HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease and flour 2 (9 x 4-inch) loaf pans. Into a mixing bowl, sift flour, baking powder and salt. In second mixing bowl, cream butter until it is pale yellow and light; add honey, mixing thoroughly. Add eggs, one at a time, beating well after each. Add lemon zest and all herbs, mixing well. Add dry ingredients in thirds, alternating with milk, beginning and ending with dry ingredients. Mix only to incorporate; do not overmix.
First Layer: Mix half of pineapple, half of cherry pie mix and half of pudding in bowl.
Cream the cream cheese, adding powdered sugar gradually. Add flavoring. Mix until stiff enough to mold. Add coloring. Pour into desired candy mold. Candy may be frozen. If extract is used, use 1/4 teaspoon.
Mix sugar and flour together. Add cooked pumpkin, milk, eggs and butter. Mix ground cinnamon, ginger, nutmeg and cloves with flour and sugar. Cook on medium heat on stove, stirring constantly. Pour into pie shell when thick and cook in oven for 30 minutes at 350°.
In large mixing bowl, combine sugar, Crisco and eggs. Beat 2 minutes on medium speed. Add pumpkin. Sift together flour, salt, soda and spices. Gradually blend into creamed mixture; beat 2 minutes at high speed. Stir in nuts. Pour into greased and floured 10-inch tube pan. Bake at 350° for 60 to 65 minutes. Cool 15 minutes. Serve with whipped cream or Butter Rum Sauce.
Add pineapple and marshmallows. Pour blueberry pie filling over mixture. Top with Cool Whip and sprinkle with nuts or crushed graham crackers.
In medium saucepan, combine sugar, flour and salt. With wire whisk, stir in milk until smooth; stir in rice. Cook over medium heat, stirring constantly, until mixture is thickened and begins to boil, about 10 minutes. Boil 1 minute. Remove from heat. In small bowl, beat eggs. Slowly add about 1/2 cup hot pudding mixture into eggs while stirring constantly with spoon. Slowly pour egg mixture into pudding mixture, stirring rapidly to prevent eggs from lumping. Add raisins, cinnamon and nutmeg. Return pan to low heat and cook, stirring constantly, about 3 minutes, until very thick and just starting to bubble. Remove from heat and stir in vanilla. Serve warm or chilled. Top with whipped topping, if desired. Makes 4 servings.
Cream together brown sugar, granulated sugar and Crisco; add eggs gradually and add vanilla. Bring raisins and water to a boil, boil 2 minutes, cool and add baking soda. Mix together dry ingredients and add all ingredients together. Bake at 350° for 8 to 10 minutes or until done.
Mix all the above ingredients and let sit in the refrigerator for a day before serving. It is delicious.
Mix together the shortening and sugar. Beat in egg thoroughly. Stir in bananas and sour milk or buttermilk. (To sour milk, add 1 teaspoon vinegar.) Sift together flour, baking powder, baking soda, salt and chopped nuts. Stir in flour mixture with rest of ingredients. Line a greased 5 x 10 x 13-inch bread pan with 2 thicknesses of plain paper. Grease the paper. Pour in batter. Bake 1 hour at 350°.
1st Layer: Mix flour, margarine and pecans and press down with fork in 9 x 13-inch pan. Bake at 350° until edges are browned. Cool.
In large bowl, combine dry ingredients. Add pepper and onion, mixing well. Add eggs and oil. When well mixed, add corn, milk and water. Stir well. Pour 1/2 of mixture into a large pan or skillet. Add cheese. Pour on rest of bread mixture. Bake at 450° until brown. If desired, leave out jalapeno peppers.
Heat oven to 400°. Lightly coat an 8 x 8 x 2-inch baking pan with cooking spray; set aside. In medium bowl, combine cornmeal, flour, baking powder, sugar and salt; set aside. Pour margarine into small bowl; whisk together with milk and egg. Add to cornmeal mixture; stir just until dry ingredients are moistened. Pour batter into pan; bake 20 minutes or until bread is golden and top springs back when touched. Cut into 8 squares. Prepare chili according to package directions. Remove to serving plates and serve with corn bread.
