HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add eggs. Beat in flour, cocoa, cinnamon, salt and ground pepper. Wrap in plastic wrap and chill for 1 hour. Divide dough into thirds. Roll out to 1/8-inch and shape with cookie cutters. Bake at 375° for 8 minutes.
Blend and fold together until mixed well. Pour into 2 (9-inch) graham cracker crusts. Refrigerate 2 hours before serving.
In a sauce combine sugar, cocoa, and flour. Add beaten egg yolks and milk. Stir over medium heat until thick. Remove from heat. Add butter and vanilla. Pour into baked pie shell. Top with meringue if desired.
Beat together milk, eggs, sugar and vanilla. Pour into small baking dish. Place bread slices on top; sprinkle with cinnamon. Bake at 350° about 45 minutes, until knife comes out clean when placed in center. Makes 4 servings.
Cook 1 cup of berries with water until soft. Strain. Mix cornstarch and sugar with the puree. Cook until thickened and clear. Cool. Line pie shell with half the remaining berries. Combine the other half with the puree. Pour into pie shell. May be garnished with Cool Whip.
Combine oil, sugar and eggs. Beat at medium speed for 3 minutes. Add vanilla. Combine dry ingredients, flour, soda, salt and cinnamon. Add to the first mixture. Fold in chopped pecans and apples. Bake in tube pan at 325° for 1 hour and 20 minutes or until cake is done.
Cook to softball stage in iron skillet. Add pinch of soda, 1/2 stick margarine and ground peanuts. Pour into greased pan.
Into bottom of buttered baking dish (9-inch square or 11 x 13-inch), put thick layer of fruit. Sprinkle with sugar and cinnamon (nutmeg if you like). Dot with lumps of butter. Mix together 1 cup sugar, baking powder, flour and salt. Into this, break 1 egg; mix until crumbly. Put this over fruit and bake at 350° to 375° until brown, about 20 to 30 minutes. You can double the crumbs if you use a larger dish. This is good and easy.
Into large bowl measure all ingredients except milk chocolate kiss type candies. With mixer at low speed, beat ingredients until well blended. Shape dough into a ball; wrap with plastic wrap. Refrigerate dough 1 hour or until easy to handle.
Preheat oven to 400°. Bring water, margarine and salt to boil. Remove from heat. Add flour all at once. Beat with wooden spoon until forms ball clean away from pan. Beat in eggs, one at a time until smooth (shiny and elastic looking). Drop by tablespoons onto greased cookie sheet. Bake until puffed and light brown, 25 to 40 minutes, depending on the size of dough (sounds hollow); don't peek before 25 minutes. Let cool completely. Cut lengthwise in half and fill.
Wash chicken and put in baking pan, skin side down. Mix French dressing, jam and onion soup together. Pour over chicken in pan. Bake at 350° for 1 1/2 hours. Baste often. Serve over rice.
Slice onions. Melt butter in a 4-quart Dutch oven. Slowly cook onions in butter until lightly browned, about 20 minutes. Add bouillon cubes, water and wine to onions. Cover and simmer 2 hours, stirring occasionally. Add Worcestershire sauce and salt. Add white and black peppers to soup. Stir. Shred cheese.
Mix first 4 ingredients together. Blend last 3 ingredients. Fold dressing into vegetable mixture and refrigerate for 1 to 2 hours before serving.
In a saucepan, mix well the first 5 ingredients. Bring to a boil and cook for 5 minutes, stirring constantly. (Make sure you cook for 5 minutes.) Add the next 3 ingredients; mix well. Drop by a spoon onto foil or wax paper.
Cook meat all to pieces. Add potatoes, cubed. Cook until tender. Add remaining ingredients.
Bring all vegetables, except peas, to boil. Cook until done. Heat oven to 400°; brown pork chops in oven. Drain vegetables; place in oven with pork chops. Add tomato sauce plus water, oregano, salt, pepper and garlic; stir to cover all ingredients with sauce. Stir during cooking. Fifteen minutes before done, add peas. Cook until done, about 45 minutes to 1 hour. Serves 2 to 4.
