HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat butter and sugar to a cream. Add egg. Beat well. Add flour, baking powder, cocoa, nuts and salt. Put in spoonfuls on oven tray and bake 15 minutes at 180°C.
In mixing bowl, mix all, except coconut, well. Fold in coconut and pour mixture into tube pan. Bake 1 hour at 325°. Let cool in pan for 15 minutes.
Line 9 x 13-inch pan (sprayed with Pam) with 1 package crescent rolls. Mix together cream cheese, 1 cup sugar and egg yolk. Spread mixture over crescent lined pan. Spread other package crescent rolls over mixture. Pinch to seal seams. Beat egg white until frothy. Spoon over crescent rolls. Sprinkle mixture of cinnamon, sugar and nuts over egg white. Bake at 350° for 25 to 30 minutes or until brown.
Divide meat into eight portions. Flatten each portion into a thin patty. In a small bowl, combine cheeses with a fork until well blended. Add garlic and onion, mixing well. Divide the cheese mixture between four patties, topping with the remaining patties. Seal each patty. Place on a platter and put in the freezer about 1/2 hour before grilling to seal patties well. Grill over hot charcoal until well browned. Serves 4.
Combine all dry ingredients in a large bowl. Add eggs and salad oil. Stir until dry ingredients are moist; do not beat. Stir in vanilla, pineapple, 1 cup nuts and bananas.
Cook unpeeled potatoes. Cool and peel. Grate coarse. Combine first 6 ingredients and mix. Put in buttered casserole dish. Smooth top.
Mix Kool-Aid, sugar, water and pineapple juice together. Chill for several hours or freeze to a slush. Add ginger ale just before serving.
Combine turkey, onion, green pepper and salt; mix well. Shape into 24 balls. Heat oil in a large frying pan. Brown turkey balls over medium heat. Drain any fat. Add soup, water, pineapple, soy sauce and ginger. Cover and cook over low heat for 20 minutes, stirring occasionally. Serve over hot rice.
Make Kool-Aid with 7 cups water. Bring to a boil. Mix sugar and clear jell and remaining water. Stir into Kool-Aid and cook until thickened. Remove from heat and add jello. Chill; add strawberries, if desired. Cold pack 10 minutes.
Cream shortening and sugar; beat in egg. Add molasses and lemon juice; blend well. Mix and sift dry ingredients. Add to creamed mixture. Add boiling water. Mix well; chill thoroughly. Set oven at 350°. Drop by teaspoon on greased cookie sheet (4 dozen cookies). Bake 8 to 10 minutes.
In large skillet, cook meat and onion until meat is lightly browned and onion is tender. Drain off fat. Stir in green beans, tomato soup, water, salt and pepper. Turn mixture into a 1 1/2-quart casserole. Prepare instant mashed potatoes (enough for 4 servings) according to directions, except omit milk. Add one beaten egg; stir in a little milk if necessary to make potatoes fluffy, yet stiff enough to hold their shape. Season to taste with salt and pepper. Drop potatoes in mounds on top of meat mixture. Sprinkle with cheese. Bake, uncovered, at 350° until heated through, 25 to 30 minutes. Makes 4 to 6 servings.
Preheat oven to 350°. In a mixing bowl, beat eggs, sugar, milk and vanilla. Stir in raisins. Place bread, buttered sides up, in a 9-inch square baking dish. Pour milk mixture over bread. Pour boiling water in a pan, larger than the 9-inch dish and place in the oven. Put baking dish in the larger pan, making sure the boiling water comes halfway up the side of the baking dish.
Place drained salmon on a plate. Clean off all skin and dark spots on salmon. Break into small pieces. In a bowl, beat cream cheese with milk until smooth. Add mayonnaise and liquid smoke and beat again until smooth. Add salmon and beat until well blended. Place in container and store in refrigerator to season. Use with chips or crackers.
Combine all the above ingredients, either in a small jar and shake well, or blend for a few seconds in blender. Keep refrigerated. Shake before using.
Mix together refried beans and the taco seasoning mix. Then mix together the black olives, green chiles, chopped pimentos and the Ortego chiles. Mix together the avocados and the sour cream. Now add all these in layers, top with chopped tomatoes and grated Cheddar cheese.
