HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, add sugar, egg yolks and flour. Chill. Roll very thin and cut into circles. Put a teaspoon of egg whites on top. Sprinkle with cinnamon and nuts. Bake until the edges turn a light brown at 350.
In a large bowl, combine poppy seed and milk. Let stand 3 to 4 hours or overnight. Grease and flour a standard size loaf pan. Combine with seed and milk mixture the eggs (at room temperature) softened butter, sugar and vanilla.
Combine shortening, sugar, eggs and sour cream. Mix together flour, baking powder, salt and baking soda. Combine shortening and flour mixtures together. Roll out dough 1/4-inch or 1/2-inch thick. May have to add more flour when rolling out dough. Bake at 350°.
Mix oatmeal, flour, sugar, salt and shortening until well blended. Put 1/2 of mixture into a greased 9 x 9 x 2-inch pan. Spread jam evenly over mixture, not to get too close to edges of pan. Sprinkle remaining mixture over jam and lightly flatten with fingertips. Bake at 350° for 25 to 30 minutes.
Drain pineapple. Heat pineapple juice and cornstarch in saucepan over medium heat until thickened. Refrigerate until cooled. In salad dish, mix cooled thickening with pineapple. Add other ingredients and stir. Refrigerate until ready to serve.
Mix all ingredients together and shape into balls. Roll in nuts. Wrap in wax paper and chill.
In a bowl, mix cabbage, onion, green pepper, carrot and salt. Let stand one hour. In saucepan, mix remaining ingredients and let boil 2 minutes. Let cool, then add to cabbage mixture. Stir well and eat; or freeze in plastic containers for later.
Place apples in bottom of Pyrex dish; sprinkle cinnamon. Mix sugar, sifted flour, salt and baking powder together; add egg and mix. Place over apples; add small amount of butter and bake in oven at 350° until golden brown.
Preheat oven to 375°. Cream sugar and margarine. Add milk, egg, 2/3 cup flour and all other remaining ingredients, except blueberries. Mix in remaining flour. Fold in blueberries. Fill cups 2/3 full and bake for 20 minutes until golden brown.
Put the dry milk, peanut butter and honey into a bowl and mix well. Cool mixture in refrigerator about 1 hour. Roll small amounts of mixture into balls. Put into covered container and store in refrigerator. Makes several dozen.
Mix sugar & cinnamon. Quarter each biscuit & roll in sugar mixture. Place in bundt pan. Sprinkle left over sugar mixture on top, then pour melted butter over all. Bake at 350 degrees for 30 minutes. (Pull off pieces when eating.)
Mix all ingredients and make rolls, put in foil, with shiny side in, roll tightly and refrigerate for 24 hours. Place rolls on rack over cookie sheet, punch holes in bottom of foil. Bake at 350° for 1 hour and 15 minutes.
Blend oil, sugar, and eggs. Sift flour, baking soda, salt, and cinnamon. Add apples and mix well. Add nuts and vanilla. Beat only until well blended. Pour into greased 13 x 9 x 2 inch pan. Bake 350° for 45 minutes to 1 hour. For glass pan, bake at 325°.
Combine all ingredients in mixing bowl. Blend, then beat at medium speed of electric mixer for 4 minutes.
Layer in 13 x 9-inch casserole in order given. Mayonnaise and Sweet 'N Low should be combined before layering.
Drain spinach well. Mix all ingredients. Spoon into greased 8 x 8-inch pan. Bake for 30 to 40 minutes at 350°.
Place pecans and coconut in bottom of greased oblong pan. Prepare cake mix as directed on box. Pour over coconut and pecans. Mix cream cheese, margarine and powdered sugar, spoon over cake mixture. Bake at 350 degrees for 45 minutes or until test done.
In a large bowl, mix dry ingredients together. Beat in oil, eggs and plums. Fold in nuts. Pour into a greased tube pan and bake at 325° for 1 hour. Let cool in pan for 10 minutes.
Cook cranberries and sugar in 2 cups water until cranberries pop; remove from heat and let cool. Dissolve gelatine in the 1/2 cup water and cook until well blended; remove from heat and cool.
Mix grape juice, pineapple juice and lemon (or lime) juice together. Add ginger ale and grape juice cubes just before serving. Serves 15 to 20.
