HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Cream butter and sugar together until light and fluffy. Add egg and coconut extract. Beat well. Shape dough into 3/4-inch balls. Arrange 2 inches apart on ungreased baking sheet. Bake 10 to 14 minutes, or until golden brown. Cool on wire rack. Makes 48 cookies.
Cut hot dog buns into strips. Put on cookie sheet. Put butter and Salad Supreme on and bake at 200° for 1 hour.
Mix onion and potatoes. Add salt and hamburger. Mix well; shape into patties. Brown on one side in a heavy skillet. Turn; pour tomatoes over patties. Cover. Continue cooking on low heat for 35 to 40 minutes or until done. Makes 4 to 6 servings.
Beat sugar, eggs and oil together until well blended. Stir in dry ingredients and fold in apples and nuts. Pour into 9 x 13-inch pan and bake at 350° for 60 minutes or until done. Cool and dust with powdered sugar if desired. Do not grease or flour pan.
Mash cooked squash and add onion, soup, sour cream, salt and pepper. Butter casserole dish generously and sprinkle layer of crumb mixture on bottom. Add squash mixture and top with crumb mixture and grated cheese. Bake at 350° for 30 minutes.
Mix all together. Bake at 315° for 10 minutes; lower oven to 300°. Bake about 1 hour or until done.	Makes 2 large loaves or 3 medium.
Cut chicken 1-inch size. In a small bowl stir together teriyaki sauce, stir-fry sauce and cornstarch. Set aside.
Brown and drain sausage. Mix soup, milk, onion, salt and pepper. In large casserole, layer potatoes, soup mixture and sausage. Repeat layer again, ending with sausage. Dot with butter. Bake, covered, at 350° for 1 1/4 to 1 1/2 hours. Sprinkle with grated cheese and melt in oven.
Beat the eggs. Add the sugar and milk. Sift 1/2 of the flour, salt and baking powder together. Add to the egg mixture. Beat the batter with mixer until smooth, adding as much flour as needed. Batter should be thin enough to pour.
Combine all ingredients. Refrigerate at least 30 minutes. Gets better the longer it sits. Serves 4 to 6 people.
Mix sugar and milk in a saucepan and boil until it becomes a syrup. Add coconut and cook 2 or 3 minutes more. Spread on cake layers.
Combine vinegar, water, sugar, salt, pepper and mustard in medium saucepan. Bring to a boil. Reduce heat; gradually beat in well-beaten eggs. Cook over medium heat, stirring constantly, until thickened, for about 5 minutes. Beat in salad dressing. Toss together potatoes, hard-cooked eggs, cucumber, onion and green pepper. Pour on dressing; toss gently. Adjust seasoning if necessary. Makes 6 servings.
Peel bananas and place a stick in it. Dip it in orange juice and then roll it in nuts. Freeze and eat.
Into each of 4 mugs, place 2 tablespoons butterscotch pieces. Heat at High 2 to 2 1/2 minutes. For each drink, stir into 1 cup milk and dash ground cinnamon. Heat at Medium 6 to 7 minutes. Stir in marshmallows. Heat at Medium 3/4 to 1 minute. Yields 4 servings (8 ounces each).
Cook pasta. Melt butter, add shrimp, shallot and basil. Cook 5 minutes, stirring constantly. Add pasta and cheese. Toss. Serves 4.
Combine nuts, dates, baking soda and salt in a bowl. Add shortening and water. Let stand for 15 minutes. Beat eggs slightly; add vanilla. Stir in the sugar and flour. Add to date mixture. Do not overmix. Place in a greased 9 x 5 x 3-inch loaf pan. Bake 1 hour at 350°. Cool before slicing.
In a large mixing bowl, cream butter, oil and sugars. Beat in eggs, vanilla and buttermilk. In separate bowl, combine dry ingredients, then gradually stir dry ingredients into liquid mixture. Stir in grated squash. Pour batter into greased baking pan. Sprinkle with nuts and chocolate morsels. Bake in preheated 350° oven for 15 to 20 minutes. Cut in squares when cool.
