HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. In large skillet over medium heat, saute celery and onions in butter until wilted. Blend in flour well with mixture. When well blended, pour in milk gradually, stirring constantly. Add egg yolks, salt, red pepper and black pepper and cook for 5 minutes. Place crabmeat in bowl for mixing; pour the cooked sauce over crabmeat. Blend together well. Transfer into lightly greased 2-quart shallow casserole or 6 individual ramekins and sprinkle with grated Cheddar cheese. Bake at 375° for 10 to 15 minutes or until light brown. Serve at once. Serves 6. Freezes well.
Beat eggs in 2-quart bowl. Add oil, brown sugar and vanilla. Beat all together. In a 2-quart bowl, sift together wheat flour, salt, soda, cinnamon, nutmeg and cloves. Add to egg mixture. Fold in raisins, nuts and oats. Put Pam or Wesson oil spray on cookie sheet. Makes 4 dozen.
Soften gelatin in cold water. Combine liquid artificial sweetener, apple juice, lemon juice and salt. Heat and add gelatin mixture, stirring until gelatin dissolves. Cool until mixture begins to thicken. Fold in applesauce. Chill until set in individual molds. Yield: 4 servings. Protein 2 g, fat 0 g, carbohydrate 12 g, calories 56. One serving = 1 fruit exchange.
Tear chicken into small pieces. Using large mixing bowl, mix all ingredients together. Sprinkle with lemon juice. Serve with Town House crackers after refrigerating.
Bring chicken stock and bouillon to a boil. Add cornstarch with cold water. Thicken until clear. Add scallions and stir. Add eggs, stirring gently with fork.
Brown and drain hamburger and onion. Cook and drain the noodles according to package. Place 1/2 of the noodles in the casserole dish. Cover with pizza sauce, then layer of meat. Add oregano and basil. Place more noodles, then cover that with pepperoni slices. Add pizza sauce to cover. Add 2 cheeses wanted. Bake at 350° for 20 to 25 minutes.
Apple slices are used for dipping. Dip apple slices in lemon juice before serving to keep from turning brown. Mix all ingredients and dip apples.
Add sugar to hot sweet potatoes. Mix with a fork. Add Bisquick and work up with hands until right texture to roll out. Cut out with cookie cutters or glass. Bake at 350° for 20 minutes.
Boil meat until tender. Keep juice and tear meat into small pieces. Put meat back into juice, then add all ingredients to your taste. Boil 1 1/2 to 2 hours on stove on low heat or cook in crock-pot on high for 4 1/2 to 5 hours. Keep enough water in meat to have enough juice for your sandwiches. Very good with mild Cheddar cheese.
Cut rolls in half (crossways). Cook butter, mustard, poppy seed and Worcestershire sauce with onion until tender. Layer ham and cheese between rolls. Drizzle onion mixture over top of rolls. Bake at 350° until rolls are brown.
Combine the first 5 ingredients. Stir in oatmeal and apricots. Combine flour, brown sugar, baking powder and baking soda. Stir in apricot mixture just until moistened. Fold in nuts. Pour into a greased loaf pan (8 x 4 x 2-inch). Bake at 350° for 50 to 55 minutes or until done. Cool in pan 10 minutes, then remove to wire rack.
Cream together butter and sugar well; add eggs, flour and walnuts. Chill, then form into horns. Bake on ungreased cookie sheet for 10 to 15 minutes, until pink. While warm, roll in powdered sugar. Set aside to cool on wax paper-covered pan.
Cream shortening. Add sugar and then beaten eggs. Add milk, alternately with sifted flour, salt and baking powder. Mix blueberries with 2 tablespoons of the original amount of flour. Bake 20 minutes at 375°. Makes 2 dozen muffins.
Drain pineapple, reserving juice. Combine pineapple, apples, bananas, pecans and strawberries in a bowl. Mix well. Combine reserved pineapple juice, pudding mix and Tang in a small bowl; mix well. Pour over fruit; toss to mix. Chill until serving time.
