HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together sifted flour and salt. Cream butter. Gradually add sifted confectioners sugar, creaming well. Add vanilla and almond extract. Beat well. Blend in the dry ingredients, nuts and well drained maraschino cherries. Shape dough into balls, using a rounded teaspoonful for each. Place on ungreased baking sheet. Bake in moderate oven at 325° for 10 minutes. Cool thoroughly. Dip in Chocolate Glaze. Let stand on rack until chocolate hardens (2 to 3 hours).
Preheat oven to 400°. Cook sausage, onion and green pepper until sausage is brown and crumbly. Stir in flour. Mix in tomato paste, chili powder, salt and pepper. Stir in cheese and olives. Spread evenly in a greased and floured 9-inch pan. Prepare mix to package directions. Spread over sausage mixture. Bake at 350° for 30 to 35 minutes, or until done. Let stand 5 minutes, loosen edges. Invert onto plate. Serve immediately.
Prepare Italian dressing according to directions. Drain the sliced beets; place in glass dish. Marinate beets in Italian dressing in refrigerator for 2 to 3 hours. Separate lettuce into leaves and place on salad plate. Place several beet slices on each lettuce leaf. Place one onion slice on top. Spoon dressing over onion and beets. Garnish with parsley and serve.
Beat eggs, sugar and oil. Add dry ingredients and mix well. Add carrots and nuts. Bake at 350°. You may add 1/2 cup raisins or chopped dates.
Pour the boiling water over rice and let stand for 15 to 20 minutes; drain. Place rice in 3-quart casserole (spray with Pam). Add the soups, mushrooms, celery, onions, seasonings and bouillon. Brown meat well. Add half of the almonds. Mix all together and sprinkle remainder of the almonds on the top. Refrigerate overnight. Bake at 350° for 1 hour or a little longer. Yield: 10 to 12 servings.
Bring first 4 ingredients to a boil, stirring constantly with a wooden spoon. Boil for 5 more minutes. Take off heat and quickly add vanilla and baking soda. Fold in popped corn, mixing well. Bake on cookie sheet for 30 to 40 minutes at 250° , stirring every 10 minutes. Cool.
Mash green tomatoes. Add sugar. Mix well. Bring to boil. Boil 30 minutes. (Stir so sugar will not stick to pan.) Add Jell-O. Mix well. Boil 7 minutes more. Pour in sterilized jars. Makes 4 to 5 pints.
Mix 1 cup boiling water and 1/2 cup cold water for each flavor Jell-O. Cool in separate bowls.
Mix shortening and sugar; add eggs and vanilla. Add dry ingredients. Bake at 300° for 1 hour or until it tests done.
Mix all ingredients, except nuts. Sprinkle with the nuts. Very easy and tastes great!
Combine flour, sugar, baking powder, baking soda and salt. Blend in butter, 1/2 cup buttermilk and mashed bananas. Beat for 3 minutes. Add eggs and remaining buttermilk. Beat for 3 minutes. Stir in pecans. Pour batter into greased and floured 13 x 9-inch pan. Bake at 350° for 45 to 50 minutes. Cool and place cake on serving platter. Spread the butter frosting on top and sides of the cake.
In a deep fryer, heat vegetable oil to 365°. In large mixing bowl, combine all other ingredients; blend well. Shape batter into small balls, approximately 1 tablespoon each. Use a long handle spoon to slide balls into the oil. Cook hush puppies, 8 or 10 at a time, until brown. Remove from the oil with a slotted spoon. Roll on paper towels until drained. Serve hot. Makes 2 dozen.
Bring to a boil the water, sugar and cranberries. Boil until they pop. Add cherry jello and cool slightly. Add crushed pineapple, cut up grapes and chopped nuts.
Saute onion. Pour soup into a quart casserole dish. Add sauteed onion, green beans, mushroom pieces and pepper. Mix well. Sprinkle crushed potato chips on top. Bake at 350 degrees for 25 minutes.
Mix with 1 cup hot water. Add one small can crushed pineapple. Add chopped celery and nuts. Let set.
Mix first 4 ingredients in tall glass containing ice. Serve with pineapple spear, sprig of mint and a straw. Yield: 1 serving.
