HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine butter, sugar, egg and vanilla in mixing bowl; beat well until light and fluffy. Sift together flour, baking powder and salt; stir into first mixture. Mix in chopped nuts. Spread in greased 8-inch square baking pan. Bake at 375° for 25 to 30 minutes or until done. Let cool in pan and cut into squares while slightly warm. Roll or toss in powdered sugar. Makes 16 (2-inch) chewy squares.
Cook noodles until tender, but don't overcook. In a skillet, brown ground beef. Drain meat and pour into spaghetti sauce; simmer. In a casserole dish, layer a little sauce, then noodles, sauce and cheeses. Repeat layers, ending with sauce to cover all noodles. Bake 45 minutes or until real bubbly. Let set 15 to 30 minutes before serving.
Saute onion and margarine. Add flour, salt and paprika to make a roux. Cook for 5 minutes. Gradually add the chicken broth, mix until smooth. Then add scalded milk and mix until smooth. Cook carrots and celery in water until tender. Drain and add to the soup. Add cheese. Bring to serving temperature. Makes about ten 8-ounce servings.
Cut top from the bread, scoop out the inside, leaving a 1 inch thick shell. Cut removed bread into bite size pieces and set aside. Mix remaining ingredients. Spoon into bread shell. Replace top of the bread; wrap in foil. Place on cookie sheet; bake at 350 degrees for one hour. Serve with bread pieces and/or crackers.
Cut ribs as you would if putting in oven; boil until well done and tender. Drain juice from ribs. Add remaining ingredients. Cook and simmer until sauce is coated.
Heat 1 1/2 cups water. Mix flour, cornstarch, sugar, salt and 1/2 cup cold water. Gradually add mixture to hot water and cook until thick and transparent. Add beaten egg yolks and cook 5 minutes. Add butter, lemon rind and juice. Mix well. Cool entirely before pouring into baked and cooled pie shell.
Cook and drain ground beef. Mix together and set aside celery soup, mushroom soup, enchilada sauce and jalapeno pepper. Grate Cheddar cheese and set aside. In large casserole dish, line one layer of chips, then 1/2 ground beef, a layer of soup mixture, then a layer of cheese. Repeat with rest of ingredients. Bake at 300° for about 45 minutes.
Put 1 cup yellow corn meal, 2 cups water and 1 teaspoon ground cumin in a 2-quart pan over high heat. Cook, stirring, for 3 to 4 minutes, until mixture thickens and begins to lose gloss. Set aside.
Boil and drain broccoli and pour into casserole dish. Mix together the mushroom soup, mayonnaise, onion, eggs and cheese. Pour into buttered 9 x 13-inch casserole dish over broccoli and mix in. Pour crushed crackers over mixture. Dab with a little butter and bake at 350° for 25 minutes.
Preheat oven to 350°. Lightly spray a 9x9-inch baking pan with vegetable spray.
Cut and cook carrots. Grate the cheese. Saute onion. Mix together lightly in a baking dish. Bake, uncovered, at 325° to 350° for 30 to 35 minutes.
Dissolve the yeast in lukewarm water. Pour boiling water over the corn meal. Add the buckwheat flour and buttermilk. Combine with the yeast mixture. Cover and let stand in a warm place overnight, then the next morning add the soda, salt, the molasses and some milk to make the batter the consistency of cream. Now fry and enjoy.
Pour dry rice into bottom of baking dish. Arrange chicken breasts on top of rice. Pour spice mix from Rice-A-Roni on top of chicken breasts. Spoon cream of celery soup on top of spices and chicken. Add 1 can water over top of mixture. Cover with foil. Cook at 350° for 1 hour 15 minutes.
Place 1 pineapple ring in each of 4 dessert dishes. Place 1 scoop of sherbet on top of each pineapple ring. Sprinkle the coconut over the top. Place 1 cherry on top of each portion. Serves 4 people.
Mix all together well; store in refrigerator for a few days before serving. This will keep indefinitely. Also good on sandwiches.
Mix citric acid and boiling water and let set for 24 hours in refrigerator. Then mix other ingredients and add to first 2 ingredients and freeze. When ready for use, thaw for a few minutes, chop with food chopper and add ginger ale.
