HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add egg yolks, well beaten. Add sifted flour, salt and baking powder alternately with milk. Add vanilla and stiffly beaten egg whites. Bake in greased tube pan at 350° for about 1 hour.
Melt chips with 1/2 cup cream. Let cool to room temperature. Whip the rest of the cream. Fold in peanut butter mixture.
Mix orange jello, sugar, boiling water and orange juice. Let set partially. Add the mandarin oranges and pineapple to the jello. Let set until solid. While jello is setting, mix the vanilla pudding with 1 cup milk. Let set. Fold in the Cool Whip. Spread onto set jello mixture and chill.
Drain oranges; reserve syrup. Add water to syrup to make 1 3/4 cups. In a saucepan, mix syrup, salt and spices. Cover and simmer ten minutes. Remove from heat and let stand, covered, ten minutes longer.
Drain oysters. Combine crumbs, salt, pepper and butter. Sprinkle 1/3 of mixture in a buttered casserole and cover with 1/2 the oysters. Repeat layers. Add Worcestershire to milk and pour over top. Sprinkle 1/3 crumbs on top. Bake at 350° for 30 minutes or until brown.
Combine ground beef, 1 1/3 cups instant mashed potato flakes, 1 cup milk, egg, ketchup, onion, 1 teaspoon salt and 1/8 teaspoon pepper. Spread into 9-inch pie plate. Cook at Medium-high 6 /12 to 7 1/2 minutes; drain. Arrange 2 slices cheese on top. Let stand, loosely covered, 7 minutes. Meanwhile, in medium glass bowl, combine water, butter, remaining milk, salt and pepper. Cook at Medium-high 5 to 6 minutes. Add remaining instant mashed potato flakes and cheese, diced and stir until potatoes are fluffy. Spread over "cheeseburger". Cook at Medium-high 2 to 3 minutes or until heated through. Yield: 4 servings.
Crisp bacon in skillet. Put washed chicken in shallow oven dish. Wash and dice leek. Put leek and bacon on top of chicken; cover dish. Bake in oven until chicken is cooked (about an hour). Bake at 300°. Add half and half in the final stages of cooking. Serves 6 to 8.
Mix all ingredients. Put in hamburger rolls. Wrap in foil and bake at 350° for 25 to 30 minutes.
Sift sugar and cocoa together. Mix well. Melt butter and cheese in double boiler. Blend the margarine and cheese into sugar mixture completely. Mix in the vanilla and nuts. Press into buttered 9 x 13-inch pan; allow to stand. Cut into squares.
Toss candied fruits and nuts with 1/4 cup flour. Set aside. Blend cream cheese, margarine, sugar and flavorings. Add eggs, one at a time. Gradually add remaining flour mixed with baking powder. Fold in candied fruits and 1/2 cup nuts. Heavily coat whole pan with shortening. Do not flour. Sprinkle other 1/2 cup nuts on bottom of pan and pour batter on top of them. Bake in a 9-inch tube pan at 325° for 30 minutes. Reduce heat to 300° and bake for 1 hour and 10 minutes. Cake does not rise very high. Can also be baked in a Bundt pan.
In a medium bowl stir together bean dip and taco seasoning mix. Spread mixture on a 10-inch tray or pie plate. Sprinkle with onions. Stir together salad dressing (or mayo) and sour cream. Then spread on top of onions. Top with olives. Cover and chill several hours. Serve with chips.
Cook chicken in salted water until tender. Remove from broth, cool, debone and cut into pieces. Strain broth, cool and remove fat. Cook noodles in 1 quart chicken broth. Make sauce by melting butter and adding bell pepper, onion and flour. Blend well. Add milk and 2 cups broth. Cook until sauce is thick. Stir in cheese and cook over low heat until it melts. Combine chicken, noodles, mushrooms and cheese sauce. Add salt and pepper. Place in a 2 1/2 or 3-quart casserole dish. Bake at 350° for 40 minutes.
Place chocolate chips, butter and shortening in large microwaveproof bowl. Microwave at Medium for 5 to 7 minutes or until chips are softened and mixture is melted and smooth when stirred. Add marshmallows and nuts. Blend well. Spread evenly in buttered 8-inch square pan. Cover. Chill until firm. Cut into 2-inch squares.
