HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter; add sugar. Add sour cream slowly. Beat egg whites until stiff, set aside. Add egg yolks to butter and sugar mix. Sift together flour, baking soda, baking powder and salt and mix with eggs and butter. Add vanilla; fold in egg whites. Grease Bundt pan. Sprinkle with confectioners sugar. Bake 1 hour or a little more at 325°.
Place chicken in 9 x 13-inch pan. Place a piece of cheese over each breast. Pour soup over cheese; sprinkle dressing mix over soup. Pour melted butter over top of dressing mix. Bake uncovered at 350° for 1 hour. Makes 6 servings.
Cut the kernels off the cobs with a sharp knife being careful not to cut too close to cob. Melt bacon drippings in a skillet; add corn and saute lightly for about 10 minutes. Scrape the milk from each cob into the skillet. Add sugar, salt and pepper. Cover with just enough water to cover corn and cook for about 25 minutes.
Mix well. Roll into balls (about 1 teaspoonful). Place balls on ungreased cookie sheet. Press tops with fork. Bake 8 to 10 minutes at 375°.
Sift dry ingredients 2 times. Remove small amount to mix with pecans and dates. Set aside. Beat egg whites, set aside. Beat egg yolks and sugar gradually, mix well. Add dry ingredients, vanilla, nuts and dates. Fold in egg whites. bake 350° in tube pan for 1 hour. Soak lint-free cloth in blackberry wine. Wrap cake when cool. Store in airtight container 2-3 weeks. If cloth gets dry add small amount wine.
Stir fry bite size strips of chicken in oil. Break up noodles. Add noodles to 1 c. water in a saucepan and bring to a boil. Add celery and garlic and cover. Reduce heat and simmer 3-5 minutes until noodles and vegetables are tender. Stir in chicken flavor packet, sweet and sour sauce, and peanuts. Heat through. Garnish with Mandarin oranges.
Cream butter and sugar. Add flour, pecans and vanilla. Roll dough into 1-inch balls. Place on greased baking sheet and flatten slightly. Bake at 300° for 25 to 30 minutes. Roll in confectioners sugar while warm and again when cool.
Some people also whip an egg or two in the snow cream. Dish comes out like a thick soda.
Preheat 10-inch skillet over medium heat for 3 minutes. Add roast and brown on both sides. Sprinkle roast with salt, pepper and onion soup mix.
Put milk, corn and butter in a pan; heat until hot, but not boiling. Put eggs, sugar, flour, salt and pepper in a large bowl. Beat until smooth. Pour and stir corn mixture slowly into eggs. Put in baking pan. Bake at 350° for 40 to 45 minutes, until a knife stuck in center comes out clean. Makes 6 servings, about 2/3 cup each.
Mix ingredients thoroughly. Shape in small balls. Bake for 15 minutes at 350°.
Preheat oven to 350°. Boil cauliflower; drain and set aside. In a saucepan, melt margarine and gradually add flour and milk, stirring constantly. Slowly add cheese, pepper, salt, sour cream, green pepper and cauliflower. Mix well and cool. Beat 2 eggs and add into cauliflower mixture. Grease a 9 x 11-inch baking dish. Pour mixture into dish and sprinkle with bread crumbs. Cover lightly with foil and bake 30 minutes. Remove foil and bake 15 minutes more or until golden brown. Serves 6 to 8.
Melt candy bars with margarine. Cool slightly. Stir to combine but don't overdo the stirring. Mix in remaining ingredients. Bake in 9 x 13-inch pan at 300° to 325° until toothpick inserted comes out clean, about 35 to 40 minutes. Frost with any moist chocolate frosting.
Mix cream cheese and sugar until smooth. Then gently stir in cool whip. Pour into crust. Refrigerate overnight. Top with a can of cherry filling.
Cream butter and sugar until creamy. Add egg yolks, one at a time, and beat well after each addition. Sift flour. Add baking soda to sour cream. Add flour and sour cream alternately to the butter-egg mixture. Blend well after each addition. Add vanilla and almond extract. Fold in stiffly beaten egg whites. Pour into a lightly greased and floured tube pan. Bake 1 1/2 hours at 300°. Cool and remove from pan.
