HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, sugar and vanilla until fluffy. Add eggs and melted chocolate. Beat in flour and chopped nuts. Bake at 325° for 25 to 35 minutes.
Mix thoroughly shortening, brown sugar, egg & molasses. Blend in remaining ingredients, except sugar. Cover and chill for 1 hour. Heat oven to 375 degrees. Shape dough by rounded tsp. into balls. Dip top in granulated sugar. Place balls sugared side up three inches apart on lightly greased baking sheet. Bake 10-12 minutes or just until set. Immediately remove from baking sheet. Yield 4 dozen.
Combine rice, seasoning, water and 2 tablespoons butter in a medium saucepan. Bring to a vigorous boil. Add asparagus or broccoli. Reduce heat. Cover and simmer until water is absorbed (about 5 minutes).
Combine all ingredients. Stir by hand to mix well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes (may take longer).
Cook macaroni and drain. Add all other ingredients. Mix salad dressing according to package directions and pour over the salad. Toss and refrigerate. The longer it sits, the better it gets.
Mix together and beat well. Pour into unbaked pie shell. Bake for 45 minutes or until done in a 350° oven. Top with pecans, if desired.
Mix all ingredients together. Place in buttered casserole and bake at 350° for 45 minutes. Sprinkle with paprika on top for a festive look. Easy and really special. Serves 12.
In large bowl, blend together softened butter and cheese. Stir in the mayonnaise, salts and crabmeat. Spread on muffin halves. Cut each muffin into four pieces. Spread on cookie sheet and freeze. Place in plastic bags until ready to serve. At serving time, broil until brown and bubbly. Yields 48 hors d'oeuvres.
Combine sweet potatoes with sugar, milk, egg, 3 tablespoons butter and vanilla. With wooden spoon, stir to break up potatoes, but do not mash. Place in greased 2-quart baking dish. Combine brown sugar and flour; cut in butter until you have coarse crumbs. Stir in nuts and sprinkle mixture over sweet potatoes. Bake, uncovered, 25 minutes at 350°. Serves 8.
Slice onion and separate in rings. Cut other vegetables in bite-size pieces. Pour salad dressing over vegetables and let set for 1 hour or longer.
Preheat oven to 400°. In small bowl, combine soy sauce and sesame oil. Place wonton wrappers on nonstick baking sheet. With pastry brush, brush wontons evenly with soy mixture. Sprinkle with sesame seed. Bake 5 to 6 minutes or until golden brown. Cool on wire rack. Serves 4.
Mix all ingredients together. Use the batter to make crepes, waffles or pancakes. This batter has a light, creamy and unique taste.
Mix all dry ingredients, then add the egg to the milk and add to dry ingredients. Melt shortening in pan you plan to bake bread in. Pour melted shortening in bread mixture. Stir until well blended. Bake at 425° for 25 to 30 minutes.
Cut hot dogs in half; wrap with bacon, securing with toothpicks. Place in crock-pot; top with brown sugar and cook on low for a couple of hours.
Put marshmallow cream in a bowl. Put sugar and water in pan. Bring to boil and then to a soft ball. Pour this over the marshmallow cream and beat until glossy. Add vanilla and nuts. Drop by teaspoon on waxed paper.
Mix all ingredients well. Add pecans. Pour into unbaked pie shell. Bake at 350° until firm (about 45 to 60 minutes).
Sift together 3 cups flour, 1/2 cup sugar, 1 teaspoon salt and the yeast. To this, add 2 cups warm water. Mix well. Add the melted Crisco; mix, then add the egg and beat. Then add the 3 remaining cups of flour; mix well.
Mix hamburger, milk and 1 package of soup; form into balls. Cook until brown. Drain. Add other package of soup to 1 cup water and pour over meatballs. Simmer for 20 minutes.
Pierce potatoes with fork. Place potatoes in 1/4 cup water in a 2-quart casserole. Cover tightly and microwave on High 14 to 16 minutes, stirring after 6 minutes, until tender. Drain. Cool about 15 minutes or until cool enough to handle. Slice potatoes and return to casserole.