Mix together cream cheese, vanilla and sugar until very smooth. In a separate bowl, beat heavy cream until thick. Fold into cream cheese mixture carefully. Pour into pie shell. Top with pie filling. Chill thoroughly before serving. Keep refrigerated.
Cut crust from 6 slices of bread. Butter both sides of each slice of bread. Stack bread and cut each slice into 4 cubes. Place buttered bread into a Pam sprayed casserole dish. Beat all 12 eggs at once and mix in half and half as you beat the eggs. Set aside.
Drain most liquid from beans. Blend all ingredients in food processor until smooth. Sprinkle with paprika before serving. Serve with pita points.
Combine pie filling and evaporated milk in bowl; mix well. Add whipped topping, marshmallows and pineapple; mix well. Spoon into serving bowl. Chill for several hours or overnight.
Preheat oven to 350°. Brown	ground	beef and drain. Simmer beef, tomato sauce, onion and mushrooms until onion is cooked and liquid is reduced by about a third. Pat crescent roll dough into the bottom of a 10-inch pie plate to form crust.	Beat egg; mix with 1 cup of cheese and place in crust as the first layer. Add the meat mixture and cover with 1 cup remaining cheese. Sprinkle with paprika. Bake at 350° for 20 minutes. Let stand for 10 minutes before cutting.
Mix liquid from peas with tomato soup in one bowl. Set aside. Cut carrots, celery, onions and peas and place in layer in casserole dish. Brown hamburger and put over vegetables. Take soup mixture and pour over vegetables. Cover and bake for 1 1/2 hours at 350°.
Place sugar, cream of tartar, salt, water and egg whites in the top of double boiler. Beat with a hand held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water doesn't touch the bottom of top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost your favorite cake.
Night before serving: Boil pasta 8 minutes, rinse and drain. In large bowl mix pasta, pudding, oranges, pineapple and juice. Refrigerate overnight.
*I also add 1/2 to 1 cup cooked garbanzo beans to vegie mixture, if served as a meatless main dish.
Grind cranberries, add sugar and leave overnight, covered, in refrigerator. Add remaining ingredients and chill.
Mix and press onto sided cookie sheet the butter, flour and sugar. Bake 20 minutes at 350°. Cool.
Mix butter and sugar. Add eggs one at a time, beating after each one. Sift flour and baking powder together. Add butter mixture. Add nuts and flavoring. Bake at 275° for 2 hours.
Cook stew meat and beef cubes in crock-pot overnight. In morning, stir and add chopped onion, salt, pepper and green chiles and tomatoes; simmer all day. Add cumin; thicken slightly with cornstarch, if needed. Heat tortilla shells and place meat mixture in them and sprinkle with cheese in shell. Roll and put taco sauce over rolled shell.
Cut bread on diagonal at 1-inch intervals. Brush with softened butter. Sprinkle with oregano. Wrap in foil. Heat on grill 15 to 20 minutes.
Grind celery, pears, onions and peppers together. Mix with sugar, salt, vinegar and allspice and let stand overnight. Boil all together for 30 minutes. Seal in sterile jars.
Combine vegetables, cheese, mayonnaise, onion, celery and water chestnuts. Pour into shallow baking dish and bake 45 minutes in a 300° oven. Crush 20 Ritz crackers and combine with 1/2 stick margarine. Sprinkle over casserole and return to oven for 15 minutes.
In medium saucepan, brown ground beef and drain. Put into casserole baking dish. Take shredded Cheddar cheese and sprinkle over ground beef. Take frozen Tater Tots and put on top of cheese and meat; layer evenly. Heat cream of chicken soup and pour immediately onto casserole. Place directly in oven. Bake 45 minutes at 375°. Salt to taste.
Mash shrimp with fork. Add cream cheese. Mix well and add other ingredients. Can add horseradish.
Mix all ingredients together and spread half of mixture on bottom of 13 x 9 x 2-inch pan. Press firmly.
In frypan, melt butter or shortening; add flour as for pan gravy. Add cocoa and then milk. Add sugar to your taste. You can add salt, if you like. Serve over hot biscuits.
