HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar together. Slowly add flour, working well. Add well beaten eggs and mix thoroughly. Chill overnight. Roll out thin on lightly floured board. Brush cookies with egg white. Sprinkle with sugar and cinnamon mixture. Press 1/2 pecan into center of cookie. Bake at 350° for approximately 10 minutes.
Spread nuts, cherries and pineapple in a pan about 1/2-inch thick. Blend sugar, water and corn syrup. Cook to 300° without stirring. Remove from heat. Stir in food color to tint along with oil of orange. Pour hot syrup back and forth over nut mixture to cover all.
Cream butter, sugar and cream cheese until light and fluffy. Add eggs, one at a time, beating until well mixed. Stir in flour, salt and vanilla until well mixed. Pour into well-greased and floured tube pan. Bake at 325° for about 1 1/2 hours.
Put the water in a pan. Add a spoonful of sugar and continue to add sugar while over heat. When sugar is dissolved, turn up the heat and bring the mixture to a boil. Boil for a minute. Then stir into container. To make lollipop, use popsicle sticks.
Cream butter, sugar and soup. Sift dry ingredients. Add to creamed mixture. Beat all together and add nuts and raisins. Bake in moderate oven until done.
Brown and drain chuck. Stir in 1 can water and seasoning mix. Can be prepared night before.
Mix all the ingredients together and put in a pie or quiche dish. Bake at 350° for 1 hour. Serve with unsalted tortilla chips.
Mix together. Add tuna. Bake at 400° for 40 to 45 minutes. Serve on toast.
Blend on high for 2 minutes. Divide between 3 greased cake pans. Bake at 350° for 25-30 minutes.
Combine mashed potatoes and cheese. Beat until well blended. Add eggs, fresh onion, chives, parsley, salt and pepper. Spoon into a well-greased casserole dish. Top with canned onion rings. Bake at 375° for 30 minutes or until heated through.
Saute onions and green pepper in butter in medium skillet until tender. Stir 1 cup cheese, sour cream, picante sauce and pepper into chicken.
Combine first 5 ingredients in a very large bowl; make a well in center of mixture. Add eggs, buttermilk and oil. Stir just enough to moisten dry ingredients. Cover and store in refrigerator until ready to bake. This can be kept as long as 6 weeks. When ready to bake, spoon batter into greased muffin tins, filling 2/3 full. Bake at 400° for 12 to 15 minutes. Yields about 5 1/2 dozen.
Mix sugar and flour well; add milk. Bring to a slow boil. Add small amount of mixture to egg yolks; beat well, then pour yolks into rest of flour mixture. Add coconut and let thicken, then add vanilla. Remove from heat; pour into pie shells.
Line baked pie shells with sliced bananas. Cream lemon juice, sugar and cream cheese. Spread over bananas. Pour half pie filling over each pie. Top with Cool Whip. Refrigerate 1 hour. May wait until ready to serve to add Cool Whip. Makes 2 pies.
Mix all ingredients together. Roll in pecans or Grape-Nuts cereal. Makes 3 medium balls.
Mix together the butter and onion soup mix in a large glass measuring cups. Microwave on High for 1 1/2 minutes. Stir in the pistachios. Place in resealable plastic bags for traveling.
Bring to boil in covered saucepan over full gas flame the ducks, salt, pepper, bay leaf, celery leaves, parsley, onion, carrot and water to cover; reduce flame to simmer (200° to 225° dial setting on controlled burner) and continue cooking 1 hour. Remove from flame and let stand until cold. Drain. Stuff ducks and place on rack in shallow pan. Place over breast of each duck 2 slices of bacon or thin salt pork. Roast in moderate gas oven (325°) for 20 minutes per pound. Makes 4 servings.
Mix first six ingredients. Toss with cleaned mushrooms (can be stored in fridge for days). Cut lettuce into 6 to 8 wedges. Spoon dressing over and serve.
Cook spaghetti; add chopped vegetables and add 1 (16 ounce) bottle Italian dressing and 1 bottle McCormick Salad Supreme. Toss gently. Refrigerate. Serve cold.
