HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter and sugar. Add eggs, one at a time. Mix dry ingredients. Add dry ingredients alternately with milk. Add the vanilla, rum and lemon. Grease tube pan and sprinkle with flour. Bake in a 400° oven until cake rises, about 45 minutes. Lower oven to 350° and continue baking for another 15 minutes.
Mix eggs, sugar, rice, milk and vanilla well. Then mix raisins in next. Pour into baking dish. Bake at 350° until golden brown.
Boil the potatoes in water until done. Peel and dice. Combine with the Velveeta cheese, bacon and mayonnaise. Mix together. Bake in casserole dish at 300° for 40 minutes.
Place sugar, water, lemon juice and pineapple juice in a large punch bowl. Mix well.
Cut pork into pieces suitable for serving and place in skillet with oil; brown, then remove. Add onion; brown slightly. Return pork to skillet, sprinkle with salt and pepper and cover with boiling water. Add the apples and sweet potatoes. Cover and bake at 350° until potatoes and apples are tender. (Serve with sliced tomato salad, milk, bread and butter.)
Preheat oven to 425°. Stir in ingredients in order given. Pour into quiche dish (ungreased, no crust). Bake at 425° for 15 minutes. Then bake at 350° for 40 to 50 minutes or until knife comes out clean. Cool on wire rack.
Cook potatoes in boiling water, covered, until tender; peel and slice. Add oil, onion, lemon juice, salt and pepper; mix well. Let stand 1 to 2 hours. Add celery, green pepper, ham, eggs and mayonnaise; mix lightly. Spoon into a salad bowl lined with lettuce. Makes 8 servings.
Melt cocoa with butter in small pan. Beat eggs well; gradually add sugar. Stir in vanilla and cocoa mixture, then salt, flour and nuts. Bake for 30 minutes in a 350° oven in a buttered 8 x 13 x 2-inch pan.
Steam onions over very low heat with 1 teaspoon of salt, stirring occasionally, for 5 to 10 minutes. Remove from heat. Add rice and 1/2 cup of the olive oil and mix. Add herbs and vegetables and mix. Add salt and pepper and half the lemon juice. Wash grapevine leaves thoroughly to remove all brine. Separate leaves carefully. Remove thick stem portions. Cut large leaves in half. Place 1 tablespoonful filling on underside of leaf. Starting at base, fold over and fold in sides, rolling tightly toward point.
Combine melted butter, egg and sour cream. Add and stir in whole and creamed corn. Stir in corn bread mix, salt and pepper. Bake in casserole dish 1 hour at 375°. Make sure it does not get too dry.
Mix well with hands. Form small balls. If mixture will not stick together, add a few drops of water. Bake at 325° for twenty minutes on an ungreased cookie sheet. Yields approximately 36 to 40.
Mix Dream Whip per directions. Add cream cheese. Whip; pour into pie shell. Top with pie filling.
Preheat oven to 400°. Combine flour, salt and mustard in a bowl; stir in cheese. Combine melted Crisco, milk and Tabasco; add to bowl and stir until dry ingredients are moistened and dough is formed.
Cook broccoli and cauliflower in a large saucepan of boiling water until just tender, about 3 minutes. Drain. Heat olive oil in heavy medium skillet over medium heat. Add sliced onion and minced garlic and saute until soft, about 8 minutes. Add chopped parsley, capers, white wine, vinegar, lemon peel, dried oregano and crushed red pepper and stir 2 minutes. Add vegetables and toss until coated and heated through. Season vegetables to taste with salt and pepper. Mix in grated Parmesan cheese and serve immediately. Yield: 4 to 6 servings.
Boil potatoes until fork-tender. Do not peel potatoes. Allow to cool and cut into bite-size pieces. Combine mayonnaise, salsa and mustard and toss with potatoes. Add scallions, pepper and carrots. Chill salad until ready to serve.
Cook carrots until tender in salted water (about 10 minutes). Drain and cool carrots. Place carrots, onions and peppers in layers in a 1 1/2-quart size container. Mix soup, sugar, vinegar, oil and mustard together and pour over carrots. Cover and leave in the refrigerator several hours before serving. Will keep at least a week in refrigerator.
