HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in saucepan. Add flour and blend. Add milk and stir until smooth. Add salt and cayenne pepper. Cook until thick, stirring constantly. Beat egg yolks and add a small amount of the hot mixture. Cook 2 minutes after all combined. Add cheese and let melt. Beat egg whites with cream of tartar. Fold in mixture. Bake at 375° for 20 to 30 minutes.
Cream vegetable oil and sugar. Add eggs. Combine all dry ingredients in a separate bowl. Mix creamed and dry ingredients. Add raisins and nuts and mix well. Bake in a greased, loaf-type or tube pan at 350° for 50 to 60 minutes.
In a small bowl, combine flour, pumpkin, pie spice, baking powder and salt. In a mixing bowl, beat eggs at high speed for 5 minutes or until light yellow. Gradually beat in sugar. Stir in pumpkin. Fold in dry ingredients.
Cream butter and sugar. Add eggs and beat well. Add remaining ingredients in order and mix well. Pour into greased pan and bake at 350° for 45 to 50 minutes. Cool and slice. Serve with unsalted butter.
Mix well the whipping cream and brown sugar; cook in microwave for 14 to 16 minutes. Add pecans and butter. Drop by teaspoon on waxed paper. Let cool.
Brown meat and drain off fat. Add water, all vegetables and seasonings, simmer on low heat until heated through. Serve with corn chips, garnish with sour cream and grated cheese.
Cook and stir apples in butter in Dutch oven over medium heat 5 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until cabbage is tender, 35 to 40 minutes. Serves 6.
Saute celery, onion and green pepper in butter. Mix in rest of ingredients. Pour into buttered casserole. Sprinkle with 1 1/3 cups noodles on top. Bake at 350° for 15 minutes with lid on and 15 minutes with lid off.
Melt cheese and margarine. Add rest of ingredients and spread in 2 (9 x 13-inch) pans.
Peel and devein shrimp, then rinse and drain thoroughly. Sift dry ingredients together. Stir in egg, butter and beer. Beat lightly. Dip shrimp in up to the tails and deep fry until golden brown.
Sift together first 5 ingredients. Stir in sugar, oil, eggs, carrot, pineapple, the coconut and the walnuts. Divide batter between 2 buttered and floured 9-inch round cake pans. Bake in middle of a preheated 350° oven for 35 to 40 minutes or until a tester comes out clean. Cool layers 5 minutes. Invert onto rack to cool completely.
Mix the above ingredients. Chill for 1 to 2 hours. Spread on crackers, sourdough, etc.
Melt margarine in large pot; stir in flour, stirring until smooth. Add milk slowly, stir constantly until thickened. Add potatoes and onion. Bring to a boil, stirring. Reduce heat; simmer 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. Yields 2 1/2 quarts, 8 to 10 servings.
Grease a 9 x 13-inch pan. Top chicken with cheese. Combine soup and water. Pour over chicken. Sprinkle with stuffing. Drizzle butter over. Bake at 350° for 45 to 55 minutes. Yum yum!
Mix all ingredients. Bake at 350° for 30 to 35 minutes.
Boil the first 3 ingredients together until it spins a thread when tested. Pour half of the mixture over the beaten egg whites. Return the syrup mixture and boil until when tested in cold water it will crackle and be brittle. Pour into a 9 x 13-inch pan. Cut into squares.
Place popcorn in greased 17 x 12 x 2-inch baking pan. Keep warm in 300° oven. Butter sides of 1 1/2-quart pan. Combine sugar, margarine and corn syrup. Cook until boiling. Stir with wooden spoon to dissolve sugar 7 to 10 minutes. Cook until hard ball stage, 4 minutes. Add baking soda and vanilla. Stir until combined. Pour caramel mixture over popcorn. Stir gently to coat. Bake in 300° oven for 10 minutes. Stir. Bake for 5 minutes more. Remove from heat before adding baking soda. Turn popcorn mix onto large piece of foil. Cool completely. Break into small pieces. Add nuts.
In a mixing bowl, add sugar to lukewarm water. Sprinkle yeast on top. Let this stand for 15 to 20 minutes.
