HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add eggs, then remaining ingredients. Refrigerate at least overnight. Take approximately 1/5 of the dough and roll out on a generously floured surface. Bake at 350° until light brown. Cool, then frost. Easy and very tasty.
Preheat oven to 300°. Combine crumbs, 1/4 cup sugar and margarine. Press onto bottom and 1 inch up sides of 9-inch spring-form pan.
Fry bacon until crisp. Set aside. Drain most of juice off tomatoes. Add to skillet and if whole, mash slightly. Salt and pepper to taste. Crumble bacon and add to tomatoes. Cook 10 to 15 minutes. Pour into a rather shallow baking dish. Carefully break the eggs and drop into the tomatoes, one at a time. With a tablespoon, gently ease (from underneath) down into the tomatoes. Sprinkle each egg with paprika. Bake in 300° oven until egg yellows are firm.
Brown meat in margarine; add onion and cook until tender. Add milk and cream cheese. Stir until melted. Add lemon juice, salt and pepper (mushrooms, if desired). Serve over noodles. Serves 4.
Mix eggs, butter and powdered sugar. Layer 1/2 wafer crumbs in pan. Add egg, butter, sugar mixture, then unsweetened berries. Then add Cool Whip. Cover with remaining crumbs. Let stand for 24 hours.
Brown beef in oil in a 10-inch skillet. Stir in onions, rice, beef broth, one soup can of water and soy sauce. Bring to a boil. Reduce heat; cover and cook over low heat until liquid is absorbed, about 25 minutes. Stir in green peppers and pimentos. Heat thoroughly. Makes 4 to 6 servings.
Buy sliced hamburger dill pickles. Do not use crinkled cut pickles. Drain the juice off one gallon and toss it away and use the juice of the other gallon. It makes enough for both gallons of pickles. Drain juice off pickles into a large container. Add sugar, minced garlic and Tabasco sauce to the juice. Dissolve in microwave on Low, just to dissolve sugar. Pour juice back into pickles. Any juice left over, toss it away. For seven days turn jar upside down each day and then reverse.
Grease 13 x 9-inch pan. Melt margarine in microwave. Add marshmallows. Toss to coat with margarine. Microwave on High 1 1/2 minutes until smooth when stirred. Stir in peanut butter. Immediately add cereal. Mix lightly until well coated. Press mixture into prepared pan. Cool; cut into squares. Delicious! Makes about 24.
Combine flour, soda, salt, cinnamon and sugar; mix well. In separate bowl, combine eggs, oil, pecans and strawberries; mix well. Make well in center of dry ingredients. Add liquid mixture, stirring just enough to moisten dry ingredients. Pour into 6 greased and floured 6 x 3 x 2-inch foil pans. Bake at 350° for 40 minutes for foil pans or 1 hour for larger pans. Remove from oven and let cool 5 minutes before removing from pans. Finish cooling on racks.
Melt chocolate in double boiler. Remove from heat and stir in peanut butter. Spread 1/2 of this in dish and keep the rest warm. Refrigerate dish for 30 minutes.
Cook broccoli as directed. Cut into small pieces. Heat cream of mushroom soup and water. Add cheese and let melt. Pour half cheese sauce and half onions into broccoli and mix. Top with rest of onions. Pour remaining sauce on top. Bake at 350° for 20 to 25 minutes in covered dish.
Cur sauerkraut strips into short pieces. Stir in sugar and let stand 30 minutes. Add remaining ingredients and toss.
Brown hamburger and onion. Add sauce, water, catsup, salt, pepper and macaroni. Simmer until macaroni is done.
Combine all ingredients; beat 4 minutes with mixer. Pour into greased and floured loaf pans. Makes 2 loaves. Bake at 325° for 40 minutes.
Cut up marshmallows and place in a buttered pan. Melt chocolate chips over hot water. Remove from heat and add condensed milk and nuts. Pour over marshmallows. Let set several hours or overnight before cutting.
Brown hamburger and onion together. Add remaining ingredients and bake at 375° for 1 1/2 hours or until thick.
