HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a shallow pan toast almonds lightly. In a bowl, cream butter until light and fluffy; add the 2 tablespoons powdered sugar and egg yolk, mixing well, stir in almonds. In another bowl, combine flour and baking powder; gradually add flour mixture to butter mixture, blend until smooth. Pinch off walnut size pieces of dough and shape into crescents. Place on ungreased baking sheets, about 1 inch apart. Bake in a 325° oven for 30 minutes. Let cool for 5 minutes. Sift 1 1/2 to 2 cups powdered sugar over top to cover cookies. Let stand until cool. Store in a tightly covered container. Makes about 30 cookies.
Cream butter; add sugar gradually and beat until creamy. Add other ingredients, except peanuts, to creamed mixture and mix well. Add peanuts and mix again. Chill at least 1 hour.
Combine softened margarine, Crisco oil, white sugar, brown sugar, egg and vanilla. Add plain flour, salt and soda. Then add corn flakes, Quaker oats and pecans. Mix well. Drop by teaspoon on cookie sheet which has been sprayed with Pam. Bake at 300° for 10 minutes. (Note: Refrain from cooking too long.) Yields 8 to 10 dozen.
Blend eggs, flour and sugar with mixer. Add pineapple. Mix well with wooden spoon. Pour into casserole dish. (If your casserole dish is large enough, you can mix everything in it instead of in a separate bowl.) Bake at 375° for 45 minutes.
Mix graham crackers, sugar and butter together and press in bottom of 9-inch pie plate. Put in refrigerator to chill for 30 minutes.
In a large saucepan, put raisins and 1 cup water. Bring to a boil, turn down heat and simmer 15 minutes. Add shortening, let melt. Add 1/2 cup cold water, sugar, cinnamon, cloves, nutmeg, salt and baking soda. Mix well. Add flour; mix well. Put in lightly greased and floured square pan. Bake at 375° for 30 to 40 minutes until done.
Preheat oven to 350°. Cook rice according to package directions using 3 cups of broth in place of water. Fluff with fork and set aside. Parboil broccoli; drain thoroughly. In 12-inch skillet, melt 1/2 cup of butter. Saute onion and mushrooms until soft. Blend in flour and cook 2 to 3 minutes, stirring constantly. Add remaining 3 cups of broth and cream, still stirring constantly. Cook until mixture just comes to a boil; add salt and pepper to taste. Place cooked rice in a buttered 2 1/2 to 3-quart casserole. Spread drained broccoli on top of rice and cover with sauce. In small skillet, melt 2 tablespoons of butter; add bread crumbs and cook, stirring, until lightly browned. Sprinkle over casserole. Bake, uncovered, until sauce bubbles, about 30 minutes. Serves 8 to 10. Good with a boned chicken breast and simple green salad.
Brown ground meat. Drain. Add soup, beans, mushrooms and 1/2 package of spaghetti (broken up) into large pan. Add picante sauce to taste, depending on how well you like picante sauce.
Heat mushroom soup (don't add water). Add gelatin. Cool. Soften cream cheese. Add to soup mixture. Add onion, celery, mayonnaise and crab meat. Pour into mold. Let set overnight. Serve on crackers.
In large bowl, mix ingredients. Pour into 9 x 13-inch greased cake pan. Bake at 350° approximately 35 minutes or until cake is done.
Cream butter and sugar. Add egg and persimmon pulp and beat well. Sift dry ingredients and set aside. Add vanilla and orange extract, nuts and raisins to first mixture and mix well. Add dry ingredients last. It will make a stiff dough. Drop onto greased tin. Bake at 350° for 10 to 12 minutes.
Dissolve Jell-O in boiling water. Stir in cream cheese until it is in little bits. Chill until it is only partly congealed. Fold in pineapple, marshmallows and nuts.
Marinate green pepper, red onion and celery in salad seasoning and salad dressing overnight. Cook spaghetti in salted water with oil; rinse in cold water. Toss with marinade. Garnish with avocado, artichoke hearts and olives.
Combine dry ingredients in a large bowl. Add beaten eggs, milk, oil and sugar. Stir just until moist. Bake in greased muffin pans for 15 minutes at 425°.
