HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugars and margarine until fluffy. Add eggs and vanilla; beat well. Stir together the flour, baking powder, soda and salt. Add to creamed mixture. Stir in oats, raisins and coconut. Form into 1-inch balls. Place on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Drain cherries, reserving 1/2 cup juice. Combine sugar, cornstarch, cinnamon and pinch of salt in saucepan. Stir in reserved juice and lemon juice. Bring to a boil; boil 1 minute. Remove from heat. Stir in cherries and vanilla. Cool. Heat oven to 425°. Pour into unbaked pie crust and top with unbaked pastry. Bake at 425° for 15 minutes. Reduce heat to 375°. Bake 30 minutes.
Mix together in balls the size of a dime. Mash down flat. Bake at 375° for 10 to 15 minutes.
Pour half mixture into a 9 x 13-inch Pyrex cake plate. Let set. Leave other half out. Spread the mixture that has jelled with 1 cup sour cream. Pour remaining mixture over and set again. Serve with whipped cream (not necessary).
Sift flour before measuring; resift twice with baking powder and salt. Melt chocolate and butter over hot water. When cool, beat in eggs 1 at a time. Beat in honey and rum or vanilla. Stir in sifted ingredients. Pour batter into greased 9 x 13-inch pan. Bake at 375° for 35 minutes or until tested done.
Mix sugar, flour and cornmeal well with fork. Add remaining ingredients and beat until smooth. Beat by hand for 5 minutes. Bake at 375° until brown.
Grind cranberries and combine with sugar and marshmallows. Cover and chill overnight. Add apples, grapes and nuts. Fold in whipped cream.
Combine the first 8 ingredients, then combine the last 5 ingredients. Toss both combinations together. Season with salt and pepper, then chill. Serves 8.
Boil endives in salted water with a little lemon juice for 20 to 25 minutes. Drain, forcing out all liquid. Saute endives in butter, not browning them, just coloring them slightly. Roll each endive in a slice of ham. Put rolls in buttered baking dish. Cover with Bechamel sauce, in which the cheese has been melted and the white wine added. Sprinkle with bread crumbs and add dots of butter. Brown under broiler.
Place chopped apples into pastry shell. Combine flour, sugar and salt in a bowl. Add sour cream, egg and vanilla. Beat until smooth, then pour over apples. Bake at 425° for 15 minutes, then reduce heat to 350° and bake 30 minutes longer. Remove from oven and add topping.
Combine flour, baking powder, salt, cut in shortening until mixture resembles coarse meal. Add milk, stirring until well blended. Turn dough out into a lightly floured surface; knead lightly 3 or 4 times, roll dough into an 18 x 12-inch pan, spread sausage at room temperature over dough leaving 1/2 inch margin on	all sides; carefully roll dough lengthwise (jelly roll fashion). Pinch seams ends to seal, cover and refrigerate at least 1 hour. Slice dough in 1/4-inch slices. Bake 350° for 20 minutes or until brown. Yields 3 1/2 dozen.
Melt coating in microwave; stir until smooth. Add cereal; blend until thoroughly coated. Pour onto waxed paper and spread thinly. Let stand until hardened. Break into pieces and enjoy.
You will need a clean, smooth rock, 2 small dishes, a spoon and a strip of paper towel.
Cream butter and sugar gradually. Add eggs one at a time beating well after each. Add crushed wafers, milk, pecans and coconut. Mix well. Bake in a well greased angel food cake mold pan. Bake 1 hour and 45 minutes.
Thoroughly drain thawed spinach. Squeeze to remove any excess moisture. Chop with sharp knife through a few times. Set aside in strainer.
Fill snifter with the bag of whole cranberries. Place green taper candle in the center of the cranberries. The berries will hold the candle in place. Tie a Christmas plaid ribbon around the stem of the brandy snifter. Place a wreath of fresh evergreen sprigs around the base of the snifter. Quick and pretty!
Brown hamburger meat and onion; season to taste. Drain grease. Spread meat in bottom of casserole dish. Spread beans on top of meat. Cover beans with cheese. Mix corn bread according to directions. Spread corn bread over casserole. Bake until done at 350°. Cut in squares.
