HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Beat in eggs, one at a time. Add buttermilk	and soda. Stir in dry ingredients. Add jam last. Bake in 3 greased and lightly floured pans, 9-inches, at 325° for 25 to 30 minutes. Cool and remove from pans.
Prepare pie crust (or use ready-made crust). Saute onion, carrots and cabbage in butter (or Pam) in large skillet, stirring often, until tender (about 15 minutes). Remove to a large bowl. In same skillet, saute meat over high heat until it loses its pink color. Drain. Add flour, salt and pepper; stir and simmer until slightly thickened (about 5 minutes). Add mushroom soup (undiluted) and stir until well blended. Remove from heat and add to vegetables. Fit bottom pie crust into a 10-inch deep dish pie plate. Brush this crust with the white of an egg (slightly beaten). Spoon meat and vegetable mixture into crust. Cover with top crust that has vents cut in it. Brush top crust with egg yolk and 1 tablespoon water, beaten together. Bake for 30 to 45 minutes at 350° or until golden brown. Let sit for a few minutes before serving.
Cube potatoes and boil 20 minutes. Drain and reserve liquid. To potatoes, add chopped onion, chopped eggs, chopped pickles, cubed butter, vinegar, mustard, salt and pepper. Beat on high until well blended. Salad should be moist and creamy. Add reserved liquid in small amounts if too dry. Taste and amend with a tad more vinegar if needed. Serves approximately 35 people.
Mix together the first 7 ingredients. Blend in macaroni. Bake in greased casserole, uncovered, until brown and bubbly.
Melt butter in skillet or blazer pan of chafing dish, blend in flour. Add cream all at once. Cook, stirring constantly, until sauce thickens and bubbles. Place hot water bath under blazer pan if using chafing dish. Stir small amount of hot mixture into egg yolks. Return to hot mixture, cook, stirring constantly, until mixture thickens. Add lobster, heat. Add wine, lemon juice and salt. Sprinkle with paprika. Serve in patty shells.
Thaw spinach, squeeze out water and chop. Mix with all other ingredients and chill for 1 hour. Great with Triscuits or any other favorite cracker.
Mix salt and cabbage; let stand one hour in water to cover. Drain well. Add carrot and pepper.
Place all ingredients in blender. Cover and turn to high speed. Blend for 45 seconds, or until creamy and smooth.
Mix liquids and seasonings together. Pour over beans and olives. Let set in refrigerator at least 4 hours. May be kept in refrigerator for 2 weeks, if stored tightly covered.
Marinate 3 to 4 pounds of flank steak or a 3 to 4 pound pork tenderloin for 24 hours. Bake or roast. Yields marinade for 3 to 4 pounds of meat.
Boil carrots, string beans and potatoes separately in enough water to cover each. Boil carrots and potatoes about 15 minutes, beans about 10 minutes. In Dutch oven, heat oil. Saute onion until brown. Add cardamon, ginger, garlic and salt to taste; stir well to blend. Add vegetables. Let simmer about 3 minutes. Makes 4 to 6 servings.
Mix flour, baking cocoa and baking soda in small bowl. Cream margarine, 1/4 cup crunchy peanut butter, sugar and brown sugar in large bowl until light and fluffy. Beat in egg and vanilla. Add dry ingredients; mix well. Combine powdered sugar and 3/4 cup crunchy peanut butter in a small bowl; mix well. Shape into 1-inch balls. Shape chocolate mixture around peanut butter balls covering completely. Place on an ungreased cookie sheet. Bake at 375° for 7 to 9 minutes or until slightly cracked.
Place in a 13 x 9-inch baking dish and bake at 350° for 1 hour.
Beat eggs, add sugar, oil, vanilla. Add all dry ingredients to oil mixture together with zucchini in small amounts. Grease 2 loaf pans. Pour even amounts into each pan. Bake for 1 hour at 350°. Makes 2 loaves.
Mix crushed pretzels, margarine and sugar together. Press into a 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool.
Melt butter in bottom of 9 x 13-inch pan. In bowl mix cake mix and 2 eggs. Press in	bottom	of pan. Mix cream cheese, powdered sugar and	2 eggs along with lemon flavoring. Pour on top of cake mix and eggs. Bake at 350° for 35 minutes.