Combine cauliflower, carrots, celery and broth in large saucepan. Bring to boil. Reduce heat and simmer for 20 minutes.
Put pork chops in a large baking pan. Add 1 slice tomato, 1 slice onion and 1 slice bell pepper, stacked on each pork chop.
Empty beets and their liquid into a small saucepan. Add vinegar, sugar, salt and cloves. Heat just until sugar dissolves. Cool to room temperature. Place eggs in a medium-sized bowl or jar. Pour in the beet mixture and add just enough water so liquid covers eggs. Cover and marinate in the refrigerator 2 to 3 days, stirring now and then or inverting the jar several times to redden evenly.
Combine flour, sugar, salt, cinnamon and egg in a large mixing bowl. Make a well in center of mixture. Combine remaining ingredients. Add to dry ingredients, stirring until blended. Spoon into 1 greased loaf pan. Bake at 350° for 1 hour. Cool 10 minutes.
Mix 1 tablespoon sugar and 1/2 teaspoon cinnamon; set aside. Combine apples, 1/2 cup sugar, the flour and 1/2 teaspoon cinnamon or cloves in a 1-quart casserole. Cover and microwave on High until apples are tender and sauce is bubbly (3 to 4 minutes).
Brown meat and onion in skillet; cook until beef is brown and onion is tender. Drain off grease; add salt, pepper, catsup and tomato sauce. Heat. Turn into an 8-inch square pan. Sprinkle on grated cheese. Top with biscuits. Bake at 450° for 15 to 20 minutes. Serves 4.
Brown meat; add vegetables. Cook vegetables until tender. Add remaining ingredients. Mix well and simmer 20 minutes.
Preheat oven to 350°. Take crackers and break into four parts and lay them on a cookie sheet. Mix rest of ingredients in a small saucepan and bring to a boil. Cook for about 3 minutes. Pour mixture over graham crackers and bake in oven about 7 minutes. It will be bubbling. Remove from cookie sheet and place on wax paper until cool.
Cook spinach according to package directions; drain well. Spread on bottom of square baking dish. Sprinkle with nutmeg, dash of salt and pepper. Cover with crumbled bacon. Spread sour cream to seal; sprinkle Cheddar cheese on top. Bake at 350° for 15 minutes, or until cheese is melted. Serves 6 to 8.
Preheat oven to 450°. Combine eggs, milk, shortening and pancake mix (Bisquick). Beat until smooth. Pour into greased 8 x 12-inch pan. Top with sausage links. Bake 20 minutes. Cut and serve.
Combine Miracle Whip, green onion and mustard. Set aside. In 3-quart serving bowl, layer lettuce, macaroni, cucumber, tomato, chicken and peas. Spread salad dressing over, sealing to edge of bowl. Sprinkle with cheese; cover. Chill several hours or overnight. Sprinkle with bacon and toss.
Put first 8 ingredients together in saucepan and boil 3 minutes. Let cool, then add candied fruits, chopped nutmeats, flour, baking powder and soda, dissolved in a little hot water and molasses. Put in a well-greased and floured cake pan. Bake in a 350° oven between 30 and 45 minutes.
Saute onion, celery in a little margarine, till celery is clear. Add spices. In a bowl mix all ingredients well. Place in caps and sprinkle with parmesan cheese. Bake at 350 for 10-15 minutes.
Beat eggs in bowl. Add liquid, cracker crumbs, oysters and pepper; mix well. Melt butter in a 1 1/2-quart casserole dish. Add to mixture. Return to baking dish. Bake in a 350° oven until golden brown.
Grease 9 x 13-inch baking dish. Combine rice, water and soup mix and pour in baking dish. Sprinkle chicken with garlic salt and place on top of rice. Dot with margarine. Cook at 350° for 1 1/2 hours.
Boil unpeeled potatoes for about 15 minutes or until you can pierce them with a fork without resistance. Drain them and cut into chunks, still with peel intact. Sprinkle with Butter Buds and spray with Pam; sprinkle with white pepper and paprika. Preheat the oven to 375° and spray cookie sheet with Pam. Bake the potatoes for 15 minutes or until they're nice and crisp and browned.
Peel potatoes and cut up in chunks. Cover with water and cook until potatoes are soft. Add butter, milk, salt and pepper to season.