Combine the tomato juice, onion, celery seed, hot pepper and Worcestershire sauce in a 2-quart casserole. Cover tightly and cook on High for 7 to 10 minutes, or until heated through. If you wish, the same mixture can be poured into 4 mugs, covered and heated for the same amount of time. Serve the soup with the celery sticks, radishes and cucumber sticks.
Drain pineapple. Mix cottage cheese and jello. Add pineapple and Cool Whip. Mix well. Store in refrigerator.
Place onion and beef in pot; brown. Add onion salt, garlic salt, beans and sausage. Bring to a boil, then simmer 30 minutes. Serve topped with green onions and grated cheese.
Cream butter and sugar until light. Add eggs, mashed bananas, pecans and buttermilk. Mix dry ingredients and add to banana mixture. Pour into a greased Bundt pan or a 9 x 13 baking pan. Bake at 325° for 1 hour. When cool, frost with Banana Nut Icing.
Mix all ingredients and top with canned biscuits. Bake at 400° until biscuits are brown.
Sift together flour and salt and cut in shortening. Beat egg slightly. Add vinegar and water. Add gradually to dry ingredients. Work just enough to hold together for pie. Work more for dumplings. Roll and cut.
Melt gelatin in water over low heat. Add soup and cream cheese; heat until smooth. Add celery, onion and shrimp; heat again. Add mayo, salt and pepper. Spray ring mold with Pam. Pour mixture into mold and refrigerate overnight. Serves 30.
Put powdered sugar in a bowl. Add chocolate chips. Add condensed milk. Add crunchy peanut butter. Mix well. Drop candy from teaspoon onto waxed paper. May sprinkle or roll in powdered sugar. Refrigerate.
Pour a large	kettleful of hot water in a convenient vessel, add a small shovel of ashes, then put the possum in this. Do not have the water as hot as for scalding chickens. Turn the possum around until the skin is loosened and you will have no trouble in skinning him perfectly clean. Remove head, feet and entrails. Wash	thoroughly in cold water. Salt in and outside and let hang overnight.
Combine the crumbs from both mixes for the crust. Spread evenly along bottom and sides of pan. Prepare cheesecake following directions on box. Spread evenly over crust and refrigerate for 2 hours. Prepare chocolate mousse following directions on box. Spread evenly over chilled cheesecake. Shave chocolate bar over top of mousse. Chill for 2 hours before serving. Keep refrigerated.
Fold yogurt into whipped topping, blending well. Add fruit. Spoon into crust. Freeze until firm, about 4 hours. Remove from freezer 30 minutes (or longer, for softer texture) before cutting and keep chilled in refrigerator. Garnish with fruit, if desired. Store any leftover pie in freezer.
Wash chicken. Place on greased pan. Sprinkle with lemon pepper seasoning, paprika, garlic salt and pepper. Bake in covered or uncovered dish for 45 minutes at 350°.
In a separate bowl, cover with butter, lots of season salt, pepper. Put one cup of water over potatoes, cover dish and microwave 20 minutes, stir, then 10 minutes more until done. Add potatoes and juice to stew pot. Add all other ingredients. Cook on stove for at least 30 minutes, or simmer as long as needed. Goes great with cheese on top and cornbread.
Mix all ingredients. Put in casserole dish. Bake at 350° for 15 minutes. Serve with Fritos. Do not reheat leftover dip.
Combine sugar, sour cream and syrup in saucepan. Cover and bring to a boil. Cook to soft ball stage. Add butter and vanilla. Cool to lukewarm. Beat until mixture loses its gloss. Add nuts quickly and stir until covered. Spread onto foil and break apart when cool into pieces.
Sift dry ingredients together. Blend in margarine with pastry blender until mixture resembles fine bread crumbs. Add remaining ingredients. Mix with fork. Divide into 2 parts and turn each part out on floured board. Do not handle. Flatten with rolling pin into circles about 1/2-inch thick. Cut into shapes with cookie cutters. Put on greased and floured cookie sheet.
Season meat with salt and pepper. Combine all other ingredients and place in 5-quart Dutch oven. Place ribs, meaty side up, atop mixture. Bake, covered, for 3 hours at 350°. Baste meat with juice several times during the last hour of cooking.
