HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and butter; add eggs and blend. Add remaining ingredients and mix well. Pour into greased and floured pan, 13 x 9-inch. Bake at 350° for 35 minutes. When cake is done, immediately cover top of cake with miniature marshmallows (or 1 jar of Marshmallow Cream). Do not remove from pan. Pour icing over cake after it is cool.
Remove heads and shells from shrimp, but leave fantail. Split shrimp down back and remove vein. Make a mixture of eggs, Carnation milk, baking powder and vinegar. Marinate shrimp for at least 1 hour in this mixture. Remove; season lightly with Creole seasoning. Dip in flour. Fry in 380° oil, not over 10 minutes. Makes 3 to 4 servings.
Add vegetables to the broth; when cooked done, I usually place the soup in blender, then I add chunks of meat.
In food processor with knife blade attached, blend 2 cups raspberries, 3 tablespoons granulated sugar until pureed. Pour puree into medium mesh sieve, set over bowl. With spoon, press puree through sieve into bowl, discard seeds. In clean food processor, process 1 1/4 cups whipping cream until soft peaks form. Transfer whipping cream to large bowl. In same processor, combine ricotta cheese, cream cheese, and confectioners sugar, add vanilla into food processor. Blend cheese mixture until smooth. Add remaining 1/4 cup whipping cream, and blend until combined. Fold cheese mixture into cream in bowl. In medium bowl, stir peaches, lemon, 1/4 cup granulated sugar until combined. In cup, stir liqueur, remaining 1 tablespoon granulated sugar, and 1 tablespoon water until mixed. Separate ladyfingers and brush lightly on flat sides with liqueur mixture. In bottom of 4 quart truffle or straight sided glass bowl, arrange 1/3 of the ladyfingers. Spoon half of raspberry sauce over ladyfingers. Top with 1/3 cheese mixture, spreading to cover. Spoon on half peach mixture. Repeat layering once. Top with remaining ladyfingers, then remaining cheese mixture. Cover and refrigerate overnight. Before serving, sprinkle with remaining raspberries.
Cook and debone chicken breasts. Cut in chunks and mix with sour cream and soup. Put in baking dish. Crush the crackers and mix with the Poppy seeds. Put cracker mixture on top of chicken mix in pan, and drizzle with butter. Bake at 350° until thoroughly warm.
Heat milk while mixing other ingredients. Beat egg well and combine with other ingredients and some of the warmed milk. Pour into the warmed milk while on the heat and heat to boiling. Add vanilla. Use as pudding or pour into baked pie shell.
Beat eggs until light. Slowly add sugar; beat. Add oil and vanilla. Add zucchini. Sift dry ingredients; mix to previous ingredients. Bake in 2 greased pans at 325° for 1 hour. Check by putting knife through middle; if it comes out clean, it's done.
Cook chicken. Cut into small pieces. In saucepan melt butter. Add flour and milk. Stir until thickens. Add chicken. Season with salt, pepper and garlic salt. Onion is optional. Serve over toast.
Saute oleo, bell pepper, celery, onion, pepper and salt. Boil spinach noodles in broth. Chop cheese, olives, soup and mushrooms. Mix all ingredients. Put into greased 9 x 13-inch dish. Cover top with crushed Cheese Nips or additional cheese. Bake for 45 minutes at 300°.
Wash scallops. Chop mushrooms coarsely and mix with chopped parsley, crumbs, salt and pepper.
Sprinkle pecans evenly in bottom of a well-greased 10-inch Bundt pan. Set aside. Combine sugar and cinnamon. Cut biscuits into quarters. Roll each piece in sugar mixture and layer in pan. Combine brown sugar and butter. Pour over dough. Bake at 350° for 30 to 40 minutes. Cool bread 10 minutes in pan; invert onto serving platter. Yield: One 10-inch coffee cake.
In covered saucepan, cook carrot, onion and celery in butter over low heat until tender. Stir in flour. Add broth and salt. Cook and stir until thickened and bubbly. Stir in cream or milk and cheese until cheese melts and soup is heated through. Do not boil. Serve 4 to 6.
Drain pineapple, reserving 3 tablespoons juice. Combine sugar and flour; stir in reserved juice. Add cheese and pineapple; mix well. Pour into buttered casserole dish. Combine butter and cracker crumbs. Sprinkle on top. Bake at 350° for 20 to 25 minutes.
