HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat butter at medium speed with electric mixer about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. In separate bowl, combine flour and next 6 ingredients. In another bowl, combine pumpkin and rum. Add flour mixture to creamed mixture, alternately with pumpkin mixture. Mix at lowest speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack and let cool completely on wire rack. Delicious with cream cheese icing or delicious without icing.
Brown bacon until crisp. Drain on paper towel. Brown ground chuck. Rinse to drain off fat. Add onion and bacon. Cook until onion is tender. Mix brown sugar, catsup, vinegar and mustard. Add kidney beans, butter beans and baked beans. Mix together with bacon, onion and ground chuck. Bake 1 hour at 350°.
Place apples in buttered casserole dish. Mix together other ingredients and sprinkle evenly over apples. Place in oven at 350° and bake until bubbly brown. May be served hot or cold. (Be sure to maintain temperature when transporting; keep either hot or cold.)
Mix sugar, Marshmallow Creme and margarine. After it strikes a hard boil, let boil for 8 to 10 minutes. Remove from heat and stir in other ingredients. Mix until smooth. Pour in pan. Makes 5 pounds.
Place all ingredients in large Dutch oven and bring to boil. Soup is ready when it is warmed through. This may be used in a crock-pot, but use 1 cup water.
Dissolve jello in boiling water. Divide jello mixture into 2 equal parts. After jello starts to thicken, add Bing cherries to 1/2 of the mixture. Pour into a 9 x 13-inch pan; let set. Fold whipped topping into other 1/2 of jello mixture. Pour this over fruited layer after it has set. Refrigerate overnight until completely set. Serves 24.
Bake or pressure-cook beets. It seems that baking or cooking quickly under pressure preserves the redness of the beets better than a long boiling process. Peel and grate the beets and mix with horseradish. Add salt. Cover with vinegar and keep cold in a jar. Serve with cold meats or boiled meats. (This is served at Easter and excellent accompaniment to fresh sausage.)
Chicken broth may be made by dissolving 2 bouillon cubes in 1 1/4 cups of water.
Mix all together. Bake, uncovered, in buttered casserole dish 45 minutes at 350°. Serves 4 to 6.
Preheat oven to 425°. In a large bowl, combine all ingredients except pastry shell. Mix well. Pour mixture into pastry shell. Bake for 15 minutes, then reduce to 350° for 35 minutes longer or until a knife inserted comes out clean.
Beat together eggs, milk, salt and pepper. Set aside. Microwave browning dish on High for 3 to 4 minutes. Add butter and allow to melt. Pour egg mixture into dish. Cover. Microwave on High for 2 to 3 minutes or until set, but still moist.
Have your grocer run the round steak through the tenderizer or you can beat it on each side with the edge of a saucer.
In a large skillet, melt butter or margarine and saute onion. Prepare rice according to package directions. Add rice to onion and butter. Mix in juice from both lemons and sour cream. Mix well and it's ready. Goes great with broiled chicken.
In bowl of food processor, combine all the ingredients. Process for 30 seconds until finely ground. Transfer to a tightly sealed container; label and date. Store in a cool, dark place for up to 3 months.
In small saucepan, melt butter. Stir in soy sauce, brown sugar, water and mustard. Arrange chicken wings in 9 x 13-inch baking dish. Pour in butter sauce, turning chicken to coat, thoroughly. Cover and chill 2 hours or longer.
Let jello set until jelled. Beat. Add soft cream cheese, pineapple, celery and nuts. Keep refrigerated until it sets again.
Beat butter and sugar until creamy. Add eggs; beat until light and fluffy. Add vanilla, nuts and dry ingredients. Beat for 3 minutes. Spread 2/3 of mixture in 9 x 13-inch pan. Spread cherries over batter. Spread the rest of the batter into 5 little patches; patches will spread while baking.
Dice onion and saute in butter. Add cooked potatoes, soups, crabmeat and milks. Cook on low for 2 to 3 hours or in a crock-pot.
