HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients on low until just mixed, then beat on medium speed for 3 minutes. Bake in 325° to 350° oven in 13 x 9-inch pan for 35 to 45 minutes; 24 to 30 muffins for 25 to 30 minutes (done when toothpick comes out clean). Best if stored overnight before serving. Makes 24 muffins or 1 (13 x 9-inch) cake.
Beat eggs. Add sugar gradually, beating constantly. Stir in vanilla. Sift dry ingredients and add next, still beating. Scald milk and add butter. Add this last and give it a dozen more hard beats. Grease and flour pan (8 x 11-inch pan). Bake in moderate oven for 25 minutes. Allow to cool and pour over it the icing.
Mix all ingredients in large bowl; beat with mixer. Pour into 10-inch pie crust. Bake in 425° oven 45 to 55 minutes. Insert knife in center, if it comes out clean pie is done. Foil strips on crust all around edge for first 30 minutes.
Heat 1/2 of milk over boiling water (double boiler). Meanwhile, cream eggs, sugar, flour and salt with beaters. When milk is scalding hot, add egg mixture after adding about a cup of hot milk to the bowl of eggs. Stir constantly until mixture thickens, then remove from heat. Add remaining uncooked milk and vanilla extract. Freeze in either old fashioned hand turned or electric ice cream freezer. Makes about a gallon of ice cream.
With fork, beat cream cheese until smooth. Stir in crushed pineapple, 1 cup of the pecans and rest of ingredients. Shape into ball and roll in remaining cup of nuts.
Toss first 4 ingredients, mix in next 4. Serve cold with Fritos. Remaining dip may be served in a hollowed out tomato for a salad the next day.
In a small bowl sift flour, baking powder, salt and cinnamon; set aside. In a large bowl, cream shortening and 3/4 cup sugar until light and fluffy. Add 1/2 of the flour mixture; mix after each addition. Form rounded teaspoons of dough into a ball and roll in sugar. Place on greased baking sheets then flatten into 1/8 inch thick circle. Bake at 375° for 10 minutes or until light brown. Cool on wire racks. Makes 2 1/2 dozen.
Lightly saute garlic and pepper flakes in olive oil. Add tomatoes and cook lightly for about 20 to 30 plus minutes. Add salt and pepper. Add basil and parsley.
Mix all together. Grate sharp Cheddar cheese on top. Chill and serve.
Soak onion, oregano, parsley and tomatoes in olive oil and vinegar while cooking potatoes. Cook potatoes until tender; let cool. Pour mixture over potatoes; toss well. Salt and pepper to taste.
Dissolve butter in boiling water. Add flour and cook until very thick, stirring constantly (about five minutes). Cool until lukewarm. Beat in eggs one at a time beating well after each addition. Drop in heaping tbsp on greased cookie sheet. Keep each mound well apart. Bake in preheated oven 450 degrees for 15 minutes. Then 375 degrees for 25 minutes to 400 degrees for 40 to 50 minutes. Cool and fill with sweetened whipped cream or cream filling. (I use cooked vanilla pudding.) Frost with chocolate or maple icing (optional).
Prepare brownie mix according to directions on package, baking batter in a spring-form pan. Cool brownies completely in pan. Combine cream cheese and peanut butter and mix well.	Add powdered sugar and mix well. Whip heavy cream until soft peaks form. Fold whipped cream into peanut butter mixture. Spoon over cooled brownies. Cover and refrigerate overnight.	Remove spring-form pan side and serve.
Place tortilla chips in single layer in large baking pan or cookie sheet with sides. Sprinkle cheese over chips and scatter small spoonfuls of relish on top. Bake at 400° for 7 minutes or until hot. Serve with sour cream and/or salsa sauce. Makes about 6 servings.
To cake mix, add eggs, pudding, oil and 7-Up. Mix well. Bake at 350° for 35 to 40 minutes in 13 x 9 pan.
Cream butter and sugar. Add rest of ingredients. Beat eggs separately. Add yolks and fold in whites last (looks different but is okay). Bake 35 to 40 minutes; test for doneness with toothpick. Serves 8. Serve with ice cream, whipped cream or Cool Whip. Very rich so serve small amount.
