HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together butter, brown sugar and sugar. Add eggs and vanilla; mix well. In a separate bowl, combine flour, oatmeal, salt, baking powder and baking soda and add to first mixture. Then add chocolate chips, Hershey bar and both nuts and blend. Make into golf ball size balls and place 2 inches apart on ungreased cookie sheet. Bake for 6 minutes at 375°.
Soak bananas in pineapple juice for 30 minutes. Drain and reserve juice. Heat oven to 400°. Place bananas in pie shell. Sprinkle with combined sugar, flour and spices. Add 3 tablespoons of pineapple juice. Top with pastry crust and vent. Bake 30 to 45 minutes or until crust is browned.
Cook potatoes; drain. Add Italian dressing, toss lightly and chill 2 hours.
Cook potatoes day before and cool in refrigerator overnight. Grate potatoes and onion; dot with butter and salt and pepper. Cover with plastic wrap to store overnight. Before placing in oven, add whipping cream or half and half. Place in a 9 x 13-inch pan and bake at 350° for 55 minutes.
Blend well. Spoon into ovenproof dish. Sprinkle with sliced almonds. Bake at 375° for 15 minutes. Serve with crackers.
Grease 2-quart casserole dish. Cook broccoli as directed. Cut into bite-size pieces and arrange in casserole.
Dissolve jello in hot water; stir in berries and mix until thawed. Add pineapple and bananas. Pour half of mixture in flat dish or mold. Chill until firm and spread sour cream over in even layer. Pour over the remaining jello. Chill firm.
Mix all together well. Form into loaf; spray with nonstick spray on broiling pan. Place meat loaf on broiling pan and brush top with ketchup or barbecue sauce. Bake at 350° approximately 1 hour.
Cook hamburg in a large pot, breaking into tiny pieces. Drain and rinse. Return to pot. Run onion, celery, mushroom and garlic through food processor or food grinder until it becomes a mush. Add to hamburg. Add remaining ingredients, simmer uncovered for 3 hours. Stir often. Makes 9 quarts.
Mix all ingredients together and put in a greased 9 x 13-inch baking dish.
Brown ground beef and drain. Mix sauces and beef. Cook eggplant until tender. Drain well. In a 2 1/2 or 3-quart casserole dish, layer beef, eggplant and cheese until the last layer is cheese. Heat until cheese is melted and hot.
Mix cream cheese, 1 cup sugar and vanilla together. Line bottom of pan with one can of crescent rolls, top with cream cheese layer and the final can of crescent rolls. Melt butter and mix with 1/2 cup sugar and cinnamon. Spread butter mixture over top. Bake at 350° for 30 minutes. Best served 3 to 4 hours after baking.
Combine first 4 ingredients in a large bowl. Blend in pieces of bread, rolls or donuts. Pour mixture into a 13 x 9 x 2-inch baking pan. Bake at 350° for 45 minutes or until set.
Peel and devein shrimp. Boil in favorite seasonings and let cool. Combine all ingredients in a food processor or blender until desired smoothness is obtained. Adjust taste by adding either more Miracle Whip or sour cream. Eggs may be added when making large batches. Serve with Ritz or Town House crackers or your favorite chip or cracker.
Mix cornstarch, sugar, water and salt; cook thick and clear. Cool slightly. Beat egg whites until frothy. Continue beating while slowly pouring cooked mixture over and continue beating 5 minutes. Cover cooled filling in pie shell with meringue, sealing edges to crust. Bake at 450° for 5 to 7 minutes or until golden.
Combine all in blender except fruit. Chill for 1 hour. Serve in dish with fruit.
Saute onion and bell pepper in margarine. Add pimento. In a bowl, beat eggs. Mix in bread crumbs, seasonings and corn. Add onion and bell pepper and mix well. Pour into casserole. Bake 1 hour at 350° in a pan of water.
Mix ingredients thoroughly. Cover tightly and bake 3 hours in 325° oven.
Preheat oven to 350°. Place beaten eggs in large mixing bowl, add next 6 ingredients to the eggs, mix thoroughly. Pour into pie shells and bake for 45 - 60 minutes.
Clean and slice mushrooms. Fry in butter 5 minutes. Add flour and blend. Add stock. Cool slightly; add cream and seasonings. Heat through and serve. Serves 4 to 6.
