HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter; add sugar and beat until fluffy. Beat in egg yolk, add flour and cinnamon; press into a 15 1/2 x 10 1/2 x 1-inch pan. Brush top with slightly beaten egg white, sprinkle nuts on top and press into dough. Cook 1 hour at 275°. Drizzle top with melted chocolate.
Mix jello and milk together by hand; then add other ingredients. Mix and then refrigerate 1 1/2 hours. Also good frozen.
Beat cheese and milk until well blended. Add Cool Whip and sugar. Stir in pineapple, vanilla and pecans. Pour into pie shells. Sprinkle chopped pecans on top of pie. Chill for 1 hour.
Mix egg and 10x sugar thoroughly. Boil water and 1/4 cup granulated sugar for 1 minute, then add to sugar and egg. Blend well and add Crisco and vanilla. Beat until creamy.
Mix all ingredients well. Roll into balls (about the size of large marbles). Bake at 400° for about 10 minutes or until brown. Keep warm in a chafing dish. Makes about 190 appetizers. These may be made ahead and frozen.
Boil the lentils in water for 40 minutes or until tender. Crush garlic with salt and add lemon juice and oil. Drain lentils and put them in a shallow bowl. Pour on the dressing and garnish with chopped parsley and hot pepper. Serve one hour later. Serves 4 to 6 people.
Cook mixture in double boiler. If you like you can use coconut, crushed pineapple or any kind of fruit. Line dish with vanilla wafers, Ritz crackers and graham crackers and pour mixture in, then brown beaten whites of eggs with 2 tablespoons sugar and 1 teaspoon vanilla flavoring.
Beat egg whites and cream of tartar in a 1 1/2-quart bowl until stiff peaks form; set aside. Beat egg yolks slightly. Beat in lemon peel, lemon juice and milk. Add sugar, flour and salt; beat until smooth. Fold into beaten egg whites. Pour into a 1-quart casserole; sprinkle with coconut.
Wash, dry and slice mushrooms. Saute onions and mushrooms in the margarine in a large skillet for 4 to 5 minutes. Transfer to a large casserole. Add barley and pimento. Stir in broth and pepper. Cover and bake at 350° for 50 to 60 minutes or until barley is tender and liquid is absorbed. Additional water may be needed during cooking if mixture seems dry. This pilaf can also be cooked on stove top in a large kettle. Cook on low heat for 45 minutes.
In a medium bowl, mix together sugars, flour, cinnamon, cloves and salt. In another bowl, mix together eggs, milk, butter and vanilla. Combine both mixtures together. Pour into pie crust and bake at 350° for 45 minutes.
Brown meat, slowly and drain off excess grease. Add garlic, (1 Tbsp.) parsley, basil, 1 1/2 tsp. salt, tomatoes and tomato paste. Simmer uncovered until thickened - about 45 minutes. Cook noodles in boiling salted water until tender (10 -12 minutes). Drain and rinse in cold water. Combine eggs, pepper, parsley, and parmesan cheese. Spoon 1/2 noodles into buttered 13 x 9 x 2 baking pan. Spoon 1/2 of egg mixture over noodles. Layer 1/2 of Mozzarella cheese slices over mixture. Spread 1/2 of meat mixture over cheese. Repeat layers once. Bake at 375 degrees for 30 minutes.
Mix the first 5 ingredients together until crumbly. Press half of the crumbs into a greased 9-inch baking pan. Cover with rhubarb. Take the next 4 ingredients and combine and cook them until thick and clear. Pour over rhubarb in baking dish. Top with remaining crumbs. Bake at 350° for 1 hour or until rhubarb is tender. Can put ice cream or whipped cream topping.
In a large bowl, mix thoroughly the shortening, peanut butter, both sugars and the egg. Sift together the flour, baking powder, soda and salt in a separate bowl, then stir it into the first bowl. Chill dough for 1/2 to 1 hour.
Let cucumbers, onions and salt stand in ice water 3 hours, then drain. Combine vinegar, sugar and spices; bring to boil for 5 minutes. Add cucumbers and onions. Bring to simmering point. Pack in hot jars and seal.
