HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease and flour 3 (9-inch) cake pans. Using electric mixer, cream butter until fluffy. Add sugar and continue to cream for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter among prepared pans. Bake for 25 to 30 minutes. Cool 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting.
Mix 2 cups of flour with yeast. Stir water, milk, butter, sugar and salt over low heat until butter melts. Cool for about 5 minutes. Add to the flour and yeast.
Mix first 3 ingredients together and make bite size balls; chill. Melt paraffin and chocolate chips. Dip balls into chocolate. Place on waxed paper to set.
Melt sugar over stove in a large round heavy-duty baking pan or Flan pan. Do not burn. Coat pan completely, then set aside. Separate 8 eggs. Combine egg yolks, sweetened condensed milk, evaporated milk and vanilla. Pour into Flan pan with sugar. Combine cake mix, 2 eggs, water and sour cream. Pour into egg mixture in Flan pan. Do not mix up. Place Flan pan in another bigger pan and fill at least an inch high with water. Place in preheated 350° oven for 45 minutes. Remove and flip over onto glass plate.
Place spareribs in oven at 350° for 1 1/2 hours until almost tender. In meantime, mix all other ingredients together. Add sugar to your taste and mix into spareribs and cook for additional hour or until done.
Combine cranberries, apples, water and orange juice. Bring to boil; turn heat down and simmer for 5 to 10 minutes until cranberries pop and apples are tender. Add honey and orange rind. Puree in electric blender. Serve warm or cold. Yield: about 3 cups.
Melt margarine in large skillet. Add zucchini and onion; cook over medium heat until crisp-tender. Gently stir in tomatoes and seasonings. Cover; cook 3 to 5 minutes or until tomatoes are tender. Remove from heat; sprinkle with cheese and croutons. Cover; let stand 2 to 3 minutes or until cheese is melted.
Cut rhubarb in 1-inch pieces. Add strawberries and sugar. Spread in a 9-inch square baking dish. Combine flour, oats, brown sugar and butter. Mix until crumbly. Sprinkle crumb mixture over the rhubarb and strawberries. Bake at 350° for 40 minutes or until rhubarb is tender. Very good.
Preheat oven to 375°. In large bowl, blend cake mix, sour cream, oil, sugar, water and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter in a greased and floured tube pan. Sprinkle filling over batter. Spread remaining batter evenly over filling mixture. Bake for 45 to 50 minutes or until cake springs back when touched lightly. Cool in pan for 25 minutes; then remove.
Combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter; mix just until dry ingredients are moistened. Spoon into greased muffin cups. Bake at 400° for 25 minutes or done. Makes 12 muffins.
Heat oil over medium heat. Add onion, carrot and celery; cook, stirring occasionally, 8 to 10 minutes or until softened. Add ham; cook stirring, until heated through, 2 to 3 minutes. Add water, broth, split peas, rosemary, thyme, bay leaf and pepper to onion. Simmer 50 minutes or until peas are tender. Remove bay leaf before serving.
Cook pasta in pot of boiling water for 6 minutes; add broccoli and cauliflower. Cook 2 minutes; drain. Blend Ricotta, Mozzarella, oregano and red pepper seasoning in bowl. Toss pasta and 1 cup sauce in pot. Spoon half of pasta into a 13 x 9 x 2-inch casserole or individual casseroles. Spoon 2/3 cheese mixture over top. Add remaining pasta. Spoon on remaining sauce and top with cheese mixture. Bake, covered, in preheated 450° oven for 25 minutes until heated. Serve with grated Parmesan.
Over medium heat, melt cheese in a little hot milk on the stove. Add rest of ingredients, then simmer until thickens. Good over eggs and muffins for breakfast; good with broccoli, too.
Mix meal and salt in bowl. Add water with butter. Lastly add cracklins. Bake at 350° for 35 to 40 minutes.
Cook broccoli for 5 minutes; drain and set aside. Mix soup, eggs, mayonnaise and onion. Add cheese and broccoli; mix well. Put into 2-quart casserole and top with cheese cracker crumbs. Cook, covered, for 20 minutes at 400°, uncover for about 5 minutes more.
