HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat butter and sugar together until creamy, then add mashed potatoes, melted chocolate, egg yolks (beaten), milk, flour, baking powder, vanilla, nuts and whites of eggs, beaten stiffly. Mix carefully and bake in a moderate oven (350°).
Combine all ingredients and make into a ball. Chill 1 hour. Roll in chopped nuts, if desired.
Peel and quarter potatoes, then put into 2-quart pot. Add seasoning, then add flour. Shake together in pot. Add dressing and butter, then cover with water. Cover and cook on very low heat. Stir occasionally until potatoes are done.
Combine first 6 ingredients and stir over moderate heat until sugar dissolves and mixture comes to a boil. Boil to 238° (soft ball stage). Remove from heat and allow to cool until 110°, about 1 hour. Add vanilla and beat until mixture just begins to lose its gloss. Quickly stir in nuts and cherries. Turn into buttered 8 x 8-inch pan. Cool and cut.
Bake pie shell for 10 minutes. Steam asparagus until tender and chop into slices. Saute bacon until crisp; drain. Saute mushrooms and onion in small amount of bacon grease. Layer bacon, asparagus, mushrooms and onions in bottom of pie crust. Beat together eggs, half and half and salt. Pour egg mixture over top of other ingredients. Decorate the top of the quiche with asparagus tops. Bake at 375° for 40 minutes or until a knife inserted in the center comes out clean. Cool slightly before serving. Serves 8.
In crock-pot, on low to medium heat, heat cubed cheese. Add salsa; cover. Cook ground beef and drain. Add to crock-pot. Stir together. When melted, add Tabasco sauce. Stir well. Heat 3 minutes more, then start dipping chips!
Mix together flour, white sugar and soft oleo; take out 3/4 cup for crumb top. Then to the rest add egg, vanilla, sour milk, soda, cinnamon and flour. Put in greased and floured pan. Put on crumb top and bake at 350° for 30 minutes.
Mix the above ingredients until crumbly. Put half in a greased 9 x 9-inch pan. Spread with filling.
Open cans of chilies and rinse off seeds. Open chilies to be flat and put aside. Grate cheese and put aside. Beat egg whites until white and stiff. Add 1/3 cup milk and beat into eggs. Sprinkle in flour and beat in.
Mix all together and let rise double. Dump out on floured paper and knead until fluffy. Roll out like pie crust. Spread melted margarine on dough. Roll up and cut into buns about 1/2-inch thick. Put in greased pan and let rise again. Bake at about 350°. Top with icing made from powdered sugar and a little margarine while hot.
In wok or large skillet, cook cleaned shrimp in oil for 2 minutes. Add onion, green peppers, celery, garlic, 1/2 cup broth and pepper. Cover; steam for 2 minutes. Dissolve cornstarch in remaining broth and soy sauce. Stir into shrimp. Add tomatoes; cook, stirring, 2 minutes or until sauce is clear and thickened. Serve over rice. Serves 6. Enjoy!
Chop egg whites. Mash the egg yolks. Heat the beans. Make a cream sauce of butter, flour, salt, pepper and milk. Remove from heat, stir in mayonnaise and egg whites. Drain the beans, cover with sauce. Garnish with mashed egg yolks. Serves 4.
You will need 8 (1 pint size) wide-mouth jars with lids and rings for sealing. You will also need 8 wax paper circles cut to fit inside canning jars (smaller than flat lid).
In double boiler, cook first 3 ingredients and bring to a boil. Add next 3 ingredients and cook until thick. Stir constantly. Remove from heat and add last 3 ingredients. Beat until creamy. Chill filling and then fill pie shells and top with Cool Whip. Makes 3 pies.
Combine the first 3 ingredients and food coloring, if desired. Drop by teaspoon into sugar and roll until covered. Place on greased cookie sheet; bake at 350° for 10 to 15 minutes.
Empty Cool Whip in a large bowl. Pour in jello; stir while pouring. After thoroughly mixed, pour in cottage cheese and sour cream. Stir to mix well. Let pineapple and oranges drain well. Put them into the mixture and stir well. Refrigerate.
Chop up equal amounts of tomatoes, onions and green peppers to make a gallon. Add jalapeno peppers, sugar and banana pepper with the olive oil and salt.