Cut the ham in thin strips. Place in large bowl with pecans, crumbled cheese, parsley, garlic, pepper, snipped rosemary and oil. Toss to mix. Cover and set aside for 30 minutes.
Cook chicken until tender. Pull chicken from bones and put in a baking dish. Add Veg-All. Heat the celery soup and two cans of the chicken water. Pour this over the chicken and Veg-All.
Mix first 3 ingredients and let stand overnight. Add remaining ingredients and blend well. Drop by teaspoon onto greased baking sheet. Bake at 350° for 12 to 15 minutes. Let cool on sheets slightly, then remove.
In 2-quart saucepan, combine soup, water and cheese. Heat until cheese is melted, stirring occasionally. Add spaghetti, chicken, pepper and parsley. Heat thoroughly, stirring occasionally.
Wash, core and quarter apples. (Do not peel.) Put in Dutch oven in water. Cook, covered. When partially cooked, add sugar (or artificial sweetener) and spices. When done, process in food processor and seal in sterilized jars.
Mix sugar, milk, oleo and cocoa. Boil 1 minute. Remove from heat. Then add peanut butter and vanilla. Stir until dissolved. Add oats. Mix and drop onto a wax paper covered cookie sheet. Work fast; they set quickly.
Stir together the first 5 ingredients in a large bowl. Sift together the remaining dry ingredients; gradually add to the creamed mixture. Roll in balls; press down with a glass dipped in water, then in granulated sugar. Bake in a 400° oven for about 6 to 8 minutes on a greased cookie sheet.
Saute onion in margarine. When onion is transparent, add ground beef and cook until browned; drain. Mix together ground beef mixture with chopped hard-boiled eggs, chopped olives and spices. Cool. Put meat mixture on 1/2 of pie round and fold over. Crimp edges together. Brush beaten egg over crust. Bake in 450° oven for 10 to 12 minutes or until golden brown. Serve hot or cold.
Put pork in a large stew pan. Cover with cold water. Cook slowly for 1 hour. Add sauerkraut, making sure there is enough liquid in the pan to cover. Cook slowly for another hour. Season to taste. Serve with mashed potatoes.
To 3 egg whites beaten stiff add 1 cup sugar slowly, saltine crackers, baking powder and vanilla. Fold together. Pour in buttered 9-inch pie pan. Bake at 325° for 30 minutes. Top with ice cream or frozen fruit.
Mix all ingredients together. Pour into a casserole dish. Sprinkle crumbled crackers over top. Bake at 350° for 45 minutes. This can be frozen.
Unroll 1 pkg. crescent rolls and put in bottom of 9 x 13 inch pan that has been sprayed with Pam. Flatten rolls to cover bottom of pan. Bake at 350° until brown. Mix 1 cup sugar and cream cheese. Put on baked crust. Add peach pie filling. Unroll the other can of crescent rolls and add to top of pie filling. Melt margarine and spoon evenly on top of rolls. Mix 1/3 cup sugar with cinnamon and sprinkle on top. Bake until top crust is brown.
Brown ground beef and minced onion. Drain. Add remaining ingredients. Cook for 10 minutes, stirring occasionally.
Cut butter into dry cake mix until crumbly. Reserve 1/3 cup of mixture. Press remainder into an 8 x 8 x 2-inch baking dish, building up about 1/2-inch around sides. Spoon in blueberry filling over crumb mixture. Combine remaining mixture and pecans; sprinkle over fruit. Bake at 350° for 45 minutes. Serves 6 to 8.
Mix 2 packages chipped beef with other ingredients by hand. Make into 1 or 2 balls and roll into remaining package of chipped beef.
Cook on stove until hot. Stir often. The longer it cooks, the better it will taste. Put toothpicks through each one and serve.
Mix first 3 items. Put on bottom of 9 x 13-inch dish. Pour taco sauce on top of this. Then add layer of chopped peppers, onions, black olives, shredded Cheddar cheese and shredded Monterey Jack cheese. Top with chopped tomatoes. Serve with nachos.
In a bowl, combine all ingredients. Stir until blended. Dip in fish. Deep fat fry in hot fryer.
