HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each one. Add flour, alternating with milk a little at a time. Beat until smooth after each addition. Add vanilla. Bake at 350°. After cake starts to brown, lower temperature to 325° until cake is done. Use tube pan. Be sure to grease.
Dissolve yeast in warm water. Let sit 5 minutes, until bubbly. Mix hot water, honey, oil and salt until honey completely dissolves. Add eggs and stir well. Add yeast and flour. Mix well. (Add more flour if it sticks to fingers.) Shape dough into any type rolls and allow to rise. Bake 10 to 12 minutes at 425°.
Combine ground beef, 1/4 cup zucchini and bread crumbs; form into patties. Brown for 3 to 4 minutes. Stir in remaining zucchini and pizza sauce. Bring to boil, reduce heat; cover and simmer 7 to 9 minutes, until zucchini is crisp-tender. Add can of potatoes and simmer for 3 minutes.
Mix shortening, sugars and eggs thoroughly. Stir in sour cream and vanilla. Measure flour. Stir together flour, soda and salt. Blend in. Mix in nuts. Chill dough if soft. Heat oven to 375°. Drop rounded tablespoonfuls of dough about 2 inches apart on greased baking sheets. Bake about 10 minutes or until almost no imprint remains when touched lightly. Spread with Maple Butter Glaze.
Melt cheese in mushroom soup. Pour over thawed potatoes in dish. Cook in 350° oven until brown.
Combine ingredients. Freeze in ice cube trays. Add cubes as desired to tea. (Nice in herbal iced teas, especially mango.)
Mix the soup, pepper and salt (to taste), milk and water. In casserole dish, spread 1 layer of potatoes. Put 1/2 of the soup mixture on top. Cut up 1/2 small onion over it. Repeat another layer. Cook in a 350° oven until golden brown or until the potatoes are tender, approximately 1 hour and 15 minutes.
Mix ingredient together and pour into pie crusts. Bake at 300° for 45 to 55 minutes.
Mix caramels and 1/3 cup milk in heavy saucepan and set aside. Mix cake mix, 1/3 cup milk, melted butter and nuts. Press 3/4 of this mixture into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Sprinkle chocolate chips over baked crust. Spread caramel mixture on, then crumble remaining cake mix over this. Return to oven for 15 minutes longer. Cook, then cut into squares.
Drain juice from beets and add water, sugar, vinegar and spices. Boil 5 minutes and remove from heat and add beets. Peeled eggs may be added now or later. Allow to stand at least overnight, refrigerated. The longer the eggs remain in the beet juice the deeper the red color penetrates into the egg. More hard-cooked eggs may be added, if desired.
Mix cornmeal, milk, eggs, soda, salt and corn together. Brown meat and drain. Pour layer of cornbread mixture in a greased floured skillet. Put on meat, cheese, onions and pepper. Pour on rest of cornbread mixture. Bake 1 hour at 350°.
Cook noodles according to directions. In frypan, brown meat and onion; drain grease. Add soups and sauce and heat through. Mix in drained noodles and coat. Turn half the mixture into 2-quart baking dish. Layer with slices of Velveeta cheese, then top with rest of mixture. Bake at 350° for 45 minutes.
Dissolve jello, 1 1/2 cups hot water, 1 cup cold water and 1 cup fruit juice. Cool and add drained pineapple and pears. Then fold in sour cream. Makes 12 to 14 good sized molds.
Mix together first four ingredients. Drain shrimp and soak in ice water for at least 20 minutes. (This is very important.) Then add shrimp to the other mixture.
Combine spices, sugar and salt. Combine with cider and lemon; simmer 12 minutes. Strain and reheat. Serve hot. Serves 8.
Combine frozen strawberries and vanilla pudding. Drain oranges, pineapple chunks, sliced peaches, sliced pears and fruit cocktail. Add fruit to strawberries and pudding mixture. Chill until ready to serve.
Cream margarine and sugar. Add eggs, one at a time, beat well. Mix baking powder and cracker crumbs. Add to mixture, alternating with milk, beating well. After each addition, beat 2 minutes. Add vanilla and coconut. Bake at 350° for 30 to 35 minutes in greased and floured cake pans. Makes 3 layers.