Beat egg whites to a foam. Add sugar gradually, beating until stiff. Fold in cereal. Drop 2 inches apart on greased cookie sheet. Bake for 14 minutes or until brown at 325°. Cool. Enjoy.
Cook chicken and remove from bone. Tear in small pieces. In casserole dish, layer chicken and stuffing mix. Combine remaining ingredients and pour over chicken. Bake.
Cook asparagus according to directions. Drain, reserving 3/4 cup liquid. Place in 12 x 8 x 2-inch dish, greased. Cook peas and drain. Layer peas, mushrooms and pimiento. Melt 3 tablespoons butter. Add flour and cook 1 minute. Combine asparagus liquid and milk. Add flour mixture. Cook on low heat until thickened. Stir in cheese, salt and pepper. Pour over vegetables in casserole. Combine bread crumbs and 3 tablespoons melted butter. Sprinkle over sauce. Can refrigerate overnight. Let stand 30 minutes. Bake at 350° for 40 minutes. Makes 8 servings.
Mix beans together; put in an 8 x 10-inch pan. Sprinkle hamburger on top of beans. Sprinkle Mozzarella cheese on hamburger. Pour mild taco sauce on cheese. Bake at 350° for 20 to 25 minutes. Garnish with black and green olives. Serve with Mexican rice or chips. Teenage children love this casserole.
Beat egg with applesauce, vanilla, and vegetable oil. Add remaining ingredients except blueberries and stir to blend. Gently fold in blueberries. Drop in paperlined muffin cups. Bake at 400 degrees for 20 minutes.
Combine crushed onion rings, cheese, bread crumbs and seasonings in a plastic bag. Beat egg and milk. Dip chicken in egg and milk; shake in onion and cheese mixture. Place in 11 x 9-inch pan. Pour butter over chicken. Bake at 350° for 55 to 60 minutes or until golden brown. Serves 5.
Put bread in large casserole dish. Combine milk and eggs. Add cheese and green chilies. Pour over bread. Add salt. Refrigerate overnight. Set out one hour before cooking, then bake one hour at 350° or 45 minutes at 375°.
Brown meat and drain. Add remaining ingredients, except rice. Simmer, covered, about 1 hour. Serve over bed of fluffy rice. Makes 6 servings.
Grind orange (peeling and all), pineapple, cranberries and sugar. Put in jello, dissolved over hot water. Add nuts and chill. Serve on lettuce leaf or otherwise.
Take your pork chops and lay them in a deep pan. Salt and pepper the meat, then chop up your onion. Spread them out over top, making sure it's all covered. Cook in oven at 450°, until pork chops are beginning to brown. Remove from oven (be careful .. "hot") and pour pork and beans on top of meat. Sprinkle brown sugar on top of all that. Put back in oven for another 30 minutes or so. Serve with a green salad, some corn-on-the-cob and homemade biscuits. M. M. Good!
Mix together and form into 1-inch balls. Bake in a 350° oven for 8 to 10 minutes.
Mix together; beat 10 minutes. Pour into 3 medium tins (greased). Bake at 350° for 30 minutes.
Buy chicken cut up. Arrange in shallow pan. Brush with some of the salad oil. Bake at 450° for 30 minutes, or until golden brown. Reduce temperature to 325°. Add remaining ingredients, except flour and milk, to the salad oil; pour over chicken. Bake about 20 minutes longer, or until chicken is tender.
Mix bread with milk, sugar and butter. Pour over eggs. Add vanilla and raisins; mix well. Pour into greased 1 1/2-quart baking dish. Bake at 350° for 50 minutes.
Beat eggs, one at a time. Mix ingredients as listed. Cook for 15 minutes in a 450° oven, then reduce temperature to 350° and bake for 30 to 40 minutes or until golden brown.
Scald milk. Add sugar, salt and shortening. Cool until lukewarm. Sprinkle yeast on warm water and stir. Put a little sugar in yeast water to dissolve. Combine milk mixture and 1 cup flour. Stir by hand. Add yeast and egg. Stir in remaining flour, a little at a time; beat after each addition until you have a soft dough. Cover and let rise in warm place, 1 to 1 1/2 hours until double. Turn out onto lightly floured board. Toss and coat with flour; knead about 15 times. Make balls. Coat with butter. Let rise in pan 30 to 40 minutes. Bake 25 to 30 minutes at 375°.
