HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter under low fire. Add sugar and water; boil to 300°. Remove and pour into buttered pans. When cold, spread with warm melted chocolate and sprinkle with nuts.
Combine all ingredients. Add to kettle. Stirring, bring to boil and cook 10 minutes. Stir occasionally. Put in sterilized jars and seal.
Put crumbs in oblong dish and pour butter over. Mix well and press into dish. Beat cream cheese until soft and stir in milk to blend. Mix in lemon juice and spread over crumbs. Dissolve gelatin in boiling water. Stir in berries and pour over cream cheese mixture. Chill until firm. Serve with whipped cream.
Bring first 3 ingredients to a boil, then add to combined dry ingredients. Beat well and add eggs. Continue beating and fold in sour cream. Pour into greased cookie sheet pan. Bake at 375° for 20 minutes.
Mix and pat into 8 x 12-inch pan 1/2 cup melted margarine, crumbs and 1/2 cup granulated sugar. Whip together cream cheese, 1/2 cup sugar and eggs. Spread mixture over crumbs. Bake for 20 minutes at 350°. Cool. Spread blueberries over top and top with whipped cream.
Preheat oven to 475 degrees. Mix thoroughly eggs, sugar, salt, and vanilla. Slowly stir in hot milk. Pour at once into unbaked shell. Dash top with nutmeg. Bake in hot oven at 475 degrees for 5 minutes, and reduce heat to 425 degrees and bake for 10 minutes longer or until knife comes out clean.
Cook spaghetti in chicken broth; cut pepper, onion and mushrooms and add to spaghetti and chicken.
Cut butter into flour and salt mixed together. Add whipping cream, half and half and milk. Divide dough into thirds. Knead for 15 to 20 minutes. Divide each third of dough in half. Roll out on cookie sheet. Bake 15 to 20 minutes in 375° oven until lightly brown, just on edges.
Cook shells; drain. Rinse in warm water and toss with butter. Grease 13 x 9-inch baking pan. Cook beef and drain thoroughly. Add cream cheese and 1/2 package of taco seasoning mix. Simmer. Fill shells with meat mixture. Place shells in baking dish and pour taco sauce over them. Cover with foil and bake in 350° oven for 15 minutes. Uncover and sprinkle top with shredded cheese and crushed tortilla chips. Bake 15 minutes more. Remove from oven and serve. Garnish with sour cream and favorite taco toppings.
Shell and devein shrimp (frozen uncooked may be used). Mix all ingredients, except shrimp and hot sauce. Cover and cook 3 minutes. Add shrimp and hot sauce; cover and simmer 5 minutes. Thicken liquid with 1 tablespoon of flour, dissolved in a little water if necessary. Stir and cook a few minutes, until thick. Serve gumbo over hot, cooked rice in bowls.
Make a sauce of the soups, tomatoes and chicken broth. Tear tortillas into 1/4's. Into one large 3-quart casserole or 2 smaller, put a layer of tortillas, chicken, onion and cheese. Top with about 1/4 of sauce. Repeat until all ingredients are used, ending with layer of cheese. Cook, covered, for 30 minutes at 350°. Remove cover and bake for 30 minutes longer. This casserole freezes well.
Mix all ingredients at once. Beat 4 minutes. Bake in greased Bundt pan or regular sheet cake pan at 350° for 45 minutes. Cool in pan for 10 minutes. Can be glazed, dusted with xxx sugar or left plain.
Bring 2 2/3 cups water to a boil; add grits and cook, stirring often for 5 minutes or until thickened. Remove from heat; add margarine, eggs, cheese, salt and pepper. Stir until well blended. Spoon into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes.
In a bowl, combine the egg, milk, bread crumbs, onion and taco seasoning mix. Add beef; mix well. Shape mixture into 6 patties. In large lightly greased skillet, brown the patties on both sides. Mix soup and 1/2 cup water; spoon over meat. Cover; cook over low heat 15 minutes. Top with tomatoes and cheese. Heat, covered, 3 minutes longer. Serve with corn chips. Serves 6.
