HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small mixing bowl, beat egg whites until soft peaks form, set aside. In large mixing bowl, cream shortening and sugar, beat in egg yolks and mix well. Add bananas. Combine flour and baking soda. Add to creamed mixture alternately with milk. Beat well after each addition. Add vanilla. Fold in egg whites and nuts. Pour into greased 13 x 9 x 2-inch baking pan. Bake at 350° for 45 to 50 minutes. Cool on wire rack. Garnish with whipped cream.
Melt margarine and cream cheese in saucepan. Add tomato soup. Remove from heat. Stir in chopped onion, celery and crabmeat. Add Knox gelatine. Pour in greased mold. Chill for 2 to 3 hours before serving.
Butter casserole dish. Set oven at 350°. Combine all ingredients; put into buttered casserole dish. Bake at 350° for 25 to 30 minutes, until browned. Serve immediately. Serves 6 as side dish, 3 as a main dish.
Combine first 3 ingredients and beat until smooth. Pour into baked pie shell. Chill 3 hours.
Cook broccoli in salt water and drain. Melt cheese with milk. Fold in broccoli. Mix crumbs with melted butter. Put in 1/2 broccoli, then add 1/2 of crumbs. Add rest of broccoli and crumbs on top. Bake 20 to 25 minutes at 350°.
Mix ingredients. Drop by teaspoon on a greased cookie sheet. Bake at 350° for 9 to 12 minutes.
Mix the first 3 ingredients and press half of mixture in a 13 x 9-inch pan that has been greased and floured. Bake 8 minutes at 350°.
Cook mushrooms, onions and parsley in oleo for 5 minutes. Stir in lemon juice. Beat together cream cheese, peanut butter, Worcestershire sauce and hot pepper sauce until fluffy. Stir in mushroom mixture. Chill. Shape into ball. Roll in chopped peanuts and crumbled bacon to coat.
Dissolve jello in cold water. Add sugar and pineapple. Cook 10 minutes. Cool. Add cream cheese. Beat until smooth. Fold in Dream Whip. Pour in long dish and chill.
Place ground beef and onions in fry pan. Brown and drain. Add 3/4 tsp. salt, 1/4 tsp. thyme, and 1/4 tsp. pepper. In a kettle melt 1/2 c. margarine and add the flour, 1 tsp. salt and 1/2 tsp. pepper. Add milk, all at once. Stir; cooking until bubbly and thick. Add cheese. Cut zucchinis into 1/2 inch chunks. Boil in salt water 2 minutes. Place in bottom of 2 quart baking dish with meat mixture on top. Cover meat mixture with buttered bread crumbs. Bake 35 minutes at 350°.
Brown together ground chuck, bacon and onion. Drain and set aside. Mix together all other ingredients and add to meat mixture. Bake at 350° about 1 to 1 1/2 hours. Can also be cooked in crock-pot.
In top of double boiler, melt chocolate over hot water. Remove from heat. Add sweetened condensed milk, vanilla, salt and, if desired, nuts. Stir until smooth. Turn into wax paper-lined 8-inch square pan. Chill; store in an airtight container. Makes about 1 3/4 pounds.
In 9 x 9-inch square baking dish, place tomatoes, rice and water. Set aside. In skillet, brown beef, onion and mushrooms. Salt to taste; drain fat. Add to ingredients in baking dish. Place in oven for 15 minutes. Cover top with cheese and bake until melted.
Preheat oven to 350°. Grease a 9 1/2-inch loaf pan. Combine flour, baking powder, salt and baking soda. In mixing bowl gradually beat 3/4 cup sugar into butter. Add eggs, one at a time, beating after each addition until smooth. Sift in about 1/2 flour mixture. Stir just until moistened. Add pineapple (in its own juice) and nuts. Stir in remaining flour mixture. Spoon batter into pan. Combine 2 tablespoons sugar and cinnamon. Sprinkle over batter. Bake 60 to 70 minutes.
Sift flour, baking soda and salt together 3 times. Blend shortening and sugars together; add eggs. Mix well. Add vanilla and water. Add flour mixture. Mix well. Stir in chocolate chips and nuts. Drop by spoonfuls on ungreased cookie sheet. Bake at 350° for 14 minutes.
