HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour tube cake pan. Preheat oven to 325°. Cream butter; add sugar gradually, beating constantly. Add 2 eggs, 1 at a time, beating well. Add sour cream; beat well. Add 4 eggs, 1 at a time, beating well after each addition. Sift together flour, soda and salt; add to sour cream mixture. Beat well, scraping sides often. Add flavorings. Bake at 325° for 1 1/2 hours.
Peel potatoes and place in cold water.	Preheat oven to 300°. Mince garlic. Butter casserole. Dry and thinly slice 1 potato at	a time. Place a layer of potatoes in casserole. Sprinkle with garlic, salt and plenty of pepper. Pour cream over to just about cover.	Repeat procedure. Bake for 1 1/2 hours. Sprinkle with cheese and bake for 30 minutes more.
If pork is not used, a little butter is good. Chopped green pepper, celery and tomatoes may be added in small portions, if desired. Bake 1 hour or perhaps a little more. Enjoy the Meat Loaf.
Mix all except chicken. Add wings, so all pieces are covered. Marinate overnight or all day in refrigerator. Place on single layer on cookie sheet covered with foil. Bake for 1 hour at 350°. Baste after first 30 minutes with marinade (discard remaining). Wings may be frozen and reheated.
Fill hot frankfurters with corn chips and cheese cubes. Broil until cheese spread melts. Top with hot chili; serve immediately.
Brown ground beef with spices; drain and set aside. Skim fat off canned chili and warm remainder in saucepan with the water. Spray 2-quart casserole with Pam. Place small amount of warmed chili in bottom. Cover with 1 layer of torn tortillas. Top with layer of chili, then beef, then onion, then cheese. Repeat layers. Cover and bake at 350° for about 30 minutes.
To serve hot on plain cake squares, mix well the cornstarch, sugar and salt. Add boiling water and butter; cook until thick, stirring all the time. Add vinegar and vanilla. Stir well and serve over cake.
Cook for 5 hours in a Brown-in-Bag at 300°. Then, open it up and cook for one more hour. Let it set for 20 minutes.
Mix in order given. Stir well. Fill muffin pans about 1/2 full. Bake at 400° until brown, approximately 20 minutes.
In hot bacon drippings, pour the rice and cook over medium heat until light brown. Add onion and green pepper; cook for a few minutes longer. Add the tomato. Pour in the stock and bring to a boil. Lower heat and simmer until liquid is absorbed and rice is tender, about 25 to 50 minutes.
Cook rice according to directions on package. Add rest of ingredients and mix well. Add salt and pepper to taste. Put in casserole; cover with almonds. Bake at least 1 hour at 350° or until bubbly.
Mix flour, sugar, soda, salt and cocoa, then add mayo, milk and vanilla. Blend until smooth. Bake for 25 minutes, or until done, at 375°.
Mix flour, salt and baking powder. Cut in shortening. Add enough warm water to make a soft dough. Knead until smooth. Roll out into thin round circles. Cook on griddle (no grease) about 1 minute on each side, just until very lightly brown in spots.
In a well-greased pan (9 x 13-inch), measure 1 1/2 cups of raw rice; mix in the soups. Spread over the bottom of pan. Salt chicken thighs and legs and place on top of rice. Sprinkle the dry onion soup mix over chicken pieces. Wrap securely and tightly with foil. Bake at 350° for 2 hours. Do not open until ready to serve.
Open cans of tomatoes and drain juice. Take tomatoes and squash with your hands to get more juice out. Saute onions in large frying pan then add tomatoes, salt and pepper and sugar; mix well. Tear pieces of bread and add to tomato mix. Stir well. Cook on simmer for several hours and stir often. Serve piping hot.
Cream softened butter and sugar. Add eggs and beat until well blended. Add flour and soda. Use a little more flour, if needed. Roll out onto floured surface and cut with cookie cutters.
With fork, crush cranberry sauce. Beat until smooth with hand beater. Beat in water, orange juice, lemon juice and almond extract. Chill. At serving time, stir in ginger ale. Garnish each serving with lemon slices and cranberries. Serves 4.
Mix sugar and shortening. Stir in eggs, water and pumpkin. Add remaining ingredients. Using a greased bread pan, bake at 350° for 1 hour.
