HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter;	add sugar and cream together.	Add the eggs, one at a	time, beating	after each egg. Add flour, gradually after each egg. Add vanilla; pour into steeple pan lined	with waxed paper. Grease pan	first.	Place in cold oven, temperature at 300° and bake 1 hour. Then raise temperature to 325° and continue baking 40 minutes. Never look until time is over.
Peel yams. Cut in slices and cook until tender. Drain and put into baking dish. Dot with butter.
Peel eggplant. Slice 1/4-inch thick and soak in bowl of salted, cold water (1 tablespoon in 1 quart water) for 30 minutes. Meanwhile, plunge tomatoes into boiling water and then into bowl of cold water to loosen their skins. Peel tomatoes and cut into 1/4-inch slices. Drain eggplant. Rinse with fresh water. Grease bottom and sides of 9 x 12-inch baking dish. Preheat oven to 350°. Place one-third of eggplant slices in dish. Top with half of tomato slices and sprinkle with half of Swiss cheese and then 1/3 cup Parmesan. Repeat procedure, ending top layer with eggplant. Dot with butter and pour tomato sauce on top. Cover with bread crumbs and sprinkle with remaining 1/3 cup Parmesan cheese. Bake 1 hour. Let eggplant stand 15 minutes before cutting. Serves 4 to 6.
Beat eggs well. Combine sugar and beat until yellow. Pour hot, but not boiling, milk slowly over mixture beating constantly. Add salt and vanilla. Pour in shell. Bake at 400° for 15 minutes, then reduce heat to 300° and bake until custard is firm.
Mix together for the sauce and pour over sausages in shallow pan. Bake, uncovered, at 350° for 1 1/2 hours.
Mix all of the ingredients except the kisses. Roll into balls. Place on ungreased cookie sheets. Press 1 kiss on each cookie. Bake at 375° for 10 to 12 minutes.
Put ice cream and sherbet in punch bowl. Break into pieces with spoon. Add remaining ingredients. Stir until ice cream and sherbet are partly melted. Yield: 40 servings.
Mix all ingredients and pour into a greased 9 by 13-inch baking dish. Bake for 45 minutes at 325 degrees. Cool and cut into bite size pieces with fancy toothpicks for appetizers or serve larger squares without toothpicks for brunch.
Combine and put in square Pyrex dish. Cut in squares; serve on lettuce topped with mayonnaise. Good Christmas salad.
Combine sugar, flour and salt and stir in milk slowly. Cook over boiling water until thickened, stirring constantly. Cover and cook 10 minutes longer, stirring occasionally. Add mixture to egg yolks, stirring vigorously. Cook 1 minute longer. Add butter and vanilla and cool.
Rice and raisins with cinnamon, sugar and butter. We kids loved this made by our Mother.
Combine butter, cocoa and milk. Microwave on High for 2 minutes, stirring once. Add powdered sugar and vanilla. Stir and pour over brownies.
Beat eggs slightly. Add sugar, salt, syrup and vanilla. Mix in pecans. Pour into unbaked 9-inch shell. Bake at 325° for 40 minutes.
Pour oil in frying pan, and arrange slices of capocollo in oil. Break 1 egg over each slice of meat. Sprinkle very lightly with salt and pepper. Fry gently until egg white is set. Remove with pancake turner, and serve immediately. Serves 1.
Add Cool Whip to the slightly beaten egg. Add cake mix and stir. Drop 1/2 teaspoon into powdered sugar and roll into balls. Press on greased cookie sheet. Bake at 325° for 8 to 10 minutes. Should be light lemon color.
Combine first 4 ingredients. Sprinkle with sugar on top; set aside. In saucepan, combine dressing ingredients. Bring to a boil and remove from heat. Pour over vegetables. Stir evenly. Cover and refrigerate overnight. Stir well before serving.
Combine all ingredients. Put in casserole dish. Top with bread crumbs. Bake 30 minutes at 300° or until golden brown.
Cream the margarine and sugar. Add eggs and mix well. Sift 3 cups flour, cinnamon, soda and salt together. Add to egg mixture. Add the 1/2 cup flour to the raisins and pecans. Stir into other mixture. Drop by teaspoonful on greased cookie sheet. Bake at 350° for 8 minutes. Do not overbake. Cookies will not look done.
