HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter, shortening and sugar until light and fluffy. Add extracts and blend well. Add eggs, one at a time, and continue beating after each addition. Sift together dry ingredients and add alternately to creamed mixture with milk. Pour into a greased and floured good size tube pan. Bake at 325° for 1 hour and 30 minutes or until done.
Make custard of the following: egg yolks, sugar, lemon juice and rind. Cook in double boiler until it thickens.
Fold all ingredients together and chill well before serving. Serves 6 to 8.
Stew vegetable with onion. Drain and add sour cream, soup and 1/2 cup stuffing. Melt oleo in baking dish and add remaining stuffing to line bottom of dish. Pour mix over this and bake about 30 minutes to 1 hour until done. Add crushed crackers on top and put back in oven to brown slightly.
Press purchased or homemade cookie dough on a pizza pan. Bake at 350° until done. When cool, spread cream cheese, sugar, vanilla mixture over the top. Layer sliced apples over this and top with caramel topping drizzled lightly over the apples.
Mix all ingredients and chill for 1 hour before serving. May be served with Cool Whip on top.
Sift dry ingredients into bowl. Add remaining ingredients and mix well. Pour into a 9 x 13-inch greased and floured pan or loaf pans. Bake at 350° for 30 to 35 minutes until done.
Cover bottom of pie shell approximately 1/2-inch with chopped pecans. Beat eggs with fork until still foamy (not dry). Add Karo, sugar and vanilla. Mix well by hand. Do not use mixer. Pour over pecans and bake at 350° for 35 to 40 minutes until center is slightly firm to touch. Do not overbake.
Stir 2 1/2 cups boiling water into red jello. Dissolve completely. Slowly pour into a 13 x 9-inch pan. Repeat with blue jello in another pan. Refrigerate 3 hours. Cut into cubes.
Blend softened butter or margarine and garlic powder with fork or hand mixer until fluffy.
Place bread in oiled pan. Brown sausage; drain and place on bread. Add cheese. Mix eggs, mustard and 2 1/2 cups evaporated milk and pour over cheese. Refrigerate overnight. Add soup and remaining evaporated milk. Bake 1 1/2 hours in preheated oven at 300°.
Saute chopped onion in butter. Mix the other ingredients with onion and butter. Cook in rice cooker until the cooker cuts off on its own.
Cook all ingredients, except for beans, for 45 minutes. Add chili beans and stir often, cooking for 20 minutes more.
Stir all ingredients into small microwave-safe dish. Cover with Saran Wrap; vent. Microwave on Low (3) for 7 minutes; stir. Microwave for 5 to 7 minutes longer. This is a low calorie pudding.
Spread drained beans and corn in a casserole dish. In a saucepan, mix soup, cheese, sour cream and onion. Heat until cheese is partially melted. Pour cheese mixture over corn and beans. Melt margarine in another saucepan and add cracker crumbs and almonds to melted margarine. Spread crumb mixture on top of casserole. Bake at 350° for 45 minutes.
Cream shortening and sugars together. Add peanut butter, egg, and vanilla. Mix well. Add dry ingredients and mix well. Roll into ball and place on ungreased cookie sheet. Press down with fork tines dipped into flour or sugar. Bake at 350° for 8-10 minutes until the cookies start to brown. Remove from oven and let cool a few minutes before removing from pan. They are very fragile and will crumble if they don't cool for 5-10 minutes before removing them. Yields: 4 dozen.
Marinate vegetables. Heat sugar, vinegar and oil. Heat and pour over vegetables (not boiling). Salt and pepper to taste. Let set overnight in refrigerator before eating.
Preheat oven to 450°. Spray skillet with Pam (or substitute). Heat skillet. Combine all ingredients. Pour into skillet. Bake 30 minutes. (The only fat is in the meal and Pam spray.)
Mix at high speed until creamy. Add mixtures together and whip at high speed until light and fluffy. Can be refrigerated to keep.
Cook potatoes, cool, peel, grate then set aside. Mix the next five ingredients. Add mixture to potatoes and mix well. Pour into lightly buttered 13 x 9 inch pan. Bake at 350° for 45 minutes.