Cut up 5 cups raw rhubarb and place in cake pan. Sprinkle on 3 cups miniature marshmallows, 1 cup sugar and 1 box strawberry or raspberry jello. Mix yellow cake mix according to directions on box. Pour over rhubarb. Bake at 350° until done.
Wash and dry berries. Combine sugar and lemon juice in saucepan over medium-high heat. Stir until sugar is dissolved.
Put cut up chicken in baking dish. Combine remaining ingredients and pour over chicken. Bake at 350° for 1 1/2 hours covered.
Mix dates in hot coffee and let stand until cool. Mix remaining ingredients into date mixture, mixing well. Fold in nuts. Pour into 3 (1 pound) well-buttered coffee cans. Bake for 60 minutes at 350°.
Place first 4 ingredients in a large bowl. Mix last 3 ingredients in a small bowl and pour into the large bowl. Mix together. Chill in refrigerator for at least 2 hours.
Saute onions in butter about 2 minutes. Add potatoes and carrots and saute 2 minutes longer. Add 3 cups water and 1 teaspoon salt. Bring to a boil and simmer 12 minutes or until vegetables are tender. Add peas and cook 5 minutes longer. Add cream. Heat gently and season to taste with salt and pepper.
Mix all ingredients in a large container, stir and let sit for 18 - 24 hours.
Bring to a boil, stirring constantly for 2 minutes. Take from stove and add 1/2 cup peanut butter and 1 tablespoon of vanilla. Stir until peanut butter is melted. Add 3 cups of oats and 1/2 cup nuts (if desired). Cook on low heat until oats are soft. Drop by teaspoon on wax paper.
Heat oven to 350°. Combine all ingredients; mix thoroughly. Press into an 8 x 4-inch loaf pan. Bake for 1 hour, or until meat is no longer pink. Drain; let stand 5 minutes before serving.
Brown meat, onions and celery. Drain off fat. Combine rice, soup, seasoning and cabbage in skillet with meat. Pour Ro-Tel tomatoes in blender, then add to meat mixture. Pour into casserole dish and cover. Bake at 350° until rice is tender or about 60 to 90 minutes.
In olive oil, saute onion, carrot and garlic. When tender, add tomato. Saute briefly. Stir in clam juice and chicken broth; bring to simmer. Add sea bass fillets, basil, thyme and other seasonings as desired. Simmer until fish is done. Float lemon slices on top of each serving.
Preheat oven to 350°. Brown bacon and ground beef in a large skillet until about half done. Drain; add onion and bell pepper. Cook until onion and pepper are tender. Add garlic and cook 2 to 3 minutes more. Drain again and add all remaining ingredients. Stir together well and bake, uncovered, about an hour and 20 minutes.
Cook pudding according to directions, using milk. Remove from heat; stir in margarine and cool to lukewarm, stirring occasionally. Dissolve yeast in water and stir in pudding. Beat in eggs and salt. Add 1 1/2 cups flour and beat with mixer about 4 minutes. Stir in enough remaining flour to make a soft dough. Turn out onto floured board and knead 3 to 5 minutes. Place in greased bowl; cover and let rise until doubles. Punch down. Roll dough into rectangle. Brush with melted margarine; sprinkle with cinnamon and sugar. Roll up in jelly roll and seal edges. Slice 1 1/2-inch slices. Bake at 350° for 15 to 20 minutes. Drizzle with glaze. Sprinkle with nuts.
Bring last 6 ingredients to boil and boil 1 minute. Pour over cabbage mixture and let sit overnight. Will keep 2 weeks.
Combine all ingredients and pour into muffin tins lined with paper muffin cups. Freeze until firm. Store in plastic bag. Yields 1 1/2 dozen.
Put frog legs in boiling water with lemon juice, salt and pepper. Scald for 4 minutes. Drain legs and pat dry. Dip legs into eggs and roll in bread crumbs. Fry in deep fat at 370° for 2 to 3 minutes, until legs are tender. Serve with onion cream sauce. Makes 4 servings.
Cover a baking sheet with wax paper and set aside. Remove the skin and scrape off any visible fat from the chicken pieces. In a large bowl, mix the flour, 1 tablespoon salt, black pepper and 2 teaspoons of the thyme. Set aside.