Combine cake mix, margarine and 1 egg. Pat into bottom of 8 x 12-inch pan or 13 x 9-inch (cook little longer). Beat 2 eggs, cream cheese and sugar together and pour over cake mixture.
Cook manicotti according to package instructions; drain. Combine cheeses, parsley, salt and pepper for filling; spoon into manicotti. Spread a thin layer of sauce on bottom of 13 x 9-inch pan. Arrange manicotti, in single layer, over sauce. Cover with remaining sauce. Cover with foil. Bake at 350° for 45 minutes.
Cook broccoli and carrots until tender. Add the half and half and cheese. After cheese is melted, thicken with margarine and flour. Salt and pepper to taste.
Saute onion, apple, oleo, mushrooms and water chestnuts until tender. Add the remaining ingredients in order (flour, curry powder, sugar, ginger, salt, chicken broth and evaporated milk). Cook about 15 minutes on medium heat until thickened. Add 3 cups diced, cooked chicken. Let set for 24 hours in refrigerator. Heat and serve over hot rice.
Sift flour, salt and soda. Add sugar and oats. Cut in margarine. Press half in ungreased 12 x 8-inch pan. Spread with pie filling. Cover with remaining mixture and press down. Bake 40 minutes at 350°.
Sprinkle the meat with salt and pepper. Add enough water to cover. Cook over low heat for about 3 to 3 1/2 hours. Remove the meat from the liquid and strain. Thicken gravy with 7 tablespoons flour and 4 teaspoons sugar. Slice meat; serve with hot gravy and buttered noodles.
Beat ingredients together. Bake 30 minutes in greased 9 x 13-inch dish at 400°. Cut in squares and serve hot. Serves 8.
Saute butter and flour. Add milk, chicken bouillon, egg, sherry, tabasco, Worcestershire, salt and pepper. Simmer until warm. Add crab meat and grated cheese. Turn into a 9 x 13 pan. Bake at 350° for 20 minutes. Makes 6 servings.
Mix sugar, flour and eggs together. Add pineapple, salt and bread. Mix together and pour into buttered dish. Bake at 350° for 30 to 40 minutes.
Cream together butter or margarine, brown sugar, egg and vanilla until well blended. Mix flour, bran, baking soda, salt and cinnamon. (Dough will be stiff.) Stir in dates and nuts. Drop by rounded teaspoonfuls 2 inches apart on greased baking sheets. Top with date slices. Bake at 375° for 10 to 12 minutes or until brown. Remove to racks to cool. Store airtight. Can add sliced dates or raisins for tops of cookies.
Prepare tomatoes, onions, peppers, celery and cabbage. Mix together with salt. Let mixture stand for 2 hours, then drain. Mix the remaining ingredients with the vegetables. Cook for 30 minutes. Put in jars and seal.
Mix 1 large box of vanilla instant pudding with 3 cups of milk. Then add 18 ounce carton of Cool Whip. Line a 9 x 13-inch pan with graham crackers on bottom of pan (leave crackers whole). Then add layer of the pudding and Cool Whip mixture. Then add another layer of graham crackers. Continue until all mixture is used up (crackers last). Top with a can of blueberry pie filling. Refrigerate.
Preheat oven to 450°. Slice bagels in half. Spread Ragu pizza sauce over bagels. Sprinkle shredded cheese over sliced bagels. Sprinkle a pinch of oregano over bagels. Place bagels on a cookie sheet. Throw the cookie sheet in the oven. Bake for 12 minutes at 450° or until bagel is toasted and cheese is melted. Take out and let the bagels cool for approximately 5 minutes. EAT!!
Thaw and drain spinach and green beans. Combine with onion, water, salt, garlic powder, basil, nutmeg, and pepper. Cover and simmer for 10 minutes stirring occasionally; remove from heat. Gradually stir vegetable mixture into beaten eggs. Stir mixture well. Turn into 8 inch baking dish. Bake at 350° for approximately 30 minutes.
Mix all together. Bake in 13 x 9-inch pan at 350°, covered with foil, for 1 hour. Uncover and bake until browned.
