HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat sugar and butter until light; add lemon peel. Add eggs, one at a time, beating well after each addition. Add milk and juice; beat well. Combine flour, soda and salt. Add to batter. Add nuts. Mix until just blended. Turn into two greased and floured loaf pans, 9 x 5 x 3-inches. Bake in a preheated 350° oven for 50 minutes or until done. Cool on rack. Remove from pans and cool completely. Garnish with roses if desired.
Shells: Soften cream cheese and 2 sticks of margarine. Mix in flour. Chill. Divide into thirds. Roll out one section until thin and cut into rounds with a regular biscuit cutter. Fit into small muffin tins. The dough doesn't come to the top of tins.
Wash berries. Cover with water. Add sugar and butter; bring to boil and drop dumpling on top of boiling mixture. Boil for about 3 to 5 minutes. Pour into casserole dish. Top with remaining dough. Slice margarine on top. Sprinkle with sugar. Bake at 400° for 20 minutes. Turn oven on broil to brown top.
Follow directions on cake mix box; add carrots and walnuts. Bake cake as directed on back of box. When cool, frost with frosting and sprinkle with nuts.
Cream butter and sugar; blend in eggs, carrots and vanilla. Add dry ingredients alternately with milk. Bake at 350° for 45 to 50 minutes. Frost with Vanilla Frosting.
Peel carrots and cut into strips or small slices. Simmer, covered in boiling salted water OR steam until crisp-tender. Melt the butter; stir in brown sugar until dissolved. Add carrots. Cook over medium-low heat turning often to coat. Sprinkle with snipped parsley.
Heat oven to 350°. Season fish with salt and pepper. Mix juice and margarine. Dip fish into margarine mixture. Place in a greased square pan, 9 x 9 x 2-inch. Pour remaining margarine mix over fish. Bake, uncovered, 25 to 30 minutes or until fish flakes easily with a fork. Sprinkle with paprika.
Mix all ingredients. Place in greased 15 x 10 inch pan. Bake 20 minutes at 350°. Cool and cut into bars.
1. Stir sugar, condensed milk and peanut butter together in large bowl. Stir in Bisquick and vanilla extract.
Crush 30 Oreo cookies or use boxed crumbs. Put 2/3 of cookie crumbs in a 9 x 13-inch pan. Mix with 1/3 cup melted oleo. Pat evenly on bottom of pan. Add the peppermint ice cream, layered on top of cookie crumbs; freeze. Spread hot fudge topping and freeze. It is easier to spread the topping if jar is heated first. Add Cool Whip; spread on top. Sprinkle top with remaining crumbs. Freeze until ready to serve.
Wrap the cloves, allspice and cinnamon in cheesecloth. Put all ingredients in a pot or large percolator. Bring to a boil, then simmer for 20 minutes.
Mix sugar, cream cheese and peanut butter together. Blend in Cool Whip slowly. Pour into graham cracker shell and chill.
Mix all ingredients well in mixing bowl. Pour into greased pan and bake at 350° for approximately 1 hour or until done. Let cool and then ice.
Mix mayonnaise, sour cream, lemon juice, salt, mustard and pepper. Pour over chopped cabbage and green pepper; mix thoroughly. Chill.
Dissolve yeast in water. Add salt, sugar, water and 4 cups of the flour; beat with	a fork until bubbly and let stand, covered until double in bulk. Add eggs, sugar and oil; blend well. Add	rest of flour.	Knead on floured board until smooth. Divide in half, roll out. Sprinkle well with sugar and cinnamon after spreading with butter. Roll up and slice into 1-inch slices. Place on	greased cookie sheet and let rise until double. Bake at 375° for about 10 minutes. Makes 3 1/2 to 4 dozen rolls.
Brown beef and onion; drain. Mix all ingredients except pasta, in a soup pot. Cook pasta, then add to mixture. Add enough milk to make soup as thick or as thin as you like. Salt and pepper to taste.
Preheat oven to 400°. Mix all together; shape into patties, about 8. Bake on cookie sheet that has been sprayed with nonfat coating for about 8 to 10 minutes to brown.