In small bowl, mix well both the flour and 2 tablespoons brown sugar. With finger, work in the margarine until dough begins to hold together. Press onto bottom of greased 9-inch square pan. Bake in 350° oven 12 to 15 minutes or until firm. In medium bowl, lightly beat 1/2 cup brown sugar and eggs; add corn syrup, pecans, melted margarine, vanilla and salt. Mix well. Pour over crust. Bake 25 minutes or until edges are lightly browned. Cut into 3 x 1-inch bars.
Combine rum, crushed wafers, light syrup and nuts. Roll into balls and roll in powdered sugar.
Heat honey and peanut butter until soft. Mix in other items. Spread in greased pan. Refrigerate until firm.
Empty one large can of fruit cocktail with juice in a serving bowl. Empty one small can of mandarin oranges (drained) into same bowl. Take small package of instant pudding (either vanilla, lemon, coconut or banana) and empty the dry powdered pudding into bowl and stir contents. (Do not prepare the pudding; use it only as a powdered substance.) Refrigerate few minutes.
Saute the celery and onion in the butter in pan until clear. Add the remaining ingredients. Stir into sauteed mixture and simmer 10 to 15 minutes. Put in a large baking dish and bake for approximately 35 minutes.
Combine ingredients and bring to a boil. Pour over "Mother Royer's English Christmas Pudding."
Saute garlic in oil until soft. Add to rest of ingredients in a large pan. Cook until tortellini floats.
Mix together soup, milk, onion, salt and pepper. Grease 2-quart casserole. Layer potatoes in bottom, 1/2 of soup mixture next, 1/2 of sausage; repeat, ending with sausage. Cover and bake 1 hour at 350°. Sprinkle with cheese and return to oven 2 to 3 minutes, uncovered.
In a blender or food processor, combine garlic, basil, pine nuts and salt. Blend at low speed until ingredients are chopped fine and form a paste. Gradually blend in oil alternately with cheese, blending until well mixed. Store in a jar and cover with a layer of olive oil. Keep refrigerated. Makes 1 cup.
Thaw potatoes. Combine chicken soup, sour cream and margarine. Add potatoes, onion, Cheddar cheese, salt and pepper. Turn into 9 x 13-inch baking dish. Bake 1 hour at 350°. Serves 12 to 15.
Mix Jell-O, cornstarch, sugar and hot water. Cook until thickened. Place sliced strawberries in cooked pie shells. Pour thickened mixture over strawberries. Place in refrigerator and let cool. Spread Cool Whip on top of pies and place some berries on top.
In large skillet, boil butter or margarine, sugar and milk for 1 minute. Remove from heat. Stir in peanut butter and vanilla until dissolved; stir in oats. Drop by rounded teaspoonfuls onto wax paper. Allow to set.
Tear large enough piece of foil to envelope fish. Place fish on foil. Top with tomatoes, green peppers, onion, garlic, pepper and dill weed. Place foil pouch on baking sheet. Bake at 350° for 20 to 30 minutes or until fish flakes easily with a fork. Makes 6 servings.
Cook, drain and mash carrots. Add remaining ingredients, putting eggs in last. Mix well. Place in a 1 1/2-quart ungreased casserole dish and then in pan with 1-inch of water. Bake 1 hour at 350°.
Trim any fat from roast and sear all surfaces until very dark. Brown in medium-hot to hot frying pan. Peel and cut carrots in serving size pieces and arrange in bottom of crock-pot. Cover carrots with water or liquid of your choice. Add onion wedges and potatoes. Cut in half or quarters. Top with roast. Start the crock-pot on high for 15 to 30 minutes. Cook on low for 8 hours or longer. (Could even be started the night before; just leave the crock-pot on low.) Remove roast and vegetables to platter or platter and serving bowl. Turn crock-pot to high and scrape browned vegetables and meat from sides into liquid. If liquid hasn't come to boil, pour it into saucepan to heat for gravy. In small bowl, stir 3 or 4 tablespoons of cornstarch into about 1/2 cup cool water. When liquid is boiling, stir while pouring cornstarch mixture into pan. If gravy seems thick enough, stop adding cornstarch. Season gravy to taste.
