HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, margarine, nut meats and sugar. Press into a 9 x 13-inch pan. Bake for 15 minutes at 350°. Cool.
Cream butter and egg; add sugar all at once. Add flour sifted alternately with baking powder,	salt and milk.	Add vanilla and nuts.	Fold in egg whites and grated chocolate. Save a little chocolate for top of cake.	Bake at 350° for 45 minutes in 9	x 13-inch pan, greased and floured. Frost with powdered sugar and butter frosting and sprinkle grated chocolate on top.
Beat eggs. Add evaporated milk and garlic salt to eggs. Add chicken breast strips. Marinate overnight, then drain. Flour marinated chicken and drop into hot cooking oil. Fry until golden brown.
Beat butter and shortening at medium speed with an electric mixer until soft and creamy. Gradually add sugars, beating well. Add egg and vanilla. Beat well. Combine flour, soda and salt. Gradually add to butter mixture, beating well. Stir in white chocolate and nuts. Drop dough by spoonfuls (rounded teaspoons) 2-inches apart onto lightly greased cookie sheets. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool slightly on cookie sheets. Remove to wire racks and let cool completely. Yields 5 dozen.
In a large pot, cook pears until soft. Drain juice off. Mash up remaining pears. Add pineapple and sugar. Bake in a 350° oven about 2 hours in open pan. Stir occasionally. When desired thickness and color, put in jars and seal.
Combine flour, baking powder and salt together. Cut in shortening, milk and egg. Add to dry ingredients. Stir only long enough to mix. Pour into greased pan (8 x 8-inch) and bake at 425° for 25 minutes. Butter top when done. Serves 6.
Fill bottom of baking dish with thin sliced potatoes; add salt and pepper to taste. Dip pork chops in flour, salt and pepper and brown in hot oil. Place on potatoes. Leave dripping in skillet; add 1 can mushroom soup and 1/4 can water. Bring to a boil; pour over pork chops. Cover and bake 1 1/2 hours at 350°.
Mix all ingredients together in roaster (will be soupy). Put chicken breasts on top of rice mixture. Bake, covered, at 350° for 2 hours. (Add more milk if more rice is used.)
Place brown sugar, butter, flour and salt in saucepan on low heat. Mix well. Add milk. Cook until it thickens. Add egg yolks and vanilla. Pour in baked pie shell. Top with meringue. Bake pie until meringue is lightly brown. Bake in 350° oven.
Blend cream cheese and sour cream in bowl and set aside. Mash potatoes until smooth. Add cheese mixture and beat well. Stir in chives, salt and pepper. Put in buttered 9 x 13-inch pan. Top with grated Cheddar. Bake at 325° for 1 hour.
Place beef in shallow dish. In medium saucepan, bring wine, water, lemon juice, onion, peppercorns, bay leaf and clove to a boil. Pour over meat; cool. Cover and refrigerate for 2 days, turning several times. Drain; reserve marinade. Pat meat dry.
Stir Eagle Brand milk and lemon juice together; it will be thick. Drain all fruit and mix with milk and lemon juice. Add Cool Whip; mix well. Spoon into pie shell. Add nuts, if you want. This freezes well.
Drain pineapple; add cottage cheese, marshmallows and cherries (halved). Stir in Cool Whip and refrigerate until ready to serve.
Mix together wine, water and tapioca. Add other ingredients and put into heavy roaster with lid or 9 x 13-inch pan, covered with foil. Bake 5 hours at 250°. Do not peek while cooking!
Preheat oven to 375°. Separate dough into 4 rectangles on smooth side of cutting board. Press seams to seal. Place cream cheese in bowl. Grate Parmesan cheese into bowl. Snip rosemary; add to cheese mixture. Mix well. Spread each rectangle with about 2 tablespoons cheese mixture to within 1/4-inch of edges. Start at short side; roll up each rectangle. Pinch edges to seal. Cut each roll crosswise into 6 slices for a total of 24 slices. Place slices, cut side down. Bake 12 to 15 minutes or until golden brown. Remove; serve warm. Yield: 24 pinwheels.
In a large saucepan, cover beans with water. Bring to a boil and cook for 3 minutes. Remove from heat, cover and let stand for 1 hour. Drain.
