HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix butter and Crisco. Add sugar, one cup at a time. Add eggs, one at a time. Sift in flour. Add milk; alternate with flour. Put in flavor. Pour into tube pan. Place in cold oven; turn to 350°. Do not open oven until after 1 hour and 15 minutes.
Drain beans real good. Add ingredients together in glass casserole dish. Save 1 1/2 cups of cheese and place it on top. Bake in 350° oven in an uncovered dish for 25 to 30 minutes. Let it cool 5 to 10 minutes before eating.
Place cubed chicken in a 10-inch casserole. Combine celery, green pepper and onion in a 2-cup glass measure. Cover with plastic wrap. Microwave at HIGH 2 to 3 minutes or until tender-crisp. Drain, if necessary.
Combine all ingredients, except 1 tablespoon beaten egg. Toss gently. Place in a 1-quart casserole that has been lightly lined with mayonnaise. Combine saved egg with 1 tablespoon of mayonnaise. Pour over mixture and sprinkle with paprika. Bake in 350° oven for 30 minutes. Serves 4.
Brush chicken with mayonnaise. Shake on bread crumbs. Bake on broiler pan rack at 425° for 40 to 45 minutes or until golden brown and tender.
Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients and blend well. Pour into 2 greased 9 x 5-inch loaf pans. Bake at 350° for 1 hour.
Peel apples and cut in small cubes. In a deep pan, pour water and mix in tapioca, stirring over low-medium heat until it is completely dissolved. Add brown sugar, apple pie spice and lemon juice; stir. Then add apples and cook for 5 to 10 minutes. The apples have to be still a little hard.
Mix all ingredients, except egg whites, in a large Pyrex glass bowl and microwave 20 minutes. While syrup mixture is cooking beat egg whites. When syrup is ready, pour slowly, while beating, over egg whites. Beat until starting to set up. Add vanilla. Drop by spoonfuls on tinfoil or waxed paper.
Preheat oven to 350°. Beat eggs slightly. Add sugar, oil, crushed pineapple, bananas, vanilla, soda, baking powder, flour and pecans. Bake in two loaf pans for 55 to 60 minutes. Makes two loaves.
Combine ground beef and onion in a Dutch oven. Cook over medium heat, stirring to crumble until beef is browned and onion is translucent; drain. Add tomatoes and next 3 ingredients; stir well. Bring to a boil; cover and reduce heat. Simmer 45 minutes, stirring occasionally. Add beans; simmer 10 minutes or until thoroughly heated. Remove from heat; ladle into serving bowls. Top with shredded Cheddar cheese; serve with crackers.
Make sauce. Save out 3 tablespoons sauce mix, stir in 12 ounce can crab meat. Put	in 1 quart casserole. Top with "saved out" sauce. Sprinkle with paprika. Bake 10 minutes at 400°. Serves 4 to 6.
In a covered saucepan, cook beans in a small amount of water for 20 to 25 minutes or until tender. Drain. Meanwhile, in a skillet, cook bacon until crisp. Remove bacon; reserve drippings. Crumble bacon and set aside. Add beans to drippings; sprinkle with pepper and seasoned salt. Heat through. Add crumbled bacon and toss. Yield: 8 servings.
Mix salt, mayonnaise and lemon juice. Fold in pineapple, cherries and nuts. Whip	cream until thick and shiny. Fold in cheese and bananas, along with cream.
Line bottom of pie pan with 1 can crescent rolls. Brown meat and drain excess fat. Add soup and onions. Pour into pie plate. Cover with cheese. Top with 2nd can crescent rolls. Brush with beaten egg. Bake in oven at 400° for 20 minutes. Cover with aluminum foil to prevent overbrowning and bake an additional 15 minutes.
Heat vinegar, sugar, oil, salt, celery seed and mustard to boiling. Pour over cabbage and onion, mixing well. Place in airtight container and store in refrigerator. Best eaten the next day.
Grease 9 x 13-inch casserole dish and layer in order as named. Dredge bread in melted butter and place on top. Bake at 350° until bread is crisp, approximately 20 minutes.
