HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream Crisco, sugar and vanilla. Add eggs, one at a time; beat well after each. Add flour, baking powder and soda to creamed mixture alternately with sour cream, blending well after each addition. Combine margarine, brown sugar and cinnamon together, then add nuts in a separate bowl. Pour half batter in pan; dot with half the brown sugar mix. Add remaining batter and top with rest of brown sugar. Bake at 350° in a greased Bundt pan.
Put all ingredients in crock-pot. Cover and cook on low for 8 to 10 hours.
Make usual tossed salad, cutting each item into small bite-size pieces. Add tuna and cheese and toss together. May add small amount of mayonnaise to this mixture, with garlic salt, onion salt and pepper to taste. Or serve individually with preferred salad dressing.
Mix butter, sugar, egg and dates. Place in saucepan; cook for 10 minutes on low heat, stirring constantly. Take from heat. Add Rice Krispies, nuts and vanilla. Form into balls about the size of a walnut, then roll in shredded coconut. Chill in refrigerator. Keep in covered jar in refrigerator.
Heat together butter with flour until blended. Add chicken broth; cook until thick. Add remaining ingredients. Serve with cubed French bread or raw vegetables.
Mix flour, brown sugar, chopped nuts and oleo. Spread into a 9 x 13-inch pan. Pat down. Bake at 400° for 15 minutes. Cool; crumble and pat down.
Preheat oven to 350°. Combine oatmeal and boiling water. Let stand 1 hour until cool. Add next 7 ingredients. Mix well and let rise. Add rest of flour and knead well. Let rise again. Form into loaves. Let rise until light. Bake about 45 minutes. Makes 3 large or 4 medium loaves. This bread freezes well. Can also be made into tea rolls.
Mix sugar and cornstarch or flour. Add vinegar, Wesson oil and water; boil for 5 minutes. Add beets; let simmer over low heat for 30 minutes.
Combine ingredients (while preheating oven). Cook at 350° for 30 to 40 minutes or until done.
Melt butter or margarine in skillet on medium heat. Saute all ingredients, except shrimp, in butter for 10 to 15 minutes or until cooked and tender on low-medium heat. Remove from heat and set aside. Sprinkle lemon on shrimp. Arrange shrimp, side by side, in large baking dish (make sure dish is broilerproof). Pour butter, mushroom and onion mixture over shrimp and broil, turning occasionally, for 8 to 12 minutes or until shrimp are pink and cooked through. Remove from broiler and serve over hot rice or noodles.
Dissolve the jello in 2 cups boiling water in a 9 x 13-inch Pyrex dish. Add the pie filling and pineapple with juice. Congeal. To make topping, add cream cheese, sour cream, sugar and vanilla; mix and spread evenly over jello mixture. Refrigerate. May be made a day ahead.
Cook zucchini and onions in small amount of butter until tender. Mix in broth and sour cream. Melt cube of butter, add seasoning packet from box, mix well then add dressing. In a buttered casserole dish layer zucchini mixture with dressing, ending with dressing. Bake at 350° for 20 to 30 minutes.
Mix cream, sugar, vinegar and salt. Break lettuce into bite size pieces. Add onion and toss with cream dressing. Serves 4.
Place all ingredients, except cheese in a 3-quart microwave-safe dish with lid. Microwave on High for 10 minutes. Stir; add cheese. Stir again. Cover and microwave on High for 10 minutes. Stir again before serving.
For the bread you can use whole wheat, pumpernickel or sour dough instead of rye.
Mix all ingredients together. Put in a glass baking dish. Bake, uncovered, at 350° for 45 minutes. Using a shallow dish will give a "cornbread" texture while a deep dish will make it more like corn pudding.
Drain beets, reserving liquid in saucepan. Add orange juice and cornstarch. Stir until cornstarch is dissolved. Cook, stirring constantly, until thickened and translucent. Add beets, butter, sweetener and orange peel. Heat through. Do not boil.
In medium skillet, heat oil and cook carrots, snow peas and green bell pepper over medium heat, stirring frequently 5 minutes or until crisp-tender. Add water chestnuts, tomato, cucumber and sweet 'n sour spicy French dressing blended with brown sugar and soy sauce. Simmer, covered, 5 minutes or until vegetables are tender. Top, if desired, with sesame seeds. Yields 6 servings.
