HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and bake in a 9 x 13-inch pan at 400° for 8 minutes. Cool.
Preheat oven to 350°. Grease and flour 9 x 13 x 2-inch baking pan. Cream 1/2 cup butter with sugar in bowl until light and fluffy. Beat in eggs, one at a time. Mix in corn and cheeses. Sift together dry ingredients and add to corn mixture; blend well. Pour batter in pan; put in oven and reduce oven temperature to 300°. Bake bread until golden brown and begins to pull away from sides of pan, about 55 minutes.
Spoon flour into dry measuring cup. Level off and pour measured flour onto wax paper. Add salt to flour and stir to blend. Bring shortening and water to a boil in saucepan. Add blended dry ingredients quickly. Beat constantly until mixture leaves sides of pan and forms a ball (about 1 minute). Remove mixture from heat and let stand until cool. Add eggs one at a time, beating until smooth after each addition. Drop by tablespoonfuls onto ungreased baking sheet. Bake at 400° for 40 to 45 minutes. Fill with favorite filling when cool. Top with Hot Fudge Sauce.
Bake cake mix according to package directions, using 8-inch pans. Split layers when cooled. Stir together sugar sour cream and coconut. Take out 1/2 of the mixture and set aside. Put remaining half of mixture between the layers and stacking until all are used up. Add cool whip to mixture set aside and frost cake. Can be stored up to 3 days in refrigerator or eaten the same day.
Combine ingredients and spread over chicken wings. Bake at 350° for approximately 45 minutes.
Cut cabbage into thick slices. Cover with water. Salt to taste. Boil until tender-crisp. Drain, saving 2 cups liquid.
Sprinkle steak with salt. Saute steak in oil in skillet until brown. Add pepper and onion wedges. Cook for 5 to 10 minutes or until tender-crisp. Add mixture of cornstarch, mustard, broth and water. Cook until thickened, stirring constantly. Makes 4 servings.
Dissolve jello in boiling water. Drop in frozen strawberries and stir in pineapple. Put 1/2 of jello mixture in a large rectangle dish. Refrigerate for 1 to 2 hours or until firm. Allow other 1/2 to remain at room temperature. Mix remaining ingredients until well blended. Spread mixture on firm jello and pour remaining 1/2 of jello on top. Chill.
In large bowl pour milk over cracker crumbs. Add meat, salt, pepper, mustard, chives and eggs; mix lightly. Shape in 24 balls. In Dutch oven or large, deep skillet, mix wine, water and bouillon; bring just to boil. Add meatballs. Cover and simmer (do not boil) about 50 minutes or until meatballs are cooked. Remove to warm serving dish. Stir blended flour into pan liquid, cook and stir until thickened. Pour over meatballs. Sprinkle with dill weed. Serve over warm rice or noodles. Serves 6 to 8.
Combine flour, sugar and salt; set aside. In small pan, cook oleo, cocoa and water over low heat; bring to a boil. In small bowl, combine milk, eggs, vinegar, baking powder and vanilla. Beat until eggs are mixed in. Pour all ingredients together in large bowl (with sugar and flour). Mix well. Pour into cookie sheet with 1 1/2 inch sides. Bake 12 to 15 minutes at 475°.
In a large bowl, mix peanut butter and margarine. Ad powdered sugar, then Rice Krispies. Form small balls. Melt in double boiler, chocolate chips, wax and Hershey bar. Dip balls in chocolate mixture.
Stir sugar and milk on stove until it begins to boil. Add peanut butter and cook until it forms a soft ball in cold water. Let cool. Add vanilla. Beat until it is creamy and begins to lose its shine. Pour onto greased wax paper or into greased pan. Let set. Cut into squares.
Cream the butter and sugar. Add flour, water, vanilla and pecans. Chill for 1 hour or until stiff. Shape in fingers. Bake at 325° for 20 minutes on ungreased cookie sheet.
Melt shortening in large pot. Add onions and celery; saute. Add meat; cook until browned. Add all except beans. Simmer for 2 to 3 hours; stir. Add beans for last hour of cooking.
