HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter with sugar. Add eggs, one at a time, beating after each. Mix soda with buttermilk. Add to mixture; beat well. Sift flour 3 times before measuring, then add salt. Add in small amounts at a time. Add vanilla. Bake at 325° for 1 1/2 hours in greased and floured tube pan.
Mix together butter, 1 cup brown sugar, salt, egg, vanilla, flour and baking soda. Make approximately 1-inch balls and mash out into a small shell with a well in the middle.
Simmer on top of the stove until rice is soft, adding extra milk as it cooks down. (This presimmering is the secret of creaminess.) Put in baking dish and bake at 325°. Stir in the brown skin that forms 4 times. Chill and serve.
Pour all in soup pot. Let it simmer away for 1/2 to 1 hour. That's it.
Preheat oven to 325°. Grease 2 loaf pans. Mash bananas; add rest of ingredients. Mix well. Pour in pans and bake for about 40 minutes.
Sift all dry ingredients together. Add egg yolks and milk; beat. Add melted oleo. Fold in stiffly beaten egg whites. Cook in hot, greased waffle iron.
Just fold the tangy taste of your favorite strawberry yogurt into the creamy, fresh taste of Cool Whip. Spoon into a delicious Johnston's graham cracker crust. That's it. Now, your freezer does the rest. Freeze until firm (about 4 hours). Remove from freezer 30 minutes before serving and place in refrigerator. Garnish with fresh strawberries. In the unlikely event that any pie is left over, just store in your freezer.
Butter a 9-inch square baking dish; set aside. In a 2-quart casserole or medium mixing bowl, combine sugar, evaporated milk and butter. Microwave at High for 3 to 4 minutes, or until mixture boils, stirring after every minute. Reduce to power level 7. Microwave for 3 to 3 1/2 minutes longer, or until sugar dissolves, stirring 1 or 2 times to prevent boiling over. Add remaining ingredients; stir until chocolate melts and mixture is blended. Pour into prepared dish. Chill to set. Makes approximately 2 pounds.
Combine 2 cups whipped topping, 1/2 cup sour cream and food coloring. Mix well. Fold in strawberries. Cut angel food cake into 3 layers. Fill layers with strawberry mixture and cover cake with remaining two cups of whipped topping. Keep refrigerated. Decorate top with whole berries.
Mix dry ingredients, egg and milk. Fold in blueberries. Spoon into an 8 x 8-inch greased pan. Mix 1/4 cup sugar and cinnamon. Sprinkle over batter. Bake at 350° for 35 to 40 minutes. Serve hot or cold.
Dissolve yeast in water. Mix other ingredients; add yeast. Bake in greased loaf pan 25 to 30 minutes at 350°.
Mix chicken and 1/2 of grated cheese well. Add onions. Open tubes of crescent rolls; stretch dough out. Place a large tablespoon of chicken mix in center; roll up and seal ends. Mix the cream of chicken soup and milk in saucepan; heat just enough to spread well. Cover bottom of baking dish with 1/2 soup mixture. Place roll-ups in dish, leaving a space between them. Cover with remaining soup. Bake for 30 minutes at 375°. Sprinkle with remaining cheese 5 minutes before serving.
Make cream sauce with margarine, flour and milk. Add cheese, soy sauce, salt and pepper; stir until cheese melts. Combine rice, chicken, water chestnuts, mushrooms and celery. Place alternate layers of chicken-rice mixture and sauce mixture in 1 1/2-quart casserole. Arrange noodles around edge of casserole and bake in 350° oven for 25 to 30 minutes.
Add 2 tablespoons of milk to peanut butter. Stir in topping. Make pudding. Alternate layers of pudding and peanut butter mixture.
Cream Crisco and margarine. Add sugar. Add eggs, one at a time. Sift flour, salt and baking powder. Alternate milk and flour mixture into egg, sugar and shortening mixture. Add vanilla and lemon extracts. Do not preheat oven! Spray a tube pan with Baker's Joy and bake 1 hour and 15 minutes at 350°. Yummy on 2nd or 3rd day.
Fry hamburger patties with onions. Slice green peppers and saute with hamburger and onions. Drain grease. Add 1 can whole tomatoes. Simmer approximately 30 minutes. Salt and pepper to taste.
