HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and margarine at medium speed of an electric mixer until combined. Gradually add Egg Beaters and beat well. Combine sour cream and baking soda. Stir well and set aside. Combine flour and salt; with mixer at low speed, add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Stir in vanilla. Spoon batter into a 10-inch tube pan coated with vegetable cooking spray. Bake at 325° for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on wire rack. Yields 24 servings (1-inch slices).
Cook first four ingredients to soft ball stage, stirring well. Then take off heat. Add butter and vanilla. Let cool and set aside until cool enough to touch (set pan in sink of cold water). Beat until gloss is gone. Take wax paper. Put cinnamon on it. Then roll in cinnamon (roll into long logs, then cut in 1 1/2-inch logs each).
Mix and let sit overnight; slice lengthwise a whole loaf of rye bread and hollow out. Cut bread into bite-size pieces; fill remaining bread cavity with mixture.
Mix together cake mix, margarine and 1 egg in large bowl, using mixer until crumbly. Press onto bottom of greased 13 x 9-inch pan. Bake at 350° for 8 minutes. In medium bowl, beat cream cheese until smooth and fluffy. Mix in remaining 2 eggs, granulated sugar, vanilla and lemon juice until blended. Pour over crust. Bake 25 minutes until top edges are golden brown. Dust with confectioners sugar.
Mix dry ingredients. Add bacon grease, corn and buttermilk. Add pepperoni, jalapeno pepper and onion. Beat eggs slightly and add to mixture. Put 1/2 of mixture into well greased pan. Sprinkle with 1/2 cheese. Pour the remaining mixture in pan and remaining cheese on top. Bake at 350° for 1 hour or until done in a 9 x 13-inch pan.
Place butter in a 13 x 9-inch pan in warm oven just to melt. Beat eggs in large bowl. Mix in flour, baking powder and salt. Squeeze thawed spinach very dry and add to egg mixture along with the melted butter and cheeses. Pour into pan and bake at 400° for 15 minutes. Reduce heat to 350° and bake an additional 35 to 40 minutes. Let stand for 15 minutes to set. Cut into 60 squares for hors d'oeuvres.
Preheat oven to 350°. Spread each side eggplant slices with mayonnaise, coat with cracker crumbs. Sprinkle with Parmesan cheese and arrange 1 inch apart on a greased cookie sheet. Bake until golden brown. Turn and bake until browned on second side. Serve immediately.
Heat sugar, butter, cocoa and milk together until boils. Boil for 3.5 minutes. Remove from heat. Add 2 cups oats, peanut butter and vanilla. Stir well. Drop by spoonfuls onto waxed paper.
Dissolve drink mix in water in punch bowl or pitcher. Refrigerate. Just before serving, stir in ginger ale. Serve in punch cups and top each serving with small scoop of sherbet.
Bring water to boiling point. Stir sugar and cornstarch together. Put into boiling water and cook until mixture clears. Take off stove and add strawberry Jell-O. It will begin to thicken. Use 1 quart strawberries and stir berries into Jell-O mixture. Put this into 2 baked pie shells or 2 graham cracker crumbs. When cool serve with Cool Whip.
Dissolve cherry and lemon Jell-O and sugar in 3 cups boiling water. Add lemon juice and pineapple; chill until gelatin mixture is partially set. Fold in cranberries, orange, celery and walnuts. Pour gelatin mixture into 8 1/2 cup mold. Chill until firm. Makes 10 to 12 servings.
Brown ground beef, drain. In skillet add hot shortening, ground beef, onion, tomatoes, beans and seasonings. Let simmer for 15 to 20 minutes. Keep stirring.
In large bowl combine all of the fruit and nuts. Mix well. Choose the dressing of your choice and mix enough to cover fruit. Chill and serve.
Preheat oven to 350°. Grease a 9-inch square baking pan. Combine all ingredients, except streusel topping. Stir until well blended. Pour into prepared pan. Sprinkle with Streusel Topping. Make indentations in the batter with finger so topping will bake into cake. Bake 20 to 25 minutes or until golden brown.
Boil noodles, drain and chill. Drain corn and peas. Combine noodles, corn and peas. Add Miracle Whip to desired consistency.