Heat oven to 350°. Brown chops in skillet over medium heat. (Add oil, if necessary to prevent sticking). Meanwhile prepare stuffing mix. Place chops in single layer in 2 to 2-1/2 quart casserole.	Top each chop with 1/6 of stuffing. Combine 1/3 cup water and soup in skillet used for browning chops.	Pour over stuffing and chops. Bake uncovered at 350° for 1 hour or until chops are tender.
Break lettuce in small pieces in large bowl. Next break cauliflower in pieces and put atop of lettuce. Cut onion in small pieces, put over cauliflower. Cook bacon until crisp, cool and break into pieces. Put over onion. Sprinkle cheese (as much as you prefer). Next, spread salad dressing in layer, sprinkle with sugar. Cover and leave in refrigerator until ready to serve. Shake or stir salad before serving.
Fry onion in butter; add all ingredients except 1 cup of cheese and Fritos. Alternate layers of chicken mix and Fritos; top with cheese. Bake for 30 minutes at 350°.
Saute in butter the carrots, celery, onion, cabbage and potatoes. Add 5 cups of water. Add boiled chicken and 3 chicken bouillon cubes or 1 pound cooked ground beef and 3 beef bouillon cubes. Simmer for 1 hour. Add Velveeta and season to taste.
Brown and drain beef. Prepare vegetables cheese and place in a large salad bowl with the beans. Add beef. Just before serving, pour on Catalina dressing and toss. Serve with corn chips.
Add macaroni, fruit and 8 ounces Cool Whip. Chill overnight.
Mix mashed potatoes and oil together. Add yeast (mixed with warm water). Add water as needed to make a nice soft dough. Knead with knuckles dipped in oil. Cover and let rise about one hour. Put dough in greased pan and let rise again about one hour. Make finger holes on top of bread and spread oil over the top just to coat. Place in a hot (350°) oven. Cooks in one hour. Bread must be well browned.
Mix pineapple, cottage cheese and Jell-O in mixing bowl. Add whipped topping and mix well, then fold in Mandarin oranges and refrigerate.
Mix sugar and margarine together until smooth. Add egg and milk slowly. Add flour and baking powder, mixing slowly. Add blueberries and mix with spoon. Put into 9 x 9-inch baking pan.
Cut the elephant into bite-sized pieces. This should take about two months. Add enough brown gravy to cover. Cook over kerosene fire for about four weeks at 465°. This will serve 3,802 people. If more are expected, the two rabbits may be added, but do this only if necessary as most people do not like hare in their stew.
Mix tuna as usual. Cut jalapeno peppers in half. Take out seeds. Stuff peppers with tuna. Lay baby shrimp on top. Chill for 1 to 2 hours.
Melt butter in large saucepan over medium heat. Add flour: cook and stir 30 seconds or until bubbly. Add milk, salt, mustard, and cayenne pepper; bring to a simmer over high heat, stirring frequently. Add broccoli and red pepper; return to a boil. Reduce heat to low; simmer uncovered five minutes, stirring occasionally.
Mix butter, peanut butter and vanilla. Blend in sugar. Form into small balls. Melt chocolate and butter or Crisco in a double boiler. Dip balls into chocolate mixture and place on wax paper. Top each ball with a pecan half. Chill until set. Makes about 125 balls.
Combine all ingredients and place in buttered casserole dish. Cook for 2 hours in a 325° oven. Since casserole ingredients are cold, start in a cold oven. To fill a 9 x 13 casserole dish, double the recipe.
Mix first five	ingredients in large pitcher; cover and chill well. When ready to serve, pour over ice in punch bowl. Pour ginger ale down side of bowl slowly so as not to lose the sparkle. Makes about 3 quarts. Can be doubled.
In a giant mixing bowl, allow ice cream to soften. Add whipped topping and nuts. Crumble 1 stack of Oreos into ice cream and set aside.