On top of stove or in microwave, combine caramels and 1/3 cup evaporated milk. Cook on low until melted and smooth. Set aside. Generously grease and flour a 9 x 13-inch pan. Combine cake mix, butter and remaining milk and nuts. By hand, stir until dough holds together. Press 1/2 of the dough into pan. Bake at 350° for 6 minutes. Sprinkle chips and nuts over baked crust. Spread caramel mixture over chocolate chips and nuts. Crumble reserved dough over caramel mixture. Bake 15 to 18 minutes. Cool and refrigerate about 5 minutes, to set caramel layer. Cut into squares.
Boil sugar and syrup together 2 or 3 minutes. Beat eggs, not too stiff. Pour slowly into hot syrup; add the butter, vanilla and pecan pieces. Turn into raw pie crust and bake at 350° for about 45 minutes or until set.
In skillet, brown ground beef and sausage; drain fat. Transfer to crock-pot. Stir in rest of ingredients and cook on high heat setting for 5 to 6 hours. Combine 2 tablespoons cold water and 2 tablespoons cornstarch; stir into tomato mixture. Cover, cook 10 more minutes. Serve over spaghetti. Cover with Parmesan cheese.
Brown, drain and cool meat. Mix ingredients together and spread on buttered rye bread slices. Place on foil lined cookie sheets and bake in hot oven until cheese is melted and starts to brown. Bake 10 minutes at 400°.
Put about a quart of water in a deep 2-quart pot. Put flour and salt in bowl. Beat egg well and add to flour with water or milk; beat well. Add croutons to batter and mix well so bread is incorporated. Drop in boiling water by tablespoon and stir carefully so dumplings rise to surface. Tightly cover and boil 20 minutes. When this starts boiling again, turn down flame to boiling over as the steam is important.
Cut chicken into 1-inch cubes. Mix together chicken, water chestnuts and celery. Blend together yogurt, mayonnaise, curry powder, soy sauce and lemon juice. Pour over chicken mixture. Stir in grapes. Chill several hours. Serves 4 to 6.
Sift dry ingredients together. Cream shortening, sugar, eggs, molasses and vanilla. Drop by teaspoon onto ungreased sheet. Bake at 350° for 12 minutes. Let cool on sheet.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt. Set aside. In a large bowl, combine butter, sugar, brown sugar and vanilla extract. Beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate morsels. Place by teaspoonfuls onto ungreased cookie sheet.
Boil potatoes and eggs together. Take eggs out when hard boiled. Completely cool down potatoes and dice into bowl. Peel eggs and chop. Mix well. Add remaining ingredients and mix thoroughly. Chill.
Layer dip on small tray or platter, starting with bean dip and ending with cheese on top.
Mash frozen orange juice in container. Add drink. Serves 18 to 20 people.
Drain asparagus reserving 1/8 cup liquid. Mix milk, mushroom soup and liquid from asparagus together. In buttered casserole, layer 1 can of asparagus, 1/2 of soup mixture, sliced egg, cheese, second can of asparagus and rest of soup mixture. Salt and pepper to taste. Crumble potatoes chips and sprinkle on top of soup mixture. Dot with margarine. Bake in 350° oven for 30 to 40 minutes or until lightly browned and bubbly.
Mix flour, sugar, eggs, fruit cocktail and baking soda together in a mixer for 1 minute. Bake in an ungreased large oblong glass pan for 45 minutes at 350°. (Can be metal pan.) Don't overbake; take from oven and add topping.
Cream butter and sugars until light. Add eggs and vanilla and beat well. Add sifted dry ingredients and oats in thirds with coffee, beating well after each addition. Stir in nuts and raisins. Drop from teaspoon onto greased cookie sheets. Bake at 350° for 10 to 12 minutes.
Preheat oven to 375°. Grease and lightly flour Bundt pan. Cream together sugar and butter. Add eggs. Beat until well blended. Gradually add cake flour. Mix until smooth. Add 7-Up and flavor. Mix well and pour into prepared pan. Bake approximately 45 minutes or until toothpick inserted in the center comes out clean.
