HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter until fluffy. Add eggs one at a time and beat well. Add powdered sugar and beat. Add flour one cup at a time. Beat until smooth after each cup. Add flavor. Cook at 325° for 1 1/2 hours.
Shred cabbage finely; chop onion. Grate carrot and celery. Add sugar and set aside. In saucepan, put vinegar, oil, mustard, celery seed and salt. Stir to a full boil. Pour boiling liquid over top of dry ingredients and let set for 24 hours. Excellent and keeps very well.
Cook and sweeten rhubarb to taste. Add the Jell-O. Cook 5 minutes. Add strawberries, if desired.
About 2 1/2 hours before serving, bake potatoes in 450° oven for 1 1/2 hours or until fork-tender. Allow potatoes to cool until easy to handle.
Break up meat in a 2-quart baking dish. Put carrots on meat, then celery and so on. Bake at 300° for 2 hours.
Combine all ingredients except nuts. Spoon into 2-quart casserole; sprinkle with nuts. Bake at 350° for 40 minutes.
Brown meat; drain off fat. Layer all ingredients, starting with macaroni. End with cheese on top. Bake at 375° for 30 minutes, or until bubbly.
Slowly melt butter and add remaining ingredients. Use with shrimp, fish fillets and lobster.
Cream sugar, butter and flour; add well beaten eggs. Line the pie shell with sliced peaches. Pour mixture over. Bake at 350° for 45 minutes or until firm.
If chunky salsa is preferred, dice tomatoes bite size. Dice onion, green chiles and jalapenos and add to taste. Add spices to taste. Fresh cilantro may be added or dried coriander. Mix all ingredients well. Cover and refrigerate.
Brown beef. Drain and rinse. Combine all ingredients except chips and cheese. Simmer on low until all is warmed. Crumble chips and place in bottom of each bowl. Cover chips with "stew", then sprinkle with cheese.
Brown onions in butter. Add salt, sour cream, Worcestershire sauce, mushrooms and scallops. Cook until heated through. Place rice in buttered 12 x 8 x 2-inch baking dish. Pour heated scallop mixture over rice. Top with cheese and cracker crumbs. Bake at 350° until cheese melts.
Heat butter, lemon juice and white wine to a liquid. Combine with onion and spices.
Mix all ingredients except butter and cheese, place in 1 1/2 quart baking dish (buttered). Dot with the butter and sprinkle with cheese. Bake in 350° oven until brown, about 30 to 35 minutes.
Measure potatoes into large bowl. Add sugar; mix well. Blend in eggs and shortening; mix well. Add flour, baking powder and salt. Add buttermilk, soda, vanilla and cinnamon. Mix. Cover and let stand 15 minutes. Roll 1/4 inch thick and cut. Fry in deep fat.
Combine pumpkin, sugar, salt, spices and flour in bowl; mix together. Add eggs; mix well.
Cook pudding according to package directions. Let cool 5 minutes. Add dry cake mix. Mix together. Pour into a greased and floured 9 x 13-inch pan. Bake. After baking, remove from oven and sprinkle with chocolate chips and chopped nuts.
Combine vinegar, celery seed and mustard seed; set aside. Meanwhile, pare and cook potatoes in enough boiling, salted water to cover for 30 to 40 minutes until done. Drain and cube. While potato cubes are still warm, drizzle with the vinegar mixture. Sprinkle with sugar and the first 1/2 teaspoon salt. Chill thoroughly.
Dissolve yeast in lukewarm water. Add 2 c. of flour to milk that has been scalded and cooled to lukewarm, add salt, sugar and butter, mix in dissolved yeast, stir well and allow to stand in warm place covered until light and spongy. About 1 hour. Add egg yolks, vanilla and the remainder of the flour, mixing until thoroughly blended. Set to rise covered and in a warm place, until double in bulk, about 2 hours. Then roll out on lightly floured board to 1/2 inch thick. Cut with doughnut cutter and let rise on board about 30 minutes before frying. Fry in hot fat at 370° with raised side down first. Then turn and fry until golden brown and done. Sprinkle with sugar after draining on crumpled paper or frost with powdered sugar frosting.
