HumbleIntelligence/food-ner-1-Million huggingface dataset:
Let stand overnight or until cooled the raisins, boiling water and soda. Cream the sugar and shortening. Beat eggs into sugar mixture. Combine the raisin and sugar mixtures slowly. Add the flour, salt, baking powder, vanilla and nut meats. Bake in 2 loaf pans at 350° for 45 minutes to 1 hour.
Saute onions and mushrooms in butter. Add 2 cups water and Worcestershire sauce; boil.
First, get the size bowl you want and put a half stick of butter in it. Put in microwave and melt. Next, put the flour in bowl and put milk in. Then stir until stuck together and knead the dough and roll with a rolling pin. If you don't have a rolling pin, you can make drop biscuits. Just put on a spoon and drop them in a pan.
In skillet, brown sausages until done. Drain and cut into small pieces. Place in the bottom of a pie shell. Sprinkle with cheese. In mixing bowl, beat eggs; add cream and nutmeg. Pour over cheese. Bake at 350° for 55 to 60 minutes or until a knife inserted near the center comes clean. Serves 6 to 8.
1st Layer: Mix flour, oleo and pecans. Press into 9 x 13-inch pan. Bake 20 minutes at 350°. Cool.
Mix with mixer sugar, eggs, oil, orange juice, flour, salt, soda, cinnamon and vanilla. Mix with spatula apples, pecans and coconut. Bake 1 1/2 hours at 325°.
In large mixing bowl, stir together 2 cups flour and the yeast. Melt margarine, milk and sugar in a saucepan (about 120°). Add to flour mixture. Add egg and beat with electric mixer for 3 minutes. Using wooden spoon, stir in remaining flour, using as much as you can.
Combine Bran with boiling water and set aside. In large bowl beat together salt, margarine, sugar, eggs, and buttermilk. Mix flour, dry All Bran, and raisins. Add to first mixture. Bake in muffin cups about 23 minutes at 400.
Cook bacon until crisp. Remove bacon; drain. Crumble and set aside. Cook onions in bacon drippings until crisp. Stir in sugar, flour, salt and celery seed; blend well. Cook until mixture is smooth and bubbly; stir constantly. Gradually add water and vinegar. Cook until mixture boils and thickens. Add potatoes and bacon; mix gently. Bring to a boil. Reduce heat, cover and simmer over low heat for 25 to 30 minutes. Gently stir in sour cream. Cook until thoroughly heated. Garnish with parsley. Serve hot. Store any remaining in refrigerator.
Place butter in a 2-quart microwave-safe dish. Microwave for 45 seconds to 1 1/2 minutes or until the butter has melted. Mix in Worcestershire sauce, Tabasco sauce, salt, cinnamon, garlic powder and ground cloves. Stir the pecans into the butter-spice mixture. Blend thoroughly. Microwave, uncovered, for 6 to 8 minutes, stirring after 3 minutes. When mixture has heated through, spread nuts on a paper towel to cool. When pecans have cooled, place in airtight containers. Store at room temperature.
Put butter in bowl. When the butter is soft, add the cocoa, dry milk, water and half of the sugar. Mix together with a spoon. Add the rest of the sugar and mix again with the spoon. Spread the fudge in a flat pan with a spatula. Cool the fudge in the refrigerator for an hour. Cut into squares and its ready to serve.
Peel whole onions and cook in salted water until just tender (20 to 25 minutes). Drain and cool. Scoop out center of onion, leaving several outside layers as shell. Chop centers of onions very fine. Cook bacon until crisp, then crumble. Combine chopped onions, chopped mushrooms, bread crumbs, bacon, salt, melted butter, 1/2 cup cheese and 2 Tbsp. parsley. Toss lightly. Fill onion shells. Place in greased baking pan. Bake at 400° for 20 minutes. Sprinkle with remaining cheese and parsley just before serving. Serves 6.
Dissolve yeast in warm water. Add sugar, salt, egg and shortening. Beat well. Add flour. Knead and let rise until double in bulk. Make into buns, rolls or coffee cakes. Let rise. Bake as usual, 350° for 20 to 25 minutes or until they sound hollow.
