HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream first 6 ingredients until fluffy. Combine remaining ingredients; add to creamed mixture. Mix until blended. Drop by teaspoon onto ungreased cookie sheets. Bake 12 to 15 minutes at 325°. Makes about 100 cookies. Good plain or with a powdered sugar glaze.
Cream together the butter and sugars. Beat eggs and salt together and add to creamed mixture. Add oil and vanilla. Sift together the flour, soda and cream of tartar. Add to first mixture. If you wish to roll the dough and cut out the cookies, refrigerate dough for an hour. Bake at 350° for approximately 8 to 10 minutes. Makes 7 dozen 2-inch cookies.
Spread oil in 13 x 9 x 2-inch pan. Empty cake mix in pan. Add pudding, eggs, water and chocolate bits. Mix with a fork until blended. Bake at 350° for 25 to 30 minutes. Sprinkle with confectioners sugar if desired. Cut in squares.
Preheat oven to 350 degrees. Pour drained peaches into a 7x11x2 inch baking pan (or pan of approximate size). Place the bread pieces on top of the peaches, covering top. Combine the sugar, cinnamon, and egg in a 4-cup microwavable bowl. Stir to mix and then add the butter. Place in microwave and cook on high for about 1 minute or until the butter is melted. Pour this mixture over the top of the bread. Bake for 40 to 45 minutes until golden brown.
Dissolve gelatine in boiling water. Combine soup, cream cheese and mayonnaise until smooth. Stir in celery, onions and shrimp, then gelatine mixture. Pour into glass or plastic mold and chill until set. (Metal molds may discolor shellfish/mayo mixtures.) To serve, unmold and offer with crackers or heavy chips.
Bring first four ingredients to rolling boil. Beat eggs and thicken with flour and soda. Slowly pour into boiling potatoes and mix a few minutes. Remove from heat and serve.
Bring water to a boil with onion, salt, sugar and pepper. Remove from heat. Combine cornmeals and add 1/3 to water in thin stream, stirring constantly, until very thick. Vigorously stir in rest of cornmeal. Cool to room temperature. Form cornmeal mixture into 3-inch rounds 1/2-inch thick.
Combine Miracle Whip, Italian dressing and grated Parmesan cheese; mix well. Steam broccoli for 5 minutes. Drain and allow to cool. Add broccoli, drained rotini pasta, finely chopped crab meat, green peppers and onion to cheese mixture. Toss slightly. Chill overnight or at least 4 hours. Garnish with green onion slices.
Combine ingredients in a 2-quart casserole or bean pot. Bake, uncovered, at 350° about 1 hour. Serve.
Mix dry ingredients;	add all the liquid at once and beat well. Pour into greased and floured pans and bake about 25 minutes at 350°.
Put chicken in a 9 x 13-inch pan. Put vegetables on top of chicken. Add onion. Layer cheese on top. Put dressing on top. Bake 50 minutes at 350°.
Mix all ingredients together. Sprinkle with either crumbled potato chips of bread crumbs. Place in a 9 x 13-inch baking pan. Bake at 350° for 1 1/2 hours.
Marinate cooked macaroni mixed with lemon juice and vegetable oil overnight. Serve on lettuce leaf with crackers. Serves 12.
Brown meat and chopped onion. Mix all ingredients and pour into baking dish. Cook in oven at 300° for 50 minutes.
Melt cheese and butter or margarine in microwave, stirring often. Add cocoa, sugar, vanilla and nuts. Mix well. Pour into greased 9 x 13-inch cake pan.
Bake eggplant at 400° until charred on the outside and soft on the inside. Cool and remove skin. Chop coarsely, place in colander to drain. Mash or puree eggplant in blender. Stir in mayonnaise and 2 eggs, finely chopped or minced. Add olive oil, lemon juice, salt and pepper. Place in an oiled mold and chill. Unmold on a platter and decorate with thin strips of green pepper, lemon wedges and sliced onion rings. Serve on crackers.
