HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thoroughly cream butters, sugars, egg and vanilla. Sift together dry ingredients; add to creamed mixture. Shape into 1-inch balls. Roll in granulated sugar. Place about 2-inches apart on ungreased cookie sheet. Crisscross with fork tines. Bake at 375° for 10 to 12 minutes. Cool slightly.
Melt red hots and sugar into the water. Add jello and applesauce. Pour into mold. Chill several hours.
Combine first 4 ingredients. Season to taste with lemon juice. Simmer until shrimp are tender.
In a double boiler, mix sugar, cornstarch and salt. Add lemon juice, orange juice and pineapple juice. Cook over warm water for 20 minutes, stirring constantly. Beat eggs and slowly add to cooked mixture. (It is best to add a little cooked mixture to the eggs and blend well, then return to double boiler.) Cook, stirring, 5 minutes more. Cool and blend with cream cheese.
Soften the cream cheese. Mix in Worcestershire sauce, garlic powder and Accent to taste. Chop green tops of onions and dried beef. Reserve about 1/3 of the chopped dried beef. Add remaining beef and about an equal portion of green onion tops to cream cheese mixture. Shape mixture into a ball, then roll in reserved beef. Serve with crackers (Sociables, Dad's favorite) or vegetables.
Heat chocolate chips, condensed milk and margarine until melted, then add flour, vanilla and salt. Mix thoroughly. Drop by teaspoon on greased cookie sheet. Bake at 350° for 7 minutes.
Flake salmon; add beaten eggs. Add remaining ingredients; mix and put into greased loaf pan. Bake in moderate oven at 350° for 40 minutes. Serves 4.
Coarsely chop the peanut butter cups into random pieces; spread in a metal pan and freeze solid. Heat oven to 350°. Grease and flour a 9 x 13-inch pan.
Whisk soup and milk in a 2-quart microwave-safe bowl until well blended. Stir in remaining ingredients except 1/4 cup cheese. Cover and refrigerate at least 12 hours or overnight. Cover with lid or vented plastic wrap. Microwave on High 15 to 17 minutes, until bubbly. Sprinkle with reserved cheese. Let stand uncovered 5 to 7 minutes until cheese melts.
Preheat oven to 400°. Place fillets in a shallow, buttered baking dish (about 7 x 10-inch). Pour sherry over fillets. Combine mayonnaise, garlic, parsley and bread crumbs. Spread evenly over fillets. Sprinkle with Parmesan cheese. Bake for 15 to 20 minutes or until fork-tender.
Brown	hamburger and	onions	in frying pan. Drain grease. Salt and pepper hamburger. Place Tater Tots over the bottom of the casserole dish. Put hamburger over top of Tater Tots. Place remaining Tater Tots over top. Spoon soups over the top of the Tater Tots. Bake in oven for 30 to 45 minutes on 325°.
Mix first four ingredients together. Mix pudding and milk, then add to first mixture. Crush package of Oreos, centers included; half goes on bottom, half goes on top. Chill at least 24 hours before serving.
Saut chopped onion in melted butter until onions are clear. Stir in remaining ingredients and cook over low heat until okra is tender. Season with salt and pepper to suit your taste.
Combine softened cream cheese and condensed milk in mixing bowl. Mix thoroughly. Add lemon juice and vanilla; mix. Pour into pie crust. Chill for 1 hour. Pour on pie filling and chill before serving.
Bake cake as directed 13 x 9-inch pan. Pierce cake with fork while hot and pour Eagle Brand over cake. Set. Pour Coco Lopez and let set again. Cool. Put on Cool Whip; sprinkle with coconut. Serve cold.
Mix sugar, oil, vinegar, salt, pepper and water together and boil until sugar has melted; let cool to warm stage.
Combine margarine, crumbs and sugar; press onto 8-inch square pan. In bowl beat egg yolks. Stir in condensed milk and lemon juice. Add yellow food coloring if desired. Pour into crust. Top with whipped cream or topping and freeze. Keep cool.
Mix first 4 ingredients in a small bowl. Let stand so tomatoes release their juices. Brush both sides of bread with olive oil. Broil 4 to 5 inches from heat source on both sides until lightly browned. Place bread on serving plates and spoon topping over slices. Serve immediately.
