HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together sugar and butter. Add eggs, one at a time, beating well after each addition. Add vanilla and melted chocolate. Blend in thoroughly. Sift together flour, soda and salt. Add alternately with buttermilk to creamed mixture. Pour batter into lightly greased and floured 10-inch tube pan. Bake in slow oven (300°) 1 1/2 hours. When done, let stand 10 minutes in pan, then remove cake from pan to rack and cover loosely until cool. Makes 16 servings.
Combine all ingredients except sweet potatoes and mix well. Arrange half of meat mixture in greased loaf pan; cover with sweet potatoes and top with remaining meat mixture. Bake in moderate oven (350°) about 1 hour. Serves 10.
Work all into a loaf. Place in pan about 2 inches deep. Let stand in refrigerator 24 hours. Slice and serve.
In large bowl, mix gelatins together. Add boiling water and stir until completely dissolved. Pour into 13 x 9-inch baking pan and chill until firm. To serve, cut into 1-inch squares or into various shapes using mini cookie cutters.
In a 2-quart bowl, place broccoli and water. Microwave on High 7 minutes. Set aside. In a 3-quart pan, microwave for 6 minutes the oleo, onion and celery, uncovered. Add soup, evaporated milk and Cheez Whiz. Microwave on High 7 minutes, covered, stirring. Add salt, cayenne and black pepper. Add rice and cooked broccoli. Microwave on High 10 to 12 minutes, stirring, uncovered. Sprinkle with bread crumbs. Microwave on High 2 minutes, uncovered.
Mix ground beef, shredded zucchini, bread crumbs and egg. Form into eight 1/2-inch thick patties. Brown on both sides in a large nonstick skillet for 3 to 4 minutes. Stir in sliced zucchini, tomatoes and potatoes. Simmer 15 to 20 minutes, turning patties and stirring 2 to 3 times, until vegetables are crisp and tender.
Heat yogurt, mayo and mustard on stove top or in microwave. Add cheese and heat until melted. Stir during heating to keep smooth. Serve over broccoli, cauliflower, baked potatoes, you name it!
Peel and cut up tomatoes. Mix all ingredients together. Can as you would other vegetables.
In medium size mixing bowl, cream together butter, vanilla and salt. Blend in sweetened condensed milk until smooth. Gradually blend in sugar. Blend well after each addition until mixture becomes very stiff. Turn mixture from bowl onto a clean board. Carefully knead the remaining sugar until all is used. Mixture should be smooth and not sticky. Cut the mixture in half. Roll out each piece into long lengths. The length rolled out is determined by the thickness of the egg you want. Cut the rolled out lengths into the size of the egg you want to make. Form the cut edges to shape the eggs.
Mix first 6 ingredients. Add vanilla and mix well. Pour into unbaked 9-inch pie shell. Bake at 350° for 45 minutes.
Fold cottage cheese and egg together. Add the flour, salt, baking powder and sugar. Stir to combine. Add milk and stir lightly, then gently stir in the blueberries. Spoon into muffin pan. Bake in preheated 425° oven for 15 to 18 minutes.
Combine all ingredients; place in a well-greased 8-inch square baking dish. Bake at 350° for 1 hour. Yield: 6 to 8 servings.
Beat egg whites until stiff; add brown sugar and vanilla. Continue to beat until blended completely. Fold in rest of ingredients. Drop by teaspoonfuls onto a well-greased cookie sheet. Bake at 325° for 25 to 30 minutes. Remove from pan immediately. Will keep in a closed container for several days, but they most probably won't be around that long! Delightful flavor.
Combine the bell pepper, onion, cucumber, purple cabbage and green cabbage in a cool, glass or ceramic bowl after chopping up. Add salmon, vinegar and mayonnaise. Stir it up and serve.
Spray skillet with cooking spray (Pam). Preheat skillet to 325°. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to simmer.
Preheat oven to 350°. Combine all ingredients in a large mixing bowl. Put in a 2 quart baking dish. Bake for 15 minutes or until warmed through. Serve with crackers or crusty French bread. Try spreading dip on bread slices, top with additional cheese and broil for a second way to serve.
