HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 1 1/2-quart casserole, melt butter on Medium-high (microwave) for 1 1/2 to 2 minutes. Stir in brown sugar and cinnamon. Microwave on High for 2 minutes. Mix well to combine butter and sugar. Add nuts and mix to coat. Microwave on High 3 to 5 minutes. Spread out onto waxed paper and cool slightly. Serve warm or cold.
Mix and bake cake according to package directions, exchanging 2 egg whites for each whole egg and equal amounts of applesauce for oil. This works well for any flavor cake mix.
Cook broccoli according to package directions. Drain. Mix other ingredients; add broccoli. Pour into a greased frying pan and bake at 400° for 30 minutes. Let set a few minutes to firm up before serving.
Sift dry ingredients together into bowl. Add shortening, without stirring. Combine milk and cherry juice. Add 3/4 cup of this liquid and blend together mixture. Add the remaining liquid and egg whites. Blend well. Add chopped cherries and nuts; blend.
Combine all ingredients. Mix well. Put ingredients into unbaked pie shell. Bake for 30 minutes at 350° or until set.
Prepare spaghetti as directed. While pasta is cooking, in a large skillet, saute garlic, onion, and green pepper in olive oil. Add tomatillo sauce, cumin, and black beans. Mix well and allow to simmer for 5-10 minutes.
Place all ingredients in 2 cup glass measure. Cook, uncovered, on High for 1 1/2 to 2 minutes, or until hot. Stir. Serve with fish or vegetables.
Cook together sugars and milk, stirring constantly, until it reaches soft ball stage on candy thermometer. Remove from heat. Add butter and vanilla. Stir until butter is melted. Add pecans and beat. Drop onto waxed paper by spoonfuls. Cool until firm.
Trim fat from cutlets; dredge cutlets in flour. Coat a large nonstick skillet with vegetable cooking spray. Add oil. Place over medium heat until hot. Add veal and cook 3 minutes on each side or until browned. Remove veal from skillet; drain and pat dry with paper towel. Transfer veal to a serving platter. Keep warm.
In a bowl, combine first 4 ingredients well. Pour over turnips and toss well to coat. Refrigerate several hours for flavors to blend. Yields 4 servings.
In medium skillet, heat tomato soup with water to boiling. Stir in rice, onion, green peppers, salt and marjoram. Remove skillet from heat; cover and let stand 5 minutes. Remove cover; fold in tuna. Top with cheese slices cut into thin strips and olive pieces. Cover. Heat gently until cheese melts. Nice with green beans with mushrooms. Makes 4 to 5 servings.
Mix flour, sugar, salt, cinnamon, margarine and Crisco until fine. Keep 1 cup aside for the topping. Add the remaining ingredients and mix until smooth. Pour batter into 2 (9-inch) cake pans. Sprinkle the reserved topping on top of batter. Bake at 350° for 30 to 35 minutes.
Mix Jell-O with crushed pineapple; stir well. Drain mandarin oranges and cut up; mix in oranges. Mix in cottage cheese, then Cool Whip. Stir in all ingredients. Cool in refrigerator. Makes large bowl.
Stir together Kool-Aid, sugar and water until sugar is dissolved. Add pineapple juice and ice. Ad 7-Up or Sprite just before serving.
Cook green peppers in boiling water for 5 minutes. Drain. Combine remaining ingredient together in bowl. Stuff peppers with meat mixture. Stand peppers upright in baking dish. Combine reserved soup with 1 can of water and pour over peppers. Bake covered at least 45 minutes in a 350 degree oven. Uncover and cook 15 minutes longer.
Cream butter and sugar until light and fluffy. Blend in eggs, sour cream and vanilla. Combine flour, salt, soda and nutmeg and then stir into creamed mixture. Stir in dates and nuts. Drop by teaspoonful onto greased baking sheets. Bake at 375° for 10 to 12 minutes or until golden brown. Cool on sheets 5 minutes and then remove.
Beat all ingredients together and bake at 350° approximately 45 to 50 minutes.