Cream sugar and butter. Add eggs, then milk. Add dry ingredients and mix well. Add other ingredients and mix well. Pour into 4 greased and floured cake pans. Bake 30 minutes at 375°.
Spread corn in bottom of casserole dish. Brown beef and drain. Add flour and stir 1 minute. Add tomato sauce, garlic salt and cinnamon. Mix well and pour over corn. Bake at 350° for 15 minutes. Combine eggs and cottage cheese. Spread over beef. Top with grated Parmesan, Mozzarella and nuts. Bake 15 minutes more. Serves 6. May add chopped green pepper and bacon, if desired.
Beat cream cheese, milk and vanilla until fluffy; stir in powdered sugar replacement. Form into 30 balls and dip each one in chocolate. Yield: 30 creams.
Prepare trays.	(I use 2 round pizza trays.) Grease very well. Sprinkle with equal quantities of cornstarch and powdered sugar sifted together.
Prick holes in bottom of crust, but not all the way through the crust. Mix ingredients and pour into the crust. Bake at 300° for about 1 hour or until the middle doesn't shake.
Cream the butter and then add the remaining ingredients. Mixture is very stiff. Chill, then roll it on waxed paper, cut or squeeze it through a cookie press. Bake at 375° for 10 to 12 minutes.
Mix together. Pat out on pizza pan. Put whatever pizza ingredients you desire on top. Bake at 350° to 375° until done.
In microwave: 5 minutes High heat or in top of double boiler over boiling water melt chocolate with sweetened condensed milk and butter. Remove from heat. In a large bowl combine nuts and marshmallows. Fold in chocolate mixture. Spread in waxed paper-lined 9 x 13-inch pan. Chill 2 hours or until firm. Remove from pan, peel off waxed paper. Cover and store at room temperature.
Clean and soak beans overnight in water keeping beans covered with water. Drain water and add fresh water. Add 1 teaspoon baking soda. Bring to a boil; drain. Repeat 3 times.
Mix sugar, shortening and egg thoroughly. Stir in milk and orange juice. Sift dry ingredients together and stir in. Blend in nuts and apricots. Pour into greased 8-inch loaf pans. Bake at 350° for 60 to 70 minutes until toothpick comes out clean (top will crack open). Makes two 8-inch loaves.
Heat oven to 325°. Mix coconut, sugar, flour and salt. Stir in egg whites and extract. Drop by teaspoon onto lightly greased cookie sheet. Top with 1/2 cherry. Bake 10 to 15 minutes or until edges are golden. Immediately remove from cookie sheet. Makes 65 cookies.
Boil noodles until tender. Drain. Put hot noodles back into pan. Stir in can of soup and milk. Stir in grated cheese, until melted. Serve and enjoy!
Brown and drain hamburger; set aside. Cook giblets and save liquid. Grind giblets, celery and onion together. Mix with double bag of Katherine Clark's stuffing. Moisten with giblet liquid so there is no dry bread. Salt cavity of the turkey and stuff with dressing (more than enough for a 20 pound turkey). Do not pack it tight. Heat rest in a dish for 20 to 30 minutes near the end of the turkey's cooking time.
Pound steaks or chops in flour, salt and pepper. Brown in butter on both sides. Put in casserole or baking dish. Add mushroom soup and 1/2 can of water. Put slices of onions on steaks and cover. Bake for 1 hour at 275° until tender.
Peel and devein 2 pounds of medium shrimp. Season heavily with Tony's seasoning. Put seasoned shrimp in a large Ziploc bag and marinate overnight.
Cook chicken until tender; debone and cut in bite size pieces. Saute onions and peppers in margarine. Stir in stuffing mix. Place 1/2 of the mixture in a 13 x 9 x 2-inch baking pan. Mix together mushroom soup, chicken soup and broth. Put layer of chicken over stuffing mix, then 1/2 soup mixture. Repeat layers. Top with remaining stuffing mixture. Bake at 350° for 30 minutes.