Mix together first 5 ingredients; roll into balls. Bake 15 to 20 minutes in 350° oven. Mix together ketchup, brown sugar, water, vinegar and Worcestershire sauce. Heat until thickened. Put meatballs in crock-pot; pour mixture over meatballs and simmer 1 to 2 hours.
Sprinkle ham into 9-inch pie plate. Combine baking mix, butter, milk, eggs, salt and pepper in blender container; process until smooth. Pour over ham. Sprinkle with cheese. Bake at 300° for 45 minutes. Let stand for several minutes. Yield: 6 servings.
Alternate layers of cookies and cream, starting with cookies on the bottom and cream on top. Also, crumble mashed cookies on top to finish. Needs to be stored overnight in refrigerator before serving. Use a 9 x 13-inch pan.
Sift together flour, salt. Add shortening. Beat egg, egg yolk, water and lemon juice, add to flour mixture. Set aside.
Bring water and margarine to boil. Stir in flour and stir vigorously until ball forms. Remove from heat. Beat in eggs, one at a time. Spread in large, ungreased jelly roll pan. Bake 35 to 40 minutes in 400° oven until puffed and golden. Prick bubbles with fork. Cool away from draft.
Grease and flour 9 x 13-inch cake pan. Cook pudding according to directions on package. Pour hot pudding into dry cake mix and beat until thoroughly mixed. Pour batter into cake pan. Sprinkle with chocolate chips and walnuts. Bake at 350° approximately 35 minutes.
Boil potatoes and cut up. Fry bacon, then cook sliced onions in bacon grease. Drain; add onions and bacon to potatoes. Heat up salad dressing and pour over potatoes. Mix and serve.
Brown ground chuck and onions. Stir in taco seasoning mix, then add other ingredients; bring to a boil, then let simmer for a couple of hours. Stir occasionally.
Combine crumbs, sugar and oleo and press into 9 x 13-inch baking pan. Bake at 350° for 10 minutes. Combine softened cream cheese, brown sugar and flour; mix well. Add eggs, one at a time, mixing well after each addition. Blend in vanilla. Pour mixture over crumbs and bake at 350° for 45 to 50 minutes or until knife inserted 1 inch from the edge comes out clean. Chill. Cut into 20 to 25 servings. Delicious but rich.
Mix chocolate, cake mix, eggs, oil, water and pudding. Beat for 2 minutes. Mix in sour cream; add chocolate chips and nuts. Bake in a tube pan at 350° for 1 hour.
Mix together cake mix, oil, water and eggs. To this mixture, add any of the following: chocolate chips or M&M's or raisins. Drop by teaspoon onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Let them cool for 1 minute and remove from pan. Makes 3 dozen.
Coarsely chop peppers, onions, celery and garlic. Saute in hot grease until tender. Add shrimp. Cook slowly until pink.
Cook broccoli and drain. Place in 9 x 13-inch pan. Blend soup, milk and cheese. Pour over broccoli. Melt 3 tablespoons butter in small skillet. Pour in bread crumbs. Stir until brown. Sprinkle crumbs over broccoli. Bake at 350° for 30 minutes.
In large saucepan, stir all ingredients until well blended. Bring to boil over medium heat. Stir occasionally. Makes 4 servings; contains 281 calories per serving.
Place beans in dish; top with ham or chicken. In saucepan, combine soup, milk and cheese and pepper to taste. Cook over medium heat until thick; pour over casserole. Bake at 350° for 20 to 25 minutes.
Beat pudding and milk until thickened. Fold in Cool Whip. Line bottom of pan (9 x 13-inch) with graham crackers. Cover with half of pudding mix. Layer graham crackers and the rest of pudding and another layer of graham crackers.
Combine liquids. Just before serving, float scoops of sherbet on top. Everyone likes this punch because it is not too sweet! The colors are appropriate for spring, but good anytime you need a quick and easy punch for a bunch!
Cream sugar with butter. Mix in egg yolks (save whites for meringue). Add milk, then raisins, then flour. Pour into tart shells and bake about 15 or 20 minutes at around 375°. Then top each pie with meringue and put in oven until browned.
