HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together 3 cups powdered sugar, butter and flavoring until fluffy. Add egg yolks and beat after each. Stir together flour, baking powder, cinnamon and salt. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Stir in walnuts.
Boil noodles as directed on package and cool. Brown meat and add seasoning and garlic. Add sauce. Mix the 3 cheeses in a bowl. Layer in a lasagna pan the noodles, cheese mixture and meat sauce. Makes 3 layers. Sprinkle top with parsley and extra garlic. Cook in preheated oven for 50 minutes at 375°. Let stand for 10 minutes before serving.
Beat egg whites. Slowly add a scant cup of sugar and the vanilla. Crush 23 Ritz crackers and add to egg whites. Add one cup of chopped pecans. Place in a well-greased 9-inch pie plate. Bake 30 minutes at 350°. Cool thoroughly.
Cook cake mix as directed. (It's better if you use 1 small pan and 1 long pan.) Cool. Punch holes in top with fork.
Fry bacon until crisp. Crumble and reserve 2 tablespoons drippings. Combine drippings with vinegar, mayonnaise, salt and pepper. Toss cabbage with onion, bell pepper and dressing. Mix well, add bacon just before serving. Serves 6.
Pound flour into steak. Brown in hot shortening. Place in a large casserole. Season with salt and pepper. Layer sliced onions over meat. Mix soups and milk. Pour over meat and onion layers. Cover with foil. Bake at 350° for at least 1 hour (until hot and bubbly).
Sift dry ingredients into bowl. Stir in rind, juice, yolks and milk. Fold in egg whites. Pour into 1 quart casserole. Set in a pan of water 1-inch deep. Bake in preheated 350° oven for 50 minutes. Serve warm or cold.
Mix cream cheese, soup, dill weed and onion (do not use blender). Add minced beef and chives. Let stand in refrigerator. Serve on Club (or any) crackers.
Dissolve yeast in 1 cup of warm water. In large mixing bowl with dough hook, beat together shortening, 2 cups water, salt, sugar and 6 cups of flour until not so lumpy. Add yeast, water and beat in 3 to 3 1/2 more cups of flour. Mix well. Cover dough with damp cloth and let rise for 1 1/2 to 2 hours or until doubled in bulk. Turn out on floured board and roll about 1/2 inch thick. Cut or shape as desired. Melted margarine may be put on the rolls. Let rise second time for 1 to 2 hours or until doubled. Bake at 400° for 10 to 15 minutes. Makes 6 dozen.
Mix Bisquick, milk and cheese until soft dough forms. Beat hard for 30 seconds. Drop dough by spoonfuls onto ungreased cooking sheet. Bake in 450° oven for 8 to 10 minutes or until golden brown.
Melt butter and cream cheese in a double boiler. Add crabmeat. Place in fondue dish. Keep warm.
Heat oleo and milk together. Beat eggs good, adding to corn and cornstarch, then mix altogether. Bake at 350° for about 45 to 50 minutes uncovered.
Mix together all at once. Bake in a greased loaf pan at 350° for 60 to 70 minutes.
Cook egg noodles until tender. Mince onion and mix with chopped corned beef. Mix in cheese, soup and milk and place in casserole. Use crushed corn flakes to top. Bake at 350° for 45 minutes. Serves 4.
Sift all dry ingredients together. Cut in shortening and blend in milk. Gather dough into a ball and knead only to hold together. Roll or flatten on a floured surface. Cut out biscuits and bake on ungreased baking sheet. Bake at 450° for 12 minutes.
Beat (mix) all together; dip 1/2 slice bread, at a time and fry in skillet.
Spread softened butter on bottom of 9 x 9-inch baking pan. Then spread cracker crumbs over buttered pan. Layer coconut, chocolate chips and pecans. Pour condensed milk over layered mixture. Bake at 325° for 30 minutes. Cool and cut into squares or bars.
Cream shortening, butter and sugar. Add dry ingredients and coconut. Make into a roll. Chill very well. Slice. Bake at 350° until light brown. Roll in powdered sugar.