Mix sour cream, pudding and milk until thick. Layer with vanilla wafers and bananas. Top with Cool Whip. Refrigerate immediately.
Combine all ingredients in blender. Blend until smooth. Chill. Stir before serving.
Cook ground beef and onion until brown. Add seasoning and soup. Simmer 15 minutes, covered. Add cheese, stir until melted. Add rice and let cool. Cook peppers in boiling water 3 minutes. Cool in ice water. Stuff and freeze. If peppers are large, split in half.
Beat eggs. Add buttermilk and melted butter. Stir. Sift dry ingredients together and add to milk mixture. Mix only until dry ingredients are blended. Bake on a hot greased griddle. Makes 12 to 14 hotcakes. Very good! Keeps in refrigerator.
Combine potatoes, 1/2 cup butter, onion, soup, sour cream, cheese, salt and pepper. Spoon into greased casserole and cover with corn flake crumbs. Spoon remaining 1/4 cup butter over top. Bake at 300° to 350° for 40 to 50 minutes until ingredients are hot and bubbly throughout.
Melt butter in shallow pan in oven on low heat. Stir in salt and Worcestershire sauce. Add cereal and nuts. Stir until all pieces are coated. Heat in oven 45 minutes at 250°.
Melt butter; add flour and blend until smooth. Add warm milk slowly, stirring continuously. Cook until thick, then simmer about 5 minutes, stirring. Add wine and all other ingredients. Cook together several minutes, stirring gently but continuously. If too thick, add a little more cream or milk, but it should be quite thick as it will soften during cooking. Pour into a large casserole; spread smoothly and sprinkle with paprika if you like. Bake at 300° for 30 minutes if ingredients are warm, or for 40 minutes if casserole has been refrigerated. If top is not brown when time is up, place it under broiler a few minutes, watching closely.
Cook chicken breasts and cut in large pieces. Saute sliced mushrooms and onion. Combine undiluted soups and add milk. Layer chicken, mushroom and onions and top with soup mixture. Prepare stuffing according to directions and put over chicken mixture. Bake uncovered at 325° for 1 to 1 1/2 hours. Serves 12.
Place frozen fish in greased casserole. Mix lemon juice, marjoram leaves and onion salt. Spoon on fish and bake at 450° for 45 minutes. Serves 4 to 6.
Mince fish (remove bones). Add remaining ingredients. Mix well. Put in greased 8 or 9-inch pan. Bake at 350° approximately 30 minutes.
Melt butter. Saute onions and crawfish. Add remaining ingredients; simmer for about 30 minutes. Serve over hot rice or fettucine noodles.
Combine beans, cheese, milk and onion salt in baking dish. Crumble shredded wheat mix with melted butter. Sprinkle over green beans. Bake in 375° oven for 25 minutes.
Bring milk to a boil. Add 1/2 cup margarine and stir in grits. Cook, stirring constantly, until mixture is the consistency of oatmeal. Remove from heat; add salt and pepper. Beat mixture with egg beater. Add grated cheese and pour into a greased 2-quart casserole. Sprinkle with Parmesan cheese. Bake at 350° for 1 hour. This can be made the day before and baked the morning of the brunch.
Melt butter and saute onions. Add soups, clams and half and half alternately. Cook on low 3 1/2 hours on top of stove or on low 6 1/2 hours in crock-pot.
Mix flour, sugar and salt well. Add whiskey and eggs; knead for a while, adding more flour if necessary. The dough should be like noodle dough.
Sift together sugar, flour, soda and cinnamon. Bring to a boil the butter/margarine, cocoa and water. Pour the cocoa mixture over the dry ingredients in a large bowl. Add the eggs, buttermilk and vanilla. Blend together until mixed. Bake in 350° oven in a 10 x 15-inch jelly roll pan (greased and floured) for 20 minutes. While cake is baking, make icing.
Mix cream cheese, 4 ounces Cool Whip (save other 1/2 for topping), peanut butter and powdered sugar. Pour into graham cracker crust. Top with other 1/2 Cool Whip. Top with nuts, if desired.
Wash scallops in cold water; drain thoroughly between sheets of paper toweling. Place in a single layer in a large shallow baking dish; dot with butter or margarine. Sprinkle with parsley, basil, salt and pepper. Bake in 350° oven for 5 minutes. Stir scallops to coat well with butter mixture. Bake 20 minutes longer or until tender. Serve buttery sauce from dish over mashed or baked potatoes, if you wish.