Stir jello, boiling water, vinegar and salt until Jell-O is completely dissolved. Refrigerate until mixture mounds slightly (approximately 20 to 30 minutes). Stir in next 3 ingredients. Pour into mold and refrigerate until set, about 1 1/2 hours.
Press rice, 1/2 cup cheese and egg evenly in a 9-inch greased pie plate. Bake at 450° for 15 to 20 minutes. Combine basil, oregano, tomato sauce and salt. Heat in saucepan until hot. Spread evenly over rice crust. Top with sliced pepperoni and Mozzarella cheese. Bake 10 minutes more.
Sift together all dry ingredients. Cut in shortening. With a fork, stir in buttermilk just until blended. Turn onto a lightly floured board. Knead 3 to 5 times. Divide dough in half. Roll each half into an 8-inch round. Put one round on a cookie sheet. Brush with melted butter. Top with remaining round. Bake at 450° for 15 to 20 minutes. Cool and put together with whipped cream and peaches. Serves 8.
Mix all ingredients except Cheddar cheese. Grease casserole dish, add mixture and bake at 350° for 45 minutes. Remove and sprinkle cheese on top. Return to oven and bake 15 minutes more. Serve hot. Use tortilla chips to dip into beans.
Saute onion and add cooked chicken, spaghetti, mushrooms and tomatoes. Mix all together and season to taste with celery salt and Mrs. Dash. Place in a baking dish and pour chicken broth around edges and over the top. Bake at 325° until it thickens. Just before removing from oven, cover with grated cheese.
Dice all pickles from jar into 1/4-inch pieces. Saute onions in margarine until wilted. Add carrots and potatoes and saute until brown. Stir to heat through, then add chicken stock or bouillon cubes and water. Add pickles and 1/2 cup brine. Simmer about 20 minutes. Add 1 cup cream and season to taste. Serve hot or cold.
Cook chicken pieces in a large pot of water until tender. Remove bones if chicken with bones is used. Saut onion in margarine. Add seasonings and chicken. Saut about 10 minutes longer. Add sour cream and mix well. Add Dumplings and mix well. Heat through and serve. Serves 8.
Combine the first 4 ingredients. Melt peanut butter and margarine together, then pour the first 4 ingredients over until well moistened and shape in balls. Spear balls with toothpicks and dip and place on wax paper until set.
Saute ground meat, onion, bell pepper and celery leaves. Add rest of ingredients. Put in pot with tight lid. Bake at 350° for about an hour.
Rub the fat and flour together using the fingertips until no lumps remain visible. Add the cold water, a little at a time, until the dough is smooth and firm.
Cream sugar and butter. Add dry ingredients, then fold in cornflakes and nuts. Roll into balls and bake at 350° for 10 to 15 minutes.
Place peaches in baking dish. Sprinkle with lemon juice. Mix flour, sugar and egg until lumpy. Spread mix over peaches. Pour melted butter over top. Bake at 375° for 30 to 35 minutes. Serve warm with ice cream or Cool Whip. Serves 6.
Combine the 3 ingredients and mix well. Press firmly into a 9-inch pie plate. Bake at 375° for 6 to 8 minutes, or for an unbaked crust, chill 45 minutes.
Cook sugars and milk until soft ball stage, then add peanut butter, vanilla and butter. Beat until stiff. Put in buttered pan.
Put olive oil in large kettle. Add garlic, onion, leek, parsley and thyme and cook until soft. Add tomato paste, thinned with water and cook for 5 minutes. Add all remaining ingredients except rice, beans and cheese. Simmer, covered, for 1 hour. Bring to boil. Add rice and cook until soft. Add beans; heat. Serve with cheese. Makes 3 quarts or 6 servings.
Coat sides of 8-inch pie dish. Combine syrup and chips. Heat until hot. Combine remaining chocolate and cereal. Pat in pie dish. Freeze firm. Combine other half of chocolate mix and sour cream. Mix well. Spread half the ice ream on frozen pie crust. Layer again and freeze.
In a mixing bowl, combine sour cream, onion, celery salt and Worcestershire sauce at highest speed of mixer until well blended. Gradually add 1 cup cheese and continue beating at high speed until smooth. Fold in remaining cheese. Serve immediately or allow to reach room temperature before serving. Serve with onion sticks or crackers.