Sift together sugar, flour, soda, salt and spices. Add eggs, vanilla and salad oil and mix very slowly. Add nuts and pears and mix in slowly. Bake in greased and floured tube pan in 350° oven until golden brown, at least 1 1/2 hours. Cool thoroughly before removing from pan. This is a delicious and very moist cake.
Mix all ingredients except rice. Cook in roaster at 325° for 3 hours, covered. Serve over cooked rice or Chinese noodles. Serves 6.
Preheat oven to 325°. Cream together butter and sugar. Stir in eggs, molasses and vinegar. Sift and add remaining ingredients. Mix ingredients until blended. Form dough into 3/4-inch balls. Bake on a greased cookie sheet about 12 minutes. As the ball melts down during baking, the cookie develops the characteristic crinkled surface. When cool, ice to taste. A topping to delight the children is half a marshmallow, cut side down, on the almost baked cookies. Return to oven about 4 minutes. Makes about 10 dozen 2-inch cookies.
Beat egg in a medium bowl. Add water, flour and salt until smooth. Stir in meat, mixing until coated. Melt shortening in medium skillet. Add meat mixture; cook and stir until meat is brown. Remove from heat; keep warm.
Combine chicken, water, 1 teaspoon salt and 1/8 teaspoon pepper in a 6-quart Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 2 to 2 1/2 hours or until the chicken is tender. Remove from heat. Remove the chicken. Skim the fat from the broth. As soon as the chicken is cool enough to handle, remove the meat from the bones, chop and set aside.
Remove the small packet of seasoning from the package of Ramen Pride Oriental noodles. Combine the oil, vinegar and packet of seasoning. Combine cabbage, water chestnuts, almonds, sesame seed, salt and onion. Pour dressing over the cabbage mixture. Before serving, crumble the dry Oriental noodles over top of the cabbage.
Mix all ingredients together. Form meatballs, size optional. Place in 12 x 9-inch baking pan. Preheat oven to 350°. Bake until done.
Sift flour into bowl. Stir in mayo and add only enough water to make a moist dough. Roll and cut into rounds if making biscuits. Bake in a 400° oven for 15 minutes. Yield: 16 biscuits.
Cook potatoes and eggs together in a pan. Boil potatoes 30 minutes or so; eggs, 10 minutes. Mix all other ingredients, then eggs and potatoes when done.
Boil first 4 ingredients for 1 1/2 minutes, then add rest of ingredients. Put out by spoonfuls onto cookie sheet and let set, may need to put in refrigerator for just a little while.
Mix all ingredients together and bake in 13 x 9-inch pan for 30 minutes. When cool, ice with can of cream cheese frosting.
Mix sugar, butter and egg. Add apples. Put in pie shell and bake at 350° for 45 minutes.
Combine everything. Mix on slow speed with hand mixer until smooth. Do not beat. Food coloring may be added for desired color. Frosts a 9 x 13-inch cake or 24 cupcakes.
In large kettle, cook chicken in water. Cool broth and skim off fat. Bone chicken and cut in bite size pieces and return to	kettle	with remaining ingredients. Simmer 20 minutes or until vegetables are tender.
Cook and drain vegetables. Mix vegetables with all the ingredients, except the crackers and margarine. Pour mixture into a cooking dish and spread out evenly in the dish.
Mix the ingredients. Slice oranges, apples and lemons if desired and put in punch. Chill. Serve.
Preheat oven to 200°. Divide the popcorn between 2 large bowls. Oil 2 lipped cookie sheets very well and set aside. In a deep saucepan, combine the brown sugar, corn syrup, butter, salt and cream of tartar. Insert a candy thermometer. Bring to a boil and cook the mixture over medium heat for about 5 minutes, stirring occasionally, until syrup reaches 260° (hard ball stage). Remove from heat and quickly stir in the baking soda. The mixture foams up. Pour the syrup over the popcorn, half in each bowl. Work quickly to coat all of the popcorn evenly with the caramel syrup. Spread popcorn evenly on the cookie sheets and bake for 1 hour, stirring 3 times. Remove from the oven and spread popcorn on waxed paper to cool, breaking up the larger pieces, if necessary. Store in airtight containers. Makes 6 quarts.