Preheat oven to 350°. Combine sugar and eggs. Stir by hand until well mixed. Then, add the next 3 ingredients; mix well by hand. Add vanilla. Pour into uncooked pie shells and bake for 45 minutes. This recipe makes 2 pies.
Combine; stir or mix until smooth. Work in 2 cups flour. Knead until smooth (as a baby's bottom). Let rise 1 hour, until doubled in size. Punch down. Shape into whatever. Let rise 30 minutes. Bake at 350°. Three loaves, 30 minutes. Cinnamon rolls, 12 to 15 minutes. Orange Danish, 12 to 15 minutes. Dinner Roll, 12 minutes (use soup can to cut). Hamburger Bun, 15 minutes (use vegetable can to cut). Oversized Bun 15 to 17 minutes (use large tuna can to cut).
In large skillet over medium heat fry bacon until crisp. Remove bacon; drain on paper towels. Reserve 3 tablespoons bacon drippings in skillet. Add onions; saute until crisp-tender. Stir in sugar, flour and salt; blend well. Cook until mixture is smooth and bubbly; stirring constantly. Gradually add water and vinegar; bring to a boil. Boil and stir 1 minute. Remove from heat. Add lettuce; toss just until leaves are coated and slightly wilted. Spoon into serving dish. Sprinkle with cooked bacon and chopped egg. Serve immediately. Yields 8 servings.
In a large saucepan, place chicken wings. Add water to cover. Cover. Simmer 15 minutes. Drain. Reserve 1/2 cup broth.
In large skillet, saute mushrooms in butter for 3 to 5 minutes. Combine onion, mayonnaise, bacon, seasoned salt and mushrooms. Spread in flat ovenproof dish. Cover with Cheddar cheese. Bake at 350° for 20 to 25 minutes. Spread on cocktail rye rounds or crackers. This may be assembled up to 2 days ahead.
Preheat oven to 350° (325° for glass dish). In medium saucepan, melt morsels and margarine. Stir in crumbs and nuts. Press half of mixture firmly onto bottom of greased 13 x 9-inch baking pan.
Put all in casserole dish. Mix 1 cube butter or oleo with 1 tube of Ritz crackers. Spread on top. Bake at 400° for 20 to 25 minutes.
Melt marshmallows. Add milk, crumbled vanilla wafers, cherries, nuts and coconut. Pack in dish. Chill.
Mix ketchup and Coca-Cola and pour over pork chops. Bake at 350° for approximately 1 hour.
Cook noodles as directed on box. Brown meat; add sauce. Beat egg. Add cottage cheese. Add Mozzarella. Put 2 noodles in bottom of pan. Pour meat sauce over. Repeat 2 times.
Preheat oven to 350°. In a large shallow bowl, combine the cracker crumbs, sesame seed, parsley, salt, pepper and cayenne pepper. Dip chicken in melted butter, then dip in cracker crumb mixture. Place chicken in a baking pan that has been coated with nonstick spray and bake for about 30 minutes until chicken is golden and no pink remains.
Use 9 x 13-inch casserole dish and layer uncooked rice, 1 package onion soup mix, chicken breasts (cut in cubes), cream of mushroom soup (spread on top), 1 package onion soup mix and chicken broth. Bake at 350°, uncovered, 1/2 hour and then bake, covered, 1/2 hour.
Stir all ingredients together, except boiling water. Add boiling water. Beat with mixer on high until stiff peaks form.
Cook chicken with onion, celery and carrot in water until done. Mix soups, broth and mushrooms together. Add 1/2 of this to stuffing mix. Put in baking dish; lay chicken on top and pour remaining soup mixture on top. Bake uncovered at 350° for 30 minutes.
Mix dry ingredients in large bowl. Add oil, eggs and vanilla. Mix in remaining ingredients. Pour into 2 greased loaf pans. Bake 1 hour at 350°.
Melt morsels together in a double boiler over water or microwave butterscotch, 1 cup at a time on Medium-high 1 minute. Stir. Continue at 10 to 20 second intervals. Stir each time until smooth. Same way for chocolate only on High. Stir together with nuts until coated. Drop by teaspoonful onto wax paper to cool and harden.
In a large bowl, combine sugar, salt and flour; mix well. Then add cream, vanilla, brown sugar, cinnamon, nutmeg, butter, eggs and rice. Mix well. Bake at 350° for 45 minutes.