Preheat oven to 350°. In medium bowl, whisk 1/2 of flour with cornmeal, Cajun spice and salt. Put the remaining 1 cup flour, buttermilk and cornmeal mixture in 3 shallow dishes. Season buttermilk with hot sauce. With smooth side of meat pounder, pound each breast to equal thickness. Pat breasts dry and season with salt. Lightly coat each breast in flour. Next dip breast into the buttermilk, then dredge in cornmeal. Heat large frypan over medium heat with 1/2-inch oil. Lay 2 breasts at a time; cook until brown, 3 to 4 minutes. Turn and cook 3 to 4 minutes more; drain on paper towel. Place breast on baking pan. Finish baking another 6 to 8 minutes.
Use a 9 x 13-inch glass pan. Spread butter in pan. Sprinkle 1 cup cheese on top of butter. Crack eggs into bottom of pan; break yolks, don't stir. Add salt, pepper and mushrooms. Sprinkle sausage over and pour on cream, then sprinkle remainder of cheese on top. Cover and refrigerate overnight. Bake at 350° for 1 hour, uncovered. Serves 10 to 12.
Preheat oven to 375°. Cook noodles as directed on package. While noodles are cooking, cook spinach as directed. Drain well. Combine cottage cheese, egg whites, Parmesan cheese, pepper and parsley flakes in separate bowl. Coat a 9 x 13-inch pan with vegetable cooking spray. Place half of cooked noodles in bottom of dish. Spread half of cottage cheese mixture over noodles; top with half of cooked spinach, followed by half of Mozzarella cheese. Top this with half of the spaghetti sauce. Repeat layers. Bake for 30 minutes. Let stand 10 minutes. Yields 8 servings.
Mix together rice, onion, curry powder, salad oil and vinegar. Chill thoroughly.
Cook tomatoes for about 5 minutes and put other ingredients in. Let boil for about 2 minutes. Make a thickening of flour and water (2 to 3 tablespoons), boil for 1 minute. Break piece of bread, add to mixture. Cook 10 minutes longer. Serve hot.
Cut onions into thin wedges. Saute onions in margarine in large skillet over medium heat until browned, at least 10-15 minutes. Sprinkle with sugar, stir in vinegar, salt and pepper. remove to serving bowl. Wipe skillet with paper towel. Add oil, over medium heat place cube steaks and cook until done. Return onion relish on top of steaks and warm up and serve.
Preheat oven to 350°. Spray oblong casserole dish with Pam. Place chicken in casserole dish and dribble with lemon juice. Sprinkle with cayenne pepper. In small bowl, mix yogurt, mayonnaise, mustard, Worcestershire sauce, thyme and green onions; spread this mixture over chicken. Bake, uncovered, for 60 minutes. Drain off pan juices. Sprinkle chicken with Parmesan cheese. Broil until cheese is slightly browned.
Cook potatoes in boiling water for 15 minutes. Peel, cut lengthwise in half. Place all ingredients except potatoes in heavy skillet. Arrange potatoes on top, cut side down. Cook over very low heat, basting occasionally, about 2 hours until tender and well glazed.
Mix all ingredients; add enough water to dip with spoon in hot oil. Cook until light brown.
Melt chocolate and butter. Add sugar, salt and eggs. Stir well. Add cake flour, pecans and vanilla. Mix well. Bake 1/2 hour at 350°.
In large bowl, blend together cream cheese, peanut butter and powdered sugar. Gently fold in Cool Whip. Pour into cooled pie shell and chill.
Dissolve gelatine in 2 teaspoons water. Mix gelatine and undiluted shrimp soup. Cook on low heat until not lumpy. Add cream cheese and cook until smooth. Remove from stove. Add remaining ingredients and mold overnight. Good served on crackers.
Gather, wash and cut up okra into small pieces. Wash pint or quart jars and fill with cut up okra. Put seals on jars and pressure cook pints for 25 minutes on 10 pounds pressure and quarts 30 minutes on 10 pounds pressure.
Crush Oreos in blender and mix with soft margarine. Put into 9 x 13-inch glass dish. Beat cream cheese, sugar and 1/2 of Cool Whip. Pour over crumbs. Beat pudding mix with 3 cups milk. Pour over cream cheese mix. Cover with remaining Cool Whip and sprinkle with Oreo crumbs.
