HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs and sugar together well. Add flour with baking powder and salt. Add milk with margarine melted in it. Beat well. Add vanilla. Bake at 350° until done.
Combine oil and butter in a large Dutch oven. Heat until butter melts. Add onions and saute until tender. Add broth, sugar, salt and pepper. Bring to a boil. Reduce heat and simmer soup mixture 20 minutes. Place toasted bread in individual soup bowls. Add soup and top with cheese slice. Sprinkle with Parmesan cheese.
Mix rice with 1/2 cup green onion and parsley.	Combine rice with chicken and shrimp. Set aside. Saute in butter the mushrooms and other 1/2 cup of onion. Stir in flour, salt, pepper, chicken broth, half and half and cheese. After sauce has thickened, add wine slowly. Combine 1 cup of sauce with 2 cups of	rice mixture. Place about 2 tablespoons down center of ham slices. Place remaining rice in bottom of buttered 13 x 9 x 2-inch pan. Roll up ham and place seam side down on rice	bed. Spoon remaining sauce over rolls. Cover tightly and chill overnight.	Bake at 350°	for about 15 minutes covered and 10 minutes uncovered.
Soften butter and add seasonings. Slice French bread in half the long way, then in half again, then in half again and again! Butter 3 sides. Bake at 325° for 30 to 35 minutes. Bread must not touch during baking. Store in airtight container.
Brown sausage. Drain. Put all together in large bowl. Mix. Put in baking dish; cover. Bake 2 hours at 325°.
Heat 1 quart water to boiling. Add noodles and salt. Then pour into strainer to drain. Grease casserole dish. Drain peas and add mushroom soup from can to bowl. Add milk to soup and mix well. Arrange in layers in casserole dish. Half of noodles, half tuna, half peas and mushroom soup. Then do the other half by layers again. Sprinkle bread crumbs on top. Bake at 350° for 35 minutes.
Combine confectioners sugar, coconut, vanilla and sweetened condensed milk. Mold into pieces (any size). Place an almond or other nut on top of each. Refrigerate overnight on a cookie sheet. In the morning, melt the paraffin and chocolate chips together over very low heat. Dip candy pieces into the chocolate mixture and place them on wax paper. Refrigerate until set.
Mash cooked yams with a fork. Stir in spices. Stir in milk
Beat egg; stir in milk and shortening. Add flour mixture all at once and beat until well blended. Fold in eggplant. Drop by teaspoonful into hot deep fat. Brown quickly on both sides and serve hot.
Beat cream cheese in large bowl until smooth. Beat in gelatin until well blended. Form mixture into 5-inch round. Cover with plastic wrap. Chill about 1 hour. Remove plastic wrap. Press pecans gently around edges of cheese round. Serve with fruit, cookies and crackers. Makes 2 cups.
In 3-quart saucepan, simmer beef shanks with the water, covered, for 1 1/2 to 2 hours or until meat is tender. Chill beef and broth. Remove and discard fat. Cut meat in small sizes. In saucepan, combine meat, 3 cups broth and remaining ingredients. Bring to boiling. Reduce heat, cover and simmer 15 to 20 minutes until vegetables are tender. Makes 6 servings.
Brown sausage and mix accordingly. I usually add melted butter and water if needs to be more moist. If the dressing seems moist and tastes good uncooked, you've done it correctly. Bake 45 minutes to 1 hour at 350°. Serves 12.
Boil the chicken seasoned with chicken granules, bell pepper and onion flakes until done. De-bone chicken. Strain broth and return to boiling. Drop dumplings into boiling broth and boil 10 minutes.
Combine butter, mustard, onion and poppy seed. Spread this mixture on buns and add ham and cheese slices. Wrap sandwiches in aluminum foil and freeze. To serve, heat (still wrapped) in 400° oven for 35 minutes.
In a mixing bowl put eggs. Add sugar, salad oil and extract. Mix thoroughly. Sift flour, salt and soda.
Cook broccoli according to package and drain. Mix all ingredients, except cracker crumbs. Pour into a well-buttered baking dish. Sprinkle the cracker crumbs on top and dot with butter. Bake at 350° for 30 minutes. Serves 6.