Melt margarine in a	12-inch Dutch oven and mix with crumbs. Mix drained cherries and	nuts. Save cherry juice. Layer in Dutch oven, alternating crumb mix with cherry mix. Make sure you end with crumb mix on top. Pour cherry juice over the top. Cook 35 minutes with 12 coals on top and 10 on bottom.
Have cream cheese, Cheddar cheese and picante at room temperature. Mix very well. Add onion, garlic salt and jalapeno; mix well. Spread on tortilla and roll lightly. Put back in refrigerator. Chill and then cut with electric knife. Can freeze.
Heat oven to 375°. Grease pie plate, 10 x 1 1/2-inches. Mix Bisquick, water and beans; spread into pie plate. Layer remaining ingredients on bean mixture and bake for 30 minutes. Serve with sour cream.
In hot oil, in large frying pan, brown pork well. Add onion, celery and green pepper. Saute until tender. Mix in mushrooms and seasonings. Simmer, covered, for 25 minutes. Blend in soup and milk. Simmer, covered, for 5 minutes.
Sift together flour, baking powder and salt. In large saucepan melt shortening and add brown sugar. Blend well and remove from heat. Let cool for 10 minutes. Add eggs. Beat well. Add dry ingredients gradually, mixing well after each addition. Add vanilla, chocolate chips and walnuts. Mix well. Spread in well-greased 15 x 10-inch pan. Bake at 350° for 30 to 35 minutes.
In a 4-quart Dutch oven, combine all ingredients. Bring to boiling; reduce heat. Simmer, covered, for 3 hours.
Bring sugar and water to boil, stirring constantly. Remove from heat. Cool completely. Stir in lemon juice. Store in covered jar in fridge. Use in lemonade or lemonade spritzer.
Drain all but last can of beans and mix well. Dice bacon and brown. Saute onion in bacon grease. Drain and mix 1/2 with beans. Make sauce with the remaining ingredients. Mix well. Add to beans and sprinkle remaining bacon on top. Bake at 325° for 30 to 40 minutes.
Brown and drain beef. Add remaining ingredients except chips. Heat on low or in crock-pot until cheese is melted. Serve with nacho chips.
Bring all ingredients to a boil, stirring until thickened. Flavor to suit your taste with horseradish, spicy mustard, soy sauce, more ketchup, etc. Make several flavors or increase recipe depending on number of people to be served. Makes 1/2 cup.
Mix with spoon 50 times. 300 people can eat these. Bake 10 hours in hot oven. They taste kind of chocolatey and pretty good.
In a saucepan over low heat combine Cheddar cheese and butter. Stir occasionally until almost melted. Remove from heat and blend in sour cream, onion and salt. Fold in potatoes and turn into a greased 2-quart casserole. Dot butter; sprinkle with paprika. Bake, uncovered, for 30 minutes at 350°. You can use as stuffing for twice baked potatoes.
Add soda to buttermilk and set aside. Mix cornmeal, flour, salt, eggs, oil and buttermilk. Add peas, green chilies, corn, meat and all the grated cheese except a small amount for top. Pour into a well-greased 9 x 13-inch pan. Top with remaining cheese. Bake at 350° for 45 minutes.
In separate bowl, mix dry cake mix and butter until crumbly; set aside. In large bowl, mix remaining ingredients. Place into greased 9 x 13-inch pan. Put crumbly mixture on top and swirl in. Bake 35 minutes at 350°.
In a large mixing bowl, combine all ingredients. Put mixture in a large, greased casserole. Bake about 1 hour in 350° oven.
Combine first 7 ingredients; mix well. Add remaining; toss to coat well. Cover; chill several hours. Makes 8 to 10 servings.
In pan, place clams, celery, onions, clam juice and 1 pint of chicken broth and cook for about 5 minutes. Make a cream sauce from the butter, flour and remaining chicken broth. Add this to the clam mixture; also add the potatoes. Cook until potatoes are tender; season with bay leaf and thyme. Add cup of cream. Heat just before serving. Add salt and pepper to your taste.
Melt butter in a large baking dish. Mix all ingredients together (makes stiff batter). Pour over margarine. Bake at 400° for 20 to 25 minutes.