Cook spaghetti in chicken broth reserved from cooking fryers. Saute onion and peppers in margarine. Mix in chicken, peas, pimento, tomatoes and chilies and cheese cut in chunks. Heat until cheese melts. Stir in spaghetti and broth mixture. Pour into	three 13 x 9 x 2-inch pans. Freeze two casseroles and bake the other at 325° until hot and bubbly. Garnish with cheese triangles.
Simmer celery and onions in covered pan until tender. Add all other ingredients. Mix well. Pour in baking dish and bake at 350° for 30 to 40 minutes.
Pour boiling water over rolled oats. Let stand 20 minutes. In the meanwhile, cream butter with white sugar, brown sugar, eggs and vanilla. Beat well and add the oatmeal mixture. Sift the flour, salt, baking soda and cinnamon; add to the mixture. Beat until smooth. Pour in greased 9 x 12 x 2-inch deep oblong pan. Bake about 40 minutes at 350°. Frost with Broiled Frosting.
Cream butter and sugar until fluffy. Add 1 egg at a time. Blend in potatoes and vanilla. Combine flour, cocoa and baking soda. Add flour mixture and milk. Stir in nuts. Pour into a greased 13 x 9-inch baking pan. Bake at 350° for 40 to 45 minutes.
Soak chickpeas overnight. Drain. Combine peas, onions, garlic, parsley. Grind with meat grinder or beat until almost creamy. Add salt, cumin and baking powder. Mix thoroughly. When ready to fry, mix in baking soda. Shape into small patties. Fry in deep hot oil (electric wok works well) until light brown and crisp. Serve hot with fresh tomato slices and lettuce leaves and sliced onions in pita bread.
Dissolve lye in 1 quart of cold water. Melt grease and cool until lukewarm. Dissolve Borax in 1/2 cup water. Slowly pour the lye in the grease. Stir until thick as honey, then add Borax and 1 cup ammonia. Stir until thick and pour into square pan. I cut it when it hardens. Use in 4 weeks.
Beat butter, honey and carob powder together. Beat in eggs. Stir remaining ingredients and beat in. Pour into well-greased, foil-lined 9 x 11-inch pan. Bake at 350° just 25 minutes. Turn on wire rack to cool. While still slightly warm, cut desired size pieces.
In 2-quart baking dish, arrange chicken breasts, skin side down. Mix water, soups and melted oleo. Pour over chicken. Bake at 400° for 30 minutes.
Brown ground beef. Place drained meat in baking dish. Pour soup over meat mixture and cover with potato tots. Bake about 30 minutes, uncovered, at 350°.
Cook sausage and onions, then drain. Add 2 tablespoons breadcrumbs and mix well. Add cream cheese, sauerkraut, parsley and mustard. Chill. Make into small balls and dip into bowl of flour, then into milk and egg mixture and then into bowl of breadcrumbs. Fry in hot oil until browned.
Mix together milk, oil and egg in a large bowl. Add dry ingredients. Fold in 1 cup of blueberries. Bake at 400° for 20 to 25 minutes.
Mix pretzels, 3 tablespoons sugar and butter. Spread in a 9 x 13-inch pan. Bake in a 350° oven for 15 minutes; cool.
Trim cabbage; wash, cut in quarters, remove core and cut again. Place water and bouillon cubes in Dutch oven. Add cabbage, cut up potatoes, onion, salt and pepper. Bring to boiling point. Reduce heat, cover and cook 25 minutes; stir. Lay slices of corned beef on top, cover and cook 5 minutes more. Turn off heat. Let stand 30 minutes before serving. Can be reheated nicely. Makes 3 to 4 servings.