Hollow out bread and crumble in a bowl. Mix in water, egg, mustard, salt, pepper, onion and cooked meat. Stuff into bread. Put ends back on bread with toothpick or skewers. Bake at 400° for 30 to 40 minutes. Cut in slices. Pour tomato sauce over and serve.
Heat milk, add corn meal, add molasses and cook on low for 10 - 15 minutes. Add cinnamon, ginger and salt. Pour into casserole dish, baking at 300 degrees for 45 minutes.
Clean mushrooms; remove stems and mince them. Saute mushroom caps in butter until lightly brown. Remove from heat, then saute minced onion, green pepper, mushroom stems and celery in butter. Add seasonings. Fill each mushroom cap with mixture. Sprinkle each with bread crumbs. Drizzle melted butter on top. Bake 10 to 15 minutes at 350°. Remove from oven. Top each one with a piece of cheese. Return to oven and bake until cheese is melted.
Mix beaten egg yolks, brown sugar, salt, flour, milk and butter in double boiler. Cook over boiling water until thick. Add vanilla. Pour into 9-inch baked pie shell. Beat egg whites with white sugar and put on top of pie filling. Bake at 400° for 10 minutes or until egg whites are golden brown. This tastes like old fashion pie.
Place oil in hot saucepan. Add onion, pepper and squash. Saute for 2 minutes, stirring lightly. Add chicken, hominy or corn and water. Cover with lid; steam an additional 2 minutes. Add soy sauce; stir lightly. Serve.
Scald milk with sugar, salt, onion and margarine in pan. Cool to lukewarm. Sprinkle yeast into water in a large bowl. Stir until dissolved, then stir in cooled milk mixture. Stir in flour and sage until well blended. Beat vigorously, scraping down side of bowl, about 100 strokes. (Dough will be sticky.) Cover with clean towel; let rise in warm place for 1 hour or until doubled. Stir dough down; spoon into greased 10-cup tube pan. Bake at 375° for 1 hour. Remove from pan and cool.
Combine flour, baking soda and salt. Mix butter and sugar until creamy. Add eggs and vanilla. Beat until fluffy. Add flour mixture. Stir in chocolate chips and pecans. Bake on an ungreased cookie sheet at 350° for 10 to 12 minutes.
Pour melted butter over chopped pecans. Add vanilla, Eagle Brand milk and sugar. Mix well. Roll into small balls about the size of a quarter. (Easier to work if mixture is chilled thoroughly before handling.) Melt chocolate pieces and paraffin in a double boiler. Dip candy in chocolate mixture with toothpick. Place candy on wax paper to cool. Yields 80 pieces.
Mix all ingredients together except blueberries and mix at medium speed until smooth. Gently fold in the blueberries. Grease muffin tins, even the top, and fill with batter. Sprinkle the tops with granulated sugar. Bake at 450° for 12 minutes and then turn oven down to 350° for an additional 15 to 20 minutes. Makes 12 large muffins.
Mix the first 3 ingredients by hand and press into a 9 x 12-inch pan. Pour remaining ingredients over cake mix. Bake at 300° for 1 hour. Cut squares while hot.
Beat eggs until light; beat in sugar and salt.	Stir in evaporated	milk, homogenized milk and vanilla. Pour into gallon-size ice cream freezer canister. Pack freezer with crushed ice and 1/8 part ice cream salt. Turn hand freezer until hard	or use electric freezer. Recipe may be varied by adding crushed fruit before freezing or toppings may be used. If I use sweetened fruit, I just use 2 cups of sugar and do not use the vanilla.
Mix cake mix, eggs and butter. Spread on cookie sheet. Beat cream cheese, eggs and powdered sugar (add tablespoon lemon juice if desired). Pour over cake mix batter. Sprinkle 1/2 cup sugar and nuts (if desired) over top before baking. Bake at 350° for 25 minutes until edges are golden brown. Cool and cut into bars.
Add vegetables to butter along with brown sugar and salt. Cook 5 minutes. Place squash in greased casserole and stir in vegetable mixture. Cover top with bread crumbs. Sprinkle with grated cheese. Bake at 350° for 35 minutes.
