HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar until light and creamy. Sift flour, baking powder, and salt 3 times, then add to butter and sugar, vanilla with milk. Then after you have this well beaten, add 1 cup of Hickory nuts chopped fine. I usually put about half of the nuts in the blender and make them real fine; other half I chop. Last fold in beaten egg whites, beat egg whites till stand in peaks before you fold them in. Bake in long pan or 3 - 8 inch pans at 350 degrees until it leaves the pans or until it springs back when touched in center.
In a 5-quart stockpot, bring water and potatoes to a boil. Add corn and lower heat. Cook 20 minutes. Add sausage and seasonings and cook another 20 minutes. Add shrimp and cook on medium heat 3 minutes or until all shrimp are pink. Spread newspapers. Drain off water and dump on papers.
Combine dry ingredients and sift. Combine wet ingredients. Fold quickly together, just until flour is moistened. Add raisins, dates, etc., if desired. Spoon into greased muffin tins. Bake at 400° for 20 minutes. Yields 12 muffins.
Pour sweetened condensed milk into a bowl. Add the soda pop, then add the lemon juice. Stir. Freeze mixture in popsicle molds or paper cups with popsicle sticks. Store any leftover mixture in the refrigerator for the next batch of passion pops.
Combine first five ingredients in casserole dish. Top with chips. Cover with chopped or sliced eggs. Bake at 450° for 15 minutes.
Microwave peppers and onion in margarine on High until tender (2 to 3 minutes). Add Velveeta and Ro-Tel tomatoes. Stir. Microwave on Medium until smooth, approximately 8 or 9 minutes, stirring after 4 minutes. Serve with tortilla chips.
Brown the meat and onion. Salt and pepper. Heat the oil and heat tortillas. Put meat and cheese in tortilla and roll up. Place in pan. Pour chili over top and cover with cheese. Bake at 350° until cheese melts and warmed through.
In a saucepan, melt margarine. Then slowly add flour and cocoa; mix well. Remove from heat and add remainder of ingredients.
Cook pasta until al dente. Drain and rinse. Toss with olive oil. Melt butter in large skillet. Add garlic and saute 3 minutes. Turn heat to medium-high, add shrimp and scallops; saute 3 minutes. Add clam juice and pasta to skillet. Increase heat to high. Cook until pasta absorbs liquid and is hot. Add tomatoes, parsley and lemon; toss gently. Season and salt.
Mix all ingredients together and pour into a casserole. One with center hole is preferable. Microwave for 10 minutes, turning dish every 3 minutes and stirring from sides after 5 minutes. Serves 6.
Cut margarine into flour. Add buttermilk, stirring well. Turn onto a lightly floured surface and knead lightly 3 to 4 times. Roll to 3/4-inch thickness. Cut with biscuit cutter. Bake at 325° for 13 to 15 minutes. Brush with melted butter.
Mix thoroughly the first 10 ingredients and refrigerate 2 hours. Shape mixture by rounded tablespoonfuls into balls. In large skillet, slowly brown meatballs in oil. Remove from skillet and keep warm.
Brown meat with onion and drain. Add remaining ingredients and let simmer about 15 minutes. Spread mixture over bread and top with slice of cheese. Bake in 350° oven on cookie sheet for 10 to 15 minutes, or until cheese is melted.
Bring broth to a boil. Add noodles (broken) and cook 5 to 8 minutes. In bowl, blend butter, Parmesan cheese and egg yolks with heavy cream. Spoon a small amount of hot broth into cream mixture, stirring constantly. Add to broth and remove from heat. Serve immediately.
Make a white sauce of the milk, flour, butter, salt and black pepper. Boil cabbage in salt water until tender. Place cabbage in	casserole dish. Cover with white sauce and add onion rings and cheese. Bake until bubbly.
Heat oven to 425°. Prepare pastry for 2-crust pie. Stir together sugar, flour, nutmeg, cinnamon and salt. Mix lightly with apples. Pour into pastry lined pie pan. Dot with butter. Cover with top crust and cut slits. Seal and flute. Bake 40 to 50 minutes or until crust is brown and juices bubble through slits.
