HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush cookies. Melt butter and mix with cookies (all but 1 cup). Press in 9 x 13-inch pan. Spread ice cream over cookies. Freeze until firm. Spread hot fudge and sprinkle with nuts. Top with Cool Whip. Sprinkle with reserved cookies. Freeze until ready to serve.
Beat egg yolks and egg whites separately. Then combine both and add baking soda, rum and sugar. Beat until stiff (5 minutes). Add half and half and rye whiskey. Stir to blend. Do not use a mixer. Chill and sprinkle with nutmeg.
Cream shortening and sugar. Mix dry ingredients in bowl; add to shortening. Mix with egg, milk, cheese and parsley. Bake in greased muffin tins at 400° for 20 minutes or until golden.
Boil raisins until puffy. Cut cranberries in half and wash in colander to remove seeds. Dissolve cornstarch in cold water and add salt. Cook 5 minutes. Add boiling water and cook 10 minutes longer. Add raisins and cranberries. Bake in unbaked pie shell. Make a lattice work top with pastry strips. Bake about 40 minutes in a 350° oven.
Combine mashed sweet potatoes, sugar, butter, salt and evaporated milk, mixing until creamy. Turn mixture into buttered 1 1/2-quart casserole.
Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in pumpkin. Add lemon juice. Sift in dry ingredients. Fold into pumpkin mixture. Grease and flour jelly roll pan or line with wax paper. Add batter and bake at 350° for 15 minutes.
Cream butter and sugar together until fluffy. Add applesauce and beat good. Add dry ingredients and beat good. Then vanilla. Fold in raisins. Pour into greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes. While still warm, ice with 10x sugar, milk and vanilla frosting.
Mix all ingredients together with the water, then pour over the meat. It mixes better this way. Mix well and shape into rolls. Wrap in foil (shiny side out). Refrigerate for 24 hours. Place in pan with water to cover rolls and boil for 1 hour. When done, can eat or be frozen.
Mix the first 3 ingredients together and soak. Cook noodles; drain and reserve 1 cup of water to mix with oil mix. Toss noodles in oil mix, adding salt and Parmesan cheese to taste. Squeeze 1 can of tomatoes into spaghetti and stir.
Mix soup with 1/2 can of water. Put 1/2 stuffing mix in crock-pot. Pour half of the soup mixture over this. Season the chops and place all of them on top of stuffing. Pour rest of the soup mixture over the meat and top with rest of stuffing. Cook on low for 8 hours.
Brown meat. Add celery or celery salt, bell pepper, green onions and white onions. Add beans, Worcestershire sauce and lemon juice. Add barbecue sauce, ketchup, syrup and hot sauce to taste. Bake at 350° for 35 to 40 minutes. Serves 6.
Pour water over oatmeal and put aside to cool. Add vanilla. Cream together sugars, shortening and eggs. Add dry ingredients and beat well. Stir in oatmeal. Bake at 350° until done.
Cook potatoes. When done, mash hot potatoes in a large bowl until smooth. Add cream cheese in small pieces, then oleo. Beat until completely mixed. Mix in sour cream. Add eggs and onion to milk, then mix into potatoes. Add salt and beat until light and fluffy. Place in a large, well-greased, square or oblong casserole dish. Refrigerate several hours or overnight. When ready to serve, bake at 350° for approximately 35 minutes.
Brown and chop up lean ground beef in skillet. Salt and pepper to taste. Mix together in large deep pan or skillet taco sauce, enchilada sauce, green chilies, pinto beans and mushroom soup. Add ground beef. Simmer low 15 minutes. Layer bottom of 8 x 13-inch casserole (3-quart) with thin layer of crushed Doritos. Add half of mixture from skillet and cover with Cheddar cheese. Repeat layers. Bake at 350° for 10 to 15 minutes.
Crush graham crackers; melt butter and put the two ingredients together in a 9 x 13-inch pan with some sugar. Spread over entire pan. Bake 10 minutes at 350°.
Mix the ingredients for two minutes at medium speed. Roll into small balls, dipping hands into ice water at the onset of the rolling of each ball. Roll each ball in powdered sugar and place on a greased cookie sheet. Bake at 370° for approximately eight minutes. Produces 3 dozen cookies.
