HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and butter. Beat egg and add milk and vanilla. Add flour and baking powder. Chill for 2 hours. Use plenty of flour and knead dough until easy to handle (not sticky). Roll out and cut. Bake 8 minutes in 400° oven or until golden brown. Decorate.
Wrap bacon slices around water chestnuts. Arrange in baking pan. Bake at 375° for 35 minutes. Drain fat.
Brown hamburger and onion in frying pan. Add soup and stir until mixed. Stir in vegetables and heat. Put hamburger mixture in casserole dish and top with Tater Tots. Place in oven at 350° for 15 to 20 minutes or until Tater Tots are cooked through. Serves 6 to 8.
Dissolve Jell-O in boiling water. Pour into blender. Add water, ice and sherbet. Chill 45 minutes.
Mix onion and beef after browning separately. Combine next 5 ingredients. Add sauce to meat mixture. Mix noodles with meat and sauce; add beef bouillon. Pour into casserole and bake at 350° about 40 minutes.
Pour milk and oil into bowl. Add flour and mix until mixture begins to cover away from side of bowl. Be sure to add flour slowly so mixture doesn't become too stiff. Knead lightly on floured board. Roll 1/2-inch thick, cut and place on greased baking sheet. Bake 15 minutes in 450° oven. Makes approximately 24 small biscuits.
Cream sugar and butter. Add eggs one at a time. Add flour, vanilla and nutmeg. Bake at 375° for 50 to 60 minutes.
Cook ground beef in microwave 4 to 5 minutes on High in a plastic colander which has been placed in a dish to catch the grease. Combine all ingredients in a large casserole dish except the cheese and cook on High, covered 12 to 14 minutes. Stir halfway through cooking time. Sprinkle cheese on top. Let stand covered 4 to 6 minutes before serving.
Combine all ingredients; mix thoroughly. Pack into greased loaf pan, 8 x 5 x 3-inches. Bake at 350° for 1 hour and 15 minutes.
Cook meat until tender. Cook potatoes, onions, celery and pepper in broth where meat was cooked. After removing bones from meat, mix all ingredients in a large	boiler	and simmer about 30 to 45 minutes, stirring often.
Heat oven to 375°. Lightly grease 9 X 9 pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingredients except cheese until smooth, 15 seconds in blender on high, stopping blender frequently to scrape sides if necessary, or 1 minute with electric mixer on high. Pour evenly into pan. Bake until knife inserted in center comes out clean (23 to 25 minutes); sprinkle with cheese. Bake until cheese is melted (2 to 3 minutes longer); cool 30 minutes. Cut into triangles or squares. Yield: 30 appetizers.
In a skillet, brown ground beef; drain. Stir in pizza sauce and oregano. In a food processor, chop onion, pepper and pepperoni. Add to beef mixture. Simmer 20 to 25 minutes. Spoon onto buns; top with cheese and mushrooms. Serve immediately.
Combine all ingredients, except eggs in saucepan. Bring to a boil and simmer until rice is tender. Lower heat and add egg yolks slowly. Cook for a few additional minutes. Pour into dish and sprinkle with cinnamon.
Cream margarine and add brown sugar, flour and salt and mix together. Peel, quarter and core apples and slice thin. Put apples in a 9 x 13-inch baking dish. Sprinkle the white sugar on top of apples and add brown sugar mixture on top of this. Sprinkle chopped pecans over all. Bake at 350° for 40 to 50 minutes until apples are tender. Yields 8 servings.
Mix as batter for cake. Line pan with waxed paper. Bake at 325° for 1 hour. Over hot baked bread, pour juice and remaining rind of one lemon and 1/2 cup sugar which has been cooked and cooled.
Melt chocolate in heavy saucepan over low heat. Add powdered sugar and milk, stirring until dissolved. Bring to a hard boil and when candy gets to a rolling boil, time for 20 minutes or 240° on candy thermometer. Take off heat and add butter, marshmallow cream and vanilla. Beat and add nuts. As it begins to harden, pour into a buttered pan. Work fast or it will harden. Let cool. Cut into squares before totally hard. Store in airtight container.