Melt caramels and evaporated milk and set aside. Mix cake mix, margarine, evaporated milk and nuts. Press half of mixture in greased 9 x 13-inch pan. Bake at 350° for 6 minutes. Take from oven and sprinkle the chocolate chips on top. Pour on melted caramels. Crumble the other half of dough mixture on top. Bake at 350° for 15 to 18 minutes.
Put juice of tomatoes into a blender or food processor set up to chop. Add onions, garlic, salt and cilantro. Process until smooth. Add tomatoes. Process just slightly. Add Ro-Tel tomatoes; process just until mixed. Do not overblend.
Dissolve jello in hot water. Refrigerate until slightly thick. (I use timer and chill 40 minutes.) Add mashed Klondikes and fold in Cool Whip. Chill and serve. Serves 6.
To make meatballs, combine all ingredients. Mixture will be soft. Shape into walnut-size balls. Place meatballs in a single layer on wax paper-lined cookie sheets. Freeze until solid. Store frozen meatballs in freezer bags until ready to cook. To make sauce, combine all ingredients and stir until sugar is dissolved. Place frozen meatballs in 13 x 9-inch pan. Pour on the sauce. Bake at 350° for 1 hour. Makes 80 meatballs.
Mix seasonings. Rub well into meat. Place meat in roasting pan with no cover. Do not add water. For well done, bake at 200° for 6 1/2 hours. For well done on outside and rare inside, bake at 175° for first 3 1/2 hours, then raise to 200° for balance of time. Meat does not shrink. Leftover roast wrapped in foil and reheated at 200° will taste just as good. Slice thin for sandwiches.
Drain the soaked beans and place in separate saucepans. Cover with water and bring to a boil. Reduce heat and simmer until tender, 45 to 60 minutes. Drain beans; rinse under cold water and pat dry. Combine beans in a large bowl. Add onion, bell pepper, corn and cilantro (parsley). Add 2 cups of the Cumin Vinaigrette. Toss gently to combine. Cover and refrigerate for at least 1 hour. Serves 8.
Empty the cavity of the turkey and rinse. Rub the turkey inside and outside with Cajun seasoning. Drop turkey into hot oil. Cook 5 minutes per pound. Turkey will float when done. Remove turkey and cover with aluminum foil. Let oil drain.
In covered blender container, blend all ingredients at high speed just until finely chopped. Cover; refrigerate at least 4 hours. Makes 2 3/4 cups. Can be made 1 or 2 days before serving.
Break spaghetti into thirds and cook. Drain and rinse spaghetti; mix with Italian dressing. Cool and mix with Salad Supreme. Add vegetables; mix well. Place in refrigerator. Stir every few hours. Will keep several days in refrigerator.
Mix first 4 ingredients until creamy and smooth. Place one wafer in a cupcake paper. Pour mixture over wafers. Bake at 350° for 20 minutes. Refrigerate.
Beat eggs. Add and stir in sugar, then flour and baking powder, then warm water and flavoring (teaspoon vanilla). Pour into greased and floured pan and bake at 350°. When done, place on waxed paper; spread with jelly and roll. Refrigerate and slice as needed.
Put a layer of whole graham crackers on bottom of 9 x 13-inch pan. Mix pudding and milk until smooth. Blend in Cool Whip. Pour mixture over graham crackers. Add another layer of graham crackers. Top with icing.
Combine peaches, brown sugar, lemon juice, flour and cinnamon in bowl. Combine cookie mix and coconut in mixing bowl. Cut in 1/2 cup butter with pastry blender. Press 1/2 of topping mixture into bottom of 2-quart dish. Spread peach mixture over crust. Dot with 2 tablespoons butter. Sprinkle remaining topping mixture over filling. Bake in 375° oven for 40 to 45 minutes.
Mix flour and salt. Add oil and mix. Add water and mix (may add food coloring with water). Stir and cook over low heat until thick like play dough.