In small saucepan, heat first 3 ingredients until very warm (120° to 130°). In large bowl, blend warm liquid, flour; salt and yeast at low speed until moistened. Beat 3 minutes at medium speed. By hand stir in whole wheat flour to form a stiff dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place dough in greased bowl; let rise in warm place until light and double in size; 45 to 60 minutes. Generously grease 2 loaf pans. Punch down dough, divide and shape into 2 loaves. Cover; let rise again. Bake at 350° for 35 to 45 minutes or until deep golden brown and loaves sound hollow when lightly tapped. Immediately remove from pans; cool.
Pound chicken breasts until 1/4-inch thick. Season with salt and pepper. Top each piece of chicken with 1 slice of ham and 1 slice of cheese. Fold chicken over ham and cheese. Wrap each bundle with a slice of bacon. Place bundles in a shallow baking dish and bake at 350° for 40 to 45 minutes.
Mix soda and buttermilk and then dissolve sugar. Use a big saucepan and boil slowly to soft ball stage, 234°. Mixture turns brown as it cooks, but stir constantly to prevent scorching. Remove from fire and add vanilla, oleo and pecans. Stir until it begins to look like it is ready to cream. Drop in small cakes on waxed paper. Makes about 30 pralines.
Mix all thoroughly. Form into small balls. Flatten slightly with fork. Bake at 375° for 10 to 12 minutes on greased cookie sheet.
Put potatoes in a kettle. Add water to cover and salt. Bring to boil; cook about 3 minutes. Drain. Heat oil in a saucepan large enough to hold the potatoes in one layer. Add potatoes. Cover and cook, turning often, until potatoes are golden brown on all sides, about 5 minutes. Pour off fat. Add broth. Cover closely and cook over moderately low heat, about 10 minutes. Add butter and stir. Uncover and cook until all liquid is evaporated from the pan. Yields 4 servings.
Beat eggs and oleo; add cake mix, chocolate chips and nuts. Drop by spoonfuls on ungreased cookie sheet. Bake 10 minutes in a 350° oven.
Beat sugar, shortening, egg, vanilla, allspice and cinnamon until smooth and creamy. Stir in baking mix and nuts. Drop dough by slightly rounded spoonfuls onto ungreased cookie sheet, about 2 inches apart. Bake until light brown, for 12 to 15 minutes at 350°. Immediately remove from cookie sheet.
Fry ground turkey. Add celery, green pepper, onions, salt and pepper. Add can of soup. Heat through. Pour into casserole and cover with a layer of sliced cheese, and a layer of Tater Tots. Bake at 350° until potatoes are golden brown and casserole is bubbly.
Combine ingredients for filling. Salt and pepper to taste. Butter inside of rolls. Bake at 350° for 20 minutes. Makes 6 sandwiches.
Drain pineapple, reserving 1/3 cup juice and set aside. In a small bowl, combine broth, soy sauce, vinegar, sugar, cornstarch, pepper and reserved pineapple juice. Set aside. In a wok or large skillet, heat oil until hot. Add celery, red peppers, green peppers and garlic. Cook and stir for 2 minutes. Add pork, cook and stir until pork turns white, about 2 minutes. Stir in reserved cornstarch mixture and pineapple chunks. Cook and stir until it thickens and boils, about 1 minute. Serve over steamed unconverted rice.
Brown meat, peppers, onions and mushrooms. Layer noodles in pan with meat sauce and cheeses. Repeat. Cook at 350° for 45 minutes.
Melt peanut butter, oleo and chocolate chips (chocolate chips will look glossy, but will be melted).
In a pan, put sauce and onion to heat, then put tortillas in hot oil and let them fry. Put tortillas on a plate, then make sunny side up eggs; put them on top of tortillas. Put picante or tomato sauce on top, then add cheese.
In a large mixing bowl, cream together butter and 3/4 cup of the sugar with electric beater. Add vanilla, flour, pecans and salt. Beat until well blended. Wrap dough in plastic wrap and chill for 30 minutes. Preheat oven to 325°. Scoop up dough with a teaspoon and form into balls. Place on an ungreased cookie sheet and bake about 15 minutes until cookies are slightly colored, but not golden. Remove from cookie sheet, then roll in rest of the sugar.
