HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, shortening and sugar in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, salt and baking powder together. Reserve 1/4 cup flour mixture. Add remaining flour mixture alternately with milk to creamed mixture, beating well after each addition. Stir in flavorings. Drizzle warm oil over walnuts in bowl. Add reserved flour mixture; toss to coat. Stir into batter. Spoon into greased and floured 10-inch tube pan. Bake at 300° for 1 1/4 hours or until cake tests done. Yield: 16 servings.
Mix all ingredients together. Roll mix into walnut size balls and place on baking sheet. Flatten each ball with a fork. Bake at 350° for 18 minutes.
Knead together, then roll and cut. Bake at 375° for 8 to 10 minutes until lightly brown.
Preheat oven to 425°. Combine eggs, salt and milk. Blend in flour. Set aside for 15 minutes. Cut sausage in 3/4-inch pieces. In a heavy skillet over medium heat, saute sausage. Distribute drippings among eight 3-inch pie pans. Pour thin layers (about 1/4-inch) of batter in each pan. Bake for 5 minutes. Add sausage. Top with remaining batter. Bake about 25 minutes or until puffed up and browned. Serve at once. Makes 8 servings.
Rub potatoes with oil; bake at 400° for 1 hour. Cut in half, scoop out pulp leaving 1/4-inch shell. Cut again lengthwise. Deep fry at 375° for 2 minutes. Drain. Put on baking sheet, sprinkle with salt, cheese and crumbled bacon. Broil. Serve warm with sour cream. Makes 1 dozen.
Mix together first 4 ingredients. Fold in blueberries. Grease and flour tube pan. Bake 1 hour at 350°. Cool 20 minutes. Good and moist cake.
Cut steak in pieces about 2 inches in length and approximately 1/2 inch wide. Sprinkle with tenderizer, salt and pepper. Place in pot size of Dutch oven. Cover with water and cook until tender.
In saucepan, combine caramels and 1/3 cup milk. Stir occasionally over low heat until melted. In mixing bowl with electric mixer, beat cake mix, margarine and remaining 1/3 cup milk until dough is well mixed, about 1 minute. Add nuts. Grease 9 x 13-inch pan. Press 1/2 of the cake mixture into pan. Bake at 350° for 10 minutes. Remove from oven, pour melted caramel over and spread evenly. Sprinkle chocolate chips on caramel layer. Using fingers, pinch handfuls of cake mixture together and drop pieces over top. Spread lightly with spatula to cover as evenly as possible. Don't be concerned if the carmel is not completely covered. Return to oven and bake 20 to 25 minutes longer. Top should be crusty, but will firm up as it cools. Refrigerate until firm enough to cut into bars.
Crush all cookies, except 12. Melt butter and pour over cookies. Mix pudding as directed, then cream the cream cheese and pudding. Pour over cookies and margarine. Put Cool Whip over pudding mixture. Crush remaining cookies and spread over Cool Whip.
Preheat oven to 350°. Combine the first 5 ingredients in a bowl, then add eggs and oil. Stir until moistened. Stir in vanilla, pineapple, pecans and bananas. Spoon into 9-inch round cake pans. Bake 25 to 30 minutes until done. Cool in pans 10 minutes, then cool before frosting.
Cook pepper and ham/Spam in tablespoon butter. Beat eggs in large bowl and add to the pepper ham mixture and stir until done. Eat as sandwich on toasted bread.
In medium bowl beat together sugar, margarine and orange peel with electric mixer 30 seconds. Add eggs and beat well. In medium bowl, stir together flour, baking powder, salt and nutmeg. Add flour mixture and milk alternately to beaten mixture, beating on low speed. Stir in raisins, pecans and poppy seed. Line muffin pans with paper baking cups. Fill 3/4 full. Bake in 400° oven for 15 to 20 minutes or until golden brown. Makes about 18 muffins.
*Note: The ham may be leftover baked ham, cubed canned ham or even Spam.