Mix all ingredients in pan and bring to a boil. Boil for 1 minute. Remove from heat. Beat with electric beater until it gets thick.
Cook onion in small amount of fat until tender. Add meat; brown lightly. Add vegetables and soup; heat to boiling. Pour into a greased 1 1/2-quart casserole dish. Top with biscuits and bake at 350° for 30 to 45 minutes (until biscuits are done).
Mix Eagle Brand milk and Cool Whip. Chill for at least 30 minutes. Add remaining ingredients to chilled mixture. Chill at least 2 hours before serving.
Preheat oven to 375°. Mix ingredients as pie crust (it's crumbly). Spray-grease a 9 x 12-inch pan and put half of mixture in; press on bottom. Pour filling over this and spread out. Sprinkle rest of first mixture on top and tamp lightly. Cook 20 minutes in a 375° oven.
Place 1 1/2 cups of the chicken broth and the remaining ingredients in blender container. Cover and blend on medium speed until smooth. Stir remaining broth into avocado mixture. Cover and refrigerate until chilled, about 2 hours. Garnish with sour cream and paprika or avocado slices, if desired.
Allow all ingredients to come to room temperature. Mix well. Shape into 3 balls. Roll in chopped nuts (or parsley). Wrap in Saran Wrap and refrigerate.
Mix together egg and sugar. Add milk, vanilla and coconut. Melt butter and mix. Pour in unbaked pie shells. Bake at 300° for 30 minutes. Cook pies on cookie sheet.
Cream sugar and butter. Add egg, oil and vanilla. Sift flour with dry ingredients and add to sugar and butter mixture. Mix thoroughly. Add remaining ingredients. Mix well. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake at 325° for 12 minutes or until golden brown. Yield: 7 dozen cookies.
Mix all the ingredients in a pot; bring to a boil. Pour in a casserole dish with pie crust. Bake in oven at 350° for 45 minutes until brown.
Saute onion and mushrooms in 3 tablespoons butter or margarine in a large skillet until tender. Stir in paprika and vinegar. Combine flour and next 3 ingredients; stir well. Dredge chicken in flour mixture. Add chicken to vegetable mixtere in skillet and cook 3 to 4 minutes on each side or until golden brown. Add water and bouillon granules. Bring to a boil; cover, reduce heat and simmer 1 hour. Remove from heat; stir in sour cream. Prepare noodles according to package directions; drain well. Toss noodles with 1 tablespoon melted butter and parsley. To serve, arrange chicken over noodles, top with sauce. Yields 6 servings.
Boil water and add margarine. Continue boiling just until margarine melts. Remove from heat and add flour. Stir until mixture leaves sides of the pan. Beat eggs in one at a time. Pour batter into a greased 12 x 15-inch pan and bake in a 400° oven for about 30 minutes. Set cake aside to cool.
Cut broccoli lengthwise into pieces. Steam until crisp and tender. Melt butter with lemon juice and garlic in small saucepan over medium-low heat. Pour over broccoli and serve.
Mix gelatin, 3 tablespoons sugar, salt, 1 packet Butter Buds, 1/2 cup pineapple juice, milk and egg yolks in top of double boiler. Place over boiling water and cook, stirring constantly, until gelatin dissolves and mixture thickens slightly. Cool.
In saucepan, saut the onion, green pepper and butter. Add in remaining ingredients, stirring constantly. Bring to a boil. Let stand for a few minutes and serve.
Heat oven to 400°. Heat water and margarine to rolling boil in 2 1/2-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, one at a time, continue beating until smooth. Drop dough by tablespoonfuls on an ungreased cookie sheet (or 1/4 cupful if want bigger cream puffs). Bake until puffed and golden, 10 to 15 minutes. Cool away from draft.
Spread raw ground beef and onion in bottom of casserole dish. Layer beans and potatoes over meat. Cover with soup. Bake at 350° for 1 hour and 20 minutes. Serves 4.