Preheat oven to 375°. In a large bowl, cream shortening and sugar until fluffy. Add eggs and beat well. Combine dry ingredients. Add gradually to creamed mixture. Stir in mincemeat. Drop by rounded teaspoon onto greased cookie sheet, 2-inches apart. Bake for 8 to 10 minutes. Cool and frost if you like. Makes about 6 1/2 dozen.
Follow directions for cake mix. In separate bowl, mix Ricotta, eggs and sugar. Blend until smooth. Pour cake mix in an 8 x 11-inch baking dish, then pour Ricotta mixture on top of the cake mix. Bake at 350° for 50 minutes. Fifteen minutes before cake is done, sprinkle some cinnamon-sugar on the top of cake.
Heat oven to 400°. Mix flour, baking powder and sugar and cut in butter as if making pie dough. (I use my food processor.) Beat egg into half and half or milk and add to flour mixture. Mix barely long enough to moisten flour. Gently press into a 9-inch circle or 8 to 9-inch round cake pan and cut into 10 to 12 pie-shaped wedges for a traditional scone. Freeze dough until needed. Frozen dough bakes better.
Mix well; freeze to slush. Add 3 quarts of ginger ale or 7-Up. Serves 60.
Wash cucumbers; cut in half lengthwise. Combine salt, vinegar and water. Heat to boiling. Pack cucumbers into clean canning jars. Add 2 sprigs dill weed and 4 peppercorns to each jar. Pour vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as directed by jar manufacturer. Makes 6 to 7 pints. Process in boiling water bath for 10 minutes.
Prepare and cook broccoli 5 minutes; place on bottom of 6 x 10-inch baking pan. Cover with fish fillets. Salt and pepper to taste (may add garlic powder) on the fish fillets and broccoli. Mix together the cream of mushroom and shrimp soups, Cheddar cheese and Miracle Whip. Pour over fish. Cover with corn flake crumbs and bake at 350° for 1/2 hour or until bubbly. Serves 4.
In blender, combine ingredients. Beat until frothy. In punch bowl, add any fruit flavored drink to taste.
Bring broth to a boil. While waiting for broth to melt, melt butter over low heat, then sift 1/2 cup flour into butter, stirring frequently (do not brown or scorch). Add onions. Cook mixture for at least 5 minutes. Slowly add 1 can of milk, stirring constantly. Cook until desired thickness. Add to chicken broth (may be lumpy so beat with a mixer). Add the Watkins mix diluted with 8 ounces of water. Add other ingredients. Cook for 30 minutes.
Drain beans; rinse well and drain again; mix. Add green peppers and onions to beans; mix remaining ingredients and add to bean mixture. Mix well and let stand overnight in the refrigerator.
In covered 10-inch omelet pan or skillet over medium heat, cook broccoli and carrot in water until tender, 10 minutes. Stir occasionally to break apart broccoli. Drain well and set aside. Melt butter in pan over medium heat. Beat together eggs, milk and seasoning. Stir in cheese, broccoli and carrot. Pour into pan. Cook over low to medium heat until eggs are almost set, 8 to 10 minutes. Cover and let stand 8 to 10 minutes or broil about 6-inches from heat until eggs are completely set, 3 to 4 minutes. Cut into wedges and serve from pan.
Sift dry ingredients into bowl. Make a well in dry mixture; add oil, unbeaten egg yolks, orange juice and sweetener. Beat with a spoon until smooth or with electric mixer for 1 minute at medium speed.
Heat oven to 350°. Stir chopped peanuts, flour, oatmeal, brown sugar, baking soda, salt and egg in large bowl. Stir in margarine with fork until mixture is crumbly. Press in ungreased rectangular 13 x 9 x 2-inch pan and bake for 10 minutes. Spoon Marshmallow Creme over hot layer. Let stand 1 minute; spread evenly. Drizzle topping over Creme; sprinkle with 1 1/2 cups peanuts. Bake until golden brown, about 20 minutes. Let stand until cool, then loosen edges from side of pan with wet knife. Cut into 3 x 1 1/2-inch bars with wet knife. Makes 24 bars. Another fun recipe for kids to make and eat.
