HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter, sugar and extracts. Add eggs, one at a time, beating after each addition. Sift dry ingredients and add alternately with preserves and sour cream. Stir in nuts. Pour into 2 greased and floured 5 x 9-inch loaf pans. Bake at 350° for 50 to 60 minutes. Let cool for 10 minutes before removing from pan.
Mix ingredients together and knead until firm and elastic. Let raise 10 minutes. Punch down. Let raise until double. Put in bread pan and raise again. Bake 25 to 30 minutes in 350° oven.
Mix all ingredients except flour. Add flour. Work in gradually. Drop by teaspoon on cookie sheet. Cook at 350° until done.
Mix mashed sweet potatoes, sugar, eggs, vanilla and margarine (first 5 ingredients). Pour into buttered casserole dish. Mix brown sugar, flour and margarine. Spread on top of potatoes. Top with pecans. Bake in 350° oven for 30 to 35 minutes.
In large bowl combine all ingredients. Mix meat thoroughly with hands until all signs of egg are gone and tomato sauce is completely mixed in. Shape into loaf. Place in loaf pan. Bake 1 hour at 400°. Halfway through cooking, spread catsup on top of meat loaf to brown.
Heat oven to 400°. Sift flour and next 4 ingredients. Cut in butter with 2 knives or pastry blender until mixture resembles coarse meal. Stir in raisins and seeds. Mix together vinegar and milk. Make a well in flour mixture and add liquid all at once, stirring with a fork until dry ingredients are moistened. Turn out on a lightly floured board. Knead gently 8 to 10 times. Shape into a ball. Place in greased pie plate. Cut a cross from side to side. Brush top with milk. Bake at 400° for 15 minutes, then 375° for 30 more minutes. Serves 8 to 10.
Heat oven to 350°. Grease and flour 3 (8-inch) round layer pans. In large mixer bowl, mix butter, sugar, eggs and vanilla until fluffy. Beat for 5 minutes on high speed, scraping bowl occasionally. On low speed, mix in flour, baking powder and salt, alternately with milk. Pour into pans. Bake for 30 to 35 minutes. Cool completely.
Thaw and drain strawberries. Add water to juice to make 2 1/2 cups. Mix liquid, tapioca, sugar and salt. Let stand 5 minutes. Bring to a boil, stirring occasionally. Cool 20 minutes. Stir in berries and fold in 8 ounces Cool Whip.
Cream butter and sugar well. Add beaten eggs. Add flour and mix well. Add nuts. Shape. Refrigerate and slice. Bake at 350.
Mix Jell-O with hot water. Add applesauce and thoroughly mix. Add raspberries. Refrigerate until set.
Cream butter and sugar; add eggs and vanilla, beat well. Combine flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes.
Combine the margarine, flour and pecans. Mix and press in a 9 x 13-inch pan. Bake 15 to 20 minutes at 350°. Let this cool. Combine the Eagle Brand milk and lemonade concentrate. Fold in 1 container Cool Whip and spread over the cooled crust. Refrigerate 30 minutes, then spread the can of lemon pie filling on the second layer. Top this layer with more Cool Whip and sprinkle with chopped pecans. Keep refrigerated.
Cream the shortening; gradually add sugar. Cream until light and fluffy. Add eggs and pumpkin; mix well. Sift flour, baking powder, salt and spices together. Stir in dry ingredients and mix until blended. Add raisins and nuts.
Mix to pea size the flour and oleo. Blend the remaining ingredients and add to flour mix. Form into 6 balls and chill overnight. Bake at 350° for 35 to 40 minutes.
In large bowl, stir together first five ingredients until smooth. Add remaining ingredients. Toss to coat well. Cover and chill. Best if sits overnight before serving. Makes about five cups.
Boil sweet potatoes; cool and peel. Butter sides and bottom of 9 x 13 baking dish. Slice sweet potatoes 3/4-inch thick and place on bottom of dish. Peel and slice apples; place layer on potatoes. Pour half the syrup over them; sprinkle with cinnamon. Repeat the potatoes and apples with the apples on top. Pour remainder of syrup over them; sprinkle with cinnamon and dot with butter. Add 1/4 to 1/2 cup water. Bake in 350° oven until hot and bubbling. Serve hot or room temperature. If you don't have fresh apples, you may substitute apple pie filling and omit the water.