Mix together all ingredients and make a loaf. Bake in moderate oven at 350° about 1 1/2 hours. Serves 8.
Lightly brown pita bread in frypan; no oil needed (the natural oils come out). Layer pita with veggies. Top with cheese and dressing. Fold in half and eat. Makes 1 sandwich.
Combine tuna, mayo, green pepper, mustard, onion and horseradish. Spread mixture on bread slices. Top each with a tomato slice. Arrange cheese on top of tomato. Place on cookie sheet and broil about 4 inches from heat until cheese melts. Serve immediately. Can microwave 30 to 60 seconds.
Preheat oven to 375°. In a small saucepan cover butternut squash with water and cook 8 minutes; drain, reserving 3/4 cup liquid. In a large bowl, combine squash, zucchini, onion and chicken. In a small saucepan combine evaporated milk and cornstarch. Add poultry seasoning and flavor enhancer. Stirring constantly over low heat, add reserved liquid and cook until slightly thickened. Pour sauce over chicken mixture; fold in sunflower kernels. Pour into unbaked pie crust and top with second shell, punching edges together. Sprinkle top with toasted butternut squash seeds, if desired. Bake 45 minutes. Let stand 15 minutes before serving.
Preheat oven to 250°. Grease and flour tube pan with removable bottom. Combine cherries, pineapple and dates in large bowl. Sprinkle with flour; toss to coat well. Add pecans and coconut. Toss to mix. Add condensed milk; stir to mix well. Spoon evenly into tube pan. Bake for 1 1/2 hours at 250°. Cool in pan. Remove from pan and wrap tightly in foil. Refrigerate at least 2 weeks.
Preheat oven to 400°. Place cleaned salmon on long, double-length piece of heavy-duty aluminum foil on top of large baking pan. Place other ingredients on top. Bring up edge of foil and seal. Bake for 50 minutes to 1 hour. At end of 50 minutes, loosen foil and test for doneness. Fish is cooked when back center fin can be easily removed when pulled with fingers. Remove from oven. Skin when cold. (Save the liquid for court bouillon.) Decorate with thinly sliced cucumber, dill sprigs, lemon and lime slices, cherry tomatoes, etc. Serve with Cucumber Sauce.
Mix sour cream, dry pudding mix, milk and 1/2 Cool Whip. Mix well. Layer vanilla wafers, bananas and pudding mix. Repeat, ending with pudding mix. Cover with remaining half of Cool Whip.
Chop beef and onion fine. Mix with softened cheese and seasonings. Shape	into ball, roll in chipped beef, covering the outside with the beef.	Serve with Wheat Thins crackers.
Pop corn and set aside. Combine sugar, water, syrup and salt and cook to hard ball stage. Add butter and vanilla. Slowly pour over popcorn. Mix well and press into balls. Use shortening or water on hands to form balls.
Pop popcorn. Pour a large amount into a large bowl. Have children help add the other ingredients. Shape into balls. They are a little sticky until they harden (about 1 hour). Enjoy!
Put first five ingredients in jar. Heat to boiling last three. Pour over okra and seal.
Spread butter on bottom and sides of pie pan. Press nuts around side and bottom. Pat brown sugar over nuts. Roll pastry and place over nuts (to keep mix of sugar and butter from caramel state). Drizzle Karo or honey before the crust goes on. Mix remaining ingredients. Turn into pie plate. Roll out top pastry; adjust over apples. Seal; prick top of pie with fork. Bake for 20 minutes at 400°, then 30 minutes at 350°. Remove from oven. Cool 5 minutes. Place serving plate; invert (and hope) that pie comes out of pie pan.
Cook slowly for 12 to 15 minutes. Remove from heat and stir in 1 teaspoon soda. Spread in greased pan.
Mix first 4 ingredients. In separate bowl, mix eggs and pineapple. Mix all with big spoon. Bake at 350° for 35 to 40 minutes in 9 x 13-inch greased pan. After cooled, ice with cream cheese icing.
Mix pudding and skim milk; add Cool Whip. Layer sliced banana on bottom of pie crust. Put pudding mixture on top of bananas and then top pie with more sliced bananas. Refrigerate for 3 or more hours or overnight.
