HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter and sugar. Add one egg at a time. Add 1 cup of flour to mixture. Add 3/4 cup of flour to fruits and nuts. Mix the cream mixture with the flour, fruits and nuts. Add flavorings last. Pour into greased and floured Bundt or tube pan. Bake at 250° for 3 hours.
Place roast in large piece of heavy aluminum foil. Empty soup mix over meat; add soup. Close foil so that steam does not escape but leaves an air pocket above meat. Cook at 300° to 350° about 45 minutes per pound. Yields 8 servings.
Cut cheese into small 1 inch pieces. In a large bowl, combine all other ingredients and mash together thoroughly with a potato masher. Store in refrigerator.
Place chicken in bottom of Pyrex casserole dish. Combine soup and sour cream and smooth over chicken. Combine crackers, poppy seed and butter; sprinkle over top of the chicken. Bake, uncovered, at 350° for 1 hour.
Put grape leaves at bottom of 1 gallon glass jar (about 2). Put salt, dill and garlic at bottom of jar also, layering pickles, grape leaves, garlic and dill until you reach the neck of jar, leaving 1/2 inch neck space. Pour cold water and vinegar over the top of pickles. Let pickle jar sit outside in sun for 48 hours. Store in refrigerator; good for 1 year. Makes 1 gallon.
Cream together sugar and butter; add 2 beaten egg yolks, raisins and pecans; set aside. Beat egg whites very stiff, fold lightly into first mixture. Pour into unbaked pie crust. Bake 45 minutes to 1 hour in 300° oven.
Mix all ingredients together. Shape into large ball; wrap and refrigerate. About 1/2 hour before serving, unwrap and sprinkle with paprika. You want the ball to be room temperature to serve.
Mix all but Cool Whip. Bake at 350° for 12 to 15 minutes. Cool well. Cover with Cool Whip.
Cook macaroni as directed on box. After macaroni and cheese is done, add mushroom soup, then drain peas and tuna and add them to macaroni. Stir together and serve.
Melt butter in boiling water. Add flour and salt all at once. Stir vigorously. Cook, stirring constantly until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add eggs, one at a time, beating vigorously after each egg until smooth. Drop dough by heaping tablespoon 3 inches apart on greased cookie sheet. Bake in very hot (450°) oven 15 minutes, then in low oven (325°) for 25 minutes.
Mix ingredients in stock pot over low to medium heat. Start with tomato products, mixing well, then add spices to taste; mix well. Then add other ingredients. Let sauce simmer a few minutes, then taste.
Brown ground beef; set aside. Cook elbow spaghetti in 4 or 5 cups water for 7 to 9 minutes; drain and set aside.
Thaw and drain spinach, pat dry with paper towel. Mix in bowl with remaining ingredients. Refrigerate for 1 hour. Form into bite size balls and freeze or refrigerate until ready to use. Bake at 350° on cookie sheet for 20 minutes.
Preheat broiler. In a small bowl combine cheese, dressing and onion. Spread a generous teaspoon of the dressing mixture onto one side of each bread slice. Arrange bread, dressing side up, on cookie sheets. Broil 2 inches from heat for 2 minutes or until golden brown.
Bake cake according to mix directions. Split cooled cake layers in half. Combine sugar, sour cream and 2 cups coconut. Reserve 1 cup of this mixture for frosting. Spread sour cream mixture between layers and on top of cake. Combine reserved cup of sour cream mixture with Cool Whip. Blend until smooth. Spread on top and sides of cake. Sprinkle remaining coconut on cake. Store in airtight container in refrigerator for 3 days before serving.
Dissolve in hot water, then add cold water. Pour into Tupperware popsicle molds. Freeze hard. Makes 12.
Boil chicken until tender. Cut into bite size pieces or fry ground beef. Combine chicken or ground beef, taco sauce, soup, onion, garlic salt and pepper.
Cook together the broccoli, onion and butter, adding water as package directs. Drain; cool. Add soup, milk, rice and cheese. Put in baking dish; sprinkle with buttered crumbs or cheese. Bake at 350° for 30 minutes or until brown.
Preheat oven to 450°. In large plastic bag or bowl, add all ingredients. Close bag and shake or toss in bowl until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Makes 8 servings.