Blend cream cheese with sour cream. Gently fold in caviar and spread on slices with mixture. Roll up and cut into 1 1/2-inch lengths. Serve chilled. Makes 6 servings.
In large pitcher, combine juice, lemonade and soft drink. Serve over ice cubes.
Cook first 4 ingredients to soft ball stage, around 15 minutes. Add rest of ingredients. Mix well. Put in buttered baking dish and let set.
Soften tomato halves using package directions; cut in strips. Heat oil in large skillet; add garlic and saute 2 minutes. Add olives, tomatoes and oregano. Cook 2 more minutes. Add grated cheese and pasta mix until blended. Serve.
Brown doves in butter first. Then cook covered with small amount of liquid (water or bouillon) until tender and breast can be easily pulled off the bone. Saute mushrooms and onions in butter until just soft. Combine dove meat with vegetables and olives and add enough brown gravy mix so that the mixture is juicy and moist but not too thin and runny. Spray PAM in a 9x13-inch pyrex dish and spread mixture evenly into dish. Top with crisscrossed strips of pastry sheets which have been rolled out quite thin. Spray with PAM. Bake at 350 degrees until the pastry is puffed and golden brown. Yield: 12 to 14 servings.
Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add soup, water, paprika and pepper. Stir. Heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper; cover. Cook on low heat 5 minutes or until cooked through.
Mix sugars, butter and shortening; add eggs and the soda dissolved in 1 tablespoon boiling water. Mix well. Add flour and nuts. Dough may seem a little dry. Pack dough in a wax paper lined 8 x 8-inch square pan; cover with wax paper and refrigerate overnight. Cut dough into thirds; cut each third into 1/4-inch (or less) slices. Bake at 350° about 12 minutes or until lightly browned.
Spray 8 ramekins or other ovenproof dishes with nonstick spray. Set on a baking sheet and set aside. In top of a double boiler or heatproof bowl over simmering water, stir together the cream of chicken soup, Cheddar cheese soup and mayonnaise. Stir well, using a rubber spatula, until the Cheddar sauce has a smooth, airy consistency, about 5 to 8 minutes. Stir the drained potatoes into the sauce. Evenly divide the potato mixture among the prepared ramekins and generously sprinkle the tops with paprika. Bake in preheated 350° oven about 20 minutes or until they are bubbly and the paprika darkens a little. Remove the potatoes from the oven and let them stand a few minutes before serving.
Brown flour in oil. Add onion, bell pepper and green onion and saute. Add tomatoes, tomato sauce, 2 cups water, salt and pepper. Heat mixture throughout. Add fish cut into 2-inch squares and stir only once! Stirring will break the fish. Serve over rice.
Mix first 4 ingredients. Add salad dressing and vanilla. Add water. Bake at 350° for 25 to 30 minutes.
Mix warm water and yeast together until dissolved. Stir in sugar, salt, oil and egg. Add flour, 1 cup at a time, mixing well. Do not knead. Let rise until double in size.
In 1 1/2-quart casserole, stir together sugar and syrup. Microwave on High 4 minutes, stirring one time half-way through. Stir in peanuts; microwave on High 4 minutes until light brown, stirring once. Add butter and vanilla; blend well. Microwave on High 1 minute. Peanuts will be lightly brown and syrup very hot. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet or unbuttered nonstick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container. Makes about 1 pound.
Soften gelatine in cold water. To the beaten egg yolks, add 1/3 cup sugar, lemon juice and salt. Cook in double boiler over hot, not boiling, water, stirring constantly until of custard consistency. Add softened gelatine and stir until dissolved. Add grated lemon rind. Chill until mixture is consistency of unbeaten egg whites. Fold in the stiffly beaten egg whites to which the remaining 1/3 cup sugar has been added. Pour into baked pastry shell or crumb crust. Chill until firm. Serve with whipped cream, if desired, and chopped walnut meats. Yields one (9-inch) pie.
