HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar. Add eggs. Beat well. Sift flour, salt and cocoa 3 times. Mix with buttermilk; add vanilla and red coloring. Fold in soda and vinegar. Do not beat. Makes 2 layers. Bake at 375° for 30 to 40 minutes in greased and floured pans.
Drain pineapple, reserving liquid. Combine sugar and flour. Stir in 3 tablespoons liquid. Add cheese and pineapple chunks. Mix well. Put in greased casserole dish.
Melt margarine. Add salts and Worcestershire sauce. Mix and add other ingredients. Stir well to coat. Heat for 1 hour in a 250° oven stirring well every 15 minutes.
Add bouillon mixture with potatoes, celery, onion, parsley flakes and pepper. Bring to a boil, then cover and simmer 10 minutes. Then add milk and cheese and simmer until cheese is melted.
Sprinkle generously with onion powder, garlic powder and celery salt. Pour 1 whole bottle liquid smoke over meat. Refrigerate, covered, overnight. Bake 3 hours at 300°, covered. Pour Cattleman's barbecue sauce over roast and bake uncovered for 1 hour longer. Total cooking time is 4 hours at 300°.
Mix pineapple, marshmallows, cherries, pecans and dates. Sprinkle pudding mix on top. (Do not add liquids; use the dry pudding mix). Add Cool Whip and stir everything together.
Brown nuts and seeds in a little oil (or toast nuts and seeds). Cool. Combine slaw and onions. Combine dressing. Break up noodles and put on top. Pour on dressing. Add seeds and nuts. Let set 1 to 2 hours. Toss before serving.
After coals have burned, place fish on grill. Combine all ingredients for basting sauce and baste frequently as fish cooks. Cook for 20 minutes on one side; turn and cook an additional 15 minutes, basting often.
Cream together everything except flour, nuts and vanilla. After you beat this, add the flour and stir well. Then add nuts and vanilla. Bake at 350° for 25 to 30 minutes.
Melt the candy bars in a double boiler. Add the milk and powdered sugar; stir well. When cool, spread over cupcakes.
Combine first 5 ingredients in large bowl, stirring well. Stir in mango. Garnish punch with lemon lime slices. Makes 2 1/4 quarts.
Peel and finely chop apples. In large bowl combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients. Stir until just moistened. Stir in apples and spoon batter into greased or paper-lined muffin cups, filling 3/4 full. Sprinkle streusel topping over batter and bake 35 to 40 minutes at 350°.
Grease a 2-quart casserole dish. Mix all of the ingredients together. Bake at 350° for 30 to 45 minutes until a knife inserted in the middle comes out clean.
Cook fettuccine in large pot of boiling salt water just until al dente, 6 to 8 minutes. Drain well. Return to dry pot.
Simmer all ingredients together, except steak, 10 minutes. Cool to room temperature. Marinate steak overnight, turning occasionally. Broil over hot coals (charcoal) about 5 minutes on each side. Slice very thin across grain and serve.
Heat oil to 370° in deep fryer. Fry 6 to 8 minutes, turning once. Sprinkle with powdered sugar.
Combine all ingredients with blender. Put on high until thoroughly heated. Pour over cooked fettucini noodles.
Cream Crisco. Gradually add sugar, beating until light and fluffy. Add eggs, all at once, beating well, about 2 to 3 minutes. Blend in flavorings. Combine dry ingredients; add alternately with buttermilk, beating just until thoroughly combined. Spread evenly in two greased 9 x 5 x 3-inch loaf pans or 1 greased 10 x 4-inch tube pan. Bake in preheated 350° oven 1 hour and 10 minutes for tube pan or until cake tester inserted near center comes out clean. Cool in pan(s) or wire rack(s) 10 minutes. Remove from pan(s); cool completely.
Cook noodles as directed on package. Drain and place on a large platter. Put margarine in large skillet and crumble crackers into skillet. Cook and stir until medium brown. Spread over noodles. Serve warm.
Spread ground beef mixture on the bottom of 9 x 13-inch pan. Spread mushroom soup, right from the can, then a layer of cheese. Top with Tater Tots and bake for 35 minutes at 350° or until Tater Tots are done.
