HumbleIntelligence/food-ner-1-Million huggingface dataset:
In double boiler, melt butter and flour. Blend in milk. Add beaten egg yolks and cut up cheese. When well creamed, thickened and blended, add well beaten egg whites. Cover and cook 7 minutes. Never fails. Stays fluffy even for second helpings.
Heat oven to 375°. Grease 12 x 8-inch (2-quart) baking dish. In medium bowl, combine sour cream, green onions, salt, pepper, soup and pimiento; mix well. In prepared baking dish, layer half of potatoes, sauce and cheese. Repeat layers, ending with cheese. Cover; bake at 375° for 1 hour. Remove cover; continue baking 15 to 20 minutes or until potatoes are tender. Serves 4 to 6.
Mix together all ingredients. Cut bread lengthwise. Butter and brown bread under broiler. Remove, then spread mixture onto bread. Broil 10 to 12 minutes, until done.
Melt margarine in large saucepan and add marshmallows and stir until completely melted. Remove from heat.
Mix first five ingredients well. Add chocolate chips last. Spray Bundt cake pan or tube pan with Baker's Joy. Pour cake batter in pan. Bake in 350° oven for 1 hour to 1 hour and 15 minutes. Turn out on cake rack to cool. Needs no icing. Moist and delicious.
Cut butter into flour with a pastry blender or fork until crumbly. Add whipping cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 3 or 4 times. Roll or pat dough to 3/4-inch thickness. Cut with a 2-inch biscuit cutter. Place biscuits on a lightly greased baking sheet. Bake at 400° for 13 to 15 minutes. Brush biscuits with 1/4 cup melted butter.
Combine sour cream, lemon juice and seasonings. Roll chicken in mixture; place in bowl. Pour remaining mixture over. Refrigerate (overnight if wanted). Roll in bread crumbs (taking up as much sour cream as possible). Put in a baking dish. Melt butter and margarine. Pour 1/2 over chicken; bake 45 minutes at 350°. Pour remaining butter over. Bake 15 more minutes.
Brown hamburger with onion; add chili mix and tomato juice. Simmer slowly about 2 to 3 hours. Add a can of pinto beans the last hour.
Combine dry ingredients in mixing bowl and mix well. Combine wet ingredients in large mixing bowl. Mix well. Stir in dry ingredients with wet ingredients until just mixed. Spray two loaf pans, 8 x 4-inch and divide mixture between pans. Bake at 350° in metal baking pan or 325° in glass pan for about 50 to 60 minutes. Cool 10 minutes in pan and remove to rack.
Place first four ingredients in casserole dish (8 1/2 x 13 1/2) in order. Mix milk and Bisquick together. Pour over top. Bake at 350 for 1 hour.
Cream shortening and sugar. Beat in egg and almond extract. Gradually bear in dry ingredients. Tint dough with food coloring. Cut with favorite cookie cutters or make balls and flatten with a fork. Bake at 375°.
Place peaches in a deep baking dish. Sprinkle sugar and lemon juice. Sift dry ingredients together, then add beaten egg. Mix with fork until crumbly. Sprinkle evenly over peaches. Pour the melted butter or margarine over the crumb mixture. Bake at 375° for 35 to 45 minutes or until crusty and brown.
Separate egg whites and yolks. Reserve half of egg yolks. Beat egg whites, cream of tartar and salt until stiff peaks are formed. Beat reserved egg yolks and add to the egg white mixture. Sift cake flour and sugar 3 times. Fold flour/sugar mixture into egg whites by hand alternately with 1 cup of sugar.
In a bowl, combine all ingredients. To use, add 2 tablespoons of mix to 34 cup of hot milk. Yields 1 1/2 cups dry mix.
Cook onion in oil. Remove onion and cook meat until lightly brown. Combine all ingredients and bake in 400° oven for 30 minutes.
Preheat the broiler. Arrange the fillets on a baking sheet and sprinkle them with pepper, then brush them with the oil. Spread the mustard evenly over the fish. Put the fillets into the broiler, about 3-inches from the heat source. Broil for about 2 minutes, or until golden brown. Do not overcook. Place on individual dishes, sprinkled with chives and wedge of lime. Serves 4.