Stir together walnuts, sugar and ground cinnamon. Set aside. Brush bottom of a 15 x 10 x 1-inch dish with melted butter. Unfold phyllo. Brush each phyllo sheet with butter before placing in pan. Layer 1/4 of the sheets in pan (sheets will extend up the sides of the pan). Sprinkle with 1/3 walnut filling mixture. Repeat layer of phyllo and walnut mixture 2 more times. Layer remaining phyllo sheets in pan, brushing each with butter first. Drizzle leftover butter over top. Using sharp knife, cut through all layers to make diamond shaped pieces. Bake 45 minutes at 325°. In medium pan, bring sugar, honey, lemon juice, peel, cinnamon and water to a boil. Lower heat and simmer for 20 minutes. Pour over warm, cooked baklava and cool in pan.
Put wing dings to soak in water and salt for approximately 24 hours or overnight. After soaking, rinse wing dings after draining salt water. Sprinkle wing dings with black pepper and garlic powder. Put flour in bag; shake wing dings in flour bag. Melt shortening until hot. Place floured wing dings in hot shortening; fry until golden brown. Drain shortening and pour 2 cups water over wing dings and let simmer with covered skillet. Simmer until it makes a gravy. Serve hot. Makes 6 to 8 servings.
Roll out crescent rolls. Mix cream cheese, vanilla, and sugar together. Put mixture on top of a crescent roll, top with another crescent roll. Bake at 400° until done. Prepare glaze: mix confectioners sugar and milk. Pour on top of baked crescent rolls.
Mix together the milk, mayonnaise and mustard. Baste chicken breasts and broil for 5 or 6 minutes on each side, or until cooked.
Add cheese to potatoes and beat well. Saute onions in oleo. Add 1/3 of onions to potatoes and mix and add salt to taste. Generously grease 9 x 13-inch pan. Place a layer of noodles on the bottom of pan, then a layer of potatoes and repeat, ending with a layer of noodles on top. Pour remaining onions over the top; cover with foil and bake at 350° for 35 to 40 minutes.
Mix mashed sweet potatoes, sugar, salt, eggs, oleo, sweet milk and vanilla. Pour into a greased baking dish and cover with topping. Bake 35 minutes at 350°.
If using chicken, slice into thick strips. Place shrimp (or chicken) in plastic bag with Cajun seasoning and shake to coat. Saute in butter. Add mushrooms; saute. Add seasonings and cream; simmer. Meanwhile, cook linguine as directed. Drain pasta and toss with sauce. Serve with Parmesan cheese. Very quick and tasty!
Brown ground chuck, then drain all grease from meat. Add chili powder, ground cumin, paprika, dried onion flakes and granulated garlic. Mix thoroughly. Add tomato juice and stir until it comes to a boil, then turn on low heat and simmer for about 2 hours. Stir frequently so chili doesn't stick to bottom.
Dissolve jello in boiling water. Add lemon juice and cool. Cream together cheese, sugar and vanilla. Add cooled jello and mix well. Fold whipped Milnot in gelatin mix. Crush graham crackers; add to melted butter. Press crackers mix in bottom of 9 x 13-inch pan. Add filling and sprinkle with part of crumb mix. Cut in squares. Makes 12 servings.
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan. Ease pastry into pan. Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss. Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute. Slash top crust in pattern of your choice. Bake in preheated 425° oven until pastry is golden and apples are tender (40 to 50 minutes). Cool on wire rack.
Make yellow cake per directions on box. Bake in 1/4 sheet cake pan and cool. Beat together sour cream and cream cheese. Beat 2 cups milk and vanilla pudding mixes until smooth. Mix vanilla pudding mixture with cheese mixture and spread over cake. Fold strawberries into Cool Whip. Spread over pudding/cheese mixture. Sprinkle with walnuts and refrigerate.
Rub meat with cut clove of garlic and coat with flour, pepper and salt. Mix sauce ingredients: A.1., vinegar, catsup and chopped fresh mint. Place meat in center of foil. Brush meat with sauce and place 6-inches from glowing coals. Roast and turn every 30 minutes.