Melt butter over medium-low heat in medium saucepan. Stir in flour, salt and cayenne pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually add milk, stirring constantly. Cook until thickened and bubbly. Reduce heat; stir in mustard and cheese, stirring until cheese is melted and mixture is smooth.
Cream together the shortening, sugar and salt. Stir in remaining ingredients. Roll 1/8 inch thick. Bake on greased sheet at 375°.
Beat 2 eggs. Blend in 1/2 cup honey, 1/4 cup sugar, 1/4 teaspoon salt, 1 teaspoon vanilla, and 2/3 cup broken pecans. Pour into 4 to 6 unbaked pastry tart shells. Bake in hot oven (400°) for 15 to 18 minutes.
Combine all ingredients in a small bowl. Roll into ball and store (wrapped in Saran wrap) in the refrigerator until ready to serve. Remove from refrigerator. Pat on parsley flakes to cover.
In 3-quart casserole dish, place butter, onions, green pepper and carrots. Cover with lid. Microwave on High 6 minutes or until vegetables and tender-crisp, stirring once during cooking. Stir in broth and water. Cover; microwave on High 6 minutes or until hot and bubbling, stirring once during cooking. Use to make Pasta Soup and Cheese Potato Bake.
Preheat oven to 425°. Cut washed squash in halves, lengthwise. Remove seeds. Brush cut surface of each half with melted butter. Arrange cut side down in shallow pan. Bake 30 minutes or until tender. Now scoop squash from shells; reserve 4 shells. Mash squash; add applesauce, butter and nutmeg. Lightly heap mixture into shells. Bake until brown. Serves 4.
Cream butter, sugar and cream cheese. Add eggs, one at a time, beating after each addition. Sift flour and beat into creamed mixture. Add vanilla. Pour into a greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours.
Mix first 3 ingredients; press into 9 x 13-inch pan and bake 15 minutes at 375°. Cool; mix the cream cheese, powdered sugar, Cool Whip and spread on top of baked mixture. Beat instant pudding with 3 cups milk until thick. Spread on top of cream cheese. Top with rest of Cool Whip (1/2 of carton). You may use chocolate, lemon, butterscotch, or any flavor you choose.
Combine cheeses and margarine until well blended. Spread mixture on ham slice. Roll up, jelly roll style. Chill for several hours or wrap and freeze.
Peel sweet potatoes and slice 1/4 inch thick. Cook, covered, in 2 inches of salted, boiling water 10 minutes; drain. Peel and core apples. Cut into 1/4-inch thick slices. Combine brown sugar, butter, ginger and nutmeg.
Mix together in casserole dish and top with a thin layer of Pepperidge Farm herb dressing mix. Melt 1/2 stick margarine and mix with dressing. Bake at 350° until bubbly, about 20 to 30 minutes.
Bring the water to a boil. Add butter. Let butter melt completely, then stir in flour and soda. Stir until it leaves the side of the pan; beat until smooth. Cool slightly; add eggs, one at a time, beating well after each egg. Drop by tablespoon onto greased cookie sheet. Bake at 375° for 40 to 45 minutes. Don't open oven during the first 20 minutes. Remove puffs; cut near the bottom to let out steam. Fill with Cream Filling.
Pour hot water over jello and sugar. Stir until dissolved. When it begins to thicken or jell, add remaining ingredients. Chill and serve.
Cook pasta and drain. Mix the 2 salad dressings together; blend well. Add the vegetables and then the pasta. Mixing with hands is best. Refrigerate for at least a couple of hours before serving. Better to refrigerate overnight before serving.
Combine yogurt and cottage cheese; stir until smooth. Stir in spinach, onion, chili powder, dill weed and lemon juice. Place in a serving dish. Cover and chill until ready to serve with fresh vegetables, crackers or bread sticks.
Place 20 biscuits in a Bundt style cake pan. Melt butter and pour over the biscuits. Bake in 400° oven until done (10 to 12 minutes).
Brown beef; drain off fat. Add other ingredients. Simmer for at least 15 minutes. Stir.
