HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, cream the shortening until light. Gradually beat in the sugars. Beat in egg. Sift together flour, baking soda, salt, cinnamon, nutmeg and cocoa. Stir vanilla into applesauce. Add sifted ingredients and applesauce alternately to the creamed mixture, mixing after each addition. Add chopped nuts. Pour into greased 9 x 13 x 2-inch pan. Bake for 1 hour at 325°. Cool in pan on cake rack. (Whipped cream topping is optional.)
Mix in order given. Bake in moderate oven for 30 minutes. Cool and cut in squares. Serve with whipped cream.
Mix all except biscuits together in a large bowl. Pour into baking pan and cover completely with biscuits. Bake at 375° for 30 minutes or until top is golden brown.
Slightly beat eggs; add milk, sugar and vanilla. Stir in separate bowl. Measure flour, salt and baking powder. Add to liquid mixture and stir. Fry in hot fat in frying pan by pouring a small portion into a funnel while moving funnel in a circular motion. Drain and dust with 10x sugar.
Blend eggs, flour, sugar and salt together. Add crushed pineapple and blend. Grease baking dish; pour mixture in. Sprinkle bread on top; pour melted butter over all. Bake 35 minutes in 350° oven. Number of Servings: 12.
Cook grits. Remove from heat; let cool for 10 minutes.	Add butter, milk and cheese. Stir in eggs, one at a time. Bake in greased casserole for 1 hour in 400° oven. Serves 6 to 8.
Mix flour and margarine like pie crust and spread in a 9 x 13-inch pan. Bake for 15 minutes at 375°. Mix cream cheese and powdered sugar. Add 1/2 carton Cool Whip. Cool crust, then spread with mixture. Then mix pudding and milk for 2 minutes. Pour on top of cream cheese mixture. Top with remaining Cool Whip. Refrigerate.
Mix thoroughly and toast in large pan in 250° oven for 2 hours. Stir every 15 minutes. Keep in a tin box with a tight closing lid. Three weeks is about the limit for freshness of taste.
Dissolve jello in boiling water. Cool slightly. Add the canned fruits and cream cheese. You may also add nuts pieces, if desired. Chill until firm.
Melt butter and add brown sugar. Heat until sugar dissolves completely. Add carrots and cook over medium heat until all carrots are well glazed.
Mix all ingredients by hand and bake in greased and floured 10 x 13-inch pan. Bake at 350° for 30 minutes.
Combine sugar, cornstarch or flour and salt in the top of a double boiler; stir in cold milk. Cook over boiling water until thickened, stirring constantly. Cover and cook 15 minutes longer. Stir a little of the hot mixture into slightly beaten egg yolks. Add to remaining mixture in double boiler and cook for two minutes over hot, not boiling, water, stirring constantly. Cool and add vanilla, then put in an 8-inch baked pie shell. Spread meringue over filling and bake 10 minutes at 400°.
Mix refried beans and taco sauce together. Spread in 8 or 9-inch square baking dish. Layer remaining in order. Chill. Serve with tortilla chips.
Mix and chill. Shape into balls 3/4 to 1-inch in diameter. Bake at 350° for 20 minutes. (Can freeze, thaw and cook.)
Combine all the juices. Frozen juice is added as it comes from the can (the ginger ale dilutes it). Stir in flavoring. Just before serving, add ginger ale. If a bright red color is desired, add red food coloring.
Place bread in bottom of 9 x 13-inch pan. Add diced chicken. Mix together eggs, chicken broth, milk, salad dressing and salt. Pour over bread and chicken. Top with cheese, celery soup and bread crumbs. This may be covered and refrigerated overnight. Bake at 350° for 1 1/4 hours.
Combine lemon peel, lemon juice, bean sprouts, celery, onions and shrimp. Beat eggs and salt. Add eggs to mixture. Fry in hot oil in skillet, 1/4 cup of mixture at a time, until lightly brown, turning once. Serve with soy sauce.
Heat oil in a large skillet; cook chicken until no longer pink. Stir in Pasta Accents and salsa. Cover and reduce heat to medium. Simmer 7 to 9 minutes until vegetables are crisp-tender. Stir occasionally.
