HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a 12 x 8 x 2-inch baking dish. Set aside. Combine flour and sugar; add milk and almond extract. Stir until blended. Spoon batter over butter; do not stir.
Cut potatoes into small chunks, add package of peas with pieces of onion, cut small. Add water. Bring to boil. When potatoes are tender, drain off 1/2 to 2/3 of water. Add milk to cover ingredients. Heat to boiling, adding salt, pepper and butter to taste. Serves well with hot muffins or biscuits. Amount of ingredients can be increased or decreased according to preference.
Mix cake as directed. Bake 1/2 of the cake mix in a 9 x 13-inch pan at 350° for 20 minutes.
Mix ingredients well. Cover and refrigerate. Knead daily for the next 3 days. On the fourth day, shape into 5 small loaves. Place on a cookie sheet; bake for 10 hours at 200°. Turn after 5 hours. Wrap and refrigerate or freeze.
Mix first 10 ingredients together and shape into balls the size of walnuts. Brown meatballs in 1/4 cup fat or salad oil. Remove the meat and stir into the fat the next 4 ingredients. Add milk and boiling water. Stir and simmer and return meatballs into the gravy.
In a bowl dissolve yeast in water. Measure flour. Add shortening, salt, sugar and half the flour to yeast. Beat 2 minutes with electric mixer. Add remaining flour. Blend in with a spoon. Cover with cloth. Let rise in a warm place until double, about 30 minutes.
Drain and flake the	crab. Beat together the eggs, cream, onions, wine, salt, dry mustard and tarragon. Put crab and cheese in the pie shell. Pour the balance of the ingredients over the crab and cheese. Bake in a preheated 375° oven for 30 to 35 minutes or until the knife inserted in center, comes out clean. Let stand	for 5 minutes before serving. Serves 6.
Brown chicken with onion on all sides in margarine in a large skillet. Add tomatoes, green peppers, milk and seasonings; bring to a boil. Reduce heat; cover. Simmer 20 minutes or until chicken is tender. Uncover. Continue cooking 10 minutes. Remove chicken to platter; keep warm. Stir Velveeta cheese into skillet until melted. Serve over chicken.
Measure white sugar, corn syrup and water on scale (3 pounds). Mix together in saucepan and boil to scant 300° (hard-crack stage). Remove from heat and add flavoring and coloring.
In a large bowl combine all ingredients. Transfer to ungreased 2 qt. baking dish. Bake uncovered at 350° for 1 hour or until heated through. Makes 8 to 10 servings.
Brown hamburger; set aside. Slice potatoes and arrange in layers with onions. Salt layers. Put meat on top. Pour tomato soup over entire casserole. Place peppers on top. Bake in 350° oven for 1 hour. (If you are in a hurry, you can reduce your baking time to about 20 minutes by boiling potatoes and onions for a few minutes before putting in casserole.) Use a 1 1/2-quart size casserole dish. Serves 4 to 6.
Mix ingredients in order given. Bake in a 325° oven for 1 hour or until over done.
Melt butter. Mix ingredients and pour in unbaked shell. Bake at 325° for 45 minutes to 1 hour (until firm).
Cut or break cauliflower into small pieces. Cut black olives into thin circles.	Dice green onions (including tops) and mushrooms.	Mix together; toss with Zesty dressing. Cover and let set overnight in the refrigerator.
Preheat oven to 400°. Carefully unroll phyllo pastry. Work on a cool surface. Cover remaining phyllo with a damp cloth. Take 1 sheet of pastry at a time and brush lightly with melted margarine. Cover with another sheet. Repeat for 2 more sheets, brushing with butter in between.
Melt butter and mix with pretzels. Press into a 9 x 13-inch pan. Bake at 400° for 10 minutes. Cool.
Stew chicken and save broth. Mix soups and can of the chicken broth. Tear chicken into bite size chunks and add to soup mixture. Heat soup mixture and pour into casserole mix. Top casserole with stuffing mixture. Press down into soup mixture. Heat in oven at 350° until hot or crumbs are brown.
Add required water to orange juice and lemonade. Add 7-Up just before serving. Serves 25.
