HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add eggs, one at a time. Add flour alternately with buttermilk. Add vanilla. Bake in well-greased and floured pan for 60 minutes in a 350° oven. Remove from oven and punch full of holes with fork (do not remove from Bundt pan). Pour hot glaze into holes. When cool, remove from pan.
Boil first 4 ingredients for one minute, then add remaining ingredients. Mix well; spoon out on wax paper. Let cool.
Boil chicken in water until tender, about 30 minutes for whole chicken. Drain water and cut chicken into chunks. Preheat oven to 350°. Put chicken into bottom of a 2 1/2-quart casserole dish. Pour soup and milk in and mix thoroughly with chicken. Melt butter in water and stir in stuffing. Spoon over top of chicken. Bake for 45 minutes, covering the last 20 minutes.
Cook shells and drain. Combine Ricotta cheese, egg and Mozzarella cheese in a bowl. Spread layer of sauce in a 9 x 13-inch pan. Stuff shells with cheese mixture and put in pan. Cover shells with spaghetti sauce. Cover with aluminum foil. Bake at 350° for 30 to 40 minutes.
Salt and pepper chops and place them in shallow baking dish. Top each chop with an onion slice. Make a sauce of remaining ingredients and pour over chops. Cover and bake at 300° for about 1 1/2 hours. Uncover last 20 minutes.
Dissolve yeast in 1/2 cup real warm water. Pour boiling water over the oats and let stand a few minutes. Add butter (it will melt), honey and salt. When cooled to lukewarm, add the dissolved yeast. Mix in the flour 2 cups at a time, stirring well after each addition. Knead on floured board and rise in bowl for 1 to 2 hours until doubled. Punch down and make 2 loaves. Bake after it has risen again at 350° for 30 to 40 minutes.
Cook pasta; drain. Melt margarine in large skillet. Saute almonds; add pasta, cottage cheese and seasonings. Toss until heated through. Makes 6 servings, approximately 240 calories per serving.
Combine macaroni, tuna, eggs, celery, green onion, relish, mustard, salt and salad dressing; mix lightly. Press mixture into a 1 1/2-quart bowl. Chill 3 to 4 hours. Unmold; serve on a lettuce-covered plate. Garnish with hard-cooked egg slices, tomato wedges and green onion pieces, if desired. Yield: 6 to 8 servings.
Combine all ingredients except chow mein noodles. Mix well and turn into a large casserole. Cover and bake at 350° for 1 hour. Remove cover; top with chow mein noodles and bake 10 to 15 minutes longer. Serves 6.
Cream the butter and sugar. Add eggs and cream to fluffy. Add flavorings. Add flour alternately with 7-Up. Put in pound pan and bake at 350° for 1 hour and 10 minutes.
Wash and pack cukes in jars. Mix sugar, mustard and salt and add to vinegar. Pour over pickles and seal at once. Do not heat.
Partially thaw strawberries. Mix all together. Freeze in 9 x 13-inch pan. Can be frozen for weeks. Cut in squares and serve on lettuce leaf.
Mix all together. Drop by teaspoon onto cookie sheet. Bake at 350° for about 15 minutes. Makes 4 dozen.
Cook the squash and onion in about 1 cup salted water for 5 minutes. Drain. Combine the soup, sour cream and carrots and fold it into the squash and onion. In a separate bowl, combine the stuffing mix with the butter. Spread half the bread mixture in a 12 x 7 x 2-inch pan or glass dish. Spread the vegetable mixture on top. Spread the remaining bread on top and bake at 350° for 35 minutes.
In bottom of round or oblong baking pan, arrange pineapple slices with cherries in the middle of each. Pour 1 cup brown sugar over the pineapple. Cream oleo and sugar. Add eggs, juice, vanilla and flour. Mix well. Pour into baking dish. Bake at 350° for 25 to 30 minutes. Invert when cake is done. Pineapple slices and cherries will be on top to make a pretty topping.
Mix dry ingredients in quart jar. Add vinegar; shake well. Fill rest of jar with salad oil.
Layer bananas over crust. Mix cream cheese and sugar. Add Cool Whip and mix well with mixer. Pour mixture over bananas. Top with pie filling. Refrigerate at least an hour or until set.
