HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium size bowl, combine butter, sugars and salt; blend well. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour, cream and pecans. Pour mixture into pie shell.	Bake in moderate oven at 375° for 40 to 50 minutes or until knife inserted near center comes out clean. Serve slightly warm with whipped cream.
Preheat oven to 450°. Place potatoes on baking sheet and drizzle with olive oil. Using hand, toss to coat evenly. Season potatoes with salt and pepper. Bake 10 minutes. Using spatula, turn potatoes. Toss with herbs and garlic and bake until potatoes are golden and tender, about 13 minutes more. Makes 4 servings.
In a large kettle, heat oil and saute onion, celery, garlic, green pepper and carrots. Stir in tomatoes, tomato sauce, seasonings, shrimp and scallops. Bring to a boil. Simmer 30 to 60 minutes. Add wine and crabmeat. Warm only. Serves 6.
Mix and bake cake mix according to package directions. Heat sugar, milk and marshmallows until melted. Stir in coconut and spread over cake. Heat sugar, Pet milk and butter or margarine to a boil. Remove from heat and add chocolate chips. Spread on cake.
Mix water, oleo and oatmeal together; let stand about 20 minutes. Mix brown sugar, white sugar, vanilla, eggs, flour, soda and salt together with spoon. Add oatmeal mixture and mix with spoon. Pour into greased and floured 9 x 12 x 2-inch pan. Bake at 350° for 30 to 35 minutes.
Combine sausage, cheese and Bisquick in large bowl. Add just enough water to make workable. Shape into balls. Bake at 350° for 20 minutes or until golden brown.
Beat egg whites until stiff; add sugar. Stir in remaining ingredients and put into a 9 or 10-inch greased pie pan. Bake at 300° for 40 minutes; cool completely and top with unsweetened whipped cream.
Mix ingredients and freeze dough. When you are ready to bake the cookies, break off pieces of dough and shape into small balls (about the size of a large grape). Place on greased baking sheet. Flatten with glass dipped in sugar. Bake in 350° oven about 13 minutes.
Mix cheese, butter and salt (if used) together. Adding flour as needed, work in enough to make a stiff dough (use your hands to mix). Roll out on floured board to about 3/8-inch thick. With sharp knife, slice into strips about 3/8 x 4-inches. Sprinkle with red pepper. Bake in a 350° oven until slightly brown. (Use a very lightly greased baking sheet.) When cool, remove from pan. Store in airtight container.
Cream butter and sugar. Add hot water, eggs and vanilla. Beat well. Add dry ingredients. Spread in greased 9 x 13-inch pan. Sprinkle chocolate chips over the top. Bake at 350° for 25 to 30 minutes. Cool slightly and cut in squares.
Thaw and drain broccoli. Saute celery and onions in butter. Add cheese and soup and stir over low heat until cheese is melted. Stir in remaining ingredients. Heat thoroughly, stirring constantly. Serve with fresh vegetables. Yields 3 cups.
Mix cake mix, eggs, oil and juice from oranges. Add oranges and pecans. Bake in three pans at 350° until brown.
Combine tuna with undiluted soup and green beans. Brown Tater Tots in oven, then place on top of casserole. Bake at 300° until mixture is bubbly, about 20 minutes.
Melt butter and fry chops on both sides. Remove and spread the mustard on one side. Keep warm. In the remaining butter and juices from the chops, fry the chopped onion and stir in the flour. Add the herbs and cider and cook until the sauce thickens. Place the sliced apples in a casserole and pour the sauce on top of them. Place the chops on top and brown in the oven at 350° or gas mark 4 for 25 minutes.
Cream butter; add sugar, pecans and flour. Mix well. Shape into balls using about 1 tablespoon of dough for each cookie. Bake at 300° on ungreased baking sheet for about 45 minutes. Roll in confectioners sugar while hot and again when cooled.
Cook noodles as directed on package. Drain. Mix all ingredients together (except grated cheese. Save that for last and sprinkle on top) in a casserole dish. Bake at 350° for 50 minutes.