Prepare cake mix according to directions. If cake mix calls for more water, add it. Add eggs, one at a time, beating after each one. Add oil and pudding; beat to mix. Add poppy seed and blend in. Bake in angel food cake pan for 45 minutes at 350°. Remove from oven and invert on bottle until cool. Remove from pan onto serving plate. Dust with powdered sugar. Frosting not needed.
Combine all ingredients and mix well with a spoon. Can make ahead of time and refrigerate in Tupperware container. Best on chicken!
Cream sugar and Crisco together. Add eggs one at a time. Sift flour and add to egg mixture with milk. Add vanilla and salt. Bake at 325° in a tube pan for 1 1/2 hours. Grease and flour pan before pouring the batter in.
Trim 3/4-inch from ends of ladyfingers. Place ends on bottom of 9-inch spring-form pan. Stand rest of ladyfingers around side of pan (cut sides facing in). Reserve 2 strawberries for garnish. Mash rest of berries. Stir boiling water into gelatin in large bowl at least 2 minutes until dissolved. Add ice cubes and stir until melted. Add Cool Whip and mashed berries, stir gently until well blended. Refrigerate 10 minutes until very thick. Spoon into pan. Refrigerate until firm. Remove side of pan. Garnish with reserved berries. Makes 12 servings.
Cream first 4 ingredients together and then add others. Pour into crust and bake 350° for 30 minutes. Chill and serve.
Cook coconut, eggs, salt, sugar, dates and butter in skillet, stirring constantly until very thick. Remove from heat and add Rice Krispies, nuts and vanilla. Mix thoroughly. Let cool until you can handle. Work into balls the size of half dollars. Roll in flaked coconut.
Mix first 4 ingredients while strawberries are frozen. Add bananas. Pour 1/2 mixture in 8 x 8-inch pan until partially set. Cover with 1/2 pint sour cream. Pour remaining 1/2 on top; place in refrigerator. Sprinkle with pecans.
Pound flour into meat.	Dust with salt, pepper, paprika and mustard. Heat oil; add butter. Sear steak on one side. Turn, add onion, water, soy sauce, brown sugar and sour cream. Cover and simmer 1 hour.
Combine flour, sugar and salt. Bring cocoa, oleo and water to a boil. Stir into flour mixture. Mix cream and soda. Add eggs and add to mixture. Bake 25 to 30 minutes at 350°. Best when topped with Betty Crocker chocolate sour cream frosting and is kept covered and refrigerated.
Combine hamburger, onion, bread, mayonnaise, milk, salt and pepper. Mix together tomato soup and onion soup mix. Spread half of soup mixture on bottom of 9 x 9-inch pan. Spread hamburger and top with soup. Bake at 350° for 45 minutes. Cut into squares and serve.
Bring cocoa, milk, sugar, vanilla and oleo to a boil for 5 minutes. Remove from heat and add peanut butter and quick oats. Spoon onto waxed paper. Let cool.
Combine cream cheese and salad dressing, mixing until well blended. Add remaining ingredients; mix well.
Add all ingredients in saucepan; bring to boil, stirring for 2 minutes. Pour over any kind of ribs.
Drain off syrup from fruit. Mix with Cool Whip and then add nuts and food coloring. Kids love this and it's so easy to prepare. Also good for any type of party or reception.
Cream peanut butter, oleo, baking chocolate and vanilla extract together and gradually add sugar replacement, sorbitol and liquid fructose. Continue beating and add eggs, one at a time, and beat well. Beat until light and fluffy. Sift flour and baking soda together. Add to creamed mixture with water; mix well.
Coat nuts and raisins in some of the flour. Sift flour, spice and salt together. Beat eggs slightly, add sugar and oil. Mix well. Add flour, a little at a time, until all is used. Mix in nuts, raisins, apples, vanilla. Blend well. Pour into a tube pan and bake at 325° for one hour and 15 minutes.
Freeze 7-Up in ring mold overnight. Pour orange juice in punch bowl. Place frozen 7-Up ring in middle of bowl. Float orange slices inside and outside of ring. Punch will stay cold 2 to 3 hours.