Beat together until stiff the egg whites and baking powder. Add slowly the sugar, soda crackers and nuts. Pour into greased pie pan (9 to 10-inch). Bake at 325° for 35 minutes. Cool 1 to 2 hours. Mix together Cool Whip and strawberries and fill crust.
Caramelize 1 cup sugar. In large pan, boil 2 cups sugar and milk. Pour caramelized sugar into boiling mixture in slow steady stream. Cook to a steady stream. Remove from heat; add soda, butter, cream, vanilla and nuts. Stir until glossy appearance becomes dull. Drop on wax paper and cool.
Mix all together, chill 1 hour or overnight. Shape into balls. Roll in granulated sugar. Store in airtight containers.
Combine all ingredients and mix well. Place in long cake pan and bake at 325° for 50 to 60 minutes.
Keep whites of eggs for last and beat them until fluffy. Mix remaining ingredients together by hand. Fold beaten egg whites into batter gently. Bake and enjoy.
Soak gelatin in water. Scald milk. Combine sugar and cornstarch. Beat egg yolks. Stir milk in slowly. Stir in sugar mixture. Cook over hot water about 20 minutes. Take 1 cup custard. Add to it 1 1/2 ounces chocolate. Beat until well blended. Add vanilla. Pour in pie shell. Dissolve gelatin in remaining hot custard. Let cool, but not stiffen. Stir in rum, egg white, salt, tartar and sugar. Fold in egg whites in custard. Cover with whipped cream.
Mix flour, 2 tablespoons sugar, baking powder and 1 teaspoon salt together. Cut in 1 tablespoon butter. Stir in milk. Set aside.
Chop vegetables coarsely and add to tomato juice in blender. Pulse to chop finely. Do in batches. Chill several hours or overnight. Serve in bowls with additional chopped vegetables for garnish.
Place graham crackers in single layer on a large cookie sheet. In double boiler, melt margarine and brown sugar together. Boil for 3 minutes. Add nuts. Pour this mixture over graham cookies. Bake in 300° oven for 10 minutes.
Bring the 1 cup sugar and syrup to a boil. Remove from heat and add 1 1/2 cups peanut butter. Add vanilla and stir well. Pour over cereal; put in greased 9 x 13-inch pan. Melt chocolate chips and butterscotch chips. Spread on cooled bars.
Praise our Lord everyday for all His blessings. Love our neighbors as we love ourselves. Treat everyone we meet as we would have them treat us. And, before we criticize anyone else, let us walk just one mile in his shoes. When we see someone down or depressed, a kind smile and a nice compliment may boost him or her for the day. Taking all these phrases, blend with friendship and hope. Preserve them in our hearts to serve daily with generous helpings of love and understanding.
Cream shortening; gradually add sugar, beating until light and fluffy and sugar is dissolved. Add eggs, one at a time, beating well after each addition of egg. Combine flours together; add to creamed mixture alternately with milk, beginning and ending with flour. Add vanilla, mixing well. Pour into 2 greased and floured 9-inch cake pans. Preheat oven to 350°. Bake for 30 to 35 minutes. Remove from pans and cool completely.
Combine soy sauce, vinegar and sugar in a small bowl; set aside. Heat a large skillet or wok over medium heat. Add sesame seed; cook 1 minute or until browned. Remove seed and set aside.
Mix together onion, tomatoes, lettuce and cheese. Add avocado. Add beans, chips and hamburger just before serving so chips do not become soggy.
In a large bowl, combine cereal and milk. Set aside. In another bowl, combine egg, applesauce and melted margarine. Stir into cereal mixture. Add the dry ingredients. Stir until just blended. Spray muffin tin with nonstick cooking spray. Fill 3/4 full. Bake at 400° for 15 minutes. Contains 2.5 g fat per muffin.
Mix with a spoon and pour into a slightly greased 9 x 12-inch pan. Bake at 350° for 35 to 40 minutes.
Combine first 4 ingredients in a shallow dish. Peel eggplant and cut into 1/4-inch round slices. Spread both sides of eggplant slices with mayonnaise. Dredge in bread crumb mixture.