Combine eggs, oil, sugar and vanilla; mix well. Combine dry ingredients; add to oil mixture, mixing well. Stir in grated zucchini. Bake at 350° for 1 hour or until done in greased and floured 10-inch Bundt pan. Allow to cool 20 minutes before removing from pan. Glaze, if desired.
Put peppers and 1/4 c. cider vinegar in blend and blender until thin and soupy. Add sugar and 1 c. cider vinegar. Put in a saucepan and bring to a boil. Remove from heat. SKIM. Add the pectin and a few drops of food coloring. Reheat and boil hard for 1 minute. Remove from heat. Fill jars to 1/2 inch from top and seal with paraffin.
Cook bacon until crisp. Chop into small pieces and set aside. Saute the carrots and celery in the bacon fat until tender and drain. Combine in a large pot the chicken broth, tomatoes (crushed), sauteed carrots and celery, bacon, spices and salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer for about 45 minutes or until all the flavors have blended. Remove from heat and puree in a blender. Return to pan and add the cream. Heat for several minutes but do not boil. Serve immediately with fresh hot French bread.
In large bowl beat egg. Beat in remaining ingredients until just mixed. Heat lightly greased frying pan over medium-high heat. Pour batter from large spoon and flip when puffed and bubbles begin to pop. Cook second side until golden brown. Makes 10 (4-inch) pancakes.
Mix all together except for 1/3 cup margarine and corn flakes. Pour into 3-quart baking dish. Top with remaining margarine and corn flakes mixed together. Bake 40 to 45 minutes. Let stand 10 minutes before serving. (I sometimes add a can of mixed vegetables and some ham or Polish sausage chunks to make it a 1 dish meal.)
In large pot, saute onion in margarine. Add potatoes and cover with water, salt and pepper to taste. Cook until potatoes are almost done. Mix soup with 1/2 soup can of water until smooth. Pour into potatoes. Add frozen mixed vegetables. Cook until potatoes and vegetables are done. Turn off heat and add Velveeta cheese. Stir until melted.
Brown roast on both sides. Saute onion (chopped). Add all to roast. Bake slowly at 325°, approximately 2 1/2 to 3 hours.
Place breasts in a 9 x 13-inch baking dish. Sprinkle with shredded cheese. Combine soup and sherry and pour evenly over cheese. Spoon stuffing mix evenly over all. Dot with butter. Bake, covered, at 350° for 1 hour or until chicken is tender. Serves 6.
Melt first 3 ingredients. Remove from heat; add flour and stir. Add 1 egg at a time, stirring thoroughly. Add salt and walnuts. Bake at 325° for 30 to 35 minutes.
Boil potatoes; cool and slice. Cut bacon into 1/2-inch pieces. Fry slowly until brown. Reserve 1/2 cup bacon grease; add flour. Gradually stir in liquids. Add onion, seasonings and potatoes. Simmer for 10 minutes. Add salt to taste. Cover and let stand for 4 hours before serving.
Cut peppers in halves; remove stalks and seeds and cut into thin slices. Place onion and oil in skillet and simmer until transparent. Add tomatoes and cook 5 minutes. Add peppers, salt and pepper; cover and cook slowly 30 minutes, adding water if necessary, stirring frequently. Serves 4.
In a heavy pan combine milk, sugar, salt and butter, stirring constantly over medium heat. Cook to soft ball stage. Remove from heat and add chocolate chips, Marshmallow Creme, vanilla and nuts. Pour into buttered pan.
Mix all ingredients. Bake in greased 11 x 7-inch pan at 350° for 40 minutes or until firm. Can also be baked in 13 x 9-inch pan and cut into squares to serve as an appetizer.
Salt chicken. Mix all other ingredients. Bake at 325° for 1 1/2 hours. Serve on rice.
Melt chocolate and butter in 2-quart bowl 2 minutes on high. Add sugar, salt and milk to melted mixture. Stir. Cook 3 minutes on high until mixture comes to a boil, stirring constantly. Remove from stove. Stir extracts into sauce. Makes 1 1/2 cups.
