HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter; add flour to melted butter. Add chicken stock, eggs and milk. Cook until medium thick (about 5 minutes). Makes 1 1/2 cups.
Cream butter and sugar. Add eggs, one at a time; beat well. Add other ingredients and bake in tube pan lined with wax paper and buttered sides. Bake 2 hours in 250° oven. Let stand a day before cutting. Wrap and keep in refrigerator.
In blender, place all ingredients. Blend at high speed. Makes 2 servings.
Melt butter in a 9 x 13-inch pan in 425° oven. Combine dry ingredients in paper or plastic bag. Shake pieces of chicken in bag until well coated. Arrange in pan, skin side down. Bake, uncovered, for 30 minutes. Turn chicken over and bake 20 minutes more. Add five minutes per side for large fryer.
Make rather dry cornbread the day before you intend to make the dressing. Fry the onion in the butter and add to the cornbread. Add the beaten eggs, celery and chopped nuts. Use broth to soak the cornbread. Bake at 350° for 1 hour.
Cream the butter and peanut butter. Add vanilla and, gradually, sugar. Form into eggs; chill.
Drain and mix all vegetables. In small pan, boil salt, pepper, water, vinegar and sugar. Pour over vegetables. This keeps 3 or 4 days in fridge.
Heat oven to 375°. Grease and flour jelly roll pan (15 1/2 x 10 1/2 x 1-inch).
Melt butter in 3-quart bowl in microwave. Mix all ingredients to melted butter. Sprinkle more cheese on top. Bake at 350° for 30 minutes. Serve hot with crackers. You can adjust seasoning to your taste, more or less.
Use a big pot. Put 3 1/2 or 4 cups of water in it and boil meat for 30 to 40 minutes or until tender. Wash bunch of turnips well while meat is boiling. Put turnips into pot. Bring to a boil, turn turnips over and stir. Season with salt to taste. Turn heat down to medium. Cook at least 1 1/2 hours, covered.
Blend all ingredients.	Refrigerate for 2 hours. Serve with crackers or it's wonderful with Hawaiian bread.
Rinse dry beans; add water and boil 2 minutes. Cover; let stand 1 hour. Pound round steak to flatten. Sprinkle both sides with salt and pepper. Cut each slice of beef in two; chop bacon and onion. Sprinkle on beef along with one slice of dill pickle. Roll up tightly and tie with string. Brown in butter. Heat limas to boiling; add 1 teaspoon salt and pour over browned meat rolls. Cover closely; simmer 1 1/2 hour, adding a little water as needed.
Grease and flour Bundt cake pan. Preheat oven to 325°. Mix eggs, one at a time, with sugar. Add milk. Then add vanilla wafers and add coconut. Bake at 325° for 1 hour and 30 minutes.
Soak marshmallows in cream overnight. Mix everything together and press into pan or bowl. This needs to stay in refrigerator for one week.
Cream eggs, sugar and oil. Add flour, baking soda, salt and cinnamon. Mix well. Add pineapple, carrots, raisins, walnuts and orange peel. Pour batter into greased and floured 9-inch pans. Bake at 350° for 30 to 45 minutes or until center springs back when lightly touched or toothpick inserted into center comes out clean.
Heat oven to 400°. Grease bottoms of 12 medium muffin cups. Beat egg. Stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Bake for 20 to 25 minutes, or until golden brown. Immediately remove from pan.
Batter: Combine flour and beer in a large bowl and blend thoroughly, using a whisk. Cover the bowl and allow the batter to sit at room temperature for no less than 3 hours. (Be sure to allow the batter to "rest" for the 3 hours. The beer breaks down the gluten in the flour and this is the secret to the fabulous onion rings.)
Mix pimento, pepper, mayonnaise, mustard, egg, Season-All and Worcestershire sauce. Add crackers. Mix lightly with crabmeat. Pack lightly in shell or something for baking. Coat top of mixture with mayonnaise mixed with egg yolks. Bake at 425° until bubbly and browned on top.
Arrange berries in serving bowl or platter. Combine sugar and vinegar. Drizzle over berries. Serves 4.
