HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, shortening and sugar until fluffy. Add eggs, one at a time. Mix together dry ingredients. Add to creamed mixture alternating with the milk. Add flavoring and nuts. Batter will be very stiff. Bake in a greased and floured tube pan at 325° for 1 hour and 20 minutes. Don't peek while cooking.
Put all ingredients in quart jar, cover and shake well to mix. Add 1/2 teaspoon garlic salt; shake. Chill; keep in refrigerator. Good over lettuce wedges.
Mix in a double boiler and cook until mixture thickens. Add 2 tablespoons coconut while still hot. Let cool and add 1/2 pint whipped cream. Serve over slices of angel food cake.
Combine dry ingredients. Add eggs and oil. Stir until moistened. Do not beat. Stir in vanilla, pineapple, nuts and bananas. Spoon batter into well-greased and floured tube pan. Bake at 325° for 1 hour and 20 minutes or until cake tests done. Let cool 30 minutes. (May also be baked in three 9-inch pans at 350° for 25 to 30 minutes.) Frost with Cream Cheese Frosting:
Roll out rolls and coat with a thin layer of mayonnaise. Place cubed chicken in rolls and roll up. Mix soups and pour over rolls. Dot with butter. Bake at 350° until rolls are golden brown, approximately 30 to 45 minutes.
Mix all together in a 1 1/2-quart casserole dish. Dot with butter. Bake in oven at 375° for 1 hour.
Dump dry pudding mix into bowl, mix with Karo syrup and stir. Gradually add slightly beaten egg, stir. Gradually add milk, stir. Add pecans. Bake at 375° for 40 minutes. Makes one pie.
Blend artichoke hearts in a food processor. Mix all ingredients and put in a small baking dish. Bake at 350° for 45 minutes to 1 hour or until golden brown. Serve with crackers or Melba toast.
Mix all ingredients in small bowl. Brush very thin layer on flour tortillas. Cut in wedges and place single layer on baking sheet. Bake at 350° for 10 to 15 minutes or until crisp or golden brown. Serve warm or cold.
Put all ingredients into a large ovenproof pan. Mix and cover. Cook in preheated oven at 250° for 7 hours, at 300° for 5 hours or at 350° for 3 hours. It makes its own gravy.
Halve all ingredients and place in layers as they are listed. End with bread crumb topping. Bake 45 minutes to 1 hour at 350°, using 8 x 8-inch casserole dish.
Cream together sour cream, butter and sugar until light and fluffy. Add eggs, one at a time, with a portion of flour and continue beating until all is combined and well mixed. Add flavorings. Pour into a large greased and floured (or spray with Baker's Joy) Bundt pan and bake at 325° for 1 1/2 hours. Keeps well.
Make pudding and chill well. Drain and chill fruit. Fold together with whipped topping before serving.
Brown and drain ground beef. In a skillet, stir in flour and soup. Heat on medium-high heat until thick. Add mushrooms. Serve on buns.
Mix all ingredients, except cinnamon, in large bowl; place in 8 x 11-inch glass casserole dish. Sprinkle cinnamon on top for crust (optional). Preheat oven to 375°. Bake 50 minutes.
Cook and drain spaghetti according to instructions. Set aside. Cut onion tops into 1-inch pieces. Saute briefly in hot oil. Remove and set aside. Cut chicken into bite-size pieces. Stir-fry in hot oil. Season with garlic, salt and pepper. Remove. Toss cooked spaghetti in frying pan with oil and soy sauce to taste. Add chicken and onions. Stir-fry. Sprinkle a pinch of sugar. Stir and serve.
Saute onion in oleo. Mix all other ingredients with sauteed onion. Place in a greased 5 x 2 x 8-inch baking dish. Bake on High in 700 watt microwave for 14 minutes, uncovered. Cover with foil and set for 10 minutes. Remove foil and serve. Very good.
Cook and cool macaroni. Add vegetables and mix well. Combine Eagle Brand milk, vinegar, sugar, mayonnaise, salt and pepper. Add to macaroni and vegetables. Mix well. Chill 4 hours before serving.
