HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream fat and sugar until light and fluffy. Beat in eggs, one at a time, until mixture is smooth and creamy. Sift flour and baking powder and stir into mixture. Gently place in 8 or 9-inch greased and floured tin and bake for 30 minutes at 360°. Split along centre when cool and sandwich with jam and whipped cream.
Microwave margarine in 4-quart microwave-safe bowl on High for 1 minute or until melted. Add sugar and milk; mix well.
In saucepan, combine sugar and milk; cook until soft ball stage. Remove from burner and add butter, vanilla and peanut butter. Beat until glossy. Pour into an 8 x 8-inch square pan, well-greased.
Mix the flour, butter and nuts together. Put into a 9 x 13-inch pan and bake at 375° for 15 minutes. Let cool.
Chop first four ingredients by hand or in food processor. Combine with soup and mayonnaise. Bake 30 minutes in 350° oven. Mix crackers, cheese and margarine and spread over casserole. Bake 15 minutes longer.
Debone, skin and cut chicken breasts in chunks. Seed and chunk peppers and quarter tomatoes.
Place apples in buttered pie plate. Work together sugar, flour cinnamon and softened butter until crumbly and put on apples. Add a little water and bake at 375° for 45 to 60 minutes. Serve with a little whipped cream or lemon sauce.
Chop cabbage and place in greased baking dish. Brown meat and chopped onion. Stir in rice. Pour this on top of cabbage. Mix soup and water and pour over meat mixture. Bake 1 hour at 350°. Add more water, if necessary. Serve hot.
Mix first 6 ingredients together. Fold in crabmeat. Bake at 350° for 30 minutes in a rectangular pan.
Melt marshmallows in orange juice completely. Chill thoroughly. Then fold in whipped cream.
In pie crust, layer bell pepper, onion, tomato, cheese and sausage. Add salt and pepper to taste. Top with another crust. Hamburger meat may also be used. Bake at 375° for 30 to 35 minutes.
Cream the butter in a bowl. Add sugar and egg yolks. Add dry ingredients alternately with mashed bananas. Add nuts and beaten egg whites. Pour into greased loaf pan. Bake at 350° for 1 hour and 20 minutes for a 9 x 5 x 3-inch pan or 1 hour for 8 1/2 x 4 1/2 x 2 1/2-inch pan or 50 to 60 minutes for 4 mini loaves.
Mix flour, baking powder and salt. Add margarine and cut in, adding a little water, if stiff. Shape into balls; let set 5 minutes. Cook in chicken or beef broth.
Slice loin in 1/4-inch slices. Place in a large bowl. Salt, pepper and garlic salt to taste. Mix marinade separately. Stir together teriyaki sauce, vinegar, oil, Worcestershire sauce and wine. Pour over venison and marinate 24 hours. Cook on grill 2 to 3 minutes on each side (medium-rare) or lightly fry 3 to 4 minutes on each side. Serve with rice and collards.
Preheat oven to 350°. Mix together. Roll and cut. Let rise until doubled. Cook 15 to 20 minutes until brown. Butter tops. Yield: 150 (1 1/2 ounce) rolls.
Mix all ingredients together. Put into two buttered pie plates. Cook 40 to 45 minutes at 350°.
Mix ingredients and beat until smooth. Pour over hot cake. Leave in pan overnight. Remove cake from pan and store. Cake will remain good for weeks.
Pour boiling water over oats and let stand 10 minutes. Mix in sugar and oleo. Mix in water and oat mixture. Add eggs and dry ingredients. Stir well. Add 1/2 package chips in dough. Pour in pan and sprinkle the rest of the chips and nuts on top. Bake at 350° for 40 minutes.
Mix all together and pour into unbaked pie shell. Bake at 375° until crust is brown. Mom made this when she had extra pie dough. It's like a heavy custard pie.
Pour milk into ice cube tray and chill until crystals start to form. Separate eggs. Mix yolks with sugar, juice and peel. Beat egg whites stiff, then lightly mix in yolk mixture. Turn chilled milk into bowl. Beat stiff; carefully fold into egg mixture. Pour into ice cube tray lined with Spiced Crumbs. Decorate top with lemon peel twist and freeze.