Grease a 9-inch spring-form pan. Dust with graham cracker crumbs. Sieve cottage cheese into a large mixing bowl. Add cream cheese. Beat with high speed of electric mixer until well blended and creamy. Beating at high speed, blend in sugar, then eggs. Reduce speed to low. Add cornstarch, lemon juice and vanilla. Beat until blended. Add melted butter and sour cream. Blend with low speed. Pour into prepared pan. Bake at 325° (slow oven) about 1 hour and 10 minutes or until firm around edges. Turn off oven; let cake stand in oven 2 hours. Remove and cool on wire rack. Remove sides of pan. Makes 12 servings.
Bake in 9 x 13-inch pan. Prepare cake mix as directed on box. Sprinkle coconut on top of cake mix. Sprinkle pecans on top of coconut. Mix powdered sugar, cream cheese, margarine and vanilla. Spoon over top of cake mix, coconut and pecans. Bake at 350° for 45 minutes. Cake will crack after baking.
Combine undrained peaches, brown sugar, vinegar, cinnamon, cloves and nutmeg in saucepan. Heat to boiling. Combine water and cornstarch; stir into peach mixture. Cook and stir until bubbly; cook and stir 2 minutes more. Serve warm with cooked pork or poultry. Serves 6.
Mix and shape ingredients into balls, then brown on all sides in a large skillet. Place meatballs in foil lined pan and pour the following sauce over them.
Cook sausage in skillet until done. Pour off excess drippings (about 1/2). Arrange alternate layers of rice and sausage in greased quart casserole dish. Sprinkle each layer with chopped onion and salt and pepper. Pour tomato soup over mixture and cover with grated cheese. Bake at 375° for 35 to 40 minutes. Serves 6.
Melt marshmallows and milk in double boiler. Whip cream. Add pineapple, drained, then melted marshmallows. Roll 8 graham crackers. Place in dish. Add cream mixture, then cover with 8 more rolled graham crackers. Set in refrigerator to chill. This recipe may be doubled.
Dissolve strawberry or cherry Jell-O in 3/4 cup boiling water. Heat cranberry sauce and add pineapple and sauce to Jell-O. Mix well and let set in a flat dish, 9 x 13-inches. Spread sour cream over mixture and let set 1 hour in refrigerator. Dissolve the raspberry Jell-O in 1 1/2 cups boiling water. Add frozen raspberries. Pour over top of the other Jell-O mixture. Chill and serve.
In a 6-inch skillet cook sausage 6 to 8 minutes over moderate heat, breaking it up with a spoon until meat is no longer pink and most of the fat has cooked out. Drain in a strainer.
Mix shortening, sugar, molasses and egg. Beat well. Sift together dry ingredients, then add to first mixture. Chill 1 hour. Roll into 1-inch balls. Top with sugar and bake on greased cookie sheet at 375° for 6 to 7 minutes. Great to store in freezer also.
Layer all ingredients in container. Cover and let set overnight. Mix together 5 minutes before serving.
Cook green beans and artichoke hearts according to package directions. Drain; cool. Place in salad bowl with mushrooms, olives and onions. Combine garlic, vinegar, oil, salt and pepper. Beat well. Pour over salad. Toss gently to cover vegetables. Chill. Serves 6.
In a blender, blend water, orange juice and punch with bananas, honey and pine nuts on medium speed for 1 minute. Add nut butter; mix for another minute. Makes 5 cups.
Preheat oven to 350°. Cut shells into 8 pie shaped wedges. Bake on ungreased baking sheets for 7 to 9 minutes or until golden brown. Remove shells and place on waxed paper.
Peel and wash onions. Quarter the onions without cutting all the way through. Put generous amount of margarine into split. Sprinkle with salt, pepper, garlic and Worcestershire sauce. Bake in 350° to 400° oven until tender. (Cover with foil to prevent dark ends on onions.) Can be cooked in microwave.
Combine ingredients and put in an 8-inch square cake pan. Put in freezer. When almost frozen, put in a chilled mixing bowl and beat until fluffy. Return to cake pan, freeze until set.
Spread apricot preserves and dry onion soup over chicken breasts in a baking dish. Mix together pineapple, water chestnuts and maraschino cherries. Pour over the top of chicken. Bake at 350° for 1 hour. Cover with foil.