Mix all ingredients together with a mixer until well blended. Bake at 350° for 45 to 50 minutes.
Mix all ingredients. Boil in a saucepan for 1 minute. Serve hot. Great on cake or ice cream.
Boil raisins in water until water is almost gone. Beat the oil, eggs and applesauce, then add the other ingredients. Bake at 350° for 1 hour.
Cook macaroni and drain. Combine butter, garlic, ground beef, salt, pepper and sugar in a skillet. Saute until beef is done. Add Prego and simmer 15 to 20 minutes. In a bowl, mix cream cheese, sour cream and onions together. Lightly grease a casserole dish and layer ingredients like this: 1/3 macaroni, 1/3 onion mixture and 1/3 meat sauce. Repeat layers 2 more times. Top with grated cheese. Bake at 350° for 20 to 30 minutes.
Marinate brisket in sauce overnight. Place whole brisket over hot coals to sear and brown fat. Place brisket and sauce in foil pan. Cover and cook over coals, approximately 4 hours (using a meat thermometer, 170° for medium). Slice and serve. Serves 16. I personally prefer the recipe without the chili sauce. Perfect for large barbecues.
In a shallow 1 1/2-quart baking dish, combine potatoes, oil and pepper. Firmly press mixture across bottom and sides of dish to form a shell. Bake, uncovered, at 400° for 15 minutes.
Cream butter. Add remaining ingredients. Press into 9 x 13-inch pan and bake 20 minutes at 350°. Remove and cover with filling. Top with meringue and bake in 350° oven for 30 minutes.
Mix cream cheese with sugar until sugar is dissolved. In bowl, mix Dream Whip as directed on package or use Cool Whip. Fold into cream cheese mixture. Line bottom and sides of pie shells with sliced bananas. Cover with cheese mixture. Top with blueberry pie filling. Chill. Makes two 9-inch pies.
Mix first 6 ingredients well. Scoop a little out of the center of hot dog buns. Fill with meat-cheese mixture. Wrap in foil. Place on cookie sheet. Bake for 15 minutes in preheated 350° oven.
Dissolve yeast in warm water. Add well beaten egg, sugar, salt and oil. Mix well. Add flour gradually, mixing well. Pour out on a floured board. Knead well. Put into large bowl with a small amount of oil, greasing both sides of the batter. Let rise until double. Punch down. Make into rolls. Let rise again until double in size. Bake in a 425° oven. When rolls begin to brown, butter tops of rolls and return to oven until well brown.
Mix together well and put into greased muffin tin. Bake at 450° for 10 minutes or until golden brown.
Fry, drain and set aside bacon. Simmer onions, brown sugar, vinegar and mustard for 20 minutes in bacon grease. Drain juice off kidney, lima and butter beans. Add these to crock-pot. Add pork and beans with juice to crock-pot. Then add bacon and onion mixture. Cook in crock-pot all day (4 to 6 hours).
Cream butter; add sugar, salt and flour. Then add lemon juice and rind. Add slightly beaten egg yolk and milk. When well blended, fold in stiffly beaten egg whites. Pour into uncooked pie shell and bake in hot oven, 450°, for 10 minutes, then at 350° for 25 minutes. Inserted knife will come out clean when done.
Drain orange and pineapple. Combine all ingredients together in a large bowl. Chill and serve.
Mix and place in greased crock-pot. Sprinkle cheese on top. Cook on low for 4 hours. Check after 3 to 3 1/2 hours as some pots cook faster than others.
Put all ingredients into a large mixing bowl. Add the boiling water. Beat until it has high peaks. Add any color food coloring you choose. Spread on cake and set in a cool place for several hours.
Mix all ingredients. Shape into loaf. Bake at 375° for 45 minutes.
Melt butter in a 9x13-inch pyrex dish. Add flour and mix until dissolved. Add whipping cream and blend well. Add corn. Add very little salt because butter is already salted.
Stir all ingredients together, except coconut. Cook over medium heat for 10 minutes. Let cool enough to handle. Form into balls; roll in coconut.
