HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixing bowl, cream together the butter and sugar. Add the eggs. Beat until light and fluffy. Add the almond extract. Stir in the flour and baking powder. Mix until smooth. Butter a 13 x 9-inch pan and pour the mixture into the pan. Spoon the pie filling in 16 spots, putting 4 spoonfuls evenly in every direction. Bake at 350° for 45 to 50 minutes or until done.
Cream butter in a large mixing bowl at high speed. Add eggs, one at a time; mix well at high speed. Gradually add sugar; continue creaming until light and fluffy. By hand, stir in flour, frosting and chopped pecans until well blended. Pour into a well-greased Bundt pan; bake at 350° for 60 minutes.
Boil chicken; bone and break into pieces. Cook vegetables; drain, then put in a 9 x 13-inch pan. Cover with chicken. Make a sauce of mayonnaise, soup, lemon juice and curry powder. Pour over chicken and vegetables. Sprinkle cheese over all and then top with the buttered bread cubes. Bake at 325° for 35 minutes.
Brown the pork chops in a little bit of oil. Put rice in casserole dish. Layer pork chops on top of the rice. Add a layer of sliced onion, then tomato slice and top with bell pepper. Add enough water to make one cup to the pan the chops were browned in. Stir and pour over rice and chops. Add can of beef bouillon soup. Cover and bake for one hour at 350°.
In a large Dutch oven, cook the celery and onion in butter until tender. Add water, carrots, chicken, bouillon, marjoram, pepper and bay leaf. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Remove bay leaf. Add parsley and noodles. Simmer, covered, for 10 minutes or until noodles are tender.
Break a graham cracker in two. Put 2 Hershey's on one half of the graham cracker. On the other, put 2 big marshmallows. Put the marshmallows that are on the the graham cracker in the microwave for 15 to 30 seconds and then put the Hershey's that are on the graham cracker in for 15 to 30 seconds, then put them together.
Brown hamburger, onion and salt. Drain. Add chili powder and catsup. (Fix in a 10-inch skillet or corn bread will be too thick.) Heat thoroughly. Push hamburger back around edge of skillet. Spread corn in middle. Mix corn bread as directed. Pour evenly on hamburger and corn. Bake at 425° for 20 to 25 minutes until corn bread is done. Remove from oven. Let set 5 minutes. Turn upside down on plate.
Mix all ingredients together. Put in 9 x 13-inch baking dish and bake at 350° approximately 1 hour.
Cut meat into strips. Sprinkle with paprika and brown in hot oil over medium heat. Cook 3 to 5 minutes or until tender. Drain and push meat to one side. Combine brown sugar, cornstarch and salt in bowl. If necessary, add enough water to the pineapple syrup to make 2/3 cup. Then add this liquid to the vinegar, soy sauce, Worcestershire sauce and	water.	Add all this to the dry ingredients and stir until smooth. Pour into the skillet and cook over low heat. Add a little milk if it gets too thick. Finally, stir in pineapple, pepper strips and onion and cook 8 to 10 minutes until vegetables are tender but crisp. Do not overcook. Serve over rice.
Combine all ingredients except bread and cheese. Cut bread in half lengthwise. Place crust down on aluminum foil (cut 3-inches larger than bread). Spread meat mixture over bread. Bring foil up to form "boat." Crimp ends. Bake at 350° for 30 minutes. Add cheese and bake 5 minutes longer. Slice and serve hot.
Make a flour and powdered sugar mixture to roll dough with. Peel and cut potato. Boil until done. Mash potato. Add oleo and vanilla. Mix in powdered sugar until smooth like pie dough. Roll out on board. When rolling, put a mixture of flour and powdered sugar on it. Roll out like pie dough, 1/4 inch thick. Spread peanut butter on dough and roll dough up like a jelly roll. Put in refrigerator overnight. Slice 1/4 to 1/2-inch thick. Can also be dipped in chocolate. Makes approximately 2 pounds candy.
Scald milk and water. Mix Crisco, sugar and salt in a bowl. Add scalded mixture. Cool. Add yeast, warm water and egg. Stir in flour and beat well. Add enough flour to make soft dough. Place in a greased bowl and allow to rise for 2 hours. Work and roll out. Cut with biscuit cutter. Fold each roll and place on a greased pan. Allow to rise for 2 hours. Bake at 400° until browned.
