HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add egg yolks, one at a time, beating after each addition. Sift soda with flour 3 times. Add flour and sour cream alternately to mixture. Fold in stiffly beaten egg whites. Turn into greased and floured 10-inch tube pan. Bake in preheated oven at 300° for 1 1/2 hours. Remove from pan after cake has cooled. This is like a pound cake and keeps well.
Cut pork steak in small pieces and brown with hamburger and soy sauce. Remove from stove. Add onions to celery. Add water, rice and soups. Mix well. Put into casserole dish. Bake 1 hour in a moderate oven.
Sift the flour, sugar, salt, baking soda and cocoa together. Add the mayonnaise, vanilla and water. Mix well. Bake at 350° for 30 to 40 minutes or until done in a greased and floured 9 x 13 pan.
Pour apple cider and ginger ale in coffee pot (12 to 25 cups). Put whole cloves, red hots and whole cinnamon in basket of percolator. When percolator stops, cider is ready.
Mix shortening, vanilla, butter and eggs. Blend in baking powder, flour and salt. Chill 1 hour. Roll out and cut in large circles; sprinkle with sugar. Bake on ungreased cookie sheet 6 to 8 minutes at 400°.
Shake 3 ingredients until well blended. Add 1/4 cup vinegar (white) and shake until blended.
Crumb Topping can be used on warm cake instead of frosting. Mix together sugar, flour, soft butter, walnuts and a sprinkle of cinnamon. Will cover top of cake in 9 x 12-inch pan. Sprinkle powdered sugar over top with ready to serve.
Saute the onions in oil, add sugar and cook until caramelized (light gold). Add remaining ingredients, except cream, mix well and simmer for 45 minutes. Add cream, heat, but do not boil, and serve. Makes about 12 cups.
Preheat oven to 325°. Cream together shortening, margarine and sugar. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and salt, gradually add to creamed mixture. Add milk and vanilla. Fold in bananas. Pour into a prepared tube pan and bake at 325° for 1 hour and 20 minutes.
Pizza Bunny Crust: Combine rice, eggs, and 1 cup Cheddar cheese. Spoon onto greased 17 x 14-inch baking sheet. Pat into bunny shape, moistening hands to prevent sticking. Bake at 450° for 15 minutes.
Unfold the phyllo dough carefully; on wax paper, place 2 to 3 phyllo sheets. On these, brush butter, then sprinkle with apples, sugar, cinnamon and bread crumbs. On top of this, place more phyllo sheets, butter and repeat the first process; do this 3 times. Roll up the sheets with the filling; tuck the ends under. Place in greased pan, seam side down; brush with butter and bake in oven at 350° or until golden brown. Let cool and sprinkle with sugar; serve with ice cream.
Mix jello with boiling water until dissolved. Add crushed pineapple with juice and pie filling. Let set overnight.
Bring to a boil the sugar, water and corn syrup. When mixture forms wispy threads when dropped from spoon, start pouring into egg whites, 1/4 at a time. Don't scrape pan. Beat with wooden spoon until it forms peaks. Make it take air. Will turn from glossy to a dull shine. Drop onto wax paper. Should have stiff peaks on top. When firm, transfer to plate and cover. Do not try this on a humid day.
Mix ingredients and form into balls. Place on oiled cookie sheet. Bake at 350° for 30 minutes. Put in baking dish.
Spread softened cream cheese on bottom of dish. Cover with chopped scallions. Sprinkle with Worcestershire sauce. Mix catsup, horseradish and Tabasco. Spread on top of scallions. Cover with crabmeat, top with lemon juice and chopped parsley. Serve with crackers and enjoy.
Grind potatoes in meat grinder. Add salt and flour to form stiff dough. Form into dumplings and drop into boiling salted ham water.
Put butter in a baking dish. Place in a 350° oven to melt. Mix sugar, flour, baking powder, salt and milk together. Pour into a baking dish. (Do not stir.) Spoon fruit on top of butter and bake for 1 hour.
Place soup in skillet. Pour boiling water over. Cover. Bring to boiling. Stir in rice, shrimp, celery and green peppers. Cover. Return to boil. Reduce heat and simmer 10 minutes or until done.