Mix together cake mix and pudding. Make hole in center. Put in oil, sour cream and eggs. Mix well. In small bowl, mix sugar, cinnamon and nuts. Put layer of batter, layer of sugar, cinnamon and nuts in a greased, floured 9 x 13-inch pan. Repeat layer of each. Swirl with knife. Bake at 350° for 30 minutes.
Mash squash. Saute bell pepper, onion and celery in butter until tender, then add soups. Bake Korn Kit cornbread and crumble into mixture. Last, beat 4 eggs until light. Add to mixture. Bake at 350° for 30 to 40 minutes.
Mix well all ingredients together and use as a spread or dip. (Sociables crackers are good with this.)
Sift flour, sugar, baking powder and salt in a large bowl. Make a well. Add oil, egg yolks, water and vanilla. Beat with spoon until smooth. In a large mixer bowl, put 1/2 cup egg whites (4) and cream of tartar. Beat to very stiff peaks, stiffer than meringue. Do not underbeat. Pour yolk mixture slowly over whites, gently folding with rubber scraper until smoothly blended. Don't stir or beat. Pour into ungreased 8 x 8-inch or 9 x 9-inch pan. Bake 30 to 35 minutes at 350° until top springs back when lightly touched. Turn pan upside down, resting edges on two other pans to cool. When cool, loosen edges with spatula. Turn pan over and hit edge sharply to loosen cake. Ice with 2-Tone Icing.
Combine gelatin and sugar in boiling water; add cream cheese. Stir to mix. Fold in grapefruit sections and pecans and store in refrigerator until set. Serves 12 to 15.
Preheat oven to 350°. Cream butter and sugar. Add vanilla, egg and milk. Mix. Stir in rest and blend. Refrigerate dough 1 hour. Roll out onto floured surface to 1/4-inch thickness. Cut into 3-inch circles. Place teaspoon of desired preserves in center of each round. Fold three sides over, pinching edges together to form a triangle. Bake on lightly greased baking sheet in 350° oven for 12 to 15 minutes or until golden. Yield: 2 dozen.
Grease and flour a 13 x 9-inch pan. Spread coconut in bottom of pan. Prepare German chocolate cake mix as package directs. Pour batter over coconut and pecans.
Heat oven to 450°. In medium size bowl stir in flour, baking powder and baking soda to mix well; using pastry blender or two knives, cut in margarine until coarse crumbs form. Stir buttermilk and chopped herbs into flour mixture only until just blended. Turn dough out onto lightly floured surface; knead four or five times until mixture holds together. Roll out dough to 1/2-inch thickness, using 2-inch round cutter, cut out biscuits. Re-roll and cut out scraps. Place biscuits on ungreased large cookie sheet, bake 12 to 15 minutes until golden. Serve warm. Makes about 1 1/2 dozen.
Heat white corn syrup and sugar on medium-high until it boils, stirring constantly. Remove from heat and add crunchy peanut butter and Rice Krispies. Mix. Have pan buttered and pour in. Mash down with buttered hands.
Combine first 6 ingredients; mix well. Combine cabbage and apples; pour sour cream mixture over top. Stir well. Chill at least 1 hour before serving. Yields 8 servings.
Microwave milk 1 1/2 minutes. Then add sugar, salt and oleo. Let cool to at least 110°. In separate bowl, yeast, water and sugar. Combine both mixtures in large bowl. Add 2 1/4 cups flour; mix. Then work in another 2 1/4 cups flour. Cover the top with oil and cover with cloth. Let rise 1 1/2 hours (or until double). Make into rolls (cloverleaf or double) and place in muffin tins. Set aside and let rise until double in size. Bake at 275° for 20 to 30 minutes; DO NOT BROWN. Cool in pan. Place cooled rolls in Ziploc bags; can refrigerate for 5 days or freeze for later. When ready to use, just brown at 400° for 7 to 10 minutes.
Combine apples, cider and lemon juice in 3-quart saucepan. Bring to boil over medium heat and simmer until apples are tender, about 20 minutes. Add sugar, salt and nutmeg; cook 1 minute longer. Break up apples into chunks. Cool and refrigerate until serving time. Makes about 1 quart.
