HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line a well-greased 8 x 8 x 2-inch pan with blueberries. Sprinkle with lemon juice. Cream sugar and butter together; add milk alternately with flour, baking powder and salt, which have been sifted together. Pour this batter evenly over blueberries. Combine sugar and cornstarch. Sprinkle over the top of the cake. Pour boiling water over all and bake in a 375° oven for 1 hour. Serves 9.
Mix first six ingredients. Combine beans and olives. Layer in a casserole dish one cup corn chips, cheese mixture, one cup corn chips and chile-olive mixture. Sprinkle with one-half cup corn chips. Bake 25 minutes at 350°. Remove and sprinkle with one-half cup grated cheese. Place in oven again until cheese melts.
Melt chocolate with 1 tablespoon water in a double boiler. Beat yolks of eggs well, 1 tablespoon sugar and melted chocolate; fold in egg whites which have been whipped. Line 7/9 dish with wax paper. Put ladyfingers on bottom and pour mixture over first layer of ladyfingers; cover with another layer of ladyfingers and the rest of the chocolate mixture. Put in the refrigerator overnight. Cover the top with Saran Wrap. Serve with whipped cream.
Boil cauliflower, carrots and onion until tender. Drain water. Cook potatoes in small amount of water until done, then mash. Add potatoes, milk and seasonings to cauliflower mixture. Heat through, then add cheese and ham and heat until cheese is melted.
Cook all but pecans and marshmallows in a double boiler for 5 minutes. When cold, add pecans and marshmallows. Pour over fruit.
Dissolve cocoa in coffee. Add butter and vanilla; beat until smooth. Add sugar gradually until of spreading consistency.
Drain lima or yellow butter beans and kidney beans. Fry bacon very crisp. Brown ground turkey and onion in the bacon fat until soft. Mix all ingredients and bake for 1 hour at 325° or put in a crock-pot and cook for 5 or 6 hours on high. Serves 10 to 12.
Boil chicken and remove from pan, reserving liquid. Boil rice in this reserved liquid for added flavor. Strip chicken from bones. Combine all ingredients.
Place cashews on cookie sheet and put in low oven and heat slightly. Put sugar, water and syrup in saucepan on medium heat. When it boils up for the first time, wash sugar crystals down the side of pan with stirring spoon. Stir in butter. Cook to 310°, stirring gently with thermometer. Take pan from heat. Stir in warm nuts, soda and flavoring. Pour onto greased baking sheet and spread out. When it has cooled slightly, loosen it from sheet with long knife and turn it over and stretch it as thin as possible with buttered hands. Let cool at room temperature until it's hard and brittle. Break in pieces and store in closed container.
Beat eggs well. Pour in milk; beat until mixed. Add salt and pepper. Saute onions and peppers until soft. Heat fry pan; pour in egg mixture and milk. Sprinkle in salt and black pepper. Fry in bacon drippings until brown on both sides. Make sure onions, green pepper, cheese and bacon is added before you fold over egg mixture. Let stand 1 minute; then serve.
Melt butter in a saucepan on low heat. Pour into a 9 x 9 x 2-inch pan. Spread graham cracker crumbs evenly over butter. Sprinkle coconut evenly over graham cracker crumbs. Add a layer of chopped nuts. Sprinkle chocolate bits over nuts. Pour sweetened condensed milk evenly over the top. Bake at 350° for about 40 minutes. Allow to cool to room temperature. Cut into small squares. Makes about 2 dozen.
Bring to a boil pineapple and sugar. Add Jell-O and 2 cups cold water. Refrigerate until jelly stage. Add grated cheese, nuts and Cool Whip.
Mix hot water and jello until dissolved. Stir in pineapple and pie filling. Congeal in a long narrow dish in refrigerator. For topping, mix cream cheese, sour cream and sugar well. Add vanilla and chopped nuts. Spread over congealed mixture. Refrigerate until serving time.