Wash beans, soak at least 8 hours; drain. Cover beans with water. Add ham, boil, cover and simmer 45 minutes. Add ingredients onion through hot sauce. Cover and cook 1 hour. Stir occasionally. Add sausage. Cook, uncovered, 45 minutes. Serve over rice.
Sift together first four ingredients. Cream shortening and sugar together. Add eggs and nuts to sugar mixture. Mix in bananas and flour mixture alternately. Grease and flour loaf pan. Pour in mix. Bake at 350° for 55 minutes.
Premix Kool-Aid according to directions on pack. Makes 1 gallon. Pour 1/2 Kool-Aid in punch bowl. Add 1/2 ginger ale and 1/2 sherbet. This will make 2 punch bowls full.
Mix first 6 ingredients. Pour in casserole. Top with Ritz crackers. Pour melted butter on top. Bake at 350° until brown.
In skillet, cook beef, onion and garlic until beef is brown and onion is tender. Drain. In blender, process the tomatoes until smooth. Stir into beef mixture along with mushrooms, tomato paste and seasonings. Simmer 15 minutes. In a bowl, combine cottage cheese, Parmesan, Cheddar, 1/2 cup Mozzarella and eggs. Spread 2 cups meat sauce in the bottom of a 13 x 9 x 2-inch baking dish. Arrange half the noodles over sauce. Spread cottage cheese mixture over noodles and meat sauce. Cover and bake at 350° for 45 minutes. Uncover. Sprinkle remaining Mozzarella. Return to oven for 15 minutes or until cheese melts. Yield: 12 servings.
Simmer potatoes in jackets until tender; peel and slice thin. Fry bacon until crisp; add onion and cook 1 minute. Blend in flour, salt, sugar and pepper. Stir in vinegar and water. Cook 10 minutes, stirring occasionally. Pour bacon mixture over warm potatoes. Serve warm.
Cook liver and meat until very tender. May remove fat if you wish. Cool and mash or grind. Return to heat. Add seasoning and boil, adding enough meal to thicken very thin, cooking about 5 minutes.
Mix soy sauce, Worcestershire sauce, lemon juice, parsley and onion. Pour over salmon 1 hour before cooking. Broil salmon 3 to 5 minutes with flesh side toward broiler. Turn, baste with marinade and cook until fish flakes when tested with a fork.
Preheat oven to 400°. Sift flour, sugar, baking powder and salt in a bowl. Mix well, then add milk, egg, water, oil, banana and nuts if wanted. Stir mixture until batter is moistened. Bake for 15 minutes.
Mix sugar and cocoa. Add flour, egg yolks and small amount of milk. Stir well. Add rest of milk and butter. Cook over medium heat until thick, stirring constantly. Pour into baked pie shell.
Thoroughly blend 2 tablespoons cocoa with instant pudding. Stir in milk until blended. Fold in 8 ounces Cool Whip. Pour into pie shell. Top with remaining Cool Whip.
Cook chicken and place in a baking dish. Mix soup, margarine, stuffing mix and chicken broth together. Pour mixture on top of chicken. Bake at 250° for 25 to 30 minutes or until hot.
Cut biscuits in half. Dip in juice, then in sugar-cinnamon mixture. Overlap in ring mold. Pour remaining sugar mixture over top and drizzle with melted margarine. Bake 20 minutes at 400°.
Cream butter and shortening; gradually add 1 cup sugar and cream again. Mix dry ingredients. Gradually add to creamed mixture. Stir in nuts. Shape into 1-inch balls. Place 2 inches apart on greased cookie sheet. Flatten balls to 1/3 inch with glass dipped in sugar. Bake in 350° oven for 12 to 15 minutes. Bake just until edges start to brown, no longer.
Brown ground beef; add onion, green pepper and garlic. Cook until onion is tender; drain. Stir in tomato sauce, water, salt and pepper. Spoon mixture into a 2-quart baking dish. Preheat oven to 350°. Beat egg into mashed potatoes. Drop potatoes on top of meat. Bake 25 minutes or until potatoes are slightly brown. Serves 4.