Combine soup and milk; set aside. Combine tuna, broccoli, 1/2 cup cheese and 1/2 can onions. Stir in 3/4 cup soup mixture. Divide tuna mixture evenly on each tortilla and roll; place seam-side down in a lightly greased 9 x 13-inch baking dish. Stir tomato into remaining soup and pour over tortillas. Cover and bake at 350° for 35 minutes. Top with remaining cheese and onions and bake, uncovered, 5 minutes longer.
Mix first 4 ingredients together. Mix well. Add Cool Whip. Pour into a deep dish and sprinkle with nuts and coconut. Let stand about 1 hour before serving. Yield: 8 to 10 servings.
Boil brown sugar, white sugar and cream until forms firm ball when dropped in water. Remove and add margarine and vanilla. Beat until spreading consistency.
Combine cake mix, flour, jello and water. Add eggs, one at a time, beating	after each addition.	Add oil and strawberries. Beat 2 minutes. Bake in tube pan in 350° oven for 40 minutes or in 9-inch layer pans for 25 to 30 minutes.
Preheat oven to 325°. Grease and flour a Bundt pan or tube pan. Cream butter and cream cheese (these ingredients should be very soft). Add sugar and flavorings and mix well. Beat in eggs, one at a time, beating until well mixed after each addition. Beat in cake flour until smooth, no longer. Pour into prepared pan. Bake at 325° for 1 1/2 hours or until tested done.
Put diced potatoes, celery and onions in pots. Add enough water to cover vegetables by about 1-inch. Add salt. Cook until tender. Pour off liquid to about 1/2 in each pot. Save some of the liquid for thinning soup later. Add evaporated milk and cook until slightly thickened and very hot. Add 1 to 1 1/2 sticks or margarine to each pot and some finely chopped parsley. Taste for salt. As the soup stands, it will thicken.
In medium saucepan, melt butter; add parsley and green onions. Cook one minute. Blend in flour; stir in milk, salt and hot sauce. Cook, stirring constantly, until mixture thickens and comes to a boil. Remove from heat and stir in chicken. Form balls using 1 tablespoon of mixture for each ball. Beat eggs until well mixed; dip balls into bread crumbs, into eggs and then into bread crumbs again. Chill for 30 minutes. Fill a large saucepan or deep fryer to mid level with oil and heat to 350°. Fry a few balls at a time until golden brown (2 to 3 minutes). Makes two dozen.
Spread in order given: croutons, sausage and cheese in a 13 x 9-inch pan layered. Beat eggs. Add milk and dry mustard. Pour over cheese. Cover and place in refrigerator overnight. The next morning, put sliced mushrooms on top. Mix cream of mushroom soup with milk. Pour over top. Bake at 300° for 1 hour and 45 minutes. A very good recipe for Christmas morning or when you have guest and don't want to spend a lot of time in the kitchen.
Combine the first 3 ingredients. Stir in the pie filling. Add the marshmallows. Add the Cool Whip. Add the bananas just before serving.
Combine sugar and vanilla in bowl; beat until light and fluffy. Stir together flour, baking powder and salt; blend into egg mixture. Fold in nuts and fruit. Turn into buttered 9-inch square baking pan; bake in 350° oven for 25 minutes. Serve plain or topped with whipped cream or ice cream. Also excellent with vanilla pudding, hot or cold.
Mix all ingredients together. Let chill at least 1 hour. Good as a dip for chips.
In a medium bowl, combine milk and juice concentrate. Mix well. Fold in whipped cream. In a small bowl, stir together coconut, nuts and rind. Layer filling and coconut mixture in parfait glasses, topping with coconut mixture. Chill 2 hours.
Put bananas in pie crust. Pour pudding, mixed per package instructions, over the bananas and top with Cool Whip. Chill.
Sift together cornmeal mix and flour. Make a little well in the center and add egg, oil and sugar. Beat this a little and add buttermilk; beat well. If this is too stiff, add a little water to get it the consistency you want. I don't like mine too stiff. Pour into an 8-inch black skillet that has been greased with Crisco and sprinkled with a little dry cornmeal. Cook in 425° oven 25 to 30 minutes. (Some of my friends say this is as good as cake.) Keeps well in the refrigerator in foil.