After browning ground beef, onion and pepper, add to cornmeal, eggs, milk, creamed corn and grated cheese. Mix all together. Pour into greased pan and bake at 350° for 1/2 to 1 hour or until done.
Melt the margarine and peanut butter in a double boiler. Mix in the sugar and crumbs. Press this into a buttered 9 x 13-inch pan. Melt the chocolate with the paraffin in a double boiler. Pour this over the peanut butter and cut while warm into small 1-inch squares. Refrigerate.
Combine all ingredients except soup. Pat meat mixture onto a cookie sheet and refrigerate overnight. Cut into 4 x 4-inch squares. Coat with flour. Brown in skillet in a small amount of fat. Place in a 13 x 9-inch baking dish. Pour soup over and bake for 1 hour in a 350° oven.
In a saucepan, heat up cream of mushroom soup with tuna fish and milk until hot. In separate pan, boil water. Add egg noodles and stir occasionally, until done. In casserole pan, put the heated up sauce on bottom of casserole pan, then add noodles (drained first), sauce again, noodles and sauce. Crumble crackers and put on top. Bake in oven for about 1 hour at 350°. Let set for about 10 minutes, then serve.
Stagger bread slices in a 12 x 6 x 2 1/2-inch baking dish, crust side up. Combine next 7 ingredients until well blended. Pour over bread slices. Sprinkle with raisins. Place baking dish in a large baking pan. Pour hot water in pan until about 1-inch deep. Place in preheated oven at 375° and bake 1 hour.
Combine flour, cocoa, baking powder, soda, salt and cinnamon; set aside. With rotary mixer, beat together butter and sugar until smooth.
Slice off cookie dough and press onto pizza pan. Bake at 375° for 12 minutes. Set aside to cool. Blend together cream cheese and Cool Whip. Spread on cooled crust. Drain all fruit well. Slice and place on cream cheese mixture. Stir and cook last 6 ingredients. Let come to boil; boil for 1 minute (or until thickened). Cool. Spoon over sliced fruit already placed on cream mixture.
Crush graham crackers. Melt butter; add to graham crackers and mix. Add sugar to butter and graham crackers and mix. Pack into 9 x 15-inch pan. Beat 2 eggs; add 1/2 cup sugar and 1 large package cream cheese. Mix. Pour over 1st mixture (crust). Bake at 350° for 15 minutes. When cool, spread with blueberry pie mix, cooked and cooled. Cut in squares and serve with whipped cream.
Steam shrimp for 5 minutes until pink. Stir-fry mushrooms in olive oil, seasoning with Nature's Seasons. Add green onions to mushrooms. Combine shrimp (peeled) and cooked rice to mushrooms and onions. Mix and season to taste.
Beat eggs until fluffy in medium size mixing bowls. Add flour, sugar, baking powder, milk and oil. Mix until well blended. Fry in large skillet, lightly oiled.
Line bottom of a 9 x 13-inch pan with graham crackers. Make pudding with 3 cups milk. Fold in Cool Whip. Pour Cool Whip and pudding mixture over crackers. Put another layer of crackers on top of pudding mixture. Melt the can of icing. (Leave in can and melt in hot water on stove.) Pour melted icing over top layer of graham crackers. Refrigerate overnight.
In bowl, beat egg with juice (or milk), oil and vanilla. Stir in flour, sugars, baking powder and salt, just until flour is moistened. (Batter will be lumpy.)
Cream butter and sugar. Add lemon juice and rind, egg yolks, flour and milk, stirring well. Beat egg whites stiff and fold in. Pour into baking dish. Set in pan of hot water and bake for 45 minutes or more.
Slice chicken very thin; saute with onion in butter for 10 minutes or until chicken is cooked. Add soup, plus water if needed. Add sour cream, almonds and mushrooms. Heat to boiling. Serve over rice or noodles.
Mix well and leave out of refrigerator for another 3 to 5 days. Must be fed again 3 to 5 days.
Mix first 6 ingredients into 18 meat balls. Brown in small amount of oil. Drain. Combine oil and pineapple juice. Cook over low heat for a few minutes. Then add cornstarch, soy sauce, vinegar, water and sugar. Cook until juice thickens, stirring constantly. Add meat balls, pineapple and green peppers. Heat through. Serve with rice.
