HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and add sugar. Beat until well blended. Add eggs, one at a time, beating after each addition. Then add flour and milk alternately. Add vanilla. Pour into 4 well-greased cake pans that have been dusted with flour. Bake at 350° for 20 to 30 minutes. Cool 10 minutes in pan.
Cook potatoes in boiling, salted water 15 minutes or until tender; drain. Mash with electric mixer. Add cream cheese, sour cream, salt, pepper and garlic. Beat on high speed until smooth and light. Stir in chopped chives. Spoon into lightly greased 8 to 10-cup casserole dish. Sprinkle with paprika and dot with butter. Bake at 350° for 30 minutes, until light brown and heated through.
Chop broccoli into bite-sized pieces.	Cook in salted water until barely tender. Drain and cool. Chop tomato and onion; drain tomato. Toss onion,	tomato	and broccoli with enough mayonnaise to coat (about 1 cup).	Salt and pepper to taste. Cover tightly and let stand in refrigerator overnight.
Grease and flour Bundt pan (Baker's Joy is a joy!). Mix the first 4 ingredients. In another bowl, beat together the cake mix, eggs, mayonnaise and water until blended. Stir in first mixture; pour into pan. Bake at 350° for 50 minutes, or until cake is done. Dust with confectioners sugar after removing from pan.
Combine oil, sugar and melted chocolate and mix well. Add eggs, one at a time. Add vanilla. Beat well. Roll into 1/2-inch balls and roll in powdered sugar. Place a thumbprint in cookie. Bake at 375° for 4 to 8 minutes on greased baking sheet.
Combine first 6 ingredients and top with cornflakes mixed with oleo. Bake at 350° for 1 hour.
Peel potatoes and cut into quarters. Combine flour, cheese and salt in a bag. Moisten potatoes with water and shake a few at a time in a bag, coating potatoes well. Melt margarine in a shallow baking dish. Add potatoes and bake at 375° about 1 hour, or microwave by cooking on High for 11 minutes covered with wax paper. Slip in regular oven to brown, about 10 minutes.
Take and grind up cranberries in grinder or Salad Shooter. Drain pineapple. Combine cranberries, pineapple, 1 cup sugar, marshmallows and Cool Whip together in bowl and freeze for 1 to 1 1/2 hours, then serve.
Sift together all dry ingredients. Combine the remaining ingredients in a separate bowl and mix. Add dry ingredients to wet ingredients. Let stand at room temperature for 15 minutes. Pour mixture 2/3 full into ungreased loaf pans. Bake at 350° for 50 to 60 minutes. Makes 2 to 3 loaves.
Melt chocolate in double boiler over low heat. Add pecans. Remove pecans, one by one, with a pair of tongs and place on foil until chocolate is cool.
Preheat oven to 350°. Lightly grease and flour 3 cake pans (9-inch size). Empty one box of cake mix into a large mixing bowl. Add 4 eggs, 1/3 cup vegetable oil and half of the milk and water mixture. Beat until the batter thickens for about 5 minutes. Pour into a large bowl; set aside.
Beat corn oil for 10 minutes. Sift flour with baking powder. Add eggs; beat for 10 minutes. Add walnuts, vanilla and flour. Blend. Bake at 350° for 1 hour in greased Bundt pan. Cool and dust with powdered sugar.
Dice carrots. Cook in salted water until fork-tender; drain. Add chopped onion to melted margarine and saute for 5 to 10 minutes. Add all other ingredients to diced carrots, reserving 1 cup of crumbs. Pour into greased casserole. Top with 1 cup crumbs and dot with margarine. Bake at 350° until bubbling, about 20 minutes.
Dissolve yeast in warm water. Scald milk and add shortening, sugar, potatoes, eggs and salt. When mixture has cooled to lukewarm, add dissolved yeast and mix well. Add flour to make dough stiff. Knead thoroughly until smooth. Put in a large greased bowl. Refrigerate until wanted. Pinch off shape and let rise until double in size, 1 or 2 hours. Bake at 425° for about 10 to 12 minutes.
