HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 1 stick oleo and graham cracker crumbs. Mix and pack in 9 x 13-inch Pyrex pan. Combine cold margarine, eggs, powdered sugar, vanilla and 1 teaspoon butter flavoring and beat 8 to 10 minutes at high speed. Spread over crust and chill.
Heat corn, milk, cream and seasoning to a rolling boil. Cook 5 minutes, stirring constantly. Blend butter and flour. Pour into mixture. Remove from heat. Can sprinkle cheese on top, if desired.
Preheat oven to 350°. Combine first 4 ingredients in a 13 x 9-inch glass baking dish. Bake, uncovered, for 45 minutes. Stir in pecans. Serve warm or chilled.
Mix all ingredients in a 2-quart microwave bowl. Microwave on High 7 to 8 minutes, stirring twice, until cucumber is crisp-tender and onion is transparent. Ladle into glass jar (rinsed with hot water to prevent cracking). Cover. Cool slightly and refrigerate.
Preheat oven to 450° with rack in lower third. Bring 6 quarts salted water to a boil in a large saucepan. Heat oil, garlic and rosemary on a large baking sheet (with sides) on stove top over medium-low heat. Do not allow garlic to brown. To heat oil, place the pan directly on the stove top.
In a pan large enough to hold all chicken, bring to a boil the water, soy sauce, wine, ginger root and sesame seed oil, then add chicken. Sauce should reach 1/2 up side of chicken. Reduce heat to moderate and cook 20 minutes. Turn chicken and stir in sugar. Simmer 20 minutes longer. Turn off and let sit for 2 to 3 hours.
Mix all ingredients. Nuts, raisins or coconut may be added to mixture. Drop by spoonfuls on cookie sheet. Bake 10 minutes at 375°.
Heat oven to 325°. Remove crust from bread. Cut bread into cubes. Beat eggs, milk and seasonings with mixer. Then pour mixture over bread cubes, cheese and onion. Pour into ungreased baking dish and bake uncovered 1 hour or until center is set.
Mix soups and Burgundy in large boiler or crock-pot. Add beef cubes and cook at 350° for 2 1/2 to 3 hours. Serve over rice or noodles.
Preheat oven to 350°. Grease and flour tube pan. Cream margarine and sugar. Add eggs, one at a time. Add baking powder to flour. Add flour, sour cream and milk alternately to creamed mixture. Add flavoring. Mix well.
In a cup, put 1 teaspoon sugar, 1 package yeast and 3/4 cup warm water. Set aside. In a bowl, put 2 tablespoons shortening, 1 teaspoon salt and 1/4 cup sugar, and pour in 1 cup boiling water. Let cool to lukewarm. Add yeast mixture and beaten egg. Add enough flour (5 to 6 cups) to make soft dough. Place in refrigerator until ready to make into rolls. Let rolls stand 2 hours before baking. Bake at 350° until brown.
Cook bacon. Add celery, onion and garlic. Saute for 3 minutes. Add remaining ingredients, except salt. Cover and cook in large pot until fish flakes easily. Salt to taste.
Boil noodles. Mix all ingredients in a bowl. Then combine the noodles with other ingredients. Put in casserole dish and top with bread crumbs. Bake at 350° for 30 minutes.
Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust; chill until set, at least 4 hours. Serve with fresh fruit or garnished with sliced strawberries. Store leftover pie in refrigerator.
Bake potatoes 1 hour at 450°, uncovered. Saute onion and red pepper in margarine until onion is transparent. Scoop insides out and mix with the onion and red pepper. Add cheese and enough milk to make potatoes fluffy. Mound into potato shells and bake at 350° until heated throughout and until they are bubbly.
Line 9 x 13-inch pan with chicken (strips or pieces). Heat soup and sour cream; pour over chicken. Top with cracker crumbs mixed with poppy seed. Pour melted butter on top and bake at 350° for 30 to 35 minutes. This recipe will make two casserole dishes (one 9 x 13-inch and one smaller). If you make two, you can freeze one. Just don't put the cracker crumb mix and butter until you want to cook it.
Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 375° for 20 to 25 minutes or until a wooden toothpick comes out	clean. Cool in pans for 10 minutes. Remove from pans and let cool completely. Spread Lemon-Orange Filling between layers. Spread top and sides with Luscious White Frosting and sprinkle with coconut. Yield: one 3-layer cake.
Mix 1/2 pineapple juice and cornstarch to make a smooth paste. Add the rest of juice, pineapple and drained beets. Cook on medium heat; stir often to keep from sticking or lumping. Heat thoroughly. Serve hot or cold.
Preheat oven to 400°. Blanche asparagus in boiling water for 3 to 5 minutes. Drain on paper towels. Arrange spears in a shallow ovenproof serving dish. Pour melted butter over asparagus. Sprinkle with salt and pepper to taste. Sprinkle cheese evenly over top. Bake for 20 minutes or until lightly browned.
Slice potatoes thinly. Combine mayonnaise, vinegar, salt, dry mustard, sugar and pepper into dressing. Pour over potatoes, celery, onion and pimiento; mix. Top with crumbled bacon and parsley; chill well. Serves 8 to 10.
Cook sweet potatoes until done. Peel and use electric mixer to smash and smooth. Mix ingredients in order given. Pour into pastry shells. Bake in hot oven (425°) 15 minutes. Reduce temperature to moderate (350°) and continue baking 45 minutes or until knife inserted in center comes out clean.
Crush 1/2 of strawberries; dissolve cornstarch in lemon juice and add to strawberries. Add sugar and cook in skillet until thickened and transparent. Slice rest of berries and fold into cooked mixture. Pour into pie shell. Top with whipped cream or Cool Whip before serving.
Clean and chop spinach and scallions. Place in large mixing bowl. Add Feta cheese, cottage cheese and seasoning. Add mixed eggs and mix ingredients well. Grease 9 x 13-inch pan. Place 8 pastry sheets into pan. Brush each pastry sheet with melted butter. Spread spinach mixture evenly and cover with 8 more pastry sheets, brushing each with melted butter. Bake at 350° for 1 hour until golden brown. Serve hot or cold.
Mix potatoes with Miracle Whip. Add eggs, dill, relish, celery, pepper and mustard. Refrigerate before and after serving.
Melt butter and chocolate. Add sugar and eggs; mix thoroughly. Sift flour with baking powder. Stir into creamed mixture. Mix in vanilla and nuts. Bake in greased and floured 9 x 13-inch pan at 350° for 25 to 30 minutes. Check after 20 minutes. Do not overcook! Should be slightly gooey in the middle.
Slice cucumbers. Mix other ingredients in a bowl; pour over cucumbers. Let sit 4 hours and then drain.
Mix all together. Roll into balls. Place on ungreased cookie sheet and press with fork. Bake at 350° until done.
Peel avocado; remove flesh from pit. Place in bowl with lemon or lime juice; mash with fork. Stir in onion, chilies, tomato, garlic and salt, if desired. Cover; chill. Yield: About 1 1/2 cups.
Brown pork chops in hot oil. Pour off excess grease. Add rice. Place a slice of tomato, bell pepper and onion on each chop. Salt and pepper to taste. Add approximately 2 cups water. Bring to a boil. Cut down to simmer. Cook about 40 minutes. May need to add water from time to time. Can hold on the stove for 1 1/2 hours.
Slice vegetables to desired thickness or leave whole or into bite size chunks. For vegetables, can use string beans, onion, cauliflower, broccoli, eggplant or asparagus or try something new.
Mix all the ingredients well and put into two well-greased 9 1/2 x 5 x 3-inch loaf pans. Bake 45 minutes at 350°. Brush tops with margarine. Bake 15 to 20 minutes longer.
In a stock pot, combine broth, seasonings, vegetables, chicken and rice. Bring to a boil; reduce heat and simmer about 30 minutes or until vegetables and rice are tender. Add a little cold water to cornstarch and stir into soup to thicken. Simmer 5 minutes. Taste for seasoning and add a dash of cayenne pepper, if desired.
