HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together butter and sugar until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately, beating thoroughly after each addition. Pour batter into 2 (9 x 5 x 2 1/2-inch) loaf pans that have been lined with heavy brown paper and thoroughly buttered. Bake in moderate oven at 350° for about 1 hour and 10 minutes or until cake tester inserted in center comes out clean. Remove from oven and allow to stand 10 minutes, then remove from pan and carefully strip off paper. Cool on rack. Makes 2 loaf cakes.
Boil carrots in salted water until just tender. Set aside to cool. Cut green pepper into rings. Alternate carrots, pepper and onion in dish. Combine remaining ingredients and heat until blended. Pour over vegetables and refrigerate. Use as relish or hors d'oeuvre.
Beat first 4 ingredients together. Add remaining ingredients, beat well. Bake 1 hour at 350°. Yields 2 loaves.
Mix and bake at 350° for 1 hour in a deep casserole dish.
Combine water and sugar and boil for 3 minutes. Remove from heat and add remaining ingredients. Mix well. Pour into small paper cups and freeze. Serve slightly thawed.
Cook potatoes in their jackets in water to cover until tender. Drain, peel and slice. Arrange slices in a casserole dish, add a syrup made of the remaining ingredients. Bake at 325° for 2 1/2 hours.
Preheat oven to 350°. In bowl, combine flour, baking powder and salt. Set aside. Over hot water, melt 1 cup of morsels. In bowl, beat butter and sugar until creamy. Add melted morsels and vanilla. Beat eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup of morsels. Wrap dough in plastic wrap. Freeze until firm. Shape dough into 1-inch balls. Coat with confectioners sugar. Place on ungreased cookie sheet. Bake 10 to 12 minutes.
Combine sugar and soda; stir in cream carefully. Bring to a boil over medium heat, stirring occasionally. Reduce heat; cook and stir to soft-ball stage. Use both thermometer and cold water test. Remove from heat; add butter immediately. Add pecans. Beat mixture until thick, 2 to 3 minutes. Drop from metal spoon onto waxed paper. If necessary, add a little hot water. Yield: 24 to 30 patties.
Mix ingredients with a few tablespoons of water. Bake 20 to 30 minutes in covered oven. The dough can bake as one large loaf or several small ones. Serves 8.
Remove stems from the mushrooms. Chop stems finely. Reserve caps. Place stems in paper towel and squeeze to remove any liquid.
Mix graham cracker crumbs with 1 stick margarine (melted). Place in oblong pan and put in freezer to cool. Mix confectioners sugar, eggs and 1 stick melted margarine with mixer and beat for 10 minutes. Pour in graham cracker crust. Slice bananas and sprinkle with lemon juice to keep from turning dark. Place on top of mixture, then place the can of drained crushed pineapple on top. Spread 12 ounce bowl of Cool Whip on top, then place cherries and nuts on top of Cool Whip.
Cream butter and sugar in large mixing bowl. Add water, eggs and pumpkin. Combine dry ingredients. Add to liquid ingredients. Mix until smooth. Place 2-inch diameter glass in center of waxed paper lined 2-quart glass casserole to form ring mold. (Be sure waxed paper remains flat in dish.) Pour batter into dish. Cook on High for 8 to 9 minutes or until top springs back when lightly pressed with finger. (You may want to turn dish halfway through cooking time.) Let stand 10 minutes. Remove glass and invert ring on serving platter.
In a heavy 2 1/2-quart saucepan, combine sugar, butter and milk. Bring to a full rolling boil, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly to prevent scorching. Remove from heat.
Combine cereal and nuts in large roaster. Mix butter and seasoning. Bake 2 hours at 250°. Stir occasionally. Store in airtight container.
Fold all ingredients together and chill until ready to serve. (Jell-O is mixed in dry.)
Combine all ingredients. Bake at 350° for 30 minutes or until tests done.
Blend Crisco, sugar, salt and eggs together. Melt chocolate over hot water. When melted, add with vanilla to first mixture. Add flour and walnuts; stir until smooth. Spread batter into a layer 1/2-inch thick in a square pan which has been rubbed with Crisco. Bake in preheated oven (350°) until brown, about 25 minutes.