Sift dry ingredients together. Add 1/4 cup butter and shortening, thoroughly working them into the flour mixture. Lightly mix in the sour cream with a fork. Add just enough milk to make a soft dough.
Cook 2 minutes; boil, then add 1/2 cup miniature marshmallows and 1/2 cup semi-sweet chips. This will go with the Jackie Cake.
Bring the sugar, vinegar, oil, mustard, salt, and celery seed to a boil. Allow mixture to cool and pour over cabbage and onion. Refrigerate. Slaw will keep in refrigerator for 2 weeks.
Spread toast with butter. Place a slice of ham, pineapple ring and a cheese slice. Cut each slice of toast in four with sharp knife. Place on a greased baking sheet; sprinkle with the curry powder and allspice and cook at 350° for 20 minutes. Serve warm.
Mix ingredients together until lumps are removed and it forms a creamy consistency. Makes 8 servings, 1/2 P. and 20 c.
Sift dry ingredients together. Add milk and eggs; beat until mixed well. Pour into a warmed greased iron skillet. Bake at 425 degrees for 20-25 minutes.
Combine yolks, sour cream, sugar, vanilla and salt. Add flour and make a stiff dough. Place on floured board and knead until smooth, but not sticky. Divide dough in two or three parts. Cover the parts with bowl. Roll one part of dough very thin. Cut into strips. Cut each piece in center and pull through center. Fry in deep fat. Cool and sprinkle with powdered sugar.
Place sugar, butter and nuts in heavy skillet. Stir over low heat until nuts are toasted and sugar is caramel colored. Pour onto foil. Add salt. Let cool. Break into pieces and eat.
In plastic bag mix sugar and cinnamon. Open 1 can of biscuits and cut each biscuit into fourth. Place in bag with dry mixture. Shake until all pieces are coated, remove and place in Bundt pan. Spread 3 tablespoons of hot mixture over bread. Repeat with second and third cans of biscuits. Spread remaining hot mixture over last biscuits and sprinkle with remaining dry mixture. Bake for 30 to 40 minutes in a 350° oven. Let stand to cool for 5 minutes. To serve just pinch off pieces.
Have butter soft. Add sugar and cream until light and fluffy. Add flour and baking powder. Add alternately with milk small amount at a time. Add flavoring. Beat egg whites and fold in. Do not beat. Bake in tube pan at 350° for 1 hour.
Use 1/2 teaspoon oil to prepare 2-quart casserole. Cut tomatoes in bite size pieces. Heat remaining oil in skillet. Add onion rings and cook until limp. Add zucchini slices, cover and cook over low heat 5 minutes. Add tomatoes, juice, salt and pepper. Mix carefully. Turn into oiled dish. Sprinkle with cheese. Bake at 350° for 20 to 30 minutes until brown.
Brown ground beef and chopped onion. Add 1/2 jar spaghetti sauce, 1/2 cup Cheddar cheese and 1/2 cup American cheese. Cook until cheese is melted. Cook noodles according to directions on package. Stuff noodles with meat mixture. Lay noodles in pan and cover with remaining spaghetti sauce and Mozzarella cheese. Cook in oven at 350° for 30 minutes.
Mix as given. Bake in greased loaf pans at 350° for 40 to 50 minutes.
Cut bacon strips in half and wrapped peeled raw shrimp. Secure bacon with toothpicks. Place on grill for 15 to 20 minutes. Wrap jalapeno peppers with the shrimp to add some "spice."
Pull back husks to check condition of corn, but leave silk in place. Leave 2 layers of husks on corn. Rotate 1/4 turn halfway through cooking on High power; 1 ear 2 to 3 minutes, 2 ears 4 to 5 minutes, 4 ears 6 to 7 minutes, 6 ears 8 to 9 minutes, 8 ears 10 to 12 minutes. If husks are removed, paper towel is also a good steam holder.
Combine sugar, orange juice and rum and mix well. Pour over berries and refrigerate 1/2 to 2 hours.
Mix powdered sugar, peanut butter and cereal together. Form into 1-inch balls. Melt chocolate chips and paraffin. Dip balls in chocolate.
