HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter. Gradually add sugar; mix well. Add eggs, one at a time, beating after each addition. Stir in sour cream and almond. Combine dry ingredients. Add to creamed mixture. Stir in almonds. Divide dough into thirds. Shape each portion into a 10-inch log. Flatten log to 1/2 inch thick. Bake at 350° for 20 to 25 minutes or until golden. Cut diagonally into 1/2-inch slices. Put cut side down on cookie sheet and bake 10 minutes; cool.
Cook spinach, covered for 5-6 minutes or until steaming. Cut butter and cheese into course pieces. Add eggs, flour, and cottage cheese. Mix well. Add spinach and mix. Butter 1/2 qt. casserole dish and put mixture in. Cook 12-14 minutes at full power. Let stand 5 minutes.
Reserve choice pieces of crab "leg" meat for garnish. In a large mixing bowl, mix 1/2 of the cocktail sauce and all other ingredients until blended. Shape mixture into a log and spread with remaining cocktail sauce. Garnish top of log with crab legs and the perimeter of the log with lemon slices. Serve with assorted crackers.
Sift dry ingredients together. Combine the beaten eggs, milk and melted fat. Add gradually to dry ingredients, stirring only until batter is smooth. Add fruit pulp and drop by spoonfuls into oil heated 365° to 370°. Remove when light brown on both sides (need to flip) about 2 minutes. Drain on absorbent paper. Sprinkle with powdered sugar.
Peel and dice potatoes. Cook until potatoes can be easily pierced with a fork. Drain and let cool completely at room temperature. Once cool, mix enough powdered sugar to give consistency of dough. On dough board, dusted with powdered sugar; roll potatoes out flat. Cover top of potatoes with peanut butter. Roll dough from side to side forming a long, round loaf. Wrap in wax paper and refrigerate until chilled. Cut into 1-inch thick slices and serve. This is great for kids to try!
Combine all the ingredients until smooth. Fill well oiled muffin pans 3/4 full. Bake at 450° for 20 minutes. Reduce heat to 350° and bake 10 to 15 more minutes. Cool slightly, then take out of pan. Yummie.
Stew raisins 20 minutes in 2 cups of water. Use both milk and raisin juice to make thin batter. Bake in greased 9 x 13-inch pan about 30 minutes at 350°.
Toss lightly, except chow mein noodles. Sprinkle 1 cup chow mein noodles over the top. Bake at 375° for about 15 or 20 minutes, or until heated through.
Pour 1 cup of boiling orange juice over prunes; let stand for 15 minutes. Cream sugar and shortening, then add eggs and stir well. Add prune mixture, flour, salt and soda; mix well, then add the nuts. Pour into 2 well-greased loaf pans. Bake at 350° for 1 hour.
Cream margarine, sugar, eggs and 1 teaspoon vanilla. Sift together flour and spices. Add this to creamed mixture. Blend 2 teaspoons vanilla into applesauce and add soda. Blend with batter using a wooden spoon. Batter will be stiff so stir until well mixed. Spoon into greased muffin tins, filling 1/2 full. Bake at 400° for 12 minutes. Sprinkle warm tops with sugar, if desired. Batter will keep in refrigerator a few days.
Press cookie dough into a pizza pan and bake at 350° until golden brown. Cool.
Melt butter and mix flour with it. Mix everything (except vanilla and pecans) together. When you get it all mixed up, add vanilla and pecans. Pour in pie shell and bake at 300° for 1 hour. Makes one 8-inch pie.
Use iron skillet on low to medium-low heat. Cook until thick and smooth. Pour hot pudding mixture over bananas and wafers. Use egg whites for topping. In mixing bowl, mix 3 egg whites with 1 tablespoon sugar. Stir until thick. Spoon it on top of the pudding. Place in oven on broil until light brown on top.
Mix all together and enjoy. To make this an alcoholic punch, decrease the Sprite to 2 cans and add 1/2 pint of vodka.
Simmer rice and water for 20 minutes. Mix egg, sugar, cornstarch, butter and milk. Cook on medium heat, stirring constantly, until thickens. Stir in rice, vanilla and spices.