Cream together sugar, oil and margarine. Add eggs and beat well. Mix cocoa and food coloring; mix all together. Add vinegar and buttermilk, flour and vanilla. Beat well for 2 minutes on high. Grease and flour 3 round cake pans. Evenly distribute into cake pan. Cook at 325° until done, 25 to 32 minutes.
Saute whole chicken breasts in melted butter, garlic, salt and pepper. Put in baking dish and sprinkle with lemon juice. Defrost creamed chipped beef. Pour over chicken and add raw mushrooms. Bake at 350° for 30 minutes or until thoroughly heated. Serve with spinach pasta. This recipe may be fixed ahead of time and covered and left in refrigerator until ready to cook.
Dissolve jello in hot water; add frozen strawberries. Stir until thawed. Chill until almost set. Mix jello and Cool Whip. Pour over bite size pieces of angel food cake in 9 x 13 pan.
Brown onion in oil. Roll chicken in flour. Remove onions, then brown chicken. Put in casserole dish. Add salt, pepper, water, soup and desired amount of mushrooms. Simmer approximately 1 hour or until done.
Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg. Bake at 375° for 40 minutes. Cool 10 minutes.
Brown hamburger, onion and celery; drain. Add tomatoes and puree. Simmer for 20 minutes. Boil spaghetti and drain. Use same pan to melt butter. Add Parmesan cheese and beaten eggs and spaghetti to make crust. Put spaghetti mixture in a 9 x 12-inch greased pan. Then add cottage cheese layer. Put meat mixture on top of cottage cheese layer. Bake at 350° for 20 minutes. Put grated Mozzarella on top and bake another 5 minutes.
Boil meat in quart of water slowly until redness leaves. Add remaining ingredients. Bring to a boil and then simmer for 3 to 4 hours. Remove bay leaves when done. If desired, add cracker meal to thicken. Serve plain, with cheese or over a bed of spaghetti, topped with Colby Longhorn cheese.
Brown hamburger and onion. Drain. In skillet, combine hamburger, onion, diced tomatoes, oregano, garlic, sugar and jar of Ragu. Cook elbows according to package directions. Drain. Add elbows to skillet; simmer on low until hot. Add favorite cheese on top if you wish.
Flour meat; brown on both sides in cooking oil in frying pan. Place in baking pan; cover with onion and green pepper. Add garlic powder, salt and pepper; pour cream of mushroom soup over. Rinse can with 1/2 can of water; pour over. Bake at 375° for 1 hour. Serve over rice. Makes 4 to 6 servings.
Combine all ingredients and roll in small balls. Dip in sugar and do not flatten. Bake in a 350° oven.
Mix flour, Crisco and salt until crumbly, then add egg, vinegar and milk. Divide dough in half. Make 1 crust to fit 15 x 10-inch brownie pan. Let sides extend over edges of pan to seal top of crust.
Mix all ingredients thoroughly by hand. Drop by teaspoon onto well-greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine sugar and flour in bowl. Beat egg yolks in bowl. Heat milk and add dry ingredients and egg yolks. Cook until it is thickened, stirring constantly. Add coconut and pour into shell. Make meringue by beating egg whites and cream of tartar until stiff adding sugar gradually. Spread on pie and brown.
*You can substitute chicken breasts, cut in small pieces and cook in wok at medium high heat in 4 tablespoons of oil until done, usually 10 to 15 minutes.
Cream shortening, sugar and eggs; make a paste of coloring and cocoa; add to creamed mixture. Sift flour and salt and with buttermilk, add to creamed mixture. Stir in vinegar and soda by hand. Bake in two 8-inch greased and floured pans at 350°. Cool before frosting.
Combine onion, salt and cheese. Beat well with mixer; chill several hours. Stir in pimento and parsley. Serve with celery, carrots, green pepper strips or any of your favorite raw vegetables. Makes 1 1/2 cups.
Arrange broccoli in 11 1/2 x 7 1/2 x 1 1/2-inch baking pan. Place chicken on broccoli. Combine soup, mayonnaise, curry powder, lemon juice and cheese. Pour over chicken. Combine bread cubes and margarine. Sprinkle over casserole. Bake at 350° for 25 to 30 minutes. Makes 6 to 8 servings.