Combine all ingredients. When thoroughly mixed shape into small balls. I use a teaspoon to get uniform size. Place in baking dish and bake 1 1/2 hours at 350°. Serve in barbecue sauce or sweet and sour sauce.
Heat oil. Saute next 4 ingredients until tender. Add tomatoes and brown. Stir in paprika, cayenne, salt and water. Add a bay leaf and simmer for 15 minutes. Add shrimp and continue simmering for 10 to 12 minutes. Thicken sauce with cornstarch mixed with a little cold water. Serve with rice. Makes 4 to 6 servings.
Place 1 can of rolls in bottom of a 9 x 13 pan. Mix 1 cup sugar, cream cheese and vanilla together. Spread over rolls. Spread 2nd can of rolls over cream cheese. Melt butter; mix with 1/4 cup sugar and cinnamon. Pour over rolls. Bake at 350° for 30 minutes or until brown.
Sift flour and salt together and work shortening into it with hands and fingertips, then add water until dough forms into firm ball. Knead well and form into small balls the size of golf balls. Let stand for about 15 minutes and then roll into thin pancake size of 7 to 8 inches. Cook on moderately hot griddle or skillet (ungreased) for 2 minutes on one side; turn over and cook 1 minute on the other side. Serve while hot. (These can be placed in foil and reheated in oven at 350° for approximately 10 minutes.) Serve with butter spread on them or fill with cooked refried beans, cheese, etc.
Cook spinach; drain, squeezing out liquid. Add remaining liquids; mix well. Chill 2 hours or more in refrigerator, then roll into 1-inch balls. Place on cookie sheet (can line sheet with heavy Reynolds Wrap for easy cleaning). Bake at 300° for 20 minutes, shaking the pan for even cooking.
Cream shortening, sugar and egg. Mix in molasses. Mix in spices. Add flour and mix well. Form into balls and roll in granulated sugar. Bake 10 to 12 minutes at 375°.
Combine corn flake crumbs, Accent, salt and pepper. Dip chops in evaporated milk, then roll them in crumb mixture. Place in shallow baking pan, greased and lined with aluminum foil. Bake at 350° about 45 minutes or until meat is tender when pierced with a fork.
Saute onion, celery and seasonings in margarine. Add broth. Add broth to bread crumbs until moistened. Bake at 425° for 1 hour.
Add 1 stick of the butter, melted, to the crushed graham crackers to form a thin layer crust.
In a baking pan spread 1 can ravioli. In small bowl combine egg, cottage cheese, Parmesan cheese and parsley. Spoon over ravioli. Top with half the cheese slices. Spoon remaining ravioli over cheese layer. Bake uncovered in a 375° oven for 25 minutes. Top with remaining cheese slices. Bake until cheese melts. Let stand 10 minutes before serving.
Early in the day: Combine eggs, crumbs, salt, mustard, onions, milk and tuna. Pour into 6 individual casseroles or 8 custard cups. Refrigerate.
Cut tops off beets; cook until tender. Peel and cut beets in size wanted. Boil vinegar and sugar together. Add cooked beets; bring to boil. Pack in hot jars; finish filling jar with syrup. Seal; put jars in a 250° oven for 10 minutes.
Cream together the margarine, sugar and brown sugar. Add eggs, water and vanilla. Beat well and add flour, salt and baking soda. Chill dough. To 1 tablespoon of dough enclose a chocolate star and roll into a ball. Bake on a greased cookie sheet at 375° for 10 to 12 minutes. Yield: 4 1/2 dozen.
Combine and mix jello, sugar and hot water; add gelatin and ice cream. Pour into 8 x 8-inch pan and refrigerate. It layers by itself. Cut into desired pieces and serve.
Dissolve soda (the size of a pea) in 1 tablespoon of cold water. Beat eggs separately and very well. Mix whites last. Fold in carefully. Bake about one hour or until tested with a straw that comes out clean.
Remove cabbage core; shred cabbage. Add onion, sugar, salt, bay leaf and water. Bring to a boil, then simmer 20 minutes. Add vinegar and apple. Cook additional 3 or 4 minutes. Sprinkle with bacon bits.
