HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together the sugar, butter and eggs and set aside. Place flour in separate bowl. Add dates and nuts, then put soda in cup of boiling water and pour over date-nut-flour mixture, then add alternately to first mixture. Batter will be thin.) Bake in a 7 x 11-inch pan at 375° for 20 minutes. Cake stays moist. Serve with real whipped cream.
Cook carrots and zucchini in small amount of boiling, salted water for 5 minutes or until tender. Drain well, reserving 1/4 cup cooking liquid. Combine liquid with mayonnaise, onion, salt, pepper and horseradish. Add to veggies, stirring well. Spoon mixture into lightly greased pan. Combine bread crumbs and melted butter; sprinkle over casserole. Bake at 375° for 15 to 20 minutes or until bubbly.
Make 2 layer cake according to package directions; freeze the layers for easy splitting into 4 layers.
Cream shortening and sugar and mix other ingredients in order given. Bake in greased loaf pan at 350° for 1 hour. One-half cup of walnuts can be added, if desired.
Combine flour, baking powder and salt; cut in margarine until mixture resembles coarse crumbs; add combined egg and milk to flour mixture. Stir in cheese. Form into a ball. Roll two-thirds of dough into a 15-inch square on a lightly floured surface. Line an 8-inch square baking dish with dough. Flute edges. Combine sugar, flour and cinnamon; toss with apples and cranberries. Spoon into pastry shell; dot with margarine. Roll out remaining dough to 12-inch square. Cut into 1/8-inch strips. Place strips on fruit to form lattice; press to seal. Bake at 400° for 30 minutes. Makes 6 to 8 servings.
In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into 3 layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with remaining cream candy bar. Store in the refrigerator. Yield: 12 to 14 servings.
Chop the seasoned spinach, press into a buttered ring mold. Place in a pan of hot water to keep hot until serving time. Make white sauce by melting butter, blending the flour into it, and adding milk and seasoning. Add ham chopped fine to the white sauce. Remove spinach to platter surrounded by macaroni and fill center with creamed ham.
Mix all ingredients together. Bake for 30 to 40 minutes. While still hot, poke holes in the top and pour on glaze. Bake in 9 x 13-inch pan at 350°.
Wash lettuce, tearing leaves into smaller pieces as you wash. Use a few sprinkles of vinegar to make sure lettuce is squeaky clean. Set aside. In a salad bowl, mix olive oil, canola oil and red wine vinegar. Add plenty of salt. Add garlic, red onion and tomatoes. Let sit for 20 minutes. Add lettuce. Mix salad together to make sure lettuce is coated in dressing. Add additional oil and vinegar as needed (4 parts oil to 1 part vinegar). Serve with French bread.
Preheat oven to 350°. Cream margarine, sugar and brown sugar in mixing bowl until light and fluffy. Blend in eggs. Add oats, soda, peanut butter, corn syrup and vanilla, mixing well. Stir in chocolate chips and M&M's. Scoop onto ungreased cookie sheet with cookie scoop. Bake for 8 to 10 minutes or until golden brown. Cool on wire rack.
Mix all ingredients together. Refrigerate for at least 1 hour before serving. Serve with crackers and chips. Garnish with sliced green onions or fresh dill weed.
Grease and flour a deep sheet cake pan. Cover the bottom of the cake pan with coconut and chopped pecans. Mix the box of cake mix as directed on the box. Pour cake batter into pan. Cream 1 stick of butter, cream cheese and powdered sugar together. Drop large spoonfuls across the top of batter with little spacing between drops. Put into oven and bake for approximately 45 to 55 minutes. The cream cheese mixture should sink into the cake and the cake will be cracked open, hence "Earthquake Cake". The cake is done when the center springs back with a light touch.
Layer ingredients in the order given. Top with grated cheese. Cook at 350° for 1 hour and 15 minutes, until brown and firm.
Heat oven to 425°. In large mixing bowl, mix the 3 cups flour, salt and yeast. Put the honey and water into a quart jar and shake to mix well. Add this mixture to the flour. Stir and add one cup of flour at a time until you can no longer stir. Then using your hands, knead very well. Make rolls and place into a greased pan. Let rise about 15 to 20 minutes. Place into the oven and bake for approximately 25 minutes (when golden brown, they are done).