In blender chop well, bell pepper, onion, salt, garlic salt, Worcestershire sauce and lemon juice. Blend in cheeses. Mix well. Roll into ball. Chill. Roll in nuts. Serve with crackers.
Combine flour and seasonings; roll meat in mixture. Preheat frypan to 340°. Place cover in Spatter Shield position. Add fat; when melted, add meat. Brown, turning to brown all sides. Add onion, garlic and mushrooms (drain liquid from mushrooms and use as part of liquid or if using tomato soup, just add to mixture). Saute until partially tender. Add liquid, Worcestershire sauce, Tabasco sauce and green pepper. When boiling, turn dial to simmering point. Cover; close vent and simmer until meat is tender. Spoon off excess fat. Stir in sour cream. Heat at low simmer; do not boil. Sprinkle with chopped parsley. Serve over hot cooked noodles.
Boil sugar and milk to soft ball stage. Remove from heat. Let cool; add peanut butter, vanilla and salt; beat until creamy. Pour into buttered pan (let cool).
Mix above ingredients and when ready to serve, add two (2) bottles of Ginger Ale or 7-up.
Cook meats (bacon and rib tips) until done. Add tomato paste, onion, celery, green pepper, salt and pepper to taste. Partly cook rice, drain and mix with all ingredients including sausage (diced). Put in baking dish and cook in oven at 300° until rice is done.
Melt chocolate in the microwave. Add a couple drops of cooking oil and add peanut butter. Place over heat and stir. Add other ingredients. Place in a 9 x 13-inch pan. Cool and cut.
Beat eggs; gradually add sugar and cornstarch. Add corn, milk and melted butter. Bake at 350° for approximately 1 hour.
To make extra good, add 1 cup chocolate or peanut butter chips. Mix together. Put in a 9 x 13-inch greased pan. Bake at 350° for 30 minutes.
In a bowl, mix together all ingredients. Chill for 4 hours. Serve on a lettuce leaf.
Saute hamburger in 1 teaspoon of oil; drain meat. Add all ingredients in saucepan; cook 15 minutes.
Chop eggs; add celery and pickle. Combine remaining ingredients, mixing well. Add to eggs and mix carefully. Serve as a salad on crisp lettuce or as a filling for sandwiches.
Cut chicken in half. Remove wing tips and neck to make stock. Combine salt, pepper and milk. Dip chicken in milk; dredge in flour and remove excess flour. Deep fry at 350° until golden brown, 10 to 15 minutes. Cover bottom of roasting pan with stock. Place chicken pieces in pan. Sprinkle with lemon juice and bake, covered, at 350° for 45 minutes.
Heat oven to 350°. Season chicken with dash each of salt and onion powder. Tuck ends of each breast under to form rounded mound. Cover with skin and place in nonstick baking pan and bake about 25 minutes or until done. Remove and discard skin. While chicken is baking, prepare fruit sauce.
Set aside 1 cup of the cake mix for topping. Mix balance of cake mix with 1/2 cup of the melted margarine and 1 egg. Press mixture into bottom of a 9 x 13-inch pan.
Cream butter and shortening well. Add sugars and cream well. Add eggs, one at a time. Blend. Add lemon flavoring and sifted dry ingredients. Stir until dough is formed. (If eggs are large, more flavoring may be needed.) Drop by teaspoonful or roll out and cut into shapes. Bake 10 to 14 minutes in a 350° oven. Also makes good filled cookies. Makes 14 dozen cutout or drop cookies.
Mix first 4 ingredients in saucepan. Stir over medium heat until dissolved. Cool until it begins to set. Add remaining ingredients and chill until firm.
Mix Cool Whip, cream cheese and sugar. Beat well. Slice banana into pie crust. Pour Cool Whip over sliced bananas. Top with pie filling and chill.
Saute the onion and green pepper in the margarine (not until brown, just clear). Add the eggs. Add the kernel corn, cream-style corn and pimento. Add the corn muffin mix. Blend the sour cream through mixture. Bake at 350° for 1 hour. Use toothpick test for doneness. Continue baking until toothpick tests clean.
