HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine butter and onion in a 13 x 9 x 2-inch oblong baking dish. Microwave, uncovered, at power level High for 4 to 5 minutes or until onion is fairly soft, stirring once. Add beef, mushrooms and seasonings. Microwave, uncovered, at power level High for 9 to 10 minutes, or until beef is cooked, stirring twice.
Cream margarine and sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in peanut butter, then flour. Pour into two lightly greased 9 x 5-inch loaf pans. Bake in preheated 350° oven for 50 to 60 minutes, or until centers test done. After about 15 minutes of baking, sprinkle peanuts onto batter to five a crunchy topping. Serve with whipped cream and a sprinkle of peanuts, if desired. Makes 2 loaves, 12 servings each.
Beat together the butter, Crisco and sugar. Start with 1 cup sifted flour. Add milk. Add 1 more cup of flour. Add sour cream; add remaining flour. Stir in flavoring and margarine or butter. Bake in a greased and floured tube pan at 325° for 1 1/2 hours.
In a large bowl, combine the first four ingredients. Pour sugar over and mix well. Cover and refrigerate overnight or longer.
Mix and simmer the first 3 ingredients for 10 minutes. Add remaining ingredients; salt and pepper to taste. Pour into greased dish. Bake at 350° until bubbly. Top with grated cheese and let come to bubble again.
Line baking pans with aluminum foil. Use 2 loaf pans or 1 tube pan or 4 (1 pound) coffee cans. Have nuts and fruits ready and mixed. Save some to decorate cake.
Place popcorn in large bowl. Add melted butter; toss to coat. Sprinkle with gelatin; toss until evenly coated.
Bring to a rolling boil sugar and milk. Cook 7 minutes. Add margarine, pineapple and vanilla. Pour over yellow cake.
Brown hamburger; drain. Peel and slice potatoes. Add to hamburger. Sprinkle on chili powder; stir and add tomato sauce. Cover with water and heat to a boil. Then switch to medium heat and cover 30 to 45 minutes.
Brown beef. Add onion, soup, juice, bouillon cubes and water Simmer for 10 minutes. Add more water if necessary. Add noodles and cook until noodles are tender. Add salt, pepper and sour cream. Heat gently. Sprinkle with paprika and parsley before serving.
Bring first 4 ingredients to a boil in a saucepan and let boil for 1 minute. Remove from stove; add last 3 ingredients. Drop by teaspoon onto wax paper. Allow to cool, then eat.
Combine all beans and scallions in a large bowl; stir to mix. Combine olive oil, egg yolk, vinegar, sugar, garlic and pepper in container of an electric blender. Process at low speed until well blended. Pour over vegetables. Cover and chill 4 hours. To serve, spoon bean salad onto lettuce-lined salad plate; garnish with quarters of hard-cooked eggs. Yields 12 servings.
Combine ingredients. Bake at 350° for 50 to 60 minutes.
Mix sugar, milk, margarine, pecans, coconut and vanilla together. Roll into small balls and place on a wax paper lined cookie sheet. Chill in refrigerator. In a double boiler melt chocolate chips and paraffin. Take a toothpick and dip each chocolate ball in chocolate mixture. Twist toothpick to remove. One toothpick will do a whole recipe. Makes about 60 pieces.
Put yeast in 2 cups warm water and set aside. Put 5 pounds flour in a large container. Mix in sugar and salt. Add shortening and mix well until it feels like corn meal, no chunks of shortening. Throw a pinch of sugar and flour into yeast mixture. Add 4 cups water to flour mixture; add the yeast water too. Mix well, cover and let rise overnight.
In large bowl, combine flour, 1/4 cup sugar, baking powder and salt. Using pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs. Stir in chocolate morsels. Add milk; stir until dough holds a shape. On floured board, knead dough lightly. Roll dough into 16 balls. Preheat oven to 375°. In small saucepan, melt remaining 1/3 cup butter. Pour 1/2 cup of melted butter in 8-inch square baking pan. In cup, combine remaining 1/2 cup sugar and cinnamon. Sprinkle 1/3 cinnamon sugar mixture over butter in baking pan. Place dough balls in single layer in pan. Brush with remaining melted butter. Sprinkle with remaining cinnamon/sugar mixture. Bake at 375° for 30 minutes. Cool 10 minutes; remove from pan. Serve warm.