Place corn in greased 1 to 1 1/2-quart casserole. Beat eggs, sugar and salt slightly. Make paste of cornstarch and 2 tablespoons milk. Scald remaining milk; add to cornstarch mixture. Add butter. Slowly add egg mixture to milk mixture; blend well and pour over corn. Set casserole in pan of hot water 1-inch deep. Bake at 350° for 45 to 50 minutes or until a knife inserted comes out clean.
Place a 9 x 13-inch baking dish in oven to melt butter. Mix together all other ingredients, except pie filling, in a mixing bowl. After butter is melted, pour the mixture down the center of the baking dish. This will push the butter to the sides. Pour the pie filling down the center on top of mixture. It will spread itself. Bake in a 350° oven for 45 minutes or until golden brown. Top with your favorite ice cream and enjoy.
Cook pasta according to package. Drain and cool. Combine zucchini, tomatoes, peppers and seasoning. Pour dressing over pasta and mix well. Chill for 2 hours before serving.
In a skillet, saut beef until brown and crumbly. Drain excess fat and season with salt and pepper. Stir in spaghetti sauce. In a 9 x 13 baking dish, put a layer of crescent rolls. Spread a thin layer of beef and sauce mixture. Top with 1/3 of cottage cheese, 1/3 of Mozzarella cheese and 1/3 of Parmesan cheese. Repeat layering two more times. Place final layer of crescent rolls for top of dish. You may sprinkle sesame seeds on top for a garnish if you like. Bake in preheated oven at 350° for 45 minutes or until brown. Cool 10 minutes before cutting into squares to serve.
Make holes in brownies with fork. Pour in Kahlua. Crumble 1/2 of brownies in truffle bowl. Add 1/2 mousse, 1/2 Cool Whip and 1/2 Heath bars. Repeat. Refrigerate. Spoon into dessert dishes and enjoy! Serves up to 24 people or 1 chocoholic!
Grease and flour 2 loaf pans. Mix oil, eggs and vanilla. Mix in sugars and dry ingredients. Add zucchini and nuts. Mix well. Bake at 350° for about 1 hour, until tests done. Makes 2 large loaves or 3 small loaves.
Combine cream cheese, taco seasoning and milk until well blended. Spread mixture in a 9 x 13-inch pan. Arrange the remaining ingredients in the order given, on top of the cream cheese mixture. Refrigerate up to a day before serving. Serve with tortilla chips.
Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at at time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk. Mix well each time. Stir in vanilla and lemon flavoring. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes. Cool in pan for 10 to 15 minutes; then remove from pan.
Brown 4 pork chops and remove from pan. Pour into skillet 3 cups boiling water, 3 bouillon cubes and stir until dissolved. Add 1 cup uncooked rice, 1/2 cup celery and dash of Tabasco. Place pork chops on rice. Cover and cook 45 minutes.
Preheat oven to 325° to 350°. Place roast in roasting pan; sprinkle with onion soup. Spread mushroom sauce on top. Bake for 1 to 2 hours or until done.
Mix all ingredients. Drop by teaspoonfuls on lightly greased cookie sheet. Bake 10 minutes at 375°.
In covered saucepan, cook onions and garlic in butter and olive oil over low heat, about 20 minutes or until very tender, stirring occasionally. Uncover and cook over medium-high heat, about 10 minutes or until onions are a deep, golden color, stirring frequently. Stir in chicken broth and pepper. Boil gently, uncovered, for 5 to 10 minutes, stirring frequently. Stir in cheese and parsley. Toss onion mixture with pasta until coated. Serve immediately. Pass additional shredded Mozzarella over the top. Serves 6.
Combine all ingredients and mix well. Pour into pie shell. Bake 15 minutes at 425°; then reduce heat and bake 35 to 40 minutes longer at 350°.
Line a 9 x 13-inch pan with whole graham crackers. Mix pudding and milk; beat until thick. Add Cool Whip and beat. Pour 1/2 mixture over crackers. Layer with more crackers; pour the remaining pudding mixture and top with another layer of crackers. Using 1/2 or more of icing recipe. Mix and spread on top of crackers. Make one day ahead and refrigerate.
