HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 1 cup flour and 1 cup sugar in sifter. Top with 1 more cup flour and 1/2 cup sugar. Sift into bowl and add milk, eggs and vanilla. Beat with electric mixer for 20 minutes at medium speed. Place 1/2 cup broken walnuts into bottom of greased tube pan. Bake at 350° for 50 to 55 minutes.
Crush vanilla wafers. Mix margarine, wafers, orange concentrate, sugar and nuts. Form into small balls and roll in coconut. These will keep in refrigerator for at least 2 weeks.
Mix pineapple juice, included, to cake mix, and that is all. Bake at 350 degrees for 30 minutes. Then let stand in oven for 30 more minutes.
Mix first three ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil without stirring until drops of syrup form hard brittle threads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour into lightly buttered cookie sheet. Cool. Break into pieces. Put into bag and shake with the powdered sugar.
Boil pepper in salted boiling water for 10 minutes. Cut a lid off each pepper. Let drain and cool; remove seeds. Brown beef and garlic cloves in oil or margarine for about 10 minutes; drain. Add salt and pepper and pour into a pot with the crushed tomatoes (and onion if desired). Simmer for 5 minutes. Add crushed herbs to your taste. Serve with boiled potatoes or rice.
Combine first 5 ingredients in saucepan over low heat until it bubbles. Take off heat and add next 4 ingredients. Beat until smooth; pour into greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool.
Mix together and pour into pie crust. Top with crushed crackers, 1 stick melted butter and 1/2 cup shredded cheese. Cook 15 to 20 minutes at 350° until bubbly.
Cook noodles. Brown ground beef; add Sloppy Joe mix and tomatoes. Whip cream cheese. Make two layers: Noodles, meat and cream cheese. Then garnish with sliced olives. Bake about 15 minutes in 400° oven.
Dissolve the yeast in water (100° to 115°), about 10 minutes. Add all except the flour and mix well. Add flour, stir and knead as dough becomes stiff. Knead until smooth, about 8 to 10 minutes.
Blend with a mixer. Bake in bought pie crust at 350° until crust is golden brown.
Combine all ingredients, except salsa, in a large bowl. Blend well and form in 1-inch balls. Brown meatballs on all sides. Drain fat. Add salsa and cook for an additional 10 minutes or add meatballs and salsa to a casserole. Place in a warm oven until ready to serve.
Brown sausage and crumble. Set aside after draining on paper towel. Beat eggs. Add milk, dry mustard, salt and pepper. Layer bread crumbs, sausage and cheese in a buttered 13 x 9 x 2-inch casserole dish. Cover with egg mixture and refrigerate overnight. Bake at 350° for 40 to 45 minutes until set and lightly browned. I serve cranberry sauce with this.
Mix dry ingredients, then mix all together and pour into a casserole dish. Bake at 350° until done.
Blend cheese and 1/2 cup butter; stir in flour. Chill about 1 hour. Shape into 2 dozen 1-inch balls. Place in ungreased 1 3/4-inch muffin pans. Press dough evenly against bottom and sides of each. Blend together egg, sugar, 1 tablespoon butter, vanilla and dash of salt just until smooth. Stir in berries and pecans. Spoon into pastry lined muffin cups. Bake in 325° oven for 30 to 35 minutes or until filling is set. Cool in pans. Makes 24.
Cream butter with sugar and add eggs to blend. Sift together flour, salt, baking powder and baking soda. Set aside.
Blend shortening and sugars in large bowl. Beat vanilla and eggs. Sift remaining dry ingredients together. Add to sugar and egg mixture; blend well. Stir in 1/2 cup M&M's or chocolate chips. Drop by teaspoon onto ungreased cookie sheet. Decorate with M&Ms, five or six for each cookie. Bake at 375° for ten minutes or until golden brown.
Melt shortening in skillet. Add meat, onion and garlic; cook until brown and onion tender. Stir in catsup, Worcestershire sauce, sugar, salt, paprika, mustard, pepper and 1 1/2 cups water. Cover and simmer 2 1/2 hours.
Saute onion and cabbage. Add sausage. Add navy beans and tomatoes. Mix well. Do not overcook, but heat thoroughly.