Mix cake by directions on box, then add sour cream. Mix together cinnamon and sugar. Pour half of cake batter into Bundt cake pan. Sprinkle cinnamon mix over batter. Then pour rest of cake batter into pan. Bake at 350° until done.
Combine all ingredients and blend in a blender until creamy. Pour into a covered dish and refrigerate overnight. Serve cold with any raw vegetable. This recipe makes 1 pint and will last in refrigerator for 2 weeks.
Cream shortening, sugar and eggs until light and fluffy. Add milk and flour alternately; add flavoring. Beat well. Bake in a Bundt or tube pan at 350° for 45 to 50 minutes or until tests done.
Layer ingredients on platter. Allow to set at least 4 hours. Garnish with unsalted tortilla chips.
Mix all but eggs and oil in small bowl. Mix well. Beat eggs and oil together. Add all ingredients together and mix well. Bake at 350° for 1 1/2 hours in greased and floured tin cans.
Preheat oven to 325°. Cream butter and sugar; add water and vanilla. Mix well. Add flour and pecans. Chill 3 to 4 hours. Shape into balls or fingers. Bake in ungreased cookie sheet in slow oven (325°) for about 20 minutes. Cool slightly; roll in confectioners sugar.
Soak cracker crumbs in milk. Add hamburger meat, egg, onion, salt and pepper and mix well. Form into 2-inch balls. Brown in a frying pan, then place in a baking dish. Mix the soup, water and Worcestershire sauce and heat through. Pour over balls. Bake at 350° for 1 hour; serve over spaghetti.
Pour hot water over potatoes and margarine in 2-quart microwavable dish. Cover with waxed paper and microwave on High for 4 minutes. Stir in remaining ingredients, except cheese. Cover with waxed paper and microwave until hot and bubbly, 2 to 3 minutes longer. Sprinkle with cheese. Microwave until cheese is melted, 1 to 3 minutes longer. Serves 6.
Mix together the cabbage, soup and cheese and pour into casserole dish. Top with bread crumbs and dot with butter. Bake at 350° for 30 minutes or until bubbly.
Combine ground beef, bread crumbs, chili sauce, egg, salt and pepper, mixing thoroughly. Shape beef mixture into an 8 x 4 1/2-inch loaf. Place on rack in open roasting pan. Bake in a 350° oven for 1 hour. Prepare gravy. Serve meat loaf with mashed potatoes and gravy. Serves 6.
Sift flour with salt and soda. Combine cocoa, food coloring and enough strong coffee to make a paste. Cream Crisco and sugar. Add beaten eggs and vanilla. Stir in cocoa mixture and beat well. Add flour mixture and buttermilk alternately, mixing well after each addition. Pour into two 8-inch layer pans, greased and floured. Bake at 350° for 30 minutes.
Heat oil in skillet and fry vegetables over high heat 3 to 4 minutes (stirring). Add broth, ginger, soy sauce and chicken; cover and cook 2 minutes. Mix cornstarch with 3 tablespoons of orange juice; add this to hot mixture. Cook, stirring until slightly thick. Add oranges and serve with almonds on top.
Cook squash and onion in boiling water for 5 minutes and drain. Combine soup and sour cream in mixing bowl. Add carrots. Fold in squash and onion mixture. Add salt and pepper. In separate bowl, combine stuffing mix and butter. Spread 1/2 of this mixture in bottom of pan. Spread squash mixture on top. Sprinkle remaining stuffing mix over squash. Bake at 350° for 30 minutes.
Cream oleo and sugar; add eggs, then flour, baking powder, soda, salt, cinnamon and buttermilk. Mix well.
After measuring, sift sugar, cocoa and flour into double boiler. Beat egg yolks in small bowl with fork. Add eggs and milk to cocoa mixture. Add butter. Cook, stirring, until very thick. Pour into cooled baked pie shell.
Mix sour cream and cream cheese until all lumps are gone. Put in a pizza pan (like pizza crust). Layer, starting with hamburger. Refrigerate for 30 minutes before serving.
Take one large elephant, kill, clean and cut meat into small cubes. This will take about 2 months. Put into large kettles. Cover with water and simmer over kerosene heat at 465° for 14 weeks, or until tender. This will feed about 3,685 people. If more meat is needed, add 2 rabbits, but use rabbits only if necessary, as few people care for hare in their stew. Good any time. April Fool!