Preheat oven to 350°. In a small mixing bowl, pour boiling water over oats. Allow to stand. In a large mixing bowl, cream together the margarine, sugar and eggs. Add the oats. Sift together the flour, soda, spices and salt. Stir into oat mixture. Pour into greased 9 x 13-inch pan and bake for 35 minutes or until a knife inserted in the center comes out clean. Cool completely. Frost with cream cheese frosting.
Wash beets; cut leaves off. Cook beets until tender. Peel off skin. Make a syrup with remaining ingredients. Bring to a boil with beets and can by packing into sterilized jars.
Halve peppers lengthwise and remove seeds. Place peppers in a 12 x 7 1/2 x 2-inch baking dish. Sprinkle with salt. Microwave, covered, for 5 minutes. In a bowl, crumble beef, drained corn, 1/2 cup tomato sauce, onion, Worcestershire sauce and 1/2 teaspoon salt. Microwave, covered, for 7 to 8 minutes, stirring after 5 minutes. Spoon off excess fat. Stir in cheese. Spoon into pepper cups. Spoon remaining tomato sauce over peppers. Cook, uncovered, for 7 to 8 minutes.
Beat eggs. Add milk, salt and mustard; mix well. Butter a 9 x 13-inch baking dish. Layer bread and small pieces of sausage and cheese. Pour egg mixture over this. Refrigerate overnight. Bake at 350° for 45 minutes.
Mix as any pound cake. Grease tube pan and flour. Bake 1 hour and 25 minutes at 300°. Ovens may differ.
Mix flour and salt in a large mixing bowl. Cut shortening into flour until it is very fine. Store in a covered container. Doesn't need to be refrigerated. Makes 7 to 8 cups.
Mix all dry ingredients together. Mix orange juice and peanut butter together. Add to dry ingredients. Stir until the batter is wet and lumpy. Add more juice, if needed.
Chop onion, celery, bell pepper and saute. Add all tomato products.
About 20 minutes before serving, preheat broiler if manufacturer directs. Rinse scallops with running cold water to remove sand from crevices. Pat dry with paper towels. In medium bowl, toss scallops with butter to coat well. On waxed paper, mix bread crumbs, basil, seasoned pepper and salt. Dip one flat side of each scallop into bread crumb mixture. Place scallops breaded side up on rack in broiler pan and broil for 5 minutes without turning until bread crumb topping is golden and scallops are opaque. Serve with lemon slices or wedges. Makes 4 servings.
Cut eggs lengthwise in half. Remove the yolks. Mash and blend with remaining ingredients. Fill whites with the mixture. Sprinkle with parsley and paprika.
Layer in a 12 x 8 x 2-inch dish or large tray.
Combine eggs and sugar; mix well. Add pumpkin, oil and water. Blend thoroughly. Add all dry ingredients. Bake in soup or vegetable cans or standard loaf pan, filling them half full. Bake in 350° oven for about 1 hour.
Mix 1 1/2 cups boiling water, butter and oatmeal. Let this mixture stand 20 minutes. Mix dry ingredients together and add to oatmeal mixture. Add eggs and mix well. Pour batter into greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes.
Combine sugar and margarine until smooth. Add one egg and beat well, then add remaining eggs and beat. Add flour, about 1/3 at a time. Add vanilla and nuts and mix well. Preheat oven to 350°. Cook in 9 x 13-inch greased pan for 27 minutes. Let cool in pan for 15 minutes. Cut into pieces and remove from pan.
In a large cooking pot, put oil and soften the onion for 1 minute. Wash over beans. Pour water into kettle, then beans, and cook over low heat for at least one hour, or until beans begin to get soft. (Pot should be covered.) Remove 2 or 3 tablespoons of beans and mash, then return them to pot and stir. Continue cooking until bean gravy becomes milky and thickened. Cut sausage into pieces, 1 1/2-inches long, and add to beans and continue cooking, covered, for 15 minutes. Never precook sausage. This should be served over rice.
Dissolve sugar, salt and pepper in vinegar. Add tomatoes, onions and bell peppers. Bring to a boil and cook 5 minutes. Put in jars and seal. Makes about 12 pints.
Bone and remove skin. On each piece, place a slice of chipped beef. Roll up and fasten, if necessary. Mix mushroom soup and sour cream. Pour over chicken. Bake at 325° for 1 hour or until brown.