Allow cheese to warm to room temperature. Grate Cheddar cheese. Mix all ingredients together with mixer. Shape into balls. Roll in chili powder.
Cook noodles by package directions. Cook beef and onions in oil until meat turns white. Add remaining ingredients except cheese. Beginning with noodles, layer in casserole. Bake at 325° for 20 minutes. Add cheese and cook until cheese melts.
Mix fruit and nuts. Cream butter and sugar together. Add eggs one at a time and beat well. Add dry ingredients and flavors. Add fruit. Oil pan well. Sprinkle pan with flour after oiling it. Cook at 275° for approximately 3 hours or until done.
Cook macaroni. Drain, then mix macaroni, milk, flour, eggs, sugar and mayonnaise together. Sprinkle black pepper. Melt margarine. Pour into the other ingredients.
Place chicken in large stew pot. Cover chicken with barbecue sauce and Coke. Salt and pepper to taste. Add enough to cover chicken. Cook on stove top for 1 hour or until chicken falls off the bone. Serve sauce over potatoes or rice.
Melt butter and brown chicken in skillet. Sprinkle onion and celery over chicken, then pour mixture of teriyaki and ketchup over chicken. Cover and simmer for 30 minutes. Baste chicken a few times as it cooks.
Heat oven to 400°. Mix peanut butter, butter, sugar and boiling water. Blend with rotary beater or spoon until smooth. Stir in Bisquick. Drop with teaspoon on lightly greased baking sheet; flatten with greased glass, or press with fork dipped in flour. Bake for 8 to 10 minutes until set but not hard. Makes about 6 1/2 dozen.
Cream butter and sugar; add eggs. Beat. Sift dry ingredients alternately with milk and chopped oranges and raisins. Bake in moderate oven at 350°. Makes a large cake (4 layers).
Slice tamales into chunks. Layer in large casserole dish. In middle, put layer of Fritos and cheese. Bake until onion is done (approximately 30 minutes).
Mix all ingredients, except bacon, in bowl. Fry bacon in frypan. When brown, remove bacon and crumble. Pour mixture into bacon grease and cook until boiling. Add bacon and pour over salad.
Use real ripe, juicy peaches. Put in a kettle and mash up so there is plenty of juice. If you have to add water, add very little. To every cup of peaches, use 3/4 cup of sugar. Add a small bit of lemon juice. Boil a while.
In a heavy medium saucepan, heat half of the chocolate pieces, the unsweetened chocolate and margarine until melted, stirring occasionally. Add eggs, flour, sugar, vanilla and baking powder. Beat until thoroughly combined. Stir in remaining chocolate pieces. Drop by rounded teaspoonful 2 inches apart onto a greased cookie sheet. Bake in a 350° oven for 8 to 10 minutes or until edges are firm.
Combine first 8 ingredients in a kettle. Let this come to a boil, then simmer until cabbage is done and potatoes are tender, 25 to 30 minutes. Fry bacon until crisp, then add bacon to soup. In bacon grease, add flour and stir until brown. Add to soup and simmer until soup thickens.
Combine flour and sugar; blend in egg. Add cider vinegar and juice from pineapple. Add to flour mixture. Cook over low heat until thick. Cool and mix in Cool Whip. Add apples and nuts. Mix together. Keep in fridge.
*Saute sausage in frying pan, stirring constantly until sausage loses red color; it will be crumbly. (Do this first so it will cool before spreading on top of casserole.)
Mix. Roll in balls. Mash with fork. Bake at 350° for 18 minutes. Can put pecans on top before baking.
Combine the first 3 ingredients. Pat into a 9 x 13-inch greased pan. Bake 20 minutes at 350°; cool. Combine the next 3 ingredients and spread over the crust. Combine the vanilla pudding and the milk; let this mixture thicken, then spread over cream cheese mixture. Spread Cool Whip over this, then sprinkle with toasted coconut. Refrigerate several hours before serving.
Cook chick peas with liquid for 5 minutes. In mixing bowl, mix garlic salt and salt. Add tahini paste, ReaLemon; blend hot chick peas and liquid and mix thoroughly. Pour into mixer and puree until smooth. Refrigerate overnight and eat as a dip.