Crack two heath bars in small pieces and place in cake batter. Follow instructions on cake mix. Warm the chocolate fudge sauce and mix with eagle brand milk. Set aside. Poke holes in cake and pour mixture over it. Crack 3 heath bars and mix with cool whip. Spread on cooled cake. Sprinkle remaining heath bars on top. Refrigerate over night before serving.
Cut cold butter into pieces and quickly cream. Add sugar and cream well with butter. Add eggs, one at a time, beating after each addition. Sift flour and baking powder together. Add alternately with milk to creamed mixture. Stir in flavoring and nuts. Turn batter into tube pan that has been sprayed with a nonstick cooking spray or well buttered. Bake at 325° for 1 1/2 hours or until cake tests done.
Cook onion, green pepper and garlic in 2 tablespoons butter until tender but not brown. Stir in sour cream, curry powder, salt and pepper. Break tuna into bite size pieces; add to mixture. Heat slowly, stirring often. Serve over rice.
Combine cornstarch, salt, brown sugar, vinegar and pineapple juice; cook until thick. Add chicken, green pepper, pineapple chunks and onion. Simmer for 1 hour. Serve over hot rice.
Dissolve jello in water. Add pineapple, cranberries and nuts. Pour into a 9 x 13-inch container. Chill until firm. Serves 10.
Preheat oven to 375°. Brush bottom and sides of crust evenly with egg yolk. Bake on baking sheet until light brown, about 5 minutes. Remove crust from oven. Combine 3 egg yolks, pumpkin, sugar, salt and spices. Gradually add evaporated milk. Mix well. Pour into crust. Bake on baking sheet for 10 minutes. Reduce heat to 350° and continue baking for 45 minutes or until knife inserted near center of pie comes out clean. Cool before serving. Garnish, if desired.
Place uncooked broccoli on bottom of casserole dish. Mix mushroom soup, water, onion soup and rice; pour over broccoli. Lay chicken pieces over top. Cover and bake at 325° for 2 hours or more.
Mix all ingredients as is, except for ginger ale and sherbet. Add ginger ale just before serving and float sherbet on top as needed. May add ice.
Combine cornmeal, milk, eggs, salt, soda, bacon drippings and corn in a mixing bowl. Blend well and set aside. Saute ground beef until lightly browned, drain thoroughly and set aside. Pour half of cornmeal batter into a greased 13 x 9 x 2-inch pan. Sprinkle with cheese, crumble beef over cheese and sprinkle with onions and peppers. Pour remaining cornmeal batter over top. Bake at 350° for 50 minutes.
Combine sugar, eggs and oil; beat until light and fluffy. Stir in pumpkin. Combine dry ingredients; stir into pumpkin mixture. Add water, raisins and nuts; blend well. Spoon batter into a well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 65 to 75 minutes. Yields 1 loaf.
Remove ice cream from freezer to soften as you prepare the crunchy base for the dessert. Combine the cereal, brown sugar, nuts, butter or margarine and coconut. Mix and blend well. Press half the crunchy mixture into the bottom of a 9-inch square cake pan. Pat down firmly. Spread ice cream evenly over the top. Sprinkle with remaining crunchy mixture to cover. Cover airtight. Freeze until firm, about 1 hour. When ready to serve, remove from freezer. Cut into squares. Top each square with a fresh strawberry, if desired.
Cook shells 12 minutes. Drain and rinse. Saute in oil, onions, garlic and mushrooms. Mix in beef, egg, bread crumbs, cheeses, oregano, salt and pepper. Stuff shells with meat mixture. Arrange shells in large deep baking pan that has been covered with 3 to 4 cups of spaghetti or tomato sauce. Cover and bake at 350° for 30 minutes. Baste with sauce and sprinkle with Parmesan cheese before serving.
Use 1/2 can tomatoes and mix all ingredients together. Form into a loaf. Put in a cake pan or glass baking dish and cover with remaining 1/2 can of tomatoes. Cover with tinfoil. Bake at 350° for 1 1/2 hours. Check halfway through to be sure meat is not burning. Add some water to pan if getting too dry.
Sift flour, baking powder, soda and salt. Sprinkle 1 cup over dates and cherries. Cream sugar, butter and eggs; blend until light and fluffy. Add remaining ingredients. Add fruit and nuts last. Bake in two buttered loaf pans at 350° for 1 hour.