Mix in blender all ingredients except ice cubes. Add ice cubes and blend until crushed. Serve them.
Preheat oven to 350°. Brown sausage; drain. Melt in Velveeta. Add oregano. Spread on bread. Put in oven for 10 minutes at 350°, then serve.
Cut chicken into bite size pieces. Saute chicken, onions, garlic and parsley until chicken is completely cooked. Sprinkle generously with teriyaki sauce. Add 1 1/2 cans of chicken broth. Heat until warm. Mix remaining 1/2 can of chicken broth with cornstarch; add to chicken and stir until thickened. Serve over rice.
Cut chicken breasts into small pieces and mix with sour cream and soup. Mix well and put into casserole dish. Top with Ritz crackers. Pour melted margarine over crumbs. Bake at 350° for 30 minutes.
Boil chicken; pull off bone. Saute chicken, onion and garlic in margarine until chicken is lightly browned. Stir in cornstarch and cook 1 minute. Add broth, carrot, lemon juice and salt; bring to a full boil. Stir in pea pods, parsley and rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.
Beat eggs. Add sugar, salt, milk, vanilla and rice. Pour in 1 1/2-quart baking dish. Sprinkle with nutmeg. Bake 20 to 25 minutes or until egg mixture is done like custard.
Heat oven to 350°. Line 36 muffin cups with paper cup or grease bottoms only. Lightly spoon flour into measuring cup; level off. In a 4-quart bowl, combine all dry ingredients and walnuts; mix well. Add oil, milk, vanilla and eggs. Stir just until moistened. Fill lined cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Immediately remove from pans. Makes 36.
Crush Oreos; set aside. Cream together margarine, cream cheese and powdered sugar.
Heat the soups (undiluted) together with the cream and bring to just under a boil. Add the seafood and heat through. Add the sherry just before serving and heat for another minute.
Cook, drain and mash squash. Mix 1/2 package of the stuffing with all ingredients, reserving 1/2 package for topping. Place squash mixture in a casserole (2-quart) dish that has been greased and sprinkle the remaining stuffing mix on top. Bake at 375° for 25 to 30 minutes.
Saute pecans in butter 3 to 5 minutes, then drain on paper towel. Set aside. Place dried beef in blender. Chop finely and set aside. Combine cream cheese and milk in a medium mixing bowl; beat on medium speed with mixer until smooth. Stir in beef, green peppers, onion and garlic, mixing well. Add white pepper and sour cream. Spoon into greased 1-quart casserole. Sprinkle with pecans. Bake at 350° for 25 minutes. Serve dip hot with assorted crackers. Makes 2 cups.
Mix rhubarb, sugar and pineapple and let it stand a 1/2 hour. Bring slowly to a boil and cook for 12 minutes. After it starts boiling, remove from heat. Stir in the dry gelatin. Stir until dissolved.
Cook sweet potatoes in boiling, salted water for 30 to 35 minutes or until fork-tender. Remove from heat, cool, peel and slice 1 inch thick. Place sliced apples, salt, maple syrup and butter in saucepan. Simmer 10 minutes or until almost tender. Place half the potato slices in a layer in buttered 1 1/2-quart casserole. Spoon half the apple mixture over potatoes. Repeat layering potatoes and apple mixture. Put crumbs on top and bake at 400° for about 20 minutes. Serves 6 to 8.
Mix sugar, cornstarch and salt in double boiler (cook slow). Blend in milk and stir over hot water or low heat until thick (about 15 minutes). Blend small amount of mix in the beaten eggs, then pour back into rest of custard. Cook, stirring constantly for 4 or 5 minutes. Chill the mix well (important for smooth ice cream). Add vanilla and cream. Pour in gallon freezer. Makes 3 to 4 quarts.
Saute onion and celery in butter or olive oil. Add mushroom soup, salt and pepper; stir until blended. Add chicken and mushrooms; simmer for a few minutes. Grease 1-quart casserole and pour in mixture; sprinkle with noodles and cashews. Bake at 350° for 20 minutes.
Follow instructions on Rice-A-Roni, but only use 1/4 cup water. Add rice to hamburger, onion and egg. Make tablespoon size meatballs. Pan fry in oil; turn and brown until done. Make gravy and pour over meatballs.
