HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, shortening, sugar, eggs and vanilla thoroughly. Add dry ingredients to creamed mixture. Roll out and cut into circles. Bake at 350° for 15 minutes.
Combine the crumbs and milk; bring to boiling point. Add the butter and stir into the egg and sugar, beaten light, in the pudding dish. Add vanilla; surround the dish with hot water in a cake tin. Bake at 350° until a knife when inserted will come out clean, about 45 minutes. If desired, add a cup of grated apple to the mixture.
Dissolve red hots in 1/2 cup boiling water. Dissolve lemon Jell-O in 2 cups boiling water. Add red hot mixture, applesauce and lemon juice to Jell-O mixture. Let ingredients set until syrupy (approximately 30 minutes). Pour into Jell-O mold or bowl. Fold in small pieces of cream cheese and chopped nuts. Refrigerate until set. Serves 6 to 10 people.
Preheat oven to 400°. Coat baking sheet with 3 sprays vegetable oil. Place chicken in bowl with ice water. Place yogurt in separate bowl, breadcrumbs in large, reseal plastic bag.
Add ingredients in order given. Roll 1/4 inch thick. Cut and place on greased cookie sheet. Sprinkle with sugar. Bake at 350° to 375° for 10 to 12 minutes.
Mix together crumbs, applesauce, sage, salt and catsup. Add beef; mix	well. Form into baking dish or pan. Bake at 375° for 1 1/2 hours or until done. Serves 8.	Garnish with whole, broiled or sauteed mushrooms.
Clean, wash and dry fish. Rub inside and out with salt. Place fish in a greased baking pan. Brush with melted fat and lay slices of bacon over the top. Bake in a moderate oven at 350° for 40 to 60 minutes or until fish flakes easily when tested with a fork. If fish seems dry while baking, baste occasionally with drippings or melted fat. Serve immediately on a hot platter, plain or with a sauce. Serves 6.
Mix all fruits. Can use any summer fruits, pick your favorites! Sprinkle with sugar. Squeeze lemon juice over fruit. Chill and serve.
Heat oven to 425°. Prepare pastry. Mix sugar, 1/3 cup flour and tapioca. Mix strawberries and rhubarb together and add half of the mixture to the pastry lined pie plate. Sprinkle with half the sugar, flour, tapioca mixture. Repeat with remaining rhubarb and sugar mixture. Cover with Buttercrunch Topping. Flute edges. Cover with 2 to 3-inch strip of aluminum foil to prevent excessive browning. Bake 50 minutes. Best served with warm French vanilla ice cream. Makes 6 servings.
Brown beef and next 3 ingredients; drain. Add next 4 ingredients. Mash beans into mixture. Heat, stirring often. Add Tabasco. Garnish with cheese. Makes 3 1/2 cups for dipping with chips or crackers. Won't last long.
Stir all dry ingredients together. Add all liquids. Mix with a large spoon. Grease and flour 9 x 13-inch or two layer cake pans. Bake 30 minutes in a 350° oven. Cool. Frost with chocolate/peanut butter frosting and enjoy!
Heat oil in large skillet; add beef and onions. Cook until beef is cooked and onions tender. Add soup, water, salt, pepper and rice. Bring to a boil; simmer for 3 minutes. In a 3-quart casserole, place cabbage at bottom. Spoon beef mixture over cabbage. Cover and bake 1 hour at 350°. (Preboil rice.)
Drain green beans well. Mix green beans, soup, milk and pepper. Fold in half of the can of onions. Pour in 9 x 9-inch pan and bake at 350° for 35 to 40 minutes. Put other half of can of onions on top of the casserole and bake for another 5 minutes.
Preheat oven to 350°. Combine Velveeta, soup and chilies in a double boiler. Combine ground beef and seasonings. Cover with water. Place over medium heat and stir often. Cook until tender.
Brown chicken in small amount of oil. Place in 9 x 12-inch casserole. Mix other ingredients and pour over the chicken. Bake at 325° for 35 to 40 minutes. Can be placed under broiler for a few minutes to brown if desired.
