HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend butter with sugar and flour; add egg yolks, lemon juice, lemon peel and milk. Mix well. Fold in egg whites. Pour into 9-inch unbaked pastry shell. Bake at 450° for 8 minutes, then at 325° for 25 minutes, plus turn off oven and leave pie inside 20 minutes.
Cream together first 4 ingredients and add crushed pineapple. Add tidbit pineapple.
In a large mixing bowl, combine the butter and cream cheese; cream until fluffy. Gradually add the sugar and hand mix until light and fluffy. Add the eggs, one at a time, hand mix well. Add the flour and vanilla. Pour batter into well-greased and floured tube pan. Bake at 350° for 1 to 1 1/2 hours. Cool 15 minutes before removing from pan.
Cook rice in 2 cups water until almost tender (about 12 to 14 minutes). Combine rice with remaining ingredients, stirring well. Spoon mixture into a buttered casserole. Bake at 300° for 30 minutes or until bubbly. Yields 4 to 6 servings.
Open the cans of green beans. Pour out the liquid from 1 of the cans and reserve the liquid from the other can.
Mix all together except crumbs. Put into casserole and cover with crumbs. Bake at 300° for 25 minutes. Serves 8.
Preheat oven to 350°. Beat egg whites until stiff. Gradually add sugar and vanilla. Fold in chocolate chips. Place on ungreased cookie sheets (about 1/2 teaspoon per cookie). Place in oven. Immediately turn off oven and leave cookies at least 4 hours or overnight.
Mix first 7 ingredients together and pour into 2-quart baking dish. Melt margarine; add stuffing mix. Stir to mix. Sprinkle on top of veggies. Bake at 350° for 40 to 45 minutes.
Cream together sugar and butter. Add eggs and mix well. Then add the rest of the ingredients. Mix well. Bake in greased and floured pan at 350° until done.
Mix flour, sugars, salt, nutmeg and oil. Take out 3/4 cup of mixture and add pecans and cinnamon. Save this mixture for topping. To remaining mixture, add buttermilk, soda and egg. Pour into 9 x 13 greased and floured pan. Sprinkle topping on before baking. Bake at 350° for 30 minutes or test with toothpick for doneness.
Brown beef; drain. Add onions and pepper; cook until tender. Stir in remaining ingredients. Pour into ungreased casserole dish. Cover; bake for 1 hour in a 350° oven.
Saute onions and celery in butter until soft. Cook chopped broccoli; drain. Add onion-celery mix, mushrooms, mushroom soup, milk and jalapeno cheese. Heat. When cheese melts, soup is ready. Serve with hard rolls or brown fruit bread.
Brown onions and beef and put in a greased pie pan. (I use more beef and cook in 9 x 11-inch baking dish.) Mix milk, eggs and Bisquick. Pour this mixture over meat mixture. Bake for 30 to 35 minutes at 425°.
Preheat oven to 350°. Combine	crumbs and butter, press onto bottom of	9-inch	 spring-form pan. Bake 5 minutes. Combine cream cheese, sugar, pumpkin, vanilla, spices and salt; mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition.	Pour over crust. Bake 1 hour and 30 minutes. Loosen cake from rim.	Remove rim of pan. Chill several hours or overnight.
Place pecans in a 9 x 13-inch pan. Salt. Heat at 250° for 5 minutes. In a large saucepan, melt butter. Over medium heat, stir in maple syrup and 1/4 cup sugar until boiling. Allow to boil for 5 minutes over low heat. Stir in pecans, stirring to coat evenly. Return to cake pan. Bake at 250°, stirring frequently to prevent clumping. Turn out onto plastic wrap, separating quickly with forks. When cool, dip into sugar.
Wash beans. Soak beans in water overnight. Brown sausage in large saucepan or Dutch oven. Pour off all but 1 tablespoon fat. Add onions and garlic to pan and cook until tender. Add beans and soaking liquid, salt, marjoram, bay leaf and pepper. Cover and simmer 1 1/2 hours or until beans are almost tender.
In a medium saucepan, combine the pudding and pie filling and milk. Cook over medium heat, stirring constantly, until the mixture comes to a full boil.