In 10-inch nonstick ovenproof skillet over medium-high heat, cook and stir broccoli, mushrooms, red pepper and green onions in margarine until tender-crisp, about 3 minutes. Remove from heat. In large bowl, with electric mixer at medium speed, beat Egg Beaters, cottage cheese, mustard and Italian seasoning until foamy, about 3 minutes. Pour into skillet over vegetables. Bake at 375° for 20 to 25 minutes or until set. Serve immediately. Makes 6 servings.
Beat together and pour in uncooked pie crust. Cook in 325° to 350° oven for 1 hour.
Combine all ingredients, except shrimp, in blender. While blending, slowly add shrimp and blend. Serve with chips or raw vegetables. Yields 1 to 1 1/2 cups.
Preheat oven to 375°. Beat margarine until soft. Add sugars gradually and blend until creamy. Beat in egg, peanut butter, salt, baking soda and vanilla. Add 1 cup of sifted flour. Add more as needed. Dough should be soft but not sticky. Roll dough in balls. Place on cookie sheet. Press in crisscross pattern with a fork. Dip fork in water before pressing to prevent sticking. Bake 10 to 12 minutes.
Cook potatoes. Brown meat and onions; drain. Combine meat, potatoes and soup and at least 1 soup can of potato water. Add more potato water, if needed.
Dissolve Jell-O in boiling water. Combine cold water and ice cubes to make 1/4 cup. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Measure 1 1/3 cups Jell-O into a small bowl; add melon. Pour into individual dessert glasses. Whip remaining Jell-O at high speed with electric mixer until fluffy, thick and about doubled in volume. Spoon over Jell-O in glasses. Chill 2 hours. Garnish with additional melon balls. Makes 6 to 8 (1/2 cup) servings.
Mix together cake mix, eggs, oil and oranges with juice according to package directions. Pour into greased 9 x 13-inch pan. Bake at 350° for about 30 minutes. Cool. Mix together pudding, pineapple and milk. Fold in whipped topping. Spread on cooled cake. Refrigerate overnight.
Mix 1/2 cup mayonnaise with 2 tablespoons sugar. Toss with ingredients. Let set overnight. The longer it sets the better it gets.
Preheat oven to 350°. In a medium saucepan, combine egg yolks and milk. Mix well. Add sugar, flour and salt. Cook over medium heat until thick, stirring constantly. Remove from heat. Add oleo, vanilla and 1 cup coconut. Pour into baked crust. Spread meringue over filling, sealing edges to crust. Sprinkle with remaining 1/3 cup coconut. Bake for 12 to 15 minutes or until browned.
Combine all ingredients except pecans and parsley. Shape into ball and chill. Roll into chopped pecans and parsley.
Put the meat in baking dish and pour tomato juice over it. Pierce the meat several times and let stand overnight. The next day put the roast in cooking bag and squeeze lemon juice over it. Season with 1 tsp. salt. Cook for 3 1/2 - 4 hours in the tomato juice until tender. After it has cooked, add the vegetables. Thicken juice for gravy if desired.
Combine meat, stuffing, applesauce, salt and pepper in small mixing bowl. Mix well. Shape into 16 balls (about 1/4 cup each). Saute in hot oil in large skillet and push browned meat to one side. Add onion, green pepper and garlic. Saute until vegetables are softened. Add tomato paste, watter and oregano. Cover and simmer 15 to 20 minutes. Cook noodles according to package directions. Serve meat and sauce over hot noodles. Sprinkle with Parmesan cheese. Makes 5 to 6 servings.
Cook the first six ingredients in Dutch oven or large kettle until potatoes are almost done. Add broccoli and cauliflower (fresh may be used). Cook until cauliflower is done. Reduce heat and add soup, water chestnuts and Velveeta cheese. Stir constantly until cheese is melted. Serves 8 to 10.
Mix tapioca, 3 tablespoons of sugar, salt, egg yolk and milk in saucepan; let stand 5 minutes. Cook and stir on medium heat until mixture comes to a boil. Beat egg whites in small bowl with electric mixer until foamy. Gradually add 3 tablespoons of sugar. Beat until soft peaks form. Add the tapioca mixture.