Blend flour and bacon drippings until brown, add all vegetables, seasonings, water and beef juice and crushed tomatoes. Cook well together. Add ham and shrimp just before serving over rice. Serves a bunch!!!!!!
In a small microproof bowl, melt chocolate chips on High (Full power) for 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred; set aside to cool. In a large mixer bowl, beat cheese, sugar and butter until smooth on low speed. Blend in melted chocolate. Fold in whipped topping until blended; spoon into crust. Cover; chill until firm.
Cook broccoli as directed; drain. Pour 1/2 of melted butter over broccoli. Add cheese. Mix remaining butter with crushed crackers. Pour over broccoli/cheese mixture. Bake at 350° for 20 to 30 minutes.
Mix well. Drop with teaspoon on ungreased cookie sheet. Bake at 400° or until light brown, approximately 10 minutes. Makes about 200 cookies.
Cut chicken and celery into small pieces. Mix sugar, vinegar, eggs and mustard. Bring to a boil and thicken. Pour onto chicken and mix. Add mayonnaise and salt to taste.
Soften the cream cheese with 1 tablespoon of milk. Add sugar, cranberries, nuts and pineapple. Fold in Cool Whip. Pour into mold and freeze.
Cook chicken until done. Take out chicken and dip tortillas in chicken broth until limp. Line a 9 x 13-inch baking dish with tortillas. Debone chicken and cut up. Put over tortillas with green pepper and onion. Mix soups and tomatoes with chiles. Pour over chicken. Top with cheese. Bake at 350° until hot and cheese has melted, about 1 hour.
Combine sliced strawberries and 1/4 to 1/2 cup sugar. Stir gently and chill for 1 to 2 hours.
Cut a piece of heavy-duty foil and place chicken in center. Top with vegetables. Sprinkle Molly McButter on top of vegetables. Wrap well. Place on baking sheet and bake in a 350° oven for 1 hour.
Preheat oven to 325°. Combine sausage, Bisquick and cheese until thoroughly blended. Knead in remaining ingredients. With hands, roll dough into small balls (about 1-inch) and place on cookie sheet. Bake for 13 minutes. Cool. Store in airtight container or freeze. Yields 6 to 8 dozen.
In a bowl combine crumbs, the 1 cup confectioners sugar and cocoa. Add nuts, syrup and rum; mix until well blended. With the hands, shape mixture into balls; place on waxed paper covered surface. Let stand 1 hour. Roll balls in confectioners sugar to coat. Store balls in tightly covered container 3 days before serving. Makes about 5 dozen cookies.
Mix all the ingredients and press out on a cookie sheet. Bake at 350° 9 to 10 minutes. Cut in 3 inch pieces before they cool. Remove to rack to cool before packing in an airtight container.
Combine sugar and syrup in saucepan. Cook over moderate heat until mixture begins to bubble. Remove from heat. Add peanut butter and Rice Krispies. Press into buttered 13 x 9-inch pan.
Mix sugar, milk, cocoa and butter in saucepan. Bring to a boil and cook for 1 minute. Remove from heat; add remaining ingredients and mix well. Spoon onto a cookie sheet lined with foil. Cool before serving.
Cream together shortening, butter and sugar. Add eggs one at a time, mixing well after each one. Add milk alternately with flour. Add salt, flavoring and baking powder. Pour into greased and floured 9-inch tube pan. Put in cold oven. Set on 350° and bake 1 hour or until done.
Mix the oleo, flour and pecans together. Bake in pan at 350° for 15 minutes. Cool layer.
Mix together gelatin and hot water. Stir until dissolved. Add bananas, drained pineapple and cold water. Pour into 9 x 13-inch pan. Refrigerate until jelled. Combine sugar, flour, egg, butter and pineapple juice. Cook over low heat; stir well until thick. Remove from heat and stir in cream cheese. Mix until cheese is melted. Fold in Cool Whip. Cool and then spread on top of congealed salad.
Brown chicken	breast pieces for 5 to 10 minutes. Add oil and frozen vegetables. Saute for 5 minutes.
Brown beef in butter. Add minced garlic, tomato sauce, salt, pepper and sugar. Simmer covered about 20 minutes.