The amount of paraffin or wax needed depends on the number of scented pinecones you make. Start with just a few to see how much wax is needed. Melt paraffin. (Set a small coffee can inside a large pot to use double boiler style.) Put 2 to 3 in water in larger pot. Heat pan until water boils and wax melts. Add food coloring after it's melted. Place cupcake liners in the tins; put a 4-inch piece of string in each liner. Fit the pinecones into the cupcake liner. If the cones are fresh, you will smell the scent from the cones when lit. If cones are older, add a drop of clove oil or desired scent of your choice to melted paraffin. Carefully pour melted wax over pinecones into paper liners. Don't take off liners until the wax cools, at least 2 to 3 hours.
Boil hamburger and drain. Add catsup, salt, pepper, onion powder and chili powder. Add a little water and simmer.
Saute onion and garlic in oil until tender. Add tomatoes and bring to boil. Add salt, pepper, marjoram and oregano. Stir well, breaking up tomatoes. Simmer 10 minutes. Add zucchini and simmer until barely tender if making in advance for later reheating. If serving immediately, simmer until it is to your taste.
Combine all ingredients, except buns. Spread 1/2 inch thick on hamburger buns. Spread to edge to keep from burning. Broil for 8 minutes or to desired doneness.
Combine the flour, salt and pepper on a plate. Press the turkey cutlets into the mixture, coating them evenly and shaking off any excess. Set aside.
Be prepared to walk through Heaven's gate. Repent now, don't wait until it's too late. Eternal life no cup can measure. Angels waiting with your treasure. Don't give up the Bread of Life. Onward to God's table strive. Faith and hope fills a big, big pan, but love is the greatest food to Man. In our church cookbook, we did our best for you, each recipe to test. Eat and drink, give God the praise, be filled with His blessings every day.
Cream together butter and cream cheese. Gradually add sugar and continue creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla extract. Add flour in 1/3 portions at a time, beating until smooth. Slowly stir in Dream Whip. Pour into a greased and floured tube pan. Bake in a 325° oven for 1 hour and 30 minutes. Once cool, may be glazed, if desired.
Stir instant coffee into boiling water in small heavy saucepan until completely dissolved. Add chocolate; place over low heat, stirring just until chocolate melts. Remove from heat. Whisk egg yolks into chocolate mixture one at a time, beating well after each. Stir in brandy. Beat egg whites in medium bowl until foamy; beat in sugar gradually, one tablespoon at a time, forming soft peaks. Fold in chocolate mixture until no streaks of white remain. Spoon into 8 parfait glasses. Chill 1 hour. Garnish with whipped cream rosette. Add a candied rosebud and mint leaf if you wish.
Cream butter and sugar until fluffy. Add egg yolks, vanilla and salt; beat well. Add flour. Shape into 3/4-inch balls. Dip in egg whites, then nuts. Place on greased cookie sheet. Press down centers with thumb. Fill indention with preserves. Bake at 350° for 15 to 17 minutes.
Mix all dry ingredients, then add mixture of oil, milk, eggs and molasses. Next, add fruits, nuts and remaining ingredients. Bake in 300° to 325° oven for an hour at least. Soak cheesecloth in orange juice, wrap cake in cheesecloth and set in refrigerator for 48 hours (2 days).
Cook noodles in boiling water with 1 1/2 teaspoons salt for 10 minutes. Drain noodles.
Whip cream until thick; add egg yolks and beat until foamy. Add sugar and vanilla and beat well. Sift flour, baking powder and salt and add alternately with beaten egg white to first mixture. Bake at 350° for 1 hour.
Mix margarine, Crisco and sugars. Add eggs. Beat. Add vanilla. Mix dry ingredients together; add to sugar mixture. Add chocolate chips last. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 12 minutes. Remove with spatula to cooling racks. Makes 5 dozen.
Cream butter and sugar. Add eggs, one at a time, beating after each addition. Add dry ingredients. Mix well. Add crushed pineapple. Bake in a greased sheet pan 30 to 40 minutes at 350°.
Drain green beans and peas. Chop celery, bell pepper and onion. Combine vegetables. Mix sugar, vinegar and oil together. Pour over vegetables and stir.
Mix and dip onion rings into batter before frying. Deep fry until golden brown. Drain.
