HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter and sugar. Stir in molasses and beaten eggs. Re-sift flour and other dry ingredients. Add sifted ingredients alternately with milk. Beat batter after each addition until blended. Bake in greased 9-inch tube pan in moderate oven (350°) about 45 minutes. Serve warm with raisin sauce. May be cooled and iced.
Melt butter slowly and add milk. Stir in sugar and salt; add coconut and pecans. Chill until easily handled and roll into balls. Melt chocolate pieces and paraffin together in top of double boiler. Remove from heat and dip each ball, removing candy quickly from chocolate mixture and placing on waxed paper. Take a small number of balls out of refrigerator at a time to prevent them from getting soft. Store in air tight container.
Sift flour, baking powder and salt. Melt shortening; stir in sugar. Cool. Beat eggs, flour, nuts and chocolate. Pour in a greased pan. Bake at 350° for 25 to 30 minutes.
Split ribs (every other) and wash. Salt and pepper ribs. Bake at 350° for 15 minutes. Turn. Bake 15 minutes more until brown. Rinse sauerkraut with cold water. In large pan, layer with cabbage, carrots, onion, sauerkraut and apple. Add ribs. Make a second layer, ending with sauerkraut. Add water to cover. Bring to a first boil, then simmer for 1 1/2 hours until sauerkraut is transparent.
Heat 1 cup of water to a rolling boil in saucepan and add Crisco butter. Stir in flour, all at once. Stir vigorously over low heat until mixture leaves the pan and forms into a ball, about 1 minute. Remove from heat. Beat in thoroughly one at a time the 4 eggs. Beat mixture until smooth and velvety. Drop from spoon onto ungreased baking sheet. Bake until dry. Allow to cool. Cut off top with sharp knife. Scoop out any filaments of soft dough, then chill.
Cook broccoli according to directions on package; drain well. Place in lightly greased 12 x 8 x 2-inch baking pan. Top with chicken. Combine soup, mayonnaise, milk and lemon juice, stirring well. Spoon mixture over chicken. Sprinkle with cheese and buttered bread crumbs. Bake at 350° for 30 to 45 minutes.
Combine onion and squash. Salt and pepper to taste. Add beaten egg and milk. Put half of squash mixture in casserole. Sprinkle half of crumbs and half of cheese over. Add rest of squash mixture, rest of crumbs and rest of cheese. Dot with butter. Bake at 350° for 30 minutes.
Cook macaroni in salted, boiling water. Drain and combine with the remaining ingredients. Everything except noodles and tuna can be whizzed in the blender. Place in buttered baking dish (2-quart) and sprinkle crumbs on top. Bake at 350° for 1 hour.
Melt butter; add leeks, potatoes, carrots and onion. Cook slowly until soft, stirring often. Add chicken broth; cover and bring to a boil. Reduce heat and simmer about 25 minutes.
Combine all ingredients except bacon in a 1-quart casserole. Top with bacon. Bake at 350° for 1 hour.
Cream butter and sugar; add beaten eggs, one at a time. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, reserving 1 cup flour.	Stir mixture after each addition; add flavoring. Stir reserved flour over chopped fruits, candy and nuts. Mix well;	fold into cake mixture. Place in floured and greased tube pan; bake at 300° for 3 hours. Mix orange juice and sugar; pour over hot cake while it is still in pan. Cool cake thoroughly before removing from pan.
Soak onion in ice water for 10 minutes. Drain. In a small bowl or jar, whisk orange juice, oil, mustard, parsley, garlic, sugar, salt and pepper. Put lettuce on platter. Arrange orange slices and then onion on top. Drizzle dressing over and toss. Serves 4.
Mix all dry ingredients. Cream shortening. Add sugars, vanilla and eggs. Mix well and then add dry ingredients. Nuts, raisins or chocolate chips may be added. Place on cookie sheet by spoonfuls. Flatten with a fork. Bake until light brown in low temperature oven.
Beat eggs, add sugar, oil and vinegar. Sift flour and soda together. Add flour mixture to sugar mixture. Add milk slowly. Add flavoring and food coloring. Bake 25 minutes at 350 degrees. Makes 3 layers or 1 sheet cake.