Brown bacon and chopped onion. Add cabbage, apples, salt, pepper, sugar, vinegar and caraway seeds. Cook until cabbage is soft, about 2 hours, on medium-low heat. Add additional sugar and vinegar if necessary. If the cabbage becomes dry, add water. The cabbage will have a sweet and sour taste.
Make up dressing mixing with 1 cup mayo and milk. Set aside. Cook chopped spinach; cool. Mix 1 cup mayo, sour cream, lemon juice and seasoned salt. Add to Ranch dressing. Stir in cooled spinach.
Trim fat from tenderloins. Butterfly tenderloins by making lengthwise cut in each, cutting to within 1/4-inch of other side. Place in a shallow container or large, heavy-duty, zip-top plastic bag. Combine soy sauce, ginger and garlic; pour over tenderloins. Cover or seal. Refrigerate at least 3 hours, turning occasionally. Remove tenderloins from marinade, discard marinade. Combine brown sugar, honey and oil in a small saucepan; cook over low heat, stirring constantly, until sugar dissolves. Coat grill rack with cooking spray. Place on grill over medium-hot coals (305° to 400°). Place tenderloins on rack and brush with honey mixture. Cook 20 minutes or until choice of tenderness, turning once and basting frequently with honey mixture.
Melt margarine in heavy saucepan or skillet. Add sugar, egg and dates. Cook 2 minutes after it starts to boil. Remove from heat. Stir in nuts, Rice Krispies and vanilla. Let cool. Roll into balls. Roll in coconut.
Sift together flour, soda and salt. Blend sugar and shortening. Add eggs and vanilla. Beat well. Stir in Kellogg's Pep and butterscotch chips. Add dry ingredients, mix well. Bake at 375° about 12 minutes.
Drain pickles and slice on slant. Rinse out jar and repack slices. Boil next ingredients until sugar is dissolved. Pour over pickle slices. Refrigerate. Cheaper to use your own spices: whole cloves, allspice, celery seed and cinnamon (whatever you have).
Cut up each apple to make 8 long slices for a total of 16 slices. Cook in a boiler the margarine and sugar until dissolved and add vanilla flavoring. Roll 1 slice of apple in each crescent roll. Place in an 11 x 13-inch pan all 16 rolls with apples. Cover them with butter and sugar mixture. Then add Mountain Dew over all the mixture. Cover with foil and bake in 350° oven for 45 minutes. Take foil off and bake another 10 to 15 minutes, until rolls begin to brown. Serve with Cool Whip or ice cream.
Toast bread. Put pizza sauce on toasted bread. Sprinkle cheese; microwave for 30 seconds.
Combine the first 9 ingredients; mix well and shape into 1-inch balls. Saute in butter in a 3-quart Dutch oven until browned; drain meat well and set aside. Blend flour into hot pan drippings, stirring until smooth. Cook over medium heat for 1 minute, stirring constantly. Gradually add consomme and water; cook, stirring constantly, until thickened. Stir in sour cream. Reduce heat and heat gently. Add meatballs; heat thoroughly. Serve over hot cooked rice, if desired. Yields 6 to 8 servings.
Add margarine, spices and enough juice to fluff potatoes. Form into balls around marshmallows and roll balls in corn flakes. Place in greased dish. Bake 15 minutes at 350°.
Crust:	Melt water and margarine together. Add flour to form a ball. Mix in eggs, one at a time. Spread mixture on a floured and greased cookie sheet. Bake at 400° for 30 minutes. Crust will look lumpy when done.
Brown the ground beef and drain. Mix the sour cream, taco sauce, tomato sauce and enchilada mix with the meat. Layer the meat sauce, tortillas and cheeses. Bake at 350° for 35 to 40 minutes.
Dissolve gelatin in boiling water, gradually add to softened cream cheese. Mix well until blended. Stir in juices and orange rind. Pour into 1-quart mold. Chill until firm.
Chop cabbage. Add remaining ingredients. Stir and taste. May need extra salt. If not moist enough, add some more mayonnaise.