Melt margarine in saucepan. Add garlic. Cook until tender. Add flour and slightly brown. Gradually add milk while stirring. Add cream cheese and 1/4 cup of Parmesan cheese. Pour sauce over cooked fettuccine and sprinkle remaining 1 cup Parmesan cheese on top.
Slice zucchini real thin. Spray a big pan with Pam. Mix bread crumbs with pepper (small amount); put in a Baggie. Take a few slices of zucchini at a time and shake in the Baggie. Put them on a baking tray. Then put Parmesan cheese on each slice and then put a little margarine on each slice. Broil until brown; then turn over. Make sure to add margarine.
In a saucepan, cook squash and onion in boiling salted water; cover for 5 minutes. Drain and set aside. Stir together soup and sour cream. Stir in carrots, then fold in squash and onions. Spread half stuffing mix in bottom of 12 x 7-inch baking pan. Spoon vegetable mixture over stuffing and sprinkle with remaining stuffing mix. Bake, uncovered, in 350° oven 25 to 30 minutes.
In a saucepan, put the oil and cut up onion. Cook until the onion browns a little on the edges. Now add the tomato sauce and 1 can of water. Also add the can of peas liquid too. Cook for 1 hour on a low heat. (You can add the red pepper now, if desired.) Boil some water and put broken macaroni in to cook until done. Pour the peas and sauce into a bowl and put the drained macaroni on top. Mix up and enjoy. You have a fast and easy supper done. Serve a salad and bread with this meal.
Brown ground beef and onions. Add beans and dressing; let simmer. Put Doritos on a plate. Top with tossed salad, beef and bean mixture and grated cheese.
Cook 1 to 2 hours slowly in crock-pot. Serve warm with chips.
Melt the white chocolate in a double boiler. Pour over Rice Krispies and Froot Loops. Mix slowly. Drop by teaspoon on wax paper. Cool at room temperature. Store in an airtight container.
Melt milk and chocolate; add coconut and vanilla. Drop by spoonful on greased cookie sheet. Bake for 12 minutes at 350°.
Cream together shortening, sugars and eggs. Add milk, vanilla and dry ingredients; mix well. Chill 1/2 hour. Drop onto cookie sheet and bake in preheated oven at 375° for 10 to 12 minutes. These cookies stay soft.
Boil sugar and syrup together 3 seconds. Add peanut butter and beat until smooth. Pour over cereal and spread in buttered 9 x 13-inch dish. Melt chocolate chips and ice candy with them. Cool.
Blend butter and sugar. Separate the eggs, adding yolks to sugar and butter. Next, add the flour, baking powder, salt, vanilla and milk. Beat egg whites and fold in. Add blueberries. Bake in an 8 x 8-inch pan at 350° for 45 minutes. Sprinkle with confectioners sugar.
Brown sausage; drain. Cover bottom of a 9 x 13-inch casserole dish. Cover with cheese. Place slices of bread on top of cheese. (May tear into small pieces.) Mix eggs and milk. Pour over casserole. Salt and pepper to taste. Let set in refrigerator, covered, overnight. Bake at 350° for approximately 45 minutes or until top of bread is browned. Serves 6 to 8.
Over medium heat, lay pork steaks in skillet; salt and pepper to taste. Add very little water. Slice onion and mango and lay across pork steaks. Cook about 30 minutes, covered. Add tomato sauce and just warm over medium heat.
Cut potatoes into chunks. Cut carrots into slices. Rinse beef roast; season with salt and pepper. Place all of the ingredients, except gravy mix, into crock-pot. Add 2 quarts of water and the gravy mix.
Cook the rotini noodles according to package directions; drain. Add salad dressing, olives, pepperoni, Parmesan and Cheddar cheese to noodles. Refrigerate 3 to 4 hours before serving.
Cook ziti according to package directions; drain. Brown sausage and beef with onion and pepper; drain. Stir in tomato sauce, Parmesan cheese and herbs. Simmer, uncovered, 5 minutes. In a 13 x 9 x 2-inch baking pan, toss ziti with meat sauce. Sprinkle with Mozzarella cheese. Bake, uncovered, at 350° for 20 minutes. Serves 8.