Blend flour, sugar, salt, oleo, cinnamon and nutmeg until crumb like mixture forms. Save 1/2 cup mixture for topping. To remaining mixture, add baking powder and soda. Mix thoroughly. Add buttermilk and eggs. Mix until smooth. Pour batter into greased and floured pan (11 x 15-inch). Sprinkle crumb like mixture on top. Bake 30 to 35 minutes at 375°.
Brown ground meat and well chopped seasonings. Cut squash in half lengthwise and scoop out seeds; place squash cut side down in a large covered saucepan with 1 quart water. Boil for about 30 minutes. When cool enough to handle, scoop out inside, being careful not to mash pulp. Mix pulp with meat seasoning, rice, cheese and soup. Fill squash shells with stuffing. Sprinkle bread crumbs and Parmesan cheese on top and bake at 375° for 45 minutes.
Partially cook broccoli then lay in baking dish. Sprinkle ham over. Combine soup and mayonnaise then pour over ham and broccoli. Sprinkle with cheese and top with bread crumbs mix with olive oil.	Bake 350 degrees 30 minutes.
In large frypan, cook bacon for 15 minutes. Remove from pan. Cook onion and green pepper in bacon drippings for 3 to 4 minutes. Add chopped bacon and remaining ingredients. Heat, covered, on low heat for 1 hour. Remove cover. Stir and continue heating, uncovered, for 30 minutes. Makes 6 servings.
Crush crackers fine. Add cocoa. Mix in condensed milk. Add melted margarine. Roll into balls and roll into coconut or nuts. Place on a tray in refrigerator until set.
Remove cartilage from crabmeat. Mix together cheese, onion and soy sauce. Place in a serving dish and flatten to 1/4 inch. Spread crabmeat over cheese mixture, cover and refrigerate one hour or more. Before serving, top with cocktail sauce. Serve with crackers.
Place chicken in greased baking dish. Pour melted margarine over chicken. Mix celery soup, milk and onion soup and pour over chicken. Then pour wine over top. Bake, covered with foil, for about 1 1/2 hours at 350°. Last 15 minutes, uncover chicken to brown.
In a mixing bowl cream together cheese, butter and sugar. Add eggs one at a time. Add flour and alternate with milk. Pour batter into a bundt cake pan. Bake at 300° for one hour and forty-five minutes to two hours.
Mix well and put in a 9-inch pie crust. Put top crust on. Beat 1 egg and drizzle over top. Make 4 slits in top crust. Bake for 375° for 40 minutes.
Mix flour, sugar, baking powder and salt. Drop in Spry. Add 2/3 of milk, then flavorings and beat. Add egg whites and remaining milk. Bake at 350° for 25 to 30 minutes for 2 (8-inch) round pans and 15 to 20 minutes for cupcakes.
Melt margarine in heavy skillet. Add celery and onion and cook until tender. Add rest of ingredients and bring to a boil. Pour into a casserole dish and bake in 350° oven for 30 minutes.
Microwave on High for 4 minutes, stirring after 2 minutes. Stir in nuts and spread in pan to cool.
Mix butter, brown sugar, sugar and eggs in large bowl. Add remaining ingredients. Preheat oven to 350°. Form into large 1/4 cup mounds on cookie sheet. Bake for 8 to 10 minutes in preheated oven. Makes 4 dozen.
Cream butter and sugar until light. Add egg yolks and beat. Sift flour and salt. Add alternately with milk. Add melted chocolate, then nuts. Fold in beaten egg whites. Bake in 9 x 13 x 2-inch pan for 1 hour. Frost with favorite chocolate icing. Nuts added makes it a tasty treat.
Mix all ingredients. Put in a casserole dish. Top with cheese. Cover; bake at 350° for 20 minutes. Uncover and broil until brown. Let cool.
In large bowl combine sugar, peanut butter and butter until moist. Add vanilla. Work mixture until it will roll into very firm one-inch balls. Melt chocolate bark in double boiler. Pour melted bark into deep cup.	Using toothpicks dip peanut butter balls into hot chocolate mixture. Place on waxed paper to cool.
