HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In a mixing bowl with electric mixer, cream butter, sugar and egg until fluffy. Mix in molasses, corn syrup and milk. Add flour, baking soda, cinnamon, ginger and cloves, mixing until well blended. Pinch off small pieces of dough and shape into 1 1/2 inch balls. Roll in sugar. Place 3 inches apart on ungreased baking sheets. Bake 12 to 14 minutes or until tops are puffed. Do not overbake or the cookies will not be soft. Cool 1 to 2 minutes on baking sheets, then remove to racks to cool. Makes 40 cookies.
Chop tomatoes, onions and peppers together and sprinkle with salt; let stand overnight. Drain. Add hot pepper, vinegar, spices (tied in cheesecloth bag) and sugar. Allow to boil slowly until tender and cooked down some. Pack boiling hot into sterilized jars.
Mix together lightly; form into small balls (1 1/2 inches). Heat small amount of fat and brown. I use Crisco. Add about 1/2 cup of water. Cover and simmer for 20 minutes. Thicken the pan drippings slightly and serve hot with meat balls.
Remove sausage from casings. Cook in large skillet, breaking up with fork, until no longer pink. Drain off fat. Spoon into large bowl. Cool completely. Add remaining ingredients. Mix until just blended. Roll into 1-inch balls. Place on large cookie sheets 2-inches apart. Bake at 400° for 12 to 15 minutes or until puffed and browned. Makes 120.
Cook red hots and water until dissolved. Pour over Jell-O. Stir to dissolve. Chill until slightly thickened. Beat until fluffy. Add topping. Fold into gelatin. Combine apple and lemon juice. Fold into gelatin along with marshmallows and nuts. Chill.
Melt butter. Remove from heat and add sugar, cornmeal, vinegar, vanilla and eggs. Bake in uncooked pie shell at 325° for 40 minutes.
Melt margarine or butter. Add onion and saute until it is slightly browned and curled on ends. Add salt and pepper. Place mushrooms on top of the onion and stir in. Saute until mushrooms are cooked, but firm, about 10 minutes. Add 3 tablespoons lemon juice to mixture and cook for 30 seconds. Serve hot. May be made up ahead and reheated in microwave oven. Very tasty over steaks, hamburgers or plain as a side dish.
Put all dry ingredients together. cut in shortening. Combine juice and eggs. Fold in berries and nuts. Bake at 350 degrees until golden on top.
Melt butter. Mix herbs and Parmesan with melted butter. Pour half in an 8-inch pan. Place mini rolls in pan, making sure all are touching. Pour remaining mixture over top of biscuits. Bake at 425° for 12 to 15 minutes.
Cook cushaw in water until tender. Drain. Add the butter, sugar and cream, beating with mixer after each addition. Add eggs and salt. Pour into crusts. Grate nutmeg on top. (You have to use whole nutmeg, freshly grated, to get the right flavor. A basic cream pie with a cup of cushaw added is also delicious.) Bake old fashioned pie at 350° until filling sets.
Soften oleo, cheese, add flour and mix until smooth. Make into 36 small balls. Flatten and press into very small muffin tins. Combine brown sugar, oleo, vanilla, and egg. Mix and add nuts. Fill shells and bake 30 minutes at 350°. Double this for 36 muffins.
Drain pineapple; reserve syrup. Add enough water to syrup to make 1 cup liquid. Bring to a boil and dissolve gelatin in hot liquid. Add 1 cup cold water. Chill until thick, but not set. Stir in cranberry sauce, pineapple, celery and nuts. Pour into 2-quart mold. Chill until firm. Unmold on a bed of lettuce.
Dissolve jello in boiling water. Add pineapple, cottage cheese, milk and mayonnaise. Top with pecans and chill.
Pour boiling water over shortening, sugar and salt. Blend and cool. Add beaten eggs. Sprinkle yeast in warm water; dissolve and add flour to it. Mix well. Cover and place in refrigerator for 4 hours. About 3 hours before using, roll out and cut with biscuit cutter. Pat melted butter on top and fold like a pocketbook. Place in greased pan and allow to rise until double. Bake at 425° for 12 to 15 minutes.