Line a 9-inch pie pan with pastry. Combine eggs, corn syrup, vanilla, sugar and melted margarine. Blend thoroughly. Stir in pecans. Bake at 350° for 45 minutes to 1 hour.
Rinse sauerkraut. Snip or chop into small pieces. Cream butter and sugar until fluffy. Add eggs and beat well. Sift all dry ingredients. Blend vanilla with sugar and butter. Stir in flour mixture alternately with water. Fold in sauerkraut. Pour into 9 x 13-inch buttered and floured pan. Bake for 30 to 35 minutes at 350°.
Clean ducks; rub with salt and pepper. Place in baking pan, breast side up. Add onion, green pepper, celery and water to pan; cover and bake at 325° for 2 hours or until ducks are tender, basting occasionally. Serve on a bed of wild rice.
Mix 1 cup milk, Dream whip and vanilla with hand mixer until stiff (or peaks). Add 1 cup milk and the pudding and mix well. Add coconut. Pour into crust and top with Cool Whip. You can also brown coconut to add to the top of the Cool Whip if desired.
Cook potatoes and carrots in water until tender. Drain. Saute bacon until crisp. Reserving 2 Tbsp drippings, then discard remainder of drippings. Crumble bacon. Saute onion and celery in bacon drippings. Combine all ingredients, except cheese, and simmer. You may add cornstarch to thicken. Garnish with cheese.
Pam spray a pyrex baking dish. Add potatoes, dot around with butter, salt and pepper to taste. Sprinkle with Zesty Italian dry salad dressing mix; add the water and cover with foil. Bake at 325 degrees for 45 minutes or until potatoes are tender. (Remove foil and stir well a couple of times during baking; replace foil and continue baking.) Remove foil and bake until potatoes brown a little.
Combine thoroughly. Use cast-iron skillet, heat until gray ash forms on high 10 to 20 minutes. Drizzle butter as cooking. Sprinkle spice on desired meat (fish, chicken, beef).
Mix butter and crumbs and put in 9-inch pan. Place coconut, morsels and nuts in crust in order given. Pour condensed milk over all and smooth evenly.
Mix all ingredients except strawberry preserves. Mold into a ring; chill in refrigerator. When ready to serve, fill center with preserves. Serve with crackers.
Mix together all fruit, coconut and nuts. Add the 2 cans condensed milk and let sit about 2 hours or so until it absorbs the milk. Press firmly into 2 loaf pans that have been greased and lined with heavy waxed paper. Bake for 1 hour at 300°. (Keeps well in the freezer.) I use 2 long slender loaf pans.
Preheat oven to 400°. Place peas in colander and rinse under cool water, thaw and drain. In a large bowl, combine peas with remaining ingredients, except Parmesan cheese. Place in 1 1/2-quart baking dish that has been sprayed with nonstick cooking spray. Top with Parmesan cheese. Bake, uncovered, for 30 minutes.
Mix the first 5 ingredients. Add the corn bread mix last. Pour into a 9 x 13-inch pan. Bake at 400° for 20 to 25 minutes. Yields 12 squares.
Line 2 large cookie sheets with waxed paper. In a large saucepan, combine sugar, brown sugar and cream. Cook over medium heat until boiling, stirring constantly. Stir in pecans and cook until mixture reaches the soft ball stage (235° to 240°). Remove from heat; add butter and salt. Stir vigorously until mixture starts to thicken and becomes cloudy.
Mix shortening, sugar and eggs together. Sift dry ingredients together and add shortening mixture, blending well. Chill dough. Shape into balls the size of a walnut and roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2-inches apart on a greased baking sheet. Bake until brown, but soft in a 400° oven for 8 to 10 minutes. These cookies puff up at first, then flatten out with crinkley tops.
Melt morsels over low heat (double boiler); add noodles and peanuts. Mix well and drop by teaspoonfuls onto waxed paper. Let set until hardened.
Mix all ingredients with a fork until thoroughly mixed. Make balls, use teaspoon. Mash with a floured fork. Bake at 350° on ungreased cookie sheet for 15 minutes.
