HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter; add other ingredients and work with fingers until well blended. Pinch off bits and roll in balls the size of large marbles. Bake on slightly buttered cookie sheet in moderately hot oven (375°) about 10 minutes. Roll while hot in powdered sugar. Makes about 60. If too crumbly to make into balls, add just a little milk.
Mix first 5 ingredients in saucepan. Let come to a full rolling boil, stirring often. Let boil 1 to 2 minutes. Remove from heat; add peanut butter and oats. Stir until well mixed. Drop by spoonfuls on waxed paper. let cool until firm.
Boil onion, Cajun seasoning, bouillon cube, chicken pieces, celery and garlic salt for 15 to 20 minutes. While chicken is cooking, saute 2 pounds of sliced, fresh mushrooms in butter (do not overcook). Squeeze fresh lemon juice over them. Remove chicken, debone and let cool. Add 15 ounces of spaghetti to broth and let cook. Layer cooked chicken, celery and onion on bottom of a large casserole dish. Pour 1 can of cream of mushroom soup and 1 can cream of celery soup over chicken. Spread 1 bag of frozen peas on top of chicken mixture. Put cooked spaghetti on top of peas and add salt and pepper. Layer mushrooms on top of spaghetti and add grated Cheddar to the top of the casserole (about 2 1/2 cups). Sprinkle Parmesan cheese on top of all and bake 20 minutes at 350°. This can be put together the night before and cooked the next day.
Sift first 4 ingredients. In large bowl, beat together margarine and peanut butter. Beat in sugars until blended, then eggs and vanilla. Add flour mixture. Beat until well blended. Chill dough if it is too sticky.
Boil sugar, milk and butter for 8 minutes. Remove from stove and add remaining ingredients. Mix well. Spread in a buttered pan. Let cool.
Cream together the first 5 ingredients. Use cupcake pan and line with cupcake papers. Put one vanilla wafer in the bottom and pour mixture over it. Bake at 375° for 20 minutes; when cool, top with cherry pie filling.
Place ice in blender. Add ingredients and blend enough to freeze. Pour into stemmed tulip glass. Add cherry.
Pour 2 cups sugar over cabbage, pepper, onions and pimientos. Allow to set. Bring to a boil the oil, vinegar, sugar, celery seed and salt. Pour over cabbage mixture. Mix and refrigerate.
Combine sour cream, season-all, parsley flakes, and chives. Spoon over baked potato halves. Makes 8 (1/2 potato) servings.
Mix together in mixer or by hand. Add yellow food coloring if desired. Place in covered containers and keep in refrigerator. This will also freeze for later use. If garlic butter is desired, add garlic salt or powder to taste.
Cut wings into thirds. Boil tip of wings for broth. Sprinkle other pieces of wings with garlic salt. Let stand 3 minutes. Dip wings in egg and coat with cornstarch. Fry in Crisco or oleo. Place in baking dish. Pour sauce over wings. Bake at 325° for 1 hour.
Combine sugar, eggs, butter and bananas in blender until smooth. Pour this into large mixing bowl. Add combined dry ingredients until well mixed. Stir in nuts. To make 2 large loaves, bake at 350° to 375° for 1 hour. Let cool 5 to 10 minutes before removing from pan.
Melt butter in deep dish. Mix next 3 ingredients, then pour into butter. Do not stir. Put juice and peaches in dish. Sprinkle 1/2 cup of sugar over batter. Bake 30 to 40 minutes at 350°.
Boil squash until tender. Drain well and then mash. Add all other ingredients except cheese. Place in dish. Top with cheese and bake 30 minutes on 350°.
Pour milk and apple juice over marshmallows and let stand 3 hours. Stir occasionally. Combine cookie crumbs, nuts, raisins, candied fruit and cherries in a large bowl. Add marshmallow mixture and mix well. Line a 9 x 5-inch baking dish with foil. Pack mixture into dish. Refrigerate several days before slicing.
Place potatoes on bottom and up sides of 9 x 12-inch casserole. Bake, uncovered, at 400° for 10 minutes. Brown beef in large chunks; drain. Place beef, broccoli, 1/2 can French fried onions and tomatoes in potato shell. Combine soup, milk, 1/2 cup cheese and seasoning. Pour over beef mixture. Bake, uncovered, at 400° for 20 minutes. Top with remaining cheese and onion. Bake, uncovered, for 2 to 3 minutes longer. Serves 6.