Heat oven to 400°. Mix meat, soup mix, egg, pepper, water and bread crumbs. Press into bottom of 15 x 10 x 1-inch baking pan. Prick meat mixture with fork. Bake 10 to 15 minutes, or to desired cooking time. Drain. Place Velveeta slices over meat. Bake one minute or until cheese begins to melt. Cut into 24 squares. Layer dinner roll, burger square, pickle slice and dinner roll. Makes 24.
Boil beets until tender. Remove skins. Tie spices in cheesecloth. Heat vinegar, water and spices to boiling point. Add beets and boil 5 minutes. Cool. Add shelled hard-boiled eggs to spicy liquid with beets. Refrigerate 1 or more days. Eggs take on a beautiful red color and spicy flavor. Serve whole or halved with sliced or whole beets as side dish or relish.
Put all ingredients in one large bowl.	Beat about 5 to 10 minutes. Bake in a greased and floured tube pan in a 325° oven for 1 to 1 1/4 hours.
Grease 12-cup muffin pans. Preheat oven to 375°. In large bowl with mixer at medium speed, cream margarine and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and salt. Add alternately to creamed mixture with milk and vanilla. Crush 1/2 cup berries and add to batter. Fold remaining berries into batter and spoon into muffin pan. Sprinkle with sugar. Bake 30 minutes or until toothpick comes out clean. Cool in pan 5 minutes and turn out onto wire rack. Makes about 18 muffins.
Blend mix. To use, put 1/3 cup mix to 1 mug of hot water.
Boil chicken until done; remove skin, fat and bones. Chunk into broth. Add potatoes, onion and carrots. Simmer until tender. If using fresh okra, add with carrots. If frozen, add with all canned vegetables after carrots are tender. Season with salt and pepper and simmer. Add rice and simmer until rice is done. Serves 10 to 12.
Mix all ingredients together. Spoon mixture into (12) cupcake pan. Bake in preheated oven (450° to 475°) for 15 to 20 minutes.
Mix sugar, shortening and eggs together. Add remaining ingredients. Bake at 375° for 20 to 25 minutes. Use 9 x 9-inch pan for thick and 9 x 13-inch for thin.
Cream butter. Add sugar. Sift flour, baking powder and salt. Add flour mixture to butter and sugar mixture, alternating with vanilla which has been added to milk. Beat egg whites until stiff.
Fry beef; add taco mix. Mix beans and 1/2-quart sour cream together. Spread in bottom of baking dish. Put beef mixture on top of beans. Then sprinkle cheese on top. Bake at 350° until cheese is melted. Take out of oven and spread remaining sour cream on top, then sprinkle olives on. Dip with your favorite chips.
Layer 2 1/2 cups corn chips, onion, 3/4 cup cheese and chili in 1 1/2-quart casserole. Top with remaining corn chips. Bake in preheated 375° oven for 25 minutes. Top with remaining cheese and bake 5 minutes longer.
Put fruit cocktail along with syrup in a 1-quart bowl. Put fruit cocktail in a microwave for 3 minutes. Stir in jello and refrigerate until it begins to thicken. Mix Dream Whip packet as directed, omitting vanilla. Blend cream cheese into already whipped topping. Add the whipped topping into already thickened jello mixture. Refrigerate.
Melt 1 tablespoon of butter with oil in a wide frying pan over medium-high heat. Place meat in pan and cook, uncovered, until meat is browned on both sides but still pink in center (5 to 6 minutes total). Transfer meat to a carving board. Cover loosely to keep warm. Over low heat, melt remaining 3 tablespoons of butter in pan drippings. Mix in wine, mustard, Worcestershire sauce and capers. Stir briskly to blend. Cut meat across the grain into slanting slices. Spoon sauce over meat. Serves 4.
Beat cream cheese until smooth. Add salsa, garlic salt and chili powder; mix well. Spread a heaping tablespoonful of mixture on each tortilla. Roll up each tortilla tightly (jelly roll style). Place seam side down on baking sheet. Cover and chill for 2 hours. Slice each roll into four pieces. Top each piece with guacamole (optional).
Prepare cake mix as directed on box and bake in 9 x 13-inch pan. Cool cake, then poke holes in top with a 2-pronged fork. Pour 1 cup Kahlua over cake and let it sit overnight.