Slice unpeeled orange in 8 sections. Remove seeds. Place half the berries and half the orange slices in a food processor. Process until mixture is evenly chopped. Transfer to bowl. Repeat with remaining orange and berries. Stir in sugar. Store in the refrigerator.
Bake potatoes until done. Slice potatoes in half and place in an 8 1/2 x 11-inch baking pan with skin side down. Break up top of potatoes with a fork. Top potatoes with butter or margarine, sour cream, ham, bacon and chicken. Other ingredients can be substituted or deleted as desired. Top with cheese. Bake at 425° until all ingredients are hot.
Mix all ingredients, except meat, peppers and onion. Mix until thick. Pour over meat, then place onion and peppers on top. Bake at 350° for 1 1/2 hours. Serve over rice.
Preheat oven to 400°. Heat fat or oil in 8 x 8-inch cake pan in oven. Mix dry ingredients. Add buttermilk. Stir to mix. Add heated oil. Pour immediately into heated pan. Bake about 20 minutes or until lightly browned.
Use fresh or canned whole corn. Combine all of the dry ingredients and add the milk. Add this to the lightly beaten eggs. Add melted butter and the corn. Turn into a buttered casserole and bake 30 to 40 minutes at 325°. Serves 6.
Place squash and a small amount of water in a large saucepan; cover and cook for 8 to 10 minutes or until tender. Drain. Add all remaining ingredients; mix well. Transfer to a greased 11 x 7 x 2-inch baking dish. Bake, uncovered, at 325° for 30 to 35 minutes. Yields 6 to 8 servings.
Saute onion and mushrooms in butter. Add soups, Ro-Tel, garlic and chili powder. Place tortillas in chicken broth for 10 minutes. Line long glass baking dish with tortillas, then layer of chicken, the soup mixture and cheese on top. Bake in a 350° oven for 30 minutes.
Mix Wesson oil and sugar. Sift together cake flour, baking soda, salt and cinnamon. Add dry mixture to sugar and Wesson oil. Add eggs, one at a time. Add shredded carrots. Bake in a 13 x 9-inch pan at 350° for 30 minutes or until done.
Brown ground chuck and onions together. Add rest of ingredients and cook down until thick on low heat.
In a 4-quart pan, saute the onions and zucchini in oil 10 minutes or until browned. Add chicken stock; bring to boil. Add lima beans and peas. When mixture comes to boil again, reduce heat and simmer 20 to 25 minutes or until vegetables are soft. Season with salt, pepper and cumin. Puree in batches. Serves 10 to 12.
Melt choc. Chips, margarine and peanut butter together in microwave or over double boiler. Stir together. Pour over the top of cereal in a large bowl. Stir to coat. Put powdered sugar in and stir a little bit. Transfer all ingredients to a large paper bag, fold down top and shake vigorously to coat. Put back in bowl and freeze to enhance flavor.
In one-half cup warm water, mix 1 teaspoon sugar with yeast. Let sit until yeast rises. Remove coconut meat from shell; rinse and grate. Add 2 cups warm water to pulp; mix and squeeze out milk. Repeat with 1 1/2 cups warm water. Discard pulp.
Mix together in a casserole dish. Take 1 stack Ritz crackers and crush. Melt 3/4 stick margarine. Place Ritz crackers over mixture. Pour margarine over crackers. Heat oven to 350° for 25 to 30 minutes.
Combine sugar and eggs. Beat until fluffy. Add flour, soda and beat well. Stir in pineapple and vanilla. Pour mixture into greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Cool and top with frosting.
Cream the butter and add gradually the sifted sugar. Beat until creamy. Beat in the eggs, one at a time. Sift together the dry ingredients.
Preheat oven to 350°. Thaw and drain vegetables. Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can onions. Pour into 1-quart casserole. Bake, covered, 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes.
Cream butter and sugar. Blend in flour. Add pecans. Roll into small balls. Bake at 375° for 10 minutes. Dip into the cinnamon sugar mixture. Cool on rack. Makes 30 cookies.
Boil the peppers 5 minutes. Brown the ground beef and onions. Drain. Mix tomato sauce with water. Add onion and beef mixture with rice and half the tomato sauce, egg, salt and pepper. Stuff peppers. Pour remaining sauce over top. Bake in oven at 350° for 45 minutes to 1 hour.