Prepare noodles. Combine soup, milk, Parmesan cheese and pepper. Add noodles and turkey. Over low heat, heat through, stirring occasionally.
Cook acini de pepe according to directions on box. Drain. Saute onion, pepper and celery. Mix acini de pepe, sauteed vegetables and Hellmann's mayonnaise as you would in a salad. Add 1 pound of small scallops and mix. Put in a 2 quart casserole. Top with Ritz cracker crumbs. Bake at 350° for about 30 minutes until crumbs are brown and casserole is bubbly.
Cream the margarine and egg together. Add sugar and cocoa and beat. Add vanilla and beat until creamy. Frost when cake is cool.
Bake brownie mix as directed on a 12-inch greased pizza pan for 30 to 35 minutes. Frost with orange frosting. Use dark brown M&M's for eyes, nose and eye brows. Use candy corn for mouth. Kids love it.
Cream butter and sugars until light. Beat in eggs and vanilla. Sift together dry ingredients. Blend into creamed mixture. Stir in nuts. Drop from teaspoon on ungreased cookie sheet. Bake in moderate oven at 375° for about 10 minutes. Makes 4 dozen.
Combine all ingredients in large bowl. Mix gently but well. Put in 3-quart casserole and cover. Bake in 275° oven for 5 hours. Let stand 5 minutes before serving. Serves 6.
Melt butter. Stir in peanut butter. Mix together cocoa mix and sugar. Put into a buttered pan. Cool and cut.
Mix gelatins together and add boiling water; stir until completely dissolved. Add cranberry sauce and stir this until thoroughly mixed. Add pineapple with juice, pecans and celery. Pour in mold or 12 individual molds and chill until firm.
In large bowl combine apple juice, cranberry cocktail and orange juice; stir to dissolve. Slowly add ginger ale. Slice the apple thinly, forming whole apple slices. Separate the orange slices and add to bowl.
Saute mushrooms in butter. Cook the rice according to directions on the package. Add the chicken, mushrooms, pimentos, green pepper, parsley, soups and broth to rice and mix well. Add salt and pepper to taste. Place in casserole dish and cover top with sliced almonds. Bake at 350° for 1 hour.
Sift together flour, salt and soda. Cream Crisco and sugars. Add egg, water and vanilla. Add dry ingredients and oatmeal; stir until well blended. Stir in raisins and pecans. Drop by teaspoonful on lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix all ingredients together; pack into graham cracker box. Store in refrigerator one day and night before cutting.
Blend eggs, salad oil and carrots. Add remaining ingredients and beat well. Put in 3 cake tins (8-inch). Bake at 350° about 30 minutes. Cool in pans 10 minutes.
Cream margarine and sugar. Add eggs, one at a time, beating in well. Add dry ingredients, sour cream and flavoring, mixing quickly and thoroughly.
Mix well and when ready to use, pour over Philly cream cheese and serve with Ritz crackers as spread.
Place chicken pieces in a 9 x 13-inch greased pan. Sprinkle eggs over chicken. Mix chicken broth with celery soup; pour over chicken and eggs. Mix margarine into flour; add milk. Pour over chicken mixture. Bake at 400° until brown.
Mix together; beat well. Place in greased and floured pan. Bake in slow oven 1 1/2 to 2 hours.
Combine all ingredients and pour into pie shell. Bake at 350° for 50 or 60 minutes.
Stir together the sugar, vinegar, water and salt; bring to a boil. Add to red beets.
Beat oil and eggs until foamy. Add remaining ingredients. Bake at 350° until done.
Mix flour and salt in a bowl; add Crisco. Mix with fork until crumbly. Add ice water one tablespoon at a time. Make 2 equal balls of dough. Roll crust between wax paper.
Coconut Mixture: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 1/2 cup sugar gradually, beating until stiff peaks form. Stir in coconut, 1 tablespoon flour and half teaspoon salt. Set aside.
Brown ground beef. Saute oil, onion, garlic and green pepper. Add to beef. Add remaining ingredients and simmer at least 1 hour.
Mix all ingredients together. Any type of meat can be marinated in this sauce up to 78 hours in the refrigerator.