Mix the cake mix, oil, eggs and sour cream together. Spread half the mixture in a greased 9 x 13-inch cake pan. Mix together the brown sugar and cinnamon. Sprinkle over the batter in pan. Spread rest of cake batter on top, then rest of sugar mixture. Swirl with knife. Bake at 325° for 40 minutes.
Soak cucumber slices in lime and water for 24 hours. Wash and soak in ice water for 3 hours. Mix 1 cup vinegar, alum and water to cover and simmer for 2 hours. Pour off liquid.
Boil chicken, debone and cut in bite size pieces. Heat milk, soup and salt and pepper to taste. Cool. When cool, add some onion, tortillas, chicken, sauce and grated cheese, saving some cheese for top. Place in casserole; let stand for several hours or overnight. Bake at 350° until hot and bubbly.
Cut out center of loaf and cube bread for dipping. Mix all remaining ingredients together. Place inside hollowed-out loaf of bread. Raw vegetables are also good for dipping.
Cream together first 4 ingredients. Blend yeast and warm water and add to creamed mixture. Add flour, 1 cup at a time. Spray 12-hole muffin tin (even the top) with Pam. Fill muffin cups to top with batter. Bake at 400° for 12 to 15 minutes.
Mix with fork all ingredients.	Form a ball. Pinch off in small balls and roll out thin. For small pies, you may use peach preserves, cherry preserves or your own cooked fruits. This pastry may be stored in refrigerator until needed.
Combine milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans. Beat until thick enough to spread.
Mix first 6 ingredients until blended. Place in a greased 9 x 13-inch pan; sprinkle cheese on top. Spread with mushrooms and sprinkle with crumbs. Refrigerate overnight. Bake at 350° for 45 minutes.
Stir flour, salt, sugar and butter into corn. Add well beaten eggs to milk; stir into corn mixture. Place in a 2 quart lightly buttered shallow baking dish. Bake for 40 to 45 minutes at 325°. Stir from the bottom (3 times), during baking time.
Cream sugar and butter. Add egg yolks and mix. Add flour, baking powder and salt alternately with milk. Beat well together. Fold in stiffly beaten egg whites and nuts. Bake for 40 minutes at 375° in a 9-inch cake pan.
Take 1 (9-inch) skillet or medium saucepan. Prepare ground beef with at least 1 cup water (keeps from burning; also soft) with chopped onions. Add chopped tomatoes. Cook slowly until brown. Add chili powder and salt. If needed, add more water for macaroni. When macaroni is done, top with corn chips and cheese. One pan, one clean up.
Saute garlic, onions and tomatoes in frypan. Add chicken pieces. Cook until brown and add sour cream or coconut milk. Add water to make substance. Add curry powder and salt. Cook until done. May add 4 Doritos green chiles, if desired (optional). For best results, cook in crock-pot.
Quarter, core and peel apples. Thinly slice apples into the baking dish. Sprinkle with cinnamon and lemon juice. Cover with plastic wrap. Microwave on High for 15 to 18 minutes. Let sit about 5 minutes. Uncover and serve. Yields 6 servings.
Mix crab, celery, onion and pimiento with just enough mayonnaise to completely moisten. Add lemon-pepper seasoning and lemon juice to taste. Allow to sit, covered, in the refrigerator at least 2 hours before serving. Serve over a bed of lettuce with tomato wedges and fruit garnish for a super-refreshing lunch!
Combine cabbage, onions and carrot and mix well. In separate bowl, combine mayonnaise and relish. Pour dressing over vegetables, cover and refrigerate overnight to enhance flavor.
Make graham cracker crust from graham cracker crumbs and melted butter. Pat firmly onto a cookie sheet. Spread pie filling on crust. Whip together the Cool Whip and cream cheese; spread on top of pie filling. Chill for 1 hour. Cut into squares and serve.
Caramelize 1/2 cup sugar in large iron skillet, stirring so it won't burn. Pour in 4 cups boiling water and rest of sugar; boil for 12 minutes. Can be poured into clean hot jars and sealed. May be kept to use as needed. While hot, pour over buttered biscuits! It's great.