Sift dry ingredients together. Combine milk and egg. Pour in liquid ingredients; stir only until flour is moistened. Stir in melted shortening. Fill greased muffin pans 2/3 full. Bake for 20 minutes at 425°.
Mix first 9 ingredients well in a mixer. Have ready the prunes and nuts. Fold into batter (do not beat). Bake in sheet pan at 350° for 35 to 45 minutes; in angel food pan 1 hour. When cake is ready to remove from oven, have sauce ready.
Mix eggs, sugar and shortening together. Add flour, soda, salt and cinnamon and mix well. Add oatmeal, milk and raisins. Mix well. Grease cookie sheet very lightly. Bake at 350°. Place on cookie sheet by teaspoon drops. Bake for 12 minutes.
Preheat oven to 350°. Spray large skillet with Pam. When hot, saute onion until soft. Add chicken, beans and chilies. Simmer 10 minutes or until chicken is cooked. Cool. Heat tortillas gently. Spoon some filling along one edge and roll up the tortillas. Place seam-side down in large baking pan. In mixing bowl, combine enchilada and tomato sauce; pour over rolled tortillas. Top with cheese and bake 25 to 30 minutes. Garnish with nonfat yogurt and cilantro. Serves 6.
Mix all ingredients except confectioners sugar with beater. Heat oil to 370°. Pour 1/4 cup of batter into a funnel (holding a finger over the hole). Hold funnel over heated oil, take finger away from hole and let pour spiraling. Turn over with tongs. When light brown put on paper toweling and sprinkle with powdered sugar.
Combine lemon juice and grated lemon rind or lemon extract. Gradually stir in Eagle Brand milk. Add egg yolks and stir until well blended. Pour into chilled crumb crust or cooled pastry shell. Add cream of tartar to egg whites peak. Add sugar gradually, beating until stiff but not dry.
Chill fruit; drain, saving 2 cups juice. Combine juices and pudding in saucepan. Bring to a boil, stirring constantly. Cool. Fold in chilled fruit. Serve. Keeps well for several days.
Combine flour, salt, soda and baking powder in a mixing bowl. Cut in shortening until fine. Add buttermilk, stirring quickly, until mixed. Turn out onto floured board and knead gently several times. Form into a ball and pat out 1/4-inch thick. Spread with half the butter. Fold over, forming 2 layers. Brush top with remaining butter. Cut into rolls with floured biscuit cutter. Place 1/2-inch apart in buttered 9-inch pan. Bake for 12 to 15 minutes at 400°. Serve with butter.
Place zucchini in saucepan. Add onion, green pepper, salt, tomato sauce and 1 cup water. Cook, covered, until tender, 5 to 10 minutes. Pour into greased 1-quart casserole. Top with bread crumbs and cheese. Bake at 350° for 25 to 30 minutes.
Mix instant pudding with pineapple and juice. Add remaining ingredients. Let set before serving. Refrigerate.
Combine first four ingredients. Spread on bread and broil 4 inches from heat until bubbly. Garnish with parsley and olives and serve immediately.
Cream butter and sugar; beat in syrup. Sift in flour and ginger and mix. Place a teaspoon at a time on ungreased cookie sheet. Spread mixture out. Bake at 350° until pale brown (approximately 8 minutes). When just cool enough to handle, curl around a broom handle and leave until cool and set. Twenty minutes prior to serving, fill with whipped cream.
Cream butter and sugar; add eggs, one at a time. Beat well after each. Add milk and blend. Spoon in remaining ingredients; mix well. Pour batter into a greased tube pan. Bake at 350 degrees for 1 hour. Cool 20 to 25 minutes before removing from pan.
Mix all ingredients. Put in a 9 x 13-inch greased pan. Refrigerate overnight. Bake at 350° for 35 to 45 minutes.
Combine cornstarch, salt, nutmeg and sugar in saucepan. Stir in	1 cup	water.	Cook until thick and bubbly, stirring constantly. Stir in butter, lemon juice and peel. Use over gingerbread or spice cake, etc.
Brown ground beef; drain. Mix all ingredients in a large soup pot. Simmer 2 to 3 hours before serving.
Drain pineapple. Cut ham into chunks. Put ham, pineapple, cream cheese and all other ingredients into food processor. Blend until smooth or you can't identify any chunks of cream cheese. Adjust seasonings to your taste. Great on sliced baguette bread.
