HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, salt and baking powder together twice. Cream butter and sugar for 10 minutes. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with milk, beating smooth after each addition. Stir in flavoring. Pour into 10-inch greased and floured tube pan. Place in cold oven; turn on at 325° and bake 1 hour and 25 minutes.
Put 3 egg whites in a bowl. Stir. In separate bowl, combine 3 egg yolks and 2 cups milk. Beat. Add egg/milk mixture into flour mixture and stir in 1/2 cup oil. Fold egg whites into mixture.
Beat first 4 ingredients together until marshmallows and cream cheese dissolve. Chill until partially set. Add pineapple and chopped pecans. Chill until firm. Makes 12 to 14 servings.
Cook noodles in boiling water until tender. Drain and combine noodles, tuna, mayonnaise and peas. Blend soup and milk; heat thoroughly. Add noodle mixture. Turn into 1 1/2-quart casserole dish. Sprinkle with cheese. Bake at 425° for 20 minutes.
Prepare broccoli in cheese sauce according to package directions. In blender, place broccoli mixture, sour cream, Parmesan cheese, lemon juice, minced onion and curry powder. Cover and blend until mixture is smooth. Chill to blend flavors. Serve with crackers or veggie dippers.
Wash and sort pinto beans or use canned kidney beans. For every 1 cup dried beans placed in saucepan, add 3 cups water. Bring to boil. Simmer until tender. Add water as needed.
Remove any bones from pork, cut away skin and cut the meat and fat into 2.5 cm (1-inch) cubes. Put onions, garlic and ginger into container of electric blender and blend, stopping and starting motor if necessary, until onions, garlic and ginger are mushy. Turn contents of blender into a nylon strainer set over a bowl and push with the back of a spoon to extract as much liquid as possible. Pour this liquid into a large saucepan. Add the pork, salt, vinegar, chili powder and half the peanut oil. Bring to a boil, cover and simmer over low heat for 1 1/2 hours or until pork is almost tender.
Wrap slice of bacon around each breast. Place layer of dried beef in bottom of baking dish. Arrange chicken on top. Cover with soup, sour cream and cream cheese that has been blended together. Cover lightly with foil. Bake 2 hours at 325°. Remove foil; brown slightly. Serve on bed of rice. Serves 6.
Bake cake according to box. While the cake is hot, poke holes in it. Pour condensed milk and cream of coconut in the holes. Let cool and top with Cool Whip and coconut. Store in the refrigerator.
*One and one-half pounds of chicken parts will yield about 8 ounces of cooked meat.
Mix all liquid ingredients in a large punch bowl. Stir together to blend well and thaw concentrates. Stir in ginger ale. Add sherbet, scooped into balls.
Fry and drain hamburger meat. Bake pie shell until light brown, about 10 to 15 minutes at 350°. While shell is baking, prepare mashed potatoes with the 6 potatoes.
Mix jello, water and raspberries. Let dissolve. Add applesauce and pineapple. Mold and chill.
Preheat oven to 350°. Combine dry ingredients. Make a well in mixture and add remaining ingredients; mix. Pour into two 9 x 5 x 3-inch greased and floured loaf pans. Bake at 350° for 1 hour.
Cut pork into 3 lengthwise strips. Combine soy sauce, beef broth, brown sugar and garlic; pour over. Cover; refrigerate 2 hours, turning meat frequently. Remove from marinade; place on rack in roasting pan. Add few tablespoons water to prevent smoking. Roast at 350° for 1 1/4 hours or well done. Turn and baste with marinade. Cut in thin slices. Serve with sesame seed and Chinese mustard.
In small bowl, dissolve 1 teaspoon raw honey in 1 cup very warm water. Add yeast; stir and let sit for 15 minutes. In very large bowl, put 6 cups water, applesauce, salt and 1/3 cup raw honey. Stir. Add whole wheat flour and stir. Add yeast mixture to the large bowl and stir well. Add enough whole wheat flour until you can't stir anymore, then add white flour (high gluten bread flour) and knead. Keep adding white flour as you knead so as to make smooth dough.
