HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients together, then cut together with butter as if you were making a pie crust. Beat eggs; add sugar and vanilla. Add to flour mixture and blend well. Roll then on floured board and cut with cookie cutter. Bake at 350° for 10 to 12 minutes on ungreased cookie sheet until slightly brown.
Mix all ingredients together. Use 3 teaspoons mix per 6 ounces of hot water.
Blend all ingredients thoroughly. Use as basting sauce on pork or chicken. Yields about 1 1/2 cups.
Preheat oven to 350°. Grease and flour 10-inch tube pan. In a large mixing bowl, sift together flour, sugar, soda, salt and cinnamon. Add remaining ingredients. Stir until mixed. Do not beat. Bake 1 hour and 10 minutes or until done. Let cool. Frost with Cream Cheese Frosting.
Mix all ingredients, except cornflake crumbs and some cheese. Place in a 9 x 13-inch pan. Sprinkle with reserved cheese and crumbs. Bake at 350° for 40 to 60 minutes, uncovered.
Drain pineapple, saving 1/2 of juice. Set aside. In a saucepan, boil water, all jello and marshmallows. Stir until dissolved. Chill until partially set.
Combine water, salt, 1/2 lb. flour in large saucepan and bring to a boil. Then beat into mixture 1 3/4 lb. flour. Next beat in eggs, adding 2 or 3 at a time. Cook in hot deep grease. Ice with any kind of icing. Preferred as: chocolate, lemon, or plain white flavored with vanilla.
Melt butterscotch morsels with the peanut butter in heavy skillet, stirring until well blended. Add cereal. Press into buttered pan and chill.
Crumble 1/2 chocolate cake into bottom of truffle bowl. Pour 1/2 cup of coffee over cake to moisten. Put 1/2 of chocolate pudding over cake. Put 1/2 of Cool Whip over pudding. Put crumbled Butterfinger over Cool Whip. Repeat sequence of layers. Chill for 4 hours.
Mix rhubarb, sugar, water and flour. Bring to boil. Add beaten egg yolks and return to boil. Remove from heat and add extract. Cool, then pour into baked pie crust. Beat egg whites; add 4 tablespoons sugar and beat again. Put on top of pie, then brown top in oven.
Sift first 5 ingredients together and then stir in the vinegar. Cook over low heat, stirring constantly, until slightly thick. Then add lemon juice and cool. Beat salad oil in slowly and add the onion juice and celery seed. Stir well before using.
Put hamburger barbecue mixture in a large ovenproof casserole or 2 (8 or 9-inch) cake pans. Cover surface with your favorite cheese slices. Top with the biscuits. Bake at 350° for 15 to 20 minutes.
Mix dry ingredients. Rub in margarine. Mix in egg and knead well. Roll 1/2-inch thick. Prick with a fork and cut into rounds or slices.
Mix together first 4 ingredients. Then add remaining ingredients. Grease and flour 8 1/2 x 4 1/2-inch loaf pans. Bake at 350° for 45 to 55 minutes or until wooden pick inserted in center comes out clean.
Sift flour, measure and sift again with corn meal, baking powder, sugar and salt. Beat egg slightly, add milk and shortening. Combine with dry ingredients, stirring only until moist. Pour into well-greased square pan (8 x 8 x 2-inches). Bake in moderately hot oven (425°) for 30 minutes or until done.
Prepare pudding and pie filling in large bowl as directed on package for pudding, using 2 c. milk. Layer half of the bread cubes, pudding, banana slices and whipped topping in 2 quart serving bowl. Repeat with remaining ingredients. Cover and refrigerate until serving time but no longer than 24 hours. Cover and refrigerate any remaining dessert.
Cook rice. Remove from stove and add margarine, mixing well, then add sugar, milk, eggs and vanilla. Pour in a large casserole dish and cook in oven at 375° for 30 minutes.
Mix all but eggs for 2 minutes, then add eggs. Beat 2 more minutes. Bake at 350° for 20 to 25 minutes.
Mix all ingredients together; pour into large baking dish. Cover with foil. Bake 1 hour, remove foil and bake 30 minutes more. Bake at 350°. Serves 4 to 6.