Dissolve gelatine in boiling water. Fold in strawberries, drained pineapple, bananas and walnuts. Turn 1/2 of strawberry mixture into a 12 x 8 x 2-inch baking dish. Refrigerate for 1 hour and 30 minutes or until firm. Spread top with sour cream and gelatin. Spoon on remaining strawberry mixture. Refrigerate; cut into 12 squares and serve on lettuce leaves.
Mix all ingredients except cheese. Pour half of the batter in greased iron skillet that has been heated. Sprinkle ground meat over, then cheese. Add rest of the batter. Don't let the cheese touch side of pan or the cornbread will stick.
Combine chicken, celery, mayonnaise, green onions and garlic powder in large bowl. Line 4 bread slices with salad greens. Evenly spoon chicken salad on top. Place pineapple slice over chicken. Top with remaining bread slices. Serves 4.
Bone chicken breasts. Combine all the other ingredients and pour on chicken breasts. Marinate at least 2 hours, then grill. (A large Ziploc bag works fine for this.)
Cream butter and sugar. Beat in eggs, one at a time. Stir in pineapple. Fold in bread cubes. Pour in greased 1 1/2-quart casserole. Bake at 350° for 1 hour. Serve with baked ham.
Combine flour, sugar, baking powder, salt and cinnamon in a mixing bowl. Add milk, oil, egg and stir until blended. Lightly stir in blueberries. Use 2 paper baking cups in each muffin pan. Fill cups slightly more than half full. Combine sugar and cinnamon and sprinkle over top of each muffin. Bake until brown at 350°. Yields 12 muffins.
Clean the chicken and cut into pieces. Add the salt, minced garlic and pepper to the chicken. Put in a kettle and add the bay leaf, vinegar and water. Cover and let simmer until the chicken is tender and the liquid is partially evaporated. (Filipinos let most of the liquid evaporate; my family prefers to save some to use as gravy with our rice.) Take the tender chicken pieces and stir-fry them in a little oil.
Combine the honey, orange juice and mint, if using, in a medium-size serving bowl. Add the honeydew, nectarines and strawberries; gently toss together. Cover and refrigerate for about 1 hour to chill and blend the flavors. Just before serving, stir in the club soda. Garnish with mint leaves, if you wish.
Blend together with pastry blender the 1 1/2 cups of flour, shortening and salt. Mix the additional 1/2 cup of flour with water and stir into first mixture with a fork. Put on floured surface and make into a ball. Divide in half and roll out each half into a circle and place in 8-inch or 9-inch pie pan. Makes two single crusts. (Second half may be used for top crust on a fruit pie.)
Cream together sugar and shortening. Add eggs; beat well. Stir in oats. Sift flour, soda and salt. Add to creamed mixture. Roll into small balls. Place on greased cookie sheet and flatten with fork. Bake at 350° for 10 to 12 minutes.
Combine all ingredients. Simmer on stove top for 30 to 40 minutes.
Spoon plain low-fat yogurt onto several layers of heavy-duty paper towels. Spread to 1/2-inch thickness. Cover with additional paper towels and let stand 5 minutes. Scrape into a small bowl, using a rubber spatula and set aside. Position knife blade in food processor bowl. Add radishes and pulse 5 times or until coarsely chopped. Add mayonnaise and next 3 ingredients and pulse 5 times or until combined. Add to yogurt. Stir well. Cover and chill. Garnish with sliced radish, if desired. Serve with assorted vegetables, such as steamed asparagus, steamed green beans, carrot strips, sliced yellow squash and sliced radishes. Yields 1 1/4 cups.
In skillet, melt margarine; add onion. Cook gently until golden brown. Add cabbage, apple and water. Mix well. Cover tightly and simmer, stirring occasionally for about 20 minutes. Add remaining ingredients and mix well. Continue to simmer, covered, for 10 minutes. Cabbage should still be tender-crisp. Makes 6 servings.
Butter 8-inch square pan. In medium saucepan, combine butter, evaporated milk, sugar and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly; remove from heat.