Combine the first 3 ingredients, sprinkle on both sides of steak. Combine egg and 2 tablespoons milk in shallow dish. Dip steaks in egg mixture; dredge in cracker crumbs. Pour oil to depth of 1/2-inch into large, heavy skillet. Fry steaks in hot oil over medium heat until brown, turning once. Cover, reduce heat and simmer, turning occasionally, 15 minutes or until tender. Remove steaks, drain on paper towels. Keep warm. Drain off drippings, reserving 3 tablespoons in skillet. Add 3 tablespoons flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and 1/2 cup milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in Worcestershire sauce and hot sauce. Yield: 4 servings.
Boil for 1 hour the ground beef in the water. Add remaining ingredients. Cook 15 minutes. Thicken with 3 tablespoons flour cut into 3 tablespoons shortening. Add 1 quart Campbell's pork and beans.
For biscuit topper, sift together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine milk and egg. Add all at once to dry ingredients, stirring just to moisten. Set aside.
Bring water to a boil in a brass coffeepot. Add sugar, then gradually add coffee, stirring until mixture comes to a boil and is frothy. Add cardamom. Remove pot from the heat until froth has receded, then replace pot on brisk fire. Repeat 3 times. Makes 6 demitasses.
Cook all but liquid smoke, Worcestershire sauce and catsup for 20 minutes, uncovered. Add remaining ingredients.
Preheat oven to 350°. Brown meat and onion in large skillet. Add all other ingredients except cheese and tortillas. Heat until it starts to boil. If you need more liquid, add another can of tomato sauce. Tear tortillas in small pieces and spread half of them in bottom of baking dish. Then add half the meat sauce and spread with half the cheese. Repeat the procedure and place uncovered in oven for 30 to 40 minutes.
Mix cream cheese and powdered sugar; spread into crust. Take pie fillings. Add milk and mix well. Pour into your crust. Top with Cool Whip. Then grate Hershey candy bar and put on top of pie. Refrigerate.
Cook noodles in salted boiling water until soft. Pour into colander; drain and wash. Into a well-greased casserole, put alternate layers of noodles and ham. Beat eggs with the milk and pour over noodles and ham. Set casserole in pan of hot water and bake at 350° for 30 minutes.
Melt margarine and pour into 9 x 13-inch pan. Combine milk, sugar, flour and baking powder and pour over margarine (butter). Do not stir. Add berries over this and use another 1 cup sugar sprinkled evenly over top. Bake at 350° for 55 minutes.
Preheat oven to 375°. Brown beef, onions and peppers. Drain fat. Stir in tomato sauce, beans and salt. Simmer while preparing crust. Separate rolls and place in 10-inch pie plate to form crust; combine egg and 1/2 cup cheese. Spread over bottom of crust. Spoon hot meat mixture into crust. Bake 20 to 25 minutes. Sprinkle with remaining cheese. Bake until cheese melts. Let stand 10 minutes before serving.
Melt and set aside margarine. Sift together all dry ingredients and set aside. Beat eggs and vanilla together in mixing bowl. Add dry ingredients to egg mixture; mix well. Add margarine and mix well. Pour into greased pan. Bake in slow oven at 275° for 30 minutes. Makes 1 pie.
Preheat oven to 350°. Beat together the shortening, sugar, egg, water and vanilla until creamy. Add remaining ingredients. Mix well. Drop by spoonful onto a greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix all ingredients except loaf of bread. Cut out rye bread center, keeping pieces for dipping on the side. Fill center with dip.
Stir together flour, baking powder and salt. Add sugar and mix well. Combine butter and eggs. Add flour mixture. Beat until smooth. Stir in nuts and dates. Pour into greased 9 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Cut into bars while warm. Yields 24 bars.
Mix together and press into ungreased pan. Bake at 300° for 20 minutes. Cool completely.
Combine cinnamon and white sugar. Cut biscuits into quarters. Roll each piece in sugar and cinnamon mixture. Layer pieces into a well-greased Bundt pan. Combine brown sugar and butter. Pour over dough. Bake at 350° for 30 to 40 minutes. Cool for a few minutes before turning out. Eat warm.
Brown beef and drain.	Add onion and enough spaghetti sauce to	make a little thinner than usual. Cook slowly. Combine grated Mozzarella with cottage cheese and eggs. Top with noodles (place so noodles do not touch). Top with another layer of sauce, beef and cheeses.	Continue layering until pan is full. End with Parmesan sprinkled generously on top. Bake at 350° for 1 hour. Let stand for 15 minutes before cutting into squares and enjoy!
