HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small mixer bowl, combine flour, baking powder, salt, coconut and 1/3 cup sugar. Cut in butter (soft) with blender until consistency of oatmeal. Stir in egg, milk and vanilla extract. Spread as dough in bottom of buttered 11-inch pie plate. Toss apples, raisins, nuts, 2 tablespoons sugar and cinnamon together; then place evenly on top of batter in pie plate. In a small bowl, cream together cream cheese and 1/4 cup sugar. Add lemon juice and egg yolks; beat until smooth. Pour this topping evenly over apples. Bake at 375° for 30 to 40 minutes. Serve warm, topped with whipped cream or ice cream, if so desired. Makes approximately 10 servings.
In large mixing bowl, combine flour, 1 3/4 cups sugar, cocoa powder and baking soda. Add milk, margarine and vanilla. Beat with electric mixer until combined, about 30 seconds. Then beat on medium to high speed for 2 minutes, scraping bowl occasionally. Thoroughly wash beaters. In a small mixing bowl, beat egg whites until soft peaks; gradually add 1/4 cup sugar. Fold into batter. Spray two 9-inch round pans with nonstick coating and dust with flour. Pour batter into prepared pans. Bake at 350° for 25 to 30 minutes.
Sift flour, baking powder and salt. Cream shortening; add sugar gradually creaming well. Add eggs, one at a time, beating thoroughly after each. Add vanilla. Add flour alternately with milk, mixing well after each addition. Chill 3 to 4 hours or overnight. Roll out very thin (less than 1/8 inch) on lightly floured surface. Cut with floured 3 inch cutter and sprinkle with sugar. Bake on ungreased sheets in hot oven (400°) for 5 to 8 minutes or until done. Makes about 6 dozen cookies.
Dissolve jello in 1 cup boiling water. Place pineapple juice in saucepan and add marshmallows. Place on medium heat and heat until marshmallows melt. Add mixture to jello mixture; chill until it starts to jell, then add pineapple chunks, cottage cheese and nuts. Whip cream and fold into mixture.
Tenderize steaks by pounding with meat mallet. Combine remaining ingredients. Mix well. Place steaks on grill about 4 inches above low coals. Cook about 20 minutes, turning and basting occasionally. Heat remaining sauce and serve with steaks, if desired. Makes 4 servings.
Cook first 4 ingredients until thickened and then cool. Add fruit and nuts to thickened mixture and mix well. Add Cool Whip to apple mixture. Chill for 2 hours or more.
Cook spaghetti as directed. In a skillet, cook onion, sausage and beef until meat is brown. Combine meat mixture and spaghetti in pot. Add corn, with the juice, and olives, without the juice. Mix in 1/2 cup cheese. Pour into 9 x 13-inch pan and sprinkle with remaining 1/2 cup cheese. Bake 1 hour at 325°. Makes 8 servings.
Whisk together flour, soda and salt. Melt white chocolate in double boiler. Add margarine and sugars. Add eggs, one at a time. Add mixture to dry ingredients. Stir in chocolate chips. Drop by teaspoons on ungreased cookie sheet. Bake at 300° for 20 minutes.
Combine sugar, flour, salt and 3/4 cup milk. Mix. Add egg yolks and beat. Put in rest of milk and butter. Cook in double boiler until thick. Beat in vanilla. Pour into pie shell. Add meringue and brown.
Cream butter and sugar; add eggs. Dredge fruit in part of flour. Add extracts to egg mixture. After dredging fruit; add to egg mixture and also add remaining flour. Add nuts and mix well. Grease tube pan. Pour batter into tube pan and place in cold oven. Bake at 250° for 3 hours. (Put a pan with 2 cups water on bottom shelf of oven.) Batter can be baked in 1 pound loaf pans or cupcakes at 250° for 1 1/2 hours.
Beat egg whites until stiff. Add sugar slowly. Beat in vanilla and salt. Add chopped nuts and chocolate chips. Drop by spoonfuls on cookie sheets. Place in preheated 350° oven turned off, overnight.