Crumble cake into bite size pieces. Mix glaze and fruit. Mix Cool Whip, sour cream and sugar. Place a layer of cake, then fruit and then cream mixture. Keep layering until all is used. Top with a little fruit.
Drain juice from oranges and pineapple. Measure and add enough water to juice to make 3 1/2 cups. Heat to boiling. Add gelatin. Stir until dissolved. Cool slightly. Add frozen orange juice and stir until melted. Add drained fruit. Chill.
Mix together in a large bowl. Mix well and pour into 2 bread pans. Bake at 350° for 1 hour or until cake tester comes out clean.
Cream sugar, Crisco; add eggs, one at a time, beating well after each. Add vanilla and flour. Bake in tube pan for 1 hour 10 minutes at 325 degrees.
Combine in saucepan. Bring to boil and then simmer to about half (stir often while cooking). Makes 2 1/2 cups.
Combine crumbs, melted butter and 1 cup sugar. Press in bottom of 9 x 13-inch pan. Beat eggs and cream cheese and 1/2 cup sugar together until smooth. Add vanilla; spread over crust. Bake at 250° for 25 minutes. Cool, spread pie filling lightly over top with fork, until evenly covered. Store in refrigerator.
Cut cookie dough into 1/8-inch slices. Arrange dough slices, slightly overlapping, on foil-lined 14-inch pizza pan or 15 x 10 x 1-inch jelly roll pan. Press edges to seal. Bake at 375° fo 10 to 12 minutes or until golden brown. Cool; remove from foil onto serving plate. Fold whipped topping into sour cream; spread over crust. Arrange fruit on whipped topping. Chill. Cut into wedges or square pieces.
In a large bowl, combine bran cereal, buttermilk, honey and oil and add beaten eggs. Let stand 10 minutes. In a second bowl, combine flour, oat or wheat bran, baking powder, soda and salt. Mix and add to cereal mixture; stir just until moistened. Gently fold in blueberries. Spoon batter into muffin tins sprayed with vegetable cooking spray. Bake for 25 minutes in a 400° oven or until a wooden pick comes out clean. Cool in pan minutes, then remove from pan on rack to cool.
Cook squash and onion in salt water until tender; drain. Combine sour cream and soup and add to squash. Melt margarine and combine with herb stuffing mix. Put half in bottom of casserole dish, then add squash. Top with other half of stuffing mix. Bake at 350° for 45 minutes.
Saute ham, garlic, olive oil and butter for several minutes, stirring occasionally. Add the raisins, walnuts and parsley. Saute for another 3 minutes and then toss with drained pasta. Makes 6 servings.
Cook cauliflower and broccoli until slightly underdone. Drain. Place in 4-quart casserole and sprinkle with chopped ham.
Brown meat. Add tomatoes, onions, green pepper, salt, pepper, steak sauce and ketchup. Simmer 30 minutes. Cook macaroni as usual, then put into casserole dish. Add mushroom soup and meat mixture to macaroni; mix together. Put grated cheese on top. Cook approximately 30 minutes at 350°.
Mix first 4 ingredients. Add cold water and butter in heavy saucepan. Turn heat high; when mixture boils, reduce heat to medium-low. Stir once with fork. Cover tightly and simmer 12 to 15 minutes, or until all liquid is absorbed. Makes 8 to 10 servings.
Combine first 4 ingredients and cool to lukewarm. Soften the yeast in the lukewarm mixture. Add and mix well the eggs and flour.	Let rise until double in bulk. Punch down. Shape into small rolls the size of a walnut. Roll in the melted butter, then in the sugar, raisins, nuts and cinnamon. I put them in an	angel food pan in rings until full. Let rise, then bake at 350° about 45 to 50 minutes.
Layer lettuce, green peppers, celery, cauliflower, green onions and bacon bits. Top with 2 cups Miracle Whip. Sprinkle 1/4 cup sugar over Miracle Whip. Top with a layer of grated Cheddar cheese, about 1 pound. Leave in refrigerator overnight. Toss 30 minutes before serving.
Brown hamburger in large pan. Drain. Chop and fry onion in butter. Add to hamburger. Add stewed tomatoes (blended in blender), tomato sauce, chili powder, sugar, seasoning salt, salt and pepper and water. Simmer 20 to 30 minutes.
