HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter until fluffy. Add sugar and cream well. Add eggs, one at a time, beating after each addition. Sift flour, salt and baking powder. Add alternately with milk. Fold in flavorings and nuts. Bake in well-greased tube pan for 1 1/2 hours at 350°.
Melt butter in pan. Add cocoa and stir over med. heat for a minute or two. Remove from heat and add powdered sugar a little at a time, adding a little bit of hot water when it gets thick. Continue until all sugar is used. Beat a few strokes until desired consistency. Add pinch of salt and 1 t. vanilla. Use about half of the above for one layer cake. Also add nuts if desired.
Fry hamburg; crumble with spatula as it fries. Drain. Add diced green pepper and diced onion. Saute until tender. Add enough ketchup to create a sauce (may add some water if you like it saucier). Add about a teaspoon of prepared mustard and sugar to taste. Serve hot on buns with or without American cheese.
Mix chicken with the other ingredients. Bake 20 minutes at 350°. Top with 2 cans of onion rings and bake 10 minutes or more until casserole is hot. This makes 2 casseroles.
Layer mushrooms in 9 x 13-inch pan; set aside. Heat remaining ingredients. Pour sauce over the mushrooms and bake uncovered at 325° for 40 minutes. Serve with toothpicks.
Combine biscuit mix and 1/4 cup sugar. In a small bowl, combine egg yolks, milk and butter. Add all at once to dry ingredients, stirring just to moisten.
Preheat oven to 250°. Combine flour, oats, coconut, wheat germ, Grape-Nuts and chopped nuts in a large bowl. Blend remaining ingredients together in a separate bowl. Stir into dry ingredients and mix thoroughly.
Saute the ground beef, onions and peppers. Add the mushrooms, if desired. Add the soup and water. Cook the noodles; drain. Add to rest of the ingredients. Add the cheese. Cover with foil and bake 35 to 45 minutes at 350°.
Combine shredded cabbage, green pepper and onion in a large bowl. Sprinkle with sugar. Combine remaining ingredients in small saucepan. Bring to boil. Pour over cabbage.
Mix all ingredients and chill in refrigerator overnight. Good with crackers or can be used for finger sandwiches.
Dry chicken well. Season both sides with Accent, Lawry's salt, salt and pepper. Let stand 3/4 hour. Flour and let stand 15 minutes. Beat 1 egg slightly and add a little water. Dip and roll in bread crumbs. Grease cookie sheet well. Brush chicken with melted butter. Bake at 325° for 1 hour, skin up.
Partially cook celery and onions in water to cover. Add butter to melt. Mix all ingredients well in order given. Place in a 9 x 12-inch oiled baking dish and bake 20 minutes at 350°. Serve while warm.
Drain fruit cocktail. Mix cottage cheese and Jell-O. Add fruit and Cool Whip. Chill and serve. (No water is used in Jell-O.)
Whip milk and cream cheese. Add remaining ingredients and place over crust. Chill.
Simmer onion soup mix in 2 cups of water. Pour soup mix over 1 cup of rice. Place chicken breasts on top of rice. Cover with 2 cans of mushroom soup. Bake at 350° for 1 1/2 hours.
Heat oven to 325°. Grease a square baking dish, 8 x 8 x 2-inches. Mix all ingredients except cream; pour into dish. Bake until a knife inserted halfway between center and edge comes out clean, about 1 hour. Serve with cream. Makes 6 to 8 servings.
Brown meat. Add onions, celery, mushroom and cream of chicken soups and warm water. Stir in rice, sprouts, soy sauce and pepper. Place in lightly greased casserole. Cover and bake in 350° oven for 30 minutes. Remove cover and bake 30 minutes longer. Cover mixture with the noodles and bake 15 minutes longer. Serves 8.
Mix ingredients together and pour into greased Pam sprayed pan. Bake at 450° for 30 minutes or until golden brown.
In a large mixing bowl, stir together cornmeal, flour, baking powder, salt and baking soda. In separate bowl, mix together egg, onion and buttermilk. Stir into dry ingredients until blended. Add jalapenos (if desired). Drop by rounded tablespoonfuls into hot deep fat (370°) and fry about 1 minute each side, or until golden, turning to brown both sides.