In a heavy saucepan over medium heat, bring milk and honey to a boil. Remove from heat and set aside. In a bowl, combine the coconut, sugar, flour and baking powder. Slowly add the milk mixture and stir until smooth. Stir in the eggs until well combined. The batter will be quite liquid. Spoon the batter into 24 mini muffin pans lined with paper cups. Fill each cup nearly full. Each time you fill a cup, stir your batter. Bake in preheated 375° oven for 20 to 25 minutes. Cool the pan on a wire rack.
Saute onion and cabbage until soft and cabbage is cooked slowly. Stir in caraway seed, salt and pepper. Cook wide, curly noodles as directed on package. Drain well. Stir noodles into cabbage. Add sour cream, if desired. Cook 5 minutes longer, stirring frequently. Makes 6 to 8 servings.
Slice onions. Cut up celery. Simmer in bean sprout water in cans until tender. When done, add bean sprouts. Cook meat separately, then add to the first mixture. Cook for a few minutes. Add seasonings to taste. Use flour to thicken. Let stand a few hours before eating. Much better the next day! Serve over rice.
Bake ham for 1 hour. On top of stove in saucepan, heat cranberry sauce, mustard and pepper. The more pepper the more it tastes like barbecue sauce. I use about 3/4 teaspoon to 1 can of sauce. Heat until smooth. Pour over ham, draining any water juice off of ham first. Bake for remainder of time, just cover ham, pricking with fork. Use the rest of sauce on the table for sauce after baked. Good.
Combine and mix all ingredients and cucumbers in large pan. Bring to a boil for 2 minutes, no longer. Pack in sterilized jars and seal with hot lids.
Thaw dough; roll out into a rectangle. Add pepperoni, cut up pieces of cheese, then mushrooms. Roll up like a jelly roll. Pinch ends in good. Put, seam side down, on a cookie sheet. Make 3 slits on top of roll. Bake at 375° until golden brown.
Thaw fish, if frozen. Place fillets in a single layer on a well-greased ovenproof platter (16 x 10-inch). Brush fillets with lemon juice and let stand for 10 minutes.
Cook pork and cut into small pieces. Simmer sauce ingredients for 20 minutes. Add pork. I double the sauce.
Prepare yeast mixture and add shortening, salt, sugar, mashed potatoes and potato water in large bowl. Stir until shortening and sugar is dissolved and cool to lukewarm. Stir in the eggs, then add 2 cups flour. Beat well. Add yeast and blend. Next add 2 more cups of flour. Mix well. Add remaining flour until dough is soft. (Do not add more flour than needed.) Turn on floured board and knead in flour until dough is smooth and can be handled easily. Place in an oiled bowl. Let rise until double in size. Knead down and shape into rolls. Allow to rise double in size. Bake in 400° oven for 12 to 15 minutes. Makes 50 rolls.
Combine sugar, coffee and water in pan. Stir over heat until sugar is dissolved. Bring to boil, reduce heat and simmer, uncovered, for 3 minutes. Remove from heat; cool to lukewarm. Add vanilla, brandy and rum. Pour into sterilized jars. Seal. Store in cool, dark place for 2 weeks. Makes about 2 cups. Great for gift! Make about 3 months before giving it away.
Mix and bake as directed on box in a 9 x 13-inch pan. Let cool at least 1 hour. Split cake with a thread and put bottom of split cake back in pan. Put frosting on bottom portion, then put top of cake on and frost it. Sprinkle with coconut.
Brown ground beef and drain. Add beans and sprinkle taco seasoning over all. Mix well and refrigerate overnight (if possible). Then add cheese, lettuce, dressings, tomatoes and olives, mixing well. Add crushed taco chips just before serving, mixing well.
Melt peanut butter and margarine in microwave for 45 seconds. Mix graham cracker crumbs and powdered sugar with peanut butter/ margarine mixture. Press dough into 9 x 13-inch pan. Melt chocolate chips and oil in microwave for 2 minutes. Pour over dough and refrigerate.
In medium bowl, thoroughly blend nacho cheese recipe soup mix, sour cream and hot pepper sauce. Stir in remaining ingredients. Chill. Serve with tortilla, corn or potato chips. Makes about 2 1/2 cups of dip.
