HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar. Add eggs; beat after adding one at a time. Add milk and flavoring. Beat until smooth. Add presifted dry ingredients. Don't overbeat at this stage. Fold in coconut. Put in Bundt pan. Bake at 300° for 1 1/2 hours.
First Layer: Melt 1 stick of butter or margarine; add graham cracker crumbs. Press into a 13 x 9-inch pan.
Line cookie sheet with foil. Melt butter and pour into cookie sheet. Add pecans and coconut, then the Eagle Brand milk. Beat eggs until fluffy and gradually add rest of ingredients. Pour cake batter over ingredients in cookie sheet. Bake at 375° for 15 minutes or until top springs back. Sprinkle cake with powdered sugar and cover with a towel. Invert cake on towel and remove pan and foil. Roll cake starting at the short side.
Mix all ingredients well by hand. Bake in a long greased pan at 350° for 25 to 40 minutes.
Brown ground meat. Drain the grease. Add sauce. Press biscuits into cupcake pan. Shape biscuits into cups. Put the meat mixture in cups. Top with cheese. Bake until brown at 350°.
Cream butter and sugar well. Add vanilla and eggs. Beat until fluffy; then add milk. Slowly add flour and beat on low speed until batter is smooth. Pour into tube pan or two loaf pans (greased and well floured). Bake at 325° (tube pan for 1 1/2 to 2 hours and loaf pans for 45 to 60 minutes).
Cook tomatoes, onion, salt, pepper and sugar together for 15 minutes. Melt butter; blend in flour. Add milk gradually, stirring constantly. Add tomato mixture to milk mixture, stirring gradually.
Combine flour, sugar, baking powder and nutmeg. Add milk (mixture will look like pancake batter). Use 1 tablespoon melted butter in bottom and on sides of baking dish (medium pan). Pour batter in baking pan. Arrange peach slices on top; dot with remaining butter. Bake 1 hour at 350°. Serve warm or cold.
Put lemon juice in condensed milk; add cherry jello, pineapple, fruit cocktail and Cool Whip. Mix well and let chill before serving.
Melt butter. Add flour, crabmeat and milk. Stir well. Now add cheese and melt. Add seasoning to taste and serve hot.
Place frozen hash browns into 8 x 11-inch baking dish. Pour melted butter over potatoes. Mix sour cream, cream of chicken soup and cheese. Pour all into potatoes and mix. Bake at 350° for 1 hour.
Cream oil and sugar. Add eggs one at a time and beat. Add vanilla and coloring and mix. Sift flour, cocoa, salt and soda together. Add alternately with buttermilk. Fold in vinegar. Mix well. Bake at 300° for 30 minutes. Let cool and frost.
Mix the first 6 ingredients together in a large bowl. Then gradually add flour and salt. Then add corn flakes, oats, chocolate chips and baking soda. Place teaspoonfuls on ungreased cookie sheet. Cook at 375° for 8 to 10 minutes.
Beat eggs and oil until foamy. Combine flour, salt, soda, cinnamon and sugar; add to egg mixture. Add remaining ingredients, except Topping and mix well. Pour into greased 13 x 9 x 2-inch baking pan. Bake at 350° for 35 to 40 minutes or until cake tests done. Remove from oven and spread with Lunar Landing Topping. Cool before cutting. Yields 1 (13 x 9 x 2-inch) cake.
Cream together eggs, shortening and sugar. Add remaining ingredients. Bake at 350°. When cookies are baked, but not brown, take out and put 1/2 of a marshmallow on top of each cookie. Put back in oven and bake until marshmallow is soft. Remove from oven and flatten marshmallow with finger dipped in water. Cool and top with the following:
Use favorite 2 crust pie pastry recipe. Divide into number of apples. Roll out. Place apple in center. Spoon 1 to 2 tablespoons sugar-cinnamon mixture into the cavity of pared, cored apple. Dot with butter. Wrap and seal. Place in baking dish in a 375° oven.
Beat eggs lightly with fork. Stir in other ingredients, saving nuts for last. Bake at 400° for 15 minutes, then at 350° for 30 to 35 minutes.
