HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour tube pan. Cream the sugar and butter. Sift flour, salt and soda. Add to creamed sugar and butter mixture. Add sour cream and one egg at a time. Cook at 350° for 1 hour or until brown.
Reserve 2/3 cup cake mix; combine rest with butter and egg. Mix until crumbly. Press into 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes until light brown.
Mix sugar, water, margarine, cocoa, peanut butter and salt together in a pot. Bring this to a full rolling boil over medium heat. Boil the mixture for one minute. Then, take off the heat. Mix the oatmeal, dry milk and raisins together. Add this to the hot mixture. Stir until mixed. Add the vanilla and mix it in well. Drop teaspoons of cookie batter onto waxed paper or a clean tabletop. Let the cookies cool until they are set.
Pour half and half into large bowl. Add pie filling mix and coffee. Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Top with fudge sauce.
Preheat oven to 325 degrees. Mix crumbs, margarine & 1 Tbsp sugar. Press firmly into 9 inch spring form pan. Bake 10 minutes.
Combine crumbs and oleo. Press into bottom and sides of pan (9-inch spring-form pan). Bake at 350° for 10 minutes. Add pecans on top of crumbs. In 1 1/2-quart saucepan, melt caramels with milk over low heat. Combine cream cheese, sugar and vanilla, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate. Pour over pecans. Bake at 350° for 40 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill.
Mix all ingredients (except the muffins!) together using a hand mixer. Spread on separated muffins. Cut each muffin into 6 pieces. Bake at 350° for 20 minutes. Makes 72 hors d'oeuvres.
Mix meat, bread, onion and green pepper. Combine with egg, tomato sauce and bread crumbs. Shape into loaf and bake 1 hour at 350°.
Cream butter and sugar. Add molasses, spices and vanilla, then egg. Stir soda into 3 tablespoons water and add to batter. Add flour and mix well. Chill overnight. Roll dough thin; cut with cookie cutter. Bake at 350° for 10 to 12 minutes or until golden brown. This dough keeps for several days in refrigerator. Yield: 4 to 5 dozen.
Cut and scrape corn from cob into a bowl. Add remaining ingredients. Place into well-greased shallow baking dish. Butter should be dotted on top. Bake at 375° for 30 to 35 minutes. Serve hot. Makes 4 to 6 servings.
Shape sausage into 1-inch balls. Cook sausage and onion in skillet until onion is tender and sausage is lightly browned; drain. Add next 4 ingredients; heat to boiling and cover. Reduce heat and simmer 20 minutes. Add peas and pimento. Cover and simmer 5 to 10 minutes longer. Taste for seasoning. Some salt and pepper may be needed, depending on seasonings in sausage. Serves 6 to 8.
In large pan, melt peanut butter and chocolate chips over low heat. Remove from heat and stir in corn flakes with wooden spoon. Drop by teaspoonfuls onto cookie sheet and cool.
Put hash browns, butter and clams in 6-quart kettle. Add water to cover and bring to a boil. Reduce heat and simmer 10 minutes. Add milk and garlic powder. Simmer 10 more minutes, stirring often. Add bacon, salt and pepper. Stir. Serve with crusty bread.
Cut wing tips off at the joint. Cut each wing in half at joint. In Dutch oven, in hot oil and high heat, cook chicken wings and green onions, stirring constantly, for 7 minutes. Reduce heat to medium. Add soy sauce and remaining ingredients. Stir well. Cover and cook for 25 minutes, stirring occasionally. Uncover and cook for 10 minutes longer, stirring frequently, until almost all liquid is absorbed (18 drumettes can be substituted for chicken wings).
Preheat oven to 350°. Lightly beat together eggs in small bowl; set aside. Sift together flour, sugar, baking powder, soda, salt, cinnamon and nutmeg into large mixing bowl. Stir to blend. Add pureed figs, beaten eggs, carrots, peaches, raisins and nuts. Stir until blended. Turn into an 8-inch square pan sprayed with vegetable cooking spray. Bake 35 to 40 minutes or until cake tests done in center. Yields 12 squares.