Mix all ingredients together thoroughly. Shape mixture into 1-inch balls. Place about 2 inches apart on lightly greased 15 1/2 x 10 1/2 x 1/2-inch cookie sheet pan. Bake at 350° for 20 to 25 minutes or until brown. Immediately remove from pan and serve warm as appetizers.
Cook summer squash (yellow) in salt water until tender. Meanwhile, beat eggs and milk together and break up 2 to 3 plain pieces of bread. Grate onion and green pepper (or pimento). Shred cheese. Pour water off squash and add bread, eggs, milk, pepper and onion. Add salt and pepper to taste. Add Accent and 1/4 cup shredded cheese. Put remaining 1/4 cup on top of souffle. Put in greased baking pan and bake 30 to 35 minutes at 350°.
Spread nacho chips on paper plate; sprinkle with grated Cheddar and/or Monterey Jack cheese. Cook in microwave on Medium for 1 to 2 minutes. (Watch for cheese to melt.)
Roast pecans in shallow pan for about 15 minutes in 350° oven, stirring frequently. Cook sugar, water, cinnamon and salt to soft ball stage (236°), without stirring. Remove from heat. Add vanilla and the nuts. Stir gently until nuts are well coated and mixture becomes creamy. Turn out on greased cookie sheet. Separate halves as they cool.
Melt butter in bottom of broiler pan. Add shrimp, garlic and green onion. Broil 5 to 10 minutes, turning shrimp often until they are pink and curled. Remove from broiler. Mix in parsley and squeeze fresh lemon over all. Serve with rice. (If you use one of the boxed rice mixes, the whole shebang only takes about 20 minutes.) Scallops can also be used instead of, or in addition to, the shrimp.
Blend butter, Cheez Whiz, mayonnaise, garlic salt and crab meat. Spread on all English muffin halves. Freeze on cookie sheet. Cut in quarters.	To serve, run under broiler until hot and slightly browned. Serve hot.	May be stored in plastic bags and used as needed. Makes 48 quarters.
Cut together with pastry blender well, except jam. Press half of crumb mixture into 9 x 13-inch pan. Spread jam over crumb layer. Sprinkle remaining crumbs over jam and press down. Bake at 350° for 25 to 30 minutes.
Mix sugars, margarine and vanilla. Beat in egg. Stir in dry ingredients. Mix in chocolate chips. Spread dough into greased 12 x 7-inch pan. Bake at 350° for 15 minutes, just until lightly browned. Cool. Cut into bars.
Mix together and beat 5 minutes. Pour into 2 greased loaf pans. Put in oven immediately so poppy seed don't fall to bottom of pan. Frost when cool (optional).
Preheat broiler. Spread beans over chips. Top with mound of cheese. Arrange single layer on large baking sheet. Broil about 4-inches from heat until cheese is melted, about 1 minute. Top each with small dollop of hot salsa and serve at once.
Preheat oven to 350°. Grease a 12 x 8-inch pan. Beat eggs and sugar until thick and light and sugar is dissolved. Melt butter and chocolate together. Cool slightly. Add to egg mixture. Beat until well mixed. Mix in flour. Add chocolate chips. Spread evenly into baking pan. Bake at 350° for 35 to 45 minutes. Cut while warm into 24 pieces, 340 calories each.
Cook and debone the chicken. Season during cooking. Mix soups and Ro-Tel tomatoes and heat. In large casserole dish, layer tortilla chips, chicken, soup mixture, onion and cheese. Repeat layers. Bake at 350° for about 45 minutes.
Cut papayas in half and remove seeds. In a baking dish, combine butter, lime peel, rum, juice and honey. Lay papaya halves, cut side down, on top of mixture. Bake for 15 minutes at 375°. Serve papaya, cut side up, with a scoop of ice cream and top with lime-rum-honey mixture.
Fry together in skillet meat, onions, and mushrooms. Mix all ingredients together except cheese, nuts and noodles. In a large casserole dish put a layer of meat mixture then a layer of thinly sliced cheese, another layer of meat mixture. Put noodles and nuts on very top. Preheat oven 350 degrees. Bake 30 minutes.
