HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well the flour and milk. Roll out on a floured surface. Cut the stick of butter in thin squares. Place all over 1/2 of the rolled out dough. Spread 1/2 cup of the sugar over the butter squares. Fold one side of the rolled dough over the buttered side. Place in baking dish and bake at 350° until golden brown. While this is cooking, mix milk, sugar and vanilla in saucepan; bring to a boil. Pour over the browned roll as soon as you bring it out of the oven. It will continue to boil some. When it cools some, it is ready to enjoy.
Dilute mushroom soup with milk. Chop onions and mix with green beans. Add soup and stir. Put in Corning-ware bowl. Sprinkle with onion chips. Cook for 20 minutes at 400°.
Melt over hot water, milk chocolate and shortening. Stir until mixture is smooth. Pour 1/2 of mixture into 8-inch square greased foil-lined pan. Spread evenly. Refrigerate until firm (about 15 minutes). Return remaining mixture to low heat.
Mix flour and salt. Beat eggs slightly; add sugar, flour and salt mixture. Add vanilla, milk and melted butter. Bake at 350° for 35 minutes.
Preheat oven to 350°. Combine soups and sherry together. Saute mushrooms and add to soups. Heat over low heat for a few minutes. Line bottom of baking dish or roaster with slices of onion. Add raw chicken, then pour soup mixture over chicken. Bake at 350° for 1 hour, uncovered, then an additional 1/2 hour, covered. Serve with slivered almonds, browned in butter, over chicken. Very, very good.
In large bowl, beat shortening until fluffy. Add eggs and beat well. Combine oats and next 3 ingredients. Add to shortening mixture, beating well. Stir in vanilla, chocolate bits and pecans. Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Sift flour 5 more times. Cream butter well. Gradually add sugar and beat until smooth. Add 1 egg at a time, blending well after each. Then beat very hard and long, the longer, the better. Add flour and beat well. Add vanilla; pour into greased tube pan. Bake at 300° for about 50 minutes.
Combine sugar, tapioca, salt and nutmeg. Add rhubarb and strawberries. Mix to coat fruit. Let stand 20 minutes. Place in pie pastry and dot with butter or margarine. Place lattice crust on top of pie. Bake at 400 for 35 to 40 minutes.
Brown pork chops; put aside and leave 6 tablespoons of drippings in skillet. Add water to soup; mix well. Add onion, bell pepper, salt and Worcestershire sauce. Boil for 2 or 3 minutes. Pour over raw rice in a 9 x 13-inch buttered pan; stir well. Lay pork chops on top; seal with foil. Bake at 350° for 30 minutes. Remove pork chops and stir rice mixture. Replace pork chops; cover back with foil and cook 1 hour, or until done.
Let egg whites stand at room temperature for no more than 1 hour (15 minutes in hot weather). Sift flour and 3/4 cup sugar together 3 times. Beat whites and salt in large bowl at high speed until foamy. Add cream of tartar and vanilla, beating to soft peaks. Gradually beat in remaining 1 cup sugar until stiff peaks form. Gradually fold flour-sugar mixture into whites. Turn into an ungreased 10-inch tube pan. Draw knife once through batter to remove large air bubbles. Bake in preheated 375° oven for 30 to 40 minutes or until long, wooden pick inserted in center tests clean. Cool 1 hour. Loosen cake around tube and sides with long, thin metal spatula. Remove cake and serve.
Dissolve jello in 2 cups boiling water. Stir in 2 cups liquid (use orange juice, pineapple juice and water to make 2 cups). Stir in sugar. Stir in other ingredients. Refrigerate before serving.
Layer chicken in bottom of casserole dish. Pour soups over chicken. Mix stuffing with water and pour over top. Bake at 350° for 30 minutes.
Drain pineapple; measure juice. Measure juice from orange and add to pineapple juice; if not 2 cups, add water to make 2 cups. Heat to a boil. Add Jell-O and stir. Add cranberry sauce, pineapple, grated orange, chopped apple and pecans. Pour in a mold and chill overnight.