Cook potatoes until done. Drain and mash through a dicer. In a large bowl, add to potatoes the melted butter, sugar and condensed milk. Mix well. Add slightly beaten eggs; mix well. Pour into ready prepared pie crust, uncooked. Bake in moderate oven at 350° or until done. Yields 3 pies.
Cut up tomatoes, onions, hot peppers and bell pepper. Add vinegar and sugar.	Cook until thick. Makes 3 pints.
Combine sugar and water in saucepan. Place over low heat and stir until sugar is dissolved. Add to instant tea. Add juices; chill. Pour into punch bowl. Add ice cubes and stir until ice is partially melted. Just before serving, add ginger ale. Garnish with lime slices and maraschino cherries. Yield: 44 servings.
Combine miniature marshmallows and Amaretto in top of double boiler. Bring water to a boil. Cook until marshmallows melt, stirring occasionally. Stir in lemon juice, almond extract and cherries. Cool slightly. Beat whipping cream until soft peaks form. Fold into marshmallow mixture. Spoon into individual serving dishes. Cover and freeze. Makes 8 servings.
Mix together vanilla wafers, pecans and coconut. Cream together margarine and sugar. Add eggs and milk. Mix with dry ingredients and cook in tube pan 1 1/2 hours at 300°.
Combine ingredients. Bake at 325° for 3 or 4 hours.
Heat oven to 375°. Separate dough into 4 long rectangles. Place crosswise in ungreased 15 x 10-inch jelly roll pan. Press over bottom and 1 inch up sides to form crust. Seal perforations. Bake at 375° for 14 to 19 minutes or until golden brown. Cool completely.
Cream margarine, sugars and egg. Add flour, baking soda, cream of tartar and salt. Form into small balls. Flatten with fork dipped in sugar. Bake at 350° until browned, about 10 to 12 minutes.
In medium saucepan, combine water, vegetables, soup mix and seasonings. Cover; simmer 10 minutes. Do not drain. In large Dutch oven, melt butter; stir in flour and mix until smooth. Slowly add milk and cook over low heat until thickened; stir in cheese until melted. Stir in corn and cooked vegetables. Heat (not boil). Serve warm. Makes 8 servings.
Bake the cake at 350° until brown. Blend pudding and milk together. Add cream cheese and Cool Whip. Spread this on cake. Top with cherries and coconut. Store cake in refrigerator.
Lay chicken in a 9 x 13-inch pan. Do not overlay chicken. Use additional pan, if necessary. Shake bottle of dressing before pouring. After shaking dressing bottle, pour over chicken. Bake chicken at 350° in oven for about 1 hour.
Bring sugar and syrup to a rolling boil. Blend in peanut butter. Put corn flakes in well-greased bowl and pour hot mixture over corn flakes. Shape into balls. Yield: 100 balls.
Boil chicken, then cut into small chunks. Add mayonnaise and honey to desired texture and taste. Add a pinch or two of garlic. Mix in salt and pepper to taste.
Mix soup, sour cream and sherry together. Lay chicken breasts in a 9x13 casserole dish. Pour mixture over chicken. Bake at 350 degrees for 1 1/4 to 1 1/2 hours. Serve over rice or noodles.
Dissolve yeast in 1/2 cup warm water. Mix 1 cup warm water, 1/2 cup sugar and 3 tablespoons instant potato flakes. Add to yeast mixture. Put in glass jar with lid. Let sit all day with lid closed. Then refrigerate for 3 to 5 days. Remove from refrigerator and feed it with 1 cup warm water, 2/3 cup sugar and 3 tablespoons of potato flakes. Let mixture set at room temperature all day. Starter is now ready to use.
Dissolve Jell-O in 2 cups boiling water. Stir in frozen strawberries into hot Jell-O. Cool until thick, about 45 minutes, then fold in Dream Whip. In large pan, put in layer of cake pieces, then pour half of Jell-O over cake, add another layer of cake pieces. Pour remaining Jell-O over top. Chill until served.
