HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter and sugar until light and fluffy. Add egg yolks, one at a time. Add milk, then add flour, baking powder and vanilla. Beat the egg whites stiff. Gently fold into batter. Fold in the nuts. Add cocoa to 1/4 of the batter. Grease a large tube pan well. Pour cocoa mixture and then add the white mixture on top. Bake in a 350° oven for 1 hour. When cool, dust with confectioners sugar.
Blend egg, milk, onion and water. Set aside. Combine cornmeal, flour, sugar, baking powder, salt and baking soda. Add egg mixture; stir to moisten. Drop batter into deep fat (heated to 375°) for 2 minutes. Turn once. Yields 24.
Bake 1 to 1 1/2 hours at 350° in two tube pans. Line pans with wax paper or foil. Start in cold oven!!
Fry bacon in skillet until crisp. Remove; drain on paper towels and crumble. Saute hamburger and onion in 2 tablespoons bacon fat until meat is browned. Add tomatoes, water, salt, pepper, potatoes, Worcestershire sauce, green pepper, cabbage, celery and bacon. Bring to a boil; simmer for 20 minutes, or until tender.
Line 9-inch pie pan with vanilla wafer crumbs. Dissolve lime gelatin in boiling water and add frozen lemonade and cold water. Chill until almost set. Chill milk, bowl and beaters for several hours before whipping milk. Fold whipped milk into partially set gelatin, add lemon juice, put in crumb lined pan and chill until set. Serve with sugar-free low-fat topping. Yield: 6 servings; 1/6 pie: carbohydrate 35 g, protein 4 g, fat 6 g, calories 210. One serving = 2 bread starch exchange, 1 fat exchange 1/2 fruit exchange.
Combine first 5 ingredients and pour over oyster crackers. Bake at 225° for 1 hour, stirring every 15 minutes.
Cook on high for 2 minutes, until sugar is dissolved. Stir using candy making temperature probe. Set on 4 and cook to soft ball (234° to 240°). Transfer to mixer bowl; add vanilla. Beat with dough hook until it snaps. If you do not have a dough hook, beat with a spoon until it snaps. Spoon on a buttered aluminum foil.
Cream shortening, sugars and vanilla until light and fluffy. Add egg and beat well. Sift flour, baking soda and salt; add to creamed mixture. Stir in chips. Drop by teaspoonfuls onto baking sheet. Bake at 375° for 8 to 10 minutes. Makes about 2 dozen cookies.
Combine the yeast, warm water and sugar; dissolve. Combine the scalded milk, sugar, butter and salt; cool to lukewarm. Combine yeast mixture and milk mixture. Add in eggs. Mix in flour. Dough should be slightly sticky. Put oil in large bowl and spread over sides. Place dough in bowl; turn over to coat all sides. Let raise until double in size. Shape into rolls and let raise. Bake at 350° for 15 to 20 minutes.
Combine carrots and water in 1 1/2-quart casserole. Cook, uncovered, for 10 minutes or until crispy tender. Add green peppers and cook 3 to 4 minutes. Add cheese and cook 1 minute to melt cheese. Let stand, covered just a few minutes before serving.
Dissolve yeast in 1/4 cup warm water. Warm milk, 1 cup water and butter together. Pour into large mixing bowl. Add sugar and salt; mix well. Add yeast to cooled milk mixture. Add flour slowly, stirring constantly. Knead dough for 10 minutes; set aside in a greased bowl in warm place, turning dough once so that all sides are greased. Cover with damp cloth. Let rise 1 1/2 hours or until double. Punch down, knead several minutes. Shape into 3 loaves and place in greased pans. Allow to rise until double. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 35 to 45 minutes.
Line a 9-inch pan with plain pastry, brush with slightly beaten egg whites (or 1 teaspoon melted butter) and set in refrigerator to chill thoroughly. Beat eggs slightly; then beat in sugar, nutmeg and milk. Pour into chilled pastry pan. Bake at 450° for 15 minutes, then reduce heat to 350° and finish baking.
