HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Melt butter and chocolate in a double boiler. Cool mixture. Beat eggs and salt, gradually add sugar and vanilla. Combine cooled chocolate mixture into egg and sugar mixture. Fold in all-purpose flour and nuts. Bake in a 9 x 9-inch pan for 25 minutes. Cut when cool.
In a bowl, sift together dry ingredients. In second bowl, cream together the sugar and butter. Blend in eggs and whipping cream. Stir in dry ingredients. Drop by teaspoonfuls on hot krum kaga iron. When light brown, wrap around stick.
Blend Cheez Whiz in soup over low heat. Brown onion in oleo. Cook rice and broccoli separately. Combine all ingredients and bake at 350° for 30 minutes.
Heat strawberries, sugar and jello just enough to dissolve Jell-O, stirring constantly. Mix pudding and milk. Add sour cream. Fold in 3/4 of Cool Whip. Layer wafers, pudding mix and strawberries. Repeat. Top with remaining Cool Whip. Garnish with sliced strawberries. Refrigerate.
Dissolve gelatin in white wine over hot water. Combine with remaining ingredients. Place in a lightly oiled loaf tin, pressing down well. Cover with foil and allow to set overnight in refrigerator.
Melt butter in a roasting pan. Mix in salt and Worcestershire sauce. Mix in remaining ingredients. Stir well. Bake at 250° for 1 hour. Pour out on towel and let cool.
Preheat oven to 350°. In large bowl, cream the sugar, shortening, eggs and extracts. Gradually add flour, kneading until mixture is stiff enough to roll. On lightly floured surface, roll dough 1/4-inch thick. Cut into desired shapes. Place on greased cookie sheets and bake for 10 minutes. Makes 6 dozen.
Cream butter with both sugars. Add vegetable oil, eggs and vanilla to mixture. Beat well. Mix flour, salt, baking powder and cream of tartar. Add mixture and blend well. Roll dough into balls and roll each ball into granulated sugar. Place on lightly greased cookie sheets and flatten with bottom of glass, which has been dipped in sugar. Bake 10 to 12 minutes in 350° oven.
Mix ingredients as given. Bake in unbaked pie shell in moderate oven until lightly browned. This makes 2 pies and can be stacked on top of each other when cool.
On sheet of waxed paper, combine flour, salt and pepper. Dredge veal cubes in flour mixture.
Layer in round, clear glass bowl in order listed: lettuce (in bite size pieces), chopped celery, chopped onions, thawed peas and layer of mayonnaise. Sprinkle with sugar and Parmesan cheese. Refrigerate overnight.
Mix mayonnaise, salt, mustard, sugar and pepper in bowl. Add peas, cheese, celery, pickles and onion. Toss. Stir in eggs. Cover and refrigerate until chilled at least 1 hour. Serve on lettuce leaves, if desired.
Cook frozen broccoli according to package directions; drain thoroughly. Place	broccoli cuts in 10 x 6 x 1 1/2-inch baking dish. Stir together mushroom soup and shredded cheese. Gradually add milk, mayonnaise and beaten egg to soup mixture, stirring until well blended. Pour over broccoli in baking dish. Combine bread crumbs and melted butter; sprinkle evenly over soup mixture. Bake in moderate oven at 350° for 45 minutes until crumbs are lightly browned.
Cream oleo and sugar. Add flavoring and well beaten eggs. Add mashed bananas. Sift flour and soda. Add to mixture. Fold in nuts! Serve with cream cheese. Bake at 300° for 45 minutes.
Cake: Beat the cake mix, oil, eggs and oranges together. Bake in three (9-inch) layer pans at 350° for 30 minutes. Let cool.
Saute onion. Brown seasoned beef while cooking rice separately according to directions. Add tomato sauce, Tabasco sauce and beans; simmer until rice is fluffy. Drain rice and add to mixture, cooking over low heat approximately 15 to 30 minutes.
*Orange sections, strawberries or bananas, 1 (8 3/4 ounce) can drained, crushed pineapple or fruit cocktail.