Brown meat and onion. Cut cabbage fine and layer 1/2 in bottom of baking dish. Cover with rice and meat. Top with cabbage. Mix soup and water. Pour over and cover. Bake 1 1/2 hours at 375°.
Sweeten apples with 1/4 cup sugar; set aside. Sift flour, salt, cinnamon, 1/4 cup sugar and baking powder. Blend in egg, milk and oil. Fold in chopped apple mixture. Pour into greased muffin pan. Bake at 400° for 20 to 25 minutes. Makes 12 muffins.
In medium bowl, beat eggs. Add cottage cheese, salt, pepper and garlic. Mix well; wet matzo with milk until moist, not soggy. Pour a little sauce in bottom of 8 x 8-inch baking pan. Layer remaining ingredients, alternating, matzo, cheese, tomato sauce and Muenster cheese. Bake at 350° for 45 to 50 minutes. Let rest 5 to 10 minutes before serving. Serves 6.
Mix together. Beat with electric mixer or blender. Add very slowly (or sugar will settle to bottom if added too fast) 1 quart oil until thick. Keeps a long time in covered container.
Mix cake, one egg and 1 stick of butter together and pat smooth in a 9 x 13-inch cake pan. Then set aside. Mix together cream cheese, 3 eggs, 1 box powdered sugar and vanilla. Pour this over the first layer and bake at 350° for 35 to 40 minutes.
Brown chops in oil. Layer lima beans, soup, pepper, pork chops and onion in baking dish. Bake, covered, at 350° for 45 minutes to 1 hour, or until tender. Yields 4 servings.
Mix popcorn, cereal, pretzels and M&M's. Melt marshmallows and butter. Mix with remaining ingredients. Press into 9 x 13-inch pan. Cut into squares.
Mix as directed on box. Add different cake coloring to each layer. Can use 2 layers of green, red, chocolate and leave one plain as long as you alternate layers. Pour thin layers of batter onto 8-inch skillet, about enough to cover bottom of pan and bake in 500° to 550° oven for about 2 1/2 to 3 minutes per layer. Spray skillet with nonstick spray each time. An 8-inch cake pan may be used to cook layers.
Fry, or render bacon in suitable pot. Add onions and cayenne and cook until half done. Stir in sugar and beans; simmer a few moments before serving. You may also use molasses instead of as much sugar as asked. Serves two to four people.
Mix cake mix according to directions on box. In double boiler, add 1 tablespoon butter and 3 chopped candy bars and melt. Add to cake batter. Bake as directed on box.
Combine cheeses, onion, sauce and lemon juice and form a ball. Roll ball in chopped pecans. Refrigerate until ready to serve.
Blend butter, flour and seasonings. Gradually stir in milk. Cook until thick and smooth, being careful to stir constantly. Add catsup and shrimp; heat. Serve over rice. Makes 6 servings.
Boil cranberries, sugar and water for 10 minutes. Add the Jell-O; stir well. Let cool until warm. Add celery, apples and walnuts; mix well. Pour into mold. Chill until firm. Remove from mold onto lettuce leaves.
Mix together ground beef, bread crumbs, onions, egg and salt. Shape into 16 meatballs, brown in skillet and pour off grease. Add soup, sour cream and 1/4 cup water. Cover and simmer for 20 minutes. Stir often. Serve over cooked noodles.
Mix shortening, sugar, vanilla and eggs. Add milk. Stir in flour. Drop dough out on cookie sheets. Sprinkle cookies with sugar before baking. Bake 6 to 8 minutes at 375°.
Pour all ingredients over meat. Bake at 300° overnight or until meat falls apart, 5 to 7 hours. Remove all fat and bones from meat. Shred meat and using a large slotted spoon, place a spoonful in the middle of a large flour tortilla. (I buy from "El Molino's"). Sprinkle with grated Cheddar cheese. Roll up and close with toothpicks. Using canola oil and electric skillet, fry until golden brown on both sides. Serve with salsa and sour cream.
Preheat oven to 350°. In large mixing bowl, combine beef, milk, egg, bread pieces, parsley flakes, Worcestershire sauce, salt, pepper and garlic powder; set aside. In a small skillet, heat butter. Add onion and mushrooms. Cook and stir over medium heat until onion is tender. Set aside.