Preheat oven to 350°. Grease and flour tube cake pan. Mix oil and sugar. Beat egg yolks, one at a time. Continue to beat and add 5 tablespoons of hot water. Add flour and spices. Save 1/4 cup of carrots for top and stir in carrots and pecans. Fold in beaten egg whites. Bake for 60 to 70 minutes.
To Make Batter: Beat together until all ingredients are just well moistened (a few lumps should remain). Keep batter cool with a few ice cubes in the batter. Dip vegetables in batter. Cook in deep hot fat (360° to 365°) until tender and browned. Drain thoroughly. Serve with condiments.
Mix oil and sugar. Add eggs, one at a time. Mix well after each egg. Mix in flour, vanilla and cinnamon. Stir in nuts and apples. Bake in a greased tube pan at 350° for 50 to 60 minutes. Cool 30 minutes before removing.
Cream together sugar, butter and egg yolks. In a separate bowl, sift together flour, baking soda and baking powder. Add sifted dry ingredients to creamed ingredients, alternating with sour cream. Add vanilla and poppy seed. Fold in stiffly beaten egg whites. Bake at 350° in a lightly greased angel food cake pan for approximately 1 hour.
Combine Bisquick with oleo until well mixed. Add milk and mix to make dough. Divide dough into 4 equal parts and roll out as pie crust, only leave it thicker. Brown sausage and spread over parts. Begin from one corner and roll into a 2-inch roll. Crimp ends and wrap with foil. Refrigerate overnight or freeze for future use.
Cream butter and ice cream. Blend in flour and mix into a workable dough. Pinch off 1 teaspoon dough and form in ball about the diameter of a quarter. Press a dent in dough with thumb and fill spot with fruit filling. Place on ungreased cookie sheet. Bake 20 to 25 minutes at 350°. When cool, sprinkle with powdered sugar.
Put pecans in bottom of pie shell. Beat eggs, add butter, corn syrup and vanilla. Combine sugar and flour and mix all together. Pour over nuts and bake at 350° for 45 minutes.
Mix lemon juice and milk well. Mix other ingredients and add to lemon mixture. Put in pastry shell of your choice (plain or graham). Chill several hours before serving.
Mix together and put in crock-pot on high for 1 hour. Then cook on low for 5 to 6 hours. Remove bay leaves and garlic. Thicken as desired.
Mix together first five ingredients. Mix together next four ingredients, then add to dry ingredients. Pour into greased flute pan.
Heat 4 tablespoons butter. Stir in flour. Add water; cook over low heat, stirring, until mixture thickens and comes to a boil. Blend in cheese and eggs. Put broccoli in greased casserole. Pour in sauce. Cover with crumbs. Dot with butter. Bake at 350° for 35 minutes.
Pour 3 cups of hot water over jello and stir well. Let cool. Mix mayonnaise and cream cheese until it is soft. Add crushed pineapple and fold into jello after jello is cooled. Mix well. Place in refrigerator until firm.
Saut first 8 ingredients together in large pan until cooked. Add fresh tomatoes; let simmer for 10 minutes. Cook fettuccine per directions on back of box; drain. Mix well. Sprinkle Parmesan cheese on individual servings.
Cook white rice according to package directions. Spread rice on bottom of ungreased casserole dish. Place chicken breasts on top of rice. Pour can of broccoli-cheese soup over chicken and rice. Cover and bake for 1 hour at 350° or until chicken is done.
Combine caramels and evaporated milk (1/3 cup) and cook over low heat until melted; set aside. Mix together cake mix, butter, evaporated milk (1/3 cup) and nuts. Stir until dough holds together. Put 1/2 of this mixture in a 9 x 13 cake pan. Bake at 350° for 6 minutes. Add chocolate chips and caramel mixture. Sprinkle remainder of dough on top. Bake 15 to 20 minutes more at 350°.
Beat first 4 ingredients together. Mix apples, raisins and pecans. Add to the first mixture. Bake at 350° for 60 minutes.
Mix gently and freeze in foil muffin cups. Serves 15 to 18.