*After making blackberry jelly, I take the seeds and pulp in jelly bag and run through a "Squeezo strainer" (or use any kind of food mill that	will extract the seeds, or press mashed blackberries through a strainer or sieve).
With the drained pineapple juice, pat the sliced bananas in it, then drain them and add to recipe.
Cook macaroni according to package directions. Drain and cool. Mix together remaining ingredients and chill.
Boil potatoes with skins on. When finished, peel and cube while hot. Add chopped onion and mayo. Stir in cheese. Put in greased 13 x 9-inch cake pan. Sprinkle with bacon and cheese. Bake at 350° for 30 to 40 minutes.
Heat oven to 350°. Combine sugar, margarine, egg, water and vanilla. Mix well. Stir in flour, baking powder, salt and baking soda. Mix well. Stir in zucchini and nuts. Spread in greased and floured 9-inch square or round pan. Sprinkle with butterscotch chips. Bake for 30 to 35 minutes or until toothpick comes out clean. Cool. Cut into bars. Sprinkle with powdered sugar, if desired.
Sift dry ingredients; set aside. Beat eggs; add oil, sugar and pumpkin. Add to dry mixture, beating in well. Stir in pecans. Bake in 15 x 10 x 1-inch pan in preheated 350° oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Makes about 24 bars. May be frosted with soft icing.
Mix 1 egg and 1 stick of oleo with the cake mix and press into a 9 x 13-inch greased pan.
Combine sugar and water; bring to a boil. Cook for 5 minutes. Cool slightly. Add strawberries and lemon juice. Pour into freezer tray; freeze.
Grease and flour tube pan. Sift flour, baking powder and salt. Beat shortening, sugar and egg yolks in large bowl at high speed for 3 minutes. Finish mixing by hand. Stir in carrots, walnuts, orange and lemon juices. Stir in flour mixture a little at a time. Beat egg whites in small mixer bowl until soft peaks form. Fold into batter. Spoon into pan and spread evenly. Bake at 350° for 45 minutes to 1 hour. Cake should be light golden. Dust with powdered sugar.
Be sure all ingredients are at room temperature. Do not preheat oven. Cream together until fluffy the butter, Crisco and sugar. Add eggs one at a time, beating well after each addition. Sift together flour and baking powder. Add alternately with milk starting and ending with flour (4 flour, 3 milk), beating well after each addition. Add flavors last and beat well. Pour in greased and floured tube pan. Place in cold oven. Bake at 325° for 1 hour and 20 minutes or until straw comes out clean.
In a small bowl, beat cream cheese, sugar and egg. save chocolate chips until just before using. Set aside. In Large bowl, mix remaining ingredients. Mixing by hand (about 15 strokes). Do Not Over Mix. Will be lumpy. Line miniature cupcake tins with baking papers. Now add chocolate chips to cream cheese mixture. Put 1 tablespoon of chocolate mixture into papers. Top with 1 teaspoon of cheese mixture. Bake at 350° for 15-20 min.
Cream the shortening, sugar and bananas together. Add egg. Add wet mixture to mixture of flour, baking powder, baking soda, salt and nuts and mix well. Pour batter into a 9-inch round mold that has been greased and well floured. Bake at 350° for 45 to 50 minutes. Cool completely before removing from the mold.
Cut chicken breasts into thin strips. In a greased casserole dish, mix soup, rice and water. Stir well. Place chicken on top of rice mixture; do not stir. Top with butter and pepper. Bake at 350° for 40 to 50 minutes. Mixture should not be soupy.
In a bowl, combine the frosting, extract, and food coloring if desired. Spread over half the crackers; top with remaining crackers. Place candy coating in microwave safe bowl. Microwave on high for 1-2 minutes or until smooth. Dip the cookies in coating. Place on waxed paper until chocolate is completely set. Store in an airtight container at room temperature. Yields: 3 dozen.
Beat all ingredients in small bowl at medium speed until well blended. Refrigerate. Serve with vegetables or baked potato.
Beat egg whites until foamy, adding sugar 1 teaspoon at a time. Beat until very stiff. Add vanilla and food coloring if desired. Fold in nuts and chocolate chips. Drop on cookie sheet that has been lined with foil. Put in preheated 305° oven and turn oven off. Leave in oven until cool or overnight.