Prepare jello. Cool. Put layer of whole graham crackers in 9 x 9-inch pan and use filling. Combine powdered sugar, melted butter, egg yolk, nuts and pineapple. Fold in stiffly beaten egg white. Pour over crackers twice so you have 3 layers of crackers and 2 layers of filling. Pour half jello (thickened) on top and whip rest and put on top.
Mix Sweet 'N Low with eggs. Add Crisco and spices. Mix flour, soda and salt together. Add to egg mixture, alternating with applesauce. Do not overmix. Add vanilla, nuts and raisins. Spoon into muffin pans. Bake at 375° for about 15 to 20 minutes.
Crush wafers and add butter; mix well. Press into 9-inch pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce (it helps to place in freezer for a while to make spreading easier). Store in freezer approximately 10 hours.
Chop onion into small, 1/4-inch size pieces. Chop cabbage into 1-inch wide by 4 to 5-inch long strips. Melt butter in a cast-iron skillet. Add chopped vegetables. Fry on medium heat until soft. While frying vegetables, boil water in a large pot. Cook noodles until done (not overdone). Drain noodles. Add to frying pan. Fry all ingredients together over medium heat until noodles are well blended with cabbage. Season with salt and pepper to taste. (Some people substitute drained, rinsed sauerkraut for cabbage.)
Whip cheese until fluffy. Beat in sugar and peanut butter. Add milk, blending well. Fold whipped topping into peanut butter mixture. Pour into pie crust. Sprinkle with chopped nuts.
Combine first 5 ingredients in large pan. While this is heating, melt butter and add flour to make a paste. Add paste to tomato mixture and bring to a boil. Remove from heat and stir in milk or water. Return to heat and simmer until ready to eat. This goes great with grilled cheese sandwiches.
Cook pudding together with 3 cups of liquid drained from fruit and orange juice. Cool and add fruits. Refrigerate and serve.
In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely.
Sift together and set aside flour, soda, salt and baking powder. Blend together shortening and sugars. Add eggs and beat until light and fluffy. Add flour mixture and mix well. Add rolled oats, vanilla and chocolate. Dough is crumbly. Drop by teaspoon on greased cookie pan and bake 15 minutes at 350° or until brown. Makes 11 dozen.
Stir first 3 ingredients and cook to soft ball stage. Remove from heat and add Hershey bars. Add chocolate chips and marshmallow cream. Add chopped nuts, if desired. Pour into buttered cookie sheet and allow to set.
In a small bowl, whisk together the oil, vinegar, mustard, chopped onion, chives and 1/2 cup of the raisins. Season with salt. Slice each chicken breast diagonally to 1-inch thick pieces.
Boil and peel potatoes; cool. Mix all other ingredients except cheese. Pour over potatoes, then cover with grated cheese. Put in 9 x 13-inch pan; can be covered with foil. Bake at 350° until cheese is bubbly, about 30 to 40 minutes.
Cream 1/4 cup margarine in a large bowl at medium speed of electric mixer. Add granulated sugar gradually. Add beaten egg and egg whites. Beat until well blended. Add milk gradually. Sift flour, baking powder and salt together. Add slowly to creamed mixture. Melt remaining 1/2 cup margarine. Pour into 9-inch square pan. Sprinkle brown sugar over margarine. Place pineapple slices on top of brown sugar. Pour cake batter carefully over pineapple. Bake at 350° for 50 minutes or until toothpick inserted in cake comes out clean. Cake may be garnished with maraschino cherries placed in center of pineapple slices.
In a 1-quart glass casserole, combine all ingredients. Heat, uncovered, in microwave on High for 6 minutes. Rotate. Heat for 3 minutes. Stir. Heat for 1 1/2 minutes. Stir. Heat for last 1 1/2 minutes and stir. Place in desired bowls; cool and serve.
Crush 1 1/2 packages Oreo cookies. Mix ingredients, saving part of the Oreos to put on top.
Layer cooked broccoli, cheese, broccoli and cheese. Mix crackers and margarine; pour over cheese. Bake at 350° until bubbly.