Cook shells as directed. Rinse in warm water and return to pot. Add package of cheese, margarine and evaporated milk. Mix. Beat egg in the sweet milk and add to macaroni. Grate Colby cheese and add half of cheese to macaroni mixture. Fold in. Pour in casserole dish and sprinkle remainder of cheese on top. Bake in 350° oven until slightly brown.
Blend oil, cheese, pine nuts, salt, pepper and garlic in a blender until smooth. To this mixture add the basil and blend until smooth. Freeze in 1/2 cup portions.
Blend flour with salt. Blend oil with milk. Mix together with fork and press into 9-inch pie plate. Use as an unbaked pie shell or if recipe calls for a baked crust, bake at 425° for 15 to 20 minutes.
Combine the first 3 ingredients; add ginger ale just prior to serving. Serve over crushed ice with a sprig of mint.
Mix first 4 ingredients in large mixing bowl. Add the rest of the ingredients. Mix well. Pour in baking dish. Bake at 350° for 40 to 50 minutes.
Simmer (do not boil) the first 8 ingredients in a covered saucepan for 5 minutes. In the meantime, melt 2 tablespoons of the butter in a saucepan. Blend in flour. Gradually stir in milk. Cook only until slightly thickened. Add remaining butter, clam mixture and cream. Garnish with paprika. Sprinkle crumbled pretzels over soup. Yield: 6 servings.
Combine water, sugar, yeast and salt. Add about 5 cups flour to the ingredients until stiff, then beat vigorously. It is important to knead dough for a long time. Let it rise once. Then shape and roll out twelve ropes. At this time, add raisins, broiled onions, etc. Wet ends to join together. Let rise until doubled.
Mix all ingredients together; pour over roast. Cook in oven at 400° for 2 1/2 hours.
Chop dried beef in blender. Mix other ingredients in a bowl; add dried beef, reserving enough to coat the cheese balls. Shape into 2 small or 1 large cheese ball. Serve with crackers.
Drain tuna; put into mixing bowl. Add egg and onions; mix well. Crush a handful of crackers into bowl. Mix, then make patties. Put oil in skillet. Fry until golden brown on each side.
Sprinkle chicken with pepper and paprika; set aside. Coat a large, nonstick skillet with cooking spray; heat skillet. Add chicken and cook for 5 minutes or until browned, turning once. Place chicken in a 13 x 9 x 2-inch baking dish coated with cooking spray. Arrange artichoke hearts around chicken; set aside.
Sift flour, sugar, cocoa, soda and salt. Add oil, vinegar, vanilla and cold water. Mix and set aside. Mix in another bowl the shortening, sugar, eggs and vanilla. Add flour, baking powder, salt and milk. Mix both batters as for a marble cake. Bake at 375° for 50 to 60 minutes in 15 x 10-inch pan. Frost when cool and freeze. Freezing gives the cake extra moistness. Remove cake from freezer several hours before serving.
Put all in crock-pot for 6 to 7 hours. Serve over biscuits or rice.
Clean and prepare peppers. Cook in boiling water 5 minutes. Take out and drain. In a skillet, cook ground beef and onion until meat is browned slightly and veggies tender. Drain off fat. Add tomatoes and uncooked rice, water, salt and Worcestershire sauce and a dash of pepper. Bring to boil; reduce heat and simmer 15 to 18 minutes or until rice is tender. Take off heat and stir in cheese. Stuff peppers. Bake, covered, at 350° for 30 to 35 minutes.
In 4 quart saucepan, cook pasta according to directions. Add broccoli, carrots, onions and pepper strips the last 5 minutes of cooking time. Drain. In same saucepan, combine soup, water and cheese. Heat to boiling, stirring occasionally. Add pasta/vegetable mixture and turkey over low heat. Heat through, stirring frequently. Makes 5 servings.
Combine potatoes, margarine, soup, cheese, onion, sour cream, salt and pepper. Mix well and put in 9 x 13-inch pan sprayed with Pam. Melt 1 or 2 tablespoons margarine and mix with corn flakes. Sprinkle over potatoes. Bake at 325° for 50 minutes.
