HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and oleo, add egg yolks. Sift spices with 2 cups flour and add to creamed mixture alternately with fruit juice and sweet milk mixture. Dredge fruit and nuts with 1 cup flour. Pour batter over	dredged fruit and nuts. Beat egg whites stiff and	fold in last. Drop on greased cookie sheet and bake at 325° for about 20 minutes.
Melt Velveeta cheese in double boiler or microwave. Add horseradish sauce and Miracle Whip. Blend together. Add Bac*Os, finely chopped salami or pepperoni according to taste. Serve with Wheatables.
Stir the first 5 ingredients over medium heat until top begins to bubble all over. Set timer for 5 minutes. Stir. Add the chocolate pieces, nuts and vanilla. Pour into buttered pan (8-inch square). Set in refrigerator for 1 hour. Can be successfully doubled. Never fails to harden.
Mix all ingredients in a bowl and place in a 9x13 glass dish. Cook in oven at 400° for 10 mins. Decrease temperature to 325° and continue to cook for 25-30 mins. until milk curdles (it will look like scrambled eggs when stirred). Remove from oven and strain mixture. When clear, put into muslin cloth or cheesecloth and drain overnight on counter. Delicious!
Soak anatto in cooking oil. Set aside. Saute garlic in vegetable oil until light brown. Add onions, pork and shrimp. Pour in soup stock and cover. Cook over medium heat until pork is tender. Add sweet potato and potatoes, cook for 5 minutes. Then mix the rest of vegetables. Strain atsuete-oil to the vegetable mixture. Season with salt or fish sauce. Cook until all vegetables are done. Add m.s.g. Cool in a colander while allowing liquid to drain out.
In saucepan melt butter; stir in sugar and syrup, bring to rolling boil. Spread in large oblong pan. Sprinkle with pecans. Dissolve yeast in warm water in mixing bowl. Mix in Bisquick and beat vigorously. Turn dough onto board dusted with Bisquick. Knead until smooth about 20 times. Roll out into 12-inch square. Brush with melted butter or margarine. Sprinkle center third with 1/2 the sugar and cinnamon mixture. Fold 1/3 over center third. Sprinkle with remaining sugar-cinnamon. Fold remaining third over the two layers. Cut with knife crosswise into strips 1-inch wide. Twist each strip and seal ends. Place in pan 1 1/2-inches apart. Cover. Let rise in warm place until doubled in bulk, about 1 hour. Bake at 400° about 20 minutes. Invert pan immediately.
Combine the first 6 ingredients (fruit cocktail may be used instead of pineapple). Pour into serving dish. Refrigerate 20 minutes. Slice layer of bananas on top of salad. Cover with Cool Whip. Sprinkle nuts on top.
Put Velveeta in crock-pot to melt. Fry sausage and ground beef until browned. Add all ingredients except chips to melted cheese and leave in crock-pot on low heat to keep warm until serving time.
Mix softened margarine and other ingredients with a fork or with fingers. Roll into balls about 1-inch in diameter. Place on cookie sheet and press down with fork, making crisscross pattern. Bake at 350° for 10 minutes. Makes about 24.
Mix cream cheese, sour cream and desired quantities of chopped onion and green pepper together. Brown hamburger. Stir in the tomato sauce. Boil noodles. Place 1/2 of the cooked noodles in the bottom of a casserole. Add a layer of the cheese mixture. Add remaining noodles. Top with hamburger-tomato sauce mixture. Top with butter as desired. Bake at 350° for 25 to 30 minutes.
Cream butter and sugar together. Add vinegar; mix, then add vanilla. Mix. In separate bowl, mix flour and soda. Mix this mixture with lots of love. Bake for 20 to 25 minutes at 300°.
Brown ground beef and drain fat. In large pot, add 2 cans of tomato sauce, vegetables (drained), green beans (drained) and can of potato soup (leftover potatoes or instant potatoes may be used) and ground beef. Salt and pepper to taste. Let simmer for 30 minutes. Add water as needed. Serving for 8.
Layer ingredients in order given in 9 x 13-inch pan. Bake at 400° for 25 minutes. Serve with nacho chips.