Mix hamburger, onion, brown sugar, oatmeal, catsup and egg together. Season with salt and pepper. Press meat in casserole. Add cream of mushroom soup on top of meat. Add Veg-All to the top of soup and layer with Tater Tots. Bake at 350° for 45 minutes.
Line bottom of pan or casserole dish with the chipped beef. Lay your chicken breasts, which have been skinned and boned, over your chipped beef. Then lay bacon over the chicken breasts. Mix the sour cream and mushroom soup together and pour over bacon. Bake in a preheated oven at 250° to 275° until top is brown, about 4 hours. I cover mine with foil. Cooking slow is the secret. Delicious.
Cook potatoes and carrots together. Mash like mashed potatoes, adding hot milk as needed. Butter and salt to taste. Add shredded cheese. Bake at 350° for 30 minutes or until browned.
Mix all dry ingredients. Add milk and onions. Stir to coat well. Have deep grease hot. Drop by teaspoon into grease. Turn as needed. Drain on paper towels.
Mix together until smooth and creamy. Serve with fresh sliced apples, celery or strawberries. Great snack for kids.
Boil sugar, butter and milk over medium heat about 12 minutes stirring constantly. Remove from heat and add marshmallow cream, white chocolate, vanilla and nuts. Beat hard and pour into greased pan.
Heat the oil in wok or frypan. Stir-fry onion and chicken until meat is cooked (5 minutes). Add soy sauce and Sake. Heat through. Serve over white rice.
Brown hamburger, add tomato sauce, water, salt, pepper, dry mustard and onion. Simmer for 20 minutes. Add 2 tablespoons grated cheese to meat sauce and stir until melted. Pour cooked macaroni into buttered casserole dish and pour 3/4 of sauce over it. Mix well, then pour other sauce. Top with remaining cheese. Bake at 350° for 15 minutes.
Shake chicken in dry ingredients and flash fry. Bake chicken 30 minutes at 400°. Mix butter, honey and lemon juice. Pour over chicken and bake for 30 minutes more.
Boil beef shank in 8 cups water; cover and simmer for 1 hour. Cover beans with water and bring to a boil; remove from heat and let stand 1 hour. Remove beef shank from broth and discard. Rinse beans and add to beef broth. Bring to a boil; reduce heat, cover and simmer 1/2 hour. Remove 2 cups beans and liquid and blend in blender. Return pureed beans to pot. Put chorizos in and add chopped dried beef. Combine jalapenos, tomatoes, onion, garlic and seasonings in blender and puree. Add to pot; cover and cook until beans are soft, about 1 to 1 1/2 hours on low. Serve with rice.
Mix all but vanilla in double boiler, cook and beat with mixer until it peaks (about 7 minutes). Add vanilla when almost ready.
Mix together cake mix, egg and Cool Whip. Drop dough from a teaspoon into paper plate filled with 10x sugar. Roll dough around in sugar to form a ball. Place on a greased cookie sheet and bake in oven at 350° for 8 to 10 minutes.
Under cold running water, triple-rinse the uncooked wild rice blend. In medium saucepan over high heat, bring wild rice, chicken broth, 2/3 cup water and 3/4 teaspoon salt, if desired, to a boil. Reduce heat to low; cover and simmer 35 minutes. Stir in diced red pepper, grated zucchini and raisins. Cover and cook 10 minutes more or until rice is tender. Makes 6 servings.
Thoroughly cream oil and margarine with sugars. Add vanilla and eggs. Sift all dry ingredients together and stir in. Chill dough for easier handling. Roll dough by teaspoons, making a ball and roll in sugar. Press down onto lightly greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
Boil the mince with the potato, ginger, garlic, turmeric, salt (according to your taste) and chili powder. Chop onions, green chilies, mint and coriander leaves. Add to the mince with the bread (soaked in water). Shape into rolls. Dip in eggs and coat with the bread crumbs. Deep fry in hot oil. Makes 6 servings.
Preheat oven to 350°. Rinse turkey, inside and out, with cold, running water. Rub the inside of the cavity with Lawry's salt, then rub these same seasonings on the outside skin. Prepare the Mixed Bread Dressing.