Cream sugar and butter until light and fluffy. Add 3 eggs, one at a time and beat well. Sift flour and baking powder and add to butter mixture with the milk. Spread in a 9 x 13-inch pan. Sprinkle with cinnamon sugar. Bake 25 to 30 minutes at 350°. Test for doneness with toothpick, for the top is crusty and can't be touched for doneness as a regular cake can.
Cook applesauce in crock pot 10 hours. Stir in all other ingredients. Put in jars and seal.
For marinade, stir together the first six ingredients and set aside. Trim fat from pork; slice into 1-inch thick slices. Place in storage container with marinade. Cover and put in the refrigerator for 6 hours or overnight, stirring occasionally. Place on rack of broiler pan. Roast in a 350° oven for about 40 minutes or until no longer pink, turning once and brushing often with marinade.
Mix sugar, egg, juice of lemon and lime and juice and grated peel of orange. Heat to boiling over medium heat, stirring constantly. Boil for 1 minute. Cool and refrigerate.
Do not preheat oven. Slice eggplant in 1-inch slices. Salt eggplant and let stand 1 hour, then rinse. Flour eggplant slices and fry until done.
Preheat oven to 350°. Stir sugar and flour together and place in cooking dish. Add milk and stir until relatively smooth. Add peaches, including juice. Do not stir. Bake at 350° for 30 minutes.
In a large bowl, combine peas, green beans, corn, onion, celery and pimentos. In a saucepan combine remaining ingredients. Heat and stir until sugar dissolves. Pour over the vegetables and refrigerate overnight. Yields 10-12 servings.
Brown soup bone and stew beef in deep pot. Cover with water. Simmer with onion and celery for at least 2 hours, keeping covered with water. Add salt and pepper to taste. Half hour before eating, add potatoes and carrots, or any other vegetables you may have.
Prepare the hamburger meat and soya sauce by mixing them together. Set aside. Use water in a small bowl to wet each won ton. Work with one won ton and about one teaspoon of hamburger mixture. Wet won ton around the edges. The won ton is square. Place the teaspoon of hamburger mixture in the middle; fold won ton so that it is now a triangle. Pinch the sides together. Set oven at 350°. Bake in oven from 5 to 10 minutes. Check by cutting open one of the won tons to make sure the hamburger is done.
Combine lime juice, steak sauce, salsa, oil, garlic and pepper in small saucepan. Bring to a boil; reduce heat. Simmer uncovered for 5 minutes, stirring occasionally. Cool. Place steak in a plastic bag or marinating container; add cooled marinade, turning to coat. Close bag or container and marinate in the refrigerator for at least 8 hours, preferably overnight. Remove steak from marinade and discard marinade. Place steak on medium heat grill. Grill steak 12 to 14 minutes for rare to medium, turning once.
Cook and drain squash; combine all ingredients except egg. Add egg, mix thoroughly. Bake at 350° for 30 minutes.
Mix sugar, cocoa, oleo, milk and vanilla. Bring to a boil. Boil 1 to 2 minutes. Add oats and peanut butter. Drop by teaspoonful on wax paper.
Mix together and bake at 300° until bubbly. Serve with taco chips.
Cook celery and onions in butter until tender. Add chicken stock and seasonings. Simmer for 15 minutes. Slowly add soup and cheese.
Place butter, onions, green pepper and garlic in 2-quart glass casserole. Microwave for about 3 minutes on High or until vegetables are partly cooked. Stir in remaining ingredients. Cover with glass lid. Microwave for 5 minutes on reheat (80% power). Stir, recover and continue cooking for 7 to 11 minutes on reheat (80% power). Let stand, covered, for 5 minutes before serving. Serve over hot rice.
In a large bowl, cream together the margarine, sugars and egg. Add remaining ingredients; stir by hand to blend, not beat mixture. Place teaspoon size drops on an ungreased cookie sheet and press down with a fork. Bake at 325° for 8 to 10 minutes. Makes a big batch.
Beat eggs with milk. Stir in 1 cup crumbs with the eggs. Stir 1/4 cup melted butter in the other 1/4 cup crumbs and put on top of casserole. Stir in grated cheese, salt and pepper into asparagus. Sprinkle remaining crumbs on top. Bake at 375° until set and brown (35 minutes). Put casserole in a pan of water to bake.