Mix ingredients together. Serve in hollowed out loaf of pumpernickel bread, French bread, etc.
In a large bowl, combine sugar and oil. Add eggs; mix well. Stir in the pumpkin, melted chocolate and vanilla; mix well.
Sprinkle 1/4 cup chocolate chips and the pecans in pastry shell. Pour caramel topping over chips and pecans. In a mixing bowl, beat cream cheese and sugar until smooth. In a saucepan over low heat, cook and stir cream and remaining chips until smooth. Gradually add to the cream cheese mixture. Mix well. Carefully spread into pastry shell. Yields 8 servings.
Grease 9 x 13-inch pan. Spread nuts and coconut in pan evenly first. Mix cake mix as directed on box. Pour over coconut and pecans. Next melt margarine and mix with cream cheese and powdered sugar. Spoon over mixutre and bake at 350° for 35 to 45 minutes or until knife comes out clean.
Halve any large Brussels sprouts. In a 1 quart microwave safe casserole combine sprouts and water. Microcook covered on 100% power (High) 3 to 5 minutes or until tender. Let stand, covered, while preparing garlic butter.
Combine first 8 ingredients. Add salt and pepper to taste. Pour into a 2-quart casserole. For topping, melt oleo and stir in cracker crumbs. Sprinkle on casserole. Bake at 350° for 45 minutes. Yields 6 servings.
Mix all the above ingredients (except wrapper) together in a bowl. Place approximately 1 tsp. in the center of the square wonton wrapper. Fold diagonally and wet the two sides of the wrapper so you will have a triangle. Now wet the two sides of the triangle and connect, forming a crown. Deep fry wontons in oil at approximately 350° until golden brown. ZUCCHINI QUICHE
Cream butter and sugar. Beat in egg. Sift together flour, baking powder and salt. Alternately add orange juice and flour mixture to creamed mixture. Mix well. Fold in blueberries and orange rind. Fill paper cups 1/2 full. Bake at 350° for 20 to 25 minutes. Makes 12 cupcakes.
Mix first 7 ingredients. Mix remaining ingredients and add 1/2 cup to first mixture. Shape in a loaf and put in baking pan. Pour remaining liquid over meat loaf. Cover with foil. Bake in 375° oven for 1 hour.
Do not pare cucumbers. Slice thin. Add onions, peppers and salt. Cover with cracked ice. Let melt thoroughly for three hours. Drain well. Combine remaining ingredients. Pour over cucumber mixture. Boil one minute. Simmer to keep hot while filling sterilized jars. Leave 1/2-inch at top. Cool on cake rack. Makes 8 pints.
Grease bottom of 13 x 9-inch pan with oil. Mix Parmesan cheese, Bisquick, Italian seasoning, paprika and pepper. Coat chicken. Arrange skin side down. Bake 45 minutes at 425°. Turn chicken. Divide chili sauce among halves. Sprinkle with Mozzarella. Bake until cheese melts, about 5 minutes longer. Makes six servings.
Dissolve yeast in 1/3 cup water. Beat egg whites together; add 2 cups warm water, sugar, salt, oil, yeast mixture and the 7 1/2 cups flour. Place into a very large bowl as this will double in size. Cover with plastic wrap. Leave overnight in refrigerator. To use, roll out. Cut with large biscuit cutter and place on oiled baking sheet, 2 1/2 to 3 hours before baking at 375° for about 20 minutes. This will keep well in the refrigerator for up to 5 days.
To make dressing: Combine strawberries, orange juice, vinegar, oil, honey and salt in blender. Pulse on and off. Dressing should be chunky.	Cover and refrigerate.	For each serving, measure 2 cups spinach onto each of four plates. Top each with 1/4 of the asparagus spears and drizzle with about 1/3 cup dressing. Sprinkle with 1 Tbsp. almonds. Yield: 4 servings.