Scrape small whole carrots. Cook in boiling salted water until tender, drain. Cook sugar, butter and 1/4 cup hot water together 5 minutes. Pour over cooked carrots and bake about 20 minutes in 375° oven. Baste with syrup.
Melt butter in baking dish; mix all ingredients. Bake at 350° for 1 hour. Tastes like fresh corn.
Mix ingredients. Add 6 ounces chocolate chips and nuts. Cook at 325° for 30 minutes. Cut while warm.
Prepare cake mix as directed on box in a 9 x 13-inch pan. While cake is warm, poke holes in cake with a wooden spoon handle. Mix the caramel sauce and Eagle Brand milk together and pour over cake. Cool cake, then top with tub of Cool Whip and sprinkle with toffee or brickle. Store in refrigerator until ready to serve.
Place whole peppers on their sides on a large baking sheet. Bake at 500° for 20 minutes or until skin is blackened and charred. Put immediately in a paper bag and seal the top. Refrigerate 10 minutes or until peppers cool. Peel and seed peppers. Saute onion and garlic in butter in a Dutch oven until onion is tender. Add flour, stirring, until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook until thickened. Stir in ground pepper. Pour 1/2 of soup mixture into electric blender container; add half of skinned peppers and process until smooth. Return mixture to Dutch oven; repeat procedure with remaining ingredients. Simmer 10 minutes.
Fry hamburger and onions together in a skillet. Drain all beans. Mix together. Add all other ingredients. Drain fat from hamburger. Add to beans. Bake in oven for 1 hour at 350°. Enjoy!!!
Combine. Bake 45 to 55 minutes. The first 10 minutes at 400° and then turn temperature to 300° and bake until done.
Let the first 3 ingredients stand with 1 teaspoon salt for 1 hour; stir often. Then combine remaining ingredients. Bring to a boil and boil for 5 minutes. Let this cool and then pour over the cabbage mixture that has been sitting for 1 hour. Mix well.
Take stick of butter and rub it on all slides of pot you will use. Rub butter on dish you will be putting fudge in. Melt butter, sugar and evaporated milk. Stir constantly until soft-ball stage, approximately 5 minutes. Then take of burner and stir in vanilla, Marshmallow Fluff and peanut butter. Pour in dish and let set to cool.
Cut bacon into small pieces and set aside. In a 2-quart saucepan, bring 1 cup of water to a boil. Add peas and boil for 3 minutes. Remove from heat. Cover and let stand for 1 hour. Add remaining cup of water and the bacon to saucepan and bring to a boil. Reduce heat, partially cover and let simmer for 1 hour. Add potatoes, leeks, celery root and celery leaves and cook until vegetables are tender, about 30 minutes. Add kielbasa, savory, and pepper and cook until sausage is heated through. Serves 2.
Combine flour, salt, pepper and water. Blend to a smooth paste. Stir in oysters and their liquor. Simmer oysters over very low heat until edges curl, then pour into scalded milk. Remove pan from heat; cover and let stand 15 minutes. Have tureen and soup plates hot; drop in some butter or margarine. Reheat stew briefly and serve piping hot. Pour into tureen; sprinkle with paprika.
Combine the first 4 ingredients in a saucepan. Bring to a full boil and time for 1 minute. Remove from heat. Add vanilla and peanut butter and blend. Pour into buttered plate. Allow to cool.
Place margarine in 2-cup measure. Microwave at High (100%) until melted, 30 seconds to 1 minute. Stir in flour. Blend in milk, mustard and salt. Reduce power to Medium-high (70%). Microwave until thickened, 2 to 5 minutes, stirring every minute. Stir in cheese until melted. Serve over hot vegetables. Makes 4 servings.
Boil meat and onion until tender. Add potatoes, carrots and brown gravy package. Cover top of stew with seasoned salt real well. Simmer about 2 hours. Serve over rice.
Combine peanut butter, oleo or butter, brown sugar, milk and vanilla in a large bowl. Beat at medium speed until well blended. Add eggs and beat, until well blended. Combine flour, salt and baking soda; add to creamed mixture at low speed. Mix just until blended. Drop by teaspoons 2 inches apart onto ungreased cookie sheet. Flatten with tines of fork. Bake at 375° for 7 to 8 minutes or until set and just brown. Cool 2 minutes on cookie sheet.