Put the tomatoes through the blender. Cut the peppers and onions into quarter-inch squares and add to tomatoes. Add other ingredients. Simmer until rather thick. Bottle in sterile jars. Seal and invert to guarantee the seal.
Mix water and margarine. Bring to boil. Add flour all at once. Stir rapidly until mixture forms a ball. Remove from heat and cool a little while. Beat in eggs, one at a time, beating well with mixer or spoon. Spread on ungreased cookie sheet (11 x 15-inch). Bake at 400° for 30 minutes. Cool (it will look like the moon surface). Do not prick; leave it alone.
In saucepan, combine soup, 1/2 cup milk, onion, cream cheese, celery, carrots, Parmesan cheese, salt and potatoes. Cook and stir until cream cheese is melted. Stir in chicken and broccoli; heat through. Pour in a 2-quart baking dish.
Beat with mixer, adding Cool Whip last. Put into 2 graham crusts. Keep in refrigerator. Makes 2 pies.
Dissolve chocolate pudding in evaporated milk with wire whisk. Add sugar, vanilla flavoring, salt and milk; mix well. Pour into electric ice cream churn and freeze as directed.
Place chicken in the bottom of a very large baking dish. Sprinkle chicken with soup mix. Place all the other ingredients in dish. Pour water over. Bake, loosely covered, for 3 or 4 hours at 325°. Check chicken after 3 hours to see if done.
Cook milk and flour in saucepan over medium heat until thick. Cool in refrigerator. Combine sugar, shortening and margarine with mixer. Add chilled mixture and beat until sugar is dissolved. Spread on cake. Pat on coconut. Use with Betty Crocker butter pudding-in-the-mix cake mix. Better if made in 3 layers.
Mix all ingredients together. Blend well. Grease and flour pan and bake at 350° for 60 to 70 minutes.
Chop onion coarsely; cook in broth 15 minutes. Put corn in blender; add onion and broth. Blend to smooth and put in casserole. Add milk and cream. Taste for seasoning. Heat through but do not boil. A little Accent adds to taste.
Melt margarine; stir in brown sugar real good. Add eggs all at one time and beat real good. Add flour, one cup at a time, and add nuts when you add the last cup of flour. Mix well. Spread in an 11 x 15-inch pan and bake at 325° for about 25 minutes. The center will be a little soft but that's okay. You can use cold oven or preheat. Cold oven may take about 5 minutes longer.
Mix all ingredients. Roll in tamale papers or aluminum foil. Cook in boiling water about 30 to 45 minutes.
Sift together the flour, baking soda, spices and salt. Cream the butter and sugar. Add egg and beat well. Add dry ingredients alternately with cider. Stir in raisins. Pour into greased 10-inch tube pan. Bake at 350° for 50 minutes.
Put browned hamburger in baking dish. Cover with cream of mushroom soup. Add cheese (I like Velveeta). Cover with Tater Tots. Bake for 1/2 hour in 350° oven.
Sift flour, sugar, baking powder, cinnamon, nutmeg and salt into mixing bowl. In separate bowl, mix remaining ingredients. Pour apple mixture over dry ingredients and stir just until dry ingredients are moistened. Fill greased muffin tins 3/4 full. Bake 20 minutes at 400°.
Combine eggs, salt and 1 cup of the sugar. Add milk slowly, stirring constantly. Add flavoring and mix well. Melt or caramelize the remaining sugar in a heavy pan or skillet and glaze the bottom of a large tube pan. Pour custard mixture over the caramelized sugar.
Mix cooked pasta with onion, carrots, green pepper and olives. Mix other ingredients and toss into pasta mixture.
Note: Canned raspberries, blueberries or loganberries may be substituted for peaches.
In a double boiler, heat milk. Combine separately 1/2 cup sugar, flour, 1 whole egg, 2 egg yolks and salt. Stir into hot milk and cook until thickened. Remove from heat and stir in vanilla and graham cracker crumbs. Beat 2 egg whites to stiff peaks. Add sugar and fold into pudding. Chill. Yield: 8 servings.
Chop and saute celery, onions and peppers in butter. Mix all ingredients together, except tortillas and cheese. In baking dish, put in tortillas and pour sauce mixture over and then cheese. Bake at 350° until cheese melts.