Melt a little butter to grease bottom of very hot skillet. Cut chicken into squares. Add chicken and toss with a fork. Slice and add remaining ingredients in order, tossing after each addition. Cover skillet with lid; reduce heat and simmer about 10 minutes. Remove lid and shake on soy sauce and garlic powder to taste. Simmer about 5 more minutes. Serve on top of white rice.
Sift flour, baking powder, baking soda, salt and cinnamon. Stir in whole wheat flour. In mixer, beat sugar, oil and eggs until well blended. Add carrots; mix well. Add flour mixture. Batter will be thin. Bake in a 10-inch Bundt pan at 350° for 40 to 45 minutes.
Cook chicken until done. In large bowl, mix stuffing mix, celery, salt and pepper and sage (using broth from chicken). Mix until all is soft. Pick chicken from bone. Spray 9 1/2 x 11-inch baking pan with Pam. Make layers of chicken and mushroom soup; then put dressing mixture on top. Bake at 350° until brown (45 minutes). Serves 6.
Drain fruits, reserving syrup for other uses. Combine canned fruits in a large bowl; set aside. Combine bananas and lemon juice and toss gently. Add to fruit mixture.
Mix flour, shortening and milk well. Get small pieces of dough. Roll thin. Put a teaspoon of butter on the strip and roll up. Put a tablespoon of sugar and a few drops of vanilla on the roll. Put in baking dish. Cover rolls with milk. Sprinkle with sugar. Bake at 300° for about 35 minutes.
Spray large roasting pan with Pam. Place popcorn and nuts in pan. Place in oven at 250° while cooking other ingredients. Cook sugar, oleo, syrup and salt at rolling boil for 5 minutes. Add vanilla and soda; stir well and pour over warm corn and nuts. Place in 250° oven for 1 hour, stirring every 15 minutes. Spread on wax paper and break into pieces. Store in airtight container.
Combine oats, brown sugar, corn syrup, butter, peanut butter and vanilla, mixing well. Press into bottom of greased 13 x 9-inch pan. Bake at 375° for 12 minutes. Remove from oven and immediately place chocolate pieces on top. Let stand 5 minutes or until chocolate is softened, then spread evenly over entire surface. Cut into bars while still warm. Cool. Makes 24 cookies.
Mix pecans, 2/3 cup brown sugar, corn syrup and melted margarine in 9 x 13-inch baking pan. Spread to cover bottom of pan and set aside.
Prepare cake mix as directed, making two 8-inch layers. When cool, split both layers. Combine sugar, sour cream, and coconut, blend well and chill. Reserve one cup of sour cream mixture for frosting. Spread remainder of sour cream mixture between layers of cake. Combine reserved sour cream mixture with Cool Whip. Blend until smooth, spread on top and sides of cake. Seal cake in air tight container and refrigerate 3 days before serving.
Dip chicken in egg, then flour. In skillet, melt margarine. Brown chicken on all sides over medium heat. Stir in soup mix, blended with water, and lemon slices. Cover chicken with sauce (sauce will thicken). Can add onion, sliced carrots and a few garlic bulbs. Serve over rice.
Set oven at 375°. Cream sugar and butter. Mix in egg and flavoring; measure flour. Blend dry ingredients. Refrigerate 2 to 3 hours. Divide dough in half and roll out on floured surface to 3/6 inch thick. Cut into desired shapes. Sprinkle with sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes.
Combine sugar, flour and cocoa. Add beaten egg yolks and milk. Cook over low heat until thickened. Add butter and vanilla and blend well. Pour into baked pie shell; top with meringue and bake at 300° until brown.
Mix together all ingredients. Pour into a 13 x 9-inch pan or muffin pan. Bake at 400° until golden brown.
Combine first 12 ingredients in a stock-pot or roaster. Simmer 4 hours or until meat falls from bones. Cool. Strain the stock and remove chicken from bones. Refrigerate meat and stock until next day.
Spread mustard over chops; sprinkle with flour, salt and pepper. Melt margarine and brown chops thoroughly in skillet. Add chicken rice soup and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Combine whipped cream, marshmallows and butter mints in large mixing bowl. Place 1/2 of crushed cookies in bottom of a 9 x 13-inch pan. Layer the other ingredients on top. Cover with the rest of the crushed cookies. Refrigerate until ready to eat. Yield: 6.