Melt chocolate chips, peanut butter and oleo in top of double boiler. Pour over Rice Chex. Stir until covered. Pour powdered sugar in bag. Pour Rice Chex in and shake until covered.
Brown hamburg with salt, pepper, brown sugar and onions. Add tomato soup to this mixture. Cook noodles and drain. Add cream of chicken soup to noodles. Layer hamburg mixture and noodle mixture in casserole dish with cheese between layers and on top. Bake at 350° for 3/4 hour.
After browning hamburger with next 4 ingredients, drain excess liquid. Put in casserole dish and mix in pork and beans. Bake in 350° oven for 1/2 hour.
Combine first 5 ingredients. Gradually add the oil. Stir until thoroughly blended. Contains approximately 43 calories per tablespoon. Makes 2 cups.
Combine tuna, celery, onion, mayonnaise, sour cream and pepper. Spread filling on 8 slices of bread. Top with remaining bread. Spread outside of sandwiches with butter. Cook on hot griddle over medium heat about 3 minutes on each side until toasted and filling is heated through.
Dissolve baking soda in buttermilk. Mix rest of ingredients and bake in 9 x 13-inch pan at 350° for 1 hour or until toothpick comes out clean. Frost with Mock Whipped Cream Frosting.
Cut up chicken; boil until done. Reserve 1 1/2 cups broth. Bone and cut into cubes. Mix together soups and sour cream. Pour over chicken. Spread stuffing over chicken and soup mixture. Melt 1 stick margarine in broth and pour over top. Bake in 350° oven for 1 hour.
Combine flour, sugar, salt, baking powder and poppy seed. Add milk, lemonade, oil and egg whites. (Do not overmix.) Fill muffin tins 2/3 full. Bake at 400° for 15 to 20 minutes.
Spray or lightly oil meat. Rub dry mix on meat. Grill until almost done. Remove and place into container of liquid ingredients. Baste for approximately 10 to 15 minutes. Grill 2nd time for 5 to 10 minutes, turning often. Do not overcook. Garnish with grilled orange or pineapple slices.
Beat with mixer the sugar and Pet milk until sugar melts. Add egg yolks; beat. Add lemon juice. Heat until thick. Put in a 9 x 8 1/2-inch square bowl and layer one layer of graham crackers, one layer of pie filling and one layer of whipped topping; repeat layers again and chill before serving.
Fry sausage; drain. Place bread in bottom of 9 x 13-inch pan. Sprinkle sausage evenly over bread. Mix all other ingredients and pour over sausage and bread. Put in fridge overnight. Bake at 350° for 45 minutes.
Combine cracker crumbs, 1/2 cup pecans and baking powder in a large bowl; set aside.
Mix the first 4 ingredients together; put in a casserole dish. Spread French fried onion rings over the top of casserole; bake at 350° until hot, bubbly and brown on top.
Melt oleo in saucepan on low heat. Add next 5 ingredients and simmer for 5 minutes. Fry unseasoned chicken in hot deep fat for 15 minutes. After chicken is cooked, season each piece and place in baking dish. Pour butter sauce over chicken. Bake, uncovered, at 325° for 45 to 60 minutes. Halfway through baking time, add mushrooms to chicken. Turn and baste several times until cooked.
Fry chuck with onion (drain grease off). Mix together and heat. Add 1/2 package taco chips to mix. Sprinkle with Cheddar cheese and crushed chips. Bake 20 minutes at 375°.
Preheat oven to 250°. Beat egg white and water until medium peaks form. Stir in pecans until coated. Mix sugar, cinnamon and salt. Add to pecan/egg white mixture. Stir until well coated. Spread on buttered cookie sheet. Bake 1 hour, stirring every 15 minutes. Remove, cool and store in tightly sealed container.
Beat eggs and sugar until lemon colored. Stir in water, melted orange juice and lemon juice. Place scoops of ice cream in punch bowl. Pour egg-juice mixture over ice cream. Just before serving, add ginger ale. A festive, delicious Christmas Eve treat. Makes about 32 punch-cup size servings.