Sift dry ingredients together. Blend in oil. Add milk to make a stiff dough. Roll dough out thinly on a floured board into 2 (10 x 18-inch) rectangles. Mix sausages and spread on dough. Roll up lengthwise. Chill well and slice. Bake 15 to 20 minutes. Makes about 6 dozen. May freeze rolls and bake later.
Mix all with Pet milk until desired consistency. Do not stir. Get shortening hot and drop into grease with spoon.
Cook broccoli (no salt). Drain well. Place broccoli in a 10 x 6 1/2-inch baking dish. Stir together soup and cheese. Gradually add milk, mayonnaise and eggs. Stir well. Pour over broccoli. Combine bread crumbs and melted butter. Sprinkle on top. Bake at 350° for 45 minutes.
Blend mayonnaise, chili sauce and horseradish. Add shrimp. Just before serving, add celery. Serves 4.
Mix together the ground beef and onion soup mix. Pat down in a large pie plate. Drain green beans; put on top of beef. Spread soup on top of beans. Top with Tater Tots. Salt and pepper to taste. Bake for 1 hour and 15 minutes at 375°. (You can also add shredded Cheddar cheese on top of Tater Tots!)
Mix first three ingredients at medium speed for about one minute, until light. Add melted butter, beating until thoroughly blended. Mix in flour and cocoa at low speed. Stir in nuts. Spread evenly in a greased 8-inch square dish. Rotate dish 1/4 turn every 2 minutes. When done, top looks dry and will spring back when lightly touched. Cut when cool.
In a 1 1/2-quart casserole, mix all ingredients. Cover and bake at 350° for 45 minutes.
Mix all ingredients. Bake at 350° for 20 minutes. Great with crackers.
Cook chicken and cut into bite size pieces. Saute chopped onion, celery and sliced mushrooms in butter. Cook noodles and combine with chicken, onion, celery and mushrooms. Put in casserole and top with Parmesan cheese. Bake at 350° for 30 to 40 minutes.
Melt chocolate bars and marshmallows over low heat in milk. Let cool in refrigerator to point of being gummy. Fold in chocolate mixture. Pour into crusts. Refrigerate several hours.
Freeze cookie dough. Slice 1 roll of dough in 1/4-inch slices and layer in an 11 x 14-inch baking dish. Combine cream cheese, sugar, vanilla and egg together and mix well with mixer. Pour mixture on top of sliced cookies. Slice second roll of cookie dough in 1/4-inch slices and lay on top of cream cheese mixture and bake at 350° for 35 to 45 minutes until lightly brown on top. Keep refrigerated.
Beat together pudding and milk until slightly thick. Add Eagle Brand and beat into vanilla pudding mixture. Fold in Cool Whip. Layer cookies, bananas and one-half of pudding two times. Decorate top with cookies. Chill at least 2 hours.
Heat oven to 350°. Combine ground beef, bread crumbs, onion, salt and milk. Press firmly onto bottom and sides of a 9-inch pie pan. Bake 35 to 40 minutes. Spoon off drippings. Combine spaghetti with egg, Parmesan cheese and butter. Spread in baked meat shell; top with pizza sauce, oregano, pepper rings and cheese. Bake an additional 10 minutes. Let stand 5 minutes before cutting into wedges.
Combine all ingredients (except lemon juice, sugar and butter) in large soup pot filled with water and cook for 1 hour. Then add lemon juice, sugar and butter. Cook for another half hour, adding salt, sugar and lemon juice to taste. Serve with dollop of sour cream.
Boil the potatoes until nearly cooked, but still firm. Allow to cool, then peel and grate. Drizzle the melted margarine over the grated potatoes. In a separate bowl mix remaining ingredients well. Add to the potatoes. Place potatoes in a 9-inch square or round baking dish. Sprinkle with paprika. Bake, covered, at 350° for 30 minutes. Serves 6 to 8.
