HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix thoroughly until the butter and milk are gone. Then roll into little balls. Put in the refrigerator for 30 minutes.
Add butter to crackers. Cook squash until tender; drain and mash. Beat eggs; add to squash. Add milk, sugar, salt, butter and onion; mix well in 2-quart casserole. Bake at 350° for 35 minutes. Add crackers and cheese the last 10 minutes.
Mix Veg-All, water chestnuts, onion, Cheddar cheese and mayonnaise and pour into a 2-quart casserole dish. Crush crackers and sprinkle over mixture. Melt butter and pour over crackers. Bake at 350° for 35 minutes or until bubbly.
Mix together the sour cream, mayo, dill, onion flakes and salt. Let sit and chill for about an hour.
Use equal parts of catsup and Coca-Cola. Mix and add to your taste the remaining ingredients.
Combine milk, eggs, onion, salt and pepper in large bowl. Stir in stuffing mix. Let stand 5 minutes. Add ground beef; mix well. Cook mushrooms and mix well. Bake at 350° until done. Combine golden mushroom soup and sour cream; warm and serve over the meat loaf.
Mix meat, mixed vegetables and soup in casserole dish. Mix flour, butter and milk together; pour over top. Bake at 375° for 30 to 45 minutes.
Combine bananas, sugar, egg and melted butter. Mix in dry ingredients until flour is moistened. Using greased loaf pan, bake at 325° for 45 minutes.
In a bowl, beat eggs; add milk, sugar, vanilla and salt. Soak bread for 30 seconds on each side. Cook on a greased griddle (or, my antique cast-iron skillet) until golden brown on both sides and cooked through. Serve with syrup or cinnamon-sugar. Yield: 2 servings.
Mix flour, oatmeal, brown sugar, cinnamon and margarine. Take half of that and put in a 9-inch baking dish. Reserve the other half for later. Take rhubarb and put over mixture in baking dish. Cook the white sugar, cornstarch, vanilla and water until thick. Pour immediately over rhubarb and put rest of crumbs on. Bake at 325° for 45 minutes to 1 hour.
Break bread into small pieces. In large bowl, add the milk to the bread. Let set for 2 hours. Add eggs, butter, vanilla, salt and sugar; beat with electric mixer until creamy. Add the raisins. Pour into a 12 x 10-inch buttered loaf pan. Bake at 350° for 2 hours.
For crust, combine cake mix and margarine until crumbly. Stir in coconut and press 2/3 of mixture into bottom and up sides of well-greased (sprayed) 9 x 11-inch casserole dish. Spread apples evenly; sprinkle evenly with blended sugar and cinnamon. Blend sour cream and egg, then pour over apples. Sprinkle remaining crust over top. Bake at 350° for 30 minutes.
Cool gelatin and water. Add nuts, cranberry sauce, pineapple and juice, wine and celery. Let set.
Mix spices and herbs together. Dust chicken breasts in spice mixture and dredge with flour. Heat butter in saute pan over medium heat. Add chicken and cook 3 minutes. Season with salt. Turn pieces over and cook 3 minutes. Add green onions to pan and cook 1 minute. Pour in chicken stock and cook 6 minutes over low heat. Do not cover.
Mix these 2 ingredients, store in tightly closed container. This is so nice when served with tea or used in place of plain sugar in dessert recipes. Sprinkle pancakes or waffles with this sugar and quickly caramelize under broiler before serving. Stores for months!
Line a 9 inch x 13 inch pan with whole graham crackers to form a crust. In bowl mix pudding mix and milk together. Add Cool Whip and mix until blended. Spread filling over graham crackers. Top with a layer of graham crackers. Chill overnight.	Frost with chocolate icing. Store in refrigerator.
Cook noodles in salted water for 2 to 3 minutes; drain. Brown ground beef; drain off fat. Add sauce, salt and pepper to ground beef. Put half of noodles in a greased 9 x 13-inch pan. Cover with half of the sauce and cheese. Repeat layers. Bake at 350° for 30 minutes. Serves 12.
