HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter and sugar. Add eggs one at a time. Sift baking powder, soda and salt with flour. Add flour mixture and sour cream alternately using flour mixture first and last. Stir in raisins and pecans. Refrigerate for 2 hours or overnight. Grease cookie sheet. Drop by teaspoon or roll into balls. Bake at 350° for 8 minutes (no more than this). Ice with Browned Butter Icing.
Punch holes in cake and spread Eagle Brand milk on top; let cool. Mix remaining ingredients and spread on cake. Refrigerate. (Better second day.)
Cream together well the Crisco, butter or margarine and white sugar. Add egg and milk. Mix together flour, oatmeal, baking powder soda and cinnamon. Add to first mixture. Add into mixture the raisins and walnuts (optional). Chill a bit before forming into cookies. Bake at 350°. Makes 200 cookies.
Combine sugar and butter; pour into unbaked pie shell. Peel and slice enough apples to fill crust.
Use 9-inch cake pans and lightly grease pans. Sift flour, baking powder, soda, salt and ginger. Cream shortening, sugar, egg and vanilla at high speed. Reduce speed and blend in molasses and buttermilk. Stir in dry ingredients. Divide into 5 parts and roll each out in thickness of pie crust. Makes 5 layers. Bake at 350° for 10 to 12 minutes. After they have cooled, put cooked, dried apples in between each layer.
Mix all ingredients together. Place in a Bundt pan. Bake at 300° for 1 hour or until done.
Mix well and pour into greased pans and bake at 325° for about 30 minutes (until center springs up when you press it like a cake).
Fry chicken breasts in pan. Season with salt, oregano and a little pepper. When done, remove from pan and cool. Take meat off bones. Roll out patty shells (tart side up) and fill each with chicken and 1 slice Mozzarella cheese. Put on ungreased pan and bake at 350° for about 15 minutes or until golden.
Soften cream cheese. Add scallions and 3/4 of the beef cut into small pieces. Add a little salt and a few drops of Worcestershire sauce. Add mayonnaise. Mix together and chill for several hours. Cut up remaining beef. Form cream cheese mixture into ball. Roll it in the remaining beef.
Clean and cut corn into a large bowl and put to side. In large iron skillet, brown bacon. Remove from skillet and put to the side. Put corn in skillet; salt and pepper to taste in oil from bacon. Let cook for about 15 minutes, covered. Remove lid; add 3 tablespoons flour in 1 cup of water. Mix well and pour into corn. Stir often. Cook 10 minutes. Add sugar to taste and butter.
Heat apple juice. Add apples for 4 minutes. Remove slices from juice. Add spices to the juices and thicken with cornstarch mixture. Place apples, unbaked, in pie shell and pour thickened juice on top. Add top crust. Bake at 350° for 1 hour.
Preheat oven to 350°. Grease a 15 1/2 x 10 1/2-inch pan or a 13 x 9-inch pan. Sift together the flour, baking powder and salt. Melt margarine and stir in brown sugar. Cool 10 minutes. Then add eggs to the brown sugar mixture one at a time. Stir in flour mixture, nuts and chocolate chips until well blended. Spread into pan. Bake 25 to 30 minutes until light brown. Don't overcook or they will become hard after cooled.
Combine pie filling, sugar, crushed pineapple and cornstarch and cook until thick. Add orange jello and let stand 30 minutes, then add bananas and pecans. Serve with whipped cream.
Wash potatoes. Cook in boiling water 15 minutes. Remove from heat. Cool and peel. Cut in half lengthwise. Place butter, corn syrup, water and sugar in heavy skillet. Arrange potatoes on top, cut side down. Cook over very low heat, basting occasionally, about 1 hour or until potatoes are tender and well glazed.
In a large soup pot, fry the bacon until crispy. Drain most, but not all, of the grease. Add the cubed potatoes and onion. Cover over with water, being careful not to add too much water. Cook until potatoes are soft. Add the evaporated milk and the four cans of corn to the hot mixture. Stir and add about 2 to 3 cups of milk. Simmer over a low heat for 1 hour.
