HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar; add eggs, one at a time. Beat well. Add vanilla. Sift flour with baking powder and salt. Add flour mixture, with milk, beginning and ending with flour. Bake in tube pan for 1 hour at 375°.
Blend cream cheese with sour cream. Add the rest of the ingredients, folding in crabmeat. Bake at 350° for 30 minutes, uncovered.
Slice bagel the long way into 4 slices. Lightly toast the four slices in the toaster. Place the toasted slices on a sheet of aluminum foil. Top 2 bagel slices with tomato slices or tomato sauce when tomatoes are not in season. Sprinkle with oregano, salt and pepper. Top all 4 slices with American cheese. Place under the broiler until cheese has melted. Remove and put the 4 quarters together to make two sandwiches.
Mix ground beef, onion, salt, pepper, parsley and eggs. Divide into four parts. Shape each into a ball and flatten slightly. Place into baking dish and bake at 400° for 20 to 25 minutes or until meat is done to your liking.
Bring cold water to a boil and add sugar and cornstarch. Mix and thicken, then add gelatin. Put strawberries in pie shells. Pour mix over strawberries. Fill in cracks between strawberries. Add Cool Whip when serving. Makes 2 pies.
Drain tuna; blend with cheese and onion. Add mayonnaise, chili sauce and lemon juice. Add sour cream to desired consistency. Makes over a pint of dip.
Cook macaroni until done (don't overcook); set aside when done. In a saucepan, slowly dissolve your mushroom soup and Velveeta cheese together until it is fairly smooth. In a rectangle dish or any type dish you choose, spray pan/dish with Pam or lightly greased. Pour enough soup and cheese mixture to just cover the bottom of the pan. Pour a layer evenly of the macaroni to cover. Repeat soup and cheese mixture, macaroni and mixture. When you get to last layer, top with the shredded Mozzarella cheese, heavy on top. In a glass measuring cup, mix milk with egg, stirring with fork. Poke holes into macaroni casserole and pour milk/egg mixture into holes to allow to drain through in different places. You can mix more milk and another egg if needed. Cut pieces of margarine all across casserole. Top casserole with bread crumbs or stuffing. Bake at 350° for about 20 to 30 minutes, depending on how thick or how much you have made, normally it's 30 to 40 minutes on large dishes.
Grease a 9 inch x 13 inch baking dish. Add apples and cranberries. Sprinkle with sugar. Mix remaining ingredients together until crumbly. Spread over top of apple mixture. Bake uncovered in 350 degree oven for 40 - 45 minutes.
Dressing: Drain pineapple, place juice in small saucepan. Add sugar, flour (make sure these two ingredients have been blended well) and beaten egg to juice. Cook over low heat, stirring constantly until smooth and thickened. Cool.
Preheat oven to 375 degrees. Flake chicken; chop bell pepper. Add to chicken along with spinach, cheese, mayo, lemon zest, salt, and nutmeg. Unroll crescent dough and separate into 16 triangles. Arrange triangles in circle with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5 inch diameter opening in the center of the cookie sheet.) Scoop chicken mixture evenly into widest end of each triangle. Bring outside points of triangle up over filling and tack under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.
Melt butter. Add sugar and flour and 1/2 the milk. Break egg in other half of milk and set aside. Add potatoes last to make 2 pies. Use shallow pan or 1 large pie shell. Bake 30 to 40 minutes at 350°.
Combine ingredients with the exception of strawberry preserves. Chill; mold into ring. Fill ring with preserves.
Mix Jell-O, water, pineapple (drained) and pie filling. Chill until set. Mix sour cream, cream cheese, sugar and vanilla. Spread on top of set salad. Chill until ready to serve.
Place potatoes in a large kettle. Cover with water. Add 1/2 teaspoon salt and cook until tender. Drain. Mash potatoes until smooth. In a saucepan, cook and stir butter, cheese, milk and remaining salt until smooth. Stir into potatoes. Fold in eggs. Pour into a greased 3-quart baking dish. Bake, uncovered, at 350° for 40 minutes or until puffy and golden brown. Sprinkle with chives. Casserole may be refrigerated overnight. Allow to stand at room temperature for 30 minutes before baking.