Melt chocolate and butterscotch chips at 190° in the frypan for 5 minutes. Stir in chow mein noodles and peanuts. Drop on cookie sheet. Refrigerate at least 15 minutes before serving or until firm. Keep refrigerated.
Combine all ingredients, mixing well. Divide mixture evenly into 6 paper cups; freeze until firm. Let stand at room temperature for 5 to 6 minutes. Peel paper cup as freeze is being eaten! Yields 6 cups.
Scald milk. Add sugar, salt and butter. Cool. Measure water and add yeast. Stir into milk mixture. Add egg and half of flour. Beat until smooth. Add remaining flour. Cover tightly and refrigerate for 3 hours. May be left in fridge for 3 days. Makes 4 coffee cakes. Roll out like pie crust, less than 1/2-inch thick. Put in a greased pan and add filling.
Preheat oven to 350°. Cream together sugar and margarine. Mix eggs, buttermilk, flour, vanilla and coconut. Pour into two unbaked pie shells and bake 30 minutes or until golden brown. Makes 2 pies.
Cook bacon crisp and crumble. Sprinkle bacon, cheese and onion on pastry. Blend remaining ingredients with rotary beater and pour into pie shell. Bake at 425° for 15 minutes. Lower heat to 300° and bake for 30 minutes. Insert knife; when it comes out clean, it is done. Let stand for 10 minutes before cutting.
Boil sugar and water together until sugar melts. Cool, then add bananas, pineapple juice, orange juice and lemon juice. Freeze until ready to serve.
Melt together margarine and chocolate. Add sugar and eggs; mix in flour and vanilla. Pour into buttered pie pan. Sprinkle chopped nuts on top. Bake in 350° oven 30 minutes.
Spray skillet with vegetable oil. Dice potatoes and bacon. Scramble eggs in small bowl. Cook diced bacon in skillet. Add potatoes. Cover with lid for about 3 minutes until cooked, then add eggs in and cook until done. Warm tortilla and add 3 tablespoons cooked eggs, bacon and potatoes into tortilla and top with cheese; enjoy.
Remove Ramen noodles seasoning packets and keep 1 packet for later use. Bring water to a boil and add noodles. Boil for 2 minutes; rinse and drain. In a large skillet, heat sesame oil over medium heat. Add carrot, broccoli and meat. Saute for 5 minutes. Gently stir in drained noodles, one packet Ramen noodle seasoning, soy sauce, pepper and green onions. Saute a few minutes longer. Serve immediately.
Prepare pudding as instructed on box. Slice Twinkies and layer in bottom of 13 x 9-inch pan. Drain pineapple and reserve juice. Slice bananas and place in juice. Layer pineapple over Twinkies. Drain bananas and layer over pineapple. Layer pudding, then Cool Whip and sprinkle with nuts on top of cake. Chill and serve.
Combine chives, shallot, red onion, parsley and Bleu cheese in salad bowl; toss gently.
Mix oleo, shortening, Coke and marshmallows and melt on low heat. Set aside to cool. Mix remaining ingredients. Combine and mix well. Add marshmallow mixture. Mix well. Bake in greased 9 x 13 pan. Bake at 350° for 30 to 35 minutes or until done.
Have all ingredients at room temperature. Sift the flour before measuring. Sift the flour, baking powder and salt together into a mixing bowl. Cut the shortening into the flour mixture with a pastry blender, two knives or a fork, until it is separated into small pieces giving the appearance of coarse meal. Add the milk gradually. At each addition, place the milk on an undampened portion of the fat-flour mixture. Stir until the mixture forms a ball and follows the fork around the bowl. Dust the board and your hands with flour, using just enough to keep the dough from sticking. Knead the dough lightly, about 16 strokes. With your hand or a rolling pin, pat or roll the dough to 1/2 inch thickness. Use light strokes. Cut the dough with a cutter, dipped in flour. Cut straight down without twisting the cutter. Lift the biscuits carefully from the board to the ungreased baking sheet with a spatula. If you want crusty biscuits, place them an inch apart. Place them with the sides touching if you want soft biscuits. Bake in a hot oven, 450°, for 12 to 15 minutes. Serve at once. Yields 12 (2-inch) biscuits.