Melt margarine and spread on both sides of bread. Place on ungreased cookie sheet. Beat together egg and sugar, spread on bread slices. Sprinkle with coconut. Bake in preheated 350° oven for 15 to 20 minutes or until lightly browned.
Bring to boil water, crumbled meat, onion, celery and spices. Simmer 1/2 hour. Add tomatoes, sauce and Veg-All; bring to boil. Cook 15 minutes. Add orzo macaroni; cook 15 minutes. Total time 1 hour. Pot to use: Minimum 4-quarts.
Heat in double boiler until cheese is melted. Do not overheat. Do not dilute with water. Serve with breadsticks, celery or any fresh vegetable.
Mix jello according to directions. Add strawberries, pineapple, pecans and bananas. Jell half the mix. When firm, add sour cream and rest of jello mix. Chill until firm.
Make balls, then flatten them. Put a hole into the middle of the cookie, but not all the way through. Melt chocolate chips. Stir in some icing sugar. Drop that into hole and put half a nut on top. Bake until golden brown.
Slice cucumbers and mix with lime water; let stand for 24 hours. (Best to use old churn or enamel canner; stir occasionally.) Wash thoroughly and place in ice water for 3 hours. Rinse again. Place cucumbers in enamel cooker. Mix sugar and vinegar together and pour over cucumbers and let set overnight. I put the spices in a cheesecloth bag and tie up so the spices won't be all through the pickles. Let the spices soak in with the cucumbers, sugar and vinegar.
Boil deer roast until done. Cut in small chunks. Set aside. Brown hamburger, sausage and onion together. Salt and pepper to taste. Add one cup water, broth, ketchup and 3/4 bottle of sauce in large pot. Add the chunks of roast. Stir. If it is not juicy enough, add more Maurice's sauce or broth. Let simmer for 20 minutes. Serve with rice.
Mix together sugar and corn syrup and bring to a boil. Remove from heat. Add peanut butter and Rice Krispies. Press into buttered 13 x 9-inch pan. Melt over hot (not boiling) water the chocolate and butterscotch morsels. Spread over the top. Let set until firm. Cut into bars.
Make Jell-O. Allow to cool. And add other ingredients. Pour in 8 x 8-inch pan or mold.
Cut hot dogs and bacon into sections. Wrap bacon sections around hot dog sections and hold with a toothpick. Place single layer in baking dish; sprinkle brown sugar over and add slices of butter. Bake at 350° for 20 - 30 minutes.
Using a food processor or grinder, grind all ingredients except mayonnaise. Use enough mayonnaise to make a good spread.
Clean and split doves. Rinse, dry and roll in seasoned flour. Melt butter and oil in heavy skillet. Put doves into hot fat and cover skillet for 5 minutes. Remove cover and cook until tender.
In a large bowl, beat oleo with 1/2 cup sugar until light and fluffy. Add extract. Stir flour and gradually add to mixture. Add nuts and mix together until a dough forms. Shape dough into a ball, seal in plastic wrap and refrigerate at least 1 hour. Heat oven to 350°. Divide dough into 8 pieces. Lightly flour hands and work surface. Shape each piece into a 1/2 inch thick roll. Cut each roll into 2 inch pieces. Arrange on ungreased cookie sheets and shape each into a crescent, tapering the ends by gently pinching them. Bake 18 to 20 minutes or until very light brown. Cool cookies; dust with sifted remaining sugar. Store in airtight container. Makes about 3 dozen.
Spray nonstick omelet pan with nonstick cooking spray. Beat eggs with water until mixed. Pour into pan. Apply low heat. Put cover on pan. When omelet is firm, put ham, olives, salsa and 2/3 the cheese on 1/2 of the omelet and fold over. Sprinkle remaining cheese on top of folded omelet. Cover pan until cheese has melted. Place omelet on plate and garnish with sour cream.
Crush Oreos into crumbs. Melt butter and stir into crumbs. Press into 9 x 13-inch pan. Combine cream cheese and powdered sugar. Mix well. Fold in 1/2 of Cool Whip. Spread over crust and chill 20 minutes. Prepare pudding with milk and spread over cream cheese mixture. Chill. Spread remaining Cool Whip over pudding and chill at least 2 hours.