Grease 2 large loaf pans or 5 small ones. Cream the butter with the sugar. Add the eggs and beat well. Add the mashed bananas, stirring to blend. In a separate bowl, sift together the dry ingredients. Fold the dry ingredients into the batter, mixing well. Add the nuts. Pour the batter into the pans. Bake in a 350° oven for 50 to 60 minutes or until done.
Layer in order given in a greased, oblong casserole. Bake at 350° for 90 minutes.
Halve eggs lengthwise. Separate yolks and white halves. Set white halves aside. Mash yolks; add remaining ingredients. Mix until smooth and creamy. Spoon mixture into white halves. Add sliced scallions for garnish.
Bring sugar and Karo syrup to a boil, then remove from heat. Add peanut butter and Rice Krispies to sugar mixture. Press into a 9 x 12-inch greased pan. Melt chocolate bits and butterscotch bits and spread over cookies in pan. Cut into bars.
Mix flour and salt in bowl. Stir in mayonnaise. Add water. Roll out on lightly floured surface. Makes 1 double crust.
While cooking macaroni, dice all vegetables and cheese. Also drain the can of peas. After macaroni is cooked, drain (do not chill). While hot, drizzle with oil and vinegar. Add onion, seasonings and cheese. Toss well. Gently mix in ham and remaining ingredients. Chill.
Combine sour cream with herbs and seasonings. Dip chicken into sour cream mixture, then roll in corn flake crumbs. Place chicken pieces, skin side down, in well-greased 13 x 9-inch baking dish. Bake, uncovered, in 350° oven for 40 minutes. Turn chicken and bake 10 minutes longer.
Brown hamburger and onion; drain. Add mushrooms, corn and soup. Layer mashed potatoes on top of mixture. Sprinkle grated cheese and Velveeta on top of potatoes. Bake at 350° for 30 minutes.
In a small bowl, combine cereal and coconut; set aside. In a 2-quart saucepan, combine peanut butter, margarine and marshmallows; cook over medium heat, stirring constantly, just until marshmallows are melted. Remove from heat. Stir in cereal and coconut. Quickly drop by teaspoon onto wax paper. Cool completely. Store in refrigerator.
Bake or cook chicken as desired. Cut in bite size pieces. Mix all ingredients together except potato chips. Bake half of the crushed chips in bottom of baking dish, then add above mixture. Add remainder of chips on top. Bake at 350° until hot.
Melt butter and pour salt and sauce in butter. Add to mixture and bake. Cook at 250° for 2 hours, stirring often.
In a saucepan, lightly saute onion in 2 tablespoons oil. Add broth; bring to a boil. Put in 2 handfuls of egg noodles. Cook 3 minutes, uncovered. Defrost broccoli about 3/4 of the way, then add to soup mixture. Add garlic, Old Bay seasoning, salt and pepper. Dice cheese and add to mixture. Add the milk and simmer until cheese melts. Stir constantly to prevent scorching.
Combine all of the items in a large bowl with the salt and pepper. Pour oil and vinegar over vegetables and toss well. Chill until ready to serve. Goes well with any meat dish.
Preheat oven to 400°. Place uncooked rice or dried beans or pie weights in the center of pie crust, over a sheet of aluminum foil and bake in the lower third of oven for 15 to 20 minutes. Remove the weights from the center, prick the bottom a few times with a fork, and bake 5 to 10 minutes more, until golden brown. Scald, heat but don't allow to boil, milk in a saucepan over medium heat. In a bowl, mix sugar, flour, cocoa, salt and egg yolks. Add milk slowly to the sugar mixture, stirring constantly. Pour mixture into the same saucepan and cook over medium heat just until it boils. Remove from heat and cool. Pour into baked pie shell and chill in the refrigerator. Top with whipped cream. Makes 1 pie.
Mix cream cheese, sour cream, 1/2 white part of green onions and as much taco seasoning as you like (use to your liking). Spread on flat plate or tray in thin layer. Add a little more taco seasoning for looks. Add cheese spread out along with black olives, green onion slices and sliced tomato!