Saute first 3 ingredients in frypan. In ovenproof dish, mix remaining ingredients. Mix together with butter mixture. Place in 350° oven for 20 to 25 minutes. Serve hot with crackers.
Cook cubed eggplant in salted boiling water 15 minutes. Drain. Add soup and milk. Stir well. Add egg, onion and 1 cup bread cubes. Blend thoroughly. Pour into buttered casserole dish. Top with remaining bread cubes combined with melted butter. Sprinkle with grated cheese. Bake until bubbly, approximately 45 minutes.
Cook the sugar, sorghum and vinegar until it spins a hair. Remove from stove and add soda and butter. Stir and pour over salted popcorn.
Cook rice according to directions. While rice is cooking, melt butter in large saucepan. Add onion and cook over low heat until tender. Stir in flour, salt and pepper. Gradually stir in milk and chicken broth. Cook, stirring constantly, until thickened. Stir in chicken, pimento, parsley, almonds and cooked rice. Pour into a greased 2-quart casserole. Bake uncovered at 400° for 30 minutes. Serves 6 to 8.
Beat eggs. Add sugar and blend. Alternate adding flour and milk, blending after each addition. Add flavoring and softened margarine. Mix well. Pour into 9 x 13-inch greased dish or pan. Bake at 400° until done. Delicious cut in squares and served warm. For variety, add your favorite topping or frosting. My family always like sweetened canned blackberries that we all picked and I canned.
Mix ground beef with water, enough to make it a dough-like texture or thinner. Add chili powder, mustard and salt to taste. Place on high heat until hot. Place on low heat; simmer for 2 hours or until done. Dip excess grease from mixture and serve. Can be frozen.
Bring sugar, vinegar, celery seed and mustard to a boil. Add 1 cup oil and boil 1 minute. Pour over cabbage and onion. Marinate for 24 hours.
Place melted margarine in 9 x 13-inch pan. Layer with graham cracker crumbs, coconut, chocolate chips, butterscotch chips and nuts; then pour can of Eagle Brand milk over the top. Bake at 350° for 15 minutes. Let cool some and cut.
Make syrup of sugar and water. Combine all of the ingredients and serve over choice of sherbet. Serves 60.
Heat oven to 400°. Grease an 8-inch round baking dish. In baking dish, combine berries, 1/4 cup of sugar, cornstarch, 1 tablespoon of butter, lemon juice and rind and cloves. In a small bowl, combine flour, 1/4 cup of sugar, baking powder and salt. Stir in egg, milk and 2 tablespoons of butter until soft dough forms. Drop by tablespoonful onto blueberry mixture. Bake 30 to 35 minutes or until topping is golden brown and filling bubbles. Delicious with ice cream. Serves 8.
Cook onions, ham and potatoes for about 35 minutes. Mix corn meal with enough water to wet. Take a portion of the corn meal, about the size of a tennis ball, flatten in both hands and drop into onion and potato stew. Cook another 15 minutes.
Peel bananas and cut in half and then lengthwise. Dip in beaten egg. Roll in cracker crumbs. Fry in shallow cooking oil. When brown, turn over and brown on other side.
Cream the sugar and butter. Sift dry ingredients. Add eggs, vanilla and applesauce. Stir gently, then add dry ingredients. Stir gently. Fold in raisins and nuts. Bake in a Bundt pan at 350° for 50 minutes.
Cook beef, bell pepper and onion until done. Take off stove and add soup. Spread between long loaf of French bread. Sprinkle with Mozzarella cheese and garlic salt. Wrap in foil paper and place in oven at 450°. Bake until cheese melts. Slice and eat.
Mix together sugar and cocoa. Roll pie dough very thin and cut in saucer size rounds. Place 1 tablespoon of sugar and cocoa mixture in center of pie round; top with pat of butter. Fold and crimp edges together with a fork. Fry in cooking oil one side at a time until golden brown.
Put cabbage in freezer for 2 or 3 days. Thaw and pull off leaves. (It's easier than boiling.) Combine meat, rice, onion, salt and pepper. Place tablespoon of mixture on cabbage leaf and roll. Place cabbage rolls in saucepan and cover with sauerkraut, soup and water enough to cover rolls. Cook over low heat. Cooks in 2 to 2 1/2 hours.