Preheat oven to 350°. Butter an 8-inch square baking pan. Combine cherry pie filling and apples in pan. Add a dash of lemon juice. Stir together the flour, sugar, cinnamon and Raisin Bran. Add butter; mix well. Sprinkle over fruit. Bake for 30 to 40 minutes, or until apples are tender. Makes 6 servings. Serve plain or top with ice cream.
Grease a large bowl. Combine all ingredients. Bake for 40 minutes at 350°.
Mix cake mix, margarine and 1 egg. Place in 9 x 13 pan; pack down making sides higher. Mix together 3 eggs, sugar and cream cheese. Pour over mixture in pan. Bake in 350° oven for 40 to 45 minutes or until golden brown.
Cut avocado in half lengthwise; remove seed and peel. Brush with lemon juice. Combine chicken, celery, salt, pepper and mayonnaise. Fill avocado halves. Mix corn flakes with butter and sprinkle over salad. Place stuffed avocado halves on lightly greased baking pan. Bake in oven at 325° about 15 minutes or until warmed through.
Preheat oven to 325°. Grease and flour 10-inch tube pan. Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition.
Cream the margarine, sugar and eggs.	Add cream; beat on low speed. Add dry ingredients and vanilla. Spoon onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine deviled ham and shredded cheese with prepared mustard. Separate biscuits. Pat or roll each into a 4-inch circle. Spread each slice with about 1 tablespoon of the ham mixture. Roll up.
Beat butter, sugar and soup. Add spices, flour and baking powder; mix well. Add nuts and/or raisins. Last, add water and soda. Bake in a bread loaf pan which has been greased and floured for about 3/4 hour to 1 hour at 350°.
Mix together salt and flour. Cut in margarine; add water. Press firmly into ball and roll out; place in pie pan. Bake 12 to 15 minutes at 450°. Makes single crust.
Brown beef with onion, green pepper, salt and pepper. Drain. Add catsup, chili sauce, kidney beans, chili seasoning, water and seasoning flakes. Cook for 1 1/2 hours. Add more water as needed.
Blend the cut up kiwi, peach and ice in a blender until liquified, at least 1 minute. Half-fill 2 tall glasses. Fill with ginger ale. Garnish each with a slice of kiwi.
Beat egg yolks until thick and lemon colored. Add salt and pepper. Add 3 tablespoons of melted butter, a little at a time, beating constantly. Slowly add the rest of the butter alternately with lemon juice. If made the day before, chill until serving time. Stir until softened over lukewarm (not hot) water.
Mix all ingredients together. Pour into an uncooked pie shell. Bake at 350° for 45 minutes or until a knife inserted near center comes out clean.
Preheat oven to 300°. Grease bottom of 13 x 9-inch baking pan. Combine the first 3 ingredients and set aside. In large mixer bowl combine flour, sugar, baking powder, salt, puddings, water, oil, vanilla and eggs. Beat 2 minutes at medium speed, scraping bowl occasionally. Pour 1/2 batter into prepared pan and sprinkle with 1/2 brown sugar mixture, rest of batter, then sprinkle with rest of brown sugar mixture. Bake for 40 to 45 minutes at 300°, until top springs back when touched lightly in center.
Mix together the oatmeal, corn syrup, butter and sugar and press into a buttered 10 x 15-inch cookie sheet. Bake at 350° for 15 to 20 minutes.
Beat eggs; add remaining ingredients. Pour into pie shell. Bake at 375° for 35 minutes.
Brown meat in oil. Put in an 11 x 13-inch pan. Cut onions in half, carrots in 2 to 3-inch pieces and potatoes in quarters. Place vegetables and spices on meat. Mix instant soup and water. Add to pan. Cover with aluminum foil. Bake at 350° for 2 to 3 hours until meat is fork-tender.
In heavy skillet, melt butter and add sugar over medium high heat. When mixture starts to boil, cook 7 minutes stirring constantly. It will be a light brown. Pour into lightly buttered cookie sheet. Place chocolate bars on top and spread over surface. Add chopped nuts (break up candy when cool).