Into a greased casserole dish put a layer of sliced potatoes, a layer of sliced onions and a layer of sliced wieners. Repeat layer of onion and potatoes. Pour can of tomatoes on top. Salt and pepper to taste. Dot with margarine. Bake covered in a slow oven until potatoes and onions are done.
Thaw broccoli. Prepare rice according to package directions, except don't use margarine and cook for half the time (do not drain). Cut chicken into 1/2-inch strips. In nonstick skillet over medium heat, cook chicken strips and onion in margarine. Stir continuously for 3 to 5 minutes. Add the rice and its cooking water. Add broccoli and garlic.
Blend flour, baking powder, salt, brown sugar and shortening. Add egg and milk. Press dough on bottom and up sides of 9 x 13-inch pan. Place 6 cups diced rhubarb into cake shell. Sprinkle with dry Jell-O. Make blended topping of 1/2 cup flour, 1 1/2 cups sugar and 6 tablespoons butter. Sprinkle over top of rhubarb cake.
Allow cream cheese to soften at room temperature. Mix together cranberries, sugar, pineapple and walnuts. Gradually add to cream cheese, mixing until well blended. Fold in whipped topping. Pour into 1 1/2-quart bowl or lightly greased 6 1/2-cup ring mold. Freeze until firm.
Preheat oven to 350°. Stir oats, brown sugar and baking powder together in bowl. Add melted butter and egg; mix well. Drop by teaspoon 1-inch apart onto greased cookie sheet. Bake 8 to 10 minutes. Let cool 1 minute before removing from cookie sheet.
Combine all ingredients in deep baking dish. Bake, uncovered, at 350° to 375° for 1 to 1 1/2 hours until rice is tender and liquid is absorbed.
Sift together flour, baking powder, salt, granulated sugar and 2 tablespoons cocoa. Add milk, vanilla and shortening; mix until smooth. Add nutmeats. Pour into greased 8-inch square cake pan.
Mix cake mix according to directions on the package. Pour into 9 x 13-inch pan. Mix rhubarb and sugar together; sprinkle over cake mix batter. Pour whipping cream or half and half over all. Bake at 350° for 45 to 55 minutes or until done. The fruit and custard sink to the bottom during baking and form a nice custard layer.
Cover 1 whole chicken with water and cook on stove until chicken falls off the bones. Remove from pot, skin and bone it. Bring broth to a boil and add the noodles. Cook noodles until done. Season to taste. Add chicken and serve. Goes good with mashed potatoes and biscuits. You can also use beef instead of chicken.
Brown pork chops in skillet. Prepare potatoes according to box directions (in 4 to 5-quart casserole dish). Add pork chops. Bake, uncovered, at 350° until potatoes and chops are tender.
Mix first three ingredients well and pour into a greased oblong pan (9 x 13-inch). Beat remaining ingredients and pour over cake. Bake at 325° for 25 to 30 minutes. Top cake with peaches.
Combine everything together. Spread on English muffins. Cut in fourths. Bake at 350° on cookie sheet for 15 minutes.
Lay out beef on waxed paper. Dice onions and cut bacon in pieces. Saute onions and bacon. Place onions and bacon pieces on a paper towel to remove the fat. Spread thin layer of mustard on beef slices (optional). Put equal amounts of onions and bacon pieces on each slice of meat. Roll each slice of meat into a roll and secure with a toothpick. Brown each piece of meat on all sides. Pour water over meat and let simmer for 1 1/2 hours. Take meat out of liquid and thicken gravy with flour or cornstarch. Season gravy to taste.
Mix ingredients and bring to a boil. Turn to simmer and enjoy the fragrance of Christmas!
Heat together 3 parts apple juice to 1 part cranberry juice, with a few cinnamon sticks tossed in. Serve hot.
Mix sugar and eggs together. Add oil and the baby food plums to mixture. Add cinnamon and nutmeg to flour and begin adding the flour mixture to the egg mixture, a small amount at a time. Mix all ingredients well. Pour into a greased Bundt pan. Bake at 350° for 45 minutes (check with a toothpick). Sprinkle powdered sugar on top.