Mix dry ingredients, add beaten egg and milk and mix. Bake one hour in slow oven or until done.
Mix jello with cake mix. Add water and Wesson oil and beat well. Add 1 egg at a time, beating until all are added. Mix in strawberries. Bake at 350° for 30 minutes.
Mix oil, vinegar and spices. Add onions, tomatoes and parsley. Marinate 1 hour or longer. Pour on lettuce and toss lightly. Top with croutons.
Stir the Raisin Bran, orange juice, egg, oil and honey together until mixture is blended. Stir in apple. Add remaining ingredients all at once and stir until mixture is moistened and even. Do not overmix. Divide batter into 12 paper-lined muffin cups and bake in 400° oven for 25 minutes or until done.
Place squash half cut side down in a baking pan with 1/4 inch of water. Bake at 400° for 25 minutes. Turn over. Mix all other ingredients and fill the squash with the apple mixture. Bake 15 more minutes.
Chop first 5 ingredients fine, then mix with cracker crumbs and salad dressing (do not use mayonnaise). Chill overnight. Very good on any cracker.
Mix Crisco and sugar. Add whole eggs and egg yolks. Beat well. Add 1 cup flour and all dry ingredients. Add sour milk, water and rest of flour alternately. Mix well. Drop by teaspoon onto greased cookie sheet. Bake at 350°.
Combine all ingredients in a small bowl; mix well. Brush or spoon mixture over ham the last 30 minutes of baking time. Glaze may also be served with the ham. Makes about 1 cup.
Layer casserole with lettuce and chopped celery. Cook peas several minutes in microwave. Layer peas, chopped red onion, chopped green pepper and chopped ham. Cover top with mayonnaise and seal the edges. Sprinkle with sugar, grated cheese and bacon bits. Refrigerate at least 8 hours or overnight. Bacon can be cooked in microwave. If fried, cool, drain and break into pieces. Toss salad before serving. Place in a serving dish.
In microwave bowl, melt chocolate chips. Add cream cheese, coffee and water. Mix well. Chill until firm enough to shape. Shape into 1-inch balls and place on waxed paper lined cookie sheet. Chill 1 to 2 hours or until firm. Melt chocolate coating in microwave. Dip balls and place on waxed paper to harden. Melt white chocolate and drizzle over truffles. Makes 5 1/2 dozen.
Thaw Cool Whip. Place in a large, deep bowl. Sprinkle the dry jello over the Cool Whip and mix well. Add the cottage cheese and mix well. Toss the orange slices into the mixture along with the slivered almonds. Refrigerate until ready to serve.
Cream shortening with sugar. Add eggs and carrots; mix well. Add dry ingredients and vanilla. Drop by spoon on cookie sheet. Bake at 350° for 10 to 12 minutes. Frost with white frosting.
Melt chocolate and butterscotch chips. Add peanut butter. Let cool slightly; add marshmallows and peanuts. Place in greased 13 x 9-inch pan.
Toss blueberries with 2 tablespoons flour; set aside. Combine remaining flour, baking powder, soda, salt and nutmeg in a small bowl. Cream margarine in a large bowl; gradually add sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with mashed bananas, beginning and ending with flour mixture. Mix just until dry ingredients are moistened. Gently fold in reserved blueberries.
Slice bagel in half and place in a buttered skillet face down (or butter the bagel slices and place in skillet). If bagels are a nice golden brown, then flip over onto other side and cook until lightly browned (if so desired). Take one or two eggs. Mix eggs with salt, pepper and milk (optional). Prepare eggs to your desire (scrambled, sunny side up, etc.). Take your choice of meat and fry in skillet also. Place cheese on eggs immediately after they're cooked. This way the cheese can melt. Mayonnaise is for spreading on the bagel.
Add hot water to salt and honey in mixing bowl. Let cool to about 110°. Add yeast and stir. Cover and let rise in warm place until bubbly, 15 minutes. Chop olives coarsely. Stir in olives, corn meal and flour to make a thick dough.
Take 6 slices of bread and butter both sides; line bottom flat baking dish. Mix tuna, mushrooms, celery and onions and spread over the bread. Cover with the remaining slices of bread. Combine mayonnaise, milk and eggs and pour over the bread. Refrigerate overnight; sauce will be absorbed. Pour soup over the top and sprinkle with the grated cheese. Bake 1 hour at 350°. Serves 10.
