HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar, shortening and salt until fluffy. Add eggs, one at a time, beating thoroughly. Add flour and milk alternately; beat well. Bake in greased tube pan for 1 hour and approximately 25 minutes. Start in cold oven. Bake at 325°. Start timer after cake is put in oven. Let cool in pan. Do not open oven door while baking. It will fall. Test cake after 1 hour and 25 minutes. Bottom of pan may be lined with wax paper.
In a saucepan, heat together chili, cream cheese and Cheddar cheese. Stir to blend and melt cheeses. Serve warm with chips.
Heat oven to 375°. Cream butter and all sugars. Add peanut butter, eggs and vanilla. Add flour and soda; mix well. Add chocolate chips. Batter gets really stiff, so mix with hands. Take small pieces, roll into a ball, place on greased cookie sheet, mash down with fork both ways. Bake 10 to 12 minutes. Makes approximately 4 1/2 dozen.
Mash potatoes and beat in the ingredients. Put in casserole dish. Keep in refrigerator until needed (can be made several days ahead). Bake in low oven until warmed through (1 hour or so).
Brown ground beef, or mix cooked chicken, shrimp or crawfish with onion. Cook broccoli according to directions on box. Combine meat and broccoli; add cheese and stir until mixed. Cut small circle off top of roll and clean out most of the inside; mix 2 cups of the bread pieces with the meat mix. Fill each roll with mixture and replace circle of bread to cover top. Melt margarine and garlic salt; roll each roll in it after filling it. Put on cookie sheet and bake at 350° until golden brown.
Simmer the first 6 ingredients for 15 minutes. When cold, add vegetables. Refrigerate. Also great with Tabasco sauce and/or leftover crab meat.
Heat oven to 350°. Melt butter and add noodles, sunflower seeds and almonds. Stir to coat. Spread on cookie sheet and brown in oven (can be done ahead).
Heat oil in a large, non-stick skillet over medium heat. Add onions, carrots, celery, and garlic. Cook until vegetables are tender, adding small amounts of water as necessary to prevent drying. Reduce heat to low. Add remaining ingredients. Cover and cook until heated through, stirring occasionally.
Cook meat and drain. Beat eggs, salt, dry mustard and milk. Layer bread, cubed meat and cheese in a 9 x 13-inch pan that has been greased. Pour egg mixture over top. Refrigerate overnight. Bake in morning at 350° for 30 to 40 minutes.
Prepare batter of egg, water, flour and salt and let stand for 1/2 hour. Heat oil in wok. Dip pork in batter and fry a few pieces at a time. Drain. Stir-fry vegetables in a small amount of oil (2 tablespoons). Combine brown sugar, vinegar, juice, water, soy and cornstarch until mixed. Add to vegetables in wok and heat. Add pineapple chunks and heat until sauce thickens. Pour over pork and rice and serve at once.
Drain crab, shrimp and clams, reserving liquids. Slice crab with sharp knife. Cook bacon and garlic in large saucepan until bacon is crisp. Add potatoes and reserved liquids from seafood, wine, salt, pepper and thyme. Cover; simmer for 15 to 20 minutes, until potatoes are tender. Add crab, shrimp, clams, corn, milk, half and half, onion and parsley. Heat to simmer. Serves 6 to 8.
Combine eggs and sugar in bowl; mix well. Stir in butter and chocolate. Add vanilla, flour and salt. Spoon into greased 8-inch pie pan. Bake at 350° for 20 minutes. Cool, serve warm with vanilla ice cream.
Slice onion thin; add salt with a little water. In salad bowl, combine ingredients to make dressing; mix well. Add tomatoes, cucumbers and onion; coat well. Refrigerate for about 30 minutes before serving.
Bake cake mix in 3 layers according to directions on box. Mix chocolate pudding, yogurt and 1/3 cup of the milk. Stir and add remaining 2/3 cup milk and beat two minutes. Spread between layers and top with Cool Whip and almond slices.
Mix sugar and cornstarch in 1 quart saucepan. Drain juice from pineapple (save pineapple tidbits), add water to make one cup. Mix with sugar and cornstarch. Turn on heat to medium. Stir. Add vinegar, ketchup and pineapple. Stir, bring to low boil.