Combine first 4 ingredients in a small saucepan. Cook over low heat until butter melts. Cool to 105° to 115°. Dissolve yeast in warm water in large mixing bowl. Let stand for 5 minutes; stir in sour cream mixture and egg. Gradually add flour to yeast mixture, mixing well. Cover and refrigerate at least 8 hours. Punch dough down and divide in half. Roll each half into a 9 to 12-inch circle on floured surface. Cut each circle in 12-inch wedges. Roll each wedge, jelly roll fashion, beginning at wide end. Place on greased baking sheet, point side down. Cover and leave in warm place (85°), free from draft, for 1 hour or double in size. Brush with egg white. Bake at 375° for 12 minutes or until golden brown. Makes 2 dozen.
Preheat oven to 350°. Drain and chop artichokes. Mix with remaining ingredients. Spread in greased baking dish. Bake at 350° for 25 to 30 minutes until bubbly and top is golden. Serve with wheat crackers and pumpernickel bread mini-loaf.
Mix in order given. Chill for 1 day. When ready to serve, cut top off of bread. Hollow out and fill with dip. Serve with bread cubes. You may use a loaf of French bread cut in cubes for extra bread.
Stir dates, pecans and soda into hot water; set aside to cool. Cream shortening; gradually add sugar, beating at medium speed of an electric mixer. Add egg and beat well. Combine flour and salt; add to creamed mixture alternately with fruit-nut mixture, beginning and ending with flour mixture. Stir in vanilla. Pour batter into 2 greased and floured 28 ounce fruit cans. Bake at 350° for 1 hour or until wooden pick inserted in center comes out clean. Cool in cans 10 minutes. Remove from pans and let cool on wire racks. Yield: 2 loaves.
Layer: 1/2 peas, 1/2 chopped pimento, 1/2 boiled eggs and 1/2 cheese. Repeat. Put soup and Pet milk on stove and simmer about a minute. Pour over casserole. Put layer of bread crumbs on top. Put in oven and brown.
Cream margarine and sugar; add eggs, then chocolate syrup and flour. Mix. Bake in 9 x 13-inch glass dish at 350° for about 45 minutes.
Heat soup and 1/2 cup of water to very hot, but not boiling. Soften gelatin in cold water, then add to hot soup. Add cream cheese, crumbled, to hot soup. Beat until dissolved. Chill until partially set. Add remaining ingredients and mix well. Pour into swirl molds. Serves 14.
Mix all ingredients except ham together. Spread on one ham slice at a time. Roll up and fasten with toothpicks at 1/2-inch intervals. Put in refrigerator to harden, then slice each rolled-up ham slice in 1/2-inch slices.
Blend and put in 9 x 13-inch dish. Bake 10 minutes at 350°.
Cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each. Add flour and milk alternately. Put baking powder in with the last cup of flour. Add vanilla and lemon flavorings. Place in cold oven. Bake at 325° for the first 1/2 hour, then decrease to 300° for another 45 minutes. Do not peek.
Stir together the flour, sugar, salt, baking powder, soda and cinnamon. Shred enough carrots to make 2 cups. Add carrots, oil, sourdough starter and eggs to the flour mixture. Mix until moistened.	Stir in walnuts. Beat until well mixed. Pour into a greased 12-inch Dutch oven. Bake	at 325° for 55 minutes. Cool thoroughly.
*Sour milk can be made with 2 cups milk and 2 tablespoons vinegar.
Cream sugar and butter together. Add eggs and beat. Add flour, salt and baking powder. Mix and knead with hands. Keep adding flour to right consistency. Roll, cut into strips and tie into knot. Fry in hot Crisco. Drain on paper towel. Sprinkle with powdered sugar.
Put cream in an 8 ounce glass with vanilla, corn syrup and fill to top of glass with chilled club soda. Serves 1.
Cook onions, green peppers and butter until tender, then add the tomato sauce, chopped mushrooms, water, pepper and garlic salt. Cover and simmer 15 minutes. Serve with fish or meat loaf.
Let dough rise according to package directions. Press sausage into dough that has been placed into greased 9 x 13 x 2-inch pan. (Sausage will help hold dough to the edge of the pan.) Spread with pizza sauce. Top with Provolone cheese slices, then onion and green pepper. Sprinkle with Parmesan cheese. Bake at 400° for 30 minutes or until crust is lightly browned. Serves 4 to 6.