Preheat oven to 350°. In medium size bowl, beat eggs slightly. Add Equal and vanilla. Slowly stir in scalded milk. Pour into two 1-cup custard cups. Set in shallow pan filled with 1-inch of hot water. Sprinkle with nutmeg. Bake 30 minutes or until knife inserted in center comes out clean. Contains 150 calories per 3/4 cup. Serves 2.
Preheat oven to 350°. Melt butter in casserole dish. Pour asparagus into dish; add cream of mushroom soup and mix. Crush crackers over the soup mix. Bake until the crackers are browned. Top with the cheese and bake until cheese melts. You may add extra cheese.
Rinse chiles; remove seeds and pat dry. Stuff chiles with strips of cheese. (If chiles tear, overlap torn sides; batter will hold them together.) Beat the egg yolks with an electric mixer until fluffy and pale yellow (about 3 to 5 minutes). Add 3 tablespoons flour, water and salt; mix well. Beat egg whites until stiff; fold into yolk mixture. Dredge stuffed chiles in flour, coating well. Dip chiles in egg mixture. Brown chiles on both sides in 1/2 inch of oil at 370° for 3 to 5 minutes. Drain on paper towels.
Combine all ingredients; blend well. Chill. Serve on lettuce cups or use for sandwiches. Yields 12 servings.
Crush Product 19 cereal to measure 1/2 cup. Stir together cereal, flour, cinnamon and brown sugar, mixing until crumbly.
Combine all ingredients; pour into greased baking dish. Bake 45 minutes at 350°.
Preheat oven to 375°. Lay out crescent roll dough and press perforations to seal. Mix cream cheese, mushrooms, onions and salt. Spread over dough. Roll up in jelly roll fashion and slice into 1-inch pieces. Brush with egg; sprinkle with poppy seed. Bake at 375° for 10 minutes. Serve hot. Yield: 48.
Mix ziti, Ricotta cheese, Mozzarella cheese, egg, salt, pepper and 1 1/2 cups sauce in a 2 1/2-quart shallow baking dish; spread 1/2 cup sauce, then macaroni mixture. Top with the remaining sauce and Parmesan cheese. Bake at 375° for 30 minutes. Wait 10 minutes and cut into squares.
Place chicken in casserole. Cut up boiled eggs on top. Warm celery soup and broth. Pour over eggs and chicken. Mix flour, mayonnaise, margarine and milk. Pour over chicken. Bake at 425° for 30 to 45 minutes.
Peel and slice	enough	apples	to fill a buttered 9 x 13-inch pan (or pan of your chosen size). Sprinkle sugar-cinnamon mixture over apples. Mix flour, brown sugar and margarine together and spread over apples in fairly thick coating. Bake at 350° until apples are tender. Serve warm with whipped cream. Luscious!
Cook potatoes in boiling salted water until tender. Drain, peel and halve lengthwise (or use 1 pound 2 ounce can). Arrange in shallow dish. Sprinkle lightly with salt. Mix the sugar, cornstarch and 1/4 teaspoon salt in small saucepan. Blend in the orange juice. Add raisins. Stir while bringing quickly to boiling. Add remaining ingredients and pour over potatoes. Bake, uncovered, at 350° for 20 minutes, or until potatoes are well glazed. Serves 4.
Mix thoroughly. Use at least 2 heaping teaspoonfuls of mixture for cup. Makes 55 cups.
Mix all ingredients. Save some shredded cheese for covering top. Bake at 325° for 1/2 hour covered and 1/2 hour uncovered.
Wash the neck bones; put in a pot with enough water to cover them and let come to a boil. Turn the heat to low and cook slowly until tender, about 1 hour. Remove the neck bones from the pot; skim off the fat and strain the liquid. If necessary, add water to the broth to make 4 cups liquid. Put the liquid back into the pot and add the peas, onion, garlic salt, thyme and red pepper. Let come to a boil. Put in the rice. Stir well and cover. Reduce the heat to low and let cook slowly for about 30 minutes. Meanwhile, pick the meat off the neck bones. Add it to the peas and rice for a one-dish meal. Serves 8.