Combine sugar and flour in mixing bowl. Heat oleo, cocoa and Coca-Cola to boiling and pour over flour/sugar mixture, mixing thoroughly. Add milk, eggs, soda, vanilla and marshmallows and mix well. This will be a thin batter with marshmallows floating on top. Bake in flat pan at 350° for 30 to 35 minutes. Ice while hot. (May use oblong or round layer cake pans.)
Boil chicken until fully cooked. Let cool and cut into bite size pieces. Mix in cream of chicken soup, sour cream and poppy seed. Put in casserole dish that has been greased with butter.
Crust: Mix together first 3 ingredients and press into greased round or square pan.
Using leftover mashed potatoes, add egg and green onion tops. Mix well. Shape into biscuit-sized cakes, roll in flour and fry to golden brown in bacon drippings.
Heat oven to 350°. Grease 2 (9 x 5 x 3-inch) loaf pans or 3 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans. Cream eggs, shortening and sugar. Mix in pumpkin and water. Blend in spices and dry ingredients. Stir in nuts and raisins and put in pans. Bake 65 to 70 minutes until clean.
Mix all ingredients in a large bowl. When it is mixed, shape it into small balls or roll into logs.
Melt butter in skillet. Add sesame seed. Brown lightly and set aside. Wash and drain spinach. Cook over medium heat for 3 minutes and drain. Reduce heat and reheat soy sauce and sesame seed. Add salt and black pepper to taste. Serve.
Mix all ingredients in a non-metal bowl. Place in refrigerator for about 2 hours to allow flavors to mix. Serve chilled.
Mix first five ingredients together to form a dip. Cut a well in the middle of the loaf of bread. Pour the dip into the well. Arrange bread pieces around the loaf.
Cream butter, sugar, vanilla and lemon extract until light. Add eggs, one at a time, beating well after each. Combine strawberry jam and sour cream and add alternately with dry ingredients to creamed mixture. Add walnuts. Bake in a greased loaf pan for 50 minutes at 350°. Cool for 10 minutes before removing from pan.
Cut Rolls into fourths. Mix other ingredients in a bowl. Dip rolls in mixture and place in bundt pan sprayed with non-stick spray. Pour remaining mixture over rolls. Cover with plastic wrap and let rise at room temperature until rolls reach the top of the pan. Remove wrap and bake at 350 for 35 minutes. Invert onto serving platter. Drizzle with Syrup and sprinkle with Powdered Sugar. Slice and serve with additonal Syrup.
Combine first	4 ingredients	in a shallow	2 quart casserole dish. Place chicken breasts in casserole, turning to coat. Add mushrooms; pour broth around chicken. Cover and bake at	350° for 50 minutes.	Add peas. Cover and bake an additional 10 minutes, or until peas are tender.
Boil chicken, salt and celery. When chicken is done, cool and remove from bone. Make pie crust for top and bottom of pan.
Preheat oven to 375°. With large chef's knife, quarter squash lengthwise. With spoon, scoop out and discard seeds. Halve squash into pieces, lengthwise. Place, skin side down, in jelly roll pan. In small bowl, combine butter, curry powder, salt and pepper. Mix well. With pastry brush, spread mixture evenly over inside of squash. Sprinkle with almond slices and bake 45 minutes, until tender when tested with tip of paring knife. In large skillet, saute onions. Spread onions on squash.
Cut tomatoes into 1/4-inch slices. Season with salt and pepper; dredge in cornmeal. Heat bacon drippings in a heavy skillet; add tomatoes and fry slowly until browned, turning once. Yields 6 to 8 servings.
Combine first 11 ingredients; mix well. Shape into 18 x 12-inch rectangle on sheet of wax paper. Layer red pepper, onion and cheese on meat mixture, leaving 1-inch around edges. Roll up jelly roll fashion. Use wax paper to lift and roll. Pinch edges and ends to seal. Place loaf, seam side down, on rack of lightly greased broiler pan. Bake at 350° for 40 to 45 minutes.
Mix by hand to avoid breaking up cherries. Bake in greased 10 x 15 jelly-roll pan at 350° for 25 to 30 minutes. Cool and frost.
Microwave onion and pepper for 1 to 2 minutes, until tender. Mix all ingredients. Spray 1-quart casserole with Pam. Pour mixture into dish. Bake at 400° for 15 to 20 minutes. Makes 4 servings.