Line an 8-inch square pan with foil. Grease the foil with butter. In the top of a double boiler, melt the chocolate over barely simmering water, stirring constantly. Remove from the hot water and stir in the marshmallows, coconut and walnuts. Pour the candy into the prepared pan and, using a spatula, spread it into an even layer. Chill in the refrigerator for about 3 hours, or until the candy is firm. Remove the candy from the pan. Peel off the foil and, using a sharp knife, cut the candy into 1-inch squares.
Brown ground chuck. Add next 9 ingredients and simmer 2 hours. Cook spaghetti according to package directions. Combine meat sauce, spaghetti, chunks of cheese and olives in 3-quart casserole dish. Sprinkle grated cheese on top. Bake in 325° oven for 15 to 20 minutes or until bubbly.
Cream butter and sugar and add egg yolks. Beat well. Add flour, baking powder and sour cream, a little of each at a time. Beat well. Fold in egg whites. Beat 90 minutes at 350°. Turn out on wax paper while still hot.
Break spaghetti into 3-inch pieces and cook as directed. Do not overcook. Chop all vegetables very small. Add vegetables, Italian dressing and Salad Supreme to drained spaghetti. Let rest in refrigerator at least 24 hours. The longer it stands the better it tastes. Serves 10 to 12.
Combine dry ingredients; sift again. Combine milk and bran; let stand until liquid is absorbed by bran. Add egg and shortening. Add dry ingredients. Do not beat. Bake at 400° for 20 to 25 minutes. Makes 15 to 18 medium-sized muffins.
Combine with fork and press into 9 x 13-inch pan: flour and butter or margarine. Bake at 350° for 15 minutes or brown. Beat with mixer the cream cheese, 10x sugar and Cool Whip. Pour over cooled crust. Combine with mixer: pudding and milk. Pour thickened mixture over cream cheese mix. Top with Cool Whip (small) and sprinkle with pecan chips and cherries. Refrigerate for at least 3 to 4 hours.
Scald the milk. Mix the dry ingredients and gradually add the scalded milk. Cook over hot water until the mixture thickens. Stir constantly to prevent lumping. Separate eggs and beat yolks slightly. Add hot mixture to the beaten egg yolks. Return to saucepan and cook until thick, stirring constantly, about 5 minutes. Remove from stove and cool. Add shredded coconut and pour into cooled baked pie shell. Top with meringue and sprinkle with coconut. Bake at 325° for 12 to 15 minutes.
Peel potatoes and cut into pieces. Dice onion. Put potatoes and onion into a large pan; just barely cover with water and simmer until very soft. Drain and mash by hand. There should still be small lumps. Put back into pan and cover with milk until very fluid and soup consistency. Add herbs, salt and pepper to taste. Heat over very low heat, just until slightly bubbling. Pour over cheese cubes in bowl and serve with crackers.
Bake pie crust until light brown. Layer tomato and onion. Mix cheese and mayonnaise. Spread over top. Bake at 350° 15 to 20 minutes.
In a bowl, mix egg yolk, salt and milk. Moisten chops with damp cloth. Sprinkle with 1/2 of the cracker crumbs and dip into mixture. Sprinkle remaining crumbs on chops and place in baking dish. Add water. Cover and bake 1 hour in a 350° oven, turning chops several times. Serves 4.
Combine all ingredients in large pan. Cook over medium heat for 2 to 3 hours or until thickened, stirring occasionally. Remove cinnamon sticks and pour into hot, sterilized jars, leaving 1/2-inch headspace. Adjust lids. Process 15 minutes in a boiling water bath. Yield: 4 1/2 quarts. (Process tomatoes in blender or food processor for a smoother sauce.)
Mix the cornmeal, milk, eggs and corn together. Brown ground beef and drain. Pour half of the cornmeal batter into greased 15 x 9-inch pan or skillet. Put in layers the cheese, meat, onion and pepper. Pour on remaining batter. Bake at 350° for 45 to 50 minutes.
Chop or grate cabbage until fine. Put into a heavy skillet with butter; cook over low heat until lightly browned and tender. Fry onion in butter until lightly browned. Add to cabbage. Combine with the cooked noodles.
