HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and chocolate together. Stir in sugar. Add eggs, one at a time. Add other ingredients. Pour into 13 x 9-inch baking dish. Bake at 350° for 30 minutes.
Cook chicken until tender, using additional celery, onion and salt in water for seasoning. Remove chicken from bones, skin and chop fine or grind. Add eggs, celery, onion, pickles, sugar, pickle juice and mustard. Add chicken broth and enough mayonnaise for good spreading. Salt and pepper to taste. Spread and cut sandwiches. Makes 5 to 6 cups or 70 small sandwiches.
Beat together (in a large bowl) brown sugar, egg and oil until creamy. Mix in soda, vanilla and milk. Add flour, rhubarb and nuts. Pour into 2 greased and floured loaf pans (8 x 4 1/2-inch). Dot tops with butter and sprinkle with sugar. Bake at 325° for 1 hour until golden.
Place sugar in a large bowl; crumble yeast over sugar. Cover; let set until brown (1 hour to 1 1/2 hours). Mixture will be brown in spots. You can tell by the yeast odor. Heat milk until warm. Melt butter in small saucepan. Add to milk. Pour butter in and mix well, then add eggs. Add flour and salt; mix well. Dough will be very soft. Refrigerate overnight or at least 8 hours.
Marinate fish filets in beer for 2 to 3 hours or overnight. Remove and discard beer. Place filets in a baking dish. Add pepper and minced garlic. Pour Italian dressing over; cover with foil. Bake at 350° until done. Broil for 5 minutes.
Slice chicken into thinnest possible slices. (This is easier if meat is partially frozen.) In a small mixing bowl, combine 1 teaspoon cornstarch, 1 teaspoon soy sauce, sherry and white pepper. Add chicken and blend to coat slices well.
Cream shortening and sugar thoroughly. Add eggs, one at a time, beating until light and fluffy after each addition. Mash bananas or press through sieve and add lemon juice. Beat into cream mixture. Combine dry ingredients; mix quickly into banana mixture. Add nuts. Bake in greased 9 x 5-inch loaf pan in 350° oven, about 1 1/4 hours. Makes 1 loaf.
Mix dry ingredients together. Add milk and salad dressing. Pour in muffin pan and bake at 350° for 20 to 25 minutes.
Slice and blanch zucchini. In a pie pan layer: zucchini, tomato, Mozzarella cheese, spaghetti sauce and Parmesan cheese, ending with Mozzarella cheese on top. Place pie shell on top; crimp edges. Bake in oven at 400° for about 30 to 40 minutes until brown. Be careful; pie juices might simmer over. Place aluminum foil in oven to catch spills.
Cut bacon strips 1/2-inch wide. Fry until crisp; then remove bacon to dish. Fry diced onion in bacon grease. Put flour in bowl with water and mix well. Add flour mixture to bacon grease in frying pan and keep adding water until right consistency. Rinse and drain sauerkraut; then add to pan along with sugar, caraway seed, salt and pepper. Add cooked bacon and mix well. Put dumplings on top and cover and simmer according to package directions. Cook pork roast as desired. Serve with dumpling mixture.
Cream butter in a large mixing bowl at high speed on electric mixer. Add eggs, one at a time, beating each well. Gradually add sugar and continue beating until fluffy.
Hard-boil the eggs and shell. Pat the uncooked sausage around to whole egg. Roll in bread crumbs. Place in oven at 425° until golden brown, about 20 to 25 minutes (can deep fry also). Better than deviled eggs!!!
Cook pasta. Drain. In a large pan, mix spaghetti sauce, hamburger, sausage, pepperoni, onion, pepper and mushrooms. Simmer for 1/2 hour.
Mix the macaroni, celery, bell peppers and onions in a large bowl. Whisk together the mayonnaise, vinegar, mustard, sugar, salt and pepper to make a smooth dressing. Pour dressing over the vegetables, mix well and refrigerate. Makes about 5 cups.
Combine all ingredients in blender. Pulse blender a few times to break up cream cheese. Then blend at medium speed for 7 minutes. Grease (or use Pam spray) a 9 x 9-inch square glass dish. Pour mixture into dish. Bake at 325° for about 1 hour and 15 minutes. Check center with cake tester (should come out almost clean). Cool on rack for about an hour, then place in refrigerator for several hours.