Cream the butter and sugar. Add eggs, beating well. Add crumbs and milk alternately. Add coconut and nuts. Bake at 300° for 1 1/2 hours. Cool before removing from pan.
Combine flour, oats and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Pat mixture into 13 x 9 x 2-inch baking dish. Bake at 400° for 15 minutes. Stir while still warm to crumble. Cool.
Grind cranberries. Add sugar and let stand 1/2 hour. Dissolve jello in hot liquid. When jello begins to thicken, add cranberries, oranges, pineapple and nuts. Chill until firm. Serve on lettuce and top with whipped cream.
Heat oven to 375°. Place apple slices in shallow 1-quart dish. Sprinkle with 1/4 cup sugar, cinnamon and walnuts. Cream butter and 1/3 cup sugar; add egg, vanilla and coconut. Mix thoroughly. Stir in flour gently. Spread batter evenly over apple mixture. Bake 35 minutes or until crust top is crisp and golden. Serves 6 to 8.
Mix everything and pour mixture into greased pan. Bake at 400° for 30 minutes. Makes 8 servings.
Beat sugar, meringue powder and 6 tbsp water in a mixer at medium speed, until smooth. Increase speed to highest and beat 5 minutes until thick and smooth, adding up to 1 tbsp. more water for piping consistency if necessary.
Make a soft dough by combining all ingredients (add more milk if necessary). Turn dough onto a floured surface and knead until well worked. Roll dough out as thin as possible and cut into strips about 1/2-inch wide and 2 inches long. Let dry about 1 hour. These noodles are great in soups and stews or great as dumplings.
Stew chicken. Do not salt! Remove from bone and cut up; save broth. Melt margarine and stir into dressing. In a greased baking dish (13 x 9-inch), put a layer of dressing crumbs, a layer of chicken and the mushroom soup which has been diluted with one can of broth. Again a layer of crumbs, a layer of chicken and the can of celery soup which has been diluted with a can of broth. Top with crumbs and bake at 350° until brown.
In saucepan, stir sugar, milk, syrup, margarine and dates. Cook to soft ball stage (240°). Add pecans and vanilla. Beat until mixture becomes firm. Pour onto damp clean towel and shape into 1 1/2-inches thick roll. Refrigerate until firm. Slice. This roll keeps for a long time in a tightly covered container.
Beat together all ingredients except apples and nuts. Then add apples and nuts. Bake in greased and floured pan for 30 to 35 minutes at 350°.
Combine apple juice, orange slices, cloves and 4 cinnamon sticks in medium saucepan. Heat to boiling. Cover and simmer 10 minutes. Strain and discard oranges, cloves and cinnamon sticks. Stir in Equal. Pour into mugs. Garnish with cinnamon sticks, if desired. Makes 8 servings (4 ounces each).
Heat oven to 400°. Grease 10 muffin cups. Brown beef in large skillet; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavor, stirring constantly. Separate dough into 10 biscuits. Place 1 biscuit in each muffin cup. Firmly press in bottom and up sides. Spoon 1/4 cup of meat mixture into each biscuit lined cup. Sprinkle with cheese. Bake at 400° 10 to 12 minutes.
Combine flour, sugar, baking powder, cream of tartar and salt, mixing well. Cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg and milk. Add to flour mixture, stirring	until dry ingredients are moistened. Turn dough out onto a lightly floured surface.	Knead 8 to 10 times. Roll dough to 1 inch thickness. Cut with a 2 1/2 inch biscuit cutter. Place on ungreased baking sheet. Bake at 450° for 15 minutes until brown.
Fill biscuits with the cream cheese and sugar to taste. Seal edges with fingers. Dip in melted butter or oleo. Roll in a mixture of 1 cup sugar, orange rind and chopped nuts. Stand up in Bundt pan (fills pan exactly). Pour remainder of sugar-orange-nut mixture over biscuits (and butter). Bake at 350° for 35 minutes or until done. Cool in pan 1 minute. Turn out on plate. Serve hot. Delicious!
Preheat oven to 350°. Mix together flour, chopped nuts and margarine; spread onto bottom of 9 x 11-inch pan (about 3 to 4 inches deep). Bake for 20 minutes. Let crust cool.