Cook onions and pepper in fat until onions are golden. Add beef and fry until mixture falls apart. Stir in rest of ingredients and pour into greased 2 qt. casserole, cover and bake 2 hour in 350 oven. Remove cover last 15 minutes.
Brown beef with onion. Put in colander and drain. Put beef back in frying pan and add rest of ingredients. Simmer. (I like to cook mine slowly in crock-pot.)
You will need a very large mixing bowl. Mix all ingredients together. Make any size cookie you wish. In order to have a 2 1/2 to 3-inch diameter cookie, drop the cookie dough between the size of a ping pong ball and gold ball. (I am able to get 15 cookies per cookie sheet.) Bake in a 350° oven for about 12 minutes; 15 minutes if you make a larger cookie. I usually get about 120 cookies per recipe.
Place fresh haddock in glass baking dish. In a small bowl, mix together the mayonnaise, mustard and sugar. Spread mixture over the haddock and sprinkle with the mozzarella cheese. Bake at 375 degrees until golden brown (about 15 to 20 minutes).
Mince the fresh herbs, reserving a few leaves to use as garnish. Place all ingredients in a small mixing bowl. Beat vigorously with a wire whisk until well blended. Garnish with fresh leaves and serve immediately.
Combine Cool Whip and milk and stir to blend. Pour into 1/2 gallon ice cream freezer and add chocolate milk until the "fill line" is reached. Stir again and mix well. Freeze according to ice cream freezer directions.
Preheat oven to 375°. Slice apples in an 8 x 8 x 2-inch greased pan. Mix all other ingredients together. Crumble over top of apples. Bake for 30 minutes.
Brown hamburger and onion, if desired. Drain well. In a large bowl, prepare cornbread mixes as directed on package. Add meat, green chiles, corn and cheese. Mix well. Spray a 9 x 13-inch dish with nonstick spray. Pour mixture into prepared dish. Bake at 375° for 45 minutes or until brown.
Whisk flour, sugar, baking powder and salt in a large bowl to combine and make a well in the center. Whisk butter, milk, sour cream and eggs in medium bowl and pour into well. Whisk just until smooth; do not over mix. Spoon about 1/4 c. of batter into center of hot waffle iron and cook.
Boil chickens, seasoned to taste. Cool and remove fat. Replace flavor with bouillon cubes. Debone and cut into bite-size pieces. Boil spaghetti in the chicken broth. Cut and saute onions, peppers and celery in margarine. Add tomatoes, pimento, English peas, soup, Ro-Tel, Velveeta and chili powder. Mix well. Bake at 350° for 20 to 25 minutes until heated through. Makes a large quantity. Good hot or cold. Freezes beautifully.
Combine butter and sour cream in a bowl; mix well. Stir in baking mix. Spoon into greased miniature muffin cups. Bake at 425° for 12 minutes or until golden brown. Serve hot. Yields 1 dozen.
Mix butter, onions, salt, cottage cheese, eggs and corn muffin mix together. Stir in broccoli. Place in greased 13 x 9-inch baking dish. Cook at 400° for 20 to 25 minutes.
Roll meat balls (size of walnuts) in flour and brown on all sides. Refrigerate.
Combine eggs, cottage cheese, cracker crumbs, chilies and half the shredded cheeses. Turn into 10 x 6 x 2-inch baking dish. Bake at 350° for 45 minutes or until set. Top with remaining cheeses. Bake 2 to 3 minutes or until cheese melts. Let stand 5 minutes before serving. Serves 6.
Cube and brown bread in 3 tablespoons margarine (stir often to prevent burning). Add onion salt to taste. Mix potatoes and bread. Add egg and enough milk to moisten. Stuff fowl. Leftover dressing may be placed in baking dish and cooked in moderate oven.
Heat oven to 425°. Combine all ingredients in blender; blend until smooth. Pour into pie shells. Bake for 15 minutes. Reduce oven temperature to 325° and bake 35 to 45 minutes longer, or until set. Cool. Serve with whipped cream. Yields two 9-inch pies.
Combine all ingredients. Drop by the tablespoons onto buttered or oiled pan. Cook as pancakes.