Heat oven to 350°. Empty soup into baking dish. Add milk and mix well. Add chicken, 1 cup potato chips, peas and pimientos. Mix well. Sprinkle remaining chips on top. Bake for 25 minutes.
Mix oatmeal and water; let cool for 20 minutes. Cream butter and sugar; add oatmeal mixture. Mix dry ingredients and add to first mixture. Add eggs and vanilla. Bake for 30 minutes in greased 9 x 13-inch pan at 350°.
Cook the first 2 ingredients until very thick. Put on round crackers. Bake 10 minutes at 325°. Mix the rest of ingredients. After mixing, spread on top of date mixture.
Beat eggs and add sugar, then add Karo syrup, butter, vanilla and pecans. Place in unbaked pie shell. Bake for 35 to 40 minutes in a 350° oven.
Add boiling water to jello. Add juice, cranberry sauce and nuts. Let this semi-set, then add apples. Place back in refrigerator until ready to serve.
Brown hamburger mixture in large pan. In separate pan, cook spaghetti until tender. Drain both. Add tomato juice and remaining ingredients; stir occasionally. Continue to heat until hot. Serve with cheese topping.
Saute onions in the butter until golden brown. Add meat, carrots, tomato soup and seasonings; mix well and transfer to a greased pie plate (9-inch or more). Cover with the mashed potatoes. Bake at 400° until potatoes are golden brown, 20 to 25 minutes.
Sift flour, cocoa, soda and salt 3 times. Add mayonnaise, water and vanilla. Mix well. Bake at 350° for 35 minutes.
Dissolve jello in boiling water. Add marshmallows, stirring until melted. Stir in pineapple. Chill until thick, but not firm. Add cherries, pecans and cottage cheese. Fold in whipped cream. Pour mixture into an oiled 2-quart mold. Chill until firm.
Arrange chicken in large roasting pan. Drain syrup from pineapple slices into a medium bowl; stir in French dressing and onion soup mix. Pour over chicken. Bake at 375° for 1 hour, occasionally basting. Cut pineapple slices in half and add to roasting pan; turn to coat with sauce. Bake 15 minutes longer or until chicken is done. Arrange chicken in deep dish and pour sauce over it. Makes 8 servings.
If using fresh asparagus, cook until crisp-tender. Drain asparagus and lay in shallow pan. Mix remaining ingredients and pour over asparagus. Chill at least 5 hours.
Mix first 5 ingredients together in blender. Grate potatoes and cheese into milk mixture and pour into greased baking dish. Bake in a 350° oven for 1 1/2 hours.
Mix all ingredients and bake in 4 layers at 325° for 15 minutes or until done.
Coat 13 x 9-inch casserole dish with cooking spray. Make 1 layer with 6 slices bread, cubed. Make second layer with cubed cream cheese. Top with layer of 6 slices of bread, cubed. Combine milk, eggs and syrup and pour over bread. Refrigerate overnight. Bake in morning at 350° for 40 to 45 minutes. Great for brunch!
Saute onion and celery until tender-crisp in oil. Next mix everything except sauce. Add to meat and mix well. Pack tightly into a pan or ring and bake in a preheated 350° oven for 1 hour. Pour tomato sauce on top before baking. Let stand about 5 minutes before cutting.
Shred cabbage very fine and cook 9 minutes in boiling, salted water. Remove cabbage; drain well and place in buttered 1 1/2-quart casserole. Melt butter in saucepan; stir in flour and salt until smooth. Add milk gradually. Continue stirring until moisture thickens. Pour this sauce over cabbage and sprinkle breadcrumbs over top. Bake at 325° for 15 minutes or until crumbs are brown. Makes 6 servings.
Layer in order given in a 9 x 13-inch greased pan. Bake at 300° for 45 minutes to 1 hour or until brown.
Drain and mash pears. Reserve 1 cup syrup and heat. Pour over jello. Whip cream cheese and add dissolved jello. Chill until lightly thickened. Stir in pears and whipped cream. Pour into 4 cup mold and chill.
Mix pudding as package directs. Mix Cool Whip and sour cream. Add these to the pudding. Slice bananas and sprinkle with Fruit Fresh to prevent browning.