Boil 2 minutes, then pour over cake while still in pan. Leave 1 hour before turning cake out.
Mix all drained fruit, then stir in marshmallows, coconut and sour cream.
Fill crock-pot with sliced apples. Drizzle sugar, salt and spices over apples. Begin cooking on high and then lower heat and cook all day and night or cook until dark colored and thick, stirring occasionally. Cool and put into containers for freezing or into jars for canning.
Brown onion in oleo. Add all other ingredients. Simmer about 10 minutes.
Sift first 6 ingredients in bowl. Make a well and add oil, eggs, water, and pumpkin. Mix till smooth. Grease and flour 3 loaf pans. Bake at 350° for 1 hour or until done.
Sift both sugar and flour before measuring. Sift flour four times after measuring. In a mixing bowl put the egg whites, cream of tartar and salt. Beat the mixture until it is stiff. In another bowl beat the egg yolks until they are light in color. Through a sifter add sugar to the egg whites and fold the sugar into the eggs. Then fold the beaten egg yolks into the sugar and egg white mixture. Add the flavoring. Through a sifter add the flour to the other ingredients and fold it into them. Turn into an ungreased deep tube cake pan. Bake at 325° for one hour. When cake is removed from oven, place it, inverted, on a cake cooler until cold.
Brown beef and cook onion until tender. Stir to separate meat and pour fat off. Add remaining ingredients. Pour into 1 1/2-quart greased shallow baking dish. Bake at 400° for 25 minutes. Remove from oven and stir. Garnish with tomato slices and buttered bread crumbs. Place in oven for 5 minutes to brown. Yields: 4 1/2 cups.
In a large bowl, combine butter and powdered sugar. Blend thoroughly. Stir in cornstarch and flour. If necessary, chill dough 30 minutes for easier handling. Shape the dough about the size of a nickel (1/4-inch thick) in a round ball. Bake 10 to 13 minutes in a 325° oven. Lightly brown around edges. Let cool and frost.
Combine juice and water in large nonmetal container. Refrigerate until thoroughly chilled. Stir in ginger ale just before serving. Makes 18 (1/2 cup) servings.
Combine sugar and 1/2 cup peanut butter until crumbly. Spread 3/4 of crumbs on bottom of crust. Mix pudding, milk and 2 tablespoons peanut butter. Pour over crumbs in shell. Let set in refrigerator. Spread Cool Whip and remaining crumbs on top.
Scald sour cream and put into bowl. Add butter, eggs and 1 cup of sugar. Mix slightly.
Mix all ingredients. Line 9-inch pie pan with pastry and pour filling in. Cover with lattice top. Bake at 425° for 10 minutes. Reduce heat to 350° and bake until done, 35 minutes or a little longer.
Preheat oven to 350°. Mix butter, applesauce and raisins. Bring to a boil; stir constantly. Cool to lukewarm. Add beaten egg and vanilla.
Place onion, sugar, vinegar, salt, celery seed and mustard in blender. Blend thoroughly. Add oil and blend again. Great.
Mix all ingredients together and bake in a greased 9 x 13-inch pan. Bake for 20 to 25 minutes at 400°.
Mix sugar and oil. Add eggs; beat well. Sift dry ingredients and add to other mixture. Add carrots and beat well. Add pecans. Bake in greased and floured pan for about 35 minutes at 350°.
Saute onion and celery for 3 minutes. Make filling out of onion, celery, bread, salt and pepper. Mash the potatoes and add eggs, filling and milk together. Bake until brown on top, 35 to 45 minutes at 350°. Serve with gravy.
Preheat oven to 350°. Mix the chicken or tuna, milk, peas, noodles, soup and salt together. Pour into a casserole. Bake for 30 minutes and serve.
Preheat oven to 375°. Mix all ingredients, except chicken, thoroughly. Coat chicken pieces with this mixture. Bake on cookie sheet, uncovered, about 1 to 1 1/2 hours.
