HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat butter and sugar at high speed with electric mixture until creamy. Add flour and salt, mixing well. Add almond extract and eggs. Beat at medium speed for 10 minutes. (Necessary to get proper texture.) Spoon batter into greased 15 x 10 x 1-inch jelly roll pan. Bake at 350° for 18 to 20 minutes. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely. Cut cake with a 2-inch heart shaped cutter. Spread 2 teaspoons preserves on half the hearts. Cover with remaining hearts. Sprinkle with powdered sugar and top with mandarin orange sections. Yield: 16 to 18 sandwiches.
Split the biscuit. Slice the strawberries or mash according to desire. Place the strawberries on the underside of the biscuit, cover and place the top on. Cover with remaining strawberries. Beat the cream and top the dessert.
Peel and cook potatoes. Mash them, adding milk, butter and garlic powder. Then add sour cream and cream cheese. You can refrigerate the potatoes and heat them up the next day, or use them on the day they are prepared.
In a large bowl, mix cream cheese and butter thoroughly with a mixer. Gradually blend in sugar, then begin adding eggs, one at a time, alternating with flour until all are used. Add vanilla and almond flavoring. Turn into a greased and lightly floured Bundt or tube pan. Bake at 350° for 1 hour and 15 minutes.
Put first five ingredients in large mixing bowl and cream well. Add next four ingredients and cream until smooth. Batter may be separated into thirds. Add pecans to one-third, peanut butter chips to one-third and chocolate chips to one-third. This makes variety of cookies. However, the cookies are very good plain. Drop by spoonful, about the size of large walnut, onto greased cookie sheet. Bake at 375° for about 10 minutes. Store in tight container.
Mix Eagle Brand milk and lemon juice until thick. Add fruit, Cool Whip and nuts. Pour into graham cracker crust. Top with red cherries. Chill and serve.
Put all ingredients in a large mixing bowl. Combine 4 cups sugar and 1 can evaporated milk and bring to a full rolling boil. Boil 5 minutes stirring constantly. Pour half of this cooked mixture over the first mixture. Fold in until chocolate is melted. Add remaining cooked mixture and mix thoroughly. Let stand a few minutes then add 2 teaspoons vanilla and at least 1 cup of nuts if desired. Pour into greased pan; cool and cut.
Allow sherbet to soften in punch bowl and pour ginger ale over it. Mix well and serve.
Crush graham crackers. Mix with powdered sugar and margarine. Press 2/3 of mixture into a 9 x 13-inch pan. Mix jello and water and let it barely jell. Whip Milnot until stiff. Add cream cheese and jello to Milnot and beat again, adding sugar, beating constantly. Pour into pan and sprinkle remaining crumbs on top. Keep refrigerated.
Cut chicken into serving pieces. Place butter slices, salt and pepper on top. Bake at 350° for 1 hour. Debone chicken, placing it in a large casserole dish. Blend soup and water; pour over chicken. Place biscuits on top. Return to oven and bake at 400° until biscuits are brown. Serves 4 to 6.
Salt and pepper chicken. Dredge in flour. Put about 1-inch of oil in skillet and brown chicken. When	chicken is brown, put in a baking dish or pan. Pour 1 small bottle of Kraft original barbecue sauce over chicken. Add enough water to cover chicken. Cover with foil and bake in 350° oven for about 1 hour.
Saute onions after cutting into rings. Add soup and heat slowly. Add other ingredients; thin with pea juice. Add chopped hard-boiled eggs and serve over rice.
Mix together the margarine, flour and nuts. Press in bottom of a 9 x 13-inch pan. Makes a thin crust. Bake for 15 minutes at 325° and cool.
Cream together eggs, oil, sugar and vanilla. Add zucchini and mix. Sift together flour, salt, soda, baking powder and cinnamon. Fold into egg mixture. Add nuts and pineapple. Bake in 2 greased and floured loaf pans for 1 hour at 325°.