In large saucepan, mix sugar, Karo syrup and butter. Heat until boiling; let boil 3 minutes. Add pecans to syrup mixture, bringing to a boil again. Remove from heat and mix in eggs. Pour in unbaked pie shell. Bake at 250° for 2 hours.
Sift flour, soda and salt. Combine in large saucepan dates, brown sugar, water and	oleo; cook over low heat, stirring constantly	until dates soften. Remove from heat. Stir in chips. Blend in eggs and mix well. Add dry ingredients alternately with orange juice and milk. Blend thoroughly after each addition. Stir in chopped nuts. Spread in well-greased 15 x 10 x 1-inch jelly roll pan. Bake at 350° for 25 to 30 minutes. Cool and frost.
Crush cookies and set aside 1/2 cup. Mix crumbs with butter and press into 9 x 13-inch pan. Refrigerate 1 hour.
Bring first 3 ingredients to a boil in a large saucepan. Reduce heat and simmer until reduced by half. Discard bay leaf. Process wine mixture in a blender until smooth. Scrape down sides. Return mixture to saucepan and whisk in whipping cream. Cook over medium heat 5 minutes, whisking occasionally. Whisk in butter and the remaining ingredients. Makes 3 cups. Delicate in taste. Wonderful over chicken, fish or veal.
Mix cream cheese, beef, onion and sauce together. Roll in nuts. Serve with crackers.
Mix sugar and cornstarch; add chocolate. Add water. Cook until mixture thickens. Remove from heat and add margarine and vanilla. Spread on cake while frosting is hot for a glossy frosting which remains soft and smooth. Frosts one 9 x 9-inch square cake.
Brown ground beef; drain. Drain beans. Add all ingredients to crock-pot. Cook on low for 6 hours or on high for 3 to 4 hours.
Cook grits in the 6 cups water. Add butter and cheese and stir until butter and cheese are melted. Add remaining ingredients. Bake in 9 x 11-inch pan in 350° oven until set.
Remove stems from spinach. Layer spinach, mushrooms, onion and frozen peas in a large bowl. Mix mayonnaise, sugar, pepper and curry powder. Top salad with this mixture. Cover with foil and refrigerate overnight. Mix and top with bacon before serving. Makes 8 servings.
Combine sweet potatoes, Sweet 'N Low, butter, orange juice with pumpkin pie spice, orange peel, pecans and raisins. Mix well. Drain pineapple slices and place in baking dish. Mound 1/3 cup of sweet potato mixture on each pineapple top. Bake at 375° for 20 minutes. Top with marshmallows and bake 5 minutes longer. Makes 10 servings.
Sift flour; measure and add baking powder. Cream shortening; add sugar gradually. Add unbeaten eggs, 1 at a time. Add orange rind. Add dry ingredients alternately with orange juice, stirring only enough after each addition to blend thoroughly. Do not beat. Bake 8-inch layers 25 minutes at 375°; cupcakes for 15 minutes at 375°; loaf cake at 350° for 1 hour. Frost when cool with orange frosting.
Unroll crescent rolls and pat together to form crust on large cookie sheet. Bake at 350° for 5 to 7 minutes; do not brown. Combine softened cream cheese, mayonnaise and Ranch dressing mix. Spread on cooled crust. Chop all veggies fine in any amount you like; mix together and spread on crust, pressing in slightly. Top with cheese and chill.
Clean and thinly slice mushrooms. Saute in butter until lightly browned. Stir in butter and cream and bring to boil, stirring constantly. Add vermouth and scallops. Taste and add salt and pepper as needed. Spoon into buttered casserole dish. Sprinkle with bread crumbs. Cover and bake at 350° for 30 minutes. Serve over rice or noodles. Makes about 6 servings.
Beef or chicken can be lightly sauteed with taco seasoning mix for flavor if desired. Meat, beans and corn should be warm. All other toppings should be cold.
Coat skillet with Pam; place over medium-high heat. Add turkey and next 3 ingredients. Cook until browned, stirring to crumble turkey. Drain and return turkey mixture to skillet. Add remaining ingredients. Cook over medium heat for 10 minutes, stirring occasionally. Serve on hamburger buns.