Cream butter and sugar. Add eggs, vanilla, baking soda, cream of tartar and salt. Mix well. Slowly add flour. Mix and chill. Roll into balls and place on greased cookie sheet. Flatten and sprinkle with sugar. Bake at 350° for 10 to 15 minutes. Cool in pan 2 minutes then place on wire rack. Can be decorated.
Combine cream of chicken soup and 1 cup cheese in saucepan. Heat over medium-low heat, stirring to prevent scorching. Add sour cream. Mix thoroughly. Place potatoes in casserole, one layer at a time, and top with the mixture 1/3 each time over the three layers. Cream mixture on top.
Cream together with a pinch of tenderness very lightly beaten in a bowl of loyalty with a cup of faith, one of hope and one of charity. Be sure to add a spoonful each of gaiety that sings and the ability to laugh at little things. Moisten with the sudden tears of heartfelt sympathy. Bake in a good natured pan and serve repeatedly.
Melt margarine; add corn muffin mix and sour cream. Mix together. Add corn and mix all together. Bake at 350° for 1 hour.
Combine first four ingredients. Wrap in waxed paper; chill and roll thin. Cut into four-inch circles. Place 1 tablespoon jelly or jam in each. Fold in half. Place on baking sheet. Bake for 10 minutes at 400°. Sprinkle warm cookies with sugar. Yields 4 to 5 dozen.
Cream the butter and sugar. Add eggs, one at a time. Add milk, flour, baking powder, oatmeal and vanilla. Fold in other ingredients. Drop by teaspoon on cookie sheet. Bake 20 minutes at 300°. Makes 20 dozen.
Heat vinegar, oil and sugar. Do not boil. Pour over vegetable mixture. Let stand for 24 hours. This goes well with a beef dinner.
Add all ingredients and mix well (except cheeses). Cook in casserole dish for 1 hour at 325°. Cover with shredded cheeses and cover to keep moist after cooking.
Mix ingredients and shape into patties. Brown in vegetable oil. Place in baking dish and cover with diluted mushroom soup. Bake 30 minutes at 350°. Serves 4 to 6.
Stir dry ingredients together and set aside. Mix eggs, sugar and shortening with electric mixer until light texture.
In a mixing bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400° for 20 minutes.
Cook beef until meat loses red color. Remove from skillet and cook macaroni, onion and green pepper until macaroni is yellow. Return meat to skillet with tomato sauce, salt, pepper, chili powder and Worcestershire sauce. Cover with water. Cover pan and simmer 25 minutes until macaroni is tender. Add water, if necessary.
Cook spinach; drain. Combine eggs, sour cream, milk, 4 tablespoons Parmesan cheese, onion, salt and pepper. Add cheese and mix. Add spinach and cooked spaghetti. Put into ungreased 13 x 9-inch baking dish. Bake, covered, at 350° for 15 minutes, then continue baking, uncovered, for 10 to 15 minutes. Sprinkle with remaining Parmesan cheese before baking.
Soak beans in water overnight. Drain. In a Dutch oven, brown salt pork. Add onions, garlic and celery and saute for 3 minutes. Add beans, stock, Tabasco sauce, salt and herbs. Simmer 3 hours or until beans are tender. Add water when necessary during cooking; water should barely cover beans at end of cooking. Remove 1 cup beans and mash to paste. Add mashed bean paste back to beans; stir until liquid is thickened. Serve over hot rice.
Pour milk into large bowl; add Jell-O mix. Beat until well blended. Let sit for 5 minutes. Stir in Cool Whip and 1/2 of crushed cookies. Place 1 tablespoon cookies into the cups. Fill cups with pudding mixture. Top with remaining cookies. Refrigerate 1 hour.
Sift flour once. Measure. Add baking powder, sugar and salt. Combine milk and egg yolks and add to flour gradually, beating to a smooth batter. Add shortening. Fold in beaten egg whites and vanilla. Pour this in hot buttered frying pan. Brown on both sides. Alternate six of these pancakes with Rum Sauce. Cut this stack in four portions and top with lots of Rum Sauce and when ready to serve, bake in hot oven for 3 minutes. Serve one stack to person with whipped cream on side.
Mix all ingredients except for the chocolate chips and pecans until smooth. When smooth, add chocolate chips. Shape into a ball and roll in pecans. Serve with chocolate or honey graham crackers.