Put first 3 ingredients in large bowl and mix well. Let stand overnight. Drain and rinse in cold water; drain again. Put in large kettle with remaining ingredients. Cook, stirring occasionally, 30 minutes or until desired consistency. Pour into 6 or 8 hot pint jars and seal. Process 5 minutes.
Saute mushrooms, bell pepper and onion in butter. Add flour and stir until smooth. Gradually add milk. Add cheese and bake at 350°.
Combine applesauce and sugar; beat until blended. Mix dry ingredients together. Mix milk, water and vanilla. Alternately add flour mix and milk mix to applesauce and sugar mix. Fold in egg whites. Pour into lightly greased and floured pan. Bake at 350° for 45 minutes.
Day before: Soak salted cod in water for 24 hours. Make sure to change water 3 or 4 times.
Boil until hard ball forms in water. Pour into greased platter. Put 8 drops of peppermint on top. Let stand until cool enough to pull. Pull until stiff. Make into rope and cut into small pieces.
In a bowl, cream the butter and sugar. Add the eggs, sour cream and vanilla, beating until well blended. Sift flour, baking powder, salt and soda together. Add gradually to creamed mixture, beating after each addition. Mix walnuts with sugar and cinnamon mixture. Butter a 10-inch tube pan. Turn 1/2 of the batter into pan. Sprinkle walnut and sugar mixture on top. Add rest of batter and cover the top with nut mixture. Bake in moderate oven for 45 minutes. Serve warm or cold.
Mix grated Cheddar cheese and cream cheese together. Add rest of ingredients and mix well. Make into balls. Roll into parsley flakes and chopped pecans. Makes 2 balls.
In medium saucepan, combine water, cinnamon sticks, cloves and allspice; heat until very hot. Remove from heat. Add tea bags; cover. Steep tea for 5 minutes; remove tea bags, cinnamon sticks and cloves. Add orange juice, lemon juice and honey; mix well. Heat tea thoroughly. In small bowl, combine lemon peel and sugar; sprinkle on tea. Makes six 1-cup servings.
Preheat oven to 350°. Place bread in a buttered 13 x 9 x 2-inch baking dish. Next, blend together cream, egg yolks, sugar, salt, vanilla, cinnamon and nutmeg. Add preserves and raisins. Beat well and pour over the bread. Stir gently with a fork until the ingredients are well blended. Place dish in a pan containing 1-inch of hot water and bake for 45 minutes or until almost set in the center. Serve with Hard Sauce.
Cook noodles until tender and drain. Combine noodles, drained tuna, mayonnaise, vegetables and salt. Blend soup and milk; heat thoroughly. Add cheese; heat and stir until cheese is melted. Add to noodle mixture. Turn into 1 1/2-quart casserole dish. Bake in hot oven at 400° for 20 minutes. Serve with tossed salad.
Mix all ingredients by hand. Pour into a hot iron skillet. Bake at 450° for about 25 minutes.
Put milk in saucepan. Add other ingredients one at a time, ending with flour. Cook over medium heat until thick. When cooked, add butter and vanilla. Pour into prepared pie crusts. Makes two pies. Top with coconut or egg whites.
Melt chocolate squares as directed on package. Prepare Jell-O cheesecake as directed on package, stirring white chocolate into filling mixture before spreading in crust. Garnish with white chocolate shavings.
Cook pasta according to directions on package. Mix sugar, pepper, salt, garlic salt, vinegar and mustard together in small saucepan. Cook over low heat until mixed and sugar is melted. It is not necessary to boil this.
In a nonmetal bowl, combine soup, corn, green onions and chili powder. Microwave, uncovered, on High for 4 minutes, stirring once. Stir in chicken, sour cream and milk. Slit package that holds tortillas. Cook on High for 1 minute, until tortillas are softened. Spread about 1 1/4 cups of the chicken mixture in a 12 x 7 1/2 x 2-inch nonmetal baking dish. Spread 1/4 cup of the chicken mixture on each tortilla. Top with about 1 tablespoon of the cheese and roll up. Place seam side down, in the mixture in the baking dish. Cook, uncovered, for 6 to 8 minutes, until heated through. Top with remaining cheese and microwave for 2 minutes more or until cheese melts.