Melt margarine and mix with brown sugar. Beat in all other ingredients. Pour in shallow pan. Bake about 30 minutes at 350°. Let cool, cut in squares.
Cook broccoli; drain off water. Melt butter in 3-quart saucepan; add flour and cook until well blended. Add pepper, garlic powder, salt and onions. Add milk and chicken broth; bring to a boil, stirring constantly. Boil and stir 1 minute. Stir in cooked broccoli. Reduce heat and add cheese gradually over low heat until cheese is melted.
Combine all ingredients except vanilla wafers and topping. Place a vanilla wafer at the bottom of muffin/cupcake liner. Fill each cup 1/2 to 3/4 full. Bake at 375° for 15 minutes. Allow to cool completely. Top with favorite fruit topping.
Separate egg whites from yolks. Beat whites until they become stiff; add cream of tartar to hold them and set aside. Beat whipping cream until it begins to thicken, then gradually add 1 tablespoon of sugar and set aside. Beat egg yolks until blended; gradually add the coffee or light cream; when eggs become lite lemon color, add remaining sugar, next milk, vanilla, nutmeg and rum. Mix continually. Carefully pour this into punch bowl and gently fold in whipped cream and egg whites.
Use heavy 6-quart pot. Put in beans and water. Boil 2 minutes. Cover and remove from heat. Allow to stand 1 hour. Return to heat. Add all other ingredients except spinach. Simmer 1 1/2 hours. May steam spinach separately and add to soup. Could add greens last 10 minutes to cook. Yields 6 servings.
Bring all of the ingredients to a boil over medium heat for 5 minutes, stirring constantly. Remove from heat. Add 1/2 teaspoon soda. Pour over popped corn, stirring to coat well. Spread in large pans with sides and bake at 250° for 1 hour, stirring every 15 minutes. Turn out onto counter covered with wax paper to cool. Store in tins.
In a mixing bowl, stir together mushroom soup, French onion soup, mushrooms, rice and onion soup mix, along with 2 cans of water. (Use the empty soup cans for measuring water.) Pour mixture into a 9 x 13-inch baking dish. Arrange chicken on top of mixture. Cover with foil and bake at 350° for 2 hours. Foil may be removed during the last 1/2 hour so chicken can brown.
Mix all ingredients in blender until smooth. Chill. Serve with fruit kabobs or sliced fruit.
Mix all ingredients together and cook over medium heat until thick, about 2 hours, stirring often.
Cream the butter and sugars. Beat in egg, baking soda, baking powder, salt and vanilla. Stir in flour and oats. Mix well. Add jelly beans. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes or until light brown. Makes 3 to 3 1/2 dozen cookies.
Mix all ingredients thoroughly. Put in covered jar and store in refrigerator. Shake before using. If you use whole milk, you can add a little hot water each time. Warm before using.
Press dough in cookie sheet; bake at 375° for 8 minutes and mix cheese with onions and dressing. Let stand for one hour. Top with vegies, then top with Jack cheese. Cut in squares.
Add butter to boiling water. Add water to flour. Mix well. Roll into thin ropes; cut into small pieces. If freezing, put on a cookie sheet until frozen, then bag. If cooking right away, place in boiling water with salt and oil. Cook until they come to the top.
Combine cake mix, water, eggs and butter. Beat well. Bake at 350° in 2 greased round cake pans until done. Cool; split layers in half with thread.
In a large mixer bowl, combine all ingredients, except chips; mix well. Shape into ball. Roll in chips. Chill 3 hours. Serve with crackers. Refrigerate leftovers.
Cream butter and sugar for at least 7 minutes. Add eggs, one at a time and beat one minute after each addition. Add flour and milk alternately, beating well after each addition. Begin and end with flour. Add vanilla and mix well.
Beat cream cheese until smooth. Stir in remaining ingredients. Spoon into ovenproof dish. Bake at 350° for 30 minutes or until bubbly. Makes 2 cups. Serve with crackers.
Make 12-inch square of heavy foil. Peel bananas on one side, leaving rest of peel on. Combine butter, juice and salt. Brush on peeled side of banana. Arrange on foil. Grill 3 inches from coals for 20 minutes.