Mix chicken soup, sour cream and picante sauce until blended. In a 2-quart buttered casserole, place a layer of chicken. Add a layer of cream chicken mixture, a layer of grated cheese and a layer of corn chips. Repeat layering. Bake, uncovered, in a 350° preheated oven for 30 to 40 minutes, or until bubbly. Garnish with additional picante sauce. Serves 4.
Cook noodles; drain and combine with drained tuna (Bumble Bee fancy albacore in water). Add mayonnaise, onion, green pepper and, if desired, celery. Blend soup and milk, heating through. Chicken soup can be used instead of mushroom. Add cheese. If preferred, Mozzarella in the same amount can be used. Heat and stir until cheese melts. Add to noodle mixture and turn into 2-quart casserole. Top with almonds, if desired. Bake, uncovered, at 450° for 20 minutes. Put under broiler to make crispy, if desired.
Beat eggs slightly. Add pumpkin, sugar, salt and spice; mix well. Add milk; stir thoroughly. Pour into unbaked pastry shell. Bake at 400° for 15 minutes, then reduce heat to 350° and continue baking for 35 to 40 minutes, until set and browned.
Cream butter and peanut butter, then gradually add both sugars, beating well. Beat in eggs. Add salt and baking soda to flour. Gradually stir in flour to butter mixture. Add vanilla. Drop by rounded teaspoonfuls onto cookie sheet. Press lightly with fork dipped in sugar. Bake at 350° for 8 to 10 minutes. (Will not look done on top.)
Heat oil. Add onion and garlic. Stir until onion is golden. Blend in flour until smooth. Stir in water and cook 2 minutes. Add all other ingredients, except cheese. Stir, reduce heat and cover. Cook on low heat until broccoli and carrots are tender. Sprinkle with Parmesan cheese.
Peel and seed tomatoes. Seed peppers. Chop all fresh vegetables coarsely. Combine with chilies in bowl; mix well. Let stand for several hours. Serve with tortilla chips.
Have butter and eggs at room temperature. Cream butter well. Beat in sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and gradually add flour. Mix to a silken consistency. Pour into well-greased 9 or 10-inch tube pan. Bake in 325° oven for one hour or until cake springs back. Cool in pan for 10 minutes. Cool completely on rack.
In a large bowl, beat the eggs. Add sugar, carrots, oil and nuts. Sift together flour, baking powder, salt, soda and cinnamon. Mix with sugar mixture; add the crushed pineapple including the juice and mix well. Bake in a greased and floured tube pan for one hour at 350°. Cool.
Preheat oven to 400°. Thaw fish if frozen. Arrange in an 8 x 8 x 2-inch baking dish. Cook onion and garlic in margarine until tender. Remove from heat. Stir in parsley, orange peel, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread over fish. Sprinkle orange and lemon juices over all. Bake, covered, in a 400° oven for 15 to 20 minutes or until fish flakes easily with a fork. Spoon pan juices over fish. Serves 4.
Sprinkle tenderizer on meat, then add remaining ingredients in Ziploc bag or in plastic bowl; seal. Let stand 2 hours or up to 2 days. Grill or broil in oven.
Form crust with rolls; sprinkle cheese over crust. Spread broccoli over cheese.
Beat butter and margarine. Add sugar, flour and oatmeal. Mix well. Chill dough. Drop rounded teaspoonfuls on cookie sheet. Bake 12 to 15 minutes at 350°.
Brown ground beef. Add seasoning. Roll ground beef mixture in leaves. Place in casserole dish. Pour tomato sauce over cabbage mixture. Add 1 can water. Bake at 350° for 1 hour.
Boil and drain potatoes. Add all ingredients except bacon and cheese. Stir until blended, simmer until onions are tender and soup thickens. Stir in bacon. Serve soup topped with grated cheese.
Combine flour, sugar and salt and stir in 6 tablespoons orange juice. Pour mix over drained beets in casserole and dot with 1 tablespoon butter. Bake at 350°, covered, for 30 minutes.
