HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each. Sift together flour, baking powder, soda, nutmeg and salt. Add to creamed mixture with buttermilk. Bake in greased and floured 9 x 13 baking dish at 375° for 25 minutes.
Soften cream cheese. Mix remaining ingredients. Shape into balls and chill. Better to let set overnight before serving.
Saute onion, celery, meat and Worcestershire sauce. Add salt and pepper to taste. Drain excess fat. Remove tops and seeds from peppers and cook in boiling water for about 5 minutes. Drain. Add rice and 1/2 the tomato sauce to the meat mixture and stir thoroughly. Spoon meat mixture into peppers and stand peppers in baking dish. Add about 1/2-inch water to the baking dish. Spoon remaining tomato sauce over stuffed peppers. Bake at 350° for 25 minutes uncovered. Garnish with grated cheese and bake for 5 more minutes. Serves 4.
Mash bananas. Add sugar and melted butter. Add dry ingredients. Bake 20 minutes at 350° in greased muffin tin. Makes 12 muffins.
Mix cornmeal, eggs, milk, soda, salt, corn and butter; set aside. Cook meat, onion and pepper. Pour 1/2 of cornmeal batter into greased casserole dish. Add meat mixture; sprinkle with cheese. Pour remaining batter over top. Bake at 350° for 45 minutes.
Cook noodles according to directions on the bag; drain and set aside. Cook bacon in a frying pan or in the microwave until crispy. Crumble the bacon. Cook potatoes in boiling salted water until tender and drain. Mash potatoes and add the 1/4 cup milk. Put mashed potatoes, bacon and noodles into a large frying pan with a little bacon drippings and fry until brown on all sides (like hash brown potatoes). Serve hot. Very good. Serves 10 to 12.
Bring water to boil; add butter and crumble beef bouillon cubes. Let it melt; mix in onion soup and rice. Pour into casserole dish and bake in oven for about 35 to 40 minutes. This is delicious and easy.
Preheat oven to 400°. Split bagels. Place on cookie sheet. Spread about 2 tablespoons of sauce on each bagel. Sprinkle with garlic powder and oregano to taste. Sprinkle Mozzarella cheese over sauce. Sprinkle with Parmesan cheese and some more oregano. Bake about 10 minutes until cheese is melted and begins to brown. Let cool a bit before eating! Enough for four silly kids at midnight!
Cut hot dogs in half. Roll each half into a biscuit. Bake in oven at 350° until biscuits are done.
Mix the yeast in 1/2 cup warm water. Mix together remaining ingredients. Pour into greased baking pan. Let rise for 2 hours. Bake at 375° for 30 to 40 minutes.
Drain fruit (save juice). Melt butter in a baking dish; add flour, sugar, milk and fruit and mix thoroughly. Bake at 375° for 45 minutes. Remove from oven and pour juice over cobbler. Return to oven and bake an additional 15 to 20 minutes. Suitable to freeze.
Break soda crackers in an unbaked pie crust. Then put in a pan: sugar, water, cream of tartar, oleo and sprinkle with cinnamon. Bring to a boil. Pour over crackers. Add top crust. (Save 2 tablespoons of liquid and spread over top crust.) Tastes like apple pie. Bake.
Mix all ingredients, except crackers, and pour into a greased casserole dish. Top with crushed crackers and bake at 350° for 20 minutes.
Crust: Mix 1 stick of margarine and graham crackers in a 9 x 13-inch pan.
Beat eggs and water. Heat oil in skillet. Shake pork chops in a bag with flour, coating chops completely. Shake off excess flour. Dip floured chops in beaten eggs. Drain off excess egg. Coat chops with seasoned bread crumbs. Fry in hot oil until edges are browned. Turn and fry the other side until brown. No need for applesauce! Bread can be dipped in leftover eggs and bread crumbs and fried to accompany pork chops.
Rinse scallops; drain. In small-medium saucepan, melt butter over medium heat. Stir in flour, salt and paprika. Cook 1 minute, stirring. Gradually add milk; cook 4 to 5 minutes until thickened (stirring constantly). Add sherry and scallops; reduce heat to low. Cook 3 minutes until scallops are opaque and firm.
