HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and Crisco and add sugar. Beat and add eggs one at a time. Add vanilla and lemon juice. Sift flour, baking powder and salt and add alternately with milk. Bake in a tube pan for one hour and 15 minutes at 325°. Grease tube pan with Crisco and dust with flour. Don't preheat oven and don't peek!
Mix mayonnaise, lemon juice, salt and pepper; set aside. Mix remaining ingredients except lettuce and tomatoes. Mix well. Pour mayonnaise over salad. Toss and mix well. Arrange lettuce leaves on serving platter. Arrange tomato slices around outer edges of leaves. Pour salad into middle of platter and arrange.
Mash eggs with a fork. Drain olives. Combine eggs, olives, pecans and sweet pickle with enough mayonnaise to make a spreading consistency. Add grated onion to taste.	Makes 4 sandwiches.
Mix sugar, syrup and milk. Cook to a soft ball. Put in chopped dates and cook 5 minutes longer. Remove from heat and mix in butter and nuts. Stir until cool. Pour out on a clean, damp cloth. When cool enough to handle, roll into a roll. After candy is completely cool, roll up in foil and refrigerate. Slice and enjoy.
Mix the first 5 ingredients together and press down half in bottom of pan. Mix the sugar and cornstarch. Add the water and vanilla. Cook mixture until thick and clear. Pour over the rhubarb that has been put on pressed down mixture in pan. Add remaining crumbs on top. Bake at 350° for 1 hour.
Preheat oven to 350°. Soak raisins in hot water. Pour hot applesauce over the shortening and mix well. Add dry ingredients and mix. Drain and add raisins. Pour into greased 9-inch baking pan. Sprinkle chopped walnuts on top. Bake for 45 minutes. This is good with a dollop of whipped cream or Cool Whip.
Microwave peas, radishes and water on High for 5 to 7 minutes. Microwave milk, flour, salt and pepper for 1 1/2 to 2 1/2 minutes; stir every 30 seconds. Pour mixture over peas and radishes.
Grind potatoes, onions, celery, carrots and peppers. Cook until tender. Add tomatoes, which have been ground, and cook a few minutes longer. Place in jars and seal.
Drain, flake and remove bones and skin from salmon. Add lemon juice and other seasonings, mix well. Stir in salmon and mix well. Place in refrigerator for at least 4 hours or until thoroughly chilled. Shape into ball. Can be used immediately or wrap and keep in the freezer for later.
Boil sugar and syrup until clear. Remove from heat. Stir in peanut butter until smooth. Add Rice Krispies, 2 cups at a time. Butter 13 x 9-inch pan and press in Rice Krispies mixture. Melt chocolate chips and butterscotch chips together in double boiler and spread on top of Rice Krispies mixture. Let cool at room temperature and serve.
Cook chicken until tender. Cut into pieces. Set aside 1/2 cup noodles for top. In 1 1/2-quart casserole, put combined ingredients. Add nuts. Sprinkle the 1/2 cup noodles on top. Heat in oven 40 minutes at 325°. Serves 6 to 8.
Cook broccoli according to directions on package. Drain sauce from bags after it is cooked. Mix other ingredients and heat, do not boil. Spoon over broccoli and serve.
Mix first 6 ingredients together and put in dish. Crush potato chips on top. Bake at 375° for 1/2 hour. Serves 4 to 6.
In a large microwavable bowl place cocoa, sugar, milk and margarine.	Do not stir. Microwave 4 1/2 to 6 minutes on High until margarine is melted. Add nuts and vanilla.	Stir until smooth. Spread onto well-greased baking dish. Chill until firm. Cut into squares.
Boil water than add tortellini. Cook until semi-soft. Do not overcook. Mix the cooled tortellini with the chicken and dressing. Chill. You may need to add more dressing if desired.
Mix wafers, pecans, raisins, cherries and milk; mix well. If it will not hold together with milk, add a little cherry juice. Shape into a long loaf; roll up in wax paper. Then wrap with foil. Refrigerate 24 hours before cutting. Will keep for 3 to 4 weeks in refrigerator if it is kept tightly covered.