Mix all pie ingredients; pour into pie shell. Bake at 350° for approximately 30 minutes, or until firm and brown.
Bake cake according to directions. Punch holes in cake with a fork. Mix milk and cream of coconut. Pour over cake. Let cool. Then put Cool Whip on top and sprinkle with coconut. Refrigerate.
Chop onions, bell pepper and celery with 1/2 stick of butter, saute in frying pan. Add juice from mushrooms and 4 teaspoons of butter. Stir. Add sliced mushrooms and milk. Stir; let cook 5 to 10 minutes on medium heat. Stir in cayenne pepper. Remove from heat and let cool. Add beaten eggs, lemon juice and flour. Stir in the crab meat and bread crumbs and cook 5 minutes. Stuff crab shells or pour into casserole dish. Brown in oven and serve.
Sift flour 5 times before measuring. Cream Crisco and sugar. Add eggs, one at a time. Beat for 1 minute after each egg. Add salt and vanilla to egg mixture. Add flour gradually. Bake at 350° for exactly 1 hour in tube pan. Preheat oven.
Mix and put in buttered casserole. May add 1/2 teaspoon cinnamon and nutmeg. May add orange juice.
Mix with fingers. Roll around olives. Bake at 400° until light brown, approximately 10 to 12 minutes.
Cook chicken and remove the bones. Place chicken pieces in bottom of a baking dish (a shallow dish works best). Reserve stock. In a small amount of reserved stock, cook until tender the onion and celery. Combine soups and milk and add to the mixture. Pour mixture over chicken. Cover chicken with stuffing mix. Heat 1 3/4 cups reserved stock with margarine and pour over stuffing. Bake 25 to 30 minutes at 375° or until hot and bubbly.
Mix ingredients, sour cream, cream cheese, Cheddar cheese, green onions, pimentos and garlic salt. Spread mixture on tortillas. Roll up and chill tortillas. Cut tortillas in 3/4-inch slices. Serve with salsa for dipping.
Brown chicken in butter in a large skillet. Remove from skillet and brown mushrooms. Stir in soup, garlic and seasonings. Return chicken. Cover and cook over low heat for 45 minutes, stirring occasionally. Blend in cream; heat slowly. Serve with wild rice mix. Garnish with toasted, slivered almonds. Serves 8.
Cream butter and sugars. Add vanilla and egg. Add flour and dry ingredients. Add bananas and beat. Add chocolate chips. Bake in a greased 15 1/2 x 10 1/2-inch pan. Bake at 350° for 25 minutes.
Melt butter, peanut butter and chocolate chips. When smooth, stir in vanilla. Place cereal in large Ziploc bag. Pour chocolate mixture over cereal; seal bag and shake until all cereal is covered. Add powdered sugar and shake again until covered. Spread on waxed paper until cool. Store in tightly covered container. Enjoy.
Break the pork sausage into small bits and fry in a heavy skillet until lightly browned. Add the ground ham, corned beef, chopped onion and parsley and continue to cook, stirring frequently with a fork, until hot. Sift the flour, salt and dry mustard together, then add the meat to the mixture, stirring to combine. Add the milk and continue to cook over low heat until the mixture is thickened. Remove from the heat. Stir in the chopped sauerkraut and mix well. Chill the mixture thoroughly. Shape the mixture into 4-inch balls. Roll the balls lightly in flour. Combine the beaten eggs, water and salt to make an egg batter. Dip the floured balls into the egg batter, then in the fresh bread crumbs. Deep-fry in 360° oil for 1 1/2 minutes or until the balls are a golden brown. Drain on absorbent paper and serve hot. Dill sauce makes a great sauce to serve with these balls. To reduce fat: Bake in a 375° oven for 30 minutes rather than deep-frying. Extra balls may be stored in a tightly closed container and reheated in the microwave.
Mix well beaten eggs with sugar. Add melted margarine, then add coconut, raisins, nuts and vanilla. Pour into unbaked pie shell. Bake at 300° for about 40 minutes.