Preheat oven to 375°. Cook macaroni in six cups boiling, salted water for 8 minutes. Drain and rinse under cold water. Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in flour and cook, stirring 1 minute. Gradually whisk in milk, mustard, salt and pepper. Bring to a boil, whisking. Boil 1 minute. Remove from heat and whisk in cheeses until melted. Stir in macaroni. Pour into 2-quart baking dish. Melt remaining 2 tablespoons butter, stir in bread crumbs and sprinkle over macaroni. Bake 30 minutes. Makes 8 servings.
Combine shortening, butter and sugars; beat until fluffy. Add eggs and vanilla. Sift together dry ingredients. Add to creamed mixture along with cherries, oats and coconut. Chill 1 hour. Drop by tablespoon onto ungreased cookie sheet. Place whole cherry in center. Bake at 375° for 10 to 12 minutes.
Brown hamburger and chopped onions. Add the 3 jars spaghetti sauce and simmer. Mix together cottage cheese, eggs, parsley and Parmesan cheese. In order, layer lasagna noodles (uncooked), sauce mixture, 1/2 the cottage cheese mixture, Mozzarella cheese. Repeat again. Top with 1 more layer of noodles, sauce and Mozzarella cheese. Refrigerate until time to bake and noodles are soft. Bake at 350° for 45 to 55 minutes.
Melt sugar in water and cool. Add bananas, orange and lemon juice and pineapple and freeze, stirring frequently. A wonderfully light and refreshing dessert.
Preheat oven to 400°. Grease a 9 x 13-inch baking pan with 1/3 cup oleo. Rinse chicken in cold water; roll in potato flakes. Place in baking pan. Bake for 1 hour, turning once halfway through baking.
In a large skillet, cook and stir bacon and onions until bacon is crisp. Stir in remaining ingredients. Heat until bubbly. Simmer uncovered stirring occasionally for 15 to 20 minutes or until liquid is absorbed or pour into ungreased 2 quart casserole. Bake uncovered in a 350° oven for 45 minutes. Serves 8.
Cook squash and mash with a fork. Drain as well as you can. Mix soup, sour cream, onions and pimentos together, then stir in squash. Pour into a casserole dish that you have sprayed with Pam. Bake at 350° for about 45 minutes or until bubbly.
Sift together in a large bowl the flour, sugar, salt and soda. Add fruit cocktail, eggs and vanilla. Stir all ingredients together. Bake in 13 x 9-inch pan at 325° for 40 minutes.
Preheat oven to 300°. Cream the butter and mix in the sugars. Stir in eggs and vanilla. Blend together flour, oatmeal, baking powder, baking soda and salt, then add to butter mixture. Gradually add chocolate chips and broken pieces of Hershey's candy bars to mixture. Drop spoonfuls of cookie dough onto ungreased cookie sheet. Bake for 10 to 12 minutes. Makes approximately 5 dozen.
Sprinkle chicken with salt and pepper; let stand 1/2 hour. Dip chicken in buttermilk and shake in plastic bag filled with wheat germ, mashed potato flakes, garlic powder and paprika. Place chicken in baking dish sprayed with Pam. Bake at 350° for 35 minutes or until chicken is brown and tender. Serves 4.
Preheat the oven to 325°. Coat a 2 1/2-quart baking dish with nonstick spray.
Mix all together; mix mayonnaise lightly and salt and pepper to taste. Chill.
Put thawed hash browns in bottom of baking dish; cover with broccoli. Mix mushroom soup with milk and mayonnaise; mix well. Add ham to that and pour on top of broccoli. Sprinkle Cheddar cheese on top. Bake at 350° for 1/2 hour.
Sprinkle rice on bottom of a greased 9 x 13-inch pan and lay chicken on top of rice. Mix the 2 cans of soup together and pour over chicken. Sprinkle soup mix on top and pour water around the edges. Cover with 2 layers of aluminum foil, sealing edges over pan. Bake 2 hours at 350°.