Prebake pastry crust until 3/4 done. Pour apple mixture in crust. Slice 1/2 stick oleo over mixture. Top with additional pie crust, slit in several places, and add oleo slices. Bake at 350° until apples are tender.
In saucepan over low heat, melt caramels with butter and evaporated milk. Mix cake by directions. Pour half of cake batter into floured 9 x 13-inch pan. Bake at 350° for 15 minutes. Remove from oven and top with chocolate chips, pecans and caramel mixture. Pour second half of batter over top. Return to oven. Bake 20 minutes at 350°. May frost, if desired. Chocolate is good.
Mix first four ingredients. Combine egg, milk and oil in separate bowl. Stir into flour mixture until just moistened. Fold rhubarb and strawberries into batter. Fill well buttered muffin tins 2/3 full. Press a strawberry half into the top of each muffin and sprinkle with sugar generously. Bake at 400° for 20 to 25 minutes. Makes 12 muffins.
Fill barrel of cookie press with mixture and bake at 350° until set but not brown. Carefully remove from pan.
Pour all ingredients into a blender and blend well. Melt 1/2 stick butter in an electric frying pan or large skillet. Pour all of the batter into pan and stir while frying. May sprinkle with powdered sugar or use syrup.
Grease the pan. Place cheese and bacon on the bottom of the pan; meanwhile, beat the eggs, salt, Bisquick and milk. Pour over the cheese. Bake for 35 to 40 minutes at 400° in oven.
Combine salmon, onion, cream cheese, lemon juice, pepper, milk and scallions in food processor. Process until smooth. Gently fold in 2 teaspoons caviar. Cover and refrigerate for at least 2 hours. (I put it in a mold.) May be prepared 2 days before serving. Garnish with 1 teaspoon caviar and scallion greens. Serve with crackers.
Mix all ingredients. Pour into 9 x 9-inch or 7 x 11-inch baking dish. Cook at 350° or until brown on top.
Mix by hand all ingredients. Bake at 375° until done. Can be made into cupcakes, too.
Combine vegetables in glass dish. Mix other ingredients and bring to boil. Boil 1 minute and pour immediately over vegetables. Cover and chill.
Cook and stir first nine ingredients over low heat until thickened. Remove from stove and blend in onion and mayonnaise. Cool.
Spread 2 cups sugar in skillet. Stir over low heat until sugar is melted and browned. Cool slightly. Blend flour into sugar. Beat egg yolks; stir in milk. Add to flour mixture, stirring, cook over low heat stirring constantly until thickened. Add butter and vanilla. Cool to room temperature. Beat egg whites until foamy. Add remaining sugar gradually beating until stiff and glossy. Pour filling into pie shells. Spread meringue over filling. Bake at 350° until meringue is lightly brown.
Drain and rinse all fruit. Combine with orange juice. Add mayonnaise. Fold in whipped cream. Freeze in ice cube trays. Cut into cubes and serve in lettuce cups.
Grind together Spam and Velveeta cheese. Stir in chili, mixing thoroughly. Spread on English muffins. Broil until bubbly.
Mix flour, baking powder and salt; set aside. Cream the butter, vanilla, lemon rind and 1/3 cup sugar. Cream until well blended. Add egg and beat until fluffy. Add flour mixture alternately with milk until smooth batter forms.
Combine flour, stick of melted butter and chopped pecans. Spread in 9 x 13 pan and bake 15 minutes at 350°. Cool. Cream together cream cheese and powdered sugar. Fold in Cool Whip and spread on cooled crust. Mix puddings with milk and spread over cream cheese mixture. Top with Cool Whip and sprinkle with grated Hershey bar. Refrigerate.
Place pudding and pineapple with juice in bowl. Stir together. Add marshmallows (approximately 1 cup). Then fold in Cool Whip. Refrigerate before serving.
Combine first five ingredients in large saucepan. Bring to a boil. Reduce heat. Simmer 5 minutes. Place 1/2 rice in a greased 2-quart casserole dish. Layer with cabbage mixture. Repeat layers. Combine rest of ingredients. Stir well. Sprinkle over top. Bake at 375° for 45 minutes.
