HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together the shortening, sugar and vanilla with mixer until mixture looks like ice cream. Thoroughly beat in eggs, one at a time. In a 1-pint measuring cup or bowl, stir together buttermilk and soda (mixture bubbles up). By hand, stir the flour in several additions into the creamed mixture, alternating with the buttermilk mixture and mixing only until smooth. Turn into a 10-inch angel cake pan. Bake in preheated 325° until cake tester comes out clean, 1 hour and 20 minutes. Cool on wire rack for 10 minutes; loosen edges. Turn out on rack with another rack, turned right side up. Cool completely.
Brown sausage, stirring until it is crumbly and no longer pink. Drain on paper towels. While sausage is cooking, bring water and salt to a boil. Add grits and cook until creamy. Remove grits from heat. Add cheese and stir until cheese is melted. Add green chili, eggs and margarine. Add cooked sausage. Bake in 9 x 13-inch dish at 350° for 1 hour. Let set a few minutes. Cut into squares and serve.
Sift together flour, baking powder and salt. Cream butter and sugar until fluffy. Add vanilla, lemon extract and eggs and blend. Add dry ingredients and milk; mix well. Chill dough thoroughly, several hours or overnight. Press a small amount of dough at a time through cookie press onto ungreased cookie sheet using the plate for shape desired. Bake at 350° for about 8 minutes until light golden. Cookies may be decorated before baking with bits of candied fruit, jam or colored sprinkles or bake plain and then ice and decorate.
Sprinkle salt over ground zucchini and onion. Let stand overnight; drain. Rinse with water; drain. Add remaining ingredients, bring to boil, turn heat down and simmer 30 minutes. Put relish in 7 or 8 sterilized pint jars; seal.
Mix flour, salt and pepper in bowl. Beat in beer until smooth. Let stand approximately 30 minutes. Pour oil in frypan. Heat oil on high flame, then lower. Dip chicken pieces in batter. Cover completely. Fry until chicken is done. Drain on paper towel. Serve with salad. Great cold day after.
Mix peaches with 1/2 cup sugar. Let stand. Put butter in a 2-quart casserole. Place in a 325° oven to melt. Combine remaining ingredients; mix until smooth. Pour over melted butter. Do not stir! Spoon peaches on top of batter. Do not stir! Bake for 1 hour in a 325° oven. You can use canned peaches or other fresh fruit.
Cover potatoes with water and boil until tender. Pour off water but keep enough to make potatoes soupy. Mash potatoes into water. Add butter, onions, salt, pepper, garlic salt, carrot and milk.
Chop or grind coarse all of the ingredients. Add 3 tablespoons orange concentrate; mix well and then form into balls and roll in coconut. Store in airtight container in a cold place.
Mix sugar and cinnamon. Roll out dough. Spread with margarine. Sprinkle with sugar and cinnamon. Roll not more than 1 1/2-inches high. Cut into 2-inch lengths. Bake at 350° until lightly browned.
Cream together butter, oil and sugar. Add egg yolks and vanilla. Add remaining ingredients. Beat 5 egg whites until stiff peaks. Fold into cake mixture. Put into 3 round cake pans. Bake at 350° for 30 minutes.
Mix altogether with electric mixer until well blended. Dip sliced apples into dip. Optional: Add peanuts (skinless, salted or unsalted, chopped or whole) on the side or mixed into dip. (Nuts will become soft after a day or two if mixed into dip.)
Blend shortening and sugar together. Add egg and applesauce. Sift together next 5 ingredients. Dissolve soda in boiling water. Mix all together and add walnuts. Bake at 350° in 9 x 13-inch pan for 1 hour or until done.
Preheat oven to 325°. Shake flour, salt, pepper, crushed rosemary and thyme in regular sized oven cooking bag. Place in 12 x 8 x 2-inch baking dish. Add wine, broth and oil; mix to dissolve flour. Add venison, onion and bay leaf. Close bag with nylon tie. Make 6 half-inch slits in top of bag. Bake 1 1/2 hours or until fork-tender. Serve over cooked noodles tossed with butter and parsley.
