HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Grease and flour 10-inch tube or Bundt pan. Beat butter and cream cheese together in mixing bowl. Add sugar to mixture and cream cheese until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift flour and salt together. Spoon batter into tube pan. Bake for 1 hour and 15 minutes. Cool 5 minutes; dust with powdered sugar.
Mix first four ingredients. Microwave at High for 3 1/2 minutes. Remove; stir and return for 3 1/2 more minutes. Remove and add margarine and vanilla. Return for two more minutes. Remove and add soda. Stir well and put on greased cookie sheet. Break or cut in small pieces when cold.
First catch a medium size alligator! Skin and cut into small bite size pieces. Add enough brown gravy to cover. Cook over a kerosene fire for approximately 3 weeks at 325°. Salt and pepper to taste. This will serve about 300 to 350 people. If more are expected, the rabbits may be added. But do this only in an emergency, as most people do not like hare in their stew. Serve with alligator pear (avocado) salad.
Combine ingredients and pour into pie shell. Bake at 350° for 45 to 60 minutes until set. Use a knife to test if done.
Combine the flour, sugar, cocoa, baking soda and salt. Add the vanilla, oil, and vinegar. Pour the hot water or cold coffee over all. Stir until well blended and pour in a 9 x 9-inch cake pan. Sprinkle with some chopped nuts. Bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Line jelly roll pan with foil. Line pan with crackers. Melt butter with sugar and boil 2 minutes. Pour evenly over crackers. Bake for 15 minutes. Sprinkle chips over top and spread them around as they melt. Sprinkle with nuts. Refrigerate or freeze until firm. Break apart as you would with peanut brittle.
Cook noodles to package directions; drain. Cook hamburger, green pepper and onion; drain. Add chili, seasoned salt and pepper. Simmer on low heat 5 minutes. Stir in cooked noodles, cook 5 minutes more. Serve with shredded cheese on top. Serves 6.
To make batter, blend margarine until soft, gradually add sugar and mix well. Add baking powder, salt and half of flour. Mix in milk. Add remaining flour and mix until smooth. Fold in blueberries by hand until covered. Spread into a 9 x 9 or 7 x 9 pan. Prepare topping by blending margarine, sugar, flour and cinnamon together with a pastry blender until crumbly in texture. Sprinkle topping over batter and bake at 375° for 35 minutes or until done.
In a large bowl, combine pineapple and dry pudding. Add food coloring, if preferred. Mix in whipped topping, marshmallows and nuts. Add coconut, if preferred. Stir until well mixed. Spread in flat type bowl or pan. Keep in refrigerator until ready to serve.
Sift flour and sugar in large bowl. In saucepan, mix oleo, cocoa and water. Bring to a boil and pour over flour and sugar mixture. Mix well. Add 1/2 cup buttermilk, 1 cup water and 2 eggs. Mix well and pour in 9 x 13-inch pan. Bake 25 minutes at 400°.
Combine butter, 2 cups flour and 1/2 cup powdered sugar; blend until smooth. Pat dough into lightly greased 13 x 9 x 2-inch pan. Bake at 300° for 30 minutes, or until light brown. Combine eggs, sugar and lemon juice; mix well. Add 1/4 cup flour, salt and baking powder; blend well. Pour over pastry. Bake at 300° for 30 to 40 minutes. Sprinkle with powdered sugar. Cut into squares or bars.
Mix sugar and shortening in large bowl. Add eggs. Blend in flour mixture alternately with milk. Mix all well. Bake at 350° in greased pan for about 30 minutes. Spread with icing.
Press hamburger in bottom of pan; salt and pepper. Spread on soup and top with Tater Tots. Cover and bake for 45 minutes in a 350° oven. Uncover and bake 15 minutes longer.
Toast bread and spread with all the butter/margarine while hot. Arrange toast in buttered baking dish. Sprinkle with raisins. Stir salt and all but 4 tablespoons of sugar into the eggs. Add milk and stir to mix well. Pour over toast and let stand 10 minutes. Press toast lightly down into milk occasionally. Mix cinnamon and remaining sugar; sprinkle over the top. Place pan directly on oven rack in a 350° oven about 25 minutes or until knife inserted comes out clean and top is golden brown.