Mix together brown sugar and orange juice, set aside. Chop orange rind, raisins and nuts in chopper or processor. Set aside. Cream together sugar, baking soda and shortening. Add eggs to creamed mixture, one at a time; mix well. Sift flour and baking powder; add alternately to creamed mixture with 1 cup milk. Add raisin-nut mixture. Bake at 350° for 40 minutes. Remove from pan immediately and pour juice/brown sugar mix slowly over top. Cool before serving.
Pour bouillon or stock in crock-pot. Cook onions slowly in large skillet in butter. Cover and let cook about 15 minutes. Uncover and add salt, sugar and flour. Stir well. Add to stock in crock-pot. Cover and cook on low 6 to 8 hours (high 3 hours). Before serving, top with grated cheese. Recipe may be doubled for 5-quart pot. If you have ovensafe bowls, place finished soup in individual bowls. Place slice of Italian bread and slice of Mozzarella cheese on top and place bowl under broiler until cheese melts.
Mix all together and spread on muffins. Place on a cookie sheet and bake at 300° for 20 minutes.
Grate the zucchini (skin and seed also); let stand. Mix sugar, oil, eggs, baking soda, vanilla, baking powder, cinnamon and flour. Mix well. Add zucchini and nuts (optional). Bake in 2 greased loaf pans for 1 hour at 350°.
Cream margarine and sugar, add remaining ingredients and mix well. Drop by tsp. on greased sheet. Bake 15 min. at 350°. Roll in powdered sugar or cinnamon if desired when cool.
Mix shortening, sugar, egg and molasses together. Sift and add to mixture the flour, soda, ginger, cinnamon, cloves and salt. Mix well. Shape into 1-inch balls. Roll in sugar. Bake on ungreased baking sheet at 375° for 12 to 15 minutes. Makes approximately 5 dozen.
Boil and drain corn. Add mayonnaise, cheese, and butter. Stir and add salt & crushed red pepper to taste.
Cream milk powder and butter; add egg, pineapple juice and flavoring. Mix well. Combine flour, cinnamon, baking powder, salt, dates and nuts. Stir into creamed butter mixture and mix well. Bake in an 8-inch square pan at 325° for 25 to 30 minutes. Top with Pineapple Topping.
In medium bowl with wire whisk, beat soup until smooth. Gradually blend in eggs, 1 cup of cheese, basil and pepper. In 10-inch oven-safe omelet pan or skillet over medium heat in hot margarine, cook mushrooms and onion until mushrooms are tender and liquid is evaporated, stirring occasionally. Pour mixture into skillet. Reduce heat to low. Cook 6 minutes or until edges are set 1-inch from edge. Do not stir. Remove from heat and serve. For garnish, use tomato wedges, chopped fresh parsley or fresh basil leaves.
Put hash browns in a greased 9 x 13-inch pan or 2 square pans. Put rest of ingredients in blender. Pour over potatoes. Bake at 350° for 1 hour. Serves 8 to 10.
Combine first five ingredients. Shape into balls. Put into skillet. Combine soup and water; pour over meatballs. Cook until done, about 45 minutes. May add more water if necessary.
In a bowl, combine the first six ingredients; mix well. Add the beans, corn and onion; stir to coat. Cover and refrigerate until serving. Yield: 6 servings.
Put salt over cucumbers and onion. Let set for 3 hours. Drain off. Mix all ingredients together. Put pickles in large jar and pour mixture over pickles. Put in refrigerator. Use as needed.
Layer ingredients in order given in a shallow serving dish. Vary amounts and size of dish to suit your needs. Sliced black olives can be added.
Mix zucchini, onion and salt and let set overnight. Rinse 2 or 3 times in cold water and let drain in colander. Mix in large pan sugar, spices, vinegar and cornstarch. Heat until mixture thickens. Add zucchini and onions. Cook 30 minutes and put in jars and seal.
Mix all ingredients thoroughly. Put in 3 quart baking dish (oblong shape is best). Bake 45 minutes at 350° until brown and crusty on top.
Stir flour and sugar together until smooth. Add milk, egg yolks and flavoring. Heat but do not let any egg yolks cook. Layer vanilla wafers and bananas in a long dish starting and ending with vanilla wafers. Pour hot mixture over bananas and wafers. Prepare meringue for topping.