Boil sliced zucchini for 5 to 8 minutes until tender. Saute green pepper in butter until tender. Drain zucchini using 1 cup of the water to mix with the tomato paste. Mix together all ingredients except 1/2 cup of the Mozzarella. Sprinkle the remaining cheese on top.
Boil the chicken and cut into chunks. Mix chicken, soup, salt and pepper to taste and just enough milk to make soupy (not too thin). Pour into baking dish. Prepare stuffing as directed on package. Spread on top of chicken mixture and bake for 30 minutes at 350°.
Mix first 7 ingredients together and make into balls. Place in pan. Mix last 4 ingredients together and pour over meat balls. Bake at 325° for 1 hour.
Mix margarine, sugar and confectioners sugar in a large mixing bowl. Add eggs and vanilla; mix well. Combine flour, salt, soda and cream of tartar and mix well. Add to sugar mixture; mix well. Shape by teaspoon into balls, roll in sugar and place on a lightly greased cookie sheet. Flatten with glass dipped in sugar. Bake at 250° for 6 to 8 minutes. (Dough may be stored in refrigerator if desired for a few days.)
Mix Cool Whip and cottage cheese. Add pineapple, oranges and nuts. Stir in jello until you reach desired color (usually 1/2 pack). Stir well. Refrigerate. Serves 10 to 15 according to serving size.
Layer cooked macaroni alternately with grated cheese in greased one-quart ovenproof casserole. Beat eggs with milk and pour over macaroni-cheese mixture. Top with bread crumbs and Parmesan cheese. Bake 40 minutes at 350° or until custard is set and top is crispy brown. Makes 4 servings.
Combine all ingredients except the vanilla in top of double boiler. Beat 1 minute to blend, then place over boiling water and beat with a sturdy egg beater or at high speed of electric mixer for 7 minutes or until stiff peaks will form. (Stir frosting up from bottom and sides of pan occasionally.) Fold in vanilla. Makes enough to frost two 9-inch layers or a 10-inch tube cake or 13 x 9 x 2-inch cake.
Combine sugar, milk, marshmallow topping, butter and salt in saucepan. Cook and stir over low heat until blended. Bring to full boil over medium heat, then continue to boil over low heat for 5 minutes, stirring constantly. Remove from heat. Add chips and vanilla. Stir until chips are melted. Pour into a buttered 9 x 9-inch pan. Cut in 1-inch squares. Makes about 81 squares.
Mix all together and spread in 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Cool.
Cook, drain and cool ground meat. Mix with next 5 ingredients. When ready to serve, crunch nachos in bag. Add crumbled chips and Catalina dressing.
Boil and debone chicken. In chicken broth, boil spaghetti. After spaghetti is cooked, drain. In pan, mix soup, cheese, margarine and Worcestershire sauce together until cheese is melted. Stir and fold in spaghetti.
Over shortening, sugar and salt, pour boiling water; blend to cool. Add eggs, sprinkle yeast in lukewarm water and stir until dissolved. Combine with egg mixture, add flour and blend well. Cover and place in refrigerator in large bowl for at least 4 hours. Will keep for 1 week or 10 days.
Melt butter over oatmeal. Sift dry ingredients together; mix with oatmeal. Beat eggs and add vanilla. Mix with oatmeal. Add nuts. Cover cookie sheets with foil; drop by teaspoons and bake 11 minutes at 325°. Let cool before removing from foil. A thin, crispy cookie.
Bake in a long cake pan, the cake mix as directed on the box. After cake is cooled, punch holes in cake and spread pineapple over it. Mix instant pudding and cream cheese. Spread over pineapple. Spread Cool Whip on top.
Combine all ingredients except soup and butter. Shape into bite-size balls. Brown in butter, cook until done. Heat soup. Pour over meatballs.
Mix bread crumbs and Parmesan cheese; set aside. Make a batter with the egg, garlic, basil, salt and pepper. Dip chicken in batter and roll it in bread crumbs; set in pan, skin side up. Sprinkle with parsley and dot with butter. Cover and bake at 325° for 1 hour.