Mix in large saucepan. Bring to a rolling boil, stirring frequently. Remove from heat and add 3 3/8 or 4 ounce package instant butterscotch pudding mix and 3 1/2 cups quick rolled oats. Mix thoroughly. Cool 15 minutes. Drop by rounded teaspoonfuls onto waxed paper lined tray. Makes 5 dozen.
Mix all ingredients except the cheese, which is to be sprinkled over top. Bake at 350° until thoroughly heated.
In small bowl, combine the oatmeal, buttermilk and raisins. Let this soak for 1/2 hour to absorb the liquid. In a medium bowl, mix the flour, baking powder, baking soda, salt and wheat germ. In large bowl, cream together the margarine, brown sugar, egg and honey to this mixture. Alternate adding dry ingredients and oatmeal mix to large bowl until just combined. Bake in greased muffin cups at 400° for 25 minutes.
In a mixing bowl, cream butter and sugar. Beat in egg, oats and apple butter. Combine dry ingredients; gradually add to creamed mixture along with the milk. Beat until blended. Stir in nuts and raisins. Chill well. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350° for 15 minutes. Yields about 2 1/2 dozen cookies.
Mix together the dressing, soup mix and apricot preserves. Season chicken breasts and place in a 9 x 13-inch baking dish. Pour dressing mixture over chicken. Place in oven which has been preheated to 350°. Cover pan and bake chicken for about 1 hour, turning once. This really is delicious.
Place the brown sugar in the bottom of a glass Irish coffee mug. Add the whiskey; stir until blended. Fill the mug with the coffee until the mixture comes to 1/2 inch from the rim. Mix carefully. Whip the cream with the sugar in a medium size bowl until it barely forms peaks. Lay dollops of the cream mixture on top of the coffee. Sip the coffee through the cream. Yields 1 serving.
Mix two recipes of Can't Fail Pie Crust. Fill unbaked pie shell with sliced apples. In a bowl, mix sugar, cinnamon and flour. Pour evenly over the apples. Then sprinkle vanilla over the mixture. Then cut up margarine or butter over the top. Cover with top crust and, with knife, make slits for air. Bake at 400° for 15 minutes and at 350° for 45 to 50 minutes.
To hot cooked rice, add all ingredients except pork. Layer rice mixture and pork. Put crumbs over. Bake at 350° until hot throughout.
Place peas in large kettle; add water to cover generously and soak overnight or cover. Bring to a boil; boil 2 minutes and let stand 2 hours. Place ham hock, onion, red pepper and water to cover in saucepan. Boil 30 minutes. Add ham hock mixture with liquid to peas. Cover and boil 45 minutes or until peas are tender. Add more water as needed to keep peas juicy. Add rice and salt; stir. Cover and simmer 20 minutes or until rice is tender. Serve hot. Sliced sweet onion or pepper relish can be served with Hopping John. Makes 6 servings.
Bake in 325° oven for 40 minutes. Do not overbake. Makes 18 to 24 cupcakes.
Beat shortening and butter 2 minutes or until creamy. Add sugar, beating 5 to 7 minutes. Add eggs; beat just until yellow disappears. Add flour, soda, salt and cocoa; alternate with milk. Mix at low speed until blended. Stir in vanilla. Pour into a Bundt pan. Bake at 350° for 1 hour and 15 minutes. Cool in pan for 15 minutes and then cool on wire rack. Spoon Chocolate Glaze over cake, if desired.
Place all ingredients in a blender or a quart jar with a tight lid. Blend or shake until foamy. Serves 6.
Mix together all ingredients except tortillas and paprika to form paste. Lay tortillas on a flat surface and spread mixture on them. Roll up each tortilla and cut into 1-inch rounds. Sprinkle with paprika or chili powder. Chill and serve.
Brown hamburger; cook macaroni. Mix all ingredients (except cheese) well and then add cheese, cut up. Bake at 350° for 1/2 hour to 45 minutes.
Place sweet potatoes in buttered baking dish. Add apples; layer with marshmallows. Mix sugar, salt, cinnamon and nuts. Sprinkle over marshmallows. Mix cornstarch with 1/2 c. water until smooth; pour over all. Dot with butter. Cover. May make several days ahead; cover tightly and refrigerate. Bake at 350° for 1 hour. Yield: 6 servings.
