HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the oleo, sugars, eggs and vanilla; cream together. Mix the flour, baking soda, baking powder and salt. Add the remaining ingredients; mix all together. Drop mixture by spoonfuls onto an ungreased cookie sheet.	Bake in a 350° oven for 10 to 12 minutes.
Combine cream cheese and margarine, mixing until well greased. Add flour and salt; mix well. Shape dough into ball; chill 1 hour. On lightly floured surface, roll dough to 12 x 6-inch strips. Fry in deep hot oil, 375° for 1 to 2 minutes or golden brown. Drain on paper towels. Roll in sugar. Makes 2 dozen.
Preheat oven to 350°. Beat egg yolks; slowly stir in condensed milk. Mixing well, stir in lemon juice. Pour into graham cracker crust. Bake for 12 to 15 minutes. Remove and cool. Spread Cool Whip on cooled pie. Refrigerate for 3 hours before serving.
Place broccoli in baking dish. In a medium bowl, combine rice, soups, cheese, celery, onion, water chestnuts, egg and margarine. Pour over broccoli and add 1/4 cup crumbled Ritz crackers on top. Bake 30 minutes at 350° or until bubbly hot.
Warm milk. Mix dry ingredients and pour into milk, stirring constantly over low heat. When thickened, remove from heat and add vanilla. Chill and serve.
In large mixing bowl, combine all ingredients; blend well. Store in a tightly covered container. Makes 3 3/4 cups mix (15 to 16 servings).
Prepare dinner as directed on package. Add remaining ingredients; mix well. Chill. Add additional salad dressing before serving if desired. Yields 4 servings (you can add tuna instead of ham).
Combine all ingredients except butter with water to cover in saucepan. Cook until tender; drain. Mash with butter and serve immediately.
In a medium bowl, thoroughly combine cheese, eggs, bread crumbs, salt, pepper and nutmeg. Place about 1/4 cup cheese mixture in center of each flattened chicken breast. Roll up and secure with toothpicks.
Brown beef, garlic salt, salt and pepper. Add tomato soup and then add sour cream and cream cheese. Mix and add noodles. Put in large casserole dish. Top with grated sharp cheese. Heat in moderate oven until bubbly.
Mix sour cream, deviled ham, chopped chives, horseradish and Worcestershire sauce in bowl. Blend well. Chill for 1 hour. Serve with potato or corn chips.
Mix well and refrigerate. Ready to eat in a few hours. Keeps well a long time, covered, in refrigerator.
Dice the pound of orange slices and sprinkle with 2 tablespoons of flour. Beat eggs until light and fluffy. Add brown sugar and flour and salt. Mix well and add chopped nuts. Turn batter into a greased and floured jelly roll pan or 9 x 15-inch pan. Bake at 340° for 35 minutes. Cut while still warm and sprinkle with powdered sugar.
Melt chocolate pieces in double boiler until it melts, add peanuts and stir in noodles. Mix until well covered. Drop by teaspoonfuls onto a waxed paper lined cookie sheet. Chill in refrigerator 15 to 30 minutes.
Mix all ingredients in electric blender or food processor until smooth (make sure the top is on the blender or food processor). Pour into 1 gallon ice cream freezer and freeze according to manufacturer's instructions. Serve immediately when ready. Makes 7 (1/2-cup) servings.
In saucepan, melt margarine over medium heat; stir in green onion and carrot. Cook, stirring, 1 minute; stir in corn, vinegar, sugar and zucchini. Cover and cook 5 minutes, stirring often, until hot.
Mix the sour cream and 1 1/2 packages Hidden Valley dressing. Fill sour cream container half full with Miracle Whip. Add more, if desired. Chop dill and add more, if needed.
Mix dry ingredients. Add liquids. Cook in medium size pot on medium heat until dough pulls away from sides of pot. Add flavoring for smell and cake coloring for color. Do not use Teflon.