Cook hen; remove bones. Cook celery, onions and pepper in broth until tender. Cook spaghetti in broth. Cut chicken up and add to spaghetti. Then add other ingredients. Pour into oblong dish and add cheese on top. Place in oven and heat to melt cheese.
Cut zucchini lengthwise and remove seeds. Peel and dice. Cook sausage and onions; drain. Add seasonings and remaining ingredients. Place in a 2-quart casserole dish. Sprinkle with Parmesan cheese. Bake 25 to 30 minutes at 350° or until zucchini is tender.
Drain tomatoes, reserving liquid. Add water to liquid to make 1 1/3 cups. Saute celery, pepper and onion in butter. Add shrimp, cook until pink. Add measured liquid, tomatoes, sugar, salt, pepper, bay leaf and Worcestershire sauce. Cover and simmer 3 minutes. Stir in rice. Cover and simmer until liquid is absorbed and rice is tender. Remove bay leaf before serving.
Preheat oven to 350°. Combine all ingredients with mixer thoroughly. Pour into greased and floured pan (Baker's Joy is great). Cook for 1 hour or until middle is done. Top may be soft.
Brown meat and onion; drain. Pour into casserole dish and cover with Velveeta cheese. Make brown gravy and pour over cheese. Cover with Tater Tots and bake for 30 to 45 minutes at 350°.
Combine first 5 ingredients and layer with stuffing mix in a greased casserole. Bake at 350° for 45 minutes. Add 1/4 cup water if vegetables seem dry.
Mix chicken, soup, lemon juice, mayonnaise, salt, celery, rice and onion. Put half of mixture in a 9 x 13 x 2-inch baking dish. Cover with sliced eggs. Add remaining chicken mixture, then sprinkle grated cheese over it. Add chopped almonds, then crushed potato chips. Bake 20 to 25 minutes in a 400° oven or until heated through. Serves 12.
In a skillet, fry bacon until crisp and remove. Add chicken, browning well on all sides. Remove to a 2-quart casserole dish as pieces brown. Add vegetables, if desired, on top of chicken. Cut potatoes into slices or chunks. Add to bacon fat and brown. Remove. Add as next layer in the casserole dish. Top potatoes with onions. Sprinkle with seasoning, salt, pepper, green onions and parsley. Top with bacon. Cover and bake at 350° for 45 to 50 minutes. Serves 4.
Put shrimp in boiling water for 15 seconds. Drain. Peel shrimp when cool. Shuck oysters; reserve liquor. Flake the leftover fish, removing any breading if they were fried. In a large bowl, combine the seafood with the macaroni, onions and peas. Stir the nutmeg into the white sauce (or cream soup) and add to the seafood and pasta. Sprinkle the bread crumbs on top and drizzle with reserved oyster liquor. Bake in oven preheated to 350° for about 20 to 25 minutes.
Sift flour; make hole in center. Add oil to milk. Pour liquid into flour. Mix briskly until nearly all flour is wet. Knead, adding a little flour as needed. Remove from bowl. Knead until not sticky. Roll out 1/2-inch thick (with floured roller). Bake 10 minutes at 400°.
Mix all ingredients together. Form into small balls. Chill thoroughly. Melt 1 (12 ounce) package of chocolate chips and 1 block paraffin wax in top of a double boiler. With toothpicks, dip chilled balls into the chocolate mixture.
Cream eggs; add sugar and oil. Sift flour, salt, cinnamon, baking powder and soda together and add to creamed mixture. Stir in vanilla, pineapple, zucchini, nuts and raisins. Pour into greased and floured Bundt pan. Bake at 350° for 55 to 60 minutes. (Use toothpick test for doneness.)
Cut 4 thin lemon slices; squeeze 2 teaspoon juice from remaining lemon. Set aside. In skillet, in hot oil, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off fat.
Sift together flour and salt into bowl. With fork, cut shortening into flour until pea size lumps form. Gradually add milk. Add as little liquid as possible to hold the dough together. Divide into 2 portions for 2 different crusts. Roll out onto floured surface 1/8-inch thick. Place in pie pan and fill with filling. Cut off excess dough and mash edges with fork.
Cream the sugar, molasses and butter together. Add egg and pumpkin. Blend well. Add dry ingredients and mix well. Fold in the chopped pecans or you may use raisins or walnuts. Put into a well-greased muffin tin. Bake at 375° for 20 minutes. Makes 1 1/4 dozen.