Bring to boil the first 4 ingredients; sift in a bowl the sugar and flour. Combine the two mixtures; add the eggs, sour milk and 1 teaspoon vanilla. Beat well and bake in a jelly roll pan for 20 minutes at 400°.
Soak onion in sherry or white wine. Add softened cream cheese, mayonnaise or salad dressing, smoked beef and stuffed olives. Mix well and chill. Serve with crackers or potato chips.
Mix first 7 ingredients together and bring to boil. Add 1 cup macaroni and top with water. Heat 15 minutes and serve.
Break up cranberry sauce with a fork and add package of Jell-O (dry). Add 1 cup boiling water and combine. Add pineapple and nuts. Mix and chill.
Mix popcorn, M&Ms, and peanuts in a large bowl. In a pan, heat marshmallows and butter until melted. Pour over popcorn mixture and mix well. Pour into your pan and let set until cool. Turn onto serving place. Slice, eat, and enjoy.
Roll each biscuit into a 9-inch rope. Form each rope into a circle and pinch the ends together with your fingers. Dip each circle into melted butter and then into the mixture of cinnamon and sugar. Then, twist each circle into a figure eight. Place on a well greased cookie sheet and bake at 400 degrees for 12 minutes. Serve warm.
Outline casserole dishes with Cool Whip. Spread peanut butter on crackers. Line bottom of dish with crackers, then layer of Cool Whip and then layer of syrup. Repeat another layer of each. Top with Hershey's syrup.
If using fresh shrimp, remove shell, devein and clean shrimp. If using frozen, defrost and drain; set aside. Heat 1/2 tablespoon oil in a wok or large skillet. Add beaten eggs and scramble over medium heat. Remove from wok or skillet; cover and set aside. Add 1/2 more tablespoon oil and fry shrimp for 8 minutes if raw and 4 minutes if wholly or partially cooked. Add vegetables together about 2 minutes. Remove shrimp and vegetables; put in a covered container with the eggs to keep warm. Heat remaining 4 tablespoons oil in wok or skillet; add the cooked rice. Fry over high heat until coated with oil. Return vegetables and eggs to wok. Stir; add soy sauce, salt and pepper to taste. Serve immediately. Makes 6 servings.
Mix Cool Whip and jello well. Add pineapple, mandarin oranges and cottage cheese. Mix well and refrigerate 2 to 4 hours.
Cream together margarine and 1/2 cup brown sugar until light and fluffy. Add 1 cup flour and mix well. Pat into a 13 1/2 x 9 x 2-inch baking pan. Bake at 375° for 12 minutes.
Mix all together and make into a ball. Chop 1/2 package beef and roll ball in it. Serve with Ritz crackers or your choice.
Grind cranberries; add sugar. Let set overnight or at least 6 hours. Add other ingredients. Mix and chill.
Place chops on bottom of casserole dish. Cover with onion and sprinkle with salt. Pour uncooked rice over onions and chops. Add tomato soup thinned with water. Bake covered for 1 1/2 hours at 350°.
Melt 2 tablespoons margarine. Stir in flour and salt. Add milk gradually, mixing until smooth. Cook until mixture boils, stirring constantly. Add cheese and stir until melted. Mix in 1/4 cup cornflake crumbs and corn. Arrange broccoli in 11 3/4 x 7 1/2-inch baking dish. Pour cheese sauce over broccoli. Toss remaining 1/2 cup crumbs with 2 tablespoons margarine (melted) and sprinkle over casserole. Bake at 350° for 30 minutes.
Mix and drop by spoonfuls on greased tin. Bake for 10 minutes at 350°.
In large bowl beat eggs until foamy.	Add sugar, corn syrup, butter, salt and vanilla; blend. Stir in peanuts. Pour into pie shell; bake at 375° for 50 to 55 minutes until set. Serve warm or cold. Try garnishing with whipped cream or ice cream, topped with peanuts.
Beat cream cheese, sugar, eggs and vanilla with electric mixer about 5 minutes. Line pans with midget baking cup papers. Put 1 heaping teaspoonful of crushed wafers into bottom of each cup. Press slightly; fill 3/4 full of cream cheese mixture. Bake at 375° for 10 to 12 minutes. Cool and top with pie filling.