Cut chicken into strips. Sprinkle with garlic salt and pepper. Heat oil and brown chicken. Cook asparagus according to directions. Stir together soup, mayonnaise, lemon juice and curry powder. Place asparagus in single layer on bottom of shallow baking dish. Place chicken over asparagus and spoon on sauce. Sprinkle on cheese. Cover with foil. Bake at 375° for 30 minutes.
Combine last three ingredients. Layer half each of sweet potatoes and apples in an 8-inch square baking dish coated with vegetable cooking spray. Sprinkle half of the cinnamon mixture over potatoes and apples, drizzle half of the melted butter over potatoes and apples. Repeat procedure with remaining ingredients. Cover casserole and bake at 350° for 1 hour. Check often.
Mix and pour into pie crust. Bake at 350° for 45 to 55 minutes.
Cream together the above and spread thin on a pizza pan (do not try to roll). Just press with hands. Bake at 325 degrees for about 15 minutes. For the filling, blend 8 oz. cream cheese (softened) and 1/2 cup sugar. Spread on cooled crust. Drain 2 cups of frozen strawberries, retain and add enough water to make 1 cup liquid. Combine liquid with 4 Tbsp. cornstarch. Cook until thick and combine with strawberries. Spread on top of cream cheese. Chill and serve.
Boil chicken until tender. Separate and debone boiled chicken into small pieces. Place in bottom of casserole dish. Mix soup, sour cream and broth. Pour on top of chicken. Top with cracker crumbs. Pour melted oleo over crackers. Bake at 350° until bubbly and brown. This makes a large casserole.
Combine all ingredients. Spread evenly over Lazy Daisy Oatmeal Cake while cake is still warm. Broil until frosting becomes bubbly.
To raised sponge, add the cooled milk and some flour (about 1/3 cup). Then add other ingredients and mix. Let rise. Knead and let rise again. Knead and shape into swieback. Let rise again (about 1 hour).
Sift dry ingredients.	Mix in shortening as for pie crust. Set aside 2 tablespoons of mixture. Add egg, molasses and milk. May add nuts and/or raisins. Beat mixture together. Place in baking pan. Sprinkle with dry mixture; bake at 350° for about 30 minutes.
Beat all together. Put in unbaked pie shell. Bake until firm and brown. Makes 1 large or 2 small pies.
Combine all ingredients except ginger ale. Freeze until needed. Add ginger ale when ready to serve.
Combine and simmer 5 to 10 minutes the ground beef, salt, sugar, tomatoes, tomato sauce, garlic powder and pepper. Cook noodles; drain and add to mixture of sour cream and cream cheese. Arrange in layers in greased casserole dish the meat mixture and noodle mixture. Sprinkle grated cheese on top. Heat in 350° oven until cheese is melted and casserole is bubbling.
Beat egg whites until stiff. Gradually add sugar and 1 tsp. vanilla. Crush crackers, mix with egg whites and nuts. Put in greased pie plate. Bake at 325 degrees for 15 minutes. Cool, cover with cool whip and add coconut.
Mix all ingredients in saucepan and cook on medium until thick. Pour into already baked pie shell. Serve cold or warm.
Sift flour, baking powder and salt together in a bowl. Add shortening and blend with pastry blender. Add milk; blend lightly until mixed. Turn on floured board. Knead about 20 strokes. Divide dough. Place half on board. Roll 1/4-inch thick into a rectangle. Pat 1/2 pound sausage on top of dough. Roll dough and sausage like a jelly roll. Repeat with other half of dough and sausage. Roll each in waxed paper and aluminum foil and refrigerate or freeze until needed. When ready to bake, slice 1/4-inch thick with a sharp knife. Bake on ungreased cookie sheet at 425° until brown, approximately 10 minutes.
Combine flour, soda, salt and spices. Cream the shortening in a large bowl; add sugar. Cream at high speed until light and fluffy. Blend in eggs; beat well. Add dry ingredients alternately with pumpkin; begin and end with dry ingredients. Blend well after each addition. Stir in chocolate bits and nuts. Pour in greased loaf pan. Bake 65 to 75 minutes at 350°. Cool. Drizzle with glaze. Let stand 6 hours.