Mix all ingredients together. Drop by teaspoonfuls into oil. Fry until golden brown.
Mix flour, sugar, milk, eggs and salt in large saucepan. Cook, stirring constantly with a whisk or slotted spoon until bubbling. Remove from heat. Add butter and vanilla, stirring until the butter melts. Add coconut. Pour into pie shell. Cool. Top with whipped cream and toasted coconut. Chill.
Heat oil in heavy skillet and brown chips on both sides. Butter a large baking dish which has a well fitting cover. Arrange potatoes and onions in layers. Season with salt and pepper to taste. Mix Worcestershire sauce, mushroom soup and milk and pour over top. Cover tightly and bake at 375° about 50 minutes or until chops are very tender. Remove lid for the last few minutes for browning. Serves 6.
Drop peaches in hot water just long enough to loosen the skin. Peel peaches and drop in pan of cold salt water to retain their color. Add sugar, vinegar and red hots to a large pot and bring to a boil. Add peaches. Cook until tender. Put into hot sterile jars and seal with hot lids or process in hot water bath for 10 minutes.
Cut beef into serving size pieces. Prepare vegetables by cutting into chunks. Place all vegetables in slow cooker. Sprinkle rosemary and thyme over vegetables. Arrange beef over vegetables. Pour broth over beef. Cover slow cooker. Cook on low for 8 1/2 to 9 hours or until beef is fork tender.
Combine garlic and oil. Salt and pepper the roast and rub with garlic mixture. Place in a baking pan. Add a little water to pan. Roast at 350° for 45 minutes. Remove roast from pan and let stand for 10 minutes before cutting. Prepare Chipolte Sauce.
Combine sugar, water, corn syrup and cinnamon in saucepan. Bring to a boil; cook 2 minutes. Remove from heat. Add milk, flavoring(s) and butter. Serve warm with French toast.
In large saucepan, cook ground beef, celery, onion and green pepper until meat is browned; drain off fat. Stir in undrained tomatoes, soup, corn and thyme. Bring to boiling. Reduce heat. Cover. Simmer for 20 to 30 minutes, stirring occasionally. Makes 8 to 10 servings.
Cream sugar and shortening; add eggs and apple. Sift dry ingredients. Mix sugar mixture. Add pecans. Stir in buttermilk and vanilla. Pour into greased 10 x 6 x 3-inch loaf pan. Mix sugar and cinnamon; sprinkle top. Bake for 1 hour at 350°. Yield: 1 loaf.
Steam asparagus to desired doneness. Heat together the mayonnaise and lemon juice. Add to tomato. Pour over asparagus.
In a large bowl shred lettuce, next slice cauliflower and then put mayonnaise on top of cauliflower. Next slice onion; then fry bacon and crumble over onion. Then spread Parmesan cheese and sugar on top. Cover and refrigerate overnight. Right before you are ready to eat, mix the salad together.
Melt butter in a large dish. Add corn, corn muffin mix, sour cream, egg and mix well. Bake 45 to 60 minutes at 350°.
In a screwtop jar combine tomato sauce, oil, vinegar, sugar, salt, oregano, garlic powder and pepper. Cover and shake. Chill. Combine lettuce, cheeses, tomatoes, green pepper, olives and chives. Shake dressing. Pour some over salad. Toss to coat. Pass remaining dressing.
Cream shortening, sugar and eggs. Mix together all dry ingredients and add to creamed mixture. Add pumpkin, water, raisins and nuts. Bake at 350° for 1 hour or until done. Makes 1 bread.
Mix together first four ingredients, pour over mushrooms and marinate overnight. Should be placed in broiler for a couple of minutes.
Separate meat from skin, fat and bones. Put skin and bones in large pan. Cover with water and add bay leaves. Bring to a boil and simmer 1 hour. Strain broth. In large pan, put broth and chicken. Bring to a boil and add frozen noodles, thyme, salt and pepper to taste. Cook until noodles are done, approximately 40 minutes.
You will need a 1 1/2 or 2-quart casserole dish.
In a mixing bowl, beat cream cheese, sour cream and the onion soup mix together. Combine everything until fluffy. Chill up to 24 hours. If dip thickens after chilling, stir in 1 or 2 tablespoons milk. Serve with vegetables, crackers or chips. Makes 2 cups.