Cook, drain and mash potatoes. Add butter, sour cream, cream cheese, salt and pepper. Blend together and pour into large casserole. Sprinkle with Lawry's or paprika. Refrigerate until needed then bake 45 to 60 minutes at 350°. Wonderful for holiday dinner.
Preheat oven to 325°. In a bowl, combine apples, milk and cinnamon; set aside. In a large bowl, cut 1/2 cup oleo into 1 cup biscuit mix until crumbly. Stir in apple mixture.
Dredge the fish in a mixture of cornmeal, salt and pepper. Fry fish in 2 tablespoons butter until browned on each side. Transfer to a dish. Saute mushrooms and capers in another skillet in 2 tablespoons butter or margarine and remove them to a lightly buttered shallow baking dish. Saute the onions and garlic in butter for 1 to 2 minutes. Lay the fish on the bed of mushrooms, sprinkle with bread crumbs mixed with tarragon and spread the onions, garlic and chives over this. Bake in a preheated 400° oven for 10 to 12 minutes.
In mixing bowl, mix first 4 ingredients by hand. Bring to a boil and add to above ingredients the margarine, oil, water and cocoa. Mix together buttermilk and baking soda. Add to flour mixture the eggs and vanilla. Mix by hand. Bake at 350° for 30 minutes in a 9 x 13-inch cake pan.
Mix together tomato paste, sugar, salt, Worcestershire sauce and garlic. Spread thinly on muffins. Sprinkle cheese over tomato mixture. Top with sausage. Sprinkle with oregano. Bake at 450° about 15 minutes.
Mix first 6 ingredients, starting with sweet potatoes in mixing bowl. Add	milk. Fold in beaten sweetened egg whites. Pour into pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and continue to bake until center is firm, approximately 40	minutes. Nutmeg and sugar may be sprinkled on top of pie before baking, if desired.
Let cheese and margarine soften. Mix well with hand mixer. Cut all crust off bread and cut into 2-inch squares. Spread all sides with cheese mixture and place on ungreased cookie sheet. Bake at 350° until golden brown. Serve with cole slaw.
Mix and chill butter, cream cheese and powdered sugar. Mix and chill pudding mixes and milk.
In a skillet, brown sausage; drain. In a greased 2-quart baking dish, combine sausage, sauce, pasta and Parmesan cheese. Top with Mozzarella cheese. Bake at 350° for 30 to 35 minutes. Yields 4 to 6 servings.
Grease casserole. Place rice, soup and water in casserole; mix well. Place chicken over that and sprinkle with dried onion soup. Seal tightly with aluminum foil or tight cover on casserole. Bake in a 300° oven for 2 1/2 hours.
In saucepan, heat soup and milk, stir in hot vegetables and cover with cheese. Heat through. Makes a large vegetable dish. Preparation time 10 minutes.
Preheat oven to 350°. Shake flour in 14 x 20-inch Reynolds oven bag (large size). Place in a 13 x 9 x 2-inch baking pan. Add gravy mix, garlic powder and water to bag. Squeeze bag to blend ingredients. Sprinkle chicken with seasoned salt and pepper. Place in bag. Place carrots and celery in bag around chicken. Close bag with nylon tie; cut six 1/2-inch slits in top. Bake until chicken is tender, 45 to 50 minutes. Makes 4 servings.
Cream together oleo or butter and Crisco. Add sugar. Mix well and add eggs, one at a time, beating well. Add sour cream, cake flour, baking soda, coconut, almond extract, coconut extract and vanilla extract. Bake for 1 1/2 hours at 325° in tube pan.
Heat oven to 375°. Cream butter flavor Crisco, brown sugar, milk and vanilla in a large bowl. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded tablespoonfuls (about 2 measuring tablespoons) of dough 3-inches apart on ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies, 11 to 13 minutes for crisp cookies. Cool on baking sheet 2 minutes. Remove to cooling rack. Makes 3 dozen 3-inch cookies.
Measure oil into wok (or large skillet). Add cabbage, turn heat to moderate and stir-fry for 3 minutes. Add sugar, salt, pepper and vinegar. Cook, stirring constantly until cabbage is tender but crisp, about 3 to 4 minutes. Serves 4.
