HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, gradually add 1 cup sugar, beat at medium speed until well blended. Add eggs 1 at a time, beating well. Combine flour, salt and baking powder. Add to creamed mixture alternating with milk. Begin and end with flour mixture. Stir in lemon rind, then fold in blueberries. Pour batter in 8 x 4 x 3-inch pan. Bake at 350° for 55 minutes or until pick comes out clean. Combine 1/2 cup sugar and lemon juice in small saucepan. Heat until dissolves. Puncture top of bread with toothpick. Pour lemon juice over warm bread, allowing to soak in. Cool for at least 30 minutes.
Blend lemon juice and condensed milk together. Stir in remaining ingredients. Spread in a 9 x 13-inch pan. Freeze.
Cook broccoli in boiling salted water until tender; drain. Arrange stalks in a greased 10 x 6 x 1 1/2-inch baking dish. Place chicken on top. Combine soup, mayo, lemon juice and curry. Pour over chicken. Sprinkle with cheese. Combine crumbs and butter; sprinkle over all. Bake in a 350° oven for 25 to 30 minutes or until thoroughly heated. Trim with pimento strips. To make in microwave oven, cook on High for 5 minutes. Makes 6 to 8 servings.
Combine dates, 1/2 cup sugar and water. Bring to boil; add nuts and cool. Cream butter; add brown and white sugars. Add eggs. Sift flour, soda, cinnamon and salt. Add to butter. Chill. Roll out dough. Spread with date mixture. Roll back up. Let chill. Cut and bake at 350° about 12 to 15 minutes. Makes approximately 5 dozen.
Mix soup, milk, chicken, onion, celery and water chestnuts in 3-quart saucepan. Heat to boiling, stirring constantly. Reduce heat; keep warm. Mix Bisquick, water and soy sauce until soft dough forms. Gently smooth dough into ball on well floured board. Knead 5 times; roll out. Cut into 1 to 1 1/2-inch squares. Pour chicken mix into a 9 x 13-inch casserole. Melt margarine and brush on top of dough squares. Bake for 15 minutes at 425°.
Combine all ingredients in blender and blend on high while counting to 10 slowly. Pour into a well-greased 10-inch pie pan. Bake at 350° for 40 minutes.
Sift flour with baking soda, salt and spices into large bowl. Stir in walnuts, apple and raisins. Set aside. Cream together butter and sugar until light and fluffy. Add egg and cider; beat until combined. Stir in flour mixture. Mix well. Drop by tablespoonfuls on greased cookie sheet. Bake in 400° oven about 8 minutes until golden brown. Makes about 4 dozen.
Crumble yeast into warm water in large mixing bowl. Stir to dissolve. Add buttermilk and sugar; let mixture stand 15 minutes. Add warm butter and eggs; mix. Sift soda and salt with 4 cups of flour; add to liquid mixture. Beat until smooth and batter forms. Add remaining sifted flour, stirring with spoon until dough is no longer sticky. Knead on floured board. Place in large greased mixing bowl. Cover; let rise until double, about 1 hour.
Cook macaroni until done, then drain. Cut boiled eggs up in small pieces. Crumble bacon up. Chop onion. Cut tomatoes up in small pieces. Mix all ingredients in large bowl. Add salad dressing, then refrigerate.
Sprinkle sugar over top of cranberries and let stand over night. Mix grapes, pineapple, nuts and marshmallows with cranberries. Fold in whipped cream.
Dissolve yeast in water. Sift flour along with dry ingredients. Add shortening and cut in with a knife or pastry cutter. Add yeast to buttermilk and mix thoroughly. Roll dough as for biscuits. Cut to desired size. Bake on greased cookie sheet at 450° for 10 minutes. Unused dough may be kept in refrigerator.
Mix and bake at 350° in 3 or 4 layers. Let cool.
Melt butter. Add celery and onions. Cook slowly until tender. Add salt and pepper to taste. Add the soup, broth, mushrooms and liquid smoke. Add the cooked rice. Bake for 30 to 35 minutes at 350°.
Cream butter and sugar. Add beaten eggs. Mix flour, baking powder and salt. Add alternately with eggnog. Fold in pecans, raisins and chopped cherries. Bake in a loaf pan, approximately 30 minutes at 350°.