Saute chicken in oil and seasoning 10 minutes or until done. Layer chicken on shell. Cover with cheeses, tomato, olives, lettuce, hot peppers and salsa. Cover with another taco shell. Sprinkle shell with more cheese. Heat in microwave 1 minute. Cut into wedges. Serve on platter with salsa and sour cream to garnish.
Mix ingredients and pour into a 9 X 13-inch glass baking dish. Sprinkle with topping. Bake at 300° for about 45 minutes.
Over the juice and rinds of 1 dozen lemons, put sugar. Let stand for 3 hours, stirring occasionally. Add ginger ale and enough water and ice to make 2 gallons.
Onto large slices boiled ham, spread mixture of cream cheese with chives and a little onion juice smoothly. Roll tightly. Refrigerate. When ready to use, cut crosswise into bite-sized pieces. Serve on round crackers.
Mix all of the above ingredients and bake for 20-25 minutes at 350 F in 3 9-inch cake pans.
Mix with beaters or blender the grape juice and milk. Blend in the ice cream. Serves 4.
Mix together ground beef, bread crumbs, egg, salt, pepper, 1/2 of the tomato sauce, and 1/2 teaspoon of the oregano. On waxed paper, pat into rectangle 1/2-inch thick. Sprinkle with Mozzarella. Roll up by starting on short side. Lift paper until meat begins to roll tightly. Peel back paper to keep it free. Continue lifting and peeling to complete the roll. Seal edges and place in a microwaveable loaf dish. Microwave on high 9 minutes. Rotate dish after 1/2 cooking time. Reduce power to 50% (medium). Microwave 11-14 minutes or until meat loses pink color, rotating after 1/2 cooking time. Drain.
In medium skillet melt butter and brown meat coated with 1 tablespoon of flour. Add onion and cook until tender. Stir in broth, mushrooms, tomato paste, garlic powder, salt and pepper. Simmer, covered, stirring occasionally for 30 minutes or until tender. Blend in sour cream, mixed with remaining flour and heat through. Cook noodles according to package directions. Drain. Serve stroganoff over noodles.
Cream together brown sugar and shortening. Add to creamed mixture the egg and milk. Mix well. Add remaining ingredients. Mix well. Drop by teaspoons on cookie sheet; bake at 350° until they spring back when touched lightly. Time depends on how small you make the cookies. Ice with white icing if desired when cooled.
Drain oranges and pineapple, saving juice. Mix sugar, eggs, flour, soup mac and juice. Cook until thick. Add cooled dressing to fruit mix with marshmallows. Refrigerate overnight. Mix in Cool Whip before serving.
To prepare vegetables: Cut corn from cob; scrape cob to remove pulp. Peel and seed tomato before chopping. Peel onion; chop. Seed green pepper; chop. In large bowl combine corn, tomato, onion, green pepper, cheese and corn meal. Let stand 30 minutes. Add milk, salt and pepper to beaten egg; mix well. Pour vegetable mixture into a buttered, shallow 2-quart baking dish. Pour egg mixture over to top. Bake in preheated 325° oven for 35 to 40 minutes or until set.
Crumble 1/2 cake in bottom of punch bowl. Pour 1/2 vanilla pudding over cake. Then mix strawberries with glaze and put 1/2 over pudding. Add 1 container of Cool Whip. Then repeat layers. Chill in refrigerator for 2 hours.
Cream butter, sugar, oil and beaten eggs. Sift flour, salt, soda and spices together three times. Add to first mixture and mix well. Add nuts, raisins and mashed bananas. Cook in 350° oven for 1 hour and 45 minutes or until inserted toothpick comes out clean.
Cream sugar and butter. Add flour and eggs, beat well. Mix in buttermilk and flavorings. Pour into 2 nine inch pie shells. Bake at 350° for 45 minutes or until top is browned.
Combine vinegar, oil, sugar, salt and pepper in a saucepan and bring to a boil. Pour over vegetables. Let stand refrigerated overnight. Keeps several days in refrigerator.
Clean mushrooms. Combine ingredients except mushrooms. Simmer 15 minutes. Add mushrooms and cook 5 minutes. Chill 24 hours before serving. Serve at room temperature.