Have all ingredients at room temperature. Cream sugar and shortening. Add eggs, one at a time. Sift flour and baking powder together. Add alternately with milk. Add vanilla. Put in a greased and floured Bundt pan. Put in cold oven and bake 1 1/2 hours at 325°.
Boil potato until well done; then mash and mix enough sugar with potato to make the mix thick enough to roll out flat. Sprinkle dough board with small amount of powdered sugar and roll potato mixture out flat. Spread peanut butter over the potato mixture; roll slowly into a roll and wrap tightly in wax paper. Place in the refrigerator until roll is hard enough to slice.
Mix all ingredients thoroughly. Pour into a baking pan and bake at 400° until brown and crisp on top.
One day prior to serving: Peel eggplant; slice thin (in circles). Layer slices in large bowl. Every third or fourth row, sprinkle with salt. When done, cover with saucer or plate and place heavy object on top to press (i.e., pitcher of water). Let sit overnight.
Preheat oven to 350°. In large bowl, mix at medium speed the sugar and margarine until light and fluffy. Add 1 cup flour and next 6 ingredients. With mixer at low speed, beat until blended. Stir in remaining 1 1/2 cups flour, then add almonds.
Split wings at each joint and discard tips; pat dry and cover. Deep-fry at 400° (High) for 12 minutes or until completely cooked and crispy; drain. Combine hot sauce and butter. Dip wings in sauce to coat completely. Serve with celery and Blue cheese dip. Makes 24 to 30 individual pieces.
Mix well and put in unbaked pie shell. Bake 35 minutes at 375°.
Mix first 3 ingredients and spread on top of blueberry mixture. Pour boiling water over all. Bake at 375° for 1 hour.
Mix well and bake in a 225° to 250° oven for 1 1/2 hours, stirring every 15 minutes.
Boil chicken in water with salt and garlic powder. Heat oil in saute pan. Saute vegetables in oil until tender. Cube cooked chicken and add to vegetables. Cook until chicken is light golden. Add wine and additional garlic powder; stir. Cover, simmering, for 3 to 5 minutes. Combine tomato sauce, cinnamon and sugar. Add to chicken and vegetables. Sprinkle with pepper and cornstarch, stirring until sauce creates a thick coating. Serve alongside spaghetti or other pasta.
Cook cornbread according to directions on package. Layer ingredients, beginning with crumbled cornbread, beans, corn, onion, pepper, tomato, dressing, cheese and bacon. Repeat as needed. If you use all the cornbread, you will need 2 cans of beans and 2 cans of corn.
Combine flour, margarine and pecans; mix well. Lay out in a 9 x 12-inch pan as crust; bake at 350° for 20 minutes. Cool.
Soak Grape-Nuts in a little cold water, then add beaten egg yolks, sugar, raisins and milk. Cook in double boiler until thick. Put into custard cups. Whip egg whites; add 4 tablespoons sugar and brown in slow oven. Serves 8.
Place pork spareribs, meaty side up, on a rack in shallow roasting pan. Roast, uncovered, in 325° oven for 1 1/2 hours. Mix remaining ingredients. Brush over pork, roasting, turning and brushing frequently with pineapple mixture until pork is done (approximately 45 minutes longer). Use half the mixture for brushing, the remaining half of mixture heat to a boil and serve with pork as sauce.
Melt butter in saucepan over low heat. Blend in flour, salt and dash of white pepper. Add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles. Add cheese and stir until smooth. This is great over broccoli or other cooked vegetables.
Cream butter and sugar. Add cream, cracker crumbs, nuts and chips. Fill waxed paper cups, placed in tins, with mixture. Bake at 375° for 10 or 12 minutes just so they are set. Frost with melted plain chocolate bars. Makes 80 to 90 cakes.
Brown hamburger, bacon and onions. Drain. Mix all ingredients together. Bake at 350° for 30 to 40 minutes.