Mix together cooked and drained noodles and oleo. Beat eggs well; add sugar, sour cream, pineapple and cottage cheese; beat slowly. Add these ingredients to noodles. Bake at 350° for 50 minutes in 9 x 13-inch pan.
Combine all ingredients; mix well. Pour into a 2-quart casserole dish. Sprinkle topping over potato mixture. Bake at 350° for 30 to 40 minutes. Serves 8 to 10.
Mix together all ingredients except for cheese and Ritz crackers and margarine. Sprinkle cheese on top. Melt margarine and mix in crumbled Ritz crackers. Sprinkle on top and bake at 350° for approximately 30 minutes.
Arrange pecans in clusters of 3. Cook syrup and milk to 248°. Stir to keep from scorching. Remove from heat. Put about 1 teaspoon mixture over each cluster of pecans. Place 1 small square of Hershey's chocolate bar over each cluster. When melted, smooth out chocolate.
Place beef roast and soup, onion and salt in crock-pot. Add water to cover roast. Cook on High 8 hours.
Heat corn according to package directions. Drain water and add chilies and cream cheese. Heat until cheese is melted. Serve.
Cut potatoes, meat and onions into bite-sized pieces. Place in 2-quart kettle. Add fat. Pour in water to almost cover. Boil gently about 20 minutes. Stir in tomato paste or catsup, salt, curry powder and lemon juice. Cook over high heat about 20 minutes. Reduce heat and continue cooking about 1 hour. Serve with hot rice or pilaf.
Brown lightly the garlic and onion with sausage in olive oil. Add tomatoes, tomato paste, water, sugar, oregano and basil. Simmer on low heat or crock-pot for approximately 4 hours.
Beat butter and sugar. Add one egg and a spoon of flour until all gone; beat after each. Add vanilla and lemon flavoring and beat well. Pour in tube pan. Bake at 325° for 1 hour.
Combine flour, brown sugar, margarine and nuts. Press into 9 x 13-inch pan. Bake at 400° for 15 minutes. Break up and press back into pan. Cool.
Wash rice with cold water; drain and cook in 2 cups water until tender (45 minutes). Saute celery, onion, green pepper, mushrooms and carrot in butter until tender. Add 1/2 cup flour and cook and stir 1 minute. Add broth and chicken. Bring to a boil and add rice, salt, pepper and Nature's Seasons. To serve, heat soup mix and stir in 1 cup half and half. Serve hot.
Cream butter; add gradually, stirring well the egg yolks, lemon juice, salt and cayenne. Add boiling water slowly. Stir over boiling water until thick as boiled custard. Serve immediately.
Place broccoli in greased 9 x 12-inch baking dish (or slightly smaller). Put chicken over top of broccoli. Combine soup, mayo, lemon juice and curry powder and pour over chicken. Sprinkle with almonds. Bake at 350° for 30 minutes. Serves 6.
Brown hamburger and add seasoning and tomatoes. Spray a 9 x 13-inch pan with Pam and cover bottom and sides with tortillas. Pour beef mixture over tortillas; place layer of tortillas over meat mixture. Combine the two cheeses and egg. Pour over tortillas and bake at 350° for 30 minutes. Sprinkle rows of last 5 ingredients diagonally before serving.
Lightly brown beef with onion. Add remaining ingredients and simmer. (Cook in Dutch oven.)
Crush enough graham crackers to cover the bottom of a 12 x 8 inch glass dish and have some left over. Mix water, gelatin, and lemon juice; chill, do not congeal. Cream cheese and sugar together and mix with chilled gelatin. Fold in non-dairy whipped topping to thickness desired. Sprinkle some graham cracker crumbs in a 12 x 8 inch glass dish; pour the mixture over it. Sprinkle more crumbs on top. Refrigerate before serving.
Mix all the ingredients except bread crumbs and 1 stick oleo. Pour into greased 3-quart casserole dish. Cover with the bread crumbs and remaining stick oleo. Bake at 350° for 1 hour.
Mix all ingredients well. Dough will be stiff. Put it into a long sheet pan (Pam pan) and bake at 350° for about 30 to 40 minutes or until good and brown.	Let it cool and then cut into bars.