Combine ham broth and both cheeses. Heat until melted; add milk. Bring to a boil. Thicken with flour thickening. Combine spaghetti, ham, peas and cheese sauce. Place in casserole and bake at 350° for 1/2 to 1 hour or until heated through.
Lightly mix together pineapple and dry pudding mix. Add sour cream and mix well. Pour into cooked pie crust and refrigerate for 3 hours. Top with Cool Whip and return to refrigerator for 1 more hour to set.
Cut off tips. Wash wings and pat dry. Put in roasting pan. Mix all ingredients together; pour over wings. Cover with foil. Bake at 375° for 3/4 hour. Remove foil; turn wings. Baste every 15 minutes until wings are soft and done.
Mix bran, salt, water and buttermilk together; let cool. Cream sugar and shortening. Add eggs, one at a time. Stir into bran mixture. Combine flour and soda; add to bran mixture, stirring until moistened. Will keep in refrigerator in covered container for 4 to 6 weeks. Spoon out what you need into greased muffin tin. Bake at 375° until done, approximately 25 minutes.
Layer crushed wafers. Cream butter, sugar and eggs; layer on wafers. Layer pineapple (strained), heavy cream and second layer wafers. Refrigerate several hours.
Layer 1: 5 ounces orange Jell-O, 5 ounces hot water, 5 ounces evaporated milk.
Combine bran cereal, pumpkin, milk, corn syrup and egg whites in one bowl; set aside. Combine flour, sugar, salt, baking soda and baking powder together and add to first bowl, stirring just until moistened; add raisins. Spoon batter into 12 section muffin tin coated with cooking spray. Bake at 400° for 20 minutes; cool out of pans on wire rack. Makes 12. Based on 12 servings. Per serving: 159 calories; 43g fat; 284mg sodium; .25mg cholesterol.
Combine oil, onion, green pepper and ground beef. Brown the mixture. Add the remaining ingredients. Simmer for 30 minutes. Serves 4.
Add milk and eggs. Add the self-rising corn meal to the liquid and mix until smooth. Add shortening and mix until smooth. Add peppers, cheese and corn; mix smoothly. Bake at 425° for 25 to 35 minutes.
Preheat oven to 350°. In greased 12 x 7-inch baking dish, arrange apples and raisins. Set aside.
Heat oven to 350°. Grease and flour 12-cup pan. Prepare and bake 1 cake mix according to package directions. Cool completely. Repeat with remaining cake mix. In a medium bowl, combine both containers of frosting. Remove and reserve 1/4 cup of the frosting. Add red and yellow food coloring to remaining frosting; blend well to make orange frosting.
Mix Veg-All, chestnuts, sauteed onions, mayonnaise and grated cheese. Pour into a casserole dish. Sprinkle about 1 cup dressing mix on top. Bake 20 minutes at 350° or until bubbly.
Cut chicken into pieces (1 x 1 1/2-inch); set aside. Combine next 5 ingredients; dip chicken into batter. Fry in hot oil until done (golden).
Sift 1 cup sugar with flour, baking powder and salt. Beat egg yolks until light, add lemon juice, rind, butter and milk and beat well. Stir in flour mixture and beat until smooth. Beat egg whites until stiff, adding remaining sugar (1/2 cup), one tablespoon at a time, then fold into mixture. Pour into buttered 2-quart baking dish. Set in a pan containing hot water, 1/2 inch deep, and bake at 350° for 45 minutes. Chill. If desired, spread with whipped cream.
Blend mayonnaise and sour cream. Mix remaining ingredients. Chill overnight. Serve with bite size pieces of Hawaiian bread. Good on chips or crackers too!
Mix vinegar and soda in small cup and let sit. Cream the sugar, shortening and eggs. Make a paste of cocoa and small amount of red coloring. Add to the creamed mixture, then add rest of coloring. Add buttermilk, salt and flour alternately. Add vanilla, vinegar and soda. Stir well, then pour into two 8 or 9-inch layers (optional). Bake at 350° for 30 minutes. Cool and split layers lengthwise making 4 thin layers.
Sift together flour, baking powder, salt and soda. Put egg, sugar, orange juice and oil in blender. Blend only until mixed. Add cranberries and nuts; blend. Add dry ingredients and stir until barely moistened. Turn into greased 9 x 5 x 3-inch loaf pan. Bake in a 350° oven for 45 minutes or until a tester inserted comes out clean. Cool before slicing.