Combine mayonnaise, lemon juice, salt, mustard, pepper, chopped eggs, potatoes, celery, green pepper, onion and cooked chicken. Mix well and chill. Serve on lettuce; garnish with egg slices and paprika. Makes 8 to 10 servings.
Remove skin from chicken, rinse and pat dry. In a small bowl mix salt, pepper and paprika. Rub into surface of chicken using all the mixture. In a crockpot, alternate layers of chicken, bouillon granules, mushrooms and green onions. Pour wine slowly over top. Do not stir. Cover and cook on high for 2 1/2 -3 hours or on low 5-6 hours or until chicken is tender, but not falling off the bone, basting only once. With a slotted spoon, remove chicken and vegetables to a serving platter. Cover with foil and keep warm.	In a small saucepan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 c. of cooking liquid from the crockpot.	Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes until thickened. Spoon some of the sauce over chicken and garnish with parsley. Serve remaining sauce separately.
Melt 5 candy bars and one stick of butter. Cream one stick of butter with sugar. Add eggs one at a time. Add flour then add nuts if desired. Add buttermilk, soda and vanilla. Fold in Milky Way mixture. Spray 2 round cake pans (or 1 - 9 x 13) with cooking spray. Bake at 350° until done. Let cool.
Carefully scoop out pulp and seeds from squash. Mix other ingredients together with 1/3 of tomato paste and 1/2 cup water. Fill squash with mixture. Mix remaining tomato paste with water and pour over squash. Cook, covered, on low heat 25 to 30 minutes.
Mix together. Save 1 cup cheese for top of casserole. Bake at 350° for 1 hour.
Mix all the ingredients and bake at 350° for 25 to 30 minutes until pretty and golden brown on top. Do not overcook.
Mix all ingredients except ketchup. Shape in baking pan. Put ketchup over meat loaf. Bake at 350° for 30 minutes or until done.
In large pot, over medium heat, in hot oil, cook peppers, carrot and half the green onions with garlic, chili powder and salt until tender, stirring often. Stir in beans, corn, olives and tomato. Heat through.
Place pumpkin in the milk or chicken broth. Knead together and add butter and flour. Add sugar, salt, pepper, ginger and cinnamon. Also add the light cream if you used the chicken broth. Heat, but do not boil! Serve at once.
Heat the oven to 325°. Combine all ingredients in a 1-quart casserole. Bake about 2 hours. When pudding has baked 30 minutes, stir in the brown upper crust. Stir in the crust twice more during baking. Makes 4 to 6 servings.
Mix all ingredients together in a large mixing bowl (by hand). Place heaping teaspoonfuls of dough onto a greased cookie sheet. Place in a 350° oven for 9 to 11 minutes or until golden brown.
Mix sugar, salt and flour. Add to water, vinegar, butter, mustard and egg yolks. Cook until thick. Cool and add cream.
Marinate 6 to 8 hours overnight in refrigerator. Turn a couple times while marinating. (The longer marinated, the stronger the flavor.) Grill or broil.
Cook gizzards, liver and neck. Pick off bone. Mix all ingredients. Add turkey broth to keep from being dry.
Cream butter, shortening and sugar until light and fluffy. Add eggs that have been beaten until lemon color. Sift flour and baking powder; add to mixture alternately with milk. Stir in extracts. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours. Cool for 20 minutes.
Beat sugar with Cool Whip and strawberries. Frost all 4 layers. Refrigerate.
In saucepan, combine soup and water; heat. In individual serving bowls, place a slice of French bread; top with cheese. Pour in soup.
Combine. Bake in 8 x 12-inch pan for 15 minutes at 350°. Cool.
Drain beans; mix with soup, water chestnuts and 1/2 can onions in flat baking dish. Bake at 350° for about 30 minutes. Sprinkle remaining onions over beans and bake about 15 more minutes.
Heat first 3 ingredients until sugar and jello dissolve. Remove from heat and stir in cream cheese. Add baby food and pineapple, undrained. Set aside to cool. Add whipped topping and pour into 13 x 9 x 2-inch dish to set. Sprinkle with nuts, if desired.
Pour mixture into unbaked pie shell. Bake at 325° for 45 minutes, or until done.