Beat the egg whites until stiff. Combine the oil, sugar, egg yolks, milk, salt, baking powder and cracker crumbs; mix well. Fold in beaten egg whites. Pour in greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Sift flour in mixing bowl. Add to this 1/2 cup whip cream and 1 teaspoon Mazola oil. Mix thoroughly. Roll out onto floured board and cut into desired size. Bake in 350° oven until golden brown. Makes about 10 biscuits.
Melt butter in casserole dish. Add rice and soups. Cover. Bake 1 to 1 1/2 hours in 350° oven.
In a large bowl, combine sugar and coffee. Add boiling water, stirring to dissolve. Cool completely. Stir in pure grain alcohol and vanilla. Pour mixture into bottles and close tightly. Let stand in a dark place for at least 2 weeks before serving. Yields about 16 cups of liqueur.
Place cauliflower and broccoli in baking dish (I use the package that has carrots). Stir in 1/4 cup sour cream, 1 can mushroom soup, 1 cup cheese and 1/2 can onions. Bake at 350° (preheated) for 20 to 25 minutes. Take out and add 1/2 cup cheese and rest of the onions. Bake for 10 more minutes.
Mix corn, salt, sugar and flour. Add beaten eggs and mix well. Add milk and butter and mix well. Pour into greased casserole dish. Place the dish in a pan of hot water and bake at 375° for 1 hour or until a knife comes out clean.
Combine first 5 ingredients. Stir in eggs, milk and butter, mixing well. Pour into greased 2-quart casserole. Bake uncovered at 350° for 50 minutes. Sprinkle with paprika. Garnish with parsley and pepper rings.
Mix sugar, flour, milk, vanilla and butter. Cook until warm, then add eggs. Cook until it is thick. Add sliced bananas and mix.
Combine mushrooms and onions. Blend vinegar, oil and seasonings in blender. Add cheese to mushroom/onion mixture. Pour dressing over salad. Mix well. Serve immediately. Delicious but does not keep well.
Blend with crushed ice. Pour into cocktail glass. Garnish with lemon twist.
Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on low for about 8 hours.
Mix all together; work with hands until oil comes out of peanut butter. Shape and refrigerate.
Mix first 3 ingredients together and spread between slices of bread. Place in a 9 x 13-inch dish. Beat eggs. Add milk and salt. Pour over sandwiches. Let stand overnight. Bake at 350° for 50 minutes. Keep covered the first 35 minutes, then remove cover. Sprinkle almonds over top and continue cooking, uncovered, the remaining 15 minutes.
Saute onion and broccoli in margarine until real tender. Heat soup, milk and Cheez Whiz in saucepan until cheese melts. Pour over onions and broccoli. Add dry rice to the entire mixture in a covered casserole dish. Let stand until rice softens, about 20 minutes.
Heat oven to 400°. Lightly grease 10-inch pie plate. Brown together 1 pound ground beef, chopped onion, salt and pepper. Spread beef mixture in pie plate. Sprinkle with shredded Cheddar cheese. Mix together Bisquick mix, eggs and milk until smooth. Pour over meat mixture. Bake about 35 minutes. Done if knife inserted comes out clean. Let stand 5 minutes.
In small bowl combine liquid smoke, brown sugar, garlic powder, season salt, salt and pepper, mix well.
Soften cheese and thoroughly work it with your hands. Shred one package of beef and work into cheese. Shake Worcestershire sauce into cheese and mix. Add garlic powder and mix; then onion powder and mix. Shape into a large ball and wrap it with the other package of beef. Chill and serve with small pieces of your favorite bread or crackers.
Pierce pastry thoroughly with fork. Bake for 10 minutes at 350°, then remove. In large bowl, stir together tuna, cheese and onions. Spoon into pastry shell. In a bowl, stir together remaining items and slowly pour over tuna mixture. Bake for 60 minutes, or until knife in center comes out clean.
Beat butter at medium speed with an electric mixer; gradually add sugar, beating well. Add eggs and vanilla; mix well. Combine flour, soda and salt. Gradually add to creamed mixture, mixing well. Stir in pecans. Shape dough into two 16-inch rolls; wrap in waxed paper and chill at least 4 hours. Unwrap and cut into 1/3-inch slices; place on ungreased cookie sheets. Bake at 375° for 6 to 8 minutes. Cool on wire racks. Yields 8 dozen.