In 10-inch skillet melt butter. Stir in remaining ingredients except parsley. Cook over medium heat, stirring occasionally, until mushrooms are tender (3 to 4 minutes). Stir in parsley.
Grease casserole dish; mix sugar, flour and juice of pineapple. Add 1/2 cup of the cheese to mixture and the crushed pineapple. Pour into casserole dish; add remaining cheese and cracker crumbs on top. Pour melted butter over crackers. Bake at 325° until bubbly.
Mix everything together; put in casserole dish. Bake for 30 minutes at 350°.
Drain pineapple, add water to juice to total 3 cups. Put juice in 3 qt. sauce pan, add sugar, Jello, and marshmallows. Bring to boil, and stir continuously until marshmallows melt.
Cook and debone chicken; set aside. Fry chopped onion in oleo until clear. Add garlic powder and tomato sauce. Simmer 12 to 15 minutes. Add mushroom soup. Add spaghetti which has been cooked in chicken broth. Then add drained peas and chopped up chicken. Let simmer only enough to heat thoroughly, with as little stirring as possible.
Combine cheeses until well blended. Stir in remaining ingredients and mix well. Shape into one ball or two logs. Roll in chopped pecans. Wrap in plastic wrap and chill.
Mash vegetables together. Beat in remaining ingredients. Drop by spoonfuls into hot oil. Remove when golden and place on paper towels to drain. Serve with sour cream and sprinkle of paprika.
Heat mayonnaise, vinegar, salt, celery seed and sugar. When sugar dissolves, pour over cabbage and toss. Let set couple of hours.
Brown onion in butter. Add meat. Stir and cook until brown. Add tomato sauce and 1 cup of water. Add noodles and cook until tender. More water may be added to keep moist. Salt to taste. Add corn and olives. You can add a little cinnamon for taste.
Combine cereal and 1 cup milk; let stand 5 minutes. Combine flour and next 3 ingredients in a large bowl; make a well in center of mixture. Combine eggs, butter and 1/2 cup milk; add to dry ingredients, stirring just until moistened. Gently stir in cereal mixture and blueberries. Spoon into greased muffin pans, filling two-thirds full. Bake at 400° for 20 to 25 minutes. Yields 2 dozen.
In a skillet, melt 4 tablespoons of butter; blend in flour. Add milk all at once. Cook until thickened and bubbly. Stir in crab meat, eggs, pimiento, 1 teaspoon salt and 1/8 teaspoon pepper. Spoon mixture into 6 individual casseroles or baking shells.
Combine pretzels, margarine and 3 teaspoons sugar. Press into bottom of 13 x 9 pan. Cream together cream cheese and 1 cup sugar. Fold in Cool Whip. Spread into pan. Combine jello, boiling water and frozen strawberries. Let set for 10 minutes, then pour over other layers and refrigerate.
Put this mixture into a pie pan and bake at 275° for 25 minutes, then 300° for 25 minutes more.
Mix all ingredients well. Spread into a lightly greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. Cool for 30 minutes and cut into squares. Yields 40 squares.
Cut up broccoli and boil until tender. Then in a different pan cook the onion in margarine until tender. Gradually add flour. Then gradually add milk, broccoli, cheese, salt and pepper.
Cook spaghetti; drain. Toss with remaining ingredients (easier in large, flat baking pan). Garnish with tomato wedges and paprika. Refrigerate several hours.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can fried onions. Bake in covered casserole for 30 minutes at 350°. Top with remaining cheese and onions; bake, uncovered, for 5 minutes longer.
In small saucepan, stir together sugar, cocoa and cornstarch; gradually stir in evaporated milk. Cook over low heat, stirring constantly with whisk, until mixture boils; continue cooking and stirring until thickened and smooth. Remove from heat; stir in vanilla. Serve warm or cold with assorted fresh fruit, cake or nonfat frozen yogurt, if desired. Cover; refrigerate leftover sauce. Makes 7 servings.
