HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease and flour a Bundt pan. In a mixer bowl, cream butter and sugar for 15 minutes. Add egg yolks, one at a time, beating well after each. With each yolk addition, also add 2 tablespoons poppy seed. Stir in nuts and rind. In a clean bowl with a clean beater, whip egg whites until stiff, but not dry. Sift flour and baking powder; beat into creamed mixture. Fold whites into creamed mixture. Bake about 1 hour or until toothpick inserted in center comes out clean.
To do this, you must figure the number of jars you are making. The mixture includes 1/2 the amount in water and 1/2 the amount in vinegar for each jar. One cup sugar is added for each cup of the mixture. Heat this mixture to a boil.
To melted butter or margarine, add chopped garlic (best if placed in the microwave to cook garlic in butter) or cook on stove the butter and garlic until tender. Then add all except lemon, coconut and shrimp. Cook for a few minutes. Add shrimp. Cook until done. Do not overcook. Add lemon juice and coconut. Stir for a few seconds with salt to taste. Serve.
Position knife blade in food processor bowl. Add first 4 ingredients. Process 20 seconds, stopping once to scrape down sides. Add black-eyed peas and next 4 ingredients; process the mixture until smooth. Pour olive oil gradually through food chute with processor running. Process until combined. Cover and chill, if desired.
Put roast in crock-pot. Do not add any liquids. Cook for 8 hours (1 hour on high and 7 hours on medium or low). Drain off all liquid that cooked out of roast; save 1 cup. Put roast back in crock-pot. Add barbecue sauce. Begin cooking again. (Optional: If you like, add 1/2 cup of the drained broth back to the pot and hold onto the rest for later if needed.) The longer (6 to 8 hours) you cook with the barbecue sauce in the second phase, the tastier it becomes, however you will have to watch and stir frequently because the sauce will stick and burn on the sides of the pot.
Drain marinade from 1 jar artichokes into saucepan. Drain other jar and discard juice. Chop artichokes and set aside. Saute onion and garlic in marinade until tender. In bowl beat eggs. Add all the ingredients to eggs and turn into baking dish (7 x 11-inches), sprayed with Pam. Bake at 325° for 30 minutes. Let cool and cut into squares.
Combine all ingredients, mixing well. Roll into walnut size balls. Place on ungreased baking sheet. Bake at 400° for 15 minutes. Drain and serve. Yield: about 4 dozen servings.
Thaw the frozen spinach and squeeze all water from spinach with your hand. Mix all ingredients and chill before serving. Serve in round loaf of bread, using cut out pieces of bread for dipping.
Mix all ingredients together. Add dates or nuts, if desired. Bake at 325° for 1 1/2 hours. Makes 3 loaves.
Mix sugar, oleo and milk, stirring constantly.	Cook to soft ball stage. Put Marshmallow Fluff, chocolate chips and vanilla in large bowl and set aside while cooking sugar mixture. When it reaches soft ball stage, pour over marshmallow mixture and beat until thoroughly mixed and begins to get stiff. Pour into a buttered glass dish or cake pan (11 3/4 x 7 1/2 x 1 3/4-inch pan). Refrigerate until set.
Clean door knob peppers, making hole only large enough to take out seed. Grate cabbage. Stuff peppers as tightly as you can with cabbage. Rinse cabbage off outside of peppers without getting inside wet. (This just keeps so much cabbage from being in liquid in jars.) Pack stuffed peppers in jars. Add 2 pods of hot pepper to each quart jar.
Pour the half and half, vanilla and sugar in a bowl. Whisk together and add a pinch of salt. Quickly stir in snow until the mixture reaches ice cream consistency. Top with chocolate syrup.
Preheat oven to 350° for 9 x 13-inch pan and 325° for glass pan. Melt margarine or butter in pan (9 x 13-inch). Sprinkle crumbs evenly over melted shortening. Pour sweetened condensed milk over crumbs. Place chips down next; press down firmly. Bake 25 to 30 minutes; cut into bars.