In a crock pot melt margarine. Add sour cream, soup and onions. Stir in cooked potatoes. Cook on low heat for 1 1/2 hours.
The cinnamon,	cloves, nutmeg, salt, soda and vanilla can be cut to 1 teaspoon if not wanted too spicy.
Mix salt, oatmeal, wheat germ, nuts and seeds in large casserole or baking pan. Mix oil, water, vanilla, honey and molasses; pour over dry mixture. Spread all in 2 or 3 shallow pans. Bake at 325° for 30 to 40 minutes, stirring often. After baking, add raisins and/or chopped dates.
Mix cocoa and sugar; beat eggs. Add vanilla, butter and milk. Mix well. Bake at 325°.
Combine rhubarb with sugar and let stand overnight. The next day cook until tender; stir in pie filling and jello. Bring to a boil; cool. Put in jars and refrigerate or freeze.
Mix all ingredients. Drop by teaspoonfuls on ungreased baking sheet. Bake 10 minutes at 350°.
Cream butter, sugar, spices, beaten eggs and meal. Add milk last. Pour in unbaked pie shell. Cook slowly for 50 minutes, until mixture thickens. Use whites of eggs for meringue.
Heat pineapple with lime Jell-O. Mix Cool Whip with cottage cheese. Add to Jell-O and pineapple. Add pecans and celery. Refrigerate until jelled. Serve.
Mix 2 boxes Jell-O in 1 cup hot water; cool. Add rest of ingredients. Pour in mold or long cake pan and refrigerate overnight.
Sift together first 3 ingredients; set aside. In a large mixing bowl, cream butter. Add honey, a little at a time; mix well. Add eggs, one at a time, beating well after each addition. Mixture will appear to separate. Gradually add dry ingredients; mix until moistened. Fold in coconut, chips and cereal. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350° for about 12 minutes or until golden brown. Remove cookies to cooling rack. Makes about 5 dozen.
Combine sugar and cocoa in saucepan. Slowly add milk and water while stirring to avoid lumps. Heat mixture until hot, but not boiling, stirring often. Pour into cups and top with marshmallows. Makes 4 (6-ounce) servings.
Cook broccoli until tender. Drain. Arrange in bottom of large buttered baking dish. Place chicken or turkey on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter. Spread over all. Bake 25 to 30 minutes at 350° until thoroughly heated through.
Mix all ingredients well except brown sugar and nuts. Pour into greased 9 x 13 inch pan. Sprinkle brown sugar and nuts on top. Bake at 350 degrees for 40 minutes.
Combine cream cheese and Cheddar; cream well. Add pimiento, green pepper, onion and rest of ingredients. Mix well. Chill, then roll in finely chopped nuts. Chill again. Very good!
Combine marshmallows and butter in the top of a double boiler; cook over simmering water until marshmallows have melted. Pour over popped corn and stir to mix well. Sprinkle gelatin over popcorn and stir to coat each kernel.
Pour boiling water over 1 cup bran and salt. Let stand to cool. Mix all ingredients together and put in covered dish. Keep refrigerated; lasts up to 2 weeks. Add nuts or fruit as you bake muffins. Bake at 400° for 20 minutes. Speeds up tasty breakfast or supper!
Combine blueberries and 1 1/2 cups sugar. Add 1/2 cup water in a medium saucepan; cook over low heat until berries are soft. Combine cornstarch and 6 tablespoons water in a small mixing bowl. Stir well. Add cornstarch mixture to blueberry mixture; cook, stirring constantly, until thickened. Set aside to cool.
Layer fruit in pan. Sprinkle on cake mix. Drizzle stick of butter, melted, over fruit and cake mix. Sprinkle with nuts. Bake according to cake mix instructions.
Cook broccoli; drain and set aside. In skillet, saute onion in butter until tender. Stir in soup, mustard and salt. Heat until bubbly. In a 1 1/2-quart casserole, arrange half of broccoli. Top with 1/2 of the eggs, 1/2 of cheese and 1/2 of the mushroom sauce. Repeat layers. Bake for 20 minutes at 350°. Sprinkle onions on top and bake 5 minutes more. Put a few egg slices on top. Makes 6 servings.