Boil pineapple, juice and water 3 minutes. Add Jell-O and dissolve. Then add cream cheese and blend until dissolved. Let cool. Then add apples, nuts, celery and Cool Whip. Cool in refrigerator until congealed. Serve on lettuce leaves.
Heat oven to 350°. Mix flour, sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square 9 x 9 x 2-inch pan. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake for 40 minutes. Serve warm, topped with ice cream. Spoon sauce from pan onto each serving.
Mix all together Cool Whip, milk and Kool-Aid. Pour into pie crust. Refrigerate for 1 hour before serving.
Cook squash until tender; drain well. Saute onion in margarine. Beat egg. Mix squash, onion, egg, sugar, mayonnaise, crackers and 1/2 of cheese. Put in greased baking dish. Sprinkle cracker crumbs on top. Sprinkle rest of cheese on top; dot with margarine. Bake at 375° for 20 minutes.
Beat eggs and sugar. Add margarine, pineapple and coconut. Pour into 2 unbaked pie crusts. Bake at 425° for 10 minutes. Then reduce heat to 350° and bake for 25 minutes.
Beat eggs; add sugar and blend. Add milk, dates, nuts and flour with baking powder. Bake in a greased and floured 8-inch square dish at 325° for 45 minutes. Serve with whipped cream.
Cook ingredients until thick. Add 1 pound crabmeat. Pour into a casserole dish. Sprinkle with bread crumbs. Brown in a 375° oven for 20 to 30 minutes.
Combine all ingredients in saucepan. Heat through over low heat until all blended and warm. Serve warm with Melba crackers.
Melt butter, peanut butter and marshmallows in a large microwave bowl. When melted, gradually add cereal and mix thoroughly. Spread into 9 x 13-inch buttered pan.
Bake at 425° in unbaked pie shell for 10 minutes. Reduce heat to 350° and bake 25 minutes.
Cook cabbage in salt water until tender. Drain well. Brown sausage and onions; drain off fat. Mix all ingredients together; pour in casserole dish. Bake at 350° for 15 to 20 minutes.
Brown hamburger meat. Drain and set aside. Combine rest of ingredients in a saucepan (you may need to add about 1 cup of water to this mixture) Bring this to a boil. Combine hamburger meat and soup mixture in a large casserole dish. Bake at 350° for about one hour. This recipe may be stretched by adding more meat and/or potatoes.
In plastic bag, combine the flour, salt and pepper. Add beef cubes, a few at a time, shaking to coat. In skillet, brown meat quickly in hot oil. Add onion, garlic and oregano; cook until onion is tender but not brown. Transfer to crock-pot. Add 1 cup water. Cook on low heat setting for 8 to 10 hours. Turn crock-pot to high heat. Rinse peas under hot water to separate; stir into beef mixture with ravioli and parsley. Cover and cook until heated through, about 30 minutes. Serves 4.
Heat oven to 350°. Brown onion and mushrooms in hot margarine. Mix broth, half and half, cornstarch and dill; add to pan. Bring to a boil. Add rice; return to a boil. Reduce heat, cover and simmer 5 minutes. Remove from heat. Stir in carrot and zucchini. Let stand 5 minutes.
Marinate boneless chicken breasts 48 hours. Marinade can be turned into sauce for chicken if needed or remove from marinade and broil or grill.
Saute onion in 1 tablespoon butter and remove from pan. Cut steak into strips approximately 2 1/2-inches long and 3/4-inch wide. Melt additional 2 tablespoons butter in a pan. Coat steak strips with flour and brown steak in butter. Add salt, onions and soup. Stir in 1/2 can of water. Simmer, stirring occasionally, until meat is tender, about 1 1/4 hours. Add sour cream; heat. Serve over noodles.
Have strawberries partially defrosted. (Be careful, don't let them thaw too much, only enough so you can kind of chop them apart.) Put all ingredients into blender. Blend only till all strawberries are chopped. It will be very icy and slushy. Serve in glasses with straws to sip. This is a quick way to brighten up a supper on a warm summer day.