Heat pecans in moderate oven at 375° for 5 minutes. Stir once. Butter sides of heavy saucepan (2-quart size). In saucepan, combine water, sugar, cinnamon and salt. Heat and stir until sugar is dissolved and mixture boils. Cook with stirring to soft ball stage or 236°. Remove from heat. Beat by hand for 1 minute or until mixture just begins to act creamy. Add vanilla and the warm nuts. Stir gently until nuts are well coated and mixture is creamy. Turn out on buttered cookie sheet or wax paper. Separate at once using two spoons or forks.
Boil sugar and syrup until clear. Remove from stove. Mix in peanut butter, vanilla and Special K. Spread in buttered cake pan. Melt chocolate chips, butterscotch chips and butter together. Add additional butter as necessary until mixture is spreadable consistency. Spread over the top.
Melt chocolate over warm, not hot water, stirring constantly. Add nuts and stir. Drop by clusters on wax paper. Cool until set.
Boil potatoes; cool, peel and cube. In large mixing bowl combine potatoes, cottage cheese, sour cream, salt and onion. Place in deep casserole, greased. Top with Cheddar cheese and bacon bits. Bake 45 minutes at 350°.
Combine salad dressing, dill pickle and sugar. Adjust lemon and pickle juice to taste.
Preheat oven to 350°. In large bowl, combine pineapple, carrot, salad oil and juice. Cover and process 30 seconds or until smooth. Add to ingredients in bowl mixing just until moistened. Fold in pecans. Grease only the bottom of a 9 x 5 x 3-inch baking pan. Spoon batter into pan. Bake 1 hour and 20 minutes or until a wooden pick inserted near center comes out clean. Let cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Mix the first four ingredients. Pour over chicken wings that have been placed in large cookie sheet or baking pan. Bake at 350° for 2 hours. Can be reheated in microwave, but good cold also.
Cream sugars, shortening, eggs and vanilla thoroughly. Add soda and salt to flour and blend. Add flour to creamed mixture. Mix well. Stir in gumdrops and nuts. Drop by teaspoonfuls onto greased baking sheet. Bake at 350° for 12 to 15 minutes.
Heat liquid to boiling. Add Jell-O until dissolved. Add dissolved gelatin. Cool. When mixture begins to congeal add fruit and nuts. Pour into mold. Yields 12 to 15 servings.
Mix the first 5 ingredients; add drained shrimp. Let set overnight. Serve with corn chips.
Bake cake according to package. While still hot, poke holes in cake with wooden spoon handle or drinking straw. Pour cream of coconut over cake evenly. Pour Eagle Brand milk over cake. Cover and refrigerate until completely cold. Spread pie filling over cake and follow with pineapple. Cover entire cake with Cool Whip. Sprinkle top with nuts and coconut. Keep refrigerated.
Mix in a 3 1/2-quart Vision Ware bowl, sprayed with no stick corn oil. Mix in bowl as listed.
Brown ground beef; drain. Combine with other ingredients. Cook until thickened. You may serve as your meat with a meal, or make sandwiches. Ground steak is great with slaw and tomato.
Mix dressing, oil, dill and pepper. Pour over crackers; mix. Let sit for 1 to 2 days.
Put the first 5 items in casserole as listed. Salt and pepper each layer. Pour tomatoes over all and bake 1 1/2 hours at 350°.
Brown meat on both sides; add all other ingredients. Cook at 350° for 3 to 4 hours. Add enough water to fill pan 3/4 full; don't let dry out. Meat should fall apart. Serve over Spanish rice or can make burritos.
Cook chicken breasts and cut into bite-sized pieces. Mix mayonnaise and honey together; add chicken, celery and walnuts. (If too dry, add more mayonnaise.) Salt to taste, if desired. Serve on bed of lettuce or use for sandwiches.
Mix all ingredients (except potatoes and cheese). Bake at 350° for 1 hour in an ungreased pan (9 x 9 x 2-inch). Drain off fat.
Stir jello into water to dissolve. Place jello, ice cream and 4 ice cubes into a bowl that can be sealed. Seal well. Shake bowl until ice cubes are melted. Refrigerate for about an hour. Can be unmolded on a plate like jello desserts.
Brown ground beef with the onion and drain off any grease. Mix together drained corn, cream of chicken soup, sour cream and cooked noodles. Combine with ground beef mixture.