Melt butter in cast iron skillet (or 10 inch baking dish). In blender, put eggs, milk, flour and salt. Blend. Pour in skillet. Bake 20 minutes at 425°. Top with desired filling. Add whipped cream, syrup, etc. Easy! Like a big popover.
Mix well. Bake at 400° for 15 minutes. Will keep in refrigerator up to 2 weeks. Cook as needed.
Grease 12 cup muffin pan. Preheat oven to 375 degrees. In large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Add alternately to creamed mixture with milk and vanilla. Crush 1/2 c. blueberries and add to batter. Fold remaining berries into batter and spoon into greased muffin pan. Sprinkle with sugar. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Turn onto wire rack and cool completely.
Stir together flour, baking powder and salt. Completely mix in brown sugar and 3/4 cup butter with a fork until forms fine crumbs. Remove 1 cup mixture for topping. With remaining mixture, add milk, vanilla and egg. Beat until smooth; pour into 13 x 9-inch baking dish lightly floured.
Cream butter and sugar. Add eggs one at a time. Add remaining ingredients. Bake at 325° for 1 1/2 hours.
Cream together butter, shortening and sugar. Add egg yolks, one at a time. Mix together 1 cup buttermilk with 1 teaspoon soda. Add flour and mix alternately with buttermilk, beginning and ending with flour. Fold in vanilla, pecans, coconut and beaten egg whites. Bake in 3 round 8-inch pans at 325° for 40 minutes.
In a large kettle or Dutch oven, cook lasagna noodles in a large amount of boiling salted water for 10 to 12 minutes or until tender; drain. Rinse in cold water; drain well.
In large skillet, brown ground beef and onion in oil. Drain off grease; add taco seasoning. Mix and follow directions on package.
Prepare pudding mix with the milk as directed on label. Stir in cake mix until well blended. Pour into greased and floured 13 x 9-inch pan. Sprinkle top with morsels and nuts. Bake at 350° for 35 to 40 minutes, or until done. No frosting necessary!!
Split rolls. Mix margarine, mustard, poppy seed and onion and spread on both sides. Sprinkle with ham and replace tops. Heat and serve.
Peel apples, quarter and place in Pyrex dish. Sprinkle Jell-O over apples. Cook in microwave for 4 minutes or until tender.
Combine the flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside. With a rotary mixer, beat together the butter and sugar until they are smoothly blended. Add the eggs, one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel and zucchini. Alternately, stir the dry ingredients and the milk into zucchini mixture, including the nuts with the last addition. Pour batter into a greased 9 x 13-inch pan. Bake at 350° for 50 to 60 minutes or until tests done. Remove from oven and immediately sprinkle with chocolate chips. Spread chips with knife as they melt.
Place chicken parts in a greased casserole. Mix together nuts, onion, creamed chicken soup, mayonnaise, lemon juice and salt. Spoon over top of chicken. Sprinkle crushed potato chips on top. Bake, uncovered, in 350° oven for 30 minutes.
Boil lasagna with salt for 10 minutes. Cook hamburger meat and drain, then put about 1 1/2 cups of Prego with hamburger until it boils. After boiling, drain lasagna, then let it set in cold water. Lay lasagna in pan. First, a layer of lasagna; second, hamburger meat with Prego. Third, a layer of both cheeses and the mushrooms, then repeat until finished. Bake at 350° for 10 to 15 minutes or until it bubbles.
Cook broccoli and onion. In casserole baking dish, combine cream of chicken, butter, flour, eggs and cream cheese; mix well. Add cooked broccoli and onions. Mix in Cheddar cheese, salt and pepper. Bake 20 minutes at 350°. Remove and add crushed potato chips, return and cook for 10 minutes.
Spray large glass baking dish. Place corned beef slices on pan. Place chicken breasts on corned beef. Roll chicken breasts. Wrap bacon around chicken breasts. Cover with soup. Bake at 375° for 1 hour.
Mix all together and pour in crust. Bake at 350° for 30 to 35 minutes.
Mix with spoon and pour in Bundt pan. Bake at 325° until done.