Beat together 1 cup corn oil, sugar and eggs. Combine 1 1/2 cups flour, baking soda, salt, cinnamon and cloves. Combine these 2 mixtures. Blend to mix well. Add carrots, walnuts and drained pineapple to mixture. Blend well. Pour batter into a microwave-safe Bundt cake dish. Microwave, covered, at High power for about 3 minutes. Remove cover. Microwave for another 12 to 14 minutes at High power, letting cake rest for 2 minutes after 5 minutes of microwaving. Remove cake from oven. Let rest for 5 minutes. Remove from pan. Let cool. Frost cake when cool. Sprinkle with coconut.
Heat oil in large skillet on medium-high heat. Add chicken; stir-fry until lightly browned. Mix cornstarch, broth, juice, soy sauce, sugar, ginger and garlic powder in medium bowl until smooth. Stir in skillet. Stirring constantly, bring to boil on medium heat; boil 1 minute.
Cook sugar, sryup and water until threads. Then pour in peanuts. Cook until amber color. Quickly pour in soda (level) and mix well. Pour quickly on buttered cookie sheet.
Mix Eagle Brand, Cool Whip and lemon juice in a large bowl; beat 2 to 3 minutes on medium speed. Drain pineapple and oranges. Add to mixture. Add coconut and nuts to mixture. Add the bananas and stir together. Pour into pie crust and chill.
In a small bowl, beat egg whites until stiff and set aside. Cream the butter thoroughly; add sugar. Add beaten egg yolks, vanilla and nuts; blend. Add melted chocolate. Fold egg whites into creamed mixture. Cover bottom of pan with crumbs. Add creamed mixture. Top with more crumbs and additional nuts, if desired. Chill several hours or freeze. Serve cut in squares and topped with whipped cream. Makes 8 to 10 servings.
Cut the apples into 1 centimeter thick strips, then sprinkle cinnamon and sugar on the strips. After that, cook until brown, not black.
Mix all ingredients and bake in well-greased pan for approximately 35 to 40 minutes at 450°.
Peel and cut watermelon rind into cubes. Cover with sugar and let stand overnight. Cook about 3 hours. Pour into jars and seal.
Mix the first 4 ingredients; then add oil. Mix well with fingers, taking out 1/2 cup crumbs for topping. Add to mixture the buttermilk, egg, baking soda, baking powder, salt and vanilla; mix well. Pour into 2 well-greased and floured pans. Sprinkle crumbs on top; pat into dough. Bake at 350° for about 40 minutes.
Mix. Bake at 325° in greased and floured Bundt pan for 45 to 50 minutes.
Place margarine in pan and melt. Add milk; bring to boil. Add sugar and vanilla. Boil 8 minutes, stirring constantly. Turn heat off. Put chocolate chips, marshmallows and nuts. Mix until melted. Put in buttered pan and cut before cold.
Squeeze lemon juice on chicken. Sprinkle with salt and pepper. Set aside at room temperature for 30 minutes. Place chicken in a small roasting pan with olive oil and butter. Sprinkle with oregano. Roast in a preheated 325° oven, basting frequently for about 1 hour. Add potatoes and bake 1 hour longer. (Chicken should be well cooked.) Turn occasionally to brown on all sides. Makes 4 servings.
Melt butter. Coat chicken with seasoned salt. Bake for 25 minutes. Add wine and mushrooms. Cover with foil. Bake 20 minutes longer. Sprinkle with cheese and onion rings. Serve immediately.
Blend butter, sugar and eggs. Add flour, baking soda and fruit cocktail. Mix gently. Spread in a 9 x 13-inch greased pan. Sprinkle with brown sugar and walnuts. Bake at 350° for 45 minutes.
Saute onions until golden in large frypan. Add potatoes and squash (tomatoes, if desired). Season with salt and pepper to taste. Occasionally turn vegetables carefully with spatula. Ready to serve with potatoes are soft.
Slice squash in thin slices. Add chopped onion and peppers. Cover with 1 tablespoon salt for 1 hour. Add vinegar, sugar, celery seed and mustard seed. Boil for 5 minutes. Add pimentos for color. Put in hot jars and seal. Process in hot water bath for 5 minutes.
Mix all ingredients together well. Spread in greased jelly roll pan and bake at 350° for 20 minutes. Cut in bars and cool.