Mix and knead. Roll out and cut with cookie cutters. Punch hole in top (for ribbon to hang ornament). Let dry on wax paper for a few hours. Turn over and continue to dry for 2 days.
Mix sugar, shortening and eggs; add mashed bananas. Add dry ingredients and nuts. Bake 45 minutes at 350° or until done.
Beat until smooth with rotary beater. Heat oil to 360°. Place 1/2 cup batter in a funnel. Hold finger under spout. Release over oil moving different directions until funnel is empty. Cook until brown, then turn and brown. Drain on paper towels and sprinkle with powdered sugar.
Brown meat in skillet. Add vegetables and cook until tender. Add remaining ingredients. Mix well. Cover and simmer slowly for 20 minutes. Serves 8.
Drain salmon. Remove dark skin and bones. Combine all ingredients except almonds and parsley. Chill covered at least 2 hours. Shape into 1 or 2 balls. Roll in nuts and parsley. Serve with crackers.
Brown, until crisp, 2 strips bacon. Cook 1 cup minced onion in bacon grease until yellow. Stir in 1 tablespoon flour. Add vegetable liquid, vinegar, sugar, salt and pepper and bring to boil. Stir in 2 cups cut green beans. Stir until heated. Sprinkle bacon on top.
Mix all ingredients and form into balls. Place on cookie sheet. Bake at 350° for 15 to 20 minutes.
Brown hamburger and onion together, then add tomato paste and water. Stir in until blended, then add spices and simmer for 1 hour. Serve over cooked spaghetti.
Combine graham crackers, sugar, oleo, egg yolks, nuts, dates, baking powder, milk and coconut. Mix well. Beat egg whites and fold in last. Bake 1 hour at 350°. Will keep like a fruit cake.
Cream the yeast with a good pinch of salt and sugar. Add warmed milk, sugar, eggs and about 4 cups flour. Mix and beat well. Add butter and oil. Add more flour and knead until dough is soft and pliant and comes from the sides of the bowl. Brush top of dough lightly with oil. Let rise until double in bulk. Punch down and form into 2 braids (or loaves or rolls). Let rise again. Brush with egg wash (optional). Bake in a 350° oven for about 40 minutes or until golden brown. Brush very generously with melted butter.
Bring pineapple to a boil and stir in jello. Let cool and stir in remaining ingredients except Cool Whip. Fold in Cool Whip and chill overnight.
Let the first 2 ingredients stand 1 hour; drain. Add remaining ingredients. Boil together 20 minutes. Pack in jars; seal.
Combine first 6 ingredients in bowl; stir well. Place tenderloin in a large shallow dish; pour wine mixture over tenderloin. Cover and marinate in fridge for 6 to 8 hours.
Melt shortening in saucepan on stove. Add sugar, molasses, egg. Beat well. Sift flour with baking powder, salt, and spices; add to first mixture and mix well. Chill well. Form into balls and roll in white sugar. Place on greased or sprayed cookie sheet or on cookie sheet lined with parchment paper. Bake at 375° for 8 to 10 minutes.
Soften cream cheese to room temperature. Mix sour cream; mix as directed on package. Mix cream cheese and sour cream mixture thoroughly. Chop onions and add to mixture. Shred beef in and stir. Refrigerate.
Beat eggs in large bowl. Stir in oil, sugar, zucchini and vanilla, then flour, baking powder, salt, soda and cinnamon. Add raisins and nuts. Spoon batter into two greased 8 x 5 x 3-inch loaf pans. Bake at 375° for 1 hour.
Warm the milk and butter to melting. Add sugar, salt and cardamon. Combine the yeast and lukewarm water. Beat eggs and add, with the yeast mix, to the COOLED milk. Gradually add flour and mix to a stiff dough. Let rise until doubled. Put on a floured board. Cut into 4 chunks and then cut each chunk into 3 pieces. Roll each piece and make a braid of the 3 long pieces. Let rise in greased pans for 1 hour. Makes 4 loaves.