Combine the ingredients in a blender or food processor until smooth. Cover and refrigerate for at least 1 hour.
Mix well. Roll into balls (small). Bake at 350° for 20 to 25 minutes.
Blend berries, sugar and lemon until almost smooth. With blender running, pour in heavy cream. Puree about one minute. Serve immediately.
Melt butter in skillet; brown onion. Add soup, cheese and carrots. Mix well. Pour mixture in greased casserole pan. Top with bread crumbs, optional. Bake at 350° for 20 to 25 minutes.
Cook over hot water in double boiler until thick. Cool. Fold in 1 cup whipping cream which has been whipped. Serve over slices of angel food cake.
Preheat oven to 325°. In mixing bowl with electric mixer, blend cake mix, pudding, eggs, oil and water. Spread 1/2 of the mixture in a prepared 9 x 13-inch pan.
Put popped corn in a large bowl. Add melted margarine. Sprinkle with taco seasoning. Toss until combined. Add tortilla chips.
Combine ingredients; refrigerate overnight. Bake for 1 1/4 hours at 350°.
Mix together corn, bread crumbs, baking powder, cream, egg yolks, salt and pepper. Beat egg whites until stiff and fold in. Fry until brown on both sides. Serve with Guacamole (make Guacamole first).
Drain pineapple and reserve juice. Add water to juice to make 1 cup. Stir boiling water in jello in a large bowl until dissolved. Stir in reserved liquid. Refrigerate for 1 1/4 hours. Take out and stir in Cool Whip with a wire whisk until smooth. Refrigerate again for 10 minutes. Take out and stir in pineapple, marshmallows, oranges and coconut. Pour into mold. (I use a Bundt pan sprayed with Pam.) Refrigerate until firm. When ready to serve invert onto plate.
Mix cabbage and onions. Put in Ziploc bag and refrigerate. Saute butter, noodles, sunflower seeds, almonds and sesame seed. Pour on paper towels and cool. Keep in Ziploc bag until ready to use.
Preheat oven to 350°. Grease 8 x 8-inch pan. Sift dry ingredients together. Add shortening, half of buttermilk and 1 egg. Beat 2 minutes. Add remaining egg and buttermilk; beat 2 minutes more. Pour all batter at once time into pan. Bake 45 to 50 minutes. Muffin tins, bake 25 minutes.
Line 9 x 13-inch pan with whole soda crackers. Boil butter and brown sugar for 3 minutes. Pour over crackers. Bake in oven (400°) for 3 minutes until bubbly. Remove and sprinkle with chocolate chips. Smooth over with knife after melted. Sprinkle with nuts. Cut while still warm.
Mash shrimp. Combine with softened cream cheese and onion. Place on serving dish forming smooth mound. Mix ketchup and horseradish to taste. Cover shrimp and cream cheese mixture. When ready to serve, pour ketchup and horseradish over mound. Serve with crackers.
Saute chicken in butter over low heat about 20 minutes or until tender. Remove chicken to a warm platter. Blend flour into pan drippings; cook over low heat, stirring constantly, until bubbly. Gradually stir in broth and half and half; cook until smooth and thickened, stirring constantly. Stir in mustard. Add chicken; cover and simmer about 10 minutes. Yield: 2 servings.
Combine the chocolate chips and peanut butter; melt on low heat. Pour over the Chex cereal; toss. Put half of mixture in a plastic bag filled with the powdered sugar. Repeat with other half. Spread on cookie sheet. Flash freeze for 5 minutes. Store in airtight containers in freezer.
Cook rice. Brown meat alone. Brown carrots, green peppers and onion (do carrots first). Add vegetables to meat. Add soy sauce, pepper and celery. Add rice, then bean sprouts. Simmer 30 minutes. (Optional: Add 6 to 8 tablespoons sweet and sour sauce.) Serve with pineapple Jell-O mold or fruit salad.
In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs. Add carrots, oil, pineapple, nuts and vanilla. Stir into dry ingredients just until moistened. Spoon into 2 greased and floured loaf pans. Bake at 350° for 65 to 70 minutes or until loaves test done. Cool 10 minutes in the pans before removing to wire racks. Cool completely.
