HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter to consistency of mayonnaise; add sugar, gradually while continuing to cream. Add eggs, one at a time, beating after each addition. Add vanilla. Beat until light and fluffy. Mix and sift the flour, salt, baking powder and soda. Add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients.
Cook noodles until almost done. Rinse and drain. Brown steak in butter. Add seasonings and tomato sauce. Simmer for 5 minutes. In a large mixing bowl combine meat, sour cream, cheese and noodles; stir. Pour into casserole. Bake at 350° for 25 minutes.
In a large bowl, combine chicken, garlic, oregano, pepper, salt, vinegar, olive oil, prunes, olives, capers, juice and bay leaves. Cover and marinate in refrigerator overnight.
In large bowl, beat egg until light and fluffy. Add oleo and sweetener. Add dry ingredients, which have been mixed together. Mix well. Add chopped apples or mashed banana. Fold in raisins or nuts and All-Bran or oats. Drop small teaspoonfuls on cookie sheet.
Heat syrup in a double boiler with the coconut oil. Add coconut and form into balls. Refrigerate overnight. Dip balls in melted chocolate.
Mix graham cracker crumbs, 1 cup peanut butter, margarine and vanilla together. Then add powdered sugar and mix well. Pat into a jelly roll pan. In saucepan, over low heat, mix semi-sweet chocolate and peanut butter. When melted, pour over peanut butter mixture and cool. This can be refrigerated or frozen. But, do not stack!
Combine sugar, flour, nutmeg and salt, then add cream. Beat well. Add butter and vanilla and pour into pie shell. Bake at 400° for 10 minutes, then reduce heat to 300° for about 30 minutes or until set.
Mix the sweetened condensed milk with the limeade. Add the Cool Whip and food coloring. Stir until completely blended and the color is as you'd like, then pour into pie crust and chill for at least an hour before serving.
Mix bread, sugar, eggs, pineapple, and melted butter. Add milk to moisten. Pour into lightly buttered baking dish. Bake 350° for 50 minutes or until golden brown.
Cut tortillas up in fourths; deep fat fry. Dunk in cinnamon and sugar. Let cool and they get crispy.
Bake potatoes, cool and cut into 1/2-inch cubes, leaving skins on. Melt butter; add flour and stir until smooth. Cook for 1 minute; add milk and keep stirring until thick and bubbly. Add potatoes, salt, pepper, onions, bacon, chicken base and cheese; cook until thoroughly heated. Add sour cream.
In a medium size heavy saucepan, bring 2 cups unsalted water to a boil over moderately high heat. Add the shrimp and cook, uncovered, for 3 minutes or until they turn pink. Drain and cool. Whirl the shrimp in a food processor for 1 minute. Transfer to a small bowl; mix in the parsley, chives, lemon juice, olive oil and pepper. Cover and chill in the refrigerator.
Boil squash in salt water until very tender and cool. Beat eggs until thick. Add sour cream and flour. Add cheese, squash and bacon. Mix well. Place in casserole dish or large iron skillet. Melt butter and combine bread crumbs with it. Sprinkle over top of squash. Bake at 350° for 20 minutes.
Mix together and drizzle over cake. Tastes better when set for a day. Freezes well.
Spread chili, cheese and onion in tortillas and roll up. Pour remaining chili over top and sprinkle with cheese.
In large bowl, combine oil, sugar, eggs and vanilla. In separate bowl, sift flour, cinnamon, baking soda and salt. Add flour mixture to oil-sugar-eggs-vanilla mixture and blend well. Stir in coconut, carrots, pineapple and nuts. Pour into greased/floured 13 x 9 x 2-inch pan. Bake at 350° for 50 to 60 minutes until center of cake is firm to the touch. Cool in pan. Frost with cream cheese frosting.
Bake sauerkraut and pork for 3 hours. Remove from oven, mince pork and mix with sauerkraut. Mash and whip potatoes. Place sauerkraut and pork in casserole. Top with mashed potatoes; dot with butter and return to oven until butter is melted and potatoes brown slightly. Heat oven to 375°. Serves 6.