Combine first 3 ingredients in a heavy pan. Using a candy thermometer, cook to 300° (hard crack) on medium heat. STIR CONSTANTLY. Add vanilla. Pour on to greased cookie sheet, spreading 1/4 inch thick. Quickly lay candy bars on top . Spread evenly as they melt. Cool, break into small pieces and wrap each in plastic wrap. A 25 year favorite of our family!!
Mix all ingredients together. Bake at 350° for 1 hour. Makes 3 loaves.
First Layer: Add 3/4 cup boiling water to 1 package jello. Stir until dissolved. Add 3/4 cup cold water. Pour into oiled 9 x 13-inch pan (Tupperware cake carrier works very well). Chill until set.
Combine oleo, brown sugar and pretzels. Mix well and put into slightly buttered dish. Bake at 350° for 10 minutes. Dissolve jello in boiling water. While hot, add to chilled strawberries. Cool until mixture begins to set. Meanwhile, cream sugar and cream cheese. Spread over crust. Pour jello over top and chill to set.
Mix sour cream, coconut, pineapple and marshmallows. Chill overnight. Add cabbage and carrots.
Cube potatoes; boil with onion until creamy. Add soup and simmer about 10 minutes.
Saute onions and asparagus in oil in a large pot. Add all vegetables, except snow peas. Add all spices, including pepper and stir well. Separately brown egg noodles in butter or margarine in small pan. Add noodles, rice, broth or water to vegetables; stir well and bring to a boil. Lower heat to low. Cover and cook 15 minutes. Add snow peas. Cook another 5 minutes or until all water is absorbed.
Mix eggs, oil (or applesauce), sour cream and cake mix well and pour 1/2 batter in 9 x 13 pan. Take cinnamon and mix with brown sugar. Sprinkle on batter. Then pour rest of batter in pan. Cook at 350° for 35 to 40 minutes. Cool 30 minutes. Mix 1 cup powdered sugar and 1/4 cup milk. Punch holes in cake and pour on. You're ready. Enjoy the cake.
Saute onions in margarine until golden. Add water, bouillon and Worcestershire sauce. Simmer 20 minutes. Salt and pepper to taste. Dip into bowls, cover with shredded Mozzarella cheese and place under broiler until cheese bubbles.
Finely crush crackers. Mix raisins, pecans, coconut and chopped cherries with cracker crumbs. In large bowl, combine marshmallows, jelly, cherry juice and milk. Melt in microwave oven.
Slice London Broil in 1/4-inch strips. Place in liquid smoke and marinate overnight in refrigerator. The following day place in food dehydrator and dry until done. When cool, place in Ziploc bags and enjoy.
Brown 3 pounds lean ground beef and drain off grease. Add onion and cook until transparent. Salt and pepper to taste. Place in large pan and add red kidney beans and canned tomatoes. Add paprika and chili powder. Bring to a boil and simmer for about 1 1/2 to 2 hours. Keeps well. Also, you may freeze for another time.
Mix all ingredients except bacon in a large mixing bowl until blended well. Place in ungreased baking dish. Place bacon strips on top and place in a 350° oven for 60 minutes.
Have meat put through cuber at meat department once. Cut into serving pieces. Dip in flour and brown in vegetable oil; salt and pepper if desired. Remove meat from frying pan and put in 9 x 13-inch pan. Prepare packet of au jus according to directions and add to drippings in frying pan. To this add soups, water and milk. Heat through and mix well. Pour over meat. Cover tightly and bake at 325° for 2 hours or until meat is very tender. If using 2 pieces of meat, you may need larger pan and extra water or milk.
Cook pudding; let cool. Add remaining ingredients. Before serving, add 4 to 5 bananas (sliced).
Brown onion in fat; add meat and brown. Mix in remaining ingredients except buns. Simmer 5 to 10 minutes. Serve hot on toasted split buns. Makes 8 servings.
Saute carrots in butter or margarine and olive oil until slightly browned. Add milk. Blend in soup mix and flour. Cook 3 to 4 minutes or until thickened. Cover and bake in 350° oven until tender, about 40 to 50 minutes. Tastes even better warmed up!
Salt fish with Cajun Creole powder and cook together in covered skillet. Cook 15 minutes. Put picante sauce on top before serving.