Brown ground round and season with taco seasoning. Lay fajita shell on counter. Smooth on beans; top with little chilies. Smooth on beef; top with cheese. Roll up and place on baking sheet with ends down. Bake approximately 15 minutes at 325° or until edges turn brown. Serve with Mexican rice (omit butter) and chopped lettuce and tomatoes. Garnish with fat-free sour cream.
Cook spaghetti. Drain. Stir in butter, Parmesan cheese and already beaten eggs. Cut through mixture with knife and fork for bite size pieces. (Or you can break spaghetti before cooking.) Form into 1 bowl-type crust in 2 buttered, 10-inch pie pans. Let cool.
Preheat oven to 400°. Scrub potatoes skins and leave on. Leave potatoes whole if they are 1 inch across; otherwise, cut them into 1 inch pieces. Toss the potatoes in olive oil. Place 4 or 5 potatoes on one foil for one serving. Tuck in a garlic clove, rosemary or thyme, and season with salt and pepper.
Combine oats and sour cream. Stir in melted butter, eggs and 2 cups brown sugar until well mixed. Sift together flour, baking powder, baking soda and salt. Stir dry ingredients into oat mixture and add drained raisins. Blend. Divide into 2 greased or paper lined muffin pans.
Place peanut butter in a bowl. Add corn syrup and vanilla. Stir until well coated. Add milk, a little at a time, and stir. Add sugar and mix. Knead with hands on a dry surface until well coated or until sugar is all gone. Pat out about 1/2-inch thick and cut in squares.
Set oven to 350°. Brown beef and onion. Boil noodles for 10 minutes; drain. Mix beef, onion, noodles, tomato juice, salt, pepper and chili powder. Cook for 20 minutes, then sprinkle with cheese and continue cooking until it melts.
Wash beans; cover with water. Simmer until almost done. Drain. Place pork in dish and add beans. Add molasses, salt, mustard, 1 cup boiling water and chili powder. Pour over beans. Add water to cover. Bake in covered dish at 325° for 6 to 8 hours.
Bring milk and vanilla pudding to boil. Take off heat and add cake mix. Stir until mixed well. Pour into ungreased pan. Top with butterscotch morsels. Bake 25 to 30 minutes at 350°.
Combine and cook cocoa, sugar, salt and milk over medium heat; stirring constantly until it reaches 232° or soft-ball stage. Remove from heat and add butter and vanilla. Leave alone until temperature drops to 110°. Stir and beat candy until it begins to loose its gloss. Pour into buttered dish. Let harden.
Combine shortening and sugar; add eggs, beat. Add milk and vanilla slowly. Stir in dry ingredients. Drop from teaspoon on ungreased cookie sheet. Bake for 8 to 10 minutes at 350°. (Finger test should leave dent in center.) When cool, spread vanilla icing on one cookie; top with second cookie.
Line 10 x 15 pan with rolls, press together, bake at 350° 10 to 15 minutes. Cool.
Preheat oven to 375°. Grease cookie sheet. Combine cake mix, margarine, milk and egg. Mix well. Stir in nuts and chocolate mint chips. Drop by tablespoon onto cookie sheet. Bake at 375° for 12 minutes for soft cookie, 15 minutes for crisp cookie. Cool cookies on wire rack. Crushed toffee bars can be used instead of chocolate mint chips.
Mix together and place in casserole dish. Bake 45 mins. at 300 degrees. The last 15 mins. sprinkle canned onion rings on top.
Boil water, mix cornstarch and sugar well; add to water and stir well.	Blend, cook over moderate hot heat until clear and thickened.	Take off stove and add strawberry jello, mix well. Bake pie shell. Let mixture cool. Add food coloring (optional), fold in strawberries and pour in baked pie shell.
Cook elbow macaroni according to package directions; drain. Rinse shrimp in cold water; drain. Add salt, pepper, celery and onions (desired amount). Add mayonnaise and mix together.
Mix fruit juices; chill. Dissolve gelatin in hot water. Add a few ice cubes to cool quickly. Add fruit juices and mix. Just before serving, add ginger ale and ice cubes. Garnish as desired.
Mix and pour over 1 1/2 pounds boneless stew meat or noodle or rice at 300° for 3 hours.