Beat cheese until smooth in small bowl with electric mixer. Add mayonnaise, lemon juice, Worcestershire sauce, flour and cayenne pepper. Beat again until smooth; fold in crab meat, almonds and salt. Bake at 300° for 20 minutes. Should be served with unsalted crackers or Melba toast. But can use any crackers if these are not available.
Boil chicken breasts in 3 qt. water for 30 minutes. Remove and reserve stock. Shred chicken breasts.
Slice bread lengthwise in half. On the bottom half, spread the mayonnaise. Layer lettuce, cheese, turkey, stuffing, relish and onion. Cover with top half of bread and cut into 4 serving pieces. Place cheese slices last, then place the sandwich open-faced in a preheated 375° oven for 5 to 10 minutes or until cheese is melted and sandwich is heated through. Top with other half of the bread. Makes 4 servings.
In wok or large frying pan, brown chicken and sausage in olive oil. Add the carrots and onions. Saute until wilted. Add the 5 spice powder. Mix until meat and vegetables are coated. Add the tomato sauce. Meanwhile, cook the noodles and add sprinkles of parsley. Add rest of ingredients on top of noodles to serve.
Preheat pot on stove over medium heat. Add ground turkey and brown. Remove from heat and place pot on base. Add onion, green pepper, garlic, tomatoes, kidney beans, salt, chili powder and pepper. Stir to combine. Cover and simmer at low heat 7 to 10 hours. About 1 hour before serving, add corn. Top with grated cheese and/or sour cream.
Prepare macaroni (white). Prepare spinach. Drain spinach (green). Add eggs, cheese and parsley. Cook hamburger, drain. Add onion, garlic, tomato paste, tomato sauce (red) and Italian herbs. Cook until onion is done. Put layer number 1 in bottom of casserole. Then add layer number 2 and then layer number 3. Bake in 350° oven until done, about 1 hour.
Stir together flours, sugar, baking powder, cinnamon and ginger in a large mixing bowl. Make a well in the center; set aside. Stir together eggs, undrained pineapple, carrot, raisins, corn syrup and vanilla in a small mixing bowl; add all at once to flour mixture. Stir just until moistened.
Cook cabbage in boiling salted water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons of margarine until tender. Add soup and mix well. Add cheese. Heat and stir until melted. Remove from heat. Stir in cabbage, salt and pepper.
Melt margarine in frying pan and add lemon juice and salad mix. Dip chicken in this mixture and place, skin side up, on rack in broiler pan. Broil 8 minutes per side. Change oven setting to 350° and pour remaining butter mixture over chicken. Bake, uncovered, at 350° for 20 minutes. Serves 4 to 6.
Mix all ingredients together except soup. Roll into small balls and place in large boiler. Pour soup over meat balls and add 1 can water. Boil slowly for 1 hour.
Heat cream of mushroom soup, 1/3 can of milk and Velveta cheese. When cheese is melted, pour over the above vegetables in a large casserole.
Boil cut up squash until tender. Drain and mix with all ingredients, using only 1/2 of the butter. Pour into a greased 1 1/2-quart baking dish. Melt remaining butter. Pour over top and sprinkle with crumbs. Bake at 375° for about an hour. Serves 8 or 10.
Beat eggs well; add sugar, butter, vinegar and vanilla. Beat. Add raisins, coconut and pecans. Pour into unbaked pastry shell. Bake at 325° for 40 to 45 minutes.
Cream the butter and sugar. Add eggs. Sift dry ingredients together and add to mixture. Add vanilla, then pineapple. Spray 10-inch tube pan with Baker's Joy. Pour batter in pan. Place in cold oven and bake at 325° for 1 1/2 hours.
Cream butter, vanilla, milk, sugar and pecans. Put on a platter by spoonful. Set in refrigerator to get cold. Melt chocolate and paraffin in top of a double boiler. Using a toothpick, dip cream candy in chocolate. Then chill candy until hardened. Serve.
Crush enough of the chips to cover the bottom of a baking pan (1/2 or more of the bag). Sprinkle the cooked hamburger over the chips. Spread the beans over the hamburger. Spread the sour cream over the beans. Pour the salsa over the sour cream. Cook at 350° for 45 minutes. Take the dish out of the oven. Turn the oven off. Sprinkle cheese over the top of the hot mixture and return the dish to the oven until the cheese melts. Garnish the top of the mixture with fresh shredded lettuce and cubed tomatoes.