Boil squash; drain and mash. Add sugar, milk, cornstarch and egg yolks. Cook over slow heat, stirring constantly until real thick. Remove from heat; add flavorings and oleo. Pour into baked pie shell. Add meringue. Bake at 375° until stiff.
Sift together first 4 ingredients. Cut in peanut butter. Add egg and milk. Stir only until moistened. Pour into greased loaf pan. Bake at 350° for 45 minutes to 1 hour, or until toothpick comes out clean. This makes 2 medium loaves. Tip: Crunchy peanut butter makes this especially good!
Sift flour with cinnamon and salt. Beat egg whites (1 1/4 cups) in large mixing bowl until soft mounds form. Gradually add 3/4 cup sugar and vanilla in small mixing bowl. Beat until thick and lemon colored. Stir in dry ingredients. Fold batter gently but thoroughly into egg whites using a wire whip or rubber spatula. Fold in walnuts. Turn into ungreased 10-inch tube pan, not a bundt pan! Bake at 350° 55 or 65 minutes. Invert. Cool before removing from pan. Frost with a vanilla glaze. Sprinkle with confectioners sugar or serve with a dollop of whipped cream.
Wrap chicken with slices of bacon. Combine soup and sour cream; pour over chicken. Bake, uncovered, for 1 hour at 425°. Chicken will look pink, but it's only from the bacon.
Trim broccoli, pare stems and cut stems into 1/4-inch slices. Separate flowerets into bite-size portions. Heat butter and broth to boiling in a large saucepan. Add broccoli, onion, salt and pepper. Return to boiling, lower heat, cover and simmer until broccoli is tender, about 10 minutes.
Spread cookie dough over entire pan. Cook sugar cookie dough on pizza pan until half baked. Mix cream cheese and powdered sugar until creamy. Spread on cookie dough. Add 4 to 5 kinds of fruit. Chill and slice like a pizza. Add Cool Whip, if desired.
Heat together the corn and milk. Gradually stir in the beaten egg. Add 1 cup of the cracker crumbs (reserve 1/4 cup for the topping), onion, pimiento, salt and pepper. Mix well. Pour mixture into a greased 8-inch round baking dish. Combine the 1/4 cup cracker crumbs and the melted butter. Sprinkle over corn. Bake at 350° for 20 minutes.
Mix refried beans with taco seasoning and cover bottom of cake pan, then layer the rest of the ingredients in the order listed.
Mix pudding with 3 cups milk. Stir until almost thick. Fold in Eagle Brand milk. Then fold in Cool Whip.
In a bowl combine the cracker crumbs, pecans and sugar, add butter, mix well (set aside 1/2 cup). Press the remaining crumb mixture into greased 13 x 9 inch baking dish. Bake at 325 degrees for 8 minutes. Meanwhile, in a small bowl beat the cream cheese until smooth. Add the milk, eggs and lemon juice, beat until smooth. Spoon over crust. Sprinkle with the reserved crumb mixture. Bake for 30 minutes or until center is almost set. Cool on a wire rack. Store in refrigerator. 16 to 20 servings.
Cream sugar and softened butter. Add other ingredients. Bake at 350° in a greased and floured pan for 30 minutes.
Mix the salt and flours. Add eggs and milk to make dough like biscuit dough. Roll dough out to cut in pieces for dumplings, about 1/2 inch square. Put a few at a time in pot with cooked chicken. Do this until all dough is used; stir lightly. Spoon cream on top of dumplings; stir lightly.
Mix all ingredients together. Put in fondue or crock-pot to heat. Serve with small pieces of Italian bread.
Mix pineapple chunks, orange slices and strawberries (cut strawberries into 4 pieces). Add apples (cut up) and bananas just before serving. Peel and slice kiwi and add to top of salad. Serve.
Cream shortening and sugar. Add vanilla and eggs. Sift dry ingredients and add alternately with sour cream. Chill. Roll and bake on ungreased cookie sheet at 375° for 7 to 8 minutes, not too brown.
Put sugar, flour and cornstarch in bowl and mix well. Beat egg yolks separately in bowl. Beat egg whites separately until quite stiff. Put milk in kettle and place in a dish of hot water. When hot, stir in the egg yolks which have been mixed well with the sugar. Stir into hot mixture. Add slow; might have to add a little more milk. Stir constantly until nearly boiling. When cooled, add vanilla and beaten egg whites.