Mix eggs, milk, flour, salt and pepper. (Batter will be thick.) Heat water to boiling. Press batter through the holes in a colander (preferred one with large holes), a few tablespoons at a time, into the boiling water. Stir once to prevent sticking. Cook about 5 minutes or until Spaetzle rise to surface and are tender. Drain. Toss Spaetzle with butter or margarine. Serve with gravy or just plain.
Preheat oven to 350°. Heat chicken with taco seasoning, taco sauce and salsa. Heat and blend. In a 9 x 13 pan (sprayed with Pam), layer tortillas (cut to fit), meat mixture, sour cream and cheese. Continue layers to fill pan, about 3 layers. Bake 35 to 45 minutes until bubbly.
In large boiling pot, cook and drain noodles as directed. Rinse noodles under cold water to stop cooking. In large bowl, blend the rest of ingredients, then add noodles. Blend and refrigerate. Serve cold. Makes 8 servings.
Spray roasting pan with nonstick spray. Place the popped corn and pecans in the roasting pan and keep warm in 300° oven while making the syrup.
Dip finger size grouper fillets in the melted butter. Roll fillets in a mixture of the bread crumbs and Parmesan cheese. Place fillets on cookie sheet. Bake in 400° oven for 7 to 10 minutes. Turn fillets over and bake for an additional 7 to 10 minutes. Serve warm.
Melt butter or margarine; add mushrooms, onion, green pepper, parsley and thyme; cook until vegetables are tender. Blend in flour, soup and salt, stirring until thickened. Add chicken, pimentos and lemon juice and keep at serving temperature. Prepare spaghetti as directed; toss with chicken mixture and serve. Makes 8 to 10 hearty portions. Good with green salad, garlic bread and light dessert.
Brown meat and onions. Add green peppers. Pour off fat when brown. Add rest of the ingredients, except cheese. Do not cook spaghetti. Bake at 375°, covered, for 45 minutes. Add cheese and bake 5 minutes more.
Melt over hot (not boiling) water, chocolate morsels and shortening. Stir until morsels melt and mixture is smooth. Remove from heat. Pour 1/2 of melted chocolate into a 8-inch greased foil-lined square pan. Spread chocolate evenly. Refrigerate for 15 minutes. Return remaining chocolate mixture to low heat. Melt caramels and butter with water over low heat, stirring until smooth. Stir in Planters walnut pieces until well blended. Pour into chocolate-lined pan. Spread evenly. Refrigerate for 15 minutes. Top with remaining melted chocolate. Spread evenly to cover caramel filling. Refrigerate until ready to serve. Makes about 2 1/2 dozen candies.
Combine first 7 ingredients. Shape into patties. Place in Teflon skillet. Cover; cook on low heat until golden brown on both sides, turning once. Add juice, Worcestershire, 1/2 cup water and sugar. Simmer, covered, for 30 minutes. Combine cornstarch and water. Add to sauce, while stirring, until thick and bubbly. Serve with cooked rice. Serves 4.
Mix meat well. Add next seven ingredients and mix well. Soak bread in milk. Add eggs and beat with hand beater. Mix bread and meats together. Form into 1 or 2 loaves. Pour 1/2 cup boiling water around loaf. Cover with chili sauce. Cook at 350° for 1 hour.
Wash, slice and cap 7 medium squash (do not peel). Put in crock-pot and cover with 1 cup sugar and 1 tablespoon cinnamon. Cook until tender, 2 or 3 hours. Put in blender and puree. Mix next 5 ingredients with 1 cup of the squash. Put in unbaked pie shell. Sprinkle with nutmeg.
Bake shell at 450° for 7 minutes. Sprinkle bacon and cheese on bottom of shell. Slightly beat eggs, milk and salt. Pour into shell. Bake at 250° for 30 to 35 minutes. Let stand 10 minutes. Serves 3 to 4.
Combine softened cream cheese and potatoes. Mix, blending well. Add remaining ingredients. Place in 1-quart casserole. Bake at 350° for 45 minutes. Yields 6 to 8 servings.