Mix and cook 3 hours in oven at 200°. Stir every 15 to 20 minutes.
Drain peas and add remaining ingredients. Add enough mayonnaise to make it creamy. Refrigerate until chilled.
To each Jell-O in separate pans, add 1 cup hot water. Dissolve, then add 1/2 cup cold water to each Jell-O; chill and cut in cubes. Bring to boil sugar, pineapple juice and lemon Jell-O. Add 1 cup cold water. Will be soupy. Refrigerate. In 9 x 13-inch pan, put cracker crumbs and butter in bottom of pan. Bake at 350° for 10 minutes. Whip overnight Jell-O. Add 3 colors of Jell-O. Turn over and over and add Cool Whip. Put in crust and chill overnight.
Boil chicken in water until tender. Drain and save 1/2 cup of broth. Cool chicken; remove from bone and remove skin. Chop chicken. In large saucepan, saute onion and garlic 1 minute. Add 1/2 cup broth, salt and pepper, cornstarch, chicken and chilies. Cook until thick. Saute 12 corn tortillas until pliable. Place chicken mixture in center of each. Fold or roll tortillas and place, seam side down in hot oil in large skillet. Fry until golden brown; drain on paper towel and serve hot with Sour Cream Sauce.
Mix well and put in a 3-quart casserole dish. Bake for 30 minutes at 350°. Serves 12 to 16 people. Freezes well. Top with chow mein noodles, if desired.
Bake 3 pie crusts. Toast in a skillet the coconut and pecans in butter; set aside to cool. Cream together cream cheese and condensed milk, then fold in Cool Whip. Layer coconut mixture in baked crust, then Cool Whip mixture, ending with nut mixture on top. Drizzle caramel topping on top of each pie. Freeze until ready to serve. Set out of freezer 30 minutes before serving.
Combine everything in slow cooker. Cover and cook on low 7 to 8 hours.
Mix by hand the first 3 ingredients. Add any or all of the remaining ingredients. Bake in a greased and floured 9 x 13-inch pan in 350° oven for only 18 to 19 minutes. Do not overbake! Cool and cut. You can put powdered sugar icing on while hot.
Separate crescent rolls into 4 rectangles. Place on a cookie sheet. Blend all other ingredients. Spoon 1/2 cup of chicken mixture onto each rectangle. Roll the 4 corners of the crescent dough over chicken mixture to the center. Brush with melted butter or margarine. Bake for 20 to 25 minutes.
In microwave bowl, melt almond bark and peanut butter for about 2 minutes. Mix in marshmallows, peanuts and Rice Krispies. Spoon on wax paper and let cool.
Heat oven to 350°. In glass pie plate, place can of chili, then can of drained corn on top of chili. Sprinkle grated cheese on top and bake for 20 minutes. Serve with nacho chips.
Blend well. Press from cookie press in "s" shape. Bake at 350° for 5 to 7 minutes until slightly browned.
Cook lasagna noodles according to directions on package. Fry Italian sausage; drain. Mix first 5 ingredients together and add drained sausage. Layer in baking dish the tomato sauce mixture, then noodles and cheese mixture. Repeat, ending with cheese on top. Bake at 350° for approximately 1 hour or until heated thoroughly.
Cook squash; drain and mash. Add all other ingredients and pour into greased 2 quart casserole dish. Bake in a 375° oven for 30 to 40 minutes, until set and lightly browned.
Combine ingredients, mix and serve. (What could be easier.) Preparation Time is 5 minutes.
Boil potatoes 20 minutes; drain and mash. Add cream cheese, Parmesan cheese, butter, soup mix and pepper. Mix well. Add 1 or 2 teaspoons of milk, if dry.
Shred zucchini and mix with eggs, oil, sugar and vanilla; blend well. Sift dry ingredients. Add to zucchini mixture. Stir only to moisten. Fold in nuts and raisins or dates. Pour into floured and greased 9 x 5 x 2-inch loaf pans. Bake at 350° for 50 to 60 minutes or until loaf tests done. Makes 2 loaves.