In a saucepan, mash about 5 or 6 ripe berries and combine with sugar, flour and water. Cook until thick and refrigerate until cold. Just before serving, place the strawberries in the pie shell, reserving a few for garnish. Pour the glaze over the berries. Cover with whipped cream and garnish with the reserved berries. Slice and serve. Serves 6 to 8.
Slice 1 package cookie dough and place in bottom of 13 x 9-inch pan. Pat down to cover the bottom of pan. Mix the eggs, sugar, vanilla and cream cheese. Spread cheese mixture on top of cookie dough. Slice second package of cookie dough and place on top of cream cheese mixture. Do not pat down. Bake at 350° for 25 to 30 minutes. Cool; cut into squares.
Note: There is no sugar called for in this recipe. I don't know if Grandma left it out or if there wasn't any called for. What I found is that if the persimmons are really sweet, you don't need sugar or honey. After you mix the batter, taste it. Add sugar or honey if it doesn't taste sweet enough.
Sift together flour, sugar, baking powder, salt and soda; cut in butter until mixture looks like coarse corn meal. Stir in raisins and caraway. Add buttermilk and egg to dry mixture, blending only until all flour is moistened. Butter and flour pan or skillet. Bake for 1 hour or until knife comes out dry. Bake at 350°. Makes 2 loaves.
Put altogether and put in roaster. Cook in oven at low for 3 to 4 hours, stirring occasionally.
Heat water and butter to a boil. Stir in flour. Stir over low heat until mixture forms soft ball. Cool slightly. Add eggs, one at a time. Beat after each egg is added. Drop onto greased cookie sheet. Bake in hot oven at 450° for 15 minutes. Fill with pudding or whipped cream.
Mix jelly, preserves, mustard, horseradish and pepper and let stand at least half a day. Good with any kind of pork. Keeps forever in refrigerator. Good with eggrolls, too. Makes about 3 cups.
Cut off tops of green peppers; remove centers and discard. Cook peppers 5 minutes in boiling water; drain peppers and set aside.
Boil eggplant in salty water until tender. Mix all ingredients. Pour into a glass pan and bake at 325° until firm. Squash may be substituted for eggplant if desired.
Saute green pepper, onion and celery in 2 tablespoons margarine in large skillet. Add cabbage, tomatoes, beef bouillon, lemon pepper and sugar. Bring to simmering and simmer 10 minutes.
Mix flour and water to thicken. Melt shortening in large deep skillet. Brown meat thoroughly. Add remaining ingredients. Simmer, covered. Simmer, uncovered, 5 to 10 minutes to desired consistency.
In a large mixing bowl, combine pecans, walnuts, the 3/4 pound of cherries, pineapple and raisins. Toss with 1 cup flour; set aside.
Mix all ingredients, except tomato juice. Add just enough juice to form a ball. Drop by teaspoonfuls into hot fat. Cook until golden brown.
Grease a 9 x 13-inch pan. Put pineapple on bottom, then the cherry filling. Crumble dry cake mix on top, then sprinkle with almonds. Layer top with thin slices of butter. Bake at 350° for 50 minutes.
Combine all ingredients. Shape into a greased loaf pan. Bake at 375° for 30 minutes or until you think it is done.
In large skillet, heat oil and brown chicken; drain. Add peas and carrots, golden mushroom soup mix and parsley blended with water. Simmer, covered, 45 minutes or until chicken is tender. Serve, if desired, with hot mashed potatoes. Makes about 4 servings.
Combine chopped potatoes, diced onion, chicken broth, and 2 cups of water into pot. Bring to boil, then simmer for 20-25 minutes. In a separate bowl, mix cream of chicken, cream of celery, and milk, and then whisk until smooth. Add this mixture to the potato mixture after they have cooked 20-25 minutes. Stir in margarine, salt, and pepper, and allow to cook another 10 minutes on slightly higher heat. The longer it cooks, the thicker it will be.
