HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs lightly. Add sugar gradually. Sift together flour, salt and baking powder. Add to the eggs and sugar. Scald the milk and butter together and add vanilla. Bake about 40 minutes at 350° in 9 x 13 x 2-inch pan (layers about 20 minutes).
Dissolve gelatin in boiling water. Add cranberry sauce. Set to jiggle stage. Blend in Cool Whip. Feeds 12.
Whip together potatoes, eggs, sugar, vanilla and flour. Pour into greased casserole dish.
Boil potatoes until tender. Peel and slice lengthwise. In a 10-inch skillet, melt margarine. Add brown sugar, lemon extract, cinnamon and water. Bring to a gentle boil and add sliced sweet potatoes. Heat for several minutes on each side (sweet potatoes should be hot when removed from skillet). Remove potatoes to a 13 x 9-inch dish.
Brown ground meat and onions. Season with salt and pepper; put meat in casserole dish. Drain corn; place over meat. Spread mushroom soup over corn. Add a layer of sliced cheese. Place tater tots on top. Bake at 350 degrees for 30 minutes. If desired, place cheese on top of tater tots just long enough to melt.
Cook until thick. Place 1 tablespoon of filling in center of crust; fold in half and seal edges with fork. Fry in hot oil. Cool. Enjoy.
Dissolve orange Jell-O in large bowl. Tear Circus peanuts into small bites and stir until they dissolve, then add pineapple, juice and all. Let set until it starts to jell, then fold in Cool Whip.
Cream margarine and sugar; blend in bananas, eggs and vanilla. Sift flour, salt and soda together; stir in with margarine. Mix flour alternately with buttermilk; add about 3/4 cup nuts. Grease pans with Crisco and dust with flour. Bake at 325° for 1 hour in 2 loaf pans.
Cook noodles. Brown chicken and onions. When brown and tender, remove only chicken from skillet. Put in mustard, parsley, soup and milk. Heat for 5 minutes, then return chicken and heat through.
In skillet, cook beef and onion until meat is browned; drain off excess fat. Add undrained tomatoes, tomato paste, thyme and 1 teaspoon of salt. Simmer, covered, for 30 minutes, stirring often.
Mix milk, gelatine and sugar. Soak 1/2 hour. Add yolks, sugar and salt to gelatine mixture and cook until thickened. Stir constantly. Let cool. Add whipped cream and fold in egg whites and vanilla. Crush the graham crackers. Put half of the crumbs in bottom of dish, then pudding mixture, then rest of crumbs on top. Chill before serving.
Boil or bake chicken breasts. Cool and then shred the chicken. Mix soups, sour cream, onion and cheese, then stir in the chicken. Use a 1 1/2-quart casserole dish and place unsalted nacho chips on the bottom, a layer of the chicken mixture, chips, etc. and put cheese on top. Bake about 30 minutes at 350°.
In small saucepan, heat corn syrup, brown sugar and margarine to boiling. Reduce heat; simmer for 5 minutes. Pour 1/2 cup of syrup in a 13 x 9 x 2-inch baking dish. Arrange potatoes in syrup; top with remaining syrup. Bake, basting often, for 20 minutes, until well glazed. Serves 12.
Brown hamburger and onion. Drain grease. Add butter, flour, salt, pepper and mushrooms. Cook for 5 minutes. Add cream of mushroom soup and simmer for 5 minutes. Cool to serving temperature and add sour cream.
Finely chop scallops. Combine all ingredients (except cranberry and picante). Mix well and pour into loaf pan sprayed with cooking spray. Bake at 350° for 1 hour and 15 minutes. Heat cranberry jelly sauce and picante and pour over roast. Serve.
Mix all ingredients; pat into pie pan or quiche pan. Bake at 350° for 30 minutes until lightly brown. Serve from oven with tortilla chips.
Arrange the cake around the inside of a glass serving dish. Over this, pour the wine or sherry. When the cake has soaked up most of the wine, spread with a layer of strawberries. Top with whipped cream.
Mix butter, Crisco, milk and salt. Add egg and flour mixture and roll out thin. Cut into strips. Drop into boiling broth and cook until done. Dumplings may be cut into strips and placed on wax paper in plastic container. Place in freezer and use as needed.