Combine sugar, cocoa, milk and margarine in saucepan. Bring to	a boil for 2 minutes, stirring constantly. Remove from heat and add oatmeal, peanut butter and vanilla. Mix well. Drop by teaspoonfuls onto waxed paper lined tray. Let stand until cool. Yields 32 servings.
Cut eggs in half lengthwise and remove yolks. Mash yolks, then stir in mayonnaise, yogurt and Parmesan cheese. Add Worcestershire sauce, if desired. Fill the egg halves with the yolk mixture.
Pour milk, sugar and margarine in saucepan and bring to rolling boil. Boil for 9 minutes. Place marshmallow, chocolate, nuts and vanilla in large bowl. Add first set of mixture and blend well. Pour in greased baking dish (glass) and let cool. Refrigerate.
In a large skillet, melt butter and stir in chicken with red pepper; cook for 3 minutes. Add peas, cheese, garlic powder and Cup-a-Soup blended with milk. Simmer, stirring occasionally, 5 minutes; toss with hot bows! Makes 2 servings.
Dissolve jello in boiling water. Add vinegar and salt. Chill. When slightly thickened, fold in carrots and cabbage. Turn into individual molds. Chill until firm. Unmold on crisp lettuce. Serve with mayonnaise.
Combine ingredients to make a stiff batter. Drop by teaspoonfuls into hot fat. Fry until golden brown. Serve hot.
In heavy saucepan, melt a small amount of butter. Add livers. Cover and cook, stirring occasionally, until livers are no longer pink. Put livers through meat grinder. Blend with mayonnaise, lemon juice, 2 tablespoons butter, onion, hot pepper sauce and seasonings. Place mixture in 2-cup mold. Chill several hours; carefully unmold. Garnish with chopped, hard-cooked egg, chopped chives or snipped parsley.
Brown ground beef. Add onions and simmer for a few minutes. Next, add barbecue sauce, brown sugar and water. Simmer for 20 minutes.
Cut biscuits into small pieces. Mix sugar and cinnamon together, drop pieces in and shake to coat. Mix remaining mixture with butter. Place coated pieces into greased tube or Bundt pan, pour remaining mixture over pieces. Bake at 400° for 25 to 30 minutes and serve warm.
Soak beans overnight in 6 cups water to which 2 teaspoons salt has been added.
Preheat oven to 400°. Break egg into large mixing bowl. Add shortening, sugar, cinnamon, milk and lemon juice; beat until creamy. Sift flour and baking powder into another bowl; add to mixture. Mix well with spoon. Drop dough by teaspoonfuls onto 2 cookie sheets. Do not grease them. Leave one inch of space between cookies. Bake for 8 to 10 minutes, or until golden brown. Remove from sheets; place on wire racks to cool. Makes 36.
Mash pimentos and add cheese, salad dressing, vinegar, salt, pepper and then pickles if pickles are desired. This makes about 15 sandwiches.
Put marshmallow cream and peanut butter in bowl. Boil milk and sugar to 238°. Add 1/2 cup nuts. Put in buttered pan. After it starts setting, cut into squares.
Mix ingredients together and	pour into freezer. Add enough homogenized milk to make a gallon.
Cut carrots and parsnips into chunky diagonal slices. In large skillet, cook carrots in boiling water until tender. Drain. Cook parsnips the same way and drain. In skillet, melt butter, stir in sugar. Combine cornstarch and grapefruit juice. Stir into butter mixture. Return vegetables to pan, keeping them separated. Cook until glazed and heated through. Kitchen tested and makes 8 servings.
Crumble sausage in skillet. When brown, leave grease and sausage in skillet. Add flour, salt and pepper. Stir until flour is blended with sausage. Then add milk. Cook until the gravy is the consistency that you like. Serve over biscuits or bread.
Alternate shrimp, vegetables and pineapple on 3 skewers. Broil or grill approximately 5 minutes on each side or until done. Baste with Italian dressing while cooking. Serve over rice.
Brown hamburger and onion together. Add tomatoes, salt and pepper and potatoes. Cook until potatoes are done (you may need to add more liquid, tomato juice or water). Add whatever vegetables you like. Quick and easy, ready within an hour.