Bake brownies set aside, when cooled cut into mall cubes. Set aside. In large mixing bowl mix coffee, pudding powder and cool whip. Layer in clear bowl, brownies, whip mix then sprinkle Score crumbs. Repeat until bowl is filled then stick halves into top for garnish.
Position rack in top third of oven and preheat to 375°. Lightly butter two 9-inch pie pans. Beat eggs, buttermilk and dill in medium bowl to blend. Combine flours, cornmeal, sugar, baking powder, pepper and salt in large bowl. Add butter to flour mixture and cut in until mixture resembles coarse meal. Add egg mixture and grated Cheddar cheese. Stir to mix well. (Dough will be stiff and crumbly.) Knead gently until dough just holds together. Divide dough in half. Pat each half into prepared pans to 1-inch thickness. Using long knife or pizza wheel, score each round into 6 wedges. Bake until tester inserted into centers comes out clean, about 30 minutes. Transfer pans to rack and cool scones slightly. Cut into wedges. Serve warm. Makes 12 scones.
Layer in order as appears in recipe. Crumble bacon on top. Refrigerate 8 hours.
Sift flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Add carrots, pineapple (drained) and nuts. Bake in two 9-inch greased and floured pans. Bake at 350° for 35 to 40 minutes or until toothpick comes out clear. Cool a few minutes in pan. Turn out on wire rack.
Mix together, adding just enough mayonnaise to get it to stick together. Roll in parsley. Make it at least 24 hours before serving. Great on pumpernickel or rye bread.
Place potatoes in a greased 9 x 13 dish. Season with salt and white pepper. Mix together sour cream and soup. Pour over potatoes. Sprinkle with Cheddar cheese. Top with corn flakes. Bake at 350° for 45 minutes.
In a 3-quart shallow baking dish, mix hot cooked elbows with soup until well mixed. Add 2 soup cans of milk; mix well. Add American cheese, mixing it in well; the chunks will melt into sauce while baking. Cover with tinfoil. Bake at 350° for 40 minutes until bubbly.
Preheat oven to 425°. Butter sides and bottom of 8-inch spring-form pan. Line the bottom with a round of waxed paper, cut to fit. Butter the paper and dust it lightly with flour.
Mix sauce ingredients and cover mackerel fillets. Marinate for at least 30 minutes. Then place fish in a baking pan or broiler and broil until brown and appears done. Baste with sauce if it appears to be dry.
Melt butter in 2-quart dish. Combine 1 cup sugar, flour, baking powder and salt. Add milk and stir until mixed. Pour batter in dish. Do not stir. Combine peaches and 1 cup sugar and spoon over batter. Do not stir. Bake at 350° for 1 hour..
Combine and then add the pumpkin mixture to the flour mixture; mixing well. Spread on a 10 x 15 greased cookie sheet. Bake at 350° for 15 minutes. Cool 5 minutes. Lay on dry towel covered with powdered sugar. Roll and chill.
Mix vegetables, water chestnuts, mayonnaise and cheese in large mixing bowl. Put in buttered 2-quart casserole. Add margarine to crumbs and sprinkle over top. Bake 30 minutes in a 350° oven. Makes 10 or more servings.
Beat until creamy the sugar, oil and eggs. Add Choco-bake. Add flour, soda and salt alternately with buttermilk and vanilla. Add 1 cup water; beat well. Bake for 25 to 30 minutes in a 350° oven.
Finely chop tomatoes, peppers and scallions. Spread cream cheese in pie plate. Mix all vegetables with salsa and taco sauce. Spread over cream cheese. Sprinkle shredded cheese.
Line large cookie sheet with waxed paper. Melt chocolate with oil in top of double boiler set over simmering water, stirring until chocolate is smooth. Transfer to medium bowl. Mix in cookie crumbs. Spread chocolate mixture over prepared cookie sheet. Freeze until chocolate mixture is firm, about 10 minutes. Chop chocolate crunch into pea-sized pieces. (Can be made one week ahead. Store in airtight container in freezer.)
Mash cream cheese and gradually add cream. When mixture is smooth add bread crumbs, cheese, salt & eggs. Beat well, stir in uncooked spinach. Set aside. Meanwhile melt butter in skillet and saute onions and mushrooms until soft. Add spinach mixture. Pour into pie shell and bake for 25 minutes at 400.