Brown meat; drain. Add everything but celery and noodles. Cook until onions are tender. Add celery and noodles. Cook until noodles are tender.
1st Layer: In a 9 x 13-inch Pyrex dish, crumble together 1 cup of chopped pecans, 1 cup flour and 1 stick of butter to form a bottom crust. Bake at 350° for 25 minutes, until lightly brown. Cool, then add 2nd layer on top.
Combine all ingredients, except pie crust, in mixing bowl. Beat for 1 minute. Pour into unbaked pie shell. Bake in preheated 350° oven for 1 hour.
Mix 1 cup sugar, the shortening, eggs and vanilla. Stir in flour, salt and baking soda. Cover and refrigerate at least 1 hour. Prepare filling. Heat oven to 400°. Roll dough 1/16-inch thick on lightly floured cloth-covered board. Cut into 3-inch rounds or squares. Spoon about 1 teaspoon filling onto half of each circle. Fold dough over filling; pinch edges to seal. Place about 1 inch apart on ungreased cookie sheet. Brush with milk; sprinkle with sugar. Bake until very light brown, 8 to 10 minutes. Immediately remove from cookie sheet. Makes about 4 1/2 dozen.
Slice carrots, mushrooms, cauliflower and onions. Shell and devein shrimp. Halve shrimp lengthwise. Blend cornstarch into chicken broth. Add soy sauce and garlic powder.
Mix jelly and mustard in saucepan. Cook over medium heat until jelly and mustard are blended. Add wieners, sliced in diagonal slices, to the ingredients. Turn heat down to simmer. Simmer for 10 to 15 minutes.
Boil water and sugar for 10 minutes. Add the tea leaves and bring to boil. Let stand for 1 hour. Add ReaLemon. Pour into containers and freeze.
From stem end of pepper, cut thin slice off, removing inner seeds; rinse. Boil enough water in 6-quart saucepan that will cover peppers. Once water boils, parboil peppers 3 to 5 minutes, drain.
Place chicken in shallow bowl. Add remaining ingredients to blender; process until smooth. Pour over chicken, coating all pieces. Cover and refrigerate at least 8 hours. Let stand for 15 minutes at room temperature. Drain chicken; discard marinade. Grill over hot coals for 5 minutes on each side or until juices run clear.
Mold sausage into flat cakes and fry in shortening until brown. Remove to hot platter to keep warm. Brown onion in the hot fat. Add the flour and stir until smooth. Add bouillon and cook until thick. Pour over sausage cakes and serve.
Let butter stand at room temperature until soft. Add sugar, then flour and vanilla. Form dough into 1-inch balls and place on greased cookie sheet. Make a deep indentation in center of each ball with your finger. Place cookies in 350° oven. Bake about 7 minutes or until just before cookies are browned.
Combine broccoli, onion and bacon; set aside. Combine remaining ingredients until well blended. Pour over broccoli mixture and chill until serving time. "Easy brunch dish."
Mix cream cheese, sugar, vanilla, and peanut butter. Add chocolate Cool Whip to mixture. Spread into pie crust. Top with regular Cool Whip.
Twenty-four hours before serving, mix together mayonnaise, sugar and vinegar. Next day, mix broccoli, raisins, pecans, onion, sunflower seeds and bacon bits.
In a bowl combine warm water, yeast and honey. Let stand until it bubbles, then add remaining ingredients, stirring in whole wheat flour last. Pour into oiled cake pan. Sprinkle coconut on top and let stand 10 to 15 minutes in a warm place. Preheat oven to 350° and bake for 45 to 60 minutes. A rich treat; good in small pieces. Makes delicious cupcakes baked in muffin tins.
Heat to boiling point the first 4 ingredients. Add and mix well. Mix remaining ingredients and sift together. Add sifted dry ingredients to first mixture. Shape into mound; wrap in waxed paper and chill thoroughly. Roll on board lightly "floured" with confectioners sugar until dough is about 1/4-inch thick. Dip cutter in confectioners sugar each time before cutting cookie, then place cookie on lightly greased baking sheet. Bake in moderate 375° oven for about 8 minutes.