Blend first four ingredients using electric mixer. Mix in sour cream by hand. Use as a dip for apple slices.
Husk corn right before cooking. Place each ear on a piece of aluminum foil. Brush corn with herb spread; sprinkle with salt and pepper. Bake 450° for 25 minutes, turning several times.
Combine flour, sugar and salt in small bowl. Cut in butter until like coarse meal. Press into ungreased 8 or 9-inch square pan. Bake at 350° for 15 minutes.
Cook beef and vegetables in hot fat until soft. Add tomato sauce, water, garlic, vinegar, mustard, thyme, brown sugar and seasonings. Blend well; simmer for 5 minutes. Pour beans into casserole. Pour meat mixture over beans. Bake at 375° for 45 minutes. Yields 5 to 6 servings.
Mix all together and then chill dough. Roll into quarter size balls and bake at 375° about 12 to 15 minutes. When cooled, roll in powdered sugar.
Beat eggs lightly. Stir in sugar, salt and vanilla. Add shortening and chocolate, followed by flour and walnuts. Mixture will be coarse in texture. Spread in a greased 8-inch square pan. Bake at 325° for 30 minutes.
Remove skin and fat from chicken. Place chicken in large skillet. Mix soy sauce, 1 tablespoon water and garlic powder. Pour over chicken. Cover and refrigerate 1 hour, turning chicken once. Heat to boiling. Reduce heat and simmer 40 minutes. Scatter water chestnuts and green pepper slices on chicken. Cover and simmer until chicken is tender, 15 to 20 minutes.
In a bowl, combine browned and drained beef, onion, tomatoes with liquid, Worcestershire sauce and salt. Spoon into greased 3-quart casserole. Layer the potatoes, flour, corn, lima beans and green peppers on top; cover and bake at 375° for 45 minutes. Sprinkle with the cheese and continue baking, uncovered, for 30 minutes longer. Very good for preparing ahead of time. To reheat, place foil loosely over top and reheat in oven for 20 minutes.
Roll out pastry, trim fat off beef and cut into paper thin slices. Mix meat and vegetables. Put mixture into pastry and season well. Top with butter. Dampen pastry edges with water and draw up edges to meet at top of pastry. Pinch together and poke top with fork to vent. Brush pastry with beaten egg. Place on greased baking tray. Bake at 425° for 10 minutes. Reduce to 350° and bake 30 minutes more. Can serve with gravy or A.1. steak sauce on the side.
Mix sugar with flour. Beat egg yolks with milk. Add sugar mixture to milk mixture. Cook in heavy pan until thick; add butter and vanilla. Beat, then add coconut. Pour in baked pie shell. Beat egg whites until holds peak. Add 8 teaspoons sugar. Beat until very stiff. Top pie with egg whites and let brown in a slow oven.
Brown hamburger in skillet. Add green pepper, onion, salt and pepper; use some garlic salt. When brown, add tomato paste, tomato soup, water, oregano, basil and parsley flakes. Simmer for 15 minutes. Makes enough sauce to go with 1 1/2 pounds cooked spaghetti. Serve with Parmesan cheese.
Take 4-inch squares of pastry and spread lightly with mustard. Top half of each square with strip of cheese and ham. Fold pastry in half and press edges together and seal with fork. Place pastries about 2 inches apart on ungreased baking sheet. Brush lightly with egg. Pierce top of each pastry with a fork. Bake at 400° for 15 to 18 minutes. Serve hot.
Preheat oven to 450°. Drain cherries, reserving 1 cup liquid. Place cherries in a 2-quart round baking dish; set aside. In a small bowl, mix sugar, cornstarch, cinnamon and cloves. Stir in 1 cup cherry liquid until smooth. Pour over cherries, stir. Bake for 20 to 25 minutes or until bubbling vigorously around edges. Place rolls, cinnamon-side up, in a single layer over hot cherry mixture. Reduce heat to 400° and bake 15 minutes longer or until rolls are golden brown. Spread rolls with icing and sprinkle with lemon rind. Serve warm. Makes 8 servings.
Prepare macaroni and cheese as directed on box; set aside. In a large skillet, put a little oil. Slice up the sausage; cut the red pepper into strips. Add the oregano; cook on medium heat. Add the broccoli and cover. Stir occasionally until tender. Mix with macaroni and cheese. Serve. Serves 6.