Preheat oven to 350°. Butter a 2-quart baking dish. Melt 1 stick butter in skillet over medium heat. Add onions; cook until tender and translucent, stirring frequently, about 15 minutes. Transfer onions to prepared dish. Combine soup, milk, salt and pepper; pour over onions. Sprinkle with grated cheese. Dip bread slices in butter on one side. Arrange, buttered side up, over onion mixture to cover completely. Bake until bread is browned, about 30 minutes. Serve hot.
Put softened cream cheese on a flat plate. Spread cocktail sauce over cream cheese. Sprinkle shrimp over the cream cheese and cocktail sauce. Refrigerate. Spread on crackers.
Stir 1 package soup mix, sour cream and mayonnaise until blended. Stir in spinach and chopped onions. Cover; chill 2 hours. Stir before serving. Makes 4 cups.
Mix in order of ingredients above. Form balls the size of a walnut. Place on greased cookie sheet an inch apart. Bake 10 to 15 minutes at 350°. Give each child in attendance one cookie each immediately after baking. If they fail to eat them, do not serve to company.
Into large bowl sift together flour, sugar and baking powder. With pastry blender, cut in butter until coarse crumbs form. Stir in pecans; set aside. In small bowl, mix milk, vanilla and egg until well blended. Stir in bananas until well blended. Add milk-banana mixture to dry ingredients. Stir just until moistened. Pour batter into greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 1 hour and 15 minutes or until loaf is golden brown and toothpick comes out clean. Cool in pan 10 minutes. Remove; cool on rack. Makes 1 loaf.
In a large pot bring water to a boil. Add beans and cook over medium heat, covered, 7 minutes; drain. In a large skillet over medium heat, melt margarine; saute scallions 3 to 5 minutes, or until wilted. Add beans; toss with margarine and scallions. Cook 5 to 7 minutes or until tender. Add dill, salt and pepper; toss to completely coat beans.
Bring rhubarb and sugar to slow boil. Remove from heat; add jello (undiluted) and stir well. Put into small jars. Store in refrigerator. Can also be frozen.
In large kettle, saute onions, celery and peppers. Add tomato paste, canned tomatoes, spaghetti sauce, bay leaves and garlic. Cook for 3 to 4 hours on simmer. In another pan, brown the hamburger. Add to sauce and simmer for 1 hour. Serve over spaghetti noodles.
On waxed paper, stir together dry ingredients and set aside. Cream butter and sugar; add eggs and orange rind. Gradually add flour. Gently stir in apples, raisins, oats and nuts. Drop by level tablespoon a few inches apart on greased cookie sheet. Bake at 350° until edges are lightly browned, about 15 to 17 minutes.
In small saucepan mix cornstarch, sugar, water and salt. Cook until thick and clear (about 1 minute). Beat egg whites until frothy. Continue beating while slowly pouring cooked mixture. Continue beating 5 minutes. Cover filled pie shell. Bake at 450° for 5 to 7 minutes.
Rinse chicken & sprinkle with salt, pepper, and garlic powder. Mix undiluted soup & pour over chicken in crock pot. Cook on low all day. Serve over rice or noodles.
Scald milk (do not boil). Stir in oleo, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. Add beaten egg yolk; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased and floured 2-quart baking dish and bake at 375° for 1 hour or until top is golden brown. Serve immediately. Good side dish with pork and fresh vegetables.
Put oleo in a 4-quart bowl. Microwave 1 minute on High until melted. Add milk and sugar. Microwave for 3 minutes; stir. Microwave 2 minutes; stir. Microwave 3 minutes; stir. Microwave 2 1/2 minutes; stir. Scrape sides often. Add peanut butter, marshmallow and vanilla. Mix all together until melted. Pour into a 9 x 13-inch greased pan.
Mix by hand all ingredients until smooth. Bake at 350° for 1 hour. Very moist cake. Keeps great in covered dish.
Marinate water chestnuts in soy sauce for 1 hour. Wrap each chestnut with bacon. Secure with toothpick. Place in pan and bake at 400° for 30 minutes. Drain on paper towels. Serve.
Cream sugars, shortening, eggs and vanilla. Add flour and salt. Mix well. Add nuts and gumdrops. Mix well. Put about a teaspoon of dough for each cookie on cookie sheet. Bake at 350° for 15 minutes. Makes 6 to 8 dozen cookies.
Cream sugar and shortening. Add eggs and beat. Sift flour, cocoa and salt. Add to mixture. Add vanilla and nuts. Pour into a greased and floured 13 1/2 x 9-inch oblong pan. Bake at 300° for 40 to 45 minutes.
Add sugar, shortening and salt to milk and dissolve. Add yeast and sugar in water to dissolve. When milk has cooled to lukewarm, add dissolved yeast and eggs. Add flour and knead dough lightly. Put in greased bowl and cover lightly. Let rise to double in bulk. Knead dough lightly and roll out to about 1/2-inch thick. Cut with biscuit cutter and brush top lightly with melted butter. Fold over and mash edges together. Brush tops lightly with melted butter. Fold over and mash edges together. Brush tops lightly with butter. Cover lightly. Let rise until about double. Bake at 350° for 15 minutes. Makes about 50 rolls. Recipe can be cut in half.
Save at least 1/2 cup pecans to roll ball in. Mix all ingredients together and chill slightly. Shape into ball and roll in chopped pecans.
Put sausage in pan. Pour can of sauerkraut in bowl and mix a little brown sugar with it. It should have a sweet and sour taste. Then spread this over the sausage. Cover with foil for 1/2 to 3/4 of the baking time. Bake at 350° for 1 hour.
Saute onion in butter until transparent. Add all ingredients and mix well. Pour into greased baking dish and bake at 350° for 30 to 40 minutes.
In a small mixing bowl, beat cream cheese, sour cream, confectioners sugar and orange liqueur until smooth; chill 1 hour. Fill 8 cordial glasses or tiny cups with cream dip. Place each on a dessert plate and surround with whole berries for dipping in cream. Serves 8.
Combine all ingredients, except cornflakes and 1/4 c. butter and mix well. Pour into a buttered 9x13x2 baking dish. Combine corn flakes and melted butter and sprinkle over top of potatoes. Bake at 350° for 45 minutes. Serves twelve.
In a bowl, combine salmon, crumbs, onion, butter and salt. Combine milk and egg. Add to salmon mixture and mix well. Shape into loaf in greased, shallow baking pan. Bake at 350° for 35 to 40 minutes. Makes 4 servings. Serve with Piquant Sauce.
Cream together margarine and sugar. Add remaining ingredients. Pour into ungreased 9 x 13-inch baking pan. Bake at 350° for 30 minutes or until done. Cool.
Boil water; add bouillon cubes, tomatoes, spinach and veggies. Cook ground beef and add to broth. Boil 10 minutes. Add pasta. Cook 15 to 20 more minutes; add salt and pepper to taste. Enjoy! It's quick, easy and delicious!
Mix all ingredients together for 7 minutes. Batter will be very stiff. Bake in a greased tube pan at 325° for 1 hour or until cake tests done. Leave in pan 20 to 30 minutes to solidify before removing from pan.
Place squash and onion in 3-quart casserole. Cook just until tender-crisp (5 minutes), covered. Drain. Combine soup and sour cream. Stir in carrots. Fold into drained squash and onion. Combine stuffing mix with butter or margarine. Spread 1/2 of stuffing in 7 x 11-inch baking dish. Spoon vegetable mixture over top. Sprinkle remaining stuffing over vegetables. Cook 7 to 10 minutes or until heated through.
Combine meat, rice, onion and salt. (May moisten with a small amount of water, if needed.) Mix well and form into balls. Place in a deep baking dish. In same bowl used to mix meat mixture, combine tomato soup, water and Worcestershire sauce. Pour over meatballs. Cover. Bake at 350° for 1 hour. Serve hot; pour tomato sauce over the meatballs.
Drain all but 1 tablespoon juice from oranges and pineapple. Mix all ingredients together. Keep refrigerated.
Mix together ground beef, crumbs, onion, beaten egg, salt, pepper and 1/2 can sauce. Form into loaf and place in a shallow baking pan about 7 x 10-inch. Combine rest of the sauce and all other ingredients and pour over the loaf. Bake in moderate oven at 350° for 1 hour and 15 minutes. Makes 4 to 6 servings.