Dissolve yeast in water in mixing bowl. Add sugar and salt; stir, then add dry milk and half the flour. Beat thoroughly 2 minutes. Add egg and shortening. Then mix in gradually remaining flour until consistency of dough. Place in greased bowl until it doubles in bulk, about 1 hour. Knead and turn out on a floured board. Roll into desired shapes and sizes. Let rise another 1 hour until double in bulk. Heat oven to 425° (hot). Bake 10 minutes; makes 1 dozen. If kitchen is cold, set pan in cupboard with pan of boiling water for warmth and moisture.
Beat egg whites and yolks separately. Then beat together egg yolks, sugar, salt, milk, butter, flour and baking powder. Add whites last. Pour out individual flap jacks on a hot griddle. Serve with melted butter and hot maple syrup which has been boiled until thick. Top with whipped cream.
Melt first 3 ingredients in double boiler or over low heat. Add Rice Chex until coated, mixing gently. Place in large Tupperware container with lid. Shake gently with powdered sugar until coated white.
Soak gelatin in cold water 5 minutes. Beat egg yolks lightly and mix in 1/2 cup sugar, lemon juice and salt. Cook over hot water until mixture coats a silver spoon, stirring constantly. Add gelatin and stir until dissolved. Add lemon rind and chill. Beat egg whites until fluffy. Gradually add the remaining 1/2 cup sugar and beat until stiff. Fold in slightly thickened gelatin mixture. Pour into baked pie shell. Serve with whipped cream.
Placed cooked, sliced sweet potatoes in a 13x9x2-inch pan.
Mix all ingredients for filling together, adding pecans last. Pour into unbaked pie shell. Bake at 400° for 15 minutes and then reduce heat to 350°. Bake 30 to 35 minutes longer. When pecan pie is done, outer edges of filling will be set while center will be slightly soft.
Mix dry ingredients and add remainders. Beat and add 1 cup hot coffee. Bake at 350° for 40 minutes.
Put first four ingredients in saucepan and bring to a boil. Place 1 whole clove in each canning jar. Add cucumbers (whole or sliced) into hot jars. Fill with hot syrup. Seal jars and wait at least 1 month before serving.
Boil candy in 2 1/2 cups water until melted. Add Jell-O. Cool until Jell-O starts to set. Add can of drained crushed pineapple. Pour half in dish and put in freezer until sets. Add enough cream to the cream cheese to make it spreadable. Spread over the cool set Jell-O. Sprinkle the chopped nuts over the cheese. Add the rest of the Jell-O and refrigerate.
Wash rice and lay on cloth to dry. Melt the butter; add the rice, stirring constantly until a nice brown. Cover well with water. Let simmer until soft (may need to drain). Add salt and chile powder.
Melt shortening in a large skillet. Add meat, onion and garlic. Cook and stir until meat is brown and onion is tender. Stir in ketchup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups of water. Cover; simmer 2 to 2 1/2 hours. Blend flour and 1/4 cup of water. Stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles. Makes 6 to 8 servings.
Fry potato slices in butter with onion until potatoes are tender. Spread tomato sauce over potatoes in pan. Top sauce with sliced pepperoni. Cover pepperoni with cheese. Cover pan and heat until cheese is melted.
Combine soup, milk and pepper. In a 2 1/2-quart shallow (13 x 9 x 2-inch) baking dish, arrange alternate layers of potatoes, onions, cheese and soup. Dot the top with margarine. Cover with foil. Bake at 375° for 1 hour. Uncover and bake 15 minutes or until done.
Mix corn syrup, brown sugar and peanut butter. Mix Rice Krispies and Corn Flakes together with corn syrup mixture. Pour into greased 8-inch square pan. Refrigerate 1 hour. Combine 1/4 cup butter, pudding mix, milk and powdered sugar. Spread on top of cereal mixture. Melt chocolate and remaining butter. Spread over filling. Cut into squares.
Cut bacon in pieces and fry. Mix other ingredients. Add bacon and grease. Bake, uncovered, 3 hours at 300°. Serves 25.
Brown ground round and garlic in a large skillet over medium heat, stirring until meat crumbles. Drain and place in a large bowl. Add black-eyed peas and remaining ingredients; stir well. Place mixture in a lightly greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 20 minutes. Yields 8 servings.
