HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan, bring margarine, sugar, cocoa and milk to boil. Cook for 1 minute and remove from heat. Add oats, peanut butter and vanilla.
Break cauliflower and broccoli into small pieces. Mix all ingredients together. Let stand overnight for full flavor.
Mix ingredients together. Bake in a greased and floured Bundt pan at 325° until done.
Heat oven to 375°. Reserve 1/3 cup frosting. In large bowl, combine remaining frosting, peanut butter and egg; blend well. By hand, stir in flour. Using about 1 tablespoon of dough per ball, shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets. With the bottom of a glass dipped in sugar, flatten each ball to 2-inches in diameter. Bake until set, about 4 to 7 minutes. Do not overbake. Cool 1 minute. Remove from cookie sheet; cool. Lightly frost with reserved 1/3 cup frosting.
Boil beans as instructed on package, using only salt and pepper to season. Pour cooked beans into baking dish. Slice onion and layer over beans. Place bacon slices over the onion rings. Bake at 350° for 1 hour.
In food processor, process ingredients until a smooth spread. Chill until ready to use. Spread can be chilled for several hours to firm and shaped into a ball or log and rolled in chopped parsley or walnuts.
Coat beef with flour, salt and pepper. Heat oil in a large skillet. Brown beef in a skillet, then add tomatoes, celery and Worcestershire sauce. Simmer for about 1 hour. Serve with hot rice, noodles or potatoes.
Soften cream cheese to room temperature. Chop green onions and mix with cream cheese. Chop dried beef in food processor. Add half of the dried beef to the cream cheese mixture. Roll into ball and roll ball in remainder of beef. Refrigerate until firm. Serve with Wheat Thins.
Put in a saucepan water and butter. Heat until butter melts. Add flour and stir until dough forms a ball in the center of pan. Remove from heat and let stand 5 minutes. Add 1 egg; beat until well blended. Add another egg; beat as before. The mixture should be very stiff. If not, let stand 10 minutes before shaping. Drop with a teaspoon. Bake 10 minutes at 425°. Reduce heat to 350°. Bake 10 minutes longer. Remove from pan and allow to cool. Split and fill with chicken salad or any spread.
Place salmon in greased shallow baking dish. Sprinkle with salt, pepper and onions. Sprinkle with cheese. Spoon sour cream over salmon. Sprinkle with parsley and paprika. Bake for 30 minutes in 350° oven or until salmon flakes easily.
Combine the first 5 ingredients and beat until fluffy in a large bowl. Season if necessary. Spoon into a 9 x 9-inch baking dish. Sprinkle potato sticks on top. Bake at 350° for 35 minutes. Serves 4 to 6 people.
Heat milk until almost boiling, stirring so as not to scorch. Place shortening and sugar in a large bowl; pour milk over and stir until smooth and melted. Cool to lukewarm, then add yeast. Stir until dissolved. Sift dry flour and salt into another bowl. Stir about half of this mixture into milk mixture gradually and then add egg. Beat in remaining flour. Set aside and let rise until double. Knead. Roll 1/4-inch thick. Cut into 2-inch squares. Cover and let rise again, about 30 to 45 minutes. Drop squares into hot oil (385°), turning once when golden brown on bottom side. Drain on paper towels and dust with powdered sugar. Serve warm. Makes 2 dozen.
Cook a hen and cut into small bits. Cook the bell pepper, celery and onions in some of the chicken broth until tender. Add the noodles. When noodles are cooked, add the remaining ingredients. This will serve 20 people.
Dissolve yeast in water. Stir in sugar, salt, eggs, oil and 3 cups of flour. Beat until smooth. Mix in enough flour to make dough easy to handle. Turn dough onto floured surface. Knead 10 to 15 minutes. Place in greased bowl. Turn greased side up. (At this point, dough can be stored 3 to 4 days.) Cover. Let rise until double, about 1 hour. Punch down. Divide in half. Place in two greased loaf pans. Let rise until double, about 1 hour. Bake at 375° for 30 to 35 minutes. Brush loaves with butter when done.
Combine ingredients in order listed; pour into a 1 quart baking dish. Place in a larger pan of water and bake at 350° for 30 to 45 minutes. Can be mixed a day ahead and baked when needed. Serves 4 to 6.