In large mixing bowl, mix corn, green pepper, salt and beaten eggs. Pour half of mixture into buttered 3-quart casserole dish. Crush a few crackers over top (thin layer); dot with butter and sprinkle with cheese. Slowly add remaining corn mixture. Sprinkle crushed crackers over top; dot with butter and sprinkle generously with cheese. Slowly pour milk over top. Bake at 325° for 30 to 40 minutes, until hot and bubbly. Sprinkle paprika over top to add color before serving.
Combine margarine, sugar, eggs, pecans, coconut, raisins and vinegar, mixing thoroughly. Pour filling into pastry shells. Bake at 300° for 40 minutes. Yields 12 servings.
Mix all ingredients and place in oven at 350° for about 45 minutes, stirring 20 minutes after casserole has been cooking.
Pancakes: Combine flour, water and 1/4 teaspoon salt. Beat until smooth. Add 4 eggs (one at a time). Heat a 5 to 6-inch skillet that has been greased with a drop of oil. Put in a small amount of batter and roll. Cook until firm. Flip. (Use a Teflon pan.)
Grease a mixing bowl. Put Special K in it. Bring sugar and Karo to boiling point. Blend in peanut butter. Pour over Special K; mix well. Press into buttered 13 x 9-inch pan. Cool. Melt the chocolate chips, adding a little milk, if needed. Spread over mixture.
Stir all together and put into a 9 x 13-inch casserole or large round casserole. Sprinkle cracker crumbs over top. Bake 1 hour at 350°. Serves 8 to 10 generously.
Mix strawberries, sugar and liqueur in a large bowl. Let stand in refrigerator for 30 minutes. Fold in whipped cream and vanilla ice cream. Spoon into serving dishes and serve at once.
In blender, blend cottage cheese, lemon juice, milk, paprika and garlic until smooth. Stir in scallions. Chill 1 hour to blend flavors. Garnish with paprika, if desired. Serve as a dip with pretzel chips. Yields 1 3/4 cups.
Combine first 6 ingredients, stirring until sugar dissolves. Cover and refrigerate 4 hours or more. Pour mix through a wire mesh strainer into a large bowl. Discard mint. Stir in ginger ale and next four ingredients.	Add ice. Makes 5 1/2 quarts.
Mix together first 10 ingredients. Spread in a 13 x 9 x 2-inch baking pan. Bake at 350° for 20 to 25 minutes until lightly browned. Immediately sprinkle with chocolate pieces on top; allow to melt, then spread over top. Mix last 3 ingredients and drizzle over chocolate. Cool; cut into bars.
Make sauce first. Mix sugar and flour well, add water. Mix well. Add food coloring, then cook until thick. Cut rhubarb and put in bottom of well-greased pan. Pour sauce over top of rhubarb. Then top with topping.
Beat the eggs with the sour cream. Sift together the sugar, flour, cocoa, soda and salt. Stir the cream and eggs into the flour mixture. Flavor with vanilla. Bake 40 minutes.
Mix All-Bran, bran, water and raisins. Let stand 2 minutes; add vegetables, sugar, eggs, salt, soda, flour and buttermilk. Fill muffin tins 3/4 full. Bake at 375° for 15 to 20 minutes. Keeps up to 6 weeks; cover well and refrigerate.
Beat eggs lightly. Add remaining ingredients. Pour into an unbaked pie shell. Bake at 350° until light brown.
Note: Chop as much as you want of tomatoes, onions, celery, green pepper, pepperoni, Provolone cheese, black olives and salad olives.
Put apples in greased baking pan. Sprinkle with cinnamon and pour on water. Mix all remaining ingredients together and sprinkle on top of the apples. Bake 30 to 40 minutes at 350°.
Cut a 5 to 6-inch circle off the top of bread. Pull out soft insides (save for dipping). Soften cream cheese. Combine with remaining ingredients. Fill shell with mixture. Replace top of bread. Cover bread with foil. Bake for 1 1/2 hours at 300°. Use fresh vegetables as well as top of bread for dipping.
Preheat oven to 325°. In large mixer bowl, beat eggs at high speed until foamy. Beat in flour, sugar and brown sugar until well blended. Beat in butter. Stir in chocolate morsels and nuts. Pour into pie shell. Bake 55 to 60 minutes until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve with whipped cream or ice cream, if desired.