Mix all dry ingredients together. Add salad dressing, dissolved soda and vanilla. Put into greased and floured 13 x 9-inch loaf pan and bake at 350° until middle of cake springs back when touched, approximately 34 to 40 minutes baking time.
In buttered casserole dish, place a layer of sliced onions (slices overlapping). Over this, sprinkle layer of crushed potato chips, then a layer of grated cheese. Repeat these layers almost to the top of the dish. Pour soup and milk mixture over all. Bake in moderate oven until onions are tender (about 45 minutes).
Combine chicken, celery, almonds, salt, onion, green pepper, mayonnaise, lemon juice and chicken soup. Mix well and spoon into 1 1/2-quart casserole. Spread cheese and potato chips on top. Bake at 350° for 25 minutes, or until heated through and browned.
Melt butter in a saucepan. Add onions and parsley. Blend in flour and keep stirring on low heat. Add half and half and cheese; stir until melted. Add salt, pepper and crabmeat. Cook about 10 minutes.
Mix vinegar, sugar, salt and oil and heat until dissolved. Cool and pour over vegetables. This salad will keep well for days when stored in the refrigerator.
Drain and wash pickles; put in jars. Cook sugar, vinegar and spices for 5 minutes. Cool and pour pickles; put cinnamon stick in jar. Replace lid.
Place hen in pan, season with salt and cover with water. Simmer until chicken is ready to take off bone; save broth. While chicken is cooling, place chopped tomatoes in saucepan. Add onion, green peppers, celery and enough broth from the chicken to prevent sticking. Simmer for 2 hours. Debone chicken and cut into bite size pieces.
Prepare rice according to package directions. Combine with chicken, beans, soup, mayonnaise, water chestnuts, onion, pimento, salt and pepper in a bowl. Mix well. Spoon into a baking dish. Sprinkle with paprika. Bake at 350° for 25 to 30 minutes or until bubbly. Yield: 12 servings.
Bring the first 3 ingredients to a boil and then simmer for 2 minutes. Add vanilla and baking soda and stir. Pour mixture over corn and toss until coated. Spread on 2 buttered cookie sheets. Bake at 225° for 30 minutes. Cool on waxed paper and break apart. (Do this as quickly as possible.) Store in airtight container.
Place thawed potatoes in a 9 x 13-inch baking dish. Mix together the next 6 ingredients; pour over potatoes. Top with crushed cornflakes; drizzle melted butter over all. Bake, uncovered, at 350° for 45 minutes.
Mix soup and sour cream together. Pour a layer of the sauce in the bottom of baking dish. Season breasts to taste and lay on top of sauce. Cover with remaining sauce. Bake 1 hour at 350°. Put breasts on serving platter and use sauce over rice, noodles or potatoes.
Cream sugar, eggs and margarine. Mix flour and nuts together in separate bowl before adding to mixture. Then add to mixture along with vanilla. Bake at 350° for 30 minutes to 45 minutes depending on oven. Cool and cut into squares.
Place chicken pieces in ungreased casserole dish. In large bowl, combine croutons, celery and onion. Mix melted butter with 1/4 cup water. Toss with croutons until liquid is absorbed. Reserve 1 1/2 cups crouton mixture; spread remainder over chicken in casserole. Blend soup with 1/2 cup water. Spread over croutons and top with reserved croutons.
Stir flour and salt into butter in a saucepan. Stir in chicken stock. Cook until thickened, stirring constantly. Alternate layers of cooked rice, chicken, sauce and vegetables in a greased 2-quart casserole. Bake in 350° oven for 30 minutes. I use a whole chicken. Cook it with water until it falls apart. Let it cool. Remove the chicken from the bone and use the juice left in the pan for your chicken stock. You can put a bouillon cube in the stock for more flavor. This is your father's favorite.
Into mixing bowl, sift together flour, sugar, baking powder, soda and salt. Beat together eggs, milk, melted butter or margarine, orange peel and juice; stir into flour mixture just until dry ingredients are moistened. Fold in blueberries and nuts. Pour batter into greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 60 to 70 minutes. Remove from pan; cool. Wrap in foil and store overnight before cutting in slices to serve.