Beat sugar and peanut butter until creamy. Add beaten egg. Mix well and add vanilla. Shape dough into a large ball. Pinch off pieces. Shape into 1-inch balls (marble size) and place on ungreased cookie sheet. Place 2 inches apart. Press with a fork, making cross marks and flattening. Bake at 325° for 10 minutes until brown. Let cool before removing from cookie sheet. Results: Crispy cookies.
Combine crackers, salt, pepper and butter. Sprinkle 1/3 of mixture in buttered 2-quart casserole. Add layer of oysters. Repeat layers. Add Worcestershire to milk and pour over top. Top with crumb mix. Bake at 350° for 30 minutes, until browned. Serves 6 to 8.
Dissolve Kool-Aid, jello, and sugar in boiling water. Add strawberries and pineapple juice. Cool and freeze in Ziploc bags. About 1/2 hour before serving set out. At serving time, add ginger ale and chop to mix. You may use NutraSweet jello and Kool-Aid and leave off sugar for low sugar recipe.
Cook carrots 5 minutes longer than package directions and drain. Place in a 1 1/2-quart casserole. Pour butter over carrots. Sprinkle with sugar. Add rest of ingredients. Bake at 325° for 30 minutes. Baste and turn often. Serves 4.
Boil squash in water (just barely cover) 6 minutes. Add sugar, lemon juice and pineapple. Boil 6 more minutes. Remove from heat, stir in jello. Pour in jars and seal.
Beat eggs slightly; add remaining ingredients. Pour into buttered baking dish. Bake in slow oven at 300° for approximately 30 minutes or until well browned. Serve warm with whipped cream.
Fry the onion gently in the butter until it is translucent. Add the tomatoes and chili peppers; simmer, stirring frequently, until thickened. Add the cheese, stirring as you do. Cook, stirring constantly, until the cheese melts. For a thinner dip, add the cream.
Saute onion and celery in butter. Cut cheese into cubes. Mix all ingredients and turn into greased dish. Bake 30 minutes at 350°.
Combine egg whites and sugar. Cook in top of double boiler over simmering water until mixture reaches 120° or feels hot to the touch. Combine coconut, dates, walnuts, salt and vanilla in mixing bowl. Add hot sugar mixture and blend well. Mixture will be fairly stiff. Using small ice cream scoop, form into balls and place on lightly greased baking sheet. Bake at 350° for 20 minutes or until golden brown. Allow to cool and remove from pan. Makes about 3 dozen.
Peel, core and slice apples. Place in 3-quart baking dish. Mix sugar, flour and butter together with a pastry blender until coarse and crumbly. Sprinkle crumbs over apples. Bake at 350° for 45 to 50 minutes or until apples are tender.
Brown sausage; do not drain. Melt margarine and add Worcestershire sauce, garlic, onion, poultry seasoning, salt and pepper; mix well with a whisk.
Combine cheese and 2 tablespoons of margarine. Mix well and set aside. Saute mushrooms in 1 teaspoon melted margarine. Drain. Spread cheese mixture evenly on one side of 4 bread slices, leaving 1/2-inch margarine on edge. Sprinkle with mushrooms and bacon. Top with remaining bread and press gently together. Combine eggs and milk. Dip sandwiches into egg mixture. Melt 2 tablespoons of margarine in a large skillet. Add 2 sandwiches and cook over medium heat for 1 to 2 minutes or until golden brown. Turn sandwiches and repeat. Drain on paper towels. Repeat with remaining margarine and sandwiches.
Cook and stir onion, pepper and celery in butter until tender. Stir in remaining ingredients except shrimp and rice. Cook over low heat, stirring occasionally, about 30 minutes. Stir in shrimp and heat through. Serve over rice. Makes 4 to 6 servings.
Layer in bowl in order given. Cover all this with 2 cups mayonnaise mixed with 1 tablespoon sugar. Sprinkle top with Parmesan cheese. Cover. Set in refrigerator 18 to 24 hours. When ready to serve, top with croutons if desired. Do not mix. Use a casserole or baking dish or wide bowl.