Preheat oven to 350°. Spray a 9 x 13-inch pan with nonstick spray. Cream the sugar and margarine. Add bananas, egg substitute and milk, mixing well. Mix together the flour, baking powder, baking soda, salt and cinnamon. Pour into wet ingredients, mixing until smooth. Stir in nuts. Pour into pan. Bake for 20 to 25 minutes. Serves 16.
In a 13 x 9-inch dish, layer bananas and wafers. Blend together pudding mix and milk, then add Eagle Brand and Cool Whip and spoon evenly over banana and wafer mixture. Cover with plastic wrap and refrigerate.
Blend all together and bake in 2 nine inch pans at 350° for 30 minutes or until done.
Tie pickling spice in cheesecloth. In saucepan, combine pickling spice bag, vinegar, sugar, salt and turmeric. Bring to boil. Simmer 5 minutes. Remove from heat and pour over vegetables. Cool to room temperature. Store in covered container in refrigerator. Remove spice bag before serving. Makes 4 cups.
Cream the sugars, Crisco, peanut butter, egg, milk and vanilla. Add dry ingredients. Roll into balls and roll in sugar. Put into a mini muffin pan and bake 10 to 12 minutes in a 350° oven. When they are done, press a miniature Reese's cup into each one.
Soften butter in a mixing bowl. Add brown and white sugar and mix until smooth. Slowly add the eggs, one at a time, until combined. Sift all other ingredients together and add to butter and egg mixture. Mix until smooth and cool in refrigerator for two hours. Place 2 ounces of mix in the center of a preheated Belgian waffle iron or machine. Close lid and cook until dough comes loose from the waffle iron. Remove and let cool. Sprinkle with powdered sugar and serve.
Roll each slice of liver in flour, seasoned with salt and pepper. Heat cooking oil. Brown liver on each side, about 2 minutes. Serve with onion rings (fried).
Mix any and all kinds of fruit together with pecans, raisins and small marshmallows and let sit overnight and eat.
Combine sugar, butter, syrup and salt in saucepan. Bring to boil and boil 5 minutes. Take off, beat in soda. Place corn in large shallow pan. Pour over corn syrup mixture. Stir well. Bake in oven at 200° for 1 hour, turning corn every 15 minutes. Cool. Store in plastic bags.
Sift flour and sugar together and cut in shortening. Set aside 3/4 cup of this mixture for topping. Add baking powder, salt, egg yolks and milk to flour mixture. Beat egg whites until stiff and fold into batter. Pour into a greased and floured 9 x 13-inch pan. Arrange blueberries over batter. Sprinkle topping over all. Bake 40 to 50 minutes in a 350° oven.
Salt cutlets with garlic salt. Melt oleo in skillet; add garlic and cutlets. Sprinkle cutlets with thyme. Saute until cutlets turn white (turn once). Sprinkle with paprika before serving.
Cook all items separately. Mix in a large bowl and add Cheez Whiz. Let melt. Ready to serve.
Pound pork chops to 1/4-inch thickness. Saute garlic in hot oil in a large skillet over medium heat. Remove garlic, reserving oil in skillet. Combine flour and next four ingredients; dredge chops in flour mixture. Brown in skillet, turning once. Place chops in a 13 x 9 x 2-inch baking dish. Place one slice cheese on each chop. Top with three asparagus spears. Fold chops in half. Secure with wooden picks. Bake, uncovered, at 350° for 30 minutes or until done. Serve with Tarragon Sauce.
Chop vegetables in bite size pieces. Stir-fry in olive oil with dry Italian seasoning to taste. Add tomatoes and basil at end. Serve over a bed of pasta. Sprinkle with fresh Parmesan cheese.
Combine all ingredients, except candy. Shape dough into balls the size of ping-pong balls. Roll balls in sugar. Place on ungreased cookie sheet. Bake for 10 to 12 minutes at 375°. Top each cookie immediately with a candy; press down firmly, so cookie cracks around edge. Makes approximately 20. Three-fourths pound bag of candies does 3 batches.
Beat together egg and powdered sugar and set aside. Melt and cool chocolate chips and butter. Add to egg mixture. Add marshmallows and nut meats. Roll in waxed paper and keep in refrigerator. Keeps approximately three weeks.