Cut yams in halves. Boil until soft. Peel and mash. Toast coconut. Add butter and other spices to yams. Mix well.
In a 2-quart casserole dish, mix together tuna, celery, 1 cup croutons, mayonnaise, almonds, onion, lemon juice and salt. Cover. Heat in microwave for 10 minutes, giving dish 1/4 turn after 5 minutes. Sprinkle with cheese and remaining croutons. Heat for 2 to 3 minutes, until cheese melts.
Bring milk to boiling point and add marshmallows. When marshmallows are almost dissolved, take pan off heat and cool mixture. Add whipped cream, pineapple and cut cherries. Roll crackers and put in bottom of pan. Save some for top. Pour pudding mixture on crumbs. Put remaining crumbs on top. Decorate with bits of cherries. Chill.
Combine the first five ingredients. Add remaining ingredients in order given. Chill. Roll in a ball and flatten with glass dipped in sugar. Bake at 350° for 10 to 12 minutes.
Position knife blade in food processor bowl. Add pears; cover with lid. Process until finely chopped, not pureed. Measure pears to equal 4 cups. Combine pears and sugar in a heavy saucepan; bring mixture slowly to a boil and cook, stirring frequently, until sugar dissolves. Reduce heat and simmer 45 minutes, stirring frequently. Add pineapple; cook an additional 5 minutes. Spoon mixture into hot sterilized jars, leaving 1/4-inch head space; wipe jar rims. Cover at once with metal lids and screw on bands. Process jars in boiling water bath 10 minutes. Yield: 6 half pints.
Mix ingredients. Bake in open-faced raw crust at 350° for 45 to 50 minutes, until set and crust is brownish.
Mix the first 6 ingredients in a 2-quart casserole dish. Melt margarine; mix with cracker crumbs and sprinkle over vegetable mixture. Bake for 1 hour at 300°.
In a heavy aluminum pot, brown sausage; remove and set aside. Brown pork; remove and set aside. Saute chopped vegetables until soft; add roux, stirring to blend well. Add next 9 ingredients; return to a boil. Place meats back into pot. Simmer on low flame for 4 to 5 hours. Stir occasionally to prevent sticking. Add parsley and onion tops just before serving. Serve over steamed rice or pasta. 24 servings.
Heat oven to 400°. Saute garlic in 1/4 cup butter. Remove and discard garlic. Saute onion until soft and clear, 5 to 7 minutes. Add wine; cook 3 minutes. Add scallops and saute 3 minutes. Remove scallops with slotted spoon; reserve. Whisk flour into pan juices and whisk in half and half. Reduce heat. Cook constantly until thickened and smooth, about 2 minutes. Season with salt and pepper. Place scallops in buttered 1 1/2-quart casserole. Pour sauce over scallops. Combine cracker crumbs, Parmesan cheese and butter and sprinkle over top. Cook 15 minutes. Garnish.
Mix cream of celery soup with the milk and rice. Pour into an 11 1/2 x 7 1/2-inch baking dish. Lay lightly salted and peppered chicken in mixture. Sprinkle with dry onion soup mix. Cover and bake in 325° oven for 2 hours or until done.
Mix together all ingredients (except raisins and nuts) and stir until smooth. Add nuts and raisins. Roll into small balls and deep fry until brown. Drain on paper towels and dip into icing.
Cook chicken in pot with water, diced celery, carrots and bouillon as if making soup. When chicken is well cooked, remove from broth	and let cool.	Dip cooled chicken (with or without skin) in beaten egg and	then bread crumbs. Put in frypan of melted butter and fry until browned on each side and serve.
Cook chicken in salted water until tender. Remove meat from bones. Combine bread crumbs and light	bread crumbs, onions, 1 1/2 eggs and giblet meat in large mixing bowl. Pour broth over ingredients and mix well. Put in casserole bowl and put remaining eggs over	mixture. Pour	cream of chicken soup over the mixture. Bake at 325° for 25 to 30 minutes.