Cook noodles as directed on package. Rinse thoroughly with cold water and drain. Mix together spinach, 3/4 cup of the Parmesan cheese, Ricotta, salt, 1/4 teaspoon pepper and nutmeg. Spread 1/3 cup cheese mixture along entire length of each noodle, roll noodles up and stand on end in buttered 7 to 8-inch casserole at least 2 1/2 inches deep with a small amount of sauce. Pour sauce over noodles. Cover and refrigerate if made ahead. May be frozen also. Bake, covered, in 350° oven until rolls are heated through, about 30 minutes (50 to 60 minutes if cold). Remove from oven and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake cake in 2 round cake pans according to package instructions. Cool and refrigerate to chill. Cut 1 layer into small pieces and place in a punch bowl.
Beat egg yolks; add condensed milk and beat. Add lemon juice and a few drops food coloring. Mix in Cool Whip. Pour in crust. Beat egg whites with sugar and vanilla; put on top. Bake at 375° until golden brown. Cool before cutting. Freezes well.
Combine first 5 ingredients in an electric blender. Process until smooth. Pour 1/2 cup into each of 6 glasses. Add 1/4 cup sparkling water. Makes 6 servings.
Preheat oven to 350 degrees. Mix all ingredients in a bowl with a wooden spoon. Pour into a greased mini-muffin pan, filling each cup 2/3 full. Bake 12-15 minutes. Makes 2 1/2 to 3 dozen. Garnish each muffin with a pecan half if desired.
Lightly spray baking dish with Pam. Break eggs into dish. Break yolks, but do not stir. Layer with browned and drained sausage, cheese and drained mushrooms. Pour whipping cream evenly over top. Cover and refrigerate overnight. Bake at 350° for 55 minutes to 1 hour, uncovering after approximately 45 minutes.
For Grill-Indirect. In oven, 400° for 1 hour.
Cut lime in half. Rub rims of glasses with lime. Dip rims in salt and set aside. Mix remaining ingredients in blender. Pour into glasses. Makes 6 (5 ounce) servings.
Drain artichoke hearts, tear them apart and mash. Combine all other ingredients. Bake uncovered for 30 minutes at 350° until bubbly around the edges.
In a heavy saucepan, combine Eagle Brand milk, egg yolks and Crisco; over medium heat, cook and stir until thickened, about 10 minutes. Stir in coconut, pecans and vanilla. Cool.
Combine all ingredients. Cover and refrigerate at least 8 hours before serving. Yields 1 quart.
Heat oven to 325°. Grease and flour three 7 1/2 x 3 1/4 x 2 1/4-inch loaf pans; set aside. In a medium bowl, combine flours, salt, baking soda, baking powder, cinnamon, nutmeg and nuts; set aside. In a large mixer bowl, beat eggs, sugar and oil at medium speed until fluffy. With a spoon, stir in zucchini. Add dry ingredients to egg-zucchini mixture, stirring just until flour is moistened. Pour into prepared pans and bake for 50 to 60 minutes or until tests done. Cool in pans for 10 minutes. Remove from pans; cool on wire racks. When cool, wrap in foil and refrigerate. Slice and serve the following day.
Cut meat into 3-inch chunks and rub with chili, cumin and oregano. Heat oil in 5-quart pot and brown meat. Remove meat and saute onion. Stir in garlic, stock and bay leaf. Put meat back in and simmer 30 minutes.
Melt margarine in skillet. Coat each fillet with melted margarine and place in baking dish. Place fish fillets in preheated 350° oven and bake 15 to 20 minutes. Meanwhile, gently saute dill weed, peppers, tomatoes and onion until tender. After fish is baked, top with sauteed vegetables. Add bread crumbs to skillet and brown slightly. Sprinkle over top of fish and vegetables. Serve immediately with rice and vegetables.
Spread crescent rolls out flat in a large jelly roll pan. Press crescent rolls with fingers to fit pan. Bake crescent rolls in oven at 375° for approximately 10 minutes or until golden brown.