Make 1 day before. Butter bottom of 9 x 13-inch glass pan. Grate some of cheese on bottom of pan so it is covered well. Break eggs on top of cheese and poke yolks (I mix up in bowl and pour on cheese). Brown and cut up sausage; put over eggs. Drain mushrooms and put in pan. Pour whipping cream over eggs, sausage and mushrooms. Top with more cheese and cover with foil. Let set overnight. Refrigerate and cook with foil on. Bake 1 hour in 350° oven.
Sprinkle the Minute rice on bottom of a 9 x 13-inch pan. Heat together the soups and milk; blend well and pour over rice. Lay chicken breasts over soup mixture. Sprinkle over this the onion soup mix. Seal pan with foil. Bake at 325° for 2 to 2 1/2 hours.
Cook broccoli in salted water until tender. Drain. Arrange stalks in greased 12x7x2 dish. Layer chicken on top. Combine next 3 ingredients, pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs. Sprinkle all over top. Bake at 350° for 35 minutes.
Cream margarine and sugar; add eggs and vanilla. Sift flour, baking soda and salt and add to cream mixture. Stir in oats, nuts and chocolate chips. Drop batter by heaping teaspoonfuls onto greased cookie sheet about 2 inches apart. Bake at 375° for 12 to 15 minutes.
Fry sausage until brown, on all sides. Drain off all but 2 tablespoons of fat. Add onion and green pepper. Saute until tender. Add remaining ingredients. Stir to blend. Simmer 10 minutes and serve hot with corn bread. Serves 6.
Combine all dry ingredients in medium sauce pan. Add 3 cups liquid and cook on low heat or simmer for 30 minutes. Once mixture has congealed, pour into large bowl and refrigerate overnight. Next day, fold in Cool Whip and peaches. Serve.
Stir mixture thoroughly and drop with a teaspoon on a greased pan. Bake at 350° for approximately 8 minutes.
Cream together first 4 ingredients, then mix with rest of ingredients. Put in refrigerator 2 or 3 hours. Roll out and make cookies of all shapes and sizes. Bake at 400° for 6 to 8 minutes.
Preheat oven to 400°. Mix potatoes as directed on package in a 2-quart ovenproof dish. Mix together ham, peas, onions, green pepper and celery and add to casserole. Sprinkle with cheese on top. Bake 30 minutes and serve hot. This is a great dish for working women.
Place all ingredients in a large bowl and mix well. Pour into two large or 5 miniature loaf pans, ungreased. Bake 45 minutes at 350°. Let stand for 5 minutes. Then pour frosting over the loaves.
Put green beans in small casserole dish. Pour cream of mushroom soup on top of beans. Put French fried onions on top of all this. Cook until mixture boils.
Melt over low heat the grape jelly and mustard. Put in wieners and simmer.
Melt cream cheese and butter in microwave on 1/2 power. Saute shrimp, onion, pepper and celery in 2 tablespoons butter. Add to the first mixture. Add soup, mushrooms seasonings, crabmeat and rice. Mix well. Place in 2 quart casserole dish and top with cheese and cracker crumbs. Bake at 350° for about 20 to 30 minutes until bubbly. Freezes well. Makes 8 servings.
In large kettle, brown meat in oil. Add 3 cups water and bay leaves. Bring to boil; reduce heat. Cover and simmer 50 to 60 minutes or until meat is nearly tender. Stir in cabbage, potatoes, onion, green pepper, parsley flakes, bouillon and dill weed. Bring to boil; reduce heat. Cover and simmer 25 to 30 minutes more or until meat and potatoes are tender. Stir in tomatoes; heat through. Remove from heat. Season with salt and pepper. Stir in cream and remove bay leaves. Serves 6.
Mix cream cheese until smooth; add pineapple, one cup of the pecans, green pepper, onion and seasoned salt. When well mixed, form into a ball and roll in the remaining cup of nuts to coat. Wrap in Saran Wrap and refrigerate overnight. May be frozen.
Remove pits from prunes and stems from figs. Using metal blade of food processor, process dried fruits, figs and coconut until ground and almost paste.