In a large skillet, over medium heat, cook bacon until crisp. Put on paper towels to drain. Pour off all but 3 tablespoons of drippings. Add potatoes and onions. Cook, stirring occasionally, until potatoes brown, about 5 minutes. Beat eggs with water, salt and dill. Stir in bacon. Pour over potato mixture in skillet. Cook, stirring occasionally, until eggs are cooked, but still moist. Makes 6 servings.
Combine first 5 ingredients with oysters and some juice. In electric skillet or pan with hot grease, fry until golden brown. Make single fry or as a fritter.
Cook sausage according to package directions. Drain off fat; set aside. In a medium bowl toss Cheddar cheese and flour. Place in an ungreased 1 1/2 quart shallow round baking dish. Evenly sprinkle with Jack cheese. In a medium bowl beat eggs, half and half and Worcestershire sauce until well blended. Pour over cheese. Arrange sausages in spoke fashion on top. Cover and refrigerate up to 24 hours.
Mix oatmeal, pecans and salt in large bowl. Cook butter, milk, sugar, cocoa and pecans together for 3 minutes. Add vanilla. Mix oatmeal with butter mixture in a hurry! Drop on wax paper before mixture cools. Refrigerate, ready to eat when completely cool.
Blend sugar and shortening. Add eggs one at a time. Alternate with flour with salt stirred in. Stir in flavoring. Bake at 350° for 1 hour.
Grease 9 x 5 x 3-inch loaf pan with a small amount of unsalted margarine; sprinkle with 1 tablespoon sugar. Spread chopped pecans in the bottom of the pan. Set aside.
Combine vinegar, sugar and soy sauce in a small microwave cup. Heat 30 seconds, stir; heat another 20 seconds, stir repeating process until sugar is dissolved. Set aside to cool; when cool, add olive oil.
Prepare cake mix and bake on greased cookie sheet (with sides) for 15 minutes at 350°. Mix pudding with 1 cup milk and softened cream cheese. Fold in Cool Whip. Mix 1/2 cup drained pineapple with the pudding mixture and spread on cake. Sprinkle the rest of the pineapple on cake with nuts and cherries. Refrigerate.
Take half the jar of applesauce and spread bottom of pan. Sprinkle with 1 teaspoon cinnamon. Put 6 tablespoons of topping over applesauce. Arrange yams evenly over applesauce. Add remaining applesauce and cinnamon. Add the rest of the topping and spread evenly. Bake at 350° for 35 to 40 minutes.
Combine mustard, salt, pepper and water. In another bowl, combine crumbs, flour and paprika. Line shallow pan with foil and spray with cooking spray. Dip chicken in mustard, then in bread crumbs. Pour butter on top and sprinkle with lemon pepper. Bake at 350° for 1 hour.
Combine sugar, cocoa, milk, butter and salt. Cook 3 minutes over medium heat, stirring constantly. Remove from heat. Stir in peanut butter, oats and vanilla. Drop by teaspoon onto waxed paper to cool. Makes 30 pieces.
Cook over medium heat sugar, water, Karo, margarine and peanuts, stirring most of	the time until temperature reaches hard crack stage (310°). Stir constantly from about hard ball stage on. Mixture gets thick and brown. Will scorch easily. You may need to try different temperatures because altitude will make a difference.	(You may need to cook beyond 310°.) Remove from heat.	Add soda and vanilla. Stir well. (Mixture will turn olive drab	green.) Pour out onto buttered cookie sheet. Let set about 1 hour before breaking apart. Best left uncovered when possible; gets sticky in a container.
Brown meat with peppers and onion; drain. Cook cabbage in a large pan for about 15 minutes, then add remaining ingredients and cook for about an hour.
Cream the cream cheese. Add sugar and flavoring. Work into a stiff dough. Add green food coloring to tint, if desired. Roll 1/2 teaspoon into a ball. Dip into granulated sugar. Press into a mold, then pop out. Continue until all dough has been molded.
Mix sugar with coconut in a large bowl. Add oleo, Eagle Brand milk and vanilla. Mix together and add nuts. Make balls with a cherry in the middle. Makes about 80 balls or less. Cut paraffin in small pieces in a double boiler. Add chocolate chips and melt together. Dip balls in melted chocolate mixture and place on waxed paper.