Sprinkle salt and garlic salt on chicken. Sprinkle paprika liberally over chicken. Arrange chicken in 9 x 13-inch baking dish. Mix the soup and whipping cream in a bowl and pour over chicken. Sprinkle with chopped parsley. Bake, uncovered, at 350° for 1 1/2 hours.
Brown meat and drain off fat. Put meat in a 1-quart pot and add 2 cups water. Add remaining ingredients. Simmer over low heat for 2 hours. Keep pot covered. Stir occasionally. Serves 5 to 6.
Have butter soft. Add sugar and cream together well. Add flour and eggs; beat well. Stir in buttermilk and vanilla. Pour into unbaked pie shell. Bake for 45 to 50 minutes at 350°. Cool completely before serving.
Combine everything except chocolate morsels and shortening. Shape into 1-inch balls. Combine chocolate morsels and shortening and melt in microwave for 5 to 6 minutes at 50% power. Dip each peanut butter ball into chocolate mixture. Place on wax paper and cool. Store in refrigerator. (Can be frozen.)
Microwave butter on high until melted, approx. 1 minute. Stir milk and sugar into butter mixture until well blended. Microwave on high for 5 minutes, stir halfway thru. Microwave on high again for 5 1/2 minutes, stirring halfway thru. Add chips slowly stirring constantly. Add marshmallow creme and stir until blended. Add vanilla and nuts stirring until blended. Pour into 13x9 greased pan (I use butter to grease it) and smooth out. Let set at least 4 hours preferably overnight.
Cook spaghetti. Let cool. Pour into large bowl. Add remaining ingredients. Mix well.
Place broccoli in casserole dish. Heat margarine, onion, rice, cheese and soup on stove until melted. Pour over broccoli and bake in 350° oven for 45 minutes.
Mix together. Then roll in balls and in powdered sugar or granulated sugar. Bake at 350° for 8 to 10 minutes.
Cook carrots 15 to 25 minutes or until carrots are just tender. Meanwhile, melt in a skillet butter. Add and stir in brown sugar. Stir over low heat until sugar is dissolved. Drain carrots thoroughly. Dry carrots by shaking pan over low heat. Add to butter-sugar mixture in skillet. Simmer a few minutes or until carrots are glazed. Turn several times to glaze evenly. Makes 4 servings. Double for larger servings.
Put 5 cups Special K into a bowl. Mix syrup and sugar in a pan; bring slowly to 30 second boil. Remove from stove. Add peanut butter. Pour over Special K. Shape size desired or put by tablespoon onto wax paper.
Blend ingredients together (beat with mixer). Pour into pie shells and bake in a preheated 400° oven 7 minutes. Lower oven temperature to 350° and bake for 35 minutes. Cool.
Beat egg, add baking powder, salt and water. Add flour to make a stiff dough, roll out very thin, let set for 15 to 20 minutes. Cut to desired width, can be cooked at once or can be dried for several hours. This can be doubled, I never make less than 2 eggs.
Mix together cream cheese and peanut butter. Add milk, powdered sugar and Cool Whip. Pour into 4 pie crusts and freeze. Makes 4 pies.
Melt butter in 9 x 13 x 2-inch pan. Mix in brown sugar and spread evenly. Decorate with pineapple slices, cherries and nuts. In a separate bowl combine dry ingredients. Mix together egg yolks with reserved pineapple syrup and add to dry mixture. Beat until smooth. Fold in egg whites. Pour carefully over pineapple and cherries. Bake at 350° for 1 hour or until top springs back when touched lightly with finger. Tent with foil if browning too quickly.
Mix milk, pineapple and strawberry pie filling. Stir in Cool Whip. Pour into dish and freeze.
Boil peas 5 minutes. Arrange spinach in a deep glass bowl. Sprinkle with salt, pepper and sugar. Add layers of lettuce, sliced eggs and olives. Sprinkle with salt, pepper and sugar. Add layers of peas and bacon (drained and crumbled). Top with mayonnaise to seal. Sprinkle with cheese. Cover and refrigerate overnight. Toss before serving.