Cut corn off cob and place in skillet with enough bacon grease to cover bottom of skillet. Add flour and butter. Salt, pepper and sugar to taste. Add enough water to keep it loose and from sticking. Stir regularly over medium to low heat.
Prepare macaroni and drain. In a large bowl, mix all ingredients together and stir until well coated. Chill well and serve with crackers.
Generously spread cream cheese on ham slices. Place pickle on ham and roll. Cut into small slices. Keep unused slices chilled.
In skillet, melt butter. Add onions and green peppers; saute 2 minutes. Remove and set aside. Add beef, sprinkled with garlic powder. Saute until brown. Add bouillon cube, melted in hot water and simmer. Blend together the cornstarch and 1/4 cup of water. Add soy sauce, sugar and salt. Stir into mixture. Cook until thickened, adding water if needed to cook meat until tender. Add onions and green peppers. Serve with buttered rice.
Boil chicken with onion, celery and bay leaves until soft. Debone and cut into bite size pieces. Use small amount of broth from chicken and saute onions and green pepper. After cooking a short time, add soup, tomatoes, seasoning and salt to your taste. Now layer in casserole. First dip tortillas in broth, cut in 4 pieces and layer. Add part of liquid mixture and chicken. Do this 3 times, topping with cheese. Bake in 325° oven until bubbly and cheese melts.
Combine sugar and butter in a bowl; stir well. Add eggs; stir well. Combine flour, baking powder and salt. Add flour mixture to sugar mixture, stirring well to combine. Stir in chocolate morsels to the vanilla. Pour batter into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes. Let cool in pan; cut into bars.
Prepare cake mix as directed on package. Divide batter in half. Add one stick of butter (melted) and 1/2 can of mix. Pour into 13 x 9-inch greased and floured pan. Bake at 350° for 20 minutes. Melt caramels, 1 stick butter and remainder of milk. Add pecans. Pour over baked layer. Pour remaining cake batter on top of caramel layer. Bake for 25 to 30 minutes more. Very good and could be called a "brownie".
Sprinkle cinnamon over fruit. Pour on water. Mix sugar, flour and margarine until it resembles coarse crumbs. Sprinkle over fruit. Bake 1 hour at 300°.
Brown hamburger meat in skillet. Salt and pepper to taste. Drain fat; add Ragu. While this is browning, boil lasagna noodles in separate pan until done, then drain. In a separate bowl, add egg to cottage cheese and stir. Layer these items in casserole dish: sauce, noodles, cottage cheese and Mozzarella cheese. Top with either sauce or Mozzarella cheese. Cover with foil and bake at 350° for 45 minutes.
Saute minced garlic in a skillet with 2 ounces oil and add Broccoli Rabe for 1 minute. Deglaze pan with white wine; simmer for 4 minutes. Add chicken stock, salt and pepper. Add cooked ravioli and simmer another 4 minutes. Add Romano cheese to taste.
In a mixing bowl, combine first 7 ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple. Pour into well; mix until dry ingredients are moistened. Stir in nuts. Coat 18 muffin cups with nonstick cooking spray; fill 2/3 full with batter. Bake at 400° for 12 minutes or until golden brown. Yield: 1 1/2 dozen. Serving size: 1 muffin.
Mix all ingredients. Put into canning jars. Cover with clean lids and canning rings. Water bath for 30 minutes.
Mix together the first 4 ingredients. Salt and pepper to taste. Place in a buttered casserole. Over that, put the chicken soup and the mushroom soup. Brown the bread crumbs in the butter. Put the bread crumbs, then the cheese on the casserole the last 15 minutes of baking. Bake for 1 hour at 350°.
Cut an 18-inch square of heavy-duty foil. Toss all ingredients to mix well. Spoon into center of square. Wrap loosely and seal securely. Grill about 5 inches from coals. Turn occasionally and cook 20 to 25 minutes. Makes 4 to 6 servings.
Mix flour, baking powder, brown sugar and oats. Cut in butter or margarine. Put 2/3 of the mixture in 9 x 13 pan. Cover with apricot jam and top with 1/3 c. of mixture. Bake at 350° for 35 minutes. Cool before cutting.