Fry bacon until crisp in a wide 6-quart saucepot. Remove bacon and all but 2 tablespoons of fat. Save both bacon and extra fat. Add ground beef, breaking it up with a spoon and cook until brown, stirring occasionally. Stir in onion, green pepper and garlic and cook for 10 minutes. Add more bacon fat if needed. Mash plum tomatoes with a spoon. Stir the tomatoes and tomato paste, bacon, 1 cup of wine and 4 teaspoons each of oregano and basil; add all remaining ingredients into the sauce. Bring to a boil, reduce heat and simmer, uncovered, 3 hours, stirring occasionally. Taste after an hour of cooking and correct seasoning; herbs vary and so do personal notions of flavor. If you make the sauce early, cool and refrigerate it until an hour or two before dinner. Let it warm to room temperature before you reheat it. Ten or 15 minutes before serving, blend in 1 teaspoon each of oregano and basil and 1/2 cup of wine. Any leftover can be frozen for later use.
Mix well. Place 2 to 3 teaspoons in cup. Add hot water; stir.
Bake cake. Let cool. Beat other ingredients for 10 minutes. Slice your cake in layers. Spread filling on each layer and refrigerate.
Prepare Oodles of Noodles according to package. Let cook until almost all liquid is cooked out of pot. Add cream of mushroom soup to pot. Add can of chicken to pot. Stir all ingredients. Pour into a 9 x 13-inch casserole dish. Top with grated cheese. Bake at 350° until cheese is melted. Quick and delicious.
Cut in 1/3 cup Butter. Sprinkle over the filling and bake for 350° for 40 minutes.
Fill 1 gallon glass or plastic jug with sliced cucumbers. Dissolve salt in enough water to cover cucumbers. Let set for 3 days. Pour off water, rinse 3 times in cold water. Soak 24 hours with alum in water to cover. Pour off and rinse 3 times in cold water. Cover with white vinegar, let set for 7 days. Drain vinegar off and throw away. Rinse 1 time. Heat 1 cup vinegar and 3 cups sugar until sugar is dissolved. Cool and pour over cucumbers (will not cover pickles), add pickling spice and turmeric (put spice and turmeric in soft cloth tied up). Let set for 24 hours.
Combine softened cheeses and mix well with hands. Add green pepper, onion, Worcestershire sauce, lemon juice and salt. Mix well again with hands. Shape into ball. Roll in mixture of paprika and pecans. Chill.
In 3-quart oblong baking dish, combine soups, milk, thyme and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown. Makes 5 servings.
Mix cake mix according to directions. Pour 1/2 of batter into a 13 x 9-inch pan and bake until done, 20 minutes. Melt caramels in 1/2 cup Carnation milk, then pour over cake.
Mix crumbs, confectioners sugar and coconut. Add orange juice concentrate and mix well. Form into about 1-inch balls. Roll balls into confectioners sugar. Store in covered container overnight. Yields 3 dozen.
Cut squash in half, remove seeds and bake cut-side down at 350° for 50 minutes. In skillet, cook pork, celery and onion until meat is no longer pink and vegetables are tender. Drain fat. Stir in salt, curry powder and cinnamon. Cook 1 minute more. Stir in applesauce and bread cubes. Place stuffing in squash halves; bake uncovered 20 minutes more. Makes 2 servings.
Mix all ingredients. Refrigerate. May garnish with cut up maraschino cherries for a festive look.
Fry chicken pieces in oil until brown. Saute onions in same pan; add sherry (or other liquid). Stir, scraping brown bits loose and blending into liquid to combine with chicken in pan. Add crushed pineapple and water or stock and braise 25 minutes. Add bean sprouts and bamboo shoots. Thicken with cornstarch. Serves 20.
Put strawberries in pie shell. Cook until clear the sugar, cornstarch, syrup, water and salt.	Cool slightly, then add jello and food	coloring. Pour over berries. Chill and serve with whipped topping.
Wash cabbage and chop fine, then chop onions. Heat ground beef and onions in skillet. Put half of cabbage in baking dish. Cover with beef and onions. Put remainder of cabbage on top. Pour undiluted tomato soup over mixture. Bake 1 hour or longer, covered with foil, at 325°.