Brown salted chicken pieces in butter. Put aside. Add rice to butter and saute until a light brown color. Add water, onions and bouillon cubes. Bring to a boil, stirring to dissolve bouillon cubes. Stir in salt. Pour mixture into a 2-quart casserole dish and top with the browned chicken. Cover and cook for 50 minutes at 375°.
Cut the top off the bunch of celery. Cut the very bottom off too. Pull apart the celery. Wash the celery very well under cold water. Fill each "log" with cream cheese. Put a few raisins on top. These are the "ants." Cut up the logs and serve them on a plate.
In a large pitcher, mix together grape cranberry drink, lemonade concentrate and water. Stir. Makes 10 to 12 servings.
Preheat deep fryer. Peel onion and separate into rings. Wash onion rings. Prepare pancake mix, using enough water to mix batter (being careful not to make batter too thin). Dip onion rings into batter and drop into deep fryer. Fry until brown. Drain on paper towel.
Prepare lime, orange and cherry jello separately using 1 cup hot water and 1/2 cup cold water for each jello mix. Pour into 3 separate 8 x 8-inch pans; chill until firm. Cut into 1/2-inch cubes. Next, heat pineapple juice to boiling. Remove from heat. Add 1/4 cup sugar and lemon jello; stir until dissolved. Add 1/2 cup cold water. Chill until syrupy.
Grind pecans, onion and garlic. Mix Velveeta cheese, cream cheese, pecans, onion and garlic. Roll into 1 big ball and roll in chili powder. Refrigerate. Serve with crackers or chips.
Cut in half lengthwise ripe saba (cooking) bananas. Dip each half in a mixture of brown sugar and cinnamon. Wrap each half in one lumpia wrapper. Fry until crisp. Nice to serve on bamboo barbecue sticks.
Trim excess fat from steaks; slash edges to prevent curling. Pat dry with paper towel. In large skillet, combine oil, butter, mustard, garlic and black pepper. Heat until bubbly. Saute steaks in the seasoned butter for 4 or 5 minutes or to desired doneness. Remove steaks and keep warm. Add lemon and Worcestershire sauce. Pour over steaks and sprinkle with parsley flakes.
Mix together salad dressing, water and sugar. Add to the mixture the soda, flour, cocoa, salt and vanilla. Mix and bake in loaf pan until done at 350°. Ice with favorite frosting.
Cream together the cream cheese and butter. Add the strawberries, powdered sugar and Cool Whip. Chill. Serve with strawberries, white grapes and chunk pineapple.
Mix all ingredients in a 2-quart bowl. Put in microwave oven. Cook covered for 6 minutes, stirring once. Let stand for 2 minutes.
Brown lightly onions and celery. Mix everything together. Top with cracker crumbs. Bake at 400° about 30 minutes.
Mix all ingredients together. Roll into balls and place on greased cookie sheet; press with fork. Bake at 325° for 18 minutes.
Preheat oven to 350°. Grease muffin cups. Mix flour, oats, baking powder, cinnamon and salt in a large bowl. Break egg into another bowl. Add sugar and whisk until smooth. Whisk in butter and vanilla. Stir in apple, cranberries and raisins. Pour over dry ingredients. Fold in until all are moistened. Spoon batter into cups. Bake 20 to 25 minutes or until browned and firm to touch. Let cool.
Grind bologna and sweet pickles together. Place in a large bowl and add salad dressing so mixture is moist. Cover and store in refrigerator. Use on any kind of crackers or serve on bread.
Heat oven to 350°. Mix all ingredients together. Pour into baking dish. Bake, uncovered, for 1/2 hour. Serve with crackers.
Brown onion in fat and add all ingredients except chicken, simmer 30 minutes, makes 2 cups. Have chicken cut up. Brush chicken with sauce and place in oven 325°. Turn chicken several times and baste with sauce. Cook about 1 hour.
Brown pork chops for about 3 minutes on each side. Place about 2-inches of potatoes on bottom of dish. Then place pork chops on top of potatoes. Mix soup mix with hot water, then pour over pork chops and potatoes. Bake at 350° for about 30 minutes, covered. Remove cover and bake 10 more minutes.