Bone thighs. Cut into pieces. Saute in oil in pan. Simmer for 30 minutes (adding bay leaf the last 2 minutes). Remove chicken from pan. Saute pepper and onion slices in oil for 15 minutes. Remove. Mix garlic, tomatoes and mushrooms. Cook for 15 minutes. Add everything back to pan. Simmer for 1 hour.
Mix sugar and shortening to milk; stir, then add cool water. Add yeast, which has stood in warm water for 5 minutes. Add egg and flour; beat. Let rise until double in size. Knead down and then make Kolaches. Let rise a few minutes before adding fruit. Bake at 375° for 15 minutes. Use any kind of fruit. When slightly cooled, drizzle with powdered sugar, mixed with a little milk or cream.
Brown hamburger and onion; drain. Add remaining ingredients and simmer at least 1 hour. Contains 220 calories per cup.
Place pineapple on top of ham. Put ham in crock-pot and all ingredients. Mix brown sugar and pineapple juice in a cup and add to the pot. Slow cook 3 to 4 hours, or it may be baked at 350° for 2 hours. Serve juice over rice.
Blend soy sauce, sugar, oil, ginger and garlic powder in a large bowl until sugar dissolves. Stir in green onions. Add chicken wings to marinade, turning to coat. Cover chicken and refrigerate overnight.
In a saucepan, combine flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Serve desired amount over cut up fruit.
Wash cucumbers and cover with boiling water. Let stand 24 hours and drain. Repeat each day for 4 days, using fresh water each time. On fifth day, cut cucumbers in rings. Combine vinegar, sugar, salt and spices. Bring liquid to a boil and pour over sliced cucumbers. Let stand 24 hours. Drain syrup and bring to a boil. Pour over cucumbers. Repeat on sixth day. On last day, drain off syrup again and bring it to a boil, add cucumbers slices, bring to boiling point. Can.
Wash chicken. Heat butter and oil together. Pour half of it into a shallow baking pan. Spread to cover bottom. Lay chicken in pan. Sprinkle with salt, pepper and oregano. Mix remaining butter mixture with lemon juice. Baste chicken. Bake 1 1/2 hours at 375°, basting at 3 or 4 times during baking. Add boiling water to drippings in pan; mix. Dilute flour or cornstarch in 1/2 cup cold water and stir into pan. Bake 5 minutes at 475°. Serve separately as sauce for mashed potatoes or rice pilaf. May boil potatoes or rice and bake with chicken for 1/2 hour.
Cook broccoli according to package directions. Drain. Cook instant rice as directed on package. Saute onion in margarine. Add all other ingredients which have already been combined. Mix lightly. Bake at 350° for 30 to 45 minutes in a greased casserole.
Mix all ingredients together except eggs. Pour into large buttered casserole dish. Fold in eggs. Cover lightly. Set in refrigerator overnight. Next day, uncover and bake in a 350° oven for 1 1/2 hours.
Saute onions in butter for 1 minute. Add rice and consomme. Cook at 350° for 45 minutes. After cooking, add pine nuts and parsley. Season to taste.
In mixing bowl, beat sour cream and milk together until smooth. Gradually add pudding and beat until thoroughly combined and slightly thickened. Fold in 1 1/2 cups La Creme into chocolate mixture. Pour filling into graham shell. Top with remaining La Creme. Chill until firm, about 2 to 3 hours. If desired, sprinkle with chocolate curls. Serves 6.
Stir all ingredients together in medium bowl. Stir well and turn batter into greased 9 x 5-inch loaf pan. Bake in preheated 350° oven for 50 to 60 minutes.
Mix Bisquick with flour and add milk; mix. Knead on floured surface 10 to 12 times. Roll or pat out until you have a 1/2-inch thick rectangle (8 x 12-inches). Cover with meat and season to taste. Roll into a log. Cut 1/2-inch slices and bake on an ungreased cookie sheet at 400° for 20 minutes. (Can add cheese during last 2 minutes.) Serve with gravy, if desired.