Brown meat, onions and seasonings. Add sauce and cook 20 minutes. Layer Doritos, meat and cheese. Heat in oven until cheese is melted.
Combine tea and sugar. Add boiling water to dissolve. Add pineapple juice, water and lemon juice; chill tea. Pour 1/4-inch water into each section of 2 ice cube trays; freeze until firm. Place a cherry in the center of each cube in 1 tray; repeat with pineaple chunks in other tray. Pour 1/4-inch water over fruit. Freeze until firm. Fill sections with additional water and freeze until firm (freezing in stages prevents fruit from floating to top of cube). Serve tea over fruited cubes; garnish with mint sprigs, if desired. Yields 17 cups.
Place cocoa and baking soda in separate cups and mix each with a little hot water. In a large bowl, combine sugar, shortening and eggs. Mix well. Add buttermilk, cocoa and baking soda mixture. Add vanilla. Mix in flour until smooth. Bake at 350° for 30 to 35 minutes.
Combine chicken, 1/2 of stuffing, soup, broccoli and sour cream in greased casserole. Mix thoroughly. Cover with rest of stuffing. Bake at 350° for 30 minutes.
In a large saucepan, mix sugar, salt and cornstarch; stir in vinegar. Cook over medium heat, stirring constantly, until smooth and thickened. Add butter, onions and beets. Heat for 20 minutes.
Brown beef and onion. Add soups. Blend rice, celery and water. Mix together and put in greased dish. Bake at 350° for 1 hour. Add noodles last twenty minutes (either on top or stir in).
Thaw potatoes slightly. Melt 1/4 cup margarine and mix with potatoes. Mix other 1/4 cup margarine with corn flakes. Mix remaining ingredients with potatoes. Top with corn flake mixture. Bake at 350° for 45 minutes in a 9 x 13-inch pan.
Boil potatoes until tender; cool slightly. Mash until smooth; stir in rest of ingredients, including syrup from pineapple tidbits. Return to stove and reheat.
Mash cooked peas; add eggs, salt, pepper, onions and flour. Pour oil in skillet and heat to medium-high heat. Drop mixture by tablespoon into hot oil. Brown on both sides. Each serving contains 99 calories (47% fat).
Mix the first 2 ingredients together. Stir until jello dissolves completely. Chill until syrupy. Add next 3 ingredients. Chill until almost set. Stir in the remaining ingredients. Chill. Makes 6 to 8 cups.
In a bowl, combine potatoes, celery, eggs, pickles, onion and radishes. In another bowl, combine mayonnaise, sugar, vinegar, milk, mustard and salt. Mix well. Pour over potato mixture; stir to coat. Chill. Sprinkle with paprika if desired.
Combine sugar, oil, eggs and vanilla. Add apples, flour, baking soda and spices. Mix all in a bowl. Electric mixer not needed. Bake 1 hour at 350°. Makes 2 loaves or Bundt cake.
Blend first 5 ingredients in food processor, gradually adding the olive oil. Process until smooth. If pesto is dry, add more oil by spoonfuls. Season to taste with salt and pepper. Terrific over shrimp, pasta or salad.
In a saucepan, combine the soups and milk. Heat thoroughly. Add rice and pour in a lightly greased baking dish. Top with chicken and sprinkle with onion soup mix. Cover and bake 2 hours at 325°.
In large saucepan, cook and stir the bacon and onion until the bacon is crisp and onion is tender. Stir in soup and milk. Heat through, stirring occasionally. Stir in clams and liquor, lemon juice and pepper. Heat through. Serve with saltines. Serves 4.
Combine and mix well. Pour into unbaked pie crust and bake for 30 minutes at 350°.
Cook macaroni. Melt margarine in a saucepan and add tomato sauce, onion, salt, paprika and pepper. Simmer for 10 minutes. Add Spam and 3/4 cup of the cheese. Heat until cheese melts. Stir in cooked drained macaroni. Pour into a 2-quart pan or dish. Sprinkle with remaining cheese on top. Bake at 350° for 20 minutes.
Night before: Butter angel food cake pan. Dump in frozen rolls. Blend dry pudding, brown sugar, cinnamon and nuts. Scatter over dough. Cut butter into pats and arrange over top of pan. Cover with foil and leave on counter overnight.