Sift together flour, baking powder, soda, salt, spices and sugar; set aside. In large mixing bowl, beat eggs until foamy. Add pumpkin, vegetable oil and bran flakes; mix well. Add sifted dry ingredients, mixing only until combined. Stir in chocolate chips and nuts. Spread evenly in ungreased 10 x 4-inch tube pan. Bake for 1 hour and 10 minutes in 350° oven. Cool completely before removing from pan.
Heat oven to 375°. Clean and butterfly shrimp. Grease pan with margarine. Dip shrimp in oil and then bread crumbs. Add pepper and garlic powder. Place in pan. Bake 3 minutes. Take out. Add tomato sauce and then slice of Mozzarella. Bake 5 minutes or until cheese melts. Squeeze lemon before serving.
Brown meat in oil in a heavy saucepan, chopping up large pieces with a spatula. Add onions and cook until soft. Add tomatoes, water, spices and beans. Cook over low heat for 2 hours, stirring occasionally to avoid sticking. Serve over rice or spaghetti. Garnish with grated cheese.
Run meat through grinder; melt 1 stick margarine in a Dutch oven and fry meat until brown. Add onions, celery and garlic; stir and cook until soft. Add Worcestershire sauce, bouillon and 1 stick margarine; stir well. Bring to a boil and simmer for about 2 hours.	Season to taste. (Serves 12.)
Dissolve the Jell-O in 2 cups boiling water. Add frozen strawberries and stir until dissolved. Add crushed pineapple and bananas. Spread 1/2 of mixture in an 8 x 8 x 2-inch serving container or glass dish. Chill until firm. Spread sour cream over top of mixture and chill until firm. Nuts may be added if desired. Serves 8 to 10. Excellent with ham or turkey or as dessert.
In a 2-quart saucepan, stir together the sugar, corn syrup and water. Stirring constantly, cook over medium heat, until sugar is dissolved and mixture comes to a boil. Continue cooking, stirring occasionally, to 235° on a candy thermometer or until a small amount of mixture dropped into very cold water forms a soft ball. Remove from heat. Add vanilla, salt and walnuts; stir until mixture begins to thicken and turns white. Pour onto a well-greased cookie sheet and separate into clusters. Cool and store in a tightly covered tin box. Makes one pound.
Combine chicken, soup and sour cream. Spread into a greased 13 x 9-inch baking dish. Combine crumbs, butter and celery seed. Sprinkle over chicken mixture. Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly. Garnish with parsley and red peppers, if desired. Yield: 10 to 12 servings.
Cut artichoke hearts into 4 pieces. Mix all ingredients together in baking dish. Top with seasoned breadcrumbs. Cover with foil. Bake in 350° oven for 35 to 40 minutes. Remove from oven. Leave covered. Just before serving, remove foil and mix all ingredients.
Sort and wash beans; place in a large Dutch oven. Cover with water 2-inches above beans. Let soak overnight. Add salt pork to beans; cover and simmer 45 minutes. Stir in onion, green onions, parsley, garlic salt, oregano, red pepper, hot sauce and tomato sauce; continue to cook 1 hour. Brown sausage and drain; add to bean mixture. Cover and simmer 45 minutes, adding more water, if necessary. Serve over rice. Yields 6 to 8 servings.
Roll skinless chicken breast in all-purpose coating mix. Melt small amount of butter in baking dish. Add coated chicken. Cover with Thousand Island dressing (thinned with a small amount of water).
Make tea as usual (unsweetened). Extract juice from lemon and oranges. Boil rinds with cloves in 1 pint of water. Strain and add with juices and sugar to tea. "Delicious." Serve hot or cold.
Prepare and bake pastry shell. After removing from oven, reduce temperature to 350°.
In a large saucepan, melt butter, margarine and chocolate over low heat. Turn off heat. Stir in sugar. Add eggs, one at a time, beating until blended. Stir in flour and vanilla. Stir in nuts. Pour into 13 x 9-inch greased baking dish; sprinkle with chocolate chips. Bake in preheated 350° oven for 30 minutes. Cool before cutting.
Blend milk and peanut butter. Add pudding mix. Beat slowly at low speed for 1 minute. Pour into baked pie shell and chill 2 hours. Serve with whipped cream and peanuts.