Dip scallops first in beaten egg to which a little water has been added and then in cracker crumbs. Put in greased baking dish. Dot with pieces of uncooked bacon and bake until tender. Serve with tartar sauce.
Beat all together except nuts. Add pecans or walnuts, if desired. Dip apple slices in caramel.
Preheat oven to 375°. Mix and cook 20 to 30 minutes.
Blend in a large bowl 1 cup chilled water with package #1 (egg white from cake mix) at low speed for about 2 minutes. Beat at	highest speed	until stiff peaks form, about 7 to 10 minutes. Add cream of tartar; beat 3 more minutes (do not underbeat). Blend in another bowl 1 package pudding, baking powder and package #2 of cake mix. Make a well in the center of these dry ingredients. Add oil, 3/4 cup chilled water, eggs and vanilla; beat at high speed for 2 minutes. Pour mixture	containing package #2 over mixture #1; gently fold together until evenly blended. Pour into an ungreased 10-inch tube pan. Cut through batter with spatula to remove air bubbles.
Mix with 2 packages of oyster crackers and keep stirring until all liquid is absorbed.
Combine meat, egg, onion, salt and pepper. In large mixing bowl with wooden spoon, work in flour. Add milk last, a little at a time. Mix thoroughly. Let stand about 10 minutes.
Dissolve jello and let set until stiff or firm. Add cranberry sauce, apples, nuts and marshmallows. Keep refrigerated.
Use juice of oranges, pineapple and water to make 1 pint of liquid. Mix all ingredients and refrigerate.
Mix together and bake in greased, small, deep pan for 1 hour at 350°.
Mix raisins and bourbon and let stand 1 hour. Cream butter and sugar. Add eggs; mix. Add mixed dry ingredients and mix until well blended. Stir in raisin mixture. Add remaining ingredients. Drop by teaspoonfuls on an ungreased cookie sheet. Bake 15 minutes at 325°. These keep for weeks or may be frozen.
Start oven heating to 425°. Generously grease a 9 x 9 x 2-inch pan. Place in oven to heat while mixing batter. Stir together the flour, cornmeal, sugar, baking powder and salt. Beat egg; combine with milk. Add with shortening to dry ingredients all at one time; beat with rotary beater until smooth. Pour into heated pan. Bake in hot oven (425°) for 20 to 25 minutes, or just until set. Serve hot, cut into squares, with butter. Makes 9 servings.
Preheat oven to 250°. Boil yams until softened. Mix in sugar, eggs and butter. Add flour and seasonings. Fills 3 pie crusts/prebake crusts. Bake for 1 hour or until filling is solid.
Pam the bottom and sides of 9 x 13-inch pan. Completely rinse and drain sauerkraut until dry. Mix together with dressing and sour cream. At this point, you can pat on the bottom of pan or put into fridge overnight.
Mix flour, confectioners sugar and butter and press firmly into an 8 x 8-inch cake pan. Bake 20 minutes in 350° oven. Beat eggs, sugar, lemon juice and rind, baking powder and flour until fluffy. Pour over baked crust and return to oven for 25 minutes. Glaze with a little butter frosting while still warm. Makes 12 to 16.
Read through recipe. Dissolve jello in water; add raspberries and juice, pineapple and juice, diced banana and nuts. Pour half of the mixture into mold; let set in fridge. When set, spread sour cream over jello. Refrigerate and set. Add remaining mixture.
Sift dry ingredients. Beat egg whites and set aside. Beat yolks; add milk and dry ingredients and beat with mixer until smooth. Add melted shortening. Fold in beaten egg whites. Cook in waffle iron or on griddle.
Melt together the chocolate and butterscotch chips. Stir in Chinese noodles. Drop by teaspoon onto wax paper. Cool.
Pierce pastry with fork. Bake in 375° oven 10 minutes. In large bowl, toss tuna, cheese and onions; spoon into shell. In small bowl, beat eggs, mayonnaise and milk. Pour over cheese mixture. Bake 35 or 40 minutes until golden brown.