In a large kettle (6 quart or larger), crumble meat into water. Add vegetables, celery, salt and pepper. Start on high until it comes to a boil. Reduce heat to medium-low. Cover and let simmer for 1 hour or longer until vegetables are tender. Add V-8 juice, celery salt, Season-All and sugar. Stir to dissolve sugar. You may have to add a little more water. Cover and let simmer for 20 to 30 minutes.
Boil noodles until al dente. Rinse cooked noodles under cold water.
Mix crumbs, sugar and butter. Spoon evenly into 9 or 10-inch pie plate. Chill covered for 30 minutes.
Pour concentrates and water into punch bowl. Carefully pour ginger ale, sparkling water and grape juice down side of bowl. Add ice ring or cubes containing mint leaves and maraschino cherries to punch to float on top of punch.
In a 4 to 5-quart saucepan, cook bacon over medium heat until crisp. Remove from pan. Drain, crumble and set aside, then discard all but 2 tablespoons of the drippings. Add sausage and onion to drippings in pan; cook, stirring occasionally, until onion is soft and sausage slices are browned (about 10 minutes). Stir in potato and water. Bring to a boil over high heat. Reduce heat, cover and simmer until potato is tender when pierced (about 15 minutes). Stir in corn, chiles, pimentos and half and half. Heat, stirring occasionally, just until steaming (do not boil). Season to taste with salt and pepper. Garnish individual servings with bacon. Makes 4 to 6 servings.
Cool chicken and arrange in 9 x 13-inch dish, covered with broccoli. Mix lemon juice, mayonnaise, curry powder and chicken soup. Pour mixture over chicken and broccoli. Sprinkle 1/2 cup Parmesan cheese over top; also sprinkle bread crumbs over all. Bake at 350° for 25 to 30 minutes.
Mix first five ingredients. Work in shortening until mealy. Mix together yeast and warm water. Dissolve well and add to 1 1/2 cups buttermilk. Add to flour mixture. Mix well, then knead lightly. Refrigerate overnight. Roll out about 1/2 inch thick, butter and overlap dough; cut into your favorite size and bake at 450° for 8 to 12 minutes. Makes about 20 average biscuits.
In saucepan, combine first 4 ingredients. Cook over medium heat, stirring constantly, until mixture boils. Cook 1 to 2 minutes. Stir in butter and vanilla. Add pecans. Serve warm over ice cream. Makes 3/4 cup.
Preheat oven to 450°. Mix together baking mix, cold water and cheese. Cut biscuits with a cutter and place onto a baking pan. Melt butter and seasonings together. Brush biscuits with the butter and spices and bake 8 to 10 minutes.
Mix all together. Bake at 350° for 1/2 hour. Sprinkle the other 1/2 can of Chinese noodles on top and bake 15 more minutes.
To make ground oat flour, place oats in blender and process for about 60 seconds (1 1/2 cups oats makes 1 cup flour).
Melt caramels in 1/3 cup evaporated milk. Mix together the cake mix, butter and remaining milk. Put half of mixture into a 9 x 13-inch pan already greased. Bake 6 minutes in a 350° oven. Sprinkle chocolate chips over the top and then pour melted caramels over this. Crumble the rest of the mixture over the top. Bake 15 minutes in a 350° oven. Cool and refrigerate for at least 30 minutes.
Combine all ingredients in a pot or casserole dish that holds at least 2 1/2 quarts. Bake at 400° for 35 minutes or until bubbling hot. Makes 8 servings.
Combine first five ingredients. Pour over crackers, stirring to coat. Place on baking sheets and bake for 15 to 20 minutes at 275°. Cool on paper towels.
Sift dry ingredients into large bowl. Add oil and eggs. Stir until ingredients are moistened. Do not beat. Stir in bananas, nuts, vanilla and pineapple. Bake in a greased and floured 10-inch tube pan at 350° for 1 hour and 10 minutes. Remove from pan in about 10 minutes and cool on wire rack.
Mix ingredients together in bowl. Drop on cookie sheet with tablespoon. Bake at 425° until golden brown. Makes approximately 6.
Chop lettuce; add tomatoes, cheese and beans. Break Doritos into small pieces. Do not mix until time to serve. Then mix and pour Catalina dressing over mixture.