Brown hamburger and drain. Place in crock-pot. Cut up block of Velveeta cheese and place in crock-pot along with jar of salsa. Cook on high until good and melted while adding a little milk to help. Serve with corn chips.
In large mixing bowl, dissolve yeast in warm water. Add sugar, salt, oil and 3 cups flour. Beat vigorously for 2 to 3 minutes. Sift in enough additional flour to make dough stiff. Allow dough to rest 10 minutes. Add flour as needed, knead and allow to rest, four more times. Grease 2 large baking sheets, sprinkle with cornmeal and set aside. Divide dough in two. Roll each into a 12 x 9 inch rectangle, then roll like a jelly roll. Pinch to seal. Let rise 30 minutes. Make 3 slits across the top. Brush with egg. Bake 25 - 30 minutes at 400° or until brown. Makes 2 loaves.
Cream sugar, butter and Crisco until creamy. Add eggs, one at a time, beating after each addition. Add flour with baking powder. Mix well but not overbeat. Pour into a tube pan which has been well-greased and floured. Bake at 325° for 1 1/2 hours.
Mix sugar and cornstarch in bowl for microwave. Add milk. Dissolve and microwave on High for 3 to 4 minutes. Add beaten egg. Stir in well. Return to microwave for 4 to 5 minutes. Add vanilla. Return to microwave (Medium heat) for 3 to 4 minutes or until thickened. Stir and put over layer of bananas and vanilla wafers, repeating until each layer is covered.
In a pitcher, combine water, juices and sugar. Stir well until sugar dissolves. Chill. Just before serving, add ginger ale and scoop sherbet into glasses. Pour in juice mixture and garnish as desired.
Trim excess fat from chops; heat one piece in large skillet until pan is greased, then saute chops until browned on both sides, remove chops, turn down heat.
Salt and pepper each chop, allowing to set for 10 minutes. Beat eggs and milk. Dip each chop in milk mixture and roll in bread crumbs. Brown slowly in hot grease, turning only one time. Remove from pan.
Mix squash, onion and pepper. Cover with salt, mix well and let stand 1 hour. Drain. Mix rest of ingredients. Pour over squash mixture. Bring to a boil. Fill hot jars to 1/2-inch from top. Adjust lids and process in hot water bath for 5 minutes.
Heat oven to 350°. Mix all ingredients. Place in loaf pan and bake for 1 hour.
Crust Layer: Mix flour and margarine together like pie dough. Add pecans. Spread into 9 x 11-inch glass baking dish. Bake at 350° for 15 or 20 minutes. Cool completely.
Wash raisins and cook with cider and sugar for 5 minutes. Add butter and set aside to cool. Sift flour, baking powder, soda, salt and spices together. Cut up nuts and fruit and add to the flour mixture. Beat eggs fluffy, then add the raisins, then add flour. Beat to mix well. Pour into tube pan and bake at 325° for 1 1/2 hours.
Combine all ingredients in blender. Process until smooth. Store in refrigerator. Makes approximately 1 1/2 cups.
Combine salad dressing and Italian dressing; mix well. Add remaining ingredients and mix lightly. Chill. Serves 8.
Heat oven to 350°. Roll fish in a two-quart casserole. Pour milk over fish and sprinkle with salt and pepper. Bake, uncovered, for 30 minutes or until easily flaked with a fork, but moist. Take it out of oven.
Cook rice according to package directions. Drain. Layer in baking dish. Mix cheese, chilies (add a little of the juice) and sour cream in a bowl. Pour over rice. Bake at 350° for 25 to 35 minutes until hot and bubbly. Cover with lid when top starts to brown.
Dissolve jello in hot water and add other ingredients. Chill overnight.	(Put in 9 x 13-inch dish.)
Mix flour, dry milk, baking powder and salt. With fingers, crumble in lard until like cornmeal. Add water; stir with a fork until dough clings together. Turn out on floured board and knead 4 or 5 minutes. Divide dough into 6 portions; shape each into a ball. On a floured board, press out 1 ball to a 6 to 7-inch round and cover loosely. Repeat with remaining dough. Deep-fry rounds in hot oil as directed. Drain on paper towels; serve hot.