Mix peanut butter, nuts, cracker crumbs, powdered sugar and coconut. Melt butter; pour over mixture. Roll into balls. Melt chocolate chips and wax in double boiler. Dip balls in chocolate mixture; place on wax paper.
Mix together sugar, m.s.g., cornstarch, soy sauce and stock. Set aside. Heat wok hot and dry. Add oil, then salt. Reduce heat to medium and add the garlic. When garlic is golden brown, add the broccoli. Turn heat up and stir-fry for 2 minutes. Add the sherry and cover wok quickly. Cook, covered, for 2 minutes longer. Lift cover and add the sugar-m.s.g. mixture while stirring. When the gravy has thickened, transfer to a serving dish. Garnish with bacon bits if you like.
Melt and cook 5 minutes, boiling. Add several drops food coloring and 1 teaspoon cinnamon oil. Pour over popcorn and stir well. Put on 2 cookie sheets. Bake at 275° for 1 hour. Stir every 15 minutes.
Combine ingredients, mixing well. Spoon 1 teaspoon filling into each shell. Bake at 350° for 17 minutes.
Slowly brown slivered almonds in 2 tablespoons oleo; drain on paper toweling and salt. Melt 1/2 cup oleo and add brown sugar while on stove. Remove from heat and add coconut, Rice Chex and almonds. Put 1/2 mixture into bottom of 9 x 13-inch pan. Slice ice cream and place over mixture. Put other 1/2 of mixture on top of ice cream. Cover tightly and freeze.
Mix all ingredients together until well blended. Put in 2 greased bread pans. Bake at 350° for 1 hour or until toothpick comes out clean.
Preheat oven to 350° for 10 minutes. Beat egg whites until creamy. Gradually add sugar. Continue to beat until mixture stands in peaks. Add chocolate bits, then add vanilla. Line cookie sheets with foil. Drop by teaspoon on foil. Turn off oven at once after placing sheets inside. Do not open oven for 9 hours.
Wash and dry cucumbers and place in jars. Boil water, sugar, vinegar and salt. Pour over cucumbers. Place several pieces of dill on top and seal while hot.
Make a slit in each chili and stuff with a piece of cheese. Roll each chili in flour and set aside. Heat oil in large, deep pan. Beat egg whites until peaks form.
Dump above ingredients into large pot and simmer 30 minutes or more. Use with chips, cheese, and sour cream.
Mix eggs, vinegar and sugar in a double boiler. Mix over medium heat until it becomes like scrambled eggs. Remove from heat. Mix in the cream cheese, pepper and onion. Serve with vegetables or crackers.
Cut peeled eggs lengthwise in half. Slip out yolks; mash with fork. Mix in seasoning and salad dressing. Fill whites with egg yolk mixture, heaping it up slightly.
Put all ingredients in crock-pot in order listed. Stir once. Cover and cook on low 10 to 12 hours (high 5 to 6 hours).
Preheat oven to 375°. Heat oil in skillet over medium heat; add onions, peppers, garlic and broth mix. Saute until onions are translucent. Combine vegetables with all other ingredients and mix thoroughly. Place in a loaf pan. Bake until brown, about 45 minutes.
Peel and slice thinly the cucumbers. Chill well. Combine the remaining ingredients and toss with the cucumbers. Garnish with chopped parsley.
Use 9 x 13 ungreased cake pan.	Put ingredients in cake pan as they are listed above. Spread or sprinkle ingredients evenly in pan. Bake at 350° for 1 hour. Serve warm or cold, plain, or with Cool Whip or ice cream.
Cook and drain ground beef. Mix soup, milk, eggs and spices. Stir in ground beef and cheese.	Bake for 1 hour at 350° or until set.
Mix cooked noodles together with all vegetables. Add Italian dressing and Salad Supreme. Toss and chill for at least 1 hour before serving.