Cream shortening sugar and eggs. Add flour, milk, baking powder, vanilla and salt. Mix well. Put batter in 2 large 10-inch unbaked pastry shells.
Mix all ingredients together. Grease 2 (8-inch) pie pans. Divide mixture and fill pans. Bake at 350° for 30 minutes. Serve with ice cream or Cool Whip.
Separate the whites in a separate dish; blend on high speed until fluffy and creamy. Beat the egg yolks in sugar, then mix coffee and rum. Add the cheese, then at the end, add the egg whites, folding in slowly. Make 4 cups of strong, perked coffee. Dip the biscuits in very quickly; do not soak. Line them up in a regular size Pyrex dish, then pour half of the filling on top. Repeat another layer of biscuits; top with the remainder of the filling. Sprinkle a lot of cocoa on top; refrigerate for at least 4 hours or more.
Combine flour, sugar, cocoa, salt, baking soda and baking powder in large bowl. Add eggs, coffee, buttermilk, oil and vanilla. Beat at medium speed 2 minutes. Batter will be thin. Pour into 13 x 9-inch pan or 2 (9-inch) greased and floured pans. Bake at 350° for 35 to 40 minutes for 13 x 9-inch pan, 30 to 35 minutes for round pans. Frost with vanilla frosting.
Mix together sugar, flour and salt. Add water, beaten eggs and vinegar; cook until thick. Add dry mustard, celery salt, evaporated milk and salad dressing (Miracle Whip). Beat together until well mixed.
In a mixing bowl combine about half of the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to high speed until thoroughly combined. Beat in remaining flour. Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes or until set and tops are crackled. Cool cookies on a wire rack. Makes about 48.
Layer 1/2 of the Tater Tots in a 9 x 13-inch casserole dish. Dot with soup. Spread beef evenly over this layer, then dot with corn. Sprinkle with cheese, then bake at 400° for 1 hour.
Mix together melted butter, peanut butter, confectioners sugar, brown sugar and vanilla. Pour into a 9 x 13-inch pan.
Stir together flour, baking soda, cinnamon, baking powder, nutmeg and a dash of salt; set aside. In a mixing bowl, beat together egg whites, sugar and banana. Add oil and mix well. Stir flour mixture into banana mixture. Fold in currants and nuts. Spray an 8 x 4 x 2-inch pan with nonstick cooking spray. Pour batter into prepared pan. Bake at 350° for 55 to 60 minutes. Cool 10 minutes in the pan. Remove and cool on a wire rack.
Cook cut up broccoli until crisp-tender. Add chopped eggs and chopped olives. Mix with mayonnaise, salt and pepper. Chill.
Layer in 9 x 13-inch baking dish sauerkraut, then Swiss cheese, 1/2 bottle of dressing, corned beef, then remainder of dressing. Place cubed rye bread on top and pour melted margarine over the bread. Bake 20 minutes at 350°.
Place butter or margarine, green beans and salt in covered saucepan. Turn to high heat until steaming, then turn to a lower heat and cook until tender. Meanwhile, fry bacon until crisp; drain. Crumble bacon. Saute onion in 1 tablespoon of the reserved bacon fat. Add vinegar, pepper, green beans and buttery liquid in saucepan. Serve topped with crumbled bacon. Makes 4 servings.
Brown chops on both sides; place in baking dish. Mix bread cubes or poultry stuffing, onion, butter, 1/4 cup water and poultry seasoning. Place a mound of stuffing on each chop. Blend soup and 1/3 cup water. Pour over chops and stuffing. Bake at 350°, covered, for 1 hour or until tender. Uncover last 10 minutes.
Place grape leaf, pepper, garlic and dill in bottom of jar; pack tender green beans in jar. Bring water, salt and vinegar to rolling boil. Boil for 5 minutes; pour over beans in jar. Seal and put in oven on baking sheet at 250° until beans change color. Ready to eat in about 2 weeks.