Combine and blend with mixer (low to medium speed) the sugar, oil, vanilla and pumpkin. Add eggs, one at a time, and blend. Add baking soda, baking powder, cinnamon and salt. Add flour and nuts. Blend on medium to high speed until batter is smooth. Pour batter into ungreased 11 x 16-inch (or similar size) jelly roll pan. Bake in preheated 350° oven for 30 to 35 minutes.
Slice potatoes, onions and carrots; place them in a large pot and cover with water. Add butter, salt and pepper; then cook vegetables until almost done. Stir in salmon and soup. Turn off heat. Stir in milk and serve.
Mix potatoes, eggs, flour, onion, salt, pepper, and garlic. In a skillet heat the oil and butter together until hot. Shape the mixture into patties and fry in hot oil until golden brown. Serves about 6.
Spray cookie sheet with vegetable pan spray. Layer out potato slices. Lightly brush potato slices with oil. Sprinkle garlic powder and paprika over potato slices. Bake in a 400° oven for 20 to 30 minutes. Serves 4.
Roll each part of dough into rectangle, 15 x 6-inches, on a lightly floured board. Spread each with half the butter. Place on greased baking sheets. At 1-inch intervals on long sides of rectangles, make 2-inch cuts with scissors.
Peel and slice eggplant. Alternate layers of eggplant and tomatoes in 2-quart baking dish until full. Cover with wax paper. Bake at 375° for 45 minutes. Drain. Mix sauces together and pour over eggplant mixture. Put under broiler and brown (you can cook eggplant and tomatoes in microwave also).
Mix like cookie dough. Press in a greased 9 x 13-inch pan. Bake at 325° for 20 minutes.
Salad: Slice green onions. Mix cole slaw, onions, sunflower seeds, almonds and noodles.
Beat eggs in large bowl. Add matzo meal, salt and pepper. Grate onions and potatoes (after peeling) and place in colander. Run boiling water through to help retard color change. Mix onions and potatoes in bowl with egg mixture. Fry in oil until brown on both sides. Drain on paper towels. Makes about 14 medium size latkes.
Trim fat off stew beef. Place meat in a 13 x 9 x 2-inch pan. Combine remaining ingredients; pour over stew beef. Cover pan with foil. Bake at 250° for 6 hours. (I often cook this in a crock-pot. It is just as good done that way.) This dish can be served with rice or noodles.
Spray 9 x 13-inch pan with Pam. Press 1 package rolls in bottom of pan. Mix cheese, milk, eggs, mustard and pepper together. Divide mixture in half. Add diced ham to 1/2 cheese mixture. Spread ham mixture on top of crescent layer. Spread second package of crescents on top of ham mixture. Spread remaining cheese mixture over crescents. Sprinkle with Parmesan cheese and poppy seed. Bake at 350° for 20 to 25 minutes or until light brown. Cut in squares.
Cut cod into serving pieces. Place fish in lightly greased baking dish. Pour melted margarine over fish. Top with Parmesan cheese, pepper and paprika. Bake at 425° for 10 minutes. Serves 4.
Push garlic through press. Combine with ginger, stock, soy sauce, honey and seed in a small dish. Microwave, uncovered, on High until bubbly, about 2 to 2 1/2 minutes. Toss with cooked broccoli or other vegetables; sprinkle on carrot. Serve warm as a side dish or slightly chilled on lettuce as a salad. Serves 4.
Dress up veggies by adding simple ingredients to canned or frozen English peas: pearl onions, sliced mushrooms, sliced almonds or lemon pepper, singly or in combination.
Combine mayonnaise and soup. Mix the rest of the ingredients and spread in greased 9 x 13-inch pan. Pour mayonnaise and soup mixture evenly over the top. Bake 15 minutes in 450° oven.
Melt chocolate chips, Eagle Brand and butter over low heat in medium saucepan. Stir together. Pour over the following ingredients which you have measured into a large bowl: peanuts and marshmallows. Mix and fold until all covered. Spread into a 9 x 13-inch pan or dish which is buttered and lined generously with wax paper. Chill until firm. Lift out, peel back the paper and slice uniformly into squares. To serve, bring to room temperature. Stores well, covered, in refrigerator. This is the easiest, best candy to make and eat. Great for Christmas treats.