Mix flour and sugar in bowl. In saucepan combine oil, cocoa, butter and water. Bring to a boil. Add this to flour mixture. Add baking soda and buttermilk. Beat eggs slightly and add to mixture. Mix well. Pour into greased and floured 9 x 13 x 2-inch pan. Bake at 350° for 30 minutes. Makes 10 to 12 servings.
Dissolve jello in boiling water. Let cool. Combine hot water and sugar; boil. Remove from heat; add jello mixture, lemon juice and pineapple juice. Pour into plastic gallon containers and freeze. Remove punch from freezer 8 hours before it is to be served. Pour into punch bowl when ready to serve; add ginger ale or 7-Up. Serves 70 to 75.
In brown bag, mix all ingredients, except corn oil. Shake. Next pour corn oil over ingredients and shake. Store in an airtight container. Better if made a couple of days ahead before serving. Good.
Mix cornmeal, flour, baking powder, salt and sugar in bowl. Add beaten egg and milk. Pour into a preheated iron skillet greased with 1 tablespoon oil. Bake in 450° oven until brown.
Mix cottage cheese and eggs together. Cook chicken breast with garlic, mushrooms, and a little olive oil. Cook noodles until they are almost done. Layer ingredients as follows, 1/4 jar sauce enough to cover pan bottom, noodles, rest of jar of sauce, 1/2 of chicken, 1/2 of cottage cheese and egg mixture,1/2 of all cheeses, 1/2 can parmesan cheese, layer of noodles. Repeat layers as above. Cook for 1 hour at 425 degrees.
In the bottom of a large bowl place 1/2 of the head of lettuce, torn into bite size pieces. Sprinkle with a dash of sugar, salt and pepper. Layer the eggs on top of the lettuce. Next layer in order peas, remaining lettuce (also torn in bite size pieces), bacon and cheese. Spread salad dressing over the top. Cover and refrigerate.
Saute onions in butter. Add potatoes and mix. Add lemon juice, thyme and salt. Oil baking dish, put half of mixture in dish and sprinkle with flour. Add rest of mixture. Pour in skim milk and sprinkle with bread crumbs. Bake at 325° for 1 hour.
Mix first 4 ingredients together until well blended. Divide among 12 large muffin cups. Set aside. Mix last 3 ingredients together until just moist. Drop batter on top of pineapple mixture. Bake at 425° for 15 to 20 minutes. Invert on rack immediately to prevent sticking.
In a medium mixing bowl, stir together flour, baking powder, salt, apple pie spice and baking soda. In a small bowl, stir together egg, apple juice, honey and oil. Add all at once to flour mixture, stirring until blended but still slightly lumpy. (If you want a thinner batter, add a little more apple juice.)
Spray 9 x 13 pan with Pam. Sprinkle in croutons, cheese, onions, pepper, mushrooms and meat. In a bowl, combine the eggs, milk, salt and pepper. Mix well and pour into casserole. Bake at 350° for 45 to 50 minutes or until knife inserted in middle comes out clean.
Heat oven to 350°. Beat eggs, butter, brown sugar and vanilla. Add flour, soda, salt and cinnamon. Beat until well blended. Add oats, Bits 'O Brickle, coconut and nuts. Batter will be very stiff. Spread on a "jelly roll" pan. Bake for 20 minutes.
Arrange drained apricot halves in a pie plate. Spoon the combined butter, sugar and curry powder over them. Bake at 350° for 30 minutes. Serve warm. This is delicious served with a chicken dish.
Stir and let boil 2 minutes. Beat 2 eggs and add to slightly cooled date mixture. Add 2 tablespoons milk and 1 teaspoon salt. Boil 2 minutes more while stirring. Take off stove and add 1 teaspoon vanilla, 1 cup chopped nuts and 1 cup Rice Krispies, slightly crushed. Shape into balls and roll in coconut or powdered sugar.
Brown sausage for about 10 minutes; remove. Drain all but 2 tablespoons of drippings. Add peppers, onion, garlic and oregano. Saute until tender-crisp. Add broth and sausage. Cook until heated. Add noodles. Toss to coat. Makes 4 servings.
