HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In large bowl, combine flour, sugar and salt. Cut in margarine until crumbly. Stir in 1 beaten egg. Press evenly into 13 x 9-inch baking pan. Bake 25 minutes. Meanwhile, in medium bowl, beat sweetened condensed milk, remaining 1 egg and flavoring. Stir in nuts and sprinkle chips evenly over prepared crust. Top with nut mixture. Bake 25 minutes longer or until golden. Let cool before you cut to serve.
Mix together first 4 items. Roll in 1 inch balls; chill or freeze. Melt chocolate chips and paraffin. Dip balls and set on waxed paper.
Preheat oven to 325°. Cut meat into 6 to 8 serving pieces, trimming fat and bone. On a wooden board or waxed paper, using a meat mallet or edge of a heavy saucer, pound mixture of flour, salt and pepper into meat. In a heavy skillet over medium heat, brown meat well on both sides in hot oil. Don't crowd pieces. Arrange browned meat in a 3-quart casserole. Place carrots and potato slices on top. Sprinkle with onion soup mix and pour 3 1/2 cups water over top. Bake, covered, 2 hours or until tender. Sprinkle with parsley and serve.
Boil potatoes until tender. Saute onion and peppers in butter until soft. Add ham, chiles, white pepper and cayenne. Cook 1 more minute. Set aside.
Have butter hot but not bubbly. Pour over oats and brown sugar. Add flour, egg and vanilla. Place on cookie sheet, 1 teaspoon each. Spread apart. Bake at 350° for about 5 minutes or until they have spread out. Let cool in pan before removing. (It works best to spray your cookie sheet with Pam so the cookies come up easier. They are very fragile and breakable.)
Melt Milky Way bars and 1/2 cup butter together. Cream together 1/2 cup butter and sugar. Beat in eggs singly. Stir in alternately with buttermilk, flour and soda. Beat in melted candy mixture, vanilla and nuts. Bake in greased and floured Bundt pan for 1 hour and 20 minutes at 350°. Cool and dust with sifted powdered sugar.
Beat frozen lemonade concentrate for 30 seconds. Gradually spoon in ice cream and blend. Fold in Cool Whip. Freeze until mixture mounds. Spoon into the graham pie crust. Freeze pie for at least four hours. Take out 5 minutes before serving.
Dissolve soda in hot water; set aside. Cream together the sugars, eggs, shortening and peanut butter. Add flour and water mixture. Bake in a 37° oven.
Drain salmon and remove any skin; put in a mixing bowl. Add remaining ingredients (except oil). Mix well and make into patties, just like hamburgers. Heat oil in skillet, then fry patties, turning several times until golden brown. These can have cheese melted on top, if desired. Serves 4 to 6.
Sift into mixing bowl flour, sugar, salt and baking powder. Add oil, eggs, orange juice and vanilla. Beat until smooth, about 2 to 2 1/2 minutes. Grease and flour 9 x 13-inch pan. Pour half the cake mixture into pan, then the berries which have been tossed with the sugar and cinnamon. Then the rest of the cake mixture again. Top with any blueberries that are left. Bake at 350° for 45 minutes to 1 hour. Cool in pan. Sprinkle with confectioners sugar.
Mix all ingredients and pour into a greased casserole dish. Bake at 350° for 1 hour.
Combine half and half, 3 tablespoons lemon juice, chicken bouillon and lemon rind in small heavy saucepan. Simmer until reduced to 3/4 cup, about 20 minutes. Reduce heat to very low. Whisk in butter, one tablespoon at a time, until incorporated into mixture. Season with salt and pepper. Add chives. Set aside and keep warm.
Let cheeses come to room temperature. In a bowl, beat eggs; add cheeses and Italian seasoning. Mix well. Cook noodles until soft. Layer noodles in a 9 x 13-inch baking dish. Add sauce and cheese. Continue to layer until the pan is almost full. Top with 1 pound Mozzarella cheese. Bake at 350° for 45 minutes to 1 hour.
Combine first 4 ingredients. Toss with linguine and mushrooms. Chill.
Cut ham, pepperoni and Mozzarella cheese into cubes. Mix all the ingredients into bowl. Mix thoroughly. Pour into greased pan, 9 x 13-inch pan. Bake in a 375° oven for 30 minutes or until done. Cut into squares when cool.