In a microwavable bowl, add first 3 ingredients. Microwave on High for 5 minutes. Stir well. Microwave on High for 5 more minutes. Add butter and vanilla. Stir well. Microwave on High 2 minutes. Add soda (this will foam up). Stir completely. Pour onto a lightly buttered cookie sheet. Spread out as best as possible. Cool completely. Break into small pieces. Do not store in plastic container. If more than one batch is made at the same time, microwave on High at 4 1/2, 4 1/2 and 2; third batch on High at 4, 4 and 2 minutes. (Microwave gets hot and peanut brittle would burn if cooked at the first time limit.)
Heat together the water, cheese, margarine, milk and soup. Add the remaining ingredients; bake at 350° for 30 to 40 minutes in a greased 2-quart casserole.
Mix all ingredients together. Dip rosette iron into batter being careful not to cover top of iron. Fry in hot vegetable oil. Drain rosettes upside down on paper towel. Yield 40. Carbohydrate 18 g, protein 5 g, fat 8 g, calories per 2 cookies 32. Six rosettes = 1/2 meat medium fat exchange, 1 bread starch exchange, 1 fat exchange.
Beat eggs, add sugar. Sift flour and baking powder together. Bring milk with butter to a boil. Add to the cake mixture. Add vanilla. Beat well. Pour in greased tube pan. Bake 50 minutes at 325°.
Mix all ingredients except kisses in a large mixing bowl on low speed until dough is firm. Shape into balls by rounded teaspoon. Roll in sugar. Bake on ungreased cookie sheet 10 - 12 minutes at 350. Immediately top with kisses on each. Press firmly so cookie cracks around edge.
Brown ground turkey in large skillet or Dutch oven. Pour off any grease after cooking. Add chili seasoning. Mix well. Add the drained green beans and mix in. Add the tomato juice (4 cups to start). Add more if needed. Simmer on top of stove for approximately 25 minutes. Season with salt if you wish. Serves 6 to 8.
Drain excess liquid of salsa. Combine all ingredients, except crackers, in medium bowl. Let stand at least 30 minutes to blend flavors. Serve with Town House crackers.
Mix together sugar, shortening, eggs, milk, vanilla and cherries. Add flour, baking soda, baking powder, salt and nutmeats. Mix well. Shape dough into balls and roll in crushed cornflakes.
Preheat oven to 350°. Pan-fry ground beef until light brown in skillet; drain fat. Add onions and pepper; cook until onions are tender. Stir in rest of ingredients; heat until warm. Pour into a casserole dish. Cover and bake for 1 hour.
Blend Crisco and sugar well and add eggs one at a time. Beat. Add chocolate syrup. Stir in flour, nuts and vanilla. Pour into greased and floured 13 x 15-inch pan. Bake 25 minutes (approximately) at 350° and cool.
Mix cocoa, sugar and milk in saucepan. Bring to boil. After boils, lower heat until mixture becomes soft ball stage. Remove from heat; add vanilla and butter; do not stir until pan is cool to touch. Add peanut butter and stir. Put in buttered platter.
Dissolve yeast in warm water in large mixing bowl. Mix in the rest of the ingredients. Knead on a floured board 10 to 15 times, until no longer sticky. Cover and let rest for 5 minutes. Grease and dust cookie sheet with cornmeal. Roll out dough into a rectangle. Place in pan and top with favorite sauce, cheese and toppings. Bake at 425° for 20 to 25 minutes.
Place meat in a bowl. Combine salt, onions, celery, cloves, whole black peppers, wine vinegar and bay leaves. Pour over meat; cover and refrigerate for 2 or 3 days, turning meat occasionally. Place meat into large pot; drain marinade over meat. Cover tightly and simmer over low heat until tender. In a saucepan blend the butter, flour, sugar, some of the liquid from the meat and crumbled gingersnaps. Stir into the meat, cooking until thickened. Pour into a hot serving dish. Serve with potato dumplings.
Saute onions in butter; peel and slice potatoes and barely cover with hot water. Season with salt and pepper. Cook until mushy. Stir in soup. Cut cheese in thin slices and stir until melted. Stir in milk, more or less depending on consistency desired.
Bake cake according to box directions. Set aside and allow cake to cool completely. Using wooden spoon, poke holes randomly through cake. Pour can sweetened condensed milk over cake. Pour crushed pineapple over that. Using spatula, spread Cool Whip on top. Sprinkle coconut, then put cherries on top for added color and flavor.