Combine flour, wheat germ, dry milk, salt, garlic powder and sugar. Cut in margarine or meat drippings until mixed. Add beaten egg, broth and any other favorite ingredients. Add water as needed to form mixture into a ball. Pat or roll dough into 1/2-inch thickness on wax paper. Cut with dog biscuit cutter. Cover cookie sheet with foil and oil foil. Place biscuits on sheet and bake at 350 for 25-30 minutes or until brown at edges.
Mix flour and sugar; add milk, butter, vanilla and slightly beaten eggs. Pour into unbaked pie shell. Bake at 425° until inserted knife comes out clean.
Mix ingredients together; let stand 1/2 hour in refrigerator. Roll out on floured board. Cut out shapes. Bake at 350°	for 12 minutes. Cool on pan a few minutes before removing.
In ovenproof casserole dish, spray sides with nonstick spray. Place 4 pats of oleo on bottom of dish.
Rinse and pat mushrooms dry. Set aside. Mix together cream cheese, green onions and mayo. Remove stems from mushrooms and fill mushrooms caps with cream cheese mixture using a small spoon or a decorating bag. Place mushroom caps on baking sheet and bake 350 degrees for 15-20 minutes or until golden brown.
Make syrup of sugar, water, cinnamon and nutmeg. Add butter or oleo. Pare apples and cut in 1/8. Sift flour, salt and baking powder. Cut in shortening; add milk all at once and stir until moistened. Roll 1/4-inch thick. Cut in 6-inch squares. Arrange apples in squares.	Sprinkle sugar, cinnamon and nutmeg. Dot with butter. Fold corners to center. Pinch edges together and place 1 inch apart in greased baking dish. Pour syrup	over. Bake in moderate oven (375°) 35 minutes. Serve hot with cream.
Beat together flour, sugar, eggs and milk in bowl. Add coconut and vanilla; pour into pie pan. Bake in 350° oven about 45 minutes or until coconut is golden brown.	Serve warm or cold, plain or with whipped cream.
Cream margarine, sugar and brown sugar. Add eggs and vanilla. Sift and add plain flour, salt and soda. Mix in oatmeal, Rice Krispies, pecans and chocolate chips. Lightly grease a cookie sheet. Drop by rounded teaspoonfuls and bake at 350° for about 8 minutes.
In medium bowl, beat cream cheese until soft and smooth. Stir in mayo, cucumbers, onions, lemon juice, dill and hot pepper sauce. Cover. Chill. Serve with fresh veggies, crackers or chips. Makes 2 1/2 cups.
Heat butter and oil in a medium saucepan; add garlic, lemon rind and crushed red pepper. Cook over low heat 2 minutes, stirring occasionally. Add chicken broth and lemon juice. Simmer over medium heat until reduced to about 1 1/4 cups (about 25 minutes). Add salt and pepper. Cook fettuccine in a large Dutch oven according to package directions; drain. Return fettuccine to Dutch oven; add red pepper strips and broth mixture. Cook over low heat 1 minute or until thoroughly heated, tossing gently. Serve immediately or if desired, spoon into a lightly greased 13 x 9 x 2-inch baking dish. Cover and chill. Remove from refrigerator and let stand at room temperature 1 hour. Bake, covered, at 350° for 30 minutes.
Beat eggs; sift sugar, baking powder, salt and flour together. Add corn. Melt butter in a casserole dish. Pour into corn mixture. Bake for one hour at 350°.
Mix together eggs, sugar, oil, buttermilk and vanilla; set aside. Sift flour, soda and cinnamon. Add to first mixture and mix well. Add pineapple, cheese and nuts. Mix well. Bake in greased 9 x 13-inch pan in 350° oven for 45 minutes.
Brown meat, onion and bell pepper. Add tomatoes, rice and seasonings. Mix well. Cook for 1 hour. Cover.