Mix well and pour into two 8 or 9-inch unbaked pie shells. Bake at 300° for about an hour. Quick and easy!
In a large pot, saute onions and peppers in margarine until tender. Add tomato paste and enough water until consistency of spaghetti sauce. Add garlic, salt, pepper and hot sauce. Add cleaned crabs. Cook slowly until done, stirring occasionally. Makes 10 to 15 servings.
Combine the milk and egg and beat until well mixed. Make a sandwich by placing the meat and cheese between the two slices of bread. Soak the sandwich, one side at a time, in the egg mixture. Melt the butter in a frying pan over medium heat. When the bread has absorbed the egg mixture, place it in the pan and fry one side at a time until both sides are golden brown. Serve hot!
Combine jello, pecans and coconut. Stir in milk and vanilla. Mix well. Chill 1 hour. Shape into strawberries. Roll in red sugar or dry jello. Make leaves with green frosting. Chill and serve.
Combine butter and cheez whiz in sauce pan and melt over low heat. Mix together with remaining ingredients and pour into buttered casserole dish. Bake at 350° for 45 minutes.
Mix broccoli, soups, 1 cup milk, onion powder and 3 cups cooked, cut up meat. Mix well, then pour into ungreased baking dish, 9 x 13-inch.
Cream butter and sugar. Add eggs and flour. Gradually add buttermilk. Add 1 teaspoon baking soda to 1 cup boiling water. Gradually add to cake mixture. Bake at 350°. Batter will be thin.
In small saucepan, melt butter over med. heat. Stir in sauce blend. Gradually stir in milk. Cook stirring constantly until sauce comes to a boil. Reduce heat and simmer, stirring constantly, 1 min. or till thickened. Add spinach, pimientos, cheese and dill. Heat stirring frequently till cheese is melted and sauce is well blended. Remove from heat and stir in sour cream till smooth. Serve in bowl or in a hollowed out round bread bowl. Makes 3 cups.
Mix all ingredients together except for 1 package of corned beef. Form into ball and roll in the remaining corned beef.
Completely dissolve jello in boiling water. Stir in raisins. Combine juice and enough ice cubes to measure 1 1/4 cups. Add to jello; stir until slightly thickened. Remove any unmelted ice. Stir in carrot. Spoon into individual dishes or small serving bowl. Chill until firm, about 2 hours.
Preheat oven to 450°. Drain beans. Combine with celery, pickle, onion and cheese. Blend seasoning with mayonnaise. Add to bean mixture and toss lightly. Spoon into shallow 1-quart baking dish. Sprinkle with corn chips. Bake for 10 minutes.
Crumble crisp cooked bacon. Mix with cream cheese and a little orange peel added. Delicious. Serve on open-faced bread slices.
Mix and bake in greased casserole with the lid off for 40 to 45 minutes at 350°.
Mix thoroughly. Use 2 to 3 rounded teaspoonfuls to a cup of boiling water.
Beat cream cheese until smoothy; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set (at least 4 hours). Serve topped with cherry pie filling.
Stir first 4 ingredients together. Cover and let rise 1 1/2 to 2 hours. Roll out into a 12 x 18-inch rectangle. Melt butter and spread over top. Sprinkle on sugar and cinnamon. Roll up and slice about 1 1/2 to 2-inches thick. Place on cookie sheet or baking dish. Allow a little space in between each roll. Cover and let rise 2 hours or overnight. Bake at 375° for 10 to 15 minutes. Drizzle powdered sugar glaze over rolls after baking.
Saute mushrooms in butter. Butter 3 slices bread and cut into squares. Put in large casserole. Combine onions, celery, peppers, mushrooms, mayonnaise, salt and pepper. Put over bread. Cut 3 more slices of buttered bread and put on top of vegetables. Pour beaten eggs and milk over this and refrigerate for 2 hours. Spoon mushroom soup on top and 2 more slices of buttered bread, cut into small cubes. Bake at 325° for 50 minutes. Sprinkle with grated cheese and bake 10 minutes more.