Combine all ingredients and place in an unbaked pie shell. Cook at 350° until silver knife comes clean when inserted in middle.
Place Twinkies, cut lengthwise in half, in a 9 x 13-inch dish, side by side. Spread crushed pineapple over Twinkies. Slice bananas and put over pineapple. Mix pudding according to directions and spread over bananas. Top with Cool Whip. Place in refrigerator. Let set for 6 hours.
Melt chocolate and butter together in double boiler over hot water. Slowly add sugar, milk and salt. Cook over medium heat until thickened. This takes quite a while. Slowly add condensed milk and stir well. Cook as before for 2 minutes. Remove from heat. Add vanilla. Let stand until thickened. Store in covered jar in refrigerator. This keeps for a long time.
Wash and dry greens. Place 1/3 of mixed greens in a bowl. Dot with 2 tablespoons mayonnaise and 1/3 of onion slices. Sprinkle with 1 teaspoon sugar and dash of salt and pepper, 1/3 of the peas and 1/3 of the cheese. Repeat for 3 layers. Do not toss. Cover and chill at least 2 hours. Crumble the bacon. Just before serving, top with bacon and toss.
Melt butter in large saucepan. Add onions. Cook until soft. Add rest of the ingredients except parsley and light cream. Simmer, uncovered, for 30 minutes. Puree through a food mill or blender. Return soup to pan. Add cream. Heat, but do not boil. Garnish with parsley.
Brown meant and onions together. Add rest of ingredients and simmer for about 1 hour. Serve with crackers or cheddar cheese and sour cream.
Dredge each chicken breasts in the seasoned flour. Shake off excess. Fry in olive oil until golden. Keep chicken warm in a 250° oven while preparing sauce.
Cut chicken into 2-inch cubes. Toss chicken in cornstarch, salt and white pepper. Cover and refrigerate. Cut broccoli into flowerets and cook 1 minute in boiling water. Drain and rinse in cold water. Cut green onions and chili into small pieces. In hot wok or skillet, add 3 tablespoons oil, chili, soy, garlic, sugar and ginger root. Stir 1 minute. Add chicken and stir-fry until chicken is white. Add broccoli and stir-fry until broccoli is hot.
Brown meat; drain. Add onion; cook until tender. Stir in chili powder. Add cream cheese, chilies, olives and eggs; mix well.
Place all ingredients, except pecans in a saucepan and stir. Bring to a slow boil for 3 to 5 minutes stirring often until candy reaches soft ball stage. Remove from heat and beat until candy thickens but is still shiny. Add pecans and stir. Drop by spoonfuls onto waxed paper. Let stand until firm.
Melt margarine and add garlic powder and oregano to taste. Brush on slices of bread. Bake at 350° to warm through.
Melt butter in Pyrex dish. Add 3/4 package stuffing and mix well. Put chicken on top. Mix soup and sour cream and pour over chicken. Add rest of stuffing. Pour 1 cup of broth over this. Bake at 325° for 20 minutes, then broil for 5 minutes.
Gently mix contents of pudding package. Drain pineapple. Fold in pineapple, nuts and marshmallows. Chill and serve.
Beat together flour, sugar, vegetable oil, milk, vanilla, and eggs until smooth. Pour batter into a plastic squeeze bottle with a narrow opening. Heat a large (preferably non-stick) skillet over medium heat until hot; grease lightly. Working quickly, squeeze batter to form 4 straight thin lines which intersect at a common center point to form a star shape. To form cobweb, squeeze thin streams of batter to connect lines. Cook 30 to 60 seconds or until bottom is golden brown. Carefully turn. Cook other side the same. Remove, cool. Sprinkle with powdered sugar. Makes about 2 1/2 dozen.
Melt chips and condensed milk in microwave on medium heat for about 2 minutes. Remove; stir well and add vanilla, salt and nuts. Pour into greased 8-inch pan. Refrigerate for 2 hours. Remove from refrigerator and cut into squares. Store at room temperature loosely covered.
Brown roast in oven on broil, until brown all over. Put in a Dutch oven with 5 cups water, onion soup and celery flakes. Put in oven for 2 hours on 300°. Take out of oven; add potatoes, carrots and celery flakes. Put back in oven about 1 hour.