Combine egg yolks and milk. Cook slowly until spoon films over. Cool. Add juice of lemon. Fold in whipped cream. Drain and combine the cherries and pineapple chunks. Add marshmallows. Top with whipped cream mixture. Stir gently. Cover and let set in refrigerator overnight.
Mix all dry ingredients together. set aside. Beat eggs, mix in shortening, sour cream and buttermilk. Add dry ingredients, add raisins, and stir until all flour is moistened. Mixture will be sticky. Bake at 350° for 30-45 min. using small loaf pan or 8-inch square or round pan. Also before baking sprinkle some sugar over the top.
Pour apples in baking dish. Sprinkle spice cake mix on top of apples and nuts. Pour melted butter on top of all ingredients. Bake at 325° until bubbly. Good with vanilla ice cream.
In large saucepan over medium-high heat, heat chicken in broth to boil. Cover and simmer 25 minutes, or until chicken is tender. Remove chicken and cool. Add remaining ingredients to broth. Heat to boil. Cover; simmer for 20 minutes, or until macaroni is done. Remove chicken from bone and cut in bite size pieces. Add to soup; cook 5 more minutes.
Mix all ingredients and pour into 2 pie shells. Bake at 325° for about 30 minutes or until brown and solid. Half the recipe for only 1 pie.
Sift sugar and flour together 3 times. Place butter in a bowl and break it into chunks with fingertips. Work in the flour and sugar mixture, a little at a time, until the mixture resembles cornmeal. Turn the dough out on a floured board and knead until it begins to crack. Roll it out 3/8-inch thick. Cut into triangles and put the triangles on baking sheets. Bake the shortbread in a moderately slow 325° oven for 20 minutes or until it is very lightly browned. Do not overbake.
Mix equal parts of Elmer's glue and liquid starch; knead. You may have to add more glue and knead some more. Can add food coloring. Store in an airtight container.
Sift flour with baking powder and salt. Beat egg and add milk. Combine mixtures and roll out on floured surface and let dry 2 to 3 hours. Break in small pieces and drop in 2 quarts of boiling broth and do not cover but simmer 45 minutes.
Boil chicken breasts in salted water until tender; bone, cut and put in casserole. Combine soup and sour cream. Pour over chicken. Sprinkle cracker crumbs over this. Melt 1/2 stick butter and pour over cracker crumbs. Sprinkle with poppy seed. Bake at 350° for 30 minutes.
Spread crescent rolls on cookie sheet. Bake until golden brown (not very long) at 350°. Let cool. Beat cream cheese, dressing, sour cream and dill weed until it looks like frosting. If too thick, add a little milk. Spread over cooled crust. Chop very fine broccoli, cauliflower and carrots and sprinkle on top of dressing. Top with shredded cheese.
Mix ingredients and let sit overnight in a 11 x 7 x 1 1/2-inch Pyrex dish. Bake in 350° oven for 45 minutes. This is great for a Sunday brunch. Serves 6.
Combine all ingredients in bowl; mix well. Press into two 8-inch pie plates. Bake at 250° for 20 minutes.
Place chicken breasts in a shallow baking dish. Drizzle with honey. Sprinkle with rosemary. Pour the lemon juice and then the soy sauce evenly over the chicken. Place orange slices randomly in the pan. Bake at 325° for 20 minutes and then broil until the tops are somewhat blackened. Serve over wild rice. Serves 6 to 8.
Mix flour and sugar. Add beaten eggs and oil. Mix soda with buttermilk and add to flour mixture. Stir in cinnamon and prunes (cook prunes that have been cut up; do not leave too much juice in the prunes). Mix in nuts and pour into a 9 x 13-inch greased pan. Bake at 350° for 30 to 40 minutes.
Cook rhubarb 8 minutes in small amount of water; add pineapple juice and bring to a boil. Add jello and sugar and cook until dissolved. Add apples and pecans. Pour into mold. Refrigerate until set.
Combine cream cheese, mayonnaise, mustard, sugar and salt in the top of a double boiler over hot water. Cook over simmering water, stirring until well blended and heated through. Add crabmeat, drained and flaked. Transfer to chafing dish and keep hot over low heat. Serve with bite size pastry shells, toast points or bland crackers. Serves 20.