Dissolve yeast in warm water. Combine yeast and remaining ingredients in bowl. Beat until smooth. Dough will be very soft. Cover with damp cloth. Place in refrigerator for 2 hours or overnight. Shape as desired.
Soften butter and combine with flour and sugar. Blend on low until crumbly. Stir in nuts. Place 2 3/4 cups of mixture into an ungreased 9 x 13-inch pan. To the remaining mixture, add soda, salt, cinnamon, egg, sour cream and vanilla. Blend well. Stir in apples, spoon evenly over mixture in pan. Bake at 350° for 25 to 35 minutes. Cut into squares.
Mix together sugar and eggs. Melt together chocolate and butter. Combine the 2 mixtures. Place in buttered pan. When firm, cut into squares.
Select pineapple with fresh green leaves. Cut each pineapple lengthwise in half through green top, then cut in half again, making 4 pieces each with part of the green top. Remove fruit by cutting along edges with a curved knife. Cut fruit into cubes, removing any eyes and fibrous core. Drain pineapple shells, cut side down.
Separate rolls into 8 rectangles; press perforations to seal. Combine cream cheese, mushrooms and seasoning salt; mix well. Spread mushroom mixture in equal portions over each rectangle of dough. Starting at long side, roll up each rectangle jellyroll fashion; pinch seam to seal. Slice logs into 1-inch pieces; place seam side down on an ungreased baking sheet. Brush each log with beaten egg and sprinkle with poppy seed. Bake at 375° for 10 to 12 minutes.
Fry hamburger meat and onion together. Add remaining ingredients and let simmer for 20 minutes. I usually serve with macaroni.
Melt butter in large frying pan that has a tight-fitting lid. Saute onion until tender. Add cabbage. Cover and cook over low heat until cabbage is tender. Add noodles and mix with cabbage and onion. Season with salt and pepper.
Mix confectioners sugar, butter and cream cheese. In a separate bowl, blend the Cool Whip, pudding mix and milk. Blend both mixtures together. In a clean flower pot, layer cookies and mix. Make sure to put cookies on bottom and top. Refrigerate.
In a mixing bowl, cream butter and sugars. Blend in egg, vanilla and milk. In a separate bowl, sift together dry ingredients, except oats and raisins. Stir dry ingredients into first mixture. Stir in oats, then raisins. Beat well. Drop by teaspoonful onto greased cookie sheet. Bake in a 350° oven for 10 to 12 minutes.
Roll out biscuits onto pizza pan. Mix tomato sauce, onions, oregano and garlic salt. Pour onto rolled out dough and sprinkle the 2 cheeses on top and bake at 425° for 8 to 10 minutes or until brown.
Chop lettuce and cauliflower and mix in large salad bowl. Mix in shredded cheese, bacon bits and peas. Add mayonnaise and Italian dressing. Mix well. Refrigerate a little before serving.
Combine and sift flour, sugar, baking powder and salt. Drop in shortening and mix together. Combine milk with cherry juice. Add a little at a time. Beat. Add vanilla and almond extract. Beat in egg whites. Fold in cherries and nuts. Bake at 375° for 20 to 25 minutes (8-inch round pans). When cooled, top with whipped whip cream (can tint pink).
Mix all ingredients together (batter will be stiff). Pour into a 9 x 13-inch greased cake pan. Bake at 350° until done. Can be frosted. Nuts can also be added, if desired.
Boil chicken breasts in one quart of water. Pick meat off the bones. Add 2 cans butter beans, 1 can stewed tomatoes and 1 can tomato sauce. Salt and pepper to taste; simmer for awhile. Add chopped onion, frozen mixed veggies and potatoes. Cook on low for at least another hour. This makes a really big pot full of good soup.
Thaw dough and allow to rise according to package directions. Divide dough in half and set one portion aside. Turn out remaining portion of dough on a lightly floured surface. Roll dough into a 10-inch circle. Combine egg and Parmesan cheese, stirring well; spread half of egg mixture over circle, leaving a 1/2 inch margin at edges. Layer half of pepperoni and half of Mozzarella cheese over egg mixture; sprinkle with half of oregano. Roll up dough and seal edges. Bake at 375° for 30 minutes.