Combine first 4 ingredients in an airtight container. Pour oil to a depth of 1-inch in skillet. Heat to 360° over medium-high heat. Mix egg and milk in a small bowl. Add 1 cup funnel cake mix. Beat with fork until smooth. Holding finger under funnel opening, pour 1/4 of the batter into funnel. Allow batter to pour from funnel into hot oil, moving funnel in a circle to form a spiral shape. Fry one minute. Turn cake and continue frying until golden brown. Remove to paper towels to drain and sprinkle with powdered sugar.
Mix first five ingredients well and form into balls. Refrigerate overnight. Mix other ingredients well and pour over meat balls. Bake at 350° for 1 hour.
Combine all above ingredients in a 6-quart pot. Add enough water just to barely cover ingredients. Bring to boil; lower heat to a simmer for about 3 hours, or until pork is very tender. Season to taste, if desired. Delicious served over mashed potatoes and with steamed buttered baby carrots and rye bread.
Brown ground turkey and drain. Add barbecue sauce and sugar. Place 1 biscuit in a muffin cup. Press dough up sides to edges of cup. Spoon meat mixture into cup. Sprinkle with cheese. Bake at 400° for 10 to 12 minutes. Serves 8 to 12.
Mix sausage, hamburger, bread and Lipton onion soup mix. Make into small meatballs (size of walnuts). Put under broiler or cook in frying pan (meatballs). Mix ketchup, apricot nectar, vinegar, sugar, mustard, horseradish and Worcestershire sauce in slow cooker or in a pan for 10 minutes. Add meatballs and simmer.
Put half of sliced onions in the bottom of crock-pot. Add beef, cloves, lemon pepper, remaining onions, vinegar and water. Cook on low for 12 hours; stir occasionally. Remove most of liquid. Add brown sugar and barbecue sauce. Cook for 6 hours stirring occasionally. Remove cloves as you find them and as much fat as possible. Note: Great over rice or on a bun.
Mix together prepared pudding and cool whip. In another bowl blend sugar, cream cheese and butter. Mix all together. Crush Oreos. In a clean flower pot, spoon a layer of pudding mixture and then crushed Oreos, alternating layers with Oreos on top.
Stir boiling water into Jell-O in bowl for 2 minutes or until dissolved. Mix water and ice to make 1 1/4 cups. Stir into Jell-O until slightly thickened. Remove any remaining ice. Stir in whipped topping until smooth. Refrigerate 10 minutes or until mixture will mound. Spoon into crust. Refrigerate 4 hours until firm. Garnish with additional whipped topping. Makes 8 servings.
Place broccoli on paper towel and drain. Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Add carrot and onion. Saute 5 minutes. Remove from heat. Stir in broccoli, croutons and next four ingredients. Spoon into a 1 1/2-quart casserole coated with cooking spray. Sprinkle with cheese. Bake uncovered at 350° for 35 minutes. Yields 5 servings. Serving size is 1 cup.
In a heavy 2-quart saucepan, combine the sweetened milk, all-purpose cream or light cream and instant coffee crystals. Cook and stir over medium heat until coffee crystals are dissolved. Gradually stir about half of the mixture into the beaten egg yolk until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in Irish whiskey and Hershey's syrup. Cool mixture. Divide into 3 decorative containers with tight fitting lids. Store in fridge (keeps for 2 months in fridge). Serve on the rocks, in coffee or over ice cream.
In Dutch oven combine sauerkraut, soup, water and brown sugar. Stir in sausage, potatoes and onion. Cover and simmer about 45 minutes until potatoes are tender. Spoon off fat. Stir in shredded cheese. Serves 6 to 8.
Combine candied fruits, coconut, raisins, almonds and orange rind in a large bowl. Sift flour, baking powder and salt over fruit. Mix well. Cream margarine with sugar in medium bowl. Beat in eggs; stir in apple and orange juice. Pour over fruit mixture; fold and mix thoroughly. Spoon batter into a greased and floured 8-inch pan. Bake at 375° for 3 hours. Cool completely in pan. On serving day, put on an Orange Glaze. Makes an 8-inch round cake.