Combine meat, salt, egg, 1/2 can tomato sauce, Italian seasoning and 1/2 can French onions. In 9 x 13-inch baking dish, form 3 mini loaves. Place potatoes around loaves. Bake, covered, at 375° for 35 minutes. Place vegetables around loaves. Stir to combine with potatoes. Lightly season with salt and pepper. If desired, top meat loaves with remaining tomato sauce.
Saute onions; add potatoes and tomatoes. Cook until tender. Add okra and cook until done. Serve as a side dish.
Mix all ingredients (except stuffing) and place in a casserole. Prepare stuffing according to package directions except use 2 cups of water. Spoon over chicken and bake at 350° for 40 minutes.
Blend everything except cookies together. Crush cookies. Layer cookies and cream mixture in a flower pot (plastic or new clay pot without hole), starting and ending with cookies. Chill. Can put flowers in pot and serve with new clean garden trowel. For extra fun, garnish with gummy worms. Delicious and fun.
Saute pepper and onion with butter. Remove from heat; add soups, Ro-Tel and milk. Butter bottom of baking dish. Add half bag of chips, chicken and all of cheese except 1/3 cup. Pour mixture on top of chicken, then last of cheese and chips. Preheat oven to 350°. Cook for 20 to 30 minutes.
Carefully core each apple by cutting a cone with a paring knife from top to bottom of the fruit. Arrange the apples in a single layer in a glass baking dish which has been lightly buttered and dusted with brown sugar.
Melt chips in double boiler. Stir in oil. Mix noodles and marshmallows in large bowl. Mix butterscotch, noodles and marshmallows until blended. Drop on wax paper. Let cool until set. Can use sweet chocolate chips.
Mix first 4 ingredients. Let come to a bubbling boil, stirring constantly. Remove from heat; let cool. Mix with apples. Add Cool Whip to the top. Sprinkle with nuts.
In skillet, brown meat; drain off any fat. Add remaining ingredients and simmer 2 hours. Serve with tortilla chips.
Mix graham cracker crumbs, sugar and margarine. Press into buttered spring-form pan.
Cook celery, onion and pepper in margarine until tender. Add roast beef and cook several minutes. Stir in soup, water, salt, soy sauce and Tabasco. Place in casserole and bake at 325° for 20 minutes. Serve over rice.
Cover bottom of 9 x 13-inch pan with 1 package crescent rolls; just unroll and lay flat in pan. Mix hamburger with rest of ingredients, except other can of rolls. Cover rolls with hamburger mixture, then cover with remaining package of crescent rolls. Bake for 10 minutes at 375°.
Mix ground beef and pork well. Beat milk and eggs together and pour over bread crumbs. When soft, mix with meat and work well together. Add spices and onion. Work all together until light and fluffy. Form into small balls (size of a walnut) and brown in deep fat, turning them as they brown. A little hot water may be added while simmering. Makes 90 small balls.
Mince garlic. Shell and devein shrimp, removing tails also. In a large frying pan, melt butter in the oil over medium-high heat. Add garlic; cook for about 30 to 45 seconds. Add shrimp; cook for 5 minutes. Remove from heat. Add salt, pepper, lemon juice and parsley; toss until shrimp are thoroughly coated. Serve immediately over prepared vermicelli. Makes 6 servings.
Combine pecans, dates, cherries and 1/4 cup flour, tossing well. Cream oleo; gradually add sugar, beating well. Add egg; beat well. Combine flour, soda and salt. Add to creamed mixture, alternating with buttermilk, ending with flour. Stir in fruit mixture. Drop dough by heaping teaspoonful onto ungreased cookie sheet 2 inches apart. Bake at 350° for 10 minutes or lightly browned. Yields 4 dozen.
Mix all the ingredients, pour it into graham cracker pie crust. Chill for 1 hour in the refrigerator.
Place chicken pieces in a greased baking dish. Lay a piece of cheese over each breast. Warm together the soup and milk until smooth and pour over the chicken and cheese. Sprinkle the stuffing mix over all. Melt the butter and pour over the stuffing. Cover with foil and bake at 325° for 1 1/2 hours.
Heat fat or oil to 375° in deep fat fryer or kettle. Measure 1 1/2 cups flour and the remaining ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in remaining flour. Turn dough onto floured board. Gently roll dough 3/8-inch thick; cut with floured cutter.