Render a slice of bacon. Add the pork and beans. Add a dash of mustard powder and brown sugar; stir as mixture simmers slightly to thicken. Add ketchup (about 3 good smacks on the bottom of the bottle) and onion slices. You may also use onion flakes or onion salt. Simmer and stir until hot. For larger amounts, add more of everything.
Slice apples into bowl and mix with sugar and cinnamon. Line pie pan with bottom crust. Sprinkle 1 tablespoon sugar and 1 tablespoon flour in bottom of pan and stir with fingers. Mix remaining flour into apples. Pile in pan and dot with butter. Put on top crust and seal. Sprinkle with sugar. Bake at 400° for 40 minutes.
Cream together butter or margarine, sugar, brown sugar, eggs and vanilla. Sift together flour, salt, soda, cinnamon, cloves, ginger and allspice. Add to creamed mixture and stir in oatmeal, nuts and raisins. Drop dough by 1/4 cup measure 5-inches apart onto lightly greased cookie sheet.	Bake 12 to 14 minutes at 375° or until lightly browned. Cool on wire rack.
Cut squash in 1/2-inch pieces and cook until just tender. Drain. Mix all ingredients except cornbread crumbs for top. Put in greased casserole dish and bake at 350° for 35 minutes approximately (ovens vary).
Put pears, onions, peppers and pimento through a grinder on medium setting. Sprinkle salt over the ground mixture. Soak overnight (no water). Next morning, pour all in a colander. Rinse all salt out. In a large container, put vinegar, sugar, turmeric and mustard seed. Bring to a boil and let boil 5 minutes. Add all ground ingredients, stirring constantly. Return to boil. Add celery seed and garlic powder, if desired. Let boil another 1/2 hour. Jar while hot and seal.
Toss together adding avocado last. Cover and refrigerate. Make up to 8 hours in advance. Serve with chips.
Beat eggs lightly into large bowl. Stir in oil, sugar, zucchini and vanilla. Sift flour, baking soda, baking powder, cinnamon and salt onto wax paper. Stir into egg mixture until well blended. Stir in raisins and nuts. Spoon batter into 2 well-greased and floured 8 x 5 x 3-inch loaf pans. Bake at 375° for 1 hour or until center springs back when pressed with finger tip. Cool 10 minutes.
Work sugar, Marshmallow Creme and vanilla together. Roll out into rolls and refrigerate. When cooled, dip rolls into melted caramel and roll in nuts.
Preheat oven to 375°. Mix all ingredients well. Drop 1/2 teaspoon in aluminum candy cups. Bake until slightly browned.
Cook the fettuccine in boiling, salted water until al dente. Drain well. Melt the butter in a large skillet and saute the garlic for 3 to 4 minutes over low heat. Remove the garlic from the skillet and discard. Add the wine, salt, pepper, parsley and basil and simmer for 5 minutes. Add the cream and heat through. Place the fettuccine in heated bowl. Pour cream sauce and Parmesan cheese over the pasta and mix well. Garnish with chives and serve.
Saute celery, onion and bell pepper in butter or margarine. Mix corn bread in stock and soup. Beat eggs slightly. Add milk and pepper. Add to bread mixture, then add chopped celery, poultry seasoning, bell pepper and chopped onion. Bake in a well-greased pan at 375° for 30 to 40 minutes, or use for stuffing bird.
Mix sugar, pumpkin and oil, then beat well. Add flour, salt, spices and vanilla. Dissolve soda in 1/4 cup water. Add to mixture and blend well. Add nuts, if desired. Bake in loaf pans or juice cans to make round slices. Fill cans only 1/2 full. Bake at 350° for 40 to 60 minutes or until done.
Line a cookie sheet with foil. Butter foil generously. Lay saltine crackers over entire sheet with salted side up. Mix butter and brown sugar in saucepan. Bring to a boil for 1 minute. Drizzle this mixture over crackers. Bake for 8 minutes at 325°. Remove from oven and sprinkle chocolate chips over the top of crackers. Place in refrigerator to chill. When chocolate is set, break apart in squares.
First fry up ham cubes. Make macaroni and cheese mixes as directed on boxes. Combine all ingredients and simmer 20 minutes. Serves 4.