Brown beef on top of stove over medium heat. When meat is brown, pour grease off and rinse with hot water. Add soup, onion bits, salt and pepper. Top with Tater Tots and bake in oven at 350° for about 30 minutes. When Tater Tots are brown, add cheese on top and bake until cheese is melted.
Cook 1 cup Minute rice with onion flakes. Add soups to cooked rice and mix well. Microwave broccoli florets according to directions on box. When cool, cut up into smaller pieces (do not use the stalk part) and add to rice mixture. Microwave Cheez Whiz for about a minute and add with melted margarine to rice mixture. Mix well and microwave in a covered dish for 10 minutes.
Mix all ingredients together in bowl. Pour in greased 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes.
Brown chops on one side in hot fat. Place half of potatoes in greased 13 x 9-inch pan. Top with cheese slices. Add remaining potatoes. Place pork chops, browned side up, on potatoes. Sprinkle with salt and pepper. Cook onions in drippings until tender. Add soup and milk. Heat and pour over pork chops. Cover with foil on a baking sheet and bake in 350° oven for 1 hour. Remove cover and continue baking for 30 minutes.
Place cooked broccoli in a long glass baking dish which has been sprayed with Pam. Layer chicken over broccoli.
Brown pork chops in skillet in hot shortening. Season with salt and pepper; top with onion slices. Combine soup, catsup and Worcestershire sauce. Pour over chops. Cover skillet and simmer for 40 to 60 minutes. Remove chops to warm platter and spoon sauce over.
Mix together sour cream, mushroom soup, potato soup, celery soup, onion salt and pepper. Pour over potatoes. Bake uncovered at 350° for 1 1/2 hours.
In a bowl, combine crackers, thyme, pepper and sage. Spread mustard on both sides of pork chops. Coat with crumb mixture. In a skillet, cook pork chops in oil on medium-high heat, for 4 to 5 minutes on each side or until brown and juices run clear. Serves 4.
In a 3-quart soup pot on the stove top, melt butter and add onions, stirring constantly. Cook for 15 to 20 minutes or until soft. When onions are soft, add mushrooms and cook 2 more minutes. Sprinkle flour over and stir well. Add 2 cups of beef broth. Continue stirring until the mixture is thickened. Add remaining broth and stir in salt, pepper and brandy. Bring to a boil. Cover and simmer for 45 minutes. Add Kitchen Bouquet and stir well. Taste for seasoning and correct if necessary. Makes 6 (1 1/3 cup) servings; 3 carbs, 145 calories (per serving).
In large bowl, cream margarine and sugars until fluffy. Add egg and vanilla; blend well. Add chocolate chips and nuts. Spread dough evenly in a greased 12-inch pizza pan. Bake in a preheated 350° oven for about 15 to 20 minutes. Cool and cut into about 16 wedges.
While heating corn, combine all other ingredients. Add to corn and cook slowly until it thickens.
Mix all ingredients together, except coconut. Pour in blender for 10 seconds. Add the flaked coconut. Pour into a 9-inch buttered baking dish. Bake at 350° for 40 to 50 minutes. It makes its own crust.
Cook rhubarb slowly in small amount of water until almost done. Add strawberries and finish cooking. Add pineapple. Cool and add Equal.
Make liquid mixture by combining soups and Ro-Tel. Saute onion in butter until tender and mix into liquid mixture. Line bottom of casserole dish with tortillas, then layer in chicken pieces. Pour mixture over layers. Continue layering until dish is full or you run out. Put black olives on top. Cook at 350° for 1 hour. Remove from oven and add grated cheese on top.
In large bowl, dissolve Jell-O in the water; gently add drained pineapple and frozen strawberries. Pour half of mixture in mold and let set in refrigerator about 1 hour. Let the other half stand at room temperature. Gently spoon sour cream on the set Jell-O and gently spoon remaining Jell-O mixture into mold; return to refrigerator until firmly set. Makes 1 large mold. For a smaller mold, cut recipe in half.
Cook broccoli as directed; drain. Make a sauce of soup, eggs, mayonnaise, onion, margarine and cheese. Pour broccoli in casserole; pour sauce on top and cover with cracker crumbs. (Use Ritz or similar type crackers.) Bake 30 to 40 minutes at 350°.