Sprinkle salt over cucumbers and cover with boiling water. Let stand overnight, then drain. Combine all remaining ingredients in saucepan. Bring to a boil and pour over cucumbers. Let stand for 5 days, adding 1 cup sugar each day. Stir well. You do not have to seal or refrigerate.
Bring Karo syrup, sugar and butter to a boil and remove from heat. Add peanut butter. Mix in cereal. Stir well and spread in a buttered pan (size of cookie sheet) and press down all around. Melt in a pan over hot water the chocolate chips and butterscotch chips. Spread on top of cereal mixture. Cut while warm.
Press rolls flat to edge of cookie sheet for crust. Bake 10 minutes at 350°; let cool. Mix cream cheese and salad dressing (if too dry to spread add more dressing). Spread cream cheese mixture over crust. Chop all vegetables (omit veggies you don't like and add what you do like). Mix vegetables and sprinkle over cream cheese. Top with shredded cheese and tomato. (Low-fat cream cheese and salad dressing may be used.)
Cut angel food cake in bite-size pieces; set aside. Cook pudding as directed on package. When thickened, stir in 1/2 of the Angel Flake coconut. Stir angel food cake into pudding. Pour in 9 x 13-inch pan.
Cook stuffing as directed by package. In bowl, mix together beef, soup mix, eggs and breadcrumbs. Form meat mixture into 4 large balls. Place large meatballs in ungreased shallow baking dish, approximate size 8 x 8-inch. With fingers, push down center of meatballs to form 4 separate nest shaped balls. Evenly fill center of meatballs with stuffing. Pour gravy over meatballs, cover pan and bake one hour at 350°. Spoon off excess fat. Serve with mashed potatoes and your favorite vegetable. Serves 4.
Prepare pudding mix as directed on package. Using a spoon, scoop out 4 balls of frozen whipped topping and place in 4 dessert glasses. Spoon pudding over whipped topping in glasses. Chill. Makes 2 2/3 cups.
Mix all of the ingredients in a blender for a sweet, foamy drink. Makes four 4-ounce servings.
Cut each pepper and wiener into 3 equal pieces. Mix oil, sugar, vinegar, salt and catsup together. Add cut up peppers and wieners. Cook over moderate heat until peppers are tender. Pack into sterilized jars and seal. Any kind of wieners will do.
Pour 2 1/2 cups boiling water over bulgar; let stand 15 to 20 minutes. Drain well. To make dressing, stir together lemon juice, olive oil, garlic, salt and mint leaves. Toss bulgar with dressing, tomato, parsley and green onions. Cover and refrigerate 4 hours to blend flavors. Serve salad on a platter lined with romaine leaves. Makes 4 1/2 cups. Serves 8.
Combine corn with butter, milk, flour, salt and sugar in bowl. Add eggs; mix well. Pour into greased 1-quart baking dish. Place dish in baking pan half filled with boiling water. Bake at 350° for 1 1/4 hours or until pudding is set. Yield: 6 servings.
Add sauce, paste and water for each can to ground meat. Add seasoning and spices. Simmer about 2 hours.
Brown meat; drain. Add beans, tomato sauce, chili powder, onion and chili peppers. Cover; simmer 15 minutes. For each sandwich, split one corn bread square; top both halves with cheese. Broil until cheese melts, spoon meat mixture over cheese. Top with additional cheese if desired. Serves 8.
In the bowl of a food processor, place tomatoes, Parmesan cheese and garlic; whirl until tomatoes are finely chopped. Add butter, salt and black pepper; whirl until combined. Pack into covered containers and refrigerate or freeze until ready to serve. Use as a spread for toasted Italian bread or on hot pasta or rice. Can be melted and basted on chicken or fish.
Add water to hamburger and simmer. Add carrot, celery and onion; simmer until done. Mix all other ingredients and simmer so not so juicy.
Combine all ingredients in blender. Process until smooth. Store in refrigerator until ready to use. Makes 1 (14 ounce) can.
Add ingredients to crock-pot and cook 10 hours on low. Freezes well.
Mix ingredients except olives. Pinch off one teaspoon and olive in center; shape until it's a smooth ball. Bake on ungreased cookie sheet at 400° for 10 to 15 minutes. Keep watch. These can be made ahead and frozen for later use, omitting the baking part.