Mix shortening, orange juice and egg together. Add sugar, flour, baking powder, baking soda and salt. Fold in cranberries and pecans. Bake at 350° for 1 hour. Makes 1 loaf.
Pound chicken to flatten and tenderize. Divide cheese mixture between pieces of chicken. Roll chicken jelly roll style. In small bowl, combine parsley, bread crumbs and Parmesan. Dip chicken in melted butter and roll in coating mixture. Place chicken rolls, seam side down, in baking dish. Sprinkle with remaining crumb mixture. Bake at 350° for 40 minutes or until done.
Cook sausage until crumbly. Drain. Combine meat and all other ingredients. Save a little egg to brush on top of the 3 rolls before baking. Each package will make 1 roll. Pinch seams together to make a solid flat piece of dough. Put 1/3 of meat mixture on each piece. Spread evenly and roll. Turn ends under. Bake on ungreased cookie sheet at 350° for 20 minutes or until tops of rolls are brown.
Pierce meat with fork (both sides) and place in a large food storage bag. Mix teriyaki, wine and meat tenderizer in a small bowl. Pour contents of mixture into the bag with the meat and allow it to marinate for 3 to 4 hours. Cook on grill at medium heat while basting meat with marinade until desired tenderness.
Wash vegetables real good. In a medium bowl, chop all the vegetables. Mix all together. Add lemon juice and salt. Let it chill for 1/2 hour in the refrigerator. Enjoy with your meals!
Bake cake mix according to directions in long pan. Cool. Pour cream of coconut and condensed milk over cake after punching many holes in cake with fork. Top with Cool Whip. Sprinkle with coconut. Easy.
Soak lemon or orange peel in 1 tablespoon of boiling water. Preheat oven to 375°. Cream the shortening and sugar. Add egg and peel and water mixture. Mix thoroughly. Blend in flour alternately with juice.
Preheat oven to 350°. Beat eggs in large bowl; add both corns, corn bread mix, sour cream and oleo. Mix well. Pour into greased 9 x 13 x 2-inch baking dish and bake 45 minutes. Makes 8 to 12 side dish servings.
Preheat oven to 350°. Cook squash in boiling water until tender, about 5 minutes. Drain well and mash. Saute onions, bell pepper and water chestnuts in butter. When tender, combine with squash. Fold in cheese, mayonnaise, sugar, egg, salt and pepper. Pour into buttered 1 1/2-quart casserole. Top with buttered bread crumbs and bake 30 minutes.
Mix soy sauce, sherry, 1 teaspoon of salt, sugar and pepper. Pour over pork. Marinate, stirring occasionally 5 minutes. Drain well and reserve marinade.
Mix altogether well. Bake in muffin cups at 375° for 20 minutes.
Melt butter and choc. in double boiler; pour over cream cheese and add nuts. Pour in buttered pan and cut when cool. Yummy!!!
Brown hamburger and onion. Cook noodles and reserve 1/4 cup of this water. Put hamburger in a 9 x 13-inch pan. Mix in noodles, garlic to taste, soup, tomato paste and water. Mix well. Sprinkle with cheese. Bake for 30 minutes at 350°. Serves 6.
Heat drippings in saucepan over medium heat. Stir in flour and cook until lightly browned. Add your liquid. Cook and stir constantly until smooth. Will thicken as cooks. Season with salt and pepper to taste. Serves 4 to 6.
Heat oven to 375°. Grease bottoms of 6 medium muffin cups or use paper baking cups. Beat egg, oil and buttermilk in medium bowl. Stir in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Bake until golden brown, 20 to 25 minutes. Remove muffins from pan immediately. Makes 6 muffins.
Skin chicken breasts and thighs and cut into serving pieces. Cook chicken in butter until no longer pink on the outside. Add the sliced mushrooms and onions and brown lightly. Add remaining ingredients. Cover and cook over moderate heat for 45 minutes. Serve over hot noodles or rice. Makes 5 to 6 servings.