Mix all ingredients in blender. Pour into ungreased 9-inch pan. Bake at 350° for 40 to 45 minutes.
Sprinkle cheeses on 2 tortillas and top with a second tortilla. Spread top with tomato paste and sprinkle with oregano and other favorite pizza spices. Sprinkle on more cheeses and top with mushrooms, black olives or other favorite toppings. Make one "pizza" per person. Bake at 350° until cheese melts, approximately 10 minutes.
Dissolve lime jello in the juice drained from the can of pears; add crushed pineapple. Cool. Soften cream cheese in the milk and mix until smooth and gradually add the cream cheese to the gelatin mixture. Stir in the horseradish sauce. Cool in refrigerator until partially set. Add the pineapple and chopped pecans. Whip the cream and fold gelatin mixture into the cream. Put in mold and sprinkle nutmeg on top. Serve.
Melt chocolate chips in top of double boiler. Add milk and coconut and stir. Then add Wheaties, nuts and vanilla, stirring after each addition. Drop by spoonfuls on waxed paper and put in refrigerator to set.
Combine all ingredients except chips or onion rings. Spoon into greased casserole dish. Bake at 375° for 15 minutes. Sprinkle chips/onion rings on top. Return to oven and bake an additional 15 minutes.
Put the ingredients in a saucepan and boil for 5 minutes. Cool. Add 2 teaspoons of soda in 1 tablespoon warm water and 3 cups of flour. Bake in a 9 x 13-inch pan at 300° for 1 1/4 hours. Top with Cool Whip or whipping cream.
Beat eggs on high for 1/2 minute. Add sugar and salt to eggs. Continue beating on high for 1/2 minute. Stir in milk and vanilla on low for 1 minute. Pour custard into buttered custard cups or 1-quart buttered casserole dish. Sprinkle with nutmeg. Set cups or casserole in shallow pan. Add water, enough for 1/2-inch depth. Bake at 300° for 1 hour or until knife inserted in center comes out clean. Makes 6 to 8 custard cups.
Add orange juice, lemon juice and sugar to tea (which you have already made with 2 quarts of water). To this add cinnamon and cloves (which have been tied in cheesecloth). Bring to a boil, turn down to simmer. Simmer for 45 minutes. Remove bag with spices. Add pineapple juice. Refrigerate. Before serving, heat it up.
Line a 12 x 8 x 3-inch pan with half the wafer crumbs. In a bowl, cream the butter and sugar well. Add the beaten eggs one at a time; mix well. Spread batter over the crumbs in the pan. Be sure to seal well so the pineapple juice will not drain through. Drain the pineapple and add to the cream which has been whipped. Spread this over the butter layer. Sprinkle chopped nuts over the cream layer. Top with remaining wafer crumbs. Let stand in refrigerator 24 hours, or at least overnight before serving.
Mix in order given. Chill dough in refrigerator. Roll in balls in palm of hand (grease palm of hand) size of a large hickory. Dip and roll in sugar. Do not flatten. Bake 8 to 10 minutes at 325°.
Place fish in greased baking dish. Cover with cream of shrimp soup and the canned shrimp. Spread the butter or margarine over mixture. Cover with the crushed Ritz crackers. Spread finely chopped onion over all. Bake in a 350° oven for 30 minutes.
Use large microwave bowl. Pour sugar in bowl; put cocoa, milk and oleo on top of sugar; do not stir. Cook on High power for 2 minutes. Remove. Add vanilla. Beat with mixer until thick and creamy. Pour in greased dish; cool. Cut in squares. You may add pecans if you wish.
In skillet, saute 1/2 cup sugar until brown. Mix 1/2 cup sugar, milk, egg yolks and flour. Cook until thick. Add brown sugar, slowly. Pour into unbaked pie shell. Beat egg whites until stiff. Pour into pie. Bake at 350° until brown.
Mix ingredients. Chill until ready to serve. May add crab, lobster or shrimp. Makes 30 servings.
Sprinkle round steak with garlic salt and pepper to taste. Cut steak in serving pieces and roll in flour. Fry in a little oil to brown. Remove steak, add 3 or 4 tablespoons of flour to skillet to soak up grease and brown slightly. Add 1 cup water and 1 can of tomato paste or sauce, celery, onions and mushrooms.