Place yeast in warm	water.	Cream sugar and oil in large bowl (should have tight lid). Add egg and cream little more. Add yeast and water mixture. Stir and add flour. Mix well with electric mixer. Put airtight lid on bowl and keep in refrigerator.
Combine first 6 ingredients. In a separate bowl blend together mayonnaise, salt, pepper, mustard, sugar and milk. Stir into the first mixture and refrigerate. Before serving add cheese and tomatoes.
Pull chicken apart and place in baking dish. Mix chicken soup and broth in saucepan. Bring to a boil, mixing well. Pour over chicken in baking dish. Combine flour, buttermilk and margarine. Mix well. Pour over top of chicken and soup mixture. Bake in 350° oven until golden brown.
Mix first 4 ingredients well and press into a pan. Put almonds in center (optional). Freeze 1 hour. Melt 1/2 block paraffin and package of milk chocolate chips. Dip and refreeze.
Combine ingredients, except for the cans of mushrooms and tomato soup, and shape into balls. Then arrange in single layer in shallow baking dish. Drain sliced mushrooms and add enough water to this drained liquid to make 3/4 cup liquid. Add this 3/4 cup liquid to can of tomato soup and the sliced mushrooms and pour mixture over meatballs. Bake at 350° for 1 hour or until done all the way through the meatballs. Turn once during baking time.
Mix altogether in a large bowl. Put into an airtight container. Store in refrigerator. Make muffins whenever needed. Can keep for 6 weeks. Be sure to keep the lid on securely. Bake at 400° for 12 to 15 minutes.
Sift the rye and wheat flour, salt and baking powder. Add the milk, then eggs (well beaten). Beat thoroughly and use all batter.
Combine first 4 ingredients; set aside. Combine oil, eggs, and sugar in a large bowl. Mix well with electric mixer. Gradually add dry ingredients to creamed mixture, stirring just until all ingredients are moistened. Stir in strawberries and chopped pecans. Spoon mixture into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until wooden pick inserted in center comes out clean. Cool and remove from pans.
Combine all ingredients, except blueberries and Nut Topping. Using an electric mixer, beat 30 seconds on low speed. Scrape bowl. Beat 2 minutes on medium speed; scrape bowl frequently. Spread half of batter in greased 2-quart glass dish. Spread half of blueberries on batter; sprinkle with half of Nut Topping. Repeat layers with remaining batter, blueberries and Nut Topping. Bake at 375° for 45 to 50 minutes.
In hot margarine, saute onion, garlic and mushrooms until lightly browned. Add beef. Cook, stirring until red color disappears. Stir in lemon juice, wine, consomme, salt and pepper. Simmer, uncovered, 15 minutes. Stir in uncooked noodles. Cook, covered, 5 minutes or until noodles are tender. Mix in sour cream; heat quickly but do not boil. Serve at once. Yields 8 good size servings.
Mix together the first five ingredients as per instructions on cake mix. Pour into greased and floured tube pan. In small cup, mix Harvey's Bristol Creme liquor and instant coffee. Swirl through cake with knife. Bake at 350° for 45 minutes.
Cream butter and brown sugar. Add flour, pecans and vanilla. Drop off spoon onto greased cookie sheet and bake for about 15 minutes in a 350° oven.
Beat cream cheese, sour cream, Equal and lemon juice in medium bowl until smooth. Gently mix in fruit. Spoon mixture into 12 paper lined muffin cups or spread in 10 x 6-inch baking dish. Garnish with pecan halves and additional fruit. Freeze until firm, 6 to 8 hours. Let stand at room temperature 10 to 15 minutes before serving.
Boil potatoes in skin with eggs for about 45 minutes. Peel potatoes and eggs and dice into a medium size bowl. Dice onions and add to potatoes and eggs along with sweet relish, salt, black pepper and white vinegar. Add salad dressing last. Mix together until well blended. You may boil an extra egg to slice and put on top with paprika sprinkled on it.
Mix sugar and oleo. Add eggs, then other ingredients. Bake about 8 minutes at 350° to 375°.