Mix all of above. Great for beef kabobs. (Beef, red pepper, mushroom, squash, zucchini, onion, potato). Marinade covers 2 1/2 pounds of meat.
Heat oven to 350°. Grease bottoms only of two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. In large mixer bowl, combine all ingredients except chocolate chips and walnuts. Blend well on medium speed. Stir in chips and walnuts. Pour into prepared pans. Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Makes 2 loaves.
Brown beef, onion and garlic. Reduce heat and spread on top of uncooked noodles. Combine tomato sauce, mushrooms and oregano. Pour over noodles. Cover and cook for 15 minutes. Remove cover and sprinkle cheese on top and warm until cheese melts.
Preheat oven to 400°. Use a medium bowl. Pour boiling water over sugar, salt and Crisco. Stir until Crisco is almost dissolved. Add 1 cup flour and mix well. Add egg and second cup of flour; mix well. Add third cup of flour, then yeast mixture. Mix well. Cover and refrigerate overnight.
Take rice and spread on bottom of pan (9 x 13-inch). Empty packets of onion soup out on top of rice and spread evenly. Empty cans of soup out on top and mix all together. Cut chicken in strips and layer on top of mix. Then sprinkle with salt and pepper. Melt butter and pour over top. Bake at 375° for 1 hour.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. (Total beating time: 10 minutes.) Add cake flour alternately with milk, beating well after each addition. Pour batter into a well-greased 10-inch tube pan. Flour pan also. Don't cut oven on until you put cake in oven. Bake in 350° oven for 1 hour and 30 minutes or until cake tests done. Cool in pan for 15 minutes. Remove from pan; cool on rack.
Sprinkle chocolate wafer crumbs in bottom of a 7-inch baking pan. Set aside. Add cream cheese and next 7 ingredients; beat until smooth. Add egg and continue mixing until all is well blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300° for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Garnish with chocolate curls, if desired. Each serving contains about 200 calories.
In skillet, melt butter. Add onion, bell pepper and rice. Mix together until all are moist. Remove from skillet and pour in casserole dish. Add consomme. Put in 350° oven for 1 hour. The first 45 minutes, cook uncovered; add mushrooms.
Mix cake mix with softened butter and egg until crumbly; reserve 1 1/2 cups. Press remaining crumbly mixture in ungreased rectangular 13 x 9 x 2-inch pan or glass dish. Bake until crust seems dry, 10 to 12 minutes; cool 10 minutes.
Saute onions in melted oleo. Spoon into greased 9 x 13-inch pan. Combine soup, half and half, salt and pepper. Pour over onions. Sprinkle cheese over mixture in pan. Place bread slices on top and brush with 2 tablespoons melted oleo. Bake at 350° for 35 minutes.
Mix sugar, honey and butter. Bring to a boil. Add cream of tartar and soda. Pour over popped popcorn. May be baked in slow oven for an hour.
Make a thin paste of food coloring and Nestle Quik. Cream Crisco and sugar. Add whole eggs and color paste. Mix together. Sift together cake flour and salt. Sift 3 times. Add alternately the buttermilk and dry ingredients. Add vanilla. Beat with mixer for 3 minutes. Remove from mixer; add vinegar and soda. Mix into batter by hand. Bake in 3 greased and floured 8-inch round pans at 350° for 35 minutes or in a 9 x 13-inch pan for 40 minutes.
Mix all ingredients and bake 10 to 15 minutes at 250°. When finished, roll in confectioners sugar. Good to use for showers.
Cook chicken until well done. Fix 1 cup Minute rice well done. While this is cooking, cut up cabbage. Slice onion real thin. Slice pepper. Fry 1 package bacon until well done. Put cabbage, pepper and onion in a kettle. Put in a little cooking oil. After chicken, rice, bacon is done, crumble up in a bowl. Fry cabbage, pepper and onion well done. Mix after fried and cooked with chicken and rice mixture.
Break in half and boil spaghetti (no salt); drain off water and let cool. Cut tomatoes, peppers and cucumbers (don't peel). Put on top of spaghetti. Pour all salad seasoning and Italian dressing. Mix all together and refrigerate.