Cook onion in oleo until tender; blend in flour and seasonings. Gradually add milk, stirring until thickened. Stir in ham and 1/2 cup cheese. Alternate layers of noodles and sauce mixture in a 1 1/2-quart casserole. Top with additional cheese. Bake at 350° for 25 minutes. Makes 4 to 6 servings.
Cream shortening and peanut butter; add sugar and beat well. Add eggs and vanilla, beat until fluffy. Sift flour, measure; add salt, soda and baking powder; sift again. Add dry ingredients to creamed mixture and mix thoroughly. Chill in refrigerator. (I don't always do this.) Shape dough into balls 1 inch in diameter. (I use the small Pampered Chef scoop.) Place 2-3 inches apart on greased cookie sheet. Bake at 375° for 8 minutes.	Remove and press a chocolate kiss in center of each cookie. Return to oven and bake for 4 minutes more. Makes 7 dozen.
Mix all ingredients except ketchup. Place in baking pan in a loaf. Top with ketchup. Bake at 350° for 60 to 90 minutes.
Pour cider into large saucepan; add spices and salt and cover. Bring slowly to boiling point. Reduce heat; simmer for 10 minutes. Stir in Sweeta; remove from heat. Serve at once in mugs garnished with additional cinnamon sticks. Serves 12.
Melt margarine and marshmallows. Add milk to mixture. Stir in crumbs and pecans. Roll out in a log shape on buttered wax paper. Store in refrigerator. Slice as needed.
Brown ground beef until red color leaves. Put in large casserole dish. Add water; dissolve gravy mix. Add one layer of sliced carrots, one layer of onions and add sliced potatoes. Cook at 350° until potatoes are tender. Put layer of grated cheese on and put back in oven to melt.
In skillet, heat oil and cook chicken until brown. Add onion and pepper and cook until tender. Stir in soup, water and soy sauce. Heat to boiling. Reduce to low heat. Cover and simmer 5 minutes or until vegetables are tender. Serve over rice.
Wash and dry chicken (skin can be removed). Melt butter in baking dish. Add remaining ingredients, then roll chicken in mixture. Arrange in single layer in same pan. Bake at 375° for 30 minutes.
Cream together shortening, sugar and cream cheese. Add eggs, orange peel and vanilla. Beat well. Blend together flour and salt. Stir in chocolate chips. Drop from teaspoon 2-inches apart on lightly greased cookie sheet. Bake at 350° for 12 minutes. Makes 4 dozen.
Cook and debone chicken. Cut into small pieces. Using reserved broth, cook noodles. Stir together chicken, noodles, sour cream, milk, soup, salt, pepper and parsley. Turn into a 9 x 13-inch ungreased baking dish. Sprinkle top with Ritz crumbs and Parmesan cheese. Bake at 350° until bubbly, about 40 minutes.
Cream butter and sugar until creamy. Add eggs, one at a time, beating well after each. Coat nuts and cherries with small portion of the flour. Stir remaining flour into creamed mixture. Add nuts, cherries and coconut; mix well. Turn into well-greased tube pan. Bake at 250° for 3 1/2 hours.
Pour the boiling water over poppy seed and let stand 1/2 hour. Combine all ingredients and mix well. Bake at 325° for 50 minutes.
Beat eggs whites first, add 1/4 of sugar, then beat egg yolks; add milk	to egg yolks. Add sugar, then add melted oleo, then add flour to batter. Add vanilla and egg whites last. Bake at 325° until cake springs back to touch.
Combine all ingredients in medium mixing bowl. Beat with electric mixer until well blended, about 3 minutes. Pour in bottles and refrigerate.
Dissolve yeast in water; add sugar and salt. Add flour; blend flour until smooth and form shapes. Place on greased baking sheet; brush with egg. Sprinkle toppings (salt, seeds, etc.). Bake at 425° for 12 to 15 minutes.
Drain beans and mix together in container with tight cover. Combine all other ingredients and mix well. Pour over beans and again mix well. Store in refrigerator for at least 24 hours, shaking bowl whenever you think about it. Serve cold. Will remain fresh in refrigerator for 7 to 10 days if kept sealed.
Mix soup and cream cheese until very smooth over medium heat. Mix gelatine and water and add. Mix rest of ingredients and fold all together. Mold in jello mold or bowl. Put in refrigerator overnight. To unmold, place in warm water a few seconds.