Mix baking powder in salmon juice. Mix salmon, egg and onion together with fork. Add flour and baking powder mixture. Mix together and drop by spoonful into hot shortening and fry.
Brown, drain and crumble the bacon. Saute the onions in bacon fat. Add vinegar, salt and pepper. Coarsely chop the cabbage and add to skillet. Add drained, chopped tomatoes. Cover and simmer 35 minutes. Add bacon. Simmer 10 more minutes.
Beat eggs well. Add sugar rapidly; continue to beat. Add cornstarch and, when mixed, add milk, cinnamon and vanilla. Dip bread slice in mixture, coating each side thoroughly. Use just enough oil to cover bottom of skillet and fry over moderate heat. Fry each slice until golden brown. Serve hot, sprinkled with powdered sugar.
Simmer ingredients, except eggs, for 5 minutes. Pour over eggs in large jar. Refrigerate for 3 days.
Pam a 9 x 13-inch Pyrex dish. Layer whipped cream. Layer crushed Oreos. Layer sliced bananas. Repeat, ending with Oreos sprinkled on top. Make in the morning to serve at night. Best refrigerated 10 hours.
Cook flour, milk and salt to a paste; let cool. Beat shortening, margarine and sugar until fluffy. Add together; beat. Add vanilla.
Cream sugar and shortening. Add eggs, vanilla and zucchini. Sift dry ingredients and add to creamed mixture. Grease and flour 9 x 13 pan. Bake at 350° for 45 minutes.
Remove chicken from bones; dice in buttered dish. Saute onions in 1 tablespoon butter on medium-low heat. Add chicken broth, cream of chicken soup and diced, boiled eggs until ingredients are mixed well. Pour over chicken in dish.
Melt marshmallows in hot milk. Add eggs and lemon juice. Cook until thick; cool. Add whipped cream, pineapple, nuts and grapes. Chill. Makes 20 servings.
Mix together. Drop by teaspoon. Bake at 350° for 10 minutes.
Boil chicken; butter dish. Add onion, cheese, chips and chicken to dish. Heat can of mushroom soup, chicken soup and 1/2 can Ro-Tel tomatoes. Pour over chicken. Bake 25 minutes at 350°.
Mix well. Bake in 9 x 13-inch cake pan (well-greased) for 25 minutes at 375°.
Cut peppers in half; wash and remove seed and white membrane. Mix ground beef and onion in 1 1/2-quart casserole and cook at Max power for 5 minutes, stirring once during cooking. Stir in salt, pepper, rice and half of the tomato sauce. Fill pepper halves with mixture. Place in glass dish. Top each pepper with remaining sauce. Cook, covered, at Max power for 8 to 10 minutes or until peppers are tender. Makes 4 servings.
Mix all ingredients. One cup batter makes 4 square waffles. Recipe makes 12 individual waffles. Club soda makes waffles crisp.
Blend cheese, milk, vanilla and salt. Gradually add sugar, beating until frosting is smooth and of spreading consistency. If necessary, stir in additional milk, one tablespoon at a time. Before adding sugar, stir in chocolate; cool.
Prepare gelatin with boiling water and cold water. Add onion, salt and vinegar. Blend and chill until slightly thickened (about 1 hour). Add other ingredients, pour into mold and chill until firm. Serves 4 to 5.
Cook macaroni according to package directions. While waiting, combine cottage cheese, sour cream, egg, spices and cheese in large bowl. Mix well. Drain macaroni and add to cheese mixture. Spoon into sprayed 9 x 9 x 2-inch baking dish. Bake at 350° for approximately 45 minutes.
Simmer raisins in water in saucepan over low heat until raisins are plump, 20 to 30 minutes. Drain liquid and add water to measure 1/2 cup. Preheat oven to 400°. Have ungreased cookie sheets ready. Cream the shortening, sugar, eggs and vanilla. Stir in raisin liquid. Sift together dry ingredients and add to moist ingredients. Mix well. Add oats, nuts and raisins. Drop by teaspoonful 2-inches apart on cookie sheets. Bake at 400° for 8 to 10 minutes or until lightly browned. Makes 6 to 7 dozen.