Mix cereals, peanuts, and marshmallows. Melt bark in oven at 150 degrees. Chocolate can be melted in microwave. Pour over mixture and drop on wax paper to cool or into a 9 x 13 buttered baking dish and cut into small squares when candy begins to set. It will be easier to separate when it is completely cool. If you do not like the marshmallows, replace with extra cereal.
Mix all ingredients together. Chill in freezer until slushy, stirring frequently. For parties or showers, match your Kool-Aid with your color scheme.
Cream butter and sugar. Add chocolate and well beaten eggs. Alternate the mixture with milk and dry ingredients. Drop from spoon on greased baking sheet. Bake at 350° for 8 to 12 minutes. When cool, ice with favorite butter icing.
Beat egg yolks and sugar. Add whiskey slowly, stirring constantly. Continue stirring and add cream, then stiffly beaten egg whites. Chill and top each serving with nutmeg. Yield: 20 to 25 servings.
Blend grated cheese and butter. Add other ingredients in order. Drop from spoon bite-sized pieces of dough, which is stiff. Bake 18 minutes at 325°. These are easy to keep, may be made well ahead of time and frozen. Thaw at room temperature and serve.
Cook milk and flour until thick; cool in refrigerator. Beat Crisco and sugar together until light and fluffy. Add cold milk-flour mixture and vanilla. Beat again until fluffy and spread on cake.
Combine orange juice and lemonade and add 1 cup water (keep refrigerated). Add ginger ale just before serving. Stir together.
Exactly divide in half all ingredients except sherbet or strawberries and mix together. Add sherbet or strawberries to top of punch with ice. Sherbet is great for kid's party, while adults love the strawberries. Makes 2 bowls.
Spread crescent rolls in pizza pan. Spread cooked sausage on crust. Spread hash browns on crust. Pour eggs-milk over crust. Salt and pepper to taste. Cover full pizza with grated cheese. Bake at 350° for 20 minutes. Sprinkle 1/4 cup Parmesan cheese on top after baking.
Mix the margarine, flour, brown sugar and nuts together. Pack in a greased 9 x 13-inch pan and bake at 400° for 15 minutes. Remove and let it cool completely. Mix the Cool Whip, powdered sugar, cream cheese and vanilla together. Spread over cool crust. Top with cherry pie filling. Refrigerate at least 1 hour to set. Serve.
Drain all beans, running water over kidney beans to remove thickened juice. Combine all ingredients and let stand 12 to 24 hours before serving.
Beat egg yolks well and strain. Pour eggs over sugar, then add milk. Cook until it coats a spoon. Add vanilla and set aside to cool.
Brown hamburger and onion. Add salt and pepper. Drain. Add all canned ingredients and stir until it comes to a slow boil. In a 9 x 11-inch casserole, layer:
Combine first 7 ingredients. Shape into small balls. Brown in oil and drain. In large pan, combine next 5 ingredients. Add vegetables and meat balls. Bring to a boil, reduce heat and simmer, covered, 15 minutes.
In greased casserole dish, bake chicken breasts 45 minutes, covered, at 400°. Remove from pan; cut in bite size pieces. Put tomatoes, oregano and cornstarch in saucepan and heat until slightly thickened. Prepare linguini according to directions on package no more than 2 minutes. Drain. Layer linguini, chicken pieces, tomato mixture and cheese. Bake at 375° for approximately 35 to 40 minutes until cheese melts.
Combine first 5 ingredients and press into 9 x 11-inch baking dish. Bake at 350° for 10 to 15 minutes. Cool.
Open can of pineapple; drain. Cream together the cottage cheese and package of Jell-O. Add pineapple, then mix in walnuts and Cool Whip. Mix well. Let set about 2 hours. Serve on lettuce leaf.
Dissolve jello in boiling water. Add cold water and Mountain Dew. Chill until almost set. Add chopped bananas and pineapple. Chill until firm. Mix pudding and milk. Let it set and then fold in Cool Whip and frost jello with it.
Drain spinach; cook until boiling, then add egg. Cook until egg is done, then add cheese. Stir until cheese is melted, then put in bowl. Add sour cream and serve.