Combine all ingredients in a microwave-safe dish. Microwave on FULL power 3 to 4 minutes, stirring often, until cheese is melted and dip is hot. Serve warm with chips or crackers. (Especially good with Fritos.)
Lay crescent rolls on a 12 x 18-inch cookie sheet. Press to form solid crust. Bake according to package directions. Cool. While crust is cooling, mix together Miracle Whip, cream cheese and Hidden Valley (dry) mix until smooth. Spread on crust. Mix vegetables together and spread over cream mixture. Sprinkle with cheese. Press lightly. Cut and serve.
Put sugar and syrup in large pan and bring to a boil. Let it boil for 1 minute. Turn off heat and stir in peanut butter, then mix in corn flakes and spread out on cookie sheet. Cut into squares when cooled. Put in a cup of raisins and/or chopped nuts, if desired.
Drain broccoli and rice. Melt margarine in a large pan. Add celery and saute. After celery has cooked 5 minutes, add onions. Cook until tender. Combine broccoli, rice, soups and cheese in the pan with the celery and onions. Mix well until cheese is melted. Pour into 2-quart casserole. Top with bread crumbs. Bake in a preheated oven at 350° for 15 minutes. Makes 8 servings.
Preheat oven to 350°. Grease and flour a large baking dish. Mix all ingredients very well (by hand). Place in dish and bake. Sprinkle cinnamon on top.
Cut together margarine and sugar with pastry blender. Add egg and Raisin Bran; cut this in also, let set. Combine flour, salt and baking powder. Alternate the dry ingredients with milk. Blend or cut in carefully; do not stir. After mixing, put in greased and floured pans. Bake at 400° for 15 to 20 minutes.
Combine brown sugar, magarine, corn syrup and salt in a 2-quart dish. Place in microwave and bring to a boil. Cook on High speed for 2 minutes. Remove and stir in soda. Mix well.
Spray a large skillet with Pam. Put over medium-high heat. Add chicken and cook 5 minutes or until chicken is no longer pink, stirring often. Add tomato sauce, corn, green chilies, chili powder and onion powder. Bring to a boil. Reduce heat to medium/low and cook for 10 minutes, stirring occasionally. To serve, spoon over tortilla chips and top with cheese.
Cook pasta until tender and drain. While pasta is cooling, cut green onions and celery into very small pieces. Chunk crab meat into bite-size pieces. Mix pasta shells, onions, celery and crab together. Add lemon juice and mayonnaise and mix thoroughly. Sprinkle with black pepper. Refrigerate until cool and serve with crackers. Recipe is easily doubled or tripled for large groups.
Layer starting with Fritos, chili, cheese and onion. Continue layering until all ingredients are used, finishing with a layer of cheese. Do this in an ovenproof bowl. Cover and bake in a 350° oven for about 1 hour.
Preheat oven to 350°. Put peaches and juice in a 9 x 13-inch pan. Spread mix over peaches. Dribble melted margarine over cake mix; sprinkle with cinnamon. Bake at 350° for 30 minutes, uncovered.
Bring water, sugar and salt to a boil. Add vinegar. Then add cucumbers and cook until they turn somewhat yellow in color. Put pieces of dill stem in bottom of jars. Add pickles and juice. Put dill flower on top and seal. Let age 3 weeks. (Adjust liquid according to amount of cucumbers available. After one batch, add more vinegar, sugar and salt to water in pot.)
Cream the butter, shortening and sugar until fluffy. Add strawberries and gelatin; beat well. Combine dry ingredients and add alternately with milk. Add vanilla; beat well. Fold in egg whites. Turn into 3 lightly greased and floured 8-inch cake pans. Bake at 350° for 30 to 35 minutes. Frost with strawberry frosting. Yields three 8-inch layers.
Mix all ingredients and pour into greased 9 x 13-inch dish. Bake at 450° for 40 to 45 minutes.
Saute onion in oil until golden brown. Add tomatoes, zucchini and herbs. Cook 10 to 15 minutes until zucchini is tender. Place zucchini on serving dish and season to taste with salt and pepper. Sprinkle Parmesan cheese on top. Serve immediately.