Grease 9 x 13-inch pan with butter. Steam broccoli until partially cooked (about 3 minutes); cool and press dry. Beat eggs and milk until frothy. Mix flour, baking powder and salt. Stir into egg mixture, mixing well. Fold in broccoli, cheese and onions. Spoon evenly into the pan. Sprinkle with seasoned salt. Bake in preheated oven, 350°, for 35 minutes or until set and lightly brown. Let set 5 minutes and cut.
Cut up mandarin oranges and pineapple chunks in pieces. Cut up marshmallows in pieces (use the large marshmallows cut up; they seem to do better and they also melt better into the rest of the salad). After cutting up the mandarin oranges, pineapple chunks and marshmallows, add some coconut to taste and then add the pint of sour cream. Let the salad chill and set overnight if possible. The longer the salad sets, the better the flavor.
Mix margarine, powdered sugar and flour until crumbly. Press into a 9 x 13-inch pan. Bake 20 minutes at 350°. Don't cool! Remove promptly.
Melt bouillon cube in 2 tablespoons hot water. Add other ingredients and beat with mixer until well blended.
Preheat oven to 350°. Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add sugar, salad oil and eggs; beat well. Add carrots, pineapple, nuts and coconut; blend thoroughly. Pour into 3 (9-inch) round layer cake pans that have been greased and floured. Bake in moderate oven 35 to 40 minutes. Turn out on wire racks and cool thoroughly. Fill layers and frost top and sides of cake with cream cheese frosting.
Dump pineapple in 9 x 13-inch pan. Add pie filling, sprinkle cake mix, sliced margarine, nuts and coconut. Bake at 350° for 1 hour. Perfect dessert to travel with.
Saute onion and flour in butter until golden brown. Add meat mixed with salt, pepper and paprika. Brown well. Add mushroom soup, bell pepper and pimiento. Cook 5 minutes. Add sour cream. Heat. Serve on rice. Suitable for freezing.
Slice chicken into strips about 3 inches by 1/4 inch. Combine flour, salt and pepper in bag. Add chicken and shake to coat. In skillet, saute chicken in butter over medium heat until golden and tender. Remove to serving dish and keep warm. Add green onions, mushrooms and wine to skillet. Cook, stirring until liquid disappears. Reduce heat to low. Stir in paprika, sour cream and Worcestershire and heat sauce through. Pour over warm chicken.
Cream butter and sugar. Add eggs, pecans, Grape-Nuts and pineapple with juice. Crush wafers to make crumbs in an 8-inch square pan. Make alternate layers of crumbs and pineapple mixture, starting and ending with crumbs. Chill at least 8 hours. Cut in squares. This can be made ahead of time.
Cream butter and sugar together. Mix in order the remaining ingredients. Pour into a greased 13 x 9 x 2-inch pan and bake in 350° oven for 25 minutes.
Place each chicken breast on a sheet of waxed paper; flatten using a meat mallet on rolling pin. Place 3 to 4 strips of ham across each chicken breast. Sprinkle Swiss cheese evenly over each chicken breast. Fold long sides of chicken towards the center; fold in sides of chicken to center, and secure with wooden picks.
Mix cheese, eggs, sugar and vanilla until creamy. Put 24 wafers flat side down in paper-lined muffin tins. Put 1 tablespoon of cream cheese mixture over each. Bake at 375° for about 15 minutes. They will not brown; do not overbake. Put 1 teaspoon of pie filling on each and refrigerate.
In large glass baking dish combine the Worcestershire sauce, garlic, allspice, thyme and mustard. Add the meat to the dish and rub the marinade over the surface. Allow to marinate for 30 minutes. Broil or grill the meat for about 8 minutes per side for rare. Carve into thin slices.
Brown ground beef and onion until tender. Pour off grease. Add salt, pepper and garlic to taste. Pour in hominy (drained) and Ro-Tel tomatoes. Add cumin. Mix well. Add cheese. Simmer for 20 minutes.