Scald milk. Slowly sprinkle cornmeal over milk, stirring constantly. Continue cooking and stirring over low heat until mixture has thickened (5 to 10 minutes). Add cheese, oleo, salt and sugar. Stir until cheese and oleo are melted. Stir in eggs; mix well. Pour into a 1 1/2-quart greased baking dish. Bake at 350° for about 35 minutes or until firm. Serve immediately.
Mix and pour into greased 9 x 13-inch pan. Bake at 350° for 35 minutes. Frost with canned chocolate sour cream frosting.
Mix ingredients and let stand until cool. Add enough flour to roll out thin. Dough may be formed into long roll, then cut into pieces large enough to make flat bread to fit the size of baking surface. Bake on both sides (medium-ungreased) to a light brown in hot oven or on lefse plate or griddle.
Beat eggs, oil and sugar well. Sift flour, salt, soda and cinnamon together and add to egg mixture. Add remaining ingredients (adding apples last). This dough will be stiff. Bake in a greased and floured Bundt pan for 1 1/2 hours or until toothpick stuck in dough comes out clean.
Dissolve 1 package of jello with 1 cup boiling water; stir in frozen 1/2 pint strawberries until dissolved. Stir in 1 can crushed pineapple and juice and 2 diced bananas. Pour in 9 x 13-inch dish or pan and refrigerate until firm. Spread sour cream over firm mixture. Repeat jello mixture and pour over sour cream. Refrigerate until firm.
Mix all ingredients together. Press into 15 1/2 x 10 1/2-inch jelly roll pan, well-greased. Bake at 450° for 10 to 12 minutes. Cut into squares when slightly warm.
Place steak in an 11 x 2-inch glass dish. Combine remaining ingredients. Pour over meat. Cover and refrigerate for 4 hours.
Mix sour cream, mayonnaise and Blue cheese together. Then add the remaining ingredients. Marinate at least 3 or 4 hours or overnight before serving.
Peel and dice the potatoes. Put half in a 9 x 15-inch pan with 1/2 onion and 1/2 the cheese. In another pan, melt margarine. Add chicken soup. Remove from burner and add 1/2 on potato, onion and cheese. Then add more potatoes, rest of cheese and onion and soup. Add sour cream. Put pieces of butter on top and sprinkle with cornflakes on top. Bake in oven at 350° for 45 minutes.
Stir salad dressing mix into mashed potatoes. If desired, add butter or margarine. Serves 4 to 6.
Preheat oven to 350°. Salt and pepper chops. Brown in hot skillet with fat. Place in shallow baking dish. Mix remaining ingredients and pour over chops. Cover and bake in 350° oven about 1 hour or until chops are tender. M-M-M delicious.
Mix sugar and egg yolks. Add dry ingredients. Add beaten egg whites and vanilla. Bake at 350° for 30 minutes or until firm. Serve with whipped cream or ice cream.
Mix the flour and pecans together. Melt margarine and pour into flour and pecans. Stir until well blended. Press in the bottom of a large Pyrex baking dish. Bake at 350° until brown. Cool.
Brown beef; add garlic, onion, salt and pepper. Drain, then add Prego sauce and tomato juice. Simmer for 10 minutes, after it boils once. In a greased 9 x 13 pan, put 1/3 cup water, then a layer of uncooked lasagna noodles, then hamburger sauce and then cheese. Do one more layer of each, ending with cheese on top. Make the lasagna the night before and let set in refrigerator overnight.	Bake at 350° for one hour and 10 minutes with the lid off to brown cheese.
Cream sugar and butter together for 20 minutes Add eggs, one at a time. Add flour, 1 cup at a time. Add lemon extract. Fold in 3/4 cup of 7-Up. Mix well. Bake at 325° for 1 hour or 1 hour and 15 minutes.
Mix together salsa and cream cheese until it's very creamy. Then layer onions, then peppers, then tomatoes and top with Cheddar cheese. Serve with tortilla chips.
Mix together and pour over the mixture in oblong dish. Bake at 350° for exactly 35 minutes. Sprinkle with powdered sugar and pecans. (Note: Pecans may be omitted if you desire.)