Combine all ingredients and pour into unbaked shell. Sprinkle over top 1 heaping cup of pecans. Bake for 45 minutes in 350° oven.
In a bowl, mix zucchini with salt; let stand 15 minutes. Drain and squeeze out as much liquid as possible. Combine zucchini, eggs, flour, 1/2 cup cheese and herbs. Spread evenly in a shallow greased 3-quart baking dish. Bake at 350° until set in center when touched, about 15 minutes. Use or let stand up to 4 hours.
In a large bowl, mix the hash browns, sour cream, soup and cheese. Pour into a greased 9 x 13 pan. Crush the cornflakes and spread on top. Bake at 350° for 50 to 60 minutes.
Combine graham cracker crumbs with butter. Press into bottom and up sides of 9-inch spring-form pan; chill.
Spread sesame seed on large baking sheet; toast in 350° oven until lightly golden, about 10 minutes, stirring often. In 3-quart saucepan, melt butter or margarine; stir in corn syrup and sugar. Cook and stir over high heat until candy thermometer reaches soft crack stage (290°). Remove from heat and stir in sesame seed, vanilla and salt. Immediately pour onto two buttered 15 x 10 x 1 1/2-inch jelly roll pans; spread out thinly. Cool. Break into bite-size pieces. Makes about 2 pounds.
Mix well and bake in 9 x 13 inch pan at 350° for 25-30 minutes.
Cut up chicken. Cut up scallions, 1-inch pieces. Chop onion in medium pieces. Preheat electric skillet (320° to 340°). Use 2 to 4 tablespoons of oil for frying. Fry chicken first, then onions, then mushrooms. Add soy sauce and broth. Simmer 10 to 15 minutes. Beat eggs. Right before you are ready to serve, put eggs in. Turn up heat a little and turn over eggs and chicken until set but not dry. Serve over rice.
Skin the chicken. Make deep cuts in the meat with the point of the knife. Sprinkle with salt and rub with vinegar. Allow to stand 15 minutes.
Mix ingredients and pour into pie shell, then bake at 350° for 35 to 40 minutes.
Mix flour, margarine and nuts together and press into a buttered 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes or almost brown.
Roll steak in flour. Brown in small amount of fat. Put in baking pan. Add remaining ingredients. Bake, covered, for 2 to 2 1/2 hours in 325° oven.
In large stock pot, cook ground beef, strain fat. Set aside ground beef. In same pot saute vegetables in olive oil until soft. Add ground beef and rest of ingredients. Bring to a boil, reduce heat and simmer, uncovered for about 2 hours, stirring frequently.
Melt butter. Stir in bread crumbs and 1/4 cup cheese. In baking dish, combine corn, milk, egg, onion, salt and remaining cheese. Cook in microwave for 5 minutes. Sprinkle with crumb mixture and cook for 1 more minute. Brown under the broiler. Makes 6 servings.
Dissolve yeast in water. Sift dry ingredients into large bowl; cut in shortening. Add buttermilk, then yeast. Stir until thoroughly moistened. Turn onto floured surface and knead. Roll dough to 1/2-inch thick; cut with 2-inch cutter. Place on ungreased sheet; brush with melted butter. Bake at 400° for 12 to 15 minutes. Yields 60 (2-inch) biscuits.
Mix all together. Bake in loaf pan at 350° for 1 hour.
Clean and cut up chicken; place in kettle and partly cover with water. Add onion, salt and pepper and cook until tender. Mix flour, baking powder, salt, a little minced parsley and milk to thick batter. Drop from spoon into slowly boiling broth. Cover tightly and let simmer 20 minutes before lifting cover.
Combine oats, flour, sugar, baking powder and salt. Make a well in the center. Combine egg, milk and oil. Pour into well. Stir just until moistened.
Mix ingredients in a large bowl until gooey. Press into a greased and floured 9 x 13 x 2-inch pan. Bake for 25 minutes. Cool for 5 minutes. Cut into bars.