Cream margarine, sugar, eggs and vanilla. Sift flour, salt, baking soda and cinnamon. Add small amounts to creamed mixture until well blended. Add nuts and apples. Mixture will be very stiff. Bake in greased 9 x 13-inch pan for 1 hour at 350°.
Cream shortening, sugar and eggs. Add milk, sifted dry ingredients (flour, cocoa and salt). Beat until fluffy, then add food coloring and vanilla. Fold in (do not beat). Mix soda and vinegar together and add last. Pour into two 9-inch pans. Bake at 350° for 30 to 35 minutes.
Melt butter in saucepan, then stir in cocoa and cool. Beat eggs and add sugar. Combine flour, baking powder and salt and gradually add to egg mixture. Stir in vanilla and cooled chocolate mixture. May add 1 c. walnuts. Put in greased and floured 9 x 13 pan. Bake at 350° for 25 to 28 minutes. Do not overbake.
If you start pickles at 6 or 7 P.M., you can be finished by after lunch the next day.
Mix together and marinate chicken 2 to 4 hours. Grill until done, brushing marinated mixture over it while it cooks. Can use on tuna steaks or salmon steaks.
Mix sugar, cocoa and flour in skillet. Add water, butter and vanilla. Cook until thickened. Serve on hot buttered biscuits.
Skin tomatoes and quarter. Start cooking in large pot while doing the rest of them. Cut into small pieces the rest of the ingredients. Continue cooking for 1 to 2 hours (until as thick as you like). I take a slotted spoon and take out large hunks and put through the blender as it cooks. Bottle and seal. Process for 25 to 30 minutes in canner.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each egg. Sift flour and soda together. Add to first mixture alternately with sour cream, beginning and ending with flour. Add flavorings and blend. Pour in greased and lightly floured 10-inch tube pan. Bake in 300° oven about 1 hour and 30 minutes.
Mix liquids. Add slowly to flour until thick. Pour over fruit in Pyrex dish. Refrigerate overnight. Heat to serve.
In a large saucepan, bring to a boil the cherry pie filling, pineapple with its juice, cornstarch, sugar and food coloring. Cook until thick. Remove from heat; add the dry gelatin. Mix well. Cool to lukewarm or cooler. Place in baked pie shell. Chill.
Cream sugar, butter and bananas. Beat in eggs. Add flour, soda and salt, then stir in the nuts. Pour into a greased loaf pan. Bake at 275° for 1 1/2 hours.
Roll dough into a rectangle. Spread 1 stick of oleo over dough. Add 1 cup sugar and 1 teaspoon nutmeg. Roll dough up and put in a pan. Put remainder of oleo, sugar and nutmeg over roll. Add vanilla and boiling water. Bake at 400° for 25 minutes, until juice is thick and roll is brown.
Cook sugar and water on high until sugar melts. Add nuts and cook until crystallized. Don't stir too much especially if you use peanuts as the husk will come off. Lower heat when you add nuts. Add vanilla; stir until dry. Pour and spread on buttered pan. Salt lightly and bake at 300° for 20 minutes. Stir occasionally.
Place stew beef, onion soup, mushroom soup and 2 cups water into a crock pot. Boil potatoes and carrots in water on top of stove until partially done, drain and place in crock pot with beef mixture. Cook on high until morning, leave on low until later in the day when you are ready.
Saute onion and bell pepper in microwave. Cook bacon in microwave. Combine all the ingredients and simmer for 10 to 15 minutes. Serve or pour into baking dish and top with additional bacon and heat for 30 minutes at 350°.
In large heavy skillet melt 2 tablespoons butter over low heat. Saute onion until limp but not brown. Push onion to one side and add flour, stirring until brown. Add all other ingredients except shrimp. Stir constantly until mixture thickens and comes to slow boil. Lower heat until mixture simmers. Cover and continue to cook about 35 minutes.
Mix all ingredients except pecans and butter. Preheat oven at 375°. Melt butter in Bundt cake pan and cover the entire pan. Pour out excess butter. Place pecans in bottom of pan. Pour in cake batter and bake 40 to 45 minutes. Do not open oven. Crust is golden brown. Use knife to loosen cake after it has cooled, before serving.