Cut chicken into pieces in Dutch oven. Add water until chicken pieces are covered. Bring to boil; simmer until chicken is done. Remove chicken from broth (saving broth). Cool, skin and debone, shredding chicken into strips. Bring broth back to a boil. Add dumplings, a few at a time, returning to a boil after each addition. After all dumplings are added, bring to a boil and simmer at medium heat for about 15 to 20 minutes. Add chicken pieces, celery salt, stick of butter and pepper to taste. Simmer for about 10 minutes. Let stand about 15 minutes (will thicken the longer it stands). You can add 1 cup of chicken bouillon for extra flavor. It is easy and delicious! Serves 10.
Combine jello, hot water and sugar, let thicken in refrigerator. (Let it get livery--not solid.)
In a 6 quart container, combine the first seven ingredients. Cover and freeze for 12 hours, stirring every 2 hours. May be frozen for up to 3 months.
Saute onion and green pepper in oil until golden brown. Add beef to sauteed onion and pepper and brown well. Add remaining ingredients; mix well.
Sift together the flour, baking soda, salt and baking powder. Set aside. Cream together the sugars and shortening and then add the eggs. Beat well. Fold in the flour mixture, oats and vanilla and then the chips and nutmeats. Blend all together very well. Drop by teaspoonfuls on greased cookie sheets. Bake in a 350° oven until light brown, about 10 minutes.
Fry bacon until crisp. Add onion and cook until lightly browned. Add drained sauerkraut and place in casserole. Top with tomato juice. Sprinkle with buttered bread crumbs. Bake in a 400° oven for about 20 minutes. Yields 2 1/2 cups.
Cream shortening and the sugars, then add eggs and beat. Add sifted flour, baking powder and soda together. Mix well, then add Rice Krispies and vanilla. Then add the oatmeal and coconut and mix.
Beat eggs and sugar. Add peanut butter and continue to beat, more slowly. Add milk and beat until creamy. Put in 4 quart freezer and add enough whole milk to make freezer 3/4 full.
Mix first 9 ingredients together. Mix well and store in fridge overnight. Prepare remaining ingredients. Pour the marinated dressing over these ingredients about 2 hours before serving.
Heat oil in wok or skillet. Saute chilled rice until golden (5 to 10 minutes in hot skillet). Stir in onions, bacon, sesame seed, soy sauce, peas, carrots and sugar.
Drain salmon; mix all ingredients together. Bake in loaf pan or shape into patties and fry.
Peel and boil potatoes. Melt the cheese with the butter in medium saucepan. Add the onion. Mash the potatoes. Whip in cheese mixture and blend in the sour cream. Bake in casserole dish, uncovered, for 45 minutes at 350°. Serves 6 to 8.
In pan, melt 1/2 of the butter with the oil. Add garlic and onion; fry until soft. Transfer to a bowl. Add eggs; beat well. Stir in cream, cheese, salt and pepper. Grate the potatoes and squeeze to get out as much moisture as possible. Pat dry with paper towels. Stir in egg mixture. In ovenproof dish, put remaining butter. In preheated oven (400°) heat until melted and very hot. Pour in egg and potato mixture. Bake for 25 to 30 minutes or until firm. Serve immediately. Sliced tomatoes are good served with this.
Mix Jell-O, water and sugar until dissolved. Add cranberries and let stand 30 minutes, then add nuts, pineapple and strawberries. Pour into mould and chill until set, about 4 hours.
Preheat oven to 325°. Cream the butter and sugar until fluffy. Add egg and mix well. Add oil and vanilla. Mix well. Add oatmeal, coconut and nuts. Add flour, soda and salt (sifted together). Drop by teaspoonfuls onto ungreased cookie sheet. Flatten with fork. Bake 12 minutes. Cool on cookie sheet a few minutes before removing.
Drain all fruit and put in bowl. Mix the pudding with reserved juices. Stir over medium heat until clear and slightly thickened. Pour over fruit and mix.