Cook spinach and drain well. Heat butter in saucepan and add onion, cooking until onion is wilted. Sprinkle with flour, salt and pepper. Add the milk, stirring rapidly with a wire whisk. Add spinach to sauce. Pour into blender container. Blend a few seconds. Add cayenne, garlic powder and nutmeg. Transfer back to pan, reheating until mixture just comes to a boil. May be chilled and served cold with a teaspoon of whipped cream on top. When I serve it hot, we enjoy grated Cheddar cheese on top. Makes 6 to 8 servings.
Combine oats, boiling water, butter, salt, molasses and honey. Dissolve yeast in warm water. Combine oat mixture and yeast. Add flour slowly. Mix. Knead until smooth and elastic. Let rise until double in size. Put into 2 well-greased loaf pans. Let rise to top. Bake at 350° for approximately 35 to 40 minutes.
Combine milk, eggs and dry ingredients in saucepan. Bring to a boil. Boil 15 minutes. Pour into pie shell. (Double boiler method: cook until very thick.) After pie has cooled, top with whipped cream or Cool Whip.
Combine eggs and corn in bowl. Sift together flour, baking powder, salt, paprika and pepper. Fold this into corn mixture. Drop by small spoonfuls into fat heated to 365°. Cook until golden brown. Drain on paper towels and serve hot. Makes 4 dozen.
Remove cake from foil pan; line pan with plastic wrap. With serrated knife, slice cake horizontally into 3 layers. Place bottom cake layer back into prepared pan and place in freezer. In small bowl, stir together 1 cup ice cream and strawberry syrup; spread over cake layer in pan. Gently place second cake layer on top of strawberry mixture; immediately return to freezer.
Mix and bake in greased loaf pan at 350° for 1 hour. Sprinkle with powdered sugar.
Cook and drain macaroni according to directions on package. Add milk and butter to beaten eggs. Add salt. Place alternating layers of shredded cheese and macaroni in buttered baking dish. Pour milk and egg mixture over all. Bake at 350° for 30 minutes. Serves 6.
Mix cake mix, Jell-O, oil, eggs and 1 cup of juice from strawberries. (If strawberries do not have 1 cup juice, finish with water.) Bake at 350° until done.
Combine all ingredients except salad dressing; mix well, then add salad dressing and mix again.
Stir dry ingredients. Stir in oats and sugar. Cut in butter until crumbly. Pat 2/3 of crumbs into an 11 x 7-inch pan. Spread with preserves. Top with crumbs. Bake at 375° for 35 minutes. Cool. Makes 2 1/2 dozen bars.
Slice squash and onion. Boil for 3 minutes. Mix cream cheese, soup, carrots and milk. Stir until creamy. Melt butter in pan and add seasoning packet from stuffing mix. Simmer about 10 minutes and add croutons. Sprinkle croutons on bottom of pan. Add squash and onion to creamy mixture. Pour in pan on croutons. Sprinkle some croutons on top and bake at 350° for 30 to 45 minutes.
*Onion, celery, broccoli, carrots, green peppers, radishes, zucchini, squash, cauliflower, cucumber or tomatoes; may use canned tomatoes.
Cook noodles as directed on package. Drain. Brown sausage in skillet; drain off fat. Add peppers, cheese, onions, pimentos, milk and soup. Mix well. Add noodles and stir. Pour into a 9 x 13-inch dish. Bake for 30 to 35 minutes at 350°.
Combine sugar, water, cinnamon, nutmeg and food coloring; bring to boil. Add butter and cool. Sift flour, baking powder and salt; cut into 6-inch squares. Place apples in each square. Sprinkle with sugar, cinnamon and nutmeg; dot with butter. Fold corners to center.
Cut chicken into chunks. Coat with flour and brown. Combine preserves, barbecue sauce, onion and soy sauce; pour over drained browned chicken. Cover and simmer 40 minutes. Add chestnuts the last 10 minutes. Serve chicken on a bed of hot rice.
Mix all ingredients together except the cheese. Pour half the mixture into a greased hot skillet. Sprinkle half the cheese over that. Repeat with remainder of batter and cheese. Bake at 350° for 45 minutes.
Mix together in large bowl, Cover and place in fridge to firm. Divide in 2. Shape into 2 balls on wax paper. Roll in chopped pecans and top with a cherry.