Crumble sausage into large skillet and cook bread until browned; drain thoroughly. Combine with remaining ingredients. Pour into 3-quart baking dish and sprinkle with 1 cup Cheddar cheese. Bake at 350° for 30 to 35 minutes.
Melt margarine. Dip biscuits in margarine. Roll in cinnamon and sugar that has been mixed together. Place in ungreased pan and bake at 375° until done, about 15 to 20 minutes.
Drain sauerkraut and set aside. Saute onion slices in butter in a saucepan. Meanwhile, quarter and core the apple. Cut into thin slices. Add to onion. Saute 1 or 2 minutes. Add drained sauerkraut and brown sugar, gently mixing with a wooden spoon. Cover and simmer for 20 to 30 minutes over low heat. Spoon into a serving bowl. Serve hot! Makes 4 servings.
Mix the first 4 ingredients together with a mixer. Chill and shape into a ball. Roll ball in chopped pecans.
Combine all ingredients, except oil; mix thoroughly. Add a little water if mixture seems dry. Shape into 24 balls and brown slowly in hot oil.
Saute onions in 1 tablespoon butter. Add Velveeta and soup. Melt. Add chilies and tomatoes while cheese is melting. Keep warm in crock-pot. Serve with tortillas or chips.
Mix all ingredients. Beat egg white and add to mixture. Put mixture in unbaked crust and bake at 350° for 30 minutes or until firm.
Prepare jello as directed on box. Add cream cheese. (You can stir it in so that it'll dissolve in jello or let it be "chunky".) So that the other ingredients will be dispersed evenly throughout the salad, add them later after mixture has begun to congeal.
Combine sugar, butter, vanilla extract and milk, adding a few drops of milk to reach desired consistency. Add coloring. Spread over cooled cookies.
Heat butter. When hot, add onion and leeks. Cover and cook 8 minutes over low heat. Add potatoes and spices. Season generously. Mix and continue cooking, covered, for 3 minutes. Add chicken stock and season well. Bring to a boil. Cook soup, uncovered, 30 to 35 minutes over low heat. Puree soup in food processor or food mill. Stir in cream and serve.
Mix together the cheeses. Add milk, flour and pepper to eggs. Grease a rather large, flat pan well; grease sides, also. Spread half of the cleaned chilies in bottom of pan. Cover with half of the cheeses. Add the other half of the chilies and top with the other half of the cheeses. Pour the beaten egg mixture over all. Best to let this rest for awhile before baking, even overnight. Bake about 3/4 hour in a 350° oven or until set.
Cook broccoli and drain. Put in casserole dish. Cover with cream of mushroom soup. Spread Cheez Whiz on top of soup. Put cracker crumbs on top of Cheez Whiz. Cut up butter or margarine. Place over top of mixture. Cook, covered, at 350° for 30 minutes, then uncovered for 15 minutes.
Brown meat; drain. Add onion and cook until tender. Stir in tomatoes, tomato sauce, water, garlic and seasonings. Cover; simmer 30 minutes. In a 12 x 8-inch baking dish, layer half of noodles, meat sauce, Mozzarella, Velveeta and Parmesan. Repeat layers. Bake at 350° for 30 minutes. Serves 6 to 8.
Grate cheese. Add butter to cheese and mix. Add flour and Rice Krispies; mix well. Form into little balls. Bake at 350° for 10 minutes. Yummy! Serves 6 to 8. We triple this recipe!
Place chicken in shallow dish. Sprinkle with 1 tablespoon lime juice, 1 tablespoon thyme and 1 teaspoon olive oil. Season with salt and pepper. Turn to coat. Cover and refrigerate from 1 to 4 hours.
In a 4-quart Dutch oven, combine all ingredients. Mix well. Bring to a boil. Reduce heat; cover and simmer 45 to 55 minutes or until vegetables and lentils are tender. Serves 8.
Toss broccoli, onion and raisins. Mix salad dressing with sugar and toss with salad. Crumble bacon and sprinkle over salad just before serving.
Mix altogether. Bake at 350° to 400° (depending on your oven) for 15 minutes or until done. Makes 5 dozen.
Bring all ingredients to room temperature and combine. Chill. Form into ball. Roll in chopped nuts.
Mix all ingredients together and place in a buttered casserole and bake at 350° for 45 minutes to 1 hour.
