HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter. Add flour and salt which have been sifted together. Add flavoring (1 teaspoon vanilla and 1 teaspoon almond extract). Cream mixture until very light and fluffy; the longer, the better. In a large bowl, combine eggs and baking powder. Beat lightly. Add sugar gradually while beating constantly and beat until sugar is dissolved and mixture is satin smooth. Combine mixtures and beat with an electric mixer until well blended or very long time by hand. Bake at 325° until done! Use large tube pan.
Slice bananas into a mixer bowl and beat well. Add baking soda, salt and vanilla. Beat well. In a separate bowl, mix together butter, sugar and eggs. Add flour, a little at a time, beating well after each addition. Combine with banana mixture and beat well. (Can add 1/4 cup raisins dusted with 1 tablespoon flour, if desired. We like it best without raisins.) Bake in 2 buttered 9 x 5-inch loaf pans for about 45 minutes. (Recipe can be halved to make 1 loaf.)
Mix all together and form in small balls. Roll in coconut or finely chopped pecans.
Mix flour, salt and oil together. Add water and mix. Divide dough. With fingers, spread dough in the pie pan.
Bring sugar and light Karo to a boil. Remove from heat. Add 1 1/3 cups peanut butter, vanilla and salted peanuts. Stir and pour mixture over Rice Krispies cereal. Mix and then press in greased 13 x 9-inch pan. Refrigerate.
Peel and quarter potatoes and place in a glass microwave dish arranging potato wedges into one layer in dish. Salt to taste and place slices of butter over the potatoes. Cover with a glass top and cook until done. Our Microwave is a 700 watt. For two servings (3 medium potatoes) cooking times is about 8 minutes.
Combine syrup, sugar, pecans and salt together in a pot and cook on small burner, stirring constantly. When it comes to a boil, cook for 12 minutes. Drop a pecan into cold water. If it is hard, then it is done. Stir in baking soda, it will foam up. Pour thin coat on aluminum foil. Do not spread out with spoon. After it cools, break into pieces.
Cook chicken breasts. Put half of dressing mix in a large dish. Place chicken on top. Pour stock over chicken and add rest of dressing mix on top. Bake at 325° until bubbly.
Mix sugar, flour, eggs and milk. Pour into unbaked pie shell. Put 1/2 peaches to cover crust in bottom. Pour custard mixture over peaches. Bake till custard thickens. Can use berries instead of peaches.
Combine first 6 ingredients in large casserole dish; stir well. Add cut up chicken and cover. Bake at 325° for 1 hour and 15 minutes.
Do not drain beans. Brown all meat and chopped onions. Mix all ingredients together and bake 1 hour at 350° or in crock-pot for 3 hours.
Slice carrots on the diagonal or in crinkles, then blanch until crisp-tender (6 to 8 minutes). Add green pepper and onion. Mix together all other ingredients and pour over vegetables. This will keep up to 10 days.
Melt milk, candies and butter together. Add to powdered sugar. Allow to cool. Spread on sugar cookies. Enjoy!
Cook meat with all of the ingredients except the rolls. Drain and set meat mixture aside. Cut tops off of rolls and pull the inside breading out. Stuff bread rolls. Wrap individually in foil and bake for 15 minutes at 350°. If frozen, bake at 350° for 30 minutes.
Dissolve gelatin in boiling water. Mix in partly thawed strawberries and crushed pineapple. Pour half of mixture into 8-cup ring mold and refrigerate until firm. Keep remaining half of gelatin at room temperature. Beat room temperature cream cheese until well softened. Add dairy sour cream and salt and beat until smooth. Carefully spread in an even layer over firm, chilled gelatin in mold. Return to refrigerator. When remaining portion of gelatin begins to thicken, spoon it over the cream cheese layer. Chill overnight or not less than 4 hours. Unmold onto serving dish and garnish with well-drained pineapple slices. Makes 8 to 10 servings.
Combine first 6 items, then add mayonnaise and sour cream. Mix and chill several hours. Serve on a plate of lettuce.
Blend all ingredients, except nuts. Form into a ball. Roll in nuts. Refrigerate.