Heat to boil juice from cherries and pineapple. Add jello, Coke and pineapple. Mix well. Refrigerate in large bowl.
Cook macaroni according to package directions; drain. Mix macaroni with all the remaining ingredients. Chill 2 hours before serving. Makes 5 cups.
Mix sugars, milk and salt in saucepan. Bring to a full boil for 2 1/2 minutes. Remove from heat and add remaining ingredients. Beat until mixture starts to thicken, then turn into a buttered 8-inch square pan. Let stand until firm. Cut into squares. Makes about 1 1/2 pounds.
Wash and core apples. Put on and cook (peeling and all). After tender, run through colander. Add ingredients. Cook in heavy pan. After apples get to cooking good, turn down and cook for 30 minutes. Put in jars and make sure you boil your seals and rims before placing on jars. Good on toast or English muffins.
Trim crusts from bread. Crumble and mix with cheese. Spread in bottom of 7 1/2 x 12-inch flat baking dish. Fry and drain bacon or sausage. Cut in small pieces. Sprinkle over bread and cheese. Beat eggs, milk, seasonings and mustard. Pour over all. Refrigerate overnight. Bake at 350° for 50 to 55 minutes, or until firm in center. Serves 6 to 8.
Sift first five ingredients into mixing bowl. Make three depressions in dry ingredients with a large spoon. Pour vanilla into one, salad oil into another and vinegar in the third. Mix well until smooth. Pour into a greased 9 x 9-inch pan and bake in a 350° oven for 35 minutes. When cool, frost with favorite icing. Serve with ice cream or chocolate sauce.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 350° for 45 minutes. Makes one 9-inch or 2 regular pies.
Cook and drain broccoli; lay on bottom of greased 13 x 9-inch pan. Put chicken on next; mix next 3 ingredients and pour on chicken. Sprinkle cheese, then top with crumbs. Makes 8 servings. Bake at 350° for 30 minutes.
Cut off ends of zucchini/squash and cook whole in lightly salted water until crisp-tender. Drain and cut into 1/2-inch slices. Saute onion in butter (2 tablespoons), add beef and brown lightly. Pour off fat. Stir in crumbs, salt, pepper and oregano.
Preheat oven to 350°. Sift together flour, salt and baking soda. Set aside.
Place cooked broccoli in bottom of 13 x 9-inch baking dish. Put cooked meat over broccoli. Sprinkle with several dashes of Worcestershire sauce, a thin layer of Parmesan cheese and a few dashes of lemon juice. Top with mayonnaise, sour cream and chicken soup. Mix well. Sprinkle with grated Cheddar cheese. Bake at 350° until bubbly.
Mix flour, 1/2 cup brown sugar and butter together and pat down well in buttered 9 x 13-inch pan. Bake in slow oven (270°) for 10 minutes.
Grease crock-pot with oleo and then let it melt inside. Mix all remaining ingredients into pot. Cook 4 hours on low.
In a large bowl, layer salad in order beginning with lettuce. Spread mayonnaise over top of green peas as you would spread a meringue. Spread to edges of bowl. (This layer must be sealed completely.) Sprinkle over mayonnaise 2 tablespoons of sugar, grated cheese and bacon. Cover with Saran Wrap and refrigerate from 4 to 24 hours before serving. When serving, be careful not to scoop off the top but dig down in.
Saute butter, oil, parsley and garlic for 1 minute. Add shrimp and cook for another 2 minutes. Add wine, salt and pepper. Cook on medium to low heat for 5 more minutes. Serve over linguine. Serves 4.
Preheat oven to 325°. In mixing bowl, cream butter, powdered sugar and vanilla. Blend in flour, salt and nuts until dough holds together. Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Bake 15 to 20 minutes or until set, but not brown. Cool slightly; roll in powdered sugar. Cool completely; roll again in powdered sugar. Makes about 50 cookies.
Pour milk into a medium bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes. Spoon pudding evenly into 4 dessert dishes. Refrigerate until ready to serve. Halve and split bananas just before serving. Place 2 pieces in each dish. Top each serving with 2 tablespoons whipped topping. Sprinkle with walnuts.