Mix cake by directions. Add pecans. Bake as directed. Mix condensed milk and topping. After removing cake from oven, poke holes into cake; cover with topping. Let cool completely. Ice with Cool Whip and candy bits.
Cream the butter and sugar. Add eggs, one at a time, and beat. Add jam, cocoa and spices. Add buttermilk and 2 cups flour alternately. Add soda, salt and vanilla. Dredge fruit and nuts in 1 cup flour. Add fruit and nuts, then add wine or whiskey. Cook in layers (5) at 375° for about 20 to 30 minutes. (Can be cooked in 3 loaf pans at 325° until done.)
Peel and mash the avocados, discarding the pits. Add the lemon juice, onion and salt. Place in serving bowl, spreading the mayonnaise on top, sealing to edges of the bowl. Chill. At serving time, stir in mayonnaise and cooked bacon which has been crumbled or bacon bits. Serve with corn chips.
Cream butter, sugar and cream cheese together. Adding eggs and baking powder and flavorings. Add flour last, and do not mix too much after adding flour. Pour in large tube pan (greased and floured). A Bundt pan will NOT hold this cake. Bake for 1 1/2 hours on 325. You can used the baking powder or not. To make a crunchy top; put the cake in a cold oven.
Advance Preparation: Combine rice, broth, soup, 1/4 cup water, pimiento and onions. Turn into 13 1/2 x 8 3/4 x 1 3/4-inch baking dish. Place chicken atop; season with salt and pepper. Cover; chill.
Beat eggs until very light. Add sugar and beat until fluffy. Add flour, baking powder, salt and flavoring; beat well. Heat milk and butter until it boils. Add to egg mixture and beat well. Bake in greased and floured tube pan at 350° for 45 minutes. Remove from oven; cool 5 minutes in pan. Turn onto cake plate and cover. Let steam stay until cake is cooled. This makes it very moist. Needs no icing.
Mix kraut, pepper, onion and celery together. Next, mix sugar, vinegar and cooking oil together and pour over kraut mixture. Mix well and refrigerate overnight.
Combine and mix thoroughly the flour, nuts and butter. Spread in 9 x 13-inch pan and bake 15 minutes at 350°. Let cool. Mix cream cheese, Cool Whip and powdered sugar and spread on cooled flour mixture. Chill. Mix and beat until thick the pudding mix, milk and vanilla. Pour over the chilled cake mixture. Top with Cool Whip and sprinkle with nuts. Chill.
Mix all ingredients. Drop onto ungreased cookie sheet. Bake at 375 degrees about 10 minutes. Adding nuts, chocolate chips and raisins makes these even better!
Place crushed cereal in shallow dish. Stir in paprika; set aside. In second pan, beat egg and milk slightly. Add flour, salt, pepper and poultry seasoning. Mix until smooth. Dip chicken in batter. Coat with crushed cereal. Place in single layer, skin side up, in well-greased or foil lined shallow baking pan. Drizzle with melted margarine. Bake at 350° for 1 hour or until chicken is tender. Do not cover pan or turn chicken.
Combine the first three ingredients. Then add liquid dressing. This may be adjusted. Some people like less liquid.
Soak chestnuts in soy sauce at least one hour (may add 1/4 cup brown sugar for sweet/sour taste). Wrap bacon around chestnuts and secure with a toothpick. Bake ahead of time at 350° about 30 minutes. Drain grease and broil before serving.
Dissolve yeast in water. Cut shortening into flour, salt, soda and baking powder. Add yeast and buttermilk. Mix well. Put in refrigerator and use as needed.
Blend all ingredients. Chill. Serve with crackers (I like "Wheat Thins").
Melt shortening and fry onion, green pepper and celery until tender. Remove. Melt butter in skillet; add flour until it makes a paste. Add milk gradually, stirring constantly until mixture thickens. Add salt, pepper, chicken, sauteed vegetables, pimento, mushrooms and parsley. Reduce heat and cook additional 5 minutes.
While potato is hot, mix with sugar and shortening. Cool. Mix all into soft dough. Roll to 1/2-inch thickness. Bake at 475° until brown and butter while hot. Serve with preserves.
