HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and shortening. Add eggs, one at a time, and the rest as called for. Pour batter into greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes.
In a 13 x 9-inch pan, melt stick of margarine. Mix flour, sugar, baking powder and milk to make batter. Pour into pan over butter. Add fruit. Sprinkle with nutmeg. Bake for 1 hour at 350°.
Boil butter and brown sugar for 3 minutes. Pour over saltine crackers (lined on a cookie sheet). Put in oven for 5 minutes at 400°. Remove from oven and pour chocolate chips over. Let set, then spread with a knife.
Fry beef (with onion to taste); drain the grease. Put the beef back into the skillet. Add soup. Add the ketchup, mustard, barbecue and brown sugar. Cover lightly with Tabasco and diced pepper. Bring to a boil; let it cool a little. Serve on hamburger buns.
Mix all this together. Turn into buttered 9 x 13-inch baking pan. Bake at 350° for 1 hour. Serve sauce over this. Take 1 can cream of mushroom soup and 1/3 cup milk, stirring to make smooth, then heat 15 to 20 minutes.
Mix all ingredients. Bake for 1 hour and 10 minutes in loaf pan.
Toss the first six ingredients in a large salad bowl. Pour dressing over all and toss lightly to coat. Serve immediately.
Brown hamburger; drain. Add onion and bell pepper and cook until tender. Add Prego and let simmer. Cook noodles; drain. Mix eggs, cheese and cottage cheese. Put layer of noodles, layer of sauce and layer of cheese. Repeat, having cheese on top. Bake 45 minutes at 325°.
There are no exact measurements for this recipe. Use amounts to your own preferences. Cut meat into very small cubes. Add cream cheese that has been softened to room temperature. Add green onions, salt and enough mayonnaise to make it into a spreading consistency. Cut crusts from bread and make sandwiches with the spread. Cut into shapes. You may also use cookie cutters to make prettier sandwiches.
All ingredients should be at room temperature. Mix by hand to blend well. Form into small balls and bake 20 minutes on ungreased cookie sheet at 350°. Drain on paper towel.
Preheat oven to 375°. Grease a 2-quart dish. Cook finely chopped cabbage in boiling, salted water for 10 minutes; drain and cool. In mixing bowl, blend eggs, 1/2 butter, sour cream, salt and pepper. Stir in cabbage. Pour into a casserole dish. Blend remaining butter with bread crumbs; sprinkle over cabbage. Bake for 30 minutes.
Put sugar and flour in skillet; mix. Beat eggs well; add to milk, then add this to the flour and sugar. Gradually beat until smooth and thick (if too thick, add little milk). Make thinner than pie filling. After cooked, add butter and vanilla. Put vanilla wafers on bottom of bowl, sliced bananas on top of wafers, then pudding mixture. Layer until all is gone. End with pudding on top. Beat egg whites stiff, and brown.
Peel and slice carrots. Add to water and boil until tender. Brown and drain hamburger. Chop cabbage and add to pot with carrots. Chop onion and add to pot. Add tomatoes and green beans, including juice. Add hamburger and seasonings to taste. Simmer until raw vegetables are done. Serve with hot biscuits or rolls. Serves 4.
Drain whole kernel corn. Place in bowl with creamed corn. In processor or mixing bowl, blend together all ingredients. Mix in bowl with corn. Pour mixture into 12 x 8-inch greased baking pan. Bake in 350° oven for 35 minutes or until when knife is inserted in center it comes out clean.
Brown all sides of roast in Dutch oven. Add beef consomme and water. Add bay leaf on top of roast. Cook in covered Dutch oven for several hours until meat shreds easily when cut across the grain of meat.
Combine sugar, syrup, oleo, 1 cup evaporated milk and vanilla. Allow this mixture to come to a rolling boil, stirring constantly. Add very slowly, while boiling, 1 cup evaporated milk. Cook over moderate heat until mixture reaches a soft ball stage (232°). Add pecans. Pour into a large buttered pan. Refrigerate overnight and cut into squares.
Mix together all ingredients, except bananas and walnuts. Turn into 2 paper lined pans (either 9-inch round cake pans or one 9 x 13-inch pan). Bake at 350° for 30 to 35 minutes. Cool; frost with vanilla frosting.