Combine soups, broth, tomatoes and onion until smooth. Place a layer of chicken in casserole, then a layer of Tostitos, cheese and sauce. Repeat, ending with cheese. Bake uncovered at 350° for 1 hour. Can be made with hamburger instead of chicken.
Brown ground beef and onion and drain. Add tomato paste, mushroom and chicken soup, green peppers, taco sauce and cooked rice and simmer a few minutes. It's ready to serve over chips and cheese on top.
Cream the cream cheese; add sour cream, onion and picante sauce. Spread on flour tortillas. Roll up jelly roll fashion. Chill well. Slice into 1 inch slices. Arrange on platter around a small bowl of picante sauce.
Cream butter and cream cheese until fluffy. Beat in vanilla. Combine flour and salt. Add in fourths to butter mixture, blending well after each addition. Chill dough until easy to handle. Roll dough to 3/8-inch thickness on confectioners sugar and flour. Cut 2-inch circles or shapes. Place on greased baking sheets. Make a "thumbprint" about 1/4-inch deep in each cookie. Fill with jam. Bake at 350° for 10 to 15 minutes or until delicately browned on edges. After cooled, sprinkle with confectioners sugar. Makes about 3 1/2 dozen.
Melt shortening in saucepan. Remove from heat and add sugar. Mix well and cool slightly before adding eggs and vanilla. Blend well and add flour mixture, a little at a time, mixing well after each addition. Add chips and nuts. Stir in. Spread batter in a greased 13 x 9-inch pan. Bake in a 350° oven for 20 to 25 minutes. Do not overbake. Cool in pan and cut into bars. Makes 24 bars.
Cream butter and sugar together. Beat until fluffy. Add egg, milk and vanilla; mix well. Sift dry ingredients together and add to mixture. Roll out on floured board, cut and bake for 8 minutes at 375°.
Combine eggs, milk and cracker crumbs. Mix well. Add ham and sausage. Shape 1/2 cupfuls into into individual loaves. Place in greased 9 x 13 baking dish. Combine soup, brown sugar, vinegar and mustard. Mix well. Pour over loaves. Bake, uncovered, at 350° for 1 hour, basting after 30 minutes. Serves 12 to 14.
Mix all ingredients and bake at 350° for 35 to 40 minutes. Cake is done when it falls.
Brown hamburger in big pot with onion and green pepper. Add canned tomatoes and paste, salt, chili powder and beans. Mix together and then add 6 cans water. Cook over medium heat for 1/2 hour.
Mix well the first 3 ingredients. Roll out on floured surface to 1/2-inch thickness. Cut out biscuits. Pour melted 1/2 stick oleo in baking pan and place biscuits. Bake at 400° to 425° until done.
Cook potatoes, celery and onions in the 3 cups water until tender. Drain - save water - blend in blender - return to pot with water. Add milk, bouillon and butter. Mix sour cream with flour and add to soup mixture. Cook, stirring constantly until mixture thickens and bouillon cubes - dissolve. Stir in salt and pepper. (I cook a few extra finely diced potatoes to add to the blended soup to give it extra texture.) Serve topped with crumbled bacon, sliced green onion and finely shredded cheese.
Divide sausage meat into 6 portions. Wrap around hard-boiled eggs; cover completely. Beat remaining raw egg with salt. Coat eggs with beaten egg, then roll in bread crumbs. Place on baking sheet. Bake at 350° for about 40 minutes. Turn often to retain round shape.
Let the first 4 ingredients come to a boil. Add the sugar; let boil 1 minute. (If you boil it less time, it makes great hot fudge sauce for ice cream.)
In a large mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating after each addition.
Mix water and cornstarch. Stir over medium heat until bubbly. Sprinkle jello powder and sugar into mixture. Stir well. Cool. Add berries and put into baked pie shell. Top with whipped cream.
Brown beef and onion in large saucepan, drain. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer for at least 15 minutes. Top with crushed tortilla chips, cheese and sour cream.
Place all ingredients in blender; blend briefly. Texture should be lumpy. Bake at 350° in a greased casserole for about 45 minutes.