Grease bottom only of 9 x 5 x 3-inch loaf pan.	Combine all ingredients (except chocolate and nuts) in large mixer bowl, blend well. Stir in chocolate and nuts. Pour into pan. Bake at 350° for 1 hour.	Cool 10 minutes. Remove from pan, cool on wire rack.
Mix softened margarine with flour until blended. Add nuts. Press into bottom of 13 x 9-inch dish. Bake 15 minutes at 300°. Mix softened cream cheese with sugar; fold in 1 cup Cool Whip. Spread on top cooled crust. Mix pudding and 3 cups milk. Spread on cream cheese mixture. Spread rest of Cool Whip on top of pudding. Chill.
Cream together the sugars, shortening, eggs and vanilla. Add the flour and soda. Add the oatmeal, coconut and gumdrops. Mix well. Bake on a greased cookie sheet at 350° for 10 to 12 minutes.
Heat olive oil. Add sausages and brown, about 8 minutes. Remove. Add onion and saute 5 minutes. Add bell peppers and chilies and saute 1 minute. Add chili powder and cumin. Stir until aromatic, about 30 seconds. Add tomatoes and beans. Simmer 15 minutes. Cut sausage into 1/2-inch pieces. Add to chili and simmer about 10 minutes. Mix in vinegar. Season to taste with salt and pepper. Serve with Fontina, Corn and Jalapeno Quesadillas. Freezes well.
Steam broccoli and drain. Beat eggs and cheese together. Add corn bread mix, margarine, onion and broccoli. Bake at 400° about 25 minutes in a large iron frying pan or 13 x 9 x 2-inch pan.
Beat egg. Mix together the sugar and flour or cornstarch. Add this to the egg. Add salt, creamed corn, milk and vanilla; stir thoroughly. Put butter on top. Bake at 400° for 30 minutes.
Mix together. Pour into two greased and floured loaf pans. Cook at 350° for 1 hour (45 to 50 minutes, depending on oven).
Wash and dry shrimp. Melt butter; stir in pepper, Worcestershire sauce and red pepper sauce. Place shrimp in shallow pan. Pour butter mixture over shrimp. Broil 3 minutes on 1 side; turn and broil 2 minutes on other side. Serves 4.
Cook first 5 ingredients until tender; add broth, Cream of Chicken soup and melted cheese. Delicious served with corn bread.
For beverage mix, stir together cocoa powder, nondairy creamer, cinnamon and nutmeg. Store in an airtight container until ready to use.
Stir together soup, chiles, sour cream, cheese and rice. Bake in 9 x 13 greased pan at 350° for 40 minutes. Freezes well.
Mix flour, soda, baking powder and salt. Melt butter in saucepan; add brown sugar. Blend in eggs and vanilla. Add flour mixture with chips and nuts. Spread in a 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool; cut into bars.
Mix all, except apples, and pat into cookie sheet. Fill with sliced apples in rows. Sprinkle with sugar and cinnamon.
Mix all ingredients except sugar. Cook until it forms a soft ball in cold water. Let cool. Add confectioners sugar.
Dissolve yeast in water; set aside. Combine in mixing bowl: cottage cheese, sugar, onion, butter, dill seed, baking soda, and egg. Add yeast to mixture. Add flour to form a stiff dough, mixing well after each addition. Cover and let rise in warm place until dough doubles in size (approx. 1 hour). Stir dough down and place in a well greased casserole baking dish. Let rise in warm place until dough doubles in size again. Bake for 45 minutes at 350° until golden brown. Remove from oven and brush with butter.
Combine butter, confectioners sugar and flour; blend. Put into 9 x 13-inch baking pan, spread on bottom. Bake at 350° for 15 minutes or until light brown. Beat eggs for filling with sugar, add flour, salt and lemon juice; blend. Pour onto the hot crust. Bake 20 minutes longer. Remove from oven. When cool, sprinkle with confectioners sugar and cut into squares.
Melt shortening; add sugar, salt and milk. Heat until mixture is warm. When slightly cooled, add the egg and flour which has been mixed with the yeast.	Cover and set aside to rise in warm place. When doubled in size, knead down in bowl and let rise again. When doubled in size again, turn out onto a floured board and knead again. Cut into rolls and place on greased baking sheet to rise again. Bake at 450° about 10 minutes or until golden brown. Serve hot with butter.