Place all dry ingredients into bowl and stir. Then add parsley, onion and garlic and stir again. Add oil to the beaten eggs. Add to dry mix and stir well to moisten all ingredients. Add zucchini; mix and spread out in oiled 9 x 12 x 2-inch pan. Bake at 350° for 40 to 45 minutes.
Place beans in a large saucepan or Dutch oven and 4 1/2 cups water. Soak overnight or bring beans to boiling, reduce heat and simmer for two minutes. Remove from heat, covered, and let stand for 1 hour. Do not drain. Blend 1/2 cup cold water slowly into flour. Stir into beans. Cook until bubbly. Stir in undrained tomatoes, celery, carrots, onion, salt, Worcestershire and a bay leaf. Crumble ground beef into beans. Bring mixture to boiling. If desired, turn into a 2 1/2-quart casserole dish. Bake, covered, at 350° for about 1 1/2 hours, stirring occasionally. Discard bay leaf. Skim off fat. Season to taste.
Brown smoked sausage, any kind of leftover meat, onions, pepperoni, green pepper and celery. Put in pan with beans. Add mushrooms, Open Pit and brown sugar. Cook slowly. Mix with cornstarch or flour and water to make it thick.
Mix first 5 ingredients together. Add the sour cream and soup. Put into a flat cake pan. Over the top, spread 2 cups crushed corn flakes and 1/4 cup oleo. Bake at 350° for 45 minutes.
Combine dry ingredients; cut butter into flour mixture until mixture is like bread crumbs. Stir in cheese. In a separate bowl, combine the milk and eggs. Add to cheese mixture; mix just until moistened. Spoon into greased loaf pan. Bake at 375° for 1 hour or until golden brown. Recipe can be halved and baking time adjusted.
Combine first 3 ingredients. Pat into 2 strips 2 or 3 inches wide on cookie sheet. Bring 1/2 cup butter and 1 cup water to a boil. Blend in flour until smooth. Add eggs one at a time, blending well after each addition. Add 1/2 teaspoon vanilla. Spread mixture on pastry strips. Bake 45 minutes at 375° until golden brown.
Mix instant pudding according to directions on package. Set aside. Melt 1/4 cup butter or margarine in 1/2 cup boiling water. Stir in 1/2 cup flour. Continue cooking and stirring until dough forms a solid ball when spoon is scraped around side of pan, about 1 minute. Cool. Beat 2 whole eggs, one at a time, into mixture. Beat until smooth. Heap well rounded spoonfuls of dough 1-inch apart and baking sheet. Bake in hot oven (400°) for 30 minutes or until golden brown and dry. Cool. Cut puffs in half (not all the way through) and fill with pudding.
Brown beef in skillet. Pour off excess fat. Stir in Sloppy Joe seasoning, tomato paste and water. Simmer 10 minutes. Place cabbage in strainer. Pour on boiling water to wilt cabbage. In 2-quart buttered casserole dish, alternate layers of cabbage, meat mixture and cheese. Bake uncovered at 400° for 30 minutes.
Thaw and squeeze spinach to remove excess moisture. Combine all ingredients and mix well. Chill.
Mix as for meat loaf. Spread evenly over potatoes. Bake at 350° for 1 hour.
Brown chops in 2 tablespoons margarine. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside. Saute onions in remaining margarine in saucepan. Add sauerkraut, tomatoes, applesauce, bread crumbs, horseradish, sugar and remaining salt and pepper. Mix thoroughly; turn into 13 x 9 x 2-inch pan. Press chops into mixture; bake, covered with foil, at 350° for 2 hours. Serve with rice, noodles or boiled potatoes.
Cook apples, sugar, lemon slices and orange juice until ingredients are transparent. Add butter and vanilla. Fill pastry shell with apple mixture and top with pastry. Save juice from cooked mix to pour over pie after it is baked. Cook pie at 350° until brown.
Boil and debone chicken. Melt butter. Add flour and cook until bubbly. Add cream and chicken broth and cook until thickened. Add mayo, sour cream, Parmesan, lemon juice, wine and seasonings. Saute mushrooms in butter. In 3-quart casserole, place cooked spaghetti, cooked chicken and mushrooms. Pour white sauce over spaghetti mixture. Bake at 350° for 30 to 40 minutes.