Combine hamburger, onion, green pepper and salt and pepper to taste. Form into meatballs and brown in skillet. Add the water, rice and vegetables. Cook 20 to 30 minutes. Melt Velveeta cheese on top.
Mix graham crackers, 1/3 cup sugar and butter to form a crust into bottom and sides of a Spring Form Pan. Chill 45 Minutes.
Beat eggs well. Add sugar; beat again. Sift flour with baking powder; add alternately with milk, butter, salt and vanilla. Bake at 350° for 30 minutes. When cool, frost.
Melt butter in a 9 x 13-inch pan. Mix in Bisquick, salt, pepper, paprika and garlic powder, if desired. Put in a clean brown grocery bag. Put chicken in bag (3 to 4 pieces at a time) and shake until well coated. Bake in a 9 x 13-inch pan for 35 minutes at 400°; turn pieces and bake for another 15 to 20 minutes.
Cut shortening into flour and salt. Add cheese. Stir in enough water to make soft dough. Knead on floured surface about 10 minutes. Let rest 10 minutes. Roll very thin, to 16 x 10-inches on floured surface. Cut in 2 1/2-inch circles. Fry in deep hot fat (385°) until puffed and golden, 2 to 3 minutes, turning once. (A perfect puri resembles a fragile bubble. Discard those which don't puff.) Drain. Serve warm with curry. (They are also good plain.) Makes about 25.
Preheat oven to 350°. In a large mixing bowl of electric mixer, combine first 5 ingredients in order listed. Then add flour gradually until mixture is a putty-like consistency (you might need to use your hands to mix in the final additions of flour). Shape spoonfuls of dough into crescents or balls and bake at 350° for about 20 minutes, or until set and barely beginning to turn golden on the edges.
Mix together all dry ingredients, except cake mix, and pour into greased and floured 9 x 13-inch pan. Sprinkle cake mix on top and pour melted margarine on top. Sprinkle with 1/2 cup nuts, if desired. Bake at 350° for 1 hour.
Stir the dry ingredients together. Beat the egg white just until foamy. Add to the milk, along with the melted butter. Add the liquid ingredients and the zucchini to the dry ingredients, stirring just enough to moisten.
Combine apples, raisins, celery and nuts. Add enough salad dressing to moisten. Toss lightly. Chill. Add additional salad dressing before serving if desired.
Brown meat in skillet and drain. Sprinkle with half the spaghetti sauce mix. Spoon cottage cheese over meat. Top with a layer of uncooked noodles and sprinkle with remaining spaghetti sauce mix, basil, parsley and salt. Combine tomatoes, tomato sauce and water. Pour over mixture, making sure all is moistened. Bring to a boil, cover and simmer 35 minutes or until noodles are tender. Sprinkle the Mozzarella cheese over top. Let stand 5 minutes before serving.
Steam washed and cut up beans until cooked but still slightly firm. In a big frying pan, melt butter; brown minced onion and garlic. Add drained beans into pan; mix all around. Add bread crumbs; mix again.
Place dough triangles on 12 inch pizza pan - points out. Press wide ends together. Combine ingredients - spoon onto dough. Fold points up over filling. Tuck under in middle. Bake at 375 degrees for 20 to 25 minutes, till browned.
In a bowl, combine cornstarch, salt and sugar. Add pork cubes and stir to mix. Add soy sauce and ginger to bowl. Stir again to mix. Marinate one hour.
Mix sugar, oil, eggs and cinnamon. Sift flour into mixture. Beat all together. Add chopped apples and nuts. Pour into a greased and floured 9 x 13-inch pan. Cook at 350° for 45 minutes.
Crumble and brown sausage. Drain. Beat eggs with milk, salt and mustard. Layer bread cubes in bottom of buttered 9 x 13-inch casserole dish. Sprinkle sausage over bread. Top with cheese. Pour egg mixture over all this. Refrigerate overnight. Bake at 350° for 35 to 40 minutes.
Layer vanilla wafers on bottom of bowl. Cut bananas in slices. Mix one package of instant vanilla pudding according to package and pour on top of bananas. Put in refrigerator for 1 hour. Eat! Delicious!