Heat ingredients in crock-pot or microwave. Dip apple slices in taffy.
Combine and shape into 1 1/2-inch balls. Place in baking dish and brown them. Makes 40 meatballs.
In a large bowl combine the sugars and the oil. Mix in the zucchini, vanilla, and the beaten eggs. In a separate bowl mix together the flour, salt, baking soda, baking powder, and the cinnamon. Add to the zucchini mixture, mixing well. Mix in the nuts last. Pour into two large well-greased loaf pans and bake at 325° for 1 hour. Remove from pans and cool 15 minutes on rack.
Scald milk; add 1/4 cup crushed marshmallows and salt; stir until dissolved. Freeze in refrigerator tray until firm, about 2 hours. Beat in chilled bowl until smooth. Fold in remaining candy and whipped cream; return to tray to freeze until firm, about 3 to 4 hours.
Peel avocados and mash with a fork, removing pit. Add salsa, increasing to as much as 1/2 cup salsa, depending on your taste. Best if served immediately.
Chop zucchini, onion and jalapeno peppers. Add salt. Mix; let stand a few minutes, then drain. Boil all ingredients 30 minutes. Ladle into prepared jars. Process in hot bath 10 minutes. Yield: approximately 12 quarts.
Cream shortening; add sugar and cream well. Add eggs and beat well. Sift dry ingredients and add alternately with milk, beating well. Lastly, add cooled melted chocolate, nuts and cherries. Mix well. Drop by tablespoon on greased and floured cookie sheet. Bake at 350° for 20 to 25 minutes. Frost with chocolate frosting while still slightly warm. Makes 20 cakes.
Combine apples, 1/2 cup sugar and cinnamon in bowl. Mix well. Arrange apple mixture in pie shell. Combine flour and 3/4 cup sugar in bowl. Add some cinnamon if desired. Cut in butter with pastry blender or 2 knives until crumbly. Sprinkle crumbs over apples. Bake at 400° for 50 minutes or until top is golden brown and apples are tender.
Pour boiling water through green tomatoes. Mix and bring to a boil and let simmer 3 hours.
Preheat oven to 325°. Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; set aside. Sift together flour, soda and salt. Add sugar, eggs, oil and buttermilk. Stir to blend. Fold in bananas and nuts. Pour into prepared dish. Bake 1 hour and 10 minutes. Let cool in pan for 15 minutes.
Cook macaroni rinse and drain twice and let cool. Place the lettuce in a 2-quart casserole and sprinkle with salt and pepper. Top with the cooked macaroni, then egg slices, ham strips, thawed peas and shredded cheese. Combine mayonnaise, sour cream, green onion, mustard and hot pepper sauce. Spread over top of seal, sealing to edge of dish. Cover and refrigerate 24 hours or overnight. Sprinkle with paprika and toss before serving.
Shred cabbage and place in a bowl. Add oil, vinegar, sugar, salts, pepper and onion. Mix well. Let stand several hours or overnight to allow flavors to mix.
Cream together sugar, butter and peanut butter. Add well beaten eggs. Mix good, then add to dry ingredients. Take small bits of dough and roll into small balls with hands. Place 2 inches apart on cookie sheet. Bake at 350° for 10 minutes.
Mix ingredients together and bake at 350°. Bake 1 hour for loaf and bake 17 minutes for muffins.
Saute onion in butter. Remove from heat. Add other ingredients. Bake in buttered casserole dish at 350° until bubbly hot.
In blender container, combine all ingredients. Cover; blend until smooth. Serve immediately. Makes about 4 cups.
Mix the first two ingredients together with fork, then add remaining ingredients. Fold with hands. Roll out. Bake at 350°. Yields 2 pies, top and bottom.
Preheat oven to 450°. Unfold piecrust and use to line a 9-inch pie plate. Bake according to package directions. Set aside. Reduce oven temperature to 350°.
Combine powdered sugar and cream cheese in small bowl. Combine vanilla pudding and milk in small bowl. Combine cream cheese mixture, pudding and Cool Whip in large bowl. In large bowl, put layer of cookies, then layer of pudding mixture, etc. Be sure to end with cookies on top.