Heat together the egg, onion, butter and cottage cheese, then cool slightly. Mix yeast and water together and add to egg mixture. Then add the remaining ingredients. Pour into a casserole dish (1 1/2 to 2-quart) and bake at 350° for 50 to 55 minutes.
Place steak in shallow roasting pan. Pour tomatoes over top of steak. Slice carrots, onion and celery; sprinkle over steak. Cover with tinfoil. Bake at 375° for 60 minutes. Makes 6 servings.
Let potatoes thaw; mix all other ingredients together. Then add potatoes. Put in casserole and top with crumbs and melted butter or margarine. Bake 45 minutes at 350°. Makes 12 servings.
Place dried beef in bottom of lightly greased casserole dish. Place chicken on top of beef. Lightly sprinkle salt, pepper, celery seed and rosemary on the chicken. Cover with another layer of dried beef. Mix soup and sour cream together; pour on top of chicken and beef. Bake in oven for 2 hours at 325° or for 1 hour at 400°.
Cook hamburger meat and drain off excess fat. In skillet with hamburger, add soup, ketchup, mustard, salt and pepper. Heat this mixture until it bubbles, then serve on a hamburger bun.
Beat egg whites and cream of tartar until frothy. Gradually add sugar and beat until stiff; add vanilla. Fold in soda crackers and broken nuts. Spread in greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Let cool.
Mix first 5 ingredients together in mixer. Stir in chocolate chips. Pat mixture in 2 pizza pans. Bake 15 to 20 minutes at 350° or drop by teaspoons on ungreased cookie sheet. Bake 10 to 12 minutes at 350°.
Mix stuffing, 1/2 cup boiling water and 1 tablespoon margarine. Spoon stuffing across center of 3-quart shallow baking dish. Place chicken on each side of stuffing. Sprinkle with paprika. Bake covered at 350° for 45 minutes. Bake uncovered an additional 15 minutes or until chicken is no longer pink.
Crumble beef into 4 to 5-quart Dutch oven. Add onions and cook over medium-high heat until beef is browned (5 to 7 minutes). Quarter and core cabbage. Cut in strips (1 inch wide). Add to meat. Cover and cook over medium heat 5 to 7 minutes until cabbage wilts.
Soak yeast in warm water. Pour milk over sugar and salt. Add yeast stir in shortening, eggs and 2 cups flour. Cover. Let rise 15 minutes. Stir in rest of flour. Knead lightly. Divide dough in half. Roll out on flour surface into a thin circle. Spread dough with softened butter, brown sugar, nuts, raisins and cinnamon. Roll up and slice about 1 inch thick. Let rise 20 minutes in pans. Bake at 425°. 15-18 minutes. Frost with icing made with butter, milk and powdered sugar.
Melt chips in top of double boiler over low heat. Stir until melted. Remove from heat. Stir in milk, butter and vanilla. Blend until butter is blended with chocolate. Stir in nuts. Spread mixture immediately into a lightly oiled 8-inch square pan. Cool and cut into squares.
Saute ground beef; add onion and taco seasoning. Mix as directed on package. In crock-pot put ground beef mixture, refried beans, tomato and Cheddar cheese soup. Let simmer; stir occasionally. Add grated cheese on top before serving.
Mix all ingredients by hand and pour into greased 8 or 9-inch pan. Sprinkle 1/2 cup brown sugar and 1/2 cup nuts on top. Bake at 350° (glass dish, 325°) for 30 minutes.
Dissolve envelope of unflavored jello in cold water. Add sweetened coffee and lemon juice. When cool, cover and refrigerate to harden. Serve with whipped cream or topping or vanilla ice cream. This sounds strange, but it's very good.
Boil the shrimp in Tony's seasoning until they are cooked. Drain them and mix the shrimp, chopped vegetables, lettuce, sauce, mayonnaise, olive oil and Tony's well. Serve on a bed of lettuce with Captain's wafers.
Mix all ingredients in medium saucepan. Heat over medium heat; bring to boil, then simmer 15 minutes.
Beat 1 egg white until stiff, fold into other ingredients. Dip fish and deep-fry.