Slice garlic and brown in oil in large pot. Remove garlic pieces (leave them in for flavor and as vampire protection). Hit thin steaks with heavy flat thing to soften and make thinner. Spread out steaks; sprinkle with salt and pepper, bread crumbs (cover side), grated cheese and parsley. Roll up steaks with stuffing inside. Tie each end and center with string so it doesn't unroll.
Dissolve Knox gelatine in 1/2 cup cold water. Add the tomato soup. Stir in cream cheese, mayonnaise, chopped shrimp, celery and onions. Mix well and pour into mold. Chill 45 minutes. Unmold in hot water 2 minutes and turn out on serving plate. Put crackers around the outside of plate.
Cook onion until tender in 2 tablespoons butter. Blend in flour and pepper. Add undrained mushrooms and apple juice. Cook, stirring, until thickened. Add turkey, ham and water chestnuts. Pour into greased casserole. Top with cheese. Melt remaining butter, and mix with bread crumbs. Sprinkle over cheese. Bake 25 to 30 minutes at 400°.
Combine ingredients in Ziploc bag. Refrigerate 2 hours or up to 1 month. Serve at room temperature. Great appetizer!
Combine ingredients; chill. Garnish with orange slices. Yields 1 1/2 quarts.
Layer sliced potatoes in a greased casserole dish (size will depend on quantity you wish to make). Follow with layer of sliced onion, layer of sweet corn and ground beef (already browned). Top with bacon slices. Pour tomato sauce over all. Finish with bread crumbs. Bake in 350° oven for about an hour. This recipe works well in a crock-pot also.
Roll chicken breast in mixture of flour, paprika, salt and pepper. Place floured chicken in casserole with butter. Brown chicken on both sides. Add the chicken soup, mushrooms and cooking sherry. Serve with rice or noodles. Bake at 350° for 30 minutes.
Combine as much as possible and place in microwavable dish. Occasionally stir while microwaving on high till done. Serve while hot.
First,	make potato water by cutting up 2 medium size potatoes into cubes and	boiling in 3 cups of water until tender. Remove the potatoes; measure out 2 cups of remaining liquid. Mix the potato water, flour and sugar into a smooth paste. Set in a warm place until starter rises to double its original size.
Heat oven to 350° (moderate). Mix ingredients thoroughly. Pour into greased 1-quart baking dish, set in pan of hot water 1 inch deep. Bake 60 to 70 minutes or until silver knife inserted 1 inch from edge comes out clean. Makes 8 servings.
Cream the cream cheese. Add Buddig beef. Add seasoned salt. Add onion. Mix and chill. Serve with crackers.
Put sugar in top of double boiler with 1 tablespoon butter. Add the cubed bread (buttered). Combine eggs, milk, salt and vanilla, separately and beat well. Pour over bread in double boiler but do not stir. Cook over hot boiling water for 1 hour. The brown sugar and butter makes a delicious sauce. No other sweetening is needed. Serve with whipped cream, if you wish. Makes 4 or 5 servings.
Combine eggs, milk and flour. Make a thin batter. Add salt, onion powder, garlic powder and meat tenderizer. Beat well. Place cornflakes on large flat bowl or on a pan; dip chicken in batter, roll in cornflakes and place in well greased pan. Spray with squeeze margarine. Bake in preheated oven at 350° for 1 hour.
Place carrots in bottom of crock-pot to form rack. Mix orange juice and honey together and pour over ham and carrots. Cook on low heat for 6 to 8 hours.
Butter 9 x 13-inch pan; place fruit in pan. Cream 3/4 cup sugar and butter. Add milk, flour, baking powder and 1/4 teaspoon salt. Mix and spread over fruit. Mix 1 cup sugar, cornstarch and dash of salt and spread over batter. Pour boiling water over batter and bake one hour at 375°. Can use frozen, canned or fresh fruit. If you use canned fruit, use juice for water and reduce some sugar.