Place cooked chicken in buttered dish. Pour soup, sour cream and milk over chicken. Sprinkle with poppy seed. Top with 2 stacks crushed Ritz crackers. Pour 1 stick melted butter over crackers. Bake at 350° until hot (30 minutes).
Parboil chicken breasts; remove skin and tear meat into bite-size pieces, placing in buttered casserole dish. Prepare stuffing as directed on box; cover chicken with dressing. Pour soup over it. Bake at 350° for approximately 1 hour. You can substitute other chicken pieces, if desired.
Scald milk. Add sugar, salt and margarine; set aside. Dissolve yeast in 1/4 cup warm water. Add milk mixture. Add 1 cup flour, beating well by hand. Add eggs, vanilla and nutmeg. Beat well. Add remaining flour and beat well until smooth. Cover and let rise 1 hour. Stir down.
Combine all. Chill 4 hours. Serve on a bed of lettuce. Makes 2 servings. Can be doubled.
Dissolve sugar in warm water and let cool. Mix orange juice, pineapple juice, lemons and bananas. Mix in sugar water; put in quart containers in freezer. When containers are frozen, mix with 2 bottles of 7-Up for each quart.
Drain juice from fruit to make 2 cups. Mix pudding and juice and cook like you would regular pudding. Cool and pour over fruit. Add cherries for color.
Fry bacon until crisp. Drain, but save grease. Cook onion, celery and green pepper in the bacon fat until onion is tender. Add the tomatoes, garlic powder, cayenne pepper, chili powder and thyme. Simmer for 15 minutes. Add the shrimp, parsley and salt. Cook until shrimp are done. Serve over the cooked rice. Garnish with crumbled bacon.
Heat oven to 350°. Stir pudding mix into milk in medium saucepan. Add egg yolks. Stirring constantly, cook on medium heat until mixture comes to a full boil. Remove from heat. Arrange layer of cookies on bottom and up sides of 1 1/2-quart baking dish. Add layer of banana slices; top with 1/3 of the pudding. Repeat layers, ending with pudding. Beat egg whites and salt with electric mixer on high until foamy. Add in sugar; beat until stiff peaks form. Spoon onto pudding. Bake 10 to 15 minutes or until meringue is a light brown. Serve warm or chilled. Makes 8 servings.
Spread cherry pie filling in bottom of 9 x 13-inch pan. Top cherries with pineapple. Sprinkle dry cake mix over pineapple. Pour melted margarine over the dry cake. Top with coconut and nuts. Bake at 350° for 1 hour.
Place margarine, sugar and syrup in saucepan; bring to boil and cook until mixture coats spoon (just before it spins a thread). Beat eggs; add salt and vanilla and add syrup mixture to eggs, beating well. Put into unbaked pie shell and bake at 375° for 25 to 30 minutes or until knife comes out clean when inserted into pie.
Combine eggs, sour cream, onion and chili corn. Mix well and add to dry ingredients (cornmeal, flour and baking powder). Top with cheese. Cook in iron pan at 350° for 35 minutes.
Preheat oven to 350°. Let butter soften to room temperature. Mix powdered sugar and butter together. Mix in lemon and vanilla flavorings until blended well. Slowly add flour to the butter mixture until batter is only slightly sticky. Roll dough into small balls. Place on an ungreased cookie sheet. Press dough out with a fork. Bake cookies at 350° about 7 minutes. Makes 3 to 5 dozen cookies depending on size.
Heat oven to 350°. In ungreased, 9 x 9-inch pan, stir together flour, sugar, 2 tablespoons cocoa, salt and baking powder. Mix in milk, oil and vanilla. Mix until smooth and stir in nuts. Spread evenly in	pan. Sprinkle	with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. When cool, cut	into squares and top with favorite ice cream.
Cook and stir in a large skillet over medium-high heat until crumbled and brown, the beef, about 10 minutes. Drain off fat. Add green pepper and onion; cook and stir until soft, about 4 minutes. Stir in all remaining ingredients except cheese. Spoon 1/2 of the meat mixture into 13 x 9 x 2-inch baking pan or 3-quart baking dish; top with 1/2 the cheese. Spoon remaining meat mixture evenly over cheese. Cover pan with foil. Bake at 350° for 45 minutes. Cut remaining cheese slices into decorative shapes. Place on top of casserole. Let stand, loosely covered, until cheese melts.