Peel eggplant. As it is sliced, place in bowl of 1 quart of water and 1 tablespoon of salt. Drain. Place in shallow dish containing hot sauce and turn to coat well. Cover and let stand for 30 minutes. In plastic bag, place 1 cup of flour and pepper. Drop eggplant in bag in small batches to coat with mixture and fry in deep fat fryer until golden brown. Remove and drain on paper towels. Serve while hot. Serves 10 to 12 as hors d'oeuvres.
Cook and bone chicken and place in buttered casserole. Mix soups and sour cream and put over chicken. Crush Ritz crackers; mix with butter and top casserole. Sprinkle poppy seed on top. Bake at 350° for 20 to 25 minutes.
Pour boiling water over cereal. Let stand until lukewarm. Do not stir. Combine Crisco and sugar. Add eggs and beat. Add remaining ingredients. Pour over cereal and stir. Bake at 425° for 20 minutes.
Put on your boots and run outside to where there is fresh snow. Lightly scrape off the very top of the snow. With a big cooking spoon, scoop up the snow into a large pan (we always used the old green enamel "popcorn" bowl). Run back inside quickly, because you usually didn't even wear a coat, so the snow doesn't begin to melt! Pour a little milk and sugar into the snow and stir until about the consistency of partially melted ice cream. Add a "tad" of vanilla and enjoy! Don't eat too fast or it will give you a headache!
Add sugars and shortening. Mix eggs together, then dry ingredients. Stir, then add pecans. Make 3 rolls; wrap into foil. Freeze. Slice thin. Bake at 375° for 5 to 7 minutes on ungreased cookie sheets. Makes 6 dozen.
Combine sugar, corn syrup and water. Stir until sugar dissolves. Cook at 300° without stirring, to hard crack stage.
Either fillet whole fish or cut up into smaller pieces (size of 3 fingers approximately). Rinse and let drain. Put oil into deep fryer. Amount of oil needed will depend on size of fryer and amount of fish to be fried. Heat to approximately 400°. Sprinkle pepper and Lawry's salt on both sides of fish. Lawry's salt should just about cover the fish, but not too thick. Put meal (3 to 4 cups) in a doubled grocery bag. Put several pieces of fish in bag and shake until coated with meal. Deep fry until golden brown. Slice potatoes; sprinkle with Lawry's salt. Coat with meal and then fry.
Boil macaroni for 6 to 7 minutes; drain. Put in 9 to 12-inch baking dish. Add melted margarine and cheese. Beat eggs in milk. Add to macaroni. Spread a little cheese on top. Bake at 375° for 25 minutes.
Partially bake a 9-inch pie crust. Saute onions in oil and butter over low heat until golden yellow. Beat together the eggs, half and half, flour, salt and pepper, then add onions and half the grated cheese. Pour into crust; sprinkle remaining cheese on top. Bake at 375° for 30 to 35 minutes, or until golden brown.
To make the stuffing, combine and mix walnuts, sugar and cardamom. Set aside.
Place 1/2 of cake in glass bowl (punch bowl). Pour 1/2 of the pudding over cake. Add remaining cake. Top with remaining pudding. Top with Cool Whip.
Thaw scallops	if frozen. Cut large scallops in half. Cook and stir the scallops and	garlic in margarine or butter for 3 to 5 minutes or until scallops turn opaque. Makes 4 servings.
Heat marshmallows, milk and chocolate until blended. Chill until thickened. Beat whipping cream until thick. Fold marshmallow mixture into whipped cream. Pour into crust and chill 3 hours or until set.
Cook, drain and set aside elbow macaroni. Brown ground beef. Drain; return to large Dutch oven. Add onion, garlic and Worcestershire sauce. Saute until onion is tender. Add chopped tomatoes and tomato sauce. Cook over medium heat for 10 minutes. Add macaroni; salt and pepper to taste. Simmer 5 minutes and serve.
Mix ground chuck, onion soup and eggs together into small balls. Combine other ingredients. Simmer and pour over meat balls in a casserole. Bake at 350° for 2 hours, uncovered.
Place all ingredients in large pot. Bring to a boil. After they start boiling, cook 15 minutes. Put in sterilized jars and seal.