Butter the sides of a heavy, 2-quart saucepan. In pan, combine sugar, water, cream and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 6 minutes. Avoid splashing mixture on sides of pan.
Combine all of the first 3 ingredients except 2/3 cup cake mix. Mix until crumbly and press into greased 9 x 13 pan. Bake 15 to 20 minutes at 350° until golden.
Heat oven to 350°. Line an 8-inch square baking pan with foil; spray foil with vegetable cooking spray. In small mixer bowl, stir together granulated sugar, cocoa and flour. Add applesauce, egg whites and vanilla; beat until well blended. Stir in nuts. Spread batter into prepared pan. Bake 25 minutes or until edges are firm. Cool completely in pan on wire rack. Place in freezer about 15 minutes for easier cutting. Lift brownies from pan using sides of foil; carefully peel off foil. With small cookie cutters, cut brownies into desired shapes or cut into squares. Sprinkle powdered sugar over top. Makes 16 brownies.
Mix butter, dates, sugar and eggs. Put in frying pan and cook over low heat for 10 minutes. Put Rice Krispies and walnuts in bowl. Pour mixture over and stir. When cool, shape into walnut size balls. Roll in coconut.
Cream butter and sugar. Add eggs and vanilla and beat well. Beat in applesauce. Combine flour, soda and spices and stir into creamed mixture. Blend in raisins and nuts. Pour into greased and floured bread and cake pan and cover. Place in crock-pot; cover and bake on high setting for 2 1/2 t 4 hours. Makes 24 servings. Recipe for 5-quart crock-pot.
Cut pork and chicken into strips and slice mushrooms lengthwise and saute one after the other in hot oil in a heavy skillet. Turn frequently. Return pork, bamboo shoots, celery and onion to skillet. Set aside mushrooms and chicken. Add broth and garlic. Season with salt, pepper and sugar. Cover and bring to a boil. Combine soy sauce, ginger and sherry. Add cornstarch mixed with water. Stir into hot mixture and cook until thickened. Add chicken and mushrooms. Cook until thoroughly heated. Serve with rice.
Cream butter and 1/2 cup confectioners sugar. Add flour, 1/2 tablespoon cinnamon, salt and vanilla, making a moderately stiff dough; chill few hours, then roll into small balls, about 1-inch. Bake on buttered cookie sheet at 400° for 14 to 17 minutes. Roll in 2 cups confectioners sugar and 1 tsp. cinnamon mixture while hot; cool and roll in mixture again.
Melt butter. Add onion; saute. Stir in flour, salt, poultry seasoning and pepper. Add broth. Stir to mix well. Cook and stir until thick and bubbly. Stir in chicken and vegetables. Heat until bubbly. Put in unbaked pie shell and bake until brown.
Mix all ingredients using enough milk to make mixture smooth. Drop mixture by spoonfuls into deep fat (380°) or oil. Cook until golden brown. Drain and serve.
Boil tender squash with a little onion. Cream well while warm. Add butter, cheese, eggs (beaten lightly) and 1 tablespoon bread crumbs to make light batter. Reserve a little of the bread crumbs and cheese. Put in casserole; cover with bread crumbs and the cheese. Bake.
Measure and sift together first 2 ingredients three times. Measure the rest of the ingredients, except sugar, in a large bowl. Beat until foamy. Gradually add 3/4 cup sugar, a little at a time. Beat until stiff. Bake at 375° on bottom rack of oven for 30 to 35 minutes.
Combine flour and sugar in a mixing bowl. Add oil, egg and milk to dry ingredients. Stir quickly with a fork until the dry ingredients are moistened. The batter should be lumpy. Spoon batter into greased muffin cups until they are half full. Add 1 teaspoon of jam. Cover with remaining batter. Bake in a 400° oven until brown.
Rub salt into roast. Place in a large pan. Add dry mustard, cinnamon, nutmeg, onions, garlic, bay leaves and oil. Cover and cook slowly for 2 to 3 hours or until tender.
Brown ground beef with onion and put in bottom of dish. Drain green beans and pour them over beef. Sprinkle with garlic salt. Pour tomato soup over green beans. Drop spoonfuls of potatoes on top. Sprinkle with paprika. Bake at 350° until soup is bubbling.