Mix the first 4 ingredients. Blend well, then add dry ingredients alternately with water. Last, add nuts. Pour into 2 large loaf pans. Bake at 350° for 1 1/4 hours.
In a large bowl, let ice cream and sherbet soften slightly at room temperature. Add juices and 1 tablespoon rind. With egg beater or electric mixer at low speed, beat until frothy. Add ginger ale; beat slightly until foamy. Serve in chilled glasses, garnished with rest of rind and mint. Makes 4 to 6 servings.
Preheat oven to 300°. In a small bowl at high speed, beat egg whites with salt until stiff, but not dry. Add sugar, 2 tablespoons at a time, beating well after each addition. Mixture should be glossy and very stiff. Stir in vanilla and fold in chips. Drop by teaspoon 2 inches apart on ungreased cookie sheet. Bake about 25 minutes or until cookies are light golden and firm to touch. Let cookies cool on a plate.
Saute pepper, pimento and onion until tender in margarine. Add to cream and Cheddar cheese. Blend with mixer until smooth. Roll in chopped pecans. Refrigerate (covered). Leave out several hours to soften.
Mix shortening, margarine, sugar, brown sugar, eggs and vanilla. Add sifted dry ingredients. Mix well. Add nuts and chocolate chips. Bake 8 to 10 minutes at 375°.
Mix together sugar, flour and milk. Cut the butter into bottom of baking dish. Pour in mixture. Top with fruit and bake at 350° until browned on top and bubbly.
In glass pie plate, melt butter on High for 30 to 45 seconds; stir in lemon juice, parsley and tarragon. In another flat dish, combine corn flakes, almonds, paprika, salt and pepper. Coat fillets with seasoned butter, then crumb mixture. Arrange in cooking dish and cover with paper towel. Microwave on High for 4 to 5 minutes, turning every 1 to 1 1/2 minutes. Makes 4 servings.
Combine all ingredients. Beat for 5 minutes on medium speed. Bake for 1 hour in 350° oven. Bake in floured and greased tube pan.
Preheat oven to 425°. In large plastic bag or bowl, add all ingredients. Close bag and shake or toss in bowl until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discard bag. Bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown. Serves 4 to 6.
Mix ingredients in a large mixing bowl. Chill completely and serve with Cool Whip on top.
Heat oven to 350°. Grease a 1-quart baking dish. Combine eggs, milk, sugar, vanilla and salt. Blend well. Stir in rice and raisins. Pour into greased baking dish. Set dish in a pan filled with enough hot water to come halfway up sides of dish. Bake, uncovered, at 350° for 30 minutes. Stir mixture to bring rice to the top. Sprinkle with nutmeg and dot with butter. Return to oven. Bake an additional 30 to 40 minutes or until knife inserted comes out clean.
Fold milk and cool whip together. Add pie filling and crushed pineapple. Mix well and chill.
Heat oven to 350°. Grease pie plate. Beat all ingredients until smooth, abut 1 minute on high. Pour into pie plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes.
Saute celery, onion and mushrooms in margarine until onion is golden. Add stuffing mix to boiling water. Toss all together and mix well.
Cook noodles. Mix ingredients. Put in a casserole dish. Add 1/2 cup cheese on top of mixture. (I use Mozzarella and Cheddar.) Crush Ritz crackers on top. Bake at 350° for 30 minutes or until golden brown.
Cook broccoli	according to directions; set aside. Cook 6 servings of rice; set aside. Put Cheez Whiz, soup and butter together and melt.	Then add mushrooms and cooked rice. Put broccoli in casserole dish. Pour the other mixture over it. Cook at 350° until edges bubble. Watch carefully.