Cook chicken breast. (I simmer mine in water with onion, celery, carrot, bay leaf, pepper corns, salt, etc.) Cook broccoli. Mix soup, sour cream, mayonnaise, grated cheese and seasoning. Drain broccoli and arrange in bottom of flat, greased casserole (3 qt.). Sprinkle generously with parmesan cheese. Remove skin from chicken and take chicken from bone, pulling apart in pieces, and spread over broccoli. Sprinkle again with parmesan cheese. Pour sauce over all. Sprinkle with parmesan and paprika. Dot with butter. Cook 30 to 40 min. in 305° oven or until bubbly and hot through. Yield: 6-8 servings.
Cream Crisco, vanilla and sugar until mixture is light and fluffy. Continue creaming and add slowly well beaten egg yolk. Add sifted dry ingredients and milk alternately, beating in dry ingredients and stirring in milk. First and last addition should be flour. Beat egg white until stiff. Fold in. Pour batter into iron frying pan. Bake at 350° until done.
Mix salt with cucumbers and onions. Let stand 2 hours. Rinse the cucumbers with cold water and drain. Mix sugar and vinegar with cucumbers and onions until sugar is dissolved; add celery seed. Place in plastic bags with liquid and seal. Freeze.
Slice eggs in half lengthwise. Remove yolks; mix with mayonnaise, mustard and horseradish. Fill each half; sprinkle on a little paprika.
In large heavy skillet, heat 2 tablespoons of oil over moderate heat. Saute shrimp for 2 minutes; stir until firm. Transfer to large bowl; let cool. In small bowl, whisk the lemon juice, vinegar, zest, oregano, salt and pepper. Whisk 4 tablespoons of oil. Toss shrimp, Feta, tomatoes and olives. Chill. Serves 4.
Simmer heat for 30 minutes. Remove fat and cube heart into 1/2-inch pieces. Boil for 2 hours. Heat pickling solution for 5 minutes (medium heat). Drain meat and add to pickling solution and refrigerate. Ready after 24 hours.
Heat oven to 350°. Grease a jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Mix brown sugar, oil and eggs in a large bowl with spoon until smooth. Stir in remaining ingredients, except Honey Glaze. Spread mixture in pan with spatula, patting evenly with hand. Bake just until center is set, but not firm, 17 to 22 minutes; cool 15 minutes. Drizzle evenly with Honey Glaze. Bars can be stored, tightly covered, for up to 2 weeks, or wrap bars tightly in moisture-proof wrap and freeze up to 6 months. Makes 40 bars.
Drain sauerkraut. Brown pork and cut in cubes. Partially cook noodles. Mix all ingredients together. Put in casserole dish and bake at 350° for 1 to 1 1/2 hours.
Mix first 6 ingredients well. Put in casserole dish and top with bacon bits. Bake at 350° for 30 minutes.
Combine egg whites, sugar, cream of tartar and water in top of double boiler. Beat on high speed 1 minute with electric mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water. Add vanilla. Beat 2 minutes longer on high speed.
Heat water until hot enough to melt butter. Add sugar and cool to lukewarm. Add yeast, let set for 5 minutes or until yeast is bubbly. Add egg and salt. Add flour 1 cup at a time and mix well. When you have a soft dough, turn out on a floured surface and knead well. Cover and let rise until double in bulk. Pinch or cut into rolls and place on a greased pan. Cover and let rise again until double in bulk.
Cook beef and drain. Stir in remaining ingredients and heat through. Serve on buns. Makes about 3 cups.
Use double boiler. Place chocolate chips in top of double boiler. Do not boil. Blend in peanut butter. Pour in peanuts. Stir until peanuts are covered. Drop by teaspoonful onto wax paper on cookie sheet. Place in refrigerator for several hours.
Pound breasts to flatten. Season with salt and pepper to taste. In a large skillet over medium-high heat, melt butter. Add chicken and saute about 2 minutes on each side.
Mix together all ingredients, except for potatoes. Add to potatoes. Bake in 375° oven for 50 to 60 minutes, uncovered, in 13 x 9-inch glass dish. While baking, stir a few times for even cooking.