Cook noodles according to package directions. Brown ground beef in heavy skillet (drain fat). Add corn, mushroom soup, tomato soup, salt and chili powder. Drain noodles and add to meat mixture. Pour into a 9 x 13-inch pan. Top with cheese. Bake at 350° about 20 minutes or until mixture is bubbly and cheese has melted.
Mix together. Cook over low	heat between medium and low, until thick, about 2 hours. Stir often. Pour into jars while hot and seal.
Stir together soup mix, sour cream and lemon juice. Stir in drained crabmeat, drained and chopped artichoke hearts, shredded Swiss cheese and dill weed. Cover. Refrigerate 2 hours. Makes 3 3/4 cups. Serve with crackers.
Drain shrimp and save liquid in bowl. Cook macaroni and drain with cold water. Break up and add shrimp. Add pickles cut in small pieces. Add chopped celery and sprinkle with garlic salt. Mix. Put 1 cup salad dressing into a separate bowl. Slowly add French dressing, mixing well. Add shrimp liquid and mix. Add to large bowl and mix. Sprinkle parsley flakes over the top and chill.
Crust: Take one measure of thankfulness and thoroughly sift out all lumps of sin and selfishness with a Calvary sieve.* Add one heaping measure of patience and moisten with the water of God's Word until dough is pliable enough to stretch without tearing. Fit into heart-shaped container and bake at highest heat until very firm. Then fill with the following:
In a 2 qt. saucepan, combine berries, water and sugar. If the berries are big, cut them up first. Bring mixture to a boil over medium heat; stirring occasionally to prevent it from scorching to the bottom of the pan. Reduce heat and simmer for five minutes. Remove from heat and cool slightly. Store in a glass canning jar in fridge.
Mix all ingredients except pecans. Form into a ball and roll in pecans. Chill.
Combine sour cream and marshmallows. Cover; store in refrigerator. Dissolve jello in 2 cups of water. Add the frozen raspberries (juice, too) and the applesauce. After this is set, whip the sour cream-marshmallow mixture until it is spreading consistency. Spread over jello.
Melt chocolate and blend with vanilla, if using squares. If using cocoa, sift with confectioners sugar. Mix ingredients together. Add milk if needed to make of spreading consistency.
Grind onion and bell pepper in blender, or chop very fine. Heat corned beef just lukewarm. Mix onion, pepper and corned beef. Add mayonnaise to make spreading consistency. Salt and pepper to taste. Spread on bread of your choice.
Combine melted butter, onion, garlic, lemon pepper and parsley. Fill muffin tin 1/3 full with onion mixture and top with large oyster or 2 small ones. Place muffin tins on grill and cook 5 to 10 minutes or until oysters turn white and barely curl at edges. Good hors d'oeuvre when cooking on grill.
Melt chocolate chips, oleo and peanut butter. Toss in cereal; shake in bag with 2 cups powdered sugar. Let cool on cookie sheet.
Mix together and make into 1-inch balls. Brown in 3 tablespoons hot oil.
Wash eggplant and slice about 1/4-inch thick. Beat 2 eggs in bowl. In another bowl, put flour and paprika; mix well. In skillet, put enough cooking oil to cover eggplant. Dip eggplant in egg and then in flour mixture and fry until lightly browned on both sides. Layer in shallow baking dish as follows: layer of browned eggplant, cover with Mozzarella cheese and sprinkle with grated cheese, parsley and basil. Pour tomato sauce over this. Layer again in same order. Bake in a 350° oven for 15 or 20 minutes.
Brown meat; drain. Stir in tomato sauce and seasoning mix. Simmer 5 minutes. Press dough onto bottom of ungreased 9 x 12-inch pan, pressing edges together to form seal. Prick bottom with a fork. Bake at 375° for 10 to 12 minutes or until golden brown. Cover with meat mixture; top with cheese slices. Continue baking until cheese begins to melt. Top with remaining ingredients. Serve with sour cream if desired.
Prepare dinner as directed on the box. Add remaining ingredients to macaroni and cheese. Mix well. Bake in a casserole dish for 45 minutes in a 350° oven or until thoroughly heated.