Thaw spinach and drain well. Mix ingredients. Serve with Hawaiian bread or with vegetables.
Salt and pepper chicken to taste. Dredge in flour. Fry in oil until browned.	Drain.	Mix cream of chicken soup with green chilies. Place chicken in a casserole	dish. Pour soup/chili mixture over chicken. Top with cheese. Place in a hot oven until cheese is bubbly and sauce is hot.
Line a 6-cup muffin tin with paper baking cups; place a chocolate wafer cookie in each cup. In a large bowl, combine the ice cream and coconut; mix well. Using an ice cream scoop, place a rounded scoopful of the ice cream mixture into each cup. Top each with the chopped almonds and freeze for 1 hour or until firm. Drizzle hard-shell topping over each until the tops are completely covered. Freeze until the chocolate is firm. Serve or cover and keep frozen until ready to serve.
Combine tea, mint leaves and 1 quart water in a large saucepan. Cover and bring to a boil. Remove from heat. Let steep 30 minutes. Add lemon juice, orange juice concentrate, sugar and	additional water to make 2 quarts liquid. Strain and chill. Serve over ice.
Place rack in lowest position in oven. Preheat oven to 425°. Spoon apple filling into pastry shell. Bake 15 minutes. Meanwhile, melt 1/4 cup margarine. Beat in sweetened milk, eggs, flavoring, cinnamon and nutmeg. Pour over apples. Combine sugar and flour; cut in remaining 1/4 cup margarine until crumbly. Stir in granola. Sprinkle over pie. Reduce heat to 350°. Bake 30 minutes or until set in center. Cool.
Pour pineapple (undrained) and pie filling in 9 x 13-inch pan; mix together. Sprinkle dry cake mix over mixture. Dot with 1 stick butter. Sprinkle with nuts. Bake at 350° about 45 minutes to 1 hour, until golden brown.
Combine all ingredients in a crock-pot. Stir together well. Cover and cook on low for 8 to 12 hours or on High for 4 to 6 hours. Serve over noodles or rice.
Cream together egg, sugar, salt and vanilla. Sift together flour and baking powder. Add to creamed mixture. Fold in apples and nuts. Pour into greased pie pan. Bake at 350° for 45 minutes. Serve with ice cream while warm.
Mix all the ingredients except oatmeal together and then fold in the oatmeal. Fry by tablespoons as patties. Make gravy and simmer burgers in it for 45 minutes.
Mix together the first 7 ingredients, then sprinkle brown sugar, flour, pecans and margarine. Bake at 350° for 35 minutes.
Cook broccoli as package directs. Place in casserole dish. Make sauce of soup, mayonnaise, lemon juice and curry powder. Pour over broccoli. Top with bread crumbs, which have been mixed with butter. Bake until bubbly hot in 350° oven. Serves 4.
Combine meat, salt, onion, mustard, 1/4 cup crumbs, egg and Worcestershire sauce. Mix very well and shape into 6 patties. Put the 1/2 cup crumbs on a piece of waxed paper and press patties onto it so the crumbs adhere to the outside. Heat the oil in a frypan. Brown patties on both sides. Turn down heat. Drain off any fat from pan. Open soup and add 1/4 cup water. Pour over patties. Simmer for 20 to 25 minutes. Serve with cooked egg noodles. Sprinkle with chopped chives. You can substitute turkey for all or part of beef.
Scrub potatoes; cut in half or quarter. Place in a covered microwave dish with 2 tablespoons water. Cook on High for 2 minutes to slightly soften potatoes. Drain. Pour olive oil in a nonstick baking pan big enough to hold the potatoes in one layer. Rub the potatoes in the oil to coat on all sides. Sprinkle with garlic and rosemary. Salt and pepper to taste. Bake, uncovered, in a 450° oven for 30 minutes, turning the potatoes twice so that all sides are browned. Serves 4.
Cook pasta; drain. Brown meat; drain. Add onion, pepperoni, mushrooms, sauces and spices. Mix with pasta; pour into casserole (makes two 8-inch square pans). Top with Mozzarella cheese. Bake at 350° for 30 minutes. Freezes well.