Rinse and sort beans. Place in large, heavy soup kettle. Cover with water and start to cook over low fire. Saute ham, celery, onion and garlic in oil; add to beans and cook about 2 hours. If necessary, add water while cooking, then add other ingredients with the exception of the mashed beans and cook 10 minutes more. If the soup is not thick enough, remove some of the beans and mash them and stir in. Regardless, cook 10 minutes more. Makes 8 to 10 servings. Freezes well. Serve with green salad and corn bread.
Dissolve water and sugar. Add next 4 ingredients. Blend bananas with part of liquid so they will mix in well. Mix all liquids. Freeze in any kind of containers you have. It makes so much. I usually freeze some in ice cube trays because it's so easy to add a few cubes to a glass. Use ginger ale or 7-Up.
Beat egg whites and vanilla until stiff peaks form. Add sugar. Add chopped pistachio nuts. Drop onto cookie sheet lined with brown paper bag. Bake at 325° for 20 minutes. Allow to cool in off oven.
Brown meat and onion, drain grease. Add soup, milk, mushrooms, salt and pepper. Mix well. Simmer until heated through; stir in sour cream. Serve over noodles.
Bring to a boil the sugar, cocoa, margarine and milk. Remove from heat; add marshmallows, peanut butter, rolled oats and vanilla. Mix until rolled oats are covered with cocoa. Spoon onto wax paper; let sit until cookies harden, 5 to 8 hours. Makes approximately 36 cookies.
In a small bowl, cream together sugar, margarine, egg and vanilla until light and fluffy. Add carrots and mix well. In another bowl, thoroughly stir together flour, baking powder, oatmeal and wheat germ. Stir the dry ingredients into the creamed mixture. Fold in the raisins. Pour mixture into a vegetable oil sprayed 9 x 9 x 2-inch pan. Bake at 350° for 30 minutes. Let cool. Cut into bars or squares.
In bowl combine beef, eggs, salt, pepper, cheese, parsley, onion and Waverly wafers. Form into 1-inch balls and place on cookie sheet. Bake 20 to 25 minutes at 350°. In 12-inch skillet, combine soup and milk. Add meatballs. Heat. Serve with noodles, mashed or boiled potatoes.
Mash in 2-quart casserole. Stir in remaining ingredients. Top with mini marshmallows. Bake at 350°, uncovered, for 15 minutes.
Cook rice in chicken broth. Mix all ingredients except almonds and put in large baking dish. Top with sliced almonds. Bake approximately 30 minutes at 350°.
Sift flour and salt into medium size mixing bowl. Make a well in the center and add eggs and oil. Mix eggs and oil slowly with a wooden spoon into flour, gradually adding milk. Beat well, then cover and keep cool for 30 minutes.
Make cake layers; cool completely. Prepare instant pudding according to directions on package; refrigerate to set up.
Lightly oil a 1 1/2-quart ring mold. In a large bowl, soften the gelatin in 1/4 cup cold water. Add 1 cup boiling water and the lemon juice to the gelatin mixture. Chill until slightly thickened.
Grind cranberries; add sugar. Let stand for several hours. Dissolve Jell-O in water and cool. Add to cranberries. Grind celery and nuts and add with pineapple to Jell-O mixture. Keeps for at least 2 weeks in refrigerator.
Put green beans in dish. Pour soup and milk over beans. Add cheese on top. Cover when cheese melts and beans are bubbling. Put onions on top and leave about 5 minutes or more. Bake at 400°.
Cook cornbread according to package. Let cool. Crumble cornbread in bowl. Mix all other ingredients with cornbread. Add just enough mayonnaise to moisten.
Bake in 11 x 13-inch pan. Melt margarine and pour on brown sugar. Beat until smooth. Add eggs, baking powder, salt, flour and vanilla; beat until smooth. Add pecans and chocolate chips; mix. Bake at 350° for 20 minutes.
Mix ingredients together and heat in microwave for about 5 minutes or regular oven at 350° for about 20 minutes, until vegetables are hot and steaming. Use a 1 1/2-quart casserole or 13 x 9-inch dish. Serve with a little soy sauce. A favorite dish for us.