In skillet, saute onion in oil until tender. Add ground beef and sprinkle with garlic salt, salt and pepper. Brown; drain grease. Add pork and beans, tomato sauce and hot sauce. Simmer 15 to 20 minutes, stirring occasionally.
Blend the first 8 ingredients. Blend in small amounts the flour and milk. Bake in cold oven at 325° for 1 1/4 hours.
Heat nuts in oven at 250° for 15 minutes. Cook sugar, water, salt and spices to soft ball stage. Do not stir. Add vanilla. Stir in nuts until creamy and thoroughly coated. Pour on waxed paper. Separate nuts as they cool.
Mix all together; pour into unbaked pie shell and sprinkle with cinnamon and nutmeg. Bake at 350° until set, about 45 minutes.
*Using your favorite pie crust recipe fit the dough into a 10-inch false-bottom quiche pan. Line with foil and fill with rice. Bake 10 minutes in a preheated 400° oven. Remove foil and rice and bake 5 minutes longer or until lightly colored.
Pour into deep dish Pet Ritz pie crust. Bake as directed on pie crust at 350° for 30 to 45 minutes or until firm in middle. Let set for a few minutes.
Dissolve yeast in warm water. Mix shortening, sugar and salt in second bowl. Add boiling water and mix well. Add eggs; stir well. Add flour and yeast.
Combine all ingredients thoroughly and pack firmly into loaf pan or pan of similar shape. Bake in preheated 350° oven for about 1 hour and 10 minutes. Let stand 5 minutes before slicing.
Place bread in greased casserole. Brown sausage and drain grease. Sprinkle sausage over bread. Top with shredded cheese. Combine eggs, milk, salt and mustard with whip. Pour over cheese. Bake at 350° for 45 minutes.
Cook sausage until light brown and drain fat. Combine the rest of the ingredients and simmer on low for 30 minutes.
Mix all dry ingredients right in 9 x 12-inch cake pan. Make 3 holes. Put vinegar into one hole, vanilla into second hole and liquid shortening into third hole. Pour one cup water over everything. Stir and bake at 350° for 30 minutes.
Cream butter or margarine and sugar. Add egg and vanilla and beat well. Sift flour, baking powder and salt; add to creamed mixture with milk to form a dough. Chill. Roll out to 1/2-inch thickness. Cut with heart shaped cookie cutter. Place half of the cookies on a lightly greased baking sheet; brush each with water. Cut smaller heart shaped centers from remaining cookies and place the heart frames on top of cookies. Bake at 375° for 10 to 12 minutes. Cool; fill center heart space with cherry filling.
Combine graham cracker crumbs with 2 tablespoons of the sugar and melted margarine. Press mixture on bottom and sides of lightly buttered refrigerator tray; chill. Beat egg yolks until thick. Combine with Eagle Brand milk. Add lemon rind and juice gradually, stirring until thick. Stir in 1 cup Baker's coconut. Beat egg whites until stiff. Gradually beat in rest of sugar. Fold into lemon mixture. Pour into tray. Sprinkle top with remaining coconut. Chill in freezer until firm, about 4 to 6 hours. Garnish with whipped cream, if desired.
Mix fruit in bowl and let stand until juices mix. Take one scoop of ice cream and pour or spoon fruit mixture on top. Add dash of Amaretto (almond flavored liquor).
Mix all ingredients in large mixing bowl. Mix 3 minutes; bake in two 9-inch buttered and floured cake pans for 20 to 25 minutes or until done. Cool. Frost and fill with Pineapple Coconut Cream Frosting.
Cook meat and onion with seasonings. Drain. Cook diced celery, carrots and potatoes. Reserve liquid. Combine all ingredients in a greased casserole. Bake in 350° oven for 1 hour.
Preheat oven to 350°. In a medium saucepan or in the microwave, melt the chips and margarine. Stir in crumbs and nuts. Press 1/2 the mixture firmly onto bottom of greased 13 x 9-inch pan.
Cook, drain and mash potatoes just like cream potatoes. Add remaining ingredients and mix well. Pour in buttered baking dish and top with more butter and Parmesan cheese. Bake, uncovered, 35 minutes at 350°. Serves 6 to 8.