Cook vegetables and drain. Mix with celery, onion, cheese and mayonnaise. Put into casserole dish and crumble Ritz crackers over evenly. Pour margarine over all. Bake at 350° for 20 minutes or until hot and bubbly.
Brown the butter, celery and onion until tender. Add the remaining ingredients. Stir, simmer for about 20 minutes. Add 1 1/2 pounds Polish ham, sliced thin.
Melt marshmallows in jello and hot water. Stir until dissolved. Add orange sherbet, Cool Whip and mandarin oranges. Pour into mold and refrigerate.
Cut beef sirloin in 1/4-inch strips. Coat meat with mixture of 1 tablespoon flour and salt. Heat cooking utensil over direct heat. Then add 2 tablespoons butter. When melted, cook sirloin strips quickly until brown on all sides. Add sliced mushrooms, onion and garlic. Cook 3 or 4 minutes until onion is crisp-tender. Remove from pan.
In medium bowl, beat cheese until light and fluffy. Add Eagle Brand milk; blend thoroughly. Stir in lemon and vanilla. Pour mixture into crust. Chill until set, (2 or 3 hours). Top with pie filling. Dig in! Love Mom.
Mix all together and pour over cake. Bake at 350° for 45 to 50 minutes.
Stew squirrels and reserve broth. Remove meat from bones and put back in broth. Bring to a boil and add all ingredients, except rice. Cook about 45 minutes or until all vegetables are tender. Add cooked rice and serve hot.
Cream the margarine and cheese. Add sugar and cream well. Add vanilla. Slowly add the flour; mix well. Put through a cookie press. Bake for 8 to 10 minutes at 350°. Watch, they burn very fast.
In an ovenproof bowl, combine the mayonnaise and Parmesan cheese. Drain and chop the artichoke hearts and add to the mixture. Bake in 350° oven for 20 to 30 minutes. Serve immediately with assorted crackers. Serves 6.
Mix all ingredients well. Bake at 325° for 30 to 45 minutes. Makes 2 quarts. Spray bowl with Pam.
Prepare whipped topping mix with 1 cup of the milk and the vanilla as directed on the package, using large mixing bowl. Add remaining 1 3/4 cups milk and the pudding mix. Blend, then beat at high speed for 2 minutes, scraping bowl occasionally. Stir in coconut. Spoon into pie shell. Chill at least 4 hours.
Cook broccoli as directed on package; drain. Saute onion in small amount of butter. Pour all ingredients into crock-pot and heat on high 1 to 1 1/2 hours.
Melt butter and chocolate in a heavy saucepan over low heat. Pour into a medium-size bowl; cool slightly. Add eggs, sugar and corn syrup. Beat	with rotary beater until well-blended. Stir in	vanilla and pecans. Pour mixture into unbaked shell. Bake on lower shelf of a moderate oven at 375° for 40 minutes. Cool thoroughly. Top with vanilla ice cream or whipped cream, if you wish.
In a large bowl, cream the butter and sugars until fluffy. Stir in molasses, beaten egg yolks and egg whites until foamy. Blend 1 3/4 cups flour into mixture and baking powder; dissolve brandy, sherry and spices, stirring well. Dredge fruits and nuts in a bowl with the 1/2 cup flour. Fold cake mixture in with fruits; pack into a well greased 10-inch tube pan. Bake in slow oven, cool and wrap in foil. Store in airtight container. Set oven temperature at 350°; bake time is 1 1/2 hours.
Heat oven to 350°. Butter baking sheets. Combine flour, cornstarch, baking powder and baking soda. Beat the 1/4 pound butter with peanut butter. Add sugars and beat until fluffy. Beat in egg and vanilla. Gradually beat in dry ingredients. Shape dough into 1 1/4-inch balls. Press a chocolate kiss, flat side down, into each ball and then press dough up sides of kiss until only point is visible. Put cookies on baking sheets, spacing about 2-inches apart. Bake until lightly browned at edges and beginning to brown on top, about 10 minutes. Total Time: 1 hour. Makes 35. Calories: 109.