Grease 2-quart casserole dish with butter. Put a layer of cracker crumbs on bottom of dish, then alternate with oysters and crackers until all are used; add spices. Pour oyster juice over top, then add enough milk, 1/2 to 1 cup, making sure crackers on the bottom are moist. Do not mix or stir up. Put a few dabs of butter on top. Bake at 350° for 45 minutes to 1 hour.
Mix all ingredients, except chocolate chips, in no given order. Pour into 9-inch tube pan or Bundt pan. You need not grease the pan. Sprinkle chocolate chips over the top of the batter. Bake at 350° for 1 hour.
Cook vegetables until tender. Mix Cheez Whiz with soup. Microwave until creamy. Put layer of veggies and cheese in bottom of 13 x 9-inch dish. Sprinkle with onion rings. Put another layer of veggies, cheese mixture and top with onion rings. Bake at 350° until rings are brown.
Mix all but chicken and onion soup mix. Pour into baking pan. Lay chicken breasts in mixture. Sprinkle onion soup mix on top of chicken. Cook at 350° for 2 to 2 1/2 hours.
Cut peppers in half; remove stem and seeds. Mix meat, Tabasco, garlic salt, pepper, lemon juice, crumbs and half of Jarlsberg cheese together; spoon evenly into pepper halves. Top each half with remaining cheese. Melt butter. Add garlic salt and brush over the peppers. Sprinkle coarse salt on baking sheet. Place peppers on top of coarse salt and bake in 350° oven about 35 minutes. Serves 4 to 6.
Wash beans and put in a large kettle. Soak in water overnight. Add ham or hock. Bring to a boil and simmer 2 to 3 hours. Add vegetables, herbs and spices after cooking 2 hours. Season when beans are tender with lemon juice. Cut up meat and put back in pot.
Mix sugar and cinnamon into pancake mix. Stir in apples and add milk, egg and oil. Bake on a hot, heavy griddle, turning once. Yields 12 pancakes.
Saute onion in oleo; brown meat and add salt and pepper, tomato paste, taco sauce and corn. Simmer; cook noodles and drain. In large casserole dish, put layer of noodles, layer meat and layer cheese. Repeat 2 layers. Bake in moderate (350°) oven a few minutes until cheese bubbles.
Mix ingredients. Pour over browned pork chops. Bake at 350° for 1 to 1 1/2 hours. Serve hot!
Boil chicken until tender; take off bone. Make biscuit dough; roll out thin. Cut slices. Drop dumplings in boiling broth. Add cream of chicken soup.
Stir together flour and chives. Cut in shortening until mixture resembles coarse crumbs. Add Blue cheese, then blend in enough of the milk to make a soft dough. Turn onto lightly floured board and knead gently about 20 times and then shape into 1 inch balls. Now, combine egg white and water. Dip balls into egg white mixture; roll in crumbs. Bake in preheated oven at 425° for 10 to 12 minutes or until golden brown. Makes about 4 dozen appetizers.
Preheat oven to 350°. Combine sugar and cinnamon in a bag. Cut biscuits into quarters and drop into bag with sugar mixture. Combine margarine and brown sugar in a saucepan; heat until sugar melts. Grease and flour tube pan. Place biscuits in pan. Pour margarine and sugar mixture over coated biscuits. Bake for 30 minutes. Cool for 10 minutes before taking up.
Butter square pan (9 x 9 x 2-inch). Heat marshmallows and margarine together in 3 quart saucepan over low heat, stirring constantly until marshmallows are melted and mixture is smooth. Remove from heat. Stir in vanilla. Stir in half of the cereal at a time until evenly coated. Press in pan; cool. Cut into about 2 x 1-inch bars. Makes 36 bars.
Be careful to your selection; do not choose too young and take only such as has been reared in a good moral atmosphere. Some insist on keeping them in a pickle, while others keep them in hot water. This only makes them sour, hard and sometimes bitter. Even poor varieties may be sweet, tender and good by garnishing them with patience, well sweetened with smiles and flavored with kisses to taste; then wrap them in a mantle of charity. Keep warm with a steady fire of devotion; serve with peaches and cream. When thus prepared, they will keep for years.