Combine chicken, celery, grapes, carrots and almonds. Blend mayonnaise with sour cream and seasonings; pour over chicken and toss lightly. Chill thoroughly. Makes 6 servings. (I think it best if made the day before.)
Mix pudding, milk, pumpkin and spices in large bowl with electric mixer. Beat on low speed for 1 minute. Pour into baked 9-inch pie shell or a graham cracker pie shell. Chill; garnish with whipped topping, if desired.
Mix all ingredients except Bisquick, then add Bisquick and coat evenly. Pour into a buttered 10-inch pie plate. Bake at 350° for 30 to 35 minutes or until golden brown. Reheats well.
Combine eggs and sugar; mix well. Add pumpkin, oil and water. Blend, then add the dry ingredients. Mix, then put ingredients into cans. Bake at 350° for about 60 minutes. When finished baking, let cool for 15 minutes and just pop out of cans, then slice bread; serve.
In a large pot, boil cabbage until tender. Remove cabbage. Set aside to cool. In a large bowl, combine hamburger, rice, onion, garlic powder and salt and pepper. Mix until all ingredients are combined. In a large pot, add your tomato soup with 2 cans water. Stir until soup and water are creamy. Next you take your cabbage leaves and stuff with hamburger ingredients. Roll and drop into tomato soup mixture. Do this until all the hamburger mixture is gone. Cook with a lid on pot on medium to low heat for 1 hour. Top with grated Parmesan cheese.
Mix dry ingredients and set aside. Mix egg, oil and orange. Add to the dry ingredients. Stir until moist. Pour into greased 9 1/2 x 5 x 3-inch loaf pan. Bake at 350° for 50 minutes.
Combine oil, sesame oil, vinegar, sugar, salt and pepper in small bowl; mix well. Chill in refrigerator. Combine cabbage, green onions and mandarin oranges in bowl; mix well. Reserve seasoning packet from noodles for another use; crumble noodles into salad. Sprinkle with almonds and sesame seed. Add dressing; toss to mix well. Yields 12 servings.
Combine hamburger, eggs, bread crumbs, ketchup and onion. Shape into balls and place in baking dish. Combine vinegar, mustard, brown sugar, hot water and ketchup. Pour over meatballs and bake at 350° until done.
Place apples in pie plate. Sprinkle with mixture of 1/4 cup sugar and cinnamon. Cover tightly with foil and bake at 375° for 20 minutes. Remove from oven. Remove foil and cover apples with batter made from remaining ingredients. Bake 20 minutes longer.
Chill fruit. Drain, reserving 1 cup. Combine the juice with the dry pudding to form a dressing. Pour over fruit and stir lightly. Chill until served. Keeps well 24 hours.
Combine all ingredients. Bake in a preheated 350° oven for 8 to 10 minutes. Cool cookies and store in an airtight container. They will remain soft and chewy.
Rinse and sort beans; soak overnight. Cook beans, bacon and ham hock in 2 quarts water for 1 1/2 hours in a very large pot. In skillet, saute onions, pepper and garlic until tender. Add vegetable mixture, chopped parsley, spices, Worcestershire sauce and hot sauce to the beans, salt pork, ham hock and water. Brown sliced sausage; drain and add to beans. Add the tomato sauce. Cook about 2 to 3 hours more, stirring often, adding water as needed. Serve over cooked rice.
Spread each half of muffin with tomato sauce and sprinkle with oregano. Place cheese on top and bake at 400° for 8 minutes. Serves 2.
Place in a deep dish. Place 1/4 cup butter or margarine on top. Cover lightly with tinfoil. Bake at 375° for 1 hour, stirring once after 30 minutes of cooking. Cover again and continue cooking.
Blend Biscuit Mix, sugar and water together well. Pour into greased pan. Blend together brown sugar, margarine, cinnamon and nuts. Dot cake batter with mixture. Bake in box oven until inserted straw or twig comes out clean.
Peel the carrots, cut them in 2 inch lengths. Cook them in boiling salted water for about 10-12 minutes. (Cooking time varies according to the thickness and freshness of the carrots.) In order to cook the carrots uniformly, put the thickest parts into the water first, then the thinner, tapered ends. You want the carrots tender but quite firm for this recipe because the marinade will continue to soften them.