Prepare pie crust. Cook spinach; press out moisture and chop finely. In skillet, saute onion in 2 tablespoons butter until golden. Stir in spinach.
Mix all ingredients; simmer 1 hour. Makes enough sauce for 3 to 3 1/2 pounds of pork, beef or chicken.
Drain juice from fruit cocktail and mix with apples and bananas. Add walnuts and Cool Whip. Stir walnuts and Cool Whip into fruit. Use only enough Cool Whip to mix fruit.
Sift together flour, sugar, soda and cocoa. Add shortening, milk, vanilla and food coloring. Add unbeaten eggs. Beat 2 minutes. Pour in greased pans and bake at 350°. When cool, frost with desired icing.
Heat oven to 375°. Mix brown sugar, shortening, buttermilk and vanilla. Stir in remaining ingredients. Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in water. Bake until golden brown, 8 to 10 minutes. Remove from sheet immediately. Makes about 7 dozen cookies. Contains 65 calories each.
Cream oleo, sugar and vanilla together until fluffy. Add flour and mix until combined. Stir in (crush in bag) potato chips.
Cook broccoli according to package directions; drain well. Set aside. Combine in large mixing bowl the soup, eggs and mayonnaise. Blend in 1 package of cheese. Fold in broccoli. Pour into buttered 9 x 13 x 2 pan. Sprinkle top with other package of cheese. Melt butter in saucepan. Mix in stuffing mix until well coated. Sprinkle over cheese. Bake at 350° for 50 minutes.
Rub the bottom and sides of a shallow baking dish or pie pan with the garlic; add half the melted butter and swish around. Arrange the scallops in the dish, season with salt, pepper and a little cayenne. Dust slightly with flour and paprika. Pour remaining butter over scallops. Cook under boiler for 10 minutes or until golden.
Combine tomato sauce, sugar and oregano in a small saucepan. Reserve 1/3 cup of mixture; set aside. Cook remaining mixture over low heat, stirring occasionally, until thoroughly heated. Remove from heat and keep warm. Combine beef, 1/3 cup reserved sauce, salt and pepper; mix well. Shape into 6 patties about 3/4-inch thick. Place burgers on the rack of a broiler pan. Broil 5 inches from heat for 5 minutes on each side or until burgers reach desired degree of doneness. Place patties on bottom half of buns; top each with a slice of cheese, onion and pickle. Broil until cheese melts. Spoon sauce over patties and cover with top half of buns.
Cream shortening; gradually add sugar, beating well. Add egg, stirring well. Combine 1 1/3 cups flour, soda, cinnamon, cloves and allspice; add to creamed mixture alternately with water, beginning and ending with flour mixture. Stir in applesauce. Dredge pecans and raisins in remaining flour; stir to coat well. Fold into batter. Spoon batter into a greased and floured 9-inch square baking pan. Bake at 350° for 50 to 60 minutes or until done. Cool in pan before cutting into 3-inch squares. Yield: 9 servings.
Beat 3 egg yolks with 1/2 cup sugar until light. Then fold in juice and rind of lemon. Simmer in double boiler until thick. Beat 3 egg whites stiff; add 1/2 cup sugar. Gradually fold egg whites into egg yolk mixture. Chill and serve topped with whipped cream or Cool Whip.
Using a 6-quart or larger vessel, make a simple syrup by dissolving sugar in water. Add all other ingredients, except ginger ale. (Mash bananas at the last minute, as they darken quickly.) Pour mixture into freezer containers and freeze. To serve, thaw and add ginger ale to make slush. (Thawing doesn't take long, since mixture does not freeze to a solid.) Makes about 40 half-cup servings or 5 quarts.
Boil until clear. Put just a few drops of yellow cake coloring in; remove from heat and cool. Add 2 tablespoons mustard and 1 cup mayonnaise.
Using white bread dough, let dough rise until doubled. Divide into 32 equal pieces. Shape each piece into a ball around a cube of cheese. Pinch to seal. Dip balls in melted butter. Layer, seam side down, in a 9 x 3 x 5-inch loaf pan. Cover and let rise until doubled. Bake in preheated 375° oven for 30 to 35 minutes or until top is firm and golden. Remove from pan; serve warm. Pull apart; do not slice.