Beat egg whites until just foamy. Add cream of tartar. Beat until very stiff. Add sugar gradually. Fold in crackers, vanilla and pecans. Bake in lightly greased 7 x 11-inch pan for 25 minutes at 350°. Cool completely.
Preheat oven to 350°. Use a grocery store lime juice (I recommend Neiue and Joe's Key lime juice). Combine egg yolks and condensed milk; mix well and add lime juice very slowly. Stir until creamy. Pour into graham cracker crust. Bake in oven for 10 minutes. Remove from oven and let chill. Place in fridge until cold. Add whipped cream and top with fresh fruit. Cut and serve.
Mix together shortening, sugar, egg and molasses. Stir in baking soda and water. Sift together and stir in flour, salt, ginger, nutmeg, cloves and cinnamon. Chill dough for 1 hour. Drop rounded teaspoonfuls about 2-inches apart on lightly greased baking sheet. Bake until set when touched lightly, no imprint remains. Bake at 400° for 7 to 8 minutes. Makes 4 dozen 2-inch cookies.
Combine first 3 ingredients with a wire whisk to remove large lumps. Add oil and next 3 ingredients, stirring until smooth. Stir in chocolate morsels. Pour into greased and floured Bundt pan. Bake at 350° for 1 hour or until wooden toothpick inserted into center comes out clean. Cool in pan 10 minutes on wire rack. Remove from pan and sprinkle with powdered sugar.
Cream shortening; add sugar, milk, eggs and vanilla. Add dry ingredients. Mix well and form into small balls. Place on ungreased cookie sheet. Press lightly with glass. Bake about 10 minutes in 350° oven. Cool before storing.
Put butter, sugar, marshmallows, cocoa, salt, egg and vanilla in a double boiler until marshmallows are melted. Remove from stove. Add graham crackers and coconut. Press into an 8 x 12-inch pan. Cool. Mix together powdered sugar, melted butter, pudding and cream. Spread on chocolate base. Melt 2 squares and 2 teaspoons of butter and drizzle on top.
Beat eggs. Mix together the first 4 ingredients. Add beaten eggs. Pour into oblong pan, approximately 9 x 13-inch, and bake in a preheated oven at 350° for 35 minutes or until done. Remove from pan and glaze.
Cream margarine and sugar; add beaten egg and lemon peel. Beat until fluffy, on low beater. Stir until smooth. Stir in other ingredients. Drop on greased cookie sheet. Bake 15 to 20 minutes at 350°.
Cut cucumbers into a gallon jar into 1/4-inch slices. Add onions, then mix ingredients well and pour over cucumbers and onions. Let set 5 days in refrigerator, then ready to use. Keep refrigerated.
Place butter in 2-quart casserole. Microwave on High (100%) until melted, 1 to 2 minutes. Stir in parsley, lemon juice, garlic and salt. Add shrimp and toss to coat. Cover and microwave on High until shrimp is pink, opaque and tender, 3 1/2 to 5 1/2 minutes, stirring twice. Sprinkle with paprika.
Wrap each Smokie link with bacon and secure with toothpick. Place on cookie sheet and sprinkle with brown sugar over each one. Place in 350° oven. Bake until bacon looks done.
Arrange tortilla chips evenly on a microwavable plate. Top with both grated cheeses; then sprinkle Mrs. Dash evenly. Top with scallions and tomato (diced black olives are optional). Microwave on High for 1 1/2 minutes. Serve with salsa sauce.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in egg. Gradually add flour mixture; mix well. Stir in chips and nuts. Drop onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes.
Put drained pears in serving dish. Mix all other ingredients in saucepan. Cook over low heat until it is slightly thickened. Cool slightly. Pour over pears. Serves 4 to 6. (A favorite at the shelter.)
In heatproof pitcher, combine all ingredients, except whipped cream; mix well. Pour into mugs; top with whipped cream. Serve immediately. Makes 5 cups.
Grease bottoms only of 2 loaf pans. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean, 1 hour and 10 minutes at 350°.