Boil chicken; debone and remove skin. Cut in bite-size pieces. Crumble cornbread, biscuits and cornflakes in large bowl. Add onions, celery and pepper. Stir in 4 cups broth. Add beaten eggs, salt and sage; stir well. Add more broth until mixture is the consistency of pudding. Add chicken. Pour into 10 x 15 x 2-inch pan greased with butter. Bake at 375° for 1 hour 20 minutes. Good for Sunday dinner. Bakes while you're in church.
Rinse and drain chops on paper towel. Salt and pepper. Put Coca-Cola in frying pan. Bring to a boil. Add chops then add the ketchup on top. Cook slowly 1 hour or until tender.
Slice smoked sausage and brown in saucepan. Add vegetables. Cover and simmer on medium heat for 10 to 15 minutes. Cover with cheese; heat until cheese melts.
In a large non stick skillet at medium heat, warm the olive oil. Add peppers and 2 Tbsp. parsley, scallion and garlic. Saute until vegetables are tender, 4 to 5 minutes. Add shrimp, lemon juice, vinegar and basil. Stir fry one or two minutes. Sprinkle with remaining parsley. Serves 6.
Heat oven to 400°. Grease pie plate, 10 x 1 1/2-inch. Layer cottage cheese and Parmesan cheeses in plate. Mix beef, herbs, paste and 1/2 cup Mozzarella; spoon on top.
Clean and cap strawberries. Slice large. Add 1/2 cup sugar and juice of 1/2 lemon. Refrigerate overnight or at least for 2 hours.
Pour cherries and drained pineapple in bottom of square cake pan. Sprinkle dry cake mix over cherries and pineapple. Add nuts and coconut. Pour melted margarine over mixture. Bake at 350° for 40 minutes. Very good served with a scoop of Cool Whip.
Use a throw-away aluminum pan, large enough for the chicken to spread over the bottom. Spray with Pam. Tear off a piece of aluminum foil for a "lid."
Put 1 row of chocolate chip cookies in bottom of square pan, 9 1/2 x 13-inch, and press down. Blend cream cheese, sugar, vanilla and egg altogether. Put on top of chocolate chip cookies and press down, then add 2nd package of cookies on top. Add nuts, if you want to. Bake at 350° for 30 minutes.
Beat eggs, baking powder and salt for 5 minutes, then add sugar, vanilla and cake flour. Fold in egg whites. Bake at 400° for 10 minutes. Flip out onto a wet dish towel and spread with any preserves of your choice or lemon pie filling. Roll in wet dish towel. Leave 5 to 10 minutes.
Mix all ingredients. Stir until evenly coated. Pour into 9-inch unbaked crust. Bake at 400° for 10 minutes. Reduce to 350° and bake 20 to 30 minutes more until brown. Top with diabetic ice cream or topping.
Mix in order. Roll in balls and drop in bowl of powdered sugar and roll. Bake at 350° for 10 to 12 minutes.
Melt butter in saucepan. Mix all other ingredients into butter. Pat mixture into 9-inch pie pan. Bake at 400° for 12 to 15 minutes. Good crust for butterscotch pie.
In a large saucepan, simmer the first five ingredients for 10 minutes, stirring occasionally. Cool 10 minutes. Blend together the remaining ingredients and stir into mixture. Pour into a well-greased and floured 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Cool and dust with powdered sugar, if desired.
For each serving, place 1 scoop lemon, lime or orange sherbet in tall glass. Fill with chilled cranberry cocktail.
Mix flour and powdered sugar (sift); cut in butter until mixture clings. Press into pan (oblong). Bake at 350° until brown.
Mix well. Grease pan. Bake at 325° for 1 hour.
Mix together (note no flour). Make into balls (about a teaspoon of mixture). Then, on cookie sheet, press down with wet tines of a fork. Bake at 350° for 5 to 10 minutes. Watch carefully as they brown easily.
Saute onion and green peppers in two tablespoons of butter until onion is tender. Add ground chuck and brown completely. Add remaining ingredients; stir and bring to boil. Reduce heat and simmer for about one hour, stirring frequently to keep from sticking.