Precook macaroni. Set aside in large roaster oven. Cook ground meat. Add to macaroni. Mix well. Add corn (liquor and all). Mix well. Add 1 can spaghetti sauce. Mix, adding part of second can if necessary. Will be a bit "soupy". Add 1/2 of the grated cheese. Mix well. Warm on low heat, stirring often. Add more spaghetti sauce if needed. Serve with a bit of the remainder of grated cheese on top. Serves 60.
Mix potatoes, sugar, butter and nutmeg well. Surround each marshmallow with a heaping tablespoonful of potato. Roll in coconut and bake at 350° just until marshmallows melt. Makes 16 potato balls.
Cut biscuits into fourths. Put 1 cup sugar and cinnamon into a bowl and place 8 biscuit pieces at a time into it. Shake until well coated; repeat until all are coated with the mixture. Place pieces into a buttered Bundt pan or large skillet, layering them until all are used. Melt 1 1/2 sticks butter and 3/4 cup sugar together and pour over top of biscuits. Bake at 350° for 30 minutes. Remove immediately. Cool. Top with confectioners icing, if desired.
In small bowl, combine sauce ingredients; mix well. Reserve 1/2 cup to serve as sauce. Place beef steaks on grid over ash covered medium coals. Grill for 12 to 16 minutes for medium-rare to medium doneness, turning once. Brush both sides of steaks with remaining sauce during the last 3 to 4 minutes of grilling. Carve steaks into slices. Serve with reserved sauce. Makes 4.
Cook rice as directed on package. In mixing bowl, mix the rice, margarine, soup and corn. Pour into a buttered casserole dish; bake at 350° until warm. Add Cheez Whiz on top; return until cheese melts. (You may melt Cheez Whiz in microwave and pour over top.)
Combine water and bouillon cubes in a Dutch oven. Bring to a boil. Add vegetables; cover and simmer until vegetables are tender. Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Combine apple, celery and raisins in a medium bowl. Combine mayonnaise substitute and lemon juice, stirring well to blend. Add to fruit mixture and toss lightly to coat well. Cover and refrigerate until thoroughly chilled. Serving amount is 1 cup with 98 calories. Diabetic Exchange: 1 fruit and 1 fat.
In large Dutch oven over medium-high heat in hot butter or margarine, cook onion until tender. Add chicken broth and potatoes and cook for 20 minutes.
In a small bowl, cream together until light the sugar and butter. Beat in egg and mashed bananas. Stir creamed mixture alternately with sour milk into flour. Add nuts. Place in a greased 8 x 4-inch loaf pan. Bake at 350° for about 1 hour or until knife inserted in center comes out clean.
Heat all ingredients, except cabbage, to boiling. Pour over cabbage. Store in refrigerator. Keeps 2 weeks.
Mix together raw, roll in size of marbles. Bake at 400° for 10 minutes or until brown. May be frozen. Makes 200.
Preheat oven to 350 degrees. Generously butter a 9x13x2 inch baking pan. Combine the can of raspberries with enough milk to make 4 cups. Pour this over the bread chunks. Stir and set aside. In another bowl, combine the eggs, sugar and vanilla extract. Beat until mixed. Combine the egg mixture with the bread mixture and pour it into the prepared pan. Bake for about an hour or until set. Serve with White Chocolate Sauce.
Cream sugars, butter and peanut butter together. Beat eggs, milk and vanilla. Sift flour, soda and salt. Stir in with the batter. Chill thoroughly. Shape into balls the size of a walnut, then roll in additional sugar. Bake on an ungreased cookie sheet at 350°. Press chocolate Hershey's Kisses in the center while hot.
Dissolve the yeast in 2 Tbsp. warm water and set aside until bubbly, about 5 to 10 minutes. Add honey, oil, and salt to the remaining 1 1/4 c. warm water. When the yeast water is ready, add to the honey mixture. Add flaxseed meal, whole wheat flour, and 1 c. bread flour to water and mix well. Add enough of the remaining bread flour to make a soft, kneadable dough. Place the dough on a lightly floured surface and knead for 10 minutes or until smooth and elastic. Shape the dough in a loaf and place in the pan. Let the dough rise in a warm place for 1 hour. Bake at 350 degrees for 40 to 50 minutes or until the loaf sounds hollow when tapped.