Cream sugar, oil and eggs at low speed. Add pumpkin, water and dry ingredients. Add nuts. Place batter in 4 greased and floured 1-pound coffee cans. Bake at 350° for 45 minutes. This freezes well.
Tear angel food cake into small pieces. Place a layer of angel food cake, followed by a layer of cherries, and top it off with a layer of Cool Whip. Repeat this sequence to the top of the bowl. (Should have at least 3 layers of each ingredient.) Decorate the middle of the top with candy or cherries. (You can substitute the cherries with strawberries when in season.) Chill and serve.
Stir 4 envelopes of Knox gelatine and the sweetened condensed milk with 4 cups of boiling water. Pour 1/4 of the mixture slowly into an adequate size pan. Chill for 15 to 20 minutes.
Preheat the oven to 350°. Sift together the flour, sugar, baking powder and salt. Stir the Cheddar into the dry ingredients until all the particles of cheese are coated with flour. Beat the egg with the milk and stir this into the flour mixture until just blended, then add the butter. Bake the batter in greased muffin tins for 20 minutes.
Put in 3 gallon bags and freeze. Defrost until barely crunchy. Add 1 to 2 liters pop (ginger ale or lemon lime or 7-Up) to each bag.
Cook pasta according to box and rinse in cold water. Heat sauce to which you have added seasonings to taste: 1/2 cup water, garlic powder, salt, basil, oregano or crushed red pepper seed, cheese and sugar. Combine all ingredients, except sauce mixture and 1/4 to 1/2 cup cheese, and stuff each shell with one tablespoon or so of filling. Cover bottom of a 13 x 9-inch pan with sauce, then place the filled shells in a single layer in pan. Cover with remaining sauce, then sprinkle with remaining grated cheese. Bake, covered, at 350° for 45 minutes. Makes approximately 7 servings.
Cook bacon and crumble; set aside. Mix mayonnaise, vinegar and sugar. Then add broccoli, cheese and bacon. Let stand overnight.
Cream shortening and sugar. Add eggs, 1 at a time, beating well after each addition. Sift 1 1/2 cups flour, salt and baking powder; add alternately with pineapple juice to first mixture. Dust fruit with 1/2 cup flour. Add fruit, coconut and nuts to mixture. Mix only until well blended.
In a large Bundt pan (do not grease), sprinkle bottom with nuts and the package of butterscotch pudding. Place the frozen dinner rolls over the nuts and pudding. Melt butter, sugar and cinnamon in small pan; spoon over rolls. Let stand overnight, uncovered. Bake for 25 to 30 minutes at 350°. Let set 5 minutes; turn out.
Mix berries and sugar. Let stand for 20 minutes, stirring often. Mix water and Sure-Jell; bring to a boil and boil for 1 minute. Stir in strawberries and keep stirring for 2 minutes more. This jells very fast, so pour into containers quickly!! Once cooled to room temperature, freeze.
Combine melted margarine and cracker crumbs. Spoon half of crumbs in a 2-quart casserole. Cover with chicken. Combine sour cream, soup, milk, salt and pepper. Mix well. Pour over chicken. Top with remaining crumbs and cheese. Bake 20 to 25 minutes at 350°. Serves 4 to 6.
Layer in crock-pot as listed (do not stir until cooked): stew meat, dry onion soup or onion, baby carrots, potatoes, frozen peas, cream of mushroom soup, cream of chicken soup and tomato soup. Cook on low for the day (approximately 6 to 8 hours). Stir and enjoy.
Roast meat, uncovered, about 2 1/2 hours. Cool and slice. Add water to pan drippings; stir in other ingredients. Add beef and let sit in refrigerator overnight. Reheat to serve. Remove beef from marinade before serving.
Cream butter, shortening and sugar until fluffy. Slowly add flour, salt, milk and flavorings with mixer on low. Turn mixer to medium; add eggs one at a time, beating well after each addition.
Cook macaroni and drain. Add tomato juice and cheese alternately. Bake at 350° for 45 minutes to 1 hour.
Mix all ingredients. Put in large bowl or glass container in the refrigerator and cover tightly. Use as needed. (Will keep approximately 2 weeks, if it has a chance.) No need to let rise before baking. Bake in a moderate oven.