Combine all ingredients except 3 tablespoons potato flakes and butter. Form mixture into 6 patties. Coat both sides of patties with remaining flakes. Melt butter. Fry tuna patties until golden brown on both sides. Drain on paper towels before serving.
Cream 1/2 cup margarine, sugar, eggs, vanilla, Hershey syrup and flour. Pour into ungreased 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool completely.
Combine ingredients. Spread onto uncooked muffins. Bake at 400° for 10 minutes, then lightly brown under broiler.
Cut meat into about 2-inch long strips. Sprinkle with salt, pepper and paprika, blending well with fingers to coat meat. Heat half of butter in heavy skillet. Add onions and bell peppers. Sprinkle with salt and pepper to taste. Cook about 5 minutes, stirring.
Cream sugar and shortening together. Add eggs and vanilla. Add flour and soda. Mix well; then add your pecans and chips. Drop by teaspoon onto ungreased cookie sheet. Cook at 350° for 8 to 10 minutes or until cookies begin to turn brown.
Heat oven to 375°. In large skillet, brown pork chops. Place pork chops in ungreased 13 x 9-inch baking pan; drain liquid. Arrange sweet potatoes around pork chops. Pour syrup over pork chops and sweet potatoes and in bottom of pan. Arrange biscuits next to chops and potatoes. Return to oven. Bake, uncovered, 17 to 25 minutes or until biscuits are brown and pork chops are tender.
Mix yeast in warm water. Beat eggs; add sugar, oil and salt. Mix all together. Mix in flour until smooth. Let sit until double. Divide dough in half, roll out in circle. Cut in triangle shaped pieces, roll each from large end to small end. Put in greased pan, let rise. Bake in 375° oven for 15 to 20 minutes.
Combine chocolate, sugar, milk, butter and salt in medium saucepan. Bring to boil on high, stirring constantly. Continue to boil on low or until mixture forms a soft ball in cold water. Add vanilla and nuts. Beat until mixture will just hold its shape. Immediately pour into buttered pan. Let cool.
Place cooked, drained carrots in a buttered 1 1/2-quart casserole. Stir in croutons and cheese. Mix remaining ingredients. Pour over carrots. Bake, uncovered, in a hot oven at 400° for 20 minutes or until brown.
Slice apples into 1/2 inch thick slices. Melt butter in large skillet and add apples. Sprinkle sugar and seasonings over apples. Cook over medium heat until apples are tender but not mushy. stirring frequently. Apples will brown slightly. Serve while still warm. Excellent with ham or pork.
Mix Jell-O and hot water. Stir 2 minutes. Mix remaining ingredients and refrigerate.
Dump the filling, pineapple, cake mix and walnuts in a bowl and mix. Pour into a 9 x 13-inch pan and dot top with the margarine. Bake at 350° for 1 hour. Very moist; no need for icing.
Bake cornbread at 350° until brown. Let cool. Crumble cornbread and mix other ingredients.
Fill gallon jar with sliced cucumbers and onions. Heat remaining ingredients until sugar is dissolved. Pour over cucumbers and onions. Shake once each day for 7 days. Ready to eat. Omit onions if you want.
Combine all ingredients but vanilla. Boil for 3 minutes. Remove and add vanilla. If too thick when cool, add a little milk. Keeps well in refrigerator. Heat for hot syrup.
Brown ground beef and drain. Stir in mushroom soup and sour cream. In 9 x 13 pan, roll out crescent rolls in bottom of the pan (just like they come out of the can). Pour meat mixture on top of crescent rolls. Top with shredded cheese. Bake at 350° until bubbly and rolls are brown.
Mix flour and 2 tablespoons of brown sugar. Work in the 1/2 cup margarine. Press into a 9-inch greased pan. Bake at 350° for 12 to 15 minutes.
Mix the first 6 ingredients. Add the buttermilk and oil. Drop by large spoon into hot cooking oil. Makes approximately 2 dozen.
Mix lemon, sugar, flour, salt, egg yolks and butter together. Add milk and beaten egg whites. Stir well and put in unbaked pie crust. Bake at 350° for 40 minutes.
Bring sugar, syrup and butter to soft ball stage (235° to 240°). Partially cool. Add milk slowly, stirring constantly.