Arrange sweet potatoes in a lightly greased 13 x 9 x 2-inch casserole. Combine brown sugar and butter in a small bowl, mixing well. Spread brown sugar mixture over sweet potatoes. Top with raspberries and juice. Bake, uncovered, at 350° for 25 minutes, spooning raspberries and juice over potatoes occasionally. Makes 8 to 10 servings.
Cook sausage in large skillet; drain. Add next 8 ingredients. Pour into lightly greased 13 x 9 x 2-inch baking dish. Cover and bake at 350° for 30 minutes. Uncover, stir and bake 30 more minutes. Makes 10 to 12 servings.
Cream butter and gradually add sugar. Blend in the chocolate, salt and vanilla. Add eggs, one at a time, using medium speed. Beat 5 minutes after each addition. Put in pie shell. Refrigerate overnight. Just before serving, add whipped cream and top with shaved bitter chocolate or chopped nuts. Serves 7.
Combine all ingredients and cut bell peppers in half. Take out seeds and stuff mixture inside. Cook until done at 350°.
Mix all ingredients. Drop by spoonful on cookie sheet and sprinkle with a little sugar. Bake at 350° about 12 minutes.
Cut the dates into small pieces. Chop the nuts and combine all the ingredients. Make the cookies into rolls about the size of a quarter and roll them in 1/2 cup of coconut.
Combine cake mix with butter and 3/4 cup evaporated milk. Mix. Spread 1/2 of the batter in bottom of greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt caramels and rest of evaporated milk. Pour over baked mixture. Sprinkle with nuts, chips and remaining cake mix. Bake at 350° for about 20 to 25 minutes. Cool and cut into squares.
In the Ultra 21 (2-quart) casserole, combine the pork and beans in tomato sauce, red kidney beans, garbanzo beans and lima beans; stir in the onion, molasses, mustard and 1/4 teaspoon pepper.
Put all ingredients in a kettle with a tight cover and bake for 5 hours at 275°. Do not open.
Mix and cream sugar, shortening and eggs. Add bananas. Add flour slowly. Mix well. Add pecans last and mix. Makes two loaf pans. Bake at 350° until bread rises and is golden brown. Top will usually burst. Cook about 45 minutes.
Cook macaroni, drain, heat milk, mix in bread, cheese, butter, add to macaroni and onion. Add egg last. Bake at 375° for 30 to 45 minutes.
In large bowl, beat sugar and eggs well with fork. Beat in Carnation milk, whipping cream and salt; add vanilla. After blending fruit, add this. Pour into electric ice cream mixer and fill 2/3 full with the quart of milk. This takes about 40 to 45 minutes to freeze.
Cook first 3 ingredients in pan for 13 minutes. Remove from heat; add peanut butter and Marshmallow Fluff. Beat well; add 1 cup flour. Beat until thick. Pour into buttered pan, 9 x 13-inches. Cool.
Wilt cabbage in water over low heat. Melt butter and add flour. Blend well and add milk, salt and pepper. Keep stirring until it thickens (keeping over heat).
Slice potatoes in the center of a piece of heavy foil about 18 inches long. Add onion. Sprinkle on cheese. Add milk or cream. Salt and pepper to taste. Fold the foil to form a tight seam down the middle and at both ends. Bake at 350° for 1 hour in the oven or on coals if you're camping.
Mix all ingredients and pour into 2 pie crusts. Bake at 325° until done.
Cream sugar and butter together. Add eggs and blend well. Add remaining ingredients and mix well. Pour into a greased and floured pan (13 x 9 x 2-inch). Bake at 350° for 35 minutes. When cake is done, immediately cover the top of cake with 1 (7 ounce) jar marshmallow cream. Do not remove cake from pan. Pour icing over marshmallows after cake cools.
Gradually beat sugar into beaten egg whites. Add vanilla and vinegar. Combine crackers, baking powder and nuts. Fold into egg whites. Mix well. Spread in a 9 x 13-inch buttered baking dish and bake at 325° for 20 minutes. Cool; add powdered sugar, vanilla and cream cheese to Cool Whip. Mix until smooth and spread over baked egg white mixture. Spoon cherry pie filling on top. Keep in refrigerator until ready to serve.