Add pineapple, half of pecans to cream cheese. Add rest of ingredients. Roll cheese ball in rest of pecans. Wrap for storage. I use a few more pecans. You may want to chill cheese ball before rolling in the pecans.
Beat egg, brown sugar and oil with electric mixer until smooth. Beat in yogurt and vanilla. Add oats, flour, baking soda, cinnamon and salt. Beat until well mixed. Stir in raisins.
Cook squash or eggplant. Add mushroom soup, eggs, onion and cheese. Add half of crumbs. Pour in casserole and top with oleo. Sprinkle with cracker crumbs. Bake 30 minutes at 350°.
Wash chiles; remove seeds and cut each in 1/3's lengthwise. Heat 1/4 oil in skillet. Fry each tortilla in oil to soften. Drain on paper towels. On each tortilla, place 1/4 cup cheese and 2 chile strips. Sprinkle with salt and pepper and add 2 tablespoons Salsa Rapida de Chile. Cover bottom of a 13 x 9-inch baking dish with layer of salsa. Roll each tortilla and place seam side down in the salsa. Mix white sauce and sour cream; pour all over, then drizzle with a cup of the salsa. Top with remaining cheese. Bake at 350° for 30 minutes.
Beat lime juice and milk well and add green food coloring. Beat Cool Whip and blend, then put into a chocolate pie crust. Crush Oreo cookies and sprinkle on top for decorations.
Stir tomato, onions, green pepper, jalapeno pepper, lime juice, salt, pepper, oil and cilantro together. Let sit for 10 minutes before serving at room temperature. Taste and adjust seasonings. Yield: 1 cup (2 servings).
Brown meat; saute onion and garlic. Add to meat mixture. Stir in chili powder, oregano, cumin and crushed red pepper; mix well. Add broth, tomatoes (juice and all), tomato paste, salt and sugar. Stir well, breaking up tomatoes. Cover and simmer for 1 hour.
Soak roll in stock, then puree in blender. Add garlic, salt, pepper and almonds; mix together until well blended. Refrigerate, covered, or the fridge will "remember" the sauce for days.
Preheat oven to 350°. Cook and drain green beans. In a large saucepan, combine butter, flour, salt, pepper, sugar, onion, sour cream and cheese. Stir and cook over low heat until ingredients are well combined and cheese melted. Add beans, mixing well. Pour into buttered 2-quart casserole. Combine cornflakes with 1 tablespoon melted butter and sprinkle over bean mixture. Bake, uncovered, for 25 minutes. Serves 6.
Place a layer of tomatoes over Cheddar cheese in pie shell. Blend eggs, flour, sour cream, half and half, soy sauce and salt. Pour over tomatoes. Put onion and pepper on top. Add water chestnuts on top. Bake at 350° for 50 minutes.
Put butter in saucepan to melt. Stir in flour and let cook until it begins to foam. Then stir in milk and cook until it thickens.
Cream butter and sugar. Add eggs and sour cream. Mix well. Add flour, soda, salt and vanilla. Mix well. Pour into tube pan and bake at 325° for 1 hour and 20 minutes or until done.
Combine cream cheese and chilies. Spread on flour tortillas and roll up jelly roll fashion. Slice into 1-inch pieces and put toothpick into each one. Dip in salsa to eat.
Beat oil and sugar together. Add eggs and banana pulp. Add sifted dry ingredients, milk and vanilla. Mix well and add nuts. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake in preheated oven at 350° for about 1 hour.
Mix all ingredients together and pour into uncooked pie shell. Bake at 350° for 50 minutes.
In a bowl, layer cucumbers with salt. Cover with saucer and weight with heavy object (such as large fruit can). Let stand at room temperature 1 to 2 hours or until cucumber juices are drawn out. Drain well. Add remaining ingredients. Toss to mix. Chill.
Preheat oven to 325°. In medium bowl, beat cream cheese until fluffy. Gradually add sugar and vanilla. Add eggs, one at a time, beating after each addition, until well blended. Fold in raspberries, reserving a few for garnish. Place crust on baking sheet. Fill with raspberry mixture and bake for 35 minutes. Cool completely and chill.