Preheat oven to 300°. Combine margarine, crumbs and sugar. Press on bottom of 9-inch spring-form pan. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add remaining ingredients and mix well. Pour into prepared pan. Bake 1 hour and 5 minutes until cake springs back when lightly touched. Cool to room temperature and chill thoroughly. Garnish as desired and refrigerate leftovers.
Mix all ingredients, except cheese and tortillas. Alternate ingredients in greased casserole with tortillas on bottom and "wind" up with cheese on top. Bake 30 to 40 minutes in 350° oven.
In food processor, grind up roast beef. Toss with other ingredients. Easy to chew for youngies or oldies.
Butter 2 slices of bread on one side. Place onion and tomato in between cheese. Bread with butter side out and grill as you would a regular grilled cheese sandwich. You can add Thousand Island or Ranch dressing, if desired.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies. Stir until well coated.
Blend all ingredients together and pour into two greased and floured pans. Bake at 350° for 30 to 40 minutes. Cool and frost cake.
Mix well. Drop on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 4 to 5 dozen small cookies.
Mix margarine, sugar and milk in a heavy 2 1/2 or 3-quart saucepan. Bring to a full boil, stirring constantly. Boil for 5 minutes, until candy thermometer reaches 234°. Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients. Mix well until blended. Pour into a greased 9 x 9-inch pan. Cool at room temperature. Cut into squares. Makes about 3 pounds.
Saute onion in margarine until clear; do not brown. Mix all ingredients and place in casserole dish. Bake at 350° for 20 minutes. I use 1/2 stick of oleo and add a little milk or water to soup. Don't need all that fat.
Fry bacon and drain on a paper towel. Reserve drippings which onions are sauteed in. Blend in flour, salt, sugar and celery salt. Cook until it bubbles. Remove from heat. Stir in water and vinegar; boil for 1 minute. Stir in potatoes and bacon pieces. Remove from heat and let stand until ready to serve.
Bake a sheet cake with devil's food cake mix. Pierce the top with a fork. Pour condensed milk and caramel topping (mixed together) over the top. Crush Skor candy bars and sprinkle over the topping. Cover with Cool Whip. Refrigerate.
Cook in microwave on High for 3 minutes. Stir and cook 3 more minutes.
Cream together the sour cream, mayonnaise and onion, then combine with rest of ingredients. Makes approximately 1 gallon.
Mix sugar and flour. Add melted and cooled oleo. Add eggs, one at a time, beating after each egg. Add 1/2 cup buttermilk and vanilla. Beat well and pour in unbaked pie shell. Cook at 350° for 45 minutes.
Beat eggs and add sugar. Stir well. Add melted butter, flour, milk, vanilla and almond flavoring. Mix well. Pour into unbaked pie crust. Cook 25 minutes at 325° or until golden brown.
Combine first 3 ingredients. Divide into 24 balls. Press into miniature greased muffin tin to form pastry crust. Mix the remaining ingredients. Fill cups and bake for 30 minutes at 350°. Yields 24.
Cut each chicken breast horizontally to make 2 thin slices. Coat with flour. Heat margarine in 12-inch skillet over medium-high heat. Cook chicken and garlic in margarine 4 to 6 minutes, turning once, until chicken is brown. Add wine and lemon juice, sprinkle with pepper. Heat until hot. Serves 4.
Mix cake mix, egg and margarine and put into 9 x 13 pan. Beat cream cheese, eggs and confectioners sugar until creamy and pour over first layer. Bake at 325° for 30 to 40 minutes until golden brown. Cool and cut into bars.
Split ribs and put in roasting pan. Combine all ingredients and cover ribs with mixture. Cover ribs and bake at 350° for 1 hour. Uncover and bake 30 minutes more. Turn ribs during last 30 minutes.
Saute beef quickly in hot oil in skillet. Add mushrooms and onion; saute about 5 minutes. Add broth, Worcestershire sauce and paprika. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Stir in sour cream, catsup and tomatoes. Sprinkle with chopped parsley, if desired. Makes 4 servings.