Heat oven to 325°. In greased 1 1/2-quart casserole, combine milk, sugar, rice, butter, salt, nutmeg and vanilla. Bake, uncovered, stirring often, for 2 1/2 hours or until rice is done. Add raisins after first hour of cooking. Serves 4 to 6.
Melt 1/2 cup of sugar in a tube pan directly over heat. Turn to coat all sides of the pan. Mix well all of the ingredients. A blender is handy for this step. Pour into the tube pan. Place in a pan with about 1-inch of water. Bake for 1 hour at 350°. Remove from the oven and leave the tube pan in the pan of water until it cools. Remove from the pan and refrigerate before serving.
Cook and drain noodles. Saute beef in large skillet, using 1 tablespoon butter, until brown. Stir in tomato sauce and remove from heat. Set aside. Combine in a bowl the cottage cheese, cream cheese, sour cream, scallion and green pepper. Using a 3-quart casserole, spread half of the noodles, then cover with the cheese mixture. Add rest of noodles. Pour 2 tablespoons melted butter over top of noodles. Cover with meat mixture. Bake, uncovered, for 30 minutes at 375°. Serves 6.
Mix Kool-Aid according to package directions. Combine with other ingredients and mix well. Makes 5 gallons.
Cook potatoes until tender. Mash while hot. Add remaining ingredients and beat well. Cover and store in refrigerator (up to 2 weeks). On party day, remove casserole from refrigerator 1 hour before baking time. If desired, fluff up potatoes with a little milk. Bake, uncovered, at 350° for 45 minutes or until heated through.
Mix 1 cup of milk with pudding. Put in refrigerator for 10 minutes. Take out and stir Cool Whip, sour cream and Eagle Brand milk. Layer, starting with wafers, bananas, pudding, syrup and nuts until mixture runs out. Garnish with nuts.
Cream butter and sugar until light. Beat in egg. Stir together dry ingredients. Gradually add to creamed mixture. Beat applesauce into batter. Stir in raisins and nuts. Pour into greased and floured 9 x 5-inch loaf pan. Bake for 1 hour at 350°. Cool in pan 10 minutes. Remove from pan. Cool on wire rack. Sprinkle with confectioners sugar. Makes 1 loaf.
Boil first 4 ingredients for 1 minute. Add remaining ingredients and mix well. Drop on wax paper. Chill and serve.
Mix all ingredients. Drop by teaspoonfuls in deep fry. Cook until brown. Drain.
In a bowl, stir together flour, baking powder and salt. Beat egg; add milk and melted butter. Add to flour mixture. Beat until smooth. Drop from tablespoon into hot chicken stock. Cover and cook 15 minutes without lifting lid.
Cream shortening, sugars, egg and vanilla until light and fluffy. Sift together dry ingredients; stir into creamed mixture; blend well. Add	chocolate and	nuts. Drop from teaspoon 2 inches apart on a greased cookie sheet. Bake in moderate oven at 350° for 10 to 12 minutes.	Remove from sheet immediately.	Makes 3 dozen.
Mix ingredients well in order given. Drop by teaspoon onto cookie sheet. Bake in a 375° oven for 10 to 12 minutes. You may add chopped nuts to the mixture, if desired.
Place in a large pot butter and onion. Let saute. Add 2 quarts of water; bring to boil. Add rice; let rice cook until tender. Add egg whites, pepper, salt and cheese; mix well. Remove from heat. Let cool for 1 hour. When cool, shape into balls and dip into egg yolks and bread crumbs. (Could be stuffed with meat or cheese.) Deep fry balls until brown.
Heat and drain corn. In mixing bowl lightly beat eggs. Add milk, onion, salt, pepper and most of the cheese. Stir well and add corn. Pour into a 9 x 13 x 2-inch baking dish. Cube margarine or butter over top. Sprinkle with bread crumbs on top, then remaining cheese. Bake at 375° for 40 to 45 minutes. Serves 12 to 14.
Heat butter in skillet and add chicken, cook 12 to 15 minutes or until done. Remove chicken. Prepare stuffing in skillet according to package directions, let stand 2 minutes. Top with chicken. Mix soup and milk and pour over chicken. Sprinkle with cheese, cover and heat throughout.