Combine the kraut, onion, celery, peppers and pimentos. Combine the sugar and vinegar. Bring to a boil. Pour over kraut mixture. Refrigerate.
Preheat oven to 375°. In medium bowl, combine potatoes, 1/2 cup cheese and 1/2 can onions. Spoon mixture into a 1 1/2-quart casserole. Spread across bottom and sides to form shell. In large bowl, combine chicken, vegetables, soup, milk and seasonings; pour into shell. Bake, uncovered, for 30 minutes. Top with remaining cheese and onions; bake, uncovered, until onions are golden brown. Let stand 5 minutes before serving. Makes 4 to 6 servings.
Prepare vanilla pudding by package directions. Add sugar substitute, coconut, vanilla and coconut flavorings. Melt the margarine and add to graham cracker crumbs. Pat this into pie tin for the crust. Refrigerate and serve with Cool Whip for topping.
Spray large skillet with nonstick cooking spray. Add chicken. Cook and stir 2 minutes or until chicken is no longer pink. Stir in broth. Bring to a boil. Stir in macaroni. Reduce heat to medium-low; cover.	Simmer 8 to 10 minutes or until macaroni is tender. Add Velveeta cheese and broccoli. Stir until cheese spread is melted.	Makes 6 servings.
Dissolve yeast in water; add milk, potatoes and Crisco. Add eggs; mix. Add sugar, salt and 4 cups flour, using 1 cup flour to knead dough. Place in greased bowl; cover and refrigerate. Shape into rolls; let rise. Bake for 15 to 25 minutes at 400°.
In saucepan combine jello with boiling water. Stir until dissolved. Fold in strawberries with juice, drained pineapple, bananas and nuts. Turn half of mixture into 12 x 8 x 2-inch baking dish. Refrigerate until firm. Spread with sour cream. Soon on rest of mixture. Refrigerate.
Wash the fillets in	cool water and place them in a bowl. Add the lemon juice and toss the fillets in the bowl to coat them with the lemon juice. Let them stand for 30 minutes at room temperature or longer under refrigeration. Butter a baking pan large enough to hold 6 fillets folded in half. Arrange the fillets so that they do not overlap; fold fillets in 3 if necessary.	Pour the white wine	over the fillets first, then salt and pepper them to taste. Butter a piece of wax paper large enough to cover the baking pan or use tinfoil. Bake fillets in preheated 350° oven for 15 minutes, or until cooked. Do not overcook.
Cut roast or pork loin into slices. Salt and pepper each slice. Flour each slice, then dip in beaten egg, then bread crumbs. Deep fry in oil. Remove and cut into small pieces. Saute onion. Put meat and onion in a deep pan with Aji Mirin, soy sauce, sugar and beaten egg. Boil until thick. Serve over rice.
Mix first four ingredients and pour over blocks of cream cheese. Serve with crackers of your choice.
Mix the ingredients and freeze. About two hours prior to use, take out of freezer and thaw. Add 1/2 gallon of strawberry ice cream and a bottle of chilled ginger ale. You may add another bottle, if needed.
Melt margarine. Add both cans of corn and sour cream. Stir in cornbread mix until well blended. Pour into greased pan and bake 30 minutes at 400°.
Put ingredients in saucepan. Bring to a full boil. Boil 1 minute. Cool slightly; stir and spread on cake.
Mix together the first four ingredients and press into a 13 x 9-inch pan. Melt the chocolate chips and spread on the top. Let cool and cut into small squares.
Preheat oven to 450°. Prick sides of pie shell with fork. Bake for 12 to 15 minutes. Remove pie shell from oven and reduce heat to 350°. Brown hamburg and drain. In bowl, mix cream of mushroom soup, milk, eggs, spices and red pepper sauce. Add mushroom pieces, hamburg and cheese. Pour into pie shell. Bake 60 minutes or until knife inserted in center comes out clean. Serve with tossed green salad of your choice.