Pour all ingredients over chicken breasts in a 9 x 13-inch greased casserole dish. Cover with foil. Bake for 3 hours in a 250° oven.
Mash bananas and add sugar - let stand about 15 minutes. Sift flour, add baking powder, salt and dissolve soda in about 1 Tbsp. of water. Add shortening to banana and sugar mixture and beat thoroughly. Add dry ingredients, soda, beaten eggs and nuts. Stir only until mixed.
Trim and shred cabbage. In a bowl add cabbage, onion, salt and boiling water. Let stand for 1 hour. Drain into colander and press water from vegetables. Put into large serving bowl. Add vinegar and toss. Season with pepper and serve.
Blend sugar and cocoa. Add butter and milk. Boil for 2 minutes. Add peanut butter, oatmeal and vanilla. Stir. Drop from a teaspoon onto waxed paper, then let cool 45 minutes.
Open rolls and spread flat on two cookie sheets. Bake at 375° until slightly brown on bottom. Remove from oven and sprinkle on grated cheese while crusts are still warm. Combine cream cheese, mayonnaise and dressing mix in a bowl; spread evenly over the two baked crusts. Add any combination of chopped vegetables and press down into the filling. Refrigerate overnight for best flavor. Cut into finger-serving sized pieces and serve. Makes 90 small pieces.
Brown ground beef in small amount of oil. Cook pepper and onions at same time. Add all other ingredients; simmer for 30 minutes.
Cut ribs into 1-rib pieces. Place pieces in 12 x 7 1/2 x 2-inch baking dish. Cover and cook at Medium-high or cook power 7 (70%) for 15 minutes. Drain fat; turn and rearrange ribs. Combine the remaining ingredients; pour over ribs. Cover; cook, covered, at Medium-high or cook power 7 (70%) for 10 minutes. Test for thorough doneness; add more cooking time, if necessary. Serve hot. Makes 36.
Add water to chicken and mix spices together. Add 1/2 spices to top of chicken and cook 30 minutes. Turn and add rest of spices. Cook until done.
Shred the cabbage into small strips. Put in a frypan with little water. Sprinkle on a little red pepper and a little sugar. Place bacon strips over the cabbage or you may use butter or margarine. Cover and cook 20 to 25 minutes or until tender.
Combine all ingredients and refrigerate for at least 30 minutes to 1 hour before serving.
Mix butter, sugar and vanilla thoroughly. Stir flour and salt together; blend into butter mixture. Mix in pecans. Chill dough 30 minutes to 1 hour. Heat oven to 400°. Roll dough into 1-inch balls and place on ungreased baking sheet (cookies don't spread). Bake 10 to 12 minutes or until set, but not brown. While still warm, roll in confectioners sugar. Let cool and roll again. Makes 4 dozen. Don't use self-rising flour!
Beat eggs; blend sugar, flour and baking powder. Add eggs and mix. Add remaining ingredients and pour into greased pie pan. It makes its own crust. Bake at 350° for 30 to 40 minutes.
Add enough water and choice of seasonings. Mix all ingredients in a large crock-pot. Simmer on high for 1 hour. Reduce heat to low and simmer until tender as desired. Serve warm with soup crackers.
In 9 x 13-inch baking dish, alternate layers of tomato juice, sliced eggplant (which have been sprinkled with salt and pepper), garlic and parsley. Top all with cheese and strips of green pepper. Cover with foil, slash the top of foil. Bake at 350° for 45 minutes.
About 1 hour before serving, fry tortillas, one at a time, in salad oil about 30 seconds on each side until lightly browned and blistered. Drain on paper towels. Preheat oven to 350°. In same skillet over high heat, fry hamburger and onion until done. Drain, then add green chilies, refried beans, taco sauce and salt. In 9-inch pie pan, place 1 tortilla; top with 1/4 of bean mixture and 1/4 cheese. Repeat 3 times. Bake for 30 minutes or until heated through. Top with lettuce, tomato and more taco sauce. Sour cream is also good with it.