Mix together the orange slices, dates, coconut and nuts, set aside. In mixing bowl cream together the margarine, sugar and eggs. Combine the flour and soda, add to creamed mixture alternately with buttermilk. When mixed well fold into the first mixture. Grease and flour bundt pan, or spray with Pam. Bake at 300° for 2 hours or bake in 3 two lb. loaf pans. Check loaf pans after 1-1/2 hours with a toothpick to see if they are done.
Brown onions, garlic and ground chuck. Add tomato sauce and paste, water, salt and pepper. Simmer 30 minutes, covered. Cook spinach and let cool; add parsley and beaten eggs. Cook macaroni and drain. Mix together and stir. Place in greased casserole and top with Parmesan cheese. Cook at 350° for 30 minutes, uncovered. Serves 10 to 15.
Melt margarine and cocoa; cool. Blend flour and sugar. Add eggs. Add cooled mixture, vanilla and nuts. Pour into greased and floured jelly roll pan, 10 1/2 x 13-inch. Bake at 350° for 15 to 20 minutes (do not overbake). While cake is still warm, spread Marshmallow Creme over top. When cool, spread with icing.
Mix flour, shortening and brown sugar together until crumbly. Set aside 1 cup of crumbs for topping. Mix warm water, soda, baking molasses and salt by hand (no mixer). Mix crumbs to molasses mixture. Pour into 9 x 13-inch greased pan. Bake at 350° for 35 to 40 minutes. Sprinkle the cup of crumbs over the top of the cake mix before baking.
Cream together shortening and sugar. Stir in egg. Add flour, baking powder, soda, salt, cinnamon, cloves and nutmeg. Stir in raisins and oatmeal. Mix well and stir in applesauce. Drop dough by teaspoon onto greased cookie sheet. Bake at 350° for 15 minutes.
Prepare all veggies; place in large bowl with seal (like Tupperware or Rubbermaid). Combine vinegar, vegetable oil, lemon juice, garlic, sugar, salt and pepper into shaker container. Shake vigorously. Pour marinade over vegetables. Cover and marinate in refrigerator overnight, stirring occasionally. Makes a bunch!!
Melt butter and add onions, garlic, celery and bell peppers. Simmer until onions turn yellow. Add tomato sauce, Ro-Tel tomatoes and sugar. Simmer 1 hour. Add green onions, thyme, basil and shrimp; cook for 15 minutes. Season to taste with salt, red pepper and black pepper. Then top with a sprinkle of fresh parsley. Serve over cooked rice.
1st Layer: Add flour, butter and 1/2 cup nuts in mixer until it's in a ball; then press into a 9 x 13-inch Pyrex pan. Bake at 375° for 15 minutes. Cool.
Brown meat, onion, salt, chili powder and paprika. Mix in Niblets, tomato sauce and noodles. Pour all ingredients into casserole dish and sprinkle cheese on top. Put in oven to brown, about 20 minutes at 325°.
Combine first 7 ingredients in a large saucepan. Cover and bring to a boil. Simmer 15 minutes until vegetables are tender.
Heat oven to 375°. Grease 13 x 9 x 2-inch pan. Mix butter, sugars and vanilla thoroughly. Beat in egg. Blend in flour, soda and salt. Mix in walnuts. Spread in prepared pan.
Mix shortening, sugars and evaporated milk. Boil 2 minutes. Remove from heat. Add marshmallows and vanilla, then add powdered sugar.
Mix peanut butter, oatmeal, Alba, and sweetener; and add as much water as needed to form a soft ball. Chill. Serves 1. 1 serving equals 1 bread, 1/3 c. milk, 1 protein, and 1 fat.
Mix flour and Crisco with fork. Add egg, salt and water. Mix and divide into 3 balls, roll out each ball very thin and let dry for 20 minutes. Cut into small strips and drop into boiling chicken broth. Cook until tender, about 20 minutes.
Boil chicken; salt and pepper to taste. Debone and break into hunks. Mix soup, sour cream, poppy seed and chicken. Put in a casserole dish. Mix margarine and crackers and place on top of chicken mixture. Bake at 350° for 30 minutes.