Cream margarine, Crisco and sugar. Add eggs, 1 at a time, beating well after each. Add flour and 7-Up alternately. Add flavoring. Preheat oven and bake at 325° about 1 hour and 15 minutes.
Sift and measure flour; add spices and soda. Sift 2 or 3 times to mix well. Save some flour to put over fruits and nuts before adding to mixture. Cream butter; add sugar and cream well. Add beaten eggs and flour alternately with milk and brandy. Last, fold in fruit and nut mixture. Stir well. Drop by teaspoonfuls onto a greased cookie sheet. Bake in 275° oven until lightly browned.
Combine bread crumbs, margarine, brown sugar replacement, cinnamon and salt in a bowl. Toss to mix. Arrange layers of crumb mixture and apples alternately in eight lightly greased individual baking dishes. Bake at 375° for 25 to 30 minutes. Serve hot or cold. Yield: 8 servings. Exchange: 1 serving: 1 starch/bread. Calories: 1 serving = 73 calories.
Mix ingredients and drop by rounded tablespoonfuls onto a greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Shred crab meat and add all ingredients in a bowl. Mix well and chill 2 hours before serving.
Don't use mixer! Mix sugar, flour, shortening and baking powder. Mix this by hand until crumbly. Save 1 cup for top of cake. Beat eggs and add milk, then beat all together by hand. Bake at 375° for 30 minutes, until cracks appear on top.
Combine Ranch dressing and oil; add dill, garlic powder and lemon pepper. Pour over crackers and stir. Toast in warm oven for 15 to 20 minutes.
Combine all ingredients, except coconut, dates and pecans. Mix in coconut, dates and pecans and divide dough in half. Cut each half in 13 equal pieces. Roll into balls and place in lightly greased cookie sheet. Press flat with fork. Bake in 375° oven for 15 minutes. Watch carefully to keep from burning on bottom. (Calories: 155 per each 2 cookies.)
Drain peaches, reserve liquid. Reserve 14 peaches. Blend remaining peach slices and lemon juice in electric blender until smooth; set aside. Add water to reserve syrup to make 1 1/2 c. Heat syrup and 1 cup sugar to boiling. Boil 2 minutes, stirring occasionally; cool. Finely roll 42 wafers. Combine crumbs, remaining sugar and margarine; press into bottom of greased and waxed paper lined round pan. Stand remaining wafers around edge of pan; freeze. Stir peach mixture into syrup; pour into prepared crust. Freeze several hours. Place reserved peach slices on cake. Freeze overnight. Remove from pan to plate; let stand for 15 minutes before serving.
In a bowl, mix flour, sugar and lemon rind. Gently cut in the butter. Add brandy and water; mix in with minimum of kneading. Wrap up in foil and refrigerate for 1 1/2 hours. Roll out thinly; cut in 2-inch squares and place on a floured tray. Cover and refrigerate. Deep fry in hot oil. Drain; dust with icing sugar. Serve hot or cold.
Combine all ingredients in a medium bowl; blend well. Store in airtight container. Makes 2 cups of mix.
Cover cucumbers, onions and salt with cold water and ice cubes. Let set about 3 hours. Do not use metal container. Mix sugar, cider vinegar, turmeric and celery seed and simmer 30 minutes. Pour cold water off cucumbers, pack in jar and cover with hot liquid. Process 10 minutes.
Combine corn, egg yolks and melted butter. In a jar, combine sugar, milk, flour and salt. Shake until dissolved. Add to corn mixture. Beat egg whites and fold into mixture. Pour into baking dish. Bake at 350° for 45 to 50 minutes.
In large bowl, stir together dry ingredients. Blend sour cream, eggs and oranges in small bowl. Stir into dry ingredients along with nuts until all ingredients are evenly blended. Spoon into buttered muffin cups, filling 3/4 full. Bake in preheated 400° oven for 18 to 20 minutes. Remove from muffin tin and cool. Makes 12 to 16 muffins.
Slice carrots and celery; cover with water. When soft, add tomato sauce and water (use own judgement). Season. While that is cooking, boil water for ditalini and cook ditalini only for a few minutes. While ditalini is cooking, add kidney beans to sauce mixture. Drain ditalini and add it to tomato sauce mixture. Let cook.