Melt butter in a large, covered skillet over medium heat. Add onion and cook until tender, but do not brown. Stir while cooking. Add flour and salt, stirring to make a fine paste. Add milk, stirring as you add, making a smooth mix. Add macaroni. Cover skillet and bring to a boil. Lower heat and cook 15 minutes or until tender. Stir occasionally. Add cheese and stir until melted. Do not allow mixture to boil. Serves 6 to 8.
Cook sugar and buttermilk in iron skillet. Stir often. Cook to soft ball candy stage. Add butter and vanilla. Stir; add pecans. Set off heat; stir until sugary. Pour into greased platter and cut.
At 425°, heat a 9 x 9 x 2-inch pan. Mix all ingredients except drippings. Pour drippings in the bottom of pan. Pour batter over drippings and bake at 425° for 35 to 40 minutes. Cut into squares and serve with beef.
Stir all together to distribute tapioca. Cover and cook in 250° oven at least 5 hours. May be cooked at 300° for 4 hours. Do not peek!
In a large bowl, combine eggs, 8 tablespoons sugar and 1 cup of milk. Beat at high speed until mixed well. Then gradually add in the remaining 3 cups of milk and continue beating it at high speed until mix runs clear. Add the extract and beat again for 1 minute.
Add 1 can milk to each can of soup. Cook noodles; drain. Fry hamburg and onion, celery and pepper, browning slightly. Mix hamburg with soups and alternate with noodles in baking dish. Bake 30 minutes at 350°. Serves 10 to 12.
Remove 1/2 cup of cookie dough and reserve for another use. Add flour to remaining dough; knead with hands to combine. Press in a 14-inch pizza pan. Bake for 15 to 20 minutes, or until cookie is lightly browned. Let cool 10 minutes. Loosen cookie from pizza pan. Cut into squares now. Cool completely.
Arrange fish in a single layer in a buttered shallow baking pan. Season with next 5 ingredients. Pour tomatoes over fish. Bake at 400° for 15 to 20 minutes or until fish flakes. Serves 4.
Pick chicken off bone; lay aside. Melt butter in large saucepan; add Mozzarella, 1/2 Cheddar and sour cream. Stir over low heat until melted. Add soups. Add dash of salt and pinch of garlic; simmer. Butter baking pan. Roll out biscuits or croissants. In middle, place bits of chicken. Spoon sauce; close pocket and seal edges. Continue to fill pan with pockets. Bake in a 350° oven. When bread rises (about 10 minutes), spoon a little sauce over top of pockets, then sprinkle with remaining Cheddar. Bake another 5 to 10 minutes.
Melt margarine in bottom of baking dish. Layer dried beef and chicken breast in dish. Combine soup and sour cream; spread over chicken. Bake at 400° for 1 hour, uncovered.
Pour Kool-Aid and sugar into boiling water. Stir until sugar is dissolved. Add other ingredients and freeze until slushy. Makes 3 gallons.
Heat sugar and 1/2 gallon of water in a large saucepan until sugar melts. Add the other ingredients and mix well. Freeze the day before. Remove from freezer; thaw slightly. Add 2 large bottles of ginger ale.
Clean and wash berries. Mix sugar, cornstarch and salt together and add to the berries. Cover one 9-inch pie pan with bottom crust and pour in the berry mixture. Dot the berries with butter and cover with the top crust. Bake in a very hot oven at 450° for 10 minutes. Reduce heat to moderate oven at 350° and bake for 30 minutes longer. Makes 1 (9-inch) pie.
Cream the margarine and sugar thoroughly. Add eggs, one at a time, beating well after each addition. Sift together the flour, baking powder, baking soda and salt; add alternately with the sour cream, blending well. Add vanilla. Mix the nuts, flour, cinnamon and brown sugar. In a greased and lightly floured Bundt pan, spread 3 alternate layers of batter and filling, beginning with the batter and ending with the filling. Bake at 350° for about an hour.
Combine butter, water and cocoa in heavy saucepan. Cook and stir until mixture comes to a boil. Remove from heat and set aside. Combine flour, sugar, soda and salt. Add buttermilk, eggs and vanilla and beat until smooth. Stir hot cocoa mixture into batter. Beat by hand until well mixed. Pour into a jelly roll pan which has been greased and floured on bottom only. Bake in 400° oven for 20 minutes. While cake is warm, pour Chocolate Buttermilk Frosting on top and spread evenly.