Place shortening, sugars and eggs in mixing bowl; beat thoroughly. Sift flour, soda and salt. Add to shortening mixture. Mix. Stir in vanilla and oats. Add pecans and chocolate chips. Drop onto greased cookie sheet. Bake 12 to 15 minutes.
Cook chicken breasts in water or chicken stock until done. Drain liquid, reserving 1/4 cup. Shred chicken and mix with cream cheese, heavy cream and red onion.
Preparation: Over low heat, gradually blend milk into cream cheese until smooth. Stir in chives, onion and 1 teaspoon salt. Add potatoes and stir gently. Turn into a 1 1/2-quart casserole. Cover and chill. Before serving, bake, covered, at 375° for 30 minutes. Stir and bake, uncovered, 20 minutes longer. Stir again. Sprinkle with paprika, if desired. Serves 6 to 8.
Stir potatoes, sour cream, soup (undiluted) and cheeses together. Bake in oven at 350° until bubbly. Crush corn flakes and add to melted butter. Top potatoes with this mixture and continue to cook 10 to 15 minutes.
Beat eggs, adding sugar gradually. Add pecans, coconut and vanilla. Bake at 325° for 35 to 40 minutes or until done.
Pour boiling water over oatmeal. Let stand 20 minutes, then add margarine, brown and white sugars. Mix well. Then add eggs, flour, soda, salt and cinnamon. Bake in greased and floured 13 x 9-inch pan at 350° for 35 minutes.
Wash and dry chicken, then dip into butter. Dredge into the following ingredients: Parmesan cheese, corn flake crumbs and Hidden Valley dressing mix. Bake uncovered in well-greased baking dish in 350° oven for 45 minutes or until done.
Use some of the melted margarine to grease an 8-inch square pan. Mix the rest of the margarine with all of the ingredients. Pour into the greased pan. Dot with 3 to 4 pats margarine. Bake at 350° for about 45 minutes. Great as a side dish or starch served with poultry.
Cook rice; cook spinach according to package directions and drain well. Beat 2 eggs and cream cheese together. Salt to taste. Combine this mixture with spinach, rice, onions and 1/2 cup Parmesan cheese. Grease 2 pie tins and divide mixture into them. Beat remaining egg and pour half over each pie. Spread evenly. Sprinkle remaining Parmesan cheese over pies. Bake at 450° for 30 minutes.
Layer ingredients in 9 x 13-inch pan in the order listed. Sprinkle reserved cookie crumbs on top of Cool Whip. Freeze. Let stand at room temperature a few minutes prior to serving.
Melt oleo and combine with crushed cracker crumbs; reserve 1/4 cup. Mix all ingredients; place in 8 x 8-inch dish. Sprinkle reserved 1/4 cup crumbs on top.
Mix together crab, shrimp, cream cheese, milk and onion. Cover with almonds. Bake in a buttered casserole at 350° for 30 minutes.
Boil squash. Drain off water. Add crackers, margarine, 2 eggs, onion, soup, cheese, salt and pepper. Pour into casserole dish. Bake at 350° for 45 minutes.
Mix together and let stand for 2 hours. Mix together 2 small packages of lemon Jell-O and 2 cups hot water (because of the juice in pineapple, I reduce the water to 1 3/4 cups). Add to first mixture, pour into molds and refrigerate.
Cream margarine and sugar. Add eggs, one at a time. Add remaining ingredients in order. Alternate flour and sour cream. Bake at 325° for 70 minutes. Bake in tube pans.
Cook pasta according to directions on package. Rinse with cold water many times and drain well while cold. Drain and save juice from fruit. To the juice, add sugar, eggs, flour and salt. Mix well and cook over medium heat until thickened (will be a thin syrup). Pour syrup over cooled pasta. Refrigerate several hours, preferably overnight. Juice mixture will be absorbed.
With a pencil or crayon, mark styrofoam ball into 8 equal sections. Along these lines, insert whole cloves to outline the sections. Cover one section at a time with white glue, then sprinkle with one of the spices until styrofoam is completely covered. Alternate sections of whole and ground spices. Let the ball dry, then decorate with a sprig of holly or pine. Make a loop of the ribbon and pin it to the ball so it can be hung.