Dissolve gelatin in boiling water. Add pineapple juice, vinegar and salt; stir, then add shredded carrot and pineapple. Refrigerate until set.
Cream brown sugar and shortening; add beaten eggs. Sift together dry ingredients, then add alternately with milk and vanilla. Drop and bake at 400°.
Beat eggs, mix in milk and butter. Chop corn in food processor; add corn, sugar, salt, pepper and Tabasco sauce. Grease baking dish. Bake at 425° for 1 hour and 15 minutes.
Mix sugar and cornstarch in 2-quart saucepan. Add water and chocolate. Cook over medium heat until thickened. Add butter and vanilla.
Preheat oven to 350°. In hot oven, melt butter in 9 x 13-inch pan. Remove. Stir in crumbs; spread evenly on bottom. Pour milk evenly over crumbs. Sprinkle with a layer of peanut butter chips, a layer of chocolate pieces and then the peanuts. Press peanuts gently into mixture. Bake for 25 minutes or until edges are brown. Chill 1 hour before cutting into bars.
Brown meat in margarine. Add green pepper and water; mix lightly. Cover; cook over medium heat 10 minutes or until meat is tender. Stir in mushrooms; continue cooking 10 minutes. Heat cream cheese and milk over low heat; stir until smooth. Stir in onion and onion salt; heat thoroughly. Spoon meat mixture over noodles; top with cream cheese sauce. Garnish with additional green onion slices, if desired.
In large bowl, pour milk over bread crumbs. Add ground beef, salt, pepper, carrots, onion and eggs. Pack into a 2-quart loaf pan.
Cover chicken with water and cook until soft. Clean from bones and chop fine. Cook spinach, drain and chop fine. Beat eggs well, stir in cheese and spinach. Place chopped chicken in broth. When boiling, stir in egg mixture. Cook a few minutes.
Cook macaroni (salt). Beat egg. Add milk and water and cut up cheese. Mix with hot macaroni. Salt and pepper to taste. Cook until cheese is melted and egg is done. Pour in dish and put a few pieces of cheese on top and boil until cheese is melted.
In a large saucepan, cook veggies in butter until tender but not brown. Stir flour into broth until smooth. Add broth and cream to vegetables. Cook and stir until thickened. Add cheese. Season with salt and pepper. Cook just until cheese is melted. Serves 4.
Melt chocolate and butter, then cover. Mix other ingredients and add to butter and chocolate mixture. Bake at 350° for 35 - 40 minutes. Top with whipped cream or Cool Whip if desired before serving. Serves 8.
Place cooked rice, milk and sugar in medium heavy saucepan. Bring to a boil over medium to high heat. Reduce heat to medium; simmer until thick and creamy, while stirring frequently, about 15 minutes. Remove from heat. Pour into medium bowl. Stir in vanilla, cinnamon and raisins. Cool in refrigerator until firm. Serve with topping garnish. Serves 4.
Place ribs in foil pan. Pour can of beer over ribs. Pour barbecue sauce over beer and ribs. Cover with foil and cook about 1 hour. Take ribs out of pan and brown on grill. Put back in pan and bake until real tender, 1/2 to 1 hour longer.
Combine Italian dressing, vinegar and water. Let stand for 2 minutes, then add mayonnaise and stir.
Simmer chicken in water until done. Skin, bone and cut into pieces. Place in 9 x 12-inch pan. *Boil broth and soup together and pour over chicken. Make batter of flour, margarine, buttermilk and pepper. Spoon over chicken. Bake at 425° for 30 to 40 minutes.
Set oven at 300°. Beat together first 4 ingredients until forms soft peaks. Gradually add sugar and beat until stiff. Fold in pecans. Spread mix onto bottom and sides of a 9-inch pie pan. Bake at 300° for 50 minutes. Turn off oven and allow crust to dry in oven for 2 hours. Cool on wire rack.
Use medium size cucumbers. Wash and cut into sticks. Pour boiling water over them and let stand 4 or 5 hours. Boil syrup for 5 minutes. Pour boiling syrup over cucumbers in jars. Seal and process in boiling water bath for 5 minutes (cold pack for 5 minutes).