Chop all fruits; dredge lightly with flour and set aside. Cream butter and sugar. Beat eggs until foamy; add to sugar mixture, blending well. Sift flour with spices, cocoa and soda; add to mixture, together with the dredged fruit and strong coffee. Mix well. Drop by teaspoon onto lightly oiled cookie sheet. Do not place too close together, as they will spread some. Bake at 325° for 12 to 18 minutes, until they become a rich biscuit color. Cool; store in jars. Makes 10 dozen cookies. The longer they stand, the better they are.
Dissolve gelatin in boiling water. Add lime rind and juice. Pour slowly into beaten egg yolk, stirring constantly. Add condensed milk and bitters. Chill until slightly thickened. Beat egg whites until stiff peaks form. Fold into gelatin mixture. Add food coloring. Pour into pie shell. Chill until firm, about 3 hours. Garnish with lime slices or prepared Dream Whip whipped topping if desired.
Mix together all ingredients. Store in a tight container. `Note: Use 2 rounded teaspoons per cup of hot water.
Cut tops off bell peppers. Chop onions and garlic and add to ground beef. Stir in black pepper. Spoon into bell peppers and bake at 350° for approximately 30 minutes. Serves 4.
Put buttered Bread in an 8 inch square baking dish, buttered side down. Cover with a thin layer of Applesauce. Sprinkle with Cinnamon.
Mix peaches, sugar and lemon juice. Turn into ice cream freezer can. Mix in whipping cream. Fill can to 3/4 full with half and half. Freeze until firm.
Melt margarine on low heat and add all other seasonings, mixing well. Pour cereals and nuts in brown paper bag. Pour small amount of margarine mix over cereal and stir. Keep doing this until all sauce is used, stirring cereal each time. Put in large pan and bake in 250° oven for about 30 minutes. Stir often.
Preheat oven to 350°. Into a buttered casserole dish, place alternate layers of noodles and chicken. Mix milk and chicken soup. Pour over casserole. Sprinkle with bread crumbs. Dot with 1 tablespoon butter. Bake 30 minutes.
Make batter as directed, except stir in 1/4 teaspoon soda into mix before adding water and eggs. Use only 3/4 cup water. Beat 4 minutes at medium speed on mixer. Fold 3/4 cup applesauce into batter. If desired, add 1/3 cup chopped nuts. Bake in oblong or layer pans as directed. Frost with Butter Icing.
Mix all ingredients together. Bake in 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan, which has been lined with foil, for 40 to 50 minutes at 350°. Grease foil.
Cook potatoes and onions in 4 cups water until tender. Scald milk. Melt margarine in small skillet, add parsley. Stir in flour and seasoning. Add to milk and cook until slightly thickened. Combine with potatoes. Stir until well blended.
Cook spinach. Melt margarine; blend in flour, salt and pepper. Gradually add cream, stirring constantly, until thickened. Stir in scallops, spinach, mushrooms and mustard; heat thoroughly. Serve on toast points or patty shells. Serves 6.
Heat margarine in Dutch oven. Add meat and brown well, then sprinkle with salt and pepper; add water. Cover and simmer 2 hours. Add vegetables. Cover and simmer 45 minutes to 1 hour more.
Mix all ingredients together and put into a greased pan. Bake at 350° for 40 minutes.
Sift together flour, baking powder and salt. Cream butter and gradually add sugar, beating all the time. Beat in eggs, one at a time; add flour mixture. Add lemon juice. Put batter in greased and floured pan. Bake 1 hour and 10 minutes in 325° oven.
Chop cranberries and orange. Mix with sugar and let set overnight. Dissolve jello in hot water. Cool. Add remaining ingredients to jello in 13 x 9-inch pan. Refrigerate until set. Great with turkey and dressing.
Prepare instant pudding according to package directions, reducing milk by 1/2 cup. Stir in almond extract. Pour filling into prepared crust and chill 5 minutes. Spread top with whipped topping; sprinkle with miniature chocolate chips. Garnish. Makes 6 servings.
Cube cheese and put in sauce pan. Over medium-low heat, add just enough milk to melt the cheese to the desired consistency, stirring constantly so cheese doesn't burn. Blend in finely chopped jalapenos (or green salsa) to taste.