Sift dry ingredients. Cut in shortening (1/2 cup of which is butter). Beat rest together and mix into flour/shortening. Divide into 3 or 4 balls. Chill 1/2 hour. Lasts 3 weeks in fridge, months if frozen.
Heat soup to boiling. Cool slightly. Dissolve gelatin in cold water. Add to soup. Pour cooled mixture over cheese; beat. Add remaining ingredients. Pour into an oiled fish mold and chill for several hours. Yields 3 cup mold or 8 luncheon servings.
Place all ingredients in a 3 1/2 to 4-quart crock-pot. Stir well. Cover and cook on low for 10 to 12 hours.
Mash together. Spread in a pie plate. Circle edges with chopped nuts. (I like almonds.) Bake at 350° for 20 minutes. Serve with crackers.
Preheat oven to 375°. Saute onions and celery in margarine. Add lasagna and meat; mix well. Spread half the lasagna mixture in bottom of 12 x 8 x 2-inch dish. Combine 1 cup bread crumbs and 1/2 cup Cheddar cheese. Sprinkle over lasagna mixture. Place spinach over bread crumb layer, sprinkle it with Parmesan cheese. Spread remaining lasagna mixture over spinach. Combine 1 cup bread crumbs, 1/2 cup Cheddar cheese and margarine; toss. Sprinkle over casserole and bake at 375° for 25 minutes. Serves six to eight.
Heat water (1 1/2 inches) to boiling in a 10-inch skillet or Dutch oven. Add fish fillets and 2 tablespoons lemon juice. Reduce heat. Simmer until fish flakes easily with fork, 8 to 10 minutes. (Cooking time varies with thickness of fish.) Remove fish, drain and flake. Place fish, cabbage, celery and shrimp in large bowl. Mix mayonnaise, 3 tablespoons lemon juice, salt and basil. Pour on fish; mix and toss. Cover and refrigerate about 2 hours. Spoon slaw on salad greens. Core tomatoes; insert a parsley sprig into each tomato. Garnish with tomatoes. Serves 6.
Brown ground beef. Drain, reserving grease for gravy. Add next 4 ingredients. Stir. Set aside. Add chili powder to hot grease and enough flour to absorb grease. Add hot water, stirring to keep from lumping. Add beef bouillon. This will be a fairly thin gravy. Add salt to taste.
In a large bowl, beat together cream cheese, lemon juice, Worcestershire sauce, garlic powder and onion. Spread mixture on serving platter. Layer with desired amount of chili sauce; top with shrimp. Cover and chill at least 2 hours before serving.
Scramble sausage until done; drain. Beat eggs with milk and pepper. Press rolls in bottom of 13 x 9-inch dish. Sprinkle sausage and cheese. Pour eggs on top. Cook at 425° until set (15 minutes). Let stand 10 minutes before serving.
Add baking powder, soda, cinnamon and nutmeg to flour. Combine ingredients except walnuts. Add walnuts last. Bake for 1 hour at 350°. Makes 2 loaves.
Cook and debone chicken. Place in bottom of 9 x 13-inch pan. Save broth from chicken. Place both cans of soup and broth in saucepan. Add butter and seasoning from dressing box. Heat. Place dry dressing on top of chicken. Pour soup mixture over dressing and let set. Bake at 350° for 30 minutes.
Sift together dry ingredients; mix well. Add all other ingredients except Cool Whip; stir well. Bake in greased 9 x 13-inch pan at 350° for about 1 hour. Top with Cool Whip and finely chopped pecans.
Beat eggs. Add all other ingredients. Bake at 425° for 15 minutes. Reduce temperature to 300°. Bake until knife inserted comes out clean.
In a large skillet, brown ground round or brown in microwave in colander. Add to ground round in skillet the tomatoes and soup. Bring to a boil and let simmer about 10 minutes. Turn off heat; add Minute rice. Cover and let stand about 10 minutes.
Combine all ingredients, except pie shell, until smooth. Place in unbaked shell. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350°; continue baking for about 35 more minutes, or until custard is firm. Delicious served plain or with whipped topping.