Cut squash in half; take out seeds (also cut small piece of end off so they will sit up). Bake, cavity side down, in a baking dish with about 1/2 inch of water. Bake at 350° for 35 to 40 minutes. Pour off water; turn squash over and fill with filling.
Brown meat and drain. Add spaghetti sauce and water. Simmer about 10 minutes. Cook lasagna. In a bowl, stir together Ricotta, Mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 13 x 9-inch baking dish. Arrange 3 pasta pieces lengthwise over sauce. Cover with 1 cup sauce. Spread 1/2 cheese filling over sauce. Repeat layers of lasagna sauce and cheese filling. Top with layer of lasagna and remaining sauce. Heat in 350° until heated, about 20 minutes.
Mix all ingredients together and heat until dissolved, stirring while mixture heats. Baste chicken or other meats each time meat is turned. Store remaining sauce in refrigerator.
Mix all ingredients together. Bake at 375° for 35 to 45 minutes.
Soften cream cheese in microwave approx. 30 seconds. Put first 5 ingredients in a bowl and mix with mixer until creamy.
Preheat oven to 375°. Coat a 6 x 8-inch pie pan with nonstick spray. Mix peaches with cornstarch and sugar until the cornstarch is invisible. In a food processor or blender, process the topping ingredients until the mixture is moist and lumpy. Spoon peaches into pie pan and cover with the topping. Bake for 25 minutes. Serve warm.
Preheat oven to 350°. Spray 9 x 13 casserole dish with Pam. Brown pork chops on both sides; set aside. Peel and slice potatoes; put in dish. Mix soup, milk and cheese; pour over potatoes. Salt and pepper. Put pork chops on top. Cover with foil. Bake 1 to 1 1/2 hours, until potatoes are tender. Serve with salad and bread.
Mix all ingredients and spread in 8 x 14-inch pan. Sprinkle Cheddar over and then corn flake crumbs. Bake at 375° for 1 hour. Serves 8 to 10. (Use ham to make main dish meal or without ham as vegetable or potato dish.)
Place cabbage and onion in layers. Boil vinegar, sugar, salt and celery seed for 2 minutes. Remove from heat; add salad oil. Pour over cabbage and onion while hot. Cover tightly. Refrigerate overnight. Keeps for 2 weeks. Serves 10 to 12.
Thaw and drain spinach, squeezing out all liquid. Place cheese and eggs in a mixing bowl. Bring to room temperature. Add spinach, salt and pepper. Mix thoroughly. Grease an 8-inch pie pan with margarine. Begin placing the sheets of filo on the pan, one at a time, in a crisscross pattern, buttering each sheet as you go. Save one sheet for the top. Place last sheet on top, folding it to fit the pan. Tuck the edges of the filo in along the sides of the pan with the dull side of a knife. Cut 4 lines about 1/4-inch deep across the top of the filo. Paint the top with the remaining butter. Bake at 375° to 400° for 30 minutes or until top is golden brown. Cut into serving pieces. Serve hot or cold.
Cook linguine. Cut red peppers into 1/4-inch strips. Cut broccoli into 2 x 1/2-inch pieces. In 12-inch skillet over medium-high heat, in 1 tablespoon hot olive oil, cook peppers and 1/4 teaspoon salt until tender-crisp. Remove peppers to bowl.
Cook rice according to package directions. Stir together cooked rice and next 7 ingredients in a bowl. Spoon into a lightly greased 13 x 9-inch baking dish. Sprinkle evenly with cereal. Bake at 350° for 30 minutes or until golden and bubbly.
Heat soup and cream cheese until melted, stirring often. Soften gelatin in 1/2 cup cold water. Add to hot mixture. Stir. Remove from heat, pour in lightly oiled mold. Garnish with fresh parsley and serve with assorted party crackers.
Cut steak into smaller portion sizes. Dip in flour and brown in oil. Season steaks to your taste. Place browned steak in a 9 x 13-inch pan that has been sprayed with a nonstick spray.