Add seasoning to chicken while cooking. Remove chicken and save broth. Bring broth to a boil; should be about 2 cups broth. Mix flour, both kinds, together and cut in Crisco. Mix until crumbly. Combine eggs, water and salt. Mix with flour mixture until stiff dough forms. Roll out real thin and then cut into strips, 3 to 4-inches long. Drop strips into boiling broth; add chicken. Cook for 15 to 18 minutes. Don't put a lid on them while cooking because if you do, they will be tough.
Place potatoes, carrots and onion in medium saucepan with water; cook until just tender.
Melt white chocolate in microwave at 30 second intervals until melted. Stir in Rice Krispies, pecans, and pretzels. Stir until coated. Drop by teaspoonful onto wax paper or foil. Let set until firm.
Thoroughly combine ground beef, egg, bread crumbs, onion, milk, Heinz 57 sauce, salt and pepper. Shape into a loaf in a shallow baking pan. Bake in 350° oven 1 hour. Allow meat loaf to stand 5 minutes before slicing.
Fold dry pudding mix into Cool Whip. Add pineapple, marshmallows and nuts. Pour into a 1-quart mold. Refrigerate.
Hard boil eggs. Make one cup medium white sauce by mixing margarine and flour over medium heat, and adding milk. Cook until thickened.
Select choice prime rib or standing rib. Season meat with Worcestershire sauce, paprika, m.s.g. and salt and pepper. Rub this seasoning into meat. Put rock salt on bottom of roaster pan. Dampen rock salt with water. Place meat in standing rib position. Cover meat completely with damp salt. Place pan, uncovered, in 500° preheated oven 12 minutes per pound for rare; 20 minutes per pound for well done. Remove from oven. Break salt crust with mallet. Brush any residue from meat and eat. This does not leave any salt flavor.
Spread bean dip on bottom of pan. Mash avocados and add 1 tablespoon lemon juice and spread on bean dip. Mix taco seasonings with sour cream. Spread on top of avocados. Top with the tomatoes, onions, black olives and shredded cheese.
Combine first 8 ingredients in large saucepan. Bring to a boil stirring constantly. Cook 1 minute, stirring constantly. Add broccoli and next 3 ingredients. Cook until cheese melts and mixture is thoroughly heated. Garnish each serve with 1/2 teaspoon shredded cheese. Makes 4 servings; 166 calories per cup; 3.1 grams of fat.
In a 3-quart pan, bring 1 1/2 quarts of water to a boil. Add broccoli and onion. Boil 10 minutes. Add seasonings and shredded cheese. Stir until cheese melts. Add milk, cream and butter. Stir to boiling. Slowly add water to flour, stirring constantly, until mixture is smooth. Slowly add to hot mixture, stirring rapidly. Cook and stir soup until it is the consistency of heavy cream.
Combine sugar, cocoa and salt in a heavy saucepan. Stir in milk. Add butter; bring to a boil. Cover and cook over medium heat 2 minutes. Remove from heat and stir in vanilla. Beat at medium speed of an electric mixer until spreading consistency. Yield: 2 1/4 cups.
Mix all together; put in an 8-inch square pan or 9 x 13-inch pan (if making larger amount. Top with crushed potato chips; sprinkle top with paprika. Bake in a 350° oven about 30 minutes.
Mix all ingredients together thoroughly. Shape into a ball. Roll in parsley and paprika. Serve with crackers.
Mix the first 7 ingredients and set aside. Brown the ground beef and drain. Cut up the onion and grate the cheese. Pour half of the meat in skillet. Pour half of the corn meal mixture over the meat. Sprinkle all the cheese on the batter. Sprinkle the other half of the meat. Next add all the onion and then cover with remaining half of the batter. Bake at 350° for 50 minutes.
Boil potatoes with skins. Bring mixture of vinegar, sugar, salt, pepper, water and olive oil to boil; simmer 10 minutes. Peel potatoes while still slightly hot and slice into heatproof bowl. Pour vinegar mixture over potatoes. Add the onions. Carefully blend and let marinate for 1/2 hour covered at room temperature. Add crumbled bacon.
Mix chopped broccoli, onion, cottage cheese and melted oleo. Add corn muffin mix and beaten eggs. Blend thoroughly. Pour into a greased 9 x 19-inch pan. Bake at 400° for 20 to 25 minutes or until mixture tests done. Do not overbake. Cut into squares and serve hot.