Melt margarine; mix all ingredients together except chocolate chips. Pour into 9 x 13-inch greased pan. Melt chocolate chips and spread on top. Chill; cut into squares.
Put beans through colander. Add enough mayonnaise for desired consistency. Add jalapeno pepper, garlic salt, Tabasco sauce and Worcestershire sauce to taste.
After creaming	potatoes, add sugar, vanilla and cream. Put in greased casserole dish, make a well in the center and sprinkle with pecans. Bake	at 350° until hot and just before serving, pour sauce over, filling the well.
Cook spinach according to directions on package. Drain and chop. Cream together cream cheese and mushroom soup in large mixing bowl. Add spinach and cracker crumbs. Pour into 1 1/2-quart baking dish. Top with shredded cheese. Bake at 350° for 30 minutes.
Put half of onions in crock-pot, then add meat, cloves, water and remaining onions. Cover and cook overnight or 8 to 12 hours on low. Remove bone and fat from meat; drain. Put meat back into crock-pot. Add chopped onion and barbecue sauce. Cover and cook additional 1 to 3 hours on high or 4 to 8 hours on low, stirring 2 or 3 times. Serve on large buns.
Crumble sausage, brown and drain. Line a greased 13 x 9-inch pan with rolls and mash. Sprinkle with sausage and cheese. Combine other ingredients and beat well. Pour over rolls. Bake at 425° for 15 minutes and let stand 5 minutes. Serves 8.
Cut each biscuit into fourths. Mix sugar and cinnamon in bag. Shake biscuits in mixture. Melt brown sugar and margarine and let boil 1 minute.
Cream together the margarine, eggs, sugar and flavoring. Sift the flour, include the baking powder. Sift one more time. Gradually add flour to margarine, eggs and sugar. Mix. Add milk, a little at a time. Add raisins. Grease a Bundt cake pan very well. Dust with flour all around. Shake out any excess flour. Add mix to pan slowly. Bake at 350° for 1 hour. Insert a toothpick, to make sure it is baked through. Let the cake cool in the pan for 15 minutes on a rack! Then invert the pan and put cake on plate. Sprinkle top with powdered sugar. Makes 16 slices.
Mix all the ingredients thoroughly. Add tears of sorrow and sympathy. Flavor with gifts of love. After pouring all this in your daily life, fold in 4 cups of prayer. Serve with a smile at any time and it will satisfy the hunger of starved souls.
Mix the first 3 ingredients together. Add pineapple juice, pineapple and lemonade. Mix and chill. Before serving, add bananas and ginger ale.
Scramble hamburg until brown. Drain off fat. Add onion, taco seasoning and taco sauce. Mix and simmer for 15 minutes. Heat shells in oven at 200° for 10 minutes or until soft. Fill shells with mixture.
Preheat oven to 350°. Melt over hot (not boiling) water, 1 cup semi-sweet chocolate morsels; stir until smooth. Set aside. In a large bowl, combine sugar and butter; beat until creamy. Beat in melted morsels, egg yolks, vanilla and salt. Gradually add flour and milk; beat well. Stir in almonds.
Combine eggs, milk, vanilla and salt until thoroughly blended. Gradually beat in milk. Gently fold in whipped cream. Pour in a punch bowl and sprinkle with nutmeg.
Sift flour, soda, spices and salt. Set aside. Mix other ingredients together and add the dry ingredients. Pour into 2 coffee cans, bake at 350° for about 1 hour or until brown on top.
Melt butter or margarine. Add sugars. Beat eggs and add to butter and sugar along with vanilla. Add dry ingredients followed by chocolate chips and walnuts, if desired. Bake at 350° for 10 to 12 minutes until light brown. Makes about 4 dozen medium sized cookies.
Drain cooked squash. Brown ground beef and onion. Add to cooked rice. Season with salt and pepper. Make a sauce with milk, margarine, flour and one cup of the grated cheese. Mix the sauce with the squash and meat mixture. Place in casserole dish. Top with remaining cheese. Bake at 350° for 35 to 40 minutes.
Melt butter, peanut butter and chips in large pan. Add Crispix cereal. Mix well. Put in large, plastic bags and add confectioners sugar. Shake well to coat. Pour on cookie sheet to dry.