Combine all ingredients. Mix well with spoon or fork (not electric mixer) until thick. Pour into 1 Keebler ready crust (graham or cookie crust). Top with lite Cool Whip. Refrigerate.
Cream together crisco, margarine sugar and add eggs one at a time, beating well after each. Sift together flour, baking powder and salt. Mix together the bananas, milk, and vanilla, add alternately with flour mixture. Bake in greased and floured pan for 1 hour and 40 minutes at 350 degrees.
Combine eggs, corn meal, corn, milk and oil in a bowl; set aside. Cook beef until browned; drain well and set aside. Pour 1/2 of corn meal mixture into a greased 1 1/2-inch cast-iron skillet. Spread evenly with beef. Top with cheese, onion and peppers. Pour on remaining batter. Bake at 350° for 40 to 45 minutes.
Cream Crisco and 1/2 cup of the sugar. Stir in flour, salt, vanilla and nuts. Mix well. Make into 1-inch balls. Place on cookie sheet, which has been rubbed with Crisco. Bake in oven, 375°, for 12 to 15 minutes. Roll in sifted confectioners sugar immediately after baking. Cookies may be re-rolled in sugar after cooling, if desired.
Melt butter and margarine. Add to the sugar, salt and cocoa and cream 4 minutes. Add eggs and vanilla two at a time. Mix in flour (do not overmix). Add nuts. Spread evenly on greased cookie sheet. Brush lightly with milk or water. Bake 23 minutes at 350°.
Brown ground beef. Salt and pepper to taste. Add chili to ground beef and heat. Put beef and chili mixture into casserole dish. Spread sour cream over mixture. Place 6 slices of Velveeta cheese on top of sour cream. Bake at 425° for 20 minutes. Serve with tortilla chips.
Beat eggs, sugar and flour. Add pineapple; mix well. Place in greased casserole. Sprinkle with nutmeg or cinnamon. Bake at 350° for 45 to 60 minutes.
Add all items, except vanilla. Boil until thick (3 minutes). Remove from heat and add vanilla.
Brown beef, onions and celery (I usually begin beef in a small amount of water and after awhile, pour away drippings). To the beef, add onions and celery; continue browning. Mix in casserole dish the soups, water, rice and soy sauce. Add the browned beef mixture and stir. Bake for 1 hour at 350°. Place topping of dry chow mein noodles on each serving.
Heat oil in skillet or wok and saute chicken until brown. Blend rest of ingredients and add to skillet. Mix; cover and simmer for 25 minutes, stirring occasionally. Place chicken in platter and coat with sauce.
Mix Cool Whip and Jell-O. Add cottage cheese, pineapple and flavorings. Mix and chill.
Mix in sauce pan. Stir in gradually. Cook over medium heat, stirring constantly until it thickens and boils. Boil 1 minute. Slowly stir at least 1/2 the hot mixture into 3 egg yolks, slightly beaten. Then blend into hot mixture in saucepan. Stir constantly. Remove from heat. Stir until smooth. Blend in 3 tablespoons butter, 1/4 cup lemon juice, 1 tablespoons grated lemon rind. Pour into baked pie shell. Cover with meringue. Bake at 400° (moderate hot oven) for 10 minutes.
In a large bowl, sift together dry ingredients. Add beaten egg and buttermilk and stir into a soft dough. With floured hands, knead dough lightly and quickly into a ball. Shape dough into approximately a 7-inch round and place in a 9-inch pie plate. Cut a deep cross into the dough. Bake in a preheated oven at 400° for 25 minutes and then lower the oven temperature to 350° for an additional 25 minutes. Test for doneness as above. Let bread sit for one hour before serving.
Boil water; add tea, cover and let stand for 3 minutes. Strain; add sugar, salt, lemon juice and orange juice. Serve hot or cold.