Cut shortening into flour and salt. Mix last three ingredients together. Add all at once to flour mixture. Mix and proceed for any pastry. Makes 2 double pie crusts. Keeps well in refrigerator until needed.
Mix 1 stick butter, cream cheese and flour. Make 24 one-inch balls and press into miniature muffin pans. Mix remaining ingredients and pour into pastry cups. Bake at 325° for 30 minutes. Cool in pans 10 to 15 minutes. Turn out and cool on towel. May be frozen.
Cook, covered, in an electric skillet (on medium heat) until tender. Stir often. Cook approximately 40 to 45 minutes.
Bring syrup and sugar to boil; add the 3/4 cup peanut butter and stir	until dissolved. Then stir in the cereal. Place in a 9 x 12-inch buttered pan. Melt chocolate chips, butterscotch chips and Crisco in the microwave or in a double boiler. Pour over bars and cool.
Mix oil, sugar, molasses and beaten egg. Blend dry ingredients into first mixture. Mix well. Chill for 10 minutes. Take out, form into balls and roll in sugar. Place on ungreased cookie sheet. Bake at 275° for 8 to 10 minutes.
Melt oleo; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat; stir in soda and vanilla. Have popcorn in two shallow baking pans. Pour mixture over corn and mix. Bake in 250° oven for 1 hour, stirring every 15 minutes. Remove from oven. Cool completely. Store in tightly covered containers.
Heat oven to 350°. Melt margarine in 2-quart baking dish. Drain 1/2 of juice from peaches. Mix flour, sugar and milk; pour mixture into melted margarine. Do not stir. Pour peaches in center; do not stir. Bake about 45 minutes, until golden.
Cook dates, sugar, butter and milk until carmalized (about 5 minutes). Take off heat. Add other ingredients. Let cool. Form into balls (about walnut size) and roll in 4X sugar. Yields about 5 dozen.
Sprinkle cheese over bottom of pie crust. Top with drained crabmeat. Sprinkle with onion flakes. Combine eggs, cream, salt, lemon peel, mustard and nutmeg. Pour over pie and top with almonds. Bake for 45 minutes at 325° or until pie is set. Remove from oven and let stand for 10 minutes before serving.
Heat oven to 450°. Combine all ingredients except cheese and chips. Pile lightly into baking dish. Sprinkle top with cheese and chips. Bake 15 to 20 minutes. Serves 4 to 5.
In food processor, mince onion and water chestnuts. Add spinach, sour cream, mayonnaise and Swiss cheese. On platter, cut center of bread out to leave a 2-inch crust around. Place dip mixture in hole. Cut center of bread into cubes and arrange around crust. Serve and dip bread pieces in dip.
Mix and cook first four ingredients until thick. Add shredded cheese; stir well. Add pimentos and olives (olives are optional since they are very salty). Add chilies and onions. Mix well or put all in a blender and whip until smooth. Enjoy!
Cream butter and Crisco. Add sugar gradually; blend well. Add 1 egg at a time; beat well after each egg. Sift flour once. Add baking powder and salt; sift together 3 times. Add flour; alternate with milk. Add cocoa after eggs. Pour into greased pan. Bake in a 325° oven for about 1 hour and 20 minutes. Do not open oven for at least 1 hour.
Melt 1 stick margarine; add graham crackers (crushed). Mix well; press into 9 x 13-inch pan.
Mix flour, cheese, bacon and milk to form a sticky dough. Turn out on floured surface. Knead 10 times. Turn smooth side up and pat out 1/2-inch thick. Cut with biscuit cutter dipped in flour. Place on greased baking sheet and bake at 450° for 8 to 10 minutes.
Simmer chicken in boiling water until tender, remove bones and skin, strain the stock. Return stock and chicken to the pot, add onions, celery and corn. Simmer until vegetables are tender.