Follow directions on jello package, except omit cold water added to jello (frozen strawberries take place of cold water). After jello is dissolved, add strawberries, crushed pineapple, nuts and bananas and mix together. Pour half of mixture in mold or baking pan. Place in freezer for about 45 minutes, then spread sour cream on top and add the rest of the mixture and refrigerate. Cut into pieces. Use an 8 x 8 x 2-inch baking pan or dish.
Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 2 bars melted chocolate, chocolate syrup and vanilla. Mix well. Stir in 1 cup mini morsels. Pour batter into heavily greased and floured 10-inch Bundt pan. Bake at 300° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Invert cake immediately onto a serving plate and let cool completely.
Mix all ingredients in a 1-quart casserole dish. Stir until mixed well. Bake at 375° for 1 hour.
Dip chicken in flour combined with salt and pepper. In a large skillet, heat oil and cook chicken over medium-high heat 3 minutes or until browned; remove and set aside.
Cube bread slices and all ingredients together and mix well. Spray loaf pan or 8 x 8 square pan with Pam (or similar pan spray). Pour all ingredients in pan and bake at 350° for 45 minutes. Top of bread should be slightly brown. Cool bread before slicing for easier handling.
Mix all ingredients except cheese and potato chips. Put in casserole. Top with cheese and potato chips. Heat at 425° about 15 minutes.
Brown the ground beef. Mix spaghetti sauce and pizza sauce together. Add ground beef. Cook 1/2 of the box of spiral macaroni. Use a casserole dish or a 13 x 9 x 2-inch pan and make layers. Start with the spirals, then sauce mixture, then cheese and then the pepperoni. Bake for 30 to 45 minutes at 375°. Cover while baking.
Mix well with a fork. Turn out on floured board and knead gently, about 1/2 minute. Roll dough about as thin as pie dough. Cut in strips, 1 1/2-inches wide, 3-inches long. Have broth boiling hot. Drop one at a time. Never stir, just shake the kettle gently. Boil 10 minutes and then lower heat. Cover.
Mix all ingredients well. Put in a greased bowl and cover and leave in a warm place, 1 hour. Punch dough down and knead on floured board for 10 minutes. Shape into rolls and bake at 400° for 15 to 20 minutes.
Grate cheeses; sprinkle Jack cheese in bottom of 9 x 13-inch greased pan. Sprinkle chilies on top. Add Cheddar cheese. Beat 2 eggs and flour. Add half and half; beat again. Pour all over cheese mixture in pan. Bake at 350° for 40 minutes (it should be brown on top). Great for showers or a lot to feed for breakfast!!
Grind lemon (peel and pulp) with meat chopper or blender. Beat eggs in mixing bowl. Add oil and sugar. Mix well. Add carrots and lemon; blend. Sift together dry ingredients. Add to liquid ingredients and mix just to blend. Pour into greased loaf pan and bake at 350° for about 1 hour.
Brown beef in saucepan. Drain off the fat. Add all ingredients except spaghetti. Cover and simmer 45 to 60 minutes, stirring occasionally. Cook spaghetti and drain. Serve with meat sauce.
Mix together salt, bread crumbs, grated cheese and 1 cup scalded milk with 1 tablespoon butter, melted in milk. Add 3 slightly beaten egg yolks. Beat whites stiff and fold into cheese mixture. Pour into well-greased 2 quart casserole. Bake at 350° for 30 minutes. Serve immediately. Serves 4 to 6.
Brown meat and drain on paper towel and pour out the fat. In another skillet, lightly fry the onions and celery. In a large pot, put the meat and onions, celery and other ingredients (except cheese, chips and garnish items) and let it simmer until tender and seasoned well together. The longer you cook it, the hotter it seasons together. This is excellent alone as chili to eat, also. To serve, place your chips in individual soup bowls. Pour the meat mixture over top, then sprinkle the cheese over top. Garnish with salsa or sour cream.
In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into wax paper-lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
Combine flour, sugar, baking powder and salt. Add egg, milk and shortening until flour is dampened. Spread into a greased 8-inch square pan.