Boil water and margarine in a saucepan; add the flour, beating with a fork. Add eggs, one at a time, beating well after each. Spread on greased 11 x 15-inch pan. Bake at 400° for 30 minutes. Cool.
Measure beet juice in large pan; heat to boiling. Add Sure-Jell and Kool-Aid. Mix well and bring to boiling again. Add sugar and bring to boil and boil for 3 minutes. Pour in jars and seal. This tastes like grape jelly.
Mix flour, oleo and sugar and press into 13 x 9-inch pan. Bake 15 minutes at 350°. Cool. Break up, crumble and press down again. Whip cream cheese. Add Dream Whip and powdered sugar. Put on first layer. Spread pudding over dessert. Top with whipped cream and chill.
Cream margarine and sugar. Beat in egg whites. In a separate bowl, blend flour, baking powder, soda and salt. Add to creamed mixture alternately with mashed bananas. Stir in nuts. Turn into greased loaf pan. Bake at 350° for 55 minutes, or until done. Remove from pan and cool.
Break up Oreo cookies in 9 x 13-inch pan. Cover with softened ice cream. Spread with Hershey's fudge chocolate topping. Cover with Cool Whip (softened to spread). Sprinkle with Oreo crumbs and chopped cherries, if desired. Cover with foil and freeze until served. (Remove from freezer to thaw for cutting.)
Heat oven to 450 degrees. Mix all ingredients except cheese and croutons. Put into baking dish, top with croutons and cheese and bake for 10 to 15 minutes.
Cook grits in boiling water for 15 to 20 minutes. Add cheese, liquid Butter Buds, Egg Beaters, garlic powder and Tabasco. Stir in chopped green chiles, if desired. Pour into a large glass casserole dish that has been sprayed with a nonfat cooking spray. Bake at 375° for 30 to 40 minutes or until bubbly and cheese is melted. Serves 12 to 14.
Arrange half of the bread in a greased 9 x 13-inch pan. Then layer on the bacon, half of the cheese, the rest of the bread, then the rest of the cheese. Beat together with a wire whisk eggs, milk and seasonings. Pour over bread, then drizzle melted butter over the top. Cover and refrigerate overnight. Bake at 350° for 50 to 60 minutes. Cut into serving size pieces and serve with tossed green salad.
In large saucepan over medium heat, heat 5 cups milk, Egg Beaters and sugar until thickened, stirring constantly. Remove from heat. Stir in vanilla and rum extracts. Cover and chill. Just before serving, stir in brandy, if desired. Thin to desired consistency with remaining skim milk. Sprinkle with nutmeg and cinnamon.
Prepare yellow pudding cake mix. Follow box recipe on cake box. Pour batter into pan. In a bowl mix Ricotta cheese, sugar, eggs and vanilla. Mix and pour over batter. When it cools, sprinkle confectioners sugar on top.
Make pastry and line the pan. Cream sugar and butter. Add eggs and milk; beat well, then add flour, cornmeal, lemon juice and grated lemon rind. Pour mixture into the pan, baking at 350° until done. Yields 6 to 8 servings.
Red Layer: Prepare red jello according to package using 2/3 cup cold water (not 1 cup). Chill 2 to 3 hours until firm.
Cook macaroni in salt water; drain and rinse. In a sauce pan melt butter and stir in flour. Beat egg and milk together and stir into the flour mixture. Add salt and pepper. Cook over low heat, stirring constantly until thick. Stir in cheese and add to macaroni. (If too thick add a little milk.) Put in 1 1/2 quart casserole dish. Bake at 350 degrees for 25 minutes.
In saucepan bring water to a boil. Remove from heat. Add salt, sugar and margarine. Stir until margarine is melted. Add flour, stir well. Add eggs until well blended. Place by tablespoon on ungreased cookie sheet 2 inches apart. Bake in 400° oven 20 to 25 minutes or until golden brown. Set aside to cool.
Bring pot of salted water to boil; cook spaghetti until tender, 8 to 10 minutes. While spaghetti is cooking, make sauce. Put oil, garlic and onions in a skillet over medium-high heat. Saute until onion is soft but not browned. Add chicken meat; cook 3 to 4 minutes, stirring often. Add tomatoes, olives and chicken broth. Simmer for 3 minutes; add basil. Drain spaghetti; return to pot. Toss with chicken mixture. Serves 4.