Preheat oven to 350°. Place shrimp in large roasting pan. Melt butter/margarine in pan; add pepper and garlic. Stir in lemon juice and salad dressing. Pour mixture over shrimp and bake, covered, for 45 minutes. Stir once or twice while cooking.
Cook sausage and drain. Combine remaining ingredients in a large bowl and stir. Add sausage. Pour into a greased dish. Bake at 350° for 45 minutes to 1 hour.
Mix all the ingredients together in a big, covered Dutch oven. Cover and bake in the oven at 275° for 5 or 6 hours. Do not open the lid while cooking.
Melt cheese in top of a double boiler. Add sausage. Stir until sausage is thoroughly cooked. Add to biscuit mix; blend well. Form into 1-inch balls. Bake in a 450° oven for 15 to 20 minutes. Makes 3 to 4 dozen.
Blend cream cheese, ham, sauce, garlic salt and Cheddar cheese. Roll into ball and roll in extra cheese or nuts. Chill. Serve with crackers.
Cream the cheese and butter together. Add flour and salt and mix until dough is smooth and well blended. Shape dough into rolls, about 1-inch in diameter. Chill 2 hours, until dough is firm. Preheat oven to 350°. Slice the dough into thin rounds. Place on ungreased baking sheets at least 1-inch apart. Bake for 12 to 15 minutes. Makes about 8 dozen.
Mix sugar and cinnamon together. Pinch pieces of biscuit off and coat in cinnamon sugar mixture. Place in a tube pan sprayed with Pam. Pour melted butter over pieces. Bake in 375° oven for 25 minutes or until brown.
Bring to a boil, water, shortening and margarine. Sift together flour, sugar and cocoa. Pour boiling mixture over dry ingredients. Add buttermilk, eggs, soda, salt and vanilla. Pour into greased and floured tube pan. Bake in preheated 400° oven for 40 minutes.
Mix dressing ingredients and pour over potatoes, onion, eggs and celery. Let set 2 hours in refrigerator before serving.
Saute slightly the onion and parsley in 2 tablespoons butter. Add flour, salt and lemon peel. Blend. Remove from heat and add sour cream, cheese, beans and water chestnuts. Place in a 2-quart casserole. Mix 2 tablespoons melted butter with cracker crumbs and spread over top of mixture. Bake at 350° for 30 minutes.
1st Layer: Mix together plain flour, margarine and chopped nuts. Press into a 9 x 13-inch pan. Bake 20 minutes at 350°. Cool.
In a large bowl, mix marshmallows in warm milk, add remaining ingredients and mix well. Pour into well greased 10-inch deep dish pie plate. Bake at 325 degrees for 45 minutes or until firm. This pie forms its own crust.
Heat oven to 325°. Cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa, baking soda and salt. Gradually blend into cream mixture and mix well. Stir in peanut butter chips. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 8 to 9 minutes. Do not overbake!
Mix cream cheese, sour cream and pineapple in a medium sized mixing bowl using hand beaters. Place the cream cheese mixture into a serving bowl and microwave on high for 1 to 2 minutes or until warm. Arrange the rest of the ingredients on a platter with the dip in the center.
Cook macaroni for 4. Drain. Put back on stove. Add cheese and milk to cover halfway up to macaroni. Add salt and pepper. Cook on medium heat until cheese melts. Serve.
Combine ham, asparagus, onions and rice. Blend eggs, soup, milk, mayonnaise and seasonings. Stir into ham mixture. Turn into greased shallow 2-quart casserole. Sprinkle with cheese and bake at 350° for 30 minutes.
Loosen segments, remove center core and pour off juice. Sprinkle with powdered sugar and sherry. Chill several hours.
Soak corn flakes in milk until soft and drain excess milk out. Mix corn flakes, ground beef, allspice, chopped onion and tomato catsup all together (salt and pepper to taste). Roll out in patties and fry until brown. Lift hamburgers out of grease and brown 1 tablespoon flour in grease.
Blend mayonnaise or salad dressing with mustard and vinegar. Add salt and pepper, onion, potatoes and eggs. Mix well and chill. Makes 4 to 6 servings.
Place 1/2 cup cottage cheese on each of 4 salad plates. Surround cottage cheese with 8 quarters of figs; sprinkle raspberries over figs. Drizzle honey over fruit and cottage cheese. Squeeze lemon over all.