Mix cake mix according to package directions. Add 1 cup of orange juice and vanilla pudding. Place nuts in bottom of tube pan. Pour cake mixture on top. Bake according to cake package directions or until toothpick comes out clean.
Slice carrots and cook; drain. Add pepper and onions in large bowl. Mix last 6 ingredients and marinate for 24 hours or longer.
Dissolve yeast in warm water. Combine other ingredients. Add yeast and mix well. Let rise until double in bulk (about 1 hour). Knead on floured board. Make desired shape and allow to rise again (about 1 hour). Bake at 375° until brown.
Melt oleo in skillet. Combine dry ingredients in bowl. Add egg yolks and milk. Pour into skillet. Stir while cooking until thick. It will be lumpy. Take off stove. Keep stirring and add vanilla. It will become smooth. Pour into baked pie crust. Top with meringue and brown in oven.
In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Simmer, uncovered, for 5 to 10 minutes or until heated through.
Put together in a cloth bag and simmer for 5 minutes. Let stand for 30 minutes. Remove spice bag. Reheat before serving. Makes 16 (8 ounce) servings.
Cream butter, margarine and sugar. Add flavoring, flour and nuts. Chill 1 or 2 hours. Shape into fingers. Place on ungreased cookie sheet and bake at 325° for 20 minutes. Cool and roll in confectioners sugar. Makes 4 dozen.
Fry turkey in a bit of oil until brown and set aside. Fry onions until soft. Stir in chili powder. Add tomatoes, corn and green chilies. Simmer 15 minutes, then put in casserole dish.
Melt butter. Add peanut butter and stir until well blended. Set aside. Combine chopped pecans, ground graham crackers, confectioners sugar and coconut. Add butter mixture and mix with a fork until well mixed (mixture will seem rather dry). Using hands, form into balls about the size of a teaspoon. Melt chocolate chips and paraffin over low heat. Dip balls into mixture using a spoon. Place on waxed paper to set.
Fry onion and green pepper in small amount of oil until glossy. Brown ground meat in the pan. Keep moving to prevent burning. Add mushrooms; remove from heat. Boil macaroni until tender. Drain and add to mixture. Add tomato sauce and corn; mix all well. Place in greased casserole dish. Can be refrigerated until ready to bake, then grate sharp cheese on top. Bake for 1 hour in a 300° oven.
Blend the cream cheese with 1/2 cup of juice and add to the drained fruit. Mix the Cool Whip and marshmallows in last. Chill.
Mix all ingredients together and bake in unbaked pie crust. Bake at 350° for 1 hour or until knife inserted comes out clean.
Mix thoroughly. Use 2 teaspoons of mix to 1 cup boiling water or ice water.
Preheat oven to 400°. In a large mixing bowl, beat together the cream cheese and sugar until smooth and light. Beat in the eggs, vanilla and cornstarch only until thoroughly mixed. Stir in the sour cream until the mixture is well blended. Pour the mixture into the crust which has been pressed into a 9-inch spring-form pan and prebaked for 8 minutes. Bake cheesecake for 45 minutes. Allow the cake to cool in the oven with the door propped slightly open for 3 hours. Chill. Top with pie filling if desired.
Heat oven to 375°. Stir boiling water into corn meal; continue stirring until mixture is lukewarm. Blend in 1 tablespoon margarine and the egg yolks. Stir in buttermilk, salt, sugar, baking powder and soda. Beat egg whites just until soft peaks form; fold into batter. Pour in greased 2-quart casserole dish. Bake until knife inserted near center comes out clean, 50 to 60 minutes. Serve with margarine and/or syrup.
In bowl, mix cottage cheese, drained fruit and dry jello. Fold in whipped topping. Chill 20 minutes.
Cut corn off cob. Mix everything in bowl; put in pot. Bring to a boil, then spread on cookie sheet to cool. Put in freezer bags.
Boil oleo, brown sugar, white syrup, soda and vanilla mixture for 5 minutes. Stir and remove from heat. Add soda and vanilla. Pour over the popped corn; stir well to coat. Put in pans. Bake for 1 hour at 250°, stirring every 15 minutes. Add nuts, if desired.