Mix and let set overnight or all day. Add 1 pound of crab or	shrimp. (Or you may use 2 small cans of each.) You may freeze. Use as salad or spread on small rye buffet bread.
Combine gelatin and 1 cup boiling water, stirring 2 minutes or until gelatin dissolves. Add 1/2 cup cold water. Chill until the consistency of unbeaten egg white. Fold in yogurt and whipped topping. Pour into graham cracker crust. Refrigerate until firm. Makes 8 servings.
Sift together flour, baking powder and baking soda. In a large mixing bowl, cream together margarine, cinnamon, nutmeg, ginger, cloves, sugar and egg until well blended. Gradually mix in pumpkin, sifted ingredients, raisins and nuts. Drop batter by rounded teaspoonful about 1-inch apart on lightly greased cookie sheets. Bake about 15 minutes or until just beginning to brown at edge. Remove cookies to rack and cool. Frost tops with white or maple frosting.
Put in large kettle juice, onions and peppers. Add the remaining ingredients. Cook for 1 hour. Fill jars and seal. Makes 11 to 12 quarts.
Melt butter in skillet. Cover butter with brown sugar. Lay pineapple in form of skillet. Put cherries in the center of pineapple. Beat egg yolks; add flour, sugar and fruit juice and stir. Beat the whites of 3 eggs until formed; add to mix. Pour over fruit. Bake 45 minutes at 350°. When done, flip over on plate.
Grate potatoes. Grate onion; put in mixing bowl. Add eggs, milk and melted butter. Add flour, salt and pepper and mix. Pour the batter from a 1/4 cup measure onto a hot greased griddle. Spread to make 4-inch pancakes. Brown on each side. Serve immediately. Makes 8 to 10 pancakes.
Stir together the first 4 ingredients. Add the frosting. Bake at 350° for 1 hour. Do not Peep!!! Cook in Bundt pan. Let cool in pan for 30 minutes.
Fry potatoes with onion in oil. Brown meat and add all seasoning. Mix potatoes, meat, tomato sauce and jalapenos. Simmer for 20 minutes. Fill tortillas with meat mixture.
Toss Croutettes stuffing mix with melted margarine; set aside for topping. Prepare broccoli according to your liking (suggest 10 minutes in microwave). Should be tender. Set side.
Grease baking dish and line with thin layer of bread crumbs. Cook broccoli according to directions until tender. Drain well. Cover bread crumbs with a layer of broccoli, then a layer of bread crumbs, then a layer of broccoli. Melt the butter with Cheez Whiz. Stir and pour over broccoli. Bake at 350° for 20 to 25 minutes.
Combine all ingredients, saving 1 cup crumbs to put on top. Bake at 350° for 45 minutes.
Grind cranberries and oranges in food chopper. Add sugar. Blend well. Refrigerate.
Brown meat and drain. Combine all ingredients in a large pot. Simmer covered for one hour.
Mix together and pour into unbaked pie crust. Bake at 350° until done.
Bake cake according to directions on box. Cool. Mix icing and sliced thawed strawberries. Punch holes in cake and spread icing over cake.
Bring first 3 ingredients to a boil. Mix together in large bowl sugar, flour and salt. Add boiled ingredients. Add eggs, vanilla, soda and sour cream. Pour into a greased 18 x 12 x 1-inch pan. Bake at 400° for 20 minutes.
Sift into a mixing bowl the flour, sugar, baking powder and salt. Add peanut butter. Blend with a fork. Stir in milk and egg. Spoon into a buttered loaf pan, 9 x 5-inches. Bake at 350° about 50 minutes.
Chop peaches; drain and set aside. Combine flour and next 3 ingredients in a mixing bowl; make a well in the center of dry ingredients. Add eggs and oil; stir until moistened. Add peaches and remaining ingredients; stir until blended. Spoon batter into greased or paper-lined muffin cups, filling about 2/3 full. Bake at 350° for 20 to 25 minutes for 12 regular size muffins.
Fry bacon in iron frying pan. When done, remove bacon. Add potato cubes; cook until brown. Remove potatoes. Add flour to remaining grease. Brown flour; add salt and pepper and potatoes. Stir; add water and cook until gravy is thick. Pour into thick bowl and crumble bacon on top of gravy. Serve over hot biscuits.