Cook and stir ground beef and onion in Dutch oven until beef is brown, drain. Stir in sauce mix, water, bay leaf, salt, pepper, tomatoes and mixed vegetables. Break up any whole tomatoes with fork. Heat to boiling, stirring constantly. Reduce heat. Cover and simmer, stirring occasionally, for 10 minutes or longer. Makes about 9 cups of soup.
Mix all ingredients together. Refrigerate overnight. Heat frypan that has very thin coat of oil, preferably a paper towel that has oil on it. Make crepes as thin as possible. Cook both sides. Let cool individually. Cut crepes into 1/4-inch wide strips. Toss fettuccine with sweetened whipped cream and top with chocolate sauce.
Mix oil, Ranch dressing and dill weed. When dressing is thoroughly mixed, pour over oyster crackers, coating all of them.
Brown beef and onion. Drain. Add mushrooms, pepper and celery. Cook until tender. Add enough water to cover beef mixture. Simmer 1/2 hour.
Cut the chicken in 4 or 6 parts. In the pot, mix chicken, water, vinegar, garlic and salt. Cook for 45 minutes or until chicken is soft. In a separate pan, fry the almonds in oil. Remove from the oil, chop with a clove of garlic. Pour over the meat. Cover the pot for 10 minutes, the juices must thicken. Serve over white rice or with French fries. Makes 4 servings.
Melt butter in skillet and saute broccoli and small onion. Combine with other ingredients in separate baking dish. Mix well. Bake at 350° for 30 minutes.
Boil scrubbed potatoes with jackets on until almost done. Remove from water and let cool slightly. Cut potatoes in half lengthwise, then cut each half into 3 or 4 wedges. Arrange wedges in a single layer in baking dish. Pour over melted butter. Sprinkle with garlic salt and Parmesan cheese. Bake at 400° for 40 to 60 minutes, turning occasionally. They're best when crispy. Preparation time: 25 minutes; cooking time: 1 hour. Easy. Makes 4 to 6 servings.
Cut each biscuit into 4 pieces and roll each piece. Combine sugar and cinnamon in large Baggie. Shake biscuit pieces in sugar-cinnamon mixture. Drop pieces into greased Bundt pan. Sprinkle remaining sugar and cinnamon over the top of the pieces in the Bundt pan.
Thaw potatoes in colander and drain excess water. Melt margarine in 2 quart casserole (9 x 13-inch pan). Add soup, sour cream, salt, onions, cheese and sausage. Mix well. Add potatoes. Sprinkle with buttered corn flakes and bake at 350° about 50 minutes or until golden and bubbly.
Brown ground beef and onion together; drain. Mix ground beef with other ingredients and simmer over low heat for 30 minutes. Serve over spaghetti. Serves 4 to 6 people.
Mix onion mix and sour cream. Roll chicken in mixture, then roll in stuffing. Place in baking dish. Dribble margarine over chicken. Bake at 425° until golden brown.
Blend juices and concentrates and refrigerate. Add club soda at serving time. An ice ring with citrus fruits adds a nice touch. Yields fifty 8-ounce servings.
Mix the Crisco into the flour until crumbly. Add milk. Knead for about 1 minute on floured wax paper until the dough is no longer sticky. Roll out and cut with biscuit cutter. Bake on ungreased baking sheet for 8 to 10 minutes at 450°.
Heat crushed pineapple in heavy saucepan. Add gelatin; simmer until gelatin dissolves. Cool until soft pudding stage. Mix together the cream cheese, dry Dream Whip, sugar and baby food. Whip until light and creamy. Combine cream cheese mixture with cooled, slightly thickened gelatin in mixture. Pour into molds or 9 x 13-inch salad pan. Chill overnight before serving. Serves 15.
In large bowl, combine oats, flours, brown sugar, oat bran, baking powder, cinnamon, baking soda and salt; mix well. Add currants or raisins, banana chips, dates and nuts. Stir to coat with flour mixture. *Stir just until moistened (batter should be lumpy). Lightly grease 12 muffin cups or line with paper bake cups. Spoon batter into cups, filling cups full. Bake in 400° oven for 18 to 20 minutes or until done. Cool slightly on wire rack. Serve warm or cool. Makes 12 muffins.