Place strips of bread on cookie sheet and cook to 200° for 1 hour. Melt peanut butter, oil and brown sugar over low heat. After mixture is melted, dip bread strips into mixture and then roll in graham cracker crumbs.
Melt margarine. Stir in brown sugar, honey and salt. Bring to a boil, stirring constantly. Boil 3 minutes without stirring. Remove from heat and stir in soda and vanilla. Gradually pour over popped corn, mixing well. Turn into large roaster pan sprayed with Pam. Bake at 250° for 1 hour. Stir every 15 minutes.
Grease a 13 x 9-inch pan. Cut chicken in bite size pieces. Cut tortillas in 4 or 5 pieces. Layer in pan as follows: tortillas, chicken, cheese and onion. Mix soups, broth and green chilies. Pour over layer and repeat until all ingredients are used. Sprinkle with cheese. Cover with foil and bake at 350° for 35 minutes. (Good to fix ahead of time, then bake.)
Flatten chicken pieces between waxed paper with rolling pin or wooden mallet. Combine egg and milk. Combine flour, salt and pepper. Dip chicken in egg mixture, then in flour. Repeat to use all egg and flour. Refrigerate 2 hours and proceed to next step. Heat oil and butter. Brown chicken. Remove to plate. Saute green pepper, onion, mushrooms and garlic in skillet until barely tender. Remove to plate. Add wine and broth. Boil, uncovered, 10 minutes, to reduce liquid. Return chicken and vegetables to pan and heat.
Melt margarine and cool. Beat eggs. Add sugar and margarine. Stir well. Add remaining ingredients and pour into uncooked pie shell. Bake at 325° for 45 minutes.
Mix together first five ingredients and pour into large baking dish. Arrange chicken on top of this. Put pieces of butter on top. Add more water if needed. Bake at 325° about 2 hours uncovered. Serves 6 to 8.
In large skillet, brown ground beef and onion; drain. Add tomatoes, tomato sauce, salt, chili powder, oregano leaves and cumin; mix well. Simmer 25 to 30 minutes, stirring occasionally, until thoroughly heated.
Sprinkle over first mixture. Bake until bubbly and light brown in 350° oven.
Melt German chocolate; set aside. Mix all other ingredients except chips. Fold in melted chocolate and chocolate chips. Pour into Bundt pan that has been sprayed with Pam. Bake at 350° for 50 minutes. Let cool before removing from pan.
Combine berries, eggs and oil. Sift 2 1/2 cups flour, soda, salt, sugar and cinnamon into berry mixture. Mix well. Mix pecans and 1/2 cup flour. Add to bread mixture. Mix well. Grease and flour loaf pans (2 large or 3 medium or 4 small). Bake 1 hour at 350°.
Thaw ice cream. Put ice cream in pie crust. Fix Dream Whip according to directions on package. Put on top of pie. Slice strawberries and place on top. Freeze until firm. Slice and serve.
Mix and sift dry ingredients. Add the rice, stirring well, then combine with the milk and eggs which have been mixed together. Lastly, stir in the melted butter. Turn into well-greased muffin tins and bake in a quick oven (425°) for 25 minutes. This receipt makes 12 muffins.
Cut each biscuit into 4 pieces. Combine ingredients in bowl. Take pieces of biscuits and toss around in sugar mixture. Drop in Bundt pan. Pour remaining sugar mixture on top of pieces. Melt 1 1/2 sticks of butter and 1 cup sugar in pan. Bring to boil until sugar is dissolved. Pour over sugared biscuit pieces. Bake in Bundt pan at 350° for 30 to 40 minutes. Dump out of pan immediately onto plate.
Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 inch. Bake, uncovered, at 375° for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork; set shells and squash aside. In a skillet over medium heat, cook beef, onion and bell pepper until meat is browned and vegetables are tender; drain. Add mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Add squash; mix well. Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in a shallow baking dish. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; return to the oven for 5 or until cheese is melted. Don't know what the carb content is but I do know it's low carb.
Spread peanut butter on Hi Ho crackers. Top with second cracker. Yields about 80 sandwiches.