Let strawberries, sugar and eggs boil for 2 minutes (stirring the 2 minutes). Remove and add Jell-O. Set aside and let cool. Beat the Carnation milk until it stands in peaks (may add a little lemon juice until stands in peaks). Fold into Jell-O mixture. Pour into 2 graham cracker crust pie shells. Refrigerate overnight.
Mix thoroughly sugar, shortening and eggs. Sift together and stir in flour, cream of tartar and baking soda. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 tablespoons cinnamon. Place 2-inches apart. Bake at 400° for 8 to 10 minutes.
Mix and bake Jiffy cake according to instructions on box. Use a 9 x 13-inch pan. Beat cream cheese, vanilla pudding and milk. Beat this well, until smooth. Pour this over the cooled cake. Now, put pie filling on top of this. Now spread Cool Whip on top. Sprinkle top with finely chopped nuts. Refrigerate.
Cook turkey legs until tender. Remove meat from bones. Cook broccoli 9 minutes on High in microwave, stirring halfway through. Mix rest of ingredients together. Arrange broccoli in sprayed casserole dish. Top with meat. Pour soup mixture over all. Bake at 350° for 30 minutes. Serve with rice or noodles.
Prepare the Jell-O with water, including the vinegar and onion salt. Cool. Mix mayonnaise, lemon juice and sour cream. Pour Jell-O mixture slowly into mayonnaise mix. Chill until it begins to set, then add remaining ingredients. Refrigerate in 7 3/4 x 12-inch or 9 x 13-inch pan. Serves 12.
Pour milk into 6 to 8-cup glass measure. Heat at 70% power for 3 1/2 minutes. Remove from oven; set aside. Place butter and half of the salt and onion salt in 2 cup glass measure; place in oven. Heat on High for 45 seconds. At pause, stir flour into butter until smooth. Return to oven and cook on High for 45 seconds. Remove from oven, briskly stir in warm milk and pepper. Cook on High 3 to 5 minutes until of consistency of cream soup, stirring every 2 minutes. Pour Minute rice into buttered 2-quart microwave dish. Combine chicken broth and remaining salt; pour over rice. Sprinkle half of the cheese over rice. Top with asparagus, then chicken. Pour on sauce. Sprinkle with remaining cheese. Cook on 70% power, uncovered, for 10 to 12 minutes, until cheese is melted and sauce bubbling. Top with slivered almonds and serve.
Cook peas 10 minutes and set aside. Dilute soup with chicken broth. Cover bottom of casserole dish with peas. Sprinkle eggs over peas. Crumble 4 or 5 crackers over this. Repeat layers. Pour chicken soup over top and sprinkle with grated cheese. Bake in 300° oven for 15 to 20 minutes.
Combine eggs and sour cream in a large bowl; stir in corn and next 5 ingredients. Pour into a greased 2-quart baking dish. Bake at 350° for 35 to 45 minutes or until a knife inserted in center comes out clean. Sprinkle with Cheddar cheese and bake until cheese melts. Let stand 10 minutes before serving. Makes 6 servings.
Spread mayonnaise over peas. Sprinkle with Parmesan cheese and bacon bits. Cover with foil and leave in refrigerator overnight. Do not mix any of this until the next day, then mix and eat.
Stir together margarine, sugar and milk in a heavy saucepan. Bring to a full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients. Mix until well blended. Pour into greased 9 x 9-inch or 13 x 9-inch pan. Cool to room temperature and cut into squares.
Mix all ingredients well. Pour into a 5-quart freezer. Fill to line on freezer with milk.
Place chicken breasts in a Dutch oven. Cover with 3 quarts of water. Salt and pepper, bring to a boil. Cover and simmer about 3 hours. Shell, devein and wash shrimp. Place in a pot of boiling water. Cook 6 minutes (until shrimp turns pink). Remove from water and drain. Place in bowl in refrigerator. Remove chicken from broth and cool. Add shrimp, rice, sausage (cut into bite-size pieces), chicken bouillon and chopped onion. Pour liquid from stewed tomatoes into chicken broth. Slice tomatoes and add to Creole. When chicken has cooled, remove skin and debone; tear chicken into small pieces and add to mixture. Add okra, cut into one-inch pieces, crushed red pepper and gumbo file. Cover and cook until rice is tender. Serves 10 to 12.