Combine sugar and 2 cups of water in saucepan; bring to a boil, stirring until sugar dissolves. Add to remaining water and lemon juice. Chill and serve over ice. Garnish, if desired. Yields 2 1/2 quarts.
Mix sugar and syrup and heat in large boiler just until sugar melts (do not cook). Remove from heat and add peanut butter. Mix well. Add corn flakes. Drop by tablespoon onto wax paper. Let cool before wrapping up, that is if you have any left to wrap up.
Put mints and 1 cup malted milk in blender to crush mints. Add rest of ingredients and mix well.
Crush whole package of cookies. Pack the bottom of a 13 x 9 x 2-inch pan with half the cookies; press firmly.
Mix all dry ingredients, add milk, eggs and melted oleo. Mix well. Bake at 350° for 30 minutes in a 9 x 13-inch lightly greased pan.
Mix altogether and pour over chicken. Bake at 350° for 1 1/2 hours.
Melt butter in a 13 x 9 x 2-inch pan. Mix flour and sugar. Then add milk. Mix until all lumps are gone. Pour in pan with butter. Add peaches. Spread around. Add cinnamon (sprinkled) on top. Bake at 350° for an hour or until crust has risen and is brown.
Beat egg whites until peaks form. Add sugar very gradually, beating until stiff. Fold in crackers, pecans, vanilla and peaches. Spread over bottom and sides of greased 9-inch pie pan. Bake at 325° for 30 minutes. Reserve several peach slices for garnish. Alternate layers of whipped topping and peaches on cooled crust, ending with topping. Chill until serving time.
Mix together sugar, salt, cornstarch and water. Cook until thick; add food coloring, lemon juice and strawberries. Put in baked pie shell. Top with Cool Whip.
Bake Jiffy cake mix as directed. Bake 10 minutes in 9 x 13-inch pan. Cool. Mix 1 box vanilla instant pudding with 2 cups milk and 8 ounces cream cheese. Let set. Layer on cake. Top with cut strawberries mixed with glaze. Top with 9 ounce Cool Whip. Refrigerate.
Mix together well. After sprinkling sugar/nut mix over top of potato mix, bake at 350° about 30 minutes.
In a stock pot, cook the onion and garlic in oil over a moderate heat, stirring until soft. Stir in the chili powder, cumin, allspice and cloves; simmer for a minute. Add the tomatoes with their juice and everything else, except the vinegar. Season with salt and pepper to taste. Simmer, partially covered, stirring occasionally for 1 1/2 hours. Stir in the vinegar and simmer until heated through.
Cream butter and sugar until light and fluffy. Add eggs, beating in one at a time. Sift dry ingredients together and add alternately with milk and Muscadine sauce. Stir in chopped pecans. Bake in a greased and floured loaf pan at 325° for 50 to 60 minutes, until a toothpick inserted in the center tests clean.
Mix all ingredients in Ziploc bag. Add chicken wings. Place in icebox 8 hours. Turn occasionally. Drain and broil 10 minutes on each side about 7-inches from broiler or bake at 350° for 45 minutes.
Mix flour, sugar, salt and cocoa with a little of the milk. Add yolks of eggs that are well beaten. Scald remainder of diluted milk. Pour slowly into egg mixture; cook in double boiler until it thickens. Cool; add vanilla. Pour into cooked pie shells. Cover with stiffly beaten egg whites with 2 tablespoons sugar. Brown in oven and serve hot.
Remove skin from chicken and put in large pan. Drain fruit. Save syrup and refrigerate fruit. Mix fruit syrup, soy sauce and garlic. Pour over chicken. Bake uncovered for 1 hour at 350°. Pour liquid from cooked chicken into pan along with sweet and sour sauce. Bring to a boil over medium heat. Simmer about 30 minutes until sauce thickens. Add fruit. Pour over chicken. Bake for another 30 minutes. Serve over rice. Yields 12 servings.
Preheat oven to 350°. In medium bowl, mix together catsup, bread crumbs and water. Mix with all other ingredients and shape into a loaf. Place into a shallow baking pan. Bake one hour.