Bake at 350° for 30 minutes or until brown and not too shaky in middle.
Combine dry ingredients. Stir in nuts and set aside. Combine other ingredients. Add to dry ingredients; stir just until moistened. Spoon batter into greased and floured loaf pans. Bake at 350° for 1 hour and 5 minutes.
The day before, mix the tangerine juice with 1 1/2 cups water. Put in freezer tray and freeze into cubes. Mix the lemonade and orange juice concentrates with 4 1/2 cups water in a chilled punch bowl. Put in the tangerine ice cubes and also 1 tray plain ice cubes. Add the strawberries and chilled ginger ale. Yields about 3 quarts, approximately 15 servings.
Mix together cake mix and jello; set aside. Beat well the oil, apricot nectar and eggs. Mix in dry ingredients. Bake in a 13 x 9-inch pan in a 350° oven for 1 hour. With a fork, poke holes all over cake, while hot, then pour frosting mixture over cake.
Mix first 3 ingredients. Pat into bottom of 9 x 13-inch pan. Mix remaining ingredients and pour over crust. Bake at 350° for 35 minutes or until done.
Put the first 4 ingredients in a large pan to boil. At the same time, put 1/2 cup sugar in a heavy skillet to caramelize. Continue shaking skillet or stir with a spoon at low temperature to mix sugar and keep from burning. When mixture boils up to a golden brown (be sure and not let it boil up too long and lose its color), pour into first mixture that is boiling. This will boil up for a minute, so it is necessary to use the large pan. Cook until it makes a soft ball in cold water or 240°. Remove from fire. Add 1/2 stick butter and the vanilla; let set for just a minute, then beat until it holds its shape when dropped from a spoon. Add the toasted pecans or walnuts. Drop onto wax paper. Store in tins.
Mix pudding mix with milk. Fold in Cool Whip. Pour mixture into bowl. Top with the crumbs.
Shake all ingredients in tightly covered jar. Refrigerate no longer than 4 weeks. Serve on fruit or tossed salads. Makes 1 1/2 cups dressing.
Melt butter in casserole with rice, soup mix, mushrooms and liquids. Place chicken, skin side up, over rice and cover with foil. Bake at 350° for 1 hour and 15 minutes. Remove foil last 15 minutes.
In 1 1/2-quart casserole or baking dish, combine all veggies, except green pepper with water. Cook, covered on High about 5 minutes or until almost tender, stirring once. Add green pepper. Cover and cook on High 1 to 2 minutes more or until tender. Add olives. Stir together vinegar, sugar, oil, tarragon and salt; then stir into veggies. Cook, covered for 30 seconds. Serve hot or cold. Garnish with walnuts. If serving this cold, just marinate in vinegar dressing.
Dip chicken into egg; roll in bread crumbs, coating thoroughly. Heat oil in a medium skillet; cook chicken until lightly browned on both sides. Pour spaghetti sauce into an 11 x 7-inch baking dish; arrange chicken on sauce. Top with cheeses. Bake at 400° for 15 minutes, until cheese is melted and lightly browned.
In a 12-inch skillet over medium heat, heat Italian-sausage links with water to boiling. Cover and cook 5 minutes. Remove cover; continue cooking, turning sausage frequently until water evaporates and sausage links are well browned, about 20 minutes. Remove sausage links to paper towels to drain.
Place soups, corn and water in pan. Heat until steaming, stirring often. Add milk and heat to steaming again. Do not boil. Serves 4 to 6.
Combine all but chicken. Put raw chicken pieces on top of rice. Bake, uncovered, 1 1/2 hours at 350°.
Brown beef; drain fat. Add sauce and water. Simmer 10 minutes. In a bowl, combine remaining ingredients, except uncooked lasagna. Pour 1 cup sauce on bottom of 13 x 9 x 2-inch pan, layer 3 pieces uncooked lasagna over sauce, cover with 1 1/2 cup sauce, and spread 1/2 of the cheese mixture over sauce. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce. Cover with aluminum foil tightly. Bake at 350° for 50 to 60 minutes, remove foil and bake about 10 minutes longer. Allow to stand 10 minutes before cutting for easier handling.