Whisk together in saucepan, sugar, flour, salt, pepper and dry mustard. Gradually add water, egg yolks, vinegar, corn syrup and honey. Whisk constantly while cooking over low heat about 5 minutes or until mixture thickens, but does not boil. Take off heat and whisk in corn oil. Store in refrigerator.
Mix ingredients very good; add seasoning to taste. Use black pepper, seasoning salt, paprika, garlic powder, onion powder, lemon pepper and chopped green onion.
Brown ground beef and onion; drain. Add remaining ingredients. Cook in a large covered pot until all vegetables are tender. I sometimes substitute 1 can cream of chicken for the cream of mushroom soup.
Place first four ingredients in top of double boiler and cook over hot water until it is thick (about 1 hour). Mix with crushed pineapple. Let cool.
Heat sugar and syrup until smooth. Stir in peanut butter and mix until smooth. Pour mixture over cornflakes and stir. Spoon out onto wax paper.
Place 8 slices bread, side by side, in casserole dish (4 slices, buttered side down and 4 slices buttered side up). Mix cheese, eggs, milk, salt, dry mustard and Worcestershire sauce. Pour over	bread.	Place sausage on top. Chill overnight. Bake at 325° for 40 minutes in 9 x 13-inch pan.
In blender, combine yogurt, juice concentrate, milk and Equal. Add peaches, few at a time. Blend until smooth. Add ice cubes, blending until slushy. Makes 4 (7 ounce) servings. Diabetic Exchange: 1/2 Milk, 1 Fruit.
Mix all ingredients together and heat until hot. You can add as many spices as you want. Use about 1/2 teaspoon of each.
Mix chicken and vegetables together and place in casserole. Mix soup and broth together and pour over chicken and vegetables. Mix flour and buttermilk together and pour over the top. Bake in 350° oven for 50 minutes to 1 hour.
Combine ingredients; mix well. Store in airtight container. To serve, mix 1 1/2 tablespoons mixture in mug with boiling water.
The quantities listed are for 1 skinless, boneless chicken breast. On foil, mix mayonnaise, mustard and garlic, then spread about size of breast. Dredge on both sides. Mix together crumbs, Parmesan, paprika and parsley. Sprinkle on top of chicken. Bake at 450° for 10 to 15 minutes.
Brown and drain hamburger meat in Dutch oven. Add tomato juice, macaroni, tomato paste and chili powder. Stir and simmer until macaroni is tender. Water may be added to help mixture stir easily. Let simmer with lid on for about 15 minutes or longer to help set flavor.
Dissolve jello in warm water. Mix cake mix, oil and eggs together. Add jello and 1/2 frozen strawberries. Beat 2 minutes and bake in a baking dish for 25 minutes.
Cook pasta according to directions on pkg. Then drain. Brown ground beef along with onion, green pepper, garlic, salt and pepper. Drain off as much fat as possible from cooked meat mixture. Add the cooked meat mixture to cooked pasta. Add the tomato soup and both cans of chopped tomatoes. (Do not drain the chopped tomatoes.)	Mix all ingredients together. Heat on low on top of stove until good and hot. Before serving, you may sprinkle on cheese.	Makes 4 generous servings. Goes well with a salad and hot corn bread.
Mix together flour, soda, cinnamon, baking powder and nutmeg. Stir together egg whites, brown sugar, apple, oil and orange peel. Mix flour mixture into apple mixture just until combined. Spray an 8 x 4 x 2-inch loaf pan with nonstick spray coating. Pour batter into pan and bake at 350° for 45 to 50 minutes.
In 4-quart saucepan, prepare macaroni according to package directions. Add carrots, broccoli and peppers for last 5 minutes of cooking time. Drain.
Bring to boil 1 cup of cream, sugar, Karo and butter. Stir continuously, then slowly pour in second cup of cream (add slowly). Continue to stir until thick; don't let it stop boiling to medium ball stage. Testing as it darkens and thickens. Butter pan and pour into pan. Let cool, then cover with paper, foil or plastic.
Mix bran, sugar, flour, soda and salt in a large bowl. Add eggs, oil and buttermilk; mix well. Store in covered container in refrigerator and use as desired. Keeps in refrigerator up to 6 weeks. Bake a few at a time if needed. Fill muffin tins (greased or lined with paper cups) 2/3 full. Bake in a preheated oven at 400° for 15 to 20 minutes.