Preheat oven to 350°. Grease and flour two 8-inch round pans. Beat sugar with oil. Add eggs, one at a time, beating well. Sift flour with baking powder, soda, cinnamon and salt. Beat into sugar mixture. Beat in vanilla, carrots, pineapple, walnuts and raisins. Pour into prepared pans. Bake 35 to 45 minutes until cake tests done. Cool 10 minutes in pans. Turn out on wire racks. Spread with favorite frosting when cool.
Combine Ricotta cheese, eggs, 1/2 of Mozzarella and Parmesan cheeses and seasonings. Mix well. Place cooked noodles on plate and spoon 1/8 of mixture on each. Roll up.
Mix cheese with cracker crumbs. Add liquid from asparagus to the soup. Put layer of crumbs and cheese in a buttered casserole. Add a layer of asparagus and sprinkling of nuts. Cover with soup mixture. Repeat until all ingredients are used, ending with a layer of crumbs and cheese on top. Dot with butter and bake at 350° for 20 minutes. (This can be prepared the day before.)
First take a piece of bread. Squirt mustard and ketchup on it. Put 1 tablespoon of relish on next. Put a hot dog on a paper towel and put it in the microwave for 22 seconds. Take the hot dog out and put on the bread. Eat.
Heat sugar and syrup until it bubbles. Remove from heat; add peanut butter. Add corn flakes. Toss until covered. Shape into cookies or spoon onto foil or wax paper. Double recipe easily. Freeze, if desired.
Cook spaghetti, according to package directions and drain. Saute vegetables in margarine until tender-crisp. Stir in mushroom soup, tomatoes, skim milk, lemon juice and seasonings. Mix well. Add Velveeta and simmer until melted, stirring often. Add crayfish and simmer about 10 to 15 minutes. Add spaghetti and stir in gently until well blended. Serves 6.
Mix sugar, salt, cornstarch and flour in a saucepan. Stir in milk. Add slightly beaten egg yolks. Add squares of Baker's unsweetened chocolate. Stir and cook until mixture thickens. Blend in margarine and vanilla. Cool. Pour into baked pie shell. Finish with meringue.
Place a layer of oysters in a baking dish, then a layer of cracker crumbs, with salt, pepper and butter on this; then another layer of oysters and so on until dish is full, having crumbs and seasonings on top. When full, add sufficient rich milk to moisten. Bake one-half hour in hot oven.
Line pan with chips. Top with all ingredients (brown sausage first). Bake at 350° until cheese is completely melted, about 10 to 15 minutes. Top with favorites, sour cream, Pace salsa.
Spread the preceding in layers in 9 x 13-inch pan. Bake for 30 minutes at 350°.
Mix dry ingredients in a large bowl with large spoon. Add all other ingredients. Mix well with spoon. Bake in 2 greased and floured loaf pans for 1 hour and 5 minutes at 350°.
Brown meat, onion and spices. Drain. Add beans and sauce. Mix well. Place biscuits on top of meat mixture. Cover and simmer approximately 5 minutes with the lid on. Do not peek. Uncover and cook approximately 3 minutes more. Biscuits are more like dumplings.
Preheat oven to 375°. Combine flour, baking soda and salt. Set aside. Combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour and mix well. Stir in chocolate morsels and pecans. Spread into greased 15 x 10 x 1-inch baking pan. Bake for 20 minutes. Cool. Cut into 2-inch squares. Makes 35 squares.
Melt 1/2 stick butter in baking dish. Mix flour, sugar and milk in mixing bowl. Pour in baking dish. Pour fruit on top. Bake at 400° for 25 minutes or until brown on top. May substitute other fruits.
Saute onions and celery. Mix soup, water and corn. Add onions and celery. Add cream cheese and simmer 15 to 20 minutes. Add shrimp last few minutes.
Combine milk, potatoes, shortening, sugar and salt in a large mixing bowl. Let stand until lukewarm. Add yeast, softened in water. Add eggs. Beat in 1 1/2 cups flour, then add the balance to make a stiff dough. Turn out on a board and knead thoroughly. Return to greased bowl and butter top, then let rise 2 hours. Chill in refrigerator, but remove 1 1/2 hours before serving time. Roll dough 1/2 inch thick and cut into 2-inch diamonds. Dip each diamond in melted butter and arrange alternately in layers around a well-buttered mold. Let rise until double in bulk, then bake at 400° for about 20 minutes.