Cook the first 4 ingredients to soft ball stage (235°). Remove from heat. Add the peanut butter and vanilla; stir until it starts to thicken. Pour into greased 9 x 13-inch pan.
Cook turnips, drain and mash. Add all other ingredients. Sprinkle bread crumbs on top. Add paprika. Bake at 350° about 30 minutes, until bubbly and brown.
Preheat oven to 300°. Sift flour, baking powder, soda, cinnamon and salt in a large bowl. Cream butter and sugar; add eggs. Whip in milk, juice, pulp and raisins. Add wet mixture to dry ingredients and blend to moisten dry ingredients. Fill greased muffin cups 2/3 full, bake approximately 25 minutes. Transfer to wire rack to cool.
Put ingredients in an enamel pot. Simmer for about 2 to 3 hours. Skim off foam occasionally. When vegetables are soft, remove vegetables. Then refrigerate soup, covered, for at least 6 hours. Fat will rise to the top and form a thin layer. Remove this thin layer.
Heat together all but last three ingredients. Bring to a boil and cook 4 minutes. Stir occasionally. Add 1 teaspoon of vanilla and set aside to cool.
Cook chicken until done; take off bones and cut up into bite size pieces. Cook broccoli about 7 minutes after it begins to boil. Mix milk and soup together. Prepare Stove Top stuffing according to package. Place cooked broccoli on the bottom of an 8-inch casserole dish. Put cut up, cooked chicken on top of broccoli. Then sprinkle Mozzarella cheese on top of chicken; soup mixture on top of cheese. Top it off with prepared stuffing. Bake at 350° for 25 minutes.
If you can't find lemon juice you can use frozen lemonade. Dilute the orange juice as directed on can. Simmer cloves, cinnamon and sugar 20 minutes in a quart of water. Fix tea bags as you would to make tea. Add juices and other ingredients and simmer. May be served hot or cold. Crock-pot is good to steep tea while serving hot.
Start with layer 1, topping with layer 2 through 6 as follows: layer 1 (torn lettuce); layer 2 (chopped celery); layer 3 (chopped green onion); layer 4 (salad dressing); layer 5 (sugar) and layer 6 (Cheddar cheese). Refrigerate until ready to serve. Add layer 7 (crumbled bacon); toss and serve.
Fold yogurt into whipped topping; blend well. Fold in strawberries; spoon into crust. Freeze until firm, 4 hours or overnight. Garnish with additional whole strawberries, if desired. Let stand at room temperature for 10 minutes before serving.
Cream butter and sugar. Beat in eggs and vanilla. Stir flour, cocoa, baking powder and salt in creamed mixture. Spread mixture in bottom of greased 9 x 13-inch pan. Bake 15 to 20 minutes at 350°. Sprinkle marshmallows over hot brownies. Bake 3 minutes more and cool. Combine chocolate chips and peanut butter. Heat until chips melt. Stir in cereal. Spread on cooled bars. Cool before serving.
Beat cream cheese and sugar together. Mix together in large bowl. Combine fruit mixture with whipped topping and add to cheese mixture. Spoon into loaf pan or ring molds. Freeze overnight or longer. Serve frozen.
Fry okra; drain and cool. Dice tomatoes and onions (include green tops). Just before serving, mix all ingredients together. Serves 4 to 6.
Pull or cut stems from collard leaves. Place leaves in container to wash real good. Look for insects and discard any yellow leaves. In large boiler, cut up ham hock or bacon and boil in water for 15 or 20 minutes. Add well washed collard leaves. Cook for about 1 1/2 hours. Check to see if leaves are tender. Pour approximately 1/2 cup oil or bacon grease over greens, continue cooking until tender. Season to taste with small amount of sugar (if desired), approximately 1 tablespoon.
Put rice in casserole dish. Stir in soups. Put pats of butter around on top. Cover dish with tinfoil, shiny side down. Bake at 350° for 1 hour.
Combine cream cheese and mayo. Add celery, lemon juice, green onion and shrimp. Mix and chill. Serve with crackers.