Cook rice as directed on box. Put margarine and cheese in hot rice. Add rest of ingredients. Bake 1 hour at 350° in buttered 9 x 13-inch pan. Add milk if too dry.
Mix all ingredients and pat into a 13 x 9-inch pan. Bake at 300° for 15 minutes or until brown around the edges. Cool crust.
Mix all ingredients together with spoon. Do not beat. Pour into 3 greased and floured 9-inch pans. Cook 25 to 30 minutes at 350°.
Heat oven to 350°. In bowl, stir together flour and baking soda. In larger bowl, beat margarine, granulated sugar, brown sugar and vanilla. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chips. Drop by rounded teaspoonful onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool slightly; remove from cookie sheet. Cool completely. Makes 5 dozen cookies.
Cut up chicken. Salt and pepper or put in buttermilk for 1 hour then salt and pepper. Then flour it and put in hot grease. Fry until done.
Cook squash until tender in boiling water. Drain and beat with a spoon until lightly mashed. Melt the butter and pour over the dressing mix; combine well. In a large bowl, mix the squash, carrot, onion, bell pepper, soup, sour cream and seasoning. Add 1 cup of butter, dressing mix and 1/2 of the cheese. Pour into a 2-quart greased shallow baking dish. Cover with remaining cheese and top with the remaining 1/2 cup of dressing mix. Bake in a preheated oven for 30 to 45 minutes at 350°.
Preheat oven to 375°. In a medium bowl, combine oats, both flours, baking powder, baking soda, salt and cinnamon. Stir to combine. Stir in raisins and apples. In a large bowl, combine egg, honey, oil and milk. Stir in dry ingredients. Mix to form a smooth batter. Drop batter onto ungreased baking sheet, using a rounded teaspoonful of batter for each cookie. Drop 2 inches apart. Dip fingers into water and press batter down to about 1 1/2-inches in diameter. Bake until lightly golden, 10 to 12 minutes. Makes approximately 3 dozen cookies.
Preheat oven to 250°. Heat butter in 9 x 13-inch pan in oven until melted. Remove. Stir in Worcestershire sauce. Add all cereals and nuts; mix until all pieces are coated. Heat in oven for 45 minutes; stir every 15 minutes. Spread on paper towels to cool. Makes about 7 cups.
Mix first 4 ingredients well. Mix dry ingredients and add to first mixture. Mix well. Add nuts and coconut. Bake at 350° for 50 minutes.
Add dry pie filling to sour cream. Mix thoroughly. Add pineapple in syrup and coconut. Chill.
Grease a 10 inch tube pan with 2 Tbsp. butter. Sprinkle pan with 1/4 c. sugar. Cream remaining butter; gradually add remaining sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.
Cream margarine and sugar. Blend in eggs and flavoring. Add flour. Spread on large cookie sheet or jelly roll pan. Cut through batter to make squares. Spoon pie filling into each square. Bake at 350° for 35 to 40 minutes until light brown. Batter puffs up around filling. Recut squares when out of oven and dust with confectioners sugar.
Fry chicken in butter with garlic and green pepper. Combine pimentos and mushroom soup. Cook together 15 minutes and add chicken. Cook spaghetti in chicken broth or stock until tender. Salt and pepper to taste. Mix with meat mixture. Serves 15 people.
In mixing bowl combine all ingredients and mix well, but do not over mix. Cover and chill 30 minutes. Serve on sandwich with lettuce or on crackers.
Hard cook eggs. In a 10-inch skillet over medium heat, saute in butter, celery and onion until tender. Remove from heat. Into celery mixture flake crabmeat, milk, mayonnaise, olives, Worcestershire and 1 cup bread crumbs. Remove shells from eggs and chop coarsely and stir into mixture until blended. Preheat oven to 350°. Grease 6 large scallop shells or a Pyrex casserole dish. Pour in mixture. Add remaining crumbs in butter and sprinkle over crab mixture. Bake 25 to 30 minutes until hot and bubbly and golden. Makes 6 servings. Contains 325 calories per serving.
Brown mushrooms lightly in butter. Add soup and cream, heat slowly until soup is thawed, blend in seafood and cheese. Heat, stir often. Add sardines	just before serving. Serve with hot butter rice or noodles. Makes 4 to 6 servings.