Cream butter, shortening and sugar well. Add eggs, one at a time, beat well after each egg. Sift together flour, baking powder and salt, add alternately with milk and rum extract. Grease sides and bottom of tube pan with soft butter. Line pan with waxed paper. Sprinkle 1 cup or more of chopped pecans in bottom, then sprinkle with flour before pouring cake batter in. Bake at 225° for 1 hour, then about 300° until done.
Bake the potatoes in the oven or microwave until it just reaches the done point. (Do not overcook.) Cool potatoes. Slice potatoes about 1/4-inch thick. Top with bacon bits and then grated cheese. Bake either in the oven or microwave until the cheese is melted good. Serve with Ranch dressing. Makes a great after school snack.
Wash and chop broccoli. Boil in 1 1/2 cups water until tender. When cooled off, pour water and broccoli in blender and blend well. Add flour and blend well. Pour back into saucepan and add half and half. When heated through, stir in mushroom soup, cheese, salt and pepper. Heat until warm but don't boil.
Cream eggs, sugar and oil. Add to sifted dry ingredients. Stir in nuts and apples. Mix well. Spread in 13 x 9-inch pan. Distribute chips over top of cake. Bake at 350° for 55 to 60 minutes. For best results, wait 1 day before serving. (You can use any fruit of your choice.)
Brown meat and drain. Saute onion and garlic. Add all other ingredients. Run tortillas through hot oil and layer with meat mixture. Top with cheese and bake at 350° until cheese melts. This can be made ahead.
Peel potatoes and cut into small pieces. Fill a large mixing bowl with cold water. Place potatoes in water until ready to cook. Set aside.
In saucepan, melt chocolate pieces over low heat. Remove from heat. Stir in 1/2 cup sugar, rum and corn syrup. Fold in vanilla wafers. Shape mixture into 1-inch balls, using 2 teaspoons of mixture for each. Roll in additional sugar. Store in airtight container for several days. Makes 4 dozen.
Combine first seven ingredients plus 1/2 cup wine. Shape into bite size balls; brown on all sides. Drain on paper towels. Place in shallow casserole. Bake at 350° for 10 to 15 minutes. Just heat and serve. If frozen, heat 1/2 cup wine and pour over top before baking.
Mix all; bake in 9 x 13-inch pan for 1 hour at 400°.
Sift flour with baking soda and baking powder. Beat egg and lard together. Add brown and granulated sugars and almond extract. Gradually mix in dry ingredients until well blended. For each cookie, roll 1 tablespoon dough into a ball. Place on ungreased baking sheets and press 1 almond in center of each. Brush with beaten egg yolk and bake at 350° for 15 to 20 minutes. Makes about 3 dozen.
Melt chocolate, paraffin and chips in top of double boiler. Add nuts. Drop on wax paper. Chill. Yields 4 dozen.
In small saucepan, heat pineapple to boiling, dissolve Jell-O and let cool.
Stir cream cheese to soften. When soft, place all ingredients in a bowl with the cream cheese (except for 1 cup of nuts). Mix together. Shape into large ball. Roll cheese ball in the remaining cup of nuts. Refrigerate.
Mix all ingredients together. If dough is very stiff, add a small amount of milk. The dough should look dry but should still hold together. Drop by teaspoonfuls onto greased cookie sheet. Bake at 325° for 8 to 10 minutes.
Grate cheese. Break sausage into small pieces. Combine sausage, cheese and Bisquick. Form into bite size balls. Let stand 15 minutes. Bake at 350° for 30 minutes. May be frozen.
Beat egg whites stiff; add marshmallows; set aside. Cook together sugar and water until it spins a thread. Slowly pour syrup over egg, marshmallows mixture, beating constantly until right consistency to spread. Add vanilla if desired.