Butter bread. Cut into cubes. Spread in greased 9 x 13-inch dish. Top with sausage (and sauteed vegetables if desired). Cover with cheese. Mix eggs, milk and salt. Pour over bread. Refrigerate at least 8 hours. Bake 45 to 50 minutes at 350°.
Arrange tomatoes on baking sheet, drizzle with 1/4 cup oil and sprinkle them with mixed garlic and thyme. Roast at 350° for 1 hour, turning occasionally.
Spread refried beans on bottom of 14-inch serving dish. Brown ground beef. Drain off fat. Add taco seasoning and water; simmer for 15 minutes. Spread mixture over refried beans. Arrange layers of lettuce, salsa or picante and cheese on top of meat. Garnish with desired toppings and serve with tortilla chips. Makes 14 to 16 appetizer servings.
In large mixing bowl, sift together flour, sugar, baking powder and salt. Cut in butter or margarine until mixture resembles coarse crumbs. Combine eggs and milk. Add all at once to dry ingredients, stirring just to moisten. Spread dough in greased 8 x 1 1/2-inch round layer pan, slightly building up edges. Bake at 450° for 15 to 18 minutes or until golden. Remove from pan. Cool on rack 3 minutes. With serrated knife, slit in two layers, lifting top off carefully. Spread bottom layer with additional butter. Combine strawberries and bananas. Whip cream until soft peaks form. Spoon fruits, then whipped cream between shortcake layers and over top. Garnish with additional strawberries, if desired. To serve, cut in 6 wedges.
First Day: Sprinkle beef with celery and onion salts. Place in large pan lined with heavy-duty foil (large enough to tightly fold). Add 1/2 bottle of liquid smoke and refrigerate.
Heat oil in a medium saucepan and cook the onion and garlic gently for 10 minutes. Add the catsup, vinegar, Worcestershire sauce, brown sugar, chili powder and cayenne; mix well. Let simmer for about 20 minutes, stirring occasionally, until slightly thickened. Brush on chicken or ribs during the last five to ten minutes of grilling. Makes 2 1/2 cups.
Butter Bundt pan well. Flour a little. Cool in pan before turning out. Cream butter and sugar with electric beater. Beat in eggs one at a time. Sift soda with flour. Alternately add flour/soda and sour cream. Add 1 teaspoon vanilla. Bake at 325° for 1 1/2 hours (check at 1 1/4 hours).
Cut top off pumpkin; save top as lid. Clean inside of pumpkin removing seeds. Fill pumpkin with 1/3 seasoned bread crumbs, 1/3 shredded Swiss cheese and 1/3 cream. Place it on a baking sheet. Bake for 45 minutes at 350° (only 30 minutes for smaller pumpkin). Set on the table with a serving spoon (it is its own bowl). Spoon out pumpkin meat with stuffing.
Coat fruit, nuts and coconut with cake mix in a large bowl. Add eggs, milk and vanilla; mix thoroughly. Bake 25 minutes at 350°. Adjust time for smaller muffins. Makes 36 (2 1/2-inch) muffins.
Mix and pour in an unbaked pie shell. Bake 10 minutes at 400° and then 25 minutes at 350°.
Brown ground beef; add other ingredients and stir. Cook slowly for 30 to 40 minutes. Ready to serve.
Combine milk and coffee crystals. Let set 5 minutes. Stir in pudding mix and whip. Let set 5 minutes. Fold in Cool Whip.
Brown ground beef and chopped onion. Add remaining ingredients and simmer to blend flavors. Serve topped with a bit of sour cream and pass the chips!
Brown hamburger with onions and green peppers. Add soups and chili peppers. Cook on low heat 5 minutes, stirring occasionally.
Measure 1 cup beans; place in medium saucepan. Mash slightly with fork. Add remaining beans, chicken, jalapeno, broth and pepper; bring to boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in sour cream and cilantro. (Top each serving with guacamole.)
Dissolve package of taco seasoning with water and add to soup. Simmer slowly. Very good, low calorie.
Cut bacon in small pieces. Fry bacon and onions. Mix all ingredients. Add a touch of various seasonings (salt, pepper, oregano, thyme, celery salt, garlic powder, horseradish and paprika). Cook at 300° until heated throughout. Serves approximately 25 people.