Combine all ingredients. Bake in a 12 inch x 15 inch greased pan at 275° for 1 hour.
Mix together and sift. Store in jars. Fill cup half full of mix and finish filling with hot water. Makes a nice gift.
Mix ingredients except for the tortillas. Spread mix thinly on the flour tortilla; roll the tortilla tightly. Wrap and chill. When ready to serve, slice into bite size slices.
Brown beef; drain. Turn heat to low and add soup mixes and enough water to keep mixture from sticking, but not soupy. Simmer 10 to 30 minutes. Add mushrooms. Remove from heat and add sour cream. Serve over noodles or rice.
Season chicken breasts to taste. Cut into bite size pieces. Heat oil (margarine) in Dutch oven. Chop onion; saute in oil. Brown chicken slightly. Add water to just cover chicken. Cook over medium fire; bring to a boil. Drop in bouillon cubes. Add about 1 to 1 1/2 cups of water. Bring to boil again. Add uncooked rice; return to boil. Lower heat to medium-low. Cover Dutch oven and cook until rice is done (about 15 to 20 minutes).
Boil zucchini until tender. Melt butter and saute onions. Mix together onions, carrots, sour cream, soup, 1/2 of the zucchini and stuffing. Put 1/2 zucchini on bottom of casserole dish. Put remaining mixture on top of zucchini. Bake at 350° about 45 minutes.
In skillet, brown ground beef and onion. Drain grease off. Add tomato sauce, ketchup and pepper to beef mixture. Pour mixture into a casserole dish. Top with slices of cheese and then the biscuits. Bake at 350° for 25 to 30 minutes.
Saute onion and garlic in oil. Add chicken. Stir in 1 cup of cheese. Set aside. Separate rolls into 8 rectangles (seal perforations). Spread 1 tablespoon of salsa on each rectangle to within 1/2-inch of edge. Spoon 1/3 cup of chicken mixture on half of the rectangle. Starting at end with chicken, roll up, pinching edges to seal. Place seam side down on parchment lined cookie sheet. Bake at 350° for 16 to 21 minutes. Remove. Top each with remaining cheese. Return to oven to melt cheese. Serve with sour cream and salsa.
Wash potatoes. Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add unpared potatoes; cover tightly. Heat to boiling and cook 30 to 35 minutes or until tender; drain, cool and peel. Cut potatoes into cubes and combine in bowl with onion. Sprinkle with salt and pepper. Mix with Italian salad dressing; cover. Refrigerate at least 2 hours (overnight tastes even better). Just before serving, add mayonnaise; toss until potatoes are well coated. Stir in celery and eggs. Makes 4 to 6 servings.
Preheat oven to 325°. Cream the margarine and sugars until fluffy. Add egg and mix. Add oil and vanilla; mix. Add oatmeal, cereal, coconut and nuts; stir well (low speed on mixer). Add flour and soda; mix well. Mixture will be very thick. Form small balls; place on ungreased cookie sheets. Flatten with fork which has been dipped in water. Bake for 12 minutes. Cool on sheet. Makes 5 to 6 dozen.
Coat chicken breast with soy sauce and garlic. Marinate at room temperature for 20 to 30 minutes. Cut broccoli into bite size pieces. In wok or large skillet, heat oil. Add broccoli; stir-fry for 2 minutes. Add chicken and marinade. Stir-fry until all meat turns white. Stir cornstarch and water. Add to wok; stir until thickens like gravy. Serve with rice.
Put sugar and spices in basket of coffee maker. Perk juices through one cycle in 30 to 36-cup coffee maker. Serve hot. Yields 40 punch cups.
Combine ground beef, soy sauce, garlic powder, onions, eggs, pepper and ketchup and roll into small balls. Bake 10 to 12 minutes at 350°. While these are baking, combine in a slow cooker: cranberry sauce, lemon juice, brown sugar and chili sauce. Place balls into sauce and simmer. Set cooker on low. The longer the meat balls stay in the sauce, the better they will be. I cook mine about 1 hour (or less). They are good reheated. Serve over spaghetti or rice.