Combine soup and mayonnaise, cheese and milk in a saucepan. Heat on low heat until cheese melts, then add chicken and vegetables. Heat through. Put all ingredients into a large casserole dish and top with stuffing. Bake at 350° for 20 to 25 minutes.
Dissolve gelatin in 1/2 cup of water. Heat to a boil. Add can of tomato soup and cream cheese and cook until melted. Mix in mayonnaise and remaining ingredients. Pour in mold and chill until firm.
Chop all ingredients together. Bring canola oil to sizzling hot and pour over greens. Serve immediately with crackers.
Marinate overnight in sauce. Bake on a rack in a 350° oven for 1 hour. Cut in 2-inch slices.
Combine all except last 2 ingredients. Spread dry breadcrumbs on waxed paper. Shape mixture into 3-inch patties; cook 2 or 3 minutes per side.
Discard blossom end of tomatoes, but do not peel them. Chop tomatoes. (All vegetables may be put through food chopper or coarse blade of food processor.) Combine chopped vegetables with salt and let stand overnight. Drain thoroughly and then add the remaining ingredients. Let simmer for 1 hour or until mixture thickens. Pour into sterilized jars and seal at once. Makes 6 1/2-quarts or 13 pints.
Place beans in dutch oven with sausage. Cover with water two inches above beans. Let beans boil a few minutes, 5 to 10, then drain. Cover with about 4 inches of water and simmer until beans are done and liquid is a little thickened, but still soupy. Serve over rice.
Cut up cabbage and slice onions, then mix other ingredients, except oil. Bring to a boil. Pour these ingredients over cabbage, then add oil last. Refrigerate.
Soften the packet of yeast in warm water. Combine cottage cheese (heated to lukewarm) and other ingredients, adding flour last, enough to form a stiff dough, beating well after each addition. Cover. Let rise in warm place 50 to 60 minutes. Stir down dough. Turn into well-greased 8-inch round casserole. Let rise in warm place until light, 30 to 40 minutes. Bake at 350° for 40 to 50 minutes until golden brown. Brush with soft butter and sprinkle with salt.
Cook tomatoes slowly in margarine and 1 tablespoon oil until they begin to get pasty. Add parsley, basil and wine and continue cooking slowly for 5 minutes. Reduce heat to low and let mixture simmer, stirring occasionally. Coat steaks with flour. Shape large heavy skillet with Pam, then add 1 tablespoon oil. Let pan heat slightly, then add steaks and garlic. Cook/brown steaks on each side until done (allow 10 minutes per inch of steak thickness). Remove and serve topped with tomato mixture.
Thaw spinach and drain. Mix soup mix, sour cream and spinach together. Serve with crackers.
Combine sugar, water, cinnamon and allspice in a large saucepan. Cook over medium heat 5 minutes, stirring constantly. Add pecans and continue cooking 5 minutes. Remove from heat and add vanilla. Place pecans individually on waxed paper. Cool completely. Yields 2 cups.
Melt caramels over low heat. Dip apples in melted caramel and place on greased wax paper.
Drain beans, corn, peas and mushrooms. Place in serving dish. Slice large onion thinly and separate. Add pimento to vegetables.
Place dried beef in baking dish. Rinse chicken breasts and pat dry. Wrap each with 1 slice of bacon. Place in prepared dish. Combine sour cream and soup in bowl; mix well. Pour over chicken. Bake at 275° for 4 hours. Yield: 8 servings.
In a large soup pan, fry hamburger with onions. Drain off fat completely. Add 6 cups water, bouillon cubes, Prego and Veg-All. When boiling, add noodles. Boil continuously for 8 minutes, until noodles are cooked. Simmer on low until ready to serve. Serve with warm Italian bread. Enjoy!
Mix sugar, cornstarch and water. Cook until thick. Cool 5 minutes. Add 1 small box of strawberry jello and stir until dissolved. Chill until it begins to thicken, then add fresh chopped strawberries. Put in graham cracker crust. Chill until firm and top with Cool Whip.
Combine all ingredients in a small, deep bowl. Dip chicken pieces about the size of walnuts into batter and deep fry until golden brown. By the time they reach this color, the meat will be cooked through.