Crush Oreo cookies (may remove cream filling if desired) and cover bottom of 9 x 13-inch pan. Mix puddings according to directions on package. Pour on Oreo crust. Melt marshmallows with 1 cup of milk in microwave. (Mixture will separate and be runny.) Cool. Add carton of whipped cream. Pour over pudding layer. Garnish with additional crushed Oreos. Keep refrigerated.
Mix together coconut and pecans. Put in bottom of greased 9 x 13-inch pan. Prepare cake mix using directions on box. Pour over coconut and pecan mixture. Place margarine and cream cheese in saucepan and heat until warm enough to stir in confectioners sugar. Spoon on top of cake batter. Bake 35 to 40 minutes at 350°. Do not cut until cold.
Crumble together the brown sugar, flour and margarine. Save 1 cup. Combine the vanilla, milk, baking soda, egg and water. Add to the first mixture and blend. Pour into an 8 x 12-inch pan. Mix the reserved 1 cup crumb mixture, crushed Heath bars and chopped nuts for the topping. Bake at 350° for 30 minutes.
Blend all above ingredients, except yellow cake mix, walnuts and butter; beat well. Pour into lightly greased 9 x 13-inch pan. Sprinkle with 1 package yellow cake mix and 1 cup walnuts. Drizzle 1 1/2 cubes of butter (melted) on top of mixture. Bake at 350° for 50 minutes. Serve with whipped cream or ice cream. Serves 10 to 12.
Fry pork chops until lightly browned, but not dry. Cool and cut meat into narrow strips, discarding bone. Leave two tablespoons of fat in skillet. Saute onions, mushrooms and meat in fat. Add rice; stir and drizzle soy sauce on mixture until brown in color, but not soupy (about 2 ounces soy sauce).
Mix Ritz crackers and eggs with rest of ingredients. Sprinkle top with crumbs. Bake at 350° for 1 hour.
Drain the pineapple and reserve the juice. Heat the juice to boiling and dissolve jello in it. (Be sure jello is completely dissolved.) Add the cream cheese while mixture is still hot and stir until the mixture is smooth. Stir in the rest of the ingredients and pour into a dish or mold. Chill until firm.
Combine chicken, celery, fruit and nuts; blend oil, orange juice, vinegar and seasonings. Add to chicken mixture. Allow to stand 1 hour in glass bowl. Drain well. Add mayonnaise and toss lightly.
Cook over low heat until thick and clear the sugar, cornstarch, salt, nutmeg and water. Remove from heat. Add butter and lemon juice. Makes 1 1/3 cups sauce. Great as a topping on cheese cake.
Mix first 3 ingredients. Pour in pie crusts and chill. Very rich but good.
In large bowl, combine sour cream, onion, lemon juice, vinegar, salt and pepper. Add cucumbers and mix them into the sauce. Chill for at least 2 hours. Then can stay about a week in the refrigerator. Yields 6 to 8 servings.
Put cheese on ham and broccoli and roll up. Place in shallow casserole seam side down. Dilute the mushroom soup with sour cream. Pour over roll-ups and sprinkle 1/2 cup grated cheese over that. Bake at 350° for 3/4 to 1 hour until bubbly. Remove from oven and cover with Durkee onion rings in can. Return to oven 3 to 4 minutes. Serve over noodles and rice.
Cook corn. Combine rest of ingredients. Stir well. Add to corn. Also good brushed on corn-on-the-cob.
In a large baking pan, put on layer of hamburger, one layer of diced or sliced potatoes, one layer of onions, one layer of mangos and one layer of Cheddar cheese. Repeat all with second layer, then pour cream of mushroom soup on top. Bake at 350° for about 45 minutes.
Soften cream cheese. Mix with lemon juice, mayonnaise, ketchup, hot sauce and onions. Add crawfish. Mix well. Makes about 2 cups. Serve with crackers.
Cut eggplant in half lengthwise; pare, slice 1/2-inch thick. Cut slices in 1/2-inch strips. Make batter. Mix flour with salt. Combine egg, milk and salad oil; add gradually to flour, beating until smooth. Dip eggplant strips in batter; drain well on wire rack. Fry 2 to 5 minutes in deep hot fat (375°) or in shallow hot fat. Drain on paper towels. Sprinkle with salt and Parmesan cheese, if desired. Makes 6 servings.