Melt unsweetened chocolate. Mix flour, sugar, salt and baking soda. Make three holes. Pour into holes the water, oil, cider vinegar and melted chocolate. Mix with either spoon or electric mixer.
Combine all ingredients, pour into a 9 x 13-inch pan. Cover and let stand overnight in refrigerator. Uncover and bake in a 350° oven for 1 hour. Tastes like chicken pie. Serves 6 to 8 people.
Blend sugar, water and syrup until it spins a thread (approximately 280°). Pour slowly over egg whites on high speed using an electric mixer. Pour in nuts and flavorings. Drop on wax paper and let cool.
Pour over cabbage and stir. Refrigerate 4 to 6 hours. Will keep for 1 month.
Beat 2 egg whites (at room temperature) until foamy. Add 1 cup sugar, 1 tablespoon at a time. Beat until stiff. Fold in 4 cups pecans. Melt 1 stick butter in bottom of oblong pan. Spread pecan mixture over this. Bake at 300° to 325° for 30 minutes, stirring every 10 minutes. Spread over wax paper to cool.
Place raisins, dates, sugar, water and shortening in saucepan and simmer for 20 minutes until thick. Set aside until cool. Sift flour, soda, cloves, cinnamon and salt together. Mix into cool mixture. Stir in cherries, pineapple and nuts. Bake at 325° for 1 1/2 hours. When cool, wrap in cheesecloth saturated with red wine. Every 3 to 5 days, unwrap and saturate cheesecloth again. Re-wrap for 3 weeks. Wrap with foil to keep moist.
Melt the butter and sugar in a heavy skillet until golden brown. Add the cream of tartar as you remove the carameled mixture from the stove. Pour on a flat-greased cookie sheet. Cover with the Hershey bars. Cool completely and cut into bars.
Score a London broil with fork on both sides. Rub with 1/2 cup sugar on both sides. Mix remaining ingredients. Marinate meat in the marinade at least 1/2 hour. Broil or cook on grill about 1/2 hour or until done to your liking. Heat the remaining marinade to a boil and serve with the meat at the table.
Use a 13 x 8-inch casserole dish, sprayed with "Pam." Open hot tamales, drain juice and remove from paper. Cut tamales into 3 parts and arrange on bottom of dish.
Combine all ingredients. Beat well. Pour into greased and floured 9 x 13-inch pan. Bake until done.
Combine all in double boiler and melt. This is good to put over brownies or chocolate or white cake.
Beat eggs. Stir in zucchini, oil, sugar and vanilla. Stir other ingredients into separate bowl, then add to zucchini mixture. Blend well. Pour into two greased and floured loaf pans. Bake 1 hour at 350°.
Cook and drain spinach; mix sour cream and onion soup. Toss it with spinach. Mix well. Put in 1 1/2-quart casserole dish. Melt the margarine; add bread crumbs and cheese. Put on top. Bake in 325° oven for 35 to 40 minutes. Serves 4 to 6.
Remove the center core of the cabbage. Place it in a pan of boiling water and continue boiling until the cabbage is soft. Drain off the hot water into another pot, but save it for later.
Preheat oven to 350°. Combine crumbs and margarine; press firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add chocolate to 1/2 of batter; mix well. Pour into pan; top evenly with vanilla batter. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool. Top with Chocolate Glaze. Chill thoroughly. Refrigerate leftovers.
Peel peaches and set aside. Mix all ingredients except peaches and stir until sugar is dissolved. Squeeze in peeled peaches. Churn until frozen. Makes 1 gallon.
Preheat oven to 350°. Cook pasta shells according to package directions, omitting salt.	Mix remaining ingredients. Fill each shell with mix, about 1 tablespoon per shell, and place in baking dish lined with some sauce. After stuffing shells, pour remaining sauce over shells. May garnish with grated Parmesan cheese. Bake 20 to 30 minutes.
Brown meat and drain. Add seasonings and onions and add corn and tomatoes. Bring to boil. Pour into a 9 x 13-inch pan. Spread cornbread topping over meat mixture. Bake at 400° for 40 minutes.