Use one very large bowl and an electric mixer or use a food processor. You will also need a 9 or 10-inch spring-form pan and patience to keep from peeking in the oven.
Mix all together and pour into unbaked pie shell. Bake for 30 minutes at 350°.
Bring first 6 ingredients to a boil. Thicken with a white sauce of flour and milk.
Mix batter as any other cake. Cut dates and orange slices and use 1/2 cup flour on these. Bake in a tube pan at 250° for 2 1/2 hours to 2 3/4 hours.
Mix first 4 ingredients. Put mixture in baking pan. Add chicken, cut up, and cover with aluminum foil. Cook 2 hours at 250° or 1 1/2 hours at 350°. Remove about 15 minutes before done.
Combine first 5 ingredients. Cook over low heat and stir until dissolved. Cook until a little syrup dropped into cold water forms a soft ball. Stir constantly to prevent scorching. Remove from heat and add butter. Cool to lukewarm. Add vanilla and beat until thick and creamy. Thin with a small amount of milk, if necessary.
Preheat the oven to 350°. Cook 3/4 cup butter and Marshmallow Creme in Dutch oven over low heat, stirring constantly, until mixture is smooth. Beat cooked sweet potatoes, marshmallow mixture, eggs, sugar and milk at medium speed with an electric mixer, in batches, until smooth, stopping occasionally to scrape down sides. Spoon into a lightly greased 9 x 13-inch baking dish. Melt 1/3 cup butter and brown sugar in a small saucepan over low heat. Let cook 5 minutes. Stir in cereal and pecans. Sprinkle over potato mixture. Bake, uncovered, at 350° for 50 to 55 minutes or until browned. Makes 10 servings.
Mix flour, sugar and salt. Cut in shortening until mixture is crumbly. Combine water, vinegar and egg. Beat well with fork. Add shortening. Stir well. Chill 2 hours before using. Makes enough for a large cobbler.
Brown vegetables. Add meat and brown. Add beans and heat through. Divide up mixture on 10 shells. Fold over shells. Hold together with toothpicks. Place in greased 9 x 13-inch pan or larger. Pour enchilada sauce on top. Sprinkle with cheese. Bake at 350° for 20 to 25 minutes or until heated through. Bake uncovered.
Heat pineapple with dry Jell-O. When dissolved, cool, then add buttermilk and stir. Fold in Cool Whip.
Drain can of pineapple chunks and put juice in large bowl. Mix in pudding until well blended. Drain fruit cocktail and Mandarin oranges well. Throw juice away. Add all fruit to pudding mixture. Last, add Cool Whip and mix well. Cover with plastic wrap and refrigerate for 1 hour.
Clean and wash trout. Remove heat and tail, if desired. Line a large sheet pan with foil, leaving enough foil to wrap fish in. Place about 1/2 cup of oleo on foil. Mix remaining ingredients. Roll fish in the mixture and lay on the foil. Place bacon over fish with lemon slices. Roll foil, completely covering fish. Bake at 350° for 1 1/2 hours.
Melt butter in large skillet; remove from heat. Stir in Marshmallow Creme quickly. Add cereal. Press into buttered 9-inch pie pan, building up edge. Chill. Fill with ice cream.
Cream butter and sugar; add eggs one at a time (this is very important to lightness). Add flour, salt and vanilla. Beat at low speed until well mixed. Bake at 350° for 1 hour in tube pan.
Heat oven to 425°. Prepare pastry or already made pastry. Beat egg slightly with rotary beater. Beat in remaining ingredients. Pour into pastry-lined pie pan. Bake 15 minutes at 425°. Reduce heat to 350°. Bake 45 minutes longer. Cool.
Mix and put into a 9 x 13-inch pan. Bake at 350° until brown; cool.
Combine all ingredients, except chicken. Dip chicken in sauce. Arrange chicken in a 9 x 13-inch pan lined with aluminum foil. Pour remaining sauce over chicken. Occasionally dip sauce over chicken. While cooking, keep chicken well covered with foil. Bake for 1 hour and 30 minutes at 350°.