Mix all ingredients together and pour into a greased and floured pan. Bake at 350° for about 30 minutes or until done.
Combine all ingredients, except pork, in dish or Ziploc bag. Mix to blend. Add pork and cover tightly. Marinate 2 hours or overnight. Roast at 300° for 1 1/2 hours, basting frequently with marinade.
Combine oil, eggs, sugar, zucchini and vanilla in large mixing bowl. Sift dry ingredients together. Stir into wet mixture. Do not beat but blend well. Stir in nuts and spoon batter into 2 well greased and floured loaf pans. Bake at 325° for 1 1/2 hours or until done.
Mix water, sugar, salt and yeast together. Let stand until yeast is dissolved. Melt butter. Add yeast mixture to flour. Add butter and eggs. Beat about 5 minutes. Put some flour into a pan; make a well. Pour dough into the pan; knead well. Let rise. Cut into pieces. Roll out; butter well. Sprinkle with cinnamon and sugar. You may add raisins also; roll up. Cut into 1-inch rolls. Put into buttered pan; let rise. Bake in 400° oven until done.
Combine all ingredients except bread crumbs and butter. Top with crumbs mixed in butter and place in a large casserole dish. Bake at 375° for 1 hour and 15 minutes.
Cut one bunch broccoli into flowerets or 1/4-inch slices. Blanch for 2 minutes in boiling salted water, then drain and refresh in cold water. Cook linguine until al dente, then drain and toss with butter, salt and pepper to taste. Cover and keep warm. Heat 1/4 cup butter. Add minced garlic. Saute and then add the broccoli; heat through. Add bay scallops, 1/4 teaspoon pepper and 1 teaspoon salt. Cook 3 minutes. Spoon over the pasta and sprinkle with Parmesan.
Remove all cartilage from crabmeat. In a bowl, mix bread crumbs, egg, mayonnaise and seasonings. Add crabmeat and mix gently but thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes. Cook cakes in frypan in just enough fat to prevent sticking, until browned, about 5 minutes on each side. Also delicious if broiled.
Wash, peel and slice cucumbers very thin. Place in glass bowl; sprinkle with salt. Allow to stand for an hour or so. Dry the cucumbers on a paper towel. Stir together the remaining ingredients; pour over cucumbers.
Bring large pot of water to boil. Put olive oil and garlic in pan and cook over medium heat until garlic starts to brown. Remove pan from heat and add wine. Return to heat. Cook 1 to 2 minutes until wine is reduced by half. Stir in lemon juice and tomato. Remove pan from heat. Cook pasta in water until done (30 seconds to 1 minute). Drain pasta and put in warm serving bowl. Add the basil, Parmesan cheese and black pepper, along with the tomato mixture. Toss and serve immediately. Serves 4. Contains 4.1 grams fat and 291 calories per serving.
Combine all ingredients except ground round. Cover and bring to boil. Add ground round; mix well. Return to heat and cook for 35 to 40 minutes on medium-high. Cover and simmer for 1 hour.
Cream butter and add sugar and cream again. Add egg and vanilla. Mix together, add remaining ingredients and mix again. Roll in one-inch balls and flatten with a glass dipped in sugar. Bake at 300° for 30 minutes on an ungreased cookie sheet.
Combine all ingredients except cheese.	Heat large iron skillet and grease. Pour in 2/3 of batter. Cover top with grated cheese. Add balance of batter. Bake 40 to 45 minutes at 350°.
Wash, peel and slice carrots. Cook until tender. Drain. Slice Cheddar cheese. Arrange carrots and cheese in layers in a buttered two-quart casserole. Make white sauce, using butter, flour, salt, pepper and milk. Flavor sauce with mustard and celery salt (may add onion flavoring, too). Pour white sauce over carrots and cheese. Top with bread crumbs. Dot with remaining butter. Bake at 350° for 25 minutes or more.
Bake cake in 13 x 9-inch pan per directions on box. Frost and cover with entire container of Cool Whip. Wrap in foil and refrigerate overnight. Serve cold.