Cream sugar and butter. Then add eggs. Beat until mixed. Stop mixer and add pineapple (juice and all) and then add bread. Put in a 12 x 9 x 2-inch dish. Bake at 350° for 40 to 45 minutes.
Mix peanut butter and butter together. Mix in confectioners sugar until smooth. Form into small balls size of buckeyes (or marbles). Refrigerate balls. Melt slowly chocolate chips and paraffin together in top of double boiler. Using a toothpick, dip buckeyes in chocolate until 2/3 covered. Let dry on wax paper. Makes about 166 or more, depending on size. The golden brown top bulges out over the chocolate skirt and looks like a chocolate dipped nut. Freeze or keep refrigerated.
Cook spinach as directed on package; drain. Mix while hot with cream cheese, butter, salt and pepper. Put in casserole dish and put bread crumbs and butter on top, if desired. Bake in preheated oven for 20 to 30 minutes at 350°.
Dissolve yeast in water. Mix in other ingredients. Make out biscuits. Keep unused dough in refrigerator. Keeps several days. Very good! Makes about 26 biscuits.
Mix together fruit cocktail and dry Jell-O. Add cottage cheese. Mix well and fold in Cool Whip. Chill.
Wash chicken livers and drain. Lightly saute liver, onion and garlic in butter for 5 minutes, stirring frequently. Add beer, salt and pepper and simmer, uncovered, for 5 minutes. Cool slightly. Add remaining ingredients. Grind or puree in food mill or blender. Pour into individual crocks. Refrigerate overnight to blend flavors. Serve in crocks. Yield: 3 cups.
Melt butter and chocolate together in saucepan. Remove from heat and stir in sugar, flour, baking powder, vanilla and nuts. Add eggs and beat thoroughly. Spread in a greased 9-inch square pan. Bake at 350° for 30 minutes. Dust with powdered sugar. Cut into bars or squares. Great served with ice cream.
Brown hash browns in butter. In separate pan, crumble sausage and cook. Drain when cooked. Remove hash browns when done and set aside. Scramble eggs. When everything is done, add all ingredients together. Spoon onto tortillas; sprinkle with cheese and roll. These are very good served with picante sauce.
Mix all together and freeze in a 9 x 13-inch pan or 2 small pans. Cut into squares or slices.
Brown ground chuck and drain off fat. Add chili, refried beans, and 1 1/2 cups of cheese. Mix well. Pour into a greased dish. Add 1/2 cup of cheese on top. Bake at 350 for 30 minutes.
Dissolve Jell-O in boiling water and add raspberries. Stir until melted. Add pineapple; let set. Add topping.
Mix sugar and cornstarch; add boiling water and salt. Boil, stirring constantly, until thick and clear. Add butter and lemon juice (or vanilla). For generous servings, double the recipe. Serves 6 to 8.
Stir all ingredients together. If needed, add more flour to make a dough texture. Roll out on flour about 1/4-inch thick. Cut into strips and place in skillet with 1/4 cup of hot oil. Brown both sides until it rises. Take out and top with butter. In separate bowl, mix sugar and cinnamon and sprinkle on top. Delicious for breakfast.
Cream Crisco and sugar. Add eggs, one at a time. Beat well after each egg. Add bananas and beat well. Sift all dry ingredients and add alternately with the buttermilk. Add vanilla and pour into greased and floured Bundt pan. Cook at 325° for 1 1/2 hours. Great for breakfast or any time.
In double boiler melt butter, marshmallows, and Eagle Brand milk. In large pan mix cracker crumbs and raisins with 1 can of evaporated milk. Pour melted ingredients over dry ingredients and add nuts. Mix all ingredients well.
Put first 3 ingredients in greased cake pan. Mix remaining ingredients. Crumble over rhubarb in pan. Bake at 325° until brown.
Add all ingredients to the well beaten eggs and mix well. Pour into 2 greased loaf pans (9 x 5-inch) and bake at 350° for 1 hour and 20 minutes. Remove from pan and cool on rack.
Mix and cream first 3 ingredients together. Chill in a bowl (will still be soft). Roll in pecans on waxed paper.