Cut the first 3 ingredients together. Put in bottom of a 9 x 12-inch pan. Bake until light brown. Cool. Mix the next 3 ingredients together; spread over crust. Mix the pudding and milk; put over cheese layer. Top with softened Cool Whip.
Boil the 2 1/2 cups water. Put rice in casserole dish. Pour the water over rice and bake in the oven at 350° for 45 minutes. Saute onion in olive oil. Add frozen spinach and minced garlic to pan and steam. Add this to the rice, then add remaining ingredients. Stir and bake an additional 45 minutes.
Brown ground beef and drain off grease. Mix in all other ingredients. Pour in casserole dish. Sprinkle Parmesan cheese on top. Bake, uncovered, at 350° for 40 minutes.
Mix mayonnaise, flour, eggs and milk. Stir in crab, onion, parsley and cheese. Spoon into pie shell. Bake at 350° for 1 hour.
Combine ingredients and refrigerate 2 hours in a serving bowl. Serves 4 to 6.
Cream margarine, Crisco and sugar together. Add one egg at a time and continue mixing. Add milk and flour a little at a time, alternating while continuing to mix. Add vanilla and lemon flavoring and mix well. Bake in tube pan 1 1/2 hours at 350°.
Crumble up six slices of bread in a bowl; add water, egg, flavoring and butter. Mix together until all ingredients are mixed finely. Pour into a buttered pie pan; bake for 10 or 15 minutes. Eat hot.
Cook potatoes in their skins until done. Chill overnight. Peel potatoes and grate into a large bowl. In medium saucepan over low heat, combine butter and cheese. Stir until melted. Remove from heat; blend in sour cream, onion, salt and pepper. Pour over the potatoes. Mix and pour into 2-quart greased casserole. Spread with remaining 2 tablespoons butter. Bake at 350° uncovered for 45 minutes.
Mix sugar, apples, cornstarch and cinnamon; put in pie shell, then top with slices of butter. Put top crust on and bake at 375° for 10 minutes, then at 325° until done.
Cream butter well. Gradually add sugar and continue creaming. Add eggs and beat well. Blend in sifted dry ingredients and vanilla. Bake at 400° for 8 to 10 minutes.
Bring water and salt to a boil in a medium pan. Add carrots and cook until tender, but still a little firm. Drain and set aside. Melt margarine in saucepan. Stir in sugar. Add raisins and boil for 1 minute. Return carrots to pan and cook for 2 minutes. Stir often until carrots are tender. Garnish with mint leaves. Serves 4.
Mix together the flour, sugar, raisins, baking powder and salt. Cut in butter. Mix together the egg, buttermilk and baking soda. Add second mixture to first and mix well. Batter will be thick. Put in greased loaf pan or 8-inch round cake pan. Bake 50 minutes at 350°.
Cream together the butter, shortening and sugar. Add eggs, one at a time. Sift the flour and baking powder together. Add alternately with milk. Add flavoring and nuts. Put into a greased and floured tube pan; bake at 350° for about 1 1/2 hours.
Mix the powdered sugar, orange juice, margarine and nuts with the vanilla wafers. Mix well. Form into small balls. Roll in coconut. Can be frozen.
Preheat oven to 325°. Beat sugar and eggs until mixture forms slowly dissolving ribbon when beaters are lifted. Sift flour and cocoa into mixture and blend well. Stir in melted butter, nuts and vanilla; do not overmix. Spread batter evenly in an 8 x 10-inch baking pan. Set into a larger pan; add enough boiling water to larger pan to come halfway up sides. Bake until fudge is firm and knife inserted in center comes out moist but clean, about 1 hour. Let cool. Cut into squares. Serve with whipped cream. Serves 8 to 10.
Cook chicken breasts, debone and cut into pieces. Place chicken in 7 x 11-inch buttered casserole dish. Mix cream of chicken soup with sour cream and pour over chicken. Crush 1 package of Ritz crackers and combine with poppy seed. Sprinkle over soup mixture. Melt margarine and pour over top. Cook approximately 30 to 40 minutes until bubbly at 350°.