Peel and freeze banana overnight in airtight plastic bag. Slice banana into blender. Add remaining ingredients. Whirl until smooth. Serves 2.
Combine sugar and milk in heavy saucepan. Bring to a bubbly boil on high heat, stirring all the while. Reduce heat to medium and boil the mixture, without stirring, until a small amount forms a soft ball when dropped into cold water. Remove from heat; add butter and vanilla. Now, stir in persimmon pulp and nuts. Let cool at room temperature for a while, then beat until mixture begins to thicken. Spread candy on a cloth, wrung out in cold water. Roll and let cool. Remove the cloth; slice and serve.
Place broccoli packages in microwave at High for 3 minutes or until package is flexible. Layer broccoli in a 9 x 13-inch baking dish. In a medium bowl, mix soups, sour cream, lemon juice, soy sauce and garlic powder. Stir in chicken; pour over the broccoli. Set aside.
Mix all ingredients together. Chill and serve with cheese, crackers, chips or on sandwiches. Makes 1/2 cup.
Beat eggs; add sugar. Beat until fluffy. Stir in water and vanilla. Sift together dry ingredients. Blend into egg mixture. Stir in nuts, coconut and candy orange slices. Spread into a greased 10 x 15-inch pan. Bake at 350° for 30 to 35 minutes. Cut into bars while warm and roll in powdered sugar or sprinkle over the top. They freeze nicely.
Mix ingredients together. Place in a casserole and top with crushed (unsalted) potato chips. Bake 1 hour at 350°. Serves 6.
Boil and debone chicken. Mix together chicken, soup and sour cream. Put in large casserole dish. Cover top with melted margarine and crushed Ritz crackers. Bake at 350° for 30 to 45 minutes. Serves 8.
Mix the brownie mix as directions on package. While this is baking, cut all the marshmallows in half. As soon as brownies come out of oven, put marshmallows on cut side down. Then add icing of powdered sugar, cocoa, Crisco and just enough hot water to make fluffy. This icing is also good on any cake.
Cut up onion and in a two-quart skillet, add margarine and onion. Cook for 2 to 3 minutes or until onion is tender, then add Campbell's soup and Libby's roast beef (mashing up the roast before adding is best). Cook on medium heat until contents begin to boil. Add Tabasco to serving, if desired. Serve with peanut butter and crackers or peanut butter sandwich.
Mix flour, salt and pepper. Roll tenderloin in mix. Place in covered roaster pan. Put onion and mushrooms over tenderloin. Pour creamed soups plus 1 can of water over tenderloin. Bake at 350° for 1 1/2 to 2 hours.
Combine all ingredients into large mixing bowl. Pour evenly into two unbaked pie crusts (9 or 10-inch). Bake at 425° for 60 minutes or until toothpick inserted comes out clean. Let stand 10 minutes. Cut into 6 slices each. Serves 6 to 12.
Separate eggs and put whites in a large bowl. Melt chocolate and butter in double boiler. Beat in yolks, one at a time, and let cool. Stir in brandy. Beat egg whites and fold into chocolate mixture. Chill in fridge for 24 hours. When ready to serve, beat heavy cream until stiff and add 1 1/2 teaspoons vanilla. Put on top of chocolate mousse and serve.
Peel and boil the potatoes until done. Boil the eggs. Crush the potatoes; put in the eggs and crush them. Add the mustard and sausage spread, then the salt and pepper. Add cut up onions. Set the stove at medium, then serve hot or warm.
Cook spinach; drain. Squeeze with paper towels and drain more as you mix all ingredients and chill. Good with pumpernickel bread or rye (small loaves).
Mix all ingredients except cornstarch. Cook 1 cup water and cornstarch until transparent, stirring constantly. While hot, pour over other ingredients, and beat until smooth.
Whisk together all ingredients until smooth. Refrigerate for a few hours to blend flavors. Pour over berries.
In a medium mixing bowl, combine cheese and butter using an electric mixer. Add cayenne pepper, Worcestershire sauce, paprika and flour; mix completely. Form dough into a log 20-inches long and 1-inch round. Cut log in half and wrap each half in wax paper. Refrigerate logs for at least 1 hour.