Brown meat and drain the fat. Add pork and beans and stir. Add chili powder and catsup. Mix well, then cover and simmer until thick. Serve over toasted bread or buns.
Brown Italian sausage and drain. Add celery and cook for 10 minutes. Add rest of ingredients and cook 20 minutes. Sprinkle with Parmesan cheese.
Cook lamb in water for about 20 minutes. Add seasonings and simmer together until meat is tender. Remove bay leaf. I use crock-pot.
Brown meat and break into small pieces. Drain fat. Add remaining ingredients and simmer for 30 minutes.
Mix tapioca with the sugar then the hot water and stir. The tapioca does not lump so easily this way. Cook the tapioca over a double boiler for 15 minutes, stirring frequently. Remove from heat; stir in the pineapple. Garnish with a slice of whole pineapple. Serve with whipped cream or ice cream.
Line pie pan with pie dough. Fill with alternating layers of corn, potatoes, hard-boiled eggs and parsley. Season with salt and pepper. Add butter and cream. Place vented pie crust on top. Bake at 375° for 40 minutes. Makes 1 pie. If using canned corn, use 2 cans.
Preheat broiler and coat broiler pan with cooking spray. Heat to 350°. In small bowl, combine chili powder, sugar, cumin and garlic powder. Add Worcestershire sauce and stir until paste forms. Rub paste onto both sides of each pork chop. Place on broiler pan and broil 4 minutes on each side until inside is no longer pink.
Place ingredients in saucepan and stir over low heat until the butter is melted and well mixed. Remove from heat. Refrigerate 4 hours or overnight. Remove mixture from refrigerator. Form into small balls using a teaspoon and your fingers. The mixture will seem stiff at first, but the heat from your fingers will soften it. Roll the truffles in your choice of cocoa powder, chopped nuts, finely shredded coconut, chocolate sprinkles, or in melted and slightly cooled milk chocolate or white chocolate.
Heat Velveeta, chocolate and corn syrup in 3-quart saucepan over medium-low heat; stir occasionally until mixture is melted. Gradually add sugar to mixture, being with electric mixer on medium speed until smooth. Stir in pecans and vanilla. Pour into greased 9 x 13-inch baking pan. Smooth surface with spatula and cover. Refrigerate several hours. Cut into squares. Makes 3 1/2 pounds.
Combine cream cheese and 1 stick margarine with flour (first 3 ingredients). Refrigerate until firm enough to roll into balls the size of medium size marbles. Press into pastry muffin pans. Combine remaining ingredients and drop by teaspoons into pastry lined muffin pans. Bake at 350° for 25 minutes. Allow to cool before removing.
Combine sugar, milk, eggs and oleo. Mix together in pan and bring to boil. Add vanilla, coconut and pecans. Beat until thick and spread on cake.
Boil the berries with the 1 tablespoon water until the berries break. Combine the other ingredients and bring to a boil, stirring often, until the sauce thickens. Pour into sterilized jars and seal with paraffin.
Cream margarine. Add sugar; mix until smooth and creamy. Add eggs, one at a time, beating after each addition. Add crushed vanilla wafers, coconut and pecans. Bake in a greased tube pan at 275° for 1 1/2 hours.
Brown ground beef in skillet and drain. Combine pizza sauce with water. Add tomatoes and all seasonings; add ground meat and simmer for	1/2 hour. Cook lasagna noodles according to directions on package.
Preheat oven to 350°. Combine Oreo crumbs and shortening. Press into bottom of 9-inch pie pan.
Cook broccoli, onion and basil, covered, in 1/2 cup water in large saucepan 3 minutes or until broccoli is crisp-tender. DO NOT DRAIN. Stir corn, condensed soup and milk into broccoli mixture. Heat through. Ladle into bowls. Sprinkle with cracked black pepper, if desired.
Break up angel food cake into 1-inch pieces. Place cake cubes into serving dishes. Fold pineapple and cherries into Cool Whip and spoon over the cake cubes. Refrigerate several hours. Makes 6 to 8 servings.