Beat eggs, oil and sugar until thick and foamy. Add vanilla. Combine dry ingredients and stir into eggs. Fold in zucchini and pineapple, fold in raisins and nuts. Pour into 2 greased and floured 9 x 5-inch bread pans. Bake at 350° for 1 hour. Cool 10 minutes and remove from pans.
Cream together all ingredients except the ham. Spread over slices of ham. Roll each slice tightly and chill. Slice in 1-inch pieces. May garnish with a small parsley sprig. Makes 25 slices.
In plastic bag or shallow bowl combine first four ingredients. Dip zucchini in egg. Coat with crumb mixture.
Line a large (9 x 13-inch) flat buttered baking pan with slices of bread. Top with chicken. Place mushrooms and water chestnuts on top of chicken. Dot with mayonnaise and top with cheese. Beat eggs, milk and salt together. Pour over chicken. Mix pimento and soups and spoon over all. (DO NOT DILUTE SOUPS WITH WATER.) Cover with aluminum foil and store in refrigerator overnight.
Shape into a loaf and top with catsup. Bake at 350° for 1 hour.
Mix ingredients all together well. Form 5 to 6 balls a little larger than a golf ball, then pat down to a patty size. Grill or fry to taste. Do not squeeze out juices while cooking. Makes 5 to 6 patties.
Combine cheeses and spinach. Spread 1/2 cup cheese mixture on each noodle and roll up jelly roll fashion. Spread 1 cup sauce in 13 x 9-inch baking dish. Place lasagna rolls, seam side down, in sauce. Spoon remaining sauce over rolls. Cover. Bake at 375° for 30 minutes.
Brown chopped onion and butter or margarine. Add rest of ingredients. Cook together until blended. May be refrigerated all summer and used as needed.
Mix sugar, cocoa and oleo. Heat until it comes to a boil, then cook for 1 minute. Add peanut butter, vanilla and oatmeal; mix well. Drop by spoonfuls on waxed paper.
Beat eggs. Add remaining ingredients. Fill pie shell; sprinkle with nutmeg. Bake at 400° for 20 to 25 minutes, just until knife comes out clean.
Cook sliced potatoes in microwave with 1/4 cup water for approximately 5 minutes. Remove and cool slightly. Spray a baking sheet with nonstick cooking spray. Spread potatoes on baking sheet and sprinkle with seasoned salt and pepper. Spray potatoes lightly with nonstick cooking spray and place under broiler for a few minutes until brown on one side. Be careful; these burn quickly. Remove from broiler. Turn potatoes and brown the other side. Serve. Entire recipe makes 2 servings. Grams of fat per serving: 0. Calories per serving: 110.
Mix all ingredients by hand. Bake at 325° for 15 or 20 minutes or until done. Makes 4 thin layers.
Cream shortening, sugars, eggs and vanilla together. Mix in the rest of the ingredients. Drop by spoonfuls on a greased baking sheet at 350° for 10 minutes.
Mix all together. Grease and flour 9 x 13-inch pan. Bake at 350° for 35 minutes. Don't overbake. Ice while warm.
In medium bowl, stir gelatin and boiling water until gelatin is dissolved. Stir in cold water, sugar and vinegar. Chill 1 hour or until consistency of unbeaten egg whites. Fold in cabbage, cranberries and nuts. Pour into 8-cup mold. Cover and chill 3 to 4 hours or until firm. Unmold on leaves. Makes 6 servings.
Combine first 5 ingredients in large mixing bowl. Beat at medium speed until blended. Stir in pecans and chocolate morsels. Pour into pie shell. Bake at 350° for 45 to 50 minutes.
Prepare gelatin according to package directions. Mix 1 cup prepared gelatin and strawberries. Pour into angel cake ring or salad mold. Place angel food cake in mold. Pour remainder of gelatin over cake, gently pressing cake to make it absorb gelatin. Place in refrigerator until congealed. Remove, slice and serve with whipped cream.
Follow directions to make cake. Let cake cool thoroughly. Cube cake. Place layer of cubed cake in large glass bowl. Top with chocolate pudding and then Cool Whip. Make two more layers and dress up with nuts or crushed Heath bar. Refrigerate.