Drain the tuna and reserve the oil. Place the reserved oil in a saucepan and heat. Add the onion and garlic and cook over low heat until lightly browned. Add the tuna and tomato sauce. Cook over low heat for about 15 minutes or until thickened, stirring occasionally. Add the parsley. Serve over spaghetti.
Cook potatoes, celery and onion in a very small amount of water. Do not drain. Lower heat to simmer. Mix flour, salt, pepper and 1 cup milk. Add to hot vegetables and stir well. Add 2 cups milk and simmer until thickened and hot. Add cheese and stir until melted. Garnish with crumbled bacon. Will serve 6.
Saute onions in margarine. Add and simmer vegetables, broth and seasonings. Stir occasionally. Add milk and cheese, stirring until cheese is melted. Serve hot. Discard bay leaf.
Brown ground chuck in skillet; drain. Layer ground chuck, potatoes, onions and cheese in 9 x 9 baking dish. Mix soup and water. Pour mixture over layers. Cover and bake at 400° for 40 minutes. Uncover and bake about 20 minutes longer.
Make jello with hot water. Add pineapple and raspberries (juice and all). Place 1/2 mixture in 8-inch square dish. Refrigerate until almost set, 10 to 15 minutes. Spoon sour cream over mixture. Then spoon rest of jello mixture over sour cream. Chill.
Cook all the	ingredients in a saucepan over a medium flame until thick. Pour into a precooked pie shell. Top with a meringue and brown.
Cook onion slightly in oil. Add flour and seasoning. Blend well; add milk gradually and cook until slightly thickened. Add eggs and cook slowly 1 minute, stirring constantly. Add grated cheese and stir in vegetables. Pour into greased baking dish; cover with crumbs. Dot with butter. Bake in moderate oven at 350° for 30 minutes. Serves 8.
Cut garlic in half. Rub over both sides of steak. Spread mustard over steak and place in shallow glass dish. Cover with soy sauce, grated onion and minced garlic halves. Cover and refrigerate for 2 to 3 hours, turning several times. Prepare coals to high heat. Remove steak from marinade and place steak on oiled grid or hinged double rack 4 inches from hot coals; sear for 5 to 8 minutes. Turn steak and raise grid to 5 inches from hot coals. Cook 7 to 8 minutes for rare, 10 minutes for medium or 15 minutes for well done.
Place rice in bottom of 9 x 13-inch pan, followed by layers of chicken and then broccoli. Spread the soup over these ingredients and top with cheese. Bake about 45 minutes at 350° or until cheese is bubbly.
Mix dry ingredients together then add the rest. Blend well. Pour batter into greased 9 x 13 pan. Bake at 350° for 30 minutes or until toothpicks comes out clean.
Beat egg yolks; add sugar (being sure that it is a good full cup), then add flour. Add a little at a time, melted oleo and milk. Add vanilla. Pour into unbaked pie crust. Bake 45 minutes at 325°.
Blend mayonnaise, lemon juice, salt and onion. Mix in chicken, nuts and celery. Top with cheese and cover with potato chips. Bake in an 8 x 12-inch Pyrex pan at 450° for 10 to 15 minutes. Serves 4 to 5.
In measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup of dressing in a large Ziploc plastic bag.	Add chicken. Refrigerate 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting. Drain chicken, discarding marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with onion salt and garlic salt. Bake, uncovered, at 350° for 45 to 60 minutes until juices run clear or 170° on meat thermometer. Brush occasionally with reserved marinade.
Roll out dough long and thin over floured board. Using pastry brush, brush egg on dough, then sprinkle grated cheese over all. Put pepperoni over entire surface. Roll up lengthwise, jelly roll style. Brush with egg for browning. Bake at 350° for 20 minutes. Slice in dics. Serve warm. Makes 3 dozen.
In large saucepan, cook onion and celery in butter until tender. Mix in the chicken and the mushroom soup. Add water and stuffing mix; combine well. Pour into 2-quart casserole dish and bake at 400° for 25 minutes.
Blend oil in sugar; mix in the eggs until frothy. Sift together dry ingredients and add to mixture. Mix in carrots and nuts. Pour in a 13 x 9-inch pan. Bake at 325° for 1 hour. Cool in pan on rack. Use cream cheese icing or vanilla icing.