Thaw 2 loaves of dough (to make 1 dozen) until completely soft (do not let them rise yet). Cut each loaf into 6 to 8 equal slices. Flatten out each slice with your hand into a circle. Cut up about 3 slices or so of pepperoni into small pieces and place onto circle of dough all over. Roll up dough like jelly roll and place on greased cookie sheet. Tuck edges of ends under roll. Slightly grease top of roll with shortening. Cover with towel and let rise a few hours. When completely raised, put pan of rolls in 350° oven for 20 minutes or until golden brown. Remove from oven and slightly butter top of rolls if desired. Remove from pan to cool.
Dissolve bouillon cubes in boiling water; add carrot cubes and celery. Cover and cook for 10 minutes. Cook onion in butter in heavy kettle. When onion is tender, but not brown, blend in flour. Gradually add milk, stirring constantly until thickened. Add bouillon-vegetable mixture, stirring occasionally. Season with salt and pepper. Heat but do not boil. Add cheese and stir to melt. Serve piping hot, topped with a spoonful of crunchy, thinly cut celery and sprinkle of parsley. Yields 4 servings.
In nonmetal container sprinkle sugar over apples slices in layers. Cover with cloth and let set overnight. Pack divide juice in container between jars. Do not add any other liquid. Water bath for 15 minutes.
Break cake into bite size pieces. Mix all ingredients, except strawberries and glaze. Put a layer of cake, then a layer of mixed ingredients, layer of strawberries and glaze. It makes 2 layers.
Preheat oven to 350°. Cut a 9-inch round of parchment paper and place in the bottom of a 9-inch spring-form pan. Line the bottom of the pan with the bottom of the crust. Reserve the rest of the crust. Bake for 10 minutes. Remove the pan from the oven and cool the crust. Press the remaining dough around the sides of the pan and attach it to the bottom crust.
Combine flour, oats and baking soda; set aside. In a small mixer bowl, beat margarine and peanut butter with an electric mixer on medium speed for 30 seconds. Add brown sugar. Beat until fluffy. Add egg, 2 tablespoons milk and vanilla. Beat well. Add dry ingredients, beating at low speed until combined. Spread in an 8 x 8 x 2-inch baking pan. Sprinkle with peanuts. Bake in a 350° oven for 20 to 25 minutes until done. Cool.
Mix together oleo, milk and water. Mix together all ingredients. Bake at 350° for 40 to 50 minutes or until cake springs back when lightly touched in center.
Drain artichoke hearts. Mix in bowl all ingredients. Pour in 8 x 8-inch pan. Bake at 350° for 20 to 30 minutes. Serve with a basket of small slices of sourdough bread.
Combine flour, baking powder and salt in a bowl. Cut in butter until crumbly. Stir in remaining ingredients and chill for 1 hour. Shape into 1-inch balls, then flatten them on a greased cookie sheet and bake at 350° for 12 to 15 minutes until golden brown. Makes about 3 dozen.
Brown beef, onion and pepper. In covered cooking dish, mix rice, soups, soy sauce, Worcestershire sauce and mushrooms; mix well, then add browned beef, onion and pepper mixture. Mix again. Add hot water to make sure mixture cooks moist (about 1 cup). Cover and bake at 350° for 45 minutes to 1 hour. Serve hot. Can be frozen for storage before cooking.
In small bowl combine flour, baking soda, salt and cocoa. In large bowl cream butter, brown sugar and granulated sugar. Beat in eggs, milk and vanilla. Add flour mixture; beat well. Stir in oats, chocolate chips and nuts; mix well. Chill some.
Mix ingredients and pour into ice cream maker. Add milk until container is full. Makes 5 quarts of liquid, including milk. If ice cream maker is smaller than 5 quarts, be sure to decrease all ingredients proportionally (yes, even the rum).
Cut meat into strips. Brown in butter with salt and pepper. Add mushrooms and juice, onion and soups. Cook gently until meat is tender. When serving (over noodles), bring to boil; add small carton sour cream and return to heat to serve.