Prepare rice; cool. Mix the salad dressing, oil, black pepper and lemon peel. Add rice and remaining ingredients; mix lightly. Serve at room temperature or chilled. Makes 6 servings.
Scald tomatoes, peel, core and slice in chunks in large kettle. Cook 15 minutes; drain off half (about 6 cups) the juice. Add celery, onion and peppers; simmer about 1 1/2 hours. Tie cinnamon in cloth; add with remaining ingredients and 1/4 cup salt.
Mix together and put in refrigerator. Let stand a day before serving. Makes a large dish, and keeps for many days.
Saute pepperoni; remove with slotted spoon. Cut chicken into 2-inch pieces and brown in pan drippings. Remove. Saute leek and garlic. Stir in carrots and cook 3 minutes. Stir in cabbage, cooking 3 minutes. Add remaining ingredients, stirring to blend well. Spoon into a 12-cup baking dish with chicken and pepperoni. Cover and bake at 325° for 1 hour.
Cream the cream cheese. Fold in the pineapple and Cool Whip. Fill cookies. Refrigerate overnight on cookie sheet or tray. Do not cover.
Wash, string and break or cut green beans into 1-inch pieces. Pack tightly into jars, leaving within 1/2-inch of top of	jar. Add 1/2 teaspoon salt to each pint or 1 teaspoon salt to a	quart.	After packing	beans in jar, add salt and fill within 1/2-inch of top of jar with hot water. Put on lid, that has been setting in hot water. Screw on cap tightly and place into pressure canner. Most canners will hold 7 quarts or 8 pints. After putting jars into canner, add 3/4 full of hot water. Place on lid; tighten down securely and place on	gauze. Time after it rises with steam and jiggles, 20 minutes for pints and 25 minutes for quarts. Let canner cool down before removing lid. Remove from canner and place cloth over jars; let stand to seal for 24 hours, then place on shelves or in cabinet. Date lid with magic marker; will keep for years.
Mix all ingredients together. Grease a Bundt pan, then sprinkle bottom and sides with sugar. Pour cake batter into pan. Bake at 350° for 45 minutes to 1 hour or until toothpick inserted in cake comes out clean (start testing at 45 minutes). Cool in pan for 10 minutes. Cool on cake rack.
Drain beans and combine with other ingredients in large crock-pot. Cook on high for 4 to 5 hours or place in aluminum roasting pan 3 to 4 inches deep (15 3/4 x 11 3/8 x 3-inch). Bake at 350° for 1 hour. Let stand 30 minutes before serving. May be served hot or cold. Serves about 20 to 25 people.
Cream butter, sugar and add eggs. Mix. Sift together flour, baking powder and salt. Add to mixture. Spread 1/2 dough into greased and floured 9 x 13-inch pan. Spread applesauce over dough mixture. Put remaining dough on top. Spread. Bake at 350° for 40 minutes.
Cut the tofu into halves or quarters. Beat egg, dip tofu into egg, then into bread crumbs. Saute in olive oil until brown on both sides. Pour 1/3 of spaghetti sauce into a casserole dish and place breaded tofu on top; set aside. Wash spinach well and steam ever so slightly. Drain well and place on tofu. Cut Mozzarella cheese into cubes and place on top of each piece of tofu. Cover with the rest of sauce and bake at 350° for 45 minutes or until bubbly. Serve with fettucini, salad and garlic bread.
Drain shrimp and rinse in lemon juice. Fold in all ingredients. Refrigerate several hours before serving. Serve with crackers (Ritz, Sociables).
Beat cream cheese; blend in powdered sugar. Add peanut butter, milk and Cool Whip. Beat together; pour into 2 graham cracker crust pie shells.
Heat oil and butter in a large skillet. Saute onions and garlic, covered, until soft (about 30 minutes) over very low heat. Add basil, oregano and red pepper flakes and simmer for about 5 more minutes. Add parsley; cover and simmer over low heat for 10 minutes. Add clams, clam juice and wine. Simmer uncovered over low heat for 10 minutes. If sauce is too thin, add a little arrowroot mixed 1/2 and 1/2 with water to thicken. Simmer until thickened. Serve over pasta.