In a skillet brown chicken in oil, add onion and cook 2 minutes. Stir in tomatoes and marinade from artichokes. Cook over medium heat 10 - 15 minutes or until thickened a bit, stirring frequently. Stir in artichoke hearts. Heat through. Top with Feta cheese. Serve over rice.
Place chicken breasts between 2 layers of waxed paper and pound with wooden mallet until as thin as possible. Chop fresh bread slices in blender until chopped fine. Pour milk on plate and sprinkle with black pepper. Dip chicken in milk and pepper and then in fresh bread crumbs. Fry in margarine in skillet over medium heat. When chicken begins to brown, squeeze lemon juice over chicken. Use 1/2 lemon on each chicken breast. Be generous with lemon juice. Arrange chicken on platter and decorate with lemon slices.
Boil potatoes until tender with peeling on. Cool, peel and dice into small pieces. Add the rest of the ingredients. Mix well. Do not use salad dressing, mayonnaise only. This will make a large bowl of salad.
Bake at 400° for 15 to 20 minutes. These are great!
Preheat oven to 350°. Cream butter with sugar. Add egg yolks. Beat 1 minute. Add cake flour, baking powder, vanilla and milk. Beat 2 minutes. Spread batter in a greased, floured pan 15 1/2 x 10 1/2 x 1 1/2-inch and bake at 350° for 15 minutes.
Beat eggs until foamy. Add sugar and beat, then water and flour. Cook on long sheet pan. Turn out on cloth sprinkled with a little sugar. Spread with jelly and roll up. Bake at 350° to 400° for about 10 minutes.
Place roast fat side up on rack in shallow pan. Insert meat thermometer in center of roast. Roast uncovered in preheated 325 degree oven allowing 30 - 35 minutes per pound. Thermometer should register 170 degrees.
Melt chocolate chips in pan over hot (not boiling) water. Set aside. Beat egg whites with salt until foamy. Gradually add sugar, beating until stiff peaks form. Beat in vanilla and vinegar. Fold in melted chocolate and walnuts. Drop by teaspoons onto greased cookie sheets. Bake at 350° for 10 minutes. Remove from pans immediately and place on wire racks to cool. When cool, dust with confectioners sugar. Makes 3 to 4 dozen.
In a medium saucepan, melt butter or margarine over medium heat. Stir in Prosciutto and saute 1 minute. Add cream and tarragon; season with salt and pepper. Simmer 2 minutes or until cream is slightly thickened.
Set bowl in ice water. Mix sugar, salt, milk, shortening, chocolate and vanilla; mix thoroughly. Add eggs; beat until thick and of spreading consistency, 3 to 5 minutes.
Cut stalk off broccoli and cut head into pieces. Boil the broccoli and strain. Melt desired Velveeta cheese in microwave, then spread cheese over broccoli in a casserole dish. Saute mushrooms in a skillet with 1 teaspoon of butter and add to mixture in dish. Then crumble Ritz crackers and spread over top of mixture. Serves 6.
Soften gelatin in grape juice in cup. Combine remaining ingredients in saucepan. Bring to boil and simmer, uncovered, for 9 minutes, stirring occasionally. Remove from heat and stir in gelatin mixture to dissolve. After cooling, store in refrigerator in airtight container.
In microwave, melt together. Add 1 can cherry pie filling. Stir and put into 9-inch baked pie shell. Before serving, top with sweetened whipped cream. Garnish with chopped walnuts and sliced maraschino cherries sprinkled over whipped cream. An easy, attractive, great and different pie.
Chill the Eagle Brand milk in refrigerator. Mix pudding and whole milk. Beat and put in refrigerator until good and thick, then add the Eagle Brand. Fold in Cool Whip. In a large bowl, layer wafers, bananas and pudding; repeat. Chill.
Preheat oven to 350°. Grease and flour Bundt pan. Combine ingredients; pour into pan. Bake for 50 to 60 minutes. Cool in pan 25 minutes. Invert; cool completely. Microwave 1/4 cup frosting; drizzle over cake.