Cream sugar and shortening. Mix mashed bananas and beaten eggs together. Stir flour, salt and baking soda into mixtures. Do not overmix.
Put milk and cinnamon in top of double boiler. Heat milk until tiny bubbles appear around edges. Beat egg yolks slightly with fork. Stir in sugar and salt. Add milk slowly, stirring constantly to avoid cooked egg specks. Return to double boiler and cook over hot but not boiling water. Stir constantly until thick enough to coat a spoon. Remove cinnamon and add vanilla. Cool and refrigerate.
Bake pie shell. Heat oven to 325°. Mix sugar and cornstarch in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter, lemon peel and lemon juice. Pour into pie shell.
Mix well. Add 3 to 4 tablespoons mix to 1 cup boiling water.
Cream together sugar, crisco and eggs. Add milk, cocoa (dissolved in boiling water), and vanilla. Add flour, baking soda and baking powder. Drop on greased baking sheet and bake for 5 minutes at 450 degrees.
Combine onion, potatoes, carrots, celery stalks and water; cook until tender.	Save the liquid. Stir flour into butter, salt and pepper. Gradually add milk; stir until thickened, then add vegetables and enough liquid to make soup a desired consistency. This will make about 2 1/2 quarts.
Cook beef, onion and garlic in skillet until browned; drain. Stir in eggplant, tomatoes, oregano, basil, salt and pepper. Simmer 30 minutes on low heat. Beat Ricotta, cottage cheese, egg, parsley and 1 tablespoon Parmesan until smooth. Layer 1/2 of eggplant mixture in 1-quart casserole dish. Add 1/2 cheese mixture. Repeat layers and sprinkle with remaining Parmesan cheese. Bake 20 minutes at 400°.
Cream butter, Crisco and sugar. Add eggs, one at a time. Add vanilla. Gradually add flour and milk, starting with flour and ending with flour. Grease and lightly dust with flour the tube pan. Bake at 350° for 1 hour. Put in cold oven.
Fill large container of a propane cooker halfway with water. Add seasoning; bring to a boil. Add potatoes; return to a boil and cook 10 minutes. Add sausage and corn. Return to a boil; cook 10 minutes, or until potatoes are tender. Add shrimp; cook 3 to 5 minutes, or until shrimp turn pink. Remove with a slotted spoon onto a serving platter or newspaper lined table. Serve with cocktail sauce. Makes 12 servings.
Place all ingredients in large casserole. Stir. Bake for 2 hours at 350°.
Salt and pepper meat. Broil tenderloin as needed. When almost done, wrap in bacon secured with a tooth pick. Broil, turning often until bacon is done. Slice between bacon strips.
Combine 1/4 cup sugar, flour, baking powder and milk. Pour into an 8 x 8 x 1 1/2-inch baking pan. In saucepan, heat the fruit, 1 cup sugar and butter until hot. Pour over batter and bake 20 minutes at 400°. Serve warm plain or topped with ice cream or whipped cream.
Combine crackers, salt and butter. In casserole, arrange alternate layers of crackers and scallops (3 layers of crackers and 2 of scallops). Pour cream over top; sprinkle with paprika and pepper. Bake 30 minutes at 425°.
Pour oil over crackers and mix. Combine the salad dressing, lemon pepper, garlic salt and dill weed; sprinkle mixture over crackers. Stir well. Let dry thoroughly before serving.
Put sugar, water and cream of tartar in pan. Stir until sugar is dissolved and bring to boil. Add 2 tablespoons syrup to beaten egg whites, beating constantly after adding each spoonful. Boil syrup until it spins a long thread when dropped from a spoon. Pour gradually on egg whites, beating until mixture forms peaks. Flavor with vanilla or almond.
Heat oven to 350°. Mix flour, salt and pepper in bowl. Dredge chicken pieces in flour mixture. Saute chicken in large skillet in 2 tablespoons of butter and the oil, turning once, until golden, about 10 minutes. Arrange in single layer in a shallow baking dish.
Place apples in a greased baking dish; mix other ingredients and place on top of apples. Bake 1 hour at 350°.
Brown hamburger and onion and drain. Add remaining ingredients with liquid from all cans. Bring to a boil and simmer 2 hours.