Mix all cake ingredients well. The batter will not be smooth like a cake batter. Pour into a greased 9x9x2 pan or round pan. Smooth batter evenly over pan. Bake 18-20 minutes at 350 degrees. Let cake stand for 20 minutes.
Beat well all ingredients. Can use with fish, chicken, shrimp, etc. Deep fry.
Grate cheese and mix all ingredients together. Knead like dough and keep mixing until thoroughly mixed. Shape into small balls and bake at 325° for 20 to 25 minutes.
Melt first 3 ingredients together in a small saucepan; drain fruits and arrange in 1 1/2-quart casserole. Pour sauce over it and bake 1 hour at 325°. Refrigerate until ready to use; then heat until warm. Always prepare at least 1 day ahead of time.
Rub chicken with lemon juice. Roll in mixture of flour, salt and pepper. Brown chicken in butter. Place in baking dish. Add remaining ingredients and cover with sour cream. Cover. Bake at 325° for 1 1/2 to 2 1/2 hours.
In a glass, put soda, butter and salt. Set aside until later. Put sugar, Karo and water in a 3-quart pot. Cook until syrup spins a thread. Add peanuts and cook until syrup turns caramel in color. Remove from heat. Add soda mixture and stir. Pour quickly on foil and spread. Let cool and break into pieces.
Beat eggs lightly. Add sugar and vanilla. Add enough water to cornstarch to make runny. Blend cornstarch into egg mixture. Stir in pecans and chocolate chips. Pour into unbaked pie shell. Bake for 45 to 50 minutes or until toothpick comes out clean. Cool for 1 hour and reheat to serve. Add a scoop of vanilla ice cream and yum yum.
Heat oven to 375°. In a skillet over moderate heat, cook sausage until brown on all sides. Remove and slice sausage. Combine sauce, garlic, salt, pepper and sausage. Place 1/2 of noodles in bottom of a 2-quart shallow casserole dish. Spread half of sauce mix over noodles and remaining noodles and spread cottage cheese evenly over noodles. Top with remaining sauce and Mozzarella. Top with Parmesan. Bake 35 minutes. Makes 4 servings.
Mix cake mix, eggs, butter, sugar and milk. Pour into 9 x 13-inch pan and bake at 350° in preheated oven. When cake comes out of the oven, punch holes in cake with a knife and pour cream of coconut over cake while it is still hot. Let cool, then ice.
Line pan with fat. Mix ingredients in order given. Heat pan of fat; add corn bread and cook in 400° oven until golden brown.
Cook spinach according to directions. Rinse, squeeze and drain. Combine all ingredients and chill for 3 hours. Pour into hollowed out loaf of bread. Cut bread removed from loaf into bite-size pieces for dipping.
Mix well. Place in large bowl with lid and refrigerate. Each day mix well and knead for 3 days. On fourth day make into 3 or 4 rolls. Bake on broiler pan for 8 hours at 180°. Turn every hour. Can be frozen or used as needed. As a variation, we use 2 1/2 pounds hamburger and 2 1/2 pounds deer burger.
Heat oven to 350°. Grease and flour a 13 x 9-inch pan. In a large bowl, combine cake mix, water, oil, peanut butter and eggs. Blend at low speed until moistened. Beat 2 minutes at high speed. Pour into prepared pan. Sprinkle nuts over batter. Bake at 350° for 30 to 40 minutes. Remove cake from oven and sprinkle with marshmallows. Return to oven until marshmallows begin to puff. Cool cake 15 minutes. Drop frosting by spoonfuls onto warm cake. Spread gently. Cool before serving.
Mix crushed vanilla wafers and 1 stick melted margarine. Press in pan. Set aside.
Boil chicken. Cool and debone, saving broth. Saute peppers, onion and celery until tender, then add 2 cups chicken broth, tomato sauce and chicken. Then add cooked spaghetti and other ingredients and cook 10 minutes, then add cheeses until melted. Cooks well in crock-pot.
Partially freeze steak; slice across grain into 2 x 1/4-inch strips. Set aside.