Preheat oven to 350°. Combine all ingredients. Mix well. Spread mixture into 9-inch pie plate or quiche dish. Bake 15 minutes, stirring after 8 minutes. Serve with crackers.
Combine ketchup, oil, soy sauce, red wine vinegar, minced onion, garlic salt and 1 packet or Equal or or Sweet 'N Low in bowl. Mix well. Good for pork chops or turkey cube steak. Marinate overnight. Excellent when grilled.
Stack 8 to 10 spinach leaves, roll diagonally and cut in slivers. Repeat until all are used. Place in a large bowl.
Cook 1 whole chicken; take off bones. Cook corn meal and milk. Add tomatoes, corn and eggs. Fry onions, garlic and bell peppers in olive oil. Add chili powder, olives, salt and pepper. Mix all together and bake at 350° for 1 1/2 hours.
Cream margarine, shortening and sugar; add egg yolks, then add flour and soda alternately with buttermilk. Add vanilla, coconut and pecans. Fold in egg whites. Bake at 350° for 25 minutes. Makes 3 layers.
Grease and flour Bundt pan. Mix together cake mix, eggs, 1 cup water, oil and 1 teaspoon rum flavoring. Pour in pan and bake at 350° for about 40 to 45 minutes. Then mix butter, sugar and 1/3 cup water in pan and bring to a boil. Add 1/2 teaspoon rum flavoring. Take cake out of oven, leave in pan. Poke holes in cake and pour 2nd mixture over cake. Leave in pan for 1 hour. Take out of pan.
Fry onions in margarine until limp, but not brown. Let cool slightly. Add flour (just sprinkle over onions). Add both milks and salt. Cook until thick. Beat eggs in a bowl and add to mixture. Pour into a 9-inch unbaked pie shell. Top with another pie shell. Brush top of crust with milk. Bake at 425° for 30 to 40 minutes. Delicious. Serve with cabbage or pintos.
Brown meat in skillet with onion; drain fat. Add Spanish rice and stir. Turn heat to simmer and lay cheese slices on top of mixture. Cover and let melt for 15 minutes. Stir and serve with hot bread.
Cream the margarine and sugar. Add water, flour, vanilla and nuts. Make out in rolls the size of pecans. Place on baking pan sprayed lightly with Pam and bake 45 minutes at 275°. When cool, roll in powdered sugar.
In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes. In a buttered 9 x 13-inch baking dish, spread a layer of graham crackers on the bottom of the dish. Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
Mix all ingredients together and fill a cookie press. Use different flavorings and food colors for different shapes, mint and green for the Christmas tree, almond and red for the heart shape and banana and yellow for the flower or wreath shape.
Put stew beef into a large pot. Add 2 quarts of water and cook meat for about 30 minutes, then add carrots, onion, potatoes, green beans, corn, peas, beans, tomatoes, tomato juice, salt and pepper. Cook for another 30 to 40 minutes, then add macaroni. Cook until macaroni is done, then serve.
Cook for 1 hour. Fill jars. Leave 1/2 inch from top. Heat 10 minutes at 10 pounds pressure.
Mix Crisco and sugar, then add eggs and blend well. Add flour, baking powder, soda and milk alternately. Add vanilla. Bake 1 hour in greased and floured tube pan at 350°. May be baked in 2 loaf pans for approximately 40 to 45 minutes.
First Layer: Combine flour, margarine and chopped pecans. Pat in bottom of 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Cool completely.
Mix ingredients. Roll into a ball and chill overnight. Serve with cinnamon graham crackers. Serves 18 to 20.
Place lettuce on dinner plate. Put cottage cheese on lettuce. Place selected fruit around cottage cheese in a decorative fashion. Top cheese with French or Thousand Island dressing. Two ripe tomatoes may be substituted for the fruit. Slice the tomatoes and place around the cheese. Serves 4 to 6.
Toss meat in flour and shake off excess. Brown beef on all sides in oil, 3 to 4 minutes; drain oil. Lower heat; add butter, garlic, shallots and ginger. Stir 1 minute. Add sherry, soy sauce, brown sugar and beef broth. Bring to a boil for 3 to 4 minutes. Add scallions and sesame seed. Serve over rice or fettucini noodles.