In saucepan, mix 1 cup sugar, flour and water. Stir until moistened. Add 2 cups milk and 3 egg yolks. Place on stove and cook until thick, stirring constantly. When thickened, add margarine, vanilla and coconut. Cool. Pour into baked and cooled pie shell. Beat 4 egg whites with dash of cream of tartar until peaks form. Add 3 tablespoons sugar. Beat until stiff. Put on top of pie. Bake at 325° until brown.
Preheat oven to 400°. Spread ham slices with mustard and sprinkle chives over cheese slices. Cut each slice of ham and cheese in half. Place 1 slice of cheese on top of 1 slice of ham. Top with second ham slice and finish with cheese. Repeat to prepare 4 ham and cheese stacks.
Heat butter in a saucepan. Add onion and cook over low heat until golden brown. Add rice and cook until lightly brown and rice is done.
Combine stuffing mix with melted butter and press 1/2 of it into a 3-quart casserole dish. Lightly steam squash and onion until barely cooked. Drain thoroughly. Combine soup, sour cream and grated carrot. Fold in cooked squash and onion. Gently spoon mixture over stuffing in casserole dish. Top with remaining stuffing mix. Bake at 350° for 30 minutes until stuffing browns and bubbles around the edges.
In large kettle, saute onions and garlic in oil. Add remaining ingredients and 6 cups water. Simmer covered for 2 hours.
Mix well and use ice cream dipper to form balls. Place in baking dish. Pour over a little additional melted butter. Bake, uncovered, 25 minutes in 375° oven. Can be made and put in freezer to use later as fresh potato balls.
Beat eggs well; add salt, pepper, paprika and sugar. Beat until light and foamy. Add milk. Place corn in greased baking dish. Pour egg mixture over corn. Dot with butter. Bake at 375° for 45 minutes. Serves 6.
Mix first 7 ingredients together well. Place in baking dish. Mix remaining ingredients with enough water to form sauce. Pour over meat loaf in pan. Bake at 375° for 1 hour.
Using a spoon, mix together sugar and pinto beans. Stir in melted margarine. Then add eggs and stir well. Then add coconut and vanilla, mixing well. Pour into pie shell and bake 1 hour in a 350° oven.
Mix all together well. Pour into unbaked pie shell. Bake at 350° until firm.
Remove seeds from oranges. Core apples. Put oranges (peeling and all), apples and raisins through food grinder. Add sugar, vinegar and spices. Cook until tender. Put in jars and seal.
Add enough flour to roll; cut and fry in deep fat. To sugar them, put 1/2 cup sugar in paper sack. Put in 2 or 3 at a time and shake.
Heat oven to 350° and grease 9-inch square pan. Mix sugar and margarine in mixer. Add Egg Beaters and mix well. Add sifted dry ingredients, water, vanilla, dates and nuts. Bake about 30 minutes until golden brown and tests clean with toothpick in center. When cold, cut in squares. Put swirl of maple flavored icing on top of each and place pecan piece on top of each.
Spread pie filling in a 13 x 9-inch pan. Sprinkle with lemon juice. Combine cake mix, nuts and melted butter. Sprinkle over pie filling. Bake at 350° for 40 to 50 minutes. Serve with whipped cream or ice cream.
Brown onions lightly in the fat. Add paprika and chicken; sprinkle with salt. Cover and cook about 1 hour or until tender. Pour sour cream and parsley over chicken. Heat for 1 minute only. Serve over noodles.
Melt margarine and mix all together. Bake at 325° for 40 minutes.
Toast bread; soak in chicken and rice soup. Mix all ingredients with meat. Shape meat mixture into balls and brown in fat. Put meat balls in casserole dish and cover with cream of mushroom soup mixed with 1/2 can water. Cover casserole and bake at 325° for 2 hours.
Brown and drain sausage. Add chopped onion and pepper. Add this and all the rest together in a slow cooker and slow cook for several hours.
Cream butter and sugar. Add eggs and vanilla. Work in flour and baking powder to make soft dough, enough to roll into small ropes and twists. Bake at 375° until brown on bottom. Cool and ice.
Place roast in a casserole dish. Mix together onion soup mix, cream of mushroom soup and water. Pour over roast. Cook for about 3 or 4 hours at 300°. Check with fork after 3 hours to see if tender Makes its own gravy.