Cook broccoli in salt and water until tender. Slice 6 or 7 pieces of the Mexican cheese very thin to place on top of casserole. Melt the rest of the Mexican cheese and the cream cheese together. Drain broccoli and add the melted cheese. Pour into a casserole dish. Place sliced Mexican cheese on top. Crumble Ritz crackers over cheese. Broil in oven until brown.
Lay cod fillets lengthwise in shallow baking pan. Season with salt and pepper to taste and sprinkle with paprika. Saute coarsely chopped onion in butter or margarine until golden and tender. Cook bacon separately until crisp and crumble into onion and butter mixture. Mix and ladle onto fillets evenly; bake at 325°, uncovered, for 25 to 30 minutes. Serves 4 to 6.
Brown ground beef, onion, garlic and drain. Stir in tomato sauce, ketchup, oregano and sugar. Remove from heat; add cream cheese and Parmesan cheese. Serve warm with tortilla chips.
Combine all ingredients in electric blender. Cover and process until smooth. Serve immediately. Makes 4 cups.
In skillet, brown bacon; add beef and brown. Add onions and cook, but do not brown. Drain fat. Add seasonings, stir in soup. Cook slowly, uncovered, for 20 minutes. Stir in sour cream and heat; do not boil. Serve over hot buttered noodles. Serves 6.
Combine mustard, vinegar and water in saucepan. Add sugar and egg yolk. Stir with wire whisk over medium heat. Beat until thickens. Cool. Whip the cream cheese with electric mixer. Beat in mustard mixture until smooth. Store in refrigerator.
Cut cheese and salami into matchsticks; place in bowl. Thinly slice cucumber; add to the bowl.
Using a large casserole, put any type of canned vegetables that you like in the bottom. Put cut-up potatoes on top. Salt and pepper. Place pork chops on top of potatoes. Slice onion, bell pepper and margarine on top of pork chops. Cover; cook for one hour on medium.
Mix jello and cake mix; add water and beat 2 minutes. Add oil and beat 2 minutes. Beat entire mixture 3 minutes more. Pour into greased tube pan and bake at 325° for 40 minutes. Can be iced or frosted with icing sugar. Fill center with ice cream or fruit cake; makes a nice birthday cake for a man.
Put nuts, dates and cherries into a large bowl. Sift flour, sugar, baking powder and salt over nut mixture. Mix with hands until mixture is coated. Beat eggs until foamy. Add vanilla. Stir into fruit and nuts until well mixed. Pour into greased and waxed paper pan. Spread evenly. Bake 1 hour and 45 minutes in a 300° oven.
Cut bananas into fourths. Place lemon juice, sour cream and coconut in separate bowls. Dip bananas into lemon juice, roll in sour cream and then in coconut. Be sure to cover thoroughly. Put in covered bowl and refrigerate for several hours or overnight. Yield: 16 banana pieces. Nice for a brunch fruit.
Mix 1 cup pecans, butter and flour. Bake at 350° for 25 minutes.
Brown meat. Add onion; cook until tender but not brown. Add next 8 ingredients; mix well. Stir in noodles. Pour into 2-quart casserole. Sprinkle crumbs on top. Bake in moderate oven (350°) 30 minutes or until hot. Serves 8 to 10 people.
In small glass mixing bowl, combine frosting mix, corn syrup, vanilla and boiling water. Beat with an electric mixer on low speed just until blended. Beat on high speed for about 5 minutes or until stiff peaks form. Transfer to larger bowl. Gradually beat in sugar on low speed.
In a large bowl, put items in by the order given. Chill overnight, covered, before serving.
Cream sugars and lard. Add remaining ingredients with flour (enough to stiffen) and roll out. Place on greased sheet. Sprinkle with sugar. Bake at 350° until lightly browned.
Beat egg whites until they hold a soft peak. Add sugar gradually and beat until sugar is dissolved and frosting stands in peaks. Add syrup and beat one minute. Use food coloring to get desired color. Add a few drops of water, if a thinner frosting is desired. Keep well covered when not in use.
Combine all ingredients, mixing well. Shape into balls. Bake on ungreased cookie sheet 15 to 18 minutes at 325°. Do not brown. Roll warm cookies in additional confectioners sugar.