Combine all ingredients into saucepan.	Stir constantly over medium-high heat.	Let cook until thickened. Pour into baked pie crust.
Clean chicken, removing all possible fat and boil until tender. Then set aside to cool. Strain broth and put in refrigerator. Fat will settle on top and you can skim it off later. Prepare potatoes, onions, garlic and cook in water with oregano, salt, pepper and green chiles. When mixture starts boiling add rice. Cook 20 minutes. Skin and debone and cut up the chicken. Add it and cook another 10 minutes. Skim the grease off the broth and add to mixture. Blend the tomatoes in a blender and add. Heat mixture through. Serve.
Cut steak into 1 1/2-inch strips. Brown each side in shortening. Place in casserole. Combine remaining ingredients in pan. Simmer 3 minutes. Pour over steak. Bake at 350°, covered, for 1 hour. Uncover and bake 30 minutes.
Peel and dice potatoes and onion. Add enough water to cover all and cook until tender. Add Carnation milk, butter, salt and cornstarch mixed with cold water to potato mixture and cook until the soup has a consistency of heavy cream.
Mix pudding with pineapple juice from crushed pineapple. Add pineapple. Add marshmallows and Cool Whip; mix well. Refrigerate for a few hours or overnight before serving.
Start with equal amounts of flour and oil (1 cup) to make roux. Heat oil on medium heat until hot; add flour, stirring constantly until brown. Remove from heat and pour into large pot. Add tomatoes and 1 can water; simmer over medium-low heat and stir. Boil crabs on separate burner until cooked. Set aside.
Combine dill, buttermilk, mayonnaise, sour cream, salt and pepper. Stir until smooth. Add cucumbers and onion. Stir to coat. Serve immediately or chill for later.
Combine first 5 ingredients and cook 2 minutes on medium heat. Add remaining ingredients to other mixture, stir and form into balls.
In a small bowl combine cream cheese, brown sugar and vanilla. Stir well. Dip!
If frozen, completely thaw roast in refrigerator. Plan to roast meat in the morning. Allow several hours to elapse between Step 1 and Step 2.
Brown hamburg, onions and peppers. Add remaining ingredients. Mix together. Top with Mozzarella cheese. Bake at 350° until cheese melts.
In saucepan, dissolve cornstarch and salt in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Slice 2 bananas and dip in lemon juice; drain. Arrange bananas on bottom of pie shell. Pour filling over bananas; cover. Chill 4 hours. Spread whipped cream on top. Slice last banana and dip in lemon juice and drain. Layer banana on top of whipped cream. Refrigerate.
Mix sugar, oleo, Karo and 1 can of milk. Boil slowly and steadily. Add second can of milk (add slowly). Stir constantly. Cook 1 hour or until it forms a firm ball in water. Stir in chopped nuts, if desired. Pour in flat pan or on platter greased with oleo. When cold, cut and wrap.
Brown ground beef and drain. Add green beans, tomato sauce, onion and pepper. Bring to a boil. Add noodles to boiling water and cook until tender. Add all ingredients together and cook to heat.
Blend sugar, flour, eggs, margarine and vanilla well. Stir in pecans, coconut and chocolate chips. Pour into unbaked pie shell and bake at 300° for 25 minutes or until firm.
Fry onion until golden brown. Add potatoes, tomato paste and about 3 cans (from paste) of water. Cook until potatoes are done. You may add more water if needed. Season to taste. Add chickpeas just before potatoes are done. This is a great Lenten dish.
Chop candy coating into small pieces. Place in heavy 10-inch skillet. Cover and heat over low heat about 5 minutes or until coating is soft. Remove from heat. Stir until smooth and creamy. Stir in cereal until well coated. Stir in peanuts and marshmallows. Drop mixture by rounded tablespoonfuls onto waxed paper or aluminum foil. Sprinkle with candy sprinkles. Let stand 1 to 2 hours or until completely set. When ready to serve, place into cupcake liners.