Blend shortening and sugars. Add vanilla, water and eggs. After thoroughly mixing, add chocolate chips and nuts. Then, by hand, stir in flour, baking powder and soda. When all ingredients are thoroughly mixed, you can either drop by spoon onto ungreased cookie sheets or press into lightly greased jelly roll pan and bake 10 to 12 minutes at 375°. (If you use the jelly roll pan, the cooking time needs to be extended 5 to 10 minutes longer.)
Preheat oven to 350°. Grease 13 x 9-inch baking dish in a medium saucepan. Combine cranberries, 3 tablespoons cornstarch and pineapple. Bring to a boil, stirring constantly. Reduce heat, cover and simmer for 10 to 15 minutes, until cranberry skins pop and mixture thickens, stirring occasionally.
Combine rhubarb and sugar. Cook until tender. Add gelatin which has been softened in 1/4 cup water. Stir until gelatin is dissolved. Chill. When mixture has thickened, add beaten egg whites and whipped cream. Pour into cooked pie shell. Chill before serving. May top with more whipped cream.
Heat oil in large skillet over medium heat until hot. Add chicken, cook and stir 3 to 4 minutes until chicken is no longer pink. Add frozen sauce from meal starter, water and 1/2 teaspoon seasoning mix from soup mix, stir well. Discard remaining seasoning mix. Cook about 3 minutes or until sauce is thawed, stirring frequently. Break noodles from soup mix into pieces. Add noodles and frozen vegetables to skillet; cover and cook 8 to 10 minutes until vegetables are crisp-tender, stirring frequently.
Peel and cube potatoes; cook until tender. Place cooked potatoes in mixing bowl; beat together with cream cheese until smooth. Mix in remaining ingredients. Pour mixture into lightly buttered casserole dish; sprinkle with paprika, if desired. Place casserole in refrigerator; let marinate overnight. Bake at 350° for 35 to 45 minutes. Serves 10 to 15.
Drain beans; mix in soup. Cube cheese; add to mixture. Pour into greased casserole dish. Bake in 350° oven for 45 minutes. Sprinkle peanuts on top.
Put all ingredients in blender. Blend well and pour into unbaked pie shell. Sprinkle with nutmeg and cinnamon. Bake 10 minutes at 400° and 30 minutes at 300°. Be sure center is set.
Rinse lentils under cold running water. Drain well. In a large pot, melt butter over medium heat. Stir in vegetables except lentils. Add garlic and curry. Saut, stirring occasionally, until onion is soft, about 3 to 4 minutes. Stir in broth and lentils. Turn heat to high and bring to a boil. Skim off any foam. Stir occasionally. Reduce heat to low; cover and simmer until lentils soften and soup thickens, about 30 minutes. Add pepper, lemon juice, coriander/parsley and salt, if needed.
Dissolve gelatin in boiling water. Add pineapple juice. Cool. Add marshmallows, pecans and pineapple. Fold in cream. Chill until firm.
Remove grapes from stems, core and cube apple; toast the slivered almonds. Combine these ingredients. Rinse, drain and chill lettuce. Carefully remove lettuce leaves from head, one at a time. Put 1/2 cup of fruit mixture in each lettuce cup. Serve out of hand. Makes 6 to 8 salads.
Simmer prunes slowly 30 minutes. Pour juice from prunes and cool and chop prunes. Cream sugar, egg and shortening. Sift salt, soda, baking powder and flour together. Add with prune juice and spices. Add nuts and prunes. Bake 45 minutes at 350°.
Add all ingredients to the cabbage; bring to a boil and simmer. Tastes great with ham or sauerbraten.
Mix together in bowl. Fill greased muffin pans 1/2 full. Bake at 425° for 15 minutes.
Slice chicken breasts in strips. Season with salt and pepper. Heat oil. Saute chicken. Add garlic powder; this will help chicken brown and will make a basis for your gravy. When chicken is brown, add onions. When almost clear, add bell pepper and minced garlic. Cook for about 5 minutes. Add chicken broth and wine. Simmer for about 20 minutes or so until gravy has reduced that it has some body to it. Add pimiento, mushrooms and parsley. Season to taste. May be served over angel hair pasta or rice.
Pour cans of soup over rice in 3-quart Pyrex dish and stir. Cover with foil and bake in a 350° oven for 1 hour. Serve with soy sauce. Cut up pieces of chicken may be added.