Season chicken with salt and pepper. Put in pot with about 4 quarts water and bring to boil. Simmer until tender. Debone. Mix together flour, salt, baking powder, egg and 1 cup broth. Roll dough on floured surface until thin. Cut into small strips and drop a few at a time into boiling broth. Carefully stirring, cook until done. Add chickens and stir in. Pour a can of cream of chicken soup over the top of chicken dumplings. Don't stir. Cover and let sit a few minutes before serving.
Split biscuits in four; roll in buttered hands, then roll in sugar and cinnamon. Put in a well buttered tube pan. Sprinkle some sugar and cinnamon and nuts between biscuits. Sprinkle more sugar and cinnamon on top. Bake at 350° for 30 minutes. Invert immediately.
Drizzle with French dressing. Refrigerate for several hours. Just before serving, add rest of the ingredients, except eggs. Arrange on crisp greens on salad plates. Serve cut eggs on side of plate.
Sift dry ingredients together. Blend butter, sugars, vanilla and water. Beat in eggs. Add flour mixture, mix well. Stir in oatmeal and chocolate chips. Drop by 1/2 teaspoon. Bake at 350° for 10 to 12 minutes.
Heat oven to 350°. Spray bottom of large skillet with nonstick vegetable spray. Crumble ground turkey into pan; add onion. Cook and stir over medium-high heat, 5 to 7 minutes or until turkey is lightly browned. Stir in spaghetti sauce. Cook over low heat 15 minutes. Reserve 1 cup meat sauce.
Cream shortening, sugar and eggs. Then add flour, baking soda and bananas. Cook at 350°.
Salt and pepper pork and roll in flour. Brown meat in shortening in a skillet. In a greased casserole dish, combine the tomatoes, onion, peppers, rice, salt and pepper. Put in meat and drippings. Add sugar. Bake at 350° for 1 hour.
Combine first 9 ingredients in a large bowl, mix well. Spoon chicken mixture into a lightly greased shallow 2-quart casserole (or use 9 x 13 x 2-inch pan). Sprinkle cheese over mixture. Top with potato chips. Bake at 375° for 25 minutes. Serves 6 to 8.
Simmer olive oil in large saucepot with 2 cloves garlic and 1 tablespoon onion. Meanwhile, brown sausage and pork on both sides. Pour all cans (tomatoes, puree and paste) into the large pot that contains the garlic and onion. Add 1 cup water and the sugar to the tomato sauce. Add sausage and pork to sauce and sprinkle with fresh parsley.
Combine cornbread mix, egg and milk. Spoon into 8-inch square pan and bake at 400° for 20 minutes. Cool. Crumble and set aside.
Brown and drain beef. Place in slow cooker on low. Add garlic powder, Ro-Tel tomatoes, and cheese stirring occasionally until smooth. Add water. Do not leave for very long. May burn on sides. When serving, add a dish of sour cream to the side. Some may enjoy this addition.
Over low heat, melt 1 cup chips, sugar, applesauce and margarine; stir until smooth. Remove from heat. Add egg whites; stir well. Stir in flour, baking soda and vanilla. Stir in rest of chips and nuts. Spread into greased 13 x 9-inch pan. Bake in preheated 350° oven for 16 to 20 minutes, or just until set. Cool completely. Cut into 2-inch squares.
Mix all ingredients except jam. Grease and flour 4 (8-inch) round cake pans. Press dough in pans. Spread plum jam on top of each. Bake on top rack for 30 minutes at 350°. Makes 4 (8-inch) tarts.
Mix carrots, celery and onion. Add tuna or other meat and mayonnaise. Just before serving, add shoestring potatoes.
Place chicken pieces in crock-pot. Season with salt and pepper. Mix wine and soup and pour over chicken. Add mushrooms. Cover and cook on low, 7 to 9 hours or high, 3 to 4 hours.
Mix together thoroughly. Refrigerate for a couple hours. Delicious with crackers as a dip or in hollowed out kaiser rolls or sheepherders bread.
Mix beans in saucepan until they begin to boil. Drain and pour cold water over beans. Mix ingredients. Stir twice after refrigerating.
Combine eggs, sugar, salt, vanilla, flour and melted margarine and mix until smooth. Blend in buttermilk and pour into 9-inch unbaked pie shell (deep dish) and bake at 350° for 50 to 60 minutes. Pie will be very brown on top when done.