Mix 2 packages lemon jello in 2 cups boiling water. Stir until dissolved. Add 2 cups warm 7-Up. When almost jelled, add 1 (No. 2) can crushed pineapple, drained and 1 cup miniature marshmallows. Refrigerate until set.
Mix all ingredients; beat well. Pour into a unbaked pie shell. Bake at 325° for 45 minutes.
Melt caramels and 1/3 cup milk. Set aside. Grease 13 x 9-inch pan. Combine mix, butter, 1/3 cup milk and nuts. Stir by hand. Press 1/2 of mixture into pan. Bake at 350° for 6 minutes. Sprinkle chips over crust. Pour caramel over, then pour rest of the mixture in. Bake at 350° for 15 to 18 minutes. Cool. Refrigerate for 30 minutes.
In large bowl, stir corn oil, vinegar, onion, red pepper, garlic, sugar, salt and pepper until blended. Add remaining ingredients; toss to coat well. Cover and chill. Makes 8 servings.
Mix all ingredients and cook over medium heat, stirring constantly. When mixture forms a doughy lump, pour out on table and knead. Store in an airtight container.
Mash hot tamales with a fork. Mix with chili and cheese. In crock-pot, cook until all ingredients are thoroughly blended. Serve with king size Fritos.
Mix cake according to package directions. Bake in 2 well-greased and floured 9-inch round layer pans. Cool. Freeze; then split layers.
Brown ground beef and onion. In a separate pan, mix soup, enchilada sauce, green chilies and milk. Heat to steaming. Layer sauce, ground beef and tortillas in a casserole dish. Add cheese and bake 1 hour in 350° oven.
Saut mushrooms, shallots and garlic in butter and olive oil for 6 to 7 minutes. Add raspberry vinegar and 1/4 cup Parmesan cheese. Stir until melted. Top with 1/3 cup Parmesan cheese and serve immediately.
Arrange breast halves in a greased baking pan. Sprinkle with salt and pepper. Top with sauerkraut. Top with cheese. Pour dressing evenly over cheese. Cover with foil and bake at 325° for about 1 1/2 hours or until fork-tender. Sprinkle with parsley. Serves four.
Brown meat. Add salt and pepper to taste. Add pizza sauce. Put into bottom of casserole pan. Layer with pepperoni, green peppers and mushrooms. Bake at 350° for 15 to 20 minutes. Remove from oven and cover with sour cream and Mozzarella cheese. Top with crescent rolls and bake until the rolls are done.
Mix and bake slowly, approximately 2 to 3 hours at 300°. Can also be made and cooked in a crock-pot, approximately 2 hours on high, then turn to low for 2 to 3 more hours.
Boil unopened can of condensed milk in a saucepan of water for 3 hours over low heat. (It won't burst.) Cool in the refrigerator. You can leave it for days at this point.
Mix all ingredients together, except cheese. Bake in 9 x 13-inch pan at 350° for 30 to 40 minutes, then top with shredded cheese. Bake 15 minutes longer.
Place ham hocks in 5 quart saucepot. Add 8 cups water or enough to cover hocks. Cover; bring to a boil. Reduce to low heat; simmer 1 1/2 hours.	Remove bones, leaving meat in saucepot. Add onions, celery, salt, pepper and peas; stir well. Simmer slowly about 45 minutes or until peas are tender and liquid level is	low. Stir rice into peas. Cover and simmer 20 to 30 minutes or until all liquid is absorbed. Stir with fork to fluff rice mixture. Serves 8.
Rub oil all over roast. Combine seasonings and rub over roast. Bake at 350° to 425° for 20 minutes per pound.
Bring to a boil: sugar and Karo. Stir in peanut butter. Pour mixture over Rice Krispies. Mix well. Press into 9 x 13 greased pan. Melt together chocolate chips and butterscotch chips. Spread over cookie. Place in refrigerator for a few minutes to harden icing.
Cut off the stalk ends of okra; cut into 1/4-inch pieces and blanch in salted water. Drain the water. Heat the vegetable oil in a deep pan and add the chopped vegetables, okra and herbs. Let stew about five minutes; add the shellfish and chicken stock. Cover and bring to a boil; simmer until clams and mussels open. Season with cayenne, lime juice, salt and pepper. Serve with buttered steamed rice.