Heat oil or shortening and cook green onions, garlic and green pepper until tender. Add remaining ingredients and mix carefully,	so as	not to break shrimp. Fill 6 tomatoes, peppers or	cabbage leaves and set in baking pan. Sprinkle tops with bread crumbs. Pour tomato sauce around them and bake in 350° oven for 45 minutes.
Mix eggs, syrup, chocolate, sugar, butter and vanilla until blended. Stir in pecans. Pour into pie shell. Bake at 350° for 50 to 60 minutes until knife inserted comes out clean.
Spread dough on greased cookie sheet. Lay pepperoni on dough. Sprinkle cheese over pepperoni. Roll up like a loaf. Seal ends and bake at 350° until brown, approximately 20 minutes.
Cook pineapple slowly. Put sugar in a bowl, then sour cream, then Cool Whip. Do not beat, just fold until sugar is gone. Let layers and pineapple cool very good and then put together.
Mix ingredients together. Grease two (8 x 4) loaf pans. Divide batter between the 2 pans. Bake 1 hour at 350°. Cool 10 minutes; remove from pans and cool thoroughly before slicing. Serve with butter or cream cheese.
Preheat oven to 350°. In a wooden or glass bowl with a wooden spoon. Mix all ingredients together in order listed. Pour into a greased and lightly floured 10-inch Bundt or pound cake pan. Bake for 1 hour or until it springs back at the touch. Remove from oven and let stand in pan for 10 minutes. Turn onto a cooling rack. Cool completely. Spoon Peach Cream Cheese Frosting over top and drizzle over sides.
Mix shortening and sugars. Combine egg and vanilla extract. Mix flour, salt and baking soda. Combine all three mixtures and add chocolate chips. Drop by teaspoons on ungreased cookie sheet. Bake at 350 for 10 minutes.
Mix together and shape into medium-size balls (golf ball size). Bake on cookie sheet at 425° for 15 minutes.
Sift together flour, sugar, cinnamon and cloves. Add oil, eggs and plums. Mix well. Bake at 350° for 45 to 50 minutes in Bundt or tube pan.
Sift dry ingredients together. Add egg, butter and enough milk to make a moist, stiff batter. Drop by teaspoon into boiling liquid. Cover and simmer for 18 minutes.
Combine oil, sugar, wine and 1 cup flour. Beat with mixer. Using dough hooks add 1 to 2 cups flour or until dough is stiff. Turn out and knead, adding 1 to 2 cups flour (total 4 cups flour). Dough should be	smooth and elastic. Can be mixed by hand if you don't	have dough hooks. Break off a small amount of dough and roll on board to make a rope 12-inch to 18-inch long. Cut in pieces the length and thickness of middle finger. Loop into a circle and join (should look like tiny doughnuts).	Dip one side in granulated sugar. Place on cookie sheet, sugar side up. Bake at 350° for 25 to 30 minutes. They will be lightly browned. Cool slightly before removing from pan.
Sprinkle rubbed sage on each chop; coat well with flour. In large frying pan, place the Crisco. Get Crisco hot. Place chops in hot Crisco for 1 1/2 minutes. Turn chops over; chops will brown better in hot Crisco. Reduce heat and cook until done.
Mix all ingredients well. Pour into well-oiled loaf pan. Bake in a 350° oven for 1 hour.
Mix spices and sprinkle gradually into ground turkey, blending well. If desired, mix 2 parts sausage to 1 part whole wheat bread crumbs. Refrigerate overnight, if possible, to blend seasonings. Make patties and cook in nonstick skillet; use oil, if necessary.
Cut potatoes in cubes with skins on. Put in an aluminum pan. Slice onion on top. Put in chunks of butter, salt and pepper. Cover with aluminum foil. Place on back of grill while doing meat. Leave on grill 20 minutes to 1/2 hour. Serve with your meat.
Cook macaroni as directed. Run cold water over cooked macaroni to cool. In bowl, add macaroni, cheese, peppers, olives, celery and carrots. Pour salad dressing over ingredients and toss. Add croutons on top after refrigerating for 1/2 hour. Serve.