Heat oven to 375°. Mix butter, sugar and vanilla. Add flour and blend until smooth. Stir in mini chips. Mold dough around Kiss and place on ungreased pan. Bake 10 to 12 minutes. Drizzle Hershey topping over cookies.
Glaze: Mix pineapple juice, mustard, ginger, paprika, brown sugar and cornstarch in a dish. Microwave at High power for 1 minutes. Stir well. Microwave 30 seconds until mixture boils and thickens.
Mix together and place in a greased baking dish. Bake, uncovered, at 350° for 45 minutes to 1 hour, or until set.
In casserole dish place green beans and corn. Mix soup, sour cream, Cheddar cheese, onion and spread over green bean mixture. Crush crackers and sprinkle on top. Sprinkle butter on crackers. Bake at 350° for 35 to 45 minutes. Serve cold or hot. Can be made ahead and refrigerated.
Chop broccoli buds, discarding thick stems. Peel and chop onion. Mix broccoli, onion, shredded cheese and bacon in a large bowl.
Peel and chop tomato. Rinse chili peppers; discard seeds. Chop chili peppers. Stir together chicken, chopped tomato and chopped chili peppers, vinegar and 1 teaspoon salt. Chill mixture until ready to use. Makes about 1 3/4 cups.
Melt chocolate pieces in top of a double boiler. Add butter and vanilla. Dip strawberries in chocolate, swirling to coat evenly. Place on wax paper and set in cool dry place. Make about 1 1/3 cups dip.
Crumble one tube of crackers. Place crumbs in lightly greased casserole dish. Melt one stick of margarine in a bowl. Combine melted margarine, beans, corn, water chestnuts, sour cream, soup and onion. Pour mixture over cracker crumbs. Crumble remaining tube of crackers and sprinkle crumbs over top of casserole. Dot with remaining 1/2 stick of margarine. Bake at 350° for 20 to 30 minutes. This makes 8 to 10 servings.
Fry pork chops. Lay in casserole dish. Slice onion on chops. Slice layer of potatoes on onion. Mix soup and can of water. Pour over layers and top with croutons. Bake at 350° for 1 hour.
Cook the chicken; bone and skin and cut up into chunks. Combine the broth and soup and heat to a boil. Pour over the chicken in a casserole or baking pan. Mix the flour, melted margarine, buttermilk, salt and pepper and pour atop the chicken mixture. Bake at 400° until crust is golden brown.
Brown hamburger and onion; drain. Add tomatoes, salt, chili powder, sugar, vinegar and water and stir all into meat mixture. Bring to a boil and add dry macaroni. Cover and simmer for 20 minutes. Serve.
In a blender container, place all ingredients except whipped cream. Cover; blend until smoothed. Serve immediately over crushed ice. Garnish with whipped cream. Makes about four 6 ounce servings.
Brown steak in shortening and place in a 13 x 9 x 2-inch pan. Cook onion in skillet until tender. Place onion on top of steaks. Mix remaining ingredients and pour over steaks. Bake at 350° for 45 minutes or until tender.
Melt butter. Add cocoa and blend. Add sugar. Cook over medium heat until sugar is almost melted. Add milk slowly and blend. Bring to a full, rolling boil and cook 2 to 2 1/2 minutes. Cool. Add vanilla.
Tear cake into pieces. Put into a 9 x 13-inch dish. Whip cream cheese, Cool Whip and milk together; pour over cake. Toss lightly. Put into refrigerator and chill.
Cook macaroni and drain. Combine soup, mayonnaise, mushrooms with juice and pimentos and juice. Toss macaroni with onion, pepper, mushroom and pimentos. Arrange in 2 layers. Macaroni, cheese and sauce. Top with crumbs and bake for 35 minutes at 350°.
Dry Mix: In a medium bowl, add broccoli and cole slaw mix, Ramen noodles broken apart, chopped up green onions, sunflower seeds and almonds.
Drain pineapple, reserving 2 tablespoons juice. Place ham in a baking pan on a rack. Bake at 350° for 30 minutes.
Brown beef and sausage. Drain cubed cheese. Add tomatoes and hot sauce. Put all into crock-pot. Great to use with chips.
Mix all ingredients together. Form meat balls and bake at 400° for 12 mins. or until brown.