Put in saucepan: sugar, celery seed, dry mustard, salad oil and vinegar. Heat until sugar is dissolved. Cool and pour over cabbage. Mix.
Combine all ingredients in order listed. Blend throughly and shape into loaf and place in greased pan. Bake in 350° oven until done for 1 hour.
Puree first 4 ingredients. Pour mixture into pan; add vinegar, salt and sweetener. Tie spices loosely in cheesecloth and add. Simmer uncovered until reduced by about half. Remove bag of spices.
Cook and stir first 4 ingredients in hot oil over medium-high heat until tender, but not browned, about 5 minutes. Stir in beans with liquid, cooked rice, salt and pepper. Reduce heat and stir gently until beans are hot. Makes 5 servings.
Melt butter in a 9 x 13 inch dish, sprinkle in rice, add chicken, onion, and salt. Spoon soup over chicken, pour water, cover and bake at 350° for one hour and 25 minutes. You may sprinkle Paprika on top if desired.
Skin chicken breasts. Make marinade, stirring together pineapple juice, garlic, soy sauce, parsley and chicken stock. Place chicken in a baking dish and cover with marinade. Refrigerate for at least 6 hours. Remove chicken from refrigerator 1 hour before cooking and allow it to come to room temperature. Leave chicken in same pan and place in oven at 350 degrees for 20 minutes or until lightly browned or cook on grill until done. Serve with a slice of pineapple. Or cut into 1 inch cubes served on wooden toothpicks, alternating chicken with pineapple chunks.
Brown sausage. Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper. Stir together sausage, hash browns and cheese. Pour in a lightly greased 13 x 9-inch baking dish. Whisk together eggs, milk and remaining 1 teaspoon of salt. Pour evenly over potato mixture. Bake at 350° for 35 to 40 minutes.
Mix all in one method. Bake at 325° for 1 to 1 1/2 hours. Reduce heat after 1/2 hour.
Combine all ingredients in mixing bowl. Microwave on High for 2 minutes. Beat with mixer until smooth. Add nuts, if desired. Pour onto buttered plate or waxed paper. Refrigerate to set.
Heat oven to 350°. Mix brown sugar, shortening, margarine, vanilla and egg yolk. Stir in flour and salt until dough holds together. Shape into 1-inch balls. Beat egg whites slightly. Dip each ball into egg white; roll in nuts. Place about 1-inch apart on ungreased cookie sheet. Press thumb deeply in center of each. Bake until light brown about 10 minutes. Immediately remove from cookie sheet; cool. Fill thumbprints with jelly. Makes about 3 dozen cookies.
Preheat oven to 350°. Mix all ingredients together. Top with crushed potato chips. Pour into 9 x 13-inch pan. Bake for 1/2 hour at 350°.
Cream butter and sugar; add eggs and bananas. Stir in dry ingredients and nuts. Place in well-greased and floured loaf pan. Bake 1 hour at 350°. Sprinkle with powdered sugar, if desired.
Double all ingredients, except barbecue sauce. Mix and pour over roast and let it stay in refrigerator overnight. Bake at 300° for 3 1/2 hours. Open foil and cook 1 hour. Cool and slice thin.
Cook vanilla pudding. Add milk and raisins; let stand 10 minutes. Add about 1 1/2 cups cooked rice and a small amount of cinnamon. If pudding gets too thick, add a little milk.
Slowly melt cream cheese and salsa, stirring continuously. Stir in rest of ingredients. Serve with nacho chips.
Beat eggs, sugar, vanilla and oil. In another bowl, sift together flour, salt, baking soda, powder and cinnamon. Add grated zucchini to egg mixture alternating with flour mixture. Add nuts and raisins. Bake in greased and floured pans at 350° for 1 hour.
In a medium bowl, stir together sour cream, chopped onion, Worcestershire sauce and pepper. Cover and refrigerate for 2 hours. Spoon into shallow serving dish. Swirl cocktail sauce over top. Serve with crackers, cocktail bread or chips.
Mix all ingredients, blending well. Shape into balls and bake at 325° for 20 minutes or until slightly brown. Remove and roll in powdered sugar.