In a small mixer bowl at medium speed, beat all ingredients until creamy and well blended. Divide mixture in half. With wet hands, shape each half into a ball. Or, spoon all of the mixture into a crock. Cover balls or crock and chill at least 1 hour. To serve, roll balls in parsley or pecans up to 1 hour before serving. Let mixture come to room temperature for easier spreading.
Soak beans overnight. Next day, drain and add water and bacon. Cook slowly until tender. Drain reserving 1 1/2 c. liquid. Brown onion and garlic in fat. Add mustard, worcestershire sauce, chili powder and salt. Cook 5 minutes. Alternate lima beans and sauce in greased casserole. Bake 30 minutes at 400 degrees. Serves 8.
Cut fish into filets or pan size pieces. Mix egg and milk in bowl for batter. Dip fish in egg batter and roll in mixture of meal, salt and pepper. Deep fry in hot fat until brown.
In plastic bag or nonporous bowl, mix all ingredients and combine with 2 pounds of chicken breasts or 1 1/4 pounds of beef or pork. Marinate for 2 to 24 hours. Grill or broil. Yields 5 servings.
Bring water, sugar and cream of tartar to a boil, then drop in crackers. Place in uncooked pie shell. Sprinkle with cinnamon. Put dabs of margarine on top. Bake at 350° for 30 to 35 minutes. Tastes like real apple pie.
Brown meat and onion in oil. Add rice and seasoning. Stir a few minutes. Drain off excess grease. Layer in a 9 x 13-inch casserole half the sliced zucchini, all of the meat mixture, cottage cheese, remainder of zucchini, soup and grated cheese. Bake at 350° for 40 minutes or longer.
Combine all ingredients in food processor or blender. Blend until consistency of mayonnaise. Serve over pasta.
Cut up desired amount of romaine or leaf lettuce. Mix in some crumbled fried bacon. Mix equal amounts of oil, sugar and vinegar. Pour over lettuce at last minute and serve.
Combine softened cream cheese and Cheddar cheese. Mix until blended. Add remaining ingredients; mix well. Shape into ball and chill. Roll into finely chopped nuts. Allow to soften at room temperature for 2 hours or so before serving.
Combine nuts, sugar, salt and syrup in bowl. Stir well. Cook on High 4 minutes. Stir. Cook another 4 minutes on High. Stir. Add butter and vanilla and cook on High 1 minute. Add baking soda. Stir immediately. Pour into buttered cookie sheet. Allow to cool. Break into pieces.
Remove pulp from tomatoes, leaving 1/4-inch shell. Combine pulp, peas, cheese, bread crumbs and seasonings in a medium bowl. Mix lightly. Fill tomato shells with mixture. Arrange in a lightly greased 10 x 6-inch baking dish. Bake at 350° for 30 to 45 minutes.
Cook elbows 2/3 of the time indicated on box. Mix the soups, tuna fish and approximately 1/2 to 3/4 of the soup can of milk with drained macaroni in a large casserole dish. Spread Cheez Whiz over top and sprinkle with paprika. Bake at 375° for 25 minutes.
Mix all ingredients and pour into lightly floured 9 x 13-inch pan. Sprinkle with 3/4 cup brown sugar and 1/2 cup pecans. Bake at 350° for 40 to 50 minutes.
Mix first 3 ingredients together and spread on bottom of an 8 x 8-inch Tupperware. Put some mild taco sauce over this, then a layer of shredded cheese. Refrigerate until ready to serve.
Salt and pepper steaks. Quick-fry in oil until both sides are brown. Drain oil off. Cut onions and mushrooms up. Add to meat in skillet along with the water. Put lid on it and simmer for about 8 to 10 minutes. Serve meat topped with some mushrooms and onions.
Cut eggs in half. Remove yolks; mash. Blend in sandwich spread and salt and red pepper to taste. Refill whites. Makes 1 dozen.
Make a white sauce with butter, flour, milk and salt. Add green pepper. Beat egg yolks and add to sauce. Then add corn. Beat egg whites until stiff and add to corn mixture. Pour into greased baking dish. Bake at 375° for 30 minutes.