Blend in blender: onions, garlic, water and tomato sauce. Add to ground meat with all of the ingredients except cornmeal. Mix well. Take about 1 tablespoon of mixture. Roll oblong, then roll in cornmeal. Wrap in tamale papers (wet papers first so they won't be stiff), then put all the tamales in a large pot, layers in opposite directions.
Combine all ingredients together except the tomato juice and paprika. Heat cabbage in large pot until leaves can by removed easily. When leaves are removed fill with hamburger mixture, and roll up and secure with a toothpick, if needed. Put tomato juice and paprika into large pot and add the cabbage rollsl. Cook on low to medium heat for about 2 hours or until the meat mixture in the cabbage rolls are done.
Cream together butter and sugar. Beat in eggs, 1 at a time. Blend in flour, vanilla, salt and chocolate syrup. Pour into an ungreased 9 x 13-inch pan. Bake at 350° for 30 minutes. Then cool for one hour.
Boil jello, pineapple and water for 1 minute. Cool and add marshmallows, cottage cheese, whipped cream and nuts. Place in refrigerator until set.
Spray pan with Pam. Grate cheeses. Crumble cooked bacon on top of cheese. Sprinkle with onion powder, salt, pepper and nutmeg. Blend until smooth. Beat eggs, milk and Bisquick together. Pour over cheese and bacon. Bake in 350° oven for 55 minutes or when done.
Cream together butter or margarine, sugar and vanilla. Add flour, potato chips, nuts and chocolate chips. Form into balls; flatten with fork dipped in water. Bake at 325°.
Combine all ingredients in blender. Blend until smooth. Serve with vegetables. Makes 12 calories per tablespoon and has 0 fat.
Brown stew meat in skillet in a small amount of oil. Add to your crock-pot along with all remaining ingredients. Cook all day (minimum of 8 hours) at low temperature.
Combine and mix. Spread over bottom of spring-form pan. Bake at 350° for 20 minutes or so, until golden brown. Let cool
Grease and flour 8 X 8 X 2 inch pan. In medium bowl, stir sugar, flour, cocoa, and salt. Stir in corn oil. Add eggs, one at at time, and beat well after each. Stir in nuts and vanilla. Bake at 350 for 25 minutes or until tooth pick inserted in the middle comes out clean.
Brown pork in fat; add water, cover and simmer 1 hour. Combine cornstarch, salt, brown sugar, vinegar, pineapple juice and soy sauce. Cook until slightly thick, stirring constantly. Pour sauce over hot pork. Let stand 10 minutes and add green peppers, onions and pineapple chunks. Cook 2 to 3 minutes longer. Be sure pepper and onion is just tender-crisp.
In a small saucepan, saute onion and celery in butter until tender. Add cheese and cook over low heat until melted. Stir in broccoli and rosemary. Cut top off bread. Scoop out center of bread. Serve with bread cubes and raw vegetables.
Mix together with mixer the egg, cream cheese, sugar and vanilla extract. Slice 1 frozen cookie roll and line bottom of 13 x 9-inch pan. Fill in with pieces and press down. Spread cream cheese layer on top of cookie layer. Slice 2nd cookie roll and place on cream cheese mixture. Fill in with pieces as needed. Bake in 350° oven about 40 minutes, until brown on outside but when shaken the center is a bit soft. Refrigerate; overnight is best. Slice and serve cold.
Stir all items together until just mixed. This will make a thick, heavy mixture. Pour into a greased loaf pan (5 x 9 x 3-inch). Bake at 350° for 45 to 55 minutes.
In large Dutch oven or soup kettle, cook ground beef with onion until the meat is brown and the onion is tender; drain. Add bouillon cubes, tomatoes, rice and seasonings. Bring to a boil; reduce heat and simmer, covered, for 1 hour. Add chopped peppers, cook, uncovered, for 10 to 15 minutes or just until tender. Makes 14 to 16 servings (4 quarts).
In small bowl, blend half of cheese, braunschweiger, mustard and olives; set aside. In small bowl, blend well remaining cream cheese, tuna, onion, nuts and pepper sauce; set aside. Spread one filling, sandwich style, between rye slice. Spread other filling between pumpernickel slices. Arrange sandwich upright, pressing close together and alternating fillings, in a ring around outer edge of 10-inch plate. Decorate filled sandwich edges alternately with minced parsley and pimento strips. Fill center of plate with parsley sprigs. Wrap tight with plastic wrap; refrigerate up to 3 days. Makes about 28 sandwiches.