Trim off just the tips of the mushroom stems. Rinse mushrooms under cold water and drain. Roll mushrooms in flour seasoned with salt and pepper. Beat together eggs, water and oil. Dip mushrooms in egg mixture until well coated. Coat mushrooms on all sides with bread crumbs. Cook in deep fat fryer until golden brown. Drain on paper towels and serve hot.
Combine sugar and water in a saucepan; cook, stirring constantly, until sugar dissolves. Cool. Place half of watermelon in an electric blender. Puree until smooth. Transfer to a large bowl and repeat with remaining watermelon. Add juices and dissolved sugar mixture; stir well. Just before serving, stir in 7-Up. Garnish with lime slices, small whole strawberries or orange slices. Yields 18 cups.
Place all ingredients in crock-pot and cook on low for 8 to 10 hours. Remove roast and slice or shred meat. Put back in crock-pot with sauce. Serve on buns.
Brown ground beef and drain. Combine tomato paste, tomato sauce, garlic salt and 3 cans water to beef. Mix well. Boil lasagne noodles in pot.
Mix Crisco, salt, vanilla and about 1/3 of the sugar. Add milk and remaining sugar alternately. Mix until smooth and creamy. Add more sugar to thicken or milk to thin frosting if needed.
Pound chicken breast thin; salt and pepper to taste. Season cutlets with salt and pepper; dredge with flour and shake off excess. Melt butter in a large skillet over high heat and brown cutlets quickly (not more than 2 or 3 minutes each side) on both sides. It is not necessary that they be cooked through at this point. Remove from pan, drain and keep warm in oven preheated to 150° to 200°.
Mound apples in 9-inch buttered pie plate. Sprinkle with orange juice. Combine sugar, flour, spices and salt. Cut in butter until mixture is crumbly. Sprinkle over apples. Bake at 375° for 45 minutes.
Soak gelatin in one-half of the water for 5 minutes. Cook the sugar and the remaining water until it will spin a thread when dropped from a spoon. Remove from the fire and add the gelatin. When partly cold, add the salt and the flavoring. Beat with an egg whip, cooling the mixture as rapidly as possible, until it is light and fluffy. When the mixture is thick, add the cornstarch slowly, working it in thoroughly. Then pour out on a flat surface that is well dusted with confectioners sugar. Let stand in a cool place until thoroughly chilled. Cut in squares by pressing the blade of a knife down through the mass, but do not slide it along when cutting. Remove the pieces, dust on all sides with powdered sugar and serve.
Mix first 3 ingredients together. Mix dry ingredients together. Gradually mix dry into first part; add mincemeat. Drop by spoonful onto well-greased and floured cookie sheet. Bake at 375°.
In mixing bowl, beat eggs, oil, pineapple juice and lemon juice. Add flour and baking powder; beat well. Drop by teaspoon on oiled baking sheets and sprinkle with grated lemon rind.
Combine first 8 ingredients with salt and pepper to taste. Place meat in baking dish and pour marinade over. Refrigerate at least 2 hours or overnight, turning meat once or twice. Broil to desired degree of doneness. Carve flank steak by slicing diagonally.
Dump all together in large baking dish (9 x 13-inch) except for cheese. Sprinkle cheese on top. Bake at 350° for 30 to 45 minutes.
Dissolve jello in a cup of boiling water, then add remaining ingredients. Place in refrigerator.
Place chocolate chips in a large, microwave-safe bowl. Microwave on High for 4 minutes, or until melted. Stir in peanut butter; mix until smooth. Stir in remaining ingredients; mix well. Place by teaspoonfuls onto waxed paper. Refrigerate until firm. Makes about 36 cookies.
Line pan with unbaked pastry. Heat milk. While milk is heating, break egg yolks into bowl and beat slightly. Add flour, sugar and salt to egg mixture. Pour hot milk into egg mixture and stir. Pour over rhubarb. Bake at 375° for 1 hour. Cover with meringue. Bake 15 minutes.
Slowly add cranberry juice to sugar. Stir until dissolved. Add pineapple juice. Just before serving, add ginger ale.