Cream together ingredients, except tortillas, until smooth, adding onions and beef last. Spread generously over warm tortillas. Roll up and chill in Tupperware for 2 or 3 hours before slicing into bite size pieces. Serve with salsa.
Put paper doilies and paper plates on tray. Scoop 1 ball on each doily, then put cone on top of each for hat. Put face on with gumdrops, raisins and jellied fruit. Now you have a clown.
Boil the twist 10 minutes and drain. Chop onion into frying pan. Add hamburger and brown. Add chopped green pepper. Stir in pizza sauce and spaghetti sauce. Add twists, mushrooms and salt. Pour into a 13 x 9-inch pan. Add pepperoni and grated cheese. Bake at 350° for 45 minutes.
In small heavy gauge saucepan, combine butterscotch morsels and cream. Cook over low heat, stirring, until morsels are melted and mixture is smooth. Serve warm over ice cream. Makes 1 1/2 cups.
Stir all together in saucepan heating on medium heat until sugar dissolves. Boil, stirring constantly, to form ball stage. Cool, without stirring, until lukewarm. Beat until it loses its gloss. Pour into buttered pan.
Take chicken off bone. Cut in bite-size pieces. Put in 2-quart casserole dish. Melt margarine and add soups and milk. Pour over chicken. Mix stuffing and broth and spoon over mixture in casserole dish. Bake at 400° for 25 minutes.
Combine all ingredients until a nice, soft consistency. Put into a pretty relish dish. Keep refrigerated until ready to use.
Drop beans in boiling salted water and boil or steam for 1 minute. Drain well and immerse immediately in cold water. When beans have cooled, drain again, then pat dry. Place in a large glass dish.
Mix all ingredients together. Bake in 400° oven for 15 to 18 minutes.
Heat oven to 375°. Mix margarine, sugar, egg, vanilla and water. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls 2-inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. Makes about 4 1/2 dozen cookies.
Shred lettuce to cover bottom of bowl for first layer. Cover lettuce with sliced water chestnuts. Cut up celery over sliced water chestnuts. Break up cauliflower for next layer. Spread carrots over cauliflower. Sprinkle seasoning mix over mixture. Cover with frozen peas. Cover with mayonnaise. Grate Cracker Barrel cheese over mayo. Sprinkle bacon bits on top. Prepare 1 day ahead.
In a large glass bowl, mix sugar, milk and butter. Microwave 4 to 5 minutes or until mixture boils, stirring 2 to 3 times. Microwave 3 minutes longer, stirring once. Stir in peanut butter, Marshmallow Creme and vanilla. Beat until well blended. Spread mixture in a buttered 13 x 9 x 2-inch dish. Cool, then refrigerate. Cut into squares when firm. Makes 3 pounds.
Prepare cake mix according to package directions. Pour 1/2 batter into greased and floured 9 x 13-inch pan. Bake 15 minutes at 350°. Melt together margarine, evaporated milk and caramels. Pour over baked cake layer. Sprinkle nuts and chocolate chips over caramel layer. Pour remaining batter over top. Bake at 350° for 20 minutes or until done. Let cool. Frost with Pillsbury's coconut pecan frosting.
Mix dry ingredients in large mixing bowl. In small bowl, combine remaining ingredients, then add to dry ingredients and stir until smooth. Pour into 8-inch glass baking dish (microwave). Cook on 50 (simmer) 10 minutes. Cook on High (maximum power) 2 to 4 minutes or until a toothpick inserted in the middle comes out clean. Let stand 5 minutes before serving.
Cook noodles and drain; set aside. Brown meat and onion; season to taste. Place 1/2 of cooked noodles in 8 x 12-inch baking dish. Cover with meat and onion mixture. Cover with the 2 cans tomato soup. Add rest of the noodles. Spread cut up cheese over the noodles. Put the mushroom soup as top layer. Bake in a 350° oven for 1/2 hour.