Mix all ingredients together. Pour into lightly greased baking dish. Bake at 400° until bubbly, usually about 20 minutes.
Preheat oven to 350°. Saute onion in butter; drain mushrooms, reserving 3/4 cup of liquid. Combine eggs, cream, mushrooms and liquid, spices and saltines; add onion and cheese and mix well. Pour into a greased 1 1/2-quart casserole. Bake covered for 30 minutes. Remove cover and continue baking for 30 minutes more.
Fry sausage, then drain well. Put both packages of cream cheese and 1 jar of salsa in microwave for about 7 to 10 minutes or until cream cheese begins to melt.	Mix sausage with cream cheese mixture. Can be served warm or cold with salsa, chips or toast.
Chop almonds until fine; combine with other ingredients. Trim crust from bread. Spread one slice with filling. Top with another slice of bread; cut into finger sandwiches. Yields 32 sandwiches.
Combine rice, 2 cups milk, salt, cinnamon, sugar, nutmeg and raisins. Bring to a rolling boil, stirring constantly. Reduce heat; boil slowly for 10 minutes, stirring occasionally. Mix eggs with remaining milk. Slowly add to hot mixture, stirring constantly. Cook over medium heat until thickened. Add vanilla. Let cool. Makes 6 servings.
In 9 x 13-inch baking dish, combine soup, milk, soy sauce and pepper. Stir in green beans and half the onions. Bake at 350° for 25 minutes or until hot. Stir. Top with remaining onions. Bake 5 more minutes. Makes 10 servings.
Mix flour, salt, pepper and bread pork chops, then saute in skillet with butter to slightly brown both sides (1 to 2 minutes). In large pot, add water, soup mix, onion and beer. Bring to simmer. Then add breaded pork chops. Simmer on low for 45 minutes to 1 hour. Thicken with flour or cornstarch and serve over rice or noodles.
Melt butter. Beat together with sugars, vanilla, peanut butter and eggs. In a separate bowl, combine the flour, bran, oats and baking soda. Stir mixture into butter mixture. Drop by teaspoons onto ungreased cookie sheet. Bake at 350° for 15 to 18 minutes. Cool.
Soak gelatin in cold water. Combine lemon juice, rind and boiling water. Bring to boiling point and remove from heat. Add softened gelatin and artificial sweetener. Mix until well dissolved. Chill until consistency of unbeaten egg whites. Add unbeaten egg whites and extracts. Beat until fluffy and holds shape. Chill until firm
Sift together flour, brown sugar, baking powder and salt. Add chocolate chips and nuts; toss to coat. Mix egg and oil mixture into dry mix, stirring lightly and quickly, just to mix. Grease bottoms only of muffin tin or use paper baking cups. Fill each cup 2/3 full. Bake at 425° for 20 minutes, until light brown.
Melt margarine. With knife, spread sour cream on chicken pieces and roll in crumbs; gently roll chicken in melted margarine (I melt it in a 13 x 9-inch pan) and place in same. Bake at 350° for 1 hour to 1 hour and 25 minutes.
In saucepan, cook chicken with salt, bagoong or patis and ginger for 20 minutes or until fat collects at bottom of pan. Stir occasionally. Add water, cover and cook for about 2 1/2 hours or until chicken is tender. Add papaya cubes and cook for another 10 to 15 minutes. Serves 6.
In small jar, mix vinegar, honey, cumin, salt and pepper. Shake well. Slice chicken into 1/2-inch strips and toss with garlic salt. Cook and drain corn. Add to chicken. Stir, cover and chill 1/2 hour. Add tomatoes, beans, onions and lettuce. Toss. Pour dressing over salad and toss. At serving time, add cheese and Tostitos and toss gently. Garnish with salsa and sour cream.
Brown ground beef and drain. Add taco seasoning mix according to instructions. Let cool. In a large bowl, mix meat, cheese, onion and tomatoes. Right before you serve it, add lettuce and crunched Doritos. Pour dressing over and mix.
Blend first 4 ingredients. Stir in chicken and vegetables. Spread into casserole dish. Sprinkle with cheese. Mix cornflakes, butter and parsley together, then spread it over casserole mixture. Bake at 350° for about 45 minutes.