Combine nuts, cherries, pineapple and raisins. Toss with the 1 cup flour; set aside. Cream butter and sugar until light and add eggs. Stir in lemon. In separate bowl, sift together flour and baking powder. Add to wet mixture in thirds, mixing well after each. Bake in 10-inch tube pan. Cover tightly with foil. Place a pan of hot water on bottom rack of oven. Bake cake on rack above water in slow oven at 300° for 2 1/2 hours. Remove foil. Bake 3 to 5 minutes more until top is slightly dry. Remove cake from pan when cooled. Store in tightly covered container. Before serving, brush with light corn syrup. Garnish with candied cherries.
Butter baking dish. Pour apple pie filling. Mix Bisquick, sugar, egg, butter and spices. Spoon over pie filling. Top with pecans. Bake about 45 minutes at 350° or until brown.
Cut tomatoes; cover with lime and water. Let stand for 24 hours. Rinse lime off real well. Put salt over tomatoes and cover with cold water. Let stand while you cut up other ingredients.
Heat 1 tablespoon oil in skillet. Brown chops on both sides. Saute garlic. Combine 2 teaspoons oil, sherry or broth, soy sauce, brown sugar and red pepper. Place chops in skillet. Pour sauce over them. Cover and simmer until chops are tender 30 to 35 minutes. Add a little water if needed. Turn once. Remove chops to platter. Stir in cornstarch to skillet until thickened. Pour over chops and serve.
Soften yeast. Add sugar, salt and half the flour. Beat thoroughly and add eggs and shortening. Work in remaining flour until smooth. Place in bowl; cover with damp cloth and waxed paper. Place in refrigerator. Punch down occasionally. Shape in rolls 2 hours before baking. Let rise until doubled. Bake at 400°. (Makes 4 dozen.)
Put milk in blender. Crack open and drop eggs into blender with butter. Turn blender on medium. Slowly shake flour into blender while blending. Sprinkle in salt.
Melt 1 stick oleo in pan. Pour mixture of all ingredients in. Spoon oleo over top. Bake at 350° for 1 hour.
Mix margarine, cream cheese and sugar well and form into egg shapes. Refrigerate to harden. Heat chocolate chips and paraffin wax. Put onto eggs and keep refrigerated.
Cook sugar, peanut butter and milk in saucepan to soft ball stage. Remove from heat and add vanilla. Beat until creamy. Pour into a buttered pan. Cool. Cut in squares.
Chop artichokes medium fine. Combine all ingredients. Bake at 350° for 30 minutes. Serve with tortilla chips.
Heat oil; add onions and cook until golden. Add meat and cook until meat loses its red color. Add spaghetti sauce and salt. Heat. Arrange in casserole half the noodles, half sauce and half cheese. Sprinkle with seasoning salt. Make another layer and top with cheese. Bake at 325° for 30 to 45 minutes. Serves 4.
Mix all ingredients together. With wet hands, shape meat into 1-inch balls. Place in two 15 1/2 x 10 1/2 x 1-inch baking pans. Bake at 375° for 25 to 30 minutes. Place meatballs on another baking pan to cool. Place in freezer just until frozen. Seal in plastic bags and freeze.
Sift flour, salt and baking powder together into medium bowl. Work in shortening while adding milk until all ingredients are formed into a smooth ball. Dust hands with flour, if needed, to help shape dough. Turn out onto floured board. Pat out to desired thickness (biscuits double in size when baked). Bake in a 425° oven for 15 to 20 minutes, or until golden brown.
Mix vegetables with sauerkraut. Bring sugar and vinegar to a boil. Pour over vegetables; cool for 24 hours before serving. May freeze after 4 to 5 days.
Simmer chicken breasts in 1 cup water and juice from the pineapple. If green pepper is used, cook this with the chicken. Do not let the chicken cook on. Add more water if necessary and if there seems to be more liquid than you'd like, thicken with 1 tablespoon cornstarch or flour mixed with cold water. Add remaining ingredients. Heat and serve.
Brown hamburger in skillet; add onion and continue to brown. Cook macaroni; add all ingredients except onion and hamburger mixture to cooked macaroni. Layer hamburger and macaroni mixture. Sprinkle grated cheese on top. Bake 45 minutes at 345°.
Blend condensed milk, lemon juice, egg yolks and lemon extract. Mixture will thicken as blended.