Mix peanut butter and shortening into cake mix. Add eggs and water. Mix well. Shape into 1 1/2-inch balls and flatten with a fork. Bake at 350° on ungreased cookie sheet for 15 minutes or until golden brown.
Make hamburger into patties. Coat with flour and brown lightly in oil. Add mushroom soup and simmer for about 15 minutes.
Cook corn in boiling water 2 to 3 minutes. Drain well. Combine corn with evaporated milk, egg, chopped onions, salt, pepper and shredded cheese.
Brown the hamburger, bacon and onions. Add the ketchup, brown sugar, mustard and salt. Bake 4 hours in crockpot.
Combine plums and pineapple tidbits in a 10-inch ovenproof baking dish. Mix sugar and cornstarch together and stir into fruit mixture. Dot with butter/oleo and bake in a 400° preheated oven and top with biscuits. Brush biscuits with melted butter/oleo and sprinkle with cinnamon and sugar. Continue baking at 400° for 25 to 30 minutes longer. Serve warm. This is a great dish for brunch or can be topped with whipped cream or ice cream for dessert.
Melt butter. Add flour. Stir in milk. Stir until sauce thickens and boils. Add salt, pepper, cheese soup and shrimp. Bring to a boil. Place in baking dish. Top with slices of Cheddar cheese and bake 10 minutes until cheese melts at 400°. (Can be served over noodles, etc.)
Place chicken in large greased baking pan. Sprinkle with salt and pepper. Place sauerkraut over chicken. Top with Swiss cheese. Pour dressing evenly over cheese. Sprinkle with crushed rye chips; cover with foil. Bake 1 1/2 hours at 325°. Sprinkle with chopped parsley and serve.
Sift flour, baking powder and salt. Cream butter with electric mixer. Beat in brown sugar. Add eggs, one at a time, beating well after each. Blend in vanilla. Stir in dry ingredients until blended. Arrange English walnut halves on cookie sheets, about 2-inches apart. Shape dough into balls, using 1 tablespoon of dough for each. Press each ball onto walnut half. Bake at 350° for 10 to 12 minutes or until cookie tests done. Cool to warm.
Combine softened cream cheese, softened sharp cheese and pimento cheese. Mix well until blended. Add chopped green peppers, onion, Worcestershire sauce, lemon juice and salt. Mix well. Chill. Shape into a ball and roll in chopped pecans.
Brown ground beef and onion. Drain. Melt cheese into meat. Add picante sauce to mixture. Keep hot in slow cooker and serve with nacho chips.
Bake pie shells until light brown. Line the shells with the Swiss. Combine the beaten eggs, sour cream and chowder in a bowl; mix well. Stir in shrimp, crab meat, mushrooms and seasonings. Pour evenly into pie shells. Bake at 350° for 1 hour or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Cut biscuits in half.	Dip each piece in melted butter to cover. Roll in sugar and cinnamon mixture. Layer covered biscuits in Bundt pan that has been buttered. Bake at 350° for 30 minutes.
Mix all together thoroughly and spread on bread slices. Put on greased cookie sheet. Broil for just a few seconds or until lightly brown.
Mix all ingredients together; pour into a large flat pan (greased and floured). Bake in moderate oven until top rises and is brown. Turn out on a towel and spread with jelly; roll immediately.
Preheat oven to 400°. Spray muffin tins with Pam. Stir dry ingredients together. Set aside. Combine egg, milk and oil, mix well. Remove quarter cup of dry ingredients and sprinkle over blueberries. Stir gently. Set aside. Combine liquid and dry ingredients, stir until smooth. Add blueberries and stir gently. Fill muffin tins 3/4 full. Bake at 400° oven for 20 to 25 minutes.
Drain asparagus and layer in casserole dish. Place mushrooms on top of asparagus. Spread soup over the two, adding seasoning salt and garlic salt (sprinkle small amounts), then slice eggs on top and top with cheese. Bake at 350° for about 35 minutes.