Heat 1-inch water to boiling in medium saucepan. Add beans and carrots. Return to boiling. Reduce heat. Simmer, covered, until almost tender, about 12 minutes. Drain. Cook and stir onion and mushrooms in margarine in 10-inch skillet over medium heat until almost tender, about 5 minutes. Reduce heat. Stir in beans, carrots and salt. Cook, covered over medium heat until tender.
Do not drain pineapple. Bring pineapple to boil. Add sugar and jello. Place in 9 x 13-inch pan and chill until slightly set. Blend in milk, cream cheese and Cool Whip. Chill until set.
Cream all together and make 3 to 6 balls. Roll balls in chopped nuts, chili powder, fresh parsley or paprika.
Open clams and chop. Bring water to a boil, add potatoes, celery, parsley, celery salt and pepper and simmer 20 minutes. While this cooks, cut and fry bacon until lightly brown. Add onion and saute 2 minutes. Sprinkle with flour, stirring until it disappears. Blend in milk, clams and clam liquor, stirring until slightly thickened. Set aside until vegetables finish cooking....then add to soup pot and serve.
Brown ground beef and onion in skillet. Add soups and let simmer for 5 to 10 minutes. Add sour cream to mixture; simmer again for 5 to 10 minutes more. Cook noodles and drain. Place noodles on plate and pour sauce over noodles.
Mix all ingredients and store in quart jar. Use 3 teaspoons to 1 cup of boiling water.
Cook linguine according to package directions, omitting salt. Drain linguine and put in a large bowl (keep warm).
Wrap 2 pieces of bacon around each chicken breast. Place side by side in greased pan. Sprinkle with beef. Mix soup and sour cream. Pour over chicken. Bake at 225° for 3 1/2 hours. Garnish with mushrooms and parsley. Serve over rice. Serves 4.
Break spaghetti into 2-inch pieces. Cook as directed and drain. Chop chicken and combine with pimento, onion, salt, pepper, cheese and spaghetti. Lightly toss until well mixed. Put into baking dish and sprinkle with retained cheese. Bake for 45 minutes at 350°. (Will freeze.)
Melt chocolate chips and butter in double boiler. Add beaten egg and let cool. Fold in marshmallows and nuts. Turn on wax paper. Cover with coconut. Form into 2 1/2-inch roll. Cover with coconut. Wrap in wax paper. Chill and cut into slices. Can be frozen.
Fill seeded green chilies with sliced Cheddar cheese. Beat egg whites until stiff. Add flour and egg yolks, beating until creamy. Dip chilies into batter and fry in hot oil until brown. Serve with taco sauce.
Mix cornstarch, sugar and chocolate. Add boiling water. Add egg yolks and cook until thick. Add vanilla and butter; beat well. Cool. Pour in baked pie shell. Add meringue and brown in oven.
Brown onion in oil; add turkey or ham and tomatoes. Simmer for 15 minutes. Layer the mixture, beginning and ending with mashed potatoes. Dot with butter, bread crumbs and/or cheese and bake for 30 minutes at 350°.
Melt butter in saucepan. Add flour and cook until smooth. Beat eggs; add milk, cheese, baking powder, salt, sugar and the butter-flour mixture and stir until blended. Pour into 9 x 13 x 2-inch pan sprayed with Pam. Bake, uncovered, in 350° oven for 45 minutes or until set.
Blend wafers in blender and put in bowl and add chopped pecans. Add cocoa, sugar, Karo and rum. Mix well and make into little bite size balls, about 1-inch. Store in refrigerator for one or two weeks for better blended flavor.
Cook udon noodles according to package directions. Drain and set aside. Use plenty of water. Cut up vegetables in large bite size pieces. (They will shrink when you cook them.) Cut tofu in 1 x 1-inch cubes. Keep vegetables separate. Heat wok on medium-high. Put whole bottle of sukiyaki sauce in wok. Add beef. (Keep on one side of wok.) Cook 5 minutes. Add vegetables, tofu and udon. Keep separate in wok while cooking. Don't mix. After all items are cooked, serve in bowls. For shiitake, shungiku and shirataki, check your local yellow pages under Japanese Food Products.