Cream butter and sugar together. Add eggs, unbeaten, one at a time. Sift dry ingredients 3 times. Combine milk, water and vanilla flavoring. Alternate liquid and dry ingredients, adding to creamed mixture. Pour into greased and floured cake pan and bake at 350° for 1 hour and 20 minutes.
Mix all together well. Pour into buttered baking dish. Bake slowly for 1 hour.
Fix pudding according to directions. Mix whipped topping, cream cheese and powdered sugar. Place crushed cookies on bottom of dish, spread with chocolate pudding. Spread with cream cheese mixture. Sprinkle nuts and crushed cookies on top.
Shred 1 large head cabbage and 4 carrots. Add 1 large sweet pepper and 1 sweet onion, sliced thin. Mix in large bowl and sprinkle with 1/2 cup sugar. Mix the first 5 ingredients, using 1 tablespoon of the sugar, and bring to a boil but do not boil. Pour over cabbage mixture and let set for several days, at least 24 hours.
Cook first 4 ingredients by adding grits to boiling water containing salt and oleo. Turn down to low and cook for 5 to 8 minutes (add milk to thin if necessary). Add chili peppers, grated cheese and beaten egg. Stir and cover. Cook at 325° for 45 minutes.
Mix all ingredients. Bake in greased 13 x 9 x 2-inch pan at 325° for 40 minutes.
Core or pare apples. Stick with cloves. Cook sugar, water and cinnamon drops for 5 minutes. Add apples and cook very slowly until tender, basting often with syrup in pan. Serve with meat or very cold with whipped cream as dessert.
Cream butter and sugar. Add eggs, one at a time, and mix well. Sift flour and add spices. Add dry ingredients gradually. Stir in vanilla, apples and nuts. Pack into greased Bundt pan. Bake at 325° for 1 to 1 1/2 hours. Serves 12.
Spread lettuce in bottom of a 13 x 9-inch pan. Combine celery, green pepper, onion and peas. Mix well. Spoon over lettuce.
Mix together and roll into balls. Brown in a little oil in frypan then put into roaster.
Cook spinach and sliced zucchini in small amount of oil. Transfer to a mixing bowl and mash. Stir in all of the other ingredients. Season to taste. Spread in an 8 x 8 or 9 x 9-inch baking dish. Sprinkle top with some additional Parmesan cheese. Bake for 30 to 35 minutes in a 350° oven.
Saute onion in butter until soft. Stir in flour; cook and stir until bubbly, about 2 minutes. Slowly stir in clams with their liquid. Add clam juice. Cook and stir until mixture thickens. Cover and simmer 15 minutes. Stir in cream or mixture of milk and cream, tomato paste and lemon juice. Heat slowly; do not boil. May be refrigerated or frozen and reheated.
Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in only enough reserved flour to make soft dough. On floured surface, knead 4 minutes.
Beat butter and sugar until creamy, about 15 minutes. Add egg yolk and flour. Beat until well blended. Gradually add flour until the mixture holds shape (crescent round, etc.). Place on greased cookie sheet. Bake at 350° for 20 to 30 minutes until lightly brown. Allow to cool slightly before removing from pan.
Chop onions, pepper and pimento. Combine with corn and other ingredients in order given. Mix well and pour in greased casserole. Bake at 350° for 1 hour.
Combine dressing mix with beef and cheese. Shape into 4 patties; cook thoroughly. Serve on toasted buns.
Pour cocktail sauce over cream cheese. Top with shrimp. Serve with crackers or party breads.
Preheat oven to 325°. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar and beat until well blended. Add vanilla. Blend in melted butter. Stir in chocolate chips. Pour into pie shell. Bake at 325° for 1 hour. Remove from oven. Serve warm with whipped cream or ice cream.
Layer banana slices and cake cubes in a 13x9x2- inch dish coated with non-stick spray. Place strawberries over cake and press down gently. In a bowl, dissolve gelatin in boiling water; stir in cold water. Pour over strawberries. Refrigerate for 3 hours, or until set. Frost with whipped topping.
Fry onion, garlic, celery and green pepper in oil. Remove from pan and add meat. Cook, stirring frequently, until meat is brown. Add vegetables and remaining ingredients. Mix well. Pour in greased 2-quart casserole. Bake at 400° for 1 hour. Serves 6.