Saute chicken and onion in oil until chicken is lightly browned, about 5 minutes. Add broth, vegetables and soy sauce. Bring to a full boil. Stir in rice. Cover; remove from heat and let stand for 5 minutes. Fluff with a fork before serving. Recipe may be doubled or halved.
Mix together rice, corn, cheese and sugar. Cook green pepper, celery, onion and jalapeno pepper in margarine until tender. Add cooked mixture to first mixture and bake at 350° for 40 to 45 minutes.
Preheat oven to 350°. Cream the shortening or butter or margarine, sugar, brown sugar and vanilla until light and fluffy. Add eggs and beat well. Combine flour and baking soda. Add to creamed mixture. Stir in peanut butter chips and chocolate chips. Drop by teaspoons onto ungreased cookie sheet. Bake for 10 to 12 minutes or until lightly browned. Cool slightly. Remove to wire rack and cool completely. Makes about 5 dozen.
Melt butter; saute onion and garlic. Add clams with juice and lemon juice; bring to boil. Add bread crumbs, parsley, oregano, wine and Tabasco. Place in pie dish or in casserole dish. Sprinkle top with Parmesan cheese (if you need more, it's okay). Bake at 325° for 25 minutes. Serve hot with bagel chips, flatbreads or Town House crackers.
Preheat oven to 350°. In small bowl, combine oil, garlic powder and paprika. Add chopped parsley and Parmesan cheese, if desired. Cut bread crosswise in pieces. Brush cut sides with mixture. Place fork in foil bag or foil paper. Place on cookie sheet and bake until heated, 10 to 15 minutes. Serve hot.
Mix all ingredients. Chill 2 hours. Serve with Tostito chips.
Grease pie plate, 10 x 1 1/2-inches, or square baking dish, 8 x 8 x 2-inches. Cook and stir ground beef and onion in 10-inch skillet until beef and onion are brown; drain. Stir in seasoning mix; spoon into pie plate.
Beat all ingredients together except vanilla wafers. Mixture will be thin. Put wafer upside down in small muffin pans (line with small cupcake liners). Add 1 tablespoon of mix. Bake at 350° for 15 minutes or until toothpick comes out dry. Cook. Top with any flavor of pie filling.
Bring 1 1/2 cups water to a boil. Add a pinch of salt. Add 1/2 cup converted rice. Cover and cook on low for 20 minutes or until water is absorbed.
Preheat oven to 350°. Grease baking sheets. Combine flour, salt and baking soda on waxed paper. Beat together shortening, sugars and vanilla in large bowl with electric mixer until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well rounded measuring teaspoonfuls onto greased baking sheets. Bake in preheated 350° oven for 8 to 10 minutes or until golden. Cool cookies on sheets on wire rack 2 minutes. Remove to wire rack to cool completely.
Brown ground beef; drain. Then combine remaining ingredients. Cook for 1 hour or until ready to serve.
Stir together first 4 ingredients and set aside. Melt together butter and cocoa. Add to flour and stir in milk and vanilla. Pour into 9 x 9-inch buttered baking pan. Over the top, scatter without mixing the brown sugar, sugar and cocoa. Pour over the top the cold water or coffee. Bake for 40 minutes at 350°.
Bring water to boil in wok or vegetable steamer. Use retainer ring or colander to keep veggies above water. Let steam for approximately 20 minutes, or until carrots are done. Remove. Add salt and melted cheese, if desired.
Remove frozen corn from freezer to defrost while preparing other ingredients. Brown onion, green pepper and ground beef in hot fat in heavy skillet. Add tomatoes and seasonings and bring to boiling. Add frozen corn and mix well until kernels are well separated. Cover and cook until corn is done, about 2 to 3 minutes. Remove bay leaf to serve. The recipe serves six. Add more chili powder if a hotter flavor is desired.
Preheat oven to 350°. Cook spaghetti. Blend milk and egg; add to spaghetti. Toss to coat. Spray jelly roll pan with nonstick cooking spray. Spread spaghetti in a pan. Cook hamburger, onion and garlic. Add sauce and seasoning. Simmer for 5 minutes. Spoon over spaghetti. Top with mushrooms and cheese. Bake for 20 minutes.