Combine cabbage, carrot and onion in a large bowl. Mix remaining ingredients together in a small bowl. After mixing ingredients together, add contents of small bowl to the contents of the large bowl. Mix all ingredients together. Chill 1 to 2 hours before serving. Yield: 10 servings. Exchanges: 1 vegetable, 1 1/2 fat. Calories per serving: 83.
Mix softened cream cheese, marshmallow cream and orange juice with mixer until smooth. Refrigerate. Use any fresh fruit: peaches, apples, grapes (green seedless), pineapple chunks, bananas, melons, strawberries, etc.
Cut artichoke hearts in fourths. Mix all ingredients together except paprika. Put in 2-quart baking dish. Sprinkle paprika on top. Bake 30 minutes at 350°. Serve hot with crackers.
Melt oleo in saucepan. Add flour and stir until smooth. Gradually pour in milk. Cook and stir until mixture thickens. In casserole dish, put 1/2 the cooked cabbage. Cover with sliced cheese. Add one half the white sauce. Add another layer of cabbage, cheese and remainder of white sauce. Top with buttered bread crumbs.
Sift together first 3 ingredients. In separate bowl, beat egg whites. To first mix, add lemon zest, egg yolks, milk and lemon juice. Add egg whites. Pour into 1-quart baking dish or 6 custard cups; place in cake pan with 1-inch of water. Bake at 350° for 50 minutes. Serve hot or cold with dollop of whipped cream.
Combine tuna or crab, mayonnaise, parsley, sour cream, lemon juice and garlic salt. Slice French bread lengthwise into 2 pieces. Place on baking sheet. Spread with butter. Spread on tuna or crab mixture. Top with cheese. Bake at 350° for 25 minutes or until lightly browned.
Cream butter and both sugars. Add egg; blend in salad oil. Blend in oats, cornflakes, coconut and nuts. Stir until mixed. Add flour, soda, salt and vanilla. Mix well. Form into balls the size of walnuts. Place on ungreased sheet and flatten with a fork. Bake at 350° about 12 minutes. Sprinkle with powdered sugar. Yields approximately 140 cookies.
Dissolve jello and cranberries in hot water (jello first, then berries). Add crushed pineapple and orange juice. Stir in nuts. Pour into 9 x 13 glass or plastic dish (not metal). Chill until very firm. Frost with topping. Sprinkle with additional nuts.
Put uncooked rice in greased casserole dish. Mix soup and water. Pour half of soup mixture over rice. Layer chicken on rice. Sprinkle with seasoning. Pour remaining soup mixture over chicken. Bake at 350° for 1 hour.
Cream butter; add ingredients in order given, blending after each. Roll into 1-inch balls and place on ungreased cookie sheet. Flatten with fork. Bake at 350° for 10 minutes.
Mix together crumbs and 6 tablespoons melted butter. Press into greased 13 x 9 x 2-inch pan. Beat until fluffy: confectioners sugar, butter, eggs and vanilla. Spread over crumbs. Slice bananas and place over creamy filling. Spread pineapple evenly over bananas. Spread Cool Whip over pineapple. Sprinkle with nuts. Decorate with cherries. Refrigerate several hours before serving.
Saute broccoli and onion in butter. Mix together with the remaining ingredients. Place in a 9 x 13-inch dish and bake at 350° for about 30 minutes.
Line 9 x 13-inch pan with foil and grease. Put rice on bottom. Place chicken on top of rice. Mix soups and pour over rice (do not dilute). Sprinkle on onion soup mix. Shake pan to mix. Seal foil tight and bake at 300° for 2 1/2 hours. Serves 4 to 6.
Cream butter and sugar. Beat in egg, cream and vanilla. Stir in flour, baking powder and salt. Chill 1 hour. Roll and cut into shapes. Bake at 400° for 5 to 8 minutes.
Wrap each of the first 3 ingredients with 1/2 slice of bacon. Broil until bacon is cooked and serve warm. Put toothpick in to hold bacon in place. They can be used to hold while eating.
Add flour, water, milk, pepper and salt to onions and blend. Add cheese; stir until melted. Add spinach and put in casserole. Top with buttered bread crumbs and brown in oven.
Let cream cheese come to room temperature. Beat until smooth in large bowl. Beat in milk and instant pudding. Pour in graham cracker crust. Chill.