Blend in blender oleo, mustard, eggs, milk, salt. Combine bread, bacon and cheese in 9 x 13-inch pan. Cover with mixture from blender to refrigerate overnight. Bake 1 hour at 350° uncovered.
Mix flour sifted with baking powder. Add dates and nuts. Beat egg yolks; add sugar, combine with flour and fruit. Fold in whites of eggs well beaten.
Wash and pare potatoes; cut each into 4 thick slices. Dip slices in butter and arrange in shallow baking pan. Cover pan with foil. Bake at 425° for 10 minutes. Remove foil; continue to bake about 30 minutes or until delicately brown, turning once. Sprinkle with salt. Yield: 6 servings.
Mix soy sauce, brown sugar and seasonings. Add beef; let stand 10 minutes to marinate. Stir-fry beef in skillet until brown. Add vegetables; stir-fry until tender-crisp. Mix broth and cornstarch; add to skillet. Bring to a boil, then boil 1 minute. Prepare rice as directed. Serve beef over rice. Approximate cooking time: 30 minutes.
Wash the rice well and cook in the milk, using a double saucepan if one is available. Chop the suet and peel finely; add to the rice with peel, currants and sultanas. Add the sugar, nutmeg and salt and beat all together thoroughly. Put into a well-greased pie-dish and bake in a slow oven for a few minutes. (WCB)
Brown meat. Add seasoning, soup, beans and salsa. Grease 9 x 13-inch pan. Place 2 shells on bottom. Add 1/2 of mixture and cheese. Layer 2 more shells. Add rest of mixture. Top with 2 more shells and rest of cheese. Bake at 350° for 30 to 40 minutes.
Dissolve gelatin in boiling water. Stir in cold water and lemon juice. Chill until syrupy. Fold cranberry sauce, celery and nuts into gelatin mixture. Pour into lightly oiled 2-quart mold. Chill until set.
Mix first 3 ingredients and place on a well-greased cookie sheet. Melt the chocolate chips and pour over the peanut butter mixture. Refrigerate for 15 minutes. Remove and slice into squares. Leave in pan and put back in refrigerator. Serve cold.
Cream together shortening, sugar, eggs and vanilla. Then add dry ingredients. Bake at 350° for 8 to 10 minutes. Serves 36.
In a saucepan, melt caramels and 1/3 cup evaporated milk; set aside. In a separate saucepan, melt margarine and 1/2 cup evaporated milk; set aside. Mix dry cake mix and nuts together. Add to margarine mixture. Press half of this dough into bottom of a greased 9 x 13 pan. Bake in a 350° oven for 8 minutes. Remove from oven and sprinkle chocolate chips on hot crust. Drizzle caramel mixture over crust. Press on remaining cake dough. Bake in a 350° oven for 18 minutes. Cool slightly. Refrigerate for 1 hour. Cut into 24 squares. (Tastes better if kept refrigerated.)
Mix all ingredients, except tomato soup, together; mold into balls the size of golf balls. Pile into well oiled casserole dish. Pour 1 can tomato soup over all. Thin the tomato soup first with 1/3 cup water. Bake slowly for 2 hours at 300°. Remove lid after 1 1/2 hours (or bake at 375° for 1 hour).
Place chicken	in pot; add water and the 2 teaspoons salt. Bring to boil; cover, reduce heat and simmer 1 hour or until tender. Remove chicken from broth and cool covered. Bone chicken and cut into pieces; set aside. Combine flour, soda and 1/2 teaspoon salt; cut in shortening until resembles corn meal. Add buttermilk. Stir. Turn onto floured surface; knead 4 to	5 times. Pat	to 1/2 inch thickness. Pinch off dough in 1 1/2 inch	pieces and drop into boiling broth into which pepper has been added. Reduce heat to medium low. Cook 8 to 10 minutes, stirring a few times. Add chicken and stir. Yield 4 to 6 servings.