Cook round steak in 4 tablespoons of butter until all redness is gone. Cut into bite size pieces. Cut up onions. Add water. Add salt and pepper to taste. Cover and simmer for 30 minutes. Add soups, salad dressing and cooked noodles. Add to meat; simmer.
Mix all ingredients well. Place in loaf pan or form into baking dish. Either way pan must be greased. Bake at 325° for one hour.
Slice beef into very thin strips. Heat 1 tbsp. oil in skillet. Add beef and stir-fry until browned and juices evaporate. Push to one side of skillet. Heat remaining oil. Add peppers, onion and garlic and cook until tender-crisp. Add gravy and Worcestershire sauce. Heat through. Serve over rice. To make slicing easier, freeze for 1 hour.
Combine first 8 ingredients. Add ground meat and mix. Roll meat into a 10 x 12-inch rectangle on foil. Place boiled ham slices and grated Mozzarella cheese on top, then jelly roll. Place in baking dish. Bake at 350°, uncovered, for 1 hour and 15 minutes. Last 5 minutes, put 3 slices Mozzarella cheese and 1 can tomato sauce on top. Serves 8.
Beat eggs with 1 teaspoon water and set aside. Beat cutlets and sprinkle with lemon juice. Let stand 30 minutes. Sprinkle a little salt on both sides of slices. Dip in flour, then in egg, then in bread crumbs. (Repeat for thicker schnitzels.) Let stand at room temperature for 15 to 20 minutes. Fry in hot vegetable oil for 4 to 6 minutes on each side. Serve sizzling hot, if possible. Serves 4.
Sift flour once, measure, then sift 2 more times with 6 tablespoons cocoa. Have all ingredients at room temperature, cream butter thoroughly, add sugar, then eggs one at a time beating thoroughly after each. Add flour mixture 3 or 4 tablespoons at a time, alternately with milk, starting with flour and ending with flour. Grease large angel food cake pan on sides after placing piece of wax paper shaped like pan on bottom.
Put pineapple and its juice in boiler. Add jello and bring to a boil.	Let cool. Add other ingredients and put in refrigerator to congeal.
Quarter each biscuit. Roll each one in sugar and cinnamon. Coat thoroughly and put them evenly into a greased angel food cake pan. To make the sauce, combine margarine, sugar, vanilla and 1 teaspoon cinnamon and put on stove. Bring to a boil, then pour over biscuits evenly. Cook at 350° no longer than 30 minutes and immediately invert into a bigger pan (sauce runs). Pull apart chunks and eat up.
Sprinkle cucumbers and onion with salt and sugar. Mix well. Chill for several hours; drain. Mix in sour cream, parsley and pepper. Chill until ready to serve. Yields 4 to 6 servings.
Heat oven to 350°. Lightly grease shallow 3-quart baking dish. Cook potatoes in water to cover for 15 to 20 minutes, until tender. Drain well. Add butter to potatoes and mash until butter melts. Add milk, eggs, cheese, parsley, salt and pepper. Mash until smooth. Spoon into prepared dish. (Can be made ahead to this point and refrigerated; bring to room temperature before baking.) Bake, uncovered, 45 to 50 minutes, until puffed and golden. Makes 10 cups or 12 servings.
Boil spaghetti in the broth from the hen. Chop and saute in butter, onions, garlic, celery and green pepper. Combine in a large roaster, chopped hen, drained spaghetti, sauteed vegetables, pimentos, canned soups, tomatoes and milk. Season to taste. Sprinkle grated cheese on top. Bake for 1 hour at 325°.
Drain vegetables, reserving liquid. Combine flour and soup mix in large skillet. Add water to reserved liquid to measure 3 cups. Stir in mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in vegetables and beef. Cover. Cook over low heat about 10 minutes or until heated through. Good served over noodles or rice also.
Cream the shortening, sugar and 2 eggs together until light and foamy. Sift flour, salt and baking powder together and add to first mixture. Add orange juice and rind. Mix until smooth. Chill. roll to 1/4-inch thickness on slightly floured board. Cut with cookie cutter. Sprinkle with sugar and bake in moderate oven at 350° for 12 to 15 minutes. Yields 60 cookies.