Mix the well beaten eggs, flour, sugar, pineapple and salt together, then pour in a buttered baking dish. Melt the butter in a separate pan and put the cubes of bread in the melted butter. Be sure all cubes are well covered. Place the cubes over pineapple mixture and bake in moderate oven at 400° for 1/2 hour or until browned. Serves 6.
Mix all ingredients. Bake at 400° for 30 to 35 minutes or until set and brown.
Sift flour, soda, salt and cinnamon into a large mixing bowl. Make a well in center; pour remaining ingredients (combined) into well. Pour into greased and floured tube pan. Bake in preheated 350° oven for 1 hour and 15 minutes. Sprinkle with confectioners sugar while still warm.
Wash and peel carrots and cut into 2-inch strips. Cook until almost tender.
Grease pie pan. Make crust with flour, water and crisco. Roll out. Put in pie pan. Use a fork to design the edges. Preheat oven to 350 degrees. Stir eggs, syrup, butter and vanilla with fork to blend well. Stir in pecans. Bake 50-55 minutes or until knife comes out clean.
Prepare spaghetti as directed. Add eggs and grated Parmesan cheese; mix lightly. Line greased casserole dish with spaghetti mixture. Spoon sour cream over spaghetti. Brown meat and drain. Stir in herb and mix tomato paste and water. Simmer 10 minutes. Spoon over sauce mixture. Bake at 350° for 25 minutes. Top with Mozzarella cheese; return to oven until cheese melts.
Mix flour, 1 1/2 cups sugar, soda and salt; pour into 9 x 13-inch cake pan. Then mix fruit cocktail, eggs, brown sugar and coconut. Beat well; pour into cake pan on top of first mixture. Bake at 325° for 45 to 50 minutes. Mix in saucepan 3/4 cup sugar, butter and condensed milk; bring to full rolling boil and boil 2 minutes. Put holes in cake; pour 3rd mixture over cake and bake until mixture in holes boils up.
Cook macaroni. Hard-boil eggs. Cut up 5 eggs. Add to macaroni. Dice pickles, green pepper and onion. Add to macaroni. Mix Miracle Whip and pickle juice until creamy. Then add sugar, pepper, salt, and mustard. Add to macaroni. Mix together. Take the last 2 eggs and slice. Put on top of macaroni.
Mix the oil, soy sauce, sunflower seeds and sugar. Mix all ingredients together and let set for several hours or overnight.
Sift flour, baking powder, sugar and salt into a bowl. Put egg yolks, milk and butter into blender. Cover and run until blended. Mix with dry ingredients. Beat egg whites until stiff and fold in last.
Combine candy, milk, coconut and nuts. Pour into greased baking dish, 10 x 13-inch. Bake at 300° for about 15 minutes until bubbly. Stir in sugar and drop by teaspoonfuls onto wax paper.
Mix flour and next 4 ingredients; set aside. In a large mixing bowl, combine oil and sugar; mix well. Add 1/2 of flour mixture; blend. Add remaining flour alternately with eggs, one at a time, mixing well after each addition. Add carrots and pecans; mix well.
Beat first 4 ingredients. Sift in dry ingredients together. Add zucchini. Bake 1 hour at 350°.
Saute garlic in butter; remove garlic. Blend in flour and salt and cook mixture on low heat until smooth and bubbly. Remove from heat and slowly stir in broth and half and half. Bring to boil over low heat, stirring constantly. Serve over gnocchi which have been cooked according to package directions. Sprinkle with Romano cheese.
Combine first 4 ingredients. Bring to a boil and boil 10 minutes, stirring all the time. Take off heat and beat in 1 large cup of coconut and a few drops of vanilla essence. Stand in cold water and beat until it thickens. Pour half into buttered plate. Color remaining half with cochineal or cocoa and pour on top.
Mix all ingredients (except tomatoes) in large bowl. Refrigerate. Add tomatoes just before serving.