Combine water with sauce and ground beef. Cover a 9 x 13-inch pan with 1 1/2 cups sauce mixture. Arrange a layer of uncooked noodles over sauce. Spread half the Ricotta and half the Mozzarella over noodles. Sprinkle with 2 tablespoons Parmesan. Repeat with another layer of noodles, the Ricotta, Mozzarella and 2 tablespoons Parmesan. Top with the remaining noodles. Pour remaining sauce over all to cover. Sprinkle on Parmesan. Cover with heavy-duty foil. Set on a jelly roll pan (important). Bake at 350° for 1 hour and 15 minutes. Let stand, covered, for 10 minutes.
In large pan, add margarine, water, peanut butter and cooking oil. Bring to boil and turn off heat. Add sugar, flour, milk, eggs, vanilla and soda. Stir until well blended. Pour into greased and floured jelly roll pan (cookie sheet). Bake at 400° for 20 minutes.
Crumb together and keep in glass container. Do not keep in refrigerator. Will keep up to 8 months.
Mix together cornstarch and sugar in a medium saucepan; stir in water, lemon juice and 1 cup blueberries. Cook over medium heat, stirring constantly until mixture thickens and boils. Cool to room temperature. Fold in 1 cup blueberries. Reserve a little whipped cream. Fold in remainder of whipped cream into blueberry mixture. Spoon into tart shells. Chill until serving time. Garnish with remaining blueberries and whipped cream. Yields 8 tarts.
In a medium size baking dish, mix well the honey, mustard and soy sauce until smooth. Place the chicken breasts in the mixture, making sure most of the chicken is well covered by it. Cover the dish with aluminum foil and bake at 350° for 1 hour and 15 minutes. Serve and spoon mixture over chicken.
Beat egg whites in a large bowl. Beat in sugar gradually. Beat in salt and vanilla. Fold in nuts and cornflakes. Push with teaspoons onto cookie sheet lined with brown paper. Bake at 300° for 20 minutes until surface is dry, but not brown. Yields 2 1/2 dozen.
Saute meat and minced garlic in a nonstick frying pan sprayed with nonfat cooking spray. Saute	until all of the pink disappears, then add	remaining ingredients	and simmer about 30 minutes. Serves 8 to 10.	Contains 1.03 grams of fat per serving.
Mix all ingredients together. Top with cheese. Pour in pan and bake at 350° for 30 minutes.
In large saucepan, combine rhubarb, sugar, lemon juice and orange peel. Over high heat, bring to boiling. Reduce heat to medium-high and cook 10 minutes until mixture is reduced by 1/3, stirring often. (Rhubarb mixture should measure 1 cup.) Chill 15 minutes until completely cooled. In large mixing bowl with mixer, whip cream to soft peaks. Fold in cooled rhubarb mixture and spoon into serving glasses. Serve immediately.
Bring all ingredients to a boil and simmer. Use 3 teaspoons flour and butter to make a sauce and add to ingredients.
Mix white vinegar, wine vinegar, sugar, Wesson oil, salt and pepper. Pour over vegetables. Mix real good and put in icebox for 24 hours. Good with vegetables, meat or sandwiches. This recipe makes a lot and will keep a long time. This is good to take to a church dinner.
Blend corn syrup and sugar together. Bring to a boil over medium flame. Stir in peanut butter and corn flakes. Mix well. Drop by tablespoon onto waxed paper or buttered cookie sheet. Let set.
Mix oil, chocolate and sugar. Blend in 1 egg at a time until well mixed. Add vanilla. Stir in salt, flour and baking powder. Chill dough 2 hours or overnight. Heat oven to 350°. Drop a teaspoon of dough into powdered sugar; roll into a ball. Place 2 inches apart on a greased baking sheet. Bake 10 to 12 minutes. Makes about 50 cookies.
Mix ingredients with flour until dry enough to roll out on a floured surface without sticking to rolling pin. Bake at 375° for 10 minutes or until pale gold. Decorate with colored sugar or small candies, warm milk-confectioners sugar mix. Put in tightly covered container; cover with wax paper and on top of that lay a piece of lettuce or apple slice on top. This will soften cookies.
Combine all ingredients together, except Marshmallow Creme, and bake at 350° for 30 minutes. Remove from oven. While still hot spread with Marshmallow Creme. Cool. Then frost with icing.