Cook, drain and cool macaroni. Add celery, green pepper, onion and cheese. Mix well. Mix mayonnaise, milk and mustard. Pour over macaroni mixture and blend. Sprinkle top with paprika.
Mix together oil, pudding, cake mix and eggs. Blend in water and seed. Bake in loaf pans at 325° for 45 to 60 minutes or Bundt pan at 350° for 1 hour. Makes 2 loaf pans or a Bundt pan.
Scramble sausage until slightly brown. Pour off all grease. Add Bisquick, cheese and water. Make into small balls. Bake at 400° for 12 to 15 minutes or until slightly brown. (Can be frozen and bake as needed.)
Scald cabbage and separate leaves carefully. Mix rice, meat, etc. Place large spoonful of meat mixture on one end of cabbage leaf, centering so that you can fold sides in over meat. Roll up and fasten with toothpick. Place in greased baking dish. Mix soup and water; pour over rolls.
Layer vegetables in dish. Spread the mayonnaise over top. Sprinkle the sugar over mayonnaise. Sprinkle cheese and bacon over top. Let stand at least 2 hours, preferably overnight.
Bake 1/2 hour in 9 1/2 x 13 pan at 350°.
Mix together sugar and flour. Add egg, pineapple juice and margarine. Cook over medium heat, stirring constantly until thick. Cool and then add Cool Whip.
Melt oleo, peanut butter and chocolate chips. Pour over cereal. Mix well. Cool a little, then shake in grocery bag with powdered sugar until all is coated. Store in airtight container.
Mix all ingredients together. Top with potato chips. Place in a 9-inch square pan. Bake at 350° for 1/2 hour. Serves 4 to 6 people.
Mix together first 6 ingredients, then add remaining ingredients. Grease and flour pans (1 large and 3 small loaf pans) and divide mixture evenly. Bake for 1 hour at 325°. Slide out of pans while warm. This is good plain or with cream cheese. Freezes well.
Wash and dry unpeeled cucumbers. Grate them and combine with the remaining ingredients. Chill and serve in small cocktail glasses with crisp whole wheat or rye crackers.
Put browned hamburger in large casserole. Put onion and potatoes on top of meat. Mix soup, milk, salt and pepper. Pour over meat mixture. Bake, covered, at 325° for 1 to 1 1/2 hours.
Bake cake mix in 9 x 13-inch pan, according to package directions. Mix together in saucepan the 1 cup sugar, marshmallows and 1 cup milk. Bring to a boil. Remove from heat; add coconut. Pour this mixture on top of hot cake. Let cool.
In a bowl blend softened cream cheese with all ingredients except crab and the 1/2 cup Cheddar cheese. Fold in crabmeat. Pour into a buttered 2-quart casserole. Top with reserved grated Cheddar cheese and bake at 350° for 35 minutes. Serve with French bread slices or crackers.
Combine fresh peaches and 3/4 cup sugar. Let stand 20 minutes. Melt butter or margarine in a 2 quart baking dish in oven or microwave. Sift together all-purpose flour, 1 cup sugar and baking powder.	Add milk and stir briskly, lumps will remain. Pour into baking dish of melted butter, top with peaches. Bake 45 minutes at 350°.	May substitute other fruit for the peaches.
Combine water, sugar and salt. Bring to a rolling boil for two minutes or until forms a hard ball in water.
Place chicken in a shallow dish; set aside. Combine lime juice and next 3 ingredients; divide mixture in half. Cover one portion and refrigerate; pour remaining portion over chicken, turning to coat. Cover chicken and refrigerate one hour.
Wipe chicken pieces; combine salad dressing mix, flour, salt, butter and lemon juice. Coat chicken pieces. Put into a bowl; cover and refrigerate several hours. Heat oil in large skillet. Combine pancake mix, paprika, sage and pepper. Dip chicken pieces into milk, then pancake mixture. Fry until lightly browned on each side; drain. Place chicken in shallow pan; spoon remaining milk over the pieces and cover with foil. Bake at 350° for about 1 hour. Uncover and bake at 400° for 10 minutes more. Serves 6.
Mix 1 quart of water with sugar. Bring to boil and add cherry jello. Combine rest of ingredients. Chill until serving time. When ready to serve, add ice or ice ring and 2 quarts pale dry ginger ale.