In a large pan, combine all ingredients. Reduce heat and simmer to desired thickness and consistency.
Place 7 slices of bread, cut to fit, in bottom of a greased 9 x 13-inch baking dish. Top with sausage and cheese. Top with 7 slices of bread. Beat together the eggs, salt, mustard and milk; pour over the bread. Sprinkle with crumbled cornflakes. Refrigerate overnight. Bake 1 hour at 350°. Serves 8 to 12.
In a large bowl, whisk together vinegar, tahini, mustard, celery seed and Worcestershire sauce. Stir in yogurt and mayo. Add the green and red cabbage. Toss. Serves 4. Has 22 calories, 7 g. fat.
Brown beef cubes, then add remaining ingredients in order given. Cover pan and simmer without stirring for 2 hours or until meat is tender and liquid is reduced. Makes 5 servings.
Mix first 4 ingredients until smooth. Set aside. Mix remaining ingredients and add first 4. Bake at 400° for 30 to 40 minutes. May add sliced Spam to top before baking.
Mix dry ingredients; add eggs, milk and oil and mix well. Add onion and fry in deep fat.
Mix margarine, onion, poppy seed, sugar, Worcestershire sauce and mustard together. Split rolls in half. Place ham and cheese on bottoms of sliced rolls. Spread sauce on top side. Cover with tops of sliced rolls. Put back in trays, wrap with aluminum foil and bake at 400 degrees until cheese melts. These may be made ahead and frozen before baking. If so, let rolls thaw in refrigerator and then bake.
Preheat oven to 350°. Sift flour, baking powder and soda together. Set aside. Blend shortening and sugar until fluffy. Add eggs and beat well. Add flour mixture and bananas and mix until smooth. Carefully fold in raspberries. Pour into a greased loaf pan and bake for 1 hour. Cool in pan for 15 minutes, then invert on rack. Slice and serve with cream cheese.
Marinate fillet in Italian dressing for 20 minutes. Put in covered microwave dish and microwave for 7 minutes on High. Do not need to turn fish over.
Layer ingredients in the order given. Mix the taco seasoning with the refried beans. Spread beans on large dinner plate, leaving about a 2-inch margin. Layer each (onions, tomatoes, avocado, olives and peppers). When placing cheese, sort of mold it and alfalfa sprouts with hands to form a ball-like mound. Chill and serve (scoop) with nacho chips.
Brown meat, onion, garlic and green pepper; cook until onion is golden. Stir in tomatoes and next 4 ingredients; simmer 5 minutes. Stir in 1/2 cup cornmeal, mixed with 1 cup water. Cover and simmer 10 minutes. Add olives; turn into a 3-quart casserole. Meanwhile, heat milk with 1 teaspoon salt and butter; slowly stir in 1/2 cup cornmeal. Cook, stirring until thickened. Remove from heat; stir in cheese and eggs. Pour over meat mixture.
Cook and peel potatoes and whip while still hot. In a separate bowl, blend in cream cheese, sour cream, eggs and garlic. Add this mixture to the whipped potatoes; season to taste, whip until light. Spoon into a lightly greased ten-cup casserole. Sprinkle with paprika and dot with butter. At this point the casserole can be baked, or baked later, or covered and put aside for the next day. Bake, uncovered, at 350° for 30 minutes or until lightly browned.
Put pie filling in a dessert dish or bowl. Prepare pudding mix and Dream Whip with milk as directed on the box. Put about 1/2 of the whipped cream on top of pie filling, then add layer of Jell-O pudding. Top off with the remaining 1/2 of whipped cream. Chill until ready to eat. Keep refrigerated.
Spread sugar cookie dough in pizza pan (dampening hands before "pressing" with warm water helps!). Bake per package directions until dough is lightly browned.
Cream butter and cream cheese together with mixer; add vanilla, then gradually beat in sugar. Mix until icing is of spreading consistency. Ice cool cake.
Mix first 5 ingredients until smooth. Melt butter or margarine in a 9 x 9-inch or 10 x 6-inch pan. Pour batter into pan. Add blueberries on top. Bake at 375° for 35 to 40 minutes. Crust rises to top and browns. Serve warm or cold with ice cream, milk or Cool Whip (even plain). Serves 6 to 9.