Mix all the ingredients except oil. Do not beat eggs. Put 1/2 cup oil in hot skillet. Add 1/4 of mixture to hot oil. Spoon in remainder. Turn mixture over when edges are brown (makes like a small package).
Place roast into deep baking dish. Add soups plus 3 cans water. Mix and pour over roast. Bake at 350° for 2 1/2 hours or until tender.
Prepare dinner as directed on package. Add green pepper; mix lightly. Brown meat; drain. Stir in pizza sauce, onions and mushrooms. Spoon dinner mixture into a 1 1/2-quart casserole. Top with beef mixture. Cover. Bake at 350° for 25 to 30 minutes.
Brown and drain ground beef; add onion. Add and bring to a boil tomatoes, kidney beans, corn and taco seasoning.
In large skillet or Dutch oven, brown the meat. Drain off all grease; saute onion and pepper. Combine all ingredients in skillet or Dutch oven. Cover and simmer about 1 hour. Add some of the liquid from the beans if it's too dry.
Combine 1/2 cup warm water, 1 teaspoon sugar and 1 package yeast. Set aside.
Combine egg, bread, milk, salt and pepper in large bowl and mix well. Add chuck, cheese, carrot and onion; mix well. Shape mixture into a loaf and place on a lightly greased rack in a broiler pan. Bake at 350° for 45 minutes.
Cook the two packages of frozen broccoli in a small amount of water until tender. Drain, reserving 1/2 cup of the cooking liquid. Arrange the broccoli in a casserole dish. Mix the can of cream of mushroom soup, cream, reserved liquid, salt and pepper to taste. Pour this mixture over the broccoli. Sprinkle the grated Cheddar cheese over the top of the broccoli/soup mixture. In a pan, melt the butter or margarine. Stir in the bread crumbs and mix until all the bread crumbs are coated with the butter. Sprinkle over the cheese topped broccoli mixture. Bake for 30 to 35 minutes in a 300° oven.
Saute 1/2 stick of butter and onion in a pan. Mix all of the ingredients together in a large bowl. Place in a large casserole dish and bake at 350° for 1/2 hour.
Mix all together and let sit at least 2 hours or overnight. Excellent as a dip, sauce or to put on fish.
Preheat oven to 325°. Place chicken in a single layer in greased baking pan. Sprinkle with salt and pepper. Press excess liquid from sauerkraut and spoon over chicken. Arrange corned beef and cheese slices over sauerkraut. Pour dressing evenly over the top. Cover pan with aluminum foil. Bake about 1 1/2 hours or until chicken is tender.	Makes 4 servings.
Sift together flour, sugar, cocoa, salt and baking soda. Place in an ungreased 8 inch square pan. Make 3 holes in the mixture. In 1 hole put the vanilla, in the second hole, the vinegar, and in the third hole the melted butter. Pour 1 c. water over all and mix well. Bake at 350° for 20-25 minutes. Invert pan on wire rack and let stand until cake drops from pan, about 10 minutes. Frost if desired.
Mix Eagle Brand milk and lemon juice together by folding. Add Cool Whip. Fold into milk mixture. Add vanilla and crushed pineapple. Fold this in and pour into graham pie shell. Chill or freeze.
Cream together margarine and cheese. Add remaining ingredients and stir well. Form into marbles and place on baking sheet. Press flat. Bake at 400° for 8 minutes.
Mix all together in skillet. Let simmer 30 minutes; stirring occasionally. Good with cornbread sticks.
Beat together with electric mixer; add additional cream until desired consistency. Keeps well in refrigerator 1 week or more. Serve with sliced raw apples.
Preheat oven to 350°. Tear bread into bite-size pieces. Place in a greased 2-quart square baking dish.
Salt, pepper and paprika chicken. Brown in 4 tablespoons butter and put in casserole. Saute mushrooms in remaining butter for 5 minutes. Sprinkle flour over them and stir in bouillon and sherry. Arrange artichokes between chicken pieces. Add olives. Pour mushroom sherry sauce over and bake at 375° for 40 minutes. Cover tightly while baking.