Mix together vegetables, soup and chicken. Divide mixture between 2 of the 4 pie shells. Place remaining 2 pie shells, one each, on top of the filled pies. Put a few holes in each top. Bake in 350° oven for approximately 1 hour.
Cook chicken breasts and pull into small pieces. Reserve broth from cooked chicken breasts. Place chicken breasts in bottom of Pyrex dish (9 x 12-inch). Mix together cream of chicken and cream of mushroom soup and milk. Mix until smooth. Pour this over chicken breasts. Mix 1 1/4 chicken broth and 3/4 stick melted butter. Pour over one package of herbs and stuffing and place on top of chicken. Bake at 350° for 25 to 30 minutes.
Make a batter of the first 6 ingredients (mix well). Pour 1/2 of batter into square pan. Crumble hamburger over this. Sprinkle green chilies over meat. Then add cheese over all. Pour other half of batter over this. Bake at 350° for 45 minutes to 1 hour.
Heat wok over high heat. Add oil and heat. Add ginger and garlic and stir-fry 30 seconds. Add beans. Stir-fry 2 to 3 minutes longer. Add sugar, sherry, salt, chili paste with garlic and soy sauce. Stir-fry 1 to 2 minutes longer. In separate dish, combine cornstarch and water to make smooth paste. Add to wok and cook until mixture boils and thickens. Remove from heat. Add sesame oil. Let cool. Chill 2 or more hours. Yield: 6 servings.
Cut hot dog into slices or small pieces. Break eggs into small bowl. Add milk; stir with fork. Stir in hot dog and cheese. In a small skillet, heat butter or margarine until bubbly. Pour in egg mixture. When eggs look cooked around the edges, gently push a pancake turner across the bottom of skillet. Keep cooking and pushing until the eggs are set, but still moist.
Brown ground beef; add 1/2 cup tomato sauce and taco mix. Blend well. Line bottom of 8-inch square baking dish with 2 cups corn chips, coarsely crushed. Then crush remaining chips; set aside. Combine remaining tomato sauce and beans. Spread meat mixture over chips, then spoon bean mixture over meat. Bake at 375° for about 25 minutes. Sprinkle shredded cheese and 1/2 cup remaining corn chips on top and bake 5 minutes more. Serve with salad.
Melt 1/2 cup butter and 1 square chocolate in a saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs, coconut and nuts into chocolate mixture. Mix and press into ungreased pan, 11 1/2 x 7 1/2 x 1 1/2-inch or square 9 x 9 x 1 3/4-inch. Refrigerate.
Defrost spinach and drain well. Combine with all ingredients. Mix well and chill. Serve with fresh vegetables or crackers.
Preheat oven to 400°. Cook macaroni as label directs; drain. Meanwhile, in a saucepan, melt 1/4 cup of butter. Stir in flour and then soup and milk. Cook, stirring, until smooth and thickened. Combine macaroni, soup mixture, 3/4 cup cheese and 1/2 package of peas and carrots. Turn into 2-quart greased casserole. Sprinkle rest of cheese on top. Place other 1/2 package of peas and carrots in a small casserole with 1 tablespoon of butter, salt and water. Bake small casserole, covered, and macaroni casserole, uncovered, for 30 minutes. When done, spoon the 1/2 package of peas and carrots around casserole to make a colorful wreath. Makes 6 to 8 servings.
Press fingers into the center of each biscuit, making a deep indentation about 1 3/4-inches wide. Fill indentations with cream cheese. Arrange well drained crushed pineapple around outside edge of cream cheese. Sprinkle with ground cinnamon. Bake as directed on biscuit package.
In nonstick 12-inch skillet over medium heat, use 1 teaspoon hot salad oil to cook Canadian bacon slices or ham until lightly brown. Remove to plate. In same skillet in 1 teaspoon hot salad oil, cook hash brown potatoes until golden brown on bottom, without stirring, about 5 to 8 minutes. Make potatoes like a big pancake. Put on 12-inch platter. Add 1 teaspoon salad oil to skillet slide potato pancake into skillet. Arrange Canadian bacon slices and tomato slices in circle on top of potatoes, overlapping slightly. Add eggs, one at a time; break eggs into a saucer. Now slip the eggs into skillet on top of potatoes on side of skillet. Sprinkle eggs and tomato with salt and pepper. Cover skillet and cook until the eggs are firm. Garnish with chopped parsley. Serves 6.