Mix sugar, corn syrup and vinegar in a large saucepan. Cover tightly and bring to a boil. Uncover and place a candy thermometer in the pan. Without stirring, cook over medium heat to 300°. Gradually lower heat as mixture thickens, to prevent scorching. Remove from heat and quickly stir in baking soda and vanilla. Turn into a buttered 9 x 13-inch pan. Do not spread. Candy will spread itself. Cool. Break into pieces. May eat candy as is or you may dip pieces in chocolate dip.
In frying pan simmer cut onion, diced green pepper and cubed ham in the butter. Season. Add rice and tomatoes. Bake in casserole 30 to 45 minutes at 350°.
Brown meat in shortening; remove. Blend flour into shortening from which meat was removed. Add catsup, water, Worcestershire sauce, pepper, garlic and chopped onion. Bring to a boil. Lower heat to simmer for 20 minutes. Drop meat into sauce and cook only until tender. (This much can be done 2 or 3 days before serving and stored in refrigerator.). Ten minutes before serving, add fresh vegetables. Cook until crisply tender, about 10 minutes. Serve on hot fluffy rice. Serves 6.
Beat eggs; mix well with all other ingredients. Put in greased 2-quart baking dish. Top with Nut Topping.
Put popped corn in a large container. In a 2-quart saucepan, combine molasses, sugar and salt. Cook over medium heat to hard ball stage, 250°.
Cook rice according to directions on package. Mix egg, sugar and vanilla with rice. Add evaporated milk and water and bring to a boil. Simmer until thick. Put into serving dishes and cool.
In a large mixing bowl, combine the tomatoes, minced garlic, basil, parsley, lemon juice, red pepper flakes and salt and pepper to taste. Toss very well; set aside for at least 3 hours.
Brown meat; add onions, beans, tomatoes and enough water to cover. Cook slowly for 1 hour. Break vermicelli into 1 inch pieces and add to pot. Cook for 15 to 20 minutes more. Fritos or grated cheese may be sprinkled on top prior to serving. Makes 20 to 25 servings.
In large, heavy pan, brown beef and cook onion with garlic until tender (use shortening, if necessary). Stir to separate meat. Add remaining ingredients. Simmer 30 minutes. Stir occasionally. Makes about 12 cups.
Place all ingredients in a blender. Blend on high until the thickness of a milk shake. Drink.
Combine sugar and butter; cream. Add, alternating, milk and dry ingredients. Fold in blueberries. Pour in muffin pan. Bake 15 to 20 minutes in a 400° oven.
Cook cabbage in salted water a few minutes to soften; drain. Mix 2 tablespoons soup with the rest of the ingredients. Divide the mixture among the cabbage leaves. Fold in sides and roll up; secure with toothpicks. In skillet, place rolls, seal side down. Pour on soup. Cover and simmer 40 minutes. Stir now and then. Spoon sauce over rolls. Makes 4 servings.
Preheat oven to 450°. Cut shortening into flour until mixture resembles coarse crumbs. Add milk and stir with a fork only until dough leaves sides of bowl. Stir in cheese, dry mustard and red pepper. Turn dough out onto lightly floured board or pastry cloth and knead just until smooth. Roll dough to 1/2-inch thickness and cut with floured 2-inch cutter. Place biscuits, lightly touching on ungreased baking sheet. Bake 10 to 12 minutes or until golden brown. Makes 10 to 12 biscuits.
Place diced (cooked) chicken in bottom of 9 x 12-inch baking dish. Place cooked broccoli on top. In bowl, mix together soup, lemon juice, curry powder and mayonnaise. Pour on top of broccoli. Top with cheese and bread crumbs. Bake at 350° for 45 minutes or until bubbly.
Toast oats in shallow pan at 350° for 15 minutes. Grease 9-inch pan with oleo. Melt marshmallows, peanut butter, honey and oleo. Pour into pan and chill until firm. Cut into bars.