Cream butter and sugar well; add eggs, one at a time. Add flour and extract, then add Seven-Up last. Bake at 325° for 1 hour and 15 minutes. (You may have to adjust baking time according to your individual oven.)
Brown bacon and onion. Drain fat. Add ketchup, brown sugar and Worcestershire sauce. Simmer for 2 minutes. Put beans in casserole dish and pour mixture over top, but do not stir. Bake at 350° for 20 minutes.
Combine sugar and syrup in skillet and bring to a boil. Remove from heat. Stir in peanut butter and cornflakes. Continue stirring until all are coated with syrup mixture. Drop by teaspoon onto waxed paper.
Mix all together and divide into the 2 shells. Bake at 350° until brown (approximately 45 minutes).
Roll each slice of bread with a rolling pin until flattened. Spread each slice with mayonnaise and top with one slice of bologna and one slice of cheese. Roll each into a log and cut crosswise into about 5 pieces. Keep together with a toothpick, if necessary.
Heat oven to 375°. In medium baking dish, put margarine or butter. Put in oven to melt and heat. Heat fruit or berries.
Beat cream cheese. Gradually beat in cold milk until smooth. Add water and pudding mix. Beat until smooth. Gently stir in whipped topping and pour into crust.
Saute onion in a little oil. Stir in tomato paste, pepper, Berbere, salt and 1 pint of water. Crush in chicken stock. Simmer 30 minutes. Add chicken and eggs. Simmer 10 more minutes. Serve with rice.
Bring to boil for exactly 5 minutes, 2 - 1 lb boxes of powdered sugar and 1 cup of water.
Sift flour with baking powder, soda and salt. Cream butter. Add sugar gradually. Add eggs, one at a time. Mix thoroughly. Add bananas to flour mixture. Add to creamed mixture gradually. Mix well. Add nuts. Pour into well-greased loaf pans. Bake at 350° for 45 to 60 minutes or until done. Let stand in pan for a few minutes, then remove from pans and cool completely.
To prepare rose hips, remove the stem and blossom ends with a sharp knife, then make a slit down each side of the hip and remove the seeds. Chop seedless hips rather coarsely. Add sugar to prepared hips and stir, stir, stir until sugar is dissolved. Mix water and pectin; bring to a rolling boil and boil hard for one minute. Stir the pectin mix quickly but thoroughly into the sweetened rose hips and quickly pour into sterilized jars and seal.
Mix all ingredients except vanilla wafers and pie filling for 5 minutes. Put 1 wafer in each paper, then add the pie filling (use petit four pan and paper liners). Bake at 350° for 15 minutes. Let cool and add 1 teaspoon of cherry pie filling to each cheesecake. Makes 3 dozen.
Cream shortening; add sugars and cream thoroughly. Add egg and beat well. Add vanilla and chopped nuts. Mix and sift flour, baking powder and salt. Add to cream mixture; shape into rolls (1 1/2-inch round). Wrap in wax paper and chill for 3 or 4 hours or overnight. Cut into 1/8-inch slices and bake in 425° oven for 8 to 10 minutes. Do not overbake.
Brown hamburger. Drain. Put in big pot. Add chili beans, tomato sauce, water, Texas chili seasoning and chili-style tomatoes. Seasonings can be used on hamburger when browning. Cayenne pepper to taste. Heat on medium 15 to 20 minutes or until beans are tender and chili warm.
Preheat oven to 350°. In large bowl, beat egg yolks. Stir in condensed milk and lemon juice. Pour into crust and bake for 8 minutes. Cool, chill, then top with Cool Whip.
Combine ingredients, except cheese and potato chips. Toss. Pile lightly into 9 x 13-inch baking dish. Sprinkle with grated cheese and potato chips. Bake at 350° for 20 to 30 minutes.
Keep egg whites and whip until stiff. Mix egg yolks and other ingredients together. Fold in egg whites. Pour into a pie crust. Bake at 350° until set.
Spray casserole with cooking spray. Mix all ingredients in casserole. Cook 1 to 1 1/2 hours, covered at 350 degrees.