Fill 9-inch pie plate (greased) 2/3 full of apples. Sprinkle with 1/2 teaspoon sugar and cinnamon. In bowl combine melted margarine, 1 cup sugar, flour and egg. Pour this mixture over apples evenly. Spread to cover all the apples. Preheat oven 10 minutes at 350°. Bake 35 minutes until golden.
Cook vegetables in water. Saute celery and onion in butter and margarine. Stir in flour. Add chicken bouillon cubes to flour mixture. Add cold milk and stir until smooth. Add ham, pepper and Accent. Combine with vegetables and liquid in which vegetables were cooked. Heat until steaming. Makes 3 quarts.
Put meat in a roaster or deep pan. Mix onion, sugar, mustard, peppers, vinegar, water, ketchup, Worcestershire sauce and salt. Pour over meat. Cover and cook in 350° oven 5 to 6 hours or until meat is ready to fall off the bones. Remove from oven and allow meat to cool in juices in refrigerator. When cool, skim off all fat; remove meat from bones and chop into small pieces, then put it back into sauce. Warm what you need and refrigerate the rest.
Combine squash, onions and carrots. Sprinkle canning salt over mixture; let stand overnight. Drain and rinse in clear water. Add remaining ingredients. Bring to a boil and boil for 3 minutes.	Pack in hot jars and seal. Makes 7 to 8 pints.
Pour boiling water over rhubarb; drain. Beat eggs well, then add sugar and flour. Stir in rhubarb and pineapple last. The water from the rhubarb and the pineapple juice can be used for tapioca pudding.
In skillet, put margarine and melt over low heat. Add onion; let cook a little. Add broccoli, then add rice. Put in cream of chicken soup. Put in casserole dish. Add grated cheese on top. Bake in a 325° oven for about 30 minutes.
Start heating the oven to 375°. Bring water, butter and salt to boil. Add flour all at once, then beat over low heat until mixture leaves sides of pan and forms a compact ball. Remove from the heat; continue beating to cool mixture slightly, about 2 minutes. Add eggs, one at a time, beating well after each addition. After last egg has been added, beat until mixture has a satinlike sheen. Drop 5 or 6 mounds of batter 2 inches apart, swirling top of each mound.
Grease a baking dish with the bacon drippings. Add in layers the potatoes, onion and bacon. Season with salt, pepper and soul food seasoning salt. Pour on the milk. Cook in oven at 350° for 1 hour. The top should be golden brown. You may add cheese the last 15 minutes of baking.
Grease a 6 to 8-inch square pan; flour also. Mix by hand all ingredients, then beat for 3 minutes. Cook at 350° for 30 minutes.
Spray a 13 x 9-inch (3-quart) casserole with Pam vegetable spray. Tear up pieces of bread into 1-inch pieces. Place sausage in drainer basket (microwave-safe) and microwave on High 2 minutes. Stir and break into smaller pieces. Microwave on High 2 to 3 minutes longer or until no longer pink. Sprinkle sausage over bread pieces. Then sprinkle cheese over sausage. Combine eggs, milk and dry mustard. Beat until mixed well. Pour mixture over bread, sausage and cheese. Cover and refrigerate overnight. Preheat oven to 350°. Bake for 35 to 40 minutes until center is set. If top begins to brown too much, cover with foil last 10 minutes of baking. We enjoy this with banana bread, grits and grapefruit halves!
Stir gelatin into boiling water until dissolved. Add frozen orange juice concentrate; stir until melted. Stir in drained pineapple and oranges. Pour into serving bowl or 13 x 9 x 2-inch glass baking dish.	Cover; chill until set.
Combine potatoes, celery, radishes and eggs in large bowl; toss lightly. Soak onion in 1 tablespoon water, then add to potatoes. Combine remaining ingredients, except paprika. Mix thoroughly. Pour over vegetables and toss until well mixed. Refrigerate several hours. Before serving, sprinkle with paprika.