Beat egg. Add sugar and blend. Add melted butter, flour, flavoring, walnuts and raisins; blend until mixed. Spread evenly in greased 8-inch square pan and bake in a 350° oven for approximately 30 minutes. Cool in pan; cut into squares with sharp knife. Yields 16 squares. Yum!
Crust: In a long cake pan, put 2 cups graham cracker crumbs, 1 teaspoon of sugar, 2 sticks butter or margarine and pack into pan.
Mix all ingredients except avocados. Chill and serve in an avocado half on a bed of lettuce. Serves 4.
Combine rice and 1/2 can of French Fried Onions. Add Italian seasoning and pour into a 9x13-inch baking dish. Pour bouillon over rice mixture. Arrange chicken on top and pour salad dressing over chicken. Cover and bake at 400° for 30 minutes. After 30 minutes, place vegetables around chicken and bake uncovered for 20-25 minutes or until cooked. Top chicken with remaining onions and bake 1-3 minutes longer or until onions are golden.
Place broccoli flowers and small stem pieces in bottom of 9 x 13-inch greased casserole. Spread chicken on top. Combine soups, stock, egg, mayonnaise, lemon juice and curry powder (if desired) in bowl and pour over chicken. Sprinkle shredded cheese on top. Melt margarine and add dressing; spread over top. Bake at 350° for 1 hour. May add fresh or canned mushrooms, if desired.
Combine first three ingredients, mix well and place in a greased 9 x 13-inch pan. Set aside.
Brown hamburger and onion. Add tomatoes, chili powder, salt and Worcestershire sauce. Cover and simmer for 15 minutes all ingredients except kidney beans. Add kidney beans. Put in baking dish and cover with cornbread. Bake at 425° for 20 minutes.
Heat oven to 350°. Grease 9 x 9 x 2 baking pan. Place brown sugar in pan and dot with 2 tablespoons butter. Lay peach slices on top. In mixing bowl, mix 1/4 cup sugar, 1/4 cup butter, baking powder, salt, egg and milk until well blended. Sprinkle mixture over peaches. Sprinkle with cinnamon sugar. Bake 25 to 30 minutes or until bubbly. Serve with cream if desired.
Remove skin and excess fat from chicken. Place chicken in an ovenproof baking dish. Sprinkle with garlic powder and pepper. Top each breast with a slice of cheese. Cover with mushrooms. Mix wine with soup and pour over chicken breasts, cheese and mushrooms. Lightly crumble stuffing mix over top. Dribble with melted butter. Bake at 350° for 1 hour.
Grind cranberries; add 1 cup sugar and let set for 30 minutes. Mix jello with 3 cups liquid (begin with 1 cup hot water). Melt sugar and add 2 cans cold water with pineapple juice as part of the cold water. Pour into 9 x 13-inch dish. Refrigerate.
Note: One (8 ounce) can sliced green beans with liquid may be used in place of zucchini, if preferred.
Brown ground beef and onion in frying pan. Add mushrooms and soup. Simmer for about 20 to 30 minutes. Add sour cream. Serve over noodles or rice.
Mix all together and beat for 2 minutes. Pour into a greased 9 x 13-inch cake pan. Sprinkle 1/2 cup brown sugar over the cake and bake in a 350° oven for 30 to 45 minutes. Do not overbake.
Mix all ingredients except 1 cup nuts. Make into a ball and roll in rest of nuts. Chill and serve with crackers.
Mix all but nuts together. Spread in a 2-quart greased dish. Sprinkle nuts on top. Bake in 350° oven for 45 minutes.
Bring syrup and brown sugar to a boil. Add peanut butter. Pour mixture over cereal and peanuts in 8 x 8-inch pan. Let cool.
Mix everything except poppy seed. Pour 2/3 of batter into greased and floured Bundt pan (or spray with Pam). Add poppy seed to remaining 1/3 batter. Spread on top, covering the first layer. Bake at 350° for 50 to 60 minutes. Cool in pan (can be frozen).
Mix together. Pour into 9-inch pie shell or 9-inch chocolate crumb crust. Top with whipped cream.