Heat oven to 400°. Empty potato slices and dry sauce packet into ungreased 2-quart casserole. Heat tomatoes, water and oregano to boiling. Pour into potatoes and arrange pepperoni on top. Sprinkle with grated Mozzarella or Cheddar cheese. Bake, uncovered, 30 to 35 minutes.
Cream the sugar and shortening. Add eggs and blend well. Add food coloring and cocoa. Blend in buttermilk. Add flour and salt. Gradually add vanilla and beat. Mix vinegar and soda; stir in last. Do not beat. Pour into 9-inch cake pans and bake at 350° for 30 to 35 minutes.
Heat butter in a 2-quart saucepan until melted. Stir in brown sugar, salt and cream. Heat to boiling, stirring constantly. Remove from heat; cool to lukewarm. Stir in enough powdered sugar gradually until of spreading consistency. Stir in vanilla.
Combine all ingredients and stir well. Chill and serve with chips, crackers or vegetables.
Peel and slice eggplant. Beat eggs, salt, pepper and garlic salt together with a fork. Dip eggplant into egg mixture and then bread crumbs and fry until brown. Drain well. Put in bottom of casserole dish.
Mix well the first 4 ingredients; spread over bottom of unbaked pie shell.	Combine the next 5 ingredients. Stir	in pecans. Spread over pumpkin mixture in pie shell. Bake	at 350° for 50 minutes, or until set.
Put first five ingredients in pot over medium heat; stir to thicken and boil 1 minute. Put in glass dish, cover with plastic wrap and refrigerate. Beat cheese, sugar and vanilla until fluffy; add cream and beat until stiff. Fold fruit mixture into cheese mixture. Chill some more.
Mix all ingredients and beat thoroughly. Pour into a greased and floured 9 x 13 pan. Bake at 350° for 50 to 55 minutes. Serve with Cool Whip or whipped cream and more strawberries, if desired.
Crust: In a small bowl, mix 1 cup flour, 1/4 cup granulated sugar and butter until mixture is crumbly, resembling corn meal. Press on bottom of a square 9-inch baking pan that has been sprayed with nonstick cooking spray. Bake at 350° for 10 minutes until edges are lightly browned. Leave oven on.
Prepare a whole chicken by rinsing and then patting dry. Season with salt, pepper and a little garlic salt. Put about 1/4 stick margarine and 1/4 of an onion in the cavity of the chicken. Put chicken directly in a large brown grocery sack. Fold the edge of the sack 3 or 4 times, then put 4 or 5 large paper clips on it to keep it sealed. Place sack on a cookie sheet and cook 1 1/2 hours at 350°.
Place in a blender the green pepper, garlic, oil, lime juice and salt. Chop them at high speed, then add red pepper, tomato, onion and cilantro. Chop coarsely for 10 seconds. In a medium bowl mix together rice and blender mixture. Stir in some sliced blanched almonds, if desired. Cut Chayote into small pieces. Carefully stir it in to keep pieces whole. Put mixture in a Tupperware mold and refrigerate overnight. Serve at room temperature on a serving plate with green aspic and avocado in the middle and a cherry tomato on top. Serves 6 to 8. Delicious.
Bake cake 30 minutes in a 350° oven in a greased cookie sheet; cool. Make pudding; add cream cheese and spread on cake. Cook strawberries with cornstarch; cool and spread on top of cream cheese. Top with Cool Whip; cut in squares (pineapple or blueberries can be used in place of strawberries).
Slice cucumber and onion. Combine all other ingredients and pour over cucumber and onion. Cover and chill for 30 minutes or more before serving.
Stir jello into boiling water until dissolved. Add cream and marshmallow to hot liquid. Mix until dissolved. Cool in refrigerator until syrupy. Fold in drained pineapple, carrots and nuts. Pour into mold and chill.
Dissolve jello in hot water. Let cool. Add remaining ingredients, except whipped cream. When mixture begins to jell, add whipped cream, mixing well. Pour into mold or Pyrex pan.