Cream butter. Beat in Sweet 'N Low brown gradually. Add applesauce. Add flour, sifted with soda, salt and spices. Add raisins and nuts. Spread in a buttered and floured 9-inch pan. Bake at 350° for 25 minutes.
Preheat oven to 350°. Heat 1/4 cup water or broth in a skillet over medium heat. Add onion. Cook and stir for 3 minutes or until lightly browned. Add water, if needed, during this process. Add apples and cover. Lower heat and cook for 5 minutes.
Preheat oven to 350°. Put fruit (pineapple, cherries and coconut) in a 9 x 13-inch pan. Take a fork and swirl the fruit over the bottom of pan. Combine dry cake mix, nuts and butter with a fork until crumbly. Sprinkle over top of fruit. Bake 1 hour. Can be served plain or topped with whipped cream.
Follow directions on taco dinner box. After done, layer taco mix, cheese and crumbled taco shells. Bake until cheese is melted and salad is hot. Serve over lettuce and tomatoes.
Dissolve gelatin and salt in boiling water. Add cold water and lemon juice. Chill until thickened but not set. Stir in apples, celery and nuts. Chill until firm. Make dressing of mayonnaise mixed with enough honey to make consistency of salad dressing. Serve with the congealed salad.
Bake in very slow oven (250°) for 2 hours, stirring and turning mixture with wooden spoon every 15 minutes. Makes 9 quarts.
Start 3 hours before dinner by putting clams in freezer. (they open real easy about 5 minutes before you start). Open the clams into the bowl reserving all the clam liquid. Start linguini water. Crush and chop garlic, the finer the better. Chop parsley. Rinse clams in clam juice by dunking them, this should remove any shell, dirt, or pearls. Chop clams fine. In skillet saute garlic, parsley in olive oil and butter. Before the garlic starts to brown, carefully pour in the clam liquid. Make sure you leave the sand and shell pieces on the bottom of bowl. Mix cornstarch using only enough water to dissolve and make smooth. Add cornstarch to ingredients stirring constantly until sauce thickens. Turn off heat. Add chopped clams and serve with linguini immediatly.
Cut up broccoli and arrange with florets toward center. Cover and microwave on High until tender (about 6 minutes). Mix oil, garlic, vinegar, salt and seasonings. Pour over broccoli. Microwave butter on High until melted. Stir in bread crumbs and cheese. Sprinkle over broccoli.
Put apples in greased 2-quart baking dish. Combine sugar, flour, oats and cinnamon. Cut in butter until crumbly, then press firmly over apples. Bake at 350° for 1 hour. Serve warm or chilled with whipped cream or ice cream, if desired. Serves 6.
Grate potatoes with onion. Add salt, pepper and flour. Fry in vegetable oil until crisp; drain.
Put chicken stock, corn and sliced onion in top of double boiler and cook over boiling water until onion is soft. Press all this through a sieve (all the corn husk won't go through). Put into top of double boiler. Add cream and flaked crab meat. Heat over boiling water. Add blended flour and butter, stirring until creamy. Add seasonings. If desired, 1 or 2 teaspoons sugar may be added. Serve hot. Serves 8.
Saute the onion and celery. Mix with remaining ingredients. Pour into casserole. Sprinkle with bread crumbs. Bake at 350° for 30 minutes.
Boil noodles as directed on box. Mix the remaining ingredients, except for sauce and extra cheese. Put about 2 or 3 spoonfuls of mixture onto the noodles and roll. Continue until there are no more noodles. Put into a lightly greased baking dish (I use Pam). Pour sauce over it and bake for 30 minutes at 350°. Remove from oven. Top with remaining cheese and let sit until cheese is melted.
Cook chicken until meat falls off bone. Cut meat into bite size pieces, reserving 2 cups of broth. Melt butter and mix into dressing. Combine soups and 2 cups broth.
Blend cream cheese and sour cream in bowl. Stir in bean dip, seasoning mix, Tabasco sauce, taco sauce and half of each cheese. Spoon into an 8 x 12-inch baking dish. Top with remaining cheeses. Bake at 325° for 15 to 20 minutes or until cheese is melted. Serve with tortilla chips. Yield: 96 servings.