Cream butter and sugar with flour and cinnamon. Add beaten eggs and sour cream last. Pour in unbaked pie shell. Cook in moderate oven.
Beat eggs until frothy. Add sugar a little at a time until smooth. Add melted butter and desired flavoring. Slowly add flour and baking powder, sifted together. Batter should be fairly thick. Spray pizelle iron with Pam. Spoon 1 teaspoon in center of design. Takes about 1/2 minute.
This is a very good recipe, but you have to use your judgement as to the amount you want to use.
Blend margarine and sugar. Add eggs, one at a time. Mix flour, salt and baking powder. Alternate with milk chocolate. Add vanilla. Cook in tube pan for 1 hour and 30 minutes at 325°. Test for doneness.
Slice onions in 1/2 inch rounds. Separate each ring, using the largest ones. Soak 1 hour in bowl with enough milk to cover onion rings. Mix rest of ingredients; fold in egg whites. Dip onion rings in batter and fry.
Pour water over oats and add oleo. Cover and let stand 20 minutes. Add remaining ingredients and bake at 350° for 25 to 30 minutes.
Brown ground beef (drain). Add cream of mushroom soup, carrots and green beans. Mix together; place in 4-quart casserole. Cover with a layer of mashed potatoes. Add a few pats of butter. Bake at 350° for 20 to 30 minutes or until browned.
Mix raisins, walnuts and flour to coat; set aside. Cream shortening and sugars, adding a little at a time. Add one egg at a time; add vanilla. Mix. Sift all dry ingredients, except oats, in another bowl. Add this to sugar and shortening. Mix in nuts and raisins; add oats. Drop by teaspoon on greased cookie sheets. Bake at 350° for 12 to 15 minutes.
Put 1/2 dry cake mix in greased pan. Put apples and juice on top. Top with other half of mix; sprinkle a cup of sugar on top. Bake at 350° for 35 to 40 minutes. Serve warm with whipped cream.
Mix sugar, flour and cornstarch together, blending well. Add eggs; mix well, then add melted oleo and chocolate, mixing only until blended and smooth. Gradually add evaporated milk, mixing and keeping bowl scraped down well. Stir in vanilla (more than 1 teaspoon if desired) and salt. Sprinkle flaked coconut over bottom of two 10-inch unbaked pie shells. Sprinkle chopped pecans on top of coconut. Turn chocolate mixture into shells and bake about 40 minutes at 350°.
Cream butter and sugar. Add beaten eggs; mix well. Add bananas, one at a time; beat well. Add dry ingredients; blend well. Grease loaf pan. Preheat oven to 375°. Bake for 15 minutes at 375°, then lower heat to 350° and bake another 35 to 45 minutes.
Mix together. Store in airtight container. Remove cooking instructions from box and place in container also.
Cut Velveeta into chunks and place in saucepan with milk. Heat on medium to melt cheese. Stir constantly. Brown sausage and ground beef and drain. Mix meat and cheese. Add tomatoes and green chiles (if desired). Pour in crock-pot and turn on warm when ready to eat. Serve with any brand of nacho chips.
Melt margarine and mix with graham cracker crumbs. Place 1/2 in pan or dish, about 9 x 13-inch. Soften cream cheese to room temperature. Add milk, dry Dream Whip and sugar. Beat with mixer until smooth.
Preheat oven to 325°. Layer in 9 x 13 pan all vegetables. Crush crackers; add melted oleo to crackers and set aside. Pour taco sauce over vegetables. Put cracker mixture on top. Add shredded cheese if desired. Bake 1 hour.
Beat sugar and salad oil; add eggs. Then add sifted ingredients. Add nuts and grated carrots. Bake 1 hour at 350°.
Mix all ingredients together. Put in crock pot which has been lightly greased. Cut thin slices of cheese or sprinkle shredded cheese and put on top. Cook 3 to 4 hours on low. Yields 12 servings.
Mix all ingredients together. Do not let rise. Bake in preheated oven at 375° (until brown) in a greased muffin pan.