Mix peanut butter and Karo syrup. Add Rice Krispies and mix well. Press 2/3 of mixture in tube pan, sides and bottom. Freeze, then add ice cream. Pack ice cream into frozen crunch mixture. Freeze. After frozen, remove from pan and wrap to keep frozen until needed.
Fry bacon until crisp. Brown onion in bacon drippings. Cook lima beans according to the directions and drain. Mix these ingredients and stir in the tomato soup.
Pound peanuts with mortar and pestle, grind in blender, or put through meat grinder several times to make coarse peanut powder. Roast in pan for 1 minute. Fry in oil the onions, tomatoes, curry powder, garlic and ginger root. Add peanut powder. Cook 2 to 3 minutes. Add water or milk slowly to form sauce. Cook 15 to 20 minutes. Add salt. Serve over rice or plantains. Serves 6.
Cook rice together according to directions in 3 cups water. Set aside. Cook broccoli. In 9 x 13-inch pan, layer half of rice, broccoli, Cheddar cheese, mushrooms and cut up ham. Repeat. Spread soup on top and sprinkle with Parmesan cheese. Bake uncovered 25 to 30 minutes at 350°.
Simmer until smooth, stirring well. Cook 20 minutes. Just before serving, add the paprika, lemon juice and salt.
Mix beef, crumbs, egg and salt; shape into 50 meatballs. Place in shallow baking pan (13 x 9 x 2-inch). Broil until browned; turn once. Spoon off fat. In saucepan, cook pepper and onion in butter until tender. Stir in remaining ingredients. Pour over meatballs. Cover and bake at 350° for 20 minutes.
Arrange a layer of ladyfingers in a large glass bowl. Whip the cream cheese and sour cream with sugar and add the pudding mixed with milk until you get a smooth mixture. Divide into two and cover the ladyfingers with half the quantity. Decorate with sliced fruit and cover with whipped cream. Repeat the arrangement of the layers and top with strawberries. Keep refrigerated.
Combine sweet potatoes and butter, mixing until blended. Add combined sugar, flour and spices; mix well. Blend in eggs and milk. Pour into crusts. Bake at 425° for 10 minutes. Reduce oven to 350° and continue baking 50 to 60 minutes or until knife inserted comes out clean.
Cook the fish until the meat flakes. Fry the fatback and use the drippings to saute the onions. In a large pot, combine fish, potatoes, onions, tomato sauce, paste, salt and pepper. Cook until potatoes are well done. Add Tabasco sauce to taste.
Combine first three ingredients and press in a 9 x 13-inch pan for the crust.
Cook macaroni. Drain and rinse. While macaroni cooks, brown ground beef, onion, salt and pepper. When done, mix macaroni and beef and add pizza sauce, tomato paste, tomato sauce and sugar. Mix all together and add several dashes of garlic salt, onion salt and oregano. Place 1/2 mixture in long casserole dish and top with 1/4 pound Mozzarella cheese and put rest of mixture on top; cover with 1/2 pound Mozzarella cheese and put pepperoni slices on top. Bake at 350° for 45 minutes. Serves 6 to 8.
With electric mixer at medium speed, beat cream cheese, 1/2 cup butter and flour until soft dough forms. Wrap dough, chill 1 hour. In medium skillet, saute mushrooms and onion until tender. Blend in salt, thyme and 2 tablespoons flour. Stir in sour cream. Chill.
Butter a 9 x 13 inch pan, turn undrained crushed pineapple into pan and spread around. Cover with pie filling. Spread dry cake mix all over fruit. Slice 1-1/2 sticks butter all over the cake mix.
Drain pineapple well. Combine next ingredients (6). Combine flour and baking powder. Beat into pineapple mixture until blended. Spoon by heaping tablespoon 1-inch apart onto greased baking sheet. Bake at 350° for 13 to 15 minutes. Remove to wire rack to cool. Store in refrigerator. Makes 4 1/2 dozen cookies.
Cream shortening and sugar together. Add eggs and beat until creamy. Sift flour and baking powder together and add alternately with milk and vanilla. Beat until smooth. Bake in tube pan for an hour. Test for doneness. Bake at 350°. Top with powdered sugar.