Put okra and onion in a large plastic bowl. Toss with flour and cornmeal. Cook in microwave for 5 minutes, stirring halfway. Put enough oil in iron skillet to coat bottom. When oil is hot, add okra mixture. Fry about 5 minutes, stirring often. Salt to taste before serving.
Mix all ingredients together and form into a loaf. Bake for 1 hour, 15 minutes at 350°.
Chop apple in pieces. Mix and chill. Put a little coconut and cherries on top. Keep refrigerated.
Mix all together; may need a little more flour to roll out. For chocolate chip cookies, reduce flour by 1 cup. Very versatile recipe. Bake at 375° for 15 to 20 minutes.
In bowl, mix cottage cheese and dry jello powder (mix well with a spoon). Add Cool Whip and mandarin oranges. Cover and refrigerate for 2 hours.
Cook rice and broccoli separately. Add other ingredients and mix with the cooked rice and broccoli. Put in a baking dish and bake in oven at 300° for 15 to 20 minutes or until bubbly.
Tear up cake into bite-sized pieces and place in 9 x 13-inch pan. Top with fruit. Make pudding according to package directions. Pour over fruit. Top with Cool Whip.
Cook squash until tender, drain. Mash and drain again. Combine squash with other ingredients.	Drop by tablespoon into hot oil, fry until golden brown, approximately 5 minutes.
Mix well. Bake in a greased and floured pan. It needs to be at least 8-inches. Bake at 350° for 35 minutes.
Fry bacon crisp; drain, cool and crumble. In a large skillet, cook onion and green pepper until soft. Add corns, sugar, onion powder and black pepper. Stir well and let "fry" 30 minutes on low heat. Add bacon pieces.
Crush cookies and put half of crumbs in a 9 x 13-inch pan. Mix cream cheese and margarine until smooth. Fold in sugar and then Cool Whip.
Melt 2 packages yeast in 2 cups hot water. Let cool. Then add salt, sugar and beaten eggs. Add 3 cups flour and stir until well mixed. Then add the shortening and mix well. Add remaining flour and more if needed to knead well. Put in greased bowl and let rise about 2 hours. Be sure it is in warm place. Then refrigerate until ready to use. Take out and let rise again and then roll out and make into your favorite rolls until double in size. Bake in 400° oven until brown.
Combine rhubarb, sugar and pineapple; bring to a boil. Boil for 10 minutes. Remove from heat. Add gelatin; mix well. Pour into small glasses or jars; seal with hot, melted paraffin.
Heat 1 tablespoon of the margarine in a small saucepan. Add flour; cook 2 minutes. Stir in milk; cook until mixture boils and is thick. Cool. Heat remaining margarine in a small skillet; cook and stir eggs until soft scrambled. Cool.
Bring cider to boil, add lemon peel cut into spirals, cinnamon and honey. Simmer 30 minutes. Serve hot in mugs. Yields 12 to 16 servings. Thin crisp cookies are nice with this.
Fry meat (drain grease). Melt butter over meat. Add remaining ingredients and mix. Spoon mixture into hamburger buns. Wrap in foil and heat in oven for 20 minutes at 350°.
Toss cooked macaroni, bacon drippings (optional), salad dressing, salt and pepper in large bowl. Add crumbled bacon, pickles, cheese, celery and sliced eggs. Use a garnish along with pimento (parsley or paprika). Makes a huge salad and is good served with lettuce.
You get celery and slice it up. Put the peanut butter on it. And put some raisins on it.
Combine ingredients using mixer. Pour into 2 greased layer cake pans and bake at 350° for 30 minutes.	Cook, then split layers, making 4 layers.
Mix together and bake in a cake pan at 350° for 15 to 20 minutes. Really good and low calories too.
Mix all ingredients. Cover and refrigerate about 1 hour or until chilled. Makes about 1 cup sauce.
Mix meat well. Stir in next 6 ingredients. Soak bread in milk, add eggs and beat with beater. Combine meat and eggs mixture. Form two loaves. Roll in crumbs. Place in greased shallow baking dish. Spread 1/2 cup chili sauce over each loaf. Pour 1/2 cup boiling water around loaves. Bake uncovered at 350° for 1 hour. Serves 8 to 10.