Preheat oven to 350°. Bring water to a boil in medium saucepan. Slowly stir in grits. Simmer until thickened, about 3 to 5 minutes, stirring frequently. Remove from heat. Stir in cheese, onions, egg and hot pepper sauce. Arrange chilies in a 9-inch pie plate, spoke fashion, with larger ends against edges of plate and tips toward center. Pour grits mixture evenly over chilies. Bake 30 minutes or until set. Let stand 5 minutes. Cut into wedges and serve warm.
In a bowl, combine flour, salt, eggs and milk. Beat about 15 seconds with fork or eggbeater. Grease 6 custard cups with vegetable shortening, including outside rims. Bake at 450° for 25 minutes or at 400° for 30 minutes. Serves 6.
In small mixing bowl, whip butter. Alternately add lemon juice and sugar until smooth and creamy.
Combine dry ingredients (flour, baking powder, soda and salt) in a small bowl. In a large bowl, cream the shortening and sugar. Add vanilla. Add eggs, one at a time. Mix flour into creamed mixture alternately with the buttermilk. Stir in the bananas and pecans. Pour into a well-greased and floured pan (13 x 9-inch rectangle pan or two 8-inch round layers). Bake at 350° for 25 to 30 minutes. Suggest cream cheese icing.
Roll dough into a rectangle, 15 x 9-inches. Spread with butter. Mix sugar and cinnamon; sprinkle over rectangle. Roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut roll into 15 pieces. Place slightly apart in greased muffin cups. Let rise until double. Bake 25 to 30 minutes at 400°. While warm, frost rolls with icing.
Canned or fresh corn may be used. Mix the corn pulp and the beaten egg yolks, flour and seasoning. Add the stiffly beaten egg whites and blend. Drop by spoonfuls the size of oyster on a hot buttered frying pan and brown.
Beat eggs. Add sugar, vanilla, oil and grated zucchini. Mix flour, salt, soda and cinnamon together. Add to egg mixture gradually. Then add nuts and dates. (If using dates, it is best to roll them in a little flour first to keep them from sticking together.) Grease and flour 2 loaf pans (8 1/2 x 4 1/2 x 2 1/2-inch). Place mixture in greased pan and bake for 1 hour at 350°. Test center with toothpick for doneness. (Very good sliced and spread with cream cheese.)
Preheat oven to 375°. Place steaks on cutting board; trim fat. If meat has a bone, cut straight below bone. Pound steaks to about 1/8 inch thick. (Take care not to tear.) In medium bowl combine bread crumbs, eggs, garlic and cheese. Pat mixture evenly over pounded steaks, leaving 1 inch border at edges. Scatter onion and green pepper over bread crumb mixture. Top with hard-cooked eggs.
Cream butter, sugar and vanilla until fluffy. Add flour. Blend thoroughly and add nuts. Mix well. Shape into 1-inch balls. Put on baking sheet and bake at 325° about 20 minutes. Do not brown. Cool. Roll in powdered sugar.
Cook pasta as directed on package and drain well. Sprinkle Salad Supreme over pasta and mix well. Add 2/3 of Italian dressing to pasta mixture and toss, covering well. Add vegetables and toss gently. Let stand overnight. Add remainder of dressing; toss and serve.
Basically, use whatever you have, the greater the variety the better. Cut all ingredients into 1/4 to 1/2-inch squares or cubes. Layer them in a large wooden bowl. Lettuce on the bottom and any variety on top, layer on layer in an interesting and alternative manner. Serve with tongs, going down side of bowl to bring out all ingredients in a mixed manner to serving bowls. Have a variety of dressing on side.
Cook rice in boiling water and salt, until dry. Chop onion, put in rice with eggs and parsley. Heat cheese in milk and oil over low heat until cheese melts. Bake in covered dish at 350° for 30 minutes. Stir 2 or 3 times. Uncover and bake 10 to 15 minutes.
Mix juice from fruit cocktail plus water to make 1 cup. Mix vanilla and fruit cocktail into juice mixture. Mix sugar, flour, baking soda and eggs together. Add dry ingredients into wet. Stir well. Pour into greased and floured pan. Sprinkle 1/2 cup brown sugar and 1/2 cup nuts. Bake 35 to 40 minutes in greased and floured 9 x 13-inch cake pan at 350°.