Preheat oven to 350°. Beat eggs until frothy and blend in mayonnaise; add all other ingredients except bread crumbs. Pour into a 1 1/2-quart greased casserole dish. Top with buttered crumbs and bake for 30 to 40 minutes. Serves 6 to 8.
Mix pumpkin, milk, eggs, cinnamon, salt, ginger and nutmeg. Pour into pie shell. Bake for 15 minutes at 425°. Lower heat to 350°; bake 35 to 40 minutes more, or until knife inserted in center comes out clean. Cool before cutting.
Cut fruit and nuts in small pieces. Leave cut up overnight in pan. Sift 2 cups flour over mixture. Cream butter and sugar with eggs. Add soda with remaining flour and buttermilk to mixture. Pour over fruit mixture; mix well. Bake 2 1/2 hours at 275°. While hot, mix 2 cups brown sugar with 1 cup orange juice and pour over cake.
Cut cheese in chunks. Do not grate. Place half of ingredients in blender. Turn on high until thoroughly mixed. Remove from blender and continue process with remaining ingredients. Mix thoroughly. Bake in greased, uncovered casserole dish at 350° for approximately 1 hour. This can be mixed a day ahead of time.
Slowly brown chicken in 1/4 cup hot oil. Remove from skillet. Add onion and garlic to skillet; cook until tender, but not brown. Combine remaining ingredients together, creating sauce. Add chicken to skillet and pour sauce over. Cover and let simmer for 45 minutes. Cook, uncovered, turning chicken occasionally, for another 20 minutes or until chicken is tender and sauce is thick. Makes 4 to 6 servings.
Mix all ingredients together and beat for 4 minutes. Pour into greased Bundt pan. Bake at 350° for 50 minutes. This is great with Cool Whip.
Put dates, figs and pecans through coarsest cutter of a food grinder. Mix in diced candied cherries and bottled lemon juice. Shape into balls, using 2 teaspoons of fruit and nut mixture. Roll balls in flaked coconut. Makes 6 dozen.
Put 2 cans of soup in casserole dish. Add 1/2 stick margarine, onion powder and rice. Stir to mix. Cook at 400° for 45 minutes after covering dish.
Cream butter and sugar. Add eggs and beat well. Add nuts, bananas and flour, then milk with soda and vanilla. Bake in layers in preheated 350° oven for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Put together with Burnt Sugar Icing or whatever icing preferred.
Boil water, sugar and flour until thick, stirring all the time. Remove from heat and set aside. Mix together melted margarine and powdered sugar. Put into baked pie shell (9-inch). Top this with sliced strawberries; them pour warm Jell-O mixture over this. Chill. When cool and set, top with Cool Whip or whipped cream. Makes 1 large pie.
Beat eggs. Combine all ingredients and stir until mixed well. Pour in unbaked pie shell and cook at 350° for about 30 minutes or until it shakes like jello in the center and is light brown.
Melt margarine in 9 x 13-inch pan. Pour crumbs over margarine and pat in crust. Layer in order given: margarine, crumbs, coconut, nuts and morsels and pour Eagle Brand milk over all. Bake at 325° for 30 minutes, until chocolate is melted and bubbly.
Brown meat, add green pepper and cook until tender. Stir in sauce mix, tomato paste and water. Simmer 10 minutes. Grease 9-inch pie plate. Line with biscuits. Press together to seal. Pour in 1/2 meat mixture. Add Parmesan cheese. Add remaining meat and top with Mozzarella cheese in lattice-work fashion. Bake at 400° for 12 to 15 minutes.
Place vegetables and soups into greased casserole dish. Melt the oleo and add Rice Krispies. Saute together, then add to top of casserole (or sprinkle with seasoned bread crumbs). Bake at 350° for 30 minutes.