Combine in a blender the condensed milk, cream cheese, lemon juice and vanilla. Blend until smooth and pour into pie shell. Arrange pie filling on top of cream cheese filling and cover. Refrigerate for 4 hours.
Debone and remove skin from chicken. Pound breasts. Grease bottom of 9 x 13-inch pan. Place 4 chicken breasts (salted and peppered) on bottom of pan.
Boil the sugar, vinegar, salt and celery seed. To this mixture, add the cucumbers and onion. Mix well. Let stand 2 hours. Put in containers and freeze.
Microwave following Lipton directions. Stir and microwave for 3 to 5 more minutes until veggies are done. Ten minutes cooking and prep time!
Heat oven to 350°. Combine soup, milk, and 1/4 pound cubed Velveeta cheese. Heat until cheese is melted. Stir in macaroni, peas, tuna, onion, pimento and seasonings. Pour into a greased 2-quart casserole. Bake at 350° for 30 minutes. Top with Velveeta slices. Return to oven until Velveeta melts. Makes 4 to 6 servings.
Cream butter. Gradually add sugar; beat well. Stir in flour, eggs and milk. Beat well. Stir in pecans and vanilla. Pour into shell and bake at 350°. Let cool before slicing.
Mix all ingredients, except cheese and paprika, until well blended. Place in 2-quart casserole. Bake, uncovered, at 350° for 45 minutes. Garnish with cheese and paprika during the last 10 minutes of baking time.
Combine all ingredients except the whipping cream in a small saucepan. Heat just to boiling, stirring constantly. Remove from heat and cool. In a chilled bowl, beat the cream until stiff. Fold in the egg mixture.
Cook and cut up chicken breasts into bite-size pieces. Melt oleo; add onion, celery and celery tops. Then add to bread, broth, mushroom soup, eggs, pepper, salt, poultry seasoning and sage. Mix all ingredients together except chicken. Layer chicken and dressing in crock-pot. Cook 1 hour on high, then scrape loose from sides (do not stir). Then cook on low 4 hours.
Lay chicken breasts in 9 x 13-inch baking dish. Place thin slices of onion over the chicken. Melt together the remaining ingredients and pour over the chicken. Bake at 325° for 1 hour, covered.
Brown hamburger; pour off excessive fat. Add onions, celery and green peppers. In another pan, heat the Chinese vegetables. Use cornstarch to thicken juice of Chinese vegetables. Combine the two mixtures. Boil rice. When done, serve with the hamburger mixture on top.
Mix ingredients together; place in a 9 x 9-inch pan and chill overnight. Serves 9 generously.
Mix all and pour into unbaked pie shell and bake approximately 35 minutes or until firm in center in 350° oven.
Cook broccoli 8 to 10 minutes. Mix eggs, flour, salt and pepper. Stir broccoli, cheese, cottage cheese and mushrooms. Bake, covered, 1/2 hour or until almost set in center at 350°. (Can take 45 minutes.)
Preheat oven to 325°. Combine first 4 ingredients in a pie plate and press over bottom and sides to form a crust. Bake 8 to 10 minutes. Cool. Melt chocolates together over very low heat. Add 1/2 cup milk and sugar and let come to a boil.
Cream together butter and sugar. Add eggs. Mix in pineapple and bread. Bake at 350° for 1 hour in greased shallow casserole.
Place carrots in a buttered casserole. Mix together all the ingredients except the bacon and add to carrots. Crumble the bacon and sprinkle on top. Bake at 350° for 45 minutes.
Bring to a boil: 1 cup water, sugar and salt. In a small bowl, mix cornstarch and remaining water. Stir into water/sugar mixture and cook until clear. At once, remove from heat and add Jell-O powder and then lemon juice. Cool.
Mix all of the above ingredients and pour into greased loaf pan. Bake at 350° for 45 minutes.
Mix the cream cheese with milk and sugar. Beat until creamy. Spread in pie crust. Top with 1 cup chopped pecans. Mix package of Dream Whip as directed and spread on top of nuts. Top with one can cherry pie filling. Chill at least 5 hours.
Combine and stir over medium heat, stirring constantly until thickens and boils. Put in baked pie shell.
Cook carrots, green pepper and onion over low heat until tender. Put in casserole dish. Combine all other ingredients. Pour over vegetable mixture and cook in 350 degree oven until warmed through.