Sift flour, baking powder and salt together. Melt shortening. Add brown sugar and stir until mixed. Cool. Add eggs, one at a time. Beat well. Add dry ingredients, nuts and chocolate bits. Pour into baking dish. Bake in a 350° oven for 25 to 30 minutes.
Cook and mash potatoes as usual with small amount of milk. Add all rest of ingredients; blend into potatoes. May be made day before using. Store in refrigerator overnight. Bake at 450° for 45 minutes to an hour.
Mix shortening, egg, cocoa and sugar. Stir in the milk and remaining dry ingredients. Add nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Drain hominy, reserving 1/4 cup of liquid. Chop half the French fried onions. Combine hominy, reserved liquid, chopped onions, green beans, soup, cheese and Worcestershire sauce. Turn into a 1 1/2-quart casserole. Bake, covered, at 375° for 25 to 30 minutes. Uncover; top with remaining onions. Bake, uncovered, 5 minutes more. Serves 6 to 8.
Fry bacon and remove from pan. Saute onion in bacon drippings. Add vinegar, sugar and water. Thicken with cornstarch. Slice potatoes into mixture. Add salt and bacon. Keep warm until served.
Combine the first four ingredients. Boil on low for about 10 minutes, stirring constantly. Do not let it reach soft ball stage. Remove from heat to cool. Add powdered sugar to desired thickness. Add maple flavoring.
Saute chopped onion in large skillet. Add 1/2 cup of Cheddar, 1/2 cup of Jack, green onion, olives, green chilies, sour cream, cream of chicken soup, Minute rice and half of the enchilada sauce. Layer mixture with the tortillas. (Layer tortilla, then 1/3 of mixture, tortillas, 1/3 mixture, etc.). On top of the casserole, pour remaining canned sauce and sprinkle on rest of the cheeses. Bake in preheated oven at 350° for 45 minutes. Let set for 15 minutes. Cut and serve. (Layer in a 13 x 9 x 2-inch glass or metal pan.)
Mix 2 cups flour with yeast. Stir in water, milk, butter, sugar and salt over low heat until butter melts. Cool 5 minutes and pour over flour-yeast mixture. Stir; add remaining flour and eggs. Dough will be stiff. Knead on floured board until dough is smooth and elastic. Coat the inside of cans or pan with grease. Divide dough in half. Place in cans (upright). Cover with plastic lids (if made into rolls, cover with towel). Let rise in warm place until dough reaches 1-inch from top of can. Remove lids. Bake at 375° for 35 minutes, until top sounds hollow when tapped and cake tester comes out clean.
Preheat oven to 350. Cream together shortening and 1-cup sugar. Add egg and molasses; beat on low speed until well mixed. Stir together all remaining dry ingredients except 1/2 cup sugar. Add to molasses mixture and mix well. Form dough into 1-inch balls. Roll in remaining sugar. Place 2-3-inches apart on ungreased cookie sheets. Bake 10 minutes. Cool on cookie sheets until firm. Remove carefully with spatula.
On a paper towel, cut and remove seeds from the cucumber. Finely chop the cucumber and drain. Stir together the yogurt, soup mix and dill. Put in a covered container and refrigerate for 2 hours or more. Stir in the sour cream and cucumber. Serve. Makes approximately 3 cups.
Prepare approximately 12 hours before serving. Layer in the order given: broccoli, cauliflower, onion, mayonnaise, bacon, Parmesan and sugar. Spread layers evenly in a large, covered container. After several hours; stir to coat. Let set, then stir several more times. Salad gets creamier each time it is stirred.
Drain pineapple. Mix Tang with pineapple juice. Add vanilla pudding to the Tang/pineapple mixture. Mix well. Slice bananas and stir into the pudding mixture. Add Mandarin oranges and pineapple chunks. Mix.
Mix all drained beans in large bowl. Pour rest of ingredients over beans; cover. Marinate several hours or overnight. Stir twice.
Melt butter in a large skillet. Add cheese and water; cook slowly, stirring, until cheese melts. Add eggs, salt and pepper. Cook slowly until eggs are set, scraping mixture frequently during cooking. Makes 4 servings.