Place seafood in mixing bowl and break up finely with a fork. Add remaining ingredients. Mix well. Chill. Serve with crackers, chips or raw vegetables. Makes about 2 1/2 cups of dip.
For Crust: Mix; put in cake pan and toast in oven for 15 to 20 minutes, until nice and brown. Stir every once in awhile. Save some for topping on pie. Press rest into 3 pie pans.
Heat oven to 350°. Rinse beans with small amount of running cold water to separate and remove ice crystals; drain. Mix all ingredients except onions in ungreased 2-quart casserole. Bake uncovered 25 minutes. Top with onions. Bake 5 minutes longer.
Prepare yellow rice as directions say on package. Add Mexicorn, margarine and soup in a 2-quart casserole dish. Mix well. Sprinkle with grated cheese. Bake at 350° for 20 minutes.
Cook lima beans and corn as package labels direct. Drain and let cool. In a large salad bowl, lightly toss with kidney beans, onion and green pepper. Pour dressing over the beans. Mix to coat well. Refrigerate 2 to 3 hours. Serve on salad greens or alone. This recipe is very good on picnics. Makes 6 servings.
Mix all ingredients thoroughly in an 8 x 10-inch greased casserole dish. Bake at 375° until brown and edges are bubbly, about 30 minutes.
Put meat, vegetables and tomatoes in roaster. Cook until meat is well done and can be shredded with a fork. Mash vegetables. Add ketchup. Cook 3 to 4 hours in 300° roaster or bake in oven. Serves 30 to 40 people.
Place yeast in bottom of mixing bowl. Add water. Stir to dissolve. Add flour, salt and sugar. With dough hook fitted in electric mixer, begin mixing. Add 4 eggs and soft butter. Mix about 6 minutes or until dough pulls away from sides of bowl. Add cheese. Mix for 1 minute. Cover with towel and refrigerate for 2 to 3 hours. Punch dough down, if needed. Roll into size rolls you like. Place on a greased pan. Let stand 1/2 hour. Bake at 350° until brown.
Heat Jell-O in pineapple with juice until Jell-O is melted. Cool. Add remaining ingredients. Pour into mold and chill. Serves 8 to 10.
Grease round pan well. Coat lightly with corn syrup. Cover with brown sugar. Cut each biscuit into 3 pieces. Arrange in pan with the brown sugar. Mix cinnamon and sugar and sprinkle over dough. Pour melted butter over dough. Bake until golden brown. Invert pan over platter or plate while hot. Let set a couple of minutes and remove pan. This allows the caramel to set up. Serve while hot.
In a large mixing bowl, beat eggs, sugar, pumpkin, oil and applesauce until smooth. Combine flour, baking soda, baking powder and cinnamon. Add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400° for 16 to 20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Beat first 6 ingredients together. Mix flour, baking powder, baking soda and salt together, then stir into first mixture. Add Rice Krispies and chocolate chips. Drop by rounded teaspoons on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Bring molasses and oleo to a boil; beat eggs until light and fluffy. Mix flour and sugar with eggs and add to molasses mixture. Pour into pie shell. Bake at 325° until pie is firm.
Mash bananas and set aside. Cream the remaining mixture and add bananas. Cream with the dry ingredients and nuts. Pour into greased loaf pans. Bake at 350° for 1 hour.
Place hash browns in casserole. Mix together soup, cheese, sour cream, onion and 1/2 butter. Pour over potatoes. Top with corn flakes and drizzle butter over the top. Bake, uncovered, at 350° for 45 minutes.
Cut veal cutlets into bite size pieces. Coat pieces with Parmesan cheese. Heat butter until melted. Brown each piece of veal on both sides and remove from pan to a serving dish. Melt bouillon cube in 3/4 cup water, add to pan drippings. Stir to make gravy. Add 1/4 cup Marsala wine. Return cooked veal to the pan and cover. Reduce heat to simmer and cook approximately 1/2 hour, stirring occasionally. Serve with linguini and marinara sauce.
Heat oven to 375°. Grease square pan, 8 x 8 x 2-inches. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm and if desired with light cream or ice cream.