Peel and slice eggplant thin. Dip slices in egg, then in bread crumbs. Fry in oil until brown; drain on paper towels. Layer eggplant, cheese and tomato sauce alternately in a 2-quart casserole dish. Bake at 350° for 30 minutes. Serves 4.
In bowl, thoroughly mix 1/4 cup soup, beef, crumbs, egg, celery and 1/4 teaspoon ginger. Shape into 50 meatballs. Arrange in jelly roll pan. Broil 4 inches from heat about 10 minutes or until done, turning once. Drain.
In a large bowl, combine margarine, oil and granulated sugar. Beat until creamy; add powdered sugar, vanilla and eggs. Mix well. Sift soda, flour, cream of tartar and salt; add to other ingredients. Mix well. Cover and refrigerate for 2 hours. Roll dough into 1-inch balls. Put on lightly greased cookie sheet and flatten with a fork. Bake at 350° for about 12 to 15 minutes. Yields about 100 cookies.
Cut ham into small squares. Slice pimientos into small strips. In a high temperature pot, mix the sofrito, ham, oil, bacon (optional) and stir-fry for 2 minutes. Add tomato sauce, pimientos, olives, bay leaves (optional) broken in half and stir-fry for 2 minutes. Add rice and enough water to cover. Add salt if desired. Cover pot and wait until water is dissolved. Turn the rice, lower temperature to medium and let cook for another 10 minutes. Put one plantain leave over the rice to give it a turnover taste and lower temperature to low until rice is ready. Serves up to 20.
Beat first 4 ingredients well, then stir in 1 cup of chocolate chips; set aside. In separate bowl mix remaining ingredients. Beat well. Fill baking cups* 1/3 full with chocoalte batter. Top each with 1 heaping teaspoon of cream cheese mixture. Bake at 350° for 15 to 20 minutes on cookie sheet. Makes about 30.
Melt butter in saucepan over low heat. Blend in flour, salt and pepper; cook over low heat, stirring until smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add grated cheese. Can add more cheese for vegetables or potatoes if desired. Serves 1 cup.
Layer crackers on bottom of 13 x 9 x 2-inch dish. Combine pudding, milk and Cool Whip. Spread over crackers. Layer remaining crackers on top. Heat frosting in microwave until pourable and drizzle over crackers until covered. Refrigerate at least 24 hours.
Chop hot dogs.	Mix all ingredients and place in an oven safe dish. Cook uncovered for 25 minutes at 350°. Serves 5.
Preheat oven to 325°. Line a cookie sheet with graham crackers close together. Bring to a boil sugar and butter. Boil for 3 minutes. Cover graham crackers with chopped pecans. Pour sugar/butter mixture over crackers. Place in preheated oven for 9 minutes. Separate onto waxed paper while warm.
Mix ingredients. Chill. Makes a little over a cup. Peel cucumbers and thinly slice both. Sprinkle with salt. Add sour cream dressing. Toss, chill and refrigerate until ready to serve.
Stir all ingredients with a large spoon until blended. Add blueberries last (fold in) so they don't tear up. Oil muffin tins. Bake at 400° until golden brown. So good. These are also good with strawberries.
Use a 9 x 13 pan. Spread pineapple first, then cherry pie filling. Use your choice of yellow or white cake mix. Sprinkle the dry cake mix over the pineapple and pie filling. Pour melted butter over top. Sprinkle nuts over this. Bake at 350° for 45 minutes.
Grease pan. Pour rice over bottom of pan. Place chicken, skin side up, over rice. Mix mushroom soup with water; pour over chicken. Sprinkle onion soup mix. Cover tightly with foil. Bake at 325° for 2 hours. Do not peek!
Cook broccoli using package directions. Combine soup and sour cream in bowl; mix well. Layer broccoli, soup mixture, rice, chicken, cheese and water chestnuts in medium baking dish. Toss cracker crumbs with butter in bowl. Sprinkle over casserole. Bake at 350° for 20 minutes. Yield: 8 servings.
Melt margarine in saucepan. Add stuffing; mix until stuffing is coated with margarine. Put a thick layer of the mixture in casserole dish, saving some for the top. Mix thoroughly the first 6 ingredients. Pour on top of first layer. Put the rest of the stuffing mixture on top; bake at 350° for about 30 minutes, or until bubbling and brown.