In large stock pot heat oil. Add flour. Cook and stir on med. heat until mixture is the color of peanut butter and has a nutty aroma. Be sure to stir constantly or it will burn. Add onion, celery, green pepper, and garlic and saute 1-2 minutes. Slowly add chicken stock or water. Stir until combined. Add okra and seasonings. Simmer on low 1 - 1 1/2 hours. Add meat the last 30 minutes. Serve in a bowl over rice. Top with tabasco or other hot sauce if desired. Serves 4-5.
Layer a casserole dish with the tortillas. Mix pizza sauce and ground beef together. Then place in dish. Top with grated cheese. Cook at 375 until cheese in melted.
Place layer of cake in the bottom of a large glass bowl. Pour in vanilla pudding, enough to almost cover. Add strawberries and few spoons of jam. Repeat two times. Top with Cool Whip. Sprinkle with almonds. Prepare a few hours before serving or overnight. Keep refrigerated. Good light summer dessert!
Dissolve jello in pineapple over low heat. Remove from heat and fold in softened cream cheese, sugar and baby food. Place in refrigerator until mixture begins to thicken. Fold in Cool Whip. Sprinkle with nuts and return to the refrigerator.
Cream butter and sugar. Add slightly beaten eggs. Add flour, salt and baking powder alternately with milk. Then add vanilla. Beat until smooth. Pour into greased and floured 9 x 13-inch pan and bake at 350° for 30 to 35 minutes or two 8-inch layer pans for 20 to 25 minutes.
Preheat oven to 325°. Mix together; pat down in greased 13 x 9-inch pan. Bake for 35 minutes.
Combine cream cheese and butter, then flour, blending well. Refrigerate for 1 hour. Press into ungreased 9-inch pie pan.
Melt chocolate and add the rest of the ingredients. Break small pretzels into short links and add as much as you like. Drop by spoon on waxed paper. Brown or white chocolate can be used. Directions for melting may be found on package.
Mix flour, egg, sugar, margarine, shortening, molasses and milk together. Add oatmeal to batter. Drop by spoonful on greased cookie sheet. Bake until edges are brown.
Place uncooked blueberries in pie crust. Mix sugar and flour well. Add water to sugar and flour mixture. Mix to a thin paste. Pour over berries. Bake in 350° oven until crust is brown and filling is thickened.
In a roaster, break meat into very fine pieces and put over the rice, which was sprinkled over the bottom of roaster. Pour corn with juice over that. You can put green pepper strips on top. Put some tomato sauce on top (if prefer). Bake, covered, at 300° for a good hour. Kids love it.
Line a muffin pan (12) with 2 1/2-inch paper muffin cups. In a small bowl, combine the graham cracker crumbs and margarine. Press 1 tablespoon crumb mixture in each liner. Top each with 2 teaspoons whipped topping. Set aside. In a large bowl with mixer on low, cream peanut butter and milk. Add pudding mix and beat 1 minute or until well mixed. Fold in the remaining whipped topping. Divide the mixture evenly between the muffin cups and top each with dollop of strawberry jam. Freeze for several hours or overnight.
Combine all ingredients. Put in greased covered casserole dish. Make head and refrigerate overnight. Bake at 350° for 1 hour.
Dissolve gelatin in 4 tablespoons of ice water. Add 1 cup boiling water and let cool. Combine pineapple and juice, sugar, salt and lemon juice. Add to gelatin mixture and let partially congeal in refrigerator. Fold in 2 envelopes of the Dream Whip, prepared according to package directions. Rub brown off cake, break cake in bite-size pieces. Line a deep 12-inch round dish with a layer of cake. Alternate congealed mixture with layers of the cake pieces (about 2 cake layers). End with congealed mixture on top.
Cream shortening and sugar. Add vanilla and eggs; mix well. Combine dry ingredients and add to creamed mixture. Stir until blended. Bake at 350° for 22 to 25 minutes.
Drain 2 cans of green beans. Put in a casserole dish. Mix with 2 cans of mushroom soup and 3/4 can of dry onions. Put remaining onions on top. Bake at 350° for 30 minutes.
Mix margarine and cream cheese and slowly add the flour and vanilla. Knead dough on floured surface and refrigerate till cool. Roll out on slightly floured surface till flat.