Blend butter and flour in heavy saucepan. Stir in milk gradually. Cook until thickened, stirring constantly. Stir in salt, Tabasco, Worcestershire, onion and cheese. Cook until cheese melts. Layer broccoli and tuna in buttered casserole dish. Spoon cheese sauce over top. Sprinkle with paprika. Bake at 325° for 30 minutes. Makes 4 servings. Per serving: 380 calories, 20 g. protein, 13.4 g. carbohydrates, 83.3 mg cholesterol, 423 mg potassium, 27.9 g. fat and 929.3 mg sodium.
Mix sugar, vegetable oil, eggs and pumpkin together. Sift and add all other ingredients. Add nuts and raisins if desired. Pour into two greased and floured loaf pans or one Bundt pan. Bake at 350° for 1 hour.
Spread beans with chilies on serving plate. Mix together sour cream and taco seasoning; spread on top of beans. Mash up avocados and mix with seasoned salt, garlic salt and lemon juice. Spread on top. Chill several hours. Garnish with sliced olives, shredded cheese, chopped green onions and chopped tomatoes. Serve with chips.
In a skillet, cook sausage until browned; drain off fat. In a saucepan, melt the 1/4 cup margarine. Stir in flour and salt. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in cooked sausage, sliced eggs and drained corn. Pour mixture into a 1 1/2-quart casserole. Toss bread crumbs with melted margarine; sprinkle atop casserole. Bake, uncovered, in a 350° oven for 30 minutes or until heated through. Makes 6 servings.
Mix thoroughly the dry ingredients, then add vanilla, butter and milk. Boil for 3 minutes. Remove from heat. Add jar of Marshmallow Creme and jar of peanut butter; mix thoroughly. Pour at once into a greased 8 1/2 x 13-inch pan.
Melt butter. Add sugar and mix. Add eggs, one at a time, mixing after each one. Add milk. Crush wafers and add, mixing well. Add pecans and coconut; mix well. Grease and flour pan. Bake at 325° for 1 hour and 15 minutes. Cool completely before removing from pan.
Mix the ingredients and serve. (Do not add chips, ground beef and dressing until serving time.)
Cream and mix first 4 ingredients, using egg yolks only. Add extract and at low speed, beat in flour and milk alternately. Add coconut. Fold in stiffly beaten egg whites. Pour in greased tube pan. Bake 2 hours at 300°. Cool 15 minutes in pan before removing. Sprinkle with 4x sugar or ice, if desired.
Microwave chocolate and butter in large bowl until butter is melted, approximately 2 minutes. Stir until chocolate is completely melted.
Bring margarine to room temperature and beat well. Add sugar and beat until fluffy. Add eggs and vanilla and beat thoroughly. Fold in flour and beat well. Roll in 1-inch balls and bake 20 minutes in 350° oven. Sprinkle liberally with powdered sugar while still warm.
Cook macaroni according to directions. Drain. Stir in cream of mushroom soup, tuna, salt and pepper. Heat on stove until well mixed and hot. Sprinkle cracker crumbs on top. Serve.
Melt sugar in a heavy skillet (iron works better). Stir constantly until melted. Stir in butter, baking soda, vanilla and peanuts. Pour onto a large buttered platter quickly and spread with forks to the thickness desired. It is very hot and thickens very fast. Let cool and then break up into pieces.
Mix all ingredients, except Cheez-Its crackers and oleo; spread in flat Pyrex dish. Sprinkle with garlic salt. Top with Cheez-Its crackers. Pour melted oleo over. Bake 45 minutes at 350°.
In large pan, pour olive oil and onion; simmer. Add ground beef and sausage (brown). Add tomato puree and tomato paste. Cook about 2 hours on low heat, covered. Cook shells as directed. Drain; rinse with cold water. In a large baking dish, alternate layers of sauce, cheese and shells. Cover bottom of pan with sauce first. End with sauce on top. Bake at 350° for 40 minutes.
Mix mayonnaise, mustard, dill weed, salt and pepper to taste. Combine with remaining ingredients. Refrigerate.