Heat oven to 350°. Beat cake mix, 1 package of the pudding mix, eggs, water and oil in large bowl with mixer on low speed 1 minute or until blended. Beat on medium speed 4 minutes. Stir in 1 1/3 cups of the coconut. Pour into 2 greased and floured 9-inch round cake pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely on wire racks.
Dissolve yeast in 1/2 cup warm water. Add rest of water, sugar, oil and salt. Add flour slowly after well mixed. Beat egg white and blend into mixture. Cover bowl. Let rise until double. Place on floured surface. Knead back to original size. Cut in pieces about golf ball size. Form ball; place in greased pan. Grease top of rolls. Let rise again until doubled in size. Bake at 400° until brown. Lightly wipe top of rolls with margarine. Serve.
Put all ingredients into a saucepan and bring to a quick boil. Simmer with lid on until potatoes are tender.
Mix in order given with mixer until well blended. Bake in loaf pan 1 hour at 350°.
White Carrots: Use the same Bechamel Sauce in Onion Pie recipe. Substitute Parmesan cheese in place of Swiss cheese. Prepare sauce the same way. Boil carrots, but do not cook thoroughly. Drain carrots. Place drained carrots in a baking dish. Pour sauce over carrots. Bake 30 to 40 minutes.
Combine fruits and Curacao in bowl; chill. Whip heavy cream with confectioners sugar. Stir in orange peel and cinnamon. Serve over fruit.
Heat the chocolate in the microwave for 1 minute; stir. Repeat until the chocolate is melted and smooth, 3 to 4 minutes total. Stir in the remaining ingredients.
Mix ground beef, egg, milk, crumbs, salt and pepper. Press half of the beef mixture in bottoms and halfway up sides of 12 ungreased 2 1/2 x 1 1/4-inch muffin cups. Fill each with onion, green pepper and cheese. Top with remaining beef mixture, pressing edges to seal. Place muffin pan in ungreased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Cook, uncovered, in 350° oven until done, 30 to 35 minutes.
Brown 1 pound ground beef or turkey and drain. Combine dirty rice mix, meat and 2 1/2 to 3 cups water. Bring to a boil. Add additional rice. Reduce heat, stir, cover and simmer over low heat for 20 to 25 minutes or until rice is cooked. Remove from heat, let stand 5 minutes. Makes about 6 servings.
Grease 13 x 9-inch baking pan. Layer bread slices to completely cover bottom of pan. Layer meat, cheese and sprinkle parsley. Cover completely with another layer of bread. Combine eggs, milk, mustard and salt. Pour over bread and meat layers. Cover and refrigerate overnight. Crush cornflakes and spread over top of casserole. Melt margarine and drizzle over top. Bake at 300° for 1 hour.
In large bowl, combine pumpkin, milk, eggs and egg whites; beat until blended and smooth. Mix in sugar, all spices and salt, blending well. Stir in crumbs. Spray high sided 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325° oven for 45 to 55 minutes, until a knife inserted near center comes out clean. Cool pie on wire rack; refrigerate overnight or at least 4 hours. Cut in wedges; serve with dollop of whipped cream. Do not forget to spray pie plate.
Mix all ingredients together. Pour in a greased and floured pan. Bake at 350° for 25 to 30 minutes. Punch holes in top of cake or make fork indentions and pour icing over cake, just out of the oven.
Mix until moist. Bake at 325° for 25 to 30 minutes. Do not overbake.
Cream butter and sugar; add eggs, one at a time. Add milk, vanilla, baking powder and flour. Mix well. Pour into greased and floured pans. Make 4 or 5 thin layers. Bake at 350° until done.
Combine cream cheese, margarine and flour. Roll into 24 balls and form in small muffin tins or paper and fill with jam, etc. Bake at 350° for 30 minutes.
Heat oven to 350°. Mix brown sugar, butter, vanilla and egg in large bowl. Stir in flour. Press evenly into bottom of ungreased pan (13 x 9 x 2). Bake 20 to 22 minutes or until brown. Cool 20 minutes. Heat corn syrup, 2 tablespoons butter and butterscotch chips in 1-quart saucepan over medium heat, stirring constantly, until chips melt. Remove from heat. Cool 10 minutes.