Layer first 3 ingredients and let sit overnight. Next day, mix dressing and Miracle Whip. Mix everything together and refrigerate.
Heat oven to 350°. Beat egg whites until stiff. Very slowly add sugar. Add vanilla, chocolate and nuts slowly. Drop by teaspoonful on brown package paper on cookie sheet. Put into oven and turn heat off immediately. Do not open oven door for at least 5 hours. Just forget them!
Dissolve Jell-O in 1/2 cup boiling water and cool. Add celery, pepper, onion and pecans to cool Jell-O. Fold in beaten cream cheese, mayo and Cool Whip. I often omit the Cool Whip.
In a shallow greased baking dish, arrange the fillets in one layer. Sprinkle with lemon juice. In a small saucepan, melt the butter over low heat; stir in flour, onion, salt and paprika. Add cream and mushrooms, including liquid, in pan. Cook, stirring constantly, until thick. Pour over fillets; sprinkle with cheese. Bake in a preheated oven for 25 minutes at 350°. Makes 4 servings.
In skillet melt butter; add seafood salad (shredded). Mix well. Add bread crumbs and blend well. (Add additional butter if too dry.) Stuffs 3 lobsters.
Mix melted margarine, sugar and corn syrup with a fork. Add beaten eggs and vanilla. Fold in oats. Pour into an unbaked pie shell. Bake at 350° for 30 minutes until brown.
First, grate the potatoes in a bowl. Grate nutmeg in bowl with potatoes. Add sugar and raisins or currants. Then you put all together and mix with pot spoon, not too soft; add flour to hold. Then taste to your satisfaction. Take pot spoon to cut out in foil. Then wrap it up or tie it up. Drop it in pot to boil for 3/4 hour.
Follow	directions for cookie dough.	Spray pizza pan with Pam. Cook until crust is light brown. Cool.
Mix macaroni, margarine and cheese in greased 2-quart casserole. Stir together eggs, salt, pepper and milk. Stir into macaroni. Top with more cheese. Bake at 375° for 30 minutes.
Sprinkle chops with salt and pepper to taste. Place in single layer baking dish. Cut 6 1/2-inch rings from green peppers, discarding seeds. Place on chops and spoon rice into and around rings. Chop remaining green pepper and celery. Combine with tomato sauce, water, onion, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour over chops and rice. Cover tightly with foil and bake in 350° oven for 2 hours or until rice is tender, basting rice with tomato sauce mixture 2 or 3 times.
Cream butter and sugars. Add egg and extract; mix well. Combine flour, cocoa, soda and salt; add to creamed mixture and mix well. Stir in the chips and nuts. Drop by teaspoonfuls onto ungreased baking sheets.
Cream sugar, Crisco and margarine. Add eggs, one at a time; beat until creamy. Add flour, milk and flavorings. Put salt into flour. Bake in tube pan at least 1 1/2 hours at 325°.
Chop all vegetables small and put in a large bowl. Add remaining ingredients except meat and bread. Mix. May add salt, if desired. Add meat and mix well. Add enough bread cubes to hold meat balls together, 4 or 5 slices. Make small balls. Place on rack in shallow baking pan. Bake at 350° for about 50 minutes, until brown. Turn meat balls over once, halfway through cooking time.
Pour pineapple into 13 x 9 baking dish. Add pie filling. Add coconut. Sprinkle dry cake mix over top. Pour melted butter over cake and top with pecans. Bake at 325° until done.
Heat butter, sugar, cocoa and milk to a boil. Boil for 1 minute. Remove from heat. Add oatmeal, peanut butter and vanilla. Place by spoonful (medium-large) on waxed paper to cool. If cooked the right length of time, cookies will harden. To make cookies, peanut butter instead of chocolate, add more peanut butter and omit cocoa.
Trim crust from bread and roll flat. Mix cream cheese, Cheddar cheese and mayonnaise. Spread on bread slices. Place asparagus tips on bread diagonally and roll up bread. Brush with butter and sprinkle with Parmesan cheese and paprika. Bake for 15 minutes at 350°.