Combine flour, milk, salt and egg yolks. Mix thoroughly. Add apples. Beat egg	whites	until stiff, but not dry. Fold in the apple mixture. Preheat a wok and add the vegetable oil. Heat over high	heat until oil begins to smoke. Reduce heat to medium. Gently drop heaping spoonfuls of batter 1 to 2 at a time so the cakes are about 4-inches in diameter. Brown one side, then turn and brown other side. Remove from pan. Sprinkle with sugar. Serve warm.
Mix together water and yeast. Mix in remaining ingredients and let rise until it is double the size. Stir down and spoon in greased muffin tins. Let rise again and bake at 400° until brown. Butter the tops of rolls. Makes 24 rolls.
Saute chopped celery in butter. Add parsley, salt, pepper, garlic powder and poultry seasoning; heat. Mix with very dry bread crumbs. Add cream of chicken soup and chicken broth. Mix to a soft moist consistency. Bake until set and lightly browned.
Cook and drain noodles. Brown hamburger, sausage and onion. Drain well; mix in soups and noodles. Top with grated cheese and bake until bubbly at 350°. This recipe will serve 12 people.
Preheat oven to 350°. Combine bread crumbs and 1/4 cup Parmesan cheese. Beat egg. Put in a shallow bowl. Dip chicken in egg, then in crumb mixture.
Combine first six ingredients and seasoning in greased casserole. Blend 1/4 cup cracker crumbs and 2 tablespoons butter and sprinkle over top. Bake at 350° for 45 minutes. Serves 6.
Layer tortillas on bottom of a large baking dish. Mix all other ingredients, except cheese. Pour over tortillas. Top with cheese. Bake in a 375° oven about 25 minutes.
Microwave: In 2-quart casserole, thoroughly combine all ingredients. Microwave uncovered at High for 14 minutes or until noodles are tender; stir. Garnish, if desired, with chopped fresh parsley. Makes about 2 servings.
Mix last four ingredients and pour over crackers. Toss until all of the oil is taken up.
Cut meat lengthwise (not all the way through). Place in rectangular baking dish. Place potatoes around it. Mix sauce and pour over it. Bake at 425° for 30 minutes. Make a tossed salad and you have a complete meal.
Combine cake mix, eggs, oil and fruit filling. Mix until well blended. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Allow cream cheese, sour cream and butter to come to room temperature. In a large bowl, blend all ingredients, except eggs. Beat in eggs one at a time and mix well. Pour mixture into a greased 10-inch spring pan. Place in a larger pan with 1/2-inch water in it. Bake at 375° for about 1 hour. Remove form pan of water carefully and cool. Put your favorite topping on when serving.
In a bowl, combine sauerkraut, celery, green pepper and onion. Mix sugar, vinegar and oil; stir until sugar dissolves. Pour over vegetables and toss. Cover and chill mixture for 3 to 24 hours. Serves 6 to 8.
Stir together and make a mold or ball. If you wish to frost the ball, you will need 1 more 8 ounce package of cream cheese. Make a day ahead as it is a bit bitter if used immediately.
Mix together and bake in covered casserole for 40 minutes at 350°. Then uncover and top with cracker crumbs or almonds and corn flake crumbs. Then bake for 10 or 15 minutes.
Put eggs in blender with onion, salt, flour, baking powder and 1/2 c. cubed potatoes. Cover, process at liquefy until smooth. Add remaining potatoes; cover and process two cycles at grind. Pour onto hot well greased griddle. Drain on absorbent paper. Yield 12 pancackes.
About 1 hour	before	serving or early in the day: Preheat oven to 350°. In a medium bowl, combine flour, sugar, cinnamon, salt, baking soda, baking powder and ginger. In a large bowl, with a wire whisk or fork, mix shredded carrots, yogurt, egg substitute, applesauce, raisins, brown sugar and vanilla extract until well-blended. With a spoon, stir flour mixture into carrot mixture just until flour is moistened. Spoon batter into bake cups in a muffin tin. Bake 30 minutes or until a toothpick inserted in center of each muffin comes out clean. Makes 18 muffins. Each muffin: About 124 calories, 0 g fat, 1/2 mg cholesterol and 196 mg sodium.