In large bowl, combine cake mix and nuts. Stir in 2/3 cup evaporated milk. Spread half of batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350° oven for 15 minutes. In saucepan, combine caramels and remaining 1/3 cup evaporated milk. Stir over low heat until caramels are melted. Sprinkle chocolate morsels over baked layer; drizzle caramel mixture over top. Drop remaining batter by heaping teaspoonful over caramel mixture. Return to 350° oven for 20 to 25 minutes (top layer will be soft). Cool completely before cutting into bars.
Wash, peel, pit and crush peaches; measure 4 cups. Place in large kettle with water. Boil 10 minutes. Add sugar and over medium heat, boil until thick, about 20 minutes. Pour while hot into sterilized jars; seal.
Blend sugar, oil and eggs. Sift dry ingredients and add alternately with buttermilk to the egg mixture. Add vanilla, nuts and prunes. Mix well and pour into a 13 x 9 x 2-inch glass baking dish which has been lightly greased with butter. Bake at 300° in preheated oven for one hour.
Cook squash. Mix all ingredients except 1/4 of stuffing mix. Put extra mix on top and bake at 350° for 20-25 minutes. May top with grated cheese.
Melt butter; mix all ingredients together. Pour into unbaked pie shell. Bake 1 hour at 325°. Done when a toothpick comes out clean.
Mix all ingredients in pan; cook and stir with whisk. Put in baked pie shell. Add meringue and bake until brown.
Preheat oven to 350°. Grease a 9 or 10-inch tube pan. To prepare streusel, in a medium bowl, combine brown sugar, apples, nuts, flour, and cinnamon. Stir in melted butter. Prepare cake.
Add all the ingredients to a blender or food processor and blend until smooth. Refrigerate, covered, for 12 to 24 hours before serving. Serve in chilled soup bowls.
In a large punch bowl, combine the first 4 ingredients. Stir in ginger ale. Add scoops of sherbet. Serve immediately.
Cream shortening and sugar. Beat in eggs. Dissolve cocoa in coffee and add to creamed mixture. Add vanilla to milk. Mix soda, salt and flour together. Alternate, adding milk and flour mixtures to creamed mixture. Bake at 350° for 35 to 40 minutes.
Cook chopped onion and green pepper in bacon grease until soft. Stir in sugar, mustard, Worcestershire sauce, ketchup, salt and pepper. Cook an additional 10 minutes.
Mix well. (It is a stiff batter.) Pour into bread pan. Bake at 375° for about 1 hour.
Cook sausage until done; crumble and drain. Spread each slice of bread with butter. Cut into cubes and place in 9 x 13-inch pan. Sprinkle with sausage, then top with cheese. Combine remaining ingredients and beat well. Pour over the top of sausage. Chill for 8 hours. Bake at 350° for 40 to 50 minutes. Serves 6.
Cook and stir pepper and onion until tender. Add corn and broth; bring to a boil. Stir in rice. Cover and remove from heat. Let stand for 5 minutes. Add cheese. Fluff with fork.
Melt shortening in the warm water. Dissolve yeast in same water in large mixing bowl. Mix well. Add sugar, salt, eggs, milk and baking powder. Slowly add 1 cup flour while scraping sides. Add flour until stiff enough to knead. Add flour to soft dough, about 5 minutes. Let rise. Mix down once. Shape into rolls, coffee cake, tea ring, cinnamon rolls or pecan rolls. Bake at 375°.
Layer ingredients in order in a 13 x 9-inch Pyrex dish (except sour cream). Bake at 350° for 30 to 45 minutes. Remove from oven and scoop sour cream on top. Serve warm with plain nacho chips.
In large saucepan warm, but do not boil, milk and slowly pour in corn meal. Cook until like mush. Dissolve active dry yeast in warm water; add sugar, shortening, eggs, salt and flour to corn meal mush mixture. Blend until smooth. Turn out on floured board. Knead 8 minutes; place in greased bowl. Let rise in warm place to double in size. Roll out to desired thickness. Cut with biscuit cutter. Place on sheet; let rise again. Bake at 350° for 20 minutes.