Soften yeast in warm water; set aside. Combine scalded milk, sugar, shortening, salt and almond extract. Blend in 1 egg and softened yeast. Gradually add flour to make a soft dough. Beat well. Cover; let rise in warm place until light and doubled, about 1 1/2 hours. Pat out in well-greased 15 x 10 x 1-inch pan. Spread with cherry pie filling. Combine sour cream, egg, sugar, almond flavoring and salt. Drizzle over cherries. Let rise in warm place until light. Cut 1/2 cup butter into 1 cup flour and 1/4 cup sugar until particles are size of peas. Sprinkle over coffee cake. Bake in 350° oven for 30 or 40 minutes.
Beat cheese, milk and sugar. Add vanilla and peanut butter. Fold in Cool Whip. Put in graham cracker crust. Chill for 2 hours.
Sift dry ingredients, add egg yolk and water; fold in beaten egg white. Dip fish in batter and fry to golden brown.
Heat soup and water until soup is thawed. Blend in sour cream. Add shrimp and paprika. Heat a few minutes; stir often. Serve over noodles.
Brown ground beef or ground turkey in a 5-quart Dutch oven or heavy pot. Skim off all fat. Slice and add carrots, celery and onion. Add tomatoes, barley, bouillon cubes, freshly ground pepper, parsley and 6 cups of water. Simmer 1 hour or until barley is fully cooked. Serve with hot bread or rolls, a glass of milk and fresh fruit.
Wash beans; add water. Bring to boil, then reduce heat. Cook gently for 1 hour. Saute onions, garlic and fat until golden. Add with remaining ingredients; cover and continue to simmer for 1 hour or longer. Do not add salt to initial cooking water, since it will tend to make the beans tough.
Mix cheese, milk, wine, cornstarch, salt, thyme, cervil and pepper in small bowl and set aside. Stir-fry in small amount of oil the onion, celery and bell pepper about 1 minute. Add mushrooms and cook one more minute. Set aside. Cook chicken slices until no more pink shows. Put vegetables back into wok and heat them through. Add cheese/milk mixture and cook until thick and hot. Serve over hot, drained linguine.
Prepare jello according to directions. Cool, then add the cottage cheese and mix. Add the orange slices; fold in the Cool Whip. Put in refrigerator to set.
Add the corn meal gradually to the milk, stirring constantly to prevent lumping. Cook over moderate heat for at least 15 minutes until the mixture thickens. Add butter, sugar and salt; set aside for a few moments while you beat the egg yolks. Spoon and stir the yolks into corn meal mixture; set aside while you beat the egg whites stiffly. Fold them into the corn meal mixture, stirring well, but slowly. Pour into a greased casserole or cast-iron skillet. Bake in 350° oven for 45 minutes. Serve hot from the baking container with milk, apple butter, ham and beans!
Brown meat and onion. Add cooked noodles. Mix tomato sauce, water and seasonings. Set aside 1/4 cup of sauce mix. Add remaining sauce to meat mixture. Layer meat and cheese twice. Put set aside sauce on top. Bake at 375° for 30 minutes.
Mix first 6 ingredients and put on untoasted English muffins. Cut into quarters. (They can be frozen and stored in plastic bag in freezer.) Place on a baking sheet and broil for about 6 minutes or until brown on top. (They can be cooked in a toaster-oven-broiler.)
Preheat oven to 325°. Grease and flour pan. Combine cake mix and Jell-O in bowl. Add oil and water. Beat 2 minutes at medium speed. Add eggs. Pour in a 9 x 9-inch pan and bake for 1 hour. Poke holes with fork and pour frosting on top.
In medium sauce pan, mix gelatin, spices and salt. Blend in eggs beaten with the milk. Let stand one minute. Stir over low heat until gelatin is completely dissolved. Blend in pumpkin and mix well. Turn into pie crust and chill 1 hour.
Mix sugar, cornstarch and salt in saucepan. Add water and 1 cup of the berries. Cook until thick, stirring continually. Add butter, rest of berries and cinnamon. Cool mixture. Pour into pie shell. When served, top with whipped cream, if desired.