Mix sugar, flour and rind. Beat egg yolks and milk. Add to sugar mixture. Then add lemon juice. Beat egg whites very stiff and fold into liquid mixture very carefully. Pour into 9 x 13-inch pan and bake in a tray of water until brown at 350°. Cool and keep in refrigerator at all times.
Brown hamburger and drain. Add kidney beans, juice and all. (If your family is not crazy about kidney beans, you should mash or puree them.) Add remaining ingredients. Cook slowly for 1 1/2 to 2 hours, stirring occasionally.
Brown beef, onion, pepper and celery. Add remaining ingredients. Cook 30 minutes.
Cut beef into strips. Melt butter in skillet. Add beef and onion. Cook until onion is transparent. Blend in flour; add milk and stir constantly until mixture is smooth and thickened. Add sour cream, cheese, mushrooms and parsley and blend well. No salt is necessary. Serve over toast points.
Tenderize steaks with meat hammer. (Use meat tenderizer if desired according to directions.) Brown steaks in frying pan with extra oil as required. Set in small roasting pan and set aside.
Melt butterscotch on stove or in microwave. Add noodles and nuts. Drop by teaspoon on wax paper. Let dry. Keep in airtight container.
Cream Crisco and margarine. Add sugar and cream well. Add 1/2 flour and 1/2 milk, alternating and mixing well. Add eggs one at a time, beating after each addition. Add remaining	flour and milk,	mix well. Stir in vanilla. Pour in a greased	and floured tube pan. Put in cold oven. Bake 1 hour at 325°, then turn oven to 350° and bake 25 minutes longer. Do not open oven until cake is done.
Beat eggs until foamy. Add sugar, oil, vanilla, cinnamon, salt, soda and baking powder. Add zucchini, nuts and flour. Mix well. Put in 2 loaf pans. Bake at 350° for 1 hour and 20 minutes. Remove from pan. Cool.
Bake cake in 9 1/2 x 11-inch cake pan. Let cake cool. Punch holes in top of cake with a fork. Pour sweetened condensed milk on top of cake. After sweetened condensed milk has soaked in the cake, top with Cool Whip and coconut. Chill in the refrigerator.
In blender, process eggs, milk, flour, salt and nutmeg until smooth, or whisk by hand. Heat oven to 450°. Heat oil in skillet, pie pan or baking dish in oven for 5 minutes. When very hot, pour in batter. Bake, uncovered, 18 to 20 minutes without opening door, until pancake is puffed and crisp around the edges and golden brown in the middle. Cut in wedges.
Mix ingredients together, adding more flour, if necessary. Roll the dough to 1/2 inch thick. Use cookie cutters to cut ornaments out of the dough. Dry Tempra paint can be added for colored dough.
Combine apple, 1/4 cup orange juice and cinnamon. Set aside. Cream sugar and oleo until light and fluffy. Add egg substitute and blend well. Sift flour, baking powder and salt. Add to creamed mixture. Alternate with flour and milk; begin and end with flour. Add remainder of orange juice and vanilla. Pour 1/2 into 10-inch tube pan coated with cooking spray. Top with 1/2 apple mixture. Add remaining batter. Top with remaining apple mixture. Sprinkle brown sugar on top. Bake at 350° for 1 hour and 10 minutes. Cool 10 minutes. Remove from pan.
Combine egg yolks, salt, sugar and lemon juice in mixer bowl. Beat until very thick. Fold into stiffly beaten egg whites. Fold in flour gently. Spoon into ungreased waxed paper-lined tube pan. Bake at 350° for 25 minutes. Invert on funnel to cool completely. Loosen cake from side of pan. Invert onto cake plate.
Mix all together. Serve chilled with fresh vegetables (carrots, celery, broccoli, etc).
Cook the meat. Put it on the buns. Put cheese on it, then mustard, then ketchup, then pickles, then you're finished and you eat.
Peel and dice potatoes. Put potatoes and onion in large pot. Cover with water. In skillet cook ground beef until brown. Drain fat. After potatoes and onion are tender, add remaining ingredients and ground beef. Simmer until done.
Melt butter; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes; remove from heat. Stir in soda and vanilla. Gradually pour over popcorn and mix well. Bake at 350° for 1 hour. Stir every 15 minutes.