Saute onion, celery and pepper in large skillet. Add all other ingredients, stirring after each addition. Bring to boil, then simmer for 20 minutes. Serve over rice.
Preheat oven to 350°. Combine flour, oats, brown sugar and butter. Save out 1/2 cup. Press into 13 x 9-inch pan. Bake 10 minutes. Pour milk evenly over crust. Sprinkle with nuts and chocolate chips. Top with remaining oat mixture. Bake 25 to 30 minutes.
Mix together sausage and biscuit mix. Add cheese. Mix well. Make into walnut size balls. Put on ungreased cookie sheet or cookie pan. Bake at 325° for 20 minutes or until golden brown.
Preheat oven to 350°. Stir together crumbs, margarine, and granulated sugar in small bowl, press onto bottom and 1/2 inch up sides of 9-inch springform pan. Bake 10 minutes. Cool. Beat cream cheese, powdered sugar, and peanut butter in large mixing bowl at medium speed with electric mixer until well blended. Fold in whipped topping, pour into crust. Sprinkle with peanuts. Chill until firm. Drizzle topping over cheesecake just before serving. 10 to 12 servings. Prep time: 15 minutes, plus chilling
Mix first three ingredients. Set aside. In a large bowl, mix other ingredients well. Add yeast mixture and stir until a sticky blob. Set aside, uncovered for 3 hours. Stir once after each hour. Divide dough into 3 greased loaf pans and let rise for 1 hour more. Bake at 350° for 50 minutes.
Cream Crisco and sugars. Add eggs, peanut butter, then flour, baking soda, salt and vanilla. Roll into balls and place on cookie sheet. Press down with fork. Bake at 350` for about 10 minutes. Makes about 72 cookies.
Butter a 9 x 9 x 2-inch pan. Melt the 1 cup butter or margarine in a heavy 3-quart saucepan. Add brown sugar and salt; stir thoroughly. Stir in corn syrup. Gradually add the sweetened condensed milk, stirring constantly. Clip candy thermometer to side of pan. Cook and stir over medium heat to 245° (firm ball stage). Remove from heat; stir in vanilla. Pour into buttered 9 x 9 x 2-inch pan. When cooled, cut into squares. Wrap pieces individually in clear plastic wrap. Makes about 2 1/2 pounds.
Preheat oven to 450 degrees. Combine the flour, butter, and oil in food processor, fitted with steel blade. Pulse several times to cut butter into flour. Add buttermilk and process until well blended and mixture forms a soft sticky dough. Remove dough to a well floured surface. Gently knead about 6 times. Pat or roll dough to a thickness of about 1/2 inch. Cut with a 2 1/2 inch biscuit cutter. Place on a greased cookie sheet and bake for 10 to 12 minutes.
Cook potatoes until done, then mash. Add cream cheese, sour cream, butter, seasoning, and onion. Mix well. Pour into a 2 1/2 quart buttered casserole. Top with grated cheese. Bake at 350 degrees for 1 hour. Yield 8-10 servings.
Brown hamburger, drain and add dry taco seasoning mix. Cool at room temperature. Mix lettuce, tomatoes and onion. Add beans, cheese, olives and hamburger mixture.
Spread broccoli spears and chicken in pan. Mix chicken soup, mayonnaise, curry powder and lemon juice together. Pour over chicken and broccoli. Sprinkle cheese and stuffing mix on top with melted margarine. Bake 40 minutes at 350°.
Mix ingredients. Shape into loaf. Bake at 375 degrees for 60 minutes. Let stand for 10 minutes before serving.
In a 2-quart saucepan, combine cocoa and milk over heat. Add stick of oleo and vanilla. When it starts to bubble take off fire and add powdered sugar and pecans. Pour while hot over hot cake. Work fast because topping gets hard quickly.
Drain pineapple and orange segments well, then mix all ingredients in an oblong dish and chill. Serve on lettuce leaf.
Soak cereal for 10 minutes in warm milk. Beat eggs with fork; add sugar, salt and vanilla. Add egg mixture to milk-cereal and stir. Sprinkle with nutmeg. Bake in a casserole dish set in a pan of hot water. Stir twice in first 20 minutes of baking time. Bake at 350° for 1 hour.