Brown meat in fat in heavy Dutch oven. Add garlic and onion and saute. Add salt, pepper and monosodium glutamate. Stir in soup and water. Cover and simmer 2 hours. Add rest of ingredients. Cover and cook until tender, about 25 minutes.
Line 8 x 8 x 2-inch pan with foil (butter foil). Combine sugar and milk in a medium size saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture comes to boiling. Cook, stirring constantly, 5 minutes. Remove from heat; beat in chocolate and marshmallows with wooden spoon. Stir until mixture thickens. Stir in nuts and cherries. Pour into prepared pan and let stand until cool and firm.
Boil shells until firm but tender. Drain and rinse in cold water. Mix drained spinach, cottage cheese, garlic, lemon juice, Parmesan cheese and oregano. Stir in the beaten egg. Stuff the shells with the mixture and place in a baking dish sprayed with cooking spray. Top shells with spaghetti sauce and finally, the cheese. Bake at 350° until all is hot and the cheese melted, about 20 minutes.
Pour applesauce into a saucepan and add remaining ingredients. Heat through over medium heat until butter melts and mixture is hot. This can be served at breakfast as well as lunch and dinner.
Coat steak with flour and paprika. Brown in oil in skillet. Add salt, pepper and 1 cup water. Simmer, covered, for 30 minutes, or until tender. Place in casserole. Heat soup in pan drippings, blending in 3/4 cup water. Bring to a boil, stirring constantly. Combine with meat mixture and onions; mix well. Top with celery seed. Bake at 350° until bubbly.
Wash, dry and quarter the tomatoes. Heat oil in a skillet; saute onions for 5 minutes. Mix in garlic, salt and curry powder; add tomatoes and water. Cover and cook over low heat for 15 minutes.
Butter a large Bundt or tube pan. Sprinkle nuts in bottom of pan, then arrange roll dough over bottom of pan. Sprinkle dry pudding mix over rolls. Melt margarine, then add brown sugar, continuing to cook until it starts to boil. Pour over rolls. Let stand on counter overnight, uncovered. Bake at 350° for 30 minutes. Turn onto a plate immediately.
In a bowl, stir together macaroons, sugar and sour cream. Chill several hours to soften macaroon pieces. Do not stir again. Place chilled dip in center of a large platter. Arrange fruit and berries of your choice around the dip. Sprinkle fruit and berries with Kirsch or brandy, if desired.
Melt marshmallows and coffee together in top of double boiler until smooth. Cool, then add whipped cream. Stir well. Pour into serving glasses.
Squeeze spinach until dry. Stir together with other ingredients. Blend well. Refrigerate 2 hours. Stir before serving. Serve with Hawaiian bread or crackers.
Place all ingredients in an ovenproof dish. Bake at 300° for 30 minutes. Remember to place Doritos on bottom of dish. Top with lettuce and tomatoes, if desired. Microwave for 10 to 15 minutes on High. Serves 4.
Brown ground beef. Drain grease. Mix soups, sour cream and diced tomatoes. Add meat and mix all together.
Slice sausage links into round chips; place in 9 x 13-inch dish. Dice onion; layer with potatoes. Potatoes should be cut up scallop style. Salt and pepper to taste. Bake at 400° for 45 minutes. May garnish with cheese.
Combine all ingredients in a 5-quart slow cooker. Cover and cook on high for 5 to 6 hours (or on low 8 to 10 hours).
Cook broccoli until tender; drain. Add all other ingredients and mix with beater. Pour into greased 2 1/2-quart casserole. Bake at 350° for 45 minutes or until firm.
Cook first two ingredients in crock-pot until tender. When meat is very tender, remove from pot. Take out onion and bone. Shred meat with fork until very fine. Return to crock-pot and add remaining ingredients. Cook overnight at lowest temperature of crock-pot.
Layer in large skillet. Cut in a half stick butter on top; salt and pepper to taste. Cover and cook slow for 12 to 15 minutes (no water). You can change to vegetables in season.
Halve chicken breasts and place in a glass baking dish. Season with a little salt and pepper. Mix the Catalina dressing and cranberry sauce together. Pour over chicken. Bake about 1 hour at 375° or until tender.