In casserole dish spread cream cheese on bottom of dish. Next top with chili and then cherry peppers. Finally top with Monterey Jack cheese and sliced olives. Bake at 350° for 15 to 20 minutes. Let stand 5 to 10 minutes before serving. Serve with your favorite nacho chips.
Mix dressing, macaroni, tuna, celery, green pepper, onions and pimiento. Season with salt and pepper. Refrigerate. Serve on lettuce leaf.
Mix all ingredients except almonds. Bake at 350° for 30 to 45 minutes. Last five minutes of baking, sprinkle with almonds.
In large heavy pan, cook onion, garlic and basil in butter until tender. Stir in soup and water. Add remaining ingredients. Bring to boil. Reduce heat. Cook 10 minutes or until noodles are done. Stir occasionally. Makes 8 cups.
Mix all ingredients together. Pour into a 9-inch pie shell. Cook at 350° until done.
For each salad, place a chilled peach half, cut side down, on plate. Place a large marshmallow next to peach half for head. Use small celery sticks for arms and legs with raisins at the ends for hands and shoes. To make the face, use raisins for the eyes and nose and a piece of cherry for the mouth. Add a ruffly leaf of lettice for the skirt and some shredded Cheddar cheese for the hair.
Saute onions in oil in saucepan. Add seasoning, beans and eggplant. Cover and simmer 15 minutes. Rotate vegetables. Add tomatoes. Liquid should come to half the depth of vegetables in pan. Cook on medium until eggplant is done. May be served hot or cold.
Steam broccoli until	done. Saute chopped celery and onion in margarine. Add with rice to drained broccoli. Heat soup and Cheez Whiz. Add to other ingredients stirring well. Bake in 2 quart buttered casserole dish at 350° for 10 to 15 minutes.
Mix and refrigerate. Makes 2 pints. Good for meat garnishes or serve on crackers with cream cheese.
Cook vegetables and place in 9 x 13-inch casserole. Spread cheese on top of vegetables. Crumble crackers and top with melted butter. Spread over top of cheese. Bake at 350° for 30 to 35 minutes.
Cook and stir ground beef and onion in a 10-inch skillet until beef is cooked; drain and mix with seasoning and water. Heat until it boils, then reduce heat and simmer, uncovered. Stir occasionally for about 10 minutes. Spoon beef mixture onto the chips. Cover with remaining ingredients.
Combine milk and lemon juice; mix well. Stir in pineapple, cranberries, marshmallows, pecans and food coloring, if desired. Fold in Cool Whip. Spoon into 13 x 9 x 2 baking dish. Freeze until firm, 4 hours or overnight. Cut into squares. Keeps well frozen. Serve as needed. Makes 12 to 16 servings.
Melt chili with cheese. Add peppers to taste. Can use red cayenne pepper. Serve warm with chips.
If turkey is thick, slice in half lengthwise, forming 2 pieces. In shallow dish, combine lemon pepper and basil; blend well. Coat turkey halves with seasoning. Melt margarine in a large skillet over medium-high heat. Add turkey; cook 6 to 7 minutes on each side or until lightly browned. Top each piece of turkey with tomato slices, 2 asparagus spears and cheese. Cover 1 minute to melt cheese. Each serving contains 9 grams fat.
Cook hamburger so it is not lumpy. Combine salt, pepper, sugar and chili powder and sprinkle garlic powder on these ingredients. Add tomato puree and ketchup. Stir and simmer for a few minutes. Then add onions. Stir together but do not cook any more. Makes 1 gallon sauce.
Cook broccoli for 5 minutes and drain. Mix in other ingredients and pour in baking dish. Top with Ritz cracker crumbs and pour melted margarine on top. Bake at 350° for 35 minutes. Serves 10 to 15 people.
Combine all beans, onion and green pepper in a bowl. Combine salsa, salad dressing, sugar and salt. Add to bean mixture. Stir lightly. Chill, covered, 4 to 24 hours, stirring often. Stir in tomato just before serving. Serves 10 to 12.
Blend all ingredients for 3 minutes in blender. Pour into greased 10-inch pie pan. Makes its own crust. Bake at 425° for 15 minutes. Reduce heat to 350° for 35 minutes.