Mix all ingredients except mints. Put mint in middle of 1 tablespoon of dough. Bake at 375° for 10 to 12 minutes.
Layer chicken, onion and Doritos. Pour warmed mixture of tomatoes and soup over the layers. Bake for 40 minutes at 350°. Add cheese; bake 10 more minutes.
In a skillet, heat together butter and olive oil; saute green onions and garlic. Add lemon juice, chicken, salt, pepper and parsley. Continue cooking, stirring constantly, for 5 to 8 minutes or until chicken is done. Add tomatoes and heat through. Serve over buttered noodles or hot rice.
Mix sugar and Crisco. Add eggs, mixing well. Sift all dry ingredients, adding nuts and raisins. Mix all together, leaving persimmons until last, mixing well. Bake in oven at 300° for 2 hours and 10 minutes.
Cream together margarine and sugars. Beat eggs and vanilla and add to creamed mixture. Sift together flour, baking powder, baking soda and 1/4 teaspoon salt. Add to first mixture. Stir in oatmeal, chopped nuts and chopped candy. Bake at 375° until brown (10 to 15 minutes). Make the size of cookie you desire.
Let cream cheese soften. Grate other cheeses. Mix well all ingredients. Form one large ball or 3 small ones. Cover foil with paprika. Roll balls on foil until well covered. Set in refrigerator overnight or several hours. Serve with crackers or chips.
In an ungreased 9 x 13-inch pan, layer ingredients as listed. Bake at 350° for 55 minutes. Serve with whipped cream or vanilla ice cream. Yields 15 servings.
Stir together cornstarch, sugar, soy sauce, water and garlic. Add chicken and marinate for at least 1 hour. In wok or heavy skillet, heat oil. Add chicken and marinate, then the asparagus. Stir-fry 3 minutes or until chicken is cooked and asparagus is tender.
Combine mayonnaise and lemonade concentrate. Blend well. Fold in whipped cream. Serve this over fruit. Makes 1 1/2 cups.
Wash and cut end of beans; leave whole. Pack beans in jars. Add all ingredients before or after you pack jars.
Stir sauce ingredients together in baking dish. Place chicken in sauce. Cover with foil. Bake at 350° for 1 1/2 hours.
Mix all ingredients together and place in large baking dish. Bake uncovered at 350° about 45 minutes.
Mix well all ingredients. Rub on ribs, beef brisket, pork shoulder, etc. Grill over hot coals.
Brown chicken strips, one half at a time. Add onion and pepper. Cook until tender-crisp. Stir in soup, water and soy sauce. Cover. Simmer 5 minutes or until vegetables are tender.
Mix apples with sugar and let stand. Combine flour, cinnamon, salt, soda and baking powder. Add to apple mixture. Add the rest of ingredients and mix well. Bake in greased and floured 9 x 13-inch pan at 375° for 50 minutes.
Cream small curd cottage cheese and cream cheese in bowl. Add sugar gradually, beating. Add eggs; beat well. Stir in lemon juice, vanilla, cornstarch and flour. Add melted butter; mix until smooth. Blend in sour cream. Pour into greased 9-inch spring-form pan. Bake at 325° for 1 hour. Turn off oven and let cake remain for 2 hours. Cool 1 hour out of oven before refrigerating.
Make Jell-O with hot water, sugar and the juice of 2 lemons. Chill Jell-O until starts to set.
Beat vanilla and cream cheese. Add sour cream and sugar; beat until mixed. Fold in Cool Whip. Put into graham cracker crust. Chill 2 to 3 hours. Top with cherries or your favorite topping.
Slice eggplant into about 1/4-inch thick slices. Heat enough olive oil to cover bottom of large skillet. Dip slices of eggplant alternately in egg, then bread crumbs. Fry until golden brown on both sides. Lay on paper towel to absorb excess oil. You will need to add extra oil to continue frying. In a small saucepan, saute the onion in water, then add the tomato puree. Cook about 25 minutes.
Dissolve bouillon cube in boiling water. Set aside. Saute onion and green peppers in butter until crisp and tender. Add remaining ingredients. Mix well. Bring to a boil. Reduce heat, cover and simmer 5 to 10 minutes or until tender.