Cook the squash; measure out 3 cups. Add sugar, milk, egg yolks and rest of the ingredients. Cook until thick. Pour into baked pie shells. Beat the 4 egg whites with 1/4 cup of sugar. Bake at 350° until brown.
In saucepan, saute onion in butter. Stir in flour and salt. Gradually add milk. Bring to boil, stirring frequently. Add broth, broccoli and carrots. Simmer until carrots are tender.
Brown hamburger with onion, salt, pepper, chili powder and green pepper, then you add 1/2 bottle of Open Pit sauce, 1/2 bottle of catsup, vinegar and sugar. Let simmer for 20 minutes. It's yummy!
Mix pretzels and margarine in a 9 x 13-inch pan. Place in a 350° oven for 15 minutes. Cool.
Melt oleo. Pour in flour and nuts. Spread evenly in 11 x 7-inch pan. Bake 20 minutes at 375°. Let cool completely. Mix sugar, cream cheese and half of Cool Whip. Spread evenly over first layer. Mix pudding according to directions on box. Spread evenly over second layer. Spread remaining Cool Whip and sprinkle with nuts. Chill.
Cream shortening and sugar. Add remaining ingredients. Roll and shape into cookies. Bake on cookie sheet at 400° for 10 minutes.
Sift together dry ingredients twice; add gradually milk and mix with well beaten egg yolks and Wesson oil. Fold in stiffly beaten egg whites.	Bake on hot waffle iron.
Mix together sugars, cinnamon and pecans; set aside. Cut each biscuit into 4 pieces and roll in dry mixture, coating well. Layer coated biscuit pieces in tube pan. Pour melted margarine over top of biscuits. Bake at 350° for 30 minutes. Real good served warm with coffee.
Melt 3 tablespoons butter in a heavy skillet. Add onion and cook slowly until transparent. Remove and set aside. Cut beef in 1 x 2 1/2-inch strips. Turn head to medium-high and cook briefly, turning to brown on all sides. Remove beef and set aside with onion. Add remaining 3 tablespoons butter to skillet. Stir in mushrooms; cover and cook 3 minutes. Season with pepper and nutmeg. Whisk sour cream and add to pan; do not allow it to boil. Return beef and onion to pan and just heat through.
Place 1/2 of the bread cubes in a 9 x 13-inch pan. Cover with cream cheese cubes; top with remaining bread cubes. Beat eggs with milk and syrup. Pour over bread mix. Refrigerate overnight. Set oven to 350°. Bake 35 to 45 minutes or until golden brown. Top with syrup or anything else you wish.
Bake cake according to directions in a 9 x 13 x 2-inch pan. Break 1/2 of cake into bite-size pieces and put in punch bowl. Mix pudding according to directions. Spread 1/2 of pudding over cake pieces. Spoon 1/2 of pineapple with juice on top of pudding. Spread 1 can of pie filling on top of that. Spread 1/2 of Cool Whip over pie filling. Add 1/2 of nuts. Repeat, using the rest of the ingredients. Chill overnight.
In saucepan combine all ingredients except apples. Bring to a boil until thickened. Pour over apples and bake at 350° for 1/2 hour, or until apples are tender.
Bring vinegar and salt to boil. Pack cucumbers in quart jars (cleaned and prepared for canning) with alum and dill weed. Pour boiling liquid over cucumbers and seal. Let stand for 6 weeks before using. If you like kosher, add garlic and hot peppers. Liquid may be used for green tomatoes, small okra, hot peppers, banana peppers, cauliflower or carrots.
Brown meat, chopped onions and salt; slightly drain. Mix all the remaining ingredients with the hamburger. Bake at 350° for 30 minutes, covered, then bake 20 more minutes, uncovered, with Chinese noodles on top (you may place noodles on top after cooked).
Mix chicken, broth, soup and vegetables. Put in a 2-quart dish. Melt margarine; mix in flour and milk. Spread over chicken mixture. Bake at 375° for 45 minutes.
Bread the meat and saute until brown. Add sliced onion and olives. Mix 1/4 cup flour and 1 cup water. Pour into skillet with the rest of the ingredients. Cover and simmer for 35 to 45 minutes. Buon appetito!