In saucepan, melt margarine. Blend in flour and salt. Add chicken broth and milk all at once. Cook, stirring constantly until sauce is thick and bubbly. Add chicken and mushrooms. Serve over rice, toast, or biscuits.
Combine 1 tablespoon soy sauce and cayenne pepper. Sprinkle over chicken. Stir-fry cucumber, celery and pepper in 1 tablespoon hot oil in skillet. Add cooked chicken to vegetables and heat through. Remove chicken and vegetables and reserve.
Combine water, soy sauce, cornstarch and bouillon; set aside. Melt butter in 10-inch skillet; add almonds. Stir-fry 2 minutes. Add mushrooms, drained. Stir in cornstarch mixture. Cook and stir until thickened and bubbly. Cook and stir 1 or 2 more minutes. Serves 4.
Peel eggs, and mash with fork. Add mayonnaise, salt, pepper, and celery; mix well. Spread evenly on bread. Serve.
Cook chicken, boil and cool. Take meat off bone. Combine soups and sour cream. Put chicken into prepared 13 x 9-inch pan. Pour soup mixture over chicken. Top with cracker and poppy seed mixture. Pour melted butter over the topping. Bake at 350° for about 30 minutes or until done.
Boil chicken until tender. Use broth to cook spaghetti. Drain (not dry). Add chopped chicken and soup. Stir in small can pimento (chopped) and parsley flakes, salt and pepper. Put in baking dish and bake for 30 minutes at 300°. May sprinkle grated cheese, if desired, just before taking from oven. This freezes well.
Boil chicken breasts in 6-quarts of water. Simmer several hours until chicken is tender. Remove chicken parts to cool on plate. Shred white meat with fingers to check that all small bones are removed. Return white meat to soup, reduced to about 4 quarts (add water, if needed). Wash and drain escarole leaves and cut into long, narrow crosscut parts. Add to soup 1/2 hour before servings. Whip egg and drizzle into broth. Add 2 tablespoons of Locatelli cheese. Season to taste. Serve piping hot with cheese on side. Makes approximately 4 quarts. Add water to maintain volume over simmering time. Serves about 8 with seconds.
With a pastry brush, brush inside of pie shell with egg white. Let dry at room temperature at least 1 hour. Preheat oven to 350°.
Mix all ingredients together in bowl, except English muffins. Scoop mixture onto quartered English muffins and place in freezer on a paper plate until almost frozen and hard. Once hard, place in a large Ziploc freezer bag until needed.
Melt oleo or butter in pie pan. Add flour, sugar and baking powder. Press out in pan. Pour filling in and bake. Very good.
Peel sweet potatoes or yams and cut into small chunks so they will be tender. Cook until done, rinse, drain and then mash. Add margarine and sugar and mix well. Add milk, eggs, vanilla and cinnamon and mix well. Pour into uncooked pie shells. Cook at 300° for 1 1/2 hours or until firm in center.
Mix Velveeta cheese, cream cheese, lemon juice, garlic powder and red pepper. Roll into ball. Roll in chili powder and paprika.
Cook blueberries and thicken with cornstarch as you would for a pie. Mix jello with 2 cups hot water. Add nuts and pineapple. Let set overnight, then spread sour cream over top.
Sift together dry ingredients. Cut in shortening with pastry blender. Stir in buttermilk. Turn out dough onto floured board. Sprinkle with more flour. Pat or roll out dough to about 3/4-inch thickness. Cut out biscuits. Place on ungreased cookie sheet and bake at 450° for about 10 minutes.
Combine macaroni, vegetables and salt. Mix well. Combine cream cheese and remaining ingredients, mixing well until blended. Add to macaroni mixture; mix lightly. Chill. Makes 6 to 8 servings.
Combine all ingredients; toss lightly. Season to taste. Chill. Serve on salad greens. Garnish with tomato wedges. Great summertime dish.
Add enough water to reserved mandarin orange juice to equal 1 cup. Combine sugar, cornstarch and juice/water mixture. Cook over medium heat, stirring until thick. Remove from heat. Stir in oranges and peel. Chill at least 1 hour. Fold in Cool Whip and pour into cooked pie shell. Sprinkle with toasted coconut.