Bring to a boil the milk, oleo and sugar. Add the vanilla after taking off the stove. When cake is done and taken out of the oven, pour hot topping over cake.
Blend juice, dry milk and banana. Add ice cream or sherbet. Blend until smooth. Be creative! Try different mixtures!
In a saucepan melt 1/2 stick butter. Slice tomatoes to desired thickness and spread out in a saucepan; sprinkle with garlic, salt, pepper and other spices, if desired. Turn tomatoes and sprinkle again with desired spices. Place several slices of cheese (Provolone) on top of sauteed tomatoes. When melted, put onto fresh or toasted Italian bread or rolls.
Cook bacon. Remove from pan and break into pieces. Cook onions until tender in bacon drippings. Blend in soup, milk, pickle relish, vinegar and bacon bits. Heat thoroughly. Pour sauce over potatoes. Serve hot. Yields 6 servings.
Preheat oven to 400 degrees. In a large mixing bowl, beat together cream cheese and sugar until smooth and light. Beat in the eggs, vanilla, and cornstarch - only until thoroughly mixed. Stir in sour cream until mixture is well blended. Pour the mixture into a prepared graham cracker crust and bake for 45 minutes. Allow to cool in the oven with door propped slightly open for 3 hours. Chill. Can top with favorite fruit pie filling.
In a large bowl combine cucumbers, peppers and onions. In a small bowl combine sugar, salt, celery seed, mustard seed and vinegar; blend well. Pour over cucumber mixture; toss to coat well. Cover; refrigerate for at least 24 hours, stirring occasionally. If desired, drain before serving. Makes 3 cups.
Cream fat and sugar; add well beaten egg yolks and add sifted dry ingredients alternately with water and lemon juice or milk. Fold in stiffly beaten egg whites. Bake in three layers in moderate oven 15 to 20 minutes. When cool, put together with Lemon Coconut Filling and sprinkle with coconut.
Beat all together for 5 minutes. Pour into well oiled tube pan and bake at 350° for 35 to 40 minutes.
Cream the sugar and brown sugar with margarine. Beat in eggs. Add peanut butter. Gradually add dry ingredients and vanilla. Roll into balls the size of a walnut. Slightly press with fork dipped in flour. Bake on an ungreased cookie sheet at 350° for 8 to 10 minutes.
In bowl, blend sugar and butter. Add eggs and sour cream plus vanilla. Sift flour, baking powder, baking soda and salt. Add to blended mix. After adding flour, beat with mixer for 10 minutes.
Mix altogether; shape into 2 loaves. Cover with foil. Cook at 350° for 1 hour. Take foil off; cook 15 more minutes, until browned on top. Can freeze.
Prepare rice as directed on package. Saute onion, garlic and curry in oleo. Drain salmon. Break into large chunks. Chop eggs. In an 8-inch baking dish, combine eggs, fish, rice medley and pepper. Cover and bake at 350° for 20 minutes. Makes 4 to 6 servings.
Saute onions and garlic in oil. Add water, rice, bouillon, and lemon juice. Bring to a boil; cover and reduce heat. Simmer 20 minutes, until rice is tender and liquid is absorbed. Stir in parsley. Serves 6-8. Recipe can be halved.
Saute onion and bell pepper in oleo. Add milk. Keep simmering and add flour gradually. Add cheese and crawfish. Cook 20 to 25 minutes stirring occasionally. Boil noodles until tender. Add noodles to crawfish. Season to taste. Place in overproof dish. Top with more cheese. Bake at 300° for 20 minutes.
Prepare meat and vegetables. Cut or slice the size you like. Put all ingredients into a large pot. Cover with a tight lid or foil. Cook 4 to 6 hours at 250° or until vegetables are tender.
Wash, peel and dice potato. Boil potatoes in 2 to 3 quarts of water until tender. Dissolve bouillon in small amount of hot water and add to potatoes. Slice carrot and celery. Dice onion. (Microwave carrot, celery and onion for 1 to 2 minutes to reduce cooking time.) Add to potatoes. Dissolve flour in small amount of water and add to pot to thicken broth. Add milk. When soup is hot again, add cheese, salt and pepper. Cooking time: approximately 45 minutes. Serve with cornbread or crackers.