Soften cheeses. Chop or grind peppers. Mix all together well. Form into balls and refrigerate.
Mix all ingredients. Make into a ball. Roll in pecans. Top with cherry and serve with crackers.
Cook chicken in 1 tablespoon of salt. Cool; take meat from bones and cool. Cut chicken with scissors. Mix all ingredients. (Add Worcestershire sauce and hot sauce in salad dressing.)
Bring water and sugar to a rapid boil, making a simple syrup. Add remaining ingredients except ginger ale and mix thoroughly. Freeze mixture. When ready to use, stir in ginger ale. Yield: 5 quarts of slush mix.
Melt butter in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring, until mixture is smooth. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir for 2 minutes. Add sherry, spaghetti, chicken and mushrooms. Pour into ungreased 2-quart casserole. Sprinkle with cheese. Bake, uncovered, for 30 minutes, or until bubbly.
To begin the gumbo, you must first make a roux. This is a very important part of the gumbo; it gives it consistency and great flavor.
Cook syrup and water until it forms soft ball in cold water. Beat egg whites until stiff. Pour syrup over the egg whites; beat until stiff.
Cook squash. Add ingredients until just moist. Drop by spoonfuls into deep, hot oil. This will serve as bread for a meal.
Mix sugar and flour. Add egg and stir. Add juice drained from pineapple chunks. Add enough water to make 1 cup liquid. Cook over medium heat until thick. Remove from heat and let cool to room temperature. Beat in cream cheese. Fold in Cool Whip. Use pineapple chunks and other assorted fruit to dip.
Cream butter; add sugar gradually until fluffy. Add eggs, one at a time. Stir in vanilla. Sift dry ingredients into mixture. Chill 3 to 4 hours or longer. On well floured surface, roll to 1/8 or 1/4-inch. Cut into shapes. Bake on ungreased cookie sheet at 375° for 6 to 8 minutes. Frost or decorate as desired.
Beat these items till creamy. Add one egg at a time to the above mixture. With mixer on low add the items below to the above mixture.
Brown hamburger and fry bacon, onions and pepper. Add remaining ingredients and bake in large pot or casserole dish at 350° for about 1 hour.
In large skillet or wok, stir-fry the garlic in 1 tablespoon of the butter for 1 minute. Add onion and peppers and stir-fry for 4 to 5 minutes. Transfer the vegetables with a slotted spoon to a bowl. Add the remaining butter to skillet or wok. To prevent overcrowding, stir-fry half the steak at a time, until the meat is cooked through, 2 to 3 minutes. Return all the steak and the vegetables to the skillet or wok.
Blend ingredients well, adding muffin mix last. Bake in a 9x13 inch pan at 400° for 25 minutes.
Mix all vegetables together. Mix and bring to a boil all liquids; pour over vegetables. Marinate at least 8 hours.
Mix soy sauce, water, sherry, garlic powder and beef strips in plastic bag or medium bowl; close tightly or cover. Refrigerate 8 hours or overnight. Combine green peppers, beef and marinade in 2-quart casserole dish. Cover. Microwave at medium (50%) until beef is tender, 20 to 25 minutes, stirring after half of cooking time. Drain, reserving meat juices. Set beef mixture aside, covered.
In large bowl, mix flour, 2/3 cup sugar, baking powder and salt; stir in blueberries. In small bowl, beat eggs, milk and butter; add to blueberry mixture. Stir just until blended. Fill greased muffin pans 2/3 full. Sprinkle with cinnamon and sugar. Bake in preheated 400° oven for 15 to 20 minutes.
Thrown the whole pile in a big pot and bring to a boil, stirring frequently. Simmer on mid-low heat for a couple of hours, adding more water as necessary to keep stirrable.
Mix hamburger, oatmeal, garlic and salt; make into meatballs and brown. Add onion, tomatoes, soy sauce, sugar, water and cornstarch; simmer for 15 minutes. Add diced bell pepper; cook 10 minutes. (Bell peppers should be crisp.) Serve over rice or noodles.