Boil sugar, Karo and water rapidly until 6 to 8 inch thread forms. Beat 2 egg whites until stiff. Pour hot syrup into beaten egg whites, beating constantly until icing stands in stiff peaks. Add vanilla.
Thaw broccoli. Mix all ingredients together (cheese may be melted in microwave before adding). Grease casserole dish with butter; add mixture. Microwave on High (covered) for 20 minutes. Let cool 15 to 20 minutes.
Combine beef, rice, 1/2 cup of water, onion, garlic powder, celery salt, salt and pepper in bowl; mix well. Shape into balls. Place in baking dish. Combine tomato sauce, 1 cup water and Worcestershire in bowl; mix well. Spoon over meat balls. Bake, covered with foil, at 350° for 45 minutes. Uncover; bake 15 more minutes.
Rinse spaghetti with cold water after cooking. Add dry seasoning then Italian dressing. Add tomatoes, green peppers, onions and cucumber if desired.
Combine flour, baking soda, salt and both sugars in a very large bowl. Mix in shortening with fingers. Stir in pecans and chocolate chips. Store in airtight container in cool, dry place. May be kept for 6 months. For longer storage, refrigerate or freeze. Yields 28 cups.
Step 1: Place frozen meatballs in 1 1/2-quart microwave- safe casserole. Cover with casserole lid.
Cook squash and onions together until tender. Drain off water and mash until fine. Add salt, pepper, cheese, margarine, egg yolks and crackers (crumbled fine). Beat egg whites until stiff and fold into mixture. Bake in buttered casserole dish until brown. Serve hot.
Mix and cook everything except popcorn. Cook on medium heat until mixture bubbles on edge. Cook for 5 minutes longer. Take off heat. Stir in 1/2 teaspoon baking soda. Mixture will foam. Put popcorn in roasting pan. Pour mixture over popcorn. Mix well. Bake in oven at 200° for 1 hour; mix every 15 minutes.
*Calamondins are small sour oranges that grow in many Florida yards -- they can be substituted with kumquats, sour oranges or other orange varieties, if unavailable.
Cook cake as on box in long pan. Mix sugar, butter, vanilla, milk and black walnuts. Cook (boil) for 1 minute; pour over cake.
Line 13 x 9-inch pan with whole graham crackers. Over low heat, melt margarine. Add sugar; beat egg with 1/2 cup Pet milk. Add to margarine and sugar mixture; bring to a boil stirring constantly (scorches easily). Remove from heat; add coconut, pecans and graham cracker crumbs. Spread on crackers. Add another layer graham crackers, making sure they're all going the same way as the others.
Beat eggs. Blend dry ingredients; add cream. Mix thoroughly. Pour into unbaked pie shell. Bake at 425° for 15 minutes. Reduce heat to 350°. Bake for 25 minutes or until center is firm.
Mix pudding and cool whip until dissolved. Add marshmallows. Add pineapple chunks to cool whip mixture. Add pecans and chill at least 2 hours.
Dice ham and onion, stir into softened cream cheese. You will have to add a small amount of milk to mixture for the dip to be smooth.
Brown hamburger and drain. Cook enough spaghetti for 4. In a large casserole dish, mix all ingredients, cutting cheese into chunks. Put in oven until cheese melts. Stir before serving. Good served with green beans and sweet fried corn bread.
Mix all ingredients together. Can add green pepper and parsley. Bake at 350° for 30 minutes. Can refrigerate for up to 24 hours before baking.
Thaw frozen shrimp. In bowl, combine vinegar, lemon juice, salt, mustard and pepper; set aside. In medium skillet, cook shrimp, half of the onion slices and the garlic in hot oil over medium-high heat 4 to 5 minutes or just until shrimp are done, stirring occasionally. Remove onion and garlic with slotted spoon; discard. Add shrimp and remaining oil to vinegar mixture in bowl along with remaining onion and jalapeno. Cover and chill several hours or overnight, stirring occasionally.
Blend together and bake in a 13 x 9-inch pan at 425° for 20 minutes or until done. Melt a stick of butter or margarine; pour over the bread when it is done.