Mix seafood with vegetables in Pyrex dish; put aside. Mix heavy cream, flour and 1/2 stick melted butter; add to seafood. Then add 1 stick of butter to crushed Ritz crackers. Place on top. Bake in 350° oven for 40 minutes or until golden.
Cream butter and sugar; add beaten eggs. Sift flour and soda. Add dry ingredients alternately with bananas. Mix well. Add vanilla and pecans. Grease and flour a tube pan or use 2 loaf pans. Bake 1 hour at 350°.
Mix dry ingredients with crisco. Add slightly beaten egg and milk. Mix well. Powdered egg mix works well. Yield 36 fried pies.
Sprinkle chicken with salt and pepper. Put in large skillet and cover with a mixture of the remaining ingredients. Cover and simmer 45 minutes to an hour. Remove cover before serving to let sauce thicken.
Dissolve gelatin in boiling water. Add juice and cranberry sauce. Chill until slightly thickened, about 1 1/2 hours. Stir in remaining ingredients. Put in greased mold. Butter mold slightly.
Cut up sausage, ham or chicken. Mix all together and cook in oven 30 minutes at 300°.
Wilt fresh spinach and drain. Heat olive oil in skillet until hot. Add lots of garlic powder mixing into spinach. Cook spinach stirring constantly. Beat 2 eggs and add to mixture; add Parmesan cheese to taste while eggs are cooking. Turn off heat and top with Parmesan cheese.
Mix flour, sugar, baking powder, salt and cocoa. Cut in Crisco with pastry blender and mix well. Store at room temperature or fridge. When you want to make brownies, combine 2 cups brownie mix, 2 eggs, 1 teaspoon vanilla and 1/2 cup nuts. Bake in greased 9-inch square pan for 15 minutes at 425°.
Cream together butter, peanut butter and sugars until smooth and creamy. Add eggs, milk and vanilla; blend well. Sift together flour, baking soda, salt and cinnamon. Stir into creamed mixture. Blend in oats and raisins. Drop by tablespoon onto greased baking sheets for about 2 inches apart. Bake at 350° for 15 minutes or until done. Makes 36 (3-inch) cookies.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie pan.
Cream together cream cheese and sugar. Stir in pineapple. After this mixture is mixed well, fold in containers of Cool Whip. Add pretzel mixture right before serving.
Dissolve cherry Jell-O in boiling water. Add remaining ingredients. Pour into 2-quart dish and chill until set.
Cook chops and onion in oil until brown, about 10 minutes. Spoon off excess fat. Stir in soup and water. Cover and simmer about 10 minutes or until tender.
In 10-inch skillet, saute celery, green pepper and onion in oil until crisp-tender. Add remaining ingredients except rice. Bring to a boil; reduce heat. Simmer 15 minutes. Serve over rice. Makes 6 servings.
Soften cream cheese and spread in bottom of 9 or 10-inch glass pie plate. Cover cream cheese with chili, spreading evenly. Sprinkle grated cheese to cover chili completely. Cover plate with plastic wrap, leaving loose to vent. Microwave on High, approximately 6 minutes or until cheese melts evenly. Serve with chips.
Dissolve yeast in warm water. Combine flour, sugar and salt; add yeast mixture and mix until well blended. Knead on floured surface until smooth. Cut dough into 18 pieces and roll each into a ball. Roll each ball to form a rope about 14 to 16-inches long and about 1/2-inch around. Twist into pretzel shape. Place on lightly greased baking sheet. Beat egg white until frothy and brush on each pretzel. Sprinkle with salt. Bake at 400° for 15 minutes. Serve warm or cold with mustard, if desired.
Cook squash, just long enough to separate with fork. Drain very, very well. Saute onions and green peppers until done. Do not brown. Put all ingredients (except bread crumbs) in baking dish. Mix	well (but easy, so as to not break up squash). Add bread crumbs over top. Add a little grated cheese with bread crumbs.	Dot with a little margarine. Bake approximately 45 minutes at 350°.
In a 9 x 13-inch baking dish, layer rice, turkey, broccoli, mushrooms, water chestnuts and cheese. Pour chicken broth over top. Cover with a mixture of mushroom soup and Miracle Whip. Bake at 350° for 45 minutes. Spread onion rings on top of casserole for the last 10 minutes of baking.