Preheat oven to 350°. Place fish in nonstick baking pan; divide remaining ingredients equally on top of each fillet. Bake until fish flakes easily when tested with fork, about 15 minutes. Makes 2 servings.
Put pineapple in flat dish. Mix flour, sugar and cheese and spread over pineapple. Sprinkle crackers over this, then pour melted margarine over all. Bake at 350° for 30 minutes.
Brown chops in oil. Place in 12 x 8 x 2-inch glass baking dish. Lightly mix bread cubes, onion, butter, 1/4 cup water and poultry seasoning. Place a mound of stuffing on each chop. Blend soup and 1/3 cup water. Pour over stuffing and chops. Bake at 350° for 1 hour or until tender. Yields 4 servings.
Put crushed wafers in ungreased 9 x 13 pan. Melt chocolate in 2/3 cup oleo. Stir in yogurt and 2 beaten egg yolks. Add nuts and vanilla. Fold in egg whites that have been stiffly beaten. Pour over crumbs and chill until firm. Top with 1/2 gallon vanilla ice cream that has been softened. Sprinkle with 1/3 cup nuts. Drizzle with Chocolate Fudge Sauce (follows). Cover and freeze. Cut into squares and serve.
Melt chips with butter, then add other ingredients. Mix well. Pour into 2 unbaked pie shells. Cook in oven at 375° for 30 to 40 minutes.
Mix the cake mix, jello, vanilla, water, oil and eggs well. Pour mixture into a 10-inch tube pan that has been lined with wax paper. Bake at 350° for 50 to 55 minutes. Cool 15 minutes in the pan. Mix together the powdered sugar and lemon juice. Drizzle over the cake while it is still warm.
Sift together flour, salt and baking soda. Cream shortening; add sugar gradually. Cream smooth. Add mincemeat, broken into small pieces. Add flour and mix well. Drop by teaspoonfuls, 2-inches apart, on greased baking sheet. Bake at 400° for about 12 minutes.
Toss lettuce, orange slices, mushrooms and onions with dressing until well coated. Serve on lettuce leaves. Top with raisins, if desired.
Cook pudding as directed. After coming to a boil, pour cake mix in pudding pan and stir. Batter will be a little lumpy. Pour in greased pan. Sprinkle chips and nuts on top. Bake for 20 to 25 minutes at 350°.
Beat eggs slightly and add sugar, salt and spices. Add butter to pulp and add pulp to liquid. Add milk and beat. Pour into pastry-lined pie plate and bake at 450° for 10 minutes. Reduce heat to 300° and bake for 30 to 40 minutes, until filling is firm.
Cook macaroni; drain. Add large can of tomatoes. Heat until real hot (not boiling). Add 1/2 teaspoon of baking soda. Stir well. Add milk until desired amount, about 1 quart. Salt to taste.
Beat eggs on high speed for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice. Stir dry ingredients together and fold into pumpkin mixture. Spread on greased and floured 10 x 15 x 1-inch cookie sheet. Top with chopped nuts. Bake at 375° for 20 minutes or until done when tested. Turn out on dish towel sprinkled with powdered sugar. Roll towel and cake together. Cool. Unroll.
Combine jello, water, pineapple and berries. When it begins to thicken, add bananas. When it begins to get firm, combine the cream cheese, Cool Whip or sour cream and sugar. Pour into large container half of jello mixture. Add the cream cheese mixture, then the rest of the jello. Spread the cream cheese with a spatula.
Sprinkle flour in eggs and beat thoroughly. Beat milk in with flour mixture. Beat everything together and pour into a greased casserole dish. Bake at 350° for 1 hour. Corn pudding should be kind of firm; test with knife. Should be like a custard.
Heat oil and butter in microwave on Full power for 3 minutes. Mix garlic and anchovy into a paste. Add to oil and butter mixture and microwave on Full power for 3 minutes.
Boil macaroni in water until tender and drain thoroughly. Stir in beaten egg. Mix mustard and salt with 1 tablespoon hot water and add to milk. Add cheese, leaving enough to sprinkle on top. Pour into buttered casserole. Add milk; sprinkle with cheese. Bake at 350° for about 45 minutes or until custard is set and top is crusty.