Melt butter in 1 1/2-quart glass casserole. Add onions. Cook with microwave for 2 minutes. Blend in flour. Add pineapple juice and cook 1 minute or until thick. Stir in pineapple bits, brown sugar and ham. Pile in center of 8-inch glass cake dish. Slice sweet potatoes 1/2-inch thick and lay around outer edge. Cover and cook 5 to 6 minutes. Recipe yields 4 servings.
Blend together. Refrigerate until ready to serve. Serve with strawberries, apples or any kind of fruit. It's delicious!
Clean and cut carrots in julienne strips. Cover with water and cook only crisp-tender. Drain. Cook butter, sugar, orange juice, nutmeg and cinnamon 4 minutes, stirring constantly. Add Mandarin oranges. Baste frequently until oranges are heated through. Serves 12 to 16. Serve hot or cold.
Dissolve jello in boiling water. Pour in miniature marshmallows. Stir and cover. Whip the whipping cream and add crushed pineapple, cottage cheese and crushed pecans. Pour in jello and chill.
Cream butter and sugar until light. Add egg yolks and applesauce. Beat until smooth. Then add milk alternately with flour that has been sifted 4 or 5 times with baking powder and spices. Add vanilla. Fold in egg whites. Makes 3 layers. Grease and flour pans. Bake at 325° about 40 minutes. (Stew 3 apples over low heat; spread between layers.)
Grease Bundt pan. Cream margarine, Crisco, brown sugar and sugar well. Add eggs, one at a time; mix well. Mix flour, baking powder and salt; add alternately with milk and vanilla. Stir in pecans. Bake 90 minutes. Cool. Remove from pan.
Mix all dry ingredients. Mix milk and pulp and add to flour mixture. Add nuts, raisins and butter. Bake in two 9 x 5-inch loaf pans which have been greased and floured. Bake at 350° for 1 1/2 to 2 hours.
In shallow baking dish, combine all ingredients except shrimp. Microwave, uncovered, at High level for 4 to 5 minutes or until hot, stirring twice. Stir shrimp into butter sauce. Cover. Microwave at High for 5 to 7 1/2 minutes or until shrimp curl and turn pink. Let stand, covered, 3 to 5 minutes before serving. Yield: 4 servings.
Cook broccoli to package directions. Do not overcook. Drain broccoli and place in greased 9 x 13-inch baking pan. Top with chicken.
Preheat oven to 350 degrees. Combine cake mix, oil, eggs, mandarin oranges and butter. Bake in 3 round prepared cake pans for 30 minutes or until toothpick inserted in center comes out clean. Let cake cool. Mix pineapple, coconut, instant pudding and Cool Whip. Spread between layers and top of cooled cake.
Brown peppers and onions together in butter, then add other ingredients. Simmer for 10 minutes. Cook beans until just tender, drain. In oven dish, place a layer of beans, layer of sauce and layer of grated cheese. Continue this process until beans and sauce are used. Cover top with buttered bread crumbs and bake for 35 minutes in 350° oven.
Put sugar, cream and butter into heavy saucepan and cook until it forms a soft ball when tried in cold water (or use candy thermometer and cook to soft ball stage, 236° to 238°).
Soak bread cubes in milk. Add eggs; beat with rotary beater. Add meats, onion, celery, Worcestershire sauce, salt, pepper and poultry seasoning; mix thoroughly. Form into 2 loaves. Place in a 13 x 9 x 2-inch baking pan. Bake, uncovered, in a 350° oven for 1 hour.
Cream the sugar and margarine together. Add eggs and mix. Add pumpkin and water and mix again. Add nuts, raisins and sifted dry ingredients. Blend well. Pour into greased and floured loaf pans (5). Bake at 350° for 1 hour or use smaller aluminum pans and bake approximately 40 minutes.
Melt butter and add flour and milk; mix well. Stir in eggs; add salt, pepper and corn. Pour into buttered casserole and bake at 350° for 45 minutes.
Butter one side of bread slices, and place buttered side down in a 9x13 baking dish. Spread zucchini over bread. Sprinkle corn over squash, and then layer Ortega chiles over corn. Beat milk, eggs, salt and pepper together. Pour over zucchini mixture. Bake at 350° for 40 minutes or until browned.