Put all dry ingredients in small bowl. Blend egg in mixing bowl with fork; add oil and blend again. Add dry ingredients and mix until smooth at medium speed. Add buttermilk, food coloring, vinegar and vanilla. Pour into greased, floured pans or loaf pan. Bake 30 minutes at 375°. Use desired frosting.
Combine beef with next 7 ingredients. Shape into 1-inch balls. Brown in oil. Drain fat. Combine paste, water, sugar and salt. Add to meatballs in skillet. Simmer, covered, for 15 to 20 minutes. Stir in macaroni. Heat 5 minutes more. Serves 4 to 5.
Cook green beans as directed. Mix together cream of mushroom soup, egg, sour cream and mayonnaise and mix with green beans. Put grated cheese over top, bread cubes over cheese and Parmesan cheese over bread cubes. Bake 1 hour at 350°.
Melt butter in heavy skillet. Add onion and rice. Simmer until onions are transparent. Add 1 can consomme and 1 can water. Add mushrooms and bring to a boil.	Arrange browned chops in bottom of buttered casserole and pour rice mixture on top.	Bake at 350° for 45-55 minutes.	Serves 6.
Combine strawberry juice and marshmallows in a double boiler, heat until melted and cool. Add cream cheese, salad dressing, pineapple and sliced strawberries. Refrigerate until ready to serve.
Place drained orange slices into blender and mix well. Add vinegar, spices and sugar. Blend and pour in oil. Refrigerate/shake before serving.
Mix the first four ingredients. Boil 1 1/2 minutes on top of stove. Remove from heat and add remaining ingredients. Spoon on wax paper and let cool.
Cream butter and sugars; add eggs and vanilla. Combine flour, salt and soda. Add to butter mixture. Fold in nuts. Chill before baking. Bake at 400° for 10 minutes.
In pan boil and cool - 7 cups water and 1 1/2 cups sugar. In another pan boil and cool 2 cups water and 4 tea bags.
Mix together in a heavy saucepan both sugars, light cream and chocolate. Cook until forms a soft ball, when a drop is put in cool water or 234°. Stir just enough to keep from sticking. Remove from heat. Add butter and vanilla; do not stir again until lukewarm, then beat until it starts to lose its shine. Add pecans. Drop on wax paper or onto foil.
Mix and let set at least 3 hours before serving. Can be used on salads, chip dip or veggie dip.
Slice 1 layer of peaches in pie crust. Mix remaining ingredients and pour over peaches. Bake for 10 minutes at 450° and for 30 minutes at 350°.
Press cookie dough into bottom of pan; bake until golden brown. Cream milk, cheese, lemon juice and vanilla; spread on top of cookie. Place fruit on top of cream cheese mixture. Mix sugar, cornstarch and orange juice in pan; simmer until thickened, stirring constantly. Remove from heat and cool. Pour over fruit and chill in refrigerator.
Cream together butter, sugar and eggs. Add soda to pulp, then add to creamed mixture. Sift dry ingredients together and add to mixture. Mix well. Add milk and vanilla and mix. Pour into a greased and floured 9 x 13-inch pan and bake 1 1/2 hours at 350°. Check after 1 hour.
Measure and mix dry ingredients, then add eggs, milk and oil. Beat with mixer until blended well. Cook on 400° grill or in skillet with a little Crisco in it. These are delicious.
Saut the beef, onion and garlic in oil. When browned, add the mushrooms, seasonings and soup. Simmer until the beef is tender. Serve over the cooked noodles.
Boil together sugars, syrup, salt and water until the mixture reaches 300° on a candy thermometer. Add butter and baking soda, stirring until just mixed. Add nuts. Pour onto greased cookie sheet. Sprinkle immediately with chocolate, either leaving in pieces or smoothing with spatula.
Mix fruit, coconut, nuts and flour in a very large bowl. Set aside. In another large bowl, cream butter and sugar. Add eggs, syrup and remaining ingredients; mix well. Pour this mixture into a 10-quart baking pan or kettle. Add fruit and nut mix; blend thoroughly. Bake in 400° oven, removing from oven every 5 minutes to scrape down sides and stir, for a total of 1 1/2 hours. Use a timer and mark off each 5 minutes so as not to forget. At end of baking, while still hot, mold fruitcake into greased foil bread pans. Chill and serve or freeze. Makes approximately 8 cakes.