Mix all ingredients (except eggs) in order given, then fold in eggs. (Eggs can be omitted, if desired.) Cook 40 minutes in a 350° oven.
Brown hamburger and onion together, then add all spices. Then add beans and tomatoes to the burger. When boiling ditalini, cook the celery with it. Then add everything together. Simmer about 1 hour. Very good. Spices are all added to taste.
Bring first 4 ingredients to a rapid boil. Pour over flour and sugar. Blend well with mixer. Add remaining ingredients. Pour into greased and floured oblong pan. Bake 20 minutes at 350°. Leave in pan.
Place margarine in a bowl. Once melted, add flour, salt and pepper. Gradually stir in half and half, water and bouillon until thickened. Stir in chicken and mushrooms. Heat for 5 to 8 minutes, continually stirring. Serve over pastry shells.
Bake cake mix in 13 x 9-inch pan. Prepare pudding. Crumble 1/3 of cake in bottom of punch bowl. Add cut up bananas, peaches and pineapple. Top with 1/3 of pudding. Crumble rest of cake on top of this. Add pears, then pie filling and then mandarin orange sections. Scatter cherries throughout. Top with rest of pudding, then Cool Whip.
Put sugar, water and corn syrup over slow fire; stir until sugar is dissolved	and mixture begins to boil. Cover for 2 to 3 minutes to wash down crystals. While syrup cooks, beat egg whites and cream of tartar until whites are stiff. Allow syrup to boil vigorously	until it spins a thread. Add marshmallows and remove from fire. Pour syrup very slowly over egg whites, beating constantly. Be sure that syrup goes into egg whites and not on the side of bowl. Beat until cool, frosting should hold its shape when dropped from spoon.
Mix all ingredients in a bowl and pour into a 9 x 9 x 2-inch dish. Bake at 425° for 20 minutes. Goes great with ham!
Unroll crescent rolls and lay on a 9 x 13-inch pan. Make crust, closing all perforations. Bake as directed on package.
Combine mayonnaise, sugar and vinegar. Toss all ingredients and refrigerate 1 hour.
*McIntosh apples have the best texture for this dessert because they become soft without falling apart.
Mix all with hands and make into small balls. Flatten with fork. Bake at 350° approximately 10 minutes or until color you like. Keep in tins. Freezes well.
Cook veggies 5 to 7 minutes. Add rest of ingredients to drained veggies. Butter casserole dish and add vegetables. Sprinkle with crumbs on top and dot with butter. Bake at 350° for 15 minutes. Serves 6.
Mix together meat, 1/4 cup barbecue sauce and seasonings. Shape into four patties. Place patties on greased grill over hot coals. Grill, uncovered, to desired doneness, brushing frequently with remaining barbecue sauce. For each sandwich, fill bun with patty.
Pour olive oil in pan. Saute onion and garlic for 5 minutes. Add chicken; sprinkle with pepper. After the chicken is browned, add the rest of the ingredients (except pasta); simmer for 20 minutes, or until vegetables are done to your taste. Cook pasta. Toss everything with Parmesan cheese in a large bowl. Serve hot.
Cook ground beef, onion and garlic. Add tomatoes (break up with fork). Stir in tomato sauce. Add 1 1/2 tablespoons parsley flakes, sugar, 1 teaspoon salt, basil and 1 teaspoon oregano. Simmer 1 hour.
Preheat oven to 375°. In mixing bowl, cream the butter and sugar. Beat in egg, vanilla and peanut butter. Stir in the rest of the ingredients until all mixed together. Drop by rounded spoonfuls onto lightly greased cookie sheet. Bake for 10 to 12 minutes, or until brown.
Butter a large casserole dish. Sprinkle onion soup evenly on bottom. Sprinkle rice over soup. Place chicken pieces on rice. Mix mushroom soup and water; pour over chicken. Dot with butter. Bake, uncovered, at 350° for 1 1/2 hours.
Cook and bone chicken breasts. Tear tortillas and line bottom of 9 x 13-inch pan. Combine all other ingredients and pour in pan. Sprinkle with cheese and bake at 350° for 40 minutes.
Cook broccoli or spinach until tender; drain. Mix with all other ingredients. Sprinkle top with Cheese Nip crackers. Bake for 30 minutes at 350°.