In a 9 x 13-inch cake pan, chop cabbage and spread out until about 1 1/2 inches thick. Spread salt over the surface. Do not stir for 1 hour. Stir, then chop onion, pepper and celery. Add to cabbage. Boil together the sugar, vinegar and oil; pour over the cabbage mixture while boiling hot. Do not stir until cold. Refrigerate.
Cream together butter, sugar and vanilla. Add eggs and beat. Add zucchini, alternating the dry ingredients with the milk. Add nuts last. Bake in a greased and floured pan at 350° for 20 to 25 minutes. Remove cake when toothpick test comes out slightly doughy. This cake is excellent with cream cheese frosting.
Mix sugar, eggs, grated zucchini and oil. Add flour, soda, baking powder, salt, cinnamon and vanilla. Add raisins and nuts. Bake in greased cookie sheet at 350° for 40 to 45 minutes. Cool and frost.
Dress herring, removing head and tail. Wash well. Cut herring in 1-inch wide chunks and put in 1 gallon jar. Make brine of 1 cup salt to 2 quarts water. Pour over chunks and soak for 48 hours in the refrigerator. Next wash the chunks with fresh water. Drain.
Melt butter and sugar in a skillet (electric is best). Add dates and bring to a boil, stirring constantly. Cool mixture slightly; then add eggs, salt, vanilla and milk. Cook 2 minutes. Cool.
Preheat oven to 325°. Combine lemon juice and cooking oil; rub into all parts of the squirrels. Mix together the bread crumbs, milk, mushrooms, salt, pepper, onions, Worcestershire sauce and Tabasco (if wanted). Make a moist stuffing to fill the squirrels; skewer shut. Brush with olive oil or bacon fat. Sprinkle paprika. Arrange in a shallow baking pan; baste as necessary. Cook for 90 minutes, until tender or well done.
In a large pot, add water, ham, beans, onion, celery and carrots. Cook about 2 hours until beans are tender. Reduce heat; add black pepper, salt and tomato sauce. Stir and simmer for 30 minutes. Makes 8 servings.
Sift flour, soda and salt together. Cream butter. Add sugar and beat until fluffy. Add eggs; beat well. Add 1/4 cornmeal; beat until smooth. Combine vinegar and milk; stir 1/2 into cornmeal mix. Mix in flour, soda and salt. Stir in rest of milk and vinegar. Add rest of cornmeal and mix well. Bake in oven at 425° for 15 to 20 minutes.
Put oil, corn, onions and peppers in large iron pot and brown until sticky on bottom of pot. Add tomatoes, stirring and small amount of water to keep from sticking. Cook 45 minutes to 1 hour, stirring often.
Separate salmon from juice. Remove bones and black skin. Mash. Place cracker between two paper towels to crumble. Add egg to salmon and then cracker crumbs. The salmon should be where you can easily pick up and make a pattie with your hands and it not fall apart. Fry in small amount of oil over medium heat until brown on both sides.
Melt butter in a 9 x 9 x 2-inch baking pan. Mix in a small bowl the sugar and cinnamon. Sprinkle over melted butter. Cut apples into thin slices and arrange on mixture in pan. Add a few raisins. Stir in a large bowl the dry yeast and warm water. Add sugar, salt and 1 cup of flour. Beat until batter sheets from spoon. Add egg, softened butter and flour (1 1/4 cups) and beat until smooth.
Cook rice. Transfer to a greased 9 x 13 in. pan. Top with chicken and ham. Combine the soup, milk, colby cheese, and pepper; pour over chicken. Sprinkle with parmesan cheese.
Mix water and jello and let cool (until jello starts to thicken). Add pineapple and pour on top and let set overnight. If using frozen strawberries, omit pineapple and add frozen strawberries to jello, using only one cup of water.
Mix together and chill. This is better if made ahead of time to let flavor of dill come through.
Cream butter and Crisco. Add sugar and eggs one at a time. Sift dry ingredients together. Add dry ingredients and milk. Add vanilla. Bake at 325° for 2 hours.
Bring ingredients to a boil, then add 1 cup pecans. Pour over cake while it is hot.
Mix thoroughly the cucumbers, onions, peppers and salt. Cover with ice. Let stand 3 hours. Drain.
Combine shortening, boiling water and milk. Whip with a fork until creamy. Add flour and salt. Toss with fork until blended. Roll out dough. Makes 2 crusts.