In medium saucepan mix sugar and cocoa together. Add milk and butter. Put over medium heat and bring to a boil. Boil one minute. Remove from heat. Stir in peanut butter and oatmeal. Drop by teaspoons onto foil. Let stand until firm and cold. Makes 3 dozen.
Combine meat and vegetables in a large casserole. Mix together seasonings, flour, sugar and salt. Sprinkle over. Pour wine and broth over all. Cover and bake for 4 hours at 325°.
Combine ingredients in large bowl and mix well. Spoon into jars and seal. To serve, add 2 teaspoons of tea mixture to a cup of hot water. Great for us kids to make! Yield: 40 cups.
In a bowl, mix together flour, cornmeal, sugar, baking powder and salt. Set aside. In a small bowl whisk together milk, egg, corn kernels and melted butter until blended. Add to dry ingredients, along with dill, and stir until blended. Spoon into buttered muffin tin, filling each cup 2/3 full. Bake in preheated 400° oven until toothpick inserted in muffin comes out clean (about 15 minutes). Cool for 3 minutes, then remove. Makes 15 muffins.
Combine first five ingredients. Pour over roast in large roasting pan. Cover with foil. Bake at 350° for 4 hours, turning after 1 1/2 hours.
With a fork mix together flour, Crisco, salt, sugar and vinegar. In a separate bowl beat egg and water. Combine the two mixtures, stirring with a fork until all ingredients are moistened. Then with hands mold into a ball. Chill at least 15 minutes before rolling. Dough can be left in refrigerator up to 3 days.
Preheat oven to 350°. Cook frozen beans as directed on package. Drain canned green beans, but do not cook. Combine beans with soup. Put into a 1-quart buttered casserole dish. Bake at 350° for 20 to 25 minutes, until bubbly. Top with onions during the last 5 minutes of baking.
Preheat oven to 375 degrees. Brown ground beef, drain. Mix into 2 1/2 to 3 quart casserole. Ground beef, mushrooms and onions. In medium saucepan, heat mushroom soup until bubbly, stir in 1/2 cup of sour cream. Pour over meat mixture.
Drain juice from pineapple and cherries. Heat (do not boil) juice. Remove from heat. Dissolve strawberry and cherry Jell-Os in juice, then melt cream cheese with fork. Add pineapple, cherries, cream cheese, pecans and Coke. Chill in refrigerator for about 1 hour.
Mix and spread in 9 x 13-inch pan. Bake until golden brown at 350° for 20 to 25 minutes.
First, cut dried beef into small pieces and sprinkle into the bottom of a 9 x 13-inch greased casserole dish. Next, wrap the chicken breasts with a strip of bacon. In a bowl, mix the sour cream and the cream of mushroom soup together. Place your chicken breasts in the casserole dish; pour the soup mixture over the chicken. Bake, covered, at 350° for 1 1/2 hours.
Mix soups together to gravy consistency. Layer chicken, stuffing and soup, ending in soup. Bake at 350° for 45 minutes.
Mix all but chives with a fork or mixer until well blended. Chill. Shape into a log and sprinkle with chives or parsley. Chill until served with crackers.
Chop fruits and nuts and mix with orange and grape juice. Line a crock or casserole with brown paper and insert two strips of cloth in crock to facilitate removing and pack very closely. This should stand in a cool place about ten days before cutting.
Dissolve lemon jello and black cherry jello with hot water. Let cool, then add Coke. When mixture begins to thicken, add remaining ingredients. Refrigerate and allow to congeal.
Mix together and bake in pie plate in a 350° oven. Serve with ice cream, whipped cream or Cool Whip. Is also good plain.
Cut elephant into bite-size pieces. This should take about 2 months. Add enough brown gravy to cover and cook 4 weeks at 465°.
Salt hamburger and brown under broiler. Drain fat off. Add mushroom soup to pan and return to broiler and heat. Add corn & green beans to pan and return to broiler and heat. Just before eating add frozen tator tots to top of pan. Return to broiler and heat until hot and brown. Use a 9 x 13-inch pan.