Combine eggs, sugar and vanilla and beat until thick. Add sifted dry ingredients. Heat milk and butter to boiling point. Add to mixture. Bake in buttered pan (8 x 8-inch) in moderate oven (350°) for 30 to 40 minutes. Remove from oven and frost. Return to hot oven or broiler to brown.
Saute onion, celery and chicken in margarine until meat is white on both sides. Stir in soup, salt and pepper. Simmer 1 hour with 14 coals on top and 14 coals on the bottom. Add dry stuffing and cook 10 minutes and then serve.
Melt margarine in a 9 x 12-inch pan. Add all ingredients by layers as listed. Bake in a 325° oven for about 30 minutes. Cool in pan. Cut into small squares. Yields 3 dozen.
Melt butterscotch morsels and peanut butter in top of double boiler or in microwave. Add noodles and mix well. Drop by spoonfuls onto waxed paper. Chill until set.
Using cake mix, make 2 round chocolate layers. Split each one, giving you 4 layers. Put first layer of cake on plate. Sprinkle with Kahlua. Spread Cool Whip on cake. Sprinkle with broken toffee bars. Repeat with other 3 layers finishing with a layer of Cool Whip and a generous helping of toffee bits.
Soften cream cheese and add all other ingredients, except apples. Mix thoroughly. Dip slices of apples and enjoy!
Line uncooked pie shell with thinly sliced apples. Mix together sugar, flour, salt, cinnamon and cream and pour over apples. Sprinkle 1 tablespoon sugar and 1/4 teaspoon cinnamon mixed together over the top of pie. Bake at 400° for 50 to 60 minutes.
Mix flour with salt and cocoa and dissolve soda in buttermilk. Cream sugar and shortening. Add eggs, one at a time, beating well after each. Add flour alternately with buttermilk. Stir in vanilla, chocolate chips and nuts. Pour into greased and floured tube pan and bake at 325° for one hour or until done.
Chop tomatoes and onions in large pieces. Slice jalapenos. Mix together the sugar and vinegar to dissolve sugar in a large kettle. Add tomatoes, onions and peppers. Bring to a boil. Put hot mixture in canning jars and water bath for 10 minutes.
In a large frying pan, add 1/4 cup butter and the 2 medium zucchini cut up in disks and saut. Add salt and pepper to taste. Cook until softened and brown. Next, add 2 cups corn, cover with a lid and cook until corn is soft. The last thing to do is add the slices of cheese and chili. Let this melt together. Cook over medium heat and the whole thing takes about 20 minutes to cook.
Mix all of the ingredients in a gallon jar. Finish filling jar with water. Chill. Serve with ice ring or ice cubes.
In skillet, heat oil; saute onion, garlic and green pepper. Cook until pepper is softened. Place in crock-pot; add zucchini, tomatoes and juice and pumpkin. Sprinkle spices on top. Cook on high in crock-pot 3 hours. Serve hot with grated Cheddar cheese on top of each serving. Serves 6. Serve with crackers.
Tenderize steaks with mallet. Brown bacon; drain and crumble. Saute onions and mushrooms in a little margarine. Add crumbled bacon; set aside. Spread mustard heavily on one side of steak with salt and pepper. Spread onion mixture on steak. Roll up and fasten with thread. Roll in flour; brown on all sides with margarine and add hot water for gravy. Cover and simmer 1 hour or until done; thicken gravy with cornstarch, dissolved in cold water.
In hot butter, saute onion and green pepper 5 minutes. Add hamburger and brown. Add salt, pepper, oregano and Worcestershire sauce. Cook macaroni as directed and drain. Place in a 2 1/2-quart casserole. Add beef mixture, mushrooms, tomato soup and chopped tomato. Bake, covered, 40 minutes. Remove cover, sprinkle with cheese. Bake 5 minutes longer or until nicely browned.
Mix in order: eggs, sugar, syrup, Wesson oil, flour, soda, ginger and cinnamon. Drop by teaspoon on wax paper on cookie sheet. Bake at 400°.
Cut beef into small pieces. In juice, put onion and pepper and cook for a while, then add rest of ingredients. Better to make the day before. You can add a little water instead of all catsup.