Blend cream cheese with brown sugar, green pepper, Worcestershire sauce, grated onion and walnuts. After thoroughly	blended, add green grapes. Use your own judgement as to amount of green grapes.	Serve as a spread for crackers.
Brown onion in butter. Stir in ground beef. Brown well. Add flour and salt. Add mushrooms; saute for 5 minutes. Add mushroom soup; simmer for 10 minutes. Add sour cream just before serving, to meat. Put sauce over noodles.
Saute mushrooms in butter and oil on high heat. Reduce heat and add ham and peas. Cook noodles and drain. Add 4 tablespoons butter and cheeses to noodles. Add cream and then mushroom mix. Serve hot.
Cut out center of bread with biscuit cutter. Place bread and centers in well-buttered, hot skillet. "Squeeze" butter the top side of bread. Gently break an egg in center of bread. Salt and pepper to taste. Cook until egg is partially cooked and turn over. Turn the centers over, too. Serve them with jelly!
Mix buttermilk, sugar, salt, pineapple and vanilla. Freeze to a mush about 45 minutes. Whip egg white until stiff and fold into well-beaten mixture. Return to freezer and freeze without stirring.
Put melted butter in the bottom of a large, shallow baking dish. Mix all other ingredients together in a large bowl and pour into baking dish. Bake, uncovered, in 350° oven for 45 to 60 minutes or until firm and slightly browned.
Combine flour, salt, baking soda and baking powder. Cream butter, lemon peel, vanilla and sugar. Add egg and milk. Beat thoroughly. Add dry ingredients. Stir in raisins and nuts. Drop from teaspoon, small balls into crushed cornflakes. Arrange on a greased cookie sheet and top with cherry halves. Bake at 400° for 10 minutes.
Combine ingredients and freeze in popsicle molds or small waxed paper cups (with sticks inserted into cups).
Mix butter or margarine in double boiler. Combine sugar and milk in saucepan and bring to a slow boil. Boil 6 minutes. Combine chocolate chips and nuts in mixing bowl. Add hot mixtures to chips and nuts; beat. Pour into greased pan. Makes 1 1/2 pounds.
Combine sugar, flour and juice; heat over low heat until some of the sugar melts. Stir in pineapple and cheese. Pour into a 1 1/2-quart baking dish, place the crushed crackers on top and drizzle margarine over the crumbs. Bake at 350° for 20 to 25 minutes.
Mix together cream cheese and 10x sugar; set aside. In separate bowl, add pudding and milk. Beat 2 1/2 minutes. Let stand 1 minute, then add to cream mixture. Add vanilla and Cool Whip. Crush Oreo cookies. In 9 x 13-inch pan, place crushed cookies. Add layer of creamed mixture. Add more crushed cookies, another layer of creamed mixture and top with crushed cookies. Chill.
Place chicken in deep heavy pot. Add water, wine, salt, onion and celery. Cover and bring to boil. Reduce heat and simmer for 1 1/2 hours. Remove from heat. Strain broth. Refrigerate chicken and broth at once without cooling. When cool, remove meat from bones. Cut into pieces. Rinse mushrooms and pat dry. Reserve enough whole caps to garnish top. Slice and saute remaining mushrooms in butter until brown. Measure broth. Use as part of liquid for cooking rice following directions for firm rice on package. Combine chicken, mushrooms and rice in 4-quart casserole. Blend in sour cream and mushroom soup. Mix with chicken rice mixture. Arrange reserved mushroom caps in circle over casserole. Cover. May refrigerate overnight. Bake at 350° for 1 hour.
Stir until creamy. Pour into buttered jelly roll pan. Cool in the refrigerator and cut into squares. Makes approximately 5 pounds.
In a medium size mixing bowl, mix flours, wheat germ, sugar, baking powder and soda, spices and salt. Set aside. Pour milk in a 2-cup measuring cup. Add egg and oil and blend well. Pour milk mixture over dry ingredients; add zucchini and raisins. Stir just enough to moisten. Do not overmix. Spoon batter into greased muffin cups. Bake at 400° for 20 to 22 minutes.