Press crescent rolls out on a lightly greased cookie sheet. Bake at 375° until golden brown, about 7 to 10 minutes. Cool completely.
Cut venison in 1/2-inch wide and 1/4-inch thick strips. Mix salt, pepper, onion powder, garlic powder, cayenne pepper, Worcestershire and soy sauce. Pour on meat and marinate overnight. Drain and pat dry with paper towels. Dry in oven on very low heat (about 250°) for 5 to 6 hours.
Cream butter and sugar. Add flour, egg yolks, milk and vanilla. Beat whites until stiff, but not dry. Fold into other mixture. Put into unbaked pie shell and bake at 245° for 45 minutes.
Melt butter and sugar in 9 x 13-inch pan. Layer bread in pan. Blend eggs, milk, vanilla and salt. Pour over bread. Cover; put in refrigerator overnight. Bake in 375° oven for 30 to 40 minutes.
Pour water over oats and let set 20 minutes. Cream together sugar and butter. Add eggs.
Beat well all ingredients except flour. Then add flour. Make small balls and flatten with a fork. Bake at 350° until brown.
Cook pineapple, sugar and flour until thick. Set aside and cool. Line cooled pie crusts with sliced bananas, 1 cup grated coconut and 1 cup nuts. Pour pineapple mixture over the above when cool and let stand in refrigerator. Before serving, top with whipped cream.
Melt oleo and crumble cookies. Add raisins, pecans and milk to this. Knead together. Put mixture into a container and press it down. Refrigerate overnight. Cut into smaller portions. Wrap in wax paper and foil, then freeze.
Chop mushrooms finely. Chop garlic very fine. Brown sausage. Saute mushrooms, onion and garlic. Drain thoroughly, then combine. Roll out thawed bread dough. Spread mixture of egg and Parmesan cheese onto dough. Put sausage mixture on dough and add cheese. Fold ends of dough in and sides out, or try to roll it. Place on cookie sheet and bake at 350° for 30 minutes. Serve with pinto beans!
Combine first 8 ingredients in large casserole. Toss all together. Mix corn flakes with oleo and sprinkle on top. Bake 45 minutes at 350°. Can be made ahead of time or can be frozen. Let potatoes thaw a little; will be easier to mix.
Fry bacon and crumble. Add onion to bacon drippings and saute until golden. Add green peppers and celery.	Simmer with lid on pan for 5 minutes. Add shrimp and the rest of the ingredients. Simmer for 30 minutes or until thickened.
Cook meats together and drain. Add cheese; turn heat back to low to get cheese all melted. Add oregano, Worcestershire sauce and garlic powder. Put spoonful of mixture on party rye on waxed paper lined cookie sheet. Put cookie sheet in freezer until solid. Mistakes can then be put in plastic bag and kept frozen until ready to use. Can be kept frozen for a few months. When ready to serve, use Pam spray on cookie sheet. Bake at 350° for 15 minutes. Serve hot.
Wash, trim and quarter vegetables. Put vegetables through food grinder, using medium blade; drain, discarding liquid. Combine vinegar and remaining ingredients in saucepot; heat to boiling. Add vegetables; simmer 10 minutes, stirring occasionally. Continue simmering while quickly packing one clean, hot jar at a time. Fill to within 1/2-inch of top, making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling water bath. Makes 5 to 6 pints.
Heat milk and butter in a saucepan just to boiling. Add sifted dry ingredients, all at once, to hot milk.	Cook, stirring constantly, until mixture leaves sides of pan in a smooth, compact ball. Remove from heat. Blend in eggs, one at a time, beating well after each until mixture is smooth. Add vanilla; mix well and cool. Stir in chocolate chips. Drop by scant teaspoonfuls, 2 inches apart, onto a greased cookie sheet. Bake in	a 375° oven for 15 to 20 minutes, or until golden brown. For drier	Peek-A-Boos, turn off oven after baking, prick cookies with a sharp knife and let stand in oven for 5 minutes. Sprinkle with confectioners sugar. Cool;	sprinkle with more confectioners sugar, if needed. Makes 6 dozen.