Cook rice according to package directions. Saute onions in oleo; add soup, mayonnaise, lemon juice and Worcestershire sauce. Heat and stir until smooth. Gently fold in cooked rice, chicken, water chestnuts, mushrooms and pimento. Spoon into 9 x 13-inch baking dish. Bake at 350° for 25 minutes. Sprinkle with cheese and paprika and bake 5 more minutes or until cheese is melted.
Place the first four ingredients into large automatic percolator. Place remaining ingredients into basket. Allow to go through cycle; serve hot.
Cook chicken breasts until tender. Cut into pieces. Cook broccoli for 5 minutes; drain. Put broccoli and chicken in 2-quart baking dish.
Prepare brownies according to package directions. Bake. Let cool for 5 minutes. Put jar of Marshmallow Fluff on brownies and spread to cover. Drop 3 to 4 tablespoons of chocolate frosting on Fluff and swirl. Sprinkle with pecans on top.
In a microwaveable 3 qt. casserole dish, combine the broccoli, water chestnuts, onion salt, and orange peel. Dot with butter. Microwave on high for 6-8 minutes or until the broccoli is crisp-tender. Stir in the pecans before serving. Serves 4.
Mix all ingredients together except American cheese and bake at 350° for 1 hour. Place cheese slices on top and put back in oven for 10 minutes to melt cheese.
Whip butter and shortening until fluffy. Add sugar gradually. Add flour at low speed. Turn speed to high; beat, return speed to low. Add milk and vanilla. Beat on high for 5 to 10 minutes.
Cook potatoes; cool, peel and cut in 1-inch thick slices. Pare and core apples and slice into 1/2-inch rings. Arrange potatoes and apples in alternating layers in greased baking dish. Mix honey, salt and cinnamon; sprinkle part of mixture and lemon juice over each layer. Dot with butter and water. Cover and bake at 375° for 35 minutes. Remove cover; cool about 10 minutes. Yields 6 portions.
Crumble the crackers. Melt butter and Cheez Whiz in large casserole dish. Stir until smooth. Add the Veg-All. Stir until well mixed. Spread crumbs on top. Bake 30 minutes at 350°.
Cream together cheese, butter, salt and pepper. Add flour; form into roll or log. Wrap in wax paper and put in the freezer.
Cook spinach according to directions, adding salt and onion to water. Drain. Add softened cream cheese and mix well. Add salt and pepper. Pour into greased casserole. Sprinkle with crumbs, and then Parmesan cheese. Dot with butter. Bake in a 350° oven until bubbly and browned. Serves 8.
Mix dry ingredients. Stir in corn, grated cheese, onions and peppers. Blend well. Stir in buttermilk, eggs and oil. Bake in greased 10 x 13 pan or iron skillet at 400° for 25 to 30 minutes or until firm and brown. Serve hot or cold.
Prepare lime Jell-O, chill until almost set. Add all ingredients except marshmallows. After folding in all ingredients, add marshmallows. Chill until set.
Cut cookie dough into slices 1/8-inch thick. Line ungreased 14-inch pizza pan with slices, overlapping slightly. Bake at 375° for 12 minutes. Cool.
Place chicken in baking dish. Salt and pepper lightly. Place slices of cheese over chicken. Mix soup and 1/4 cup water. Pour over chicken. Sprinkle dry stuffing into dish. Melt butter. Pour on top. Bake 1 hour at 325°.
Steam a little chopped onion in small amount of cooking oil. Brown ground beef; add vegetables, corn, spaghetti, tomato soup, chili powder, salt and pepper; add bell pepper and simmer 20 minutes.
Mix together 1/2 cup orange juice and 1 cup orange sherbet. Blend together in blender and serve with straw.
Dissolve Jell-O in hot water. Add vinegar, cold water and onion. Let partially set and then blend in mayonnaise, sour cream and grated cucumbers. Place in ring mold to set.
Mix Jell-O according to package. Put in refrigerator until it starts to congeal. Drain the pineapple; save the juice to use later. Add pineapple to slightly congealed Jell-O and return to the refrigerator to congeal. Mix Dream Whip according to directions on package; add cream cheese. Spread this on congealed Jell-O; return to refrigerator. Mix sugar and flour. Beat egg slightly and add to sugar and flour along with the pineapple and lemon juice. Cook over medium heat, stirring until it becomes thick; let cool. Spread this on the top and sprinkle with pecans.