Heat oven to 400°. Cook macaroni and add tomato soup. Add water, sugar, salt and pepper. Arrange sausage on top. Bake in a greased casserole dish until sausage is brown, about 20 minutes.
Strain juice through nylon to make 4 cups. Place juice in large saucepan. Add strained lemon juice and sugar. Mix well. Place on high heat, stirring constantly. Stir in pectin and bring to a rolling boil. Boil 1 minute and 30 seconds, stirring constantly. Remove from heat. Skim off foam. Strain through cheesecloth into glasses. Cover with 1/4-inch of paraffin.
Slice orange thinly. Combine undiluted lemonade concentrate and remaining ingredients. Mix well. Garnish with orange slices. Makes 32 (1/2 cup) servings.
Cook pudding and milk until it starts to boil. Add yellow cake mix to pudding mixture. Pour into a 9 x 13-inch pan and sprinkle bag of butterscotch morsels over top. Bake at 350° for 30 minutes. Do not grease pan.
Beat eggs until fluffy. Gradually add the sugar and beat until lemon colored. Add the vanilla and butter. Combine and sift together the dry ingredients. Pour half of the mixture over the egg mixture. Add the buttermilk. Add the remaining flour mixture. Stir until combined. Fold in the zucchini and nuts. Divide into two 9-inch round pans. Bake in 350° oven for 25 to 30 minutes. Cool and remove from pan.
Mix grated softened cheese well. Add all ingredients, except paprika and chili powder. Form into 2 rolls on piece of wax paper. Mix paprika and chili powder; roll balls in mixture to cover. You may also use chopped nuts. Balls may be frozen and refrozen. Serve with crackers.
Place beef cubes in 3-quart casserole. Sprinkle with salt, basil and pepper. Top with celery, carrots and onions. Combine soup and water. Pour over meat and vegetables, coating all pieces. Cover tightly. Bake in slow oven at 300° for 3 hours. Add potatoes and bake 45 minutes longer. Serves 5.
In skillet, cook sausage, ground beef, onions, celery and carrots until meat is lightly browned. Drain off excess fat. Stir in tomatoes, tomato paste, salt, oregano and 1/4 teaspoon pepper. Simmer, uncovered for 30 minutes, stirring occasionally. Cook lasagna by package directions, drain. Combine ricotta, Parmesan, eggs, parsley and remaining 1/4 teaspoon pepper. Place half the noodles in a greased baking dish. Spread with half the cheese filling, add half the Mozzarella and half the meat sauce. Repeat layers. Bake uncovered in 375° oven for 30 minutes. Let stand 10 to 15 minutes before serving. Cut into squares to serve. Freezes well. Makes 10 to 12 servings.
Combine soups and cream in chafing dish or top of double boiler; heat just to simmering, stirring occasionally. Add crab, sherry, parsley and seasonings; heat piping hot. Serve at once in heated soup bowls. Serves 4 to 5.
Combine berries, geranium leaves, vodka and wine in a large jar with a screw-top lid. Place in a cool, dark place for 1 month to steep. Crush berries with a wooden spoon and steep for another 4 days. Strain the liquid, pressing as much juice from the berries as possible. Filter liquid through a coffee filter. Boil sugar and water together until sugar is dissolved. Cool. Gradually stir into the liqueur, tasting for desired sweetness. Pour into a clean, decorative bottle and age 3 weeks before using.
Mix all ingredients and roll into balls. Bake at 350° for 12 minutes. If not hot enough, sprinkle with cayenne pepper.
Brown beef, onions and chili powder. Add tomatoes, tomato sauce and peppers; heat to boiling. Simmer 1 hour. Add beans last 15 minutes.
Pour large box of Cool Whip in large bowl. Pour Eagle Brand milk over this, chopped pecans, pineapple and juice of lemons. Pour in graham cracker crusts. Makes 2 pies.
Cream butter and slowly add honey. Cream well. Store in refrigerator. Serve on hot biscuits, rolls, pancakes or toast.