Beat cream cheese until light and fluffy. Add milk. Blend thoroughly. Stir in lemon juice and vanilla extract. Pour into crust. Chill 3 hours. Top with desired amount of pie filling before serving.
Put chocolate in double boiler and melt. (May use microwave oven to melt.) Drop in peanuts and stir good. Drop by teaspoon onto waxed paper. Let cool until set. Store in airtight container.
Cream shortening and sugar; add applesauce, water and eggs and mix well. Mix dry ingredients in another bowl and add to first mixture. Add nuts (or raisins), if desired. Spray wide-mouth pint jars with Pam and fill about 1/2 full. This will fill 6 to 8 jars. Bake at 325° exactly 45 minutes. Remove jars one at a time and quickly screw the lid on each jar. Let set until ready to eat. When you use canning jar lids, this cake has a shelf life of one year.
Coat a medium saucepan with vegetable cooking spray; place over medium heat until hot. Add onion and saute 3 minutes or until tender. Add flour, mustard and salt; stir well and cook an additional minute. Remove from heat; gradually add milk and broth, stirring with a wire whisk until blended. Cook over medium heat 5 minutes or until thickened, stirring constantly. Remove from heat; add cheeses and pepper, stirring until cheeses melt. Stir in sour cream.
Pound out chicken breasts until about 1/8-inch thick. Combine the remaining ingredients together. Place about 1/3 cup of the mixture on chicken and spread out. Roll chicken around spinach.
Sprinkle baking soda over dates. Add water. Let cool and mash. Beat egg yolk and pour over sugar, salt and melted butter. Pour this over date mixture. Add flour and beat with spoon. Add vanilla and nuts. Fold in beaten egg white. Pour mixture into greased and floured bread pan and bake for 1 hour at 325°. Check with toothpick.
Cook macaroni until tender. Drain off water. Set aside 2 ounces Cheddar cheese. Add rest of cheeses, butter and salt and stir until melted. Put into greased 2-quart casserole. Cover with milk. Top with 2 ounces Cheddar. Bake at 350° on top shelf for 45 minutes.
Dissolve yeast in water; combine with remaining ingredients. Place in large bowl; set in warm place to rise until double in bulk. Punch down; knead for a few minutes. Pinch off and form into rolls. Let rise again, then bake for 5 minutes in 400° oven, then reduce to 350° and finish baking.
In large bowl blend yogurt, Fruit Sweet, margarine, applesauce and mashed banana. Stir in flour and soda. In separate bowl, beat egg whites until stiff, then fold into batter. Mix in rolled oats, cereal and raisins. Spoon into 12 muffin cups which have been sprayed with nonstick coating. Bake 20 minute at 350° or until firm. Makes 12 muffins.
Combine oatmeal, flour and sugar. Add nuts. Cut in oleo until crumbly. Combine sugar, rhubarb and cinnamon. Place 1/2 of crumbs in greased 8-inch pan. Cover with rhubarb mixture. Top with crumbs. Bake at 350° for about 45 minutes.
Blend all the ingredients together except cucumbers. Add cucumbers and mix well. Cover and chill at least 2 hours.
Mix 3/4 cup flour, sugar, salt and undissolved yeast. Heat milk, water and margarine to 120° to 130°. Gradually add to dry ingredients and beat 2 minutes at medium speed. Stir in enough additional flour to make soft dough. Knead dough 2 to 3 minutes. Divide into 12 equal parts. Shape into balls. Place in greased 8-inch round pan. Pour 1 inch boiling water into a large pan on bottom rack of oven. Set rolls on rack above water. Cover and close oven door. Let rise for 30 minutes. Uncover rolls, remove water. Turn oven to 375°. Bake 20 to 25 minutes or until done.
Cream the butter, shortening and sugar, then add the vanilla and egg yolks and cream all together. Add alternately the sifted flour, buttermilk and soda. Then add the pecans and coconut. Beat 5 egg yolks until very stiff. Fold in the batter by hand, very delicately. Bake in 3 (8-inch) cake pans, greased and floured, at 325° for 30 minutes.