Preheat oven to 350°. Cut off stem end of each zucchini. Lengthwise slice off top third of each zucchini; hollow out, leaving 1/4-inch shell. In medium saucepan, bring water, oleo and 1/2 teaspoon salt to rolling boil. Remove from heat. Stir in milk, egg and potato flakes until well combined. Stir in remaining ingredients. Spoon 1/8 of potato mixture (about 1/2 cup) into each zucchini shell. Place each stuffed shell on piece of foil; wrap loosely. Repeat with remaining potato mixture and shells. Bake at 350° for 20 minutes. Open foil packets; continue baking 15 to 20 minutes longer or until thoroughly heated. Serves 8.
Cover raisins with boiling water; let stand for 5 minutes. Drain. Combine flour and cinnamon. Beat sugar, shortening and eggs until fluffy. Add flour mixture and milk; beat on medium speed for 2 minutes. Stir in carrots, raisins and nuts. Spread into greased and floured 13 x 9-inch baking pan or 2 (9-inch) round cake pans for 30 to 35 minutes at 350°. Frost with lemon cream cheese frosting.
In frying pan with 1 tablespoon oil saute onion, pepper and celery until tender. Add broccoli, soups and cheese. Bring to boil and add rice. Pour in baking dish and bake 15 minutes at 400° or until heated through.
Put cut-up chicken in bottom of greased 9 x 13-inch pan and sprinkle with salt and pepper. Mix soup and broth; pour over chicken. Add desired vegetables.	Beat together butter or margarine, flour and milk.	Spoon batter over the layers. Bake at 375° for 30 minutes or until brown on top.
In a 9 x 13-inch casserole dish layer peas, asparagus spears, chopped mushrooms, eggs and cheese. Pour mushroom soup over all and top with final layer of cheese and Ritz cracker crumbs. Bake at 350° until cheese is brown and bubbly.
Mix dry ingredients together. Add bananas, Crisco, water and eggs. Stir in chocolate chips. Spoon into muffin pan and bake in 350° oven for 20 minutes or until golden brown.
Heat 1/2 cup of olive oil in a large saute pan. Saute the shrimp in small batches; keep undercooked. Remove with a slotted spoon to a strainer or colander. Add the remaining oil to the skillet and reheat. Saute the onions, garlic and fennel for about 1 minute. Add the chili pepper. Deglaze the pan with the wine and reduce by half. Add the tomato strips and sun-dried tomatoes and cook for a few minutes. Add the parsley, oregano, salt and pepper and combine with the cooked shrimp. Sprinkle the scallions over the shrimp and garnish with few sprigs of basil. Serve immediately.
Beat sugar and flour; add to beaten eggs. Add baking powder. Quickly add 3/4 cup scalded milk. Pour into greased 9 x 13-inch pan. Bake 30 minutes at 350°. Melt one stick oleo and pour over cake which has been punched with holes. Sprinkle with powdered sugar and cinnamon.
In a 13 x 9 x 2-inch baking dish, layer raw potato slices. Set aside. In a bowl, combine both cans of soup; do not add water. Pour soup mixture over potatoes. Layer ground beef over soup mixture. Bake at 350° for 1 hour.
Mince upper branches and leaves of celery. Grate large lower portions, removing strings. Combine celery, carrots, onion, salt, garlic powder and 1 tablespoon parsley flakes. Mix thoroughly with cream cheese. Sprinkle with remaining tablespoon parsley flakes. Refrigerate overnight for flavors to blend. Serve with crisp breadsticks or spread on crackers.
Let cheese reach room temperature. Mix all ingredients together by hand. Form into small	balls.	Bake in ungreased pan at 400° for 15 minutes.
Place pineapple, oranges and cherries in a large bowl. Mix juices from oranges and pineapple (approximately 3 1/2 cups) with pudding and tapioca. Bring to a boil, stirring to prevent scorching. Pour over fruit and gently stir thoroughly. Chill. Fold in bananas just before serving.
Line 9 x 12-inch baking pan with tinfoil. Make hamburger patties and place in pan. Top with sliced onion, potatoes and carrots. Add sliced cabbage if desired. Salt and pepper and seal in tinfoil. Bake at 350° for 1 1/2 hours.
Brown beef and onions. Drain. Combine all other ingredients and place in a casserole dish. Bake at 350° for 1 hour. After top browns, cover with lid until done.
In a Dutch oven, layer all ingredients in order. Bring to a boil. Reduce heat and simmer, covered, 2 to 3 hours until tender. Serves 6.