Brown ground beef in pan and add taco seasoning. Put this in a large bowl. Add lettuce, tomatoes, onion and other vegetables. Next, add the Catalina dressing. Last, add the corn chips. Eat and enjoy!
In a small bowl, stir together flour, sugar replacement, baking powder and salt. In medium bowl, stir together cereal and milk. Let stand 1 to 2 minutes or until cereal softens. Stir in bananas, oil and egg until well mixed. Stir in flour mixture just until blended. Turn into a greased and floured mixture just until blended. Turn into a greased and floured 8 x 4 x 2-inch pan. Bake at 350° for 1 hour or until cake tester comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool completely on wire rack. Yields 1 loaf, 16 slices. Exchange, 1 slice: 1 bread, 1 fat. Calories, 1 slice: 124.
Combine chopped dates, sugar and margarine and boil slowly for 10 minutes. Pour boiled mixture over Rice Krispies and chopped nuts. Toss lightly. When cool enough to touch, shape into balls and roll in powdered sugar.
Bring chocolate, milk, butter, sugar and salt to a boil. Pour over bread; let cool. Mix in eggs and vanilla. Bake at 350° for 50 minutes. Serves 10.
Rinse beans and sort; place in Dutch oven or kettle with about 2 1/2 quarts water (10 cups). Bring to a boil. Simmer 2 minutes. Remove from heat. Let stand in water at least 1 hour. Add ham bone, garlic and bay leaf. Cover and simmer 2 hours until almost tender. Add potatoes, onion, celery and carrots. Season to taste. Cover and simmer one hour more. Remove ham bone; cut off meat and dice ham and add to soup. Skim off any excess fat. Remove bay leaf.
Sift together flour, soda and salt; set aside. Cream together butter and peanut butter. Gradually add sugar and brown sugar. Cream well, then add egg and vanilla. Blend in dry ingredients; mix thoroughly. Shape into balls, roll in sugar and place on ungreased cookie sheet. Bake for 8 minutes, then remove and put on chocolate kisses. Press firmly. Bake again for 2 to 5 minutes. Makes about 36 cookies.
Mix dry ingredients. Dredge chicken parts in flour. Place on a wire rack on pan. Bake at 350° for 50 to 60 minutes.
Beat eggs in a mixing bowl. Add sugars and softened shortening, mixing well. Stir in coconut, nuts and vanilla. Stir together the flour, salt, soda and baking powder. Combine with the first mixture. Stir in rolled oats and mix thoroughly. Roll into small balls the size of a large walnut and place on ungreased cookie sheet. Bake at 375° for 9 minutes or until nicely browned.
Boil chicken and add 1 teaspoon salt. Bring to a boil and let chicken cook slowly. Cook chicken 60 minutes until done. Add water if not enough. Remove chicken from broth.
Mix all ingredients thoroughly in meat. From into 3 rolls. Wrap in plastic wrap. Refrigerate for 24 hours. Put on rack and bake 55 minutes in 300° oven. Turn every 20 minutes while baking.
Combine sugar, cocoa, cornstarch and salt in a heavy saucepan; add milk and egg yolks. Cook over medium heat, stirring constantly, until mixture boils; boil and stir one minute. Remove from heat; blend in margarine and vanilla. Pour into a bowl or individual dessert dishes; press plastic wrap directly onto surface. Cool; chill until set.
Melt shortening in saucepan. Cool. Add sugar, molasses and egg. Beat well. Sift together flour, soda, cinnamon, ginger, cloves and salt. Add alternately with hot water to first mixture. Pour into greased loaf pan. Bake in a 350° oven for 45 minutes. Remove from oven and cool 5 minutes.