Brown meat; drain fat. Add onion and pepper; cook until tender. Stir in rice, tomatoes, chili powder, salt and pepper. Pour into ungreased 2-quart casserole. Bake for 1 hour at 350°. Top with grated cheese the last 15 minutes.
Cook garlic in oil until soft (low heat). Do not burn! Add paste and water mixture. Add seasonings. Simmer 1/2 hour.
Melt chocolate and stir in all ingredients very quickly. Spoon onto waxed paper.
Cream sugar, margarine and almond flavoring. Add peaches and beaten eggs. Mix thoroughly. Add flour. Stir mixture quickly but being careful not to overstir. Pour mixture into 8 greased muffin cups. Sprinkle nuts over top of muffin batter. Bake at 350° until golden brown.
Put Grape-Nuts in water until water is absorbed. Combine sugar, syrup, butter and salt. Bring quickly to a boil over high heat, stirring until sugar is dissolved. Add a small amount of mixture to eggs. Beat well, then add remaining syrup to eggs. Stir in softened cereal, along with pecans and vanilla. Pour into pie shell. Bake at 375° for 45 to 50 minutes or until filling is puffed across the top. Cool before serving.
Heat oven to 350°. Boil chicken, celery and onion until chicken is white. In a small pot, heat soups, cheese and sour cream. Prepare Stove Top stuffing as directed on package, using broth from chicken. Dice chicken.
Poke will be found during spring time. Clean and wash your poke well. Cook until tender; drain well and finish squeezing water out of poke. Have salt bacon fried crispy brown. Add poke to bacon grease. Beat eggs when poke has fried about 10 minutes and add to mixture. Fry 5 more minutes. Get ready to enjoy!
Combine dry mustard, brown sugar and ketchup. Mix into baked beans. Pour into 9 x 13-inch pan. Add pork chops, placing them on top of bean mixture. Lay onion slices on top of pork chops. Sprinkle lemon pepper over chops. Put in 350° oven and bake for 45 minutes.
Mix all ingredients and place in greased 11 x 7 x 2-inch casserole. Refrigerate overnight or at least 12 hours. Bake at 350° for 30 minutes or until light brown. Serves 4 to 6.
Mix oatmeal, milk and egg whites. Let stand at least 1/2 hour or refrigerate up to 24 hours. Add remaining ingredients and stir. Bake on hot, Pammed (lightly oiled) griddle. Makes 16 (4-inch) pancakes.
Cook corn bread as directed on package. Cool and crumble. Add all other ingredients. Mix with Miracle Whip and chill.
Combine sugar, milk and butter in a heavy pot. Bring to roaring boil and boil approximately 9 minutes (soft ball stage). Remove from fire. Add chocolate chips, Marshmallow Creme, chopped nuts and vanilla. Mix well. Pour into buttered pan. When cool, cut into squares and store in cool place.
Peel potatoes and slice thinly. Slice cheese and onion thinly. Place in layers in casserole dish (potatoes, cheese and onion) until completed. Pour can of soup on top. Rinse can with water and pour over casserole. Bake at 375° for 30 minutes or until done.
Heat oven to 350°. Grease a 9 x 13-inch pan. Mix the cake mix and eggs together. Fold in the pie filling. Place in the greased pan. Bake for 30 to 35 minutes. Let cake cool thoroughly.
In a 1 1/2-quart casserole, combine carrots, onion, water, salt, garlic powder and pepper. Cook on High for 6 to 8 minutes (10 to 12 minutes in low wattage ovens) or until carrots are crisp-tender, stirring once. Add margarine and toss to coat. Yields 4 servings.
Put cornmeal in stew pot with water and seasoning. Cook on low burner. Stir constantly. Don't allow lumps in mush. Cook about 40 minutes. Cook onion and green pepper in a little hot fat until tender. Add meat and brown lightly. Add all of the next 8 ingredients. Simmer 20 to 25 minutes until thick; set aside for now.
Mix all ingredients except coconut for 3 to 4 minutes. Fold in coconut and pour in a greased tube pan. Bake at 325° for 1 hour or until done.
Cook the beef in a crock-pot slowly for 4 to 5 hours in the mushroom soup and the onion soup mix. Cook the noodles as directed on the package. Pour beef mixture over noodles and serve.