Heat coals or gas grill. Peel onions; cut 1/2-inch slice from top of each onion and leave end. Cut each onion from top into 8 wedges to within 1/2-inch of root end. Gently pull wedge apart. Brush four 12-inch squares of heavy-duty aluminum foil with vegetable oil. Place 1 onion on each square; loosely shape foil around onion. Sprinkle onions with vinegar, oregano, brown sugar, salt and pepper. Wrap foil securely around onions. Cover and grill onions 4-inches from medium heat 50 to 60 minutes or until very tender.
Grease and flour two 9-inch layer pans or a 13 x 9-inch oblong pan. Sift together into bowl the flour, baking powder, salt, sugar, soda, cloves and cinnamon. Add the brown sugar, buttermilk and shortening. Beat 2 minutes. Add 3 eggs; beat 2 more in. Pour into pans. Bake at 350° for 35 to 40 minutes, or for 45 to 50 minutes. Frost.
Boil water for your noodles. Brown your hamburger and onions. Then, drain your hamburger. Put it in a large pot and put the rest of the ingredients except cheese in it,.	Let it cook about 10 minutes. Then in a long cake pan, put a thin layer of sauce down	first, then your noodles, then sauce, and then cheese, and then the same thing again. Bake at 375° for about 25 minutes. Cover it	with foil for the first 20, then uncover it.
In a large bowl, combine first 5 ingredients. Blend well. Form into 8 thick patties about 3 1/2-inches in diameter and 1 1/2 to 2-inches thick. Combine soy sauce, molasses and chili sauce. Arrange patties on grill. Brush with soy sauce mixture. Cook, turning frequently and brushing with sauce. Cook to desired doneness. Makes 8 generous steaks.
Cook spaghetti. Saute onion and celery in margarine until cooked. Add sour cream, soup and sherry. Mix well. Add chicken and mix. Cook in a greased 9 x 13-inch dish. Lay noodles. Pour mixture over them. Bake at 350° for 40 minutes. Fifteen minutes before it's done, sprinkle on cheese and finish baking. Let stand 10 minutes before cutting.
Heat oven to 350 degrees. Line 13 x 9 x 2 inch pan with nonstick foil or foil coated with cooking spray.
Preheat oven to 375°. Melt margarine with oil in baking pan. Shake chicken in a plastic bag with flour and salt until coated. Place chicken in single layer and bake for 25 minutes. Combine apricot preserves, mustard and yogurt. Spread apricot mixture on chicken and bake for 30 minutes more. Just before serving, brown almonds lightly in oven. Sprinkle almonds over chicken and serve over rice.
Melt butter, beat eggs and add. Blend in sour cream, creamed corn and whole kernel corn. Add muffin mix last. Grease large casserole and put all in casserole. Bake at 375° for 35 to 40 minutes, should be lightly browned on top. Serves 10.
Add celery, onion and nuts to milk mixture in mixing bowl. Add whole wheat bread crumbs. Add salt and bake in oiled pan until done at 350° for about 45 minutes.
Thinly slice chicken into strips. Combine chicken and salsa. Marinate 1 to 2 hours in refrigerator. In skillet, over medium-high heat, cook peppers and scallions in hot oil until tender-crisp, about 5 minutes. Remove pepper mix from skillet with slotted spoon. Add meat mix to same skillet. Cook, stirring constantly, until meat is done. Return pepper mix to skillet; heat thoroughly.
Brown meat in skillet. Add salt and pepper. Add can of chili. Place meat mixture in each tortilla. Sprinkle onion and cheese over meat and roll up tightly. Place in an 11 3/4 x 7 1/2-inch baking dish. Pour over enchilada sauce and bake, uncovered, 10 to 15 minutes.
Blend apple juice and cornstarch in a saucepan (no heat). Stir mixture until well blended. Add strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue stirring and boiling for 1 minute. Remove from heat and allow to cool for 5 minutes. Stir in sugar substitute. Yields 3 2/3 cups.
Boil potato in skin. When tender, mash until smooth, adding the salt and vanilla. Add powdered sugar until mixture is stiff enough to roll. On a powdered sugar surface, roll the mixture until it's about 1/4-inch thick. (You may have to divide the mixture in half to do this.) Spread the surface with a thin layer of peanut butter. Roll it all up like a jelly roll and chill for a few hours in the refrigerator. Cut the roll into slices.