Mix sugar, cornstarch and flour. If using food color, add color to water and then to mix. If using powdered paint, add to dry mix, then add water.
Combine cream cheese and 2 tablespoons margarine. Add chicken, pimento, salt, pepper, and milk. Separate rolls into 6 rectangles. Spoon mixture into rolls evenly. Pull up corners and twist dough tightly at the top. Melt last tablespoon of butter and brush on all pockets. Roll in croutons or sprinkle on top. Place on ungreased baking sheet. Bake for 25 minutes in a 350° oven.
Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into a shallow casserole dish that has been lightly buttered. Bake for 40 to 45 minutes or until set. Makes 6 servings.
Pour sugar, syrup and 1/2 cream into huge pan. Bring to a boil. Just before boiling, add baking soda. Add rest of cream slowly. Cok until candy thermometer reaches 243°.
Beat butter, sugar, eggs and vanilla together (use electric mixer). Then add biscuit mix and instant potatoes. Bake at 250° to 300°, depending on your oven, for 8 to 10 minutes, or until light brown.
Cook tomatoes until boiling. Add sugar and margarine. Heat until sugar is dissolved. Tear bread into pieces and add to mixture. Mix well. Cook in greased baking dish at 350° for 35 to 40 minutes.
Mix all together and stir well. Bake at 325° to 350° for about 1 to 1 1/4 hours until done.
Cook ground beef until done. Set aside. In medium saucepan, melt milk and cubed cheese together. Stir constantly. Add Ro-Tel tomatoes. Stir. Pour cheese mixture and beef into large Tupperware bowl. Add chili powder, sour cream and guacamole. Stir. Garnish with jalapenos.
Blend cake mix, pudding mix, eggs, oil and 3/4 cup water. Beat with electric mixer 2 minutes. Pour into well-greased and floured tube pan. Bake at 350° for 40 to 50 minutes. Cool 3 minutes.
Mix eggs, sugar, and butter. Add flour, cocoa and salt. Stir in vanilla and nuts. Pour into buttered 8-inch pie pan. Bake at 350° for 20-25 minutes. (Better to underbake.) Cut into wedges. Serve with ice cream or whipped cream.
*Use any combination of basil, parsley, sweet marjoram, chives or thyme or use 1 tablespoon dried herbs.
Mix sugar, shortening and eggs; beat hard until light. Add mashed banana. Sift flour with baking powder, salt and soda. Stir into creamed mixture, beating until smooth. Then add the walnuts. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 to 70 minutes or until loaf tests done. Cool on rack. Recipe makes one loaf!
Soften sherbet. Add by large scoops to punch bowl. Pour chilled 7-Up over the sherbet and serve.
Cook beef, onion and green pepper in skillet until soft and brown. Add pork and beans, catsup and Worcestershire sauce; mix well. Heat in 350° oven for 30 minutes. Add a little water if too dry.
Slice & boil carrots in salt water until tender. Drain & cool. Alternate layers: carrots, pepper, onion. Mix Marinade well, beating. Pour over vegetables. Cover and refrigerate.
Mix first 5 ingredients, then add flour. Drop on cookie sheet. Bake at 375° for 10 to 12 minutes. Coconut or nuts may be added if desired.
Bake German chocolate cake according to cake mix. Cool. Poke large holes (pencil size) all over.
In a large Dutch oven, melt butter. Saute onion in butter for 2 to 3 minutes or until tender. Stir in remaining ingredients. Blend well. Cover and simmer for 20 to 30 minutes until rice is tender and liquid has been absorbed, stirring occasionally. Remove bay leaf and serve.
Preheat oven to 325°. Wrap each breast section in a slice of chipped beef, then wrap with bacon. Lay them in an oblong baking dish sprayed with Pam. Mix sour cream, soup and sherry. Pour over chicken. Sprinkle with paprika. Bake covered 90 minutes. Uncover and bake another 30 minutes. Serve with white rice and green beans almondine.