Heat butter, water, cocoa and shortening in saucepan until it comes to a boil. Pour over flour and sugar mixture; stir by hand until mixed. Add buttermilk, eggs, soda and vanilla; mix well. Bake in a large cookie sheet pan that has at least 1-inch sides. Bake at 350° for 20 minutes. While cake is baking, make the icing.
In a medium saucepan, cook and stir rhubarb and sugar over medium-low heat until rhubarb is soft and tender. Remove from the heat, add gelatin and stir until dissolved. Stir in pineapple and lemon juices. Chill until partially set. Stir in apples, celery and pecans. Pour into a 4 1/2 cup mold or glass bowl. Chill several hours or overnight. Makes 8 servings.
Place charcoal around drip pan. Wash hens. Pat dry and rub onion salt in and on hens. Place hens over medium coals. Baste hens often with mixture. Grill until tender, turning often.
Thaw hash browns; add all ingredients, except corn flakes. Mix well. Put in a greased 9 x 13-inch pan. Top with corn flakes. Bake in preheated oven at 350° for 1 hour.
Skin, wash, salt and pepper chicken breasts. Place tablespoon of cheese on each chicken breast and fold pastry around chicken, pinch seams together and seal. Make decorative tops with a small cookie cutter. Place on top of the chicken breasts. Brush with beaten egg.
Peel, devein and boil shrimp. Rinse. Sprinkle with lemon juice and pat dry. Chop shrimp into small pieces and add to mayonnaise and seasonings. Add a small amount of lemon juice. Dip is better after a day or two. Serve with crackers. Serves 50.
Bring carrots to a boil and drain. Combine other ingredients. Boil 5 minutes and pour over carrots. Refrigerate. Will keep long time.
Cut peppers in half and clean out. Set in baking dish. Mix all other ingredients saving 1/3 of tomato sauce. Pack meat mixture into peppers; pour the remaining tomato sauce over the tops of peppers. Cover with foil and bake for 1 hour at 350°.
Heat oil; add meat and cook until done. Stir in tomatoes, sauce, sauce mix and V-8 juice. Bring to a boil. Lower heat to simmer 15 minutes. Cover bottom of a greased 13 x 9 x 2-inch pan with a thin layer of meat sauce, add a layer each of uncooked noodles, cottage cheese and Mozzarella cheese. Repeat until all ingredients are used ending with meat sauce. Cover pan with foil and bake at 350° for 1 hour. Sprinkle with Parmesan cheese when done.
Cook and debone chicken. Cook onion and pepper in broth where chicken has been cooked until tender. Combine pepper, onion, cream of mushroom soup, cream of chicken soup and tomatoes in a large bowl.
Mix all ingredients together except 1 can of onions. Put in greased glass casserole dish. Sprinkle remaining can of onions on top. Bake at 350° for 30 minutes.
In a medium bowl mix cream cheese, mayonnaise, onion juice and grated onions. Spread the mixture thinly on the white bread slices. Roll 1 baby dill pickle in each slice of bread. Place in a medium glass baking dish with the seam side down. Cover and chill in the refrigerator 8 hours, or overnight.
Beat eggs until lemon colored. Add sugar. Beat and add 1/2 cup of light cream. Add other ingredients. Pour in unbaked pie shell (9 to 10-inch size). Bake at 300° for 1 hour. Before baking, add fresh grated nutmeg on top, if desired. Serves 8.
Cook beets until tender; peel and cut to size. Bring vinegar, water, sugar and spice to a boil. Add beets; cook for 5 minutes. Pack and seal.
Mix dry ingredients together good. Add water and oil. Mix together. Put in saucepan. Cook over medium heat 2 to 3 minutes or until it forms into a ball, stirring constantly. Do not overcook. Food coloring may be added before or after cooking. Knead slightly on wax paper and let cool. Store in airtight container.
Mix first 3 ingredients in large bowl. Stir in thawed Cool Whip. May be served immediately or stored for 2 to 3 days. For lighter version, use sugar free Jello, lite Cool Whip and low fat cottage cheese. Add pecans if you wish.