Preheat oven to 350°. Combine butter, sugar, eggs and vanilla in large mixer bowl. Beat on high speed for 3 minutes. In separate bowl, combine flour, cocoa, baking soda, baking powder and salt. Add alternately with water to creamed mixture. Blend just until combined. Pour into 2 greased and floured 9-inch layer pans or a 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes, or until cake tester inserted in center comes out clean. Cool for 10 minutes; remove from pans. Cool completely. Frost with your favorite frosting.
Cook chicken. Debone and cut into small pieces. Reserve 2 cups broth. Place chicken in 9 x 12-inch pan. In saucepan, mix broth and cream of chicken soup. Bring to boil. Pour over chicken. In a bowl, mix margarine, flour, pepper and buttermilk to form batter. Spoon over chicken. Bake at 350° for 25 to 30 minutes or until brown.
Brown meat and onion; drain. Add soup and ketchup. Pour into casserole dish. Top with biscuits. Bake at 325° for about 45 minutes, or until biscuits are done and lightly browned.
Blend all ingredients with hand beater until very smooth. Store in covered jar in refrigerator. Makes 1 3/4 cups.
Brown ground beef and drain. Poke hole in bag of Doritos and crush the Doritos. Pour both into a large bowl and stir. Add diced tomatoes and lettuce. Stir again. Pour Catalina dressing in and stir until moistened. May need to add more dressing after it soaks in. Store in refrigerator.
Cook broccoli. Mix soup, mayonnaise, eggs, onion, salt and pepper. Add to drained broccoli. Pour into an 8 x 12-inch baking dish. Sprinkle cheese over mixture. Mix butter with stuffing. Sprinkle over mixture. Bake at 350° for 45 minutes.
Put one layer of each ingredient, in order, in a large casserole dish. Bake, covered, in casserole at 375° for 1 to 1 1/2 hours.
Combine first 6 ingredients in a 4-quart casserole, stirring well. Microwave at High 12 to 13 minutes, stirring every 4 minutes. Stir in soda. Microwave at High 1 to 1 1/2 minutes. Stir in vanilla. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by tablespoons onto greased wax paper. Let stand until firm.
Dissolve jello in boiling water. You may add Coca-Cola now or later. Add cherries and pecans. When at room temperature, place in refrigerator. After jelling, cut and place on lettuce leaf.
Heat oven to 375°. Grease 10 muffin cups. Brown ground beef and drain. Stir in barbecue sauce, onion and brown sugar. Cook 3 minutes to blend. Stir constantly. Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup. Press in bottom and up sides to rim. Spoon about 1/4 cup of meat mixture into each biscuit cup. Sprinkle with cheese. Bake at 375° for 10 to 12 minutes, or until edges are brown. Cool 2 minutes. Remove from pan. Makes 10 servings.
In a large bowl, mix all ingredients except cheese and peppers. Add grated cheese and jalapeno peppers. Pour into two 9 x 12-inch pans or one 12 x 18-inch pan. Bake at 375° for 35 to 45 minutes.
Mix softened cream cheese by hand with onion. Mix in mayonnaise. Add chili sauce slowly and mix a little at a time to blend into the cheese. Add Worcestershire sauce and mix.
Saute stuffing in butter until golden. Add 3/4 of buttered stuffing to bottom of greased 3 quart casserole dish. Place chicken in dish. Mix together soup, sour cream and mushrooms. Pour over chicken. Add remaining crumbs on top.
Boil squash and onion. Combine with other ingredients. Put part of crumbs in mixture and save rest to sprinkle on top. Bake in moderate oven until done.
Use a 9 x 13-inch pan to bake brownies. Mix eggs, butter and sugar. Ad flour, baking powder, salt and nuts. Melt chocolate and add to mixture. Pour in pan and bake at 350° for 25 to 30 minutes.
Sprinkle 1 teaspoon soda over the dates. Pour 1 cup of boiling water over the dates and soda. Let stand. Mix together salad dressing, sugar, vanilla, salt, flour and nut meats. Beat well. Add the date mixture. Pour into a 9 x 13-inch cake pan. Bake at 350° for 45 minutes or until done.