In a large bowl, combine condensed milk and water. Add pudding mix, and beat well. Chill this mixture for 5 minutes. Fold in whipped cream. Spoon 1 cup of the above mixture into a 2 1/2 quart serving bowl. Top with 1/3 of the vanilla wafers, 1/3 of the bananas and 1/3 of the pudding. Repeat this layering two times, ending with the pudding. Chill thoroughly and serve. Serves 8 to 10 people.
Put seasoned vinegar into cooked rice. Mix. Slice chicken and vegetables finely. Cook together in pot with soy sauce and sugar, then cool. Mix vegetables into seasoned rice. Break eggs in the bowl and pour into the hot frying pan, then turn over like crepe, then cut eggs finely and sprinkle over the rice.
Cut bagels in half. Place on broiling pan. Put sauce on all halves of bagels. Place shredded cheese on top of sauce. Sprinkle with oregano and garlic powder or any of your favorite spices.
Cover bottom of 13 x 9 x 2 pan with bread slices. Mix other ingredients and pour over bread. Let stand overnight in refrigerator. Bake next day at 350° for 45 minutes to 1 hour.
Saute onion, garlic and olive oil in saucepan. Add other ingredients, except rotini, bring to boil and stir in pasta. Reduce heat and simmer until tender, about 12 minutes.
Mix mayonnaise, sugar, salt and cocoa together and then flour, soda and baking powder alternately with water then add vanilla. Bake at 350° for 35-40 minutes.
Split Twinkies in half; layer in bottom of pan. Prepare pudding as directed; mix all ingredients. Spread on top of Twinkies.
Cook fryer until boiled tender. Cool and take all meat off bones. Add meat, onion, cut up boiled eggs and rice to juice from chicken. Cook until rice is done. Stir occasionally.
Mix pretzel crumbs, oleo and sugar. Reserve 1/4 cup for the top. Pat the rest in a 9 x 13-inch pan. Bake 5 minutes at 350°.
Add all the ingredients except milk. Simmer on low until onion is tender. Add milk and simmer. Top with a teaspoon of butter per serving. Serve with oyster crackers or bread.
Cook the chicken and save the liquid. Mix soup and the broth (liquid from cooking of chicken). Remove chicken from bones. Put layer of chicken, then layer of soup-broth mix, then 1/2 herb stuffing. Repeat the layers again. Sprinkle with melted margarine. Bake in 350° oven until top is brown and mix bubbling.
Preheat oven to 450°. Cut shortening into flour until mixture resembles coarse crumbs. Add milk and stir with a fork only until dough leaves sides of bowl. Turn dough onto lightly floured board or pastry cloth and knead until smooth. Roll dough to 1/4-inch thickness. Cut dough into 1/2-inch strips with floured knife. Cut strips into 3-inch sticks. Dip sticks into melted butter and roll into mixture of Parmesan cheese, oregano and garlic salt. Place on lightly greased baking sheet, about 3/4-inch apart. Bake 8 to 10 minutes or until golden brown. Makes 3 dozen sticks.
Shred the first 3 ingredients 3 times. Bring the last 6 items to a rolling boil for about 3 minutes. Remove from heat and pour over vegetables immediately. Stir until all cabbage is equal in color. Let stand overnight and stir again. Refrigerate until used.
Combine butter, sugar and corn syrup. Cook over low heat, stirring constantly, until sugar is dissolved. Cool. Add eggs, vanilla and salt. Blend well. Pour filling into pastry shell. Top with pecans. Bake at 325° for 50 to 55 minutes. Yields one 9-inch pie.
Do not drain juice from crushed pineapple. Mix all ingredients together and refrigerate until ready to eat.
Mix ground beef, onion, cheeses, 1/4 teaspoon salt, garlic salt and egg white. Reserve.
Saute squash in oleo. When nearly done, add onions. Remove from heat; add bacon, soup, cheese, egg, bread crumbs and seasonings. Pour into greased baking dish. Bake at 325° for 30 minutes.
Cook broccoli, onion and butter in frypan until tender. Do not add any water. Mix soup, milk, rice and cheese. Mix two mixtures together. Put in oblong casserole. Cover with Pepperidge Farm stuffing as you would add bread crumbs. Sprinkle with paprika. Bake, uncovered, 30 minutes at 350°.