Cook hamburger, seasonings and water until it boils. Add corn meal as much as is necessary and flour to help set up. Pour into pans and cool. Slice and fry. This is a good substitute! We like it hot from the kettle and never have leftover to fry.
Season chicken breast with salt and pepper to taste. Dip in beaten egg and roll in flour. Fry in skillet until brown on each side. Drain off grease and add soup diluted with water to make gravy. Cover and simmer until tender, approximately 20 to 30 minutes.
Drain fruit and mix gently. Combine remaining ingredients and sprinkle over fruit. Bake in uncovered casserole dish at 325° for 45 to 60 minutes.
Beat egg whites and salt until stiff and dry. Fold in sugar gradually and lastly add the vanilla. Fold in ground nuts. Bake on lightly greased cookie sheets or cookie sheets covered with parchment paper at 300° or 325° for 20 to 25 minutes until just beginning to brown.
Beat egg, vanilla and melted butter in bowl. Add flour, sugar, salt and baking powder. Mix well. Ingredients will be slightly dry and crumbly. Add nuts. Dissolve baking soda in pineapple (do not drain) and add to mixture. Pour into greased and floured loaf pan. Bake at 350° for 45 minutes to 1 hour.
Melt first 3 ingredients slowly. Do not boil. Pour over cereal in big bowl and mix. Put 1/4 powdered sugar in paper bag, then cereal, then sugar, etc., ending with sugar. Shake bag to coat cereal.
In mixing bowl, combine flour, cinnamon, baking soda, salt, baking powder and nutmeg. In another mixing bowl, combine sugar, shredded zucchini, cooking oil, egg and lemon peel. Mix well. Add flour mixture; stir just until combined. Stir in chopped walnuts. Pour batter into greased 8 x 4 x 2-inch loaf pan. Bake in 350° oven for 55 to 60 minutes. Cool on wire rack for 10 minutes. Remove from pan and cool on wire rack.
Saute onion in butter. Stir in mayonnaise, vinegar, sugar, salt and pepper. Add and heat the potatoes but don't boil. Garnish with parsley and bacon.
In medium bowl, blend cream cheese and 1 tablespoon melted butter or margarine until smooth. Add chicken, salt, pepper, milk and chives; mix well. Separate crescent rolls into 4 squares. Firmly press perforations to seal. Spoon 1/2 cup chicken mixture in each square. Pull 4 corners to top and twist to seal. Brush with remaining butter; dip in bread crumbs. Place on ungreased baking sheet; bake at 350° for 45 minutes, until golden brown.
Mix all dry ingredients; add oil, eggs and pumpkin. Stir in water. Add nuts and raisins. Bake at 350° for 1 hour. Makes 2 large loaves.
Crumble the sausage into a large skillet. Cook over medium-high heat until browned, about 10 minutes. Add the onion and cook for 5 minutes more. Stir in marinara sauce; bring to a boil. Toss the sauce with the hot pasta and Mozzarella in a serving bowl. Makes 6 servings.
Measure into bowl and stir. Butter pan. Pour into pan and bake at 425° for 20 to 25 minutes.
Mix all together well, using spoon, in large bowl. Pour batter into greased 9 x 13-inch pan. Bake at 350° for 30 to 45 minutes.
Prepare cake mix according to package. Pour 1/2 batter into greased and floured 9 x 13-inch pan. Bake at 350° for 15 minutes. Unwrap caramels and melt with evaporated milk and butter/margarine in saucepan over low heat. Pour caramel mixture over hot cake spreading evenly. Sprinkle chocolate chips and chopped pecans on caramel mixture. Top with remaining cake batter and bake at 350° for 25 minutes.
Mix pineapple with angel food cake mix. Pour into flat pan and bake 30 minutes at 250°. Use a 9 x 11 or 13 pan. You can put Cool Whip on it after it cools and refrigerate.