Mix all ingredients together. Pour into prepared shell. Top with 2 cups pecans, chopped. Bake 45 minutes in 350° oven.
Cook chicken in 1 tablespoon oil. Add remaining ingredients and cook slowly on top of stove. Serve over rice.
Mix ingredients. Will freeze into 3 or 4 servings. To use, thaw one serving. Cut meat (chicken, pork, beef) into narrow slices. Marinate meat in sauce while preparing vegetables (peas, broccoli, etc.).
Pour boiling water over raisins and let stand while mixing other ingredients, then add drained raisins and mix well. Drop by teaspoon on greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Saute pecans in butter, stirring constantly, about 5 minutes, or until toasted. Cool. Combine remaining ingredients. Mix well. Add nuts. Freeze in electric ice cream freezer. Let ripen at least 1 hour before serving.
Beat egg whites until foamy. Add sugar gradually and cream of tartar; beat until stiff. Fold in chocolate chips. Spoon meringue into piping bag fitted with 1-inch round tip. Pipe meringue kisses onto foil-lined baking sheets. Bake at 250° for 25 to 30 minutes or until firm to touch and lightly browned. Makes 3 dozen.
Mix butter, flour and milk in a saucepan. Cook until thick. Add cheese; stir until melted. Add chopped, boiled eggs and bologna. Serve hot on toast or white bread. To make thicker or thinner, subtract or add 1 tablespoon butter or flour. Milk stays the same.
Mix the dry ingredients and add warm water to form soft dough. Put aside for 2 to 3 hours, then the dough can be kneaded for a minute and rolled out on a floured board. Cut dough into pieces (doughnut shaped) and fry until brown. Goes good with chili.
Trim fat from pork chops. For marinade, combine remaining ingredients. Pour half of marinade into large glass dish. Place chops in marinade; pour remaining marinade over chops. Cover with plastic wrap and refrigerate 2 to 3 hours or overnight, turning occasionally.
In a large saucepan, combine brown sugar, corn syrup, margarine, salt and cream of tartar. Bring to a boil and cook for 5 minutes. Remove from heat, add baking soda and beat mixture down. Pour over popped corn, stirring gently until all corn is covered. Spread coated corn on two greased cookie sheets and bake one hour at 200°. Cool. Break apart and enjoy. Yields 12 servings.
Mix all ingredients together, except noodles and cheese. Layer noodles, sauce and cheese in 2 layers. Bake, uncovered, at 350° for 1 to 1 1/2 hours.
Flatten each biscuit or unroll crescent rolls. Wrap each around a wiener letting end of wiener peep out. Bake for 15 minutes at 450 degrees.
Cook and debone chicken. Mix together sour cream and chicken soup. Layer in casserole dish half of the chicken, half of the soup mixture, remaining chicken, then remaining soup mixture. Place the crushed Ritz crackers on top of casserole; dot with margarine. Cook at 350° for 30 minutes.
Cut chicken in serving pieces and season to taste with pepper and garlic salt. Marinate for several hours in equal portions of soy sauce, whiskey and cooking oil.
Combine dry ingredients and water. Cook 5 minutes. Add lemon and butter, few drops of yellow food coloring if desired. Put sauce in 2 qt. baking dish.
In small bowl, combine refried beans and chiles; spread on large serving plate. Combine sour cream and taco seasoning; spoon over bean mixture, spreading evenly.
Boil chicken until tender; debone and cut into bite sized pieces. Set aside. Beat eggs and salt together. Add flour to make a thick dough. Roll out dough on floured surface until very thin. Cut into 1/2 inch strips. Dry for 20 minutes and drop a few at a time into rapidly boiling chicken broth. Cook until tender. Then add milk and soup. Bring to a boil and add chopped chicken. Serve.
Saute onion, green pepper and celery in drippings until onion begins to color. Add canned vegetables and bacon. Simmer on low heat for 30 minutes.
Combine ingredients. Spread on 1/2-inch slices of French bread. Bake in 450° oven until cheese melts, about 5 minutes.
In saucepan over low heat, melt semi-sweet chips with 2/3 cup Eagle Brand, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan.