HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar; add eggs, one at a time. Blend well after each addition. Mix baking soda with sour cream. Sift dry ingredients together and add to butter mixture; alternate with sour cream. Begin with flour and end with flour. Blend in mashed bananas and nuts. Pour batter into greased 8 x 13-inch pan; bake at 350° for 25 to 30 minutes.
Drain clams. Put clam liquid over vegetables and add water to cover. Cook over low heat until tender. In another pot, melt butter. Add flour and half and half. Stir frequently until smooth and thick. Add to cooked vegetables. Add clams and spices; simmer 1/2 hour.
Mix all ingredients well. Spread top with 1/2 cup ketchup. Bake at 350° for 1 hour.
Put all ingredients in dutch oven or roaster. Bake covered at 250 degrees for 5-6 hours. Check and add more V8 juice if stew looks dry.
Beat egg whites until foamy; add baking powder, gradually, and sugar while beating. Beat until stiff. Add salt and vanilla. Mix well. Add pecans and butter. Stir in chips. Drop by teaspoons on cookie sheet lined with aluminum foil. Place in oven preheated to 350°. Turn off immediately. Leave in oven overnight.
Cook macaroni and cheese dinner as directed. Add other ingredients. Combine well and chill.
Combine beans and water in large kettle; bring to boil and cook 2 minutes. Remove from heat and let stand 1 hour. Saute bacon and onion until lightly browned. Add with fat to beans and simmer 1 hour. Add next 5 ingredients and simmer another 30 minutes. Gradually add milk to flour, then add to soup. Bring to gentle boil.
Rinse chicken breasts and roll in Bisquick until they are coated evenly. Place chicken breasts in Pyrex dish. Spoon the undiluted mushroom soup evenly over the chicken breasts. Drain mushrooms and place over chicken breasts. Fill empty mushroom can with white wine and pour over chicken breasts. Bake at 350° for 1 hour and serve over rice or noodles.
Saute onion in oleo until onion is tender. Add soup, milk and Velveeta cheese (do not salt). Cook on medium heat until cheese and soup are melted and creamy. This recipe can be halved.
Put small pieces of ham and cheese into sliced rolls. Combine margarine, Worcestershire sauce, mustard, poppy seed and onion. Spread on inside of each roll. Place rolls in pans. Brush remaining mixture over tops of rolls. Cover with foil. Bake 15 minutes at 350°.
Cream shortening and sugars together. Mix in eggs well. Add salt, baking powder, vanilla, flour and coconut. Mix well. Stir in nuts. Drop by spoonful on baking sheet. Bake at 350° for 10 minutes.
Cut meat, potatoes, onions and carrots in bite size pieces. Place all ingredients in casserole. Stir to mix. Bake, covered, at 300° for 3 hours.
Mix dates, sugar, butter and well beaten egg in a large iron skillet. Place over low heat and cook until dates are melted. Stir occasionally. Turn off heat immediately and add Rice Krispies and nuts. Mix well and let cool. Make into small balls and roll in Angel Flake coconut.
Cook first 3 ingredients not over 2 minutes. Pour over beaten egg whites. Beat about 10 minutes, then ice cake.
In Dutch oven, cook onions in oil until tender. Remove and reserve. Combine paprika, salt and pepper and coat meat with these. Brown meat in onion drippings. Return onions to pot. Stir in tomato paste, water, garlic and remaining salt. Simmer 1 to 2 hours or until tender. If too thick, add more water. Garnish with sour cream. Serves 6 to 8.
Brown chicken in butter. Sprinkle with paprika, salt and pepper. Remove chicken; thicken butter with brown sugar and flour. Add frozen orange juice and 1 can water. Place chicken in baking dish and pour sauce over it. Bake 1 hour at 325° covered. Garnish with orange and parsley (if desired). Serve over rice.
Thaw corn in refrigerator. Mix all ingredients in a large mixing bowl. Pour into a buttered casserole dish; bake at 350° for 1 hour or until set. Serves 10.
Mix all ingredients and pour into 3 prepared cake pans. Bake 325° for 30 minutes.
Trim fat from beef. Cut beef into 3/4-inch cubes. Set aside. Place 1/2 cup flour in resealable plastic food storage bag. Add beef and seal the bag. Shake bag to coat beef cubes with flour evenly on all sides. Place beef cubes in slow cooker. Add tomatoes with juice, sausage slices, diced potatoes, chopped leek, chopped onion, sliced celery, chicken broth and minced garlic. Stir well. Cover slow cooker and cook on high 4 to 6 hours or on low 8 to 12 hours. (One hour before serving, turn slow cooker to high if on low setting.)
Place all the fruit into a large bowl. Pour pineapple and its juice over all fruit; mix. Add walnuts and celery, if desired. Mix.
Place 8 crescent rolls in pie plate, forming a crust. Spread 2 tablespoons mustard on crust. Melt oleo in skillet. Add onion, zucchini, salt and pepper (to taste). Cook 10 minutes. Beat 2 eggs in bowl and add 2 cups of cheese. Stir together zucchini, eggs and cheese with seasonings. Place in pie shell and bake 10 minutes at 375°. Cover with foil and bake 10 minutes more until set. Let stand a few minutes before slicing. "Um good!"
Melt together marshmallows, milk and chocolate chips. Blend together and cool thoroughly. Fold in whipped cream. Pour into crust. Refrigerate at least 3 hours before serving.
Brown beef and onion. Drain. Spread beans in a 10 x 15-inch baking dish. Top with meat. Sprinkle with chilies, onions, olives, then cheese. Drizzle taco sauce over all. Bake at 400° for 15 minutes. Mound mashed avocado in center. Top with sour cream. Serve with tortilla chips.
For sauce, in a heavy saucepan, combine chocolate and 1/3 cup water. Cook over low heat, stirring constantly, until chocolate is melted. Stir in sugar and a dash of salt. Cook over medium heat, stirring constantly, 8 minutes or until sugar is dissolved and mixture is slightly thickened. Remove from heat. Add butter or margarine and vanilla, stirring until smooth. Serve warm over ice cream.
In Dutch oven, bring veggies and water to boil. Reduce heat and simmer 10 minutes or until tender. Add meat and bean soup. Heat thoroughly.
Mix first 3 ingredients together and press firmly in a 9 x 13-inch baking dish. Mix next 3 ingredients with electric beater until creamy and pour over crust. Bake 15 minutes at 350°. Refrigerate overnight. Pour 1 can blueberry pie filling over cheesecake and cover with Cool Whip. Keep refrigerated.
Add boiling water to Jell-O and dissolve. (Put aside 1/4 cup of this for topping.) Add crushed pineapple and strawberries (juice too). Mix well and put in dish; let congeal. Have cream cheese at room temperature and mix with confectioners sugar and vanilla. Add this and the 1/4 cup of Jell-O to Dream Whip for topping. Spread on congealed mixture and top with nuts.
Mix cake mix, salt, 1/4 cup water and vanilla in mixer for 3 minutes. Gradually add balance of water; mix 1 minute. Pour batter into 10-inch pan sprayed with Pam (one 8-inch pan and one 8 x 4-inch pan can be used instead). Sprinkle batter with almonds. Bake at 375° for 25 minutes. Cut bars in pan. Makes 2 dozen (2 1/2 x 1 1/2-inch) bars.
Mix well and bake in greased pan for 25 to 30 minutes at 425°.
Cook onion, celery and garlic in butter. Add beef, pork and all the other ingredients. Let stand.
In a bowl, combine cheese, cornstarch, spices and herbs. Beat egg whites. Slowly stir egg whites into cheese mixture. Shape into small balls. Roll balls into cracker crumbs and almond mixture. Deep fry balls in hot oil, then drain on paper towels.
Clean and quarter baby red potatoes. Combine butter and next 5 ingredients. Pour butter mixture over potatoes, stirring to coat well. Place potatoes in baking pan. Sprinkle onions over the top. Sprinkle with paprika. Bake at 400° for 35 minutes. Serves 10 to 12 people.
Remove wrappers from tamales and cut into thirds. Combine tamales, hominy, sausages and soup. Turn into a 1 1/2-quart casserole dish. Bake, uncovered, in a 350° oven for 30 to 40 minutes. As soon as the dish comes out of the oven, sprinkle with cheese and serve.
Brown ground beef and onions; drain. Add soups and simmer for 10 minutes. Add enchilada sauce and heat. Pour over Doritos in 9 x 13-inch baking dish. Top with 10 ounces grated Cheddar cheese. Bake at 350° until cheese is melted and bubbly.
Cook noodles as directed on package. Brown beef with onion in skillet. Add tomato paste, sauce, mushrooms, garlic, basil, parsley, salt, pepper, oregano and water. Simmer for 1 hour. Let Mozzarella melt over sauce. Serve like spaghetti. Serves 4 to 6.
Mix jello with pineapple juice which has boiled. When it begins to set, add ingredients. Fold in whipped whipping cream. Refrigerate. Serve on lettuce leaf.
Cream butter and sugar. Add 1 egg at a time; beat after each. Alternate flour and whipping cream to mixture until all is used. Add vanilla flavor. Place in cold oven and bake at 325° for 1 hour and 20 minutes.
Heat oven to 350°. Grease pie plate, 10 x 1 1/2-inches. Rinse beans under running cold water to thaw; drain thoroughly. Spread beans and ham in plate. Beat cottage cheese, sour cream, margarine, eggs and baking mix until smooth, 30 seconds in blender on high, stopping blender occasionally to scrape side, or 1 minute with hand beater. Pour into plate. Arrange tomato slices on top; sprinkle with Parmesan cheese. Bake until knife inserted in center comes out clean, about 35 minutes. Cool 5 minutes. Makes 6 to 8 servings.
Cook potatoes until tender. Melt butter; saute onion 5 minutes. Add milk, ham, cream of mushroom soup and potatoes. Cook over medium heat about 20 minutes, stirring occasionally. Add cream-style corn, salt and peppers. Bring to a boil. Reduce heat; simmer 20 minutes.
Saute celery and onions in oleo. Add cheese, rice, soup and broccoli. Pour into buttered casserole and bake at 300° for 1 hour. Mix cream of mushroom soup with small can Pet milk. Have your Cheez Whiz melted, then mix all together.
Soak whole cucumbers in mixture of lime and water overnight. Mix until lime dissolves, rinse cucumbers and drain. Slice cucumbers into 1/4 inch slices and return to large container. Add onions. Pour salt over all and mix well. Cover with cubed or chipped ice and let stand for 3 hours. Drain container. In a large kettle, mix vinegar, sugar and spices, tied in a cheese cloth bag. Bring mixture to a rolling boil. Add onions and cucumbers and simmer for 3 to 4 minutes. Pack into jars, remove spices and pour hot syrup into jars to within 1/2 inch of the top and seal.
In a 2-quart casserole dish, spread refried beans. Stir together taco seasoning and sour cream. Spread over beans. Layer onions and tomatoes; top with Cheddar cheese. Chill in refrigerator.
Butter an 8 x 12 x 2-inch baking dish. Lightly saute ground beef. Spread meat evenly in dish. Sprinkle salt, pepper and onion powder over the meat. Cover generously with grated cheese. Add green beans and mushrooms that have been mixed with the soup. Top with Tater Tots; sprinkle with grated cheese. Bake at 350° for 45 minutes.
Preheat oven to 375°. In plastic bag, combine flour and pepper. Add chicken and shake to coat well. Place in lightly greased 13 x 9 x 2-inch baking dish. In small bowl, mix mayonnaise and ketchup. Pour half evenly over chicken. Bake 30 minutes. Remove from oven and turn. Cover with remaining mayonnaise mixture. Return to oven and bake another 30 minutes. Serves 8.
Roll out; cut into squares. Into each square, put one small, quartered apple. Pinch dough all around it tight. Drop into boiling water. Let boil 1/2 hour. Take out and serve hot, with sugar and cream. Cook in heavy pot.
Mix crumbs, sugar and margarine and place in bottom of dish. Beat 1 cup milk, and both cream cheeses until smooth. Add remaining milk and instant pudding. Beat 1 minute on low speed only. Do not overbeat! Pour over crust. Refrigerate for 1 hour. Top with favorite pie filling and serve.
Heat soup in pot. Add milk and cheese. Boil linguini; drain. Toss in 4 tablespoons margarine. Pour on sauce and stir.
Rinse frozen peas and carrots under running cold water to separate; drain. Mix peas and carrots and the remaining ingredients except for the potato chips in an ungreased 2-quart casserole dish or baking dish, 8 x 8 x 2-inch. Sprinkle with crushed potato chips. Bake in a 350° oven until hot and bubbly, 35 to 40 minutes. Serves 6.
Wash squash and slice. Boil squash in pan along with 1/2 cup chopped onion, sugar, salt and pepper. Boil for 15 to 20 minutes; drain. Pour squash into casserole dish. Mash lightly. Add 1/2 of cornbread, egg, 1/2 melted butter and the rest of the onions. Mix. Pour the other half of the cornbread crumbs on top of casserole. Pour remaining butter on top of cornbread. Cook for 45 minutes at 375°.
Cook margarine, egg and dates for 10 minutes, stirring constantly. Add cereal, vanilla and nuts and mix well. Roll small round-shape pieces in coconut.
Cream the butter, Crisco and sugar until sugar dissolves. Add beaten eggs. Sift together the flour and baking powder. Add flour and milk alternately to first mixture. Add flavorings. Pour into well-greased and floured tube pan. Place in cold oven. Turn oven to 325° and bake for 1 hour and 30 minutes.
Heat oven to 350°. Mix cake mix, butter and 1/3 cup evaporated milk together and spread 1/2 to 2/3 of batter into a 9 x 13-inch pan (the batter will be very thick). Bake for 5 minutes.
Cream butter with mixer and add sugar, beating until fluffy. Add vanilla and egg yolks; beat well. Add flour a little at a time with a large spoon, mixing well. Shape into walnut size balls. Flatten slightly with bottom of a glass if desired. Bake at 350° for 15 minutes. They will not be brown; only bottom edges should be slightly brown.
Sauerkraut seasoned with garlic powder. Boil solution for five minutes. Stuff peppers with kraut, and put in jars, cover with solution. Place in water bath canner, when water comes to a boil take out of canner. Do not boil. Wear rubber gloves.
Combine sugar, cornstarch, cocoa and salt in a heavy pan. Mix well to remove lumps. Gradually add milk and stir well. Cook over medium heat until it thickens and comes to a boil. Boil a minute or two, stirring constantly. Remove from heat. Beat egg yolks and add to remaining hot mixture, stirring constantly. Remove from heat and stir in margarine and vanilla. Immediately pour into a baked pastry shell. Spread meringue over, sealing to edge of pastry. Bake at 425° for 7 or 8 minutes or until lightly brown. Cool before serving. Refrigerate leftovers.
Cream butter and sugar; beat in potatoes, then mix eggs, milk and vanilla. Beat well. Heat on top of stove until thickens. Put in buttered casserole and bake 15 minutes at 375°. Remove from oven. Melt oleo. Mix with pecans, corn flakes and brown sugar. Pour on top of baked mixture. Return to oven for 10 minutes.
In oblong baking dish, combine soups, milk and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes. Stir. Cut each biscuit into quarters, cutting almost but not all the way through the bottom. Arrange biscuits over hot chicken mixture. Bake 15 minutes more or until biscuits are golden brown and filling is hot and bubbling.
Mix all together and pour into a greased broiler pan. Bake 20 to 25 minutes at 325°. Let cool and cut into squares.
Mix all but last 2 ingredients together in large buttered dish. Put crushed crackers and melted butter on top. Bake at 350°, uncovered, for 30 minutes.
Mix all ingredients together thoroughly. Bake for 1 to 1 1/2 hours in 325° to 350° oven.
Slice cucumbers and onions to make 1 gallon. Layer the cucumbers and onions in glass jar.
Cook the broccoli according to package directions. Drain water from the cooked broccoli. Return broccoli to the pan and add the cream cheese which has been cut into small pieces. After the cream cheese has melted, add the salt, mushroom soup and 1/2 can of the crushed onions. Bake at 350° for 30 minutes. Top with the rest of the onions and cook 5 minutes longer. Serves 6 to 8.
Mix flour, shortening and milk. Roll out. Place apples down center of dough. Fold dough over. Cut in 1-inch thick slices. Place in buttered pan. Combine remaining ingredients in saucepan. Bring to a boil. Pour over dumplings. Bake at 300° for 1 hour.
Combine cream cheese and horseradish. Spread thin layer of cheese mixture on each piece of beef. Roll up around a dilled green bean.
Parboil potatoes 15 minutes. Peel and cut in half lengthwise. Place in buttered baking dish. Combine sugar, salt, butter and water. Boil 3 minutes. Pour syrup over potatoes. Bake in oven at 350° for 1 to 1 1/4 hours, basting occasionally. Makes 6 servings.
Preheat oven to 450°. Grease 13 x 9 x 2-inch pan. Cut biscuits in half. Melt butter and dip biscuits in butter and then cinnamon-sugar. Place in pan in rows, just touching each other. Sprinkle leftover butter and cinnamon sugar on top. Bake at 450° for 10 to 15 minutes.
Combine cereal and milk in small bowl; let stand 5 minutes. Combine whole wheat flour, all-purpose flour, baking powder, soda, salt, cinnamon and brown sugar in bowl; make a well in center. Combine cereal mixture, egg, oil, applesauce and lemon juice. Add to dry ingredients, stirring just until moistened. Stir in grated carrot and raisins. Spoon into lightly vegetable oil sprayed muffin pans (2/3 full). Bake at 400° for 15 to 20 minutes or until lightly browned. Remove from pans immediately.
In heavy saucepan, over low heat, melt chocolate chips with condensed milk and butter; remove from heat. In large bowl, combine nuts and marshmallows. Fold in chocolate mixture; spread in wax paper lined 13 x 9-inch pan. Chill for 2 hours until firm. Remove from pan. Peel off paper and cut into squares. Store covered at room temperature.
Mix sugar, dry mustard, salt, vinegar and onion in blender. Drizzle oil into mixture while continuing to blend. Add poppy seed and pepper. Store in refrigerator. Makes 1 quart.
Heat oven to 350°. Line a 13 x 9 baking pan with foil and spray foil with cooking spray. In mixing bowl, mix flour, cornstarch, ginger, cinnamon, pepper and salt. In another bowl, beat butter until creamy. Add sugar and molasses, beating until smooth. Put flour mixture into butter mixture and beat until smooth. Spread into prepared pan. Sprinkle with ginger. Bake in 350° oven for 15 minutes. Sprinkle with coarse sugar; bake 10 minutes more. Cool in pan. Cut into thirds lengthwise, then crosswise into 12 (1-inch) strips.
Mix sugar, oil, eggs, zucchini and vanilla with a mixer. Fold remaining ingredients, except nuts, into mix. Mix well and add nuts. Bake at 350° for 45 minutes to 1 hour.
Heat oven to 350°. Melt butter in a 13 x 9-inch pan or dish. In a saucepan, heat sugar and water until sugar melts. Cut shortening into flour until particles are fine crumbs. Add milk; stir with a fork only until dough leaves sides of bowl. Turn onto a lightly floured board. Knead until smooth. Roll dough into a rectangle and sprinkle cinnamon over apples; then sprinkle apples over the dough. Roll up dough like a jelly roll. Dampen the edge of dough with water to seal. Slice dough into 16 slices. Pour sugar syrup over. Bake 55 to 60 minutes.
Mix all together and sprinkle crackers over top. Bake at 350° for 30 minutes.
Melt oleo and Velveeta cheese in a 2-quart casserole dish. Stir cocoa and vanilla into oleo and cheese mixture. Slowly mix powdered sugar into mixture. Cover a large cooke sheet with aluminum foil. Put margarine on hands, use hands to transfer fudge to cookie sheet, then smooth out. Put cookie sheet in freezer for 15 minutes. Remove and cut into squares. Store in Tupperware. Must be kept in refrigerator. You can add nuts and marshmallow at beginning.
Mix water, bouillon cubes and milk. Add onion, celery and spinach. Bring to boiling. Turn down to a simmer. Melt margarine and mix with flour. Mix well so there are no lumps. Add flour and margarine mixture to soup. Simmer 10 minutes, stirring constantly. This soup base may also be used with broccoli, mushrooms, celery or other combinations as well.
Combine flour and the next 3 ingredients in a bowl. Cut in chilled margarine with a pastry blender until the mixture resembles coarse meal. Add buttermilk; stir until moist. Turn dough out onto a heavily floured surface; knead dough 4 or 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on a baking sheet. Bake at 450° for 11 minutes, or until golden.