In a square baking dish, layer first the broccoli and then the chicken breasts (cut either in halves or in bite sized pieces). Combine the remaining ingredients (except the bread crumbs) and pour over the top. Sprinkle with the bread crumbs. Bake at 350° for 30 minutes.
Mix; refrigerate for 1 hour and serve with crackers. Easy and excellent. Can be made night before.
Combine all ingredients except the almonds. Chill and serve over salad greens, if desired. Garnish with almonds. Makes six 1/2-cup servings.
Mix together dry ingredients. Beat egg whites until stiff. Blend in dry ingredients, a little at a time, until all is mixed in (stir by hand). Add vanilla and pecans. Mix all together. Drop by spoonfuls onto greased cookie sheet. Bake 15 minutes at 350°. Cool on cookie sheet, or they may crumble when removed.
Mix all ingredients and pack into large Pyrex dish. Sprinkle 1 cup bread crumbs over the top. Refrigerate overnight. Remove 1 hour before cooking. Bake at 350° for 45 minutes.
Mix together graham cracker crumbs, melted butter, brown sugar and nutmeg. Press into pie plate. Reserve a little for garnish.
Mix cream cheese and Cheddar together. Add pineapple, Worcestershire sauce and green onions. Mix thoroughly with cheeses. Chill 2 to 3 hours. Form into ball and roll in nuts.
In a large skillet, cook ground beef with green pepper and onion until the meat is browned and vegetables are tender; drain. Add next 11 ingredients; mix thoroughly. Add noodles; mix well. Pour into a Dutch oven or large baking dish. Cover and bake at 350° for 50 minutes. Sprinkle with cheese. Return to the oven for 10 minutes or until the cheese melts. Yields 12 to 16 servings. Good for Tobacco Honds, Silage Hands.
Cream sugar and butter until light and fluffy, add eggs one at time. Alternate flour and milk blending well after addition ending with vanilla. Cook in greased and floured tube pan at 300 for 1 1/2 hours. Great with strawberries and whipped cream.
Mix sauce and water; set aside. Cut cabbage into wedges; drop in hot water and bring to a boil. Take off heat and set aside. Cook rice according to package directions. Brown ground beef with seasonings and onion. Drain cabbage. Layer 1/3 of cabbage, 1/2 of meat, 1/2 of rice, 1/3 of sauce (enough to cover). Layer 1/3 of cabbage, sauerkraut, remaining meat and rice, 1/3 of sauce to cover. Top with remaining cabbage and sauce. Bake 1 1/2 to 2 hours at 350°. Freezes well.
Flour and grease 9 x 13-inch pan. Spread coconut and pecans on bottom. Mix cake batter according to directions and pour over nut mixture. Mix together cream cheese, powdered sugar and vanilla. Spread over cake mix. Bake at 325° for 40 to 45 minutes.
Combine melted oleo and crumbs; spread in bottom of 13 x 9-inch pan. Beat sugar, eggs and 2 sticks oleo for 15 minutes. Spread over crumb mixture. Slice bananas over filling. Spread pineapple over bananas. Spread Cool Whip over top of this. Sprinkle nuts on top. Cover with Saran Wrap and chill overnight.
Mix cake as on package. Bake half the mix in greased and floured 13 x 9-inch pan at 350° for 15 minutes.
Grate cheese. The pimento slices can be pressed through the grater. Press garlic buttons in garlic press and combine all ingredients and mix well. Form into ball and may be rolled in paprika or finely chopped pecans.
Mix all ingredients together in medium sauce pan and cook on medium heat until thick, stirring constantly. Spoon over biscuits. Very good.
Mix all ingredients together and drop by spoonfuls on cookie sheet and bake at 350° until golden brown around edges.
Warm soup, milk, celery and onion mixture. Place in blender. Peel and cut up avocados; add to blender. Blend mixture until smooth. Serve cold or hot. Serves 4 to 6 people.
Stir in. Spread into greased 9 x 9 x 2-inch pan. Bake 30-35 minutes at 350°.
Place marshmallows and milk in saucepan; cook over low heat, folding over and over until marshmallows are half their original size. Remove from heat. Add vanilla and continue folding until smooth, but light. Beat egg whites until stiff. Add salt and sugar slowly, beating constantly. Carefully fold in slightly warm marshmallow mixture. Pile on pie. Place under broiler 3 inches from heat for 30 seconds.