Carefully split cake and fill with desired preserves. Cut into small pieces about 1 1/4-inches in diameter. Place one layer of cake pieces in glass bowl. Strain fruit cocktail, reserving juice. Add layer of fruit cocktail to bowl, then repeat layers. Prepare Jell-O using only one cup of boiling water at first. Then add cream sherry and reserved fruit juice. Add enough cold water to make 2 cups of liquid. Pour over cake and fruit cocktail. Allow to chill until set. Top with Cool Whip or whipped cream, cherries cut in half and nuts. Store in refrigerator until ready to serve. Serves 6 to 8.
Lightly brown ground beef and onion. Put in baking dish. Put mushroom soup over ground beef. Put cheese on top of soup. Put Tater Tots on top. Bake at 350° for 30 minutes or until good and brown.
In a blender or with a beater, mix ice cream, eggnog and liquor. Sprinkle with nutmeg.
Grade cheese fine and cream with butter. Add dry ingredients; roll to 1/4 inch thick, cut in strips. Place on ungreased cookie sheet. Bake at 400° for 8-10 minutes. Let cool. Makes about 7 dozen.
Mix all. Pour into paper liners in muffin tins 3/4 full. Makes 14 to 15. Freeze. Pull off paper. Store in freezer in bag until needed. Serve slightly thawed on fresh lettuce as side salad or as dessert garnished with 1 cup whipped heavy cream sweetened with 2 tablespoons confectioners sugar or 1 teaspoon honey. Top with fresh strawberries, crushed and sweetened with honey.
Mix yogurt and Cool Whip and pour into shell. Decorate top with your favorite fruit.
Preheat oven to 300°. Cream shortening, add sugar gradually and cream well. Add eggs one at a time, beating after each. Sift flour, soda and nutmeg several times. Add alternately with sour cream. Add flavorings and pour into greased and floured tube pan. Bake for 1 1/2 hours.
Heat oven to 375°. Brown ground beef and onion; drain. Stir in sauce mix and tomato sauce. Heat until hot and bubbly. Pour into ungreased 12 x 8-inch baking dish. Spoon cheese over meat mixture. Separate crescent rolls into rectangles and place on top of casserole. Combine Parmesan cheese and butter. Crumble evenly over dough. Bake at 375° for 18 to 25 minutes or until deep golden brown.
Mix and shape using teaspoon. Melt butter in large heavy skillet. set over medium heat. Fry meatballs to brown on all sides. Remove skillet from heat. Sprinkle flour evenly over meatballs, stirring to blend well. Dissolve bouillon cube in water, add to pan. Stir in remaining evaporated milk and worcestershire sauce. Return pan to low heat and cook. Stir frequently until gravy is thickened. Serve over hot cooked noodles.
In a saucepan combine milk, sugar, salt and shortening; heat until shortening is melted. Do not let boil. Cool mixture to lukewarm. Add yeast and stir until dissolved. Stir in flour, two cups at a time. Beat after each addition until smooth. Put in a greased bowl. Cover with a damp cloth and let rise until doubled (about 30 minutes).
Cook hamburger meat and onion, drain it off. Pour taco seasoning and ranch seasoning. Stir well. Put in Dutch oven or pot and add all other ingredients and cook until hot.
Cook whole sweet potatoes in boiling water 25 to 30 minutes or until tender.
Sift together baking powder, baking soda, salt and flour. Add sugar, gradually and continue beating until light and fluffy. Add eggs and beat well. Add flour mixture alternately with mashed bananas, a small amount at a time. Beat well after each addition until smooth. Pour into a well-greased pan 8 1/2 x 4 1/2 x 3-inch loaf pan. Bake in a 350° oven for 1 hour 10 minutes.
Combine in mixing bowl eggs, sugar, butter and vanilla. Beat well with fork. Blend evaporated milk into mixture. Pour mixture into unbaked pie crust. Bake at 350° about 30 minutes.
Melt butter and stir in peanut butter. Stir until smooth and add sugar. Remove from heat and roll into balls. Dip in chocolate and eat!
Let oleo soften and cream together with sugar. Beat eggs and add to sugar mixture. Add milk, vanilla and 3/4 of coconut. Sprinkle remaining coconut on top. Bake at 350° for 30 to 45 minutes.