Mix together flour, sugar, baking powder, baking soda and salt. Add chopped nuts and cranberry halves. Combine together in measuring cup, adding enough water to equal 3/4 cup liquid, melted shortening, orange peel and orange juice. Stir egg into liquid. Pour liquid ingredients into dry ingredients, stirring just enough to mix. Place batter into a greased 9 x 5 x 3-inch loaf pan or two smaller pans if for gift giving, spreading evenly, but making the corner and sides a little higher than the center. Bake at 350° for 50 to 60 minutes, or until done (toothpick comes out of center clean). Cool. Slices best when chilled.
Preheat the oven to 350°. Mix the cake mix, butter and 1 egg in a bowl until crumbly. Press into a 9 x 13-inch baking pan. Blend the condensed milk, 1 egg and vanilla in a bowl. Stir in the pecans and chips. Pour over the cake mix, spreading to cover. Bake for 25 to 30 minutes or until a wooden pick inserted near the center comes out clean. Yields 36 servings.
Cream sugar and shortening. Cut in flour, soda and tartar or baking powder. Mix dry ingredients with moist ingredients. Roll out to desired thickness. Bake at 350° for 8 to 10 minutes on a greased cookie sheet. Sprinkle with cinnamon sugar.
In a pie plate, spread cheese on bottom. Sprinkle crabmeat on top of cream cheese; then onion. Spread chili sauce on top. Chill. Serve with crackers.
Softened the cream cheese and mix other ingredients in it. Shape into a ball shape and put pecans over it. Refrigerate.
Place potatoes in a medium saucepan; add water to cover. Bring to a boil, and cook 15 minutes or until tender. Drain and set aside 1/2 cup of potatoes. Place the remaining potatoes and 2 tablespoons of water in container of an electric blender, cover and process until smooth. Set aside.
Saute tempeh, onion and green pepper in oil for about 10 to 15 minutes. Add all remaining ingredients and simmer together for 30 minutes or more.
Cream oleo with sugar. Blend flour and then add remaining ingredients. Pour into shallow unbaked pie crust. Bake at 350° for 45 minutes.
Soak oatmeal in buttermilk for 1 hour. Heat oven to 400°. Mix shortening, sugar and eggs thoroughly. Sift dry ingredients. Stir in shortening mixture, alternately with oatmeal and buttermilk. Fill greased muffin cups 2/3 full and bake 20 to 25 minutes. Makes 12.
Clean peppers and stuff with the meat filling. Place in saucepan and cover with soup and water mixture. Cook on top of stove for 45 minutes or until tender.
Wash potatoes; cut off ends. Cut potatoes crosswise in pieces of about 2 inches. Cook in boiling water until tender; drain off water. Mash potatoes. While hot, add butter first, then add the other ingredients. Beat until smooth. Pour mixture into uncooked pie shell. Bake for about 25 minutes at 375°.
Grease 9 x 13-inch pan. Mix ingredients. Bake at 350° for 25 to 30 minutes.
Blend first with a fork and add a little more flour as needed. Then mix with hands. Roll out into a thin sheet (about the thickness of pie crust). Cut into strips of approximately 5 x 1 1/2-inches. Cut a slit about 2-inches long through the middle lengthwise. Pull one end through the slit. Lay the cruller flat on the work surface. After you complete all of them, the crullers are ready for deep frying. Frying is best if done in hot Crisco (not oil) in a large frying pan rather than a deep fryer. Fry several at a time until golden brown as desired. Lift out gently with tongs and let cool before serving. Sprinkle with powdered sugar.
Mix first 5 ingredients and spread generously on each roll. Put 1 piece ham and 1 small slice Swiss cheese in each roll. Replace in pan the rolls came in. Cover with foil and bake at 350° for 30 minutes. Can be frozen.
Peel and dice potatoes. Peel and dice 1 small onion. Put onion in pan with 1 large tablespoon of butter and fry until brown. Then add diced potatoes and cover with water. Cook until soft.