Combine chopped cauliflower, bell pepper, olives, radishes and tomatoes. Stir in cheese. Marinate overnight in dressing. Salad reaches its full flavor 1 to 3 days after preparation.
Mix together sugar, egg, milk and walnuts. Add biscuit mix. Beat hard for 30 seconds. Spread in well-greased 9 x 5 x 3-inch loaf pan. Bake in moderate oven at 350° for 45 to 50 minutes until toothpick inserted in center comes out clean. Cool thoroughly before cutting.
Sift first 5 ingredients together in a bowl and drop in shortening, adding milk and vanilla and mixing on low speed for 2 minutes. Add eggs and chocolate; beat 1 minute. Turn into a 9-inch tube pan and bake in 350° oven for 1 hour 10 minutes. Just before serving, spoon powdered sugar into top of cake.
Mix all ingredients together. Pinch into balls and roll into straws. Bake at 375° to 400°.
Blend 1/4 cup oil, egg yolk, and 2 Tbsp. lemon juice. Add rest of oil gradually. Combine capers, rind, anchovy, tuna, remaining lemon juice and onion. Beat into egg mixture. Garnish with parsley sprigs. Chill. Yields 2 1/2 cups.
Fry onion and bacon until tender. Add beef; fry until done. Drain off grease. Add the rest of the ingredients, except spaghetti, and simmer for 30 to 60 minutes. Cook spaghetti and serve meat sauce over spaghetti.
Brown onions. Add sausage and brown. Add ground beef and brown. Add seasonings and tomato paste. (Adjust seasonings to individual taste). Mix well and simmer while preparing noodles. Cook noodles in salt water with a little olive oil in it. After noodles are cooked, cool in water with a little olive oil. Line a cake pan with foil and grease it with olive oil. Layer noodles, sauce, cottage cheese and Mozzarella. Repeat, ending with sauce and cheese (not noodles). Bake at 375° for 30 to 45 minutes.
Mix the soup, mayonnaise, milk and garlic powder. Pour over the chicken and broccoli that is mixed together in a 9 x 13-inch pan. Spread with grated cheese. Bake at 350° for 25 minutes. Can be heated in the microwave. (You may want to double the sauce.)
In large mixer bowl, combine Eagle Brand condensed milk, pudding mix and water; beat until well blended. Chill 5 minutes. Fold in whipped cream.
Heat oven to 350°. Grease 9-inch pie plate. Spread broccoli or spinach or asparagus in plate. Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth. Pour into plate. Top with tomatoes; sprinkle with Parmesan cheese. Bake until knife inserted between center and edge comes out clean, about 30 minutes. Cool 5 minutes. Serves 6 to 8.
Prepare pie crust into 9-inch spring-form pan (do not make ahead; pie crust will leak). Saute onion and chicken in butter or olive oil. Add salt and 1/4 cup water. Add veggies and continue to saute for a few minutes. Often, I skip sauteing the veggies.
Melt chocolate and 3 tablespoons butter; cool and set aside. Cream remaining butter with cream cheese; gradually add 1/4 cup sugar, creaming until light and fluffy. Blend in 1 egg and 1 tablespoon flour. Add 1/2 teaspoon vanilla; set aside.
Add water, oil, salt and pepper to beaten eggs. Mix well. Add meal and stir thoroughly. Refrigerate one hour. Form into balls and drop into soup or 1 1/2 quarts of boiling water to which salt has been added. Cook 20 minutes with lid on.
Combine potatoes, onion and green pepper in a large bowl. Stir in mayonnaise and hot sauce; mix well. Cover and refrigerate at least 1 hour before serving. Serves 10.
Combine water, Recipe Secrets and chicken in a 2-quart saucepan. Cook until chicken is done. While chicken is cooking, cook pasta according to package directions. Drain and set aside. Add soup to chicken. Simmer about 2 minutes. Serve over cooked pasta.
Boil water, sugar and cinnamon candies for 5 minutes. Stir to dissolve cinnamon candies. Cool. Add the juice from the oranges and lemons. Mix cranberry and pineapple juices. Freeze in two 1/2 gallon cartons.