Cook ground beef in the melted butter. Drain. Stir in soup mix, beans, ketchup, water, mustard and vinegar. Bake for 30 minutes at 350°. Top with Cheddar cheese. Serve with bread sticks.
Combine first 5 ingredients, mixing well. Divide into 3 equal portions. Roll each into an 11-inch log. Roll each log in powdered sugar and wrap in plastic wrap. Refrigerate several hours or until firm. Cut into 1/2-inch slices, reshaping slices, if necessary. Yield: about 5 dozen slices.
Stir together and bring to a boil the sugar, vinegar, oil, mustard, celery seed and salt. Pour over cabbage and onion while hot. Wait 24 hours before serving.
Sift 2 1/2 cups flour, baking powder, salt and sugar. Add next 3 ingredients and mix until dry ingredients are dampened. Mix berries with 2 tablespoons flour; fold in berries. Spoon into greased muffin pans, filling 2/3 full. Sprinkle with sugar. Bake in a preheated hot oven (400°) for 20 to 25 minutes. Serve hot with lots of butter.
Cream sugar and Crisco; add eggs one at a time. Sift together dry ingredients three times; and alternately with milk to creamed mixture. Add vanilla. Mix well. Pour into four greased and floured 9-inch cake pans. Bake at 325 degrees until cake tests done. Top springs back when touched lightly. Cool and frost with filling (recipe and directions below).
Brown sausage lightly; drain. Saute onion, garlic, celery and green pepper in sausage drippings. Mix all ingredients in casserole. Bake at 350° for 1 1/2 hours.
Mix together and pour into greased pie plate. Bake at 400° for 40 minutes.
Follow directions on can for lemonade and for frozen orange juice. Add pineapple juice and apricot juice. Chill and serve.
To the grated sweet potatoes, add the sugar, butter, pecans, nutmeg, cinnamon, vanilla and enough milk to moisten. Bake at 400° for one hour or until mixture thickens. Remove from oven and cover with marshmallows. Return to oven to brown.
Put turkey pieces in bottom of baking dish. In a separate bowl, mix chicken soup, broth and milk. Pour over chicken. Mix together 1 bag dressing mix and just enough broth to moisten. Spoon over other ingredients. Cover with foil and bake 30 minutes at 350°. Uncover and bake 5 more minutes.
Drain crab meat and pick out any small pieces of shells that may be present. Place cream cheese on serving dish and sprinkle crab meat on top. Pour cocktail sauce over cheese and crab meat. Serve with your choice of crackers.
Mix cherry pie filling and pineapple in baking dish. Top with cake mix from box. Sprinkle nuts on top. Melt margarine and pour over mixture. Bake at 350° for 40 minutes.
Combine all ingredients and pour into unbaked pie shell. Bake at 400° for 10 minutes and reduce temperature to 350° for an additional 45 minutes.
Combine potatoes with stick of butter, onion, soup, sour cream, cheese, salt and pepper. Mix well. Put in a 9 x 13 inch baking dish. Top with corn flake mixture. Bake 1 hour at 350°.
Beat strawberries, lemon juice and egg whites. Mix at high speed for 10 to 12 minutes, until stiff peaks form. Fold in Cool Whip.
Mix beans, bacon and mushrooms. Put in casserole. Put tomatoes on top. Mix cheese soup with 1/2 can water or milk and pour over mixture. Bake 20 to 30 minutes at 350°. Garnish with more bacon, if desired.
Brown beef, add peppers and onions; saute. Add mushrooms after excess fat has been drained off. Add tomatoes, cream of mushroom soup, tomato soup, and egg noodles.
Peel and quarter eggplant. Boil in salt water until tender. Soak bread in milk. Mash eggplant with bread. Add beaten eggs, onion and salt and pepper to taste. Mix in cheese. Put in greased casserole dish. Sprinkle top with bread crumbs. Bake at 400° for 30 to 40 minutes.