In medium saucepan, stir together the dry ingredients. Add the milk, egg yolks and butter. Combine well. Cook and stir on medium heat until mixture is thickened and bubbly. Cook and stir for 2 more minutes. Pour into baked pie shell. Cover surface with clear plastic wrap and cool on wire rack for 1/2 hour. Keep covered until ready to serve. Top with whipped cream.
Mix eggs and shortening; add salt and soda together; set aside. Mix flour and spices. Add 1/2 cup milk to flour mixture, then add flour mixture to the egg and shortening mix. Add molasses last. Cook in iron skillet at 325° until done.
In blender, combine all ingredients. Blend until smooth. Store in tightly covered container in refrigerator up to 1 month. Stir before serving.
Add powdered sugar and coconut to melted butter. Mix. Form into balls and make a small indentation on top of each. Fill with melted chocolate.
Melt butter and saute onions and garlic. In a large bowl, combine the 2 cheeses, sour cream and artichoke hearts. Add butter mixture. Scoop out bread (can toast part scooped out). Pour mixture into middle of bread. Top with almonds. Wrap foil around bread edges so it won't burn. Bake at 325° for 1 1/2 hours or until bubbly. Serve with bagel chips.
Cook rice according to directions. Cool in bowl slightly. Combine dressing, soy sauce and sugar. Stir into warm rice and chill. Fold in remaining ingredients. Top with walnuts.
Combine all ingredients in a jar. Cover tightly and shake vigorously. Chill.
Cook broccoli until tender; drain well. Add all ingredients and mix with beater. Pour into greased casserole dish. Bake at 350° for 45 minutes or until firm. Can be cut into squares to serve. Especially pretty for a lucheon.
Mix all ingredients together and store in large container. Use 1/3 to 1/2 cup mixture and add hot water.
In a large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
Bring to boil sugar, corn syrup and milk. Add chopped dates and cherries (whole). Boil slowly to soft ball stage. Add nuts and margarine. Remove from heat and let thicken. Set in cold water until cool. Beat until thick.
Brush bird with lemon butter and season with dry spices inside and out. Place bird in roasting bag. Pour juice into cavities and tie bag loosely. Insert thermometer into meatiest part of thigh. Bake at 225° until temperature reaches 180°. The sweetness of the juices will affect the sweetness of gravy.
Mix milk, pecans, lemon juice, Cool Whip and crushed pineapple together; pour into the pie crusts. Refrigerate. Chill several hours before serving.
Bake cake on cookie sheet for about 20 minutes or until done. Cool cake. Soften peanut butter in microwave and spread over cake. Set cake in refrigerator until cold, then melt chocolate in microwave and add teaspoon of Crisco to chocolate. Stir well. Spread chocolate over cold cake.
Place sugar in	cold skillet.	Set temperature control at 400°. Stir until sugar melts. As soon as sugar melts add peanuts. Stir until nuts	are covered with candy mixture. Pour out into greased jelly roll pan.
Mix egg, milk, bread crumbs, onion, salt, pepper and mustard well. Add sauerkraut, ground beef and corned beef. Fill pie shells with first layer of meat mixture. Then a layer of cheese, another layer of meat and final layer of cheese. Bake at 400° for 30 minutes. Serves 12.
Bring to boil to paste. Let cool. Add Crisco and sugar. Add vanilla and nuts. Beat 5 minutes. Makes 2 cups. Double for layer cake.
Boil chicken until done and debone. Reserve 1 cup broth. Tear chicken into small bite size portions. Flatten crescent rolls and put meat on wide end and roll up folding loose sides inward. Place in baking dish. Mix in bowl, both cans of soup, broth, cheese and milk. Pour mixture over rolls. Bake at 350° uncovered.
Grind liver and onion together. Mix rest of ingredients and add to liver mixture. Form into balls. Place into a pan or kettle. Add a small amount of water, some use beer. Do not cover pan. Bake at 350° for 1/2 to 1 hour, depending on size of meat balls.