Saute onions in 6 tablespoons butter. Blend in salt and flour. Add milk. Cook until sauce is smooth and thick. Stir in cheese, crab meat, shrimp, hot sauce and lemon juice. Pour into 1 1/2-quart baking dish. Melt 2 tablespoons butter and stir in crumbs. Sprinkle mixture on top of casserole. Bake at 375° about 25 minutes.
Place first 5 ingredients in food processor and chop well. Add oil slowly, then add Parmesan cheese.
Add milk to soup. Beat eggs. Crumb crackers. Melt butter (or margarine). Mix all the ingredients together well. Put into a casserole; bake in a 350° oven for 1 hour, or until firm.
Mix margarine and dressing crumbs; add all other ingredients. Mix thoroughly and bake until done.
Mix all ingredients. Bake in well-greased Bundt pan at 350° for 1 hour. Turn cake on cake plate and let cool. Sift confectioners sugar on top or frost with cream cheese frosting. Makes about 10 servings.
In 1/4 cup melted butter, quickly brown the chicken on both sides. Place in a single layer in a baking dish. Add salt and pepper. Brush with remaining butter. Bake at 350° for 40 minutes.
Mix and press in a 9 x 13-inch pan the pretzels, 2 tablespoons sugar and butter. Cook 8 to 10 minutes at 400° and cool.
Boil chicken until tender and debone and cut into small pieces. Add Pepperidge Farm and herb dressing. Mix and add butter. Put mixture on bottom of a 9 x 13-inch baking dish and then layer deboned chicken. Mix cans of cream of chicken, mushroom and broth, then pour over top of mixture, then add rest of dressing mix. Bake at 350° for 30 minutes.
Combine all ingredients. Bake in greased loaf pan at 350° for 50 minutes. Rub butter on crust immediately after taking out of oven.
Combine all ingredients; blend until smooth. Beat 10 minutes. Spoon into greased pan. Bake at 300° for 1 hour and 45 minutes.
Put apricots through medium blade of food grinder. Mix ground apricots with coconut, granulated sugar and orange juice. Blend well. Shape into 3/4-inch balls. Roll in powdered sugar. Store in tightly covered container.
Melt butter. Add remaining ingredient in a Pyrex baking dish, covered. Place in oven at 350° for 45 to 50 minutes.
In a screw top jar, combine oil, sugar, vinegar, salt and almond extract. Cover and shake well to dissolve sugar and salt. Chill.
Prepare pie crusts according to directions for filled one-crust pie using 9-inch pie pan; flute as desired. In medium bowl stir eggs, corn syrup, sugar, chocolate, margarine and vanilla until well blended. Stir in pecans. Pour into pie crust-line pan. Bake in 350° oven 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes one (9-inch) pie.
Remove bones and skin from chicken. Cut chicken in 1/4-inch pieces. Toss chicken, cornstarch, 1/2 teaspoon salt and dash of white pepper. Heat wok and add 1 tablespoon vegetable oil; rotate wok to cover sides. Add eggs; cook and stir until eggs are thickened but moist. Remove eggs from wok. Add 2 tablespoons oil to wok and rotate to coat sides. Add chicken and stir-fry until done. Add bean sprouts, mushrooms and 1/2 teaspoon salt; stir-fry 1 minute. Remove from wok. Add 2 tablespoons oil to wok. Add rice and stir-fry 1 minute. Stir in soy sauce and dash of white pepper. Add chicken mixture, eggs and green onions. Stir-fry 30 seconds. Makes 5 servings.
Mix graham cracker crumbs with 1 stick melted oleo. Pat into a 9 x 13-inch pan. Do not bake.
Beat egg whites and cream of tartar until stiff. Add sugar gradually. Fold in crackers, vanilla and pecans. Pour in a pie plate that has been greased with Pam or Crisco (no butter). Cook 30 to 35 minutes on 350°. Cool and cover with Cool Whip.
Combine ingredients; shape into a roll. Roll in paprika and refrigerate until firm. Slice. Cut in 32 slices.