Melt butter in skillet. Combine sugar, flour and salt. Add cocoa to butter and stir this mixture into the combined dry ingredients, also adding water. Add eggs, baking soda and vanilla. Mix thoroughly and pour into greased cookie sheet pan. Bake at 350° for 20 to 25 minutes. Make frosting.
If desired, add ham, wieners or bacon. If they are soupy, more beans may be added. Mix everything together and bake.
Mix the first 3 ingredients together. Gradually add the water. Boil for 5 minutes, stirring all the time. Add the evaporated milk. Heat; do not boil. Add the vanilla.
Mix flour, salt, baking powder and cream of tartar together. Cream butter, 1/2 cup of sugar and eggs. Add this to flour mixture. Make balls and roll in remaining sugar and cinnamon. Bake at 400° for 10 minutes. Makes 5 dozen.
Tear first can biscuits into 4 pieces. Put 1/2 cup granulated sugar and 1 teaspoon cinnamon together in paper bag. Put first torn biscuits into bag and shake. Put in greased Bundt pan. Sprinkle a small amount of sugar mix from bag on top of biscuits in pan and nuts. Second and third cans of biscuits, do the same way. Sprinkle nuts. Melt brown sugar and margarine for 1 minute. Pour over top. Bake at 350° for 35 minutes.
Mix first 7 ingredients together in large bowl. Place meat in bowl with mixture. All meat must be covered. Refrigerate overnight. Preheat oven to 200°. Place meat on cookie sheet by single layers. Bake at 200° for 3 hours. Turn meat over 1 1/2 hours before done.
Mix everything but milk together and pour into ice cream freezer and fill to fill line with milk and freeze.
Beat powdered sugar, margarine or butter, chocolate and vanilla in a small bowl on low speed. Add milk gradually; beat until smooth and fluffy. Frosts 2 (9-inch) layers or 3 (8-inch) layers.
Mix first 5 ingredients. Add milk, oil, molasses and eggs. Mix well. Store in refrigerator and use as needed. Keeps up to 6 weeks. Fill muffin tins (greased) 2/3 full. Bake at 400° for 15 to 20 minutes. Makes about 48 muffins.
Blend sugar, Crisco and eggs. Stir in molasses. Add combined ingredients alternately with buttermilk. Beat well. Spread in a well-greased and floured 12 x 9 x 2-inch pan. Bake at 350° for 30 to 40 minutes. Serve with warm ice cream, whipped cream or applesauce. To make sour milk, add 1 tablespoon vinegar or lemon juice to 1 cup milk.
Combine ground turkey, bread, eggs, onion, green pepper, horseradish, salt, mustard, milk and 1/4 cup ketchup. Mold into loaf pan. Spread with remaining ketchup and bake at 275° for 1 1/2 hours. Unmold and use pan liquid for gravy, or chill and slice for sandwiches.
Blend frozen strawberries. Mix ingredients and cook it in a cake pan at 350° for 25 to 30 minutes. Make 2 (9-inch) rounds. If need help, read cake mix.
Combine all soups, milk, cream, salt and pepper. Simmer over low heat, stirring. Add avocado, olives and pimiento; heat thoroughly. Serves 6.
Bring first 5 ingredients to a boil. Pour boiling vinegar and sugar mixture over the kraut, vegetables, garlic powder and celery salt. Cool and store in fridge. Will keep a couple of weeks.
Cook spinach and drain well on paper towel. Toss cheese with flour. Add spinach, milk, eggs, bacon and seasonings. Mix well. Pour into pastry shell. Bake at 350° for 1 hour.
Fry eggs in 1 tablespoon oil; remove and cut into small pieces. Put remaining oil into hot skillet or wok. Add shrimp and diced meat; stir-cook until heated. Add mushrooms, soy sauce, seasonings and diced eggs; blend well. Stir in rice and heat thoroughly. Serve piping hot, garnished with green onions.
Dissolve yeast in 1/2 cup very warm water. Cream shortening, sugar, beaten egg, 2 cups warm water and softened yeast. Add about 6 or 7 cups of flour. Make batter that is easy to handle, not stiff. Put in large greased bowl. Cover and put in refrigerator until ready to use. Knead well. Place on a greased baking sheet for about 3 hours. Bake at 400° for 12 to 15 minutes.