Slice butter in a 9 x 13 pan. Slice potatoes, not peeled, to cover the bottom of pan. Salt and pepper. Lay pork chops (steaks) over potatoes. Salt and pepper. Place in preheated oven at 400 degrees. Bake until done.
Combine meat, rice, salt, pepper and onion. Make into small balls. Place in pressure saucepan in which the tomato soup and water are heating. Cook 10 minutes at 15 pounds pressure. Let cool by itself. Serves 5 or 6.
Mix crab, chopped scallions, Tabasco sauce and cream cheese. Put 1 to 2 teaspoons filling in each won ton wrapper and fold/crimp to enclose filling. Deep fry until golden brown. Drain and serve with your choice of hot or mild sauces.
Cream the cream cheese and add cherry juice. Drain pineapple and mix with marshmallows. Whip the cream and fold in fruit. Add nuts. Refrigerate. The flavor improves after it cools several hours.
Mix all ingredients together in large bowl and place in casserole dish. Melt 1/2 stick of butter. Put crushed corn flakes on top, then pour butter over corn flakes. Bake at 350° for 1 hour.
Brown hamburger and onions in frying pan. Drain. Spread in bottom of large pie pan or square pan. Mix milk, eggs, salt and Bisquick together. Pour over hamburger. Top with cheese (grated). Bake at 400° for 25 minutes. Top with grated cheese and brown (5 to 8 minutes).
Beat butter and sugar until fluffy. Add corn syrup gradually.	Stir in orange peel. Delicious when served warm. Good with bake Hen, roasted Duck.
In large mixing bowl, combine all ingredients. Blend well. Store in tightly covered container. Makes 3 3/4 cups mix, about 15 (6-ounce) servings.
Mix pudding and milk together. Pour in Eagle Brand; mix. Fold in Cool Whip. Layer with bananas and vanilla wafers. Makes a lot.
Boil meat and cool in liquor. Mix all together and simmer slowly for one hour.
Grease a 9 x 5 x 3-inch loaf pan. Beat eggs, sugar and oil in large mixing bowl. Sift flour, baking powder, baking soda, salt and cinnamon and add to egg mixture. Stir in carrots. Bake at 325° for 1 hour and 20 minutes or until center springs back. Cool 10 minutes in pan. Remove and cool completely. Sprinkle with powdered sugar or a cream cheese frosting.
In small bowl, stir all ingredients together. Makes 4 servings (2 tablespoons per serving).
Combine honey and mustard. Spread on both sides of chicken. Dredge chicken in chopped pecans. Place in lightly greased baking dish. Bake at 350° for 1 hour or until tender.
Mix ingredients and blend well. Roll, cut with donut cutter and fry as other donuts. Yields 30 to 36 donuts.
In a mixing bowl; combine flour, baking powder, salt and 1/2 teaspoon nutmeg. In another bowl beat shortening, 1/2 cup sugar, egg and vanilla until well blended. Add the flour mixture to the creamed mixture and beat in the milk until smooth. Lighlty grease muffin pan and fill 2/3 full. Bake at 350° for 20 minutes.
Mash bananas. Add sugar, then egg, then flour sifted with salt and soda. To this add melted butter. Pour into a greased and floured loaf pan and bake at 350° for 30 to 40 minutes.
Mix together and cook for 30 minutes. If chili is thin, decrease water. If too thick, add more water.
Crush enough strawberries to make 1 cup. Stir together sugar and cornstarch. Gradually stir in the water and crushed berries. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil and stir for 1 minute. Cool.
Brown onion in fat in large frying pan, then add remaining ingredients and simmer for 30 minutes. Next, pour half of sauce on chicken and bake, uncovered, at 500° for 30 minutes. Lower temperature to 350° and bake, covered, for 1 hour.
Brown meat, onion and garlic; drain grease. Stir tomato sauce, oregano and chili powder into meat.
Mix eggs, butter and sugar together. Add remaining ingredients. Pour into unbaked pie shell and bake at 350° until done.
Measure and mix dry ingredients (except cocoa) into a large mixing bowl. Add buttermilk, eggs and vanilla; mix well. Mix water, butter and cocoa in saucepan; melt, but do not boil. Add to batter; blend well. Pour into a 17 x 11 x 3/4-inch sheet cake pan. Bake at 350° for 20 to 25 minutes. Cool and ice. Very moist.