In a 9 x 13-inch glass baking dish, mix crushed cookies and margarine. Press to form a crust. Mix cream cheese and confectioners sugar with mixer until creamy, then blend in 1 container of Cool Whip. Spread over Oreo crust. Mix both puddings with milk until thickened. Spread over cream cheese mixture. Spread other container of Cool Whip over pudding. Refrigerate.
Mix all ingredients and spread in greased 9 x 13-inch pan. Bake at 325° for 40 minutes.
Early in day or a day ahead: Place raspberries in refrigerator to thaw slightly.
Mix all ingredients together, leaving enough cracker crumbs to roll it in. Roll in cracker crumbs, forming into logs (large or small). Keep refrigerated; slice off as needed.
Blend sugar, peanut butter, margarine, salt and vanilla until smooth. Shape into 1-inch balls. Melt chocolate chips and paraffin in top of double boiler. Dip balls in chocolate mixture with toothpick until 3/4 covered. Place on waxed paper until set. Cover over hole until smooth. Makes 6 dozen.
Cook cornmeal, water and salt until thick. Add milk, flour and sugar. Add baking powder, butter and eggs. Mix well. Pour into greased cast-iron skillet, 9 or 10-inch. Bake at 400° for 1 hour.
Preheat oven to 350°. Grease and flour 13 x 9-inch pan. In large saucepan or microwave melt butter and chocolate. Add remaining bar ingredients, mix well. Spread in pan.
Line a large cookie sheet with foil, well buttered. Place crackers on foil. Bring margarine and sugar to a boil. Boil 3 minutes. Pour over crackers. Bake at 375° for 7 minutes. Remove from oven; sprinkle with chips. Spread evenly when melted. Sprinkle with nuts. Cut or break apart when cool.
In a large mixing bowl, dissolve yeast in water. Add 2 teaspoons sugar; let stand for 5 minutes. Add milk, oil, salt and remaining sugar. Add enough flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 1/2 hours. Punch dough down. Divide into four pieces. Cover three pieces with plastic wrap. Divide one piece into 12 balls. To form knots, roll each ball into a 10-inch rope, tie into a knot and pinch ends together. Repeat with remaining dough. Place rolls on greased baking sheet; brush with melted butter. Cover and let rise until doubled, about 20 to 30 minutes. To serve immediately, bake at 375° for 15 to 18 minutes. To freeze, partially bake at 300° for 15 minutes. Allow to cool. Freeze. Reheat frozen rolls at 375° for 12 to 15 minutes. Yields 4 dozen.
In a medium saucepan, mix sugar, margarine, cocoa, milk and vanilla. Bring to a boil and boil for 1 minute. Remove from heat and add quick oats and peanut butter. Mix well and drop by spoonfuls on waxed paper. Cool and enjoy!
Cut apples up. Put in baking dish. Mix rest of ingredients together and put on top of apples. Bake at 350° for 30 or 45 minutes.
Squeeze lemons; mix Eagle Brand milk with egg yolks and then mix with lemon juice. Pour into graham cracker crust and chill for a few hours.
Butter shallow baking dish. Place in dish 1/2 of crumbs blended with butter. Add layer of oysters. Pour over content 1/2 of liquid. Sprinkle with salt and pepper. Repeat layers. End with crumbs on top. Bake at 450° for 30 to 40 minutes.
Blend together honey, vinegar and Kitchen Bouquet. Place meat in large glass baking dish (9 x 13-inch). Marinate in mixture in refrigerator 2 to 4 hours (covered). Turn frequently. Brown meat on both sides in large heavy frying pan in oil. Add mushroom liquid (from only 1 can) to catsup. Add to marinade. Pour around meat. Cook tightly covered over low heat until tender, 1 to 2 hours. Add mushrooms. Cook 5 minutes. Remove meat and mushrooms; thicken liquid with flour (or cornstarch) and water for gravy.
Break up angel food cake and place in square pan. Mix vanilla pudding and pour over cake. Pour cherry pie filling and spread over pudding. Cover with Cool Whip.
Place cooled, mashed potatoes in a covered bowl overnight in refrigerator. Put potatoes in bowl and add flour, egg, bread crumbs and salt. Mix well.