Put dates and butter in mixing bowl. Pour boiling water over and soda and allow to cool a bit. Add remaining ingredients and mix. Pour into a greased or wax paper lined 9 x 13-inch baking dish and bake in slow oven for 1 hour at 325°. Garnish with warm lemon sauce or whipped cream (Cool Whip).
Combine pineapple, strawberries, milk and Cool Whip together until all ingredients are blended together. Add marshmallows and nuts; chill for 1 hour.
Heat oven to 450°. Mix together all ingredients except cheese and potato chips. Put in casserole. Top with cheese and chips. Bake, uncovered, 10 to 15 minutes or until bubbly.
Set oven on broil; trim fat from chops. Mix remaining ingredients. Brush chops with wine mixture. Place lamb on rack in broiler pan. Broil 3 to 4 inches from heat about 4 minutes or until brown. Brush again with wine mixture. Turn chops and brush the other side. Broil 5 to 7 minutes longer for medium doneness (160°). Makes 8 servings.
Beat eggs. Combine buttermilk, flour, sugar, oleo and vanilla. Blend well. Bake 10 minutes at 275°; increase to 300° for 50 minutes. Use unbaked pie shell.
Preheat oven to 350°. Mix together sour cream and baking soda and set aside.
Brown meat and onions in skillet; add tomato sauce, salt and pepper. Simmer 5 to 10 minutes. Combine next 5 ingredients.
Grease two 9-inch round layer cake pans. Line with wax paper, extending up sides of pans. Grease wax paper. Prepare brownie mix as package directs for cake-like brownies. Put into prepared pans. Bake at 350° for 20 minutes or until top springs back when touched. Cool, then put this together just like a strawberry shortcake: one layer of brownie, next half of strawberries, then half of the whipped topping, then another layer of brownie, then rest of whipped topping, then rest of strawberries. Refrigerate leftovers.
Place margarine, salt, nutmeg, carrots and broccoli in 1-quart casserole.	Cover tightly and microwave on High (100%) for 4	minutes; stir. Cover	and microwave until vegetables are crisp-tender, 2 to 4 minutes longer. Let stand 5 minutes. Sprinkle with parsley. Serves 4.
Put all the ingredients into a large saucepan. Dice the onion or chop it in a blender. Sugar the mix to suit your taste. Bring to a boil, then let it simmer for 18 to 20 minutes, stirring frequently.
Blanch turkey in boiling water for 2 minutes. Remove from water; pat dry. Rub the steaks on all sides with mustard. Sprinkle on the tarragon and pepper. Grill or broil 5 to 6 inches from the heat source, in middle of grill (high heat) until cooked through, about 5 to 10 minutes on each side. Serve warm or slightly chilled.
Follow directions on the box to prepare the cake batter. Place cones in ungreased muffin pans. Fill cones about 1/2 full (1/4 cup) - do NOT overfill the cone or batter will overflow and bake on the sides of the cones.
Flatten each breast to 1/4-inch thickness. Place one slice ham and cheese on top of chicken. (Do it in that order). Sprinkle with parsley and pepper. Roll and fasten with toothpick. Dip in egg and roll in crumbs. Brown in oleo. Place in casserole. Combine soup, sour cream and mushrooms and pour over chicken. Bake, covered, in 350° oven for 45 minutes.
Mix the flour, sugar and salt. Sift together. Add the Crisco. Mix with electric mixer until it resembles corn meal, then add the cold water. Shape into 2 balls and roll out thin with a rolling pin. Simple enough for anyone to make! To cut down on fat, use 3/4 cup Crisco.
Spread sour cream on bottom of a 10-inch quiche or pie plate. Can also use a large platter. Layer taco sauce on top of sour cream. Sprinkle with lettuce. Add tomatoes, olives, and onion. Top with cheese. Scoop up with Tostitos.