Beat egg yolks and sugar together. Add Mascarpone cheese; blend well. Beat egg whites until peaks form; fold into cheese mixture.
Blend all ingredients in a blender until smooth, about 30 seconds. Serve immediately. Makes about 3 cups.
Preheat oven to 350 degrees. Cover large baking sheet with parchment paper or aluminum foil. Combine brown sugar, walnuts, butter and cinnamon in a small bowl.
Boil sugar, water and cream of tartar to soft ball stage (can be picked up when tested in cold water). Beat egg whites. Add sugar syrup to egg whites and beat until thick. Add vanilla. Frost cake then sprinkle with coconut.
Cream shortening and sugar. Add eggs, vanilla and flour. Roll balls the size of a small walnut and flatten with glass or fork. Sprinkle with sugar or seed. Bake at 375° for 12 minutes. Makes 5 dozen. (Color with food coloring for Christmas.)
Combine all the ingredients in a large bowl. Store in a tightly covered glass jar. To serve: Place 3 to 4 teaspoons of the mix in 1 cup boiling water. Experiment with quantity to suit taste.
Mix flour and sugar; beat eggs slightly. Add butter, salt and sugar mixture, syrup, nuts and vanilla. Mix well and pour into unbaked pie shell. Preheat oven and bake for 10 minutes at 375° and 50 minutes at 350°. Serve topped with whipped cream or vanilla ice cream.
Cook broccoli and drain. Spread in ungreased 13 x 9-inch baking dish. Layer ham and cheese over broccoli. Beat remaining ingredients with hand beater until smooth. Pour over cheese and cook for 30 to 35 minutes on high.
Soften butter to mix with cheeses, salt and pepper. Add flour and mustard. Mix in Rice Krispies by hand and roll into small balls. Put on ungreased cookie sheet. Flatten with a fork. Bake at 375° for about 10 minutes. These freeze well. Makes over 100.
Blend flour and butter as for crust; stir in pecans. Press in 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool. Mix sugar, 1/2 of the Cool Whip and cream cheese; spread on crust. Beat pudding and milk until thick. Pour over top. Chill to set. Spread remaining Cool Whip on top.
Mix all ingredients, except peppers. Cut tops of peppers; remove seeds and veins. Put in a pan; cover with water. Add 1/2 teaspoon salt. Bring to a boil and boil for 3 minutes. Remove from water and stuff with hamburger mixture. Bake at 350° for 1 hour.
Bake cake, following instructions on box. Cook pudding and cool or use instant. In a large punch bowl, start layering cake (cut in slices or chunks), pie filling, pudding and Cool Whip. Start with cake; end with Cool Whip.
Combine beans with soup. Place in shallow baking dish. Arrange small onions around edge of casserole and sprinkle with buttered crumbs and toasted almonds. Bake 30 minutes at 350°.
Use oblong cake pan. Melt 1 stick of margarine in pan. Grease pan good with margarine. Mix cake mix, 2 eggs and melted margarine. Mix with a fork, then pat in pan.
Preheat oven to 350°. Combine all ingredients, mixing well. Bake at 350° for 30 minutes in 9 x 13-inch pan. When removed from oven and still hot, spread 1 jar marshmallow cream on top and cool. When cooled, frost with the following chocolate frosting.
Melt margarine. Add sugar to crushed pretzels. Mix well. Add margarine. Put in 13 x 9-inch pan. Bake 10 minutes at 350°.
Heat water and sugar in large saucepan over medium heat until boiling. Reduce heat and simmer gently until sugar is completely dissolved. Cool. Press raspberries through wire mesh sieve over medium bowl to remove seeds (yields about 2 cups juice). Combine juice, sugar, syrup, raspberries, Schnapps and lemon juice in large bowl.
Mix butter, flour and nuts and press in pie pan or 9 x 13-inch pan. Bake	at 350° for 15 minutes. Mix cream cheese, sugar and Cool Whip. Put on top of cooled crust. Mix pudding and milk together. Place on top of cream cheese mixture. Top with rest of Cool Whip.