Wash and cook sweet potatoes in skins until tender. Peel and slice into casserole dish.
Mix first 5 ingredients in mixer. Stir in chicken. Chill until firm. Using spatula, form into 1 large or 2 small balls. Chill, then roll in bread crumbs. Chill several hours. Serve on crackers. Keep refrigerated.
Dice chicken. Add soup, pimento and onion. Cook and drain noodles. Mix with chicken mixture and place in casserole dish. Bake at 350° for 30 minutes. Top with Cheddar cheese. Bake at 350° for another 15 to 30 minutes. Serves 6.
Prepare pasta as directed and drain. Meanwhile, cook and stir red peppers, onion, garlic and pepper in hot oil until tender. Stir remaining ingredients. Heat and toss with pasta.
Mix vegetables, water chestnuts, pimentos, cheese and 1/2 can onions into a 9 x 13-inch casserole dish. Then mix the milk with soup and pour over top. Bake at 350° for 30 minutes, until carrots are tender. Sprinkle remaining onions on top and bake for 15 minutes longer.
Cream potatoes; add sugar and butter, eggs, milk, nutmeg, vanilla and lemon flavoring. Cook at 350° for 1 hour or until it browns.
Combine first 8 ingredients, plus 2 tablespoons barbecue sauce in large bowl. Mix well. Form into 12 separate thick patties. Wrap each patty with one slice bacon, secure with toothpick. Bake on broiler pan at 350° for 50 to 60 minutes. Baste with barbecue sauce last 30 minutes.
Beat eggs with sugar and vanilla. Add cream, Eagle Brand milk and half and half. Pour in container. Add sweet milk to fill container. Freeze in ice cream freezer.
Cut up chicken; salt and pepper. Sprinkle rice over chicken. In large bowl, mix both soups, melted margarine and water. Pour over chicken. Bake at 350° for 1 1/2 hours, covered.
Cream together butter, shortening and sugar; add eggs and vanilla. Mix well. Sift together flour, soda and cream of tartar. Gradually add flour mixture to creamed mixture and mix well. Chill 2 to 3 hours. Roll out on surface lightly coated with powdered sugar to 1/8-inch thickness. Cut with cookie cutter. Place on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Frost with confectioners sugar icing and candy sprinkles.
Melt butter in baking dish. Mix sugar, flour, baking powder, salt and milk. Pour batter over melted butter and pour fruit over batter. Cook in moderate oven at 350° until done (30 to 40 minutes, approximately).
Peel potatoes and slice as thin as possible. Layer potatoes in a 9 x 13 buttered casserole dish. Add rest of ingredients and bake at 400° for 40 to 50 minutes. Serves 6.
Cream butter until soft. Add vanilla. Add sugar, gradually, beating until light and fluffy. Sift flour. Measure. Sift again with salt and add gradually to the sugar mixture. Add pecans. Mix well. Drop by teaspoonfuls on ungreased cookie sheet. Flatten cookies and bake in moderate 325° oven about 20 minutes or until lightly browned. While hot, roll in confectioners sugar.
Cook sugar, butter, milk, salt, syrup and vanilla until soft ball stage is formed in tap water. Add cut up dates and cook until dissolved. Take off burner. Then add pecans and beat until it thickens; transfer onto a large flour sack cup towel which has been wet in tap water and squeezed out very well. Form a roll of this mixture and roll it in this towel. Leave until cool and cutting stage.
Beat margarine and sugar until creamy. Add remaining ingredients, except powdered sugar. Mix well. Cover and chill for 30 minutes. Roll into 1-inch balls; flatten with powdered sugar dipped glass. Bake for 12 to 15 minutes at 350°. Cool 1 minute on cookie sheet. Remove to rack; sprinkle with powdered sugar, if desired.
Mix together. Bake in 10-inch pie plate in a 350° oven for 30 to 40 minutes. Let stand 5 minutes before cutting. Serves 6.
Mix sugars and oil; add eggs. Mix well. Add zucchini, vanilla and cinnamon. Mix flour. Bake at 325° for 1 hour in loaf pans. Roll raisins in flour. Drop on top. Freeze well.