Beat cheese and sugar together. Fold in whipped topping first. Then fold in drained pineapple and strawberries with juice; then add nuts and sliced bananas. Spray with nonstick vegetable spray a 9 x 13-inch pan or large mold and freeze until firm. Remove from freezer 20 to 30 minutes before serving to make it easier to slice into squares.
Stir together first 4 ingredients with a fork until crumble. Press into a lightly greased 13 x 9-inch pan. Bake at 375° for 15 minutes. Cool in pan on a wire rack.
Thoroughly mix 1/4 cup soup, beef, breadcrumbs, onion, egg, salt and pepper. Divide into 4 mounds; flatten each into 5-inch circle. Turn up edge to make a 1/2-inch rim. Place in shallow baking dish. Combine remaining soup, beans and dill. Spoon into burger cups. Bake at 350° for 30 minutes. Makes 4 servings.
Place potatoes on heavy-duty foil (20 x 18-inch) coated with nonstick cooking spray. Sprinkle with onion, bouillon, seasoned salt and pepper. Drizzle with butter. Fold foil around potatoes and seal tightly. Grill, covered, over indirect medium heat for 10 to 15 minutes or until potatoes are tender, turning once.
Combine all ingredients and mix well. Bake in a greased baking dish at 350° until mixture is hot and the top browned, for about 30 minutes.
Heat oven to 375°. Unroll dough. Brush with margarine. Sprinkle with sesame seed; press lightly into dough. Separate at perforations into 16 strips. Twist each strip and place on 1 large or 2 small ungreased cookie sheets, pressing ends down firmly. Bake at 375° for 10 to 15 minutes or until light golden brown. Makes 16.
Mix ingredients together. Bake at 300° for 1 hour and 20 minutes.
Cream together margarine and sugar. Add eggs and sour cream. Sift together flour, salt, baking powder and soda. Stir flour mixture into creamed mixture. Add vanilla.
Wash strawberries. Gently pat dry.	Place on paper towels until room temperature. In top	of double boiler or saucepan over hot water, combine chips, margarine, corn syrup and rum. Heat until chips are melted, stirring occasionally. Turn off heat. Hold chocolate mixture over lukewarm water for dipping. Dip each strawberry into mixture until 2/3 of berry is coated. Allow excess chocolate to drip off. Place berry, stem side down, on waxed paper-lined cookie sheet to harden. Chill until chocolate is set, about	15 minutes. Serve as confection or garnish for fruit trays or desserts. Makes 36 to 48 strawberries.
In large pot, put in 1-quart broth; add celery, green pepper, onion, garlic and mushroom soup. Bring to boil; add spaghetti. Cook spaghetti until done. Do not drain. Add remaining ingredients and heat until cheese melts.
Mix sugar, flour, cocoa and salt in a saucepan. Pour in 1 cup of milk. Cook on low heat; as it starts to thicken, gradually add other cup of milk to keep mixture from lumping. When thickens, remove from heat. Take out some of hot mixture and mix well in small bowl with egg yolks. Return to stove; cook about 2 minutes. When desired thickness, remove and add margarine and vanilla. Top with egg white meringue or whipped cream.
Brown bacon; set aside. Put all ingredients in pan and heat slowly. Break bacon into small pieces and sprinkle on top.
Arrange marshmallows on tray; freeze 15 minutes. Microwave chips in microwavable bowl on High 2 to 2 1/2 minutes or until smooth when stirred, stirring every minute. Dip marshmallows into melted chocolate; turn until coated. Roll in pecans or sprinkles. Place on wax paper-lined tray. Refrigerate or keep in cool dry place. Makes about 3 dozen.
Melt 1 stick butter in 13 x 9 x 2-inch baking dish. Mix brown sugar into melted butter. Sprinkle nuts into butter and sugar mixture. Arrange pineapple slices in mixture to cover bottom of dish. Place cherries in center of pineapple rings. Mix cake mix as directed and pour over mixture. Bake at 350° in preheated oven 45 minutes to 1 hour. Turn cake onto long cake plate or pan immediately past removing from oven.