Fry meat and put in bottom of casserole dish. Pour in corn and top with mashed potatoes. Smooth top. Pour a little milk on top and shake on a little pepper. Bake at 350° for 45 minutes.
Cream the butter and sugar. Add eggs and vanilla. Beat. Sift dry ingredients together and stir into creamed mixture. Add nuts. Form dough into rolls 1 1/2-inches in diameter and wrap in waxed paper. Chill in refrigerator. Cut dough into slices and arrange on cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 4 1/2 dozen.
Coat biscuits with sugar and cinnamon. Place in Bundt pan. Melt butter and 3/4 cup sugar. Add nuts and pour over biscuits. Bake at 350° for 40 minutes. No need to grease pan. Dump on plate immediately. Break into pieces and enjoy. Makes a good breakfast bread.
Mix in order given. Roll in balls. Bake at 350° for 8 to 10 minutes. Roll in powdered sugar when cool.
Cook noodles; drain. Saute meat in butter or oleo. Stir in tomato sauce. Remove from heat. Combine cottage cheese, cream cheese, sour cream, onions and green pepper. In 2-quart casserole, spread half of noodles. Cover with cheese mixture, then cover with rest of noodles. Pour melted butter over noodles. Pour tomato meat sauce over all. Chill overnight, if desired. Bake at 350° for 1 hour. Yields 8 servings.
Mix Crisco and 3 cups flour. Then add egg, salt, vinegar, and water. Mix well. Roll out dough. Set aside. To make streusel topping, mix 3/4 c. flour, cinnamon, brown sugar, and oleo. Crumble all together with a pastry cutter. Sprinkle on top of pie dough. Bake 15 minutes at 450 degrees, then 35 minutes at 350 degrees.
Melt butter; add flour and blend. Add milk; cook until thickened, stirring constantly. Add cheeses, onion and steak sauce. Cook until cheese melts, stirring constantly. Cook macaroni; add to cheese mixture. Put into 2-quart casserole; bake 20 minutes in moderate oven.
Cook broccoli, covered, in a small amount of boiling water for 10 minutes; drain. Place broccoli in a lightly greased 9-inch pie plate; sprinkle with green pepper, onion and cheese. Set aside.
Place in well-greased casserole in the order given above. Season layers to taste. Bake 2 to 2 1/2 hours in moderate oven with cover on.
Boil roast in water and wine for 3 hours. Shred beef. Remove half the water and wine; reserve. Combine with the wine and water all the ingredients including the roast. Season and simmer, adding reserve liquid as necessary. Cook until desired doneness.
Combine first 7 ingredients. Shape into 1-inch balls. Dredge in 1/3 cup cornstarch. Pour oil into 13 x 9 x 2-inch pan. Add meatballs. Bake at 350° for 35 to 40 minutes. Drain and set aside. Drain pineapple, reserving juice. Combine sugar and 3 tablespoons cornstarch in large saucepan; mix well. Add pineapple juice, chicken broth, 2 tablespoons soy sauce and vinegar. Cook over medium heat, stirring constantly, until thick. Add meatballs, pineapple and pepper. Heat thoroughly. Serve over rice.
Combine first 6 ingredients in a large mixing bowl and blend well. Combine buttermilk, eggs and oil and stir into dry ingredients. Cover mixture and refrigerate overnight. Preheat oven to 400°. Fill cupcake papers 3/4 full and bake 20 minutes or until done.
Grease and flour a 9 x 13-inch pan. Combine the first 6 ingredients. In mixer bowl, beat the margarine with mixer for 30 seconds. Add sugar; beat until well combined. Add eggs. Add dry ingredients and applesauce alternately to beaten mixture. Stir in raisins. Bake at 350° for 45 minutes. Serves 15.
Cover 9 x 13-inch glass pan with cracker crumbs. Slice bananas on top, then slices of ice cream on top of bananas. Sprinkle walnuts on top and freeze until firm. Melt chocolate chips and 1/2 cup butter. Add powdered sugar and evaporated milk. Cook until thick and smooth; add vanilla. Cool. Pour over ice cream and return to freezer. Top with whipped cream and a cup of cracker crumbs.