Skin the chicken pieces; dip in butter or margarine. Roll in crushed seasoned stuffing mix. Brown in butter or margarine; put in low baking dish. Pour chicken broth until an inch high. Cover with the cheese. Bake at 350° for 45 minutes.
Put in 13 x 9-inch pan in order listed and bake at 350° for 45 minutes.
Heat oven to	325°. In large mixer bowl, combine all ingredients except preserves. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes).
Cream sugar and shortening. Add eggs and beat. Sift flour, cocoa and salt. Add to mixture. Add vanilla and nuts. Pour in 13 1/2 x 9 1/2-inch pan. Bake at 300° for 30 minutes.
Mix above ingredients and put in buttered casserole. Bake at 375° for 30 to 40 minutes.
Heat oven to 450°. Mix baking mix, milk, ham and cheese until soft dough forms. Beat vigorously for 30 seconds. Turn onto surface well-floured with baking mix. Gently roll in baking mix to coat. Knead 10 times. Pat or roll dough into ten 10-inch strips. Place about 1-inch apart on ungreased cookie sheet. Brush strips with margarine. Bake until light brown, 8 to 10 minutes.
Make Rice-A-Roni according to package. Boil the chicken breasts 20 minutes. Let cool. Shred chicken and set aside. Boil noodles according to package directions. Rinse and set aside. In a large mixing bowl, mix together the soup, shredded Jack cheese, 1/2 package taco cheese, corn, sour cream, salsa, green chilies (chopped), chili powder and shredded chicken. Stir in noodles. Lightly grease a 9 x 13-inch casserole. Add cooked Rice-A-Roni to chicken mixture and pour into greased casserole. Sprinkle with remaining taco cheese over top of casserole. Bake, covered, 40 minutes. Remove cover and bake an additional 15 minutes or until top is bubbly and brown.
Cook and drain spaghetti. Place meat, pimento and green pepper in buttered 1 1/2-quart casserole. Add all other ingredients, reserving 3/4 cup grated cheese. Mix lightly. Sprinkle with remaining cheese. Bake at 350° for 45 minutes.
Mix ingredients; pour in graham cracker crust. Let set, then freeze. Serve frozen with Dream Whip. (I have used lemon instead of lime juice.)
Combine first 4 ingredients. Stir in milk, egg yolks and crumbs. Fold in egg whites. Fill 6 greased 6-ounce custard cups. Bake at 350° for 40 to 50 minutes or until set. Turn out on plates; top with Mushroom Sauce.
Beat butter, sugar and vanilla until light and fluffy. Add dry ingredients; mix well. Shape into small balls on ungreased baking sheets. Bake at 350° for 15 to 18 minutes. Roll in powdered sugar while still hot. Makes 2 to 3 dozen.
Cook and mash squash or add frozen squash. Mix brown sugar, margarine, cinnamon, salt and milk together. Pour into greased pan. Sprinkle with 2 tablespoons brown sugar. Bake at 350° for 30 minutes.
Mix Jell-O and sugar and set to about jelled. Add remaining ingredients. Mix all ingredients. Set until jelled in refrigerator a day ahead.
In large saucepan, mix sugar, water and cinnamon. Cook to a firm soft ball stage. Remove from heat; add pecans. Stir to coat all pecans. Pour on wax paper and let stand until cool. Break apart. Makes a good sweet treat.
In large bowl, beat sweetened condensed milk, cream of coconut and rum or flavoring. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturer's instructions.
Peel carrots and cut into strips. Melt butter over medium heat and saute carrots 2 to 3 minutes. Add onions and cinnamon. Stir 2 to 3 minutes more. Add vodka. Stir well. Cover and cook over low heat (simmer) for 20 to 30 minutes.
Preheat skillet; heat oil. Add onion, carrots, broccoli, red pepper and garlic; stir-fry. Add beans, black pepper, paprika and Mrs. Dash to vegetables. Add water and bouillon. Cover and simmer for 20 minutes. Serve over rice. Makes 4 servings.
Blend all ingredients except the Cool Whip. Fold in Cool Whip. Spread in 9 x 13 inch pan. Freeze until 1/2 hour before serving. Cut into squares.