Cut cream cheese into 20 pieces. Roll into balls. Roll each biscuit into a 3-inch circle. Combine sugar and cinnamon. Place 1 cheese ball and 1 teaspoon cinnamon mixture in the center of each biscuit; pinch dough to seal. Pour butter or margarine into the bottom of a 5-cup ring mold. Sprinkle half of the nuts and half of remaining cinnamon mixture into mold. Top with half of the rolls, placing seam side up. Repeat layers. Bake at 350° for 20 minutes, or until brown. Cool in pan for 5 minutes. Invert onto serving plate.
Dump undrained pineapple in greased 9 x 13-inch pan. Spread evenly. Dump in pie filling and spread evenly. Dump dry cake mix onto cherry layer and spread. Sprinkle nuts on top. Cut butter in thin pats and put over top. Serve warm or cold. Bake at 350° for 45 to 50 minutes.
Preheat oven to 350°. Mix fruit cocktail and eggs. Add flour, sugar, baking soda and salt. Fold in nuts and coconut. Sprinkle 1/2 cup brown sugar on top. Bake at 350° for 40 minutes.
Melt first 3 ingredients in microwave. Mix in cereal. Put in bag with almost a bag of powdered sugar and shake.
Cook onion and green pepper in 1 Tbsp. of the margarine till tender. Combine egg, milk, 1/3 cup of the crushed crackers, and dash of pepper. Stir in onion mixture and corn. Pour into a greased 1-quart casserole. Melt remaining margarine; toss with remaining crumbs. Sprinkle crumb mixture atop corn mixture. Bake at 350° for about 35 minutes or till a knife inserted near the center comes out clean. Makes 4 servings.
Heat oven to 350°. Combine butter, brown sugar, egg yolk, orange peel and vanilla; beat until light and fluffy. Combine flour and salt; stir into butter mixture. Shape into 1-inch balls. Slightly beat egg white with fork. Dip balls in egg white; roll each in walnuts. Place 1 inch apart on ungreased cookie sheets; press thumb gently in center of each cookie. Bake in upper third of oven at 350° for 10 to 12 minutes or until set. Remove from cookie sheets; cool on wire racks.
Brown chops, pour off fat. Place chops in baking pan; arrange onion, mushrooms and water chestnuts on top. Combine remaining ingredients and pour over chops. Cover and bake at 350° for 45 minutes or until tender.
Makes 3 quarts. Use a 4 quart bowl. In a large bowl, microwave butter and marshmallows on High for 1 1/2 to 2 minutes. Marshmallows will puff up. Add gelatin and stir to blend. Pour over popped corn and stir to coat corn. Spread on buttered surface to dry.
Salt and pepper pork chops to taste. Cook quickly in lightly greased skillet without flour until brown. Layer as follows, pork chops, onion slices, pepper strips or rings, chopped celery, cooked rice and tomatoes. Put lid on skillet and simmer 35 minutes.
Brown pork chops; season with salt and pepper. Set aside. Reserve drippings in skillet.
Preheat oven to 400°. Scrub potatoes and prick in several places with a fork. Bake in the center of the oven for 1 hour or until tender. While potatoes are baking, place the chicken stock, onion and garlic in a small saucepan. Bring to a boil over medium heat and simmer, uncovered, for 10 minutes, stirring occasionally. Remove potatoes from oven and cut in half. Scrape the pulp into a bowl, reserving the shells. Add the chicken mix along with everything, except the Parmesan cheese. Beat with a mixer until light and fluffy. Stuff the potato mix back into the shells. Sprinkle with Parmesan and place back into the oven for 10 minutes. Makes 6 servings.
In a large skillet, melt butter over medium heat. Add shallots and saute until lightly browned, 3 to 5 minutes. Add lemon juice and stir; scrape the bottom of the pan with wooden spoon to remove lumps and browned bits. When most of juice evaporates, add cream. Gently boil until thick, 10 to 12 minutes. Stir in capers and serve immediately over cooked pasta. Garnish with parsley.
Heat oil; add turmeric and garlic and saute onion. Add chicken, salt and pepper; lightly brown. Add all water and chicken cubes; boil for 30 to 45 minutes, until chicken is tender. Add cilantro, green onions and potatoes. Simmer until potatoes are cooked. Serve with rice and green salad or shred cooked chicken and serve with flour tortillas and beans.