Combine milk and eggs. Dip mushrooms in mixture, then dip in Italian bread crumbs. Do both twice. Deep fry until brown.
Mix together butter and hash browns well. Add sour cream and soup and mix thoroughly. Then add remaining ingredients. When well mixed, place in 9 x 13 x 2-inch pan. Smooth out evenly. Bake at 350° for 60 minutes. Cool 10 minutes before cutting into squares. Leftovers can be refrigerated and kept 3 to 4 days.
In bowl, combine brown sugar, flour and salt; stir in rhubarb. Let stand 15 minutes. Combine egg yolks and lemon juice; stir into rhubarb mixture. Turn into unbaked pastry shell. Bake at 400° for 20 minutes. Reduce heat to 350°; continue baking until knife inserted off-center comes out almost clean, about 20 minutes (cover edges with foil if necessary).
Bake pie shells 5 minutes; set aside. Mix sausage that has been fried and drained. Mix with remaining ingredients. Divide in the 2 pie shells. Bake at 325° for 40 minutes.
Wash and slice green tomatoes. Dip in beaten egg and then in corn meal. Fry in skillet until tender. Serve topped with white gravy.
Brown ground beef; drain. Add Ro-Tel and cheese soup. Mix well. Let simmer for 5 to 10 minutes. Crush chips in bowl; put meat mixture on top of chips and lettuce, tomatoes and onion. Mix up and enjoy!!
Mix together all dry ingredients and sift. Add oil and beat at medium speed for 2 minutes. Add eggs and vanilla. Mix well. At low speed add carrots, pineapple and pecans. Bake at 325° for 45 minutes. Cool.
Heat oil in skillet over medium heat. Add beef pieces and garlic and cook until beef is browned, stirring often. Mix soup, water and soy sauce and add to beef, heating to a boil, then reduce heat to low and add broccoli. Cover and simmer approximately 5 minutes or until broccoli is tender. Serve over noodles or rice.
Soak apricots for 20 minutes. Cream together 1 cup sugar, shortening and egg. Stir in 1/4 cup sugar and orange juice. Add remaining ingredients. Blend well. Drain apricots. Stir apricots and nuts into batter. Bake in greased and floured loaf pan (8 x 4 x 3-inch) at 350° for 65 minutes. Save extra orange juice cans to bake half full for parties.
Beat egg thoroughly with sugar, salt, syrup and melted oleo. Add pecans. Pour into unbaked pie shell. Bake in moderate oven (350°) for 50 minutes or until knife inserted in center of pie comes out clean. Cool and serve.
Mix and beat well the sugar, butter, eggs and vanilla.	Add cocoa and soda in water. Alternating, beating after each, mix buttermilk and flour. It is important to alternate these as you add to the flour mixture, ending with the one you start with.
Mix all ingredients well. Let stand overnight in refrigerator. Mix again. May be made into patties or stuffed in casings. Freezes well.
Brown chops and set aside. Slice potatoes and onion, alternate with layers in casserole dish. Season with salt and pepper; mix milk and soup. Pour 1/2 mixture over potatoes and onions. Lay chops on top. Cover with remaining soup mixture. Bake at 350° for 1 hour.
Mix the cornmeal with milk and let stand while you put the rest together and then add to the other ingredients. In order to not have too much liquid, pick tomatoes from the can and let drain a little. Put in a greased casserole and bake 1 hour at 325°. This may be made a day ahead or freeze. Allow more time for baking then. A good accompaniment to meat dishes. Makes 8 to 10 servings.
Preheat oven to 350°. Mix all ingredients in a large bowl and shape into an oval loaf. Bake in 350° oven for about 1 hour and 15 minutes. Your favorite tomato sauce or brown gravy may be poured over the meat loaf during the last 15 minutes of cooking. Serves 12.
Chop the garlic. Melt butter in a large frying pan over medium-high heat. Sprinkle chicken with salt and pepper and cook, turning once, until golden brown, about 4 minutes. Add garlic and continue cooking for 30 seconds. Stir in 1/2 cup of the cream, curry powder, and 2 tablespoons water. Reduce heat to medium, cover, and simmer until chicken is cooked through, about 10 minutes. Transfer chicken breasts to a serving plate and keep warm. Whisk in remaining cream and bring to a simmer. Shred basil leaves and add them to the pan. Season to taste with salt and pepper. Pour sauce over the chicken breasts laid on top of the rice and garnish with peanuts and raisins. Serves 4.