Layer cookies, then the fruit. Mix 1 package pudding with milk; pour over fruit, then another layer of cookies and fruit and the other instant pudding. Pour over fruit and cookies. Pour cherry juice over all ingredients. Top with Cool Whip and cherries. Refrigerate overnight or 3 hours before serving.
Combine ingredients and pour into an unbaked pie shell. Bake at 350° for 1 hour.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Stir in Cool Whip. Spread on bottom of crust. Pour 1 cup milk in bowl. Add pudding mix; beat with whisk (mixture will be thick). Stir in pumpkin and spices. Mix well. Spread over cream cheese layer. Refrigerate at least 3 hours or until ready to serve.
Stir the first 6 ingredients together until smooth. Add the flour, oatmeal and nuts. Stir until smooth. Drop by teaspoonfuls onto ungreased baking sheet. Bake in a 350° oven for 12 to 15 minutes.
Preheat oven to 375°. Use a 9 x 13 Pyrex dish. Cut strips of bacon into halves. Take a small handful of green beans and wrap in the bacon (5 to 6 green beans). Place the bundles in the dish in rows. Take a small pan and melt the butter and brown sugar. Drizzle melted brown sugar/butter mixture over the bundles and cook the bundles for 20 to 30 minutes or until bacon is done.
Cook the onion and celery until tender. Grease the bottom of pan well. Mix hush puppy mix until moist (with water). Bake until desired brown. Add the boiled eggs, soup and moist bread. Add celery and onion to the mixture (pepper if desired). Mix all ingredients well. If more moisture is needed, use water. Bake at 450° until desired brown.
Mix all ingredients together in 9 x 13-inch casserole dish. Melt 1 stick margarine and mix with one stack of Ritz crackers (crushed). Sprinkle this on top and bake at 350° for 45 minutes. Serves 8 to 10.
If you call this Health Bread your kid's won't touch it so make up a more tasty name. This bread must sit 24 hours before slicing.
Mix cream cheese until soft. Blend sour cream and taco mix to cream cheese. Spread mixture into a 9-inch round pie plate. Spread salsa onto cheese/sour cream mixture. Layer all remaining ingredients, ending with shredded cheese. Refrigerate until ready to serve. Serve with taco chips.
You will need one 12 x 12-inch pine board. Butter 1 side of pine board; cut carp in half. Rub salt on both sides of carp; sprinkle pepper on pine board. Place carp on pine board and insert in oven. Bake 45 minutes. Take out of oven and spread tomatoes over pine board. Throw carp away and eat the board. Makes four 6 x 6-inch servings.
Brown ground beef and drain. Combine ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Top individual servings with shredded cheese and serve with tortilla chips.
Preheat oven to 375 degrees. Chop chicken and broccoli, place in large mixing bowl. Chop bell pepper, add to chicken, press garlic into mixing bowl. Shred cheese add to mixing bowl; mix gently. Add mayonnaise and salt, mix well. Unroll crescent rolls, do not separate. Arrange longest sides of dough across width of stone. Seal perforations in dough, on longest side of stone, cut dough into 1 1/2 inches apart, 3 inches deep (there will be 6 inches in center for filling). Spread filling evenly in center of dough. Lift strips of dough across filling evenly in center of dough across filling to meet in middle twisting each strip 1 turn. Continue alternating strips to form a braid, tuck ends up to seal braid. Brush with egg. Bake 25-28 minutes or until golden.
Mix the softened cream cheese and warm water until smooth. Add cake mix and margarine and mix well. Add oil and sugar; beat. Add eggs, one at a time, and beat until well mixed, approximately 4 minutes. Bake in a greased and floured Bundt pan at 325° for 45 minutes or until done.
Combine eggs, corn, sour cream, and margarine. Pour into baking dish. Bake at 350 degrees for 35 minutes. Place cheese on top and bake 10 minutes more.
Combine green beans and wax beans. Rinse and drain chickpeas and kidney beans and add all together. Stir in vinegar, oil and sugar. Slice onion and add to mixture. Mix well. Keep refrigerated.
Chop as many peppers as you need. Mix all together and bake in greased pan for 35 minutes at 400°.