Mix cream cheese until well blended. Stir in remaining ingredients; chill. Serve with vegetable sticks.
Cook the noodles in chicken broth until done. To this, add the soups. Add chicken pieces and put in baking dish. Top with Velveeta. Sprinkle chili powder on top for color. Bake at 350°, covered with foil, for 20 minutes. Remove foil and bake 10 minutes more.
Separate onion slices into rings. Trim crusts from bread. Place 4 slices of bread in bottom of buttered 9 x 13-inch baking dish. Top with 1/2 of cheese and onions. Repeat.
Cook macaroni according to package directions. Rinse with cold water; drain well. Mix macaroni with mayonnaise, condensed milk, vinegar and cheese. Then add carrots, peppers and onion. Mix well. Let stand in refrigerator for 3 to 4 hours before serving.
Boil chicken, until tender. Debone and cut very fine (reserve broth). Add all ingredients (except English peas) to broth. Cook over low heat for 3 hours. Add English peas the last 30 minutes of cooking. This will stick, so stir often.
Cook chicken until tender. To the stock, add onions. Cook until tender. Add enough water to make 2 quarts. Bring to a boil and drop in spaghetti. Cook over high heat until tender. Add tomato soup, pimento, celery, mushrooms and cooked, chopped chicken. Cover and cook 1 hour; simmer. Add cheese when ready to serve.
In the evening, soak raisins in boiling water with baking soda; cover. In the morning, add brown sugar, white sugar, oil and salt. Add flour. Grease and flour 4 (1 pound) coffee cans. Fill cans, dividing batter equally. Bake 1 hour at 350°. Let cool a few minutes before removing from cans, then cool on wire rack. Enjoy right away or wrap and freeze.
Mix all ingredients together. Pack in loaf pan or baking dish. Spread with sauce. Bake in 350° for 1 hour. Let stand 5 minutes before serving.
Microwave caramel and milk until melted, 2 minutes. Stir and heat 2 more minutes. If all is melted, add pecan halves; stir real good. Drop by small spoon onto buttered aluminum foil until hardened. Melt chocolate chips and paraffin in a double boiler pan. Dip caramel into chocolate; put back on aluminum foil.
Stew chicken and take out bone, save broth. Mix melted margarine and dressing. Layer of dressing, layer of chicken in a casserole dish. Pour over chicken cream of mushroom or celery soup mixed with 1 can of broth. Another layer of dressing and layer of chicken then chicken soup mixed with 1 can of broth. Sprinkle rest of dressing on top. Bake at 350° for 45 minutes, or until hot and bubbly.
Cook ground beef until brown. Add chopped onion; cook until tender. Stir in beans, French dressing, water, and chili powder. Simmer for 15 minutes. Combine lettuce and green onions. Add beef sauce and cheese. Sprinkle lightly with additional cheese.
Cook macaroni as per directions; drain and return to cooking pan. Add the butter or margarine; stir thoroughly. In lightly buttered pan (either 9 x 13-inch or 9 x 9-inch), place 1/2 the macaroni. Cover with 1 1/2 to 2 cups shredded cheese. Add second layer of macaroni and cheese. Beat the eggs with a fork or beater; add the milk, blending thoroughly. Bake at 350° (325° if glass pan if used) for 40 to 45 minutes, or until cheese on top is slightly browned and a bit crusty.
In a frying pan, crumble sausage and brown in margarine. Add wine. When wine evaporates, add tomatoes, salt and pepper. Cook 15 to 20 minutes over medium heat. Cook pasta according to directions. Drain; add sauce and toss.
Grease and flour bottom of 13 x 9-inch pan. Combine all ingredients, except chocolate and nuts, in a large mixer bowl; blend well at lowest speed of mixer. Beat 2 minutes at medium speed. Pour batter into pan. Sprinkle with chocolate pieces and nuts. Bake at 350° for 35 to 40 minutes.
Brown together beef and onion. Add tomato juice, sugar, corn, beans and taco seasoning. Cool all together. Serve over corn chips. Sprinkle grated cheese over top. Add spoonfuls of sour cream on top of cheese.