Brown sausage and onion. Lightly scramble eggs. Mix all ingredients together, using 3/4 of cheese. Pour into lightly greased casserole dish. Top with seasoned bread crumbs and remaining cheese. Bake at 350° for 35 to 40 minutes.
Mix dry ingredients together. Add milk, egg, oil and pumpkin. Stir thoroughly. Cook on hot griddle.
Saute 1 first-four ingredients in large heavy kettle. Blend in flour. Add the remaining ingredients. Simmer 1 hour. Add 2 - 3 cups cooked chicken, diced. Simmer briefly. To serve: mound cook rice in the center of a bowl. Pour gumbo around. Enjoy.
Cut the peppers into thin strips. There should be about 2 cups. In a large skillet, heat the olive oil and butter over medium heat. Add the peppers, corn and onions. Sprinkle with the garlic, cumin, if used, salt and pepper. Cook, shaking skillet occasionally, 6 to 8 minutes or until heated through and pepper strips are tender-crisp.
Combine lemonade concentrate, topping and milk; mix well. Spoon into pie shells. Chill, covered, until firm.
Preheat oven to 325°. In small, heavy saucepan over low heat, melt caramels with 1/3 cup sweetened milk. Spread evenly on bottom of pie shell. In medium saucepan over low heat, melt chocolate and butter. In large bowl, beat eggs with remaining sweetened milk, water and vanilla. Add chocolate mixture; mix well. Pour into pie shell; top with pecans. Bake for 35 minutes, or until center is set. Cool and chill. Refrigerate leftovers. Makes one 9-inch pie.
Cook noodles according to package and drain. Make a white sauce of butter, flour, broth and milk. Stir in chicken and mushrooms. Mix with noodles, 1/2 cup cheese, salt and pepper. Turn into round 2-quart glass casserole. Sprinkle with remaining 1/4 cup cheese. Bake at 400° until bubbly hot (about 20 minutes). Serves 6.
Cook raisins in water until plump. Drain, reserving 1 cup liquid. Add brown sugar and raisins to liquid and boil. Dissolve cornstarch in 1/2 cup cold water. Stir into raisin mixture, stirring constantly to avoid scorching. Slowly add eggs, stirring until eggs are cooked (mixture will be thick). Cool. When cool, add sour cream. Fold in 2 cups whipped topping. Spoon into pie shell. Chill. Just before serving, top with remaining whipped topping.
Soften gelatin in the water. Heat soup and gelatin mixture. Remove from heat and add cream cheese. Whip until smooth. Add remaining ingredients. Pour into a mold and chill until firm. Serve with crackers.
Whisk all ingredients together. Pour into deep 9-inch pie shell. Bake at 400° for about 1 hour or until set in center.
After frying pork chops, put in a baking pan. Pour rest of ingredients over pork chops. Bake in oven at 375° to 400° until tender.
Put roast into crock-pot. Mix gravy mix and water together and pour over roast. Cook on high 6 to 8 hours. Can add potatoes 2 hours before roast is done.
Mix 1 cup sugar, butter and orange rind in bowl. Beat 5 minutes. Sift flour, baking powder, soda and salt and add alternately with orange juice and water. Beat egg whites until frothy and add 1/2 cup sugar. Beat until stiff. Fold in cake batter. Bake in layers for 30 to 35 minutes at 350°.
In a 1 3/4-quart microwave-safe pan, combine mushrooms, green pepper, onion and water. Cook, uncovered, on 100% power for 2 to 3 minutes or until vegetables are tender. Drain. Stir in spaghetti sauce, olives, tomato paste and garlic powder. Add chicken breasts to casserole, turning to coat with sauce. Arrange meaty portions toward outside edge of casserole. Cover and cook on 100% power for 10 to 12 minutes or until chicken is tender. Serve with rice or pasta, if desired. Makes 4 servings, 176 calories.
Drain liquid from 1 can of crab meat. Mix drained crab meat with cream cheese, Worcestershire sauce and minced onion. Form ball. Drain second can of crab meat. On a sheet of waxed paper, spread crab meat. Roll ball in crab meat, covering entirely. Wrap ball in waxed paper; chill for 2 hours. Mix catsup, horseradish and lemon juice for sauce. Serve with sauce on top. Spread on crackers.