Lightly brown ham in skillet. Add rice and vegetables; stir and warm over medium heat. Scramble eggs in separate pan. Chop and add to rice mixture. Add soy sauce to taste and garnish with chopped onions before serving.
Mix all ingredients well. Pour into a greased and floured 1-layer cake pan or double the recipe and use an appropriate pan. Bake at 350° until tester comes out clean. Cake should be moist; test one layer after 25 minutes.
Melt oleo and stir in brown sugar. Set aside. Mix dry ingredients. Pour in sugar mixture and add eggs, one at a time. Add chocolate chips and nuts. Bake at 350° in greased and floured 13 x 9-inch pan for 30 minutes.
Heat stewed tomatoes. Add lemon Jell-O. Stir to dissolve and let set until thick. Add mayonnaise, celery, bell pepper, green onions and shrimp. Serve on lettuce leaf.
Cook first 5 ingredients for 3 minutes, then allow to cool. Mix last 6 dry ingredients as for pie crust. Spread 1/2 of the crust mixture in a 9 x 12-inch pan and press until firm. Cover with date filling, then pat remaining crust on top. Bake 30 minutes in a 325° oven. When cool, cut into squares and watch them disappear!
Mix dry ingredients. Add rest. Mix and bake at 375° to 400° until done.
Fry bacon in skillet. Remove bacon to paper towel. Brown onion slices in bacon grease until tender.	Remove onions.	Brown ground beef in same skillet. Drain. Crumble bacon. Combine all ingredients into large casserole dish. Stir well. Salt and pepper to taste. Bake in 325° oven for one and one half hours. Bake uncovered for thick chili; cover casserole for soupy chili.
Heat oven to 350°. Mix shortening, brown sugar, egg yolk and vanilla thoroughly. Blend flour and salt. Stir in. Roll dough into 1-inch balls. Dip in slightly beaten egg white. Roll in nuts, if desired. Place 1-inch apart on ungreased baking sheet. Press thumb gently into centers. Bake 10 to 12 minutes. Cool. Fill centers with jelly or icing.
Mix flour, sugar, baking powder and salt; cut in margarine until mixture resembles coarse meal. Mix in pecans and raisins; beat together egg and milk. Add all at once to dry ingredients. Stir lightly to dampen dry ingredients. Fill 12 greased muffin cups about 3/4 full. Bake at 400° about 10 to 15 minutes.
Cream sugar and butter well. Add eggs, one at a time. Add milk and flour alternately. Add vanilla. Bake 3 layers at 350° for 25 to 30 minutes.
Beat milk with beaters. Add well beaten eggs, sugar and vanilla. Pour into ice cream freezer can and finish filling can with pasteurized milk.
Blend all the ingredients with enough no-fat salad dressing to moisten. Makes about 3 cups. Serving is 1/4 cup with 32 calories and 0.5 grams of fat.
Boil water, salt and oil. Add flour and alum, knead. Makes white play dough. If want color, add food coloring to oil first and mix well, then follow recipe.
Make marble cake mix and jello according to instructions on boxes. When cake cools, poke holes with a toothpick. Pour jello over the top.
Mix first 5 ingredients, then roll in little balls (walnut-size), then in top of double boiler mix chocolate chips and wax. Stir until melted. Dip peanut butter balls in chocolate, then put on wire rack to drip excess chocolate off.
Mix flour, salt and pepper. Dredge chicken in flour mixture and fry in large pot in oil. Do not deep fry. Use only enough oil so chicken does not stick. Remove chicken when it is well browned.
Preheat oven to 350°. In 1-quart mixing bowl, mash tofu into small fine pieces with a fork or your hands. Add the other ingredients with the tofu and blend together thoroughly. If mixture looks too moist, you can add a little more oatmeal. Put in loaf pan, pat down firmly and place in oven. Bake at 350° for 45 minutes. Slice and serve.
Melt margarine in 9 x 13-inch baking dish. Mix all of the rest of the ingredients together and pour into dish. Sprinkle with more cheese. Bake in 350° oven for 30 to 40 minutes. Serves 10 to 12.