Prepare cake mix as directed in 13 x 9-inch pan or baking dish. Remove from oven and prick generously with fork. Pour pineapple over top while cake is hot. Blend pudding with milk and beat in cream cheese. Spread over pineapple, then cover with whipped topping. Refrigerate until ready to serve.
Mix all ingredients together and pour over broccoli. Bake at 350° for 30 minutes.
Save 4 cups of juice from the fruits. Mix all fruit together in large bowl. Mix together fruit juice, Tang and dry pudding mix. Pour over fruit and mix well. Refrigerate 6 hours before serving. Serve with angel food cake.
Mix first 4 ingredients thoroughly by hand; form into balls. Place on wax paper. Melt chocolate chips and paraffin wax. Dip in chocolate; place on wax paper to dry.
Melt butter over low heat and add m.s.g., stirring to mix. Pour over Fritos in a large bowl and stir to coat. Dust with lots of Parmesan cheese, stirring to coat again. Spread on a large cookie sheet, layer thick. Toast until medium brown in a 325° oven for 10 to 15 minutes. Keep in a tin box.
Mix first four ingredients well. Add remaining ingredients to the first mixture. Chill dough. Roll spoon sized dough into balls and roll through cinnamon/sugar mixture. Bake at 350° for 7 to 8 minutes.
Grease bottom of 9 x 13-inch pan. Combine cake mix and margarine, then add one egg. Spread onto bottom of pan. Mix cream cheese and 2 eggs. Add confectioners sugar. Pour over bottom layer. Bake at 350° for 30 to 40 minutes. Refrigerate for a while, then cut into squares.
Slice up orange slices and break up nuts. Mix all flour, sugar and baking powder. Put chopped nuts and orange slices in 1/2 of flour mixture. Mix top half ingredients real good so orange slices won't stick. Add eggs which are slightly beaten. Add rest of flour mixture. Add lemon extract. Mix well. Grease and flour 13 x 9-inch flat cake pan. Bake at 300° for about 30 minutes.
Brown chicken lightly in half the butter in skillet and season with salt and pepper. Lay in single layer in greased shallow baking dish. Splash with about 1/4 cup chicken broth. Cover tightly and bake in preheated 350° oven for 20 minutes. While chicken bakes, heat onion gently in remaining butter in same pan until soft and golden. Rinse dry and seed peppers. Dice and add to pan with garlic and flour. Stir and cook a minute or so. Stir in the broth (add broth from chicken to measure 1 cup). Stir over low heat until smooth, creamy and slightly thickened. Pour into blender and whirl until pureed. Put back in skillet and add cream. Heat to simmering and pour over chicken. Sprinkle with cheese. Bake in 350° oven for 25 to 30 minutes or until chicken is heated through and cheese is glazed.
Beat egg whites until stiff. Add powdered sugar slowly. When mixed, add tartar and vanilla. Use icing to put graham crackers around a milk carton. Decorate with candy canes, M&M's, etc.
Cook and clean shrimp. Cook rice. Keep hot. Dissolve bouillon cube in water. Melt butter in double boiler top over direct heat. Add onion; simmer until tender. Stir in the next 5 ingredients, then slowly stir in bouillon and milk. Cook over boiling water, stirring until thickened. Add shrimp and lemon juice; heat.
Cream sugar and shortening; add eggs, then jam. Put spices with flour. Add flour mixture alternately with buttermilk. Add flavoring, raisins and nuts. Bake at 350° for approximately 45 minutes or until done.
Mix cream cheese, sour cream, light brown sugar and Kahlua together with beater. Fold in Cool Whip and mix well. Dip strawberries, bananas or any fruit.
Combine following ingredients into large saucepan: sausage (cut into 2-inch pieces), 32 ounces of sauce, onion and bell pepper. Cook for 20 minutes. Prepare spaghetti according to instructions. Serve spaghetti on plate and cover with sauce.
Season fillets with salt. Place in Corning Ware baking dish in which you have melted the butter, oil, parsley flakes and onion. Simmer about 15 minutes after adding wine. Bake at 450° for about 15 minutes or until golden brown.