Put bread cubes in melted margarine; stir until brown. Mix sugar and flour together, then add pineapple. Add eggs and stir well. Place browned bread cubes on pineapple mixture in alternate layers in casserole. Bake 25 minutes in 350° oven. Delicious warm or cold, especially good with baked ham.
Sprinkle 1 teaspoon salt on pork chops and brown them in the shortening in a skillet. Transfer to casserole dish (along with pan drippings). Mix together other ingredients and add to dish. Cover dish and bake at 350° for 1 hour. Uncover dish and continue to bake for approximately another 1/2 hour and then enjoy an Iowa pork chop dinner.
Crush 3 1/2 rows cookies in food processor and reserve handful to sprinkle on top. Spray Pam in a 9 x 13-inch glass Pyrex dish. Flatten the crushed cookies in the dish and up the sides. Drizzle oleo over this and freeze. Smooth softened ice cream over this for the next layer. Pour caramel over the ice cream layer and put Cool Whip on top. Drizzle cookie crumbs and leftover caramel on top. Cover with Saran Wrap and freeze. Cut into squares.
Mix dry ingredients, plus egg yolks together. Get milk real hot; do not scorch. While milk is heating, take 1/2 cup and add to the dry mixture. Add slowly to the milk, while stirring continuously, until thickens and bubbles. Add margarine and stir until it melts. Pour into baked pie shell.
Cream peanut butter, sugar, margarine and vanilla together with hands. After it is mixed well, shape into buckeye size balls. Melt chocolate bits and paraffin in a double boiler (3/4 inch water). After melting, use a toothpick to dip balls into chocolate, a little over halfway in. Place on wax paper to cool.
Mix sugar and cinnamon in bowl. Cut biscuits in half and coat in sugar mixture. Lay into greased Bundt pan. Mix remaining sugar mixture with melted butter and pour over biscuits. Bake at 350° for 30 minutes.
Cream oleo, sugar and egg whites until fluffy. Mix remaining ingredients. Pour in greased sheet cake pan. Bake at 350° for 20 to 25 minutes until springs back.
Mix. Will be stiff like play doh. If too dry, add applesauce. If too moist, add cinnamon. Roll 1/4-inch thick (easier if done between 2 sheets wax paper with cinnamon). Cut out with cookie cutters. Poke a hole with a straw near the top. Lay flat on brown bags. Let dry 4 to 5 days until completely dry.
Tie whole spices in cheesecloth bag. Drop bag into kettle of hot cider with sugar added and let it simmer until cider is spicy enough. Serve in mugs with dash of nutmeg. Serves 6.
Brown ground beef and onion. In a 1 1/2-quart casserole dish, put a layer of meat, then Tater Tots, cheese and 1/2 can of the soup. Repeat layers. Cover dish and bake 30 minutes at 350°. Uncover and bake 30 minutes longer.
Beat eggs with fork. Add sugar, butter, vinegar and vanilla; continue whipping with fork and add coconut. Pour into unbaked crust; bake 45 minutes at 350°.
Wrap 2 bacon strips around each chicken breast; place in a shallow glass baking dish and set aside. In a small mixing bowl, combine soy sauce and sugar; add remaining ingredients. Pour over chicken, turning to coat evenly. Cover with plastic wrap and refrigerate for several hours or overnight.
Cream together cheese and butter. Blend in flour and salt. Form in balls about the size of marbles. Place on ungreased baking sheet and flatten down with fork to make a waffle design. Sprinkle lightly with paprika. Chill for several hours in refrigerator. Bake in hot oven at 450° for 8 to 10 minutes or until browned. Serve hot. Makes 2 1/2 to 3 dozen.
Mix 1 1/2 cups sugar, cornstarch and water. Boil for 6 minutes, stirring constantly. Remove from heat; stir in slightly beaten egg yolks. Return to low heat; cook for 6 minutes. Add butter, lemon juice and grated peel; stir only until well blended. Pour into pie shell. Beat egg whites and cream of tartar until stiff; add remaining sugar and vanilla. Beat until firm peaks form; spread over lemon filling. Bake at 325° to 350° until meringue is lightly browned.