Spray 3 mini muffin pans with Pam. Separate biscuits into 3 parts. Place in muffin pans. Use tart shaper. Dip in flour and push biscuit into pans. Mix all ingredients together and spoon into biscuit. Bake 10 to 12 minutes at 375°. Makes 20 to 30 appetizers.
Brown ground chuck in Dutch oven, stirring until it crumbles; drain. Add beans and next 5 ingredients to beef in Dutch oven. Bring to a boil. Reduce heat to medium and simmer, uncovered, 15 minutes, stirring occasionally. Ladle chili into bowl. Sprinkle with cheese and dollop with sour cream, if used.
Combine all ingredients except bread. Cut circle in top of one loaf of bread; hollow it out. Put filling inside. Cut remaining loaf into cubes. Serve with small knife.
Put milk, rice and butter in heavy saucepan. When it comes to a boil, add sugar and mix well. Stir occasionally. In separate mixing bowl, mix eggs, light cream, vanilla and food coloring. Beat well. When rice is cooked, add egg mixture. Cook until rice floats to the top.
Blend until smooth. Pour into graham cracker crust. Top with Comstock pie filling (your choice). Chill 30 minutes.
Combine the ingredients and cool in refrigerator covered, for about	2 hours. Roll out on floured surface, not too thin with favorite cookie cutter. Bake at 375° for 6 to 10 minutes. Cool on rack.
Drain juice from apricots, apples, peaches and pineapple. Blend in blender. Mash bananas and mix with lemon juice. Mix into fruit mixture. Freeze (stirring often) until mushy with ice.
In a large mixer bowl, beat butter and brown sugar until light and fluffy. Beat in flour, almond extract and salt until well combined. Shape into 1-inch balls. Place balls 1 1/2 inches apart on lightly greased cookie sheet. Flatten slightly, then indent centers with thumb. Fill with 1/4 teaspoon of preserves. Bake at 350° for 10 minutes or until edges are firm. Cool on wire rack. Makes about 40 cookies.
Dissolve sugar in water in a large bowl. Add other ingredients; freeze. Remove from freezer approximately 2 hours before serving and mash into slush with a potato masher.
Preheat oven to 325°. Coat a shallow 1 1/2-quart casserole dish with vegetable oil cooking spray. Set aside.
Mix all ingredients in pan. Bring to a boil; remove from heat. Store at room temperature. Great on fresh spinach, mushroom and crouton salad.
Clean and devein shrimp. Crush crackers and melt butter or margarine. Mix up the crabmeat if using. Align shrimp on a cookie sheet. You must cut the shrimp up the back and spread open on the cookie sheet. Mix margarine or butter with the cracker crumbs and place on top of each shrimp. If using the crabmeat, it should be mixed in with the margarine or butter and cracker crumbs, adding the garlic powder to taste. Bake at 350° for about 15 minutes, or until the shrimp appear to be opaque in color.
Cook ground beef in large skillet until it starts to brown. Add onions and cook until limp. Drain excess fat. Add can of tomatoes and green chilies, beans and Tabasco. Add can of green chilies; stir to mix. Simmer, uncovered, for 30 minutes, stirring occasionally. Serve on either flour tortillas or corn tortillas. Garnish with shredded cheese, chopped onion and shredded lettuce. Makes 8 servings (1/3 cup each); 194 calories and 16 grams fat.
Combine crushed Ritz crackers, butter and sugar. Mix and press into 9 x 13-inch baking dish. Save some crumbs for top.
Combine first 6 ingredients and cook as pudding. After it starts to thicken and becomes clear, add butter and vanilla. Let cool. In larger bowl, combine diced apples, grapes, marshmallows and nuts. Pour pudding mixture over and stir to blend.
Mix spinach with mayonnaise and cream cheese (creamed together), eggs, green onions, Worcestershire sauce, Tabasco, lemon juice and salt. Let ingredient mixture stand for a while before making sandwiches, as it blends better. Butter one side of each of two slices of bread, then spread with filling.
Fill muffin pans 3/4 full after they have been greased and floured. Bake at 350° for 20 minutes. While still warm, dip in melted 4 tablespoons butter and sprinkle with cinnamon and sugar mixture.