Preheat oven to 350°. In small bowl, combine flour, baking powder and salt; set aside. In large bowl, combine butter, sugar, dark brown sugar and vanilla; beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture; mix well. Stir in Nestle chocolate chips.
Drain pineapple. Mix pineapple and all other ingredients together until completely blended. Put into a serving bowl; cover and refrigerate 24 hours.
Preheat oven to 350°. Mix all dry ingredients. Stir in orange juice, shortening and egg. Blend well. Add cranberries.
Clean the shrimp and cut lengthwise; sprinkle with salt and pepper and marinate for 20 minutes. Meanwhile, in a saucepan, heat olive oil and pan-fry shrimp until done. Remove shrimp from pan and to the drippings. Add onion, tomatoes and garlic and fry until onions are translucent. Then blend chili powder, cornstarch, sugar, soy sauce and vinegar. Add this to the onions and tomatoes and add white wine. Bring to a boil. Add shrimp and mix well. Serve over hot rice.
In a large double boiler, mix egg yolks and sugar. Add milk. Place over boiling water, stirring constantly. Take off stove just before it starts to boil. Add vanilla. Cool, then store in refrigerator to chill.
Spread chicken on bottom of pan. Grease first with butter, then add cream of celery soup and broth and cream of chicken soup. Then moisten your bread crumbs and put on top. Add little pats of butter on top of crumbs. Add more broth, if needed. Cook at 350° for 1 hour.
Soften cream cheese. Add marshmallow topping until desired consistency (almost the whole jar). Serve with fresh fruit: strawberries, grapes, etc.
Wash cucumbers; put in jar and add a little dill, 1 dried pepper and 1 or 2 cloves of garlic. Boil first 3 items for 2 or 3 minutes. Pour over cucumbers and seal. Before you put seals on jars, boil them in a little pot so they get good and hot. After sealing the jars, turn them upside down for a few minutes. They will seal faster. If some don't seal you can put the whole jar in water (boiling) after tightening the lid.
Mix all ingredients except almonds. Place in casserole dish and sprinkle almonds on top. Cover and bake at 300° for 20 minutes. Uncover the last 5 minutes.
Break eggs into measuring cup and add whipping cream to make 1 cup. Beat well. Mix with sugar, flour and almond extract. Grease 7 x 11-inch pan and line with waxed paper. Bake at 350° for about 35 minutes. Serves 6.
Mix peanut butter, butter and confectioners sugar until smooth. Form into small balls and refrigerate. Melt chocolate and wax together. Dip cold balls until 2/3 covered. Let dry on waxed paper.
Mix first 3 ingredients, until crumbly, and press in 12 x 8-inch ungreased dish or pan. Mix other ingredients and pour on top of first mixture. Bake at 350° for 1 hour.
Rinse rice and cook. (Can use brown rice.) Fry sausage and take out of pan, leaving meat grease. Fry onions, celery and carrots in drippings. Add rice and sausage (cooked earlier). Add peas or leftovers (corn, beans, whatever). Mix all together. Make well in middle and add egg until scrambled. Mix into rice mixture. Add salt, pepper and soy sauce. Heat through and serve.
Grate potatoes. Mix all ingredients. Heat a greased cast-iron pan in oven. Bake mixture in pan for 10 minutes at 450°. Lower temperature to 400° and cook until brown on the outside.
Boil the first 4 ingredients together; pour over cukes and dill packed in jars and seal. Garlic may be added.
Stir basic biscuit mix with cold water. Use bacon fat or margarine to grease a large frying pan. Spread the batter to fill the pan. Cook until brown on the bottom, then turn, slipping in a little more grease, and brown the top. Slice and serve with butter.
Place hen, water and salt in a large pot. Bring to a boil, reduce heat and simmer slowly until chicken is tender. Remove chicken from broth. Cool; cut into pieces. To make dumplings, sift flour, baking powder and salt together. Cut in shortening. Add milk to make a stiff dough. I sometimes use 1/4 cup milk and 1/4 cup broth. Roll out thin and cut into squares or strips. Sprinkle lightly with flour and drop into boiling chicken broth. Cover and boil gently for 30 to 40 minutes. Add cut chicken pieces before serving.