Mix all ingredients until well coated. Drop nuts, one at a time, on greased cookie sheet. Bake at 300° for 20 minutes. Keep loose.
Cook broccoli as directed on package and place in a casserole dish. Mix egg, mayonnaise, chicken soup, cheese and rice together; pour over broccoli. Top with Pepperidge Farm herb stuffing mix and cover over this with 2 tablespoons melted butter. Bake at 350° for 20 minutes.
Disjoint chicken and season. Beat egg lightly; add cream. Roll chicken in this mixture and then in flour. Fry in deep oil (not too hot) until golden brown, or tender.
Mix sugar, peanut butter and margarine. Add eggs and vanilla. Add flour, peanut butter and salt. Then add dry ingredients. Put by teaspoon on greased cookie sheet. Bake 13 minutes at 325°. (Watch last 3 minutes.)
Preheat oven to 350°. In a large mixer bowl, beat milk, peanut butter, egg and vanilla until smooth. Add biscuit mix. Mix well. Chill 1 hour. Roll 1-inch ball and roll in sugar. Flatten with fork. Cook 6 to 8 minutes.
Mix all together in a bowl. Pour into a 9-inch pan. Bake at 350° for 20 to 30 minutes.
Drain pineapple. Cream together cream cheese and sugar. Mix in pineapple, bananas, nuts, Cool Whip and strawberries. Mix lightly and freeze overnight. Serve a couple of hours later, taking out of freezer.
Preheat oven to 400°. Sprinkle the salmon with 2 teaspoons oil. Salt and pepper. Stir the tomatoes, shallots, 2 tablespoons oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend. Place salmon fillet, oiled side down, on top a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely. Seal the packets closed. Place the foil packets on cooking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
Skin breasts and salt. Mix milk and beaten egg together. Crush corn flakes thoroughly, then shake 1 piece of chicken at a time in them, coating the chicken well. Arrange pieces in a long baking dish; place in the oven at 300° for 1 hour. If it browns too much before done, cover it loosely with tinfoil.
Toss carrots, raisins and pineapple tidbits together. Blend remaining ingredients and pour over carrot mixture. Stir carefully and thoroughly. Chill to blend flavors.
Brown flour in oil, stirring to make paste. Add meat, salt, pepper, water and tomato sauce to gravy. Mix well. Cover and simmer 1 1/2 hours. Add vegetables and simmer about 30 minutes or until tender.
Line strainer with paper coffee filter or cheesecloth layers. Add 1 cup nonfat vanilla yogurt. Set over a bowl and refrigerator for 4 hours. Discard drained liquid. Combine thickened yogurt and 1/2 cup sifted confectioners sugar. Stir until smooth. Makes about 1/2 cup. Each serving (without sauce) provides: 0 g total fat, 0 mg cholesterol, 130 calories, 3 g protein, 29 g carbohydrates and 150 mg sodium.
Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center of cake comes out clean. Cool cake in pan 10 to 15 minutes; remove cake from pan and let cool completely on a wire rack. Yield: one 10-inch cake.
Slice sausage in rounds; cook in skillet until medium brown. Take out of pan; set aside. Pour off drippings. Saute the onion and bell pepper in sausage pan. Add chili hot red beans and tomato sauce; add garlic and chili powder to taste. Add sausage. Bring to boil; turn to simmer. Cook for 20 to 30 minutes. Cook rice separately. Serve bean-sausage mix over rice.
Combine crumbs with 1 1/2 sticks of margarine and press into bottom of 9 x 13-inch container. Whip 1 1/2 sticks of margarine with 2 cups of confectioners sugar and 2 eggs for 15 minutes. Spread on top of crumbs. Spoon drained pineapple over topping. Place sliced bananas over pineapple topping. Spread Cool Whip over bananas and sprinkle pecans on top. Refrigerate.
Mix all ingredients except peas; pour into greased mold. Set in pan of hot water. Bake 40 minutes at 350° or until firm. Unmold on platter and fill with hot green peas. Top with carrot curls. Serves 6.