Soak beans early in a.m. (to cook at night). Drain, in new water, boil until beans skins split when you blow on them. (I cube salt pork and add to beans when boiling; it gives them a shiny look.) Put all ingredients in crock-pot. Add beans and enough of the water you cooked them in to just cover the beans. Stir and cook on low all night. "You're sure to get raves."
Mix cinnamon and sugar and cream in butter or margarine. Spread on toast. For a special treat, slide under the broiler until bubbly.
Place all ingredients in bowl and beat until well blended. Bake in an 8 x 12-inch pan for 45 minutes at 350°.
Combine chocolate chips, margarine and corn syrup in a medium nonstick saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and sugar. Add Rice Krispies. Mix lightly until well coated. Spread in 9 x 13-inch pan. (Butter pan if it doesn't have a nonstick surface.) Chill until firm. Cut into squares. Store in refrigerator.
Mix cheeses and onion by hand. Add salt and Tabasco sauce. Refrigerate several hours. Shape and roll in pecans and parsley. Can be frozen. Makes 30 servings.
Spread frosting in bottom of pan. Open biscuits; divide each biscuit. Wrap around unwrapped chocolate kiss. Place dough into frosting mixture in bottom of can. Bake until biscuits are done.
Crush cookies until fine crumbs. Spread 1/3 of crumbs in bottom of 9 x 13-inch pan. Let ice cream soften until you can stir it. Fold in Cool Whip, 1/3 of crumbs and nuts. Spread over crumbs in pan and sprinkle with remaining 1/3 of cookie crumbs. Freeze. Cut in squares to serve.
Heat oven to 450°. Mix pizza dough and spread on pizza pan. Add tomato sauce. Cook sausage or beef until brown. Drain meat and spread on pan. Add topping. Add cheese. Bake 15 to 20 minutes, until golden brown.
Combine sugar, cocoa, milk and butter; boil for 2 minutes. Then add the oats, peanut butter, salt, vanilla, nuts and coconut. Mix all together and then drop onto a piece of wax paper.
Cream together the butter and cream cheese. Add sugar and beat until fluffy. Add one egg at the time, mixing well after each addition. Gradually add flour and salt. Add vanilla and mix well. Pour mixture into buttered and floured 10-inch tube cake pan. Bake in a preheated 325° oven for 1 1/2 hours or until cake tester comes out clean.
Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add remaining ingredients; mix well. Roll in chopped nuts and chill.
Combine maple syrup, soy sauce and coriander seed and set aside. In a heavy saucepan, melt 1 tablespoon of butter. Add onion and saute until translucent. Add tomatoes and saffron threads. Saute until liquid is nearly gone. Set aside. Season chicken breasts with salt and pepper. In a skillet, saute chicken breasts in remaining butter over medium-high heat until three-fourths done, about 3 minutes. Add maple-soy mixture; reduce heat and cook 1 minute. With a slotted spoon, remove chicken to a plate and keep warm. Add tomato-saffron mixture and vinegar to skillet and cook over medium-low heat, stirring, to reduce sauce slightly. Add salt and pepper to taste. To serve, divide sauce among 4 plates; slice chicken breasts and arrange slices on top of sauce.
Melt butter. Add onion and cook until browned. Add remaining ingredients and cook 30 minutes. Makes about 2 1/4 cups or enough for 3 pounds of meat.
Allow cream cheese and butter to soften, then mix together with electric mixer along with 3 cups of sugar. After this is mixed well, add 1 egg at a time, mixing after each egg. When all the eggs are mixed, add vanilla, then sifted flour. Put in Bundt pan that has been sprayed with Pam. Cook at 325° for 1 or 1 1/2 hours. Time will vary.
Melt margarine and chocolate chips together. Stir in flour, condensed milk, vanilla and nuts. Mix well and drop onto cookie sheet about 1 1/2 inches apart. Bake 7 minutes only at 350°.
In a large Dutch oven saute the celery and onion in the oil for about 1 to 2 minutes or until the onions are tender. Don't brown them. Add the potatoes, water, butter, salt and black pepper. Bring to a boil. Reduce heat to medium-high and cook until the potatoes are fork-tender, not mushy. In a small bowl combine the flour with 1/2 cup milk. Whisk until smooth. Add in the soup mixture and stir. Keep warm until time to serve.