Combine ingredients in bowl. Make small 1-inch meatballs. Place in baking dish; set aside.
In a mixing bowl, cream margarine and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. Pour into a greased and floured 8 x 4 x 2-inch loaf pan. Bake at 350° for 65 to 75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Put cheese on bottom of pie shell. Top with crab, then add onions. Combine eggs, cream, salt, mustard and salt; pour over crab. Bake at 325° for 45 minutes. Let set for 15 to 20 minutes.
In a mixing bowl, beat cream cheese, mayonnaise, salt and pepper until smooth. Add green pepper, celery and relish. Fold in eggs. Refrigerate until serving. Yield: 3 cups.
Combine egg yolk, bread crumbs, green onion, water, parsley, salt, sage and ground turkey in bowl; mix well. Shape into 1 x 4 1/2-inch loaf. Place in small shallow baking dish. Bake, uncovered, at 350° for 25 to 30 minutes; drain and spoon relish on top. Bake for 2 to 3 minutes longer. Serve with baked sweet potato and fresh garden salad. Yields 1 serving.
Cook noodles; rinse and drain. Heat oil in pan and brown beef. Stir in the next 6 ingredients. Cover; simmer for 15 minutes. In a 9 x 13-inch pan, layer 1/3 noodles, then 1/3 sauce and cheese, another 1/3 noodles, 1/3 sauce and cheese and, last, 1/3 noodles, sauce and cheese. Bake at 350° for 30 minutes.
Bring first 2 ingredients to a boil, cool then add pineapple and lemon juice. Mix together. When ready to serve, add ginger ale and almond extract.
Blend ingredients and	pour over 3 cups bread crumbs which have been buttered and toasted. Bake in buttered pan at 375° for 40 to 45 minutes.
Mix all together. Bake in greased and floured pan for 1 hour at 325°. Serve warm with whipped cream.
Butter saucepan. Combine sugar, milk and butter. Cook over medium heat to soft ball stage (236°). Stir often. Remove from heat. Add chocolate chips, vanilla and marshmallow cream. Beat until creamy. Add nuts. Mix well. Pour in greased pan. Let cool. Cut.
Cook rice using package directions. Brown sausage with hot pepper flakes in skillet, stirring until crumbly. Combine rice and sausage in bowl; mix well. Saute onion, green pepper and celery in oil in skillet. Add sauteed vegetables, chicken, water chestnuts and mixture of bouillon cubes and water to sausage and rice mixture; mix well. Spoon into baking dish. Top with almonds. Bake at 350° for 1 hour. Yield: 10 servings.
Brown hamburger and onion. Add vegetables; mix well with tomato soup, which has been mixed with equal parts of water. Place mixture into 3-quart casserole; pour the mushroom soup over the top. Bake at 350° until vegetables are done, about 1 1/2 hours.
Put everything in a large buttered casserole and mix. Cook at 350° for 1 hour, covered. Take cover off and stir a few times. Cook until done.
Drain pineapple; reserve juice. Prepare fruit and put in a large bowl. Mix juice with vanilla pudding. Stir together and chill.
Cook chicken breasts until tender; debone. Save broth. Layer chicken in casserole dish. Pour 1 can cream of celery, mixed with 1 can of chicken broth, over chicken. Use 1/2 Pepperidge Farm stuffing mix. Layer second row of chicken; pour 1 can cream of chicken, mixed with can of chicken broth. Use rest of stuffing mix and 1 stick of butter on top (melted well). Bake at 375° for 1 hour.
Saute in heavy skillet, butter, onions and garlic. When tender, add ground chuck and Worcestershire. Cook until meat is brown. Remove from heat and add tomatoes, rice, cheese and spices. Return to heat and simmer for 10 to 15 minutes. While this is cooking, steam 6 bell peppers. Salt and pepper cooked peppers, fill with meat mixture and top with butter. Bake 15 to 25 minutes at 350°.