Cut onions in 1/2-inch slices. Seed bell and chile pepper, cut in 1/2-inch slices. Seed jalapeno, cut in half lengthwise. Cut into thin half rings. Heat olive oil in large saute pan over medium heat. When oil is sizzling, add onion, garlic and peppers. Sprinkle with salt, toss with oil to coat, then stir-fry about 1 minute. Add chili powder, oregano, cumin and cayenne; cover and reduce heat and simmer about 2 to 3 minutes, until peppers are barely tender. Stir in beans, liquid and all. Increase heat to high and cook occasionally, stirring gently, until most of liquid evaporates and mixture thickens slightly. Place beans, tortillas and garnishes on table and diners construct their own. Makes 4 to 6 burritos.
Tear off large sheet of tinfoil. Place on tinfoil in order: Patty, potatoes, carrots, onions (if desired), margarine, salt and pepper to taste. Fold up tinfoil so that food is completely covered; poke holes in top. Bake in 425° oven for 45 minutes.
Preheat oven to 300 degrees. In a bowl, mix together cake mix, eggs, oil, vanilla, baking soda, and water for two minutes. Add mashed bananas and nuts to mixture. Blend well. Spray pans with Pam and fill 2/3 full. Bake for 55 minutes. Makes 5 mini loaves or (2 medium loaves and 2 mini loaves).
Mix all ingredients together and make balls about 3/4-inch in diameter. Put in freezer at least 1 hour. Bake at 425° until golden, about 15 minutes.
Cream Crisco and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and soda; add to creamed mixture alternately with buttermilk. Add vanilla; beat well.
In large bowl, combine	sugar,	salt, yeast and 2 1/4 cups flour. In pan, heat water and 1/2 cup oleo until very warm (120° to 130°). With mixer at low speed, beat liquid into dry ingredients. Beat	2 minutes. Beat in egg and 3/4 cup flour to make thick	batter. Stir in 2 1/2 cups flour and knead until smooth (about 10 minutes). Cover and let raise until double, about 1 1/2 hours. Punch down.	Shape into small balls. Place in greased pans. Let raise until double. Bake 15 to 20 minutes at 425°.
Chop up ingredients. Use your own discretion as to amount. In separate bowl, mix about 1 cup mayonnaise, teaspoon or more of sugar and teaspoon or more of vinegar to taste. Add to taste. Mix with rest of ingredients and refrigerate for at least 1/2 day. Remember, the dressing is to coat lightly, not heavy.
Fry ground chuck with onion. Mix soup, chilies and milk. Dip tortilla in mixture over top of layers. Top with cheese. Bake at 350° for 30 minutes or until bubbly.
Boil potatoes until tender all the way through, then cube. Pour the milk in the bottom of a greased 13 x 9-inch baking pan. Place boiled potatoes on top of milk. Add cheese, flour and pepper and mix well. Sprinkle the top with crushed Cheez-Its crackers. Bake at 350° for 30 minutes.
Bake cake mix according to package directions, cool. Mix cream cheese with sugar; mix well. Add Cool Whip. Mix well. Mix glaze and sliced strawberries together. Stack cake using glaze mixture (approximately 1 cup). Frost sides and top of cake with cream cheese mixture, making a wall around top of cake. Fill with rest of glaze and strawberry mixture. Store in refrigerator.
Beat eggs, sugar, butter syrup and vanilla together. Add pecans. Pour into crust. Bake 375 degrees for 40-50 minutes.
Line a loaf pan with Saran Wrap. Split ladyfingers in half and line loaf pan with them (bottom and sides).
Cream butter and sugar together. Add egg yolks. Mix well. Reserve enough flour to dredge fruits and nuts. Sift flour with baking powder, soda and salt. Add to mixture. Beat egg whites and add to mixture. Add whiskey, a little at a time and continue mixing. Add chopped nuts and fruits. Pour batter into a greased and floured tube pan. Bake 3 1/2 hours in a 275° oven.
Cream margarine, sugars and egg. Add oil and mix well. Add oatmeal, cornflakes, coconut and nuts. Sift flour, soda and salt together; add to mixture. Add vanilla and mix well.
Heat the oil in a nonstick frying pan over medium heat. Add onions and carrots; stir-fry for 3 minutes. Add the mushrooms and sprouts. Stir-fry for 3 minutes. Whisk, in a cup, the egg whites with a fork until frothy. Add to the vegetables. Stir slowly with a fork until the whites are cooked, about 1 minute.