Sprinkle pudding over pineapple. Add marshmallows, nuts and Cool Whip. Blend. Serve chilled.
Mix cracker crumbs with melted butter. Stir in scallops, parsley, garlic salt, salt and pepper. Put in shallow casserole and top with Parmesan cheese (enough to cover top). Bake at 350° for 25 minutes (15 minutes covered, 10 minutes uncovered).
Press cookie dough into 12 inch pizza pan. Bake in preheated oven at 350 for 20 minutes or until golden brown. Cool in pan. Beat softened cream cheese, 1/2 c sugar and cocoa with electric mixer on high until well blended. Gently stir in whipped topping. Spread cream cheese mixture over crust; top with strawberries and chocolate chips. Serve or cover and refrigerate.
Make a graham cracker crust and bake 10 minutes at 350°. Melt quart of ice cream. Mix together the rest of the ingredients. Freeze 24 hours. Serve frozen.
Cream the cream cheese with sugar. Add eggs, one at a time. Beat in sour cream. Add vanilla and lemon juice. Pour into graham cracker crust. Bake 350 for 30 minutes. Turn off oven and leave for 1 hour. Cool 8 hours before serving. Add any topping you like.
Melt chocolate bits over hot water. Beat egg whites until stiff. Fold in beaten egg yolks. Fold in 1 pint whipped cream and melted chocolate bits. Line loaf pan with ladyfingers. Spoon over with cream mixture. Cover top with 1/2 pint sweetened whipped cream and sprinkle with chopped nuts!
Heat oven to 350°. Prepare peppers (hull). Wash peppers. Boil in 1 cup water and 1/2 teaspoon salt. Cook 5 minutes and drain. Mix remaining ingredients; stuff peppers. Stand upright in ungreased 8 x 8 x 2-inch baking dish. Cover. Bake 45 minutes. Uncover; top with any cheese. Bake 15 minutes.
Soak gelatin in cold water. Cook egg yolks, sugar and lemon juice until it coats the spoon. Add gelatin and let stand to cool. Beat egg whites with 1/2 cup sugar until stiff. Fold into mixture. Whip 1/2 pint cream and fold in.
Cream butter and cheese together. Blend in flour and salt. Chill for several hours or until firm enough to roll. Roll to 1/8-inch thickness on board sprinkled with powdered sugar. Cut in 1 x 3-inch strips with pastry wheel. Put a date in center of each strip and roll up. Put, folded side down, on cookie sheet. Bake for 15 minutes at 375°. Can sprinkle powdered sugar on each. Makes 8 dozen.
Crumble cooled, baked cake. Layer 1/2 cake crumbs in a punch bowl. Top with 1/2 each of pie fillings, drained pineapple, bananas and Cool Whip. Repeat layers, using remaining ingredients. Garnish with coconut, cherries, nuts or whatever you wish.
Cream shortening and cocoa. Add next 4 ingredients; mix well. Stir in dry ingredients; mix well. Add chocolate chips. Drop from teaspoon on greased cookie sheet. Bake at 375° for 9 to 10 minutes. Remove quickly. Makes 3 to 3 1/2 dozen.
Mix and beat eggs and sugar. Add corn. Bread crumbs and margarine to be added on top of casserole. Bake at 350° for about an hour. When knife is clean, casserole is done. Serves 8 to 10.
Take the egg and beat it until fully made into a mix. Then take the 1 1/2 cups of milk and mix it with the egg in a bowl. Next, take 1/4 teaspoon of vanilla and put it in the mix. Then take the bread and dunk it in the mix. Next put the bread with the mix on it and put it in a frying pan. Heat the bread until it is a golden brown. When it has reached this idle point, flip the bread over. Then, take out the bread when it is golden brown on both sides and add a touch of cinnamon and lots of powdered sugar. The French toast can also be served with syrup.
Grease 9-inch round or square pan. Sift flour with sugar, baking powder and salt into mixing bowl. Cut in shortening until particles are fine. Combine milk and eggs. Add to dry ingredients all at once; stir until all dry particles are moistened. Spread dough into pan. Bake at 375° for 25 to 30 minutes. Serve warm. Cut in wedges; split, then fill and top with sweetened fruit and whipped cream.