Cook broccoli as directed on the package. Drain. Melt 1/2 to 3/4 stick butter and cheese. Stir butter and cheese until creamy smooth. Mix with broccoli and pour into buttered casserole. Top with crushed Ritz crackers which have been added to melted stick of butter. Warm in 350° oven for 20 to 25 minutes.
Mix flour, sugar, egg yolks and small amount of milk until mixed well. Then add remaining milk with vanilla, margarine and coconut. Cook on medium heat until thickened. Pour into baked pie shell.
Mix and bake in greased pan 1 hour at 350°. Add 2 cans cherries after 1 hour and bake again for 15 minutes.
Thaw potatoes. Mix everything together and pour into 9 x 12-inch casserole. Bake 45 minutes at 350°. Top with buttered corn flake crumbs the last 15 minutes of baking time. This can be mixed a day ahead and refrigerated until ready to bake.
Make ground meat and 1/4 cup Parmesan cheese into small meat balls. Drop meat balls into boiling chicken broth. Add spinach and noodles. Cook to boiling for 5 minutes.
Melt butter in 9 x 12-inch pan. Add ingredients by layer. Bake at 325° for 45 minutes. Cool in pan before serving.
Cream shortening and sugar until light and fluffy. Add Solo poppy filling. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and sour cream. Sift together flour, soda and salt. Add gradually to Solo poppy mixture, beating well after each addition. Fold in stiffly beaten egg whites. Pour into greased 9 x 10-inch tube pan which has the bottom lined with wax paper. Bake in moderate oven at 350° about 1 hour and 15 to 20 minutes. Remove from pan and peel off paper. Decorate by sifting confectioners sugar through a paper doily.
Heat oil in pan; add next 5 ingredients and saute until beginning to soften. Add next 4 ingredients and simmer until soft. Remove from pan and puree. Return half of sauce to pan; add fish in single layer if possible and top with remaining sauce and olives. Simmer until fish is cooked.
Combine all ingredients and place in refrigerator for a few hours. Actually is better prepared day before serving and keeps well in refrigerator.
Roll crust on pastry cloth or lightly floured bread wrapper. Spread crust on pizza pan; make sure that there are no holes in crust. Mix ingredients except for Karo syrup and pour into unbaked crust. Dribble syrup over top of mixture. Bake at 375° for about 30 minutes or until top is crusty. Serves 8 to 12.
Mix all ingredients together. Roll into balls. Place on cookie sheet. Press with fork to make crisscross pattern. Bake at 375° for 10 to 12 minutes.
Cream first 5 ingredients well. Add milk and vanilla. Pour into uncooked 9-inch pie crust. Bake at 400° for 25 minutes.
Mix soda and warm coffee in molasses. Mix eggs and spices. Beat sugar and butter. Add molasses mixture last. Bake at 350° for 10 to 12 minutes.
Place beef in bottom of baking pan. Place chicken on top of beef. Bake for 30 minutes. Mix sour cream and mushroom soup together and pour over meat. Bake 40 to 50 minutes longer.
Mix all ingredients in blender. Pour in deep dish pie shell. Bake 15 minutes at 425°, then 35 minutes at 350°.
Grate cabbage, a little onion and celery. Add rest of ingredients; mix well. Add celery seed.
Mix all ingredients together and put in frozen pie shell. Bake at 350° for 45 minutes.
Have all ingredients at room temperature. First, mix together 2 sticks of butter and the sugar. Add the eggs, then slowly add the plain flour, whipping cream and vanilla flavoring. Mix all ingredients well. Pour into a greased tube pan; put into a cold oven. Bake at 300° for approximately 1 1/2 hours. Check with toothpick for doneness.
Mix pudding according to recipe on box. Add the softened cream cheese to pudding. Fold in Cool Whip. Layer mix with bananas and vanilla wafers in large bowl. Refrigerate 4 to 6 hours before serving. This makes a lot. Recipe can be cut in half.
Cut sausage in chunks and brown. Pour off fat; saute onions and green pepper to soft. Add garlic, parsley, oregano, basil, tomatoes and pepper. Simmer for 1 hour. Before serving turn up heat and add bow tie macaroni. Cook until tender.