Mix all the above together. Pour into a 9 x 13-inch casserole dish. Bake approximately 1 hour or less until done. Very good dish for potluck dinners. Serves 8.
Thoroughly cream butter and oil with sugars; add vanilla and eggs. Mix well. Mix with dry ingredients. Measure by rounded teaspoonfuls; dip in colored sugar. Put on cookie sheet. Flatten with bottom of glass. Bake in a 375° oven for 9 minutes.
Dissolve yeast and 1 teaspoon sugar in the warm water. Add 1/4 cup sugar, salt, cooking oil and soda to buttermilk. Add yeast mixture. Add flour to make soft dough and knead on floured board until smooth. Cover with cloth and let rest 15 minutes. Shape as desired. Put in a greased pan in a warm place 1 1/2 hours or until doubled. Bake at 375°. Brush with butter and serve. Dough will keep several days in refrigerator. Makes 1 1/2 to 2 dozen rolls.
In a bowl, prepare gelatin with water according to package directions; pour half into 2 1/2-quart glass casserole. Stir in bananas; chill until set. Chill remaining gelatin until it starts to set. Meanwhile, in a medium bowl, blend cream cheese, mayonnaise and walnuts; spread evenly over firm layer of gelatin in casserole. Blend whipped topping into partially set gelatin until smooth and creamy; spoon over cream cheese layer. Chill until set. Garnish with additional whipped topping, strawberries and mint leaves if desired. Makes 8 servings.
In a large saucepan, mix all ingredients together. Stir and cook over low heat until mixture is hot and cheese is melted.
Fry bacon in skillet until crisp. Remove from pan. Drain on paper toweling, then crumble and set aside. Separate onion slices into rings and cook in bacon drippings until tender, but not browned. Stir in sugar, mustard, Tabasco sauce, garlic powder, salt and vinegar. Cover and simmer 20 minutes.
Precook rice and let cool in refrigerator overnight if possible. Dice cooked shrimp. Slice mushrooms. Slice scallions. Beat eggs. Break up and separate rice.
Mix together and chill dough approximately 10 minutes. Roll into balls, about 1 teaspoon. Bake for 8 to 10 minutes at 350°.
Dissolve yeast in warm water. Stir in sugar, salt, oil and 3 cups of flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured board; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl. Brush top with salad oil. Cover and let rise in warm place until double, about 45 minutes.
Mix cottage cheese, spaghetti sauce and eggs together. Layer in 9 x 13 pan in the following order: uncooked noodles, 1/2 the sauce mixture, 1/2 the ground beef, package of Cheddar cheese, uncooked noodles, 1/2 sauce mixture, 1/2 ground beef and package of Mozzarella. Bake 1 hour at 325° to 350°.
Brown ground beef, drain. Chop onion, set aside. Prepare minute rice per package directions. Add onion, tomato paste, and tomato sauce to ground beef. Simmer and mix over low heat. Pour ground beef into large bowl and mix with rice. Add 1/4 can Italian stewed tomatoes and mix together. If mixture is too dry, add more stewed tomatoes. Salt and pepper to taste. Wash and cut 1/4 inch cap off of peppers. Clean out peppers and save cap. Fill each pepper with rice mix. Put peppers in large baking dish, add leftover rice mix. Pour remaining Italian stewed tomatoes over peppers and rice. Bake covered at 350° for 1 hour or until peppers are soft.
Put onions and hamburg together and fry until brown, stirring frequently. Add all remaining ingredients; simmer for 1 hour on low heat. Serves 20.
Soak bulgur with water for 1 hour. Cut in scallions, tomatoes and parsley. Refrigerate before serving to allow wheat to absorb moisture.
Mix first 4 ingredients and bring to boil for 1 minute. Stir in peanut butter (I use crunchy), quick oats and vanilla. Add nuts, if desired. If you use crunchy peanut butter, you do not need nuts. Drop onto cookie sheet.
Let the first 4 ingredients stand overnight. Wash off salt and drain well. Add the remaining ingredients. Simmer 30 minutes. Place in canning jars. Place in boiling water bath for 10 minutes.