Mix first 5 ingredients; bring to boil. Boil 3 minutes. Add remaining ingredients and drop on wax paper by teaspoonfuls.
Cream eggs, sugar and butter. Add vanilla and dry ingredients. Start folding in flour until you use 5 cups of flour or until it rolls well. Put in refrigerator overnight and roll to 1/4-inch thick and cut. Sprinkle with a little sugar. Bake at 350°.
Mix everything together except cheese. Pour 1/2 mixture in baking pan, and then sprinkle cheese over this. Add remaining mixture over cheese and bake at 400° for 1/2 hour.
Mix all ingredients together. Using 1 cup to 1 1/2 cups of mixture, spread onto bottom of a 13 x 9 x 2-inch pan. Spread about 2 cups strawberry or any other flavor preserves on top of bottom layer. With the rest of mixture, crumble onto top of preserves. Bake at 350° for 15 minutes.
Preheat oven to 375°. Mix butter, sour cream and egg. Stir in both cans of corn. Blend in muffin mix. Pour into a well-greased casserole dish. Bake for 45 minutes to 1 hour until puffed, golden brown and crispy on top.
Use as many pounds of chicken meat, white or dark, as desired. If low-fat desired, remove skin. Brush with mayonnaise (can be lite). Roll in Italian bread crumbs; if desired, sprinkle with Parmesan cheese. Very good and moist. Bake at 425° for about 45 minutes to 1 hour, until brown, skin side up. Needs no turning.
Roll the zucchini in flour and fry in cooking oil. Salt while frying. Put zucchini in casserole after browned. Pour tomatoes, onion and bacon over zucchini and let it heat through and become bubbly. If you'd like, sprinkle cheese over top.
Cream sugar and shortening. Beat in eggs one at a time. Add extract. Gradually add flour, and baking powder. Bake at 350° for 30 minutes. Cut, turn on side and bake until light golden brown.
Preheat oven to 325°. Grease a 1-quart casserole. Melt butter or margarine in saucepan and blend in flour. Add milk, salt, pepper and sugar. Bring to boiling point, stirring constantly. Blend eggs into warm mixture. Pour into casserole. Place casserole into oven and bake 1 hour or until set. Pudding is done when the end of a table knife inserted in the center comes out clean. Makes six servings.
Cook onions in butter until clear and soft (about 15 minutes), stirring often. Add all other ingredients. Mix and pour into the 2 baked pie shells. Sprinkle grated cheese on top. Bake in a 375° oven for 20 minutes, then lower temperature to 350° for an additional 40 minutes until lightly browned on top. Yield: 6 servings.
Mix all but bread with margarine and oil until onion is soft, not brown. Fold in bread until moist. Stuff shrimp and bake at 350° for 15 to 20 minutes. Baste with lemon butter sauce. Delicious!
Preheat oven to 425°. Combine eggs and milk for each sandwich. Alternate cheese and meat between bread slices. Dip each sandwich in egg mixture. Brown on both sides in butter flavored Crisco. Bake at 425° for 10 minutes. Sprinkle with sugar.
Slice chicken into strips. In skillet in 1 tablespoon hot butter, cook half chicken until brown. Remove. Cook rest of chicken until brown. Stir often.
In saucepan, melt 2 tablespoons margarine over medium heat. Add celery and onion. Cook, stirring, for 3 minutes. Stir in soup, milk and pimento until blended. In a 2-quart casserole, toss macaroni and tuna. Pour sauce over macaroni mixture. Mix bread crumbs and the melted margarine; sprinkle over top of casserole. Bake in 350° oven for 25 to 30 minutes or until bubbly. Makes 6 servings.
In double boiler, scald milk. Mix sugar, flour and salt; stir in enough milk to make smooth paste. Stir into rest of milk in double boiler. Stir until thickened. Cover; cook 10 minutes. Beat eggs slightly; stir in milk mixture. Return to double boiler; cook 1 minute. Cool. Add vanilla and cream. Freeze in 2-quart crank freezer until difficult to turn, using 8 parts crushed ice to 1 part ice cream salt. Makes 1 1/4 quarts.