Put 1 tablespoon sugar in 1/2 cup very warm water, stir to dissolve. Add yeast and let set. Scald milk, add Crisco, sugar, salt and water. When warm add beaten eggs. Mix well. Add 2 cups flour and mix well, add yeast mixture and beat well. Add enough flour to make a soft, pliable dough. Knead well until not sticky. Grease sides and bottom of large bowl, turn dough in bowl to grease top. Cover and let rise until double. Punch down and let rise again. Break into rolls and let rise until double. Bake in 350° oven for 35 minutes. Butter tops when done.
Stick whole cloves all over an orange. Combine all the ingredients into your crockpot. Traditionally wine is added, but if you'd like it to be non-alcoholic fill crockpot to 3/4 full with apple or grape juice. Cook on high one hour. Simmer on low 4 to 8 hours.
Spread cream cheese on bread. Place a slice of zucchini on top; sprinkle with lemon pepper. Makes a nice snack or appetizer.
Combine soups. Do not dilute. Add rice. Lay chicken pieces on top. Add melted butter to top of chicken. Cover dish with aluminum foil. Bake at 275° for 1 1/2 hours. The last 30 to 45 minutes, uncover so chicken can be browned.
Cream butter. Add sugar; mix in eggs. Add vanilla. Stir in flour. Add chocolate and nutmeats. Line a 9 x 12-inch pan with waxed paper. Bake for 25 minutes at 325°.
Combine potatoes, water, celery, carrots, onion, parsley flakes, seasonings and bouillon; cover. Simmer 15 to 20 minutes or until veggies are tender. Gradually add milk to flour; stir until well blended. Gradually add flour mixture to hot vegetables, stirring until mixture boils and thickens. Add processed cheese spread; stir until melted. Makes 4 servings.
Mix into patties. Flour and brown in oil one side more to hold in juice. Bake in 9 x 13-inch pan. Cover with 1 can undiluted cream of mushroom soup. Cover with foil and bake 45 minutes at 350°.
Brown hamburger; drain. Add remaining ingredients and cook slowly for about 1 hour. Can also add sausage, mushrooms and more spices to taste.
Pour water over dates and raisins. Melt butter. Stir in eggs, sugar and vanilla. Add flour and soda alternately with dates, raisins and nuts. Fill greased 1-pound coffee cans 1/2 to 2/3 full. Bake at 350° approximately 1 1/2 hours. Makes 8 to 9 (1-pound) cans.
Note: Toasted and shredded almonds may be used in place of mushrooms. If so, let them be the last touch before serving.
Mix jellos in boiling water; let cool but not set. Add other ingredients well and mold. Serves 6.
Combine beef, 1/2 teaspoon chili powder, salt and pepper. Shape into 12 meat balls. Brown meat balls in butter and onions. Add soup and remaining chili powder. Fill can with water and simmer about 5 minutes.
Cream margarine and sugar together. Blend in 3 eggs. Add bananas, mixing well. Combine in separate bowl the flour, baking powder, baking soda and salt. Add to banana mixture alternately with buttermilk. Stir in nuts. Bake in a 9 x 13-inch pan at 350° for 45 to 50 minutes. Cool. Frost with Caramel Frosting.
In large saucepan, cook ham and onion in butter until onion is tender. Add garlic powder, tomato sauce, beef broth, 1 cup water, rice, bay leaf, sugar, thyme, chili powder and pepper. Cover and simmer until rice is tender, about 15 minutes.
In saucepan, melt chocolate bars over low heat. Stir in milk to make thin syrup. Put coconut in shallow dish. Using a toothpick, dip marshmallows in chocolate syrup mixture and roll in coconut. Cool on wax paper.
Boil chicken for about 1 hour, skimming the top as needed. Remove and set aside to cool. Break spaghetti; drop into chicken stock. Cook until tender. Meanwhile, in a skillet, saute the onion and bell pepper in the Ro-Tel tomatoes. When sauteed, add cheese and melt. Debone chicken and cut into small pieces. Save the stock! Drain spaghetti. Return spaghetti and chicken to pot; add cheese mixture. Stir. Add stock as needed for moisture.
Cook macaroni; drain. Meanwhile, cook bacon in oil until crisp. Add wine. Cook and stir until it has evaporated. After draining macaroni, return to hot saucepan. Mix remaining ingredients, including hot bacon fat. Because this mixture will attach itself to the macaroni and be cooked by the heat of the pot and macaroni. If eggs are not thoroughly cooked, stir over low heat for an additional minute.