Preheat oven to 350°. Grease and flour 2-quart mold or loaf pan (may use 2 small loaf pans to give as Christmas gifts). Sift dry ingredients. Add remaining ingredients and beat until well blended. Pour into prepared pan(s). Bake at 350° for 1 1/2 hours for larger pan or 1 hour for small loaf pans or until top is browned and springs back when lightly touched.
Beat eggs well; add all ingredients. Pour into uncooked pie shells. Bake 40 minutes at 350°. Makes 2 pies.
In a bowl or food processor, mix together flour, sugar, baking powder, salt and baking soda. Add the egg, orange juice and butter. Stir just until dry ingredients are moistened. Stir in cranberries, walnuts, mint and orange rind.
Boil potatoes until tender. Remove skins. Mash pulp, add remaining ingredients and whip until fluffy. Place in a 1 qt ungreased casserole. Cover and bake at 350 degrees for 25 minutes, or until heated through.
Pour whipping cream into jar. Shake, shake, shake! Shake until solid butter forms. Spread on brrad or crackers.
This recipe is so easy to make. You can make as much as or as little as you want.
Cut up cilantro. Dice tomatoes and slice or dice jalapenos. Dice onion. Mix all together and salt to taste.
Mix sugar and eggs well. Add sifted dry ingredients alternately with milk and molasses. Add dates, raisins and nuts. Pour into greased	vegetable cans. Partly cover cans with aluminum foil. Set in bottom of large kettle that has a good cover. Add 3-inches of water in kettle. Cook on burner 1 1/2 hours. Partly cool;	carefully cut out the bottom of can and push it against the bread to remove from can. Freezes good.
Cut rolls in half. Indent the bottom of each roll with fingertips. Put a small	amount of chili, approximately 1/2 teaspoon, and a little shredded cheese on bottom of roll. Replace top and replace filled rolls on tray in bag. Freeze until ready to serve. To serve, remove tray from bag, place trays of rolls in oven at 350° and bake for 15 to 20 minutes, or until cheese is melted. Serve warm. Makes 60 Chili Boats.
Cream the sugar and butter well. Add eggs, one at a time, and beat very hard. Stir in cocoa and flour, mixed together. Stir like mad. Fold in nuts and add 1/2 teaspoon vanilla. Bake in a 9-inch square pan.
Cream butter and sugar. Add water, flour and nuts. Work into soft ball. Break off small pieces and shape into fingers or crescents. Bake at 300° to 325° for 10 to 15 minutes. Let cool and roll in powdered sugar.
Beat cream cheese and marshmallow cream until smooth; add orange juice and orange peel. Serve with celery sticks, carrots or cauliflower.
Mix peas, beans, green pepper, celery, onion and pimento. Pour oil over these ingredients. Mix remaining ingredients. Pour over vegetables and let stand overnight.
Cut corn tortillas into 8 triangles each. Place in a single layer on a baking sheet. Coat tortilla pieces lightly with cooking spray and sprinkle with desired spices. Bake in upper third of a 400° oven until lightly toasted, about 3 minutes. Cool and serve.
Stir together broccoli, grapes, onions and bacon. Mix dressing with salad just before serving. Add slivered almonds.
Mix eggs, sugar and vanilla. Add flour, baking soda, baking powder, cinnamon and salt. Mix well. Add apples, oil, nuts and raisins. Pour into two well-greased bread pans. Bake at 375° for 1 hour.
Saute bacon in medium-size saucepan until lightly browned. Add celery and onion. Saute until onion is transparent. Drain off all excess fat. Place vegetables and bacon in large pot. Add tomato, tomato sauce, water, salt and pepper. Bring to a boil. Stir in cornstarch mixture. Cook, while stirring, until bubbly and thickened. Add lettuce. Reduce heat and simmer 5 minutes. Crackers can be added to increase crunchiness.
Combine first 5 ingredients and cook slowly over medium heat. Stir gently until mixture boils. Continue cooking until mixture reaches hard texture when dropped in cold water (290° candy thermometer). Remove from heat; add vanilla and baking soda, stirring well. Pour over popcorn and nuts in large bowl. Mix thoroughly.