Boil potato until done (no salt). Let cool enough to handle, then peel. While still hot, mash thoroughly. Begin adding powdered sugar in small amounts at a time until the potato and powdered sugar mixture is at a rolled dough stage. Roll out to 1/4-inch thickness. Spread with peanut butter and roll up like a jelly roll. Chill for 5 to 6 hours. Slice into 1/4 to 1/2-inch pieces. Serve cold.
Mix all ingredients except Snicker bars. Wrap dough around candy bars and bake at 325° until light brown.
Mix flour, cornmeal, salt and pepper. Dip fillets into milk, then dredge in flour mixture. Pour corn oil in a heavy, 3-quart saucepan, filling no more than 1/3 full. Heat to 375°. Fry fillets 1 1/2 minutes on each side. Drain on paper towels and serve with hush puppies and cole slaw.
Combine all ingredients in a blender container. Cover tightly; blend until smooth and serve immediately. Yield 3 to 4 servings.
Place brown sugar, oleo and granulated sugar in saucepan. Mix well and boil for 1 minute. Pour over popcorn. Toss and mix well. Bake at 250° for 1 hour, stirring every 15 minutes. Pour in peanuts, if wanted.
Place butter in pan to heat; take off stove. Add beaten eggs; add flour and salt. Slowly add milk. Fry each in hot buttered pan on both sides; fill and roll.
Cream until fluffy, one cup of sugar and 1/2 cup oleo. Sift 2 cups of flour with baking powder. Add to creamed mixture alternately with egg and milk. Beat well. Spread in greased and floured 9 x 13-inch pan. Spread pie filling over batter.
Mix all ingredients well in a bowl for 3 minutes. Pour into greased 9-inch pie pan. Let stand for 5 minutes. Bake at 350° for 40 minutes.
Chill milk. Put one cup boiling water in jello; let cool. Cream sugar and cheese together. Whip milk until thick. Combine cream cheese and sugar. Add jello and lemon juice. Fold into milk. Mix cracker crumbs and margarine; press into 11 x 13-inch pan to form crust. Pour mixture over crumbs. Add some cracker crumbs over the top. Keep in refrigerator.
Steam asparagus until crisp-tender and bright green; immediately drain and rinse under cold water. Cover and refrigerate until chilled. Combine mayonnaise, mustard and lemon juice in small bowl; blend well. Stir in 1/2 teaspoon lemon peel; set aside. Divide asparagus between plates. Spoon 2 tablespoons dressing over top of each serving. Sprinkle each with 1/4 teaspoon lemon peel. Garnish with carrot strips, if desired. Makes two appetizer servings.
Melt chocolate. Add butter and cream together. Add sugar and eggs. Beat. Add flour, baking powder, vanilla, almond extract and chopped nuts. Put in cookie sheet size pan. Bake 30 to 35 minutes at 350°.
Mix flour and seasonings and dip chicken joints in this, coating well. Remove rind and dice bacon. Peel and slice onion. Wash and slice mushrooms. Heat butter (or margarine) and oil in a frying pan, and fry chicken until golden brown. Put into a casserole. Lightly fry the bacon and onion; add to the chicken. Add the mushrooms and herbs. Sprinkle in the rest of the flour. Pour off any fat left in the frying pan. Add the hot water and stir to dissolve the sediment. Add the chicken stock cubes and stir until dissolved. Pour into the casserole. Cover and cook until the chicken is tender (approximately 1 1/4 hours) at gas mark 4 (350°).
Beat eggs, add water, salt and matzo meal; stir. Melt a little butter in a pan and pour batter to form circles. Turn when golden brown and cook until done. Eat with jam or sugar.
Mix all ingredients together; mix well. Pour into greased and floured Bundt pan. Bake 1 1/4 hours at 375°.
Dice and fry the bacon. Save the grease. Saute the onions or fresh garlic in the bacon grease. Brown the meat in small portions in the bacon grease. Mix all ingredients except the cheese and Maza flour. The water and beer should be added in equal amounts until a sufficient liquid level is obtained. Bring the chili to a boil, then reduce heat and simmer for 2 hours.