Line pie pan with vanilla wafers (sides, too). Let cream cheese soften. Mix whipped cream and sugar. Cut cream cheese in chunks and add gradually until smooth. Pour cream mixture into wafer lined pan. Add cherry pie filling on top. Chill for 3 to 4 hours.
Mix ingredients well. Pour into greased iron skillet and bake at 350° until done.
Mix together. Blend well; add any color to go with your fruit tray. Apples, bananas and strawberries are the best.
Brown and drain hamburger. Add salsa, corn, chili powder and Miracle Whip. Layer 1/2 meat mixture in baking dish, top with 1 cup tortilla chips and 1/2 cheese. Repeat remainder of meat mixture, chips and cheese. Bake at 350° for 20 to 30 minutes. Top with shredded lettuce and chopped tomatoes.
Combine cheese, bread crumbs and butter. Coat chicken breasts with mustard, then dip into crumb mixture. Place in 9 x 13-inch baking pan. Bake at 425° for 15 minutes or until chicken is done. Serves 6.
Beat first 5 ingredients 100 strokes with wire whisk. Slice bread about 3/4-inches thick. Dip individually in mix and drain excess. Brown on both sides on griddle coated with Pam or other no stick cooking spray. Place on paper towels and sprinkle with powdered sugar.
Mix all ingredients together; cook 35 to 45 minutes in saucepan, or you can cook it in a crock-pot. Put it on early in the morning and when you get home in the evening, you won't be able to wait to eat. Serve with French bread and a salad.
Mix oil, pinenuts, parsley, capers, rosemary, sage and basil. Stir in tomatoes. Cook vermicelli as directed on package; drain. Mix vermicelli and herb mixture. Serve with pepper.
Drain beans; place in glass or plastic jar. Pour salad dressing over beans; cover. Refrigerate at least 8 hours, stirring occasionally. Prepare deviled eggs; chill.
Combine salt, paprika, garlic powder and pepper. Sprinkle chicken with seasonings. Brown chicken in ovenproof skillet. Remove chicken and set aside. Add onions, green pepper and rice. Stir in broth and cumin. Return chicken to skillet. Bring to a boil. Cover and bake at 350° for 30 to 35 minutes or until chicken is tender and liquid is absorbed. Garnish with chopped parsley.
Blend 1/2 cup Miracle Whip salad dressing, 1/4 cup flour and dash of pepper. Gradually add 2 cups milk. Stir until thickened. Add 1/2 cup sharp Cheddar, Velveeta or American cheese (cubed) and 1/4 cup chopped onion. Heat until cheese melts. Then add 1 1/2 cups cubed, cooked ham and 4 hard-boiled eggs (sliced). Serve on toasted English muffins or toast. Serves 6 to 8. You can increase quantities and make double batch and also use 2 kinds of cheese.
Combine crushed wafers, sugar and butter. Form crust in a 9 x 12-inch pan. Beat together cream cheese, eggs, sugar and lemon juice. Pour into crust. Bake 15 minutes at 350°. Cool. Pour blueberry filling over this and spread with Dream Whip. Sprinkle wafer crumbs on top. Let it be in refrigerator for 8 hours.
Press all water from spinach. Blend with Ricotta cheese. Spread 2 cups spaghetti sauce over bottom 11 x 16 x 2-inch lasagna pan. Arrange a layer of uncooked lasagna noodles along the bottom of the pan to cover the sauce. Spread Ricotta cheese mixture over noodles. Arrange another layer of uncooked lasagna noodles over Ricotta cheese mixture. Cover with half the Mozzarella cheese, all the grated Parmesan cheese and with remaining 4 cups of spaghetti sauce. Top with remaining noodles and Mozzarella cheese. Cover pan tightly with foil and bake at 350° for 1 hour or until pasta is cooked. Remove foil and allow lasagna to cook an additional 15 minutes to brown cheese. Serves 12.
Mix 1 can cream of chicken soup, 1/2 cup mayonnaise, 1/2 teaspoon curry powder and 1/2 teaspoon lemon juice to make the sauce. Partially cook frozen broccoli. Partially cook chicken breasts. Mix bread crumbs with 1 stick melted butter. Place in casserole the broccoli, deboned chicken, sauce, layer of American or Cheddar cheese, bread crumbs and butter. Bake 1 hour at 350°.