Mix coconut and pecans and put in the bottom of a greased 9 x 13 pan. Mix German chocolate cake according to package directions and pour over the coconut and pecans. Melt butter and cream cheese and stir until smooth. Mix in the powdered sugar and stir until smooth. Pour over the cake batter. Bake at 350° for 45 to 60 minutes. Do not cut until cool.
Melt margarine in baking dish in 350° oven. Sift together flour and sugar; add milk and then pour into the baking dish, do not stir. Add fruit, do not stir. Bake at 350° for 45 minutes.
Mix together sugar, milk, syrup and vinegar. Boil until a soft ball is formed when a few drops are tested in cold water. Take from fire and cook until lukewarm. Add peanut butter and beat until creamy. Pour into buttered pan and cut in squares.
Thaw and prepare broccoli according to directions on box. In large, covered casserole dish, mix broccoli, egg, mayonnaise, onion, cheese and soup. Mix well and top with herb seasoning mix. Bake at 350° for 30 minutes.
Mix and keep in airtight container. Add 1 to 2 teaspoons, depending on your taste, to 1 cup hot water.
Preheat oven to 400° (425° for metal pan). Sift flour before measuring. Spoon lightly into 1 cup measuring cup and level. Cut Crisco into flour until uniform. Mix onion/garlic salt and water. Sprinkle on water, a tablespoon at a time. Work dough into a firm ball. Divide in half on a lightly floured surface. Add pie filling.
Boil chicken. When tender, tear into pieces and place in a buttered dish. Sprinkle cheese on top of chicken. Mix soup and milk together, then pour on top of mixture. Pour Stove Top stuffing on top, then pour broth on very top of mixture. Bake at 350° for 35 to 45 minutes (depending on your oven).
Heat tomatoes (with liquid) and the remaining ingredients except cornstarch, 1/2 cup water and the fish to boiling. Reduce heat; simmer, uncovered, 15 minutes. Remove bay leaf.
Cream oleo, sugar and cream cheese; mix well! Add egg yolks, vanilla and all ingredients. Add whites of eggs. Bake at 325° in greased and floured tube pan. Add red or green cake coloring for holidays.
Grind all ingredients together. Add enough mayonnaise to form a paste. Chill. Serve with assorted crackers.
Dredge fruit and pecans in 3/4 cup plain flour. Add vanilla and lemon to fruit mixture. Cream butter and sugar. Add eggs and beat until light and creamy. Add the cup of plain flour and baking powder. Mix well and pour over fruit mixture. Mix with hands until all fruit is evenly coated. Pour into 9-inch tube pan or 2 loaf pans that have been greased and lined with brown paper with 2 layers on bottom. Do not preheat oven. Bake at 300° for 30 minutes, then lower to 250° for 2 1/2 hours. Cool in pan. Makes approximately 5 pounds of the best white fruitcake you will ever eat. Wait 24 hours to slice it, if you can.
Blend all ingredients together well. Bake on a cookie sheet at 325° for 30 minutes or until brown. Cool slightly, then cut into bars.
Soak bread into egg, then add the following ingredients: condensed milk, sugar and pineapple chunks. Mix well. Put into a 3-quart baking dish. Bake at 350° for 45 minutes. Great with a ham dinner.
Combine sugar and crumbs. Add margarine. Pat 3/4 of this mixture in bottom of dish. Set other 1/4 aside. Mix Cool Whip, lemonade and milk. Pour over crumbs. Sprinkle the top with the rest of the crumbs. Cool in refrigerator.
Crumble beef into a 1 1/2 quart casserole, then stir in onion and cook, covered, on 100% power (high) 4 1/2 to 5 1/2 minutes or till done. Drain, stir in tomato sauce, water and chili powder. Cook, covered on high, about 6 minutes or until bubbly. Meanwhile, stir together beans and taco sauce. Spread in the bottom of a 12 x 7 baking dish, then spread the meat mixture on top. Cook, uncovered, on high power 7 to 9 minutes or until heated through. Top with cheese and cook, uncovered, for about a minute or until cheese is melted. Top with crushed taco shells or corn chips and lettuce. If desired, top with tomato, green onions, black olives and avocado dip. Makes 6 servings.