Combine Parmesan cheese, corn flakes, salt and pepper. Set aside. In a second dish, beat egg until foamy. Stir in milk; dip chicken pieces in egg mixture. Coat evenly with Parmesan cheese-crumb mixture. Place chicken, skin side up, in a single layer in a well-greased or foil lined baking pan. Drizzle with melted butter or margarine. Bake 1 hour at 350° or until tender. (No need to cover or turn chicken while baking.) Makes 6 servings.
Heat 1/2 to 1-inch oil in a large skillet. Beat together eggs, milk and Tabasco sauce. Dip chicken pieces in mixture. Cover well. Mix flour, cheese, parsley, salt and oregano together in paper bag. Shake chicken pieces in bag until thoroughly coated. Place in hot oil. Cook 20 to 25 minutes. Drain chicken on paper towels or bags. Serves 4.
Combine cheese and sour cream in a bowl; stir well. Stir in walnuts and remaining ingredients. Spoon into tomato shells, if desired. Cover and chill at least 2 hours. Serve at room temperature with French bread. Yield: 3 cups.
Blend cream cheese and margarine. Add other ingredients, except rolls. Combine 2 rolls. Arrange in flat rectangular shape. Place 2 tablespoons of filling on each rectangle. Bring ends together to form squares; pinch to hold together. Bake at 350° for 20 minutes or until golden. Top with butter.
Cream butter, Crisco and sugar. Add eggs, one at a time, and beat well after each. Alternate flour with baking powder and milk, then add flavoring. Bake at 300° for 1 hour and 40 minutes (or 275°).
Melt butter and cheese in pan over low heat, stirring constantly, mix in vanilla. Pour over mixture of powdered sugar and cocoa in bowl. Mix quickly until smooth. Spread in buttered 9 x 13-inch pan. Pat pecans over top. Let stand until set. Cut into squares.
Grease a 9 x 13-inch pan. Combine croutons and cheese. In another bowl, combine eggs, milk, salt, mustard, onion powder and pepper. Mix until blended. Pour crouton mixture into pan and pour egg mixture over. Crumble bacon on top of casserole. Bake at 325° for 55 to 60 minutes.
Brown chicken	and onion together in a 12-inch Dutch oven. Mix juice and soup and pour over chicken.	Let come to a boil. Mix the rest of	the ingredients and pour over the chicken. Bake 1 hour with 12 coals on the top and 14 coals on the bottom.
Cream shortening and sugar in large mixing bowl. Add unbeaten egg whites, one at a time, beating after each addition. Sift flour, salt and baking powder together. Add these, the water and extract, all at once. Beat at medium speed 2 or 3 minutes. Pour into 3 greased 9 x 9-inch pans and bake at 350° for 35 to 40 minutes. Caution: Do not overbake. Cool before frosting.
Break crackers where sectioned; lay on cookie sheet as close as possible. Melt butter, margarine and sugar and boil exactly 3 minutes. Pour mixture over crackers. Add nuts on top. Bake 10 minutes in 325° oven. Remove from cookie sheet as soon as they have cooled slightly. Makes 60 quarter-crackers.
Put Spry in medium-sized bowl. Add boiling water and milk. Beat with electric beater until smooth. Add flour and salt. Stir until dough clings together. Pick up and knead until smooth, soft and pliable. Can be rolled between wax paper or on a floured board. Makes two crusts for 9-inch pie.
Stir cream cheese (softened) and add all the rest of the ingredients, except cheese. Spread in a 9-inch pie pan. Top with cheese. Bake, uncovered, at 375° for 25 minutes until lightly browned. Serve with crackers, chips, etc.
Mix oatmeal, sugar and butter. Pat into 9 x 13-inch pan. Bake 10 minutes at 425°. Melt chocolate chips and peanut butter together and spread carefully over baked oatmeal mixture. Cool. Cut into squares.
Mix the lemonade with the ice cream. Using a 9 x 13 pan, make your crust, pour in the pie mixture. Place in the freezer. About 30 - 45 minutes before serving, remove from freezer.
Drain tuna. Mix with celery and pimento. Soften gelatin; add to heated soup. Blend all other ingredients. Add heated soup; pour into tuna.