Boil chicken. Take meat off bones. Cook rice as directed on package. Boil eggs. Combine all ingredients. Pour into 9 x 13-inch pan. Crush Town House crackers on top. Bake at 350° for 45 minutes.
Brown ground meat and drain. Add 1/2 cup water and stir until meat crumbles. Add 3 cups water and fresh vegetables. Cook on low heat until carrots are tender. Add tomatoes. Cook 30 minutes. Freezes well.
Saute zucchini and onion in margarine in skillet. Add oregano, salt, pepper and parsley. Beat eggs and add to grated Mozzarella cheese (8 ounces). Add to skillet and mix well.
Brown ground round. Put into large pot. Then saute green peppers, onions, parsley and garlic. Brown in butter. Place all into large pot with ground round, tomato soup, kidney beans, tomatoes, tomato juice, Chili-O mix, chili powder, olive oil, vinegar and salt and pepper to suit you.
Sift sugar and salt with flour. Blend in shortening and add just enough milk to make a very stiff dough. Knead on floured board until dough becomes soft and pliable. Run through a meat grinder or beat steadily with a wooden mallet for 30 minutes or until dough blisters, keeping edges turned in. Roll to 1/2-inch thickness; cut with biscuit cutter. Prick with fork and bake in moderate (350°) oven for 30 minutes. Should be a delicate ivory color.
Blend together graham cracker crumbs, 1/4 cup sugar, butter or margarine and 1/2 cup nuts. Press firmly against bottom and sides of a 9-inch pie plate. Bake in preheated 375° oven for 8 minutes. Cool.
Combine sugar and baking powder with stiffly beaten egg whites. Fold in crushed crackers, pecans, dates and vanilla. Pour into greased 9-inch pie tin. Bake at 350° for 30 minutes. Cool. Top with whipped cream and sprinkle with toasted pecans.
Measure all ingredients into blender and mix for about 30 seconds. Store in tightly covered jar. Use as an all-purpose seasoning.	Makes 1 1/2 cups.
Mix all ingredients. Roll into small balls. Bake on greased cookie sheet 10 minutes at 375°. Cool. Roll in powdered sugar.
Take 1 cup pineapple juice and the Jell-O and cook for 3 minutes. Remove from heat and cool, then add sweetener, cream cheese, pineapple and Cool Whip and mix together. Pour into pie crusts and cool overnight in refrigerator.
Combine dry ingredients and set aside. Beat eggs and add oil. Gradually add sugar, cocoa, melted butter and vanilla. Add the flour mixture. Fold in zucchini and nuts, if desired. Divide into 2 greased and floured loaf pans. Bake at 350° for 1 1/2 hours.
Wash okra; pack into hot, clean jars. Place 1 pepper pod and 1 clove garlic in each jar. Heat vinegar, water and salt to boiling. If desired, mustard seed and celery seed may be added to the vinegar mixture. Pour hot vinegar over okra and seal. Let stand 8 weeks before using. Makes 10 pints.
Preheat oven to 400°. Mix sugar, margarine and eggs thoroughly. Mix in flour, cream of tartar, baking soda and salt. Stir in cereal. Shape into 1-inch balls. Place 2-inches apart on an ungreased cookie sheet. Bake 8 to 10 minutes or until light browned. Makes 4 dozen cookies.
Boil until melted, 1/4 cup of cinnamon candies and water. Add apples to water mixture until pink (5 minutes). Pour away water. Add to apples the rest of the ingredients; mix and chill. Then serve.
Mix dry ingredients together. Add oil; mix very well with mixer. Add eggs 1 at a time. Beat thoroughly after each egg. Bake 35 to 45 minutes at 350°. Bake in 2 (9-inch) square pans.
In large mixing bowl, mix eggs, oil and vanilla. Add sugar gradually until mixture is thick and creamy. In small bowl, sift flour, salt, cinnamon and soda. Add to other mixture and blend well, using a wooden spoon to blend. Fold in apples and walnuts. Pour into a greased 13 x 9-inch pan and bake in 350° preheated oven for 45 minutes or until toothpick comes out clean.