Cook milk in 1-quart glass bowl on High until hot, about 2 minutes. Set aside and keep warm.
Combine milk and pineapple with juice. In a 5-quart container, combine pineapple mixture and enough orange soda to fill container. Freeze until firm.
Drain sauerkraut, but do not squeeze. Chop corned beef fine. Cook sauerkraut, cream cheese and corned beef over medium-low heat; stir often. Add small amounts of sour cream at a time. You may add more if it is too thick. Once it is all melted and cooked together, serve with bread cubes, crackers or favorite snack. This dip can be saved and reheated in microwave also. Keep warm in small crock-pot as you serve.
Melt margarine. Add eggs, vanilla and sugar; mix well. Combine dry ingredients; add to the first mixture. (Addition of 3/4 cup chopped nuts is optional.) Spread into greased 10 x 15-inch jelly roll pan. Bake at 350° for 15 to 20 minutes.
Stuff with dressing or Stove Top stuffing. Roll up and tie each end and down the middle. Brown lightly in frying pan. Place in a 13 x 9-inch pan. Cover with chicken broth. Cover with foil. Bake in oven at 350° for 1 hour. Remove the stuffed tenderloin. Thicken the juices in the pan. Cut the tenderloin in 1 1/2-inch slices. Serve with rice or mashed potatoes, vegetables or salad. Serves 6 to 8.
Combine squash, water and salt in a pan; bring to a boil, cover and simmer 10 minutes. Drain. Saute onion and yellow pepper in butter 3 minutes. Combine melted magarine, egg, mayonnaise, salt, pepper and sugar. Add all other ingredients. Place in greased baking dish and bake at 350° for 30 minutes. Serves 8.
Combine all ingredients and mix well. Pour batter into greased and floured loaf pan. Bake in a preheated 325° oven for 1 hour.
Cream margarine and sugar. Mix soda and salt in buttermilk. Add flour and other ingredients. Fold in egg whites. Bake at 350° for 1 hour.
In a large mixing bowl, combine all ingredients, except spaghetti sauce; mix until well blended. Form into 6 patties, 1/2-inch thick. In a large skillet over medium heat, place 2 tablespoons olive or peanut oil and cook meat patties until brown on both sides. Add spaghetti sauce and simmer on low heat 15 to 20 minutes. Let sit in skillet 10 to 15 minutes before serving. Serves 6.
Cream together butter and cream cheese. Stir in flour and salt; mix well. Shape into miniature muffin cups.
Mix together in casserole dish with tight lid. Bake 3 hours at 300°. No peeking. If you omit onion soup and water, you can just use two cans of soup. Spread on top of meat and cover with foil and don't peek. Serve with noodles or potatoes.
Mix all the ingredients except apples. Roll out dough and cut around a saucer for a circle. Put fruit. I use dried apples that have been seasoned with sugar and spices. Fold over and crimp edges with fork. Fry in deep fat. Sprinkle with sugar after frying.
Mix together potatoes, salt, pepper, sour cream, soup and diced onions. Put the corn flakes and melted oleo on top. Bake at 350° in 9 x 12-inch pan for 45 to 50 minutes.
Mix ingredients. This is a good appetizer for dipping carrot sticks, cauliflower, cucumbers and radishes.
Mix together the oatmeal and boiling water; let stand 20 minutes. Cream shortening and both sugars. Add eggs. Mix in all dry ingredients. Lightly grease a 9 x 13-inch pan (spray Pam can be used). Pour mixture into pan and bake at 350° for 30 to 35 minutes.
Place chicken in large, rectangular dish. Cover with mushrooms, both cans of soup, salt and pepper to taste. Bake for 1 hour at 400°.
Preheat oven to 400°. Grease 10 muffin cups. Brown ground beef in skillet; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly.