Melt butter in 9 x 13-inch pan and spread the other ingredients in the order in which they appear. Bake at 350° for 30 to 35 minutes until golden brown.
Pick over crabmeat to remove any tiny bones or bits of shell. Dissolve curry powder in a little milk or cream and add to 1 cup hot white sauce. Add crabmeat, mixing it gently, so as not to break the crab flakes. Transfer the crabmeat to individual au gratin dishes (or scallop shells).
Mix oil, chocolate and sugar. Blend one egg at a time; mix well. Add vanilla. Stir flour, baking powder and salt into oil mixture. Chill several hours or overnight. Heat oven to 350°. Drop small teaspoonfuls of dough into powdered sugar. Roll in sugar; shape into balls. Place about 2-inches apart on greased cookie sheet. Bake 10 to 12 minutes. Do not overbake. These flatten to a "crinkle" while baking.
Pierce each squash once or twice with a fork and place in 8-inch glass baking dish. Cover with plastic wrap. Microwave on High 6 to 8 minutes. Let stand 1 or 2 minutes. Cut in half lengthwise. Scoop out center of squash. Set pulp aside, leaving squash shells in glass dish. Place butter in a glass bowl. Microwave at High 30 seconds to melt. Stir in squash pulp, salt, pepper, bread crumbs and grated cheese. Fill squash shells with stuffing mixture. Microwave at High 2 to 3 minutes.
Melt chocolate in boiling water. Cream butter and sugar in large mixer bowl until light and fluffy. Add egg yolks; beat well. Stir in vanilla and melted chocolate. Mix flour, soda and salt in bowl. Add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in egg whites gently. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350° for 30 minutes. Cool in pans for 15 minutes. Remove to wire racks to cool completely. Spread frosting between layers and over top and side of cake. Yield: 12 servings.
Sift dry ingredients. Mix other ingredients except chips, raisins and nuts. Add dry ingredients and mix. Add chips, raisins and nuts; mix. Drop by teaspoons on prepared cookie sheet. Bake at 350° for about 12 minutes or until browned. Yield: 5 dozen cookies.
Cream margarine and shortening. Add eggs one at a time, beating after each addition. Add remaining ingredients. Start in cold oven; turn to 325° and cook 1 hour and 20 minutes.
Mix together in bowl butter and powdered sugar until smooth and creamy. Add vanilla. Blend together flour, salt and baking powder. Add flour mixture to butter mixture, blending well. Add chopped nuts. Roll dough out into two balls. Wrap in plastic wrap. Chill for 1 hour in refrigerator. Flatten dough out and cut into 15 to 16 equal size pieces. Shape into small balls. Place on ungreased cookie sheets. Bake at 375° to 400° for 10 to 12 minutes. While still warm, roll into powdered sugar.
Dip meat in egg. Coat with bread crumbs. In skillet over medium heat, in hot oil, cook meat on both sides until browned. Remove; pour off fat. In same skillet, combine soup, milk and water; heat through, stirring occasionally. Serve over meat.
Cook milk, cornstarch, sugar, salt, egg yolks and vanilla in the top of double boiler or in microwave. Cook until thick.
Marinate chicken in mixture of other ingredients for about 30 minutes (or overnight). This can be done in skillet to be used for cooking. Heat on top of stove until it comes to a boil; cover and simmer for about 40 minutes or until almost all liquid is evaporated. Serve hot or cold.
Bake cake and allow to cool. Slice cake horizontally into four layers using serrated knife. In a medium bowl, combine pie filling and yogurt. Blend well. Spread 1/3 of filling (1 cup) between each cake layer. Frost top and sides with whipped topping. Serves 12.
Mix all ingredients; pour into casserole dish. Bake at 350° for 30 minutes, or until done.
Preheat oven to 375°. Cut each squash in half lengthwise; remove all strings and seeds. Place halves in large baking pan filled with 1/2-inch water. Spoon 2 tablespoons syrup into each squash. Sprinkle with pinch of nutmeg. Cover and bake about 45 minutes. Remove from oven and place 1 tablespoon butter in each.