Roast and skin the chillies, slitting open the side of the chilli; remove the seeds and veins, but be careful not to break the flesh. Into each chilli, insert a piece of cheese stuffing; taper the end of cheese slightly. If necessary, roll the peeled, deseeded, stuffed chillies in flour. Beat the egg yolks and whites separately; the whites should be beaten to the stiff peak stage. Re-combine the eggs; beat together quickly. Dip the chillies in the egg batter; be sure to cover the whole surface evenly; fry in fat or oil that is more than 1-inch deep. Keep them warm in the oven until they are ready to serve. Serve with refried beans and rice.
Take most any harmless event, fold in an ugly motive and a suspicious tone. Stir in your own opinion. Put in a good measure of "they say". Add imaginary details to heighten taste. Sprinkle well with spice of rumor. Heat slowly over flame of envy. Serve secretly and often to whoever will listen.
In a small skillet, over medium heat, saute pecans in butter 2 minutes. Cool. In a small saucepan, combine cocoa and water; bring to a boil over medium heat, stirring constantly. Remove from heat; stir in milk and vanilla. Pour into square pan, 9 x 9 x 2-inch. Freeze until mushy. In a large bowl, beat cream until stiff. In a chilled bowl, whip the chocolate mixture. Fold into whipped cream. Blend in pecans. Return to pan, cover and return it to freezer, stirring frequently during first hour. Makes about 1 1/2 quarts ice cream.
Spread bread with dressing; add 1 slice each ham and cheese. Roll with pickle in center, jelly roll fashion. Fasten with toothpicks. Slice each roll in thirds or fourths.
Mix first 7 ingredients well. Blend in flour mixture and almonds. Shape into 1-inch balls on ungreased cookie sheet. Flatten with a glass; brush with slightly beaten egg white. Place an almond half on each cookie, pressing in slightly. Bake at 375° for 10 to 15 minutes.
Sift dry ingredients together. Add to sugar, applesauce and butter which has been mixed together. Add raisins. Bake in tube pan at 350° for about 1 hour.
Pare and core apples; grind with beef and suet. Add remaining ingredients, except pastry. Cook, covered, in a large kettle over medium-low heat for 30 minutes. Uncover; cook until desired thickness, approximately 1 hour.
In a large bowl beat butter and sugar until light and fluffy. Beat in chocolate, eggs, vanilla and peppermint until light and fluffy. Spoon into 18 paper-lined muffin cups. Sprinkle with optional graham cracker crumbs. Freeze at least 5 hours, or up to 2 weeks. To serve, remove from freezer, top with whipped cream if desired, serve immediately.
Dissolve Jell-O in boiling water. Add marshmallows and let them melt. Stir in salt and pineapple. Chill until slightly thickened. Fold in cottage cheese, whipped cream and nuts. Pour into 8 x 8-inch pan.
Mix together pudding and pineapple. Stir in nuts and marshmallows. Then fold in Cool Whip. Refrigerate.
In bowl, mix well flour, oats, baking powder, salt and soda; set aside. Beat egg, sugar, applesauce and water until blended. Add to flour mixture; stir just until moistened. Turn into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for about 1 hour (until pick inserted in center comes out clean). Cool in pan 10 minutes; remove to rack.
Cream together cheese, butter, salt and pepper. Add flour. Make into roll. Wrap in waxed paper and put in refrigerator. Will keep a month. When needed, slice into thin wafers and bake in moderate oven, 300°. A pecan half on each wafer is decorative. Makes 6 to 8 dozen.
Mix the first seven ingredients together and pour into a casserole dish. Mix together the remaining ingredients and pour over top of corn mixture. Bake at 350° for 45 minutes to 1 hour.
Cream together sugars, vanilla, oil and eggs. Add flour, baking soda and salt. Mix together. Fold in remaining ingredients. Drop on ungreased cookie sheet by teaspoon and bake at 350° until light brown.