Crush or crumble graham crackers; blend with butter and sugar. Press into bottom and sides of buttered 9 x 13-inch pan. Bake in moderate oven at 350° for 5 to 8 minutes, or until golden brown. While crumb mixture is still hot, spread with the following layers in order: 8 ounces cream cheese (room temperature), which has been blended with 2 to 3 tablespoons milk and 1 cup confectioners sugar. Sprinkle 1 cup chopped nuts over cream cheese mixture and chill. Whip the whipping cream; spread over nuts. Spread the cherry pie filling over cream and chill.
Preheat oven to 400°. For a 9-inch pie crust: Combine egg, milk, salt and Worcestershire sauce. Stir in cheese. Sprinkle with bacon. Bake 25 to 30 minutes. Cool 5 minutes before cutting into wedges. If using crescent rolls, preheat oven to 325°. Separate dough into triangles. Place in a pie pan; press together to form crust. Be creative! Use cubed ham, luncheon meat, shrimp or crab meat; place 1/2 of a 3 1/2 ounce can of French fried onions on crust before adding filling, then sprinkle remaining over top before baking.
Melt chocolate pieces over hot (not boiling) water. From heat, add corn syrup and orange juice; combine the vanilla wafers, powdered sugar and nuts. Add to chocolate mixture and mix well. Let stand about 30 minutes. Then form into 1 inch balls and roll in granulated sugar. Refrigerate.
Lightly flour chicken strips on both sides. Melt butter with oil in skillet. Cook chicken strips about 3 minutes per side. Remove chicken from pan; keep warm. Add asparagus to pan; cook on a little higher heat until crisp; add a little more butter if necessary. Return chicken to skillet with asparagus. Add lemon juice and wine. Bring to boil; simmer until thickened. Serve over broad egg noodles or rice. Makes 4 to 6 servings.
Brown ground beef in heavy kettle. Add onions, brown and drain. Add whole tomatoes, kidney beans, corn, tomato sauce, taco seasoning, 1 to 2 cups water and salt and pepper to taste. Simmer for 15 minutes. Ladle into bowls and top with grated cheese. Makes 6 to 8 servings. Good with nacho chips. (This can be simmered several hours in a crock-pot.)
Mix and sift the dry ingredients. Add the sour cream, buttermilk and egg. Beat well. Bake in shallow pan in a hot oven (400°) about 25 minutes.
Peel and cut up tomatoes. Cook until tender. Add salt and pepper to taste. In a separate pan, mix soda, butter and milk. Heat, but do not boil. Add all together and serve hot.
Brown beef in butter and add tomato sauce. Combine remaining ingredients except butter. Toss noodles with 2 tablespoons butter and place layer in bottom of a greased casserole. Cover with cheese mixture. Add remaining noodles and top with beef mixture. Bake at 350° for 45 minutes or until heated through.
Preheat oven to 300°. Prepare chocolate crumb crust. Set aside. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool, chill. Garnish as desired. Refrigerate leftovers.
Mix dry ingredients, then add egg, oil and milk. Spoon into a greased 12-hole muffin tin. Bake at 350° for 30 to 40 minutes. Check sooner.
Brown meat in a large pan, leaving it in chunks. Add ingredients in order of list, using the liquid in the vegetable cans. Add pasta last. Stir. Simmer until pasta is tender. If stew starts to get too thick, add a little water or tomato juice.
Wash and strain persimmons. Mix 2 cups persimmon pulp with sugar, flour, eggs, salt, margarine, milk and flavoring. Pour into buttered baking dish. Bake at 350° until set, about 35 to 45 minutes.
Brown the meats and drain. Add the Velveeta cheese. Melt the cheese, adding a little milk, if needed. Mix in the Worcestershire sauce, garlic salt and oregano. Salt and pepper to taste. Spread onto rye bread. Broil until heated. These are great for freezing for a later date.
Dip turkey in egg and bread crumbs. Fry slowly in oil. Arrange in baking dish. Sprinkle onion and cover with tomato sauce. Bake, covered, at 350° for 30 minutes. Top with cheese and bake additional 10 minutes.