In a small pan, combine ketchup, chili sauce, horseradish and jelly. Add hot dogs. Stir to coat. Cook over medium heat. Stir occasionally until hot dogs and sauce are heated throughout. Put in crock-pot. Serve with toothpicks.
Slice bananas thickly into individual dishes and sprinkle with rum. Dissolve coffee in 3 to 4 tablespoons hot water. Add sugar; stir well and leave until cold. Whip cream and gradually stir into coffee mixture. Spoon over bananas. Sprinkle with slivered almonds and serve chilled.
Grease a 2-quart baking dish. Prepare elbow macaroni according to directions. (Undercook a bit, since the macaroni will be baked with liquid later.) Simmer stewed tomatoes and onion. Preheat oven to 350°. Mix macaroni, tomatoes, onion and most of the grated cheese. (Save some to sprinkle as a topping.) Season to taste. Pour mixture into baking dish. Sprinkle remaining cheese on top. (Dot with margarine or butter, if desired.) Bake approximately 1/2 hour until bubbles and golden brown.
Brown meat, onion and celery. Drain off excess fat. Add other ingredients and bake in a 325° oven for 1 hour or until rice is done.
Cook peeled potatoes in boiling salted water until tender. Drain. Mash until smooth (no lumps). Add remaining ingredients and beat until light and fluffy. Cool.
Mix all ingredients in large bowl. Knead, pound and mash. The longer and harder you mix it, the better it tastes. Roll dough into little balls. Bake at 350° for 10 to 12 minutes.
Saute onion and garlic in olive oil and honey. Set aside. Cook spaghetti; drain and rinse in cool water. Add spaghetti to large bowl. Add sauteed onion and garlic, cottage cheese, salt and pepper to taste and a few tablespoons of olive oil. Gently mix. Chill and serve cool.
Mix first 3 ingredients, add remaining ingredients and mix thoroughly. Pour in pie shell and bake at 350° for 40 to 45 minutes.
Prepare lasagna noodles per package directions; drain. In medium bowl, combine egg, Ricotta cheese, spinach and Parmesan cheese. Spread cheese mixture equally on lasagna noodle strips; roll up each strip. Spread 1 cup sauce in bottom of 9 x 13-inch baking dish. Arrange lasagna rolls seamside down in sauce. Pour remaining sauce over lasagna and top with Mozzarella cheese. Cover; bake at 350° for 40 to 50 minutes.
Spray a 9 x 12-inch pan with Pam. Mix first four ingredients together. Pour into pan. Mix the next six and pour on top of apple and spread. Bake for 35 minutes at 375° or until brown.
Dissolve unflavored gelatin in cup of cold water. Set aside. In saucepan, bring to a boil 1 cup of water and add jello. Bring to a boil and remove from heat. Add gelatin mixture. Stir and add 1/2 cup cold water. Pour into a lightly greased pan and set in refrigerator until solid, 2 hours. Cut into squares and store in an airtight container in refrigerator.
In a small saucepan, combine water, red hots and sugar. Cook over low heat, stirring frequently until red hots have melted (approximately 20 to 30 minutes). Strain and allow to cool.
Bake turkey breast at 350° in a covered roaster (water in the bottom). Cool. Cut in chunks. Mix turkey breast, celery, lemon juice, salt, pepper and mayonnaise. Refrigerate overnight.
Chop up onion into a saucepan and cook in a little butter until tender. Add a can of cream of mushroom soup and a can of Ro-Tel tomatoes. Cook until kind of thick. Add small jar of Cheez Whiz. Boil potatoes unpeeled. Slice crosswise and lay in casserole. Add soup mixture over top. Put crumbled bacon and grated cheese over all. Bake in 350° oven for about 15 minutes.
Bring sugar and Karo syrup to a boil. Boil for approximately 1 to 2 minutes after it reaches a rolling boil. Remove from heat and add 2 cups peanut butter. Mix well and pour over 6 cups corn flakes that are measured into a large mixing bowl. Lightly mix, then spoon or pinch into 1 to 2-inch balls on wax paper. Cool. Store in a covered plastic bowl.
Cream all ingredients together, saving enough chipped beef to roll cheese ball in. Shape into 1 large or 2 small cheese balls. Chill until firm and roll in the reserved chip beef. Serve with crackers.