Batter an 8 x 8 pan. Mix well sugar, cocoa and milk. Cook to a soft ball stage after it reaches soft ball stage. Add butter and vanilla.
Preheat oven to 350°. Cook broccoli for 5 minutes. Cool and drain. Combine broccoli, eggs, mayonnaise, soup, onion, 3/4 cup cheese, salt and pepper. Place in greased casserole dish. Sprinkle with cracker crumbs. Top with remaining cheese. Bake 30 to 45 minutes at 350°.
Melt butter in a 9 X 13 baking dish. Arrange the chiles in a layer over the bottom of the dish. Cover with the cheese. Blend the eggs, salt, milk and Bisquick mix. Pour over the cheese. Bake at 350° for 35 to 40 minutes or until brown.
Salt and pepper pork chops. Beat eggs; add milk. Crush cornflakes in plastic bag. Dip pork chops in egg mixture, then in cornflake crumbs. Place foil on baking sheet. Place chops on foil. Bake at 350° for 1 hour.
Sift all dry ingredients (flour, baking soda, salt and baking powder). Cream butter, sugar and eggs.	Blend well. Add all remaining ingredients. Pour into greased and floured loaf pan. Bake at 350° for 1 hour, until toothpick comes out clean when inserted into loaf. (Freezes well.)
Mix together hash browns, cream of mushroom soup, sour cream, milk and cheese. Pour into a greased 9 x 13-inch pan.
Shred the cabbage fine. Cook in small amount of salted boiling water until tender but still crisp. Drain well. Place cabbage and cheese in layers in greased baking dish. Melt butter; blend in flour. Stir in milk slowly; cook and stir until sauce comes to a boil. Add salt, paprika, onion and parsley. Bake in preheated oven at 400° for 15 to 20 minutes until crumbs are brown. Serves 6.
Brown hamburger and onion. Drain. Add other ingredients. Simmer 1 hour. Can be done in crock-pot. Great after sports events or school activities.
Pour in 9 x 13-inch greased and floured cake pan. Bake as directed on cake mix box. Let cool.
Sift flour, salt, soda and baking powder. Stir in nuts and set aside. Beat eggs in large bowl. Add oil and sugar. Cream well. Add lemon yogurt and extract. Combine wet and dry ingredients. Beat thoroughly. Bake 1 hour in large Bundt pan at 350°. Test with toothpick. Cool on rack for 10 minutes before taking out of pan.
Sift together the first 5 ingredients and set aside. Beat well the oleo, sugar, vanilla and egg and add to the dry ingredients. Form dough into balls the size of walnuts. Drain maraschino cherries. Press one cherry into the center of each dough ball. Cover with frosting and bake at 350° for about 10 minutes. Makes 2 dozen.
Dissolve gelatin in hot water. Stir in applesauce. Slowly pour ginger ale down the side of the bowl. Mix well and pour into a 9 x 13-inch pan or mold. Chill overnight to congeal. Serves 24.
Mix first four ingredients, then blend well with mayonnaise and mustard. Salt and pepper to taste.
Brown ground beef and onion in Dutch oven or large skillet. Add all other ingredients except spaghetti. Simmer, covered, 1 hour then uncovered 1/2 hour. Serve over cooked spaghetti. Serves 6 to 8.
In a deep quart microwave casserole dish, place beef. Heat on full power 5 minutes or until meat is no longer red. Drain excess liquid. Add garlic, soy sauce, ginger, celery, onion, green pepper and tomatoes. Heat on full power 5 minutes or until vegetables are tender. In a small custard cup, combine cornstarch and water to make a smooth paste. Add cornstarch mixture to liquid in casserole. Heat on full power 2 minutes until mixture is thickened and smooth. Serves 4.
Wrap bacon around chestnuts. Place in broiler until bacon is cooked. Place cooked wraps in slow cooker. Pour barbecue sauce over. Heat and serve. Great appetizer.
Mix together. Fill thoroughly greased muffin tins 3/4 full. Bake at 400° for 20 to 25 minutes or until brown.
Melt oleo in Pyrex oblong pan. Add sliced potatoes, turning to coat both sides. Sprinkle with 1 package mix. Cover with foil. Bake at 300° until tender.