Dissolve jello in water. Add strawberries, pineapple and bananas. Pour half of mixture in an 8 x 8 x 2-inch pan. Chill until firm.
Combine dry ingredients; mix. Add mayonnaise, water, and vanilla; mix until smooth. Bake in 2 (9 inch) pans that have been greased and floured. Bake 25 to 30 minutes at 375°.
Mix sugars together and add soy sauce. Coat chicken with the sauce. Bake at 350°, covered with foil, for 1 1/2 to 2 hours, then bake another 15 minutes without foil.
Combine last 7 dressing ingredients. Pour over salad; toss. Chill 8 hours.
Heat oven to 375°. In medium skillet, cook sausage, onion and bell pepper until sausage is no longer pink; drain well. Stir in mushrooms. Separate dough into 4 rectangles, firmly press perforations to seal. On ungreased cookie sheet, press or roll each into a 7 x 5-inch rectangle. Spoon 1/4 of meat mixture on half of each rectangle. Sprinkle cheese over meat mixture. Fold remaining side over cheese, turnover fashion. Press edges firmly to seal. Bake at 375° for 10 to 15 minutes or until golden brown.
Beat eggs, sugar, syrup, salt, vanilla and melted butter. Place pecans in bottom of unbaked pie crust. Add filling. Bake slowly in 350° oven for 50 to 60 minutes. If your oven is real hot bake at 325°.
Wash and halve squash; discard seeds and fiber. Place squash, cut side up in 12 x 7 x 2-inch or 9 x 9-inch baking dish. Combine cracker crumbs, pecans, butter, sugar and nutmeg. Brush squash with remaining butter. Spoon 2 tablespoons nut mixture into each half. Bake covered at 400° for 30 to 40 minutes until tender. Uncover. Top each half with 1/4 cup marshmallows. Bake 5 minutes or until marshmallows are puffed and golden. Makes 4 servings.
Cream butter and sugar; blend in eggs. Add dry ingredients to butter, sugar and egg mixture alternately with pumpkin. Stir in chocolate chips and nuts. Bake at 350° for 30 minutes (depending on size of your pan).
Mix first 6 ingredients. Form into Easter eggs. Place on foil lined sheet pan and refrigerate for an hour. Melt chocolate chips and was together. Dip the eggs into the chocolate mixture and cool again. I use two forks to dip with.
Dump crushed pineapple into 9 x 13-inch pan and spread evenly (do not drain). Dump pie filling; spread evenly on pineapple. Dump cake mix evenly over pie filling. Slice margarine into pats and place evenly over cake mix. Sprinkle pecans or coconut over mix. Bake for approximately 1 hour at 350°. Top will be crunchy and firm when done.
Drain first 4 ingredients well. Mix them with the next 4 ingredients. Top with a sauce made of the last 5 ingredients. Sauce should be mixed in a saucepan, brought to a boil and let cool. Refrigerate at least 2 hours or overnight.
Heat oven to 350°. Grease pie plate (9 x 1 1/4-inch). Combine and beat all ingredients until smooth. Pour into pie plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes.
Melt chocolate and margarine over low heat. Stir in Karo syrup, water, vanilla, sugar and milk. Fold in marshmallows. Spread in greased 8-inch pan. Chill 2 hours.
Preheat oven to 350°. Grease a 1 1/2-quart casserole. Put cabbage in saucepan; sprinkle with a few tablespoons of boiling salted water. Cover; simmer over medium heat for 8 minutes. Drain well. In mixing bowl, blend cheese, flour, salt and pepper.
Combine flour, baking powder, baking soda and salt. Make a well in center of mixture. Combine yogurt, egg substitute and oil. Add liquid to flour mixture, stirring just until dry ingredients are moistened.
Follow package directions for cake mix. Put 1/2 to 2/3 cake batter in microwave Bundt pan. Smooth top of cake batter. Microwave 4 minutes on High, then 2 minutes on Medium. Cool 3 to 5 minutes, then invert onto plate, using spatula to remove edge and around cone. Serve with strawberries and Cool Whip. (Discard extra 1/3 batter or make small cake.)