Cook zucchini in boiling salted water. Drain. In saucepan, cook carrot and onion in 4 tablespoons oleo until tender. Remove from heat. Stir in 1 1/2 cups bread crumbs, the soup and sour cream. Gently stir in zucchini. Turn into casserole. Melt remaining oleo to remaining bread crumbs. Toss and top casserole. Bake at 350° for 30 to 40 minutes.
Soak cauliflower and broccoli according to directions. Cut up large pieces. Combine creamed corn, whole corn, cheese and soup. Fold in cooked vegetables and mushrooms.
Mix all ingredients together and place in 9 x 13-inch greased and floured baking pan. Bake at 350° for 45 minutes. When cool, dust with powdered sugar. Serves 20.
Combine all ingredients. Mix thoroughly. Shape into rolls about one-inch in diameter. Wrap in foil and freeze. When ready to bake, slice crosswise 1/8-inch thick. Bake in moderate oven, 375°, about 10 minutes or until golden brown. Serve hot. Makes 6 1/2 dozen.
Mix oil, molasses, sugar and egg. Combine with dry ingredients. Chill dough for 2 hours. Form into 1-inch balls. Roll in sugar. Bake 6 to 8 minutes at 350°.
Cream shortening and sugar. Beat in eggs, one at a time. Add pumpkin (yams) and orange juice. Sift together dry ingredients and add to creamed mixture. Stir in nuts. Bake in 2 loaf pans at 350° until done.
Combine sugar, oleo, Karo syrup and peanuts in saucepan. Bring to a boil; boil 1 minute. Remove from fire and add soda and vanilla. Mix well. Pour over popped corn. Spread in roasting pan and bake 1 hour at 200°. Stir every 15 minutes.
Mix applesauce, shortening and sugar. Add flour, soda and spices. Mix all together. Flour raisins and nuts so they won't sink during baking. Mix into the batter. Bake at 350° in floured and greased loaf pan until it tests done.
Saute onion and mushrooms in melted butter until brown; cool and mix with braunschweiger and cream cheese until well blended. Pack into 9 x 3 x 5-inch loaf pan. Chill and unmold. Serve with crackers, chips or toasted thin sliced rye bread.
Combine first 5 ingredients; stir well. Chill 2 to 3 hours. Stir in sour cream; serve on lettuce leaves. Yield: 6 to 8 servings.
Combine all ingredients in a Dutch oven. Bring to a boil. Simmer about 10 minutes. Fill into hot jars. Cover with lids and process in water bath for 15 minutes. Yields 4 quarts.
In a large cookie sheet, lay out rolls and press seams together. Bake according to directions on tube or until light brown. Cool.
Beat egg whites until foamy, add cream of tartar and beat until stiff. Add sugar gradually. Fold into egg white mixture soda crackers (not too small pieces). Add nuts (finely cut) and vanilla. Put into buttered pie pan and bake in 350° oven for 30 minutes. Cool. Whip the whipping cream and add pineapple-apricot preserves and spread on top. Sprinkle with Angel Flake coconut. Chill. Serves 6 to 8. "Very rich."
Cut potatoes into 1/4-inch thick slices. Preheat oven to 425°. Place butter in shallow baking pan. Add potatoes. Sprinkle with salt and pepper. Toss until potatoes are thoroughly coated. Spread into single layer. Bake 20 minutes. Turn with spatula. Continue baking until potatoes are tender, crusty and golden brown, about 15 more minutes.
You first boil the codfish with the potatoes. You cook the eggs separately. You fry the onion in olive oil. In an appropriate container (can go in the oven), you put one layer of potatoes, then one of codfish, one of the eggs, parsley and the onion. You repeat this and then on top, put the oil. You put it in the oven at 300° and then at 250° for a cooking time of 15 minutes.
Mix with mixer. Pour into 4 small loaf pans. Bake at 30 to 35 minutes or until done at 350°. Remove from oven. Punch holes in top of bread and pour glaze over loaves while still hot in pans.
Melt oleo, water and cocoa; bring to a boil. Pour over dry ingredients, then add eggs, buttermilk and vanilla. Put in cookie sheet with a lip around it, greased. Bake at 350° about 15 to 20 minutes, checking to see when done. Remove from oven and ice.