In a large bowl, thoroughly mix 1/2 cup of the soup, beef, onion, crumbs and egg. In 12 x 8-inch baking dish, firmly shape into an 8 x 4-inch loaf. Bake at 350° for 1 hour. Remove meat loaf from oven; pour off fat. Turn oven to 450°. Prepare mashed potatoes. Spread over meat loaf. Bake 15 or 20 minutes until potatoes just begin to brown.
Thoroughly blend cream cheese, margarine, sugar and vanilla. Add eggs. Gradually add flour and baking powder. Combine 1/4 cup flour with fruit and 1/2 cup nuts. Fold into batter. Grease 10-inch angel food cake pan. Sprinkle with chopped pecans. Bake at 325° for 1 hour and 20 minutes. Cool for 5 minutes. Garnish with candied pineapple slices and cherries.
Peel and slice eggplant; cook until mushy done. Drain. Add all other ingredients, except 1/2 cup cheese, 1/2 cup cracker crumbs and a little of the butter. Mix well and put in baking dish. Sprinkle with reserved cheese, crumbs and butter mixture. Bake in moderate oven, about 25 or 30 minutes. Serves 6 to 8 people.
Heat oven to 375°. Sift flour with soda, salt and cinnamon. Stir in oats. Combine other ingredients in separate bowl and add to flour mixture. Mix thoroughly. Drop by tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes. Remove to wire rack. Makes 2 dozen (3-inch diameter) cookies.
In saucepan combine pineapple juice, orange juice and salt; bring to boil. Add marshmallows. Stir constantly until melted. Refrigerate mixture until slightly thickened, about 20 to 30 minutes. Fold in whipped cream. In bottom of ice cube tray place layer of cookies. Top marshmallow mixture with cookies. Refrigerate 8 hours. Cut into squares.
Drain juice from pineapple. Mix pineapple and pudding mix in bowl. Add marshmallows. Fold in Cool Whip to desired consistency (add juice if too dry).
Cream butter and sugar; beat in egg. Dissolve soda in milk. Add and blend. Add vanilla. Mix flour and salt, then stir in flour gradually. Chill 1/2 hour. Roll 1/4 to 1/8-inch thick; cut with cookie cutters. Bake on ungreased sheet 8 minutes at 350°. Decorate when cool.
Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Sprinkle both sides of pork with salt and pepper. Cook pork about 5 minutes, turning once until brown. Mix remaining ingredients. Add to skillet. Heat to boiling and reduce heat to low; cover and simmer 15 minutes, stirring occasionally until pork is tender.
Cream sugar and shortening. Add eggs, chocolate mixture, buttermilk and soda. Add flour last. Pour into a greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. Makes 12 servings.
Melt butter, sugar and honey in pot. Heat on high until mix bubbles around edges of pot. Pour over popcorn. Make into ball shapes. Let cool on wax paper.
Melt oleo, stir in sugar and syrup. Bring to a boil and boil one minute without stirring.
Mix all ingredients well; chill. Store in airtight container. Keeps very well in refrigerator for weeks.
Mix all ingredients except cornbread mix. Make cornbread according to directions. Pour on top of beef and beans. Bake at 350° until cornbread is done.
In 15 gallon kettle add water and apples. Cook several hours or until it doesn't weep. Add sugar, cinnamon, cloves and allspice. Continue cooking for at least 1 hour longer. Yields about 12 gallons.
Mix the cream cheese until smooth. Add powdered sugar and vanilla flavoring; mix until smooth. Fold in Cool Whip by hand. Divide into 2 crusts. Cover and refrigerate overnight or all day. Top with blueberry pie filling. Serves 16.
Brown onion lightly in butter; add paprika and pepper. Add cut up chicken. Stir slowly until well done. Take the sour cream, mix in 1 tablespoon flour and stir into chicken. Do not boil but simmer until it thickens slightly.
Mix together sugar, flour and salt. Beat eggs with fork add pineapple and mix together. Add the sugar, flour and salt to this and stir together. Pour into a greased casserole dish. Top with bread crumbs and pour melted margarine over bread. Bake at 400 degrees for 40 minutes.