Cook spaghetti; drain, leaving small amount of water. Cook garlic, oil and cheese in pan and brown. Add to spaghetti and serve.
Combine all ingredients in a mixing bowl and stir until well blended. Fry on hot lightly greased griddle.
Brown beef cubes with onions and mushrooms in a little oil. Add soup and wine. Simmer for 1 1/2 hours. Serve over rice or noodles. Can be made ahead and reheated. Serves 4.
Spread bean dip on a pie plate. Pour picante sauce over bean dip. Sprinkle chopped onions over mixture. Blend together mayonnaise and sour cream.
In medium mixing bowl, combine flour and Crisco with a pastry mixer. Mix until all Crisco is completely blended. Add milk and stir with a spoon. Roll out onto a floured surface about 1/4 to 1/2-inch thick. Use a biscuit cutter until all dough has been used. Bake at 450° for 20 to 25 minutes or until golden brown.
Brown meat; add onion, celery, pepper and saute. Then add remainder of ingredients. Mix well; bake in 300° oven for 1 hour or until brown and bubbly.
Cover cookie tray with foil. Put crackers on tray bumper to bumper. Melt butter and sugar. Boil together for 2 minutes. Pour over crackers. Bake in 400° oven for 7 minutes. Sprinkle chocolate and peanut butter morsels on top. Spread evenly to melt. Add nuts and coconut if desired to top. Put in refrigerator for 1/2 hour. Break into pieces.
Combine all ingredients, drop by tablespoons in hot oil. Cook until golden brown at 400°. Drain well on paper towel.
Place chicken, which has been previously cooked, in a large pot with the diced onion, celery and parsley. Add 4 cups water and cook until tender.
Combine cornmeal and oil. Add eggs and stir. Add remaining ingredients. Bake at 400° for 25 to 30 minutes.
Boil milk, sugar and oleo for 2 minutes. Remove and add remaining ingredients. Blend and pour over warm cake.
Pour rice in bottom of casserole. Drain all mushrooms. Place chicken over rice. Sprinkle onion soup mix over all. Dilute soup with 1/2 cup water and spoon over chicken. Cook uncovered at 350° for 1 hour, then cook covered 1/2 hour longer.
Cook beef in oil. Add onions, garlic, sauce, tomatoes and undrained mushrooms. Simmer 20 minutes.
Pound chicken to 1/4-inch thickness. Brush with lemon juice and sprinkle with salt and 1/16 teaspoon of pepper. In large frypan, place unsalted butter; melt over medium heat. Cook chicken about 3 minutes on each side (until fork can be inserted easily). Remove from heat and set aside.
Mix all ingredients thoroughly in a large bowl. Pat down in a baking dish. Bake at 325° for 1 hour to 1 hour and 15 minutes. Can be topped with ketchup. Spread on top before baking. Tender and tasty!
Combine all ingredients; mix well. Mold into rounded flat loaf; place in greased and floured 9-inch glass pie plate. Spread 2 tablespoons catsup over top. Cover with plastic wrap, leaving 1 1/2-inch vent. Cook on High power (10) for 15 minutes, turning half turn after 10 minutes. When done, remove from microwave and let set 10 minutes before serving. Serves 6.
Mix sugar, cinnamon, nutmeg and salt. Mix raisins, sour cream and eggs. Mix well. Add dry ingredients. Pour into a 9-inch unbaked pie shell. Bake at 450° for 15 minutes. Lower heat to 350° and bake for 30 minutes.
Mix together. Sprinkle over top of muffins or bread. Bake at 325° for 40 minutes for bread, or 20 minutes for muffins.
Combine first 6 ingredients in a large bowl. Stir well and set aside. Cook orzo and drain well. Add orzo, tomato and next 4 ingredients to vinegar mixture. Toss well. Cover and chill. Serve in lettuce-lined bowl. Makes 4 (1 1/2 cup) servings.
Melt margarine; add brown sugar, nuts and coconut. Mix until spreadable. Spread on unsalted club crackers. Bake at 350° for 7 to 10 minutes. Remove from cookie sheet while still hot. Sprinkle with powdered sugar when cool. Store in airtight container.