Add boiling water to chopped fruit, brown sugar, honey and oil mixture. Set aside. Mix dry ingredients. Add egg to fruit mixture. Add to dry ingredients. Add chopped nuts. Bake in greased and floured loaf pan 45 minutes at 350°.
Mix well. Drop by spoonfuls over the mixture. Bake for 20 minutes or until bread is done.
Brown hamburger and onion. Add spices, soups and tomato sauce. Grease a 9 x 13-inch Pyrex and layer ingredients as follows: 1/2 tortillas, all the meat sauce, olives, cheeses and rest of tortillas. Bake at 350° for 30 minutes.
Heat soup, adding only 1/2 can of water. Just before soup comes to a boil, add the cooked turkey. Serve over rice. Serve with your favorite vegetables and bread. Makes a quick and easy main dish.
Mix all together and cover with water. Cook until a heavy boil begins. Reduce heat to low and simmer for 1 hour. Serve over cooked rice using Tabasco, if desired.
Brown ground beef in oil with minced onion, garlic and parsley. Add tomato paste, tomato puree, 2 cup water, salt and pepper. Simmer 1 1/2 hours. Add lasagna to 6-quarts boiling water and cook according to package directions. Drain. Mix eggs and cottage cheese together. Arrange lasagna in baking dish in layers, alternating with layers of sauce, Mozzarella and cottage cheese. Sprinkle top layer with grated Parmesan cheese. Bake at 275° for 20 to 30 minutes.
Mix first 3 ingredients together; let stand and cool. Cream together butter, sugar and egg yolks. Add flour and pinch of salt to cream mixture. Add date mixture to cream mixture. Beat egg whites until stiff. Add egg whites to creamed mixture. Bake in greased and floured pan at 350° for 1/2 hour.
In a large kettle combine water, chicken pieces, onion, bay leaf, 2 teaspoons salt and 1/4 teaspoon pepper. Bring to boiling, reduce heat. Cover; simmer about 2 hours or until chicken is tender. Remove chicken. When chicken is cool enough to handle, cut off meat and cube chicken. Discard bones and skin. Skim fat from broth; remove bay leaf and discard.
Boil zucchini or squash with water 6 minutes until clear, then add sugar, lemon juice and pineapple for 6 more minutes. Add apricot jello; boil 6 more minutes. Refrigerate. Put in jars and freeze.
Blend Crisco, egg, cocoa and salt. Add sugar alternately with milk and vanilla; mix until smooth and creamy. Add more sugar to thicken or milk to thin frosting if needed for good spreading consistency.
Mix first three ingredients with spoon. Add remaining ingredients. Pour in tube or Bundt pan. Bake 1 hour at 300°.
Inject turkey inside and out with a syringe using all mixture from the blender. When completed, rub turkey with mustard and season generously with Creole seasoning.
Cream together margarine, oil and sugars. Add vanilla and eggs. Mix well; add combined dry ingredients to mixture. Add pecans. Drop by teaspoonfuls onto greased cookie sheet. Flatten slightly with a fork. Bake at 350° for 10 minutes.
In a saucepan, cook carrots just until crisp-tender; drain and reserve 1/4 cup cooking juice. Place carrots in a 1 1/2-quart baking dish. Combine mayonnaise, onion, horseradish and reserved cooking juice. Spread evenly over carrots. Sprinkle with cheese; top with bread crumbs. Bake, uncovered, at 350° for 30 minutes. Makes 8 to 10 servings.
Sear ground turkey and onion in skillet. Drain on paper towels. Add salt, pepper, tomatoes, catsup, Karo and pepper. Cook about 30 minutes, then add peas and corn. Cook about 10 minutes more.
Combine croutons and cheese in greased 9 x 13-inch baking dish. Beat eggs. Add milk, half and half and seasonings. Pour over croutons and cheese in casserole. Crumble bacon over top. Bake at 325° for 1 hour, or until eggs are set.
Line 9 x 13-inch pan with broccoli, then layer with ham and cheese. Mix beaten eggs, milk and Bisquick and then pour mixture over broccoli, ham and cheese. Bake at 350° for 1 hour. Let cool for 10 minutes before serving.
Mix bread crumbs, Parmesan cheese and oregano; set aside. Coat chicken pieces with flour. Dip into Egg Beaters. Then coat with bread crumbs mixture.