Combine sugars and water in large skillet; let boil 5 minutes to make syrup. Add margarine, salt and vanilla. Stir. Add potatoes; sprinkle with cinnamon, if desired. Put lid on skillet; turn to medium heat and cook for 20 minutes or until tender. While the potatoes are cooking, spoon some of the syrup over them so they won't dry out.
Mix first 4 ingredients. Spread on bread and top with slice of cheese. Bake at 350° until hot and bubbly.
Boil broccoli in salt water about 15 minutes; drain. Heat Cheez Whiz and chicken soup and mix with broccoli. Melt oleo and saute onions, then add to broccoli mix. Add cooked rice and bake at 350° for 20 minutes.
Fry steaks lightly and arrange in casserole dish. Place onion on top of steak. Next put mushrooms and juice. Mix tomato rice soup and 1 can water with little hot sauce and 1/2 cup catsup. Pour over steak. Bake 1 hour at 350°.
Mix yellow cake mix, except add 1 tablespoon peanut butter with the first 1/2 cup water and last fold in chopped peanuts. Bake according to cake mix directions.
Mix the first 3 ingredients well and press in a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Beat eggs just enough to combine the yolks and whites. Add the cheese which has been grated. Add cream or milk, salt, pepper and basil. Put the spinach and mushrooms in the crust. Pour the egg mixture over it. Add a little milk to fill the pan about 1/4-inch from top. Bake 15 minutes at 425°. Remove from oven. Arrange a sliced tomato on top and bake at 350° for 45 minutes or until the quiche is firm.
Cut beef and onions together; add cream cheese. Mix all together and save one package of beef to put on top of ball. Serve with crackers.
In iron skillet, make a medium to dark roux with flour and oil. Add onions, bell peppers, garlic and parsley to halt roux's browning. Let simmer for 10 minutes, stirring occasionally to prevent sticking.
Beat together all ingredients for 5 minutes. Pour in greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 30 to 35 minutes, testing with a toothpick to make sure it's done.
Mix the first 6 ingredients to form batter. Pour 1/2 of the batter in a greased and floured Bundt pan. Mix the last 2 ingredients together. Sprinkle mixture over the batter in pan. Pour second layer of batter over the sugar and cinnamon. Bake at 350° for 55 minutes.
Preheat oven to 350°. Brown beef in large skillet; drain. Add kidney beans, tomato sauce and tomato soup (prepare soup according to directions on can). Add Ragu sauce. Add onions and chili powder to taste. Stir and let simmer. In separate pan prepare spaghetti in large casserole dish. Add beef and tomato sauce from skillet. Bake for 30 to 45 minutes. Suggestion: Top with Parmesan cheese.
Mix together and press into a 9 x 12-inch pan. Bake at 375° for 15 minutes. Cool.
Bring the cocoa, oleo and water to melt and boil. Remove from heat. Sift together the sugar and flour. Pour cocoa mixture on flour mixture. Add the eggs, buttermilk, soda, vanilla and cinnamon. Bake at 400° for 20 to 30 minutes (in an oblong pan).
Spray a 7 x 11-inch casserole with Pam. Cover bottom of dish with 1/2 of the cheese. Mix salt, paprika and mustard into the sour cream and pour 1/2 of this over cheese. Sprinkle with sausage and top with remaining sour cream. Pour eggs on top and sprinkle with remaining cheese. Bake at 325° for 30 to 40 minutes until firm.
Combine sugar and cornstarch in a 1-quart casserole. Add water and lemon juice. Stir in blueberries. Cook on High (full power) for 4 1/2 to 5 minutes. Great on waffles or pancakes.
Brown meat, onions and green peppers; add in optional items, drain. Mix cornbread as directed on the box. Spray a baking dish, 9 x 13 inches. Put down half the cornbread mix to covering the bottom of the dish. Then, put all of the meat mixture on top of this. Add grated cheese. Place second half of the corn bread mixture on top. Bake at 350 degrees until brown.
Grease a tube pan with butter. Beat butter until light. Gradually add sugar. Add eggs, one at a time while beating and alternate with portions of flour until all is used. Add flavoring. Bake about 1 hour at 300°.