Beat cream cheese and sharp cheese together. Add in 1 cup of sour cream and the taco seasoning. Beat in eggs. Fold in chilies. Pour mixture into a spring-form pan. Bake at 350° for 35 to 40 minutes. Take out of oven and cool for 10 minutes. Add 1 cup of sour cream to top of cheesecake, spread and bake for 5 more minutes. Cool on a wire rack. Cover and refrigerate. Run a knife around edge of pan and remove. Top with salsa and serve with chips as a dip.
Combine sugar, corn syrup, butter and paraffin; bring to a boil. Add peanuts and cook on medium heat until golden brown (or approximately 20 minutes).	Stir well. Remove from heat and add 1 teaspoon soda. Stir well and spread on aluminum foil while foaming. Let cool thoroughly. Break up and store in airtight container.
Heat oven to 450°. Mix Bisquick and softened margarine. Stir in sesame seed and water until soft dough forms. Drop by scant teaspoonfuls into cheese; roll in cheese to coat. Place about 1 inch apart on ungreased cookie sheet. Bake until golden, 7 to 10 minutes. Makes about 3 dozen appetizers.
Grease 2 (12 hole) muffin pans; set aside. Preheat oven to 400°. In a large bowl, cream together butter, eggs and sugar. Reserve 3 tablespoons flour. In medium bowl, combine remaining flour, baking powder, salt and baking soda. Add vanilla to apple juice. Alternately add apple juice and flour mixture to creamed butter and egg mixture. Place apples in large bowl; sprinkle with reserved flour and turn gently until apples are lightly coated, then fold into batter. Fill each muffin pan 3/4 full and sprinkle with cinnamon sugar. Bake 15 to 20 minutes or until muffins pull away from sides of pan and turn golden brown.
Saute mushrooms in butter; set aside. Combine spinach and onions in a large bowl; toss well. Combine the next 6 ingredients; mix well. Add dressing and mushrooms to spinach mixture; toss gently. Sprinkle salad with egg and bacon. Yields 6 servings.
Preheat oven to 250°. Heat peanut butter with oil in large shallow roasting pan (about 15 x 10 x 2-inches) in oven until shiny and	soft (about 5 minutes). Remove. Stir in seasonings until mixture is smooth.	Add Chex and nuts. Mix until all pieces are coated.	Heat in oven 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool.	Makes about 9 cups.
Boil squash or zucchini and onion together for 5 minutes. Add sour cream, chicken soup and carrots to drained squash. Melt 1/2 cup butter or margarine in 13 x 9-inch pan. Add herb seasoned mix. Remove 1/2 the stuffing mix and save for the top. Put squash mixture on top of the crumbs. Add remaining crumb mixture on top. Bake 25 to 30 minutes at 350°.
Fill cavity with peeled, quartered apples. Close with skewers. tie legs and wings close to body. Rub with onion slice, salt and pepper. roast, back side up, uncovered, at 325 degrees 1 to 1-1/2 hours. Baste every 10 minutes with orange juice. Large Ducks such as mallards will serve two. Small ducks such as teal serve one adult.
In medium bowl, beat cheeses until blended. Add rest of ingredients. Blend. Keeps refrigerated up to 1 week. Makes about 2 1/2 cups. Serve with crackers or corn chips.
Combine first 4 ingredients. Add red pepper, if desired. Set aside. With a 1 3/4-inch cookie cutter, cut 2 rounds out of each bread slice. Spread half of bread rounds with cheese filling. Top with cucumber slices if desired and remaining bread rounds. Place in shallow container and cover with plastic wrap. Top with a damp dish towel and refrigerate 8 hours. Yields 16 sandwiches. Sandwiches may be frozen, omitting cucumber. Thaw in refrigerator and add cucumber before serving. Flavored cream cheese may be substituted for the cheese filling.
Prepare jello as directed. Add cherry pie filling and let it set. Dessert can be dotted with spray-on whipped cream, if desired.
Boil mixture of first 4 ingredients 2 minutes. Stir in 3 cups oatmeal. May add nuts or coconut. Pat mixture into pan to cool. Cut into squares.