Cook spinach as directed. Squeeze all water out. Mix all ingredients. Form into bite-size balls. Place on ungreased cookie sheet. Bake at 350° for 15 minutes. Let sit on cookie sheet for 5 minutes. Makes 3 dozen +.
Mix all ingredients thoroughly. Put out on board or cabinet and knead. Form into 2 large rolls. Wrap each roll in waxed paper and chill. Slice as desired.
Pour drippings into 4 cup glass measure. Stir in flour until smooth. Pour in liquid and stir briskly until well blended. Cook on High (maximum power) for 3 to 4 minutes or until boiling, stirring several times during cooking. Season with salt and pepper. Beat until smooth.
Defrost hash browns and combine in a large mixing bowl with 1/2 cup of melted butter; season with salt and pepper. Add chopped onion, cream of chicken soup, sour cream and grated cheese; mix thoroughly. Pour into buttered 3-quart casserole. Mix 1/4 cup melted butter with cornflake crumbs and sprinkle over potato mixture. Bake in a 350° oven for 45 minutes.
Cut biscuits into quarters. Mix 3/4 cup sugar & cinnamon in plastic bag. Shake biscuit pieces in bag. Place coated biscuit pieces in greased bundt cake pan. Melt 1 1/2 sticks of butter and 1 c. sugar. Pour butter mixture over biscuit pieces. Bake at 350 degrees for 45 minutes.
Mix together beans, brown sugar, mustard, chopped green pepper and onion. Place in baking dish. Cover with the strips of bacon. Bake at 350° for 30 to 45 minutes.
Sift flour, soda, salt, sugar and baking powder in separate bowl. Mix egg with milk; add to dry ingredients. (May need more milk it batter is too thick.) Beat until smooth. Hold finger over bottom of a funnel and pour in some batter. Remove finger and let batter drop in a spiral motion into pan filled with 1-inch hot oil (375°). Fry until golden brown, turning once. Remove from pan and drain on a paper towel. Sprinkle with powdered sugar and serve hot.
Heat oven to 350 degrees. Brown ground beef and drain. Add soup and rotel tomatoes to ground beef and simmer for about 10 minutes. Layer ground beef mixture, corn tortillas, and cheese in baking dish. Top with more grated cheese. Bake for about 30 minutes or until cheese is bubbly.
Preheat oven to 350°. Combine corn chips, water and eggs. Press into 9 inch pie plate or casserole. Bake for 10 minutes. Brown ground chuck, drain.
Melt butter in a 9 x 12-inch pan, then sprinkle graham cracker crumbs over melted butter. Press crust to smooth. Pour Eagle Brand milk evenly over crust. Sprinkle chocolate chips, coconut and nuts. Press down firmly. Bake at 325° for 30 minutes.
Peel, cube and boil potatoes until tender. Strain and place in a bowl. Add all other ingredients. Toss and serve.
Put margarine in 6 custard cups. Combine 3 eggs, flour, milk, oil and almond extract and put into cups. Bake at 400° for 15 minutes. Remove to dessert dishes. Melt marmalade and add to fruit to coat. Put fruit into Dutch Babies and sprinkle with powdered sugar.
In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredients. Add to zucchini mixture and mix well.
Cook lima beans in salty water until tender. Brown pork chops. Make sauce of other ingredients. Put pork chops and lima beans in Dutch oven. Pour over the sauce. Cook slowly on top of stove for 30 minutes.
Mix jello, water and red hots together and cool. Add apples and nuts. Pour into a 9 x 13 inch pan. Refrigerate overnight.
Mix above ingredients together. Spray your casserole pan with Pam and pour in mixture just made. Brown pork chops and place on top of mixture; bake for 30 minutes at 375° or until brown.
Arrange chicken in shallow baking dish so pieces don't overlap. Cover with mushrooms. Combine mushroom soup, sherry and sour cream. Stir until blended. Pour over chicken, completely covering it. Dust with paprika. Bake 1 1/2 hours at 350°.