In a heavy 4-quart pot, melt margarine over moderate heat. Stir in flour. Cook about 2 minutes, stirring constantly. Stir in chicken broth until smooth. Add mushrooms and onion. Bring mixture to a simmer. Cover and cook about 20 minutes over moderate heat. Stir in milk, cream and spices. Heat until warm.
Combine onion and broth; bring to a boil. Add potatoes and return to boil. Reduce heat; simmer until potatoes are tender. Cut cheese into chunks and stir into potatoes. When cheese melts, add flakes.
Mix all ingredients except bread crumbs. Put turkey mixture into buttered 2-quart casserole. Top with bread crumbs. Refrigerate overnight. Bake at 325° for 1 hour. Serves 8. Serve with rice and a salad.
Combine the water and colored cooking oil. Add this water mixture to flour and salt. The clay should be the consistency of biscuits or pie dough. When not being used, store in plastic bag or sealed container in refrigerator.
Combine all ingredients in a greased 2-quart casserole. Bake at 350° for 1 hour.
With a sharp knife, slice each quarter cabbage very fine. Combine with green pepper and onion.
Preheat the oven to 400°. Coat a large rimmed baking sheet with nonstick cooking spray. Using your hands, roll the mashed potatoes into small nuggets. Flatten each end and place on the cookie sheet. Brush the top and sides of each with the egg yolks. Bake for 25 to 30 minutes or until golden brown. Serve immediately. Makes 4 to 6 servings.
Combine first 3 ingredients; bring to boil. Skim froth. Add other ingredients, simmer 2 hours and serve hot. Noodles are less flabby is added in the last hour. Makes 6 servings.
Cook chicken in oil; drain. Add vegetables, broth and salt; bring to a boil. Mix cornstarch and soy sauce together and in the mix to thicken. Sprinkle with cashews.
Sift the cake flour, baking powder and salt together twice. Cream butter and sugar until light and fluffy. To the butter mixture add vanilla and butternut flavoring and then the	eggs one at a time. Beat well after each addition. Then mixing well as	you go, add in the flour mixture. Chop the peanuts and heat in a 200° oven for 8 to 10 minutes. Alternately fold the peanuts and milk into the other mixed ingredients.	Spoon into a floured and greased 10-inch tube pan and bake in a moderate oven (325°) for 1 hour and 10 minutes. Cool for 15 minutes on a rack and then remove from pan. Frost with Peanut Butter Frosting.
Saute vegetables in margarine until soft. Add flour and mix until smooth. Add chicken stock. Bring to a boil; reduce heat and simmer for 15 minutes. Add cheese; cook 10 minutes longer. Add milk, salt and pepper. Heat to serving temperature. Makes 2 quarts, approximately 12 servings.
Mix together broccoli and onion. Add crisp bacon, raisins and sunflower seeds. Combine mayonnaise, sugar and vinegar; add to vegetable mixture. Chill for 3 hours.
Heat oven to 350°. Heat milk in heavy 1-quart saucepan until hot, but not boiling. Mix pumpkin, brown sugar, 2 tablespoons syrup, cinnamon, ginger, eggs and egg whites in a large bowl until smooth. Beat in hot milk. Divide evenly among 6 ungreased 10-ounce custard cups. Place cups in rectangular pan, 13 x 9 x 2-inches, on oven rack. Pour very hot water into pan to within 1-inch of tops of cups.
Mix cake mix with eggs, buttermilk and soda. Bake in two layers until done. Split with thread into 4 layers. Fill and frost with frosting which is made by whipping sour cream until it is double in bulk. Add sugar and whip thoroughly until dissolved. Fold in Cool Whip. Fold in 1 1/2 packages of thawed coconut. Fill and stack layers and frost sides and top. Then sprinkle with remaining 1/2 package coconut.
Beat egg with 1 tablespoon lemon juice. Combine flour, garlic powder and paprika. Dip chicken in egg mixture and then in flour mixture. Brown chicken in skillet in margarine. Dissolve bouillon in water. Add remaining lemon juice. Pour into skillet. Cover and simmer 20 minutes.
Cream the sugar, milk, eggs and oil. Blend dry ingredients into cream mixture. Add vanilla, food coloring and vinegar. Grease and flour three 8-inch cake pans. Cook for 30 to 35 minutes in a 350° oven.
Pour into a 9 x 13-inch pan and bake in a 350° oven for 30 minutes.