Preheat oven to 250°. Beat egg whites until fluffy, about 2 minutes. Continue beating and slowly add sugar. Beat in vinegar and vanilla. Cover cookie sheet with foil, shiny side up. Drop mixture by teaspoons on cookie sheet. Bake for 1 hour; turn heat to 100° and bake another 20 minutes. Check that they don't brown. They're ready when they can be gently peeled off foil. Just before serving, put dollop of whipped cream in each center and top with berry.
Mix together and press into an oblong baking dish. Bake for 15 minutes or light tan in color. Do not overbake. Chill.
Cook zucchini and onion 10 minutes. Drain. Combine soup and sour cream with zucchini. Add carrots and season with salt and pepper. Add 2 tablespoons margarine. Mix stuffing with melted margarine. Reserve 1 cup crumbs. Combine rest of crumbs in casserole. Place reserved crumbs on top. Bake at 350° for 30 to 40 minutes.
Sift flour, cocoa, cinnamon and baking powder together. Set aside. Cream the margarine, shortening and sugar together. Mix flour mixture with creamed mixture, adding milk with vanilla. Beat egg whites and fold in mixture. Bake at 325° for 1 1/2 hours in a greased and floured tube pan. Let stand in pan 15 to 20 minutes.
Whip bananas until light. Cream butter and sugar and add eggs. Sift flour and soda. Add to butter and eggs. Combine this mixture with the finely chopped pecans, then add crushed bananas. Pour into greased loaf pan and bake at 350° for 1 hour. Yield: 1 loaf. (This banana bread is quite moist and not very sweet.)
Beat eggs until frothy; add sugar gradually. Add flour, then syrup, flavoring and butter. Cook slowly at 350°.
Put ice in glass. Pour in gin. Add Tabasco, Worcestershire sauce, pepper juice and juice from squeezed lime. Stir. Add Clamato juice. Chop celery fine and stir into drink. Sprinkle celery salt and ground pepper on top of drink. Enjoy!
Melt 1 cup margarine. Stir in 1/4 cup cocoa and add water. Bring to a boil.	Remove from heat. In a large bowl, mix flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture and beat well. Stir in 1/3 cup Eagle Brand milk, eggs and vanilla. Pour into greased jellyroll pan. Bake 15 to 20 minutes at 350°, or until cake springs back when touched.	Don't overbake. In a small pan, melt 1/4 cup margarine, the remaining 1/4 cup cocoa and Eagle Brand milk. Stir in powdered sugar and nuts. Spread on warm cake.
Mix Jell-O as usual; chill until lightly jelled. Add drained pineapple, marshmallows. Let set until firm. Spread sauce over gelatin. Whip cream and add cream cheese. Spread whip cream over sauce.
In large mixing bowl, combine flour, yeast, sugar, salt and cinnamon. Mix well. In saucepan, heat milk, water and butter until warm (120-130 degrees). Butter does not need to melt. Add to flour mixture, add eggs and beat at low speed until moistened. Beat 3 minutes at medium speed. Cover, let rise in warm oven (turn oven on lowest setting for one minute, turn off) for 20 minutes.
In a bowl add flour, baking powder, salt and walnuts. In a saucepan, melt together the butter, unsweetened chocolate, raisins, dates and apple juice. Add to dry ingredients and mix in eggs and vanilla. Bake at 350° for 20 minutes in an 8-inch square pan.
Mix all ingredients. Bake in a 9 x 13-inch pan at 350° until done. Cool. Punch holes in cake. Pour icing over cake.
Cream butter and sugar. Add eggs, milk, flour, baking powder and flavoring. Divide batter in half.
Parboil ribs and soy sauce until ribs are tender. Drain. Add honey to the tomato sauce and baste. Let stand about 1 hour. Place in rotisserie basket and barbecue about 30 minutes until nicely browned. Baste often with the sauce. Yields 6 servings.
Cook mushrooms in butter for 5 minutes. Add seasonings, chicken, soup, sour cream and spaghetti. Mix thoroughly. Place into a shallow, buttered, 2-quart baking dish. Sprinkle with cheese. Bake at 350° for 30 minutes.