Cook beef tender and add vegetables: 6 to 8 potatoes, 5 to 6 carrots and 5 to 6 stalks celery. Add vegetables according to what you like and thickness you want. You can make as much as you like. I coat the beef cubes with a little flour before I brown it. This helps thicken the broth.
Brown beef in skillet. Mix all other ingredients, except cheese, in casserole dish. Sprinkle cheese on top. Bake at 375° for 20 to 25 minutes.
In a pie plate, stir together bread crumbs, Parmesan cheese, onion, garlic powder, seasoned salt, oregano, thyme and pepper. Rinse chicken; pat dry. Coat chicken with yogurt; roll in crumb mixture. Place chicken, meaty side up, in a lightly greased 15 x 10 x 1-inch baking pan. Drizzle margarine atop. Sprinkle with sesame seed. Bake, uncovered, in a 375° oven for 45 to 55 minutes or until tender. Serve with creamy yogurt sauce. Makes 8 servings.
Empty gelatin into small bowl; add boiling water and stir until dissolved. Add cold water, salt and pineapple. Chill until mixture is slightly thickened. Fold into gelatin mixture the shredded carrots. Pour into 4 cup molds or 1 (8 x 8 x 2-inch) baking pan. Chill until set. Serve in the pan or molds. Can also be cut into squares. Makes 6 servings.
Brown hamburger and cook bacon. Crumble bacon in hamburger and mix rest of ingredients into meat mixture. Bake at 350° for 1 hour.
Mix ingredients together and place into buttered casserole dish. Bake at 350° for 45 minutes until done.
Combine all ingredients except tomatoes. Marinate overnight. Chill. Stir every once in awhile to coat. Pour into serving bowl and add tomatoes.
Boil water. Add chicken, carrots, potatoes and onion; cook until done. Debone chicken; dice up. Drain juice and save. Add canned vegetables. Add some of the juice back to pan. Heat all together. Thicken with cornstarch and water.
Grease 9 x 13 x 3-inch pan. (If you use 13 x 9 x 2-inch pan, you will have run-over in your oven.) Cover bottom with coconut, as much as you desire. Cover coconut with chopped nuts.
In saucepan, bring sugar and water to a boil, stirring constantly. Remove from heat. Stir in Jell-O until dissolved. Chill until mixture is slightly thickened. Fold in cranberries, apples, oranges and pecans. Put in 6 1/2-cup mold or 11 x 7 x 2-inch dish and chill.
Cream butter and sugar, adding sugar gradually. Beat very well. Add eggs alternately with flour which has been sifted before measuring. Beat well after each addition. Add flavoring. Grease tube or Bundt pan. Sprinkle lightly with flour. Bake approximately 1 hour in 350° oven. Cool before removing.
Cream together first 4 ingredients until fluffy. Sift together dry ingredients; stir into molasses mixture. Form into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on greased cookie sheet. Bake at 375° for 10 minutes. Cool slightly and remove from pan. Makes 5 dozen.
Scald milk and add sugar, butter and salt. Let cool. Add beaten egg, then yeast. Mix in flour. Don't knead! Mix with wooden spoon; it should be sticky. Let rise until double (1 hour). Flour counter as dough will be sticky! Shape into rolls; let rise. Bake 15 minutes at 425°.
Mix all ingredients, thoroughly. Place crust mixture in a 9 x 13 baking pan and bake at 350 degrees until slightly golden brown.
Beat butter until creamy. Add sugar, then eggs and beat. Place 1/2 of crumbs in a 7 x 11-inch pan. Spread cream mixture on top. Cover with strawberries, then the whipped cream. Top with remaining crumbs. Chill thoroughly.
When school starts in the fall, make the transition easier for your kids, especially the younger ones, with special lunch box surprises. It's a nice treat to continue throughout the year, too!
Cut carrots in half crosswise, then lengthwise into 2 or 3 sticks. Simmer, covered, in a small amount of boiling, salted water about 10 minutes or until crisp-tender. Drain. Melt the butter; stir in brown sugar until dissolved. Add carrots. Cook over medium-low heat about 10 minutes, turning often. Sprinkle with snipped parsley. Makes 6 servings.