Mix together and pour in a 9 x 13-inch baking dish. Crumble Ritz crackers and mix with margarine; pour on top of vegetables. Bake at 350° for 30 minutes.
Sift flour; measure. Add baking powder, salt and sugar. Sift again and add corn meal. Mix thoroughly. Combine egg, milk and melted shortening; pour into flour mixture and stir just enough to moisten the dry ingredients. Do not beat. Turn into a greased 8 x 8 x 2-inch square pan and bake at 425° for 30 to 35 minutes. Cut into squares and serve hot.
Mix ingredients and bake in 3 cake pans at 350° for 25 to 30 minutes.
Melt butter. Add eggs and beat well. Stir in broccoli. Add jalapeno peppers and cottage cheese; mix into Jiffy cornbread mix. Blend well. Pour into greased pan and bake at 400° for 25 to 30 minutes.
Mix eggs, butter and sugar. Add vanilla and milk to flour. Knead dough enough to roll out. Roll dough thin and cut out. Bake on greased cookie sheet at 350° for 10 minutes.
In a gallon jug, mix together all ingredients. Fill remaining gallon jug with water; mix well. Chill and serve.
Combine sour cream, gravy mix and salt. Divide in half and refrigerate one half. Coat chicken with remaining sour cream mixture, then roll in the cornflake crumbs. Melt butter in a shallow baking pan. Arrange chicken in pan, skin side down. Bake at 350° for 45 minutes. Turn and bake 20 minutes longer, or until tender and brown. Add shrimp, olives and pimientos to refrigerated half of sour cream. Heat it slowly in a saucepan, do not boil. Serve sauce over chicken.
Mix all ingredients, except cornflakes and oleo. Spray one casserole (8 x 12-inch) with nonstick cooking spray. Spread mix to all corners evenly. Top with cornflakes mixed with oleo. Preheat oven to 350° and bake 35 to 45 minutes.
Beat sugar and butter together until smooth. Add beaten eggs; beat until fluffy. Add and mix remaining ingredients. Pour into greased, floured large pan.
Mix all ingredients except pie shells. Pour into pie shells. Bake for 1 hour at 300°.
Combine the first 4 ingredients and bake at 350° for 20 to 25 minutes. Let cool. Break up into fine crumbles.
Melt semi-sweet chocolate morsels over hot (not boiling) water. Remove from heat and add condensed milk, water and vanilla. Stir until smooth. Line bottom and sides of 12 x 8 x 2-inch baking dish with double thickness of heavy aluminum foil. Pour in chocolate mixture. Prepare cake mix according to package directions. Pour gently over chocolate in baking pan. Bake according to package directions until cake tests done. Invert cake on rack. Lift off pan. Let stand 2 minutes. Peel off foil. Sprinkle nuts on top. Cut in squares.
Drain peaches and place in dish. Sift flour, baking powder and salt together. Cream margarine. Add 3/4 cup sugar and dry ingredients, slowly, with milk. Pour over peaches. Sift 1/2 cup sugar and cornstarch; sprinkle over batter. Pour 1 cup boiling water over mixture. Bake for 1 hour at 350°.
Mix. Drop mixture over batter in pan by spoonfuls. Bake at 350° for 35 to 40 minutes. (I test with a toothpick and find that it usually requires close to 40 minutes.)
Brown ground beef in skillet. Combine all ingredients in crock-pot. Place on low setting and cook 8 hours or until you get home from work.
Grease a Bundt or tube pan. Place pecans in bottom. Cut each biscuit into quarters. Mix together sugar and cinnamon; shake biscuit pieces in mixture. Toss in pan. Add remaining sugar/cinnamon mixture to top of biscuits and pour melted butter over top. Bake at 350° for 30 minutes.
Mix Jell-O with boiling water. Chill slightly. Add all other ingredients. Mix well and chill. Save one egg for decoration if desired. Serves 10.
Boil together water, soy sauce, oil, garlic, onion, Italian seasoning and yeast. Mix oats and nuts together, then sprinkle gradually into boiling broth. Let stand until most of the liquid is absorbed. Then stir lightly until just mixed. Drop by spoonfuls on oiled cookie sheet. Press flat. Bake at 350° about 30 minutes. Serves 6.