Spread thin layer of chopped jalapenos in 9 x 13-inch pan. (Needs to be a glass pan.) Grate cheese and spread over peppers. In separate dish, beat eggs and milk, then pour over cheese. Bake at 350° for 15 to 20 minutes or until edges are slightly brown. Cut and serve.
Beat eggs slightly; add sugar and flour. Melt butter and add. Mix well. Add buttermilk and vanilla. Bake at 325° for 45 minutes to 1 hour or until knife inserted in center comes out clean.
In jar, shake together oil, lemon juice, soy sauce, sugar, mustard and sesame seed. Combine remaining ingredients, except shrimp, with this dressing. Chill. Before serving, stir in shrimp.
Saute onion in shortening; add seasonings and chicken and saute about 12 minutes. Cover and simmer slowly until chicken is tender. Remove chicken. Add sour cream to pan drippings and mix well. Put chicken on platter and pour the gravy mixture over noodles. Serves 4 to 6.
Thoroughly cream softened butter with sugar. Blend in chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each. Pour into a baked and cooled pie shell. Chill! Top with whipped cream and nuts.
Mix cream cheese, powdered sugar and Cool Whip until smooth. Pour into pie crust and top with cherry pie filling. May half mixture to make 2 pies, if desired. This is a very rich dessert.
In a food processor, mince garlic. Add chutney, curry and cream cheese and whirl until blended. Open tomatoes by slicing a cap at the top, leaving partially attached. Hollow out tomatoes. Using a pastry bag, fill each tomato with stuffing and replace cap. Stuffing also makes a great dip for other vegetables.
Drain pineapple reserving syrup; set aside. Melt oleo in 9 x 1 1/2-inch round baking pan. Stir in tidbits, nuts, 1/2 cup sugar and 1 tablespoon pineapple juice; spread evenly in pan.
Mix well; shape into marble size balls from teaspoon. If you want to freeze, do so before baking. Bake at 350° for 20 minutes or a little longer. Best to bake on cookie sheets. Let cool about 2 or 3 minutes before you serve.
Halve eggs lengthwise. Remove yolks; press them through a strainer into a bowl. Add margarine, mayonnaise, curry, salt and peppers. Mix well. Fit a pastry bag with a star pastry tube and fill with yolk mixture. Pipe rosettes of yolk mixture into egg white halves. Put filled eggs in a single layer in a large plastic container. Cover tightly and refrigerate up to 24 hours. Remove from refrigerator 30 minutes before serving.
Brown sausage, onion and mango. Add precooked and drained macaroni, tomatoes, milk, chili powder, salt and pepper. Cook until tender. Put into a casserole dish and place enough American cheese slices to cover the casserole. Bake until cheese melts.
Mix until crumbly (don't use hands). Knead and bake at 450° for 7 minutes.
Cook cabbage leaves in salted water a few minutes to soften; drain. Combine 2 tablespoons soup with remaining ingredients.
Simmer the squash and drain. Add the onion, soup, carrots and sour cream. Mix the stuffing with the melted margarine. Place most of the stuffing mix in the bottom of a 13 x 9-inch pan. Spread with rest of ingredients mixed together. Spread rest of stuffing mix over top. Bake at 350° for 25 minutes.
Preheat oven to 400° to 425°. In a 9-inch iron skillet, melt butter. Mix flour, eggs, milk and nutmeg; add to melted butter. Bake for 15 minutes until golden brown. Sprinkle generously with powdered sugar and return to oven for 3 more minutes. Remove and pour the juice of 1 lemon over the top.
Cut peeled eggs lengthwise into half. Take out yolks and mash with a fork. Mix in salt and pepper, mustard and salad dressing. Fill whites with egg yolk mixture, heaping it lightly. Can sprinkle with paprika, if desired. Cover and refrigerate no longer than 24 hours.
Place sugar, vinegar and lemon juice in an 8 ounce glass; mix. Add baking soda. Fill glass with water and drink immediately. Try this, it helps!