Prepare oven at 350°. Cook the spinach according to package directions and drain. Mix spinach with cheese and 1/2 of the butter, then salt and pepper to taste. Stir to mix well. Pour into 1 1/2-quart casserole dish. Melt the remaining butter. Toss with the bread crumbs and sage; sprinkle the mixture over spinach. Bake for 20 to 30 minutes until bubbly hot and lightly brown.
If you believe this entree came from the Southwest, you would be right. Actually, a neighbor in Clovis, New Mexico gave it to me and I didn't use it until years later. I was afraid of hot things and chilies, to me, at that time, were hot. I've learned quite a bit through the years.
Combine all ingredients and mix well. Cook in slow cooker on low for 6-8 hours or high 3-4 hours. Also can be cooked in oven in heavy covered pot at 350 for 1-2 hours. Serve with sour cream if people need to put the fire out.
Bring vinegar to a boil in a 6 to 8-quart heavy pot. Add onions. Turn heat to low and cover pot partially. Cook 15 minutes until onions are soft.
Boil all together, all except egg whites. Boil up to 240°, then cool slightly. Slowly pour into stiffly beaten egg whites. Keep stirring every once in a while until cold. If too stiff, add a little water. This can be used instead of Church Peanut Butter.
Mix the cranberry sauce, French dressing and onion soup together; pour over chicken breasts in baking dish. Bake, uncovered, for 45 minutes at 350°.
Chop parsley in food processor; put in salad bowl (chop fine). Chop onion and add to parsley. Add diced tomatoes. Wash bulgur; drain water and add to parsley. Add rest of ingredients; toss. Adjust salt to taste. Bulgur will soften after about 15 to 20 minutes.
In a 10-12 skillet with a tight fitting lid, brown the ground meat, stirring occasionally to break up lumps; drain off any drippings. Spread the browned meat evenly in skillet and sprinkle half the spaghetti sauce mix. Spoon the cottage cheese over meat; top with the uncooked noodles, the dried herbs, salt and parsley. Press down with the back of a mixing spoon. Sprinkle evenly with the remaining dry spaghetti sauce seasoning mix.
Make pudding according to package directions. Whip pudding, cream cheese and eggnog together and pour into graham cracker pie shell. Refrigerate least 2 hours before serving. Sprinkle with nutmeg before serving.
Mix with a fork and press into a 9 x 13-inch pan. Bake at 350° until lightly browned, about 10 to 12 minutes. Cool.
Press crescent rolls into an ungreased jelly roll pan to cover the entire bottom. Bake at 350° for 8 minutes. Combine cream cheese, mayonnaise, onion powder and dill weed. Spread over cooled crust. Cover with assorted chopped vegetables (grated carrots, broccoli and cauliflower, cut in small pieces, cucumbers, green onions and ripe olives), all cut fine. Top with grated Cheddar or white cheese.
Cut lettuce into bite size pieces. Place in bottom of glass pan. Layer all other vegetables. Mix sugar and mayonnaise; spread over the top. Then put cheese and bacon bits on top. Refrigerate overnight.
Brown ground beef with onion and green pepper that has been sliced in thin strips. Add rice, tomatoes, chili powder, hot sauce, salt and pepper. Simmer for 1/2 hour. Serve with garden salad.
Place 3 cups lettuce in bottom of bowl. Sprinkle lightly with salt, pepper and sugar. Layer eggs on top of lettuce. Layer in order: peas, remaining lettuce, bacon and Swiss cheese. Spread mayonnaise over top to cover to edge of bowl. Cover and chill 24 hours. Garnish with green onion and paprika. Toss before serving. Serves 12 to 15.
Mix in large container. Will serve 50 people. Very pretty to float strawberries or mint in punch bowl.
Beat all cake ingredients at medium speed until blended. Pour into three (8-inch) pans. Pans should be greased and floured. Bake at 350° for 35 to 45 minutes. Cool and frost.
Omit salt and soda if using self-rising flour.	Mix all ingredients and bake at 350° for about 1 hour or until done.
With a fork, mix first 3 items. Add flour and use hand to crumble. Put on coffee cake (13 x 9-inch) pan and bake for 35 minutes at 350°. This recipe is over 100 years old.
Combine ingredients and pour into pie crust and put top crust on. Bake 40 to 50 minutes at 325°.