Combine corn syrup, cream of tartar, water and sugar. Cook to 265°. Remove from heat. Add vanilla. Pour onto greased platter. When cool enough to handle, pull until snowy white. Cut with scissors.
Mix all ingredients together but vanilla and nuts. Cook until thick. Remove from heat; add butter, vanilla and nuts. Place a layer of graham crackers in bottom of dish. Pour in half the filling. Place another layer of crackers, then add rest of filling. Put in refrigerator and chill.
Spread a layer of chips on cookie tin or large oblong casserole. Heat can of refried beans mixed with 1/3 can of water. Spread on chips. Top with shredded Monterey Jack cheese. Place sliced jalapenos over cheese (if you like things hot). Put in 350° oven until cheese melts and is bubbly. Serve with salsa for dipping.
Mix turkey, mushrooms and cream cheese together and set aside. Separate rolls and roll out with greased fingers. Fill rolls with turkey mixture. Roll back up and seal rolls. Dip in	melted butter and roll	in bread crumbs. Place in 12-inch greased Dutch oven. Cook for 25 minutes with 12 coals on top and 8 coals on the bottom.
Crush crackers; add 1/2 cup sugar and the nuts. Mix together. Beat egg whites until stiff; add remaining 1/2 cup sugar to egg whites and vanilla. Fold egg mixture into crackers. Pour into a buttered pie pan and bake at 300° for 30 to 35 minutes. When cool, spread whipped topping over pie and refrigerate.
Makes 2 deep-dish shells. Boil potatoes; peel and mash. Add sugar, flour, milk, eggs and vanilla; mix well, then add softened butter and mix. Pour into 2 unbaked deep-dish pie shells. Bake at 350° for 40 to 45 minutes.
Combine in saucepan until dates are mushy: dates, egg, sugar and butter. Add Rice Krispies. Allow to cool and form into balls. Roll in coconut while warm.
Beat eggs. Add remaining ingredients. Let stand overnight in casserole dish in refrigerator. Bake for 45 minutes to 1 hour at 350°.
Preheat oven to 425°. Mix filling ingredients in order given. Pour into pie shell. Bake 15 minutes. Reduce heat to 350°. Continue baking 45 minutes or until knife inserted near center comes out clean. Cool completely. Garnish, if desired, with whipped cream. Makes one 9-inch pie.
Combine fish, mushrooms and sherry. Melt Crisco. Stir in flour and salt. Add milk and Worcestershire sauce. Stir constantly until thickened. Combine with fish and place in a greased 12 x 8 x 2-inch rectangular dish. Bake at 350° for 30 minutes. Serve over toast or biscuits. Top with hard-cooked egg quarters. Any suitable fish may be substituted.
The night before serving, mix cream cheese, onion, lemon juice, Worcestershire sauce and garlic salt. This can be done quickly in a food processor. Chill overnight.
Sift dry ingredients. Cut in butter. Add eggs and rest of ingredients. Mix. Put into 9-inch square pan. Spread topping over dough. Bake at 375° for 35 minutes.
In a 9 inch pie plate mix soup, vegetables and chicken. In a bowl, mix milk, egg and Bisquick, pour over chicken mixture. Bake at 400° for 30 minutes or until golden brown.
Melt sugar, syrup and peanut butter together in a large saucepan. Remove from fire and mix in cereal. Stir until well blended. Press immediately into a 9 x 13-inch pan. Cool and cut into squares. A nice change from marshmallows!
Half unpared eggplants lengthwise; then slice crosswise 1/2 inch thick. Sprinkle lightly with salt and let stand 15 minutes. Rinse with cold water; pat dry. Place in bottom of broiler pan and brush slices with 1/2 c. melted butter. Broil 4 inches from heat 4 minutes each side.
Make a roux by browning the flour and oil over medium heat until it is dark brown. Put roux in deep gumbo pot. Add the water. Set on medium heat and stir until roux is blended with water. Add onion, squirrels, salt and pepper. Cook for 1/2 hour. Add the soup and stir until smooth. Add strips of dumplings made from plain flour and water. Cook until dumplings are done, on medium heat. Serves 6.