Melt butter in skillet. Add ground beef and brown. Add onion and cook until it is transparent. Stir in remaining ingredients except flour and milk. Cover and cook over low heat until vegetables are tender. Combine flour and 1 cup of milk. Stir into soup and bring to a boil. Add remaining 3 cups of milk and serve.
Preheat oven to 350° and set a rack in the middle level. Line a jelly roll pan or a cookie sheet with parchment or foil. Combine eggs, anise extract, anisette and sugar and whip by mixing on medium speed about 6 or 7 minutes. Stir together flour, cornstarch and baking powder. Sift over and fold by hand into egg mixture in 3 additions. If you don't want to pipe batter into pan, use a large spoon to form the logs. Bake the logs about 20 minutes until well risen and firm. Cool on pan. Slice the logs diagonally at 1/2-inch. Return the cut Biscotti, cut side down, and bake an additional 15 minutes, until lightly colored and dry. Cool on pan. Store in tin.
Blend oil, sugar and eggs. Beat well. Sift flour, soda, nutmeg and cinnamon together. Add alternately the buttermilk to first mixture. Add prunes, nuts and vanilla. Mix well. Pour into pan, well-buttered. Bake 30 to 45 minutes at 350°.
Cook chicken and remove meat from bones. Reserve 1/2 can noodles. Mix ingredients together in large Pyrex pan. Put reserved noodles on top. Bake at 350° for 30 minutes.
Mix sugar, shortening, eggs and vanilla. Sift together flour, salt, soda and baking powder. Add to mixture. Blend in oats and chocolate chips. Bake at 350° until browned.
Heat oven to 200°. Have popped corn in 2 large bowls or pans. In saucepan, heat sugar, oleo, syrup, soda and salt, stirring occasionally, until bubbly around the edges. Cook slowly for about 5 minutes. Pour over popped corn and stir well. Place in 2 ungreased large pans. Bake in oven 1 hour, stirring every 15 minutes, until well coated. When cool, store in airtight containers to retain freshness.
Mix together and put in a 13 x 9-inch pan. Chill. Also good in a graham cracker crust.
In a small saucepan, mix sugar and gelatin. Add water and put mixture aside for 5 minutes, allowing it to set. Next, place saucepan on medium to medium-high heat. Stir constantly and bring to a full, rolling boil. Remove pan from heat and add cream. Mix sour cream and vanilla together and gradually beat it into the gelatin mixture. Pour into 6 (1/2 cup) molds or dessert cups. Cover and refrigerate for at least 4 hours.
Sift first 4 ingredients. Cream together butter, lemon juice, vanilla and almond extract. Gradually add 1 cup plus 2 tablespoons sugar. Add in thirds, beating well eggs. Blend in dry ingredients in fourths. Turn batter into greased loaf pan. Bake at 325° for 1 hour and 10 minutes until done. Delicious.
Combine all ingredients. Pour into greased casserole dish. Bake at 350° for 45 minutes.
Place peas in pan or bowl. Add oil, vinegar, garlic, onion and salt; mix thoroughly. Store in jar in refrigerator, and remove garlic after one day. Store at least two days or as long as two weeks before eating. Serve with crackers or tortilla chips.
Saute seasonings in olive oil. Add shrimp and cook until shrimp are cooked. Boil sausage to remove fat and drain. Add to shrimp mixture. Mix tomato sauce and consomme; add enough water to equal 4 cups. Add this to mixture and add seasoning. You want to over-season because rice will absorb seasoning. Add rice and boil until liquid is absorbed. Cover and cook on low until rice is done.
Mix all ingredients. Spoon onto hot grill. For lighter pancakes, fluff egg whites.
Whip together water and soap flakes until smooth. Divide into several portions and add food coloring.
Preheat oven to 450 degrees. Combine mix, milk, parsley and cheese until dough forms. Drop by spoonfuls onto greased or non-stick cookie sheet. Bake for 8 to 10 minutes until brown. Melt butter and garlic powder. Brush over hot biscuits. I bake in mini muffin pan for a bite size appetizer.