Combine juices in a sauce pan; add sure-gel fruit pectin. Bring mixture to a rolling boil over high heat, stirring constantly. Quickly add sugar, bring to full rolling boil for 1 minute, stirring constantly. Remove from heat. Put in jars. Invert jars for 5 minutes and turn right side up.
Combine gelatin and sugar; stir in the 2 cups orange juice and peel. Heat until gelatin is dissolved. Remove from heat; cool to room temperature. Stir in buttermilk. Chill until partially set. Fold in fruit. Turn into a 6 1/2-cup mold. Chill until firm. For dressing, stir together sour cream and 1/4 cup orange juice. Cover and chill. To serve, unmold salad onto lettuce lined platter; pass dressing. Serves 10.
Mix all ingredients except pecan halves. Pour into 2 (9-inch) pie shells. Cover with pecan halves. Bake at 375° for 45 minutes.
Sift and set aside flour, cocoa, soda and salt. Cream butter, oil and sugar on medium speed until light and fluffy. Add eggs one at a time; beat well after each addition. Blend together vanilla and buttermilk and add alternately with dry ingredients to egg and sugar mixture. Stir in grated zucchini. Pour into greased 9 x 13 x 2-inch pan. Sprinkle with chocolate chips. Bake at 325° for 55 minutes. Cool in pan; cut in squares.
Combine first four ingredients together. Mix well. In a separate bowl add buttermilk. Dip chicken pieces into buttermilk and then into batter. Place into a foil lined cake pan. Cover with foil. Bake at 400° for 45 minutes. Remove from oven; uncover. Pour melted butter over chicken. Bake an additional 15 minutes at 425°, uncovered.
Mix and roll into a ball and roll in 1 1/2 cups finely chopped pecans.
In a large pan, cook the beef, green pepper and onion. Drain fat. Add taco seasoning, tomato sauce and paste, olives, water and chili powder. Microwave at High until thickened, about 8 minutes. Blend sour cream and eggs in a small bowl.
Mix together first 3 ingredients. Add next 7 ingredients. Mix together and add the last 3 ingredients. Drop dough and bake at 375° for about 10 minutes.
Pour juice from crushed pineapple into pudding. Mix well. Don't add anything else to pudding. Add Cool Whip into crushed pineapple, then add this	mixture into cream cheese. (Cream cheese should be softened.) Prepare cake according to directions on box. Cut cake into 3 layers; add	topping between layers and over cake.
*It's easy to skimp on the powdered sugar or sour cream; anything in a pinch.
Mix together soup, oleo, cheese and broth. Warm a little and pour over rice, broccoli and chicken. Cover with Cheese Nips crumbs. Bake at 350° for 45 minutes.
Wash spinach. Discard stems; tear into bite sized pieces. Refrigerate 2 hours. Combine oil and garlic in a bowl; let stand for 2 hours. Discard oil.
In skillet cook bacon until crisp. Drain away fat but 1 tablespoonful. Stir in remaining ingredients. Heat to a boil. Reduce heat, cover and simmer 20 minutes or until rice is done.
In large bowl, mix sugar and cocoa. Add milk and butter (do not stir). Heat 4 1/2 to 6 minutes on High until butter is melted; add nuts and vanilla, stirring until smooth. Spread into well-greased square baking dish; chill until firm. Cut into squares to serve. Yields about 3 pounds.
Brown bacon and onion in skillet until onion is tender. Add cabbage and carrots, stirring occasionally, until tender, about 10 minutes.
In a large mixing bowl, combine the shortening, brown sugar, egg, molasses, flour, baking soda, cloves, cinnamon and ginger; mix well. I also add nuts and chocolate. Roll dough into balls using 1 teaspoon of dough. Place balls on greased baking sheet. Flatten with the bottom of a glass dipped in white sugar. Bake in preheated 375° oven for 8 minutes or until done.
Preheat oven to 375°. In a large bowl, combine both flours, baking soda, baking powder, cinnamon and nutmeg. Mix well. In a blender container, combine applesauce, egg, oil, vanilla and sweetener. Blend until smooth. Stir in apples (I sometimes add raisins and pecans). Add applesauce mixture to dry ingredients. Mix until all ingredients are moistened. Spoon batter into 8 muffin cups that have been sprayed with a nonstick cooking spray (sometimes I use mini muffin pans). Bake 20 to 22 minutes, until a toothpick inserted in the center of muffin comes out clean. Remove to rack to cool. Delicious hot or cold.