Drain blueberries and add enough water to blueberry juice to make 2 cups. Bring to a boil and stir in gelatin until dissolved. Add 1 1/2 cups cold water, pineapple and blueberries. Pour into 13 x 9 x 1 1/2-inch pan and refrigerate until firm. Prepare whipped topping mix as directions on package. Blend with softened cheese and nuts. Spread over congealed salad and chill for 2 hours.
Beat eggs. Melt butter. Add all ingredients and pour into pie shell. Bake until brown at 350° for 40 to 45 minutes.
Cream Crisco and sugar. Add eggs, one at a time; beat well. Add flour and milk alternately. Beat well. Bake at 300° for 2 hours.
Into clean quart jar, place 1 small clove garlic, 1 red pepper, 1 teaspoon alum, 1 teaspoon dill seed or some dill weed. Fill jar with cucumbers packed as tight as possible. Fill all holes. In pan, boil 13 cups water, 3 cups white vinegar and 1 cup plain salt. Pour over cucumbers and seal with hot lids. If jars don't seal well, you can water bath them. Repeat process until all jars are filled with hot liquid.
Beat butter at medium speed. Gradually add sugars. Add eggs 1 at a time. Stir in water and vanilla. Combine flour and next 3 ingredients. Add to butter mixture; mix and stir in oats. Add remaining ingredients. Drop by tablespoonful onto greased cookie sheet. Bake at 350° for 12 to 14 minutes. Transfer to wire racks to cool. Makes 8 dozen.
Fry hamburger and onion in skillet until done. Set aside. Put pork and beans with drained butter and kidney beans in crock-pot. Add the hamburger, sugar, salt, cider and catsup. Stir well. Cook on high for 1 hour. Turn on low and cook 3 to 4 hours.
Mix together 4x sugar, margarine, Cool Whip and egg yolks. Break (or crush) up Butterfingers. Pinch pieces of cake. Layer in dish. Put some candy on top, then put some mixture on top of candy, then pinches of cake, then candy, then mixture until finished. Top with some Cool Whip, if desired.
Cream butter and sugar well (this means the sugar has dissolved). Add sifted flour, cornstarch and salt. Knead well; roll out to 1/2 to 3/4-inch thick. Cut into pieces; place on cold greased cookie sheet. Prick (fork holes) and bake 30 to 40 minutes at 300°. May also cook on one greased tin in which case, then cut into shapes while hot.
Melt margarine in 13 x 9 x 2-inch pan. Mix remaining ingredients in bowl. Pour in pan. Bake at 350° for 1 hour.
Cook sugar with fruit juice or water for five minutes. Add lemon juice and pour over top and sides of cake or custard.
Heat oven to 350°. Place ground beef, bread crumbs, onion, salt, pepper and 1/2 can of tomato sauce in mixing bowl. Toss together lightly with fork to combine. Place in a shallow dish and shape into a loaf. Bake 50 minutes.
Microwave chocolate chips and 14 ounces bark on High for 2 minutes, then stir and microwave for 1 to 2 more minutes until smooth when stirred. Stir in marshmallows, Rice Krispies and peanuts. Pour into greased 12-inch pizza pan. Top with M&M's. Sprinkle with coconut. Microwave remaining bark and oil in 1-cup measure for 1 minute. Stir continuously until smooth. Drizzle over coconut. Refrigerate until firm.
Saute meat, onion and pepper. Mix with tomatoes, chili sauce, chili powder, garlic, cumin and 1 package cornmeal. In separate bowl, combine 2 cups cornmeal, salt, eggs, cheeses and broth. In baking dish, layer cornmeal crust and meat mixture ending with layer of cornmeal crust. Bake.
In large skillet, brown chicken in shortening.	Stir in all remaining ingredients. Cover and cook over low heat until tender, about 1 1/2 hours.	Stir occasionally.
Layer vegetables in oblong 9 X 13 dish. Lettuce must be dry (can be shaken in bag with paper towel to dry). Spread mayonnaise and sugar mixture over top. Sprinkle with cheese and bacon. Cover; refrigerate overnight.
Let cheese stand at room temperature to soften. Combine all but chili powder in electric mixer. Put in refrigerator for 30 minutes to firm up for handling.