Combine all ingredients. Beat until it comes easily away from sides of the bowl. Push through spatzle maker or colander with the back of a wooden spoon into a big pot of boiling water. Cook gently for 3 to 5 minutes and then drain. Spatzle may also be browned lightly in butter before serving.
In large pan, saute asparagus in olive oil and butter until tender. Add pesto, onion and garlic. Saute until tender. Add shrimp and saute until cooked. Salt and pepper to taste. Garnish with red pepper and/or lemon. Serves 2.
Preheat oven to 350°. Bring half and half and whipping cream to just simmering basis in a heavy medium saucepan. Remove immediately from heat. Place chocolate chips in a large bowl. Pour cream mixture over, stirring until all chocolate melts. Add 1/2 cup sugar, egg, liqueur and vanilla. Whisk until blended. Add bread cubes. Toss to mix well. Transfer to an 8-inch square glass baking dish. Let stand for 15 minutes. Bake until bread pudding is set and top puffs, about 30 minutes. Transfer to rack and cool slightly. Pudding will appear to fall. Sift powdered sugar over bread pudding. Serve warm with a dollop of whipped cream or a scoop of ice cream. This can also be served with a custard sauce or fruit mixture, even a splash of Triple Sec. Makes 4 servings.
Place pretzels in bottom of broiler pan. Mix other ingredients and pour over pretzels. Stir. Bake at 300° for 20 minutes, stirring when halfway done.
Preheat oven to 350° and lightly grease a 9 x 9-inch baking dish. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish. Bake for 45 minutes or until the top is golden brown. Makes 8 servings.
Spread dough and cover with butter. Sprinkle with cinnamon and brown sugar. Add raisins and nuts. Roll up jelly roll style. Slice to desired thickness. Melt syrup, sugar and butter; mix well.
Mix soup and sour cream in bowl; set aside. Place alternate layers of chicken and chipped beef in a 2 1/2-quart baking dish (beginning with chicken). Pour soup-sour cream mixture over chicken and beef. Cover with aluminum foil. Bake for 2 1/2 hours at 300°. Can be served over rice or noodles or eaten as is!
Mix sugar and eggs. Set aside. Scald milk in saucepan with butter. Add to egg mixture slowly and beat well. Put in unbaked pie shell and bake at 350° for 20 minutes or until done.
Combine Bisquick mix, 1/2 cup sugar, shortening and milk; spread in 8-inch baking dish. Put chopped fruit over dough and sprinkle sugar on top. Pour hot water over all. Bake at 375° for 30 to 40 minutes. Serve warm.
Remove casing from sausage. In skillet, crumble and brown meat slowly; drain. Add garlic, basil, tomatoes and tomato paste. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles in boiling water; drain and rinse. In medium bowl, beat eggs with a fork. Add cottage cheese, parmesan cheese, parsley and pepper to eggs. Layer 1/2 of the lasagna noodles in a 9 x 13 inch baking dish. Spread with 1/2 the cottage cheese mixture. Add 1/2 the mozzarella cheese and 1/2 the meat sauce. Repeat layers. Bake at 375° for 30 minutes. Let stand 10 minutes before serving.
Brown sausage; drain grease. Mix sausage, sour cream, soup and onion together. Best when served warm.
Cook eggs, flour, sugar and juice from pineapple together until thick. Cool and add pineapple, marshmallows and Cool Whip.
Pound out each chicken breast, then season them with salt and pepper. Mix together chopped broccoli, cheese and eggs in large bowl. Add the bread crumbs a little at a time until mixture binds together. Place a spoonful of broccoli-cheese mixture in the center of each chicken breast. Fold the sides of the chicken breast into the center to seal in broccoli-cheese mixture. Fasten with toothpick. Place in baking dish that has been sprayed with Pam. If there is broccoli-cheese mixture left over, spoon it around the chicken breasts in the dish. Brush tops of chicken breasts with melted butter and season with salt, pepper and paprika. Bake at 350° for 30 to 35 minutes. Serve with chicken gravy, if desired. Makes 6 servings.
In a skillet, saute onion in margarine. Add shrimp and mushrooms and cook until shrimp are pink. Remove from heat.