Blend flour into Crisco and sugar with pastry blender. Dissolve yeast in lukewarm water. Add soda to milk. Add liquid to flour mixture.
Drain and rinse beans, except pork and beans. Mix all ingredients together in crock-pot. Cook 4 hours (or more) on low.
Saute onion and celery in margarine. Combine all ingredients in a large baking dish. Put croutons on top and bake at 350° for 30 minutes.
Mix first 2 ingredients. Add remaining ingredients. Mix all ingredients well. Spread mixture on thin bread or English muffins. Place on cookie sheet. Place in a 400° to 450° oven for 10 to 15 minutes until bottom of bread is toasty brown. Can be topped with salami, smokie sausage, crisp bacon or mushrooms. (Keeps well in refrigerator.)
Combine first 5 ingredients in saucepan. Stir over medium heat until mixture comes to a full rolling boil. Boil 5 minutes, stirring constantly. Remove from heat. Add chips and peanut butter. Stir until smooth. Pour into 11 x 14-inch buttered pan. Chill and cut in pieces.
Cut biscuits into quarters. Coat biscuit quarters in melted butter. Combine cinnamon and sugars. Drop biscuit in to coat. Place in a pan and sprinkle with pecans. Bake at 325°.
Combine cereal, sugar and water. Let set one hour. Add remaining ingredients. Mix until moist. Bake in nonstick pan or use muffin papers at 400° for 15 minutes.
Potatoes may be boiled in their jackets, cooled, peeled and diced. Or, if you are in a hurry, peel, cut into small pieces, boil, drain, mash, etc. Shell eggs and discard half yolks (this cuts down on the cholesterol). Chop pickles in food processor; mix all ingredients. Season according to taste. One teaspoon sugar makes everything taste better, and 1 teaspoon sugar is only 18 calories and contains no chemicals.
Toss first 6 ingredients together. Combine remaining ingredients, heat and simmer. Pour over salad and toss. Serves 8.
Let cheese come to room temperature for easier mixing. Blend well, then add pecans, parsley and garlic. Roll in another ounce or so of ground pecans. Allow to stand at least 24 hours before serving.
Cut pound cake into 1-inch squares. Mix pudding by package directions, omitting chilling. Drain strawberries. Mix strawberries with all but 1/3 cup Cool Whip. Divide cake, pudding and strawberry Cool Whip mixture into thirds. Layer in clear bowl in order (cake, pudding, Cool Whip mixture). Reserve plain Cool Whip to spread on top. Sprinkle with sliced almonds, if desired. Chill and serve.
In saucepan, combine reserved juice and remaining ingredients. Heat until boils and thickens. Add pineapple slices. Heat through. Spoon over Armour 1877 Ham. Serves 5.
Mix well. Drop by heaping teaspoonfuls on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Cook broccoli; drain and arrange in a 9 x 13-inch oblong pan. Put chicken on top. Mix soup, mayonnaise and lemon juice in bowl. Pour over chicken and broccoli. Sprinkle cheese on top.
Arrange drained fruit in a large shallow baking dish. In saucepan, bring remaining ingredients to a boil. Pour over fruit and bake 1 hour at 325°.
Brown ground chuck. Heat chopped broccoli according to package directions. Melt Velveeta cheese. Combine meat, broccoli and cheese. Then cut pistolettes in half. Spoon mixture on pistolettes. Bake at 350° until pistolettes brown and cheese bubbles. Serve with chips and beverage of choice.
Combine all ingredients at once and mix well. Pour in 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes until done.
This is a great recipe to make with kids. It is so simple they can do it themselves, and it tastes good, too!
In a heavy pan, melt butter and flour. Mix until completely blended. Heat over low flame for 5 minutes, stirring occasionally. Add chicken broth and cream. Mix until smooth and thick. Add cheese and mix until all cheese is melted and soup is smooth. Add beer and Worcestershire sauce and mix. Mix in color and chives. Simmer about 15 minutes, stirring constantly. Serve piping hot with popcorn if desired.