Spread butter or margarine on bread. Arrange 4 slices of bread in a greased 8 x 8-inch dish. Sprinkle with 1/3 of the cinnamon. Repeat, making 2 more layers.
Mix together. Put in roaster or Dutch oven with tight lid. Bake at 275° for 5 or 6 hours. Don't brown the meat. Don't look at the stew until done.
Boil chicken in water seasoned with garlic salt and pepper until tender; reserve 2 cups of broth, then cut meat into bite size pieces. Saute onion, celery and green pepper in oil until tender. Combine sauteed vegetables, chicken, tomatoes, pimentos, mushrooms, olives, chili powder, hot pepper sauce, salt and pepper in a large casserole. Boil spaghetti in reserved broth and 3 1/2 quarts of water. Cook until al dente and drain. Fold cooked spaghetti and 4 cups of cheese into chicken mixture and top with remaining cheese. Bake, covered, at 350° for 30 minutes. Uncover and continue cooking until hot and bubbly.
Mix cream cheese with chopped pimento and set aside. Dissolve jello in hot water. Let cool. Add nuts and celery to cheese mixture. Mix into cooled jello stirring well. Fold in whipped cream and chill completely.
Cook sausage and onion. Drain on paper towels. Cook potato cubes, sausage, onion and water until potatoes are tender (about 12 minutes). Add corn, evaporated milk and marjoram. Heat through and serve hot.
In a bowl, mix white sugar and cinnamon. Cut each biscuit in 4 pieces and roll in mixture. Drop each piece in Bundt pan. Sprinkle nuts over top. Melt butter and mix with brown sugar and pour over everything. Bake at 325° for 30 to 35 minutes.
Heat oven to 375°. Grease baking sheet. Combine Crisco, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop by rounded teaspoons on greased cookie sheet 2-inches apart. Bake at 375° for 10 to 12 minutes or until lightly browned. Yields about 2 1/2 dozen cookies.
Cook water and sugar to thin syrup. Roll dough about 1/8-inch thick. Spread on this chopped apples. Sprinkle cinnamon or nutmeg and roll as for jelly roll. Slice about 2 inches thick and place in pan, flat side down. Put lump of butter on each. Pour over all thin syrup and bake in a moderate oven. Serve with cream.
Pound chicken breasts until thin. Dip in egg, then in bread crumbs. Pan-fry in oil until lightly browned and chicken is almost fully cooked. Place in single layer in baking dish. Crush up tomatoes. Add tomato paste, seasonings, salt and pepper to taste. Cook in saucepan for about 15 minutes to blend flavorings. Pour over chicken. Sprinkle with Parmesan cheese. Bake at 350° for 20 minutes. Cover with Mozzarella and bake again until cheese melts.
Mix together pudding and undrained pineapple. Add marshmallows, walnuts and Cool Whip. Refrigerate.
Combine pudding, pecans and sugar. Place dough in well-buttered Bundt pan. Pour melted butter over dough. Sprinkle pudding mixture over dough. Leave dough out overnight. The dough rises by morning. Bake at 350° for 30 minutes. Invert on serving plate.
Dissolve jello in hot water; add cold water and other ingredients. Chill until firm in 9 x 13-inch dish or 1 1/2-quart ring mold. When firm, frost with topping.
Beat with electric mixer and freeze in ice cream pail. Nice to have on hand for the holidays.
Spread this over cake while it is still warm. Cover cake with foil and let cool until ready to serve. Cut in squares.
Spray pie pan with nonstick spray. Roll out biscuits to form a thin crust. Brown ground meat; drain. Add water, taco seasoning and tomato paste. Add to crust, alternating with the cheese. Bake at 400° for 15 to 20 minutes. Serves 8.
Mix jello according to directions. When it starts to jell pour over pineapple and cottage cheese. This salad can be put in jello mold.
Mix crumbs, half of Parmesan, oregano, garlic salt and pepper. Roll chicken in mixture and arrange in a greased shallow baking dish. Bake at 375° for 20 minutes. Turn chicken over, bake another 20 minutes. Blend soup and milk, pour over chicken and sprinkle with Parmesan cheese and paprika. Bake 20 to 25 minutes more or until done. Sprinkle with a bit more paprika and serve.