Mix sugar, eggs, oil and pumpkin. Add dry ingredients to pumpkin batter. Bake at 325° for 1 hour and 10 minutes in 1 loaf pan, 9 1/4 x 5 1/4-inch.
Brown steak (cut into strips) in butter. Simmer until tender. Add mushrooms, chopped onion, celery, salt and pepper to taste. Add water. Thicken with flour paste to desired consistency. Stir in sour cream and horseradish. Serve over cooked rice or noodles.
Drop by the teaspoons into hot fat until brown. Drain. Roll in powdered sugar.
Mix together in big bowl. Pour into greased casserole dish; top with 2 cups crushed corn flakes mixed	with 1/4 cup melted oleo. Bake at 300° for 1 hour. This will make 1 large casserole or 2 small ones.
Place all ingredients in a large saucepan; bring to a boil. Reduce heat and simmer for about 20 minutes or until the cranberry skins pop. Cool to room temperature or chill and serve.
Mix all ingredients. Store in refrigerator so that flavors will blend. Makes about 2 cups.
Mix Kool-Aid and 1 gallon of water in large container; stir well. Add remaining ingredients; stir well until sugar is dissolved. Chill and serve. Yields 2 gallons.
Sift together dry ingredients; add oil, coffee and milk. Blend thoroughly. Bake at 350° for 25 to 30 minutes for a 13 x 9 x 2-inch pan. Refrigeration makes cake fudgier. Ice if desired. Serves 8.
Mix all ingredients together. You may add or subtract any ingredient as long as the mustard remains the base for the sauce. Heat to warm and blend. Apply liberally. Enjoy.
Combine all ingredients and beat on low speed until smooth. Chill before serving. May be used as a spread or a dip.
Cook macaroni until done; rinse in cold water. Wash stalks of celery and dice up. Rinse off tiny shrimp. In large bowl, add macaroni, celery and shrimp. Add just enough salad dressing until all mixture is coated lightly. Refrigerate. Serves 6 to 8.
Combine liquids and spices and pour over onions in an oven proof dish. Cover.
Fry hamburger in a large pot; drain. Add remaining ingredients and simmer for 30 minutes. Serve over elbow macaroni, if desired. Medium or mild picante sauce may be substituted.
Blend together ingredients. Mix on high for 10 minutes. Cake consists of two pieces of styrofoam any shape you desire. Place one piece on plate and cover with icing. Place other piece on top and spread with remaining icing. Decorate according to occasion. Icing is great on any cake.
Combine cake mix, 1 egg and margarine. Spread in lightly greased 13 x 9-inch pan. Mix cream cheese, 2 eggs and 1/2 box of powdered sugar. Spread over first layer. Sprinkle with chopped nuts. Bake at 350° for 40 minutes. Allow to cool, then sprinkle with powdered sugar.
In saucepan, add flour and butter. Cook until butter melts. Stir constantly, about 1 minute. Slowly add 1/2 cup milk and stir until it starts to thicken. Add milk until desired thickness. Then add cheese. Stir until cheese melts.
Put chicken in casserole dish with lid. Mix catsup, mayonnaise and dressing together; pour mixture over chicken; put lid on; bake 1 1/2 to 2 hours at 350°.
Soften cream cheese; add sugar and mix well. Add eggs and mix well. Pour into crust. Melt chocolate chips and pour over top of cheese mixture. Swirl with fork or whisk. Bake 30 to 35 minutes or until set at 350°.
Mix together water and salt in a 2-quart measuring cup. Bring to a boil in the microwave. Stir every 2 minutes until salt is dissolved. Remove from microwave; add food coloring and salad oil. In a large microwave bowl, mix 2 cups flour and alum. Add salt-water liquid; mix well. Add more flour, if needed, to make a ball. Knead dough for a couple of minutes. Cook play dough for 2 minutes in the microwave. Knead dough. Repeat, if necessary, cooking dough for 1 to 2 minutes while kneading dough until desired texture. Cool completely and then store in airtight container.
Combine all ingredients except bacon and place in a 9 x 13-inch pan. Top with bacon pieces and bake 1 hour at 325°, uncovered.	Do not overbake as it tends to separate.