In a bowl, combine vinegar, sugar, parsley and green onions. Stir well. Cover marinade and refrigerate until cool.
Squeeze all lemons. Cut up 2 lemon peels. Put into a pot with 2 cups water. Bring to a boil. Add sugar. Let sugar dissolve. Strain into pitcher. Add 4 more cups of water. Stir. Let chill or over ice.
Have one 12-cup mold or two (6-cup) molds ready. Bring cranberry sauce and 1 1/2 cups water to a boil in a large saucepan over medium-high heat, stirring often, until sauce melts completely. Remove from heat. Stir in gelatin until completely dissolved. Stir in remaining 1 3/4 cups water. Refrigerate until gelatin thickens to consistency of egg whites. Stir in fruit cocktail and celery. Ladle into mold(s). Cover and refrigerate until set, at least 8 hours or up to 5 days.
Combine shortening, salt and vanilla. Add sugar gradually and cream well. Add beaten eggs and mix. Add chocolate and blend. Add flour and nuts; mix well. Drop from teaspoon on well-greased baking sheet. Let stand a few minutes, then flatten cookies by stamping with a glass bottom covered with a damp cloth. Bake at 325° for 12 to 15 minutes. Makes 2 1/2 dozen.
Bake cake mix. While cake is still hot, punch holes with ice pick or small dowel all over cake, going down to bottom of cake. Spread Eagle Brand and cream of coconut mixed together over top of cake and let run into holes. Then spread drained pineapple over top of cake. Let cool thoroughly. (Put in icebox overnight if you like.) Spread Cool Whip and coconut over cake. Cut and serve. This cake can be frozen. Serves 18 plus.
Cream margarine, 1 1/2 cups sugar and eggs thoroughly. Sift flour, cream of tartar, soda and salt. Add to the first mixture and blend thoroughly again. Form dough into balls the size of walnuts.
Mix together sugar, powdered sugar, oleo, oil and eggs and beat well. Add vanilla, baking soda, cream of tartar and flour. Mix well. Drop small balls onto greased cookie sheet and flatten slightly. Bake at 350° for 10 to 12 minutes.
In saucepan, mix sugar, salt, flour, eggs, and juices from oranges and pineapple. Boil until thickened, custard consistency. Stir constantly. Cook macaroni as directed and rinse thoroughly. Fold into custard mixture. Chill until thick, about 4 hours or let stand overnight. Mix in pineapple and cut oranges and Cool Whip. Refrigerate.
Preheat oven to 350°. Bake chicken breasts for about 30 minutes. Cook broccoli for 5 minutes, drain and put in single layer in bottom of 9 x 13-inch baking dish. Lay chicken on top of broccoli. Combine soups, mayonnaise and 3 tablespoons butter. Mix until creamy. Pour over chicken and broccoli. Sprinkle grated cheese over soup mixture. Roll Ritz crackers until fine, then mix in 1/4 pound melted butter until moistened. Sprinkle on top of casserole. Bake at 350° for 25 minutes.
Place bread in mixing bowl and cover with milk; set aside for bread to expand while chopping vegetables. Combine all ingredients and mix well. Form into balls. Place in refrigerator to get firm, then roll balls in flour, in small amount of oil. Cover with water. Simmer with lid on until done, approximately 20 minutes. Serve over cooked rice.
If using fresh snails, wash under cold running water; rinse and soak for a few minutes and rinse and drain. (For canned, just rinse and drain.) Heat oil and garlic in medium skillet and fry the snails on a medium-low heat for 10 minutes. Add 1/4 cup white wine and cook for 2 to 3 minutes. Add red pepper, salt, tomatoes and parsley. Cook for 1 1/2 hours on medium-low heat. Serve with crusty Italian bread. Makes 4 to 6 servings.