Coat pork chops with a mixture of flour and salt and garlic powder. Brown quickly in oil in a large skillet. Place browned pork chops in crock-pot. Add soup plus 1/2 can of water. Cover and cook on low for 8 hours.
Cook broccoli, mix with other ingredients. Put in casserole dish. Top with 1 1/2 package Ritz crackers. Crumbled with melted butter. Bake uncovered for 30 minutes at 350°.
Saute chicken breasts in frypan with butter and sprinkle of garlic powder. Brown both sides. Mix soup with 3/4 can of water. Pour over chicken. Cover and simmer 1 hour. The last minute before serving, add the sour cream. Great served over wide noodles.
Cream the sugar and oil. Add eggs and bananas. Sift dry ingredients together; stir into banana mixture. Add alternately with milk and about 3 tablespoons water (cold). Add vanilla and nuts. Bake for 1 hour at 350°.
Let refrigerated pie crusts stand at room temperature according to package directions. Cook frozen vegetables according to package directions; drain. In a medium saucepan, cook onion and mushrooms in hot butter or margarine until tender. Stir in the flour, herb, salt and pepper. Add broth and the 3/4 cup milk all at once. Cook and stir until thickened and bubbly. Stir in the chicken or turkey, parsley, pimiento and vegetables; cook and stir until bubbly. Pour chicken mixture into six 10-ounce individual casseroles.
Preheat oven to 400°. Blend cream cheese, butter and flour until smooth. Chill in refrigerator 30 minutes. Roll into 12 small balls and place in 12 greased miniature muffin cups. Punch a hole in each ball of dough and fill with 3/4 teaspoon preserves. Bake 25 minutes or until golden brown. Cool 10 minutes. Carefully remove tarts from tins with a smooth knife.
Have both at room temperature. Mix together with hand mixer. Use as a dip for chunks of fresh pineapple, banana, grapes, apple, strawberries, etc. Also good served on top of a dish of fresh fruit salad.
Melt butter in pan. Saut green chilies in butter. While hot, add corn (drained) and cream cheese. Add salt and pepper to taste. Can substitute garlic salt for regular salt.
Put potatoes in dish. Mix other ingredients together and put on top. Add crackers on top. Bake at 350° for 45 minutes or longer.
Brown beef, celery and onion. Drain grease. Mix with vegetables. Add soup, potatoes flakes, pepper and garlic powder. Place in pan and cover with tater tots. Bake at 350° for 35 to 45 minutes.
Beat egg whites and add 6 tablespoons of original sugar; set aside. Cream butter and sugar; add egg yolks, two at a time. Alternate flour with cream; fold in beaten egg whites. Add vanila. Bake in stem pan 1 hour 35 minutes in 300° oven.
Cook berries in water for about 1 hour. Strain out the juice. Add 1 pint of sugar to each pint of juice and bring to boil, then add Sure-Jell to thicken. Place in sterilized jars and seal.
In 2 1/2-quart salad bowl, layer spinach, mushrooms, onions and peas. Combine mayo, sugar and curry powder. Spread over salad to seal. Cover; refrigerate overnight. Top with bacon before serving. Makes 8 servings.
Wash raisins first; simmer in the 1 cup of water for 10 minutes. Add salt and sugar; cook until sugar is dissolved. Beat egg yolks. Mix cornstarch and milk to raisins and stir. Cook until thickened. Pour into 2 baked 9-inch pie shells.
Cook until it thickens egg, chocolate and milk. Remove from stove and add sugar, butter, sour milk, soda, vanilla and flour. Mix carefully by hand. Pour in a greased 9 x 9 pan. Bake at 375° for 30 minutes. Cut in squares and put on real whipping cream (like we had on the farm) on top and enjoy.
Cream the sugar and butter. Add eggs, one at a time, beating well after each addition. Add alternately, while blending, the whipping cream and flour. Add vanilla. Blend well. Pour into a greased and floured tube pan. Bake at 300° for 1 1/2 hours. This makes a large, moist cake.
Combine all ingredients in a medium bowl, stirring just until dry ingredients are moistened. Turn dough out onto well-floured surface and knead 15 to 20 times. Pat dough to 1/2-inch thickness. Cut with a 2-inch biscuit cutter. Place biscuits on a lightly greased baking sheet. Bake at 450° for 8 to 10 minutes or until lightly browned.