In bowl mix mustard, mayonnaise, sugar, garlic salt, black pepper and dry Italian seasoning. Add onion, dill pickles and pimento. Mix and add can of peas. Mix all together and let set for a few hours in refrigerator. Can also add chopped ham.
Cook shells according to package directions and drain well. Cool. Combine cooked shells with remaining ingredients and toss lightly. Chill. Garnish with parsley and paprika before serving.
Preheat oven to 450°. In large plastic bag, add all ingredients. Close and shake until potatoes are evenly coated. Empty potatoes in shallow baking dish. Stir occasionally. Bake 40 minutes or until tender. Garnish with chopped parsley. Yield: 8 servings.
Heat oven to 375°. Place chicken in baking dish. Mix soup and rice in bowl. Pour over chicken. Cover and bake for 40 minutes or until done.
Brown 1 1/2 pounds ground beef and chopped onion in pan. Shred 1/2 medium cabbage. In casserole dish, layer shredded cabbage in bottom of dish. Then put alternate layers of meat and cabbage in dish. Pour and spread tomato soup. Bake at 350° for 1 hour or until cabbage is done.
Mix first 8 ingredients together until well blended. Saute the pepper and onion in a little butter until soft. Add to mayonnaise mixture. Gently fold in crabmeat. Shape into 2-inch patties. Saute in butter over medium-high heat until brown on both sides. Makes 6 to 8 (2-inch) cakes.
Mix sifted baking powder, salt, flour and sugar together. Meanwhile, soak raisins in boiling water. Drain them and mix in flour. Beat egg and add milk. Mix (don't beat) well; add to flour. Bake in 9-inch square or round pans in a preheated 375° oven for 3/4 hour.
Mix Crisco and peanut butter. Stir in eggs and vanilla. Stir together flour, soda and salt. add to sugar mixture. Form dough into balls and flatten with a fork. Bake at 325° for 8 minutes. Let cookies cool before removing from cookie sheet.
Heat butter in a skillet. Fry shrimp until pink in color. Add garlic and onion. Stir-fry for 2 minutes. Season with salt and pepper. Add mixture of flour and milk. Cook until smooth and thick, stirring frequently. Remove and cool. Divide into 12 equal portions. Shape each portion into an oval shaped ball. Dip in egg and roll in bread crumbs. Deep fry in oil until browned.
Mix eggs, garlic powder, milk, salt and sour cream in 9 x 13-inch pan. Top this mixture with diced ham or crumbled cooked sausage, Cheddar cheese and onion. Bake at 350° for 45 minutes. Excellent with hash browns and sweet rolls.
Marinate chicken in mixture of all other ingredients for 3 hours. Broil for 15 to 20 minutes, turning once.
Brown meat, celery, garlic and onion. Put all ingredients in a large pot and simmer. We usually simmer this all day and plan to have spaghetti the next day.
In heavy saucepan over low heat, melt chips with sweetened condensed milk, vanilla and salt. Remove from heat; stir in nuts. Cool 10 to 12 minutes. On aluminum foil-lined baking sheet, shape into a smooth ball, then into a football shape. Chill 2 hours or until firm. Place on serving plate. Garnish as desired. Store, covered, at room temperature. Makes about 2 pounds.
Mix all ingredients well. Roll into small balls. Bake at 350° for 20 minutes. Roll in powdered sugar once when warm and again when cool.
Have an adult boil or cook the egg for you. After it is cool, have someone help chop the egg into small pieces. In a bowl, mix the egg, mayonnaise or salad dressing and relish. Carefully add seasonings to your taste. Arrange extras on your bread, such as lettuce, tomatoes, bacon. Spread the egg mixture on the other slice of bread. Makes filling for 1 sandwich.
Wrap each sausage or cut portion with 1/3 slice of bacon and fasten with toothpick. Place in a 13 x 9-inch casserole. Cover with brown sugar. Cover and refrigerate overnight. Bake at 325° to 350° for 45 minutes to 1 hour until bacon is browned. Serve hot and keep hot to serve.