Pull back corn husks; remove silk. Drizzle each ear of corn with 1 tablespoon margarine. Sprinkle with seasonings; replace husks. Place on open grill over hot coals (coals will be glowing). Grill 30 minutes or until tender, turning occasionally. Serve with remaining margarine. Serves 4.
Dissolve jello in boiling water and cool. Add other ingredients, mixing well. Pour into a small mold and refrigerate several hours or overnight. Makes 4 servings.
Combine sugar, egg, orange juice, orange rind and biscuit mix. Beat hard about 30 seconds. The dough will be lumpy. Stir in nuts and cranberries. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake 55 to 60 minutes at 350°. Test for doneness with a toothpick. Remove from pan. Cool before slicing.
Cream butter and sugar; add milk and flavors. Add flour, baking powder and salt. Last fold in beaten egg whites. Bake 45 minutes at 350°. Frost with your favorite icing.
Melt butter; stir in seasoning salt and Worcestershire sauce. Add mix and stir until covered. Bake at 200° for 1 hour, stirring every 15 minutes.
Press rolls into crust (9-inch pan); sprinkle with nuts. Add zucchini that has been sauteed with seasoning. Pour well beaten (fluffy) eggs over the zucchini. Top off with the grated cheese. Bake at 325° for 30 to 35 minutes. Keep checking.
Mix with fork the cheese, oleo, flour and cayenne pepper; when ingredients are well blended, roll dough around pimento-stuffed olive. Bake at 400° for 10 to 12 minutes. Makes about 85 balls.
Place tomatoes, garlic, oil, salt and pepper in blender. Mix well. Place in a boiler and bring to a boil. Simmer over low heat for 15 minutes. Cool and serve with chips or place in jars.
Bake cake by directions in oblong pan. Let it cool some. Punch holes into cake with the end of a wooden spoon. Fill holes with Eagle Brand cream. Pour caramel topping next. Then spread Cool Whip over the cake. Then grate Snickers bars (3) over top. Then cover and chill for several hours.
Mix together first 2 ingredients; set side. Combine all remaining ingredients (except flour) with the softened yeast. Add flour to rest of ingredients to form a stiff dough, beating well after each addition. Let rise in a warm place until doubled in size (50 to 60 minutes).
Sprinkle gelatin into a 9 x 13-inch dish; add boiling water and stir until dissolved. Add marshmallows and stir until melted. Stir in cold water. Refrigerate until gelatin thickens. Fold apples, pecans and pineapple into thickened mixture. Refrigerate until set.
Simmer chicken with salt and pepper in enough water to cover until tender. Debone and skin pieces. Cut into small pieces and spread evenly in a 12 x 9-inch pan.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Beat eggs into pie mix and spread on bottom of pan. Sprinkle cake mix on top. Pour melted margarine on top of cake mix. Sprinkle nuts on top. Bake at 350° for 40 minutes. Garnish with whipped topping if desired.
Blend In: A generous helping of a good sense of humor and a lot of being a good sport.
Mix well and serve over ice. If it tastes too strong, dilute to taste with water if you are serving it immediately. If prepared ahead of time, add ice to chill. As this melts, it will dilute the mixture. It is wise to add the ginger ale right before serving. It makes the punch bubblier.
Combine sugar and vanilla bean. Place in shaker. Cover tightly to preserve vanilla aroma. Shake on desserts, etc. and serve.
Cream margarine and sugar. Add eggs, one at a time. Mix well after each one. Add milk and flour; add coconut. Bake in 9-inch pie plate at 350° for 45 minutes. Makes one pie.
Preheat oven to 375°. Place paper liners in 20 muffin cups. Stir the flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Make a well in the center of the flour mixture. Add the milk, eggs and butter to the well and stir quickly just to combine. Add the berries and sugar; stir quickly again just to combine. Spoon the batter into the muffin cups, filling almost to the top. Bake until brown and crusty, about 20 minutes. Makes 20 muffins.
Trim crusts from bread. Flatten each piece with a rolling pin. Spread each slice thinly with Cheez Whiz (don't glob). Roll each piece like a crescent roll. Dip quickly in melted butter (use tongs). Roll in grated Parmesan cheese. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes, until lightly brown. Cut each in half before serving. For later use, freeze immediately on tray. When partially frozen, cut in halves. Store in freezer bags.