Brown ground beef, drain and add spaghetti sauce. Partially cook noodles and drain. Grease lasagna pan with butter. Cover bottom with noodles. Cover with sauce and then cover with cheeses. Continue layering in this way ending with cheese. Bake at 350 degrees for 40 minutes.
Cut firm butter into 1/4-inch pieces. Toss baking mix and butter pieces with fork until coated. Add milk; stir just until milk is absorbed. (Do not overstir.) Turn dough onto cloth covered board, dusted with baking mix. Roll to coat. Fold and knead dough 5 times. Pat lightly to 1/2-inch thickness. Cut with floured 3-inch cutter. Bake about 9 minutes, then brush melted butter. Makes 8 biscuits.
Soak bread in milk. Crumble in mustard and ketchup. Mix remaining ingredients and shape into a loaf in 8-inch square pan and bake at 375° until done. You can also put carrots around the outside.
In saucepan, combine 3/4 cup sugar, cornstarch, salt and water. Add 2 cups blueberries and cook over medium heat, stirring constantly, until mixture boils and is thickened and clear. Remove from heat. Add butter and lemon juice. Cool. Mix remaining 2 cups berries to cooled mixture. Put into baked pie shell or graham shell. Cool. Serve with whipped cream.
Combine tomato paste and water in saucepan. Add remaining ingredients. Mix thoroughly and simmer 1/2 hour to keep sauce a thin consistency. Add water during simmering. Cool and serve with tacos.
Combine first 3 ingredients, gradually add sugar, beating until light and fluffy. Add eggs, one at a time. Beating well. Add cake flour to cream mixture stirring until combined. Stir in vanilla extract. Pour batter into a well greased 10 inch tube pan. Bake 325° for 1 hour and 45 minutes. Cool in pan for 10 minutes.
Put cabbage in skillet	with butter, hot water and hot pepper. Cook over medium heat for 15 to 20 minutes. Sprinkle with salt and serve.
Prepare fryer and cook in water and salt until tender. Remove fryer from broth and debone. Spread chicken in an 8 x 12-inch casserole dish. Saute onion, celery and carrots in butter in heavy saucepan. Add soup, cheese, milk and chicken broth. Cook until cheese melts. Add peas. Pour cheese mixture over chicken and cover with crescent rolls. (Unroll crescent rolls and place on top.) Brush top with 2 tablespoons evaporated milk. Bake 30 minutes or until brown at 325°.
Boil broccoli and cauliflower until real soft. Take soups and sour cream and mix up real well. Lay broccoli and cauliflower in shallow casserole dish. Cover with soup mixture and then put grated Cheddar cheese on top. Bake at 350° for 30 minutes.
Preheat oven to 375°. Combine cookie crumbs with melted batter; pat gently onto bottom and sides of an 8 or 9-inch pan. In a large bowl, beat cream cheese with sugar and beat until well-blended. Stir in 1/2 cup Kahlua, coffee and vanilla. Spoon into crust and bake for 25 minutes. Cool. Chill 6 to 8 hours. Combine whipped cream with sugar and 1 tablespoon Kahlua. Spread on filling and garnish with shaved or grated chocolate.
Preheat oven to 350°. Grease two 8 1/2 x 4 1/2-inch loaf pans. In a large bowl with fork, mix first 8 ingredients. In medium bowl with fork, beat eggs, pumpkin and salad oil until blended. Stir pumpkin mixture into flour mixture, just until flour is moistened. Gently stir in raisins and walnuts. Spoon batter evenly into loaf pans. Bake 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool bread on wire rack for 10 minutes. Remove from pan.
Heat 1/2 cup oil. Add spices (except celery seed) and 2 cloves of garlic. Cook briefly. Add all the vegetables except tomatoes and stir to coat with oil and saute. Add tomatoes. Heat 5 minutes. Add celery seed. At this point, the sauce can be mixed with cooked Penne for pasta with vegetables.
Mix all ingredients in bowl (except oil). Heat oil in frying pan until hot. Drop batter in hot oil. Brown lightly on both sides. Serve with applesauce.