Blend all ingredients together. Bake at 400° for 25 to 35 minutes until golden. Serve with crackers.
Line bottom of 1 1/2-quart baking dish with 1 pound of your butter. Sprinkle 1/2 of all seasonings, dry and liquids, over butter that lines pan. Add cleaned shrimp with heads on. Add remainder of ingredients over shrimp, dotting the remaining butter on top last. Preheat oven to 350°. Bake 30 to 45 minutes, stirring occasionally. Check one of the larger shrimp for doneness. When serving, put the sauce from the shrimp in bowls and dip with hot French bread. Serves 4.
Cook first 3 ingredients until clear and thick. Cool and add jello and strawberries. Mix well and pour into pie crust.
About 1 hour before serving, cut spaghetti squash lengthwise in half. Discard seeds. In 12-inch skillet over high heat, in 1-inch boiling water, place squash, cut side up. Heat to boiling. Reduce heat to low. Cover and simmer 40 minutes or until squash is fork-tender.
Mix as pie dough. Press into 9 x 7 x 11-inch dish. Bake at 375° for 15 minutes. Cool.
Saute first 4 ingredients in 1/2 cup butter. Add crumbs, eggs, pepper and parsley. Add crabmeat and toss lightly. Place 2 to 3 tablespoons stuffing on each flounder fillet; top with a pat of butter and lemon juice. Lap ends across stuffing and secure with a toothpick. Place in a greased baking dish. Bake in 325° oven for 25 to 30 minutes (cover with foil). Serve with White Wine Sauce.
Saute celery, onion, garlic and green pepper. Add remaining ingredients (except shrimp) and simmer for 30 minutes. Add cooked shrimp and serve over rice.
In a large size mixing bowl, thoroughly combine all ingredients except butter. Do not drain liquid from apples. It is necessary for juice. (Mix all filling ingredients and let them marinate while preparing pie crust.) Turn apples into pastry lined pie plate, dot with butter and cover with top crust. Make slits to allow steam to escape, seal and flute edges of crust. Bake in 425° oven for 40 to 45 minutes or until golden brown.
Cut top off of pepper and discard pulp and seeds. Set aside. Combine in mixing bowl: beef, garlic, parsley, egg, salt, pepper, rice and 4 ounces tomato sauce. Mix well. Fill cavity of pepper with meat filling and replace top. Saute onion in oil until tender. Remove onion and set aside.
Cut kielbasi lengthwise and into bite-size pieces. Cook kielbasi in frying pan with a little water and some of the pineapple juice. Add pork and beans to a 2-quart baking dish along with drained pineapple and kielbasi; drain off fat. Bake in oven at 350° until bubbly.
Mix graham cracker crumbs, sugar and margarine. Press into bottom of a 9-inch spring form pan. Bake 325° for 10 minutes. Combine cream cheese, sugar, flour and vanilla in a mixer; beat until smooth. Add eggs; mix well. Add sour cream. Pour into a cooled crust. Bake at 325° for 55 minutes. Cool before removing sides of pan. Chill before serving.
Boil chicken breasts for 1 hour. Let cool and remove chicken from bone in small strips. Mix together in a large bowl Ro-Tel tomatoes, cream of chicken soup and cream of mushroom soup. Add boiled chicken strips to mixture. Crush a layer of Tostitos chips on the bottom of a 9 x 13-inch casserole dish. Pour mixture over chips. Bake at 350° for approximately 30 minutes. Remove and top with grated cheese. Return to the oven and bake until cheese is nice and melted. Serves 6 to 8 people.
In a large bowl, mix all ingredients, adding chicken last and stirring gently. Turn into a large Pyrex baking dish. Mix 1 package (1 roll) Ritz crackers (crushed) and 1/4 cup margarine (melted). Sprinkle on casserole. Bake at 350° for about 45 minutes.
Place ham in baking pan. Add water. Bake 6 to 8 hours at 350°. Cover ham in aluminum foil.
Cook noodles in unsalted water. Drain and mix with the remaining ingredients. Put in greased 1 1/2-quart baking dish. Top with potato chips, paprika and more grated cheese. Bake in 425° oven for 15 minutes, until bubbly hot.