Brown beef and onion. Drain. Cool a little, then mix in egg and half of the soup, bread crumbs and seasonings. Press in a casserole dish. Frost with the potatoes and top with other half of soup. Top with cheese. Bake 1/2 hour at 350°.
Combine flour, baking powder, salt, sugar, egg, shortening, vanilla and water. Blend well; beat 2 minutes at medium speed. Pour batter into 9-inch pie pan. Pour fruit filling, apple, blueberry or peach into center of batter. Bake at 425° for 45 to 50 minutes.
Mix until all	are softened.	The dough will be very stiff. Drop with a teaspoon on greased cookie sheet about 2 inches apart. Bake at 350° for 10 to 12 minutes.
Mix oil, sugar and vinegar together. Pour over all other ingredients. Chill. Better the next day.
Take rolls out of the tray and slice them horizontally somewhat like you would split a cake to put filling between the layers. Spread the bottom cut portion with a mixture of the butter, mustard, Worcestershire sauce, poppy seed and grated onion. Spread ham on the mixture. Sprinkle completely with grated Parmesan cheese. Put the second piece back on the rolls. Put in foil pan. Brush top with butter, if you wish. Heat in a 350° oven for 15 minutes or until cheese is melted.
Preheat oven to 350°. Reserve 1/2 cup dry cake mix. In large bowl, combine remaining cake mix, oil and 1 egg; beat until crumbly. Stir in nuts if desired. Press firmly on bottom of greased 13 x 9-inch baking dish. In same bowl, combine remaining ingredients; mix well. Pour over prepared crust. Bake for 50 minutes or until set; cool. Cut into bars. (Store tightly covered.)
Mix flour, sugar, yeast and salt. Heat sour cream, water and shortening until warm. Add beaten egg; stir in until smooth. Spread batter into 10-inch greased pie pan. Mix beef, salt, pepper, onion, Italian seasoning and tomato paste; spoon onto batter. Sprinkle with Mozzarella; add mushrooms. Bake 30 to 35 minutes at 350°. Cut into wedges.
Mix dry ingredients together. Add eggs, oil, coffee and milk. Bake at 350° for 30 to 40 minutes.
Melt margarine in dish. Mix rice, onion soup, beef consomme, and mushrooms in dish and stir. Bake at 350 - 400 degrees until dry.
Pop popcorn. Cook together until melted, brown sugar, oleo, light corn syrup and salt. After those ingredients are melted, add 1/2 teaspoon	oleo and 1/2 teaspoon soda. Have popcorn in an extra large bowl (I use my canner). Pour cooked mixture over popcorn and stir until evenly coated. Place in several 2-inch deep pans. Bake at 250° for 1 hour, stirring every 15 minutes and breaking apart. When cool, break apart and store in airtight container. Has become a Christmas tradition with my family.
Fold mayonnaise into yogurt. Fold in remaining ingredients. Cover. Chill two hours before serving.
Combine meat, crumbs, onion, eggs, parsley and salt. Mix lightly. Shape into 1-inch balls. Brown margarine and drain. Place in 2-quart casserole. Combine preserves and barbecue sauce. Pour over meatballs. Bake at 350° for 30 minutes. Stir occasionally. Makes about 4 dozen.
In a saucepan, cook onion in the 1 tablespoon butter or margarine until tender. Blend in flour. Stir the sour cream, milk, cheese, parsley, salt, paprika and pepper into the onion mixture. Stir over low heat until the cheese melts. Combine sauce and potatoes.
Brown ground beef. Place hash browns in bottom of casserole dish and cover with ground beef. Place a layer of sliced onions on ground beef. Mix the soup with 2 cups of water and pour over all. Cover and cook at 325° until thoroughly hot, about 15 to 20 minutes. Uncover and place slices of Velveeta cheese on top. Put back in oven until cheese is melted.
Cook noodles as directed. Lay flat and cool. Cook the olive oil and garlic cloves until golden brown. Mix the garlic and oil with the spinach, Ricotta, Parmesan, salt and Mozzarella. Mix together. Place the mixture on the noodles and roll each noodle up individually. Place in a baking pan. Cover with sauce and cook for 1 hour at 350°.