Brown ground beef and chopped onion. Drain. Add soups, picante sauce and milk together and simmer for 15 to 20 minutes. Pour half of meat mixture into baking dish; top with crunched up Doritos and grated Mozzarella and Cheddar cheeses. Bake at 350° for about 20 to 25 minutes. Let stand for 5 minutes before serving.
Mix cake mix, margarine and 1 egg and press into greased and floured 9 x 13-inch pan.
Drain juice from pineapple. In saucepan, mix together pineapple juice, lime juice, soy sauce and ginger. Place cornstarch in measuring cup or small bowl; add 3 tablespoons of the juice mixture and stir until smooth. Over high temperature, place saucepan containing juice mixture and bring to a boil. Stir in cornstarch mixture; stir until thick and smooth. Remove from heat and dip each pineapple slice into the mixture. Place pineapple in bowl for later use. Dip chicken halves into sauce and place on grill or pan. Put remaining sauce in pot and bring to boil. Grill chicken; baste with the sauce every 10 minutes. Grill pineapple slices 1 minute on each side. Place a pineapple slice on top of each chicken half. Top each piece with a teaspoon of sauce. Makes 10 servings; 245 calories a serving.
Pour boiling water on gelatin in bowl. Stir until gelatin is dissolved. Refrigerate until very thick, but not set. Beat in sour cream and cranberry sauce with hand beater. Pour into five cup mold. Refrigerate until firm; unmold.
Mix ingredients in a saucepan and cook gently, stirring constantly. Good over ice cream, etc. Should it get lumpy, strain.
Combine eggs, cream, sugar, salt and	vanilla in bowl and mix well with mixer. Pour	into can, add condensed milk and stir well.	Add dairy milk	to full line	and stir. Use crushed ice and put ice cream salt on the ice as you fill your container. Makes 4 quarts.
Blend cream cheese with garlic, caraway, basil, dill weed and chives. Pat into flat round shape. Roll on all sides with lemon pepper. Refrigerate until ready to use.
Do not use plastic. Use a 5-gallon crock or glass jar. Chop cabbage, onion and peppers. (Wear gloves to protect hands from peppers.) Place cabbage, onion and peppers in crock. Repeat the chopped vegetables and put in crock, until crock is full. In a gallon glass jar, mix vinegar and salt. Fill jar with water. Pour over cabbage. Make this solution and pour over cabbage until it is completely covered. Weight the cabbage down with a plate (not plastic). Set a quart jar of water on top of plate; cover with a clean cloth. Let stand 7 to 10 days, or until it stops working. Skim scum off as needed. Pack into clean canning jars. Seal; cook for 10 minutes in boiling water bath. Makes about 15 to 17 pints.
Brown hamburger and drain. Add Ragu. While this is simmering, put a layer of Frito-Lay corn chips in a pan and heat in oven until warm (this gives chips a totally different flavor). Individuals may put mixture in a dish; top with cheese, tomato and lettuce. Use Scoops to eat.
In large bowl, cream shortening and sugar. Mix in egg. Add remaining ingredients and beat well. Press mixture into desired cookie shapes and place on large, flat cookie sheet. Bake in preheated 375° oven for 12 to 15 minutes.
Break equal parts of the lettuce into bite size pieces. Slice mushrooms. Slice onion into rings. Sprinkle freely with Parmesan cheese. Add croutons and toss together. Pour dressing over just before serving.
Heat oven to 375°. Combine Crisco, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed with electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough onto greased baking sheet. Bake at 375° for 10 to 12 minutes or until lightly browned. Cool 2 minutes on sheet and then remove to foil on countertop.
Combine dry ingredients. Add oil and eggs and mix well. Add strawberries and nuts. Mix and bake in 2 greased and floured loaf pans at 350° for 1 hour and 15 minutes. Cool completely before wrapping in foil for freezing.
Mix all ingredients together. Simmer in crock-pot during the holidays. A lovely aroma; add water as necessary.
In bowl, mix rice, scallions, 3 tablespoons steak sauce and egg. Spoon mixture on fillets; roll up. Arrange in 2-quart baking dish. In small bowl, combine wine, margarine and remaining steak sauce; pour over fish fillets.