Dip each biscuit piece in melted margarine. Place in bottom of greased tube cake pan, making one layer. Next, layer 1/3 of the onions, of the bell pepper, Parmesan cheese and bacon. Repeat, starting with the biscuits, until all is used, ending with the biscuits.
Stir all ingredients; mix well. Pour into two 9-inch greased pans. Bake at 400° until golden brown. Serve with ice cream or Cool Whip.
Have your butcher cut pork chops to 1-inch thickness; cut a pocket on the side for stuffing. In a bowl, combine butter, apple, stuffing mix, celery, onion, raisins, orange juice and salt. Bake at 425° for about 30 minutes or until chops are done.
Combine dry ingredients, onion and egg. Add boiling water, stirring constantly until mixture is smooth. Add more water if necessary. Drop by teaspoonfuls into hot oil. Cook until golden brown. Drain on paper towel. Makes 10 servings.
Cook carrots in 3/4 cup water until tender, about 15 to 20 minutes. Drain and save carrot liquid. Melt the 1/4 cup butter in saucepan. Saute onion and celery until tender. Add flour, salt and pepper and mix well. Add carrot liquid and milk gradually. Cook or bake at 350° for 30 minutes. Sprinkle bread crumbs over carrot mixture and dot with butter.
Combine sugar, vinegar, salt, pepper and water in a saucepan. Bring to boil and cool. Mix vegetables together and pour cooled liquid over vegetables. Refrigerate until ready to serve.
Line dish with one package of rolls. Cream egg yolk, cream cheese, sugar and vanilla. Spread over rolls. Cover with second package of rolls. Brush with egg white. Bake at 350° for 3 minutes.
Sift dry ingredients together. Add milk, eggs, shortening and vanilla. Mix well. Bake in 350° oven until done.
Combine ingredients in mixer or blender until smooth. Store in refrigerator until ready to use. Makes 1 1/2 cups.
Peel and chop potatoes. Boil until done. Drain; salt and pepper potatoes. Add parsley. Then add margarine and milk to cover potatoes. Set aside.
Dip veal in egg, then roll in bread crumbs. Melt butter. Lightly brown veal on both sides. Place veal in baking dish; set aside. Add to can of tomato sauce and mix; sugar, oregano, basil and mint flakes. Pour mixture over the veal. Bake at 350° approximately 25 to 30 minutes. Just before serving, put Mozzarella cheese on top, bake until cheese melts. Right before serving, sprinkle Parmesan cheese on top.
Into a large pitcher, pour juices and sugar; stir until all dissolved. Stir in remaining ingredients. Makes about 1 1/2 quarts. Add ice just before serving. May be doubled.
Saute onion, red pepper strips and garlic in oleo until crisp-tender. Add flour; cook 1 minute, stirring constantly. Spoon half of the onion mixture into a lightly greased 13 x 9 x 2-inch baking dish. Layer half each of the potato slices, green beans and cheese. Repeat layers of onion mixture, potatoes and green beans.
Preheat oven to 350°. Mix dry cake mix, oil, egg and mandarin oranges with juice. Grease and flour 9 x 13-inch pan; pour in cake mix. Bake 35 minutes or until toothpick comes out clean. Cool cake.
Blend together cornmeal, salt and soda. Stir in shortening. Add sour cream, corn and eggs. Mix well. Stir in green chiles and cheeses. Pour into a greased 9x13-inch pan.
Combine Cool Whip and milk. Add lemon juice. Mix well. Add strawberries and pour into crust. Chill. Makes 2 pies.
Saute onion in butter. Add broth and water. Simmer for about 5 minutes. Add mushrooms with juice included. Mix uncooked rice, parsley flakes, salt and pepper in casserole dish. Pour liquid ingredients into casserole and stir. Cover and bake in 350° oven for one hour.
Combine ingredients in order given and mix well. Shape into balls 3/4-inch in diameter. Add to tomato sauce and cover. Switch to high until steaming, then to low and cook for 45 minutes. Serve with cooked spaghetti.