Put sliced mushrooms in greased 9 x 13 inch baking dish. Melt oleo and add to stuffing mix. Sprinkle on top of mushrooms. Dissolve bouillon cubes in hot water. Mix flour and cream together and add to bouillon. Stir together. Pour over top of stuffing. Bake 350 degrees for 20 - 25 minutes.
Preheat oven to 350°. Spread taco shells on baking sheet and bake for 5 minutes or until shells turn golden brown. Remove from oven and cool. In small mixing bowl, stir together salsa and bean dip. Divide evenly between shells and coat insides of shells with mixture. Stir together sour cream and taco seasoning in small bowl. Spread evenly in shells over bean mixture. Divide remaining ingredients in order given, the same way in the shells. Serve immediately. Makes 6 servings.
Bake cake according to instructions on package. Let cool, then poke holes in top of cake with handle of wooden spoon. Dribble sweetened condensed milk over cake. Then dribble caramel sauce over cake. Let stand for 1 hour. Cover entire cake with Cool Whip, then sprinkle with crushed Heath bars.
Combine sugar, milk and margarine in saucepan. Cook until mixture comes to a boil. Boil rapidly for 2 minutes, then remove from heat. Add in order the remaining ingredients and stir each thoroughly. Spoon onto waxed paper until firm. Makes approximately 2 dozen.
Mix together and form into rolls. Wrap in foil. Refrigerate for 24 hours.
Layer potatoes, onion and soup. Top with cheese. Bake for 35 minutes at 350° or until potatoes are done.
Mix all ingredients. Bring to a boil using medium heat. Stir constantly for about 30 minutes. Cool and frost cake layers.
Melt margarine. Grease bottom and sides of a tube pan with 2 tablespoons of melted margarine. Sprinkle a few nuts in bottom of pan. Add brown sugar, nuts and water to margarine. Heat to boiling, stirring occasionally. Remove from heat. Cut biscuits in half and roll into balls. Place balls in bottom of tube pan. Drizzle half of the caramel sauce over dough. Repeat layers. Bake at 375° for 20 to 25 minutes.
Cut onions in halves. Peel outer skin off. Place onions, cut side up, in a large covered baking dish. Mix water, butter, honey and Worcestershire sauce together and spoon over onions. Top with remaining ingredients and cover. Bake at 350° for 1 1/2 hours. Baste occasionally with sauce. Serves 6.
Dice potatoes. Add celery, hard-boiled eggs and onion. Beat 2 eggs. Add sugar, dry mustard, vinegar, water, salt and pepper. Pour this mixture into hot bacon and fat and stir until it thickens (about 10 minutes). Pour onto potato mixture and toss lightly.
Drain peaches, reserving 2 cups syrup. Place peaches in glass bowl or jar. Heat syrup and 1/2 cup brandy to boil. Pour over peaches. Cover and refrigerate at least 24 hours. Beat whipping cream, powdered sugar and 1 teaspoon brandy in chilled bowl until stiff. Serve cake with peaches and whipping cream. Serves 12.
Prepare Crumb Crust. Soften the gelatin in 1/2 cup of cold water. Place over low heat and bring almost to a boil, stirring to dissolve. Beat the egg yolks and sugar until very light. Stir the gelatin into the egg mixture; cool. Gradually add the rum, beating constantly. Whip the cream until it stands in soft peaks and fold it into the gelatin mixture.
Preheat oven to 400°. Spread oil on a jelly-roll pan. Place potatoes wedges on pan. Sprinkle with seasoning; toss gently to coat. Bake at 400° for 40 minutes or until tender. Sprinkle with salt. Yields 4 servings of wedges.
Place chicken in ungreased 13 x 9-inch pan. Mix remaining ingredients except lemon slices; pour over chicken. Cook uncovered in a 375° oven, spooning mixture over chicken occasionally, 30 minutes. Turn chicken; cook about 30 minutes longer. Garnish with lemon slices.
Add dry pudding mix to fruit and mix well. Add enough fruit juice to make some pudding form around your fruit. You can use any fruit combination. I like large chunk mixed fruit, mandarin oranges and pineapple chunks. Refrigerate.