In 3-quart saucepan, place green beans, celery, onion and salt. Heat, covered, over medium heat until vapor escapes from cover. Reduce heat to low and cook until tender, about 12 minutes. Meanwhile, in breakfast skillet, fry bacon over medium low heat until crisp. Remove bacon from skillet. To bacon drippings add white vinegar, sugar, Worcestershire sauce and mustard. Bring to a boil over medium heat, stirring constantly. Place hot cooked vegetables in serving bowl. Pour sauce over bowl full of vegetables. Add bacon and toss gently to mix. Makes 8 to 10 servings.
Mix all except last 1 1/2 cups flour together. Dip fish in batter, then dip in flour and deep fry in hot oil.
Chop onions and green pepper. Place in frying pan with hamburger; brown. Add rice, tomatoes, salt and chili powder. Bring to cooking, then put in casserole and bake 45 minutes at 375°.
Heat milk to boiling. Add marshmallows and stir at medium heat until marshmallows melt. Remove from heat and allow to cool thoroughly.
Mix flour, margarine and pecans. Spread in a 9 x 13-inch pan. Bake at 325° for 15 minutes. Mix cream cheese, powdered sugar then fold in 1 cup Cool Whip. Spread over cooled crust. Mix pudding and milk, then spread over cream cheese mixture. Top with remaining Cool Whip and sprinkle with nuts.
Blend cake mix, oil, eggs and water. Beat 2 minutes. Pour half of batter into 13 x 9 x 2-inch pan (greased and floured). Make filling and pour over batter. Pour remaining batter over filling.
Have cream cheese at room temperature. Cut chipped beef into small pieces and mix into softened cheese. Add dressing and stir well. Form into a ball and roll into chopped pecans, until covered. Refrigerate until set before serving. Serve with your favorite crackers.
Cook cake in sheet pan. Cool and cut into 1 to 2-inch squares. Put squares in 6-quart watercolor salad bowl. Drain pineapple. Pour juice over cake squares. Mix both boxes of pudding as directed. Pour over cake. Sprinkle crushed pineapple over pudding. Pour 2 cans of cherry pie filling over pudding. Spread Cool Whip on top. Top with chopped nuts. Store in refrigerator. Use small watercolor salad bowls to serve in.
Dissolve Jell-O in water. Add lemon juice and cranberry sauce. Beat until well mixed. Fold in sour cream or Cool Whip with pineapple. Chill. Serves 8.
Grease and flour tube cake pan. Cream sugar and margarine. Add Crisco with two of the eggs. Cream together well. Add remaining eggs, one at a time, beating well after each addition. Add flour to mixture alternately with 7-Up. Add flavorings. Bake in preheated oven at 325° for 1 hour 30 minutes.
Preheat oven to 350°. Mix all ingredients together. Spread evenly into pan and bake for 30 minutes until golden brown.
Preheat oven to 350°. In a large bowl, cream the shortening and cream cheese until smooth and fluffy. Add sugar and eggs. Mix well. In a separate bowl, sift flour, baking soda and salt. Add flour mixture to egg and sugar mixture. Add vanilla and mix well. Add candied fruit and nuts.
Brown meat and drain. Add pizza sauce. Patty out burgers and grill. When done, top with Mozzarella cheese and melt. Serve on hamburger with toppings of choice.
Slice Twinkies lengthwise. Line bottom of oblong cake pan with Twinkies. Mix cream cheese, Cool Whip and Eagle Brand milk together. Pour over Twinkies in cake pan. Then pour cherry pie filling over top of this. Chill before serving.
Preheat oven to 350°. Grease and flour a tube pan. Mix all ingredients with electric mixer. Bake 1 hour. Glaze? Powdered sugar and water. I never do!!
Beat corn syrup, margarine, vanilla and salt in mixing bowl until blended. Mix in powdered sugar. Knead until smooth. Tint with food coloring. Shape into 1 1/2 inch patties. Top each with 1/2 pecan piece. Makes 48.
Mix pudding mix with juice from cans of fruit to equal 1 1/2 to 2 cups of juice. Can add fruit juice if needed. Stir in fruit and chill. Quick, easy and good dessert!