Mix by shaking up in a paper bag. Add chocolate, if needed, or add sugar or sweetener. Fill a cup about 1/3 to 1/2 full. Add boiling water and stir. May be warmed in microwavable cup.
Cook spaghetti in lightly salted water. Mix everything together. Let stand overnight. Optionally one can add fresh mushrooms and/or sliced ripe olives.
Mix first 6 ingredients thoroughly. Stir in remaining ingredients. Shape dough by rounded teaspoonfuls into balls. Place 2-inches apart on ungreased sheet; flatten with bottom of glass that has been greased and dipped in sugar. Bake for 8 to 10 minutes in a 350° oven. Yields 5 dozen cookies.
Heat margarine until foamy. Add celery and green pepper and cook until tender. Stir in tuna, pineapple, chicken broth or bouillon cube, vinegar, soy sauce and pepper. Heat thoroughly. Blend in a mixture of 2 tablespoons flour and 1/4 cup cold water. Cook, stirring constantly, until thickened. Serve with rice or noodles.
Heat oven to 400°. With rotary mixer, blend sweet potatoes and margarine until smooth. Beat in other ingredients. Pour into 9-inch pie shell and bake 35 to 40 minutes.
Cook until tender and can be torn apart easily. Be sure you have enough water to make your broth to cook the dumplings in.
Preheat oven to 425°. Combine baking mix and 1/4 teaspoon of the garlic powder; mix in cheese. Add milk, stirring just right until dry ingredients are moistened. Roll or pat dough on a lightly floured surface to 1/2-inch thickness. Cut with a 1 1/2-inch cutter. Place on a lightly greased baking sheet. Combine melted butter and the remaining 1/8 teaspoon of the garlic powder; brush on tops of biscuits and bake for 10 minutes, or until golden. Yields 1 dozen.
Mix pudding and milk. Add sour cream and Cool Whip. Arrange bananas and wafers. Pour mixture over each layer. Top with Cool Whip, if desired.
Dissolve gelatin in cold water; add boiling water and sugar. Cool. Then add sour cream, vanilla and Cool Whip. Pour into ring mold and chill until set. Unmold and fill center with fresh strawberries.
Roll 8 to 10 green beans in 1/2 slice of bacon and secure with a toothpick. Combine other ingredients and pour over green beans. Marinate overnight. Bake at 350° for 30 minutes.
Brush brisket with liquid smoke. Cover with foil and bake at 275° four or five hours.
Mix all ingredients well. Pour in a 9 x 12-inch baking pan. Bake at 325° for 20 minutes.
Preheat oven to 350°. Melt 1 cup chocolate chips, sugar, applesauce and margarine in large heavy saucepan over low heat, stirring until smooth. Remove from heat. Add egg whites; stir well. Stir in flour, baking soda, salt and vanilla. Stir in remaining chocolate chips and nuts. Spread into greased 13 x 9-inch baking pan. Bake for 16 to 20 minutes, or just until set. For fudgier brownies, bake to minimum baking time. Cool completely. Makes 24 brownies. Each contains 7 grams of fat versus 11 grams in traditional recipe.
Mix all ingredients except oil. Make meat balls 1 to 1 1/2 inches in diameter. Fry in oil until brown on all sides. When done, set aside.
Combine gelatin and pudding mix in saucepan; add water, mixing well. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Chill until thickened. Blend in vanilla, rum extract and nutmeg. Fold in whipped topping. Pour gelatin mixture into mold or decorative dishes. Chill until firm, about 3 hours. Unmold. Makes approximately 10 servings.
Brown sausage, onion and bell pepper. Scramble eggs in sausage mixture. Fill shells with meat and egg mixture; top with cheese and salsa. Roll tortilla and serve.
With fork, mix first 4 ingredients. In a separate dish, beat remaining ingredients. Combine the two mixtures, stirring with a fork until all ingredients are moistened. Then with hands, mold dough into a ball. Chill at least 15 minutes before rolling it out into desired shape. Dough can be left in refrigerator up to 3 days or frozen until used. Makes 2 (9-inch) double pie crusts and 1 (9-inch) pie shell.