Slice cucumbers thinly and soak in lightly salted water until crisp; drain. Mix with sour cream or mayonnaise, chopped onion, vinegar and salt and pepper to taste. Add chopped chives or parsley. Keeps in refrigerator for several days.
In 2-quart glass dish, combine all ingredients. Cover. Microwave on High for 12 minutes.* Stir. Microwave, covered, on High another 12 minutes.* Let sit 5 minutes. Stir and serve.
Butter each side of bread. Combine cream cheese, Miracle Whip, chives and dill weed; mix until smooth and put thickly on 4 buttered slices. Top with tomato slices which should be large enough to fit bread and put remaining bread on top. Press down slightly. Dip sandwiches in mixture of eggs, milk, salt and pepper then fry in butter.
Cook sausage links until brown; drain. Reserve 2. Slice remainder. Cook mushrooms, celery and onion in butter until tender. Beat together the eggs, flour, salt and paprika. Add vegetables, sliced sausage links and cheese. Pour 3/4 cup mixture into 4 individual baking dishes. Halve remaining sausage links lengthwise. Place one on each casserole. Bake at 350° for 30 minutes.
Mix together in order listed. Grease pan. Cook 25 minutes at 325°.
Brown chops in hot fat in skillet; remove and keep warm. Pour off all but 1 tablespoon of fat; saute onion and garlic until soft. Add tomato juice, mushrooms, thyme, marjoram, rosemary, sugar, salt and pepper; mix well. Return chops to skillet. Cover; simmer for 30 minutes. Combine cooked spinach, bread crumbs, salt, egg, butter and cheese. Place a mound of spinach mixture on each chop. Cover; simmer for 15 to 20 minutes. Serve with additional cheese, if desired.
Mix yolks and sugar until blended (approximately 1 minute) in metal bowl. In small saucepan, heat up cream and vanilla to approximately 180°. Do not boil. When cream mixture is hot, slowly add to yolk mixture until all the cream is in bowl. Blend together. Put mixture into creme brulee ramekens with water bath. Cook at 350° for 35 to 40 minutes or until firm. If you like, add your favorite berry.
In a large mixing bowl, combine oil, sugar, pumpkin, eggs and cinnamon. Blend well. Sift together flour, baking powder, salt and soda. Add to first mixture and blend well. Pour into greased jelly roll pan. Bake 25 minutes in preheated 350° oven.
Cream butter; gradually add sugar, beating at medium speed with an electric beater until light and fluffy (4 to 5 minutes). Sift flour, cream of tartar, baking powder and salt together. Add dry mixture alternately with milk and orange juice, beginning and ending with flour mixture. Mix just to blend after each addition. Stir in orange rind and flavorings. Pour into a greased and floured 10-inch tube pan. Preheat oven to 325°. Bake 1 hour and 25 minutes or until a wooden pick inserted comes out clean. Cool cake in pan. Remove cake from pan to a wire rack and cool completely.
Wash and dry chicken well. Blend egg and milk. Mix potato flakes and Parmesan cheese. Dip chicken in egg and then in potato/cheese mixture, coating thoroughly. Melt butter in baking dish or low Pyrex dish. Arrange chicken pieces skin side down in pan and sprinkle with salt and pepper. Bake uncovered in 400° oven for 30 minutes. Turn chicken; sprinkle with salt and pepper and remaining potato/cheese mixture. Bake 30 minutes more.
In a large bowl, mix vegetables together. In a small bowl blend sour cream, mayonnaise and ranch dressing together. Pour over vegetable mixture. Refrigerate several hours or overnight before serving.
Mix well. Freeze in Cool Whip containers. Let thaw 2 to 3 hours before serving. Add 1 small bottle of ginger ale per container.
Mix all ingredients. Pour in hot skillet. Cook at 450° for 25 to 30 minutes or until brown.
Cream butter, margarine, sugar and vanilla. Add flour gradually. Mix well. Then add potato chips. Drop by teaspoons on ungreased cookie sheet. Bake at 325° for 15 minutes. Sift powdered sugar over before serving (optional).