Mix peanut butter and sugar together. Stir in beaten egg and vanilla. Shape into 1 inch balls and place on ungreased cookie sheet. Press with dinner fork to flatten slightly. Bake at 350 degrees for 12 to 15 minutes. Cool on a wire rack. Shorter baking time will yield softer cookies. Makes 2 to 3 dozen.
Melt the butter. Mix stuffing; set aside. Mix the soup and broth in another bowl; set aside. Layer in buttered casserole dish the stuffing, chicken, soup mixture; again stuffing, chicken, soup mixture. Save some stuffing to sprinkle over top. Bake 30 minutes at 350°.
Lightly spoon flour into a measuring cup; level off. In a medium bowl, combine cheese, margarine, flour, salt and red pepper; mix thoroughly. Cover and chill dough for 1 hour.
Mix together beef, water, bread crumbs, salt, soup mix and egg. Roll into meatballs and brown. Bring 7-Up and catsup to a boil. Drop browned meatballs into 7-Up-catsup mixture. Cook slowly for 1 hour. Delicious and great for potlucks and picnics.
Cook potatoes and egg, then chop egg, potatoes, celery, radishes, peppers and onion (finely chopped). Add to the chopped mixture, the remaining ingredients. Chill before serving.
Combine first 8 ingredients. Pour into pastry pie shell. Bake at 400° for 30 to 35 minutes.
Combine all ingredients in bowl. Form mixture into balls. Place on cookie sheet and bake in a 350° oven until brown (15 to 20 minutes). Put meatballs into favorite spaghetti sauce and simmer together until fully cooked. Always use Italian bread crumbs!
Heat oil in large frypan. Add garlic and peppers and brown. Add clam sauce and simmer for 1 hour. Cook linguine as per instructions on box. Cook broccoli. Combine frypan mix with linguine and drained broccoli in large casserole. Sprinkle with garlic salt and grated Italian Romano cheese. Serve hot.
Wash, then trim the ends from the zucchini. Then slice in even 1/4-inch rounds. Set aside.
Mix sugar, flour, salt and eggs well (do not beat). Add corn; stir in thoroughly. Add milk. Dot butter on top. Bake in 350° oven for 1 hour (center firm and golden brown).
Chop onion and celery. Saute in a large pan. When onion is translucent, add beans. Season with brown sugar or molasses, ketchup, dash of Worcestershire sauce, dash of Tabasco sauce and salt and pepper. Cook slowly. Serve hot.
Measure water into mixing bowl, sprinkle yeast over water and stir until dissolved. Add sugar, margarine, egg, salt and half the flour; beat until smooth. Mix in remaining flour until dough is easy to handle. Place dough in greased bowl, grease top of dough and cover with foil. Refrigerate at least 2 hours. When dough rises, punch it down. When fresh rolls are desired, cut off amount needed and return rest to refrigerator. Bake at 350° until golden brown. Dough may be kept 3 to 4 days.
Empty scalloped potato mix, including seasoning, into a greased 2-quart casserole. Heat tomatoes, water and oregano to boiling. Stir into potatoes. Arrange pepperoni on top and sprinkle with shredded cheese. Bake, uncovered, 30 to 35 minutes at 400°.
Over low heat, cook water, milk, rice and salt. Cook until rice is soft. Then add sugar. Then add the pudding. Then pour in dishes and serve. May be served warm or chilled. If desired, sprinkle cinnamon.
Simmer 45 minutes or until liquid is evaporated. Keep stirring. Try not to let it stick.
Mix all ingredients together except Fritos. Add Fritos just before serving or they will become soggy.
Mix margarine, flour and chopped nuts and press into 13 x 9-inch pan. Bake	15 minutes at 375°. Mix powdered sugar, cream cheese and Cool Whip and spread on crust while warm. Mix instant pudding mix and milk and spread on cream cheese mixture. Add rest of Cool Whip on top. Refrigerate.
Add all ingredients to browned, drained hamburg. Bring to a boil and cover, simmer for 20 minutes. Add the macaroni, green beans and cabbage, cooking until everything is tender.
Scald milk. Stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into a large, warm mixing bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture, egg and half of the flour. Beat until smooth. Stir in enough additional flour to make a soft dough.