Sprinkle flour on bread board and roll out bread as thin as possible. Brush flattened bread with olive oil. Sprinkle with garlic salt, oregano and black pepper. Alternate 4 slices ham, 5 slices Provolone cheese, 8 slices pepperoni, 4 slices Mozzarella cheese and 10 slices salami. Roll up as tight as possible. Tuck ends under. You may have to cut rolls in half. Make sure the ends are tucked in. Brush roll with olive oil and sprinkle with garlic salt. Brush pan with Wesson oil. Place rolls in preheated oven and bake for 40 to 45 minutes at 350°.
Beat sugars and oleo until light and fluffy. Add oil, vanilla and eggs; blend well. Stir in remaining ingredients; mix well. Cover with plastic wrap; refrigerate at least 2 hours or overnight for easier handling. Shape dough into 1-inch balls. Place 2-inches apart on ungreased sheet. Flatten with bottom of glass dipped in sugar. Bake at 375° for 5 to 8 minutes or until set, but not browned. Immediately remove from cookie sheet. Yield: 9 to 10 dozen.
Wash potatoes; cut tiny new potatoes into quarters or medium potatoes into 1-inch pieces. Melt butter and all seasonings together; toss with potatoes until covered. Stir twice during cooking. These can be microwaved, baked in the oven or grilled.
Cream the cream cheese with the sugar. Add milk and mix well. Combine with the thawed topping. Remove the brown crumbs from angel food cake. Break or cut cake into small pieces. Mix cake with the creamed mixture. Swirl cherry pie filling into cake mixture. Pour into a 9 x 13-inch dish or serve from a pretty crystal bowl. Will keep for several days in refrigerator. Serves 12.
Mix the flour, sugar, cinnamon and salt in a large mixing bowl. Set aside. Melt 2 sticks of margarine. Stir in the cocoa and water; heat (to almost a boil) slightly. While this is heating (1 minute in microwave), combine the last 4 ingredients. When the heated mixture is done, pour and stir it into the flour mixture. Add the egg mixture. Stir well and pour in a greased 11 x 13-inch pan. Bake for 20 minutes.
Combine gelatin, cornstarch and sugar. Add cold water slowly and mix well. Cook over medium heat, stirring constantly until mixture thickens slightly and becomes clear. Add a few drops of red food coloring. Cool until thick and lukewarm.
Mix all ingredients well. Thin slightly with milk (like sweet potato pie filling). Pour in greased baking dish. Dot with margarine and sprinkle with nutmeg. Bake at 350° until knife inserted in middle comes out clean.
In bottom of casserole dish, place potatoes, then carrots and onion. Mix soup and milk together; pour over. Sprinkle on the cheese. Crumble raw hamburger on top. Bake at 350° for 45 minutes or until vegetables are tender.
Mix first eight ingredients and pour into 9 x 13-inch casserole. Mix crackers and butter and put on top of mixture in casserole. Bake at 350° for 45 minutes.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, and beat well after each. Add melted chocolate and vanilla. Mix well. Sift together salt, soda and flour. Add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth. Fold in beaten egg whites. Pour into 3 (8 or 9-inch) cake layer pans, lined on bottom with waxed paper. Bake at 350° for 30 to 40 minutes. Cool. Frost tops only with Coconut-Pecan Frosting.
Arrange fruit in layers in ungreased 3-quart baking dish. In a small saucepan, cook applesauce, uncovered, for 5 minutes. Stir in sherry and spices. Dot with butter and bake at 325° for 1 hour.
Sift together in bowl the flour, sugar, baking powder and salt. Add the shortening, milk and vanilla; beat vigorously with spoon for 2 minutes, or mix with electric mixer for 2 minutes. Add the egg; continue beating for 2 more minutes. Pour batter into an 8 x 8-inch greased pan. Bake at 350° for 35 to 40 minutes.
If using instant potatoes, use directions on package. Place hot dogs in greased casserole dish. Cover with cheese slices, then put mashed potatoes on. Top with bacon slices. Cook in a 350° oven until bacon is crisp and potatoes are bubbly.