Put first 3 ingredients in blender. Add dry mix. Bake at 325° to 350° for 1 hour. Makes 2 big loaves.
In large pan, boil chicken (enough water to cover chicken), sprinkle of soy sauce, bay leaf, salt and pepper. Remove chicken and cut into small pieces. Put cut up pieces of chicken back into boiling chicken broth and add 1 can chicken broth and frozen vegetables. Drain watercress and bean sprouts. Boil 10 to 15 minutes. Take flour and water, shake to form a gravy. Keep stirring, when thickened, remove from heat and serve over rice or noodles. Sprinkle top with soy sauce, if desired.
Cook cabbage until transparent and drain. In large greased casserole dish, layer crushed crackers with layer of cabbage. Put pats of butter on top and salt and pepper to taste. Pour milk over casserole until crackers are soaked. Bake in low oven (275° to 300°) for 1 1/2 hours. If you want top brown, uncover for last 15 minutes and turn the oven up.
Melt butter in small saucepan. Stir in flour, salt and pepper to create a paste. Heat milk in a large saucepan. Add broccoli, onions and butter paste to milk and cook until vegetables are tender and the soup is thickened. Add cheese and heat until melted. Do not scald milk; cook over medium heat. Tastes great with slice of homemade bread. Serves 8.
Mix all ingredients. Cook in crock pot on low for 8 to 10 hours.
These taste much like fried eggplant. Slice tomatoes 1/2-inch thick. Dry the slices. Dip in the eggs, then in bread crumbs. Salt and pepper. Fry in heavy skillet over moderate fire. They cook quickly.
Preheat oven to 325°. Brown meat in skillet with vegetable spray. Add remaining ingredients. Mix; pour into 2-quart casserole. Cover. Bake 2 hours. Serve over noodles or rice.
Butter bottom of 9 x 13-inch pan. Line with graham crackers. Mix pudding with milk at medium speed for 2 minutes. Blend in Cool Whip. Pour 1/2 of pudding mixture over crackers. Place second layer of crackers over pudding. Pour rest of pudding over crackers. Place another layer of crackers over pudding. Refrigerate for 12 hours. Two hours before serving, ice with Pillsbury frosting.
Mix together water, salt, sugar and cornstarch. Cook until thickened and add the strawberry jello and food coloring. Let cool and pour over berries in cooled pie shell.
In a 2-quart saucepan, combine walnuts, milk, 1 1/2 cups sugar, 1 egg and 1/2 cup butter; mix well. Cook over medium heat until thick. Set aside. Allow to cool and lukewarm before spreading on dough.
Boil chicken in 1 can of chicken broth, drain and debone. Mix with soup, mixed vegetables and 1 cup of broth. Top with topping.
Mix all ingredients well. Pour mixture into pie shell. Bake at 350° for about 30 or 45 minutes or until pie is done.
Combine water with dates, cinnamon, shortening and nutmeg. Boil for 3 minutes and cool. Add eggs, soda, salt, 2 tablespoons water and sweetener. Mix flour, soda, salt and baking powder. Add to cooled mixture. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Yield: 3 dozen cookies. Carbohydrate 13 g, protein 1 g, fat 3 g, calories 74. One cookie = 1 bread exchange.
Use jelly roll pan. Mix ingredients well. Reserve small amount of dough. Roll large portion and place on shallow cooking sheet. Fill with 2 to 4 cans cherry pie filling (or you favorite flavor.) Use remaining dough for strips on top. Bake at 350° for 30 to 35 minutes. Serves 12.
Brown sausage in skillet. Remove and drain off fat. In saucepan, heat soup, stirring until smooth. Add tomatoes and sausage. Serve hot or at room temperature. Serve with taco chips.
Drain pineapple and keep syrup. Mix sugar, gelatin and salt. Add hot water to syrup to make 3/4 cup liquid and add to sugar mixture. Heat until sugar and gelatin dissolve. Chill until partially set (weak jelly). Add pineapple and shredded cheese. Fold in whipping cream. Turn into 1-quart mold Chill until firm.