Mix together cake mix and pudding mix. Add oil, water and poppy seeds. Add eggs, one at a time, mixing well with electric mixer at medium speed. Pour into a greased and floured Bundt pan. Bake at 350° for 45 minutes. Cool for 15 minutes before turning out.
Saute cabbage and onion until golden and clear. Place 1/3 cabbage mixture in 9 x 13-inch pan and add 3 noodles. Repeat previous 2 layers. Layer potatoes, then cheese, then noodles, then cabbage. Sprinkle with Mozzarella cheese. Pour melted margarine over top. Bake at 350° for 30 minutes, covered with foil. Bake 15 more minutes, uncovered. Let set before cutting.
Line a cookie sheet with tinfoil. Line saltine crackers in rows on foil. Melt together 2 sticks butter and 1 cup sugar. Boil for 3 minutes, stirring constantly. Add vanilla to the above. Pour mixture on crackers. Bake at 375° for 8 minutes. Sprinkle on 12 ounces chocolate chips. Return to oven for 1 minute to melt chocolate. Spread chocolate with a knife. Add nuts; refrigerate for 2 hours. Break into pieces.
Cream butter and sugar together, then add eggs and beat well. Add melted chips and vanilla until mixture is smooth. Add extract and mix well. Put in a 9 x 8-inch pan that has been lined with waxed paper. Chill. Store in refrigerator or freezer (or you can cut in small squares and wrap each separately in Saran Wrap).
Mix flour, baking powder, soda and salt. Melt butter in saucepan; add sugar. Blend in eggs and vanilla. Add flour mixture gradually, mixing well. Spread in 13 x 9-inch pan. Sprinkle with chips and nuts. Bake at 350° for 30 minutes. Cool in pan; cut into bars. Makes 48.
Melt the can of soup, mayonnaise and egg. Set aside. Melt butter in a pan. Add bread crumbs or stuffing mix. Set aside. Butter casserole dish. Layer 1/2 the broccoli, 1/2 the soup mixture and 1/2 the cheese. Repeat layers and top with buttered crumbs. Bake at 350° for 30 to 45 minutes.
Combine diced chicken, pineapple, onion, celery, 3/4 cup almonds, bean sprouts and water chestnuts.
In large pan, mix sugar, milk and oleo. Bring to boil and boil 11 minutes on medium heat. Stir constantly. Remove from fire and add marshmallows, nuts and chocolate chips. Beat until smooth. Pour into buttered pan. Cool at room temperature. Makes 5 pounds.
Arrange asparagus or broccoli in a greased 12 x 8 x 2-inch baking dish and set aside. Salt, pepper and paprika chicken breasts after cutting into strips or nuggets. Dredge chicken in flour. Fry chicken in oil until almost done, not all the way. After frying, layer chicken on top of vegetables. Mix soup, whipping cream, pimentos, milk and chili powder together. Pour over vegetables and chicken. Bake uncovered 20 to 25 minutes at 350°. Serve over rice with salad and/or bread for a complete meal. Wonderful! My family's favorite.
Combine bran flakes and boiling water in medium bowl and set aside to cool. Combine whole-bran cereal and buttermilk in medium bowl and set aside. Sift flour, soda, baking powder and salt on wax paper. Cream shortening and sugar until fluffy in large bowl. Beat in eggs and molasses. Stir in bran flake mixture and alternate with flour mixture until evenly moist. Stir in buttermilk mixture. Spoon batter into 1 or more refrigerator containers and cover tightly. Store in refrigerator up to 2 weeks. Preheat oven to 375° and bake 18 to 20 minutes when ready to use.
First Day: Morning - Wash cucumbers thoroughly; scrub with vegetable brush. Stem ends may be left on if desired. Drain cucumbers;	place in a large container and cover with boiling water. Afternoon (6 to 8 hours later): Drain; cover with fresh, boiling water.
Boil and heat peas, then drain. Add onions and stir. Add the rest of ingredients and stir. Serve warm or chilled.
Cook bacon and onion together. Brown bacon until crisp. Add sugar, vinegar and water and heat thoroughly. Allow mixture to cool. Add salad dressing and store covered in refrigerator. Use on watercress, spinach or lettuce. Delicious served warm.