Separate eggs. Whip whites and add 6 tablespoons sugar (from the 2 2/3 cups) while beating. Place in refrigerator while mixing rest of cake. Cream butter, adding gradually remainder of sugar and whipping until light. Add egg yolks, about two at a time, beating well after each addition. Add flour and cream alternately. Using low speed of mixer, whip until mixture is as light as possible. Add vanilla. fold in or whip in the egg whites with mixer till at low speed, only long enough to mix well. Pour batter into prepared 10-inch or 4-inch tube pan. (Spray with Baker's Joy or grease and flour.) Bake as you would an angel food cake, about 1 hour and 25 minutes at 300°. This cake is of wonderful texture and can be sliced "as thin as a dime." It's worth giving a party just to bake it!
Cream sugar and Crisco. Add eggs, one at a time. Then add flour and milk alternately. Add vanilla. Cook in a greased and floured tube pan about an hour and a half or until done at 275°.
Melt shortening. Roll pork in flour and brown. Place in roaster. Mix onions, green pepper, catsup, salt, celery seed, brown sugar, lemon juice and mustard with 1 cup water. Pour over meat. Bake at 350° until tender.
Saute meat in oil, bell pepper and onion. Drain off excess oil. Add tomatoes, water, salt and chili powder. Simmer for 10 minutes. Remove from heat and add raw rice and beans. Pour into buttered casserole dish. Cover and bake at 350° for 1 hour. Stir and cook 30 minutes.
Brown hamburger and onions. Add other ingredients. Put in crock pot and cook on low for 3 hours.
Mix all ingredients. Pour into round 1 1/2 or 2-quart baking dish. Cover and refrigerate overnight. Bake at 350°, uncovered, for 30 minutes.
Cream together cream cheese and sugar and then add pineapple and maraschino cherries. Whip heavy whipping cream and fold into the mixture. Put in a 9-inch square glass pan or dish and freeze. Take out about 1/2 hour before serving.
Combine first 6 ingredients in small bowl and stir well. Shape mixture into 56 (3/4-inch) meatballs. Set meatballs aside.
In a skillet brown meat, mix the juice from meat with mushroom and onion soup mix. Mix together with meat, noodles and sauerkraut. Pour into greased casserole dish; microwave to heat through, or bake for one hour at 350°.
Mix well all ingredients except Jiffy mix; add it last. Pour into greased 9 x 13-inch casserole dish. Bake 20 to 25 minutes at 400° or until brown. Serves 12.
Butter 8 x 8 x 2-inch or 8 x 11-inch baking pan. Stir milk and chips in 2-quart microwave-safe casserole; add chocolate. Microwave uncovered on High 1 minute. Stir. Microwave until chocolate is melted and mixture can be stirred smooth, about 2 minutes longer. Stir in vanilla and nuts. Spread evenly in pan. Refrigerate until firm. Cut into 1 inch squares. Makes about 2 lb. of candy.
In a large kettle, cook vegetables until tender, about 20 minutes. Drain, reserving liquid. Set aside. Saute onions in oleo until soft. Stir in flour and season to taste. Gradually add milk, stirring constantly. Stir in vegetables. Add 1 cup or more of liquid. Cook until desired consistency. Makes 8 to 10 servings, 2 1/2 quarts.
First Layer: strawberry jello, boiling water and strawberries. Put in refrigerator until set in clear, oblong Pyrex pan. After first layer is set, top with sour cream or cream cheese; this is your second layer.
In a small skillet, cook onion in butter or margarine until tender. On floured surface, roll out bread dough to a 17 x 7-inch rectangle; spread cooked onion evenly over dough. Sprinkle cheese and bacon atop. Roll up jelly roll fashion from the long side, pinching edges to seal. Place loaf, formed into slightly crescent shape, seam side down, on a greased cookie sheet. Score top of loaf crosswise, making cuts 1/4-inch deep. Cover; let rise in a warm place 30 to 45 minutes or until almost double. Brush top of bread with egg; sprinkle with poppy seed or dill seed. Bake in a 350° oven for 25 to 30 minutes. Loaf should sound hollow when tapped. Serve warm. To reheat, wrap in foil. Heat in 400° oven for 15 to 30 minutes.
Cream butter until soft and smooth. Add sugar gradually, creaming after each addition. Blend in egg yolks and rind and beat until fluffy. Add half the flour, then milk and remaining flour. Knead slightly to blend thoroughly. Chill 1 hour.