Chop onions and peppers. Cover with boiling water. Let set 10 minutes and drain off water. Cover with water again. Let boil. Remove from fire. Let stand 10 minutes. Drain water. Add salt, vinegar and sugar. Cook 15 minutes.
Place the canned peaches and their syrup in 8-inch baking dish. In separate pan, mix the melted margarine with cracker crumbs, oats, sugar and cinnamon. Stir until mixture is crumbly. Spoon evenly over peaches. Bake in 375° oven for 20 to 25 minutes or until top is golden brown and bubbly.
Mix with hands cream cheese, 2/3 of Cheddar cheese, chopped onion stems and meat. Roll in a ball and coat with remaining Cheddar cheese and nuts.
Beat the egg whites until stiff, but not dry. Add sugar, 2 tablespoons at a time, and beat until it stands in peaks. Add vanilla. Bake in a 350° oven until brown.
Heat oven to 400°. Cook ground beef and 1/2 cup of the onion in 10-inch skillet until beef is brown; drain. Stir in barbecue sauce. Spoon into ungreased 13 x 9 x 2-inch baking dish; sprinkle with cheese.
Mix together sugar and cinnamon in a plastic bag. Drop biscuits in bag to coat. Place in a greased and floured Bundt pan.
Brown sausage in skillet. Chop cabbage into small pieces and add to sausage; let cook down. Cook egg noodles; drain and mix all together.
In large bowl, beat egg; add hominy, cheese, milk, onion, bacon, oleo and pepper. Mix well. Pour into greased 11 x 7 x 2-inch baking dish. Bake, uncovered, at 350° for 45 minutes or until bubbly and top begins to brown. Let stand a few minutes before serving. Garnish with parsley, if desired. Yields 8 servings.
Mix the first 8 ingredients for batter in usual manner. Put brown sugar in deep bowl; add butter, nutmeg and boiling water and stir. Pour sauce over batter. Bake at 375° for 45 minutes until top is golden brown. As this pudding bakes the batter rises to the top and the sauce stays on the bottom.
Saute meat and onion; drain well and dry off. Do not brown onion, just cook until it is clear. Sift together the cornmeal, salt and soda. Add eggs, milk, corn and cheese. Stir well with spoon. Add meat, onion, peppers and 1/4 cup oil. In a heavy skillet, add 2 tablespoons oil. Heat on top of stove until smoky. Pour cornmeal mixture into hot skillet. Cook at 400°for 30 minutes. Turn out onto a serving plate.
Combine dates, sugar, butter and eggs in frypan. Cook 8 to 10 minutes. Add nuts and Rice Krispies. In another bowl, shape into balls and coat in coconut.
Mix all ingredients together and place in a greased 8 x 8-inch baking dish. Cover dish with foil and refrigerate overnight. Preheat oven the next day to 350° and cook, covered, for 40 minutes. Remove the foil and cook 10 to 15 minutes longer. Serves 4.
Place chicken in shallow dish or plastic bag. Pour dressing over chicken. Cover and marinate in refrigerator 1 to 8 hours. Drain. Dip chicken in combined crumbs and pecans; press to coat. Cook chicken in margarine in large skillet over medium heat 5 to 6 minutes on each side until tender.
Add all ingredients in layers as listed. Do not stir. Flavor improves after salad stands several hours or overnight in refrigerator.
Butter the bottom of a 9 x 13-inch pan. Line the bottom of the pan with graham crackers. Mix pudding with milk and beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half of mixture over crackers. Top with second layer of cookies. Then add rest of mixture. Finish with third layer of crackers. Refrigerate 2 hours.
Salt and pepper ribs. Put in roaster; put in 325° oven for 1 hour. After 1 hour, drain off fat. Then mix in bowl the other ingredients. Mixture should be a little thick, not runny. If mixture is too strong, you can add more water. Pour some mixture in bottom of roaster; add ribs. Pour remaining mixture over ribs; bake at 150° for 3 hours. Baste from time to time.
Peel and cube eggplant; cook in salted water until tender. Drain and add remaining ingredients. Place in greased casserole and may top with shredded cheese. Bake at 350° approximately 30 minutes.
Mix ingredients. Shape into 30 balls. Either bake at 400° for about 20 to 25 minutes or fry. Can use any kind of sauce as desired.