Put in blender 3/4 cup milk, 1/4 cup chocolate-flavored syrup and 3 large scoops vanilla ice cream. Cover and blend on low speed about 10 seconds or until smooth. Pour into glasses and serve immediately.
Brown chuck in large heavy saucepan; pour out drippings. In another pan, heat butter and oil. Add onion and garlic; cook until transparent. Add eggplant and bell pepper; cook, stirring occasionally until tender. Reduce heat. Stir in mushrooms and tomatoes; stir-fry for several minutes. Stir in chuck, basil, salt and pepper; cook down. For each pie shell, sprinkle 1/2 cup cheese on bottom. Spread half of beef-eggplant mixture over cheese. Top with remaining cheese. Bake at 400° for 15 minutes.
Spread hamburger on bottom of a 9 x 13-inch Pyrex baking dish. In separate bowl, combine cream soups, then pour evenly over hamburger. Drain corn; spread over soup mixture. Next layer, add cheese. Finally, top with Tater Tots. Bake in a 400° oven for 45 minutes to 1 hour.
Mix flour, brown sugar and	shortening into crumbs; save 1 cup for top. Put soda in boiling water and mix all together. Grease and flour 9 x 13-inch pan. Put batter in and top with 1 cup crumbs you save from first 3 ingredients. Bake at 350° for 40 to 45 minutes.
Cook and drain spaghetti. Add ingredients. Refrigerate until ready to serve. Add tomatoes when ready to serve.
Mix all ingredients in a large pan and bake in oven at 250° for 2 hours, stirring every 15 minutes.
Rub a mixing bowl with the garlic. Add remaining ingredients. Blend together and place in center of a large tray and surround with potato chips, crackers or raw cauliflower buds.
Combine dry ingredients; add margarine and vanilla. Blend and spread in greased pan and bake at 350° for 10 to 15 minutes. Let stand 5 minutes; cut in squares while warm and loosen edges. Cool thoroughly and serve.
Tear cake into large bite size pieces. Mix pudding and pour over cake pieces. Pour on whipping cream and top with cherry pie filling. Cool before serving. Use 9 x 13-inch cake pan.
Spray pan with Pam. Place chicken in pan. Put cheese on top. Combine soup and broth; add stuffing on top of cheese. Pour liquid over stuffing. Drizzle margarine on top. Bake at 350° for 40 to 50 minutes.
Mix well in blender. Garnish with a slice of pineapple and cherry. Serves 2. Cool and refreshing!
Combine first six ingredients; mix. Combine yogurt and seasonings; add to noodle mixture. Toss lightly. Chill.
Knead together and pinch off balls. Bake at 350° for 15 minutes.
Cream butter and sugar. Ad eggs, one at a time and beat well. Sift dry ingredients and add alternately with milk. Bake 80 minutes at 325°. Don't forget to grease and flour pan.
Blend first 5 ingredients well. Sift flour, baking soda and salt; add to mixture. Stir in M & M's. Bake on cookie sheet sprayed with non-stick spray, at 375 degrees for 10-12 minutes.
Combine cornstarch, sugar and water; cook until thick and clear. Let cool. Beat egg whites and vanilla until stiff. Continue beating while pouring cool mixture over whites. Beat 5 minutes longer. Spread on pie and bake at 400° for 5 to 7 minutes or to a golden brown.
In a large pan, mix first three ingredients together well. Gradually add milk, stirring constantly over medium high heat. Do not stir once it comes to a boil. Turn down heat and put in candy thermometer until reaches "soft-ball" stage. Remove from heat; add butter and vanilla. Set pan in a little cold water in sink, being careful not to get any water in fudge. Beat until dull. Pour in a well buttered 10 x 10-inch pan.
Make each package of jello according to directions on box in separate bowls. Chill until set. Using a pretty glass dish alternate tablespoons of red and green jello in a layer. Spread Cool Whip over jello. Continue the same pattern until dish is full. Top with Cool Whip and sprinkle nuts on top.
Simmer first 4 ingredients for 3 minutes, then add Cheez Whiz and rice. Bake at 350° for 30 minutes.