Melt almond bark in uncovered double boiler. Add peanut butter. Stir. Put peanuts, marshmallows and rice krispies in a large bowl. Pour bark mixture over dry ingredients. Mix. Drop by spoonful on waxed paper. Let set. (Push them together a little bit after they are dropped on wax paper.)
Sift dry ingredients together. Add nuts and raisins. Cream sugar with mayonnaise until smooth. Add soda to boiling water and mix with dry ingredients and mayonnaise. Bake in 2 (9-inch) cake pans, greased and floured, at 350° for 30 minutes. Frost with icing of your choice (sour cream icing is good).
Heat 2 to 3 inches vegetable oil in deep fryer or large sauce pan to 350°. Mix cornmeal, flour, baking powder and salt in medium mixing bowl. Add remaining ingredients; mix well. Drop batter by tablespoons into hot vegetable oil. Fry a few at a time, 3 to 4 minutes or until golden brown. Drain on paper towels. Repeat with remaining batter. Serve immediately or keep warm at 175° oven. Makes about one dozen hush puppies.
Mix together the cake mix (dry), butter and egg. Pat into a jelly roll pan. Pour the condensed milk over the base. Sprinkle the butter brickle chips and nuts on top. Bake at 350° for 20 to 25 minutes. Do not overbake.
Place chicken breasts in casserole. Pour dry rice mix mixed with other ingredients over the chicken breasts. Bake 1 hour at 350°.
Slice cucumbers as thin as possible. Chop onions and pepper. Combine with the cucumbers and salt. Let stand 3 hours. Drain cucumbers. Combine vinegar, sweetener and spices in a large pot and bring to a boil. Pack while hot into sterilized jars and seal at once. Process in boiling water for 10 minutes.
Brown hamburg with chopped onion. Add brown sugar, mustard and Worcestershire sauce, salt and pepper. Then add tomato sauce and cook about 1/2 hour.
Sift flour and salt together. Cut in shortening. Sprinkle water into flour-shortening mixture a little at a time. Mix dough thoroughly until it cleans the sides of the bowl. Gather the dough together with your hands and press firmly into a ball. Divide dough in half and roll out on lightly floured surface. Roll from center out to form circle 1-inch larger than pie pan. Fold in half to transfer to pan easier. Unfold. Fill with filling; moisten rim. Top with top crust and flute edges. If a shell only is needed, after putting bottom crust in pan, flute edges; prick bottom crust and bake at 425° until lightly brown.
Cook chicken, reserve the broth; debone and cut chicken into shreads. Add about 1 cup of the broth from the cooked chicken, both cans of soup, salt and pepper. Stir and mix all together. Cover with bread crumbs. Cook on 425° for 45 minutes.
Cream shortening and sugar until light. Add egg and molasses; beat thoroughly. Sift together dry ingredients. Add to creamed mixture alternately with water, beating after each addition.
Place onion and garlic in food processor. Blend. Add peppers and tomatoes. Combine all ingredients in a large pot. Bring to a boil and simmer for 30 minutes. Stir frequently.
Cut up strawberry into small pieces. Pour 1 cup sugar over them; let set over night in refrigerator. Drain juice out of berry; save the juice. Fix cake mix as direction, except put the juice in place of water. If not enough juice, add water. Bake and cool; punch holes on top of cake. Pour strawberry on top; add glaze and cool whip. Let stand in refrigerator about one hour.
Ground up ham. Set aside. Let cream cheese soften at room temperature. Chop up green onion (small). Add green onions, seasoned salt, Worcestershire sauce and 1/4 of ham to soften cream cheese. Mix all of this up with mixer or hands real good. Make a ball; roll this in the rest of ham. Refrigerate.
Melt chocolate in top of double boiler over hot not boiling water. Stir until smooth. Remove from heat; blend in condensed milk and peanuts. Drop by teaspoons onto cookie sheet. Let stand at room temperature 2 hours. Store in tightly covered container.
Combine all ingredients; store in a covered container for several hours in the refrigerator. Serve in small bowls, since it is too juicy for plates. Makes 8 to 10 servings.