Beat eggs. Add sugar, flour, milk, coconut, butter and vanilla. Pour into large greased dish. Bake 30 to 40 minutes at 375° (glass dish 350°).
Combine yogurt, mayonnaise, cream cheese and seasonings. Mix well. Then stir in cheese and crab. Cover and chill for 2 hours. Sprinkle with paprika. Serve with crackers.
Combine cake mix, pudding mix, sour cream, eggs, oil and Kahlua. Mix until well blended. Stir in chocolate chips. Pour into well greased Bundt or other pans. Bake at 350° for 1 hour or until tests done.
Cream butter and confectioners sugar. Add dry ingredients. Work with hands to mix. Add nuts. Chill. form into balls. Place on lightly greased pan and bake at 400° for 10 minutes. While warm, roll in confectioners sugar. When cold, roll again in confectioners sugar. Yields 50 cookies.
Layer all ingredients in 6-quart casserole, pressing down to make firm. Drizzle olive oil over top layer. Cover and bake in 350° oven for 3 hours with some of the liquids. Uncover during last hour if soupy. Mix gently and salt to taste. Garnish with parsley and tomato slices.
Sprinkle flour over work surface. Turn dough out onto floured surface and roll into a 12-inch square. Combine mustard and honey in small bowl and brush over dough. Sprinkle evenly with cheese. Top with ham slices. Roll up jelly roll fashion, pinching seam to seal (don't seal ends). Cut roll into 16 slices. Place slices, cut side down, on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°) for 45 minutes. Bake at 350° for 15 to 18 minutes, or until golden. Serve immediately. Yields 16.
Mix together lemonade, orange juice and water; chill. Add ginger ale just before serving. Garnish with orange slices. Serves 25 to 30.
Melt butter in wide frying pan over medium heat. Add onion, celery, green pepper and garlic. Cook until soft, about 7 minutes. Add tomatoes and their liquid (break up tomatoes with a spoon), lemon slices, Worcestershire sauce, paprika, bay leaf, salt, thyme and liquid hot sauce. Cook, stirring occasionally, for about 15 minutes or until sauce is slightly thickened. Press fish pieces down into sauce. Cover pan and simmer until fish flakes. Serve over hot cooked rice.
Wash cucumbers thoroughly; cut in half lengthwise. Combine salt, vinegar and water. Heat to boiling. Pack cucumbers into clean, hot jars. Add 2 tablespoons dill seed and 3 peppercorns to each jar. Fill with boiling pickling syrup to within 1/2-inch from top of jar. Immediately seal and process in boiling water 10 minutes.
Dissolve jello in boiling water. Add cream cheese and beat until cheese melts. Fold in prepared Dream Whip, nuts, marshmallows and salad dressing. Pour in large mold and chill until firm.
Cook raisins in 1 cup of water. Set aside. Mix dry ingredients and add egg and margarine. Fold in raisins and water into this mixture. Bake at 350 degrees for 25 minutes or until done. Sprinkle powdered sugar on top.
Mix rice, soups and water in bottom of 2-quart casserole. Dip chicken breasts in melted margarine, then lay on top of the rice. Bake at 350° for about 1 hour covered. Uncover and bake 15 more minutes or until chicken is brown. Sprinkle with paprika before baking to help chicken brown.
Mix all ingredients together in order. Bake 1 1/2 hours. Bake at 350°.
In a punch bowl, combine pineapple and apple juices. Puree undrained strawberries in blender; stir pureed strawberries into pineapple juice mix. Pour in ginger ale. Garnish with strawberry slices, lime slices and fresh mint.
Combine first 3 ingredients in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and marshmallows are melted. Remove and set aside to cool. Combine butter and coconut in a saucepan over medium heat. Cook, stirring often, until coconut is lightly browned. Remove from heat and stir in graham cracker crumbs. Press 3/4 of crumb mixture into a 13 x 9 x 2-inch pan. Cut ice cream crosswise into 1/2-inch thick slices. Arrange half of slices over crust. Pour 1/2 of chocolate mixture over ice cream; then repeat layers. Combine remaining mixture and pecans over top. Cover and freeze until firm. Yields 15 servings.