Mix. Form into balls and brown in 2 tablespoons butter. Remove from heat and keep hot.
Whip eggs and melt butter. Mix all ingredients together, adding nuts last. Pour into unbaked deep-dish pie crust. Bake at 325° for 45 minutes.
Grease a 1-quart baking dish. Break bread into cubes. Toss with cheese in baking dish. Beat eggs, milk, mustard, salt and pepper and pour over bread and cheese. Cover and refrigerate several hours or overnight. Bake, covered at 350° for 45 to 50 minutes.
Preheat oven to 375°. Prepare the crust. Let the cheeses come to room temperature while you cook the bacon. Cream the Feta and Ricotta cheeses together and spread evenly over the crust. Cover with the sliced onions and tomatoes. Drizzle the olive oil over the top and bake for about 20 minutes. Top with freshly ground pepper. Yields one 12-inch pizza.
Melt butter in large skillet. Drain whole kernel corn and add to skillet along with creamed corn. Allow to come to a boil, then turn down and simmer. Cook down to desired consistency. It's good if you let the bottom brown some and scrape it up and stir it.
Grease the bottom of a casserole dish. Cut cabbage. Brown meat with onion; drain excess fat. Season with salt and pepper to taste. Add rice. Layer 1/2 cabbage, 1/2 meat mixture, 1/2 cabbage and 1/2 meat mixture in dish. Mix tomato soup with water in separate bowl. Pour over top of casserole. Cover; bake at 350° for 1 hour.
Mix all ingredients and cool; mix with all but 1 cup of crumbs. Sprinkle crumbs over top. Bake at 350° for 30 to 40 minutes.
Combine beef, bread crumbs, eggs, Worcestershire sauce, milk and salt in a large bowl. Set aside. Line a 9 x 5 x 3-inch pan with a pie crust, overlap the rim. Spoon half of the meat mixture. Top with hard-cooked eggs. Cover with the remaining meat mixture and pat smooth. Place pie crust on top of meat, flute (pinch together) top and bottom crust. Cut out a small circle in the center of the pastry. Brush with egg yolk mixed with water. Bake at 350° for 2 hours. Chill. Unmold and slice.
Heat oven to 350°. Grease 11 x 7-inch baking pan.
Combine squash, onion, salt, pepper, sugar and flour. Mix well. Add egg and fat or oil. Drop by spoonful into hot grease. Fry until brown.
Layer lettuce, beans, carrots, pineapple and onion in a flat dish or pan. Spread mayonnaise over the top and sprinkle with sugar. Refrigerate at least 4 hours. Just before serving, sprinkle with bacon on top and toss. (Bacon bits may be used.)
Stir together flour, cocoa, baking powder, salt and cinnamon; set aside. In large bowl of mixer, cream shortening and sugar until light. Add eggs and beat until fluffy. Add potatoes and vanilla. Mix until well blended. Stir in flour. Mix alternately with milk. Stir in nuts. Pour into greased 13 x 9 x 2-inch pan. Bake in preheated oven at 350° for 40 to 45 minutes or until tests done. Cool in pan on rack. Cut in bars, serve with ice cream or whipped cream. Makes 18 bars.
Mix crushed cookies with melted butter. Press into bottom of a 13 x 9-inch pan. Spread ice cream over top of cookies. Pour fudge topping in even layer over ice cream. Spread Cool Whip over the fudge. Garnish with crushed cookies or chocolate curls. Put in freezer for 2 hours before serving.
Heat oven to 350°. In a large bowl, combine margarine, powdered sugar, cherry juice, almond extract and food coloring; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and salt. Add cherries. Mix well. Form dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Bake at 350° for 8 to 10 minutes or until lightly browned around edges. Immediately top each cookie with chocolate kiss. Remove from cookie sheets. Makes 48 cookies.
Gently flatten chicken breasts between pieces of wax paper with rolling pin or flat side of meat mallet. Combine egg, water and 1 tablespoon mustard in bowl. Combine bread crumbs, thyme, salt and pepper on piece of wax paper. Coat chicken evenly with flour. Dip chicken in egg mixture; roll in bread crumbs.