Mix cake mix according to directions on box; set aside. Mix together well cream cheese, sugar and egg. Fold chocolate chips into the cream cheese mixture. Fill cupcake cups 3/4 full with cake batter. Add 1 large tablespoon of cream cheese/chocolate chip mixture to each cupcake. Bake according to directions on cake mix box.
In a large skillet, brown ground beef and onions. Blend soup, sherry, mushrooms (using liquid) and garlic salt; pour over meat. Cook over medium heat for 45 minutes. Or, cover and bake at 350°. Serve over rice. Serves 4 to 6.
Brown ground beef and onions. Stir in tomato soup, mustard and pepper. Cook 5 minutes, stirring now and then. Serve on hamburger rolls. Makes 6 servings.
Wrap each chicken breast in bacon. Pull apart chipped beef and place in bottom of casserole pan. Put chicken on top of beef. Combine sour cream, soup, sherry and mushrooms; pour over all. Bake, uncovered, 2 1/2 hours at 300°.
Mix dry ingredients together, cutting Crisco into mixture. After taking out some for top crust, add raisins, molasses, hot water and soda. Place batter in unbaked pie crusts. Place balance of crumbs on top. Bake in a 350° oven for about 45 minutes. Test pie with toothpick by inserting it into the center; if toothpick comes out without filling on it, the pie is done.
Moisten crumbs with milk. Add meat, salt and pepper. Shape into 4 patties. Place in baking dish. Combine rest of ingredients and pour over patties. Serve with baked potato. Bake in a 350° oven for 35 to 40 minutes.
Wash beans, trim ends, cut into 1 1/2 inch pieces. Put in boiling water, boil about 4-5 minutes, just until crunchy. Drain, drop in ice water. Drain after cooled.
Cook breasts and cut into small pieces. Mix all ingredients and place in 9 x 13-inch casserole. Sprinkle crushed potato chips over top. Bake at 450° for 10 to 12 minutes.
Chop peppers and onions fine. Cover with boiling water and let stand 10 minutes. Drain. Cover again with hot water and let come to a boil. Let stand 10 to 15 minutes. Drain dry and add salt, vinegar and sugar. Cook for 15 minutes and pack hot in sterilized jars.
Cook peas, carrots and beans until tender. Combine with chestnuts and mushrooms.
Mix all ingredients in greased casserole except 1 tablespoon butter and 1/4 cup crumbs which are sprinkled on top of corn mixture. Bake at 350° for 40 to 45 minutes. Enjoy!
Mix sugar, flour, eggs, soda, salt, salad oil and juice from fruit cocktail, then add the fruit and mix. Pour into a large, greased and floured cake pan. Sprinkle about 1/2 cup Angel Flake coconut over top of cake. Bake at 350° for 40 to 45 minutes. Have ready the following topping and pour over the hot cake.
Cook potatoes with skins on; cook in salt water. Refrigerate overnight. Peel and grate coarsely. Add remainder of ingredients. Put in 1 1/2-quart shallow baking dish. Bake at 350° for 35 to 40 minutes.
Beat eggs well. Add sugar and cream well. Add remaining ingredients. Pour into unbaked pie crust. Bake 350° for 1 hour.
Grease cookie sheet. Combine sugar and butter. Beat on medium until well blended. Add egg; mix into pineapple. Combine flour, salt and soda. Add to creamed mixture. Mix until well blended. Add coconut and nuts. Drop by teaspoon on cookie sheet.
Combine meat, onion, beaten egg, crumbs, milk, sugar and seasonings; mix thoroughly. Shape into small balls and roll in flour. Fry in hot fat until brown on all sides. Remove from pan and set aside. In same pan, add light cream. Mix a tablespoonful with 1/3 cup of water and add. Stir until thick. Season with 1 teaspoon salt and 1 teaspoon pepper. Add meat balls. Cover and cook twenty minutes. Serves 4.
Melt first 3 ingredients in saucepan over medium-low heat or in microwave for 1 minute and 30 seconds at 70% power. Stir in cereal. Put powdered sugar in brown paper bag. Add coated cereal and shake.