In one 1/2 quart casserole blend together sugar, cornstarch, and salt. Gradually stir in milk, mixing well. Microwave at High for 5 to 7 minutes, stirring every 3 minutes until mixture is smooth, thickened and clear. Stir a small amount of hot pudding quickly in egg yolks. Return egg mixture to hot pudding, mixing well. Microwave at Medium High for 1 to 3 minutes, stirring after 1 minute, until smooth and thickened. Add butter and vanilla. Stir until butter is melted. Pour into serving dishes or prepared pie shell.
Dissolve Jell-O in 2 cups of boiling water in very large bowl. Cool a little and add Miracle Whip. Add cottage cheese, milk and fruits, mixing well after each addition.
Preheat oven to 325°. Combine all ingredients and let soak for 10 to 15 minutes. Bake in 1 1/2-quart buttered casserole for 50 to 60 minutes. Serve 6 to 8.
Bake cake according to package directions in a 13 x 9-inch pan. After cake has cooled, top with cherries and then top with Cool Whip. Refrigerate until ready to serve.
Whip cream cheese with honey until smooth. Set aside. Place halved pears in casserole dish. Spoon 1 teaspoon of cream cheese mixture into the center of each pear half. Crush graham crackers. Sprinkle over pears. Drizzle syrup over pears. Bake in oven on 350° just until top of pears gets light brown.
Grate or chop cabbage; chop onion, celery and bell pepper. Crush crackers. Mix all ingredients together except cheese. Place grated cheese on top of slaw. Chill. Serves 12 to 15.
Melt butter and cheese over low heat. In a big bowl, mix the cocoa, confectioners sugar and vanilla. Add butter and cheese; mix well. Put aluminum foil in pan and pour fudge into pan. Let cool for 1 hour. Makes 6 1/2 pounds.
Mix Jell-O and water. Place in refrigerator until almost set. Beat with electric mixer. Add Klondike bars (one at a time). Blend in Cool Whip. Refrigerate until set.
Combine ingredients. For each serving add 1 cup hot water to 1/3 cup mix. Stir until well blended. Store remaining mix in airtight container. Makes 28 servings.
Heat oven to 375°. In a skillet, brown the ground beef over medium to high heat; drain. Stir in taco seasoning and spoon mixture evenly over crust. Combine eggs, green pepper and onions and pour over meat. Sprinkle 1/2 of cheese over this. Spoon salsa on top of this and sprinkle with remaining cheese and chopped tomatoes. Bake at 375° for 10 to 12 minutes. Cool 5 minutes, slice and enjoy. Serves 6 to 8.
Preheat oven to 425°. Line 9-inch pie plate with bottom pastry crust. Roll out top crust. Combine apples, sugar, flour and cinnamon. Arrange pears in 9-inch pie plate. Top with apple mixture; dot with butter. Adjust top crust. Bake 40 to 50 minutes or until filling is tender and crust nicely browned. Serve warm or cold. Makes one 9-inch pie.
Add enough water to broth to make 2 cups. Gradually stir into cornstarch in small bowl until smooth. Melt butter in small, heavy saucepan over medium heat. Stir in flour. Cook, stirring for 1 minute. Stir broth cornstarch mixture again; add all at once to saucepan. Add wine, celery salt and thyme. Bring to boiling over medium heat, stirring constantly. Lower heat. Simmer 1 minute, stirring. Makes 2 cups. Calories: 29, fat: 2 gram, sodium: 265 mg.
Mix flour, sugar, baking powder, milk, egg and vanilla until smooth. Fold in floured blueberries. Bake in a 13 x 9-inch pan at 350° for 35 to 40 minutes.
Grease a Bundt pan and put frozen dough balls into it. Pour melted butter over dough balls. Sprinkle with pudding, brown sugar, cinnamon, raisins and nuts. Leave at room temperature overnight. Bake in a 350° oven for 30 minutes. Remove from pan shortly after removing from oven.
Simmer, reducing liquid by half. Makes 1 quart. Store in refrigerator.
Bring to a slow boil, stirring constantly, then let simmer, stirring occasionally until thick.
Lightly brown ground beef in skillet. Add onions and celery and continue to cook for about 5 to 10 minutes. Remove from heat and add undiluted soup. Blend well. Pour into buttered casserole (12 x 8-inch). Top with chow mein noodles. Bake for 30 minutes at 350°. Serves 12.