Cream together margarine and brown sugar. Add eggs and mix well. Sift together and add flour, baking powder and salt. Add chocolate chips, vanilla and nuts. Spread on greased cookie sheet and bake about 20 minutes at 375°. Cut into squares when cool.
Wash, but do not peel zucchini. Trim ends and slice lengthwise into quarters and then into 1/2-inch slices. Heat oil and 2 tablespoons margarine. Add garlic and zucchini. Cook until zucchini is golden brown; drain on paper towels. Discard garlic. Season zucchini with salt and pepper. Boil spaghetti and drain. Place in warmed serving bowl with remaining 2 tablespoons margarine, Ricotta cheese and generous amount of grated cheese. Salt and pepper to taste. Toss well and serve with zucchini slices on top.
Cut elephant in bite size pieces. This should take about 2 months. Add enough brown gravy to cover. Cook at 475° for 4 weeks. This will serve 3800 people. If more are expected, add the two rabbits. Only do this if needed, as most people don't like hare in their stew.
Thaw frozen bread dough in refrigerator overnight. Roll or pat thawed bread into a rectangle. Slightly beat egg; spread some on dough layer. Add pepperoni on top of egg. Sprinkle with cheese. Roll up like jelly roll style. Connect ends or seal ends. Brush with remaining egg. Bake at 350° for 30 minutes. Good served warm or cold. Snack or meal.
Preheat oven to 350°. In medium bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and pulp. Pour into crust.
Cook ground beef and onions together, browning the meat a little. Add vegetables and water. Bring to a boil and sprinkle the rice over and bring to rolling boil; cover and let simmer for 1 hour. Should be cooked in a 6-quart kettle. Will serve 6 to 8 people. Can be served with shredded cheese on top. This is a good-for-you, low-fat meal.
Combine sugar, salt, cinnamon and milk. Cook, stirring constantly, until a soft ball forms when in cold water. Remove from heat and add vanilla and 2 to 3 cups English walnuts or pecans. Spread out and cool.
Mix first 3 ingredients together and pat into a 9 x 13 pan. Bake at 400° 5 to 7 minutes. Cool 1 hour.
Combine jello with hot water. Add cream cheese and beat with beater until fairly smooth. Add rest of ingredients and beat. Chill until solid.
Cream sugar and oil; add eggs and vanilla. Sift flour, baking soda and cinnamon and add to first mixture. Stir in pie filling and chocolate chips. Pour in two greased and floured cake pans or a 13 x 9-inch pan. Bake at 350° for 40 to 45 minutes. You can frost if you like. A rich and moist cake.
Saute the green pepper and onion in butter. Stir in soup, milk, mushrooms, pimento and basil. Place half the noodles in a 13 x 9 x 2-inch baking dish. Cover with 1/2 each mushroom sauce, cottage cheese, chicken and cheeses. Repeat. Bake at 350° for 45 minutes. Makes 8 to 10 servings.
Mix first 6 ingredients. Add the remaining ingredients and mix well. Cover and refrigerate for 3 hours. Heat oven to 375°. Shape dough into 1 1/4-inch balls. Place about 3-inches apart on ungreased cookie sheet. Flatten with fork dipped in flour. Bake 9 to 10 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheet. Makes about 3 dozen. Contains 80 calories per cookie.
Beat egg white and cold water until frothy. Add pecan halves and stir to coat evenly. Mix sugar, salt and cinnamon in a large bowl. Add coated nuts and stir to coat thoroughly with sugar mixture. Place on buttered cookie sheet and bake at 225° for 1 hour. Stir every 15 minutes.
Brown ground beef in 1 tablespoon oil. Add cabbage, celery and onion in skillet. Transfer to 5-quart stock pot. Add remaining ingredients, plus 1 cup water, if needed. Stir and simmer for 30 to 40 minutes.
Soak the dried fruits in the fruit juice for 2 hours or longer; add 2 teaspoons honey. Bring mixture to a boil; add cornstarch and stir until mixture begins to thicken. Add cinnamon; chill or serve warm.
If you use pork or have much grease from cooked meat, use a tablespoon of lemon juice also.