Mix all of the ingredients together. Prepare a 9 x 13-inch baking pan by spraying with Pam, then pat the potato mixture into it. Bake at 350° for 45 minutes to an hour or until bubbly. Remove from oven and let stand for 5 minutes. Serve. Yield: 6 to 8 servings.
Combine all ingredients and pour into graham cracker crust. Chill for one hour and top with chocolate curls.
Mix ingredients well. Spread in a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Cool crust for 15 minutes.
Arrange pineapple in sherbet glasses or small bowls. Pour over chilled orange juice and serve garnished with a sprig of mint.
Cook spaghetti; stir in butter, egg and Parmesan. In buttered pie plate, form spaghetti mixture into a crust shape. Add Ricotta,	then sausage.	Cover with sauce. Top with Mozzarella cheese.	Bake at 350° for 25 minutes.
Brown beef in Dutch oven; do not drain fat. Chop onions (large chunks), slice carrots, shred cabbage, slice celery and dice potatoes. Add all ingredients to beef mixture. Cook, covered, for 1 hour. Remove cover; cook 1 hour more.
Blend eggs and sugar. Add next 5 ingredients. By hand, blend well. Measure and sift flour, soda and salt together. Add to first mixture. Add vanilla and cinnamon. Mix well. Bake in greased 9 x 13-inch pan at 375° for 50 or 55 minutes or until cake springs back.
Put warm water into mixing bowl. Add yeast and sugar; stir until dissolved. Add shortening, unbeaten eggs, salt and 2 cups flour. Mix with electric beater. Add 1 more cup flour; continue beating with beater. Add the last 3 cups of flour; finish beating with spoon. Set in warm place until double, then spoon onto a well floured board.
Stir cucumbers, onion and salt. Let stand 2 hours. Drain in colander (don't wash). Then stir all ingredients in bowl. Let stand 20 minutes. Pack in plastic bags, tie and freeze.
Saute onion, green pepper and mushrooms in oil. Add pepperoni and heat thoroughly. Add spaghetti sauce; continue to cook on low. While sauce is heating, cook pasta as per package instructions for about 8 minutes. Drain pasta and pour into a 9 x 13-inch casserole dish. Stir half of the Mozzarella cheese into the sauce. Pour the sauce over the pasta and stir. Sprinkle remaining Mozzarella cheese into the mixture and bake in a 350° oven for about 15 to 20 minutes or until cheese is melted and mixture is heated throughout.
Heat oven to 375°. Grease baking sheet with butter flavor Crisco. Combine butter flavor Crisco, light brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts.
Mix sugar and milk. Add dates and pecans. Let set in refrigerator until chilled thoroughly. Soften paraffin in double boiler. Add chocolate chips. Stir until melted. Dip balls in paraffin and chocolate mix. Place on wax paper. Delicious!
Mix flour, salt and paprika. Dredge thinly sliced turnips in mixture. Place in buttered 9 x 13-inch baking pan in even layer. Top with sliced onions, then turnips and continue until all are layered. Dot each layer with bits of butter. Heat milk on stove until hot, not boiling. Pour milk over turnips. Top with Parmesan cheese. Bake in 350° oven for 1/2 hour, covered with aluminum foil. Take off foil and bake 30 to 45 minutes more, until golden on top.
In a large saucepan, melt oleo over medium-high heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until tender. Puree mixture in blender. Return to saucepan. Stir in milk and seasonings. Add the cheese and heat only until melted.
In a small jar with tight lid, combine oil, honey and lemonade concentrate. Shake well. In a medium bowl, combine fruit. Pour dressing over fruit. Toss gently. Cover. Refrigerate until ready to serve.
Cream butter; add sugar gradually. Add vanilla and eggs and blend well. Sift flour, cocoa and salt together. Add to butter mixture; add nuts and blend. Grease and flour 1 (9 x 13-inch) pan and 1 (7 x 11-inch) pan. Bake at 350° for 25 to 30 minutes.
Mix flour, soda, salt and spices. Cream the shortening and sugar well. Add eggs and beat. Add dry ingredients. Add molasses; stir all well. Chill 1 hour. Makes into 1-inch balls. Roll in sugar. Bake at 350° for 10 to 15 minutes. Please grease pans.