Mix all together and put in a 9 x 12-inch pan and refrigerate. Cut into squares. Cover. Great for kids!
Brown hamburger, onion and bacon together. Add beans; add remaining ingredients. Bake at 350° for 1 hour. Serve with corn muffins.
Brush raw pie shell with evaporated milk or cream; bake in preheated oven at 450° for 5 minutes only. Cool slightly. Place the sliced tomatoes in the precooked shell. Mix together the mayonnaise, cheese and garlic, then spread over tomatoes. Bake 35 to 40 minutes at 350° until tomatoes are tender. Heats up well in microwave.
Warm up 2 cans of beef chow mein with one can of supplied vegies. Let simmer 7 minutes. Add the rest of ingredients; salt and pepper to taste.
Chill all ingredients; pour into blender container. Blend until frothy. Serve in punch cups; garnish with dollops of whipped cream and nutmeg. Yields 2 servings.
Beat sugar, flour and eggs with a spoon. Add pineapple with juice. Pour into buttered casserole. Stir melted butter into bread cubes until bread is soaked with butter. Sprinkle bread cubes on top of casserole. Bake 1 hour at 350 degrees.
In a large saucepan, cook rice mix according to package directions. Meanwhile, in a large bowl, whisk together milk and sour cream until well blended. Gently fold in shrimp, crabmeat, clams, cheese and seasoning. Add mixture to rice mix in saucepan. heat until cheese melts, but do not boil. Stir in corn chilies and lime juice. Serve immediately garnish with chopped parsley.
Combine all ingredients in a large bowl and mix. Form into 6 patties and cook in skillet sprayed with nonstick cooking spray or grill on outdoor grill. If grilling outdoors, be sure to spray grill with nonstick cooking spray before heating or lighting. Cook over medium to low heat about 3 to 4 minutes on each side. Serves 6. Contains 1 gram of fat and 123 calories per serving.
Cover squash with water, salt and vinegar. Boil 20 minutes. Put in jars and seal.
Pat crescent rolls in cookie sheet; prick with fork. Bake at 350° until golden brown. Beat until blended the cream cheese, mayonnaise and Hidden Valley Ranch dressing mix. Spread over cooled crust. Top with cauliflower, chopped onion, chopped cucumbers, green pepper, chopped tomatoes, grated carrots or any of your favorite veggies. Sprinkle with grated cheese. Chill.
Combine peaches, sugar, lemon juice, orange juice and bananas. Stir to dissolve sugar. Pour into the container of a 1 gallon ice cream freezer. Add cream and evaporated milk. Pour in enough milk to fill container 3/4 full. Freeze. Serves 16.
Prepare Dream Whip according to directions on box; beat until light and fluffy. Add 1 cup powdered sugar. Add cream cheese and beat until blended. Add cubed angel food cake to 3/4 of Dream Whip mixture. Spread in 9 x 13-inch pan. Top with cherry pie filling. Spread remaining Dream Whip over top and swirl with a butter knife so cherries show through. Refrigerate.
Bring first 4 ingredients to a full boil and boil 1 minute. Remove from heat. Add remaining ingredients. Drop by teaspoon on waxed paper; let stand about one hour.
Mix all ingredients well. Place 1 small loaf of rye bread (light or dark or both) around tuna dip. Crackers are good, too!
Melt chocolate over hot water. Cool. Cream butter. Add sifted sugar. Beat until creamy. Add egg yolks, then melted chocolate. Beat in flour. Add vanilla and salt to egg whites and beat until stiff. Fold into batter. Bake in greased 8 1/2-inch pie plate at 325° for 30 minutes. Serve with ice cream.
Place ingredients, except whipped cream, in a large ceramic or glass mug. Heat in microwave on High for 1 to 1 1/2 minutes or until warmed. Do not boil. Add whipped cream.
Mash flour and oleo together. Add cheese, salt and seasoning. Add Rice Krispies. Form into small balls. Bake 18 minutes at 350°.
Mix first six ingredients together, then add crushed pineapple (drained) and 1 cup nuts. Bake at 325 degrees for 1 hour and 10 minutes or until done. Pour pineapple juice over cake while cake is still warm.