Preheat oven to moderate (375°). Line 18 muffin cups with paper baking cups. Melt butter and chocolate in top of double boiler over hot, not boiling, water. Beat together egg yolks and sugar in small bowl with an electric mixer until well mixed and lemon-colored. Add chocolate mixture; blend well. Sift together flour, baking powder and salt onto waxed paper. Beat flour mixture alternately with milk and vanilla into chocolate mixture with electric mixer at low speed, beginning and ending with dry ingredients, until blended. Beat egg whites in small bowl with clean beaters until stiff, but not dry, peaks form. Fold gently into batter.
Combine oil and sugar. Beat well. Add eggs, one at a time and beat. Mix dry ingredients and add to eggs and sugar mixture. Blend well. Add carrots, nuts, dates and raisins. Mix well.
Brown meat, onion and green pepper until tender. Drain excess fat. Add all ingredients, except spaghetti, butter and cheese. Simmer, uncovered, for 1 hour. Remove bay leaf. Prepare Creamettes spaghetti according to package instructions. Drain. Toss with butter. Serve sauce over spaghetti with Parmesan cheese. Serves 4.
Preheat oven to 400°. Cut potatoes into sticks the size of French fries. Put them in a bowl with oil and salt. Toss them well. Spread them on a baking sheet and bake until golden brown and tender. Serve right away because they lose their crispness quickly.
Combine 1/2 cup sugar, flour and salt in a pan. Stir in egg yolks and milk. Blend well. Cook, uncovered, stirring until well thickened. Reduce heat and cook for 5 minutes. Add vanilla. Mix with bananas and wafers. Pour into dish. Beat remaining egg whites with sugar. Top and brown. Serve hot or cold.
Crust: Cut cookie roll into 1/4-inch slices and put in 14-inch greased round pizza pan. Bake 8 to 10 minutes at 350° until lightly browned.
Mix the ingredients and bake at 325° for 35 to 40 minutes. Serves 6 to 8 people.
Mix all ingredients together. Form into 1 inch balls. Bake at 375° on an ungreased cookie sheet for 15 minutes or until golden brown. Can be frozen uncooked. Makes 6 dozen.
Combine vinegar, water, sugar, mustard and celery seed. Boil 1 minute. Cool to lukewarm. Shred cabbage. Add 1 teaspoon of salt and let stand 1 hour. Drain (I squeeze the water out with my hands). Add grated carrot and green pepper to taste. Add vinegar solution and mix well. Put in containers and put in freezer.
Place whole graham crackers in a 7 x 11-inch pan, covering pan completely. Mix instant pudding with milk and stir until thickened. Pour over crackers. Spread sweetened whipped cream over pudding and cover whipped cream with a layer of whole graham crackers.
Roll croissant dough out in square dish. Bake as package directs. Let cool. Chop vegetables to bite-size (really small). Combine cream cheese and Ranch dressing. Mix well. Add chopped vegetables; mix well. Spread mixture on croissants. Top with cheese; slice and serve.
Pack the cucumbers, onions and coarse salt in 1 quart ice; let stand 3 hours. Drain well. Boil together the sugar, vinegar and pickling spices, tied in cloth. Remove spices. Add the turmeric and cucumbers; heat to boiling point, but do not boil. Place pickles in pint jars and seal. Makes about 7 pints.
Fry bacon crisp. Reserve 2 tablespoons drippings. Saute onion in dripping. Add vinegar, sugar, mustard, salt, pepper and celery seed. Add flour to water and shake until dissolved. Then add to mixture. Heat to boil. Add bacon. Pour over potatoes.
Scald milk and let cool. Add sugar, salt and butter. Dissolve yeast in lukewarm water. When milk is cool, add yeast and stir well. Gradually add the flour. Knead on floured board. Let rise. Knead again. Place in one bread pan. Let rise. Bake in 350° oven for 30 minutes.
Put all ingredients in quart jar; fill remaining space in jar with vinegar. Shake. Repeat recipe as many times as needed, depending on the size of your pig.