Mix crackers and oil in baking pan. Stir well to coat crackers. Add seasoning and mix well. Bake until oil is absorbed and crackers are crispy, approximately 10 to 15 minutes.
In a medium size pan over medium to low heat, cook beans and garlic until beans are tender, (30 to 45 minutes). Once beans are tender, remove garlic. Place beans in food processor, add lemon juice and a pinch of salt. Puree 3 to 4 minutes, then add olive oil and puree 2 additional minutes. Slice and toast the bread. Spread bean dip on toast, sprinkle with sage and serve.
Beat heavy cream in a cool bowl with cool beaters. Slowly add confectioners sugar to taste. Add vanilla. Beat 5 to 8 minutes to right consistency. Fold in drained fruit cocktail and chopped nuts. Put in pie crust. Refrigerate for at least 2 hours or overnight.
Mix together pineapple, sugar, flour and cheese. Place mixture in a greased 1 1/2-quart casserole dish. Cover top with cracker crumbs and drizzle with melted margarine. Bake at 350° for 25 minutes.
Heat oven to 350°. Grease 10-inch glass pie pan. Beat all ingredients until smooth. Pour into pie plate. Bake until knife inserted into center comes out clean. Bake approximately 50 to 55 minutes.
Mix crackers and nuts and set aside. Beat egg whites until stiff. Gradually add sugar and vanilla. Add to crackers and nuts and mix well. Spread in a greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool. Spread Cool Whip over top and coconut. Refrigerate 8 hours or overnight.
*Two tablespoons apricot fruit spread combined with 1 tablespoon warm water.
Combine garlic and onion in a bowl. Heat oil in a large pot. Add garlic and onion; saute until soft. Do not brown. Add chopped tomatoes and stir in well. After a few minutes, stir in stock and pepper. Simmer for 15 minutes. Add salt, if desired. Serve with croutons.
Bring oil, vinegar, sugar and salt to a boil. Pour over cabbage, chopped bell pepper and onions. Stir in celery seed. Refrigerate overnight or 6 to 8 hours.
Cream together shortening and butter. Add sugar gradually. Add eggs. Beat well and add flour gradually. Spread mixture in 13 x 9-inch greased pan saving 1/2 cup of dough. Spread 1 can apple pie filling and top with drops of remaining dough and bake at 350° for 40 minutes. When cake is still warm, spread with powdered sugar.
Choose beef ribs with little gristle or fat and cut into 3 to 4-inch lengths. Score each piece of meat deeply with a sharp knife several times so cooked meat will be easier to remove from bone. Combine all other ingredients, except onion and bell pepper, and pour mixture over meat pieces, rubbing together with hands so beef ribs are well coated with seasonings.
Drain sweet potatoes, then microwave sweet potatoes and butter in a bowl until soft enough to mash. Add 4 tablespoons evaporated milk. Mix well with mixer and place in small casserole dish. Place remaining milk and butter along with brown sugar and pecans in a pan and bring to a boil. Pour over the potatoes. Bake at 350° for 30 to 40 minutes.
Combine the 1 1/2 cups sugar, brown sugar, cinnamon and melted shortening or butter. Grease pan and pat in pan.
Combine pretzels, margarine and 3 tablespoons sugar. Mix well and press into a 13 x 9-inch pan. Bake 10 minutes at 350°. Let cool. Combine cream cheese and 1 cup sugar. Whip well. Fold in whipping cream. Spread evenly over pretzel mixture, making sure sides are sealed. Mix the jello and water. Add strawberries to the jello. Pour this over the whipping cream mixture. Place in refrigerator and chill.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Mix ingredients all together and bake for 40 to 50 minutes. This is a 100 year old recipe.
Dissolve yeast in warm water for 5 to 10 minutes. Add rest of ingredients. Let set until double in bulk. Knead dough. Roll out on floured surface and cut rolls with biscuit cutter. Place in greased pan; brush tops of rolls with oil and let rise again. Bake at 350° until golden brown.
Mix all ingredients, except vanilla. Bring to a boil and simmer for 1 minute. Remove from heat. Add vanilla and beat until thick enough to spread.