Mix as given. Bake in loaf pan at 350° about 1 hour.
Mix lemon cake mix, egg and margarine together; pour into greased dish. Cream and blend the cream cheese, eggs and confectioners sugar together and pour over first mixture. Top with nuts, if desired. Bake at 350° for 35 minutes. Cut into squares.
In a large saucepan, mix together peanut butter, corn syrup and sugar. Cook on medium-low heat until sugar is dissolved, stirring constantly. Remove from heat and quickly add the Rice Krispies cereal. Mix well. Pour into a well-greased 9 x 13 casserole. Press firmly to even out. In a small saucepan over low heat, melt the chocolate and butterscotch chips, stirring constantly. Pour over the Rice Krispies mixture evenly. Cover and let stand until the chocolate and butterscotch hardens.
Cream the butter and sugar. Blend in honey and vanilla. Add eggs, one at a time. Combine flour, cocoa and salt. Add to creamed mixture. Stir in nuts. Pour into greased pan. Bake at 350° for 25 to 30 minutes.
Cook meat and onion until meat is lightly browned and onion is tender. Drain fat. Stir in tomato sauce, garlic salt, salt and pepper. Remove from heat. Cook noodles; drain. Combine cottage cheese, sour cream, green onion and green pepper. Spread half the noodles in an 11 x 7-inch baking dish; top with half of the meat sauce. Cover with cheese mixture. Add remaining noodles and meat sauce. Sprinkle with Parmesan. Bake for 30 minutes at 350°. Serves 8.
Dissolve yeast in 1/4 cup warm water; set aside. Scald milk. Pour over sugar, salt and oil in large mixing bowl. Cool to lukewarm. Add cornmeal, 1 cup of the flour and softened yeast; cover. Place in warm place (80° to 85°) about 16 hours to ferment.
Slice or dice onion and fry lightly in a little oil. Combine with cooked peas and rice.	Heat together and serve as a meatless entre.
Stir in flour to cooked and drained sausage. Stir in cottage cheese. Add seasonings to sauce. Stir 1/2 cup sauce into sausage mixture. Spoon some meat mixture onto tortilla and roll up. Place tortillas, seam side down, in a 9 x 13-inch pan. Pour remaining sauce over tortillas and bake, covered, for 40 minutes. Uncover. Sprinkle with cheese. Return to oven until cheese melts.
Cook zucchini 5 minutes in microwave, drain. Mix remaining ingredients (except bread crumbs). Pour over zucchini, cover with bread crumbs. Bake at 350° until bubbly and light brown.
Mash salmon up. Add egg, salt, pepper, buttermilk and flour. Shape into patties. Fry in small amount of oil or bake at 350° until done.
Cook vegetables according to package; drain. Set aside to cool. Combine celery, onion, pepper, rinsed kidney beans and mixed vegetables. Combine sugar, flour, mustard and vinegar. Cook over medium heat, stirring constantly until clear and thick. Let cool, then stir into the vegetable mixture. Refrigerate 24 hours, stirring occasionally. Yields 10 to 12 servings.
Cook sausage; pour off grease. Add cheese; mix together then mix in biscuit mix. Cool and roll into balls about the size of a quarter. Place on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes. Serve warm.
Mix all ingredients together. Form into a ball. Refrigerate. Can be covered with another package of ham.
Separate cauliflower into flowerets; cut broccoli into bite size pieces. Combine vegetables in a large bowl. Combine remaining ingredients except bacon; add to vegetables, tossing gently. Chill several hours or overnight. Garnish with bacon. Yield: 6 to 8 servings.
Dissolve sugar in water over medium-high heat in deep saucepan (about 2 to 3 minutes). Pour in peanuts; stir constantly, until liquid dissolves. The peanuts will be sugar-coated now. Pour onto cookie sheet. Bake for 30 minutes at 300°, stirring every 5 minutes.