Mix all ingredients, except cheese. Pour half of mixture in well-greased hot skillet (iron is best). Sprinkle half of cheese over corn bread mixture. Pour rest of corn bread over cheese. Sprinkle with remaining cheese. Bake at 350° for 35 to 40 minutes.
Cook hen until tender, remove bones and dice. Add water to broth to make 2 quarts. Add onion and cook for a few minutes. Add spaghetti and cook 20 minutes. Add celery, pimento and soup, stirring occasionally while adding ingredients; cook a few minutes. Add chicken, season to taste with salt and pepper and cook longer, stirring from bottom. Place in casserole and cover with grated cheese. Brown in oven about 30 minutes. Will serve 10 to 15 people.
Combine milk, shortening, salt and sugar. Cool to lukewarm. Add egg and yeast, then add flour. Pinch off pieces of dough and place in well-greased pans and bake at 375°.
Season chicken. Chop onions and garlic. Saute in oil and soy sauce. Add chicken to pan and saute lightly. Add flour, cream of mushroom soup and water. Cover and let simmer on low heat for 30 to 45 minutes. Serve over rice. Serves 4.
Brown meat; add onion and cook until tender. Stir in milk and cheese until well blended. Add remaining ingredients. Pour into 2-quart casserole. Bake at 350° for 30 minutes.
Grate carrots and boil for 2 minutes. Drain. Grate onions. Place raw hamburger in bowl. Add eggs and remaining ingredients. Mix well. Take wrappers and lay out. Fold into triangle. Then fold corners and top down. Deep-fry for 20 to 25 minutes at 250°.
Soften cream cheese. Add onion to mayonnaise. Add cream cheese to remaining ingredients. Spread on Melba toast.
Boil sugar and water until sugar is dissolved (about 5 to 10 minutes). Add juices and orange rind. Pour hot mixture over mint and let it steep 1 hour. Strain.
Mix together all but 6 tablespoons sugar and 3 tablespoons cinnamon. Peel and slice 4 to 6 apples. Mix the sugar and cinnamon together. Layer in greased tube pan, starting with one-third batter, cinnamon mixture, half apples, cinnamon mixture, one-third batter; repeat, ending with last one-third batter. Bake at 350° for 1 hour and 10 minutes. Leave in pan to cool.
Form hamburger into small balls about 1 inch in diameter. Brown meatballs; pour out grease. Combine chicken soup, water and onion soup. Pour over meatballs. Stir well and turn heat down. Simmer about 45 minutes. Serve over rice or potatoes. Serves approximately 6.
Bring water, sugar and cornstarch to boil; stir until clear and thick. Remove from heat and add strawberry jello. Bake 9-inch pie shell. Cut up fresh strawberries and add to jello mixture. Pour in baked pie shell; chill and serve with whipped topping.
Mix all ingredients and place in casserole. Bake 25 minutes at 350°. Crush Ritz crackers. Pour 1 stick melted butter over crackers until all crumbs are buttered. Sprinkle on top of casserole. Return to oven for 20 minutes at 350°.
Cook and drain penne pasta. Cook and stir zucchini in hot oil in large skillet over medium-high heat. Reduce heat to medium. Add shallots and garlic; cook 1 minute. Add tomato; cook and stir 40 seconds. Add basil and cheese. Pour vegetable mixture over penne in large bowl; toss gently to mix.
Dissolve Jell-O and marshmallows in 2 cups boiling water. Drain juice from apricots; adding enough water to make 2 cups. Add to Jell-O mixture and chill until shakes. Drain pineapple; reserve juice for topping. Dice apricots and add with pineapple to Jell-O. Chill until firm in 9 x 13-inch dish. Spread with topping, garnish with chopped nuts.
Mix all ingredients together and top with crumbs that have been mixed with oleo. Bake at 350° until brown.
Preheat oven to 400°. Grease 2 baking sheets. In a medium saucepan, heat butter, water and salt to boiling over high heat. As soon as butter melts, remove from heat. Add flour. Beat vigorously until smooth. Over medium heat, stir 30 seconds until ball forms. Cool 3 minutes. Beat in eggs one at a time, beating until dough is smooth between additions. Drop dough onto prepared baking sheets 2 inches apart and brush with egg yolk water mixture. Do not drip onto baking sheet. Bake dough 15 minutes; reduce heat to 325° and bake 20 minutes or until very crisp. Remove and cool on rack. Cut in half crosswise and fill. I prefer a vanilla custard filling.