Brown in heavy skillet 1 pound sausage. Leave some bits to stick to bottom of skillet and brown. This gives good flavor and color to gravy. Remove browned sausage to plate. Leave about 1/4 cup of drippings in skillet. (If too lean, add margarine to make 1/4 cup.)
Cut chicken breasts in half; skin legs and 8 thighs (optional). Bring to boil in 4-quart pan for 15 to 25 minutes. Remove and place in shallow pan. Cover with sauce. Grill or broil until brown.
Combine vinegar, butter, salt, pepper and 1 tablespoon water in saucepan. Bring to boiling point. Stir in sour cream and beets. Cook over low heat until beets are heated through.
Beat egg lightly, add water, then salmon, bread crumbs, onion, salt, melted butter. Mix well. Mold into a loaf. Bake in a greased pan at 325°. Serve plain or with tomato sauce.
Combine chicken broth, water, Polska kielbasa and carrots. Simmer for one hour, then add cabbage and broccoli. Simmer until tender, then add instant potatoes to desired thickness. Pepper to taste. Knorr all-purpose seasoning to taste.
Make Jell-O; mix 1 cup of ice cream until well blended. Add Cool Whip and fold in peaches. Pour into pie shell. Keep in fridge 3 to 4 hours before serving. Substitute with your favorite flavor.
Cook and bone chicken breast, break into pieces. Cook Rice-A-Roni as directed on pkg. Combine above with soup and mayonnaise. Put in greased casserole dish. Bake 350° for 25-30 minutes.
Cream egg yolks with sugar. Mix dry ingredients. Add milk and dry ingredients, alternating. Add salt. Beat egg whites until stiff. Fold in batter.
Preheat oven to 375°. Cook noodles according to package directions. Cool in a bowl of cold water; set aside. Saute onion and red pepper with 3 tablespoons of butter until tender, about 5 minutes. Combine spinach, onion, red pepper, 1 1/2 cups Mozzarella, Ricotta, 1/2 cup Parmesan and egg; set aside.
Mix all ingredients together. Pour into greased casserole dish. Bake at 375° for 40 minutes.
Put orange sections in bowl. Mix with cinnamon and honey. Add coconut. Let flavors blend at room temperature for 10 to 30 minutes.
Chop parsley and garlic together. Heat oil; add chopped parsley and garlic. Saute 10 seconds. Add clams and liquid. Add pepper to taste. Heat through, about 5 minutes. Pour over cooked linguini.
Cook potatoes and mash; add remaining ingredients. Put in ring mold; sprinkle with caraway seed. Bake at 400° until brown or make potato pancakes and fry in skillet. Serves 8.
Melt shortening in frying pan. Add bread crumbs. Stir until crumbs are golden brown, then add seasonings and salt.
Cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Add vanilla. Mix together all dry ingredients (don't sift). Add to creamed mixture. Stir in raisins, pecans and carrots.
Place about 1/4 cup of potato salad in center of each slice of boiled ham. Roll up. Secure with toothpicks. Stick a	small sprig of parsley in one end of each roll for a fuse. Kinda purty and real easy.
Saute onions and green peppers in 3 tablespoons of oil until onions are yellow. Add ground beef and brown. Drain off grease and add salt, pepper, chili powder, rice and tomatoes. Mix well and pour into casserole dish. Bake 50 minutes at 350°.
Cook pasta to desired doneness as directed on package. Drain. Meanwhile, heat oven to 350°. Spray 2-quart casserole dish with nonstick cooking spray. Melt margarine in medium saucepan over medium-high heat. Add garlic; cook about 1 minute. Stir in flour, salt and pepper until well blended; cook until bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Reduce heat to low. Stir in 1 cup of the cheese. Cook, stirring constantly until smooth. Remove from heat. Add cooked pasta, shrimp, asparagus and parsley; toss gently to mix. Pour into sprayed casserole. Cover with foil. Bake at 350° for 25 minutes. Uncover; sprinkle with remaining 1 cup cheese. Bake, uncovered, an additional 10 to 15 minutes or until casserole is bubbly and cheese is melted.