Sift flour, soda, salt and sugar. Add whole wheat flour; mix well. Cut in shortening until mixture resembles coarse meal. Add combined egg, milk and molasses to dry ingredients. Mix only until flour is dampened. Turn into 2 greased loaf pans or round tins. Bake at 350° for 45 to 50 minutes.
Mix all ingredients together except the soup. Form 2 inch balls. Place in baking dish. Dilute soup according to directions on can. Pour over meatballs. Cover and bake in a 350° oven for 30 minutes.
Cut steak into 1/4-inch strips. Coat with salt and pepper. Drop in pot with onion. Mix garlic salt, Worcestershire sauce, bouillon and catsup. Pour over meat, cover and cook on low for 6 to 8 hours. Turn to high. Add wine and mushrooms. Dissolve flour in small amount of water. Add to meat, stir until blended. Cook on high for 15 minutes or until slightly thickened. Stir in sour cream, turn off heat. Serve with rice or noodles. Serves 5 to 6.
Preheat oven to 350°. In a medium bowl, combine 1 1/2 cups flour and confectioners sugar. Cut in margarine until crumbly. Press into bottom of slightly greased 13 x 9-inch baking pan. Bake 15 minutes. Meanwhile, in a large bowl, combine eggs, granulated sugar, 3 tablespoons flour, baking powder and lemon juice. Mix well. Pour over crust. Bake 20 minutes or until golden brown. Cool. Cut into bars. Store covered in refrigerator. Serve at room temperature.
Cook cabbage in small amount of water. Drain. Saute celery, green peppers and onions in small amount of fat. Add to cabbage. Pour into 2-quart casserole. Combine cheese, milk, Worcestershire sauce, salt and pepper. Pour over cabbage mixture. Cover with bread crumbs. Bake at 350° for 30 minutes. Makes 8 servings.
Mix flour, salt, soda and baking powder; set aside. Cream shortening. Add sugar and molasses and beat well. Add flour mixture and buttermilk alternately. Pour batter 3/8-inch thick in greased and floured pans. Makes 4 to 5 layers. Bake at 375° for 18 to 20 minutes. When cool, stack, using cooked dried apples or thick applesauce between layers.
Combine all ingredients in a jar. Cover tightly and shake vigorously. Chill thoroughly.
Bring Butter and water to boil. When butter is melted, beat in flour with a fork over very low heat. When mixture forms a ball, remove from heat and beat in eggs one at a time. When mixture is smooth, drop tsp. size balls on cookie sheet. Bake in 425 oven until brown and dry. Fill with Chicken Salad.
Brown meat and onion. Drain and rinse; add tomatoes, sauce and water. Cover top of sauce with all seasonings. Bring to a boil; then simmer for 1 hour or more. Serve over noodles.
Brown and drain meat. Add next 3 ingredients. Cook until tender. Blend in tomato sauce, chili powder and salt. In a greased 2-quart baking dish, arrange in layers, beginning and ending with meat sauce. Sprinkle with 1/4 cup cheese and bake 15 to 20 minutes at 350°.
Mix the first 9 ingredients. Cook over medium heat for 1 hour. Mix the remaining ingredients with a little water; add and simmer for 1/2 hour. Pour into bottles.
Beat eggs in a large bowl until foamy; gradually add sugar and syrup. Beat until thick. Stir in cream, milk and vanilla flavoring. Pour into freezer tray for 1 hour or until firm. After 1 hour in freezer, put into chilled bowl. Cut apart and beat until smooth. Return to tray and freeze again until firm. Yields 1 quart.
Mix first 10 ingredients together. Roll small meatballs and fry. Add drippings to beef gravy. Simmer for 15 to 20 minutes.
In a saucepan, melt oleo and stir in brown sugar, corn syrup and salt. Allow to boil 5 minutes without stirring. Remove from heat; stir in soda and vanilla. Gradually pour over popcorn, mixing well. Pour in buttered baking pan and bake at 250° for 1 hour, stirring every 15 minutes. Remove from oven. Cool completely. Break apart and store in covered container. (Be sure to separate popped corn from unpopped kernels.) It's also best to use a large shallow pan or 2 (11 x 13 x 9-inch) cake pans.