Cream butter and sugar. Add eggs, one at the time. Add flour and soda. Add sour cream and flavoring. Bake at 325 for 25 minutes. Decrease temperature to 300 and bake for 45 more minutes. Do not open the oven door.
Preheat oven to 350°. Brown beef and onions, then drain excess fat. In casserole dish, first put in beef and onions. Next, add a layer of corn. Next, add a layer of mashed potatoes. Bake for 30 to 45 minutes until potatoes are browned.
Season each fillet with salt, pepper and season salt. Add 3 teaspoons margarine, sliced, over fish. Place prepared fillet on foil and seal. Place on pan in oven and bake 30 minutes at 350° or until fish flakes. Open foil and broil a few minutes until golden.
Put all ingredients in blender until ice is crushed. May substitute any flavor soda and juice concentrate.
Beat eggs. Add milk and salt. Slowly stir in 1 cup of flour until batter is smooth. Put 1 teaspoon Crisco or oil in hot cast-iron frying pan. Pour batter in slowly, tilting pan to make a very thin pancake. Put in oil before each pancake. Makes 9 thin 8-inch pancakes.
Blend softened cream cheese and marshmallow cream together. Add lemon juice. Mix and chill. Use any fruit you like.
Trim excess fat from chops. Slowly brown chops about 15 to 20 minutes. Drain excess fat.
Mix the dried fruit, oil and baking soda with boiling water; let cool. Beat in sugar, flour and egg. Turn into well oiled 8 x 4-inch loaf pan. Bake at 350° for 40 to 45 minutes.
Flour and brown pork chops. Drain off all grease. Return to skillet. Pour can of soup mixed with 1/2 cup water over chops. Put onions and green peppers on top of pork chops. Simmer about 30 minutes, covered. Salt and pepper may be used, if desired.
Mix sugar, corn meal, lemon juice, butter and egg yolks. Beat for 5 minutes. Beat egg whites stiff; fold into first mixture. Pour into rich pie crust; bake at 400° for 15 minutes, or until top browns. Reduce heat to 300° and bake 25 to 30 minutes longer, until pie sets. Can be stored at room temperature, covered with plastic wrap, or refrigerated.
Whip cottage cheese to creamy. Combine liverwurst, cottage cheese, mayonnaise, relish, onion, Worcestershire, salt and pepper. Blend well. Chill until served. Makes 1 1/4 cups of spread. Serve on crackers and/or party rye bread.
Combine okra, onions, salt, pepper, water and egg and mix well. In another bowl, combine flour, cornmeal and baking powder. Add to okra mixture. Form into patties about the size of silver dollars and fry in just enough shortening to keep from sticking. You may use part squash and potatoes with the okra.
Wash and boil potatoes, then peel; cut in slices and put in bowl. Peel and dice onion; add to potatoes. Cube and fry bacon; when brown, add 2 bouillon cubes and 1/2 cup water. Bring to boil. Pour over potatoes; mix and add vinegar, spices and mayonnaise. Mix everything under; chill for at least 2 hours.
Sprinkle meat with meat tenderizer, garlic salt, soy sauce and Worcestershire sauce. Marinate at room temperature for 4 hours. Grill or broil 5 minutes on each side for rare.
Pound meat. Roll in flour and brown in skillet with oil. Add onion and bell pepper and cook. Add enough water to potato liquid to measure 1 cup. Mix liquid, catsup, Worcestershire sauce, salt and pepper and pour over meat mixture. Add potatoes, beans and pimentos to skillet. Simmer until done.
Mix crushed wafers, sugar, pecans or walnuts, cocoa powder, honey and bourbon together until well blended. (Mixture should be moist but not soggy.) Roll dough by approximate teaspoonfuls into small balls. Roll balls in additional sugar. Store balls in tightly covered tins in a cool dry place. Makes about 5 dozen.
Peel the tomatoes and cut into 1/4-inch slices. Lay one layer of slices in a shallow baking dish. Melt the butter and blend the crumbs and remaining ingredients into melted butter. Sprinkle half of this over the tomato slices; add another layer of slices and use remaining crumb mixture. Bake 20 minutes at 350°. Serves 4.