Melt butter or bacon grease in skillet. Mix potato and kraut well and add to skillet. Cut wieners in 1-inch pieces and put on top of kraut. Cover and simmer for 20 minutes.
Cut tops off peppers; chop and saute with onion and butter. Add ground beef; cook and drain. Stir in rice and tomato sauce. (Cook whole peppers in boiling water.) Set cooked peppers in a shallow baking dish with 1/2 cup water. Fill peppers and bake, covered, at 350° for 40 minutes. Add cheese on top and bake, uncovered, for 5 minutes.
Dissolve jello and cool a bit. Mix mayonnaise and cottage cheese. Add to jello. Dice or shred the cucumber and chop the onion fine. Slice or chop the black olives. Add to mixture. Let set until firm.
Mix all (except ribs) and pour over ribs in pan. Place in oven over low heat at 300° to bake 1 hour and 15 minutes. Baste occasionally and turn. Then broil to brown, turning and basting, for about 10 minutes each side.
Slice or cube cucumbers, celery, tomatoes and onions in a bowl. Season with yogurt, sour cream and mayonnaise, according to taste. Salt, pepper and other seasonings to taste.
Beat margarine and sugar until light and fluffy. Add eggs, one at a time, mixing well after each. Combine dry ingredients and add, alternating with the juice, mixing well after each addition. Stir in cranberries and nuts. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve with Sweet Orange Spread.
On bottom of greased 10 x 6-inch dish, combine croutons and sprinkle cheese on top. Combine eggs, milk, salt, pepper and diced green pepper. Pour over croutons. Fry bacon until crisp and crumble over top. Refrigerate overnight. Bake at 325° for 55 to 60 minutes.
Combine oleo, cream cheese, sugar, milk, pudding and Cool Whip. Crush Oreo cookies (4 to 10) depending on size of container. Layer mixture and crushed cookies. Put a flower in the top or gummy worms.
Saute rosemary and garlic in oil for 5 minutes. Add cream and brandy and heat for 10 minutes. Add cheese. Add remaining ingredients and cook for 10 minutes. Serve over penne, ziti or shells.
Preheat oven to 350 degrees. Combine butter and chocolate in saucepan. Heat on low until melted.
Mix all ingredients, except bacon and tomato sauce. Place in baking pan with strips of bacon and tomato sauce on top. Bake at 350° for 1 hour.
Place all ingredients, except 2/3 cup salad oil, in blender container. Cover and blend at medium speed for 5 seconds. Remove cover insert. Quickly pour 2/3 cup oil in center of egg mixture in a steady stream while blending at medium speed. Blend until mixture is thick and smooth. Yields approximately 1 1/4 cups.
Ground hamburger and drain. Add minced onions, ketchup and chili mix. Cook for 5 minutes or until blended. Serve on your favorite brand of hot dog.
Wash and slice pickles. Combine with sliced onions. Add salt and mix well. Let stand for 2 hours. Drain water off pickles and onions. Mix sugar, vinegar and celery seeds. Pour over pickles and mix. Put into freezer containers and put into freezer. Will keep for 4 to 6 months.
Melt margarine in 8 x 8-inch baking pan. Stir in brown sugar until dissolved. Arrange pineapple and cherries in brown sugar mixture. Prepare gingerbread mix, using package directions. Pour over pineapple and cherries. Bake at 350° for 50 minutes. Serve with whipped cream.
Puree peaches in blender. Combine with other ingredients. Pour into an ice cream freezer container and freeze until hard.
Microwave margarine in 4 quart bowl on High until melted. Add sugar and milk; mix well. Microwave on High for 5 minutes or until mixture starts boiling. (Stir after 3 minutes and again after 2 minutes.) Microwave 5 1/2 minutes (after it starts boiling). Stir after 3 minutes. Gradually stir in chocolate until melted. Add marshmallow cream, nuts and vanilla. Mix well. Pour into a buttered pan. Cool at room temperature. Makes about 3 pounds.
Cook spaghetti; drain.	Saute onion, mushrooms and garlic until tender. Add tomato, salt, pepper, sugar and cayenne. Heat to boiling. Add chicken and spaghetti. Put in 9 x 13 casserole and top with cheese. Bake at 350° for 30 to 40 minutes.