Put first 6 ingredients into 12 quart casserole. Prepare French gravy mix with milk instead of water. Stir gravy into salad. Bake at 350° for 25 minutes. Top with remaining onions and bake 25 minutes longer.
Boil lentils until well done. Chop nuts fine. Beat the egg and add to other ingredients, mixing well. Bake in greased baking dish. Bake 45 minutes at 350°. Serves 6.
Mix butter or Crisco with sugar. Add eggs, vanilla, flour, baking powder, salt and milk. Bake at 350° about 30 minutes. Good with strawberries.
Cream the butter in a large mixing bowl. Gradually add sugar and beat until light and fluffy. Beat in egg and vanilla. Mix flour, baking soda, cream of tartar and salt. Gradually add to creamed mixture. Shape dough according to variations and bake in a 400° oven on unbuttered baking sheets. Chill dough.
Mix together jello and 1 cup boiling water until dissolved. Add bananas, berries, pineapple and pecan pieces. Pour 1/2 of mixture in a 2-quart pan. Let set in refrigerator for 30 minutes. Top with sour cream. Add remaining mixture. Cool in refrigerator about 3 hours before serving.
Pack beef tightly in pint canning jars. Add 3/4 teaspoon uniodized table salt to each pint. Seal jars. Place in pressure canner with 10 pounds weight and process for 75 minutes. Good for beef and noodles, barbecue beef or hot beef and gravy.
Place broccoli in casserole dish; cover. Microwave on High for 8 to 10 minutes. If using fresh broccoli, cook in 1/4 cup water for 5 to 6 minutes on High. Drain. Place chicken on top of broccoli. In a small mixing bowl, blend other ingredients except crackers. Pour over chicken. Sprinkle cracker crumbs over the top. Cover. Microwave 6 to 7 minutes. The flavors seem to blend better if you mix this the day before.
Mix all of the ingredients well with a spoon. Pour into a Pam-sprayed casserole, 12 x 8 x 2-inch. Sprinkle with nutmeg. Bake at 350° for 25 to 30 minutes or until set.
Mix cookie crumbs, sugar and margarine in small bowl. Pat mixture firmly in bottom and sides of buttered 9 x 13-inch pan. Chill. Beat cream cheese until fluffy. Add Eagle Brand milk and syrup. Dissolve coffee in water and add to Eagle Brand mixture. Mix well. Fold in whipped cream. Pour into prepared pan. Garnish with additional crumbs if desired. Freeze 6 hours or until firm. Return leftovers to freezer.
Drain a can of sweet potatoes. Roll potatoes in mixture of flour and white sugar. Make syrup of brown sugar, butter and a little water. Bring to a boil and pour over potatoes. Place in a 325° oven just long enough until all is hot.
Boil chicken until done; cool, then bone chicken. Unroll the crescent rolls. On each triangle place some chicken and 1 slice of cheese. Roll up long side first and place in baking dish. Heat cream of chicken soup, 1 cup milk and remaining cheese over low heat. Heat until cheese melts. Pour over roll-ups, but don't cover with mixture. Bake, uncovered, at 350° for 30 to 40 minutes.
Brown onion in oil in a Dutch oven. Add seasonings and stir. Add chicken and brown 10 minutes. Add water. Cover and simmer slowly until chicken is tender. Remove chicken and set aside. Put 3 Tbsp. flour in a bowl, add enough water to make a smooth paste, then add the sour cream and stir well. Add the sour cream mixture to drippings in pot. Return chicken.
Place half each of the potatoes, water and onion in blender container. Cover and blend on high speed until finely grated, about 20 seconds; drain. Pour potato mixture into large bowl. Repeat with remaining potatoes, water and onion. Stir in remaining ingredients.
Mix water, puree, egg whites and vanilla until light and fluffy. Sift together flour, cocoa, baking powder, baking soda and salt. Add sugar. Mix dry and wet ingredients until well blended and smooth.
Heat oil in heavy Dutch oven until hot. Add roast and brown quickly on all sides. Remove pan from heat; remove roast from pan and drain oil off. Rub roast all over with dried sage (3 to 4 tablespoons) and salt and pepper. Return roast to Dutch oven and pour 1 can of consomme in pan. Roast in oven (350°) for 1 hour and 30 minutes (covered). During last half hour, add 1 can of dry (or sweet) vermouth and mushrooms, sliced thickly. Roast until done; enjoy!