Grate potatoes in blender. Remove; drain off excess liquid. Put 1/2 cup potatoes, egg whites, flour, salt and pepper in blender; blend for 2 minutes. Combine with remaining potatoes. Fry thin pancakes in oil until golden brown.
In hot oil, brown pork chops on both sides. Season to taste with salt and pepper. Place lima beans and 1 teaspoon salt in casserole; pour in water. Arrange pork chops in casserole. Top with chili sauce. Bake in covered casserole at 350° for 1 hour.
Oil inside of double-strength grocery bag (brown paper) or spray with Pam. Preheat oven to 325°. Rub bird with oil or butter, taking care to rub inside wings. Slide turkey into bag. Twist shut and tie with strong string or staple shut. Place turkey on rack in a big broiler pan. Note exact weight of bird to calculate time of cooking. For 13 pounds and under, bake 20 to 22 minutes per pound. For larger birds, bake 16 to 18 minutes per pound. Do not puncture bag! Do not peek until cooking time is up! Sack will not burn at 325°. When done, lift bird from pan, rack and all. Put in a pan and poke holes in bottom of bag to release juices for gravy. Cool a few minutes. Remove turkey.
Saute bell pepper, onion and squash. Slice tomato and place on unbaked pie crust. Add sauteed vegetables and mushrooms. Mix cheese and mayonnaise and spread to top. Bake at 350° approximately 1 hour. If it gets brown on top before it's done, put foil, loose, on top and bake until done. I use a little more cheese than this.
The secret to this recipe is to put the coconut and pecans in blender and blend well. Mix all ingredients well. Refrigerate overnight. Roll into small balls. Press with fork. Bake at 350° for 7 to 8 minutes (not too brown).
Drain cooked spinach and chop or put in food processor. Melt butter in skillet and saut onions. Blend in flour and slowly half and half. Cook until smooth and thickened. Beat egg yolks, stirring a small portion of cream mix into them, then return to hot mixture. Cook 1 minute, stirring constantly. Add spinach and season to taste with salt-chicken bouillon concentrate (1 to 1 tablespoon) and pepper. Beat egg whites until stiff and fold into mixture. Turn into greased 7-inch mold and set mold in pan of hot water. Bake at 250° for 30 minutes or until set.
Combine sugar, butter and eggs. Add sour milk, vanilla and bananas. Fold in flour, soda and nuts. Bake at 350° for 40 minutes or longer.
Put cottage cheese, cubed cheese, butter, drained spinach, beaten eggs and salt in a large bowl. Mix well. Add flour. Bake in well-greased 8 x 8-inch flat baking dish until pretty spots appear. Bake at 350° for about 45 minutes. May be made the day before and then warmed.
Mix all ingredients well. Make into ball and roll in chopped walnuts. Chill and serve.
Mix first 6 ingredients together (save 1/3 spaghetti sauce to cover peppers). Stuff slightly cooked (boiled) peppers. Place in shallow baking pan or dish. Spread sauce over them and sprinkle with Parmesan cheese. Bake in moderate oven at 350° until done.
Slice cumquats and add water allow to stand overnight. The next day boil until tender. Then add sugar and boil again till mixture jells, which will take about 45 minutes.
Cook broccoli and place in a 2-quart casserole dish. Stir in croutons, soup, cheeses and milk. Mix well and bake for 30 minutes at 350° or microwave on High for 8 to 11 minutes.
Cut beef crosswise, real fine. Makes about 3 cups (or you may use leftover beef roast). Add chopped onion, sage, water and desired amount of hot pepper pod, to taste. Cook until onions turn clear and hash is fairly dry.
Mix ingredients, simmer 20 minutes and discard spices. Sprinkle with nutmeg (optional).
Divide dough into one large ball, one medium size ball and six small balls and one smaller ball. On a cookie sheet, arrange the balls in the shape of a teddy bear. (Make pieces stick together by wetting the edges with water.) Make eyes, mouth, etc. with raisins. Leave bear uncovered in warm place to rise, 2 to 3 hours. Beat egg and water together and brush top of bear. Can sprinkle on seed. Bake at 350° for 30 to 40 minutes or until golden brown.