In large bowl, mix cream cheese and sugar until smooth. Thoroughly dissolve gelatine in hot water, then add Jell-O. Stir into cream cheese mixture and add 7-Up, stirring constantly. Pour into 9 x 13-inch pan and refrigerate until firm.
Drain vegetables. In bottom of roasting pan, layer in order the chicken, then vegetables. Cover with chicken soup. (Soup will be thick.) Mix Bisquick and enough milk to make medium to thin batter. Pour over soup. Top with pats of butter, salt and pepper. Bake at 350° for 45 to 60 minutes until brown on top.
Melt butter in 13 x 9-inch pan. Sprinkle brown sugar in pan. Arrange pineapple slices and cherries in center. Mix cake mix as directed (use water). Pour over fruit. Bake at 350° for 50 minutes or until done. Let stand 5 minutes. Turn onto platter. Serve warm with whip cream.
Mix juices and water; chill, covered. Just before serving, add ginger ale and sparkling water. Pour over ice cubes in a large punch bowl. Pour chilled champagne over punch. Stir gently. Serves large crowd.
Step 2: Combine vinegar, brown sugar, salt and pepper and bring to boil. Stir to mix well.
Heat oven to 450°. Prepare Turkey Filling. Pour into ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2-inch. Keep hot in oven while preparing topping.
Melt oleo in 9 x 13-inch glass dish in oven. Mix salt, paprika, poultry seasoning, black pepper and flour in a bag. Add chicken pieces. Shake to coat. Place pieces, skin side down in melted oleo. Bake for 30 minutes at 375°. Remove chicken from dish. Combine rice, bell pepper, onion, pinch of salt and pepper. Spread in dish. Place chicken on top. Pour hot broth over all. Bake 45 minutes at 375° or until rice and chicken are done. Makes 4 to 6 servings.
In a Pyrex dish, melt butter. Then in a mixing bowl, combine margarine, flour, sugar and milk. Pour into Pyrex dish. Pour pie filling into center of dish. Bake at 350° until golden brown.
Season hens inside and out with salt and pepper. In saucepan, cook almonds, onions and rice in butter for 5 to 10 minutes, stirring frequently. Add water, bouillon cubes, lemon juice and salt. Bring mixture to a boil, stirring to dissolve cubes. Reduce heat. Cover and cook slowly about 20 to 25 minutes or until liquid is absorbed and rice is fluffy. Stir in mushrooms. Lightly stuff birds. Place birds breast side up in a 9 x 13-inch pan. Brush birds with melted butter or margarine. Roast covered at 400° for 30 minutes. Uncover and roast 1 hour longer.
Place fish in pan and cover it with water, salt, some celery stalks, parsley, peppercorns and a small onion. Poach slowly and cook just until fish flakes easily. Cool and debone. Mix together remaining ingredients and make into cakes. Put corn oil on griddle and brown cakes on both sides. Any extra can be put on wax paper and frozen.
Prepare stuffing mix. Combine next 3 ingredients in saucepan or microwave. Heat until cheese is melted. Layer chicken and cheese mixture with stuffing in a 9 x 11-inch casserole. Bake at 350° for 30 to 40 minutes.
Cream shortening and sugar thoroughly; then add eggs one at a time. Beat well. Add vanilla, flour, baking powder and salt. Beat until smooth and spread thin on a slightly greased deep cookie sheet.
Butter a square pan (8 x 8 x 2-inch). Mix sugar and cornstarch in a 2-quart saucepan. Stir in corn syrup, water, margarine and salt. Heat to boiling over medium heat, stirring constantly. Cook, without stirring, to 256° on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball), about 30 minutes. Remove from heat. Stir in vanilla and food color. Pour into pan.
Stir brown sugar in butter. Boil and stir over low heat 2 minutes. Stir in milk. Bring to a rolling boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners sugar. Cool until correct consistency to spread. Can be used on several kinds of cakes. Experiment.
Mix all ingredients well; bake on ungreased cookie sheet at 350° for 10 to 13 minutes. Makes 70 to 80 cookies.