Combine ingredients and heat until sugar and margarine are dissolved. Pour over large amount of chicken drumsticks. Marinate overnight. Pour off most of the marinade. Important! It foams, so leave only small amount in large baking dish. (If I am baking for a cookout or large picnic, I use my turkey baker.) Cook at 325° for 20 minutes. Turn in marinade and bake 20 more minutes. Cooked legs are mahogany colored and great cold. I wrap a strip of aluminum foil around the top of each leg and stack in a serving dish because they are sticky.
Combine nuts and crackers in a bowl. In another bowl, beat the egg whites until fluffy. Gradually add sugar, baking powder and vanilla. Mix this with crackers and nuts. Put in a greased 9 x 13-inch pan; bake for 30 minutes at 350°.
In skillet, brown beef and onion in olive oil. Add tomatoes, paste, water, salt, sugar, garlic salt and pepper. Simmer, uncovered, about 30 minutes, stirring occasionally.
Put sugar and water in saucepan; stir to moisten sugar. Then add rest of ingredients; cook from 265° to 270° (soft crack stage). Pour into shallow, buttered pan. As soon as candy is cool enough to handle, pull until white and porous. Then quickly draw out into a rope about half an inch in diameter. Quickly cut into half-inch lengths, using kitchen shears with blades rubbed with oil or softened butter. Lay each piece on small squares of heavy waxed paper. Roll up and twist ends lightly.
Wash cauliflower. Place undrained cauliflower in glass baking dish. Microwave, tightly covered, on High for 7 to 8 minutes. Combine mayonnaise, prepared mustard and dry mustard in bowl; mix well. Spread over cauliflower. Sprinkle with cheese. Microwave on High for 1 minute or just until cheese is melted.
Cook first 3 ingredients until tender. Add soups, milk and cheese. Melt all together.
Beat eggs until light, stir in sugar a little at a time. Beat 10 minutes. Add lemon juice and melted butter. Mix together in another bowl flour, salt and baking powder. Add to first ingredients. Dough should be fairly stiff. Sprinkle flour on counter, roll dough out 1/2 inch thick. Cut into shapes. Lay on greased cookie sheets sprinkled with anise seed. Leave sitting out for 24 hours before baking. Bake at 350° (preheated) for 15-20 minutes. Cookies should be very light in color, just tinted.
For pesto, combine 3 tablespoons oil, basil, parsley, Parmesan cheese and salt in a food processor. Cover and process until smooth; set aside. In a large skillet, brown steaks in 2 tablespoons butter and remaining oil for 5 - 6 minutes on each side. Remove and keep warm. In the skillet, saute mushrooms until liquid is absorbed.
Mix sugar, flour and nutmeg. Add butter and beat until creamy. Stir in eggs, buttermilk, lemon juice, vanilla and lemon rind. Pour into pie crust. Cook at 350° about 1 hour.
On a round pizza pan or round plate, spread beans (or dip). Layer mashed avocados over the beans and sprinkle with lemon juice. Mix sour cream, mayonnaise and taco seasoning mix and spread over avocados. Layer onions and tomatoes over the top for the 4th and 5th layers. Spread olives on top and sprinkle with Cheddar cheese. Garnish with sliced avocados. Serve with chips to dip and you are set to go.
In medium bowl, beat butter and brown sugar with wooden spoon or electric mixer until pale and fluffy. Stir in flour, 1 teaspoon cinnamon and water until smooth and thick. Stir in pecans. Mound apples in 9-inch pie plate. Mix granulated sugar with remaining cinnamon (1 teaspoon) and sprinkle over apples. Spoon pecan topping over apples in dollops. Bake on lowest rack of preheated oven at 375° for 45 to 50 minutes or until apples are tender. Serve in bowls with cream.
Preheat oven to 350°. In 2-quart casserole dish, combine ground beef and onions with green beans and soup. Mix well. Cover with mashed potatoes; bake for 20 minutes. Cover potatoes with cheese slices and bake until cheese is melted. Serves 4 to 6 people. Makes great leftovers.
Drain pineapple, reserving 3 tablespoons syrup. Toss pineapple, ham, cheese and oranges. Place in lettuce-lined bowl. Chill. Mix together mayonnaise, sour cream and reserved syrup. Serve as dressing with salad. Makes 4 servings.