In blender, blend 2 cups water and 2 packages yeast. Let stand for about 4 to 5 minutes to dissolve.
Mix soup, mayonnaise, lemon juice and curry powder and cook. Pull chicken apart and layer bite size chicken with broccoli. Pour the cooked mixture over layers as you build. (can be frozen).
Cook and drain broccoli. Put into 2-quart greased casserole. Melt 1/2 cup butter. Blend in flour and gradually add milk and bouillon cubes. Pour over broccoli. Heat water and butter until melted. Pour over stuffing and toss with walnuts. Place on top of casserole. Bake at 350° for 30 minutes.
Flake salmon and beaten eggs. Add remaining ingredients and place in a greased loaf pan. Bake in a moderate 350° oven for 40 minutes. Serves 4.
Lightly grease a 9x13 inch casserole; pour in pineapple and juice. Add flour and sugar. Blend 1/2 cup cheese, crackers, and melted margarine. Mix together. Add remaining cheese on top. Bake at 350 degrees for 30 minutes.
In small saucepan with wire whisk, stir together all ingredients until smooth. Stir over medium-low heat until thick. Do not boil. Serve over vegetables, seafood or poached eggs. Sprinkle with paprika. Makes 1 2/3 cups.
In a small bowl, combine potato flakes, Parmesan cheese, celery salt, garlic powder and butter. In another bowl, beat eggs.
Sift dry ingredients together. Blend shortening, sugar and egg. Add all other ingredients. Drop by teaspoon onto greased cookie sheet and bake at 350° for 8 to 10 minutes.
Cook onions and garlic in oil until softened. Drain oil. Add remaining ingredients and cook until cheese melts on low heat. Cut cheese in chunks for easier melting. Serve warm with tortilla chips.
Melt shortening in Dutch oven or frying pan. Add cabbage and stir over medium heat until tender. Add remaining ingredients and heat thoroughly. Serves six to eight.
Make a white sauce with first 7 ingredients; add shrimp and sherry. Serve over rice.
Mix all ingredients together. Chill in mold (about 1 hour) before serving.
Fry onion in margarine. Add hamburg, salt and pepper. Heat through but do not brown. Spread 3 cups of cabbage in a greased casserole. Cover with meat mixture and place the remaining cabbage on top. Pour can of tomato soup over all. Bake covered in a 350° oven for about 1 hour.
Sift dry ingredients together. Combine potatoes and eggs and add to dry ingredients. Mix well. Drop from tablespoon into 1/2 cup shortening and fry until brown on both sides. Can be served with syrup.
Mix Cool Whip, Fluff and cream cheese with mixer. Dip strawberries in brown sugar. Place strawberries in serving plate and serve with mixed Fluff, Cool Whip and cream cheese as a dip.
Mix yeast in warm water. Set aside. Combine milk, sugar, shortening and salt; mix well. Add 1 1/2 cups flour. Beat well. Add yeast and egg. Gradually add remaining flour, forming soft dough. Place in greased bowl. Cover and let rise until double (about 1 1/2 to 2 hours). Knead and pinch off a small amount of dough. Roll a strip about 6-inches long. Tie in bowknot. Bake in preheated oven at 450°.
In a 12 x 7 1/2 x 2-inch baking dish, combine apples and cranberries. Mix sugar and 2 tablespoons flour; toss with fruit. In a bowl, combine oatmeal, pecans, 1/2 cup flour and sugar. Stir in margarine. Spoon over fruit. Bake at 350° in oven for 45 minutes. Garnish with cranberries and pecans. Serve at breakfast topped with cream or over vanilla ice cream. Makes 8 servings.
In a mixing bowl, cream together sugar, brown sugar and margarine. Beat in egg, vanilla, flour and baking soda. Blend together zucchini, nuts and chocolate morsels and stir into mixture. Drop by teaspoonfuls onto greased cookie pan about 2 inches apart. Bake about 12 to 15 minutes until golden brown in 350° oven. Makes 3 1/2 dozen.
Combine ingredients in a 1 1/2-quart casserole. Cover and cook for 6 to 8 minutes. Stir well and allow to stand a few minutes.