Mix oil, vinegar and mustard well, then add onions, celery and shrimp. Salt and pepper to taste. Serve on crackers.
Combine Home Style vegetables, including liquid, cooked diced chicken, soup, cheese and 1 teaspoon celery seed in baking dish. Bake at 350° for 20 minutes. Remove from oven; top with biscuits and sprinkle remaining celery seed on top. Return to oven. Bake at 400° for 12 to 15 minutes until biscuits are brown.
Combine ingredients, except oleo, and mix well. Put in a 9 x 13-inch pan. Cook for approximately 1 hour. After removing from oven, melt oleo and pour over top. Let soak. Serve.
This is an old Italian receipt that has no exact measurements. Just mix until it is a nice consistency.
Cook sausage in pan, breaking it up with fork as it cooks. Drain. (This can be done ahead and frozen in a Ziploc bag. Then when you need it you can defrost and add other ingredients.)
Cream together sugar and butter. Add applesauce; add fruit, raisins, currants and nuts, mixing well. Add flour, salt, baking soda and spices, sifting together as you add to the applesauce mixture. The batter will be quite stiff. Pour into a greased and floured 9 x 5-inch loaf pan or a 10-inch tube pan. Bake at 350° for 20 minutes. Then reduce heat to 325° and bake for 1 hour. Put a pan of water under it in oven. Test for doneness with a toothpick. Let cool in pan for about 5 minutes. Turn out of pan and continue to cool. When thoroughly cool, wrap in Saran Wrap and then in aluminum foil. Put away in a cool place to season. Should be about a month before you want to use it.
Mix eggs and Ricotta. Set aside. Brown meats and drain. Add taco seasoning, onions and tomatoes. Cook for 10 minutes. Add chilli. Layer in a 9 x 12 baking dish 1/2 meat mixture, 2 tortillas, Ricotta and egg mixture and 1/2 the shredded cheese. Make two layers. Bake at 350° for 30 minutes. Let stand a few minutes before cutting. It freezes well.
Mix taco seasoning, sour cream and mayonnaise together and let stand in refrigerator for 2 to 3 hours or overnight. Pour mixture into large serving dish; spread evenly. Top with one layer shredded lettuce, one layer chopped tomatoes, one layer shredded cheese and one layer sliced black olives.
Melt butter and chocolate. Stir in flour, sugar, nuts, baking soda, salt and eggs. Heat oven to 300°. Shape into balls. Roll in powdered sugar and bake for 15 to 20 minutes.
Beat eggs until light and fluffy; add sugar, oil, vanilla, rhubarb and nuts. Sift together dry ingredients and mix with creamed mixture. Bake in two loaf pans for 50 minutes at 350°. Chill 10 minutes and remove from pan.
Combine all dry ingredients and mix well. Then blend all dry ingredients into liquid ingredients. Stir in blueberries and orange marmalade.
Mix eggs, sugar, salt, flour, half and half, vanilla, peanut butter and up to 4 quarts milk in ice cream freezer. Freeze. Add chocolate chips after ice cream begins freezing. (We always make this on July 4th.)
Cream together butter and sugar until fluffy. Combine eggs and jam; mix well. Add to creamed mixture; beat well. Combine buttermilk and soda; set aside. Combine dry ingredients; mix alternately with creamed mixture and buttermilk mixture. Mix well. Stir in raisins and pecans. Pour into 3 greased and floured 8-inch cake pans. Bake at 350° for 35 or 40 minutes or until toothpick comes out clean.
Cream together butter, sugar, eggs and vanilla. Mix together the flour, oatmeal, salt, baking powder and soda; add them to first bowl. Add the chocolate chips. Bake on ungreased cookie sheet at 375° for 6 minutes.
Mix graham cracker crumbs, 3 tablespoons sugar and butter together. Press in 9 x 12-inch dish. Mix cream cheese, 2 cups sugar and enough milk to thin to spreading consistency. Spread over graham cracker crust. Layer bananas and crushed pineapple. Top with Cool Whip and strawberries.
Blend all ingredients together and cook slowly, stirring constantly, until thick. Pour into cooked pie shell. For meringue, beat egg whites until stiff. Add 3 tablespoons sugar; brown.