Cut biscuits in half; coat each with brown sugar and cinnamon (mix together). Place all halves in greased pan. (Use loaf pan or pound cake pan.) Melt the margarine and pour it over bread. Bake at 350° for 20 minutes.
Cream margarine and sugar. Add eggs. Mix dry ingredients and add alternately with buttermilk. Stir in pecans and preserves. Bake in greased and floured Bundt or tube pan at 350° for 1 hour and ten minutes or until tests done with toothpick. Glaze with the following:
Combine cottage cheese, Jell-O and Cool Whip. Fold in fruit cocktail, drained oranges and cherries. Refrigerate.
Mix the potatoes with the cheese, onion and mayonnaise and spread into large casserole dish. Top with the crumbled bacon. Bake at 350° for 30 minutes or until cheese is melted through.
Combine first 4 ingredients in a bowl. Set aside. Combine the mayonnaise, sugar and vinegar. Add to broccoli mixture, stirring to coat. Gently stir in mandarin oranges. Cover and refrigerate at least 3 hours.
Mix together as usual. Chill dough until firm. Roll in small balls size of walnut. Press with glass dipped in sugar. Colored sugar makes them pretty. Bake at 375° for 12 minutes (no longer). The best sugar cookie ever - melts in your mouth.
Start a large pot of water on high to boil. Add noodles to the boiling water. Next, melt butter in a skillet. Add chopped onion and saute until translucent. Add meat and brown. When meat is browned, add garlic powder and turn heat down. When noodles are done, drain and add 1 or 2 tablespoons of sour cream to noodles and stir. Add rest of sour cream to meat mixture (1 big spoonful at a time) and stir. Sprinkle paprika in with the meat and sour cream mixture. Place noodles on a large plate and pour meat mixture on top.
Dissolve gelatin in hot water; add Tabasco and stewed tomatoes, chopped up. Chill until firm in a lightly oiled 3-quart ring mold. Unmold on greens and fill center with sour cream flavored with horseradish, salt and sugar. Makes 12 servings.
Put Ritz bits in foil pan. Mix remaining ingredients and pour over crackers-make sure all the crackers are covered. Refrigerate 24 hours. remove from fridge about 2 hours before eating.
Heat cooker; add oil and brown the pork chops on both sides. Top each chop with a lemon slice. Add onion, salt and pepper. Combine catsup and water; pour over chops. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Cool cooker at once. Serve chops with the sauce.
Mix corn muffin mix as directed. Spread batter in greased 12-inch pizza pan. Bake at 400° for 8 to 10 minutes or until lightly browned. Brown meat and drain. Add seasonings and prepare as directed on package. Sprinkle 1 cup cheese on top of crust. Top with meat and then remaining cheese. Bake 4 to 5 minutes or until cheese melts. Serve with toppings such as shredded lettuce, chopped tomatoes, chopped onions, sour cream, etc.
Combine softened cream cheese and pineapple; mix well. Add remaining	ingredients; mix well. Chill. Shape into ball, slightly flatten top. Garnish with coconut if desired. Serve with assorted crackers.
Mix together flour, butter and powdered sugar and put in pan, 8 x 8 x 2-inch or 9 x 9 x 2-inch. Bake 20 minutes at 350°. Beat eggs, sugar, baking powder, salt and lemon juice until fluffy, 3 minutes. Pour over crust. Bake 25 minutes at 350°. Put powdered sugar on top while still warm.
Bring a large covered pot of water to a rapid boil. Set aside 1 cup of the chopped tomatoes and 2 of the basil leaves. In a blender or food processor, puree the remaining tomatoes and basil with the garlic and olive oil until smooth. Add salt and pepper to taste. When water comes to rolling boil, stir in the pasta, re-cover the pot and return to a boil. Uncover and cook pasta until al dente, 8 to 10 minutes. Cut the reserved basil into thin strips. Drain the cooked pasta and toss immediately with Mozzarella cubes. Add sauce, mix well. Top with remaining tomatoes, basil and grated cheese, if desired. Serve immediately.
Mix first 4 ingredients. Dip chicken in Wesson oil, then roll in crumbs. Bake at 350° for 1 hour.