Place large roasting pan in oven and fill with 1-inch hot water. Preheat oven to 350°. Grease a 6-cup mold, Bundt pan or bowl. Place egg yolks in small bowl. Beat slightly and set aside. In a large bowl with electric mixer on high, beat egg whites until soft peaks form. Continue beating, gradually adding sugar until stiff peaks form. In medium saucepan over low heat, cook chocolate and butter until melted, stirring constantly. Place in a large bowl. Gradually stir 1/2 cup chocolate mixture into egg yolks. Stir egg mixture, flour, vanilla and orange peel into chocolate. Stir about 1/3 egg whites into chocolate, then fold in remaining egg whites. Pour into mold. Cover tightly with lid or foil. Place in roasting pan in oven.
Mix apple cider, cranberry juice, and orange juice then pour into percolator. In the basket put sugar, allspice, and cinnamon. Percolate about 30 minutes. Serve hot.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Add 1/2 of the flour and 1/2 of the cram. Mix well. Add remaining flour and cream. Add vanilla. Pour into a greased and floured 12-cup Bundt pan and put in cold oven. Bake 1 1/2 hours at 300°. Cool in pan for 10 to 15 minutes. Turn out on wire rack to finish cooling. Sprinkle with powdered sugar.
Thaw crawfish tails or shrimp, if frozen. Rinse and pat dry with paper towels.
Saute onion and green pepper in butter; stir in all remaining ingredients and one soup can of water. Pour into casserole. Bake at 325 F for 1 hr. Let stand for several minutes before serving.
Soften cream cheese. Chop dried beef. Mix cream cheese, Accent, onions, beef, pimentos, Worchestershire sauce, pimento cheese, dash of red pepper and a dash of garlic powder. Form a ball or log. Sprinkle with chili powder and paprika. Roll in pecans. Refrigerate overnight.
Dissolve yeast in warm water in a large warm bowl. Add sugar, salt, margarine and 1 1/2 cups flour; beat until smooth. Stir in enough flour to make a soft dough. Knead 6 to 8 minutes. Set in greased bowl; turn to grease top. Cover; let rise until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into 10-inch circle.
Microwave sugar, Karo syrup and peanuts for four minutes on High. Remove from microwave and stir. Then cook 3 to 5 minutes and add butter and vanilla. Microwave 1 to 2 minutes, then remove and stir in baking soda. Pour on buttered pan.
Brown meat separately and drain well on paper towels. Combine with both cheese and seasonings. Cool slightly. Spread on bread. Freeze on cookie sheets (about 1/2 hour). Put in plastic bags to use when wanted or bake immediately at 350° until cheese is bubbly.
In a mixer bowl, combine 1/2 cup flour and yeast. In a saucepan, heat 1/2 cup milk, 1/3 cup sugar, 1/4 cup butter or margarine, 1 teaspoon cinnamon, nutmeg, cloves and 3/4 teaspoon salt until warm (115° to 120°). Add to flour mixture. Beat with an electric mixer on low speed 1/2 minute, scraping sides of bowl. Add egg and pumpkin. Beat 3 minutes on high speed. Using a spoon, stir in whole wheat flour and as much of the unbleached flour as you can.
Bring raisins and 1/2 cup warm water to a boil. Boil 1 minute. Set aside and let cool. In large bowl, mix eggs and butter together. Add remaining ingredients. Add raisins and water. Mix well. Drop by teaspoonfuls on lightly greased baking sheet. Bake at 350° for 20 minutes.
Mix all ingredients thoroughly by hand. Pour into greased and floured Bundt pan or 2 loaf pans. Bake at 300° for approximately 1 hour and 45 minutes. (Makes great Christmas gifts!)
Cook beef and onions in margarine until tender (drain grease). Add beans, mushrooms and broth. Cover and simmer for 15 minutes. Combine mushroom juice and cornstarch. Slowly add to skillet. Heat and serve over rice.
Bring water and sugar to boil then let cool. Mix pineapple juice and bananas in blender. Mix all ingredients and freeze. Keeps at least three months in freezer.
Wash and peel potatoes then cut into thin, round slices. Arrange them in an oven pan that has been greased with olive oil. Wash rosemary and trim the leaves. Sprinkle over potatoes.
Cook bacon for 5 minutes, stirring frequently. Drain well. Continue cooking bacon and add onion, stirring frequently, until onion is tender. In 2 1/2 to 3-quart casserole, stir together brown sugar, ketchup and vinegar. Stir in bacon mixture and all of the beans; mix well. Cover and bake at 350° for 1 hour or until bubbly. Makes 12 servings.