Split muffins and spread with mixture. Quarter muffins and bake at 350° for 10 minutes. Makes 32 quarters.
Cook carrots. Add all ingredients and stir. Refrigerate overnight. Will keep for several weeks.
Preheat the oven to 425°. Generously grease a 9 x 13-inch pan. Put in oven to get hot (about 5 to 7 minutes).
Sift dry ingredients together. Mix egg and milk and combine with dry ingredients. Stir in melted oil and berries. Dough will be very moist. Drop by spoonful into hot deep fat until golden brown. Drop on paper towel and sprinkle with powdered sugar.
Toast the coconut until it is light brown. Soften the gelatin in cold water in the top of a double boiler. Place over boiling water and stir unti the gelatin is dissolved. Add sugar and stir until it is dissolved. Remove it from heat. Pour the syrup into a large bowl and add the vanilla and gelatin mixture. Beat on highest speed with a mixer until marshmallow consistency, about 15 minutes. Grease a 7 x 10 x 1 1/2-inch pan. Put coconut in the bottom of the pan. Pour the marshmallow over it and cool. Cut into squares and roll in coconut until all sides are covered.
Cook broccoli as directed on package. Saute onion in butter or margarine. Mix all ingredients together and cook at 350° for 25 minutes.
Soak bran in buttermilk 15 or 20 minutes. Mix flour with soda. In another bowl, cream the shortening and sugar. Add eggs, one at a time. Beat slightly after each addition. Add vanilla. Alternately add flour and buttermilk mixture. Store in airtight container in refrigerator. Keeps 6 weeks.
Boil chicken in 3 quarts water until tender. Remove chicken from broth. Debone and skin chicken, cut chicken in bite-size pieces and set aside. Add all remaining ingredients, except Velveeta, to broth; simmer 2 to 3 hours. Add chicken and Velveeta. Let Velveeta melt. (You can add more water to vegetables to get desired consistency.)
Mix well and bake, covered, in 9 x 13-inch pan in 350° oven for 1 hour. Uncover last 10 minutes.
Bring chilies and tomato to a boil in top of double boiler. Add cheese and salt. Heat, stirring, until cheese is melted. Serve as dip or sauce over vegetables or macaroni.
In a small saucepan combine gelatin and 1/2 cup cold water; let stand 5 minutes. Heat and stir over medium heat to dissolve gelatin. Cool. In a medium bowl beat cream, the 1/4 cup sugar and vanilla on medium-low speed until soft peaks form (tips curl). Combine gelatin and sour cream. Fold into whipped cream. Chill 1 hour.
Break graham crackers into 1-inch pieces. Fold crackers and banana slices into ice cream. Freeze until firm. Top each serving with a cherry. I often set the ice cream to melt during our meal and quickly mix the ingredients after eating. Serves 6 to 8. Can freeze. Can do ahead.
Peel back a long strip of banana peel on the inside of curve, leaving one end attached to the banana. Scoop out some of the banana and fill with marshmallow, chocolate, or anything you would like. Be creative. Replace the strip of peeling and wrap in foil. Bake in the embers (about 15-20 minutes) until banana, chocolate and marshmallows are melted and blended.
Preheat oven to 375°. Blend cake mix, sour cream, oil, sugar, water and eggs in a large mixer bowl. Beat 2 minutes at high speed. Pour batter into a greased and floured 10-inch tube pan. Bake at 375° for 45 to 55 minutes or until cake springs back when lightly touched. Cool right side up for about 25 minutes, then remove from pan. Serves 12 to 16 persons.
Drain peaches. Combine cream cheese, 1/2 cup sugar and 3 tablespoons liquid from peaches. Beat for 2 minutes on medium speed. Set aside.
Bake cake in flan pan. Mix all ingredients and spread on cake. Warm strawberry glaze and mix fresh strawberries in glaze; pour over cake.
Mix eggs, cream, salt, mustard and nutmeg. Add onion and cheese. Pour into baked shell. Bake 45 minutes at 350°.
Heat oven to 350°. Dump pineapple and pie filling in bottom of oblong pan. Smooth out and sprinkle cake mix over evenly. Pour on melted butter, then pecans and coconut. Bake for 1 hour. Serve in pan.
Mix together and bake in a 9 x 9-inch pan. Add Cool Whip when you serve.