Drain pineapple chunks and mandarin oranges. Retain syrup. Cook pasta. Drain and cool, then combine with fruit. Combine in saucepan, sugar, eggs, salt and fruit syrup. Cook until thickened. Cool and add to pasta. Refrigerate overnight. Add Cool Whip and serve.
Combine 1 cup sugar and orange juice. Set aside. Cream butter and remaining sugar; blend in sour cream. Combine dry ingredients and add to creamed mixture. Beat at low just until ingredients are combined. Stir in orange peel, raisins and nuts. The batter will be stiff. Spoon batter into greased muffin cups, filling each cup completely. Bake at 375° for about 12 minutes or until done. While still warm, dip each muffin into reserved sugar/orange juice mixture. Cool.
Soak beans overnight; next morning, cook until water is almost gone. Pour into a baking dish and add the rest of the ingredients. Bake 2 hours in a moderate oven, 350°, or until nice, thick and caramel-like.
Cream butter and sugar until light. Stir in milk, flour, baking powder and vanilla and combine well. Pour into 10 x 13 baking dish. For topping, combine sugar, flour and cinnamon, cut in butter until crumbly. Scatter topping evenly over cake and bake at 325 F for 30-40 minutes, testing for doneness.
Fry bacon until crisp. Drain on paper towel. Reserve 4 tablespoons drippings. Saute onion in bacon drippings until tender. Blend in flour slowly; then stir in vinegar and water. Cook until mixture boils and thickens slightly. Add sugar, salt and pepper. Simmer 10 minutes. Layer potatoes, bacon and sauce in casserole dish. Keep warm for several hours to allow flavors to blend. A 275° oven works best.
With 4 eggs and 1/2 cup of milk, mix the first 6 ingredients. Add to cooked noodles and add raisins. In a separate bowl, mix 2 cups of milk, 2 eggs, sugar and salt and pour over noodles. Sprinkle crushed corn flakes on top. Bake at 375° for 1 hour in a large roasting pan. Test with dinner knife. Should be a little moist.
Soften gelatin in cold water in saucepan. Blend together sugar, flour and salt. Add to softened gelatin; mix thoroughly. Place over medium heat and stir constantly until gelatin is dissolved and mixture thickened. Add crushed strawberries and lemon juice. Chill until mixture is slightly thicker than the consistency of unbeaten egg whites. Fold into this the whipped cream. Turn into baked pastry shell. Garnish with additional strawberries and whipped cream.
Mix the juices and let stand an hour or two to blend the flavors. Pour in ginger ale and serve over ice. Serves 50 to 60.
Combine eggs, corn muffin mix, corns, sour cream and oleo. Spread in an 11 x 7 x 1 3/4-inch pan. Bake at 350° for 35 minutes. Sprinkle cheese on top. Bake 10 to 15 minutes more or until knife comes out clean.
Cook Worcestershire sauce, meat, onion (cut up), garlic powder and lemon pepper until brown. Drain. Put in bottom of pan. Spread potatoes (mashed) over meat, evenly. Bake cheese evenly; spread over potatoes. Pour melted butter on top and serve.
Use 6-inch skillet, lightly greased, medium heat. Spoon in 3 tablespoons batter. When batter bubbles, flip and cook on other side a few seconds. Roll favorite filling into middle: ham, broccoli and cheese and fresh fruit, etc. Sprinkle with confectioners sugar.
You will need one plastic flower pot (3-inch to 4-inch). Cream together the butter, cream cheese and powdered sugar. Set aside. Mix milk, pudding and whipped cream. Fold into butter, cheese and sugar mixture. Cover drainage hole of flower pot with wax paper. Put 1/3 of the crushed cookies in bottom of pot. Cover cookies with 1/2 the filling mixture. Cover with the rest of the filling. Cover with the remaining third of the cookies. Refrigerate overnight.
Allow the chops to come to room temperature. Heat the oil over moderate heat. Brown the chops on both sides and reduce heat. Cook slowly until done. Do not overcook. Remove chops and set aside.