Cream together the butter and sugar. Add beaten eggs and canned milk with soda added to it. Add batter to cut up fruit and nuts that have been mixed with flour. Mix well and drop spoonfuls at a time onto cookie sheet. Bake at 320° until done. The mixture will be very stiff. Store cookies in dry place after cooled thoroughly with wax paper between layers.
Blend eggs, oil and sugar. Add flour slowly. Add remaining ingredients and stir to blend. Pour in prepared tube pan and bake at 350° for 1 hour. Leave in pan for 30 minutes. Turn out; pour icing over it.
Set cream cheese out and let soften. Place in saucepan and mash well with fork. Add milk; place on low heat (burns easily) and mix well. Add drained corn. This recipe can be multiplied as needed for large amount.
Combine all ingredients except pecans and jelly. In a large bowl, blend well with a potato masher. Shape into balls, using a measuring tbsp. for each. Roll balls in ground pecans until coated. Place on a large cookie sheet at least two inches apart. Indent top of each ball with a spoon and fill with 1/2 tsp. jelly. Bake in preheated 350° oven 15 to 20 minutes or until nuts are lightly toasted. Yield, about 24 balls.
Slice top from tomatoes and scoop out insides, removing pulp. Sprinkle inside of tomato with salt and pepper. Mix egg, cheese and curry. Use mixture to stuff tomatoes. Place in shallow baking pan. Mix crumbs and butter and sprinkle over tops of tomatoes. Bake in a preheated hot oven at 400° for 20 minutes or until tomatoes are soft, but still hold their shape. Makes 6 servings.
In a large pan, saute butter, onion and bell pepper. Add soup, tomatoes, hominy and chili powder. Mix together until well blended. Pour into a large casserole. Add Velveeta cheese; stir. Top with grated Cheddar cheese. Bake at 350° for 25 minutes or until bubbly throughout.
Mash berries and mix with sugar. Add juices and chill. At serving time, add ginger ale (7-Up).
In blender, mix sugar, mustard and vinegar on slow. Add oil until thick. Add poppy seed. Good on salad greens or cabbage.
Mix together; roll out and cut with a cookie cutter or glass. Place on an ungreased pan. Bake in a 450° oven for 10 minutes. Makes 12 biscuits. One-half of this recipe makes enough biscuits to cover a casserole such as chicken pot pie.
Mix first 3 ingredients in a blender until it has whipped texture. Season with garlic powder, MSG, salt and Tabasco. Refrigerate until ready to serve. Serve with crackers, nachos or your favorite chips.
Crumple Fritos on bottom of baking dish. Brown ground beef and drain. Add taco powder, salsa and chili beans. Cook together until beans are tender. Place the above beef mixture on top of Fritos. Top with Cheddar and Mozzarella cheese. Brown in oven (around 325° to 350°) until cheese is completely melted. Watch the cheese; it burns easily.
Boil in saucepan for 2 1/2 to 3 minutes: milk, sugar, butter and cocoa. Pour this mixture over the remaining ingredients, in a bowl. Add more peanut butter, as needed, to thicken batter. Drop batter by tablespoonfuls on wax paper; allow to form. Then, ready to serve!!
Combine flour, salt, pepper and paprika in a bag; add meat and shake to coat. Save flour mixture. Heat oil in heavy kettle or Dutch oven. Brown meat on all sides; remove meat. Saute onions and garlic in remaining oil. Add meat, beef broth (blended with 1 1/2 cups water), tomatoes, salt, pepper, bay leaf and caraway seed. Cover; simmer 2 hours, stirring constantly over low heat until thickened. Stir in sour cream; heat but do not boil.
Combine dry ingredients and cut in lard. Place egg yolk in measuring cup and stir with fork until smooth. Blend in enough cold water to make a scant cup full. Sprinkle gradually over dry ingredients, toss with a fork to make a soft dough and roll out as usual. Makes pastry for three 9-inch (2 crust) pies.
In large mixing bowl, stir together drained cranberries and sugar. Let stand for 2 hours. Add all remaining ingredients and mix well. Good for several days.