Combine sugar, margarine and milk in heavy saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat. Remove from heat; add peanut butter, Marshmallow Creme and vanilla. Beat until well blended. Pour into a buttered long Pyrex dish. Cool and cut into squares. Makes 3 pounds.
Cook cherry pie filling, cornstarch and pineapple with juice until thick. Add gelatin, nuts and bananas; stir gently until mixed. Pour into pie shells; chill. Cover with whipped topping when ready to serve.
Mix well. Pour mixture in baking dish. Spread 1/2 cheese. Pour in rest. Spread remainder of cup of cheese. Bake at 325° until brown (45 minutes).
Mix all the ingredients thoroughly and pour into a greased tube pan. Bake at 275° for 1 1/2 to 2 hours.
Mix in bowl while adding 1 regular can of beer. Do not knead. Bake in a greased pan or bowl at 375° for 1 hour and 5 minutes.
Brown cut up meat with chopped onion and chopped parsley until meat is done. Add about 1/2 cup water and simmer 20 minutes. Cook endive in water until done; drain well and set aside. In another bowl, mix the beaten eggs, softened margarine, salt and pepper to taste until well mixed. To the meat mixture, add endive and egg mixture and mix together until well blended. Pour into casserole. Bake at 350° until eggs are done, about 30 minutes. This is an old Italian dish and many have forgotten how to make it.
Break up sausage in skillet and fry until done. Drain and set aside. Melt Cheez Whiz in saucepan. Add Ro-Tel mix and sausage and stir until mixed together.
Melt Milky Way bars in a double boiler with 1 stick of butter. Set aside to cool. Cream sugar and remaining butter until smooth. Add eggs. Dissolve soda in buttermilk and add them to butter mixture. Sift dry ingredients into batter. Stir thoroughly. Add vanilla, nuts and melted bars. Bake in greased 9-inch tube pan for 1 hour or more at 325° until it tests done.
Beat the first 5 ingredients 4 minutes. Mix the remaining ingredients. Grease and flour a 10-inch tube pan. Put batter and sugar mix into pan in alternating layers, beginning and ending with batter. Bake 1 hour at 350°.
Sift flour, baking powder and salt into a mixing bowl. Add shortening and cut coarsely. Add water gradually. Mix enough to hold together. Turn out on a lightly floured board and knead until smooth. Cover and let dough rest for 5 minutes. Then roll out into a rectangle about 12 x 15 inches (dough should be very thin). Cut into 3-inch squares. Drop a few squares at a time into deep, very hot oil. Turn squares over 3 or 4 times to make them puff evenly. Fry about 3 to 4 minutes on each side, until golden brown. Sopaipillas will puff up like little pillows. Serve hot bread with butter and honey. Makes about 20.
Mix together ingredients and mix well. Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Blend eggs, oil, sugar, zucchini and vanilla and mix. Sift dry ingredients together and add to zucchini mixture. Mix a little. Grease and flour a 9 x 13-inch pan. Bake at 350° for 50 to 60 minutes.
Preheat oven to 300°. Mix together and drop on cookie sheet. Mash flat with fork. Bake 8 to 10 minutes.
Dissolve sugar in boiling water in large bowl. Add frozen orange juice, strawberries and orange slices. Mix well. When ready to serve, add ginger ale. Serves 14.
Sprinkle orange Jell-O in cottage cheese. Add pineapple and mandarin oranges. Add Cool Whip and stir. Refrigerate.
Place meat, mushrooms, garlic and oil in a 2-quart casserole. Cover with waxed paper. Microwave on High for 6 to 8 minutes, or until meat is no longer pink. Stir halfway through cooking.
Brown sausage and drain off excess fat. Place in an 8-inch square pan. Beat eggs, milk and salt together. Add cheese and pour over sausage. Top with croutons, pushing them down into the mixture. Bake covered at 325° for 40 minutes. Cut into squares.
Combine 1/3 cup milk, 1/3 cup soup and eggs. Mix well. Add stuffing mix and tuna or crab. Mix lightly and shape into small or large patties. In skillet, brown patties on both sides in butter. In a saucepan, heat remaining soup and 1/2 cup milk. Pour over patties as sauce. Sprinkle with paprika.