Cream the cream cheese and powdered sugar together; set aside. Fix Dream Whip according to directions on box. Fold the above together. Press graham cracker crumbs for crust (according to directions on box). Pour Dream Whip with cream cheese on top of crust. Then top with blueberries. Chill overnight.
In a heavy 5-quart Dutch oven over low heat, stir marshmallows and butter until melted. Remove from heat. Stir in vanilla. Add popped corn and stir until well coated. With buttered hands, quickly shape into 3-inch balls using about 1 cup of mixture for each ball. If mix begins to cool, heat pan slightly and stir popped corn mix. Wrap each ball in plastic wrap.
Blend in blender all of the ingredients except the 7-Up. Freeze in a mold. Before serving, thaw halfway and add 7-Up or ginger ale.
Use fresh or uncooked frozen shrimp for this dish. Heat oil; cook onion, garlic, green pepper and celery slowly for about 5 minutes. Stir in tomato sauce and water; simmer for about 10 minutes. Add shrimp; cook until shrimp are pink, about 3 minutes. Serve over hot rice. Makes 4 servings.
Combine first 6 ingredients in a bowl; stir well and set aside. Arrange tortillas on baking sheets. Bake at 400° for 2 minutes. Turn over tortillas; bake an additional minute. Spread 1/4 cup beans over each tortilla; top with 1/3 cup tomato mixture and 2 tablespoons cheese. Bake at 400° for 6 minutes, or until the tortillas are crisp and cheese melts. Cut into wedges. Yields 6 servings.
Cook sugar, water and corn syrup in saucepan until it reaches the firm ball stage. Pour hot syrup over beaten egg whites. Beat until candy will not adhere to finger when gently touched. Pour in a greased pan. Cut into squares or drop by teaspoon on waxed paper.
Melt margarine and marshmallows in large pan; stir constantly. Remove from heat and add cereal, raisins and peanuts; stir until well coated. Press into a 13 x 9-inch pan. Cool. Cut into squares.
Cream sugar and butter; add eggs and beans. Sift dry ingredients together; add to mixture. Add apples, raisins, nuts and vanilla. Pour into 9 x 12 x 2-inch baking pan or dish and bake at 375° (I prefer 350°) for 45 minutes (more or less), or until tests done. Remove from oven and cool and frost with a cream cheese icing.
In a medium mixing bowl, combine egg, the 1/4 cup bread crumbs, mustard, Worcestershire sauce and red pepper. Stir in the crabmeat, carrot and green onion. Cover and chill for 45 to 60 minutes. Shape crab mixture into eight 1/4-inch thick patties. Using a spatula to transfer patties, coat patties with the 1/3 cup bread crumbs. In a large skillet, cook crab cakes in oil over medium heat for 2 to 3 minutes per side, or until golden. Drain on paper towels. Serves 4.
Brown onion in oil; add soup, broth and green chilies. Add chicken pieces. Mix well. Alternate tortillas, chicken mixture and cheese in layers in large baking pan. Repeat layers until casserole is filled. Bake in 350° oven for 30 minutes. Yield: 8 servings.
Rinse apricots in cold water. Place in pan; cover with water and bring to a boil. Reduce heat; simmer for 30 minutes. Add sugar; cook for 5 minutes more, stirring constantly. Cut pastry into 5-inch circles. Put heaping tablespoonful of cooked apricots on crust. Brush edges with water. Press edge with fork. Fry until brown on both sides. Drain on paper towel. Sprinkle with powdered sugar.
Cook spaghetti or pasta of your choice in chicken broth an drain. Saute onion in oil. Add other ingredients and heat in heavy boiler until cheese melts. Pour into casserole dish and top with cheese. Heat in 400° oven for 15 to 20 minutes.
In a large skillet saute mushrooms and green onions in butter for 4 to 5 minutes. Add tomato, lemon juice, salt and S&W Cajun sauce; heat to a boil. Stir in shrimp. Simmer, uncovered, for 5 to 6 minutes, or until shrimp turns pink. Stir frequently. Boil rice on side, by package directions. Serve over rice.
If using shrimp: Bring 4 cups hot water to boiling, then add shrimp and bring to boiling again. Reduce heat, cover and simmer for 1 to 3 minutes until shrimp turn pink; drain. Place shrimp in ice water to chill quickly.