Brown hamburger, onions garlic, salt and pepper until hamburger is done and onions are transparent. Add remaining ingredients except the tortillas and cheddar cheese. In casserole dish, place a small amount of sauce on bottom of dish. Begin layering with tortillas then the sauce ending with sauce on top. Sprinkle cheddar cheese over top. Bake at 350° for 40-45 minutes.
Heat oven to 350°. Melt the butter in a 13 x 9 x 2-inch baking dish or sheet cake pan.
Add seasoned salt to potatoes. Divide into 4 portions. Roll into shape of a ball. Shake in bag with cornflakes. Place on baking sheet. Bake at 350° for 30 minutes.
Place flour, Crisco and salt in a Tupperware bowl. Seal and shake real hard. The consistency of this mixture should look like "meal". Then add 6 tablespoons "cold" water. Replace seal and again, shake real hard for a few minutes, until a ball of dough forms.
Grease a 13 x 9 x 2-inch pan. Line with wax paper. Grease wax paper. Sprinkle coconut and pecans in bottom of prepared pan. Combine the cake mix and next 3 ingredients in large bowl. Mix according to package directions. Spoon batter over coconut and pecans.
Sift flour, baking powder, salt and soda. Put pulp into mixing bowl. Add eggs. Beat thoroughly. Add sugar and beat. Add flour mixture. Mix well. Add oil, then fold in nuts. Put into a greased pan and bake 45 to 50 minutes at 350°. Bake until a toothpick inserted comes out clean.
Crush the crackers; put 1/2 of crumbs in a 9 x 13-inch pan. Drizzle with 1/2 of the melted butter.
Mix flour, sugar, cocoa, salt, baking soda and baking powder. Add eggs, coffee, milk, oil and vanilla. Mix well. Batter will be thin. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. Frost with favorite icing.
Drain pineapple; reserve 1/4 cup juice. Combine flour and sugar; add butter and 1 cup cheese and mix well. Stir in pineapple. Pour into greased 1 1/2-quart casserole dish. Sprinkle with crackers on top. Drizzle with pineapple juice. Bake uncovered at 350° for 30 to 35 minutes. Remove and top with remaining cheese.
Add first 6 ingredients to chicken broth. Bring to a boil. Add egg noodles. Cook for 6 to 8 minutes. Add cream of chicken soup. Whisk until well blended. Add frozen vegetables and chicken. Bring to a boil. Reduce heat and simmer for 20 minutes or until noodles and vegetables are tender. Makes 22 (1 cup) servings.
Combine milk with coconut, gelatin and nuts. Form a rounded measuring teaspoonful of the mixture into a strawberry shape. Dip top in green sugar and rest of "berry" in red sugar. Repeat until all mixture is used. Soak almonds in small amount water to which a few drops of green food color have been added. Use these for "berry stems. Store in cool, dry place, refrigerator or freezer. Makes about 4 1/2 dozen candies.
Mix all ingredients except chocolate chips. Beat well. Add chocolate chips and pour into pie crust. Bake at 325° for 1 hour.
Heat oven to 425°. Place chicken in ungreased baking pan. Spread 1 teaspoon butter on each piece; sprinkle with onion, garlic salt and paprika. Bake, uncovered, 30 to 35 minutes or until tender. Sprinkle with parsley.
Mix all together and bake in greased casserole for 25 minutes at 350°. Feeds 3 to 4.
Mix all together. Shape into balls. Cook over medium heat, turning occasionally until brown, about 20 minutes.
Let dough thaw. Stretch into long loaf. Place on greased cookie sheet. Brush with butter and sprinkle with garlic salt. Let rise. Bake at 350° for 20 to 30 minutes.
In large skillet, saute shrimp, vegetables and garlic in margarine. Reduce heat to low and add cream, cheese and dill seed. Stir until cheese is melted. Stir in Parmesan cheese. Add fettucini and toss lightly.
Check crab meat for shells. Combine all ingredients, except tomato soup. Cook in crock-pot on high for 1 to 1 1/2 hours. Add tomato soup, then cook on low for 1 to 1 1/2 hours.
Peel and cube or slice potatoes. Place into a 9-inch square pan. Heat together the margarine, soup and sour cream. Add cheese; heat until melted. Pour sauce over potatoes. Top with 1/4 cup margarine and 2 cups corn flake crumbs. Bake, uncovered, at 350° for 45 minutes.