Combine first four ingredients. Mix well. Put in a 1 1/2-quart dish. Melt butter; pour over top. Spread cracker crumbs on top. Bake at 350° for 25 to 30 minutes.
Mix sour cream, eggs, flour, sugar, baking soda and salt in blender until smooth. Transfer batter to bowl, cover and chill overnight. Heat griddle or heavy large skillet. Brush with butter or vegetable oil. Spoon batter into skillet in dollar size rounds. Cook until bubbles appear on surface. Turn pancakes over and cook until golden brown. Serve hot with maple syrup, honey or jam.
Combine all ingredients; beat for 2 minutes. Pour into 6 small (or 2 large) greased and floured loaf pans. Bake at 350° for 50 minutes (70 minutes for large pans). Batter is thin.
In a large punch bowl, mix cranberry juice, lemonade, orange juice and water. Just before serving, add ginger ale. Garnish with lemon and orange slices. Makes 36 to 42 servings.
Use enough aluminum foil to completely cover and wrap roast. Place foil in roaster. Pour half the soup mix in middle of foil. Place roast on top of mix and cover with rest of soup mix. Fold foil over and seal. Bake at 300° for 2 hours or until done to your satisfaction.
Grease and flour 2 (9-inch) cake pans. Mix and sift flour, sugar, cocoa, baking powder and soda into large mixing bowl. Stir in mayonnaise. Gradually stir in water and vanilla until smooth and blended. Pour into pans. Bake at 350° for 25 or 30 minutes, or until cake tests done. Cool completely. Frost with Seven Minute Frosting or Fudge Frosting.
All "chopped" should be fine. Dissolve Jell-O in 1 cup boiling water; add all ingredients. Refrigerate until firm.
Brown ground beef and drain. Stir in cooked mixed vegetables. Add enough sauce to taste. Spread in 9 x 13-inch pan. Sprinkle with cheese, then top with biscuits. Bake at 350° for approximately 25 to 30 minutes, until bubbly and biscuits are browned.
Cook all ingredients, except egg whites, in double boiler while cake is cooking. Remove from heat and fold in well beaten egg whites.
Break 1/2 of angel food cake into pieces in the bottom of a deep dish. Mix 2 cups of milk with instant pudding until thick and smooth in another bowl. Add peach yogurt and mix well. Cover angel food pieces with 1/2 of peach yogurt and pudding mixture. Slice 1 peach on top of pudding mixture. Break up other 1/2 of angel food cake into pieces on top of peach. Cover with other half of pudding mixture and top with sliced peaches in a star design. Chill thoroughly. This dessert is very light and refreshing.
Mix sugar, flour and cocoa. Melt butter in skillet. Add sugar mixture and mix lightly. Combine beaten egg yolks and milk. Add to mixture, stirring constantly. Cook slowly until thick.	Add vanilla and blend well. Pour in baked pie shell.
Mix all together. Bring to a boil, stirring constantly, for 2 1/2 to 3 minutes. Check for soft ball stage; cook up to 3 minutes more if not up to soft ball stage. Remove from heat and beat with spoon until it loses its glossy look. Drop onto wax paper by spoonfuls.
Blend all ingredients in blender, except crab. Fold in crab. Put in casserole dish. Bake at 325° for 30 to 35 minutes. Top with remaining cheese. Serve with crackers.
In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in lemon juice and vanilla. Combine well and pour into crust. Chill for 3 hours or until set. Top with strawberries and glaze. Refrigerate. Add whipped cream or Cool Whip as a topping.
Coat pork chops with flour and brown. Set aside. Put sliced potatoes in casserole with onion, salt, and pepper. Stir the soup well, then pour over potatoes. Lay browned chops on top. Bake 1 hour at 350 degrees.
Melt and cool butter and chips so they don't melt marshmallows. Stir in the marshmallows. Put into 3 amounts and roll in wax paper log-style and put in freezer. Slice off for each cookie. Store in freezer.
Mix together juices and lemonade; chill. Add 7-Up and sherbet before serving.
In a small bowl, combine the beef broth, soy sauce, cornstarch and mustard. Stir until the cornstarch is dissolved. Set aside. Cut the broccoli into bite size pieces.