Pop the popcorn. Place popped popcorn in a 17 1/4 x 11 3/8 x 2 1/4-inch pan. Sprinkle all the nuts over the popcorn and set aside. Place butter in 6-quart saucepan and melt on medium heat. Add brown sugar and Karo. Stir constantly until sugar is dissolved and mixture comes to a boil. Remove mixture from heat and add baking soda and cream of tartar. Then stir well. Pour hot mixture over nuts and popcorn. Mix well. This will be sticky. Then place sticky mixture in 200° oven for 1 hour, stirring every 15 minutes. Remove from oven and stir one more time. Let cool. Then place in airtight container. Preheat oven to 200°. Yields 7 quarts.
Boil potatoes. Mash. Add mayo, mustard and sweet relish. Garnish with paprika.
Cook noodles; drain and stir in butter. Brown ground beef; drain. Stir in tomato sauce and season to taste. Combine cottage cheese, sour cream, cream cheese, onion and green pepper.
Grease casserole dish. Cover fish with white wine and allow to marinate. Time not important. Place marinated fish in bottom of casserole. Toss bread cubes and onions together with salt and pepper to taste.
Mix well and store in a covered container in the refrigerator. Keeps at least 2 weeks.
Parboil 1 eggplant; cool. Butter a shallow baking dish; add a layer of eggplant. Dot with pieces of butter, a layer of Cheddar cheese, salt and pepper and a layer of Ritz crackers. Repeat layers. Beat 1 egg and enough milk to partially cover the eggplant. Bake at 350° for 1 1/4 hours.
Grease and flour three 8 or 9-inch cake pans. Combine oil, sugar, eggs and vanilla in a large bowl. Beat well. Combine flour, cinnamon and soda. Sift together and add to bowl. Beat well. Fold in the grated carrots. Divide into the three cake pans and bake for 30 minutes at 350° or until cake springs back when touched in center. Cool.
Combine pineapple juice, sherbet and 1/2 the ice cream. Beat until smooth. Add ginger ale or 7-Up. Spoon remaining ice cream into punch. Serve immediately.
Crush cookies. Combine pudding and milk. Beat 2 minutes. Mix cream cheese, sugar and butter until smooth. Then combine both mixtures and beat real good. Blend in an 8 ounce tub Cool Whip. Layer in a large bowl: line bowl with cookies, 1/3 of pudding, layer of cookies, 1/3 of pudding, layer of cookies, 1/3 pudding, cookies and remainder of pudding. Top with cookies. Refrigerate.
Dissolve sugar, molasses and yeast in warm water. Add salt and oil. Beat in whole grain flours, using electric mixer. Cover large area with 3 cups white flour. Place beaten mixture in center and knead white flour until proper elasticity of dough is achieved. Additional flour may be needed. Divide the dough into 4ths. Form into loaves. Place in loaf pans. Cover with damp towel. Place in warm place and let rise. Bake at 350° for 45 minutes. Remove from pans and cool.
Put pie filling into an 8 or 9-inch square pan. Spread cake mix over it and sprinkle with melted butter. Bake at 400°, uncovered, until very brown and dusky, for 30 to 45 minutes. Serve with ice cream or whipped cream.
Wash broccoli and cut into bite size pieces. Drain thoroughly. Place in bowl. Add remaining ingredients and mix lightly. Chill before serving. Add a handful of dry roasted peanuts over top just before serving.
Bring 1st two ingredients to a boil; cook and stir 10 minutes. Remove from heat. Add jello; stir until dissolved. Pour in small jars. Pour wax on top or freeze.
In 1 1/2-quart casserole, combine soup, milk, soy sauce and pepper. Stir in 1/2 can onions and green beans.
Cream the margarine. Add the sugar, almond extract, flour and salt. Roll level tablespoons of this mixture into balls. Place on a greased cookie sheet and flatten lightly. Bake at 400° for 10 to 12 minutes, after 5 to 10 minutes turn over and finish baking. When cool, frost with chocolate icing.
Grease casserole dish. Brown the beef. Cook the noodles while frying the onion, pepper and mushrooms. Add salt and pepper. Pour tomato sauce, mustard and beans into the beef. Stir all together. Pour everything into the greased 9 x 13-inch casserole dish and top with the shredded Mozzarella cheese. Bake at 350° for 30 minutes.