Cook squash about 5 minutes. Drain. Combine squash, onion, green pepper and rice. Blend eggs, soup, milk and mayonnaise. Stir into squash mixture. Stir in part of cheese but reserve some and sprinkle on top. Bake at 350° for 30 minutes.
Combine ingredients in 3-quart casserole dish. Bake at 350° for 1 to 1 1/2 hours.
Put the first 4 ingredients in baking pan (9 x 12-inch). Sprinkle the dry onion soup in rice mixture. Lay chicken on top. Cover with foil and bake 1 1/2 hours for chicken with bone or 1 hour for boneless chicken.
Brown pork chops; drain and add sauerkraut, mushrooms and soup. Simmer on low until pork chops are done. Serve over egg noodles.
In large bowl, break salmon into small chunks with a fork. Remove skin if desired. Add remaining ingredients, except bread crumbs. Mix well. Spoon into muffin pans. It will make 12 muffins. Sprinkle bread crumbs on top of each muffin. Bake at 400° for 20 minutes. Serves 6.
Saute celery and green peppers in butter like for stir-fry. Don't overcook, as it needs to be crisp. Add rest of ingredients. Heat until bubbly. Serve over rice. Portions freeze well.
Heat oven to 350° (moderate). Cut stem end of each pepper and cut in half lengthwise. Wash outside and inside. Remove all seeds and membranes. Cook peppers in boiling salted water 5 minutes. Drain. Mix rest of ingredients. Stuff each half pepper lightly with mixture. Place in a 13 x 9-inch baking dish. Bake, covered, 45 minutes. Uncover and bake 15 minutes more. Makes 2 to 3 servings.
Measure and sift together flour, baking soda, and salt. Cream butter, add sugar. Cream butter and sugar together. Add eggs and vanilla. Stir until thoroughly mixed. Stir in mashed bananas. Fold in dry ingredients. Spray 2 small loaf pans with Pam. Pour in mixture. Bake at 325° for 55-60 minutes.
Put all ingredients in blender. Cover and blend on speed (3) until garlic is blended with mustard. Serve with most hot meats. It can be used on sandwiches and also as a sauce.
Mix all ingredients together. Put into a buttered pan. Bake at 350° for 1 hour.
Beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup sugar and the eggs. Stir in 2/3 cup of pineapple juice. Pour cream cheese mixture into a large graham cracker crust. Bake just until the center is set, about 20 minutes. Cool completely.
Preheat oven to 375°. Press crushed pretzel sticks, 3 tablespoons sugar and margarine into a 9 x 13-inch pan. Bake for 8 minutes and cool. Cream the cream cheese and powdered sugar. Stir in the whipped topping. Blend and place on the pretzel crust. Combine strawberry gelatin, frozen strawberries and boiling water. Let cool slightly. Spoon onto the cream cheese layer and refrigerate.
Combine Eagle Brand milk and water. Beat in pudding mix. Chill 5 minutes. Fold in Cool Whip. Chill 30 minutes.
Blend all ingredients to a spreading consistency. Spread over large tortilla and roll like a jelly roll. Refrigerate overnight and slice into 1-inch serving pieces. Serve on tray with bowl of extra picante sauce for dipping. Can be made several days ahead. Makes enough to do all tortillas in package.
Brown meat; spoon off (drain) excess fat. Place Doritos in bottom of a 13 x 9 x 2-inch baking dish. Spread ground beef evenly over chips. Place chopped onions over ground beef.
Combine all ingredients. Pour over brisket and let marinate overnight. Fresh onion and celery can be added before baking. Remove celery, but bake in marinade. Bake at 250° for approximately 5 hours. Drain liquids. Pour on 8 ounces of your favorite barbecue sauce on top. Bake, uncovered, for 1 hour. Slice thin and serve on rolls.
Canned beets or fresh beets may be used. In a saucepan, mix sugar, cornstarch and salt. Stir in vinegar. Allow to boil 5 minutes, stirring constantly to make a thick, smooth sauce. Add cooked beets, diced or sliced, and allow the mixture to stand on warm heat for 1/2 hour to blend flavors. Just before serving, add butter. Reheat and serve warm.
Mix oil, eggs and sugars. Beat well. Add everything else and mix well. Bake at 350° for 45 minutes.
Combine flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with a fork, just until flour is moistened.