Bring to a boil, sugar, vinegar, flour, eggs and salt. Cool. Mix with whipped cream and add to rest of ingredients when ready to serve.
Clean vegetables. Chop or grind all vegetables and put in large bowl. Add salt and mix well with vegetables. Let stand for 1/2 hour. Drain juice. Do not save juice. Place vegetables in large bowl and add sugar, vinegar, mustard and celery seed. Mix well. Chill and serve on hot dogs and hamburgers. Keep refrigerated.
Cream sugar and oleo. Add eggs, flour, buttermilk and vanilla. Mix well. Bake at 350° for 40 to 45 minutes.
Wash cauliflower and broccoli and break into similar sized flowerets. Cut the rind from lemon with vegetable peeler, try not to get any white on peel. Add lemon peel, garlic, salt and bay leaf to a large pot of boiling water. Boil 5 minutes to flavor water. Add vegetable flowerets; boil 3 to 4 minutes, until broccoli is bright green and vegetables are crisp-tender. Do not overcook. Drain in colander and rinse with cold water to stop cooking. Shake well. Discard seasonings. (May be done in advance to this point.) Refrigerate vegetables in plastic bag.
Heat oven to 350°. Grease a 13 x 9-inch baking pan. Combine sugar, cocoa and flour in a medium bowl. Add melted margarine and the 3 eggs. Stir until well blended; add vanilla and bake for 27 to 30 minutes.
Mix orange juice with cake mix until smooth. Coat orange sections lightly with flour; dip in cake batter. Deep fry sections in hot oil (350°) until golden brown. Drain on paper towel; cool. Sprinkle with powdered sugar and/or flaked coconut. Yield: approximately 5 dozen pieces.
Melt margarine. Stir in pudding and add 1/2 cup milk. Heat until it boils (1 minute), stirring constantly. Remove from heat. Beat in sugar, then add vanilla. Pour batter into a 10 x 6 x 1 1/2-inch pan. Chill.
Drain salmon, reserving liquid. Add baking powder to liquid and let stand for 2 to 3 minutes. Beat in egg; add onion and salmon. Stir in enough flour and meal to form mixture into balls the size of an egg. Deep fat fry until golden brown. Makes 10 to 14 balls.
Combine pretzels, margarine and sugar. Press mixture into a 9 x 12-inch pan; bake for 8 minutes at 350°. Set aside to cool. Combine cream cheese and powdered sugar. Fold in Cool Whip; spread over cooled crust.
Cream shortening and sugar together. Beat in eggs, molasses and dry ingredients. Roll into 1-inch balls. Dip in sugar. Place on baking sheet 2 inches apart. Bake in moderate oven (375°) for 15 to 18 minutes. Makes 5 dozen.
Beat eggs, pumpkin, sugar and oil in large bowl, mixing oil until light and fluffy. Mix dry ingredients together. Add to pumpkin mixture a little at a time and mix thoroughly. Spread in an ungreased 15 x 10 x 1-inch jelly roll pan. Bake at 350° for 25 to 30 minutes or until toothpick inserted in the center comes out clean. Cool and frost with cream cheese frosting.
Cut chicken breasts into bite size chunks and stir-fry in olive oil until done (only a few minutes). Leftover chicken may also be used. Chop celery, snow peas and any other vegetables. Combine all ingredients in bowl. Serve at once or chill. Adjust amount of ingredients to suit number of guests.
Cook and drain broccoli and lay in bottom of buttered casserole dish. Lay chicken pieces on top and pour sauce (combine soup, mayonnaise, curry powder and lemon juice). Sprinkle top with cheese and bread crumbs. Bake 30 minutes at 350°.
Reserve 2 tablespoons sugar. Combine remaining sugar, water and corn syrup in a heavy pan. Cook over medium heat, stirring to soft ball stage (240°). Remove from heat. Quickly beat egg whites and salt until soft peaks form, gradually add reserved sugar, beat until blended. Continue to beat, slowly adding syrup mixture. Add vanilla and beat until stiff peaks form and frosting is thick.
Boil rhubarb, sugar and pineapple together for 15 minutes. Remove from heat and stir in jello. Pour into containers. Refrigerate or freeze. Fresh jam in early spring.