Follow manufacturer's instructions to prepare canning jars, lids and bands. To roast peppers, cut in half lengthwise and remove seeds and membranes. Place skin side up on an ungreased baking sheet; flatten with hand. Broil about 3 inches from heat about 15 to 20 minutes until peppers are blackened and charred. Immediately seal peppers in a plastic bag and allow to steam 10 to 15 minutes. Remove charred skin.
Put broccoli, onion, celery, green peppers and rice in bowl and blend together. Put soup, Cheez Whiz and butter in casserole dish and heat until butter is melted. Add the rest of the mixture to casserole. Bake at 350° for 1 hour.
Combine all ingredients in a two quart casserole dish, except 1/2 cheese and 1/2 onions. Bake 30 minutes at 400°. Top with remaining cheese and onions; bake 5 more minutes.
Mix all ingredients together. Put in frig overnight. Roll thin for fried pies. Will keep in frig for long time.
Combine first 9 ingredients in large stock pot. Cook for 2 1/2 hours. Add pepper, tomato paste and pasta. Cook additional 1/2 hour.
Grease a 9 x 13-inch cake pan. Put pineapple and juice in bottom of pan. Put cherry pie filling on top of pineapple. Mix butter with dry cake mix and sprinkle on top, then add nuts. Bake at 325° to 350° for 1 hour. Serve cool with whipped cream or Cool Whip. Serves 16 to 20.
Butter an 8-inch pie plate. In a medium bowl, combine the graham cracker crumbs and 1 tablespoon of sugar; stir in the butter until well combined. Press the crumb mixture into the bottom and sides of pie plate. Bake at 350° for 5 to 8 minutes or until set. Cool completely on wire rack.
Spray 8 or 9-inch square pan with nonstick cooking spray. Spread on bottom and sides of pan with a paper towel. Mix gelatin and water in 1 1/2 to 2 quart microwavable bowl. Microwave on High for 1 1/2 minutes.* Stir to dissolve completely.
Combine lemon juice and milk. Fold in cherries, pecans and whipped cream. Pour into 9-inch graham cracker pie crust. Make day before.
Mash sweet potatoes in a large mixing bowl. Blend in margarine, salt, flour and sugar. Form into logs and roll in chopped pecans. Place in a greased, shallow pan. Bake at 325° for 30 minutes.
Place potatoes in bottom of 9 x 13-inch pan. Mix sour cream, cheese and soup together. Crumble corn flakes on top of pan of potatoes after spreading cheese, soup and sour cream mixture. Then on top of corn flakes, melt 1 to 1 1/2 cups margarine or butter. Bake at 375° for 30 minutes or until bubbly and slightly browned on top.
Add salt to cabbage and let stand 1 hour. Then squeeze out. Add carrot and pepper.
Mash cream cheese in a bowl. Add sugar. Fold in Cool Whip. Pour into graham cracker pie shell. Top with strawberries or berries of choice. Chill for 45 minutes before eating.
Mix flour and sugar. Drain juice from cocktail. Dissolve soda and salt in juice. Mix dry and wet ingredients together. Bake in greased pan for 45 minutes at 325°.
In a large bowl, combine peanut butter and chocolate syrup. Stir in graham cracker crumbs. Form into 1-inch balls. Roll each ball in finely chopped peanuts, pecans, walnuts or coconut; chill 1 hour.
Combine the wafer crumbs, brown sugar and butter; set aside. Combine the eggs, vanilla, lemon juice, salt and applesauce. Blend thoroughly and pour in pie crust. Top with crumb mixture. Bake at 300° for 30 minutes or until done.
Boil 1 cup water. Dissolve the cherry jello. Add 1/2 cup cold water. Refrigerate until thick. Add pineapple, orange, walnuts and cranberries. Mix into jello and put into greased mold to harden. When releasing mold, loosen edges with a table knife and set into hot water and count to ten.