Dissolve the gelatin in the water. Put the tomato soup into a saucepan and bring it to a boil. Cool the soup and mix it with the gelatin. Cream together the cream cheese and mayonnaise, and then add to this mixture the celery, onions, tuna (or salmon) and tabasco. Combine all of the ingredients in a food processor or blender and pour into a jello mold that has been sprayed with PAM spray. Chill several hours until firm and serve with water crackers.
You will also need nonstick spray coating. Spray a cold baking sheet with nonstick spray coating; set aside.
Cream butter and sugar. Melt chocolate in top of double boiler or microwave. Stir in sugar mixture. Add vanilla. Add 1 egg and beat 5 minutes. Add other egg and beat 5 minutes. Pour in crust and chill (use chocolate crust).
Sprinkle 1 teaspoon sugar and cinnamon on apples and put in pie plate. Mix flour, 1 cup sugar, egg, melted margarine and walnuts (if desired). Pour over apples. Bake at 350° for 45 minutes.
Place spring mix in salad bowl. Top with strawberries, nuts and blue cheese. Pour vinagrette over salad, toss to coat the ingredients well and serve.
Combine first 4 ingredients in a saucepan. Bring to a boil, stirring occasionally. Boil 1 minute. Combine broccoli and other ingredients in a bowl. Add vinegar mix and toss.
Grease a 9-inch square cake pan. In a large bowl, sift together the flour and baking soda. Add cinnamon, sugar and salt. Make a well in the center of the flour mixture and add oil, pineapple, eggs, bananas and vanilla. Stir to blend, but do not use a mixer. Fold pecans into the batter. Pour the batter into prepared pan. Bake at 350° for 30 minutes or until done. Serves 9.
An all-American favorite has always been the turkey sandwich. Think of how you looked forward to having leftover turkey for sandwiches. Instead of just once a year or so, now start enjoying this low-fat, low calorie, low cholesterol sandwich throughout the year.
Mix cake mix with instant pudding mix; then add oil and water. This will be thick. Add eggs, one at a time, beating after each. Then add pecans and chocolate chips. Pour into greased and floured tube pan. Bake at 350° for 1 hour. Frost with your favorite chocolate icing.
Divide each biscuit in two sections. Roll into ball shape. Combine sugar, cinnamon, brown sugar and nuts. Set aside.
Take a rack of ribs and remove excess fat. Cut into single or double pieces. Boil for 30 minutes. While ribs are boiling, mix the rest of the ingredients in a bowl. After ribs have boiled, remove and drain. Place ribs in a casserole dish and pour sauce from bowl over them. Place in oven and bake at 350° for 3 hours. Baste every 30 minutes until sauce is gone.
Cube broccoli stalks and cook in boiling water for 5 to 8 minutes; add flowerettes and cook 5 minutes more. Drain. Separately blend soup and flour; add sour cream, carrot, onion, salt and pepper. Stir in broccoli. Place mixture in a casserole dish. Combine stuffing mix and butter and sprinkle around edges of casserole. Bake at 350°, uncovered, for 30 to 35 minutes.
Cook in large saucepan over medium heat sugar, salt, syrup and margarine until soft ball forms when dropped in water (about 5 minutes). Add soda. Take corn from oven where it has been kept at 200° in a large pan since popping. Pour syrup mixture over corn and toss until all corn is covered. Return to oven for 1 hour. Stir every 15 minutes. When done, remove from oven, cool and store in plastic bags or an airtight container.
Pour hot water over dates with baking soda in pan. Let sit for 15 minutes. Add to dry ingredients. Bake at 350° for 20 to 25 minutes in 5 x 7-inch pan.
Make 9-inch pie shell and cool. Mix together sugar, salt and cornstarch in saucepan. Add boiling water, stir and cook over medium heat until clear. Remove from stove and add 3 drops red food coloring and 3 tablespoons strawberry jello powder. Mix well and cool. Line pie shell with washed berries and add cooled mixture. Top with Cool Whip and whipped cream.
In a bowl, mix Crisco and sugar; add eggs and flavoring, mixing well. Add flour gradually, mixing well. Preheat oven to 350°. Roll dough onto floured surface and cut with cookie cutters. Place on ungreased cookie sheet and bake for 8 minutes or until golden brown. Cook on cookie rack.