Boil the first 3 ingredients for 5 minutes. Dissolve jello in hot water and add to mixture. Add Marshmallow Creme and let chill thoroughly. Add cheese and nuts (can be left out). Whip Dream Whip into milk. Fold into ingredients and chill. Serves 15 to 20 people.
Slice bread almost through crust. Place a slice of cheese between each slice of bread. Melt butter with onion and poppy seed. Pour over bread, wrapped loosely in foil. Sprinkle with paprika. Heat for 20 to 25 minutes at 325°, until cheese melts. May top with crumbled bacon before baking.
Put all in a roast pan and bake at 350° for 2 1/2 hours. Stir every 30 to 45 minutes. Put in jars and seal.
Pound steaks to tenderize, then roll in flour and fry in a large skillet until well done. Remove from skillet and place in baking dish. Use skillet to brown onion. Pour water over the onions and blend in flour. Stir until thick. Season to taste with salt, pepper and cayenne. Pour over steaks in baking dish. Bake in 350° oven 30 to 45 minutes. Serves 4 to 6.
Cream ingredients together with a pinch of tenderness, lightly beaten in a bowl of loyalty. Add faith, hope and charity.
Mix all ingredients. Roll into small balls. Dip in sugar. Cook at 350° for about 4 minutes. Take out and put chocolate kiss in the center.
Mix all ingredients and pour into a baking dish. Cook at 325° until firm, 30 to 45 minutes.
In large saucepan, brown meat; pour off fat. Add onion and garlic; cook and stir until onion is tender. Stir in tomato juice, mushrooms, tomato paste and seasonings. Cover. Simmer 30 minutes, stirring occasionally.
Wash mushrooms. Lightly dry and finely slice. Squeeze juice of an orange over them. Sprinkle with salt and pepper and leave while you peel 2 oranges. Remove all orange pits and slice oranges thinly. Lay crisp lettuce leaves in bottom of dish. Put a layer of oranges and a layer of mushrooms, more oranges and a sprinkle of mushrooms on top. Pour over a French dressing and sprinkle with very fine chopped walnuts.
Wash cucumbers, drain and cut unpeeled cucumbers into 1/4-inch slices. Put in a large bowl. Combine the cucumber slices, onion, garlic and salt; cover with ice cubes or crushed ice. Mix thoroughly and let stand for 3 hours.
Combine Bran Buds, water and sugar.	Let stand for 1 hour, then add remaining ingredients.	Fill pans 2/3 full. Bake at 350° for 12 to 15 minutes.	Batter keeps in refrigerator for 2 weeks. Raisins optional.
Mix first four ingredients together and let stand for 5 minutes. Then add rest of ingredients. Let raise until double. Knead and let raise again. Make rolls. Let raise. Bake at 400° for 15 to 20 minutes.
Saute garlic, chili and bay leaves in olive oil; once the garlic "opens up" add all the tomato products and simmer stirring for about 45 minutes.
Cook rice according to package directions. Spread rice in a 13 x 9-inch pan. Brown beef with chili mix. Stir in 1 can of tomatoes. Stir in beans and pour over rice. Heat Cheddar cheese soup with evaporated milk. Pour over meat mixture and heat in oven until hot. Before serving, top with lettuce, tomatoes, onions, grated cheese and crushed Fritos.
In medium microwave-safe bowl, place chocolate candy bar pieces. Microwave at High (100%) for 1 minute or until melted and smooth when stirred. Cool slightly. Fold whipped topping into melted chocolate and spoon into pie crust. Refrigerate several hours or until firm.
Combine sugar and water in small pan. Cook and stir over medium heat until sugar is dissolved. Before sugar comes to a boil, remove and chill until syrupy. In blender, add syrup to remaining ingredients and blend well. Turn mixture into freezing tray and freeze until firm. Makes 8 servings. One serving equals 90 calories or 2 1/2 fruit exchanges.
Cream oleo and sugar until light and fluffy. Add sour cream, salt, lemon juice, vanilla, cinnamon and eggs. Beat until well blended. Add raisins. Blend. Mix together flour and baking soda and add to batter, mixing in well. Drop from spoon onto greased cookie sheet. Bake for 12 minutes at 350°.