Mix sugar, butter and eggs in mixing bowl. Add salt, soda, vanilla and flour. Stir in buttermilk and bananas. Mix well and pour into 3 loaf pans. Bake at 325° for 1 hour.
Prepare tomatoes, onions and pepper. Add the salt; stir thoroughly. Let stand overnight. Next morning, drain off the liquid and pour water over mixture 2 or 3 times. Be sure to drain thoroughly to get out salt. Add the vinegar and sugar that has been dissolved. Let mixture cook until tender. Can in sterilized jars and seal. Makes 3 quarts or 10 pints. Delicious with cooked vegetables.
Preheat oven to 325°. Cream butter; add egg and sugars and mix well. Add flour alternately with salad oil, then add rest of ingredients. Drop by teaspoonfuls onto cookie sheet. Dip fork in 1/2 cup water and press down on each cookie. Bake 10 to 12 minutes or until browned. Remember, make no substitutions or they will not turn out right.
Grease 8 x 8 x 2-inch pan. Melt butter and chocolate over low heat. Stir in Karo syrup, water and sugar. Remove from heat. Stir in remaining ingredients until smooth. Pour into greased pan to cool.
Grate raw zucchini coarsely. In a bowl, beat eggs. Add milk, then add zucchini, onion, salt and pepper. Sift flour and baking powder together. Add enough milk to egg mixture to make batter on the stiff side. Drop by spoonfuls into hot oil and fry until done. Serves 4.
Cut round steak into strips and brown in skillet. Saute onion in butter. Add onion, sour cream, soup, water, salt and pepper. Heat to a boil and simmer 45 minutes, covered, stirring occasionally. Serve over cooked noodles.
Peel 4 or 6 medium potatoes. Cut into 1-inch cubes or slice thin. Make sure there is 1/2 inch water in bottom of dish. Stir halfway through cooking. Heat 4 medium potatoes 8 to 10 minutes on High or heat 6 medium potatoes 12 to 14 minutes on High. Use small, covered mixing bowl or large, covered mixing bowl.
Cook whole potatoes in skin; cool and slice after taking off skins. In skillet, fry bacon; drain. Cook and stir onion in bacon drippings until golden brown. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until bubbling. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute. Crumble bacon. Carefully stir bacon and potatoes into hot mixture. Stir lightly to coat potato slices.
In olive oil, saute onions, pepper and garlic until tender, but not brown. Add all other ingredients. Refrigerate. Serve with tortilla chips. Yield: 3 quarts.
Mix together. Put in buttered casserole. Top with buttered corn flake crumbs. Bake, uncovered, for 35 minutes in a 350° oven.
Heat oven to 350°. Place ground beef, bread crumbs, onion, green pepper, salt, pepper, egg and tomato sauce in a mixing bowl. Mix thoroughly. Place in a shallow baking dish in shape of a loaf. Mix catsup, brown sugar and mustard together. Pour over meat loaf. Bake at 350° until meat loaf tests done.
Place roast in cooking bag. Add vegetables around roast. Add one cup water. Close bag as directed. Cook at 350° for 30 minutes per pound.
Combine green pepper, onion, white pepper, man. and lemon juice. Gently stir in crab. Spread 1/2 cup mixture on each slice of toast. Sprinkle with cheese. Broil 5-inches from heat source for 2 to 3 minutes or until cheese melts.
Sprinkle rice in buttered 9 x 13-inch pan. Lay chicken over rice. Mix soup together and pour over chicken. Bake for 1 1/2 hours at 350°.
Combine all ingredients except nuts and egg whites. Beat well. Add nuts and stiffly beaten egg whites. Mix well. Pour into tube cake pan that has been greased and floured. Bake at 325° for 1 hour and 15 minutes.
Cream Crisco and sugar. Add eggs alternately with flour. Add salt and vanilla. Preheat oven to 250°. Put batter in large tube pan that has been greased and floured. Put cake in oven and turn temperature to bake at 325°. Bake for 1 hour and 10 minutes without opening oven door. When done, remove from oven and let stand in pan 10 minutes. Remove from pan.