Cut eggplant thin, dip in beaten egg then dip in flour. In a frying pan with heated oil, fry eggplant slices till golden brown. Turn and cook on other side. Remove and drain on paper towel. Season with salt and pepper. Place spaghetti sauce on bottom of baking dish and add eggplant slices, layering with sauce. Can add pepperoni, if desired. Bake 350° for 45 mins. -1 hour. Add parmesan cheese when done.
Grease baking pan (13 x 9 x 2-inch); line with buttered bread. Top with cheese, ham and buttered bread. Mix eggs (beaten), milk, mustard and salt and pour over sandwiches. Cover with Saran Wrap and refrigerate overnight or at least 8 hours. Just before baking, top with corn flake crumbs and pour melted butter over all. Bake 1 hour at 350°.
Mix, bake in shallow cookie sheet, spread with jelly or jam; roll up in a towel or wax paper. Slice when warm or cool. No oven temp given in this 1948 recipe. Suggest 350° for 10 to 15 minutes. Yummy!
Wash and dry apples. Insert wood skewers in apples. Place sugar, corn syrup, water and vinegar in saucepan and stir. Place in oven on low heat and cook to hard ball stage (300°) or until syrup separates into threads. Dip in candy mixture and place on wax paper to cool.
In a blender, combine strawberries, frozen juice and sugar. While blending, add ice cubes through hole in lid until slushy. Grab a straw and start sipping. Serves 4.
In glass bowl, combine pineapple, oranges and bananas. Fold in dry pudding mix, blending well. Serve at room temperature or chill and garnish with chopped pecans and maraschino cherries, if desired.
Mix Jell-O and sugar in hot water until dissolved; add pineapple juice. Stir constantly. Add water to make 1 gallon. Freeze overnight. Take out of freezer and clip with pick or knife. Add ginger ale.
Mix ingredients in saucepan over medium heat; stir well. Simmer over medium heat for 5 to 10 minutes. Brush on chicken, pork chops and hamburgers.
Bring sugar and milk to a boil in large pan over medium heat. Boil 6 minutes, stirring constantly. Remove from heat. Add butter, vanilla and chips. Beat with electric hand mixer on high until all is blended. Add nuts, if desired. Pour into buttered 10 1/2 x 15 1/2 x 1-inch jelly roll pan. Put in refrigerator overnight. Cut in squares and keep in covered container in refrigerator.
Place bread in blender until finely ground. Add to meat. Combine water, celery and onion in blender until blended. Add egg and blend. Add to meat mixture and place in loaf pan and score top. Top with mixture of 2 tablespoons brown sugar and 2 tablespoons catsup. Cook 18 to 20 minutes in microwave. Let stand 5 minutes before slicing. Can be baked in regular oven at 350° for 1 to 1 1/4 hours.
Dissolve lemon Jell-O in 3/4 cup boiling water. Mix Jell-O with the Miracle Whip, celery, onion, green pepper and corned beef. Put into refrigerator until firm. Slice hard-boiled eggs on top (optional). Mix lime Jell-O as directed and pour on top. Let set.
Combine all ingredients and cook slowly for about 40 minutes. Also use all your chicken stock in stew. This is very good.
Stir to soften lemonade concentrate. Add condensed milk and Cool Whip. Mix well. Pour into pie shells. Garnish with graham cracker crumbs. Refrigerate until ready to serve.
Mix eggs, shortening, sugar, vanilla and cinnamon. Add enough flour to thicken to dough. Roll or spoon out on greased cookie sheet. Bake at 325° to 350° until golden.
Fry bacon in deep skillet. Remove slices. Drain and reserve the grease. Add the onions, potatoes, salt and boiling water to the bacon grease. Cover and simmer about 15 minutes. During the last 5 minutes, add the broccoli that has been pureed with water (just enough to puree) in a blender. Melt butter in a separate saucepan. Blend in flour and bouillon. Add milk and cook until thickened. Add to broccoli mixture and heat. Add pepper and Accent. Crumble bacon fine. Can be added to the soup or added as a garnish. Use about 6 medium potatoes for the shredded potatoes. Also fresh broccoli can be used, 1 1/2 cups. Serves 8.