Mix all together and bake in greased loaf pan 1 hour at 350°.
Melt margarine in top of double boiler. Drop in chocolate and melt. Gradually add sugar, 4 tablespoons at a time. Add salt. Gradually add milk. The water in the double boiler must be kept boiling. Lastly, add vanilla. Cook until desired thickness, about 1 hour. Stir often. Store in refrigerator. Can be reheated.
Place peaches with juice in pan. Sprinkle jello and cake mix over peaches. Pour the water over all. Place butter on top. Bake at 350° for 50 minutes, or until brown.
In large heavy pan, brown meat in shortening; pour off fat. Add gravy, 1 teaspoon salt and a dash of pepper. Cover and simmer 1 1/2 hours. Add vegetables and cook 1 hour more or until tender. Stir. Makes about 7 cups.
Mix the oatmeal, flour, cereal, margarine and sugar as for pastry. Add the water and soda mixture. Blend well. Refrigerate to cool. Roll thin and bake to golden brown in a 350° oven. Can use a Spam can to cut or cut with a knife to size desired before baking.
Cook lima beans as directed. Drain reserving liquid as part of the 1/2 cup water to the soup. Combine onion, red pepper, soup and water in a saucepan. Heat through. Remove from heat. Blend sour cream and curry powder into soup mixture. Stir in lima beans. Put mixture into a 6-cup casserole. Combine bread crumbs with melted butter. Stir in bacon crumbles. Sprinkle over lima mixture. Bake uncovered at 350° for 25 minutes until crumb topping is browned.
Cut sausage into 2-inch pieces. In a large pot, brown sausage with chopped onion. Add water to cover and cook for 10 minutes. Add cut potatoes and seasoning to meat. Cover and cook until potatoes are done (about 20 minutes). Blend flour into milk, add to sausage and potatoes and cook until thickened.
Bake cake mix in 2 layer pans following package directions, substituting pineapple juice drained from pineapple for water. Bake and cool.
Combine cream cheese and butter in a saucepan. Stir over low heat until cheese is soft, butter is melted and mixture is well blended. Add powdered sugar. Stir until well-combined. Add your choice of food coloring and flavoring. If desired, divide batch to make 2 or 3 colors.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla. Beat well. Add flour, baking soda and salt. Mix well. Drop by rounded measuring spoonfuls onto an ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Makes about 5 dozen cookies.
Combine cream cheese and 1/2 cup milk, mixing at medium speed until well blended. Add remaining milk and pudding mix; beat at low speed 1 minute. Layer 1/3 of pudding mix, half of wafers and half of bananas in 1 1/2-quart serving bowl; repeat layers. Top with remaining pudding. Cover and chill. Garnish with additional banana slices and wafers.
Prepare eggplant by peeling and cutting the top from the eggplant. Rinse well; cut in little squares. Place in pot and add a little water and about 1 teaspoon salt. Bring to boil; turn heat down to medium. Pour off excess water after eggplant is done. Use potato masher to mash up eggplant. Turn stove eye off and add the butter. Grate cheese in food processor and the package of saltine crackers after the cheese. Pour over into boiler and stir. In a small bowl, break eggs; beat slightly. Pour over into boiler. Also add 1 1/2 cup milk. Sprinkle a little pepper. Mash all ingredients with potato masher. Pour over in casserole dish and place in oven. Bake in oven at 350° for 30 minutes.
Cream the margarine and sugar. Add eggs, one at a time. Mix well. Sift dry ingredients together, except for the baking powder. Dissolve soda in buttermilk; add dry ingredients and buttermilk alternately. Fold in preserves and pineapple. Last, add dates, cherries, raisins and pecans. Bake in 4 layers at 350° for 30 minutes. May take a little longer. When cold, put together with filling.
Fry onions and garlic slowly in oil until tender. Add meat and brown quickly. Add green pepper, then remaining ingredients. Mix well. Pour into a large (3-quart), greased casserole or baking dish (13 x 9-inch). Bake at 250° for about 1 1/2 to 2 hours or until firm. Serves 10 to 12.