Cream butter and sugars. Add eggs and vanilla. Mix together dry ingredients and add to creamed mixture. Add chocolate chips, Hershey bar, and nuts. Roll into balls and place 2 inches apart on a cookie sheet. Bake at 375 degrees for 6 minutes. Makes about 115 cookies. Recipe can be cut in half.
Cook broccoli and drain. Place butter in 8 x 12-inch baking dish and let melt in oven. Put broccoli in dish. Top with layer of chicken or turkey. Combine soup, mayonnaise, lemon juice and curry powder. Pour over meat. Top with cheese and bread crumbs. Bake at 350° for 25 to 30 minutes. Serves about 6.
Mix together graham cracker crumbs (save 1/2 cup crackers for topping), sugar and melted butter. Press into 9 x 13-inch glass Pyrex dish. Beat eggs until fluffy. Add cream cheese and sugar and mix together. Put mixture over crumbs and bake 15 minutes at 350°. When cool, add blueberry pie filling. Whip whipping cream and confectioners sugar; place over berries. Top with 1/2 cup cracker crumbs.
Preheat oven to 350°. Melt butter in 9 x 12-inch glass baking pan. Arrange pineapple rings on bottom of dish. Put cherries in the center of each slice. In bowl, mix eggs, cake mix and juice. Pour on top of pineapple. Bake approximately 30 minutes or until knife comes out clean. Let set for 5 minutes. Turn upside-down on large platter.
Soak gelatine 5 minutes in cold water and dissolve in 1 cup tomato juice which has been brought to a boil. Cool. Add to the other cup of tomato juice, lemon juice, salt and grated onion. When mixture begins to thicken, add celery, green pepper, olives, pickles and tuna fish. Pretty molded in individual molds.
Place unpeeled potato wedges in sauce pan with water, cook until tender. Cook peas. Meanwhile saute onion in butter until tender. Stir in flour, salt, and pepper. Add milk and bring to a boil, cooking until thickened. Add dill. Drain potatoes and peas. Place in serving bowl. Pour the sauce over potatoes and peas and stir to coat. Serve hot. Makes 6 to 8 servings.
Add the flour to the margarine and butter and stir. Add the milk. Add the cheese. Stir on low heat until sauce thickens. Serve over fresh vegetables. Broccoli is a good choice.
Brown sausage, stirring to crumble; drain and reserve drippings. Add enough butter to drippings to equal 1/4 cup, set aside. Combine flour and next three ingredients in medium bowl.
Combine all ingredients in a casserole dish. Bake at 350° for 45 to 60 minutes.
In small bowl, combine shortening, sugar and salt. With wooden spoon, beat until smooth and creamy. Add boiling water; stir until smooth. Set aside to cool until lukewarm. In large bowl, sprinkle yeast over 1/2 cup warm water (take temperature of water with thermometer); stir until dissolved. Add shortening mixture to yeast along with eggs and mix well. Add flour alternately with 1 cup water. Beat until smooth. Grease top of dough; cover bowl tightly with foil. Refrigerate overnight.
Cream together the cream cheese and powdered sugar. Stir in lemon juice and sour cream. Fold in Cool Whip. Add grapes and pecans. Stir to mix well. Chill.
Sift together the dry ingredients and cut in the shortening. Stir in milk to moisten dough thoroughly. Drop by teaspoon into low boiling chicken broth. Cover pan tightly for 15 minutes. Makes enough for 6 servings.
Cook meat until browned and add other ingredients. Simmer about 15 minutes. Spoon on buns. Sprinkle with cheese.
Dissolve yeast in water; set aside. In a saucepan, combine milk, shortening and potatoes; cook and stir over low heat just until shortening is melted. Remove from heat and place in a large bowl with sugar, salt, 2 cups of flour and the yeast mixture. Add eggs and mix well. Cover loosely and allow to stand for 2 hours (the dough will be like a sponge). Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about (1 hour). Punch down and divide into thirds. On a floured surface, roll each portion into a 12-inch circle. Cut each circle into 12 pie shaped wedges. Start at the wide end, roll up each wedge. Place rolls point side down, 2-inches apart on a greased baking sheet. Cover and let rise 30 minutes or until nearly doubled. Bake at 400° for 15 minutes or until golden brown. Yields 3 dozen.