Heat fat in Dutch oven. Add onions and pepper. Saute. Add meat and cook until brown, stirring to separate meat. Pour tomatoes and soup into blender. Blend until liquid and add to meat mixture. Add next 4 ingredients. Cover. Simmer about one hour, stirring occasionally. Add water if mixture gets too thick. Combine garlic and salt; add with beans to meat mixture. Simmer 15 minutes. Freeze leftovers.
Melt oleo in a saucepan; add eggs and milk. Then add flour, cocoa and sugar together. Add this to other ingredients. Mix well. Pour into pie shell. Bake at 350° for 30 minutes.
Mix ingredients. Drop by tablespoon on cookie sheet. Bake at 350° for 10 minutes.
Wash and clean mushrooms. Slice red onion thin and break into rings. Put layer of mushrooms, onion and spices; repeat. Sprinkle sugar. Add oil and vinegar. Let set 3 days in refrigerator. Do not use metal container.
Cook on top of stove. Melt margarine in skillet and add onion and celery. Cook until glazed, but not browned. Add ground beef and garlic salt and simmer until done.
Let cream cheese warm to room temperature. Mix cheese, Eagle Brand milk and lemon juice. Mix well. Pour into a graham cracker pie shell. Refrigerate for 30 minutes. Top with pie filling.
Soften cream cheese and oleo. Mix in Cool Whip and powdered sugar. Set aside. In a separate bowl, take the pudding and make as directed on box. Then add to mixture. Put 1/2 of the crushed cookies in 9 x 13-inch pan. Pour on top of mixture. Freeze. Serve frozen. Tastes like ice cream sandwich.
Put bacon in	bottom	of Pyrex dish. Add rice, then chicken. Mix soup with 2/3 cup water; put in spices. Mix and pour over chicken. Cover. Bake in 350° oven for 1 hour or longer, if needed, for chicken to be done.
Pan-fry zucchini in butter until tender; add eggs, milk and pepper. Scramble until mixture is dry. Add cheese and cook until it is melted.
Chill the pie crust. Beat eggs. Add corn syrup, sugar, peanut butter and vanilla; beat until smooth. Stir in peanuts. Pour filling into chilled shell; bake for 15 minutes in a 400° preheated oven. Turn heat down to 350° and bake for 30 or 35 minutes. Let cool.
Put the first 6 ingredients in a jar; shake until well mixed. Set aside. In covered bowl, mix mushrooms, parsley, onion and kielbasa. Top with dressing. Stir all together and chill several hours. Can be served on lettuce.
Combine sugar, eggs, biscuit mix and pecans; blend well. Pour into greased and floured 9 x 13-inch pan. Bake at 325° for 35 minutes or until done. Remove from oven and cool thoroughly. Cut into bars and dust with powdered sugar. Yields 48 squares.
Cut corn from cob, milk cobs. Melt margarine in saucepan. Add all peppers. Saute 3 to 4 minutes on medium. Add corn and cook only 5 or 6 minutes. Add salt to taste. Great side dish with cookout meals.
Cook raisins in the water until water is gone. Add applesauce, cooking and mix well. Blend soda and flour. Add remaining ingredients. Bake at 350° until done.
Bring to boil and add can of evaporated milk. Boil 4 or 5 minutes until thick. Remove from heat and add butter and vanilla.
Brown ground beef; drain off fat. Add taco seasoning, tomato sauce and water. Mix well. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes. Add tortilla chips to mixture. Serve.
Preheat oven to 400°. In a bowl, combine dry ingredients. Mix well. Blend in butter and shortening with pastry blender. Combine milk, vanilla and eggs. Add to dry ingredients, all at once. Stir until barely moistened. Do not overmix. Fill muffin cups 3/4 full. Bake 20 minutes. Makes 12 muffins containing 200 calories each.