In a casserole, stir sugar, cocoa, salt, milk and vanilla. (Mixture will be stiff.) Cut butter over top. Microwave on High for 2 minutes. Stir vigorously until smooth. Blend in nuts. Pour into waxed paper-lined loaf pan. Chill one hour. Cut into squares.
Put all ingredients into saucepan over medium heat, mixing well with whisk. Heat thoroughly, whisking frequently to prevent burning. This is great on pork, beef and chicken (see Carolina Gold Barbecue Recipe in the Meat & Main Dishes section). If you're grilling the meat, don't put this on until the meat is cooked and ready to serve or it will burn.
Mix first 4 ingredients by hand. Sift together flour, salt, baking powder and cinnamon. Add to mixture. Then add apples and walnuts and/or raisins. Mix thoroughly. Grease and flour 13 x 9 x 2-inch pan. Spread mixture well into pan. Bake at 350° for 30 to 40 minutes or until done. While still warm, sprinkle with powdered sugar and cut into squares.
Mix together and press in 9 x 13-inch pan the crackers, sugar and margarine. In bowl, mix 1 small can frozen lemonade, Cool Whip, lemon juice and milk. Beat with mixer and spread over crust. Store and serve from freezer.
In a bowl, combine pudding and whipped topping. Then add crushed pineapple and juice. Finally, stir in mini marshmallows. Refrigerate until firm.
Cook broccoli until tender and drain. Arrange broccoli in a greased 11 x 7 x 4-inch baking dish. Place chicken on top. Combine soup, mayo, lemon juice and curry powder; pour over chicken. Sprinkle cheese over top. Combine crumbs and butter; sprinkle over all. Bake at 350° for 30 to 40 minutes or until thoroughly heated. Serves 6.
Melt butter in top of double boiler; blend in flour until smooth. Gradually add milk, stirring constantly. Add crab meat and seasonings. Cook slowly over hot water for 20 minutes. Sprinkle with parsley or paprika. Serves 4 to 6.
Heat oven to 375°. Unroll dough into 4 rectangles. Press seam smooth. Place one slice of ham; spread with mustard and sprinkle with cheese. Starting on short side, roll up; press to seal and roll in sesame seed. Repeat with other rectangles. Cut each roll into 5 slices (20 in all). Spray cookie sheet with Pam. Place slices cut side down. Bake 15 to 20 minutes. Remove from pan immediately.
Heat oven to 350°. Cut butter into dry cake mix until crumbly. Mix in coconut.	Pat mixture lightly into ungreased oblong pan, 13 x 9 x 3-inches, building up slight edges. Bake for 10 minutes. Arrange apple slices on warm crust.
In a large mixing bowl, combine the flour and sugar. In a heavy saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well using a wooden spoon or high speed of an electric mixer. Pour into a well-buttered 17 1/2 x 11-inch jelly roll pan. Bake at 400° for 20 minutes or until brownies test done in the center.
Cook macaroni and drain. Chop onions and pepper. Crush carrots. Mix. Add condensed milk, mayonnaise, vinegar and sugar; mix well. Let set 3 or 4 hours or overnight before serving.
Soften gelatin in water; let mixture stand 5 minutes. Drain pineapple and reserve juice. Add enough water to juice to make 1 cup. Pour juice into saucepan; heat to boiling. Add gelatin mixture; stir until dissolved. Remove from heat. Stir in sugar, lemon juice and cream cheese (a wire whisk helps to blend). Chill until gelatin is partially set. Fold in pineapple chunks, orange, pecans and coconut. Spoon mixture into lightly greased 1-quart mold. Chill until firm. Unmold.
In double boiler, mix and melt milk, butter and chocolate morsels. Remove from heat and add marshmallows and pecans. Pour into a 9 1/2 x 13-inch pan lined with wax paper. Chill 2 hours. Cut into squares.
Put eggs in a boiler and beat well. Add sugar; mix well. Add milk. Cook slow until it gets to a boil, then add vanilla extract, then cornstarch (mixed in a little milk just to make a paste). Add to the pudding. This will thicken and will be ready to finish. Cut the bananas, put in bowl and add 1 layer of wafers. Add some pudding mix. Continue until all is finished.