Melt butter in a skillet over low heat; add the zwieback mixed with sugar and cinnamon and stir until light brown. Allow to cool. In a glass dessert bowl, put down a layer of zwieback followed by a layer of applesauce and a layer of whipped cream; continue for two more layers. Serve chilled. Serves 4 to 5.
Preheat oven to 400°. Saute bacon until transparent. Drain most of the fat from the pan. Add the onions and saute until transparent. Do not brown. Set aside to cool. Beat the eggs and sour cream together in a medium sized bowl. Sprinkle the flour over the top and beat it in. Stir in the salt and pepper.
Mix the pudding and milk until it just starts to thicken. Then add the cream cheese by chunks. Keep blending with mixer until smooth. The mixture will still be a little lumpy which is fine.
Prepare pie shell. Preheat oven to 425°. Brown hamburger meat in skillet, then drain off excess fat. Mix meat and onion; reserve a small amount and place remaining meat mixture in pie shell. Sprinkle cheese over meat; beat eggs, milk and seasoning and pour over meat and cheese. Bake 15 minutes; reduce oven temp to 300 and bake 30 minutes longer. Sprinkle remaining meat on top and bake 5 more minutes. Let pie stand 10 minutes.
Cook and drain spaghetti. Add cucumbers, radishes, green peppers and carrots to the spaghetti. Season to taste with McCormick Salad Supreme. Pour Italian dressing over spaghetti mixture. Mix well and chill. Garnish with small salad tomatoes, halved or quartered.
In a shallow dish combine oil and garlic. Spread evenly in a dish. Microwave on High 1 minute. Combine sherry, soy sauce, brown sugar and pepper in bowl. Add pork chops to dish, turning over in garlic oil. Pour sauce mixture over chops. Cover with waxed paper.
Cook okra in 2 tablespoons shortening until tender and no longer slimy. Brown flour in 4 tablespoons shortening to make a roux. Add all ingredients to the crock-pot and let simmer about 6 to 8 hours. Serve over rice. Serves 8. One cup yields about 150 calories.
Mash bananas, add other ingredients and mix well. Bake 1 hour at 350° in loaf pan.
Mix garlic powder, noodles, soy sauce, melted butter and pepper seasoning. Set aside. Mix mushroom soup, tuna, cashews and celery. Set aside. Saute onion in butter until golden brown. Add to soup mix with 1/4 c. water. Turn into shallow 4-cup casserole and top with noodle mixture. Bake at 350° for 45 minutes. Serves 4.
Melt butter; add cream, garlic powder and pepper. Simmer for 10 minutes or until thick.	At the same time, cook pasta. When alfredo has reached your desired consistency, stir in Parmesan cheese. Drain pasta and serve with alfredo sauce.
In a shallow dish, combine coconut, crumbs and salt; set aside. In small mixing bowl, beat egg and water together. Dip fillets in egg mixture, then dredge through coconut mixture to coat both sides. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add 2 fillets. Fry for 4 to 6 minutes or until golden brown and fish is flaky. Repeat with remaining oil and fish. Serve with Lemon Butter Sauce.
Toss fruit and walnuts gently in large bowl. Combine mayonnaise, yogurt and honey. Pour over fruit and stir. Serves 4 to 6.
While fettucine is cooking, cook and stir garlic in butter in large saucepan for 1 minute. Stir in cream; heat to boil. Add drained fettucine and toss well. Sprinkle with cheese, salt and pepper; toss again. Garnish with parsley. Serve immediately.
Soften gelatin over cold water for 5 minutes. Place in microwave. Cook 1 minute. Sift sugar in bowl. Whip cream until stiff. Add sugar, vanilla and salt. Beat in gelatin mixture. Beat until stands in peaks.
Remove core and hard veins from cabbage. Shred and put to soak in cold water. Saute onion in butter for a few minutes. Drain cabbage and add to butter and onion in pan. Cover and simmer for 15 minutes. Add apples, salt and boiling water to cabbage. Stir. Cover and simmer gently for an hour or more. If water is absorbed too early, add a little more. When cabbage is tender and water is absorbed, add red wine and brown sugar. Simmer until all is incorporated and thoroughly heated. Makes 8 generous servings.