In double boiler, combine 3/4 cup brown sugar, cornstarch and salt. Gradually stir in milk. Cook, stirring, until thick. Cook, covered, stirring occasionally, 10 minutes. Beat egg yolks with rest of brown sugar (1/4 cup). Stir in mix to cooked pudding. Cook for 2 minutes and add oleo and vanilla. Cook with lid on. I put this in a graham cracker crust.
Melt butter and stir in sugar. Spread pretzels in large pan and pour butter mixture over pretzels. Bake 8 minutes at 400°. Cool.
Microwave on High, approximately 3 minutes. Stir and pour into a dish.
Cream Crisco, butter and sugar. Add eggs, one at a time, mixing thoroughly after each. Alternately add flour and milk, mixing well after each. Add flavoring and mix again. Pour mixture into well-greased and floured tube or long loaf pan. Bake at 325° for approximately 2 hours or until done. (Recipe calls for 1 1/2 hours, but I find that it takes 2 hours.) This is a good cake and big too! Start in cold oven. Do not preheat.
Preheat oven to 350°. Combine spinach, cheeses and seasonings. Lift up skin of each chicken breast and divide mixture evenly among them. Be careful not to tear skins. Smooth skin over stuffing; tuck underneath to form a neat package. Brush with melted margarine. Place in 2-quart baking dish. Bake, uncovered, for 45 to 50 minutes. Yields 4 servings (serving size 1/2 breast with stuffing).
Combine first 4 ingredients in a pitcher; refrigerate. Just before serving, add ginger ale. Serve over ice. Yield: 4 1/2 cups.
Add ingredients in order given and bake at 350° until toothpick inserted in center comes out clean.
Blend shortening, sugar, salt and vanilla. Stir in beaten egg. Mix in flour and baking powder. Stir in nuts. Spread in a shallow pan, 9-inch square, lightly greased and dusted with flour. Bake in 350° oven for 25 to 30 minutes. Cut into squares while warm.
In small skillet, saute onion and garlic in butter or oleo until tender. In large bowl, mix cheese and salt; stir in stuffing mix, bacon and onion.
Cream sugar, Crisco and butter. Add eggs, one at a time. Then add flour, salt, baking powder and milk alternately. Add flavoring.	Spray pan with Baker's Joy. Bake in cold oven at 325° for 1 hour and 15 minutes.
Scald milk; add sugar, shortening and salt. Cool. Dissolve yeast in the 1/2 teaspoon sugar and warm water. Mix with cool milk mixture. Add flour to make a soft dough. Turn onto floured board and knead a couple of minutes until smooth. Place in well-greased, covered bowl in refrigerator until thoroughly chilled. Cut off what you will need for amount of biscuits you want. Let rise until double. Bake at 350° for 25 minutes or until browned. Keep remaining dough in refrigerator and use as needed.
Mix sugar, flour and cocoa. Add milk. Stir until smooth. Bring to a boil and cook until thickness is desired.
Pour uncooked rice into Dutch oven and pour hot water over rice. Place Dutch oven where it will remain hot, but will not cook, about 45 minutes. Preheat oven to 375°. Chop tomatoes and add tomatoes, salt, onion, green pepper, butter and curry powder to rice. Bake, uncovered, 1 1/2 hours. Stir from time to time. (At first there will be excess liquid, but gradually the rice will absorb it.) Remove from oven while rice is still moist.
Arrange broccoli in buttered casserole. Pour on sauce, then add a layer of onions and a sprinkle of nuts. Repeat, having 2 layers of each. Bake at 350° for about 10 minutes or until done. Serves 4.
In a saucepan, blend together cream cheese, milk and soup. Heat and stir until hot. Add lemon juice. Cook vegetables and pour sauce over. Srpinkle with almonds and serve.
Brown meat and onions in a large Dutch oven. Drain. Add soups, beans, tomatoes and enchilada sauce. Simmer 20 minutes. Turn off heat. Add chips and place into two casserole dishes. Top with cheese. Put into hot oven long enough to melt cheese.
Dissolve Jell-O in boiling water. Chill until thick but not set. Combine remaining ingredients.	Add to Jell-O; mix well. Pour into 9	x 13-inch pan.	Chill until set, about 1 hour.
In a large saucepan, melt the cheese with milk. Add remaining ingredients. Serve cold.