Cream shortening with sugar in a large mixing bowl. Mix in egg and molasses. Sift and measure flour. Sift again with the soda, cinnamon, ginger, cloves and salt. Stir the dry ingredients into the mixture in the bowl. Mix well. Shape dough into 1-inch balls and roll each one in granulated sugar. Place at least 4 inches apart. Bake at 375° for about 12 minutes. Remove from pan and cool. Makes about 4 dozen.
Add 1 to 2 teaspoons hot water to Marshmallow Creme. Mix well. Set aside. Mix dry cake mix and margarine. Reserve 1 1/4 cups for topping. Put rest of mix in bottom of 9 x 13-inch pan. Press evenly.
Cream together the sugars and then the butter and lard. Add the remaining ingredients. Add the hot water last. Drop by teaspoon on greased or sprayed pan and bake at 350°.
Preheat oven to 350°. In saucepan, melt morsels and butter. Stir in crumbs and nuts. Press 1/2 of mixture in bottom of greased 9 x 13-inch pan. In large bowl beat cream cheese, vanilla and egg. Mix well and pour into pan. Top with remaining crumb mixture. Bake 25 to 30 minutes. Cool at room temperature; chill before cutting. Store in refrigerator.
Put uncooked rice in shallow baking dish. Mix both soups and mushrooms together. Spoon this mixture over dry rice, then spoon the wine over this. Place the chicken in next. Over the chicken, sprinkle dry onion soup. Seal tightly with heavy-duty foil and bake 2 hours in a 350° oven. Do not open while baking.
In a Dutch oven, saute zucchini, onions, peppers and garlic in oil until tender. Stir in the tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a boil over medium heat. Reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Yield: 16 servings.
Brown ground beef in margarine; add tomatoes, peppers, onion and rice. Season with basil, salt and pepper. Cover and simmer 35 minutes, stirring occasionally. Top with slices of Velveeta cheese.
Mix all ingredients together	gently. Pour into 9 x 13-inch greased pan. Bake 25 to 30 minutes at 350°. Cut into bite-size pieces. Serve warm or cold. Yields 4 dozen.
In skillet, cook beef and onion until meat is lightly browned and onion is tender. Drain off fat. Combine meat and onion with noodles, cheese, soup, 1 cup water, green and red pepper, chili sauce, salt and a dash of pepper. Mix well. Turn into a 13 x 9 x 2-inch baking dish. Combine crumbs and butter. Sprinkle on top and bake for 40 to 45 minutes at 350°. Serves 12.
Add onion to pressure cooker and brown. Add potatoes, ham, water, salt and pepper. Close pressure cooker and cook 5 minutes. Let pressure drop. Add corn, milk and butter. Reheat. Thicken chowder, if desired.
Grease pan (tube or two 9 x 5 x 3-inch loaf pans). Add flour, baking powder and salt into bowl and mix. Add fruit and mix, then beat eggs and rum together and pour over fruit. Mix well and bake at 300° for 1 hour and 45 minutes. Brush with glaze.
Mix sugar, Wesson oil, eggs, prunes, nuts and buttermilk. Sift remaining ingredients together and add to the mixture. Bake 1 hour and 15 minutes in angel food tube pan at 350°. This cake freezes good.
Dissolve soda in water. Cream the sugar and shortening. Add eggs to creamed mixture. Add spices, cocoa and salt to flour. Gradually add flour and soda water mixture to creamed mixture; beat well. Add apples and pecans. Stir in vanilla; mix well. Bake in a greased and floured tube pan at 350° for 60 to 70 minutes. Remove from oven. Cool 5 to 10 minutes and remove from pan.
Boil sugar and water for 10 minutes. Strain juice and add to syrup. Add grated rind. Chill and freeze. Stir several times during the freezing process.
Grind together first 4 ingredients. Add catsup and mayonnaise. Spread on buns. Wrap in foil. Bake 10 to 15 minutes at 350°. Sandwiches may be frozen.
Sift powdered sugar. Mix peanut butter and graham cracker crumbs together. Combine with powdered sugar; mix well. Roll into small balls. Melt paraffin wax and chocolate in top of double boiler. Dip balls into chocolate mixture. If using candy molds, place small amount of chocolate mixture in bottom of mold. Place peanut butter ball in mold. Cover with chocolate. Chill.