Boil spices in one pint of water. Combine all ingredients and mix well before adding meat. Can adjust to half for less meat. Meat should be submerged. A plate with weight on top works. It takes 10 days to cure if pieces weigh 2 to 4 pounds each; up to 16 days if pieces weigh 6 to 8 pounds.
Preheat oven to 350°. Place shortening and sugar in saucepan; melt. When slightly melted, place in mixing bowl and add eggs, beating after each addition. Add dry ingredients; mix well. Stir in nuts and chocolate chips. Pour into lightly greased 9 x 13-inch pan and bake 20 to 25 minutes. Cut into 24 squares when cooled.
Melt cheese in microwave. Add chili and olives. Heat through. Stir and enjoy. Serve with corn chips.
Soak beans overnight or boil 2 minutes and soak 1 hour. Add salt; boil gently 45 minutes. Drain and save. Fry sausage until brown; mix all ingredients. Place layer of beans, then layer of sausage and top with layer of beans. Bake 15 minutes in oven of 400°.
Mix together in large baking dish. Sprinkle cracker crumbs over top and bake at 350° until golden brown.
Beat egg white and water until soft peaks are formed. Add pecans and mix well. Combine sugar, vanilla and salt in a separate bowl. Add pecans to mixture and mix well. Spread in an ungreased cookie sheet and bake approximately 1 hour at 250°. Stir the pecans half way through the cooking time and begin checking for doneness at 50 minutes by tasting. Cooking too long will cause a scorched taste.
Beat egg yolks. Beat in melted butter and sugar. Sift together flour, soda, baking powder and salt. Add this to creamed mixture, alternating with buttermilk. Fold in beaten egg whites with a spoon. Bake on heated griddle.
Combine yogurt or sour cream and Blue cheese in a small saucepan. Warm over low heat for 1 to 2 minutes, whisking constantly, just until the Blue cheese has melted.
Sprinkle cranberries with sugar, set aside. Peel 2 oranges, chop up and set aside. Squeeze the other oranges to make 2/3 cup of juice. Combine the juice, cream cheese, and vanilla. Beat until fluffy. Stir in chopped oranges, cranberries, apples and dates. Set aside. Whip cream until soft peaks form. Fold into cream cheese mixture. Spoon mixture into muffin pans lined with paper baking cups. Cover and freeze until firm. To serve, remove paper cups and place on top of firm lettuce leaves. Garnish with whipped topping.
Mix cereal and milk; put aside. Stir flour, sugar, salt and baking powder; set aside. Add egg, yogurt, applesauce and banana or raisins to cereal mixture; mix well. Add flour mixture, stirring only until all ingredients are moist. Bake in muffin tins about 20 minutes or until golden brown at 400°.
Cut pork steak into small pieces and brown in skillet. Saute green pepper as desired with meat. Simmer meat and green pepper in small amount of water for approximately 45 minutes. Add soup and cook 10 to 15 minutes longer adding enough water to keep like a sauce or gravy. Add noodles, season to taste and serve.
Together smother bacon, onions and butter. Do not cook onions completely done (cool). Mix eggs, flour and milk, beat lightly. Now combine everything and fill pie shell. Bake at 400° until custard is set and the surface has a golden hue.
Sift flour, baking soda, salt, baking powder and cinnamon together. Combine eggs, oil, sugar, vanilla and zucchini in a large bowl. Beat well. Stir in the flour mixture until smooth. Stir in raisins and nuts. Pour mixture into a greased 13 x 9 x 2-inch pan. Bake at 350° for 40 minutes or until center springs back when lightly pressed with fingertips.
Heat first 6 ingredients in saucepan. Pour over chicken wings. Bake at 350° for about 1 1/2 hours, basting wings often. You can save leftover sauce for next batch if you want. Keep a lot of napkins handy; wings should be real sticky.