Preheat oven to 350°. Butter 3 large loaf pans or 7 mini-loaf pans and dust with flour. Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves. Set aside.
Break bread into small chunks and place in a large bowl. Add milk and sherry; stir well. Let stand 10 minutes. Combine eggs, sugar, raisins, 2 tablespoons butter and vanilla; add to bread mixture, stirring well. Spoon mixture into a lightly greased 13 x 9 x 2-inch baking dish. Combine honey and remaining 2 tablespoons butter; pour over bread mixture. Bake at 350° for 45 minutes or until set and lightly browned. Serve warm with Whiskey Sauce. Yield: 10 to 12 servings.
Take flour, shortening and brown sugar. Mix thoroughly. Take out 1 cup crumbs and keep for top; to the rest of the crumbs add boiling water, molasses and soda. Mix well, then pour into a greased 9 x 9 or 9 x 13-inch cake pan. Sprinkle remaining crumbs on top and bake at 350° until done.
In a 12-inch skillet (nonstick), heat the oil over moderately high heat. Add the onion, celery and green pepper. Saute for 5 minutes or until tender. Stir in beef and cook 4 minutes longer or until no longer pink. Add the tomatoes with their juices, the ketchup and Worcestershire sauce, salt and black pepper. Cook, stirring often, 4 minutes more or until the flavors are well blended. Then stir in the vinegar. Place the bun on plates and divide mixture among them. Yields 4 sandwiches.
Separate cauliflower into flowerets. Cut in pieces. Chop broccoli. Combine cauliflower, broccoli, onion, bacon and cheese. Mix sugar and mayonnaise together; add to vegetable mixture. Add salt and pepper. Refrigerate overnight to blend. Serves 8 to 10.
Preheat oven to 300°. Cut spareribs into individual ribs and arrange on rack in baking pan. Bake 45 minutes. Combine remaining ingredients and brush ribs lightly with the mixture. Bake 30 minutes longer and turn ribs. Brush with more sauce and bake 30 minutes longer or until ribs are nicely browned. Serves 6.
Cut up ribs. Cook real slow in a large pan covered overnight in water. Next morning, let cool. Remove as much fat as possible. Remove meat from bones. Put meat back in pan. Cook about 2 hours on low to medium heat until water is gone. Mix barbecue sauce, onions, meat tenderizer, garlic salt, lemon pepper and Worcestershire sauce in separate bowl, then add to meat. Cook on low for 1 to 1 1/2 hours. Serves at least 10 people.
Blend flour, Crisco and salt. Fork beat egg; add water and vinegar. Stir well with fork. Add a little at a time to flour mixture. Roll and	put in pie pan. This should make crusts for 6 pies. These	crusts	freeze well. Put wax paper between crusts and they don't stick together.
Drain pineapple. Add sugar. Cut cherries and marshmallows. Mash cream cheese; work it in the mayonnaise to make a smooth mixture. Combine all ingredients. Pour into pan and freeze at least 3 hours.
Cook pasta. Drain and rinse in cold water, drain. Peel cucumbers and cut all vegetables in bite size pieces. Grate Parmesan and toss all ingredients. Refrigerate, preferably overnight.
Mix in large bowl the oats and cocoa. In a large pan or skillet, put sugar, butter and milk. Let it start boiling and stir good. When it starts boiling hard, boil one minute. Remove from heat; add to oatmeal mix and add peanut butter. Stir until well mixed, then drop by tablespoonfuls on the pan. Always have your pan lined with wax paper ready. Place a piece of wax paper on a plate also. Dip a teaspoon in a cup of water to flatten. Yields 20 to 22 cookies.
Cook pasta according to package directions, Set aside. Roast peppers, cool, peel and dice. Combine olive oil, herb seasoning and lemon juice in a large bowl. Add prepared vegetables and pasta, toss well and chill. When ready to serve, brush salmon fillets with a little olive oil and sprinkle lightly with seasoning blend. Grill fillets 3-4 minutes per side on medium heat. Serve hot with pasta salad.
Let peppers stand for 2 hours. Drain well and add vinegar and sugar. Boil until it jells and can while hot. Makes 3 pints.