Crush pretzels, then add sugar and oleo; mix well. Press into a 13 x 9-inch pan. Save 1/2 cup of pretzel for topping.
Cook noodles and drain; set aside to cool. Brown meat and onion. Add all ingredients except noodles, cheeses and meat. Simmer sauce on low for 15 minutes. Slice cheeses. Spread a little sauce on bottom of pan to prevent sticking. Layer noodles, cheeses and sauce, ending with sauce and cheese on top. Bake at 325° until cheese is melted, about 30 minutes.
Mix with fork the flour, sugar, salt and Crisco. Add water, egg and vinegar. Mix well, then with hands, mix into balls. Makes 3 (9-inch) pie crusts. Chill dough before rolling out.
Mix peanut butter, powdered sugar, margarine and vanilla; blend well and shape into 1-inch balls.
Sift together flour, cocoa, soda, and salt. Cream butter and sugar. Add egg whites; beat 1 minute. Combine water, sour cream and vanilla. Add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. (With electric mixer use low speed.) Pour into well greased and lightly floured (2) 8 in round pans at least 1 1/2 in deep. Bake in 350 degree oven 25 to 30 minutes. Cool and frost.
In a bowl, stir together the 1 cup of cornmeal, baking soda and salt; stir in milk, eggs and corn. Stir in cheese, chili peppers and onion;	mix until well blended. Meanwhile, in	a large skillet, cook ground beef until brown. Drain. Stir in beans, tomato sauce, chili powder and garlic powder. Cook until heated through. Grease and sprinkle a thin layer of cornmeal over the bottom of a 12 x 7 1/2 x 2-inch baking dish. Turn 1/2 of the cornmeal batter into the dish. Cover with	the meat-bean mixture and top with remaining cornmeal mixture.	Bake at 350° for 1 hour or until top is golden brown.
In a large bowl, mix well mayonnaise, vinegar, sugar, salt and pepper. Add cabbage, carrots and onion; toss to mix well. Cover and chill at least 1 hour to blend flavors. Makes 6 servings.
In a bowl, mix together the butter and sugar until creamy. Stir in vanilla and orange rind. Beat in the egg. Stir in orange juice. Mixture will be slightly curdled.
In a large measuring cup put oil and 2 eggs; fill up cup with milk to make 2 cups total liquid. Sift together flour, sugar, salt and baking powder. Mix all ingredients (flour pint of blueberries); fold into batter. Pour into a large greased and floured pan. Sprinkle with cinnamon and sugar. Bake 45 to 50 minutes in a 350° oven. Umm good!
Mix well and pour into a well-greased baking dish. To double recipe, use a 9 x 13-inch baking dish. Bake at 325° if using a glass dish or 350° for other kind of dish. Bake for 30 minutes or until golden brown on top. I prefer to use fresh corn. Add a little milk, salt and pepper. Cook for a few minutes and cool. Serves 6.
Mix ingredients; add salt and pepper to your taste. Cover meat with sauce and soak in refrigerator overnight. Turn meat occasionally while soaking.
Cook onions in butter (15 to 20 minutes) until soft. While onions cook, saute bacon until lightly browned. Drain well.
Mix egg, water and vinegar together. Combine salt and flour. Pour egg mixture into the center of the dry ingredients. Stir with a fork from the middle to the outer edge until mixed. Chill. Roll out and place in pie pans. Makes enough dough for 5 pies.
Preheat oven to 350 F. Prepare cake mix as directed. Pour cherry pie filling in baking pan, spread evenly, pour 1/2 cake mix over filling, do not stir. Add pecans and coconut. Add the other half of the cake mix over pecans and coconut, pour melted butter over cake mix. Bake at 350 F for 30 minutes or until brown.
Bring vinegar, sugar, mustard and celery seeds to boil. Allow to cool and pour over cabbage, pepper and celery. Better if allowed to set overnight. Will keep several days.
Dredge veal medallions in flour; shake well. Heat butter and oil in skillet. Cook veal on both sides until browned. Cut 2 lemons and squeeze over veal. Season to taste. Simmer for 2 minutes. Serve on platter; garnish with the third lemon, sliced thin.