Beat egg whites until stiff. Add 1/4 cup of the sugar to egg whites. Cream Crisco plus remaining sugar. Add egg yolks and vanilla. Add dry ingredients with milk. Fold beaten egg whites; add berries. Sprinkle top with sugar. Bake at 350° for 50 to 60 minutes.
Heat oil in skillet. Add chops and cook until browned. Add soup, milk and 1/2 package salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Sprinkle with paprika. Serve with Ranch-Style Rice. Serves 4.
Mix and pat into 9x13 inch pan. Bake at 325 degrees for 30 minutes*.
Boil yams until barely tender (whole or cut widthwise in big pieces). Peel. Cool. Slice and alternate yams and peeled apple rings in margarined casserole dish. Boil together: sugar, water, margarine, cornstarch and salt until it begins to thicken. Pour over yams and apples and bake, covered, at 350° for 1 hour. Serves 8 to 10.
Gradually add sugar to butter in large mixer bowl, creaming at medium speed of mixer until light and fluffy. At medium speed, add eggs, one at a time, beating well after each. At low speed, add flour and lemon extract. Pour batter into well-greased 15 x 10 x 1-inch jelly roll pan. Mark off into 20 squares. Place 1 heaping tablespoon of pie filling in center of each square. Bake at 350° for 45 to 50 minutes. While warm, sift powdered sugar over cake. Cut into squares, when cool, with cherry filling in center of each square (marking disappears during baking).
In a bowl, combine beef, egg, onion, cracker crumbs, milk, horseradish, salt and pepper; shape into patties. Fry in skillet over medium heat for 10 to 12 minutes, or until cooked through, turning once. Remove patties and keep warm. Add gravy, mushrooms and water to skillet; heat 3 to 5 minutes. Serve over mashed potatoes, noodles or rice.
Heat oven to 375°. Separate dough into 8 triangles; press each to flatten slightly. Put about 2 tsp. cheese on shortest side of triangle; top with 1 tsp. barbecue sauce and chicken chunk. Roll to opposite point, punch edges and seal. Combine egg and water beating slightly. Dip edges and sides of crescents in egg mixture; roll in sesame seeds. Place point side down on greased cookie sheet. Bake for 12 to 18 minutes. Serve with additional barbecue sauce. Garnish as desired.
Melt butter; add lemon juice and garlic and simmer 1 minute. Season fish and shrimp lightly with Greek seasoning. Place fish and shrimp in a large sheet of heavy foil with top loosely opened. Baste heavily with lemon butter and garlic sauce. Add chopped tomato, onion and green pepper. Place on an outdoor grill and cook about 5 minutes. This may be baked in oven with foil closed.
Heat all ingredients in double boiler until melted. Beat with mixer until smooth. Pour in jars and refrigerate. Makes 1 quart.
Grease 9-inch pie pan or quiche dish. Layer meat, cheese and vegetables. Beat milk, mayonnaise, Bisquick and eggs for 1 minute. Pour into pan. Microwave on inverted plate on Medium-high for 18 to 20 minutes. Let stand 10 minutes.
Preheat oven to 325°. Chop pecans in blender. Combine pecans with flour, butter, granulated sugar, vanilla and salt. Mix until well blended, then gather in a ball. With lightly floured hands, shape into 1-inch balls. Bake on ungreased cookie sheets for 20 minutes or until browned on bottom. Cool slightly, then remove from cookie sheets. Shake a few cookies at a time in a bag with confectioners sugar. Makes 5 dozen.
Coat chicken with flour, fry on both sides until brown. Transfer to 9 x 13-inch shallow casserole. Add chopped onion. Mix chicken bouillon with apricot; pour over chicken. Sprinkle with parsley and almonds. Cook, covered, at 350° for 45 minutes, uncover and cook 20 minutes more. Serve over rice.
Cook stew beef with a small onion and 1 tablespoon oil; brown and let cool.
Brown and season hamburger; add noodles. Add cheese soup, pizza sauce and mushrooms. Bake at 350° for 30 minutes. Sprinkle with Mozzarella cheese and bake another 10 minutes.
Whiz peaches, 2 bananas, orange juice, almond and vanilla in blender. Layer, using liquid first, then crumbs. Blend in liquid. Bake at 325° for 10 minutes.