Cut into strips from center of peeled cucumbers (avoiding large seed) to measure 7 pounds.
Cook and stir hamburger and onion until browned; drain. Stir in remaining ingredients except buns. Cover and cook over low heat until vegetables are tender, 10 to 15 minutes. Fill buns with beef mixture. For saucier Sloppy Joes, use 1/2 cup catsup.
Blend jello and cottage cheese well. Add all other ingredients and mix well. Refrigerate and serve cold.
Beat eggs slightly; add sugar, salt, milk and vanilla extract. Pour into pastry shell; Sprinkle with nutmeg. Bake in hot oven (425°) for 40 minutes or until inserted knife comes out clean.
Grease a 9 x 13-inch pan. Sprinkle with nuts. Place frozen rolls on top of nuts. Sprinkle pudding on top of rolls. In saucepan, melt margarine. Add sugar; bring to boil and drizzle over rolls. Cover with plastic wrap (if you butter the wrap a little, it won't stick). Just leave on counter overnight. Next morning, bake at 350° for 20 to 25 minutes.
Saute 1 dozen tortillas on both sides in safflower oil, just briefly; stack on plate. In a skillet put 2 tablespoons safflower oil and saute	onions, broccoli, mushrooms and garlic. Transfer to a bowl and add chopped olives, cilantro and 2 cups Jack cheese; toss and set aside. In bowl combine enchilada and tomato sauce; pour	only enough to cover the bottom of a pie tin. Ready your attractive serving dish with a bit of safflower oil and 3 tablespoons sauce.	Take one tortilla, place in	pie tin in sauce. Dip both sides, transfer to serving dish. Place large spoonful of filling and spread evenly over tortilla. Top with another	tortilla dipped in sauce and repeat filling. Continue	until all tortillas are used up. Brace with toothpicks as necessary. Top with tortilla dipped in sauce. Dribble remaining sauce over stack. In dish surround stack with refried beans. Top stack with round of foil and bake 30 minutes at 350°. Last 15 minutes, top with Jack cheese and more sauce to baste. Serve with sour cream, avocados and a simple iceberg lettuce salad. Mexican rice would be nice too! Don't forget Mexican beer.
Preheat oven to 350°. Lightly butter 10 x 6-inch shallow baking dish.
Brown both sides of chicken breasts in butter; set aside. In same skillet, saute onion and green pepper, which have been cut up in large chunks. Add cut tomato; saute for about 1 to 2 minutes. Put chicken back in pan; place a slice of cheese on each chicken breast. Spoon vegetables over chicken; sprinkle 1/4 cup capers over entire mixture. Put lid on; simmer for 1/2 hour. Serve with rice.
Boil ingredients together for 1 minute; stir in 1/2 cup peanut butter and 3 cups quick oatmeal. Drop on waxed paper.
Mix all ingredients together and put in a large bowl. Cover with lid or plastic wrap. This salad keeps for several days in the refrigerator. It is better the second day.
Mix all ingredients together. Spoon on cookie sheet and press with wet fork. Bake 10 minutes at 350°.
Prepare macaroni according to package directions; drain. Beat egg, milk and salt together. Blend into macaroni and spread on greased 10 x 15-inch jelly roll pan. Spoon on spaghetti sauce. Top with pepperoni, onion, mushrooms, olives and cheese. Bake in 350° oven for 20 to 30 minutes. Let stand 5 minutes before cutting. Makes 6 to 8 servings.
Combine applesauce and thawed reconstituted juice concentrate. Cover oven-resistant dinner plates with squares of plastic wrap. Spread 1 cup of the applesauce mixture on the plastic on each plate.
Mix first 6 ingredients. Bring to a boil and cook 20 minutes over low heat. Stir frequently. Beat egg yolk with 2 tablespoons of milk and add slowly to hot rice. Stir fast and remove from heat.
Stick cloves in peeled orange. Place on foil lined pan and bake at 350° for 1 hour. Mix remaining ingredients in large pot and bring to a simmer. Remove orange from oven. Discard cloves and add orange to punch. Serve.