In a 2-quart casserole, place 1 cup uncooked rice and cover with 1 cup corn. Empty 1 can tomato sauce over corn; add 1/2 can (3 ounces) water. Salt and pepper to taste. Next layer, add the chopped onion, then the bell pepper and hamburger. Again, salt and pepper to taste.	Finally, pour the second can of tomato sauce over beef. Add, last, 1/2 can of water (3 ounces). Cover casserole; bake in a preheated 350° oven for 1 hour. Uncover; bake an additional 30 minutes.
Butter a 9 x 13-inch pan. Mix rice with undiluted soup, green pepper, onion, celery, pimento and chestnuts in bowl. Pour into pan. Place chicken breasts on top and dab with butter. Salt and pepper to taste. Bake in a 350° oven for 1 1/2 to 2 hours.
Cream butter and sugar until light and fluffy. Add eggs, one at a time. Add vanilla. Sift together dry ingredients, including cocoa. Using low speed mixer add dry ingredients to butter mixture alternating with milk (beginning and ending with dry ingredients). Grease and flour Bundt pan. Pour in pan and bake at 325° for 70 to 90 minutes.
Cook potatoes in jackets. Peel and shred coarsely. Put butter and cheese in pan over low heat until melted. Blend sour cream and seasonings. Fold in potatoes and parsley. Place in casserole. Dot with butter and paprika. Bake at 350° for 30 minutes.
Over hot (not boiling) water, melt 3/4 cup mint chocolate morsels. Stir until smooth. In small bowl combine flour, baking soda and salt. Set aside. Preheat oven to 350°.
Beat eggs; add sugar, syrup, flour, shortening, salt, vanilla and nuts. Mix well. Pour in a partly baked crust and bake in moderate oven (325°) for about 45 minutes. The nuts float to the top, forming a firm crust that will brown nicely if baked slowly.
Melt butter; add onion. Cook until tender. Stir in remaining ingredients. Simmer 5 minutes. Use warm.
Place lettuce over bottom of pan or bowl. Add onion, celery, green pepper, carrots and frozen peas, one layer at a time. Add sugar to mayonnaise and spread over entire top of salad. Next, add cheese as a layer, then bacon bits. Cover with plastic wrap and chill in refrigerator at least 6 hours before serving.
Cream sugar and butter. Add eggs and vanilla. Combine flour, salt and baking soda. Add 1/2 of the flour and 1/2 of sour cream to butter and sugar mixture. Blend well. Add remaining flour mixture and then remaining sour cream. Pour into two greased and floured loaf pans. Bake at 325° for 50 minutes.
Mix first 4 ingredients together; add flour. Divide dough into golf size balls. Refrigerate dough overnight. Roll out in powdered sugar about 1/4-inch thick; cut into triangular shape pieces. Fill with preserves; roll up cookies. Bake in a 350° oven until golden. Cool; sprinkle with additional powdered sugar.
Make jello as directed. Add cheese, mayonnaise and fruits that have been mixed together. Fold in whipped cream and marshmallows. Add chopped pecans, if desired.
Combine Mandarin oranges (well drained), cottage cheese, pineapple, Jell-O, sugar and Cool Whip. Mix well. Sprinkle with crushed nuts. Put in fridge. Keep cold. Quick, easy and very good.
Mix cake mix, oil, sugar, eggs and sour cream. Pour into sheet pan. Mix brown sugar, raisins, cinnamon and nuts. Swirl with knife into cake. Bake at 325° for 45 minutes.
Sprinkle steaks with 1 teaspoon salt. Combine next 6 ingredients. Place one steak in a well-greased baking pan, 11 x 7 x 1 1/2-inch. Place rice mixture on the steak and cover with the other steak. Fasten together with toothpicks or skewers. Brush top with butter and lay slices of bacon on top. Bake in a moderate oven (350°) for 30 to 40 minutes or until fish flakes easily when tested with a fork. Serves 6.
Preheat oven to 400°. Brown ground beef and drain. Add sauce, onion and sugar. Place crescent rolls into each muffin cup. Form with fingers to fit muffin cups. Top with cheese. Bake 10 to 12 minutes.