Saute onion in margarine until tender. Stir in soup, Swiss cheese and sherry. Heat until warm. Add rice, spinach, water chestnuts, lemon juice, 2 tablespoons Parmesan cheese, salt and pepper. Turn into well-greased 2-quart casserole. Sprinkle with remaining Parmesan. Bake at 350° for 30 to 40 minutes.
Combine ingredients and shape into small balls. Chill overnight in covered container. Dip each ball by toothpick into melted mixture made of dipping chocolate with enough paraffin to make a thin mixture. Place on waxed paper to dry. Makes about 100 balls.
Mix altogether and mix well. Bake in ungreased 9 x 13-inch pan for 25 minutes at 375°. Serves 16.
Cook blueberries and sugar for about 5 minutes. Thicken with the cornstarch. Remove from the heat. Add the almond extract; set aside to cool.
Wash and peel zucchini. Cut in half and scrape seeds from middle and grate. Combine all ingredients and bake for 1 hour at 325°. Makes 2 loaves.
Brown beef and onions in a medium size pot. Drain thoroughly. Add remaining ingredients and simmer for 25 minutes before serving. Garnish with sour cream, black olives and parsley flakes. Serve with tortilla chips.
Freeze in covered container. To serve, after freezes fill glass 3/4 full of slush and 7-Up to fill glass.
Layer salmon in bottom of buttered 13 x 9 x 2-inch pan. Layer onions on salmon. Layer mushrooms on onions. Break spaghetti into 2-inch length pieces and layer uncooked on top of mushrooms. Take tomato soup, mushroom soup, 4 cups water and 1/2 pound Velveeta (cut into chunks) and heat in saucepan until cheese melts, stirring frequently. Pour over ingredients in pan. Slice 1/4 pound Velveeta and layer it over top of casserole. Bake 1 hour at 350° uncovered. This casserole can be made ahead and refrigerated.
Saute bacon over medium heat until bacon is almost cooked. Add onion and cook until soft. Add cream and chives. In mixer, beat potatoes until they are just crumbly; add cream mixture and eggs. Roll in parchment paper and slice into cakes. Saute in a little oil until brown on both sides.
Spread dip on large plate. Peel and mash avocados. Spread over dip. Mix sour cream, mayonnaise and taco seasoning; spread over avocados. Add chopped onion, tomatoes and olives. Cover with cheese. Chill overnight. Serve at room temperature.
Heat oven to 350°. Grease 9-inch square baking pan. In large mixing bowl, stir together flour and sugar. Remove 1/2 cup mixture; set aside for topping. Stir baking soda, baking powder and salt into remaining flour mixture. Add butter, egg, milk and syrup; beat until well blended. Pour batter into prepared pan. Sprinkle reserved flour mixture over top. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Serve warm or at room temperature.
Boil the sweet potatoes, when nearly done, peel, slice and place in layer in a shallow baking dish. Melt the sugar and oleo. Put a tablespoon of the sugar-oleo mixture on each slice. Add the hot water and bake 3/4 hour in 350° oven, basting often.
Chop all the vegetables up and mix together. Sprinkle with pickling salt. Let stand overnight. Rinse vegetables and drain. Combine sugar, spices, vinegar and water, then pour over vegetables. Bring to a boil, boiling gently for 5 minutes. Fill hot canning jars to within 1/2-inch of tops. Process in boiling water bath for 5 minutes. (Start timing when water returns to boil.)
Combine sugar and condensed milk. Stir in granulated chocolate mixed to a paste in a little hot water. Stir like crazy. Add heavy whipping cream. Add half and half. Freeze in a 1 1/2-gallon freezer.
Combine. Place pork chops into Pyrex baking dish. Cover with the sauce. Bake at 350° for 1 hour or until tender.
Preheat oven to 350°. In a small pan, heat wine and juice until mixture comes to a boil. Turn heat off and add raisins and cinnamon. Stir; cover and let sit for 15 minutes.
Blend cream cheese, sour cream and taco seasoning. Spread on large serving platter. Pour salsa over that and layer remaining ingredients: onion, pepper, tomato, lettuce, cheese and top with olives.