Trim fat from steak; cut in bite size pieces. Cook in hot oil in large skillet over medium heat until browned, stirring often. Add onion and green pepper; cook 5 minutes, stirring often. Stir in tomatoes and next 4 ingredients. Bring to a boil; cover. Reduce heat and cook 45 minutes or until tender, adding additional water if necessary. Serve over rice. Serves 4; contains 341 calories.
Cut up all ingredients and place in baking dish. Add gravy, tomato sauce, flour, wine and seasonings. Mix well. Add water so liquid almost covers ingredients. Cover dish tightly with aluminum foil so steam can't escape. Place in oven at 325°. No need to preheat oven. Bake 3 to 4 hours. After 3 hours, add 1 can drained peas, if desired.
Melt margarine and chocolate together. Add eggs, sugar, vanilla, flour, baking powder and chopped nuts. Bake at 350` for 20 to 30 minutes.
Mix dry ingredients in a saucepan and gradually add water and cook about 3 minutes. Add the vanilla. Serve hot or cold over ice cream.
Cut a thin slice off bottom of each apple to form a flat surface. Place apples in a microwave casserole. Mix syrup, butter and cinnamon in a small bowl. Spoon into center of apples. Cover loosely with wax paper. Microwave on High for 10 minutes or until apples are tender, rotating dish halfway through cooking time.
In large skillet, heat oil over medium-high heat. Add pork and stir-fry approximately 10 minutes or until meat is no longer pink. Add vegetables and 1/2 cup water; mix gently. Bring to boil, cover and simmer for 6 to 8 minutes or until vegetables are hot. Garnish with sprouts. Contains 8 g. fat and 65 mg. cholesterol. Serves 4.
Mix together, shortening, sugar, egg and molasses. Sift together and stir in flour, baking soda, salt, cinnamon, cloves and ginger. Mix all together and form into walnut-sized balls. Put them two inches apart on a greased cookie sheet and bake at 375° for 10 minutes or until crispy and crinkly!
Cut up fruit and nuts; mix with 1/4 cup flour and set aside. beat butter and sugar until creamy. Add eggs one at a time. Add flour and flavorings. Stir in	fruit and nut mixture. Bake at 250° for 1 1/2 hours or until done.
Melt margarine in saucepan over medium heat. Add garlic, saute 1 minute. Stir in flour. Gradually add milk, stir until blended. Cook 8 minutes or until thick. Stir in cream cheese. Add 1 cup Parmesan cheese, stir until melted. Pour over hot fettucine. Sprinkle remaining Parmesan over mixture.
Preheat oven to 350°. Grease a 13 x 9-inch pan. Heat 1/2 cup chocolate chips and margarine over low heat until melted. Mix Bisquick, sugar, vanilla and eggs. Stir in chocolate mixture. Spread in pan; bake for 15 minutes. Sprinkle marshmallows, nuts and remaining chocolate chips. Bake for 10 to 15 minutes, or until marshmallows are lightly browned. Cool completely. Cut into squares and serve.
Slice eggplants in circles; leave skin on. Slice potatoes; leave skin on. In one frying pan, fry eggplants with a reasonable amount of salt to get water out of eggplant. Drain well on paper towels. In another frying pan, fry potatoes. Drain well on paper towels.
Mix pudding as directed on box. Slice cake and line bowl with cake. Put layer of strawberries and layer of pudding, then another layer of cake. Top it off with Cool Whip.
Preheat oven to 350°. Spray casserole dish with cooking spray.
Preheat oven to 350°. Butter a 9-inch cake pan. Set aside. Place butter, sugar, egg and vanilla in large bowl. Sift flour and baking powder. Mix half of flour into egg mixture. Pour in cream and mix well. Add remaining flour and mix well. Fold in beaten egg whites. Set batter aside.
Mix above ingredients. Butter bread (optional if not freezing) and lightly spread mixture on bread. Can be frozen up to 2 months. Makes 48 (1-inch) squares.
In a saucepan, mix first four ingredients. Bring to a boil, stirring constantly. Boil for 1 1/2 minutes, then remove from heat. Stir in oatmeal, peanut butter, nuts and vanilla. When well mixed, drop by teaspoonfuls onto waxed paper.