Fry pork in 2 tablespoons margarine until brown. Add onion, peppers, garlic, clove and margarine. Cook until tender. Add water, sugar, ketchup, Worcestershire sauce and paprika. Bring all ingredients to boil. Add rice. Cover and remove from heat. Let set for 10 minutes and serve.
Mix all ingredients together. Weaken with water and sugar to taste. Serves 50 people.
Brown rice in butter. Mix in soup, water and mushrooms. Place browned pork chops on top of rice mixture in casserole dish. Sprinkle with soup mix. Bake for 1 hour at 350°; makes 4 to 6 servings.
In a saucepan, combine egg yolks, half the sugar, salt, lemon juice and strawberries. Cook over low heat, stirring constantly, until the mixture boils. Remove from heat and add the juice and gelatin. Chill until partially set. Beat with hand beater. Fold in whipped cream. Beat egg whites with remaining sugar and cream of tartar until stiff. Fold into strawberry mixture. Pour into pie crust. Chill. Serves 8.
In large bowl, mix all ingredients. Toss. Cover and refrigerate for 1 hour.
Mix sugar and flour together. Add all remaining ingredients, except butter. Melt butter in pan and pour into batter. Bake in slow oven at 250° to 300° for 1 hour.
Mix sugar, oil and eggs. Add pumpkin and mix well. Add dry ingredients, then add water. Stir until mixed very well. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Dissolve gelatin in boiling water. Add frozen strawberries. Just as it begins to thicken, fold in two-thirds of the container of whipped topping. Add cake pieces and fold together until well coated. Pour into angel food pan (tube pan) and put in refrigerator to set. Unmold on cake plate and ice with remaining whipped topping tinted a pale pink. Decorate with fresh strawberries and mint leaves, if desired. Serves 12 to 14.
Mix salt, pepper and breadcrumbs. Dip leg quarters, one piece at a time, into butter, turning to coat. Roll into breadcrumb mixture until coated. Place in greased 9 x 13-inch baking pan. Bake in a 375° oven for about 50 minutes or until brown and crisp. Serves 4.
Melt together chocolate chips, butterscotch chips, and condensed milk. Add chopped walnuts and marshmallows; mix well. Pour into buttered 9 inch pan. Refrigerate and cut into squares.
Mix like bread dough. Refrigerate 24 hours. Shape into 4 or 5 rolls. Bake for 4 hours and turn over and bake 4 more hours at 150° to 200° on middle rack.
Cut biscuits into four squares. Put the biscuits in an angel food cake pan. Combine the remaining ingredients. Put the frosting on top of the biscuits. Put in oven at 375° and bake for 35 minutes.
Drain beets and reserve 1 1/2 cups of the liquid they were cooked in. Place beets and ingredients that are listed plus reserved liquid in saucepan. Mix well and cook 3 minutes over medium heat until thickened. Let cool and then store in refrigerator. May be served hot or cold.
Place the milk in a bowl. Mix the salt, pepper and egg together in the bowl with the milk. Beat together for 1 minute.
Combine 2 cups flour, yeast, sugar and salt; add hot water. Beat smooth. Add oleo and 4 cups flour (add gradually). Beat after each addition. Knead until smooth and elastic. Let rise until double. Form into rolls or loaves and let rise again. Set oven to 350° and put in pans. Bake 30 to 40 minutes.
Cream margarine first. Add sugar, eggs (one at a time), then flavoring. Sift flour three times. Add baking powder and salt on last sifting, then add flour and sour cream (rotating). Mix all ingredients, approximately 15 minutes. Bake at 300° for 2 hours. Some ovens only take 1 1/2 hours. Mine takes two. You will have to test with a toothpick.
Pour boiling water over dates. Add soda. Set aside and cool completely. Cream sugar and margarine. Add eggs and vanilla. Beat well. Sift flour, salt and baking powder together and add to creamed mixture. Mix well. Stir in cooled dates. Pour into greased and floured 9 X 13 pan. Sprinkle with 1 1/2 cup chocolate chips, 1 cup walnuts, chopped and 1/3 cup sugar. Bake at 350° for 40 to 45 minutes.