In 5-quart kettle, brown meat, cooking until crumbly. Add onion and cook until this is translucent. Stir in water, bouillon cubes, vegetables, bay leaf and basil, pasta and tomato sauce. Cover and simmer for approximately 30 minutes. Just before serving, remove bay leaf.
Wash and boil sweet potatoes until done; remove from water. Peel and mash potatoes; add margarine and sweeten to taste. Add enough milk until pudding texture. Pour in unbaked pie crust and bake at 400° until crust is brown.
Beat first five ingredients together. Sift together next two ingredients and add. Mix in last two ingredients. Drop by teaspoon and bake at 350° for 14 minutes.
Sprinkle sugar over strawberries; set aside at least 2 hours. Drain strawberries, reserving juice. Set strawberries aside. There should be 3/4 cup juice; if not, add white grape juice to make this amount. In small saucepan, sprinkle gelatin over strawberry juice; allow it to soften for 5 minutes. Heat slowly to melt, stirring constantly. Place lemon, zest, gelatin and juice in a blender until smooth. Add half the berries; blend until smooth. Mash remaining berries; fold into pureed mixture. Process in an ice cream maker until slightly thickened. Add beaten egg whites; process until thick. Freeze until ready to serve. Makes 2 pints.
Mix corns, sour cream, sugar, oil and eggs. Add Jiffy corn bread mix and mix again. Pour into lightly greased casserole dish. Bake at 350° for 1 hour or until firm in the middle.
Break pretzels into pieces. Cream butter and 3/4 cup sugar together. Pour over pretzels and mix. Press into a 13 x 9-inch baking dish. Bake 10 minutes at 350°. Cool.
Precook lobster, crab or shrimp. Separate eggs and beat yolks and add cream to beaten yolks. Set aside. Melt butter and add dry ingredients, mixing until a smooth texture. Add egg yolk and cream mix, stirring constantly until mixture thickens and texture is smooth. Add sherry in same manner. Add meat. Serves approximately 4 to 6.
In a saucepan, combine crabmeat, cream cheese and butter. Heat and mix thoroughly. Transfer to hot chafing dish. Serve with large size corn chips. If you want to jazz it up a bit, add Old Bay seafood seasoning to taste.
Cook broccoli until tender. Drain and then mix together with soup and cheese. Cover top with a layer of Ritz cracker crumbs.
Brown onion, bacon and hamburger. Drain liquid from all beans. Combine all ingredients. Bake at 350° for 40 minutes.
Cook potatoes and drain. Beat egg, milk and baking powder together and roll potatoes in batter. Mix together flour and seasoned salt (enough to turn color of flour), then roll potatoes in flour mixture. Deep-fry.
In large bowl, stir together flour, sugar, baking powder, soda and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in currants. Add buttermilk to mixture all at once, stirring with a fork to make soft, slightly sticky dough.
Mix first 6 ingredients and press in pan. Top with brown sugar and ketchup mixture. Bake at 350° for 45 minutes.
Combine all ingredients except chow mein noodles. Mix well and refrigerate for a few hours or overnight to blend flavors. Just before serving, add the chow mein noodles.
Put all ingredients in blender; cover. Process at mix until well blended. Bake on lightly greased griddle until nicely brown. Turn only once.
Mix drained green beans and soup in casserole. Add 1/2 soup can of water with chopped onions, mushrooms, garlic and 1 can onion rings. Stir and put remaining can of onion rings over casserole. Bake at 350° for 20 to 25 minutes.
Melt chocolate and oleo. Add nuts and butter flavoring. Stir until nuts are coated. In another bowl combine sugar, flour, eggs and vanilla. Mix until blended. Do not beat. Add chocolate mixture and blend carefully. Fill paper cupcake cups 2/3 full. Bake at 350° for 25 to 30 minutes. Makes 24.
Slice and boil carrots in salted water until fork-tender (should be crisp). When done, drain and rinse in cold water. Alternate layers of carrots, pepper rings and rings of sliced onions in casserole-type dish. Make marinade of remaining ingredients. Heat until well blended. Pour mixture over vegetables and refrigerate.