Mix cake and dry pudding with fork. Add eggs, one at a time, beating after each. Grease and flour tube pan. Bake in a 350° oven for 45 minutes.
Pour about 1/2 cup sauce in dish. Cover with uncooked noodles, laid side by side. Evenly distribute half the Ricotta, half the Mozzarella and 1/3 of sauce over noodles. Repeat this step. Top with third layer of noodles and remaining sauce. Sprinkle with Parmesan. Cover with foil; bake at 350° for 1 hour, covered. Remove from oven and leave for 20 minutes, covered, then uncover and eat.
Cook sausage and drain. Add rest of ingredients. Simmer for 1 to 2 hours.
Melt chocolate, peanut butter chips and peanut butter in double boiler. Add peanuts and pretzels. Pour and spread on foil-lined cookie sheet. Cool. Break into pieces.
Grease and flour 2 baking pans. Cream sugar and butter with mixer in bowl until fluffy. Add vanilla; blend. Add eggs; blend. Sift flour, cinnamon, cloves, allspice and baking soda into separate bowl. Alternately beat flour mixture and buttermilk into creamed mixture. Stir in preserves and blackberries. Pour into pans and bake at 325° for 45 to 50 minutes until done. Cool; turn out of pans. Place bottom layer on cake plate. Spread plum jelly over layer. Add top layer. Frost with caramel icing.
Beat eggs; add clams and crushed crackers. Blend with a fork. Add milk and melted butter or margarine, salt and pepper. Bake in a greased casserole at 400° for 40 minutes. Makes 6 servings.
Preheat oven to 350°. Beat all ingredients together until smooth. Pour into greased 10-inch pie plate. Bake for about 30 minutes or until toothpick inserted into center comes out clean. Cool completely before serving.
Mix all together, except soup. Shape into small meat loaf shapes. Brown on both sides. Place in loaf pan. Add mushroom soup and a little water to rinse can. Bake 2 hours at 300° to 350°.
Mix all ingredients and put in a greased casserole dish. Top with crushed Ritz crackers. Bake at 350° for 1 hour.
Cook broccoli until done. Drain. Mix all ingredients except stuffing mix. Pour into 2-quart casserole dish. Sprinkle stuffing mix on top. Cook 45 minutes at 350°. Serves 8.
Combine sugar, cocoa and salt in pan. Blend in water. Add milk and bring to boil for 3 to 4 minutes. Remove from heat and stir in butter and vanilla.
Dissolve Jell-O in boiling water. Let sit and when stiff, whip. Beat whipping cream and fold into Jell-O mixture. Beat cream cheese with a fork and add to Jell-O mixture, along with crushed pineapple. Let set in refrigerator until reset.
Mix first 4 ingredients with fork or whisk. Add warm water until the	consistency of cake batter. Spoon into hot oil in frying pan. Cook until golden brown on both sides.
Cream butter and sugar. Add bourbon slowly, mixing to incorporate. May add more to get a softer consistency. Chill. Serve with steamed cranberry or plum pudding.
Cream oleo and shortening with sugar. Add 1 egg at a time, beating well with each addition. Sift flour. Add baking powder and sift again. Add milk and flour alternately to mixture, blending well. Add vanilla. Pour into greased and floured tube pan or 2 loaf pans. Put into cold oven. Bake at 350° for 1 hour 15 minutes.
Mix oil, vinegar, and sugar together. Bring this mixture to a boil. Set this off to cool about five minutes. pour over corn and pea mixture. Set in refrigerator until cool. Eat and enjoy!
Toss the cabbage, carrot and pepper in a large salad bowl. In a saucepan, combine vinegar, mustard seed, sugar and celery seed. Bring mixture to a boil for 1 minute; allow to cool. Pour over cabbage mixture and serve chilled.
Beat eggs until thick. Add brown sugar and granulated sugar. Pour melted butter over egg mixture and blend. Add flour, chopped nuts and vanilla. Mix well. Pour into greased 9-inch square pan and bake in 350° preheated oven for 30 to 40 minutes. Cut into bars while slightly warm.
Put angel food cubes in cake pan about 10 x 13-inch. Cool lemon filling. Pour over angel food cake. Cover top with Dream Whip. You may want to put a few cherries on top.