Run oat bran through food processor a few minutes to make more like flour consistency. Combine dry ingredients; combine liquids and add to the dry ingredients. Add raisins or nuts. Mix until just moistened. Bake at 425° for 10 to 12 minutes. Makes 12 muffins.
In mixing bowl or blender beat together cream cheese and marshmallow until smooth. Sprinkle cut up fruit with Fruit Fresh or lemon juice to prevent browning. Serve on platter with dip in middle. Garnish platter as desired.
Chop up beef. Mix with other ingredients, saving some of the beef. After well mixed, form into ball. Use the rest of the beef to cover the outside of the ball or roll the ball in the chopped nuts.
Mix all ingredients except cheese and ham. Pour into 9 x 13 pan. Sprinkle cheese and ham on top. Push below surface with fork. Bake at 350° for about 45 minutes. Check after 35 minutes. Let stand for 10 minutes before serving.
Place cooked broccoli in casserole dish. Mix together mushroom soup, onion, cheese, egg and mayonnaise. Pour over top of broccoli. Bake 25 to 30 minutes at 350°. Pour melted margarine in cracker crumbs and mix well. Spread crumbs on top and bake until brown.
Layer potatoes, Cheddar and onions in casserole dish. In blender, mix cottage cheese, eggs, salt, pepper and parsley. Pour this over the potatoes. Bake at 350° for 20 to 30 minutes. Top with fresh parsley.
Line jelly roll pan with crackers. Melt margarine and butter. Add sugar; bring to a rolling boil for 2 minutes. Pour mixture over crackers in pan. Spread to cover all crackers. Sprinkle with nuts, if desired. Bake 8 to 10 minutes. Remove from oven. Allow to cool slightly (10 to 15 seconds). Remove bars from pan and place on foil. Allow to cool completely.
In large pot, mix a gallon of water with the liquid crab boil and salt. Bring to a boil. Add corn and boil for 5 minutes. Add potatoes and boil for 10 minutes. Add onions and sausage and boil for 5 minutes. Add shrimp. After 5 minutes, drain and serve with crusty bread. Makes 6 servings.
Prepare garnish. Thinly slice orange. Discard ends. With small sharp knife, flute edges of slices. Set aside. In punch bowl, combine undiluted lemonade, concentrate and remaining ingredients. Mix well. Garnish with orange slices. Makes 16 cups or 32 (1/2 cup) servings.
Grate cheese. Mix all ingredients well. Shape into balls. Bake at 375° for 15 minutes or until golden brown.
Cook broccoli in boiling salted water until tender, then drain. Arrange on bottom of greased 11 x 7-inch or 11 x 9-inch baking dish. Put chicken on top, then combine soup, mayonnaise, lemon juice and curry powder and pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter. Sprinkle over all. Bake at 350° for 30 minutes.
Saute onion and drain. Mix drained veggies with onion and Cheez Whiz. Place in casserole dish sprayed with cooking spray (Pam). Crush Ritz crackers. Mix with 1 stick melted butter. Sprinkle over top of casserole. Bake about 30 minutes at 350°.
Cook macaroni as directed. Drain. Spray baking dish with nonstick spray. Mix hot macaroni with cheese and stir. Add 1 egg (slightly beaten) and 2 large cans of evaporated milk and pour into baking dish. Cut butter into small pats and place on top. Bake at 450° for approximately 15 minutes only until set. This will make a very creamy cheese macaroni after it sets for a few minutes.
Place crescent rolls in the bottom of a 9 x 11-inch cake pan. Press edges together. Brown and drain sausage. Put on top of crescent rolls. Beat eggs with a little salt and pepper. Pour over sausage. Add cheese on top of mixture in pan. Bake at 350° for 25 to 30 minutes.
Mix sugar, oil, salt and hot milk in large bowl. When cooled to lukewarm, add beaten egg and yeast (dissolved in warm water). Add flour until dough is soft, but no longer sticky. Knead on floured board; dough should be soft, not sticky. Put dough in clean, lightly oiled bowl; cover with damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Turn out on board. Cut into 32 pieces. Flatten each piece and roll around a sausage. Place on greased cookie sheet and let rise about 1 hour or until double. Bake at 375° for 10 to 12 minutes.