Grease 13 x 9-inch cake pan. Put pineapple in bottom of cake pan. Pour pie filling over pineapple. Put cake mix on top of pie filling. Pat dough oleo slices over entire top. Sprinkle with nuts. Bake at 350° for 50 to 60 minutes or until toothpick comes out clean.
Cook sugar and milk to soft ball stage. Have remaining ingredients ready in large mixing bowl. Add cooked syrup mixture and mix well. Pour in buttered dish and let cool.
Heat oven to 425°. Lightly grease jelly roll pan (15 1/2 x 10 1/2 x 1-inch) or cookie sheet. Mix baking mix and water until soft dough forms. Pat dough on bottom and up sides of pan with floured hands. Or roll into rectangle, 13 x 10-inch, and place on cookie sheet. Pinch edges of rectangle, forming 3/4 inch rim.
Soak ham in cold water for approximately 1 hour. After soaking, wash ham real well. Preheat oven to 350°. Add 2 cups water and ham. Bake for approximately 3 1/2 hours, or until done. During the last 30 minutes of cooking, mix mustard and syrup together. Baste it all over ham; finish cooking for about 25 minutes.
Place pastry in pie plate; prick bottom and press sides with fork. Crimp edges.
First, lay on a large platter, jalapeno bean dip. Second, peel, pit and mash avocados. Stir in lemon juice, salt and pepper and spread for next layer. Third, mix sour cream, mayonnaise and taco seasoning. Fix the remaining ingredients in layers. Serve with round tortilla chips or Tostitos. This is great for parties.
Cut broccoli into bite size pieces. Mix dressing and toss with broccoli. Crumble bacon on top.
Marinate chicken in remaining ingredients for about 30 minutes. Can be done in skillet to be used for cooking. Heat on top of stove until it boils, cover and simmer about 40 minutes or until almost all liquid has evaporated. Serve hot or cold.
Soften cream cheese. Drain pineapple well. Mix all ingredients together in large bowl. Form in a shape of a ball. Serve on platter with party rye or crackers.
Dissolve gelatin in cold water and mix in to the soup. Heat mixture until gelatin dissolves. Add soup mixture to cheese and stir. Stir in chopped onion, celery and crab. Pour in to a mold and chill. Serve with crackers.
Beat eggs until light and fluffy. Add next 4 ingredients. Mix lightly but well. In a separate bowl, mix dry ingredients, then add to first mixture, mixing well. Add nuts and divide batter into two greased loaf pans. Bake at 350° for one hour or until done. Remove from pans at once.
Mix together, bake until bubbly at 350°. Serve with crackers or nacho chips.
Cut broccoli in small pieces using the more tender parts of the stems, also. Place in deep saucepan. Cover broccoli with water. Bring to a boil. Turn flame down to simmer. Add bouillon cubes. Stir flour and milk together, then add to pan. Add 1/8 teaspoon pepper and stir while adding shredded Cheddar cheese. Stir until melted. Serve. Serves 6.
Boil peeled and cut potatoes until tender. Drain and cool. Add all of the other ingredients. Mix well.
Cut franks in half. Wrap a slice of bacon around each frank half. Secure with toothpicks. In crock-pot, place a layer of wrapped franks and a layer of brown sugar. Cover and cook slowly for 2 to 3 hours, stirring occasionally.
Brown ground beef and onion in skillet. Drain and place in a casserole dish. Add remaining ingredients, stir and top with bacon pieces. Bake at 350° for 40 minutes.
In a medium mixing bowl, combine apples, sunflower nuts, grapes and celery. Fold in yogurt and banana. Serve on individual lettuce lined leaves.
Brown hamburger meat. Add soup and salsa. Heat through. Top with cheese. Serve on bun.
Beat softened cream cheese with sugar until fluffy. Blend in lime juice until smooth. Add food coloring and blend. Fold in Cool Whip. Spoon into graham cracker crust. Refrigerate 1 hour before serving.
Mix cream cheese, sugar and 1 tablespoon drained pineapple juice together until smooth and creamy. Fold in Cool Whip. Spread mixture into prepared and cooled pie shell. Mix jello according to package. Add drained pineapple to jello and refrigerate until thickened. Spread thickened jello mixture over first mixture in pie shell and chill.