With wet hands, mix all the ingredients and shape into a loaf. Place in the center of a 9 x 13-inch dish. Peel and slice 1/4-inch thick 3 medium potatoes and onions and peel quarter lengthwise or slice the carrots. Put vegetables around meat. Cover tightly with foil. Bake at 375° for 1 hour or until vegetables are tender. Uncover and bake 10 minutes more to brown meat.
In a small skillet, melt 3 tablespoons of sugar over low heat. Add almonds; stir until coated. Cool, break into small pieces and set aside.
Wash and pare potatoes (remove eyes). Heat 1-inch salted water (1/2 teaspoon to each cup water) to boiling. Add potatoes, cover tightly. Heat to boiling again, cooking 30 to 35 minutes or until tender. Drain; set aside.
Use coussa or yellow summer squash. Squash should be 6-inches long. Scoop out insides with a grapefruit spoon taking care not to damage exterior of coussa. Mash garlic with salt and spearmint. Add water. Put hollow coussa in water mixture. Mix beef, rice, 1/2 can tomatoes, 2 tablespoons tomato paste, salt, pepper and cinnamon. Put this stuffing into coussa. Place a small piece of tomato on each one. Stand coussa in a deep pot. Using 1/2 of spearmint water, add remaining tomato paste and tomatoes. Pour liquid over coussa. If necessary, add more water and tomatoes. Liquid should cover bottom half of coussa. Bring to a boil; reduce heat. Cover and cook for 30 to 40 minutes or until squash is tender.
Combine powdered sugar, butter, orange juice and vanilla. Add apricots and knead mixture. Shape into balls and roll in nuts. Store in refrigerator or freezer.
Preheat oven to 325°. Grease a 9 x 13-inch baking dish. Mix cheeses with chilies and set aside. Beat egg whites until stiff but not dry. Beat yolks a little. In small bowl, mix together yolks, milk, flour and salt. Put cheese and chili mixture into baking dish. Fork yolk mixture into egg whites. Pour over cheese and chilies and work in ("fluff") with a fork. Bake 30 minutes or until knife comes out clean. Garnish with tomato slices or eat as is. Serves 8 to 12. Let sit 5 minutes before cutting.
Bring 3 cups of milk to a boil; add broccoli. Simmer, stirring occasionally, for 5 minutes. Stir in soup. Blend flour with remaining milk; add to mixture. Bring to boil and simmer, stirring occasionally, 10 minutes until soup is thick.
Make stuffing. Pour water, about 1 to 2 cups, in bottom of pan or casserole, making it 1/4-inch deep. Place pork chops in pan and put a spoon of soup wherever there is space between chops. Put stuffing on top of chops. Cover with foil. Bake at 350° for 1 to 1 1/2 hours. Check after 1 hour to see if more water is needed.
Combine sugar, butter, and syrup till smooth. Add flour, salt, eggs and heat slightly. Add vanilla and nuts. Bake 1 hour at 350°.
Place zucchini, onions and salt in a large bowl; mix well and cover. Refrigerate overnight. Next day, place mixture in a fine strainer; drain well. Rinse under cold water and drain 1 hour.
Mix ingredients in order. Bake in prepared tube pan approximately 40 minutes (350°). Frost with simple powdered sugar glaze while warm, if desired.
In small bowl, combine strawberry jello and hot water, making sure jello is dissolved. Add thawed strawberries and syrup. Pour in mold. Chill until set.
Mix all ingredients. Grease 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Combine 3 c. flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120°-130° F.). Add to dry ingredients; beat well. Stir in the rest of the flour to make a stiff batter. Spoon into two 8-1/2x4-1/2 pans that have been greased and sprinkled with cornmeal. Cover; let rise in a warm place for 45 minutes. Bake 400° for 25 minutes. Remove from pans immediately and cool. Makes 2 loaves. To serve: Slice and toast.
Cook the first 4 ingredients until done. In a large baking dish, put layer of macaroni, then meat, then Cheddar cheese; repeat once. Mix together soup and milk; pour over casserole. Top with dressing or bread crumbs. Dot with butter. Bake until bubbly (15 minutes in microwave, uncovered).