Mix pudding according to package directions. Place a layer of Oreos in the bottom of a casserole dish, then a layer of pudding and a layer of Cool Whip. Start over with Oreos. Make layers until all ingredients are used, ending with Cool Whip. Sprinkle cookie crumbs on top.
Mix cake mix, sugar, oil and apricot nectar together. Add eggs, one at a time. Pour into greased and floured tube pan. Bake at 325° for 1 hour. Cool 15 minutes. Remove from pan and glaze with 2 cups powdered sugar and juice from 1 lemon. Pour over still warm cake.
Heat oven to 425°. Wash chicken and pat dry. In oven, melt shortening and butter in 13 x 9 x 2-inch baking pan. Mix flour, salt, paprika and pepper. Coat chicken pieces thoroughly with flour mixture.
Beat the cream cheese until soft. Fold in other ingredients. Pour in pie crust. Place in refrigerator until ready to serve.
Saute onion in small amount of butter until soft, or use dehydrated onion. In large mixing bowl, beat potatoes, cream cheese, onion, eggs and flour. Beat until light and fluffy. Top with French fried onions. Bake, uncovered, for 35 minutes at 300°.
Boil together water, peanut butter, margarine and salt. Mix together flour, sugar, baking soda, eggs and buttermilk. Combine all. Bake at 350° for 30 to 35 minutes in greased 13 x 9-inch pan.
This is a cake-like cookie. Mix ingredients together and chill for 1 hour. Drop onto cookie sheet and bake at 375°. Glaze, if desired.
Beat cream until thick. Stack cookies 6 high and spread cream between each cookie. Lay stacks down sideways, one stack behind the other, icing tops and sides. Refrigerate 2 to 3 hours. Slice on an angle when serving.
Shred potatoes and onion; transfer to bowl. Stir in flour and next 3 ingredients until blended. Drop mixture by 2 tablespoonfuls into hot oil in a large skillet. Fry over medium-high heat, turning once until browned. Drain on paper towels.
Cook macaroni. Drain; rinse with cold water. Combine macaroni, cheese, tuna, pickle and onion in large bowl. Stir together with the rest of the ingredients. Pour over macaroni mixture and toss. Cover and chill at least 3 hours.
Coat a 4 cup mold with cooking spray and set aside. Sprinkle gelatin over skim milk in a small saucepan. Let stand 1 minute. Add cream cheese and cook over low heat, stirring until gelatin dissolves and mixture is smooth. Add yogurt, stirring until well blended.
*I buy Ranch pinto beans, 1 can plain and 1 can with jalapenos. It's a little warm, but good.
Brown meat and sausage. Season with salt, pepper and garlic powder to taste. Drain well. In greased casserole dish, alternate layers, starting with meat sausage, zucchini, mushrooms, onions and cheese, ending with cheese on the final top layer. Pour tomato sauce over all, but don't use all (3/4 of a large can). Bake at 350° for 1 hour, uncovered. You can also substitute summer squash or eggplant for the zucchini.
Slice beef thinly, to desired size, preferably across the grain. In a bowl, mix the rest of the ingredients and spread this on the meat. Allow beef to marinate for at least 24 hours in refrigerator. Fry in hot fat and serve.
Cream sugar and oleo. Add vanilla and flour. Mix well. Shape in crescents or balls. Bake at 375° for 8 minutes on ungreased cookie sheet. Remove from cookie sheet and roll in powdered sugar.
Combine the ingredients; mix well. Turn onto floured board. Roll 1/2-inch thick. Cut with floured cutter. Fry in hot greased; drain on paper towels.
Mix all ingredients well and spoon onto nongreased cookie sheet. Bake at 325° for 10 minutes or until golden brown.
Combine ingredients well in 2-quart casserole. Cover. Bake at 300° for 3 hours. Don't peek until it's done. Serve over rice or noodles. Serves 4 to 6.
Melt shortening in pan. Brown meat on all sides. Stir in onion. Combine mustard, paprika, salt and sugar. Combine Worcestershire, vinegar, ketchup and 3 cups of water. Add to the mustard mixture. Add combined ingredients to meat. Blend. Cover. Reduce heat. Cook 2 1/2 hours or until meat is very tender. Stir occasionally. Blend flour with remaining water. Add to meat mixture. Stir until thickened. Serve over cooked noodles. Serves 14 to 16.