Drain corn. (Boil for 20 minutes if using home canned corn.) Combine corn, milk, eggs, onion, pepper and 3/4 cup cheese. Pour into a 1-quart casserole. Toss bread crumbs with melted butter and remaining 1/4 cup cheese. Sprinkle over corn mixture. Bake at 350° for 25 to 30 minutes.
Strain sauerkraut. Add sauerkraut to pan; cover with water and bring to a boil. Boil for 30 minutes and strain. Fry onion in butter or margarine. Cut through sauerkraut with knife and add to onion mix. In separate pan, boil sausage in enough water to cover for 1/2 hour. Remove and place on dish. When cool enough to handle, cut in slices. Add to onion and sauerkraut mixture; mix thoroughly. Season to taste and enjoy! Mashed potatoes can be served with this.
In a large bowl, beat eggs on high speed for 3 minutes. Add sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in milk, then stir in raisins and pecans. Place bread cubes in a greased loaf pan. Pour egg mixture over cubes and toss until bread is soaked. Let sit about 45 minutes, patting bread down occasionally. Place in preheated 350° oven. Immediately lower heat to 300° and bake 40 minutes. Increase oven to 425° and bake until pudding is well browned and puffy, about 15 to 20 minutes more. To serve, put 1 1/2 tablespoons warm Lemon Sauce in each dessert dish, then spoon in 1/2 cup hot Bread Pudding and top with Chantilly Cream.
Prepare pasta according to directions on package. Cook corn and drain. Brown meat with onion and bell pepper; drain fat. Add all other ingredients, except corn chips, and bring to a boil. Then place into casserole dish and top with corn chips. Bake at 325° for 25 minutes.
Parboil broccoli in salted water. Cool and drain. Chop into 1/2-inch lengths. Mix and chill. Serve on lettuce.
Mix ingredients well. Refrigerate for 24 hours. Mix again and let stand in refrigerator for another 24 hours. Form into logs. Bake at 250° for 6 to 7 hours.
In a large bowl mix 1/4 cup flour, sugar, salt, instant minced onion, dill seed, soda and undissolved yeast. Add softened butter. Gradually add very hot tap water and beat 2 minutes at medium speed with electric beater. Scrap bowl occasionally.
Brown pork chops on both sides over medium-high heat. Place in shallow baking pan (not glass), side by side. Combine remaining ingredients; spoon evenly over chops. Cover pan well with foil. Place in oven; turn heat control to 350°. Bake 45 minutes; remove foil and bake 15 minutes longer or until chops are tender.
Beat whites of eggs until stiff and fold into mixture of remaining ingredients. Bake in a tube pan. Do not grease pan. Cover bottom with wax paper. Bake at 325° for one hour and 20 minutes.
Cream the first 5 ingredients. Add flour and baking powder. Mix. Bake at 375° for 8 to 10 minutes on ungreased cookie sheet.
Combine egg, milk, oil, raisins, nuts and pineapple. Mix. Combine dry ingredients and add to first mixture. Stir until just moistened. Bake in 2 greased bread tins for about an hour at 350°.
Place cut up chicken in a 9 x 13-inch baking dish. Spread soups over chicken. Add optional carrots and peas. Add broth over this. Mix melted margarine, Bisquick and milk together. Beat until well mixed. Pour over chicken and gently spread around. Bake at 350° for 50 to 60 minutes or until brown crust forms. Serve over rice. Makes 6 to 8 servings. Preparation Time: 30 minutes.
Combine sugar and cocoa making sure there are no lumps of cocoa. Add other ingredients except vanilla. Bring to a boil; do not let it boil more than one minute (I usually stir it for about 30 seconds). Remove from heat and add vanilla.
Add first 5 ingredients in pan and start to boil on low heat. Add biscuits pinched a little bit at a time. Simmer 10 minutes.
Mix broccoli, onions, raisins and bacon together. Blend salad dressing, sugar and vinegar thoroughly. Fold dressing into vegetable mixture and refrigerate 1 to 2 hours before serving.
Combine all ingredients except 1 cup cracker crumbs. Pour into casserole dish. Put the 1 cup cracker crumbs on top. Dot with butter. Bake, uncovered, at 350° for 45 minutes.