Put steak in bottom of crock pot. Stir vegetables, seasonings and soup together in large bowl and pour over meat. Add water to cans and pour into crock pot if needed to cover meat and vegetables. Cover. Cook on low 8 hours.
Preheat oven to 350°. Grease an 8 x 8 inch pan. Mix 1 cup flour and confectioners sugar; add butter, and pat into pan. Bake 15-20 minutes.
Melt butter and cool. Beat eggs and sugar well. Then add vanilla, cardamom, butter and flour. Mix thoroughly. Put batter on krumkake iron with teaspoon. Bake until golden brown, about 30 to 40 seconds. Remove and quickly shape into cones or on a stick.
Brown sausage. Drain well. Cook grits 5 minutes in boiling salted water. Add butter and cheese. Stir until cheese is melted. Add eggs, milk and sausage. Mix well. Pour into 9 x 12-inch dish. Bake 30 minutes at 350°.
Place broccoli in bottom of 9 x 13-inch pan. In saucepan, combine soups, sour cream and cream cheese. Heat on low until cheese is melted. Pour 1/3 of sauce over broccoli; add a layer of noodles and chicken. Add a second layer of 1/3 of sauce, noodles and chicken. Finish with 1/3 of sauce. Put 1 1/2 cups of Mozzarella cheese on top. Bake at 350° for 1 hour.
Shell 6 hard-cooked eggs and cut in half lengthwise. Remove egg yolks. Mash yolks. Blend with zesty hot dog relish, mayonnaise and salt. Spoon into egg whites, chill and serve.
In a mixing bowl, stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture and gently toss with a fork. Push to the side. Repeat until all is moistened, then put on a lightly floured surface. Roll out like you were making a pie, but try to go oblong, then just cut into squares and put on a cookie sheet. Bake at 350° for 5 to 10 minutes or until lightly brown. Brush with melted butter and sprinkle with cinnamon and sugar. Let cool.
Brown meat; add onion, chili powder, tomatoes, soup and milk. In large baking dish, layer half of Doritos, meat/soup mixture and cheese. Repeat layers. Bake at 350° for 20 minutes.
Cook potatoes in skins. Cool completely. Boil eggs and cool completely. In large bowl, chop potatoes and eggs into small cubes. Add sweet pickles, pickle juice, Miracle Whip, prepared mustard and salt and pepper to taste. Mix well and refrigerate for 2 to 3 hours before serving.
Brown hamburger, bacon and onion. Mix the catsup, brown sugar, mustard and vinegar. Bake at 350° for 30 minutes. Add all the beans. Bake for 1 1/2 to 2 hours.
Slice squash, pepper, onion and mushrooms. Saute in butter or margarine. Drain. Set vegetables aside. Combine mayonnaise and cheese together. Line pie shell with tomato slices. Top with vegetables, then top with cheese mixture. Bake at 350° for 1 hour or until done.
Place chopped cauliflower in salad bowl. Add mixed dressing. Stir until well combined. Makes 4 servings.
Grate all cheese in bowl. Add chopped onions and enough mayonnaise to spread easily. Spread cheese mixture on French rolls that have been sliced very thin. Put rounds in broiler, about 6 inches under fire until cheese has a slight toasted look (approximately 2 minutes). Serve immediately.
Mix together water and oleo; let cool. Add flour to water and oleo gradually. Add eggs one at a time; beat after each egg. Pour into greased 9 x 13-inch pan (batter will be thin). Bake at 375° for 30 minutes. Let cool. Mix together the pudding mix and milk. Bring to boil. Remove from heat and add cream cheese. Stir until cheese is melted.
Place cottage cheese, cream cheese, dill, onion and lemon juice in food processor or blender. Cover and process until smooth. Spoon mixture into bowl and stir in shrimp. Sprinkle with paprika. Serve with raw vegetables or crackers.
You will need three bowls. In one bowl, mix eggs, water and salt and pepper. In a second bowl, put flour. In third bowl, bread crumbs. Whatever you are breading, start with dipping into flour, turning to insure all parts covered with flour. Then dip into egg mixture. Let drip a little and finally dip into bread crumbs. You should press the bread crumbs down into whatever you are breading so the crumbs will adhere.