Combine butter and sugar in large bowl; stir in eggs and vanilla. Combine flour, cocoa and salt; stir into butter mixture. Add nuts; mix well. Pour into 8 x 8-inch greased and floured pan. Bake at 325° for 25 to 30 minutes. Cool. Spread Chocolate Frosting over top.
Roll beef chunks in flour and brown in oil, using a heavy casserole or Dutch oven. Add all ingredients except carrots and potatoes and cook over slow heat for 3 to 4 hours until meat is tender. Add carrots and potatoes 45 minutes before stew is tender.
Mix flour, brown sugar and shortening together and reserve 1 cup for tops and pies. Add to remainder molasses, eggs, 1 1/2 cups hot water and mix. Add soda to 1/2 cup of hot water and add promptly to mixture. Makes 2 (8-inch) pies. Bake until crumbs are brown at 375° for about 40 minutes.
Mix all together and serve on lettuce or between your favorite bread. Makes real good finger sandwiches.
Blend sugar and cake mix. Add oil and sour cream. Then add eggs, one at a time. Beat after each one. Pour 1/2 of batter in a greased tube pan. Top with cinnamon, nuts and raisings. Then add remaining batter to pan and bake at 350° for 1 hour.
Combine cream cheese and sugar; beat at medium speed until smooth. Add peanut butter and vanilla; beat well and set aside. Beat whipping cream until soft peaks form. Fold into peanut butter mixture.
Melt jelly and stir in mustard. Add hot dogs. Keep over low heat and serve with toothpicks.
Cut chicken breast pieces in half; brown lightly in oil. Salt and pepper to taste. Combine mushroom soup, sour cream and sherry. Pour over chicken and bake at 350° for 25 to 30 minutes.
Mix graham cracker crumbs, coconut, cocoa and sugar. Stir in 1/2 cup of margarine and water; mix well. Press mixture in bottom of ungreased square baking pan (9 x 9 x 2-inch). Refrigerate while making frosting.
Mix butter and flour with pastry blender. Add sour cream. Drop 1/2 teaspoon pastry into tiny muffin pan. Bake at 450° for 8 to 10 minutes. Makes approximately 45 to 50 very small biscuits.
Mix oil and sugar. Add beaten eggs and vanilla. Add flour already mixed with soda and salt. Add nuts and apples. Put in 9 X 13 pan. Place in cold 350° oven for 45 minutes or until toothpick comes out clean.
Mix flour and cold water in a mixing bowl. Add this mixture to the 2 cups of boiling water. Cook it until mixture is clear. Store in an airtight container.
Mix thoroughly and refrigerate several hours. Serve with carrots, celery, cauliflower, etc.
Combine ingredients. Bring to a boil. Let cook down for 1 to 2 hours. Freeze or can in pints.
Mix first four ingredients. Spread in a 13 x 9-inch pan. Mix next 3 ingredients. Pour over cake mixture. Bake at 350° for 35 to 45 minutes. Cool completely before slicing.
Cream shortening and sugars; add eggs and beat well. Add vanilla. Sift dry ingredients. Add to creamed mixture. Add oats, coconut and gumdrops. Roll into small balls; put on greased cookie sheet. Press flat with fork. Bake at 375° for 10 minutes. Makes 6 dozen.
Cover the meat with the water. Add the salt, bring slowly to a boil and skim. Cover and simmer for about 1 hour. Add the vegetables and continue simmering for another hour. Pour in the tomato juice. Use enough lemon juice to get desired tartness. The garlic may or may not be added. Season to taste with salt and pepper. Bring to a boil. If time permits, let the borsch stand for a while to blend the flavors. Strain through a sieve. Serve the clear borsch hot or cold with sour cream.
Combine pudding mix with 2 cups of the milk. Stir until slightly thickened. Stir in remaining 6 cups milk and eggnog until well blended. Stir in brandy. Chill until ready to serve. Top with whipped topping and sprinkle with nutmeg, if desired. Preparation time: 10 minutes. Makes about 18 cups or 36 servings.