Cut up lettuce. Sprinkle cheese over lettuce. Combine rest of ingredients except croutons; pour over lettuce. Add croutons.
Cream shortening and sugar; add egg, then bran; mix thoroughly. Combine water and bananas; add alternately with sifted dry ingredients. Mix thoroughly; add vanilla and nuts. Bake in paper-lined loaf pan in moderate oven at 350° for 1 hour. Any type of bran may be used.
Line 13 x 9-inch pan with cooked, cut up chicken. Mix together soup, sour cream, and milk or chicken broth. Spread mixture over chicken. Combine melted margarine, crushed crackers, and poppy seed. Sprinkle over creamed chicken mixture. Bake at 350° for 30 minutes, uncovered, until bubbly.
Beat egg whites until stiff. Fold in remaining ingredients. Pour into well-greased pie pan. Bake at 350° for 25 or 30 minutes. Cool; add whipped topping. Ready to eat.
Grate sweet potatoes into milk, then add everything in order. Bake in a greased pan at 350° for 1 hour.
Combine crumbs, sugar and melted margarine. Press onto bottom of 9-inch spring-form pan. Bake at 325° for 10 minutes. Increase oven temperature to 450°. Combine softened cream cheese, sugar and flour, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and vanilla. Pour mixture over crust. Bake at 450° for 10 minutes. Reduce oven temperature to 250°; continue baking 25 to 30 minutes. Loosen cake from rim of pan. Cool before removing. Chill. Before serving, top with pie filling.
Preheat the oven to 475°. Stir together the cornmeal, baking powder, salt and baking soda. Cut in the shortening until the mixture is like meal. Add the buttermilk and knead very lightly, only until mixed. Pour out onto a floured board and roll out to about 1/3-inch thickness. Use a biscuit cutter to cut biscuits. Gently reroll the scraps and cut more biscuits from them. Place the biscuits on lightly greased cookie sheet and bake for 12 minutes until brown and slightly crunchy on the outside. Yield: 12 to 15 biscuits.
Combine all ingredients together in a microwaveproof dish. Cook on High power for approximately 15 minutes or until done.
Roll steak in flour and sear in hot fat. Place in crock-pot. In mixing bowl, combine mushroom soup, onion soup and 1 1/2 cans of water. Mix well and pour over meat. Cook on low all day. (May also be cooked on stove in heavy skillet or in oven.)
Mix 1 stick butter or margarine with graham cracker crumbs. Line a 9 x 13 x 2-inch pan. Beat the powdered sugar, 2 sticks butter or margarine and eggs for 15 minutes with electric mixer. Spread over crumb mixture. Drain pineapple; save juice. Slice bananas into saved juice and drain. Place banana slices on top of beaten mixture. Spoon on pineapple. Spread Cool Whip over all. Sprinkle top with nuts and cherries. Chill. Serves 12 to 15.
Mix all together and pour into greased pan, 5 x 13. Bake at 400° for 20 to 30 minutes.
Mix all ingredients, except 1 cup cheese. Bake in 3-quart casserole, uncovered, for 15 minutes at 325°. Sprinkle remaining cheese on top and bake, uncovered, for at least 1 hour.
Combine ingredients in a jar with a tight-fitting lid; shake until blended. Store in the refrigerator. Shake well before serving. Drizzle over salad.
Combine water and chocolate in a small heavy saucepan. Cook over low heat, stirring constantly, until chocolate melts. Remove from heat; cool. Cream shortening. Gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, soda and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Add cooled chocolate and vanilla. Mix just until blended. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 17 to 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely on wire racks. Spread Fluffy White Filling between layers. Spread Chocolate Frosting on top and sides of cake. Yield: one 3-layer cake.
Remove	tough ends of flower stalks and wash broccoli. Cut into flowerets. Place flowerets in a large, shallow dish and set aside.
Mix and pour into greased and floured 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes. While still hot, spread marshmallows over cake. Bake 10 minutes longer. Let cool.
Mix together. Put in greased and floured bread pan. Let rise in pan for 10 minutes, then bake at 375° for 45 minutes. All the alcohol is evaporated; quick and easy with soup.