Mix refried beans with 2 tablespoons sour cream and package of taco seasoning mix. When well mixed, spread it out along bottom of shallow casserole dish. Next, spread a layer of sour cream on top of bean mixture. Top with a layer of grated Cheddar cheese. Bake at 350° until heated through and cheese melts (approximately 20 minutes). Serve with warm nacho chips.
Wash broccoli and drain on paper towels. Blot out all excess moisture. Chop fine. Add other ingredients; mix well and chill.
Add chocolate to milk and heat in a double boiler. When chocolate is melted, beat with an eggbeater until blended. Sift sugar, cornstarch, and salt together and add small amount to chocolate mix, stirring until smooth. Return to double boiler. Add butter and stir constantly until thickened. Cook 10 minutes longer, stirring occasionally. Pour a small amount over egg yolks, stirring vigorously. Return to double boiler and cook until thickened. Remove from heat and add vanilla. Pour into pie shell and bake at 325 for 20 minutes.
Mix all together and let set for 2 hours. Arrange in a 2 quart bowl - very pretty.
Cream Crisco with sugar. Add eggs. Sift dry ingredients together and add first mixture. Add vanilla and oatmeal. Stir in nuts. Shape in rolls and store in refrigerator overnight or drop on a cookie sheet. Bake 12 minutes at 375°. (Do not substitute ingredients.)
Preheat oven to 350°. Grease and flour 9 x 13-inch pan. Pour marshmallows in bottom of pan. Pour prepared cake over marshmallows. Sprinkle gelatin over cake batter. Slice and place frozen strawberries over gelatin. Bake for 40 to 45 minutes.
Butter a 13 x 9 x 2-inch cake pan. Line with marshmallows. Mix cake mix as directed on box. Pour over marshmallows. Pour pineapple over cake batter. Bake as directed on box. No need to ice. Makes very moist cake.
Combine all ingredients in a large bowl. Knead until well mixed. Shape into a loaf. Bake at 350° until done, about 50 minutes. Yield: 8 servings.
Mix brown sugar and margarine. Add eggs and vanilla. Add flour, nuts and chips; mix well. Pour into greased pan. Bake at 350° for 30 minutes.
Brown hamburger with onion and garlic powder. Chop cabbage and layer in a 9 x 13-inch pan (will be above edge of pan).
Cook picnic ham and pull apart. Boil ingredients for 2 minutes, stirring constantly. Reduce heat and cook, uncovered, for 5 to 10 minutes. Pour sauce over meat and toss.
Squeeze juice out of the above after grinding up. Put in vinegar mixture and add 1 tablespoon black pepper, 8 cups sugar and let boil full 15 minutes. Fill pint jars and seal with hot two piece jar lids. Makes a lot of catsup so you can make 1/3 or 1/2 of this recipe. Will keep sealed a long time.
Layer lettuce, celery, green pepper and onion in 9 x 13-inch pan. Sprinkle the peas on top. Mix Miracle Whip and Good Seasons salad dressing together and spread on top of lettuce mixture. Sprinkle with Cheddar cheese and bacon.
Mix ice cream and Cool Whip (has to be a little soft). Layer 1/2 of the crushed Oreos in a 9 x 13-inch pan, then ice cream. Spread rest of the Oreos on top. Sprinkle 1 cup chopped pecans on top with hot fudge topping. Freeze 2 to 3 hours.
Grease 2-quart casserole dish. Spread rice evenly in bottom of dish. Mix flour, chili powder, salt and pepper. Sprinkle 1/3 of mixture over rice. Dot with 1/2 tablespoon melted margarine. Mix ground beef with onion and garlic. Cook in skillet until slightly browned. Spread over rice. Spread with 1/3 of flour mixture and dot with margarine. Make a layer of tomatoes, including the liquid; repeat with flour and margarine. Spread corn on top and dot with remaining margarine. Cover and bake at 350° for 1 hour.
With mixer, blend egg, sour cream and margarine. Add corn muffin mix and blend. Fold in both corn. Bake in greased 8 x 8-inch pan or 2-quart dish at 350° for 45 minutes.