Grind peppers. Mix with sugar and vinegar. Cook and bring to a boil. Cook 2 minutes. Let set 10 minutes. Add Certo and green food coloring. Mix and let stand 10 minutes. Pour into jars. Seal with wax.
Mix the first 4 ingredients and shape into balls. Melt the chocolate chips and paraffin in top of double boiler. Dip balls in chocolate and set on wax paper.
Cook carrots in boiling water in saucepan until tender. Drain, reserving 2/3 cup cooking liquid. Mash carrots with reserved liquid. Add butter, onion and cracker crumbs; stir well. Spoon into 8 x 8-inch baking dish. Sprinkle with cheese. Bake at 450° for 15 minutes.
Cream shortening, all sugar and egg. Add well mashed bananas. Mix and pour into a 5 x 9-inch loaf pan. Bake 35 minutes or until done when tested.
Preheat oven to 350°. In a large mixer bowl, mix peanut butter, chocolate chips, eggs, sugar and vanilla until smooth. Add flour last. Bake 6 to 8 minutes and then cool.
Mix all ingredients as you would for pie crust. Divide dough in half; roll out dough and place in cookie sheet. Put pie filling on top of dough, then cover with remaining pie crust. Poke with fork. For best results, use smaller size cookie sheets. Bake at 350° for 30 to 45 minutes.
Cook together until it boils and becomes thick. Set aside to cool. When cool, spread pudding mix over jello mixture. Refrigerate. Top with Cool Whip.
Saute onions and garlic in a little oil. Add ground beef and pork sausage. Cook until all red color is gone. Drain off excess fat. Mash tomatoes with a spoon or your hands. Add to meat. Add salt, pepper, sugar, oregano, Italian seasoning, French's spaghetti sauce mix. Simmer gently, uncovered, until sauce cooks down to about 1-inch (approximately 2 hours). In a baking pan, just cover the bottom with sauce, then layer lasagna noodles, sauce, Ricotta or cottage cheese and lots of Mozzarella cheese. Repeat layers as before. End with sauce, Mozzarella and a little Parmesan. Bake at 350° about 40 to 50 minutes, until bubbly and slightly brown. Remove from oven 15 to 25 minutes before serving so it will set before cutting.
Beat egg whites until stiff; add sugar and continue beating until well mixed. Fold in rest of ingredients. Bake in well-greased deep pie plate for 30 minutes at 350°. Let cool thoroughly. This can be made the day before. If made the same day, ample time must be allowed for proper cooling.
In 3-quart saucepan over low heat, cook bacon until crisp. Transfer to paper towel to drain, reserving 1 tablespoon drippings in pan. Crumble bacon and set aside.
Choose 2 colors of sugar-free gelatin (for example, red and green for Christmas). Dissolve large box of gelatin in 2 cups boiling water. Add cold water. Pour half of this into each of two molds or all in a 9 x 13-inch glass dish. Let stand until firm. Spread on Pineapple Cheat Cake Layer (recipe follows) and top with layer of second color gelatin (mixed as previously stated). Serves 15.
Mix all ingredients, except margarine and stuffing mix. Melt margarine and pour over stuffing mix.
Combine cream cheese, sugar and margarine. Blend in banana and eggs. Add remaining ingredients. Mix just until moist. Pour in greased and floured 9 x 5-inch loaf pan. Bake for 1 hour and 10 minutes at 350°. Makes one loaf.
Soak limas overnight. Cook, uncovered, until soft. Add salt to taste. Save 1/2 juice and put in casserole. Add light brown sugar and ketchup. Bake at 350° for 1 hour. Add 1 teaspoon liquid smoke. Add bacon and bake 15 minutes longer.
Cream Parkay; gradually add sugar. Beat well. Add egg; beat well. Combine flour, soda and salt; add to creamed mixture. Stir in oats and remaining ingredients. Shape dough in 1-inch balls. Place on ungreased cookie sheet. Press down with fingers. Bake at 325° for 15 minutes. Makes 10 dozen.
Combine all ingredients and mix well. Serve with assortment of crackers, raw vegetables or pumpernickel bread loaf.