Trim and cube the bread, mix with crabmeat. Add all other items. Mix well and refrigerate 1 hour or more. Brown in skillet and cook 20 minutes until done.
Beat eggs. Add flour and water. Beat until smooth. Dissolve chicken base in boiling water. Drop by spoonfuls in a thin stream, stirring until separated (slowly).
Mix everything except tomato sauce and water. Form into a loaf in casserole dish greased with bacon grease. Pour the tomato sauce over top of the loaf, add 1 can water. Bake 1 hour in 350° oven. Halfway through cooking, add 1 or 2 slices of bacon on top of loaf, if desired.
Mix all together. Make into a ball and pat out 1/2-inch thick. Cut out and place on cookie sheet.
Beat egg yolks, sugar and Chambord together until they become thick and yellow. In a separate bowl, beat the cream until stiff, then fold it into the egg yolks and blend completely. Pour into dessert cups and place in freezer for one hour. Serve directly from freezer. Makes 2 servings.
Pour sugar over apples, mix and let stand. Let the apples juice. Mix all dry ingredients. Separate 2 eggs and beat whites until stiff. Pour cooking oil, egg yolks with apples and mix. Add dry ingredients, egg whites, and pecans; mix well. Pour in tube or bundt pan. Bake for 1 hour at 350°. Let stand about 15 minutes before removing from pan.
Melt fat; add flour and blend. Add milk and cook until very thick, stirring constantly. Add meat, onions, seasonings and parsley. Chill thoroughly; form into cylinders, pyramids or patties. Dip into crumbs, then into slightly beaten egg mixed with 2 tablespoons of water and into crumbs again. Chill. Fry in hot deep fat (380°) until brown. Serves 4.
Add enough bleached flour to work up. Makes 5 loaves. Bake approximately 40 minutes at 350°.
Cook together first five ingredients over medium heat until thickened. Add 8 oz. Philadelphia cream cheese. Whip until smooth. Add 1 jar pimentos, onions, green pepper.
In mixing bowl, cream butter and sugar. Add eggs. Stir in pineapple and lemon juice. Fold in bread cubes. Pour into greased 13 x 9 x 2-inch dish. Bake, uncovered, at 325° for 25 to 40 minutes or until set. Makes 12 to 16 servings.
Put butter in small saucepan and fry onion until golden brown. Add herbs, half the parsley, grated cheese, crumbled bread, paprika, egg, salt and pepper. Season the fillets, cover half with mixture and fold over. Arrange in a casserole and sprinkle with rest of filling. Put a few slices of lemon on each fillet, cover with lid and bake at gas mark 4 (350°) for 10 minutes; then arrange tomatoes round fish and bake for a further 10 minutes. Replace used lemon slices with fresh before serving and decorate with rest of parsley or chives.
Mix corn meal, flour, salt, sugar and baking powder in a large bowl. Mix milk, eggs and oil in a separate bowl. Add to dry ingredients and mix well. Pour into greased muffin pans. Bake at 400° for 25 minutes.
Put everything in a soup pot and cover with water (about 2 inches over vegetables). Cook until meat and vegetables are falling apart. Add green onions and parsley. Cook twenty minutes more and taste to see if more seasoning is needed.
Melt cheese and butter together; add cocoa and nuts. Mix together with powdered sugar. Press onto a cookie sheet and refrigerate. Can be frozen.
Dissolve chocolate chips in vegetable oil. Put all other ingredients in a large bowl. Pour dissolved chocolate chips over ingredients in the large bowl. Stir until ingredients are coated. Pour onto cookie sheets to cool.
Cream butter and sugar until fluffy. Add cinnamon, cloves and salt; stir in syrup. Add eggs, one at a time, beating well. Stir in oats. Pour filling into pie shell. Bake at 350° for 1 hour or until knife inserted in center of pie comes out clean. Oatmeal forms chewy, nutty crust on top.