Preheat the oven to 350°. Lightly butter and flour a 9 x 5-inch loaf pan.
Chop cabbage into medium pieces. Spread in bottom of a greased 13 x 9 x 2-inch baking dish. Brown meat and onion in large skillet, breaking up meat. Stir in rice, salt and pepper. Spoon mixture over cabbage. In small saucepan, heat soup and water to boiling. Pour over all ingredients. Sprinkle with cheese. Cover and bake 1 1/2 hours at 350°. Fluff with fork before serving.
Saute celery, onion, carrots and mushrooms until tender. Add milk and broth and heat to boiling to thicken. Add cheese and stir until melted.
Melt margarine, stir in sugar, flour and milk. Pour into bottom of Pyrex dish. Pour sweetened peaches over and bake 1 hour at 345°.
Blend in blender and store for a long time in refrigerator. This is delicious spread over cream cheese and spread on crackers. Also good heated with small frankfurters.
In a glass 8 1/2 x 11 x 2-inch dish, layer soaked until soggy chocolate chip cookies and soaked coconut macaroons. Then apply layer of Cool Whip. Keep layering until all ingredients are used. Apply layer of Cool Whip over top. Chill 2 hours or overnight.
Remove core from cabbage and cover cabbage with boiling water. Let stand 10 minutes. Remove as many cabbage leaves as possible (15). Let leaves stay in boiling water until filling is prepared. In frying pan heat oil and add beef. Brown beef and chopped onion. Drain all grease from pan, and mix beef with rice, eggs, salt, pepper, Parmesan cheese and 1/3 cup tomato sauce. Mix well.
Mix meal, milk and eggs. Stir in oil. Add peppers, corn, onion and cheese. Stir only enough to mix. Pour batter into greased pan and bake at 375° for 25 minutes or until lightly browned.
The day before serving, cover bottom of a 4-quart dish with layer of shredded lettuce. Top with layer each of onion, celery, water chestnuts and thawed peas. Spread with mayonnaise. Sprinkle with sugar, cheese, salt and garlic powder. Cover and refrigerate 24 hours. Top with bacon and tomatoes.
Melt chips and milk in microwave for 2 minutes. Add marshmallows and stir. Line 9 x 13-inch pan with 1/2 of the peanuts. Pour mixture over peanuts. Spread! Top with remaining peanuts and press into mixture. Cool and cut in squares.
Combine cocoa, salt, flour, and sugar; stir thoroughly. Over heat, slowly add water. stir until thickened. Eat while hot over biscuits.
Melt margarine and add milk. Beat eggs and add sugar, flour and baking powder gradually. Then add vanilla and margarine/milk. Bake 30 minutes at 350° in a 9 x 12 pan. Use Caramel Icing.
Mix all ingredients; pour into greased pan and bake for 45 minutes at 525°.
Have all ingredients cold. Mix just before serving. Children love this easy red punch. Serves 25.
Brown hamburger, bacon and onion. Pour off grease. Add remaining ingredients. Bake in a baking dish for 1 1/2 hours at 350°.
Brown onion in fat (and bacon if you are using this). Add ham pieces (after the onion is cooked), corn, milk and potatoes. Cook over low heat for 25 to 30 minutes, until potatoes are cooked. Stir frequently to prevent burning. Serves 6.
Place 1/2 (10) of peppermint candy into bag and crush. Repeat with rest of candy (1/2 cup total). Mix flour and soda; set aside. Mix butter and sugar with mixer until blended. Add flour mixture and beat until blended. Stir in crushed candy. Drop by 1/2 teaspoonfuls. Bake 7 minutes at 350°. Remove from oven and let cool on cookie sheet for 5 minutes, then remove to rack. Yields 100 small cookies. (Good for children to make.)
Arrange chicken pieces in a 9 x 13-inch pan. Combine remaining ingredients and pour over chicken. Bake, covered, 1 1/4 hours. Serve with rice. Serves 6.
Cream butter and sugar. Add eggs, one at a time. Fold in flour and extracts. Bake in a buttered and floured pan for 1 hour at 325°. Use a 1 1/2 quart ring mold or a 9 x 5 x 3-inch loaf pan.