Let cheese stand at room temperature until soft; beat until fluffy. Gradually stir in Eagle Brand condensed milk. Add lemon juice and vanilla extract; stir until blended. Pour into prepared crust. Chill 2 to 3 hours before garnishing top of pie with cherry pie filling.
Beat eggs. Add sugar and oil; beat well. Add vanilla, salt, baking powder and flour. Beat well and spread half of mixture in greased 13 x 9-inch pan. Spread with pie filling, then put rest of batter over the berries. (Batter will be thick so spoon top batter over the whole thing and spread evenly.) Bake 30 to 35 minutes at 350°.
Cream together the butter and cream cheese. Add sugar. Cream again. Alternate adding 1 cup flour and 2 eggs until all is added, beating well after each addition. Add flavoring and beat well. Pour into well-greased and floured tube pan. Cook in a preheated 325° oven for 1 hour and 20 minutes to 1 hour and 30 minutes.
Melt and bring to boil, brown sugar, dates and margarine. Add remaining ingredients. Make into balls. Roll in powdered sugar.
Add frozen peas and salt to water in saucepan. Cover. Bring quickly to a full boil. Then add Minute rice. Stir with a fork to moisten all rice; cover and remove from heat. Let stand 13 minutes. Add mayonnaise, pickle and onion, mixing with fork. Chill. Before serving, add ham and cheese. Serve on crisp lettuce with a ring of tomato wedges. Serves 6.
Mix these ingredients and bake at 350° for 30 to 35 minutes. Allow cake to cool and cut into 4 layers.
Separate chicken; place in bottom of ungreased casserole dish. Rinse mixed vegetables with hot water; drain. Pour these over chicken. In a small bowl, mix well 1 cup of milk with the cream of chicken soup. Slowly pour mixture over meat and vegetables. Mix together 1 cup milk, Bisquick and the margarine. Pour over top of previous layers. Do not stir! Bake at 350° for 1 hour.
In a saucepan, bring sugar and water to a boil. Boil for 10 minutes. Remove from the heat. Stir in the lemon, orange and pineapple juices. Refrigerate. Just before serving, combine with ginger ale in a large punch bowl. Yield: 16 to 20 servings (3 quarts).
Bake cake mix in either 8 or 9 round pan, following directions on box. After cake is cooled, cut each layer in half. (so you have 4 rounded sections). Sprinkle each section with about a teaspoon of liquor. Beat heavy cream add vanilla and sugar to taste. Put bottom layer on plate, put thin layer of cream. Place layer of cake. Then a layer of cherries. Next, layer of cake, and the a layer of cream. Put top layer of cake and frost whole cake with whipped cream. Decorate with shaved chocolate. Refrigerate.
In a large mixing bowl, cream Crisco, margarine and peanut butter; add sugars and egg, beating until smooth. Combine dry ingredients and stir into creamed mixture. Chill. Roll into walnut-size balls. Lightly grease a large cookie sheet and place balls 3 inches apart and flatten with a fork that has been dipped in flour, making crisscross patterns. Bake at 375° for about 10 minutes. Makes 3 dozen cookies.
Mix together all ingredients, except grated cheese. Pour into 9 x 13-inch baking dish. Top with the grated cheese. Bake at 350° for 45 minutes.
Mix all of above ingredients. Just before serving, add 2 cups of shoestring potatoes. Serve on a lettuce leaf.
In bowl with electric mixer, beat together the cream cheese and sugar until smooth. Now beat in sour cream, flour, eggs (1 at a time), lime juice, vanilla and food coloring. Beat until smooth. Pour into crust. Bake in center of preheated 375° oven for 15 minutes. Reduce heat to 250° and bake 1 hour. Let cool on rack, then chill, covered, overnight.
Use crushed chocolate sandwich cookies for the crust, chocolate ice cream for filling and drizzles of chocolate on top for design.
Put mashed potatoes in a baking dish. Top with cream and sprinkle with cheese. Bake in hot oven until cheese is melted and topping is golden brown and bubbling. Serves 6 to 8. Can freeze. Easy, can do ahead.