Grate vegetables coarsely, except onion, which is finely grated. Squeeze out the natural juices, saving 2 tablespoons. Soften gelatin in the reserved juice. Melt in a double boiler until gelatin is completely dissolved. Add to grated vegetables. Add mayonnaise; mix well. Add seasonings to taste. Refrigerate overnight before using. Makes 3 dozen party sandwiches.
Place pineapple slice on each salad plate. Put a rounded tablespoon whipped cream in the center and stand a half of banana in the pineapple candle holder to hold the "candle" upright. Top with a dab of whipped cream and a maraschino cherry (the flame). Place the quarter pineapple slice in position to be the handle to the candle holder.
Combine all ingredients; mix well. Chill several hours. Shape into 1-inch balls. Makes 2 dozen.
Grate carrots. Mix all ingredients in medium size bowl. Chill. Serve on fresh salad greens.
Mix the pudding with the milk and blend in cool whip. Place a layer of graham crackers evenly in a 13x9-inch pan. Pour on half of the pudding mix. Top with another layer of graham crackers. Pour on remaining pudding. Top with a final layer of crackers.
Preheat oven to 400°. Put the cornflakes into a plastic bag and crush them with a rolling pin. Then dump them into a pie tin.
Mix all ingredients and put in baking dish. Cook in 350° oven about 45 minutes or until rice is tender. Stir a few times while cooking.
Spoon sherbet into punch bowl. Pour chilled pineapple juice over sherbet. Pour chilled diet Sprite (will foam). Stir.
Make cake mix as directed on box. Pour half of the batter into a greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt margarine, milk and caramels until smooth. Pour over baked layer. Sprinkle nuts and chips over mixture on the top. Bake at 350° for 20 minutes or until done. Cool and cover with chocolate frosting.
Cut meat with the grain in 1 inch wide strips. Brown quickly in hot oil. Season and push aside.
Cream sugar, shortening and eggs together. Add remaining ingredients. Stir until batter is smooth. Drop by teaspoon on baking pan that has been lightly sprayed with Pam. Bake at 350° for 8 to 10 minutes.
Mix sugar, flour, cocoa and salt together well. Beat egg yolks, then add to mixture. Beat egg whites for topping.
Fry sausage and all the other ingredients. Cover and cook for 45 minutes, until rice is tender. Salt and pepper to taste.
Heat oven to 375°. Mix milk, salt, sugar and flour. Pour into pan in which margarine "about the size of an egg" (1 tablespoon) has been melted. Empty quart of fruit on top of batter. Bake for 1 hour or until batter forms crust. Makes 6 to 8 servings.
Blend well together. Use lemon juice to keep fruits like apples and bananas from turning brown.
Mix the salad dressing, sugar, mustard and sour cream. Mix with the first five ingredients. Serve with a sprig of parsley and wedges of red apples.
Generously grease and lightly flour a 10-inch tube pan. In a large mixing bowl, combine dry cake mix, water and eggs. Blend and beat as directed on package. Pour about half of batter into prepared pan. In small mixer bowl, beat cream cheese, milk and powdered sugar until smooth. Spoon over batter in pan, not touching sides of pan. Spoon one cup cherries over cream mixture. Spread with remaining batter. Bake at 350° for 50 to 55 minutes or until toothpick tests done. Cool in pan 15 minutes. Remove from pan. Serve with remaining cherries. Store leftover cake in refrigerator.
Mix mayonnaise, soups, lemon juice and salt and pepper together. Put a layer of broccoli, a layer of chicken, half of sauce, then fix another layer. Pour rest of sauce and put bread crumbs on top. Bake at 400° for 30 minutes.
Soften yeast in warm water (110°). Combine milk, sugar, shortening and salt; cool to lukewarm. Add 1 1/2 cups of flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface. Cover and let rise until double (1 1/2 to 2 hours). Turn out on lightly floured surface and shape as desired.
Beat eggs until light and fluffy. Add oil, sugar, zucchini and vanilla. Mix lightly, but well. Add dry ingredients and mix together. Stir in nuts. Pour into 2 greased and floured 9 x 5 x 3-inch loaf pans and bake at 325° for 1 hour.