Melt cheese in crock pot. Brown hamburger and add to the melted cheese in the crock pot. Add chili seasoning mix, mushroom soup, and green chilies. Stir well. Serve with tortilla chips.
Cook broccoli in salted water according to package directions. Drain well; mash with back of spoon. Stir in oleo and shredded cheese. Add soup and milk. Blend well, heating on medium-high until warm through.
Combine all ingredients except coconut in blender. Blend on low speed 3 minutes. Pour into greased 9-inch pan. Let stand 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes.
Pour boiling water over oats in a large bowl; add butter and allow to melt, stirring occasionally. When cooled to lukewarm, add sugars, eggs and vanilla; stir briskly to combine. Sift flour and remaining ingredients in another bowl and add to oat mixture. Pour into greased 9 x 13-inch baking pan and bake at 350° for 30 to 35 minutes. Let cool for a few minutes. Spread with frosting and broil.
To make sauce, mix mayonnaise, soup, curry powder and lemon juice. In a 9 x 13-inch pan, layer in order: cut up chicken, broccoli and cheese. Cover with sauce mixture. Top with either bread crumbs or grated cheese. Bake at 350° until bubbly and top is lightly browned.
Spread 1 cup of whipped topping on bottom of pie crust. Combine milk and pudding mix in medium bowl. Blend with wire whisk or electric mixer (low speed) for 1 minute. Fold in 1 1/2 cups whipped topping. Spread over whipped topping in crust.
Mix first five ingredients. Add milk; mix. Mix flour, soda and spices together. Add flour mixture alternately with milk mixture and beat 2 minutes. Add raisins and nuts and mix well. Bake at 350° and bake about one hour or until done.
Mix and roll into walnut size balls. Bake at 350° for 12 to 15 minutes.
Quarter and core cabbage. Slice thinly to make 12 cups. Combine with onion and apple in large kettle. Add bacon drippings, salt, sugar, vinegar, water and allspice. Tie bay leaf, cloves and peppercorns in small pieces of cheesecloth. Add to cabbage. Cover and simmer 30 minutes. Uncover, simmer 1 hour longer. Remove spice bag. Serve hot.
Gradually add sugar to egg. Beating until sugar is dissolved. Add sifted dry ingredients. Stir in vanilla and nuts. Pour into 8 inch square pan. Bake at 350° for 35 - 40 minutes. Serve with ice cream or whipped cream.
Combine jello and water; cool. Mash corned beef in bowl. Add celery and onions. Mix with salad dressing. Last, add cooled jello. Stir good. Put in serving dish. Refrigerate.
Steam or saute vegetables in large soup or stock pot until soft. Add tomatoes, tomato paste and about 4 to 6 cups chicken stock and water. When liquid starts to boil, add raw chicken and shrimp. Add enough water to almost cover meat. Add spices. Cut up links. Simmer until chicken and shrimp are done. Add all other ingredients and simmer. If gumbo gets to thick, add more chicken, stock or water. Serve over long grain white rice in a bowl. Sprinkle with file powder and add hot sauce to taste. French bread and salad make the meal.
Mix peanuts, sugar, Karo and salt. Cook on High 7 to 9 minutes. Take out and stir in butter and vanilla. Cook on High 2 or 3 minutes. Take out and add soda. Mix until foamy. Butter pan sides and bottom. Pour in pan and level. Cool in refrigerator and break into pieces.
Bring water and butter or margarine to a boil; add cup of flour. Stir rapidly until it forms a ball. Remove from heat and add the eggs, one at a time, beating after adding each egg. Spread the mixture onto ungreased cookie sheet. Bake at 400° for 25 to 30 minutes. Cool crust for 20 minutes before adding filling.
In a bowl, combine mushrooms, soup, sour cream, catsup and Worcestershire sauce. Let flavors combine for a few minutes. Cut round steak into 1/4 x 2-inch pieces and chop onion.
Use 1/4 pound sausage to 1 loaf bread. Cook the sausage for 3 to 4 minutes. Boil onion, celery, chicken base and water for a few minutes. Mix everything together and stuff bird. Good luck!