Mix together dry ingredients. Add honey, milk and water, then yolks and oil. Beat until smooth. Fold in whites. Bake on medium heat waffle iron.
Mix all ingredients together except pie filling. Put cake into a 13 x 9-inch pan. Put cherry pie filling over cake. Bake for 30 minutes. Take out of oven and put a thin glaze of icing over top of cake while still warm.
Cut chicken into cubes and layer in the bottom of a lightly greased deep casserole. Layer cheese over chicken. Spread the soup like icing over cheese. In a separate bowl mix stuffing and broth together to make it wet. Place on top of other ingredients. Bake at 350 degrees, covered for 50-60 minutes.
Crumble ground beef in casserole dish. Arrange onion ring slices on top. Cover with Tater Tots. Spoon mushroom soup on top. Bake at 375° for 30 to 45 minutes.
Mix flour, soda, eggs, sugar, pineapple and pecans. Bake in a 9 x 13-inch greased pan at 350° for 45 minutes. Pour frosting over cake when out of oven.
Cook macaroni. Drain. Cool and add vegetables and mix. Combine milk, vinegar, sugar, mayonnaise, salt and pepper. Add macaroni to mixture. Mix thoroughly and chill at least 4 hours.
Mix ingredients. Chill. Place in electric or hand-cranked freezer. Freeze by directions of your freezer. Makes 1 gallon of sherbet.
Cream butter and sugars. Add vanilla and eggs, beat well. Add remaining ingredients and mix well. Drop spoonfuls on greased cookie sheets. Bake at 350° for 6 to 8 minutes.
Mix refried beans and jalapeno beans with taco seasoning mix. Pour in bottom of a 2-quart casserole dish. Spread sour cream over beans. Sprinkle cheese on top. Microwave 7 minutes. Eat with nacho chips.
Slice onions very thin. Combine with vinegar, sugar and water; let stand in refrigerator 3 to 4 hours. Drain liquid from onions thoroughly (let drain about 1 hour). Combine onions with mayonnaise and celery salt. Serve with Melba rounds.
Mix sugar, egg and sour cream. Add dry ingredients, then stir in blueberries. Put in muffin pans and bake at 375° for 20 to 25 minutes.
Melt butter in skillet; add onion and saute until soft. Add potatoes, 2 cups boiling water, salt and pepper. Cook until potatoes are tender. Add corn and milk, bring to a boil. Add additional seasonings, if necessary. Serves 6.
Beat eggs well with sugar, salt, syrup and butter. Add nuts and vanilla. Pour into unbaked pie shell (9-inch). Bake in a 350° oven until knife inserted comes out clean.
Bring 7 cups of water and sugar to a boil. Cool. Make tea with 2 cups of boiling water. Cool. Combine sugar mixture, tea, orange juice, lemonade and whiskey. Freeze 2 days.
Coat aluminum foil with butter and place in center of pan. Arrange pieces of meat on foil slightly overlapping. Put soup mix, tomatoes, seasonings and sliced pepper over top of steak. Mix cornstarch, A.1. sauce and tomato juice. Pour over meat. Cover with foil. Bake 2 hours at 375°.
Boil chicken in large pot. While chicken is boiling, in another pot add diced onion, Ortega chillies, whole tomatoes, tomato sauce, seasoning and Salsa Ranchera. Simmer salsa mixture at low heat until chicken is done. Remove chicken from pan into a large bowl, skin chicken and remove from bone (if applies). Shred chicken. Add to chicken, sour cream, 1 cup salsa mixture and approximately 1 cup of shredded cheese. Mix well. Remove salsa mixture from stove. Using cup to pour with pour approximately 3/4 cup of salsa mixture into bottom of large baking pan. Using one flour tortilla at a time, pour approximately 3/4 cup of chicken/sour cream mixture onto a flour tortilla. Roll up tortilla and place in baking pan. Continue placing filled tortillas in a row in baking pan until full (one layer only). Cover with remaining salsa and sprinkle with grated cheese. Bake at 350° for one hour, uncovered. Yields approximately 20 enchiladas.