Brown beef lightly in butter. Add vegetables and seasoning. Cook about 5 minutes in wok or heavy skillet. Drain and cool. Place a heaping tablespoonful in middle of wrap. Spread to half of roll. Roll according to package. Deep fry until lightly golden brown (2 to 3 minutes). Serve with favorite seafood sauce (sweet and sour).
Mix first 5 ingredients in saucepan and bring to a boil. Boil for 4 minutes. Do not boil hard. Remove from heat and add peanut butter. Mix well and drop onto wax paper by teaspoon. Cool 1 hour. Makes 3 dozen.
Bring hash browns, onions, chicken broth and water to a boil; heat and simmer for 30 minutes. Stir in soups and milk and heat thoroughly. Garnish with cheddar cheese or cooked ham or bacon. Makes a crock pot full.
Mix ground meat with the raw rice. Add onion, bell pepper, celery, onion tops and parsley. Mix in soups and season with red and black pepper. Put into heavy casserole dish with close fitting cover in order to retain all the juice. Bake at 325° for 2 hours.
Blend all ingredients except tortillas with a mixer or food processor until smooth. Spread mixture on tortillas and roll up. I usually cover and chill overnight. Cut into one-inch pieces. Serve with picante sauce.
Scald milk. Add margarine. Add to bread cubes. Add raisins. Beat eggs, sugar, salt and vanilla. Mix together with milk and margarine.
Mix all ingredients and pour into loaf pan. Let rise 15 minutes. Bake at 350°.
In skillet, saute chicken in oil. Add barbecue sauce, 1 1/2 cups water and corn. Bring to boil. Stir in rice. Remove from heat. Let set 5 minutes. Stir. Salt to taste. Can add more barbecue sauce, if needed.
Combine first 5 ingredients; set aside. Heat chips and oil on Medium-high for 2 minutes in microwave. Stir once, then microwave on High for 10 seconds and stir. Pour over cereal; mix and stir until smooth. Spread on three waxed paper lined baking sheets. Cool. Break apart. Store in airtight container.
Dissolve gelatin in 2 cups boiling water. Add cranberry sauce and pineapple with juice. Mix well and mold.
Mix eggs and	1 cup sugar. Add pumpkin, lemon juice, salt, nutmeg and cinnamon. When smooth, beat in 3/4 cup flour and 1 teaspoon baking powder.
Fry ground beef and onion until brown. Let cool. Put in blender until fine. Then add ketchup, tomato sauce, salt, pepper, mustard and Worcestershire sauce. Combine and simmer 1 hour. Can be frozen for later use.
Dip chicken in 1/2 cup buttermilk. Then roll in flour seasoned with salt and pepper. Melt butter in 13x9x2 inch pan. Put chicken in pan, skin side down and bake uncovered at 400 degrees for 30 minutes. Turn chicken and bake another 15 minutes. Blend remaining buttermilk and soup; pour over chicken. Bake 15 minutes more or until tender.
In heavy skillet, heat and stir sugar until it browns and melts, being careful not to let it burn. Add chicken, turning to coat with melted sugar. Brown slightly. Add rice, onion and seasoning, stirring a little. Add water to cover. Simmer, uncovered, until rice is cooked, adding water as needed. Let boil dry at the end. Serves 4.
In wok or large skillet, heat oil and stir-fry carrots, pea pods, green pepper and onion until tender, about 4 to 5 minutes. Add tomato, water chestnuts and cucumbers slices and cook a few minutes.
Peel the avocado. Cut avocado into cubes, about 3 cups. Put the avocado into a mixing bowl and cut it back and forth with a knife to make a coarse mixture. Add the other ingredients. Chill.
Caramel together butter, cream and sugar until real dark; turn off heat and add 5 quarts milk. Let caramel melt. Add remaining ingredients. Cook like cornstarch.
Cut margarine into flour until it is like pie crust mixture. Add nuts and press into a 9 x 13-inch pan. Bake at 350° for about 30 minutes. Set aside to cool. Blend 1 cup sugar in cream cheese which has been at room temperature. Blend in Cool Whip and mix with electric mixer until well blended. Spread cream cheese mixture over cooled crust. Mix instant pudding and milk and beat until thick. Add on top of cheese layer. Chill 2 hours. Cut in squares.