Build a fire. Take 2 graham crackers and put chocolate piece on 1 cracker. Roast marshmallow. Put marshmallow between a graham cracker. Smoosh and enjoy.
Cook squash and drain thoroughly. Mash and add all ingredients. Bake at 350° until brown and bubbly (around 30 to 40 minutes, depending on oven). Serves 6 to 8 people.
Drain pineapple; drain oranges. Combine pineapple, oranges, grapes, marshmallows, coconut and nuts. Mix sour cream and sugar. Stir into fruit mixture. Chill for 1 to 2 hours. Makes 4 to 6 servings. You can substitute vanilla yogurt for sour cream, if you wish.
Cook broccoli in box 5 minutes on full power. Drain well. Melt margarine in a 2-quart casserole for 45 seconds. Saute chopped vegetables and mushrooms for 3 minutes. Add the diced cheese and melt on 80% power for 1 to 1 1/2 minutes.
Put water in pan, add butter. Let come to a boil. Add flour to boiling mixture. Cook for a few minutes, stirring constantly. Remove from heat and keep beating until it cools off enough to add eggs. Add eggs one at a time, beating thoroughly each time. Grease cookie sheet and put heaping teaspoonful of batter 1 1/2 inches apart. Put in 400° oven for 38 minutes. Don't open oven door. Cool on rack.
Mix sugar, cornstarch and strawberry jello and add 1 cup water. Cook over direct heat, stirring constantly until thickened. Cool and add strawberries. Pour into pie shell. Top with whipped cream.
Roll dough out on a cookie sheet. Brush with melted garlic butter. Sprinkle with cheese and pepperoni. Roll to fit in greased bread pans. Let rise. Bake at 375° for 20 minutes. Enjoy!
Brown beef and drain. Add sauce, onion and sugar and mix well. Press a biscuit into ungreased muffin cup, getting dough up edges of muffin cup. Spoon beef mixture into cups. Sprinkle with cheese. Bake at 400° for 10 to 12 minutes. Makes 12.
Spread a generous amount of peanut butter on each cracker. Place another cracker on top to make a sandwich. Melt almond bark in microwave or in double boiler. Almond bark should remain quite hot for the next step.
Combine cream cheese and sugar and mix well. Add egg yolks and beat until smooth and light. Add sour cream, vanilla, lemon juice, lemon and orange rind and blend thoroughly. Beat egg whites until stiff, but not dry. Fold into cream cheese mixture. Turn into spring-form pan. Bake in 300° oven for 1 hour. Turn off heat and leave cake in oven 1 hour more. Cool and remove from pan.
Sift flour, baking powder, salt, cinnamon, nutmeg, cloves and allspice onto wax paper. Beat butter, sugar, honey and eggs in a large bowl and beat on high with electric mixer until light and fluffy. Sprinkle 1/4 cup of flour mixture over fruits and nuts. Add remaining flour mixture alternately with milk to the fluffy mixture, beating until smooth. Stir in nuts and fruits. Spoon into greased and floured 10-inch tube pan. Bake in slow oven at 325° for 1 hour and 30 minutes or until top springs back when lightly touched. Cool in pan on wire racks 20 minutes. Loosen around edges and middle with knife if needed. Turn out on rack and cool completely. Wrap in foil or plastic. This cake slices better the next day.
In crock-pot, mix all ingredients. Cook until done (all day on low). Cook rice. On plate, layer rice with bean mix on top.
Mix all ingredients thoroughly; make into small balls. Bake until done. Put in colander to drain off excess oil. Simmer in sauce.
Place flour, sugar, salt and soda in mixing bowl. Put oleo, water and cocoa in pan and bring to a boil. Pour this over the dry ingredients and mix well. Add sour cream and eggs and mix well. Pour into well-greased and floured 10 x 15-inch pan. Bake at 350° for 20 to 25 minutes.
Place apple slices in baking dish or pan. Arrange bread strips over apples. Combine remaining ingredients and pour or spoon over top. Bake 25 to 30 minutes at 350°. Good reheated.
Saute bell peppers, onion and celery. Combine all ingredients until well blended. Bake at 350° for 2 1/2 to 3 hours. Cook in crock-pot overnight on low (8 to 10 hours).