Combine water and salt in medium saucepan; bring to a boil. Add grits, cover and reduce heat. Cook 10 minutes or until thickened, stirring occasionally. Remove from heat. Add next 5 ingredients; stir until cheese melts. Pour mixture into greased 1 1/2-quart casserole. Sprinkle with paprika. Bake at 350° for 15 to 20 minutes.
Boil pineapple, sugar and jello for 3 1/2 to 5 minutes, cool. Beat chilled milk and softened cream cheese in a chilled bowl. Add cooled jello mixture. Freeze in small cake pan. Garnish with nuts and cherries.
Beat together the cream cheese, sour cream, oregano, garlic powder and red pepper in a small mixing bowl. Spread in a 9 or 10-inch quiche dish or pie plate. Spread pizza sauce over top. Sprinkle with pepperoni, onions and green peppers. Bake in a 350° oven for 10 minutes. Top with cheese. Bake 5 minutes more or until cheese is melted and mixture is heated through. Serve with sweet peppers, broccoli, crackers, etc.
Use rolling pin and break pretzels into small pieces. Mix with sugar and margarine and press into pan. Bake at 350° for 10 minutes. Let cool.
Combine cheese and avocados;	mix well until blended. Mix in	salsa to taste. Serve with nacho chips and vegetable dippers.
Brown ground beef; drain fat. Add peppers to beef and saute for 3 to 5 minutes. Stir in all other ingredients and reduce heat to low or medium. Cover and simmer for 30 minutes. Last, stir in rice and heat through.
Place chicken in bottom of oiled casserole dish. Mix sour cream with soup and pour over chicken. Crumble Ritz crackers over top. Melt 1/2 stick butter and pour over all. Bake 30 minutes at 350°. Good!
Melt butter and stir in sugar, juice and orange rind. Heat, stirring, until sugar dissolves. Stir in oats and pecans. Chill mixture for 1 hour. Shape into balls. Roll in coconut flakes. Makes about 30 cookies.
Put all ingredients in a blender, then fill to the top with ice cubes. Blend. Pour into prepared glasses. Serve.
Mix all together. Bake at 350° for 25 to 30 minutes. Use medium size pan.
Originally the country cook's solution for using up stale bread as well as cream and eggs, bread pudding is now considered an elegant dessert. This rich version is accented with pecans and accompanied with bourbon sauce.
Remove any shell or cartilage from crab meat. Combine mayonnaise, pimiento, salt, Worcestershire sauce, Tabasco and Old Bay seasoning. Pour over crab meat and mix lightly.
Mix together all ingredients in a microwave-safe bowl. Microwave on High for a total of 7 minutes. Check after 4 minutes and rotate bowl 1/2 turn. Continue cooking for 3 minutes. Brownies are done when toothpick inserted in center comes out clean.
Combine all ingredients. Shape into patties or drop by large tablespoon into 1/4-inch hot oil. Cook on both sides until golden.
Brown the ground beef and drain fat. Stir in dried ingredients, then add the water. Simmer, stirring, until thickened.
Add pineapple juice to instant pudding. Stir with wire whip just until dissolved. Add sour cream and sugar; blend, then stir in crushed pineapple. Pour into shell. Chill 2 hours; top with Cool Whip.
Mix corn and peanuts together in large bowl or roasting pan. Keep warm in 250° oven. Melt butter in heavy 2-quart saucepan. Stir in the brown sugar, corn syrup and salt. Bring to rolling boil, stirring constantly. Then boil without stirring for 5 minutes. Remove from heat; stir in soda and vanilla. Quickly pour over warm popcorn and nuts while tossing until well coated. Spread out on shallow baking pan or cookie sheet. Bake at 250° for 45 minutes. Stir every 15 minutes. Make sure every piece of popcorn has been moved around on the bottom. Remove and turn out on foil to cool. Store in airtight container. Makes 2 quarts.
Place ingredients in well-greased casserole dish and top with Cheddar cheese the last 15 minutes. Bake at 350° for 30 minutes or until done.