Melt butter in a 9 x 9 x 2-inch pan.	Sprinkle in a layer each of graham cracker crumbs, coconut, chocolate	bits and nuts. Pour condensed milk over the nuts. Cook in pan at 350° for 30 minutes. Cool and cut into 16 squares. Delicious!
Fry chicken for 30 seconds. Boil bok choy 1 minute. Add vegetables and garlic to hot oil. Stir-fry 1 minute. Add chicken. Stir-fry 1 minute. Add sauce and bring to a boil. Serve with rice.
Roll crackers into crumbs. Chop cherries and pecans. Melt margarine and marshmallows. Combine marshmallow mixture with crumbs and cherry liquid. Add cherries, raisins and nuts. Mix well. Form into long roll on wax paper (will be sticky). Roll in wax paper and then roll in aluminum foil. Refrigerate. Cut into slices as needed. Yield: 3 large rolls.
Melt margarine in large saucepan. Add graham cracker crumbs, peanut butter and confectioners sugar, mixing well. Pat down firmly in an 8 x 8 x 2-inch pan (a slightly later pan may be used). Melt the Hershey candy bar and smooth on top. Let cool before cutting.
Pour first 5 ingredients into (30-cup) electric percolator. Place nutmeg, cinnamon and ginger in percolator basket. Perk complete cycle; let stand 1 hour. Serve hot. Yields 1 gallon.
Peel, cube and cook potatoes until real tender. While cooking, put on eggs to boil. Dice vegetables. Drain water off cooked ingredients. Add onions, pickles and 5 eggs to potatoes. Then stir in mustard, mayonnaise, salt and pepper. Slice 6th egg in slices and place on top of salad.
Cut hot dogs in little pieces. Mix jelly and mustard together; pour over hot dogs in crock-pot and let simmer at least 2 hours. Better if left in crock-pot all day!
Preheat oven to 375°. Blend together cream cheese, egg yolk, onion, baking powder, salt and horseradish. Toast bread on one side. Spread onto toasted sides with deviled ham and cover each with a mound of the cheese mixture. Place on a cookie sheet and bake for 10 to 12 minutes or until puffed and brown. Serve hot. These can be prepared ahead and frozen. Thaw and bake. Melba toast may be substituted for the bread.
Mix cake mix, yeast, salt and warm water. Add 3 cups flour. Use the remaining flour to knead dough. Knead 6 to 8 minutes.
Mix all ingredients, except beets in microwave dish, covered. Microwave 3 1/2 minutes. Stir until smooth and thickened. Add drained beets and microwave 1 1/2 minutes. Stir and serve hot.
Grease the inside of an 8 or 9-inch baking pan. Melt the butter over low heat. In the mixing bowl, stir the cocoa and sugar together, then stir in the melted butter. Add the eggs and vanilla and stir again. Now add the flour and salt; mix just until smooth, not too much. (If adding chocolate chips, now is the time.)
Mix mayonnaise, sugar and vinegar. Pour over broccoli. Add cheese; let set overnight in refrigerator. Add bacon. May add salt and pepper before serving. Garnish with red onion slices (optional). Serves 8 to 10.
Leave 1 tablespoon bacon fat in pan. Add onion; brown lightly. Combine cornstarch, salt and mustard in cup. Drain beans and reserve 1/2 cup liquid. Stir bean liquid and vinegar into dry ingredients and add to pot. Stir until it boils. Add beans and bacon; heat thoroughly. Garnish with egg slices or finely chopped egg.
Cream shortening and sugar. Add 1 egg at a time, beating after each. Mix flour, baking powder and salt together. Add alternately with milk. Continue beating at medium speed, scraping sides of bowl with a rubber spatula or wooden spoon. Add vanilla. Bake in 11 x 7-inch pans (3) for 35 minutes at 350°. Let cake cool. Frost with Mother's Coconut Cake Frosting (recipe follows).
Combine all ingredients except radishes or cucumbers in kettle in which macaroni was cooked. Cook over low heat, stirring constantly until heat through. Stir in radishes or cucumbers. Serve hot. Ingredients can be combined and served cold also. Yields 6 servings.