Combine ingredients and let stand overnight. Bake 1 hour and 15 minutes at 350°. Use a 9 x 13-inch pan.
Brown sausage in skillet, stirring until crumbly and drain. Add remaining ingredients and mix well. Spoon into greased 9 x 13-inch baking dish. Bake at 350° for 1 hour.
Cream together the oleo, sugar and vanilla. Add the chips and nuts. Stir in the flour. Use a teaspoon and put on ungreased baking pan. Press with a fork dipped in sugar. Bake at 350° for 10 to 15 minutes.
Place fillets	in a greased 11 x 7 x 1 1/2-inch baking dish. Sprinkle with 1/2 teaspoon salt and pepper. Arrange tomatoes on	top; sprinkle	with salt. Carefully pour wine over all; sprinkle with basil. Bake at 350° for 20 minutes. Sprinkle with cheese and bake for 5 or 10 minutes or until fish flakes with a fork. Serves 5.
In saucepan, combine brown sugar, cornstarch and salt. Add pineapple chunks with syrup to saucepan. Cook and stir until mixture thickens and bubbles. Add butter or margarine, lemon juice and beets. Cook over medium-high heat about 5 minutes or until heated through.
Mix all ingredients together. Refrigerate about 30 minutes for easier handling. Roll into 1-inch balls. Place on cookie sheet and put in freezer about 20 minutes. Can be kept in plastic bag or freezer until needed or bake at 350° for 20 minutes to use now.
Sift together sugar, flour and salt. In small pan, put oleo, water, Crisco and cocoa. Bring to a boil and pour over dry ingredients; mix well. Add eggs. Mix soda and buttermilk. Add buttermilk mixture and vanilla to ingredients. Mix well and pour into greased and floured pan, about 11 x 15-inches. Bake 20 minutes in 350° oven. When cake has been baking 15 minutes, start to prepare icing. Serves 20.
Mix the first 5 ingredients well. Shape into small balls. Chill. Melt the chocolate chips and butter in small pan. Dip balls in mixture. Cool on wax paper. Makes 10 to 12 dozen.
Prepare orange juice and lemonade according to directions on can. Add apricot nectar and pineapple juice; chill well. To serve, stir in carbonated beverage and pour over ice. Yields 1 gallon. Good at Christmas!
Preheat oven to 350°. Make up the box of yellow cake mix according to directions on the box. Pour cake into a glass 13 x 9-inch dish. Mix cream cheese and powdered sugar well in a bowl. Then spoon the powdered sugar and cream cheese mixture on top of the raw cake. Let this bake for 45 to 50 minutes. Let it cool before cutting.
Cream margarine. Add eggs, bananas and salt and mix well. Sift flour, baking powder and soda together. Add to creamed mixture. Stir well. Add sour milk and lemon juice, mixing well. Pour into greased and floured bread pan and bake at 350° for 1 hour.
Cut cabbage into pieces; boil until tender and drain. Fry bacon in large skillet until crisp; drain and set aside. Pour bacon grease into container (keep). Wipe pan with cloth or paper towel. Pour 2 or 3 tablespoons grease back into pan and add 1/3 of bread crumbs. Turn crumbs until toasted; repeat with the rest of crumbs.
Mix first 5 ingredients together. Then add remaining ingredients to mixture. Refrigerate for 5 days.
Melt oleo in casserole dish. Add potatoes. Sprinkle with onion flakes and add salt and pepper to taste. Bake at 425° in covered dish until tender. Remove cover and return to oven until brown.
Mix all dry ingredients. Melt butter and peanut butter; combine and form into balls. Mix chocolate and paraffin in double boiler and keep hot while dipping balls in chocolate and paraffin. Yields about 150 servings.
Wash cranberries; cut apples to remove core. Peel the oranges and remove seed. Grind or use food chopper to mix all ingredients.
Cook and drain spinach. Heat soup and cheese until cheese melts. Mix in remaining ingredients. Bake for 20 to 30 minutes at 350°. Serve with tortilla chips.
Drain juice from pears. Heat 1 cup juice to boiling point. Pour over lime jello and stir until dissolved. Set aside to cool.