Place cabbage in casserole dish. Melt better in saucepan. Add soup, milk, and mayonnaise. Blend well. Pour over cabbage. Sprinkle with cheese and crumbs. Bake at 350° until bubbly.
Combine ingredients and pour into casserole dish. Bake at 350° for 30 minutes.
In a large bowl, combine turkey, dressing and vegetables. Toss gently to coat. Cover and refrigerate until serving time. Before serving, toss again to remix. Serve over pasta.
Mix together and cook for about 30 minutes over medium heat all ingredients, except the potato. Take the potato and grate into the sauerkraut. Cook 5 to 10 minutes longer. Real good when served over creamed potatoes.
Place chocolate bar in top of double boiler and melt over hot boiling water, stirring until fully melted. Remove from boiler and let stand until cooled. Fold the Cool Whip into the chocolate until fluffy. Pour into pie shell. Place in refrigerator for several hours before stirring.
Melt butter. Blend in flour and add milk gradually, stirring constantly. Cook until thick and then simmer 2 or 3 minutes. Add cheese, salt, pepper and pimento. Combine this sauce with lima beans, corn and onion tops. Pour all into well-greased casserole dish. Sprinkle top with pulled bread crumbs. Drizzle with melted butter and bake about 30 minutes at 350°. If crumbs are not brown after 30 minutes, place under broiler for a few minutes, but watch closely.
Cook oysters in their liquor until edges curl. Add milk, cream, margarine and spices and heat until hot and margarine is melted. Pour into a casserole sprayed with Pam, saving out about 3 cups of the milk. Add cooked potatoes and crackers. Top with Bisquick biscuits rolled very thin (like pie crust). Bake at 425° until crust is brown. Top any serving with some of the liquid saved for anyone who wants more on top of their crust.
Mix milk and lemonade	together. Fold in 1/2 of Cool Whip. Pour into graham cracker crust. Top with remainder of Cool Whip. Makes 1 pie. Freeze.
Helpful Hint: Soften cream cheese in microwave on High 15 to 20 seconds.
Add in order of ingredients list. Add water, if necessary. Split hot dogs and stuff. Sprinkle with Cheddar cheese on top. Cut hot dogs in fourths after stuffing. Bake at 400° for 15 minutes.
Cream together the cream cheese and powdered sugar. Add salt and vanilla. Fold in the Cool Whip. Pour into graham cracker shell. Cover all with a can of cherry pie filling; chill overnight.
Cook noodles. Mix mushroom soup, water, onions, mushrooms, mayonnaise and cheese. Combine tuna and noodles. Mix all ingredients in a casserole dish. Bake at 300° for 20 minutes.
Cut tomatoes into small pieces; set aside. In large saucepan, saute butter and onion for 3 to 4 minutes. Add chicken broth and water. Tie together with string bay leaf, oregano, parsley sprigs and lemon zest; add to pan along with tomatoes, carrots, potatoes, celery, salt and pepper. Bring to a simmer over medium heat, reduce to low, cover and cook (over) 20 minutes. Cut kernels off corn cob and add to soup along with green beans and zucchini. Simmer, covered, for 15 minutes more. Remove herb bundle. Taste, adjust seasonings and serve immediately. Serves 4.
Brown butter in saucepan until it is golden brown; do not burn. Let cool. In separate bowl, add ingredients in order listed; stir. Blend in browned butter well. Pour into unbaked pie shell and bake at 425° for 10 minutes, then lower heat to 325° for 40 minutes.
Crush strawberries to make 1 cup. Combine crushed berries, water, cornstarch and sugar. Bring to a boil, stirring constantly, then turn to low heat. Cook 2 to 3 minutes until mixture becomes clear in color. Line pie crust with the remaining whole berries and pour glaze over strawberries. Refrigerate until pie is set. Prior to serving, garnish with strawberries and Cool Whip.
Grease and flour two 9-inch cake pans or 1 (13 x 9-inch) cake pan. Cream butter, shortening, sugar and vanilla until fluffy. Blend in eggs. Combine cocoa, flour, baking powder, soda and salt in bowl; add alternately with milk to batter. Blend well. Pour into pan. Bake at 350° for 30 to 35 minutes. Cool 10 minutes. Remove from pan; frost when cool.