Heat milk to warm, not hot. Mix sugar and cornstarch and add slowly to milk, stirring and cook until hot. Slowly stir in the well-beaten egg yolk. Cook until thickened, stirring constantly. Remove from heat and stir in coconut and flavoring. Pour into crust and top with meringue made from the egg whites. Sprinkle with coconut and brown in the oven.
Layer chicken in greased baking dish. Layer broccoli and onion. Mix soup and mayonnaise. Pour over chicken, broccoli and onion. Top with cheese. Cover with foil. Bake at 375° for 20 to 25 minutes or until cheese is melted and casserole is bubbly.
Drain salmon; discard skin and bones. Save juice. Flake salmon and add remaining ingredients. Mix well. Pack firmly into a greased loaf pan. Bake at 350° for 30 to 40 minutes, until light brown and firm.
Thoroughly cream shortening and sugar; add egg and mix well. Sift flour, baking powder and salt. Add to creamed mixture alternately with milk. Pour into well-greased 11 1/2 x 7 x 1 1/2-inch pan. Top with blueberries. Sprinkle Cinnamon Crumbs over berries. Bake at 350° for 45 to 50 minutes. Cut in squares. Serve warm. Makes 8 to 10 servings.
Scald milk and stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large bowl. Sprinkle in yeast and stir until dissolved. Add lukewarm milk mixture, egg and half the flour. Beat until smooth. Stir in enough additional flour to make a soft dough. Turn dough out onto a lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in bowl, cover and let rise until double in bulk. Punch down and roll out about 1/2-inch thick. Cut with donut cutter. Place on floured sheet pans. Let rise until double. Fry in oil at 375°. Dip in glaze made of 2 cups of powdered sugar, 1/3 cup milk and 1 teaspoon of vanilla.
Cream margarine and cream cheese together. Add eggs one at a time; beat after each egg. Add salt, flour and flavoring. Bake 1 1/2 hours at 320° in greased tube pan.
Mix all ingredients and keep in refrigerator. Drain all juice out of oranges and pineapple. Mix jello in dry.
Cut eggs in half lengthwise. Remove yolks; mash in small bowl. Stir in dressing, relish and seasonings until smooth. Spoon into centers of egg whites. Cover. Refrigerate until ready to serve.
Melt butter in 9 x 13-inch glass pan. Beat ingredients and pour in pan. Bake at 425° for 25 minutes.
Heat the oil in a frying pan. Fry the chicken and onion, sprinkle with garlic salt. Keep turning until chicken is light brown. Add chopped celery, mushrooms, soy sauce and chicken broth. Cover and simmer for 5 minutes. Add cornstarch and stir until thickened. Add cashew nuts and stir. Add dried chilies. Spoon over rice.
Mix all ingredients together, then store in jars or closed containers. Use 3 heaping teaspoonfuls per cup of water or to taste.
Combine all ingredients in casserole. Bake 1 hour at 350°.
Cut fish into serving-size portions. Combine remaining ingredients in a small bowl. Arrange fish on grill. Brush generously with sauce. Cook 6 to 8 minutes and turn. Brush fish with sauce and cook for about 7 minutes or until fish flakes. Do not overcook.
Peel and cube potatoes in large pieces. Boil until soft and done. When soft, drain and mash. Add all ingredients and mix thoroughly. Serve hot.
Cream shortening and sugars until fluffy. Beat in eggs, one at a time. Add vanilla. Blend in dry ingredients, add chocolate pieces or reserve chocolate and sprinkle over dough before baking. Spread into 2 ungreased 15 1/2 x 10 1/2 x 1-inch pans or 3 (13 x 9 x 2-inch) pans. Bake in oven at 375° for 20 minutes. Cut into 80 bars and cool.
Mix ingredients, coat wings. Bake 350° for 2-3 hours. Turn 2-3 times.
Clean and wash vegetables. Chop. Cook zucchini until half done. Add onion, tomatoes and season to taste. Cook until done. Serve.