Lay raw meat and vegetables in bottom of roaster pan. Mix the tomato juice, tapioca, sugar, salt and pepper and pour over meat and vegetables. Bake 5 hours at 250° (covered). Delicious.
Combine mashed avocados with lemon juice. Use 9 x 13-inch casserole dish and layer as follows:
Melt butter in skillet. Saute onions until slightly brown. Add onions to beef broth in saucepan. Simmer slowly for 10 minutes. Pour into bowls. Place croutons on top of each bowlful, and either sprinkle Parmesan cheese on top and serve immediately, or cover croutons with Swiss cheese, then Parmesan and bake, covered, at 325° for 15 minutes. Uncover and bake another 10 minutes.
About 4 1/2 hours before serving or a day ahead, in a 13 x 9-inch glass baking dish, stir together vinegar, sugar, salt and crushed red pepper. Cut each unpeeled cucumber lengthwise into 6 wedges. Place in baking dish with marinade. Peel carrot and cut crosswise in half; cut each half lengthwise into matchstick-thin strips. Place carrots in baking dish with cucumbers; toss to coat. Cover and refrigerate at least 4 hours, stirring occasionally.
Saute onion in butter. Mix in all other ingredients and heat. Freezes well.
In a large bowl, combine beef, green pepper, celery, onion, eggs, soup mix, bread crumbs, milk, salt and pepper; blend well. Shape into a loaf. Place in a 9 x 13 pan. In a small bowl, combine tomato sauce, mushrooms, water and brown sugar; blend well and pour over the meat loaf. Bake at 350° for 50-60 minutes or until meat is no longer pink inside.
Saute diced onions in butter until soft in a large saucepan. Add diced tomatoes, tomato sauce and spices. Cover and bring to a boil. Uncover and simmer for 30 minutes, stirring often, at low heat. Remove from heat and slowly add heavy cream, stirring constantly. Mix completely. Slowly add vodka. Return to heat, low, and simmer 30 minutes. Serve over pasta (bow ties, rotini or penne).
In a large bowl, mix all ingredients until well blended. Roll out on floured board. Cut out treats with cookie cutter shaped like a dog bone or a heart shaped one. Microwave at 50 for 5 to 10 minutes, turning every 2 minutes or bake in oven at 350° for 15 to 20 minutes or until dry. Grease the cookie sheet lightly. If too dry, add a little more hot water.
Cream the butter and cheese together. Work in flour and seasonings. Shape mixture into small balls. Place on baking sheet. Bake at 425° for 10 minutes. Serve hot. Yields 50 biscuits.
Pull tines of fork firmly down length of the cucumber. Repeat this all the way around the cucumber. Thinly slice onion, separating rings. Combine remaining ingredients. Pour over vegetables. Marinate 1 hour. Drain to serve.
Mix sugar and flour. Mix milk and water. Add egg yolks and cook until it bubbles and is thick. Add peanut butter and vanilla; cook a little longer and pour into baked crust.
Mix together sugar, shortening and eggs. Stir in buttermilk and banana. Sift together and stir in the flour, soda, baking powder and salt. Blend in nuts. Bake in greased loaf pan 50 to 60 minutes at 350°.
Brown ground beef. Stir in tomato sauce, onion, salt and pepper. Stir and simmer 10 minutes. Combine spinach (pressed very dry), cottage cheese, parsley flakes, oregano and salt. Spoon spinach mixture around side of casserole dish. Put hamburger mixture in center. Top with Mozzarella cheese. Bake at 375° for 20 to 25 minutes.
Dissolve yeast in 1/2 c. of the warm water. Add the rest of the ingredients and knead with the last cup flour.	May need more. Let rise in greased (or sprayed) bowl until double (45-50 minutes). Roll out on floured counter & spread with 1/2-3/4 stick of melted margarine & sprinkle with brown sugar and cinnamon. Roll up and cut. Place rolls in a greased cake pan & let rise 40 minutes. Bake about 20 minutes or until lightly browned on top. Frost if desired. Easy and Good!