Dice or tear chicken into small pieces. Toss with celery, relish, almonds, sugar, egg (if desired) and use enough salad dressing to make good sandwich consistency. Serve on whole wheat or favorite bread.
Beat egg whites with sugar until stiff. In frying pan precook ingredients of choice. Fold egg yolks into stiff whites. Pour into pan with pre-cooked ingredients, stir occasionally gently. Cook on stove top until lightly brown on edges. Then finish cooking in oven 350° for 5 to 8 minutes. Flip onto plate, cut and serve.
Beat eggs; add oil. Beat well. Add sour cream, salt, muffin mix and lastly corn. Bake in well-greased pan at 375° for 30 to 40 minutes.
Chop the cranberries, orange and lemon. Add the sugar, pecans and Cointreau. Mix briefly. Cover and let stand at room temperature 12 hours. Refrigerate overnight. Makes 3 cups.
Add to macaroni the pickle relish, mayo and green peas. Mix all together and add salt and pepper to taste. Garnish with green olives.
Mix by hand. Combine dry ingredients; add eggs and salad oil. Stir until well mixed. Add vanilla, pineapple, bananas and nuts. Spoon batter into large greased and floured sheet pan. Bake at 350° for 40 to 45 minutes.
Mix all ingredients. Use thread spools, fly swatter or plastic bubble loops that make lots of bubbles.
Mix all ingredients together. Bake 40 minutes at 350° in a greased casserole.
Combine sugar, syrup and salt in a 2-quart Pyrex dish. Microwave on High setting for 4 1/2 minutes. Stir in peanuts. Microwave on High setting for 2 1/2 minutes. Stir mixture. Microwave 1 more minute. Stir in vanilla, margarine and baking soda and beat until light and foamy. Spread on buttered cookie sheet. When cool, break into pieces.
In medium mixing bowl, combine flour, baking soda and salt, set aside. In large bowl, beat butter and peanut butter until smooth. Add sugars and beat until fluffy. Add egg and vanilla. Beat well. Gradually beat in flour mixture until well combined. Shape dough into 1-inch balls. Place 1\2 cup of sugar in shallow dish. Roll balls in sugar to coat. Place 2 inches apart on ungreased cookie sheet. Bake at 350°for 10 min. Immediatly press a candy into a center of each cookie. Remove from sheet. Cool on wire rack. Make about 48 cookies.
Take the seeds from the head and let them dry. Them make a brine of 1 1/2 cups salt to 2 quarts of water. Let them soak for 3 days. Drain and put them on a cookie sheet in 300° oven for 15 minutes. Reduce heat to 250° until they are dry. Stir seeds every 10 minutes, until they are done. They are done when they crack when opened, which will be 45 to 60 minutes, depending on how many you have on the cookie sheet.
Cream butter and sugar. Add eggs and pecans. Add dry ingredients to creamed butter mixture alternately with mashed bananas. Add vanilla and bake in preheated oven at 325° for 1 hour. Makes 2 loaves.
Premeasure baking soda. Cook syrup, sugar and peanuts to hard crack stage or until peanuts turn from white to light brown in color. Remove from heat and add baking soda immediately. Stir briskly and quickly pour into buttered cookie sheet lengthwise. Do not smooth or spread. Cool and then break into pieces.
Mix margarine, sugar and milk in heavy 5-quart saucepan; bring to full boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into 3 greased 9-inch square or 2 greased 13 x 9-inch baking pans. Cool at room temperature. Cut into squares. Makes about 6 pounds.
Brown beef with onion and garlic; drain well. Stir in rest of ingredients. Simmer.
Brown hamburger with onion. In a bowl, mix both soups, green chilies with juice, enchilada sauce and handful of cheese. When hamburger and onion are cooked, drain grease and add to mixture. Lightly grease a glass cake pan and put a thin layer of meat sauce. Cover with flour tortillas to fit the pan, then put more meat sauce. Cover with cheese and add tortillas. Keep layering to the top, ending with cheese. Bake at 350° for 30 minutes or until heated through. Cover with foil for the first 20 minutes of baking.
Place beef in roaster. Combine all other ingredients and pour over meat. Bake at 300° for 6 hours, covered. Shred with fork. Serve on buns.