In a shallow dish or pie plate, combine all ingredients, except pepperoni and olives. Top mixture with pepperoni and olives. Bake at 325° about 25 minutes or until bubbly. Serve with rye chips, crackers of choice or assorted fresh vegetables. Yield: 36 appetizer servings.
Crumble the cornbread and mix with the next 4 ingredients. Mix the mayonnaise and creamy cucumber dressing together; pour over the cornbread mixture.
In 10-inch skillet over medium heat, cook beef with peppers until beef is browned, stirring to separate meat. Spoon off fat. Stir in soup mix, water and ketchup. Heat to boiling. Reduce heat to low. Cover; simmer 15 minutes, stirring occasionally. Spoon over potatoes. Garnish with cheese. Makes 4 servings.
Steam zucchini, onion and carrots 4 to 5 minutes. Then mix box of stuffing with melted butter. Stir in veggies, cream of chicken soup, sour cream and 1 cup of cheese. Top with other cup of cheese. Bake at 350° for 20 minutes.
Mash potatoes with milk and butter, but leave stiff. Add pepper and onion. Cool to room temperature. Measure 1/3 cup portions; shape into cones. Roll in bread crumbs, then in egg which has been beaten with water. Place on greased cookie sheet; store in refrigerator. Twenty minutes before serving, bake in a 400° oven for 15 minutes, or until brown and crusty.
In a small bowl, combine sliced apples and lemon juice; toss. Set aside. Slice chicken; set aside. Combine flour and chicken broth; stir until mixed. Add all ingredients into skillet. Cook on low for 30 minutes or until everything is cooked down; add extra water, if necessary. Serve over rice.
Spray cookie sheet. Coat the side with mayo and then cover with the bread crumbs. Coat top side only.
Get milk hot. Beat egg yolks, add sugar, flour and salt. Mix into hot milk slowly, cook for a few minutes. Cool. Add pineapple, whipped cream, coconut, vanilla, beaten egg whites, 1 can of milk and lemon juice. Put into freezer. Add milk to fill. Very good.
Preheat oven to 350°. Soften butter. Blend with Ricotta until creamy. Add vanilla and mix well. Add sugar gradually, beating until well blended. Add egg and mix well. Slowly stir in dry ingredients and blend well. Drop from a teaspoon onto lightly greased cookie sheet. Bake 10 minutes. Yields 30 to 36 cookies.
Preheat oven to 450°. Roll pie crust. Line pan; prick shell on bottom and sides with fork. Bake 10 minutes. Remove from oven and reduce heat to 375°.
Spray cookie sheet with Pam cooking spray. Roll okra or squash in meal, place on sheet. Spray top of vegetable with cooking oil. Salt. Bake in preheated oven at 350° until tender and brown.
Mix all together and put in a dish, 9 x 12. Freeze. Let thaw about 15 minutes before eating.
Peel and cut potatoes into 1/4 inch by 1/2 inch strips. In a bowl, combine egg white and seasonings; beat well. Add potatoes; toss to coat. Place in a single layer on two baking sheets coated with nonstick cooking spray. Bake, uncovered, at 450° for 20-25 minutes or until golden brown. Yield: 8 servings. One 1/2 c. serving equals 40 calories, 20 mg sodium, 0 cholesterol, 9 gm carbohydrate, 1 gm protein, trace fat. Diabetic Exchange: 1/2 starch.
Cook the first 3 ingredients to a hard ball. Add vanilla and beat with spoon. Add pecans. Drop quickly on waxed paper.
Grease and flour 4 (7 3/4 x 3 3/4 x 2-inch) loaf pans or 2 (8 1/2 x 4 1/2 x 2-inch) loaf pans. Preheat oven to 350° for small pans or 375° for large pans. Pare and slice apples. Cover with water and set aside.
Bake the pie shell in a 425° oven for 5 minutes. Remove from oven and cool while preparing filling. Lower heat to 325°. Cream the margarine with the sugar. Beat in the egg yolks, rind, juices, flour and milk. Beat the egg whites to soft peaks and fold into the lemon mixture. Pour into the partially baked shell and bake at 325° for 55 minutes or until top is firm and golden. (Good served warm.)