Soften cream cheese and mix with garlic salt. Cut away stem of mushroom and fill with cream cheese mixture. Wrap each mushroom with 1/2 slice bacon and secure with a toothpick. Bake at 350° until crisp (usually 1 hour). Serve while hot.
Brown beef and onion in Dutch oven. Drain off grease. Add remaining ingredients, except macaroni. Stir well and bring to boil. Add macaroni. Stir well again. Cover. Reduce heat to medium and cook until vegetables are tender, about 45 minutes. `Recipe may be doubled. Very good on a cold night.
Pop the corn. Mix remaining ingredients. Place into a 2-quart glass bowl. Microwave on High for 1 1/2 to 2 minutes.
Mix Jell-O and 1 cup boiling water. Place in refrigerator 30 minutes. Remove and whip with fork. Stir in 1 small can crushed pineapple and grated, peeled carrots. Mix well. Stir in 2 tablespoons mayonnaise. Chill several hours.
Preheat oven. Put oil	in skillet. roll liver in flour and place in skillet. Brown, turning	several times.	Remove from skillet, add onions and green pepper, let brown slightly. Add washed rice, tomatoes, liver and chili powder. Salt and pepper to taste. Cover. Put in oven, turn heat to low, allow to cook for 45 minutes.
Brown hamburg and onion. Cook bacon and crumble. Add bacon, soup, salt and pepper. Bring water to boil; stir in rice. Cover and let stand 5 minutes. Mix rice and hamburg combination. Serve warm with garlic toast.
Melt butter. Add onion and green pepper; cook slowly for 2 minutes. Add remaining ingredients; simmer for 10 minutes. Yields 8 servings.
Heavenly Father, we ask you to bless these little breads. Each time we eat them may we be reminded of the special season we are in and that through prayer we will become better people to each other. Let us not forget those who are in need of our prayers daily. Keep your loving arms around us, O Father, to protect us always. Amen.
Trim crust from bread and place 6 slices in oblong baking dish. Put a slice of cheese and bacon on each bread slice and then cover with remaining bread. Now beat eggs until fluffy, add milk, salt and pepper and dry mustard. Pour over bread. Refrigerate overnight or for at least 2 hours. Bake at 325° for 40 minutes or until set and brown on top.
Sift together flour, sugar and baking soda. Add remaining ingredients. Mix thoroughly by hand. Bake in well-greased 10 x 15-inch pan at 350° for 25 to 30 minutes.
Combine dry ingredients in a large bowl. Add eggs, bananas, water, oil and butter flavoring until blended. Blend on medium speed. Increase speed and whip a few minutes until smooth and creamy. Grease and flour three 8 or 9-inch pans and fill 1/2 to 2/3 full only. Bake at 325° for 40 minutes. Cool 10 minutes and remove from pans. Set until completely cool.
Cook and stir chicken in hot oil until lightly browned. Add water, tomato sauce and seasoning mix; bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add corn and red pepper. Bring to a full boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes; fluff with fork. Sprinkle with cheese. Serve with tortilla chips, if desired.
Mix all ingredients together (to your own taste) except deer. Slice deer into thin strips. Pour mixture over deer to cover. Salt and pepper, if desired. Refrigerate 48 hours. Place deer on oven pan. Bake at 100° for 8 hours. Remember that 2 pounds of meat makes 1/2 pound of jerky.
Cream the shortening, sugars, egg yolks, milk and vanilla. Mix dry ingredients and add to creamed mixture. Chill for 1 hour. Roll out and cut. Bake on cookie sheet at 350° for 10 minutes.
In 2-cup glass cup with handle, combine peanut butter chips and 2/3 cup sweetened condensed milk. Cook on 100% power (High) for 1 to 2 minutes, until chips are melted and mixture is smooth. Stir in 1/2 teaspoon vanilla. Spread into foil lined 8-inch square pan.
Cook rice and arrange in 3-quart baking dish. Cook broccoli and drain; put on top of rice. Top with turkey or chicken. Mix soup and milk and pour over all. Sprinkle cheese and bread crumbs mixed with margarine over top. Bake at 400° for 20 to 25 minutes.