Cook first 3 ingredients until thick. Add last 3 ingredients and mix together. Put on favorite cracker.
Cook syrup, water and sugar to hard ball stage (250° to 265°). Add peanuts and continue to cook, stirring occasionally until mixture is light brown in color (302°). Stir in butter, soda and salt. Pour on greased cookie sheet while still foaming. Cool slightly and stretch to desired thinness and break into pieces.
Beat egg yolks; add lemon juice and rind. Mix sugar, flour and salt to lemon mixture. Stir in butter, then milk. Fold in beaten egg whites. Bake at 350° for 10 minutes, then at 300° for 20 minutes or until filling is firm.
Combine the soup and sour cream in a bowl and mix well. Saute the chicken and onion in the butter in a skillet until the chicken is cooked through. Add half the sour cream mixture and mix well. Simmer for 10 minutes, stirring frequently. Spoon the chicken mixture onto the tortilla and roll to enclose the filling. Arrange the tortillas, seam side down, in a greased baking dish. Spread with the remaining sour cream mixture. Bake at 350° for 15 minutes. Sprinkle with the cheese. Bake just until the cheese melts.
Freeze angel food cake for easy slicing. Put 1 cup milk in a bowl, add Dream Whip and vanilla. Beat until it peaks. In a medium bowl, beat cream cheese, sugar and 3 tablespoons milk until blended. Fold Dream Whip mixture into cream cheese mixture.
Dissolve yeast and water and set aside. Add to scalded milk, sugar, shortening, and salt. When milk mixture is cool, add 2 cups plain flour and beat. Add 1 egg and yeast. Mix well. Add 3 cups plain flour (or enough to make a soft dough that can be handled). Knead and place in greased bowl. Cover and refrigerate until ready to use or use right away. Roll out and cut as desired. Let rise about 1 hour. Bake at 425° for about 15 minutes.
Mix dressing mix, oleo and water. Mix chicken, celery, onion, mayonnaise and salt. Layer a large, lightly greased, baking pan with half of the dressing mixture. Put chicken mixture over dressing mixture; add rest of dressing mix. Beat together the eggs and milk. Pour over casserole and refrigerate overnight. Take out; let set 1 hour before baking. Spread the mushroom soup on top. Bake for 45 minutes. Sprinkle with grated Cheddar cheese; bake 10 minutes more. Bake at 350°. Serves 10.
Mix all ingredients together. Bake in 325° oven for as long as it takes for crust to brown.
Grate cheese and mix in sausage; mix well. Add 1 cup of Bisquick and blend well, then another cup, blending well, then the last cup. Shape into small balls and cook at 325° for 10 minutes.
Beat shortening and butter at medium speed until creamy; gradually add sugars. Add eggs and beat. Add mix and vanilla. Combine flour and next 4 ingredients. Gradually add to butter mixture and beat. Stir in morsels, pecans and oats. Shape dough into balls and press to 1-inch thickness. Bake at 375° for 10 to 12 minutes. Makes 3 dozen.
Chop garlic in butter. Let fry for a minute or two. Add tomato paste, water, allspice, salt and pepper and oil. Cook until tender.
Brown the meat, onions, mushrooms and garlic in the olive oil. Add the tomato. Add the wine, spices and chocolate to taste.
Place peaches in bottom of dish. Mix sugar, flour, melted margarine, egg and flavoring. Place loaf bread over peaches. Pour mixture over bread. Bake at 325° until brown.
Brown meat. Drain off fat. Add cans of tomato and onion. Cover and simmer 15 to 20 minutes. Break spaghetti into 3rds and cook. Drain and add 1/2 stick of butter to spaghetti in pot. Add meat mixture. Add cheese. Mix and put in casserole dish. Heat through at 350°.
Preheat oven to 250°. Position rack in middle of oven. Use 3-quart baking dish. Melt together butter, hot pepper sauce, Worcestershire sauce, chili powder and oregano.