Dissolve yeast in warm water. Add rest of ingredients to yeast. Add flour 1 cup at a time. Put in greased bowl and let raise until double. Punch down, make buns and let raise again on tray. Bake at 350° for 15 minutes or until nice and brown. Makes 5 dozen buns.
Mix mayonnaise with grated cabbage. On one slice of bread, smear corned beef hash and on other slice, smear cabbage and mayonnaise mixture. Coat outside of slices of bread with mayonnaise. Brown in heated heavy skillet, pressing down while cooking. Eat with friends while hot.
Brown onion and meat. Drain. Add remaining ingredients and bake 30 to 45 minutes at 325°.
Crumble beef into a 1 1/2-quart casserole dish. Cover loosely and microwave for 3 minutes on High. Break up and stir. Cover and microwave until very little pink remains, 2 to 3 minutes longer; drain. Stir in spaghetti sauce, tomato sauce, 1 tablespoon parsley and oregano. Cover tightly and microwave on High to boiling, 3 to 4 minutes. Spread 1 1/3 cups meat sauce in baking dish (12 x 7 1/2 x 2-inches). Overlap 4 lasagne noodles on sauce. Add 1 cup cheese filling and 1 cup Mozzarella cheese (reserve 1 cup Mozzarella for top after cooking). Repeat layers with 1 1/3 cups meat sauce, remaining noodles and cheese filling. Top with remaining meat sauce. Cover tightly and microwave on High for 10 minutes. Rotate dish 1/2 turn. Microwave on Medium until noodles are tender, 22 to 28 minutes longer. Sprinkle with remaining cheese and Parmesan cheese. Let stand 10 minutes.
Cook broccoli and drain well. Spray a casserole dish with Pam to prevent sticking. Place broccoli in dish. Chop the onion evenly over broccoli. Blend soups and place on broccoli. Cover with cheese. Place in oven at 375° until all blends well (will get bubbly).
Layer in pan: refried beans, taco mix and sour cream (mixed together), lettuce, tomatoes, salsa and cheese. Serve with nacho chips.
Cook mushrooms, onion, green pepper and garlic in olive oil in a large, nonstick skillet over medium high heat, stirring constantly until tender. Remove from heat; drain. Combine cooked vegetables, drained kidney beans, olives and pepper. Spoon about 1/2 cup bean mixture evenly down center of each tortilla. Top with 1 tablespoon sour cream, 1 tablespoon salsa and 1 tablespoon cheese; fold opposite sides over filling. Coat a large nonstick skillet or griddle with cooking spray. Heat over medium-high heat until hot. Cook tortilla, seam side down, 1 minute on each side or until thoroughly heated. Top each tortilla with 1 tablespoon salsa.
Mix all ingredients together in a 9 x 9-inch pan. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Cut up tamales in squares and put in bottom of 9 x 13-inch casserole dish. Drain hominy and add to tamales. Add onion and bell pepper to dish. Pour chili over all and top with cheese. Bake at 350° for 30 minutes. Serves 4.
Preheat oven to 325°. Combine coconut and melted butter in large bowl. Press mixture on bottom and sides of 9-inch pie plate. Bake in oven about 20 minutes or until golden brown.
Mix dry ingredients together. Add remaining ingredients. Stir carefully. Turn batter into loaf pans. Bake at 350° for 1 hour and 15 minutes. Cool in pans 10 minutes, then put on cooling racks.
Cream or mix well the shortening, sugar, eggs and vanilla. Add dry ingredients alternately with milk. Mix well. Drop on lightly greased cookie sheet. Bake at 375° for 12 minutes. Makes 6 dozen.
Layer in dish with lid (Tupperware kind): lettuce, cauliflower, garbanzo beans, bacon, onion and mayonnaise spread over top. Sprinkle sugar over mayonnaise and then sprinkle Parmesan cheese over all. Cover. Refrigerate overnight. Toss right before serving.
To make cake, beat eggs; add sugar and mix well. Add vanilla and pineapple with juice. Add flour sifted with soda and salt. Pour into large greased and floured pan. Bake 45 minutes at 350°. Batter should not be more than 1 inch thick. Ten minutes before the cake is done, begin icing.