Place all ingredients except ginger ale in a 1-gallon container. Add enough water to make 1 gallon. Freeze several hours before serving; remove punch from freezer. Allow it to get to a slushy stage.
Mix all ingredients in large bowl. Form into 1-inch balls; place on cookie sheet. Bake for 10 minutes at 400°.
Over medium heat, in a 10-inch skillet, melt butter. Then add sugar and cornstarch, mix well. Add water, cinnamon and apples; cover for 12 to 15 minutes until tender. Spoon sauce over apples occasionally.
Mix sugar and cocoa together in a pan. Add milk and butter. Bring to a boil. Boil for one minute. Remove from heat and stir. Cool for about 5 to 10 minutes. Add vanilla. Put on cake.
Follow	directions on	package to dissolve jello, then add sugar. Stir well. Add can of frozen lemonade, then add pineapple juice, water and food coloring. Refrigerate.
Chop the vegetables fine and saute them in 1/4 cup butter until tender. Add salt and pepper to taste. Split and clean the trout; stuff each with the vegetables. Dot with butter and place 3 inches from the broiler. Broil 4 minutes. Season with salt and pepper. Place fish in foil. Crimp edges of foil to seal. Oil the foil. Place on buttered cookie sheets and bake at 425° for 15 to 18 minutes.
Mix Bisquick, corn, egg, oil and milk. Pour half mixture into a greased pan. Sprinkle chilies and cheese on this. Pour the rest of the mixture on top. Bake at 350° for 30 to 40 minutes.
Line a 9-inch quiche dish or pie pan with pastry. Trim excess pastry around edges. Bake at 400° for 3 minutes. Remove from oven. Gently prick with a fork. Bake 5 minutes longer. Let cool on a rack. Place ham in pastry shell. Top with cheese and sprinkle with nutmeg. Beat eggs until foamy. Stir in half and half and seasonings. Pour over cheese in pastry shell. Bake at 350° for 45 minutes or until firm. Yields 1 (9-inch) quiche.
Layer in pan. Cover with 1 bag stuffing. Bake at 325° for 45 minutes to 1 hour. May add vegetables if desired.
Mix the first 4 ingredients together. Melt oleo and put apples or raspberries (or fruit of choice) into melted oleo mixture; then pour first mixture over it in a 9-inch square pan. Bake at 350° for 40 to 45 minutes.
Pick over beans and rinse under running water. Combine beans and water in a large kettle; cover and soak overnight. Bring soaked beans to a boil over low heat. Partially cover and simmer 35 minutes or until beans are almost tender. Cut each wing at joint to separate the 2 large sections. Melt butter in a large skillet; add the wings and cook slowly until brown. Remove wings to paper toweling to drain when brown. Add onion, carrots, curry powder and cinnamon to fat remaining in skillet. Saute until onion is tender. Stir in flour and salt. Drain beans, reserving liquid. Reserve 2 cups; if needed, add enough water to have 2 cups of liquid. Add remaining liquid to flour mixture; cook, stirring constantly, until thickened and boiling. Add milk and peas; bring to a boil. Combine beans, chicken wings and curry sauce in a 3 to 4-quart baking dish. Cover. Bake at 350° for 30 minutes or until beans are tender, stirring halfway through baking.
Combine coconut, raisins and pecans; place in uncooked pie shell. In a bowl, whisk together margarine, salt, vanilla, sugar, eggs, milk and flour. Pour in pie shell. Bake at 325° for 1 hour until top is golden brown. Makes 8 servings.
Simmer on the back burner during the day and evening. It gives a lovely fragrance throughout the house.
Cream together the shortening and sugar. Beat in eggs, peanut butter and vanilla. Add flour, baking powder and soda. Mix thoroughly. Stir in remaining ingredients. Drop from teaspoon onto ungreased baking sheet. Bake at 375° for 10 minutes. Remove from baking sheet at once. Yields 3 dozen cookies.
Put rice on bottom of 9 x 9-inch casserole dish. Set aside. Brown pork chops. Put pork chops on top of rice. Put a thick slice of tomato, green pepper and onion on each chop. Sprinkle with spices and pour beef consomme on top. Bake at 350° for 1 hour.