Mix first 4 ingredients, cook and drain fat. Add rest of ingredients, put in French bread and cover with cheese, cover with foil and bake at 350° for 8 to 10 minutes or until cheese is melted.
Layer sauerkraut and corned beef in bottom of 9 x 13 pan and put dressing on top. Put however much bread it takes to cover top of casserole dish. Cube the bread and coat with the melted butter and then put on top of cheese and Thousand Island dressing and bake 1 hour at 350°.
Prepare rice and broccoli. Saut onion and pepper in butter until tender. Add mushroom soup and Cheez Whiz. Blend with onion and pepper. Add rice and broccoli to mixture. Add mushrooms (with juice) and chestnuts. Mix and bake at 350° for 20 to 30 minutes.
Cook macaroni according to package directions; do not overcook. Wash broccoli; cut into bite-size pieces and cook, uncovered in boiling salted water for 5 minutes. Drain. Make cheese sauce by combining milk, cornstarch, 1/2 stick margarine, salt and pepper in saucepan. Cook over medium heat, stirring constantly, with a wire whisk. When mixture thickens, add cheese, mayonnaise and onions and blend until the cheese is melted. Remove from heat; add macaroni, broccoli and ham. Pour mixture into casserole dish. Melt remaining 1/2 stick margarine; add to cracker crumbs and stir until moistened. Spoon crumbs over top of casserole. Bake for 20 minutes at 350°. Freezes well!
Sift together flour, salt and baking powder. Grease bottom of 10-inch tube pan. Separate eggs; beat yolks well. Beat whites until stiff. In large mixing bowl, cream together butter and sugar. Add beaten egg yolks, mixing well. Combine milk, vanilla and dissolved coffee. Add alternately with dry ingredients. Fold in egg whites and pecans. Pour into pan and bake at 325° for 1 1/2 hours. Let cool in pan.
Sift dry ingredients together in bowl. Beat eggs; add buttermilk and oil. Add to dry ingredients gradually until smooth. Bake on hot griddle.
Boil chicken broth. Add peas and mushrooms.	Stir in egg. Keep stirring to	separate eggs.	Season to taste with salt. Makes 5 servings.
Combine in medium saucepan the juice, sugar, 3 eggs, beaten, and cook over medium heat. Add the gelatin that has been dissolved in cold water. Set aside to cool. Tear angel food cake into pieces and dip in sauce. Put in buttered 9 x 13-inch pan (smaller for higher dessert). Refrigerate overnight or at least 4 to 6 hours. Top with whipped cream and grated orange rind.
In heavy saucepan, cook over low heat for 10 minutes the butter, dates, sugar, eggs and vanilla. Let cool. Put into large bowl the nuts and Rice Krispies. Pour cooked sauce over and mix, forming the balls. Roll in coconut.
Pour broth over butter until melted. Add salt and pepper. Add plain flour to mixture. Mix as you would biscuit; roll out.
Mix all together. May be baked in Bundt pan or skillet in 400° to 425° oven for 30 to 40 minutes or until as brown as you want.
Cream ingredients. Then spread over unrolled cake and re-roll. Chill and serve with whipped cream.
Mix well and bake in greased, wax paper lined cake pans at 325° until done. Makes 2 layers. While layers are still warm, ice with the following:
Cook macaroni until tender. Rinse thoroughly with cold water. Add green peppers, carrots and celery. Toss gently. Mix in mayonnaise, salt and pepper to taste. Chill thoroughly.
In a 9 x 13-inch pan, place chicken breasts. Cover with cheese slices. Mix well in a bowl the soup and 1/2 can of water. Pour over chicken. Melt 1/2 stick butter and add to 1 small package of stuffing. Mix well and sprinkle over chicken. Bake at 350° for 1 hour. Serves 6.
Cook chicken bouillon, water, carrots, celery and onion for 20 minutes. Add potatoes and mixed, frozen vegetables. Cook 30 minutes. Add cream of mushroom soup and water. Add Velveeta cheese. Heat until cheese melts (do not add any salt).
In a food processor or blender, place the cottage cheese, sour cream, dill pickle and pepper. Process until smooth, about 1 minute.
Mix well. Add nuts, chocolate chips or raisins. Drop by teaspoon on ungreased cookie sheet. Bake 10 minutes at 350°.