Mix well. Let stand in refrigerator several hours. Shape in small balls and bake at 350°. Roll in powdered sugar. Makes about 3 dozen.
Brown ground beef and onion. While browning beef, cook noodles. After both are cooked, combine all ingredients in a buttered 2-quart casserole dish and bake 45 minutes at 350°. This recipe will serve 5 people.
Combine syrup, wine and apple juice in punch bowl. Float a decorated or plain chunk of ice in bowl when serving.
Mix crushed cereal, butter and sugar. Pat mixture into ungreased 13 x 9-inch pan. Bake at 350° for 10 minutes. Cool.
Place in baking dish. Dot with margarine and bake at 325° until tender.
Add first 3 ingredients. Beat well together. Add next 7 ingredients. Mix cocoa together with flour and add to mixture. Drop by teaspoon on cookie sheet. Bake at 350° for 15 to 20 minutes.
Combine ingredients and place in crock-pot. Cook on high for 1 hour, then on low for 6 to 8 hours. Cook until chicken is tender. Serves 4.
Grease tart pans and press crust in pans. Beat eggs and cream. Stir in cheese and pepperoni. Pour into pans. Bake for 20 minutes at 400°.
Partially cook asparagus; drain. Place in a greased 9-inch square baking dish. In a skillet, brown chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus.
Mix eggs, sugar, sour cream, flour, cinnamon and nutmeg together. Boil raisins for 10 minutes; drain and put into an unbaked pie shell. Add all mixed ingredients; pour over raisins. Bake 1 hour in moderate oven.
Brown meat; add mushrooms and green peppers. Cook noodles in salt water. Drain. In large baking dish, layer meat, noodles and cheese. Repeat. Pour sauce over top and cover with more cheese. Bake at 350° for 45 to 60 minutes.
Mix all ingredients in crock-pot. Cover and cook on high (300°) for 8 hours. Then with wire whisk stir mixture until meat is shredded. Serve on warm rolls or bread.
Make 2 servings of each pork steak by cutting along one side of the bone. Trim away excess fat. Trim the round steak of skin and fibrous material. Cut into serving-size portions and tenderize with meat mallet on both sides. In plastic bag, combine flour, salt and pepper. Shake pieces of meat to coat and brown in hot oil.
Cut biscuits in fourths. Roll in cinnamon and sugar mixture. Put into lightly greased Bundt pan. Take leftover cinnamon and sugar mixture and mix with melted butter and vanilla. Pour over biscuits. Bake at 350° for 40 to 45 minutes. Turn out onto serving plate. Pull off in bite size pieces.
Mix the salt with the cabbage; let stand for 1 hour. Squeeze out excess moisture. Add the remaining vegetables; set aside. Combine and boil the vinegar, water, mustard seed, celery seed and sugar; boil for 1 minute. Cool to lukewarm. Pour over slaw; put into freezer containers and freeze.
Boil jello (no water) and pineapple together for 3 minutes. Let cool. Add cottage cheese, whipped cream and nuts. Pour into dish and chill.
Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil. Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasty crusty bread on soup and cover each bowl with a mound of cheese; sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.
Combine water and butter. Boil together until it comes to a hard boil; then add flour and salt. Stir until ball is formed. Cool. Add one egg at a time until all four eggs have been used, stirring well after each egg is added. Divide dough in 12 parts. Drop on ungreased cookie sheets. Bake in 400° oven for 40 minutes. Makes 12 large puffs. Fill with cream filling or whipped cream.
Place meat in a large bowl. Cover with vinegar and water. Make a net (cheesecloth) of cloves and bay leaves and place in the vinegar water. Jab meat with fork. Slice onions over meat. Marinate for 3 to 4 days, turning meat daily. Cook roast as you would any beef roast. Use vinegar water and onions to make an onion gravy.