HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add rest of the ingredients and mix well. Form into small balls. Bake on ungreased sheet at 350° for 15 to 20 minutes. Cool until barely warm. Shake in a bag of confectioners sugar.
Mix all ingredients into a food processor and mix until smooth. Refrigerate for several hours. Serve on crackers, pita bread, or raw vegetables.
Spread rolls over pizza pan, making crust. Brown sausage and spread over crust. Add hash browns and Cheddar cheese. Mix eggs, milk, salt and pepper and pour over pizza.
Fill with hot water to neck of jar. Cold pack for 35 minutes. This is a mild juice.
Mix all of the ingredients (except margarine) in a glass bowl. Place the margarine on top of the mixture. Microwave on High for 2 minutes. Stir until smooth. Press into a small baking dish. Refrigerate until cold and firm.
Cream butter, add sugar slowly. Add eggs, one at a time and beat well. Add dry ingredients. Fold in sour cream. Grease angel food cake pan. Place 1/3 of Streusel on bottom of pan, then 1/2 of dough, 1/3 of Streusel and rest of dough. Sprinkle remaining Streusel on top. Bake in 350° oven 55 to 60 minutes.
Prepare cornbread mix (with eggs and milk); add celery and onion. Bake 15 minutes at 450°. Crumble cooked cornbread mix in large bowl. Add reserved broth, salt, pepper, bread and seasoning. Stir in chopped egg. Spoon half of mix into greased shallow dish, spreading evenly. Arrange chicken pieces on top. Spread on remaining dressing. Top with soup and bake at 350° for 30 minutes.
Use sugar-free gelatin, lite cottage cheese and low-fat mayonnaise to reduce calorie count. In a shallow 10-inch baking dish, combine gelatin with water, stirring until completely dissolved. Stir in remaining ingredients until well blended. Chill until firm and serve on lettuce leaves. Serves 6 to 8.
Saute squash and onion in butter until tender. Stir in corn, salt, pepper, garlic and paprika; mix well. Spoon mixture into casserole dish. Top with croutons or bread crumbs and grated cheese. Bake at 300° for 30 minutes.
Mix margarine, peanut butter and sugars until creamy. Add water, vanilla, eggs, soft flour and soda. Add to creamed mixture. Mix in chocolate chips and nuts. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Allow to cool slightly before removing from pan. Cool further on wire rack.
Cream shortening and	sugars. Add eggs and vanilla. Beat well. Add flour, cinnamon, ginger and cloves. Mix well. Add oatmeal and mix. Add nuts and chips. Mix well. Bake 10 minutes in a 350° oven.
Put sugar and cornstarch in large shallow pan. Stir, mixing well. Add vinegar, cloves, ketchup, oil, salt and vanilla. Stir again well. Add beet juice from can. Cut beets into bite size and put into pan. Cook over medium fire 3 minutes, stirring constantly until it thickens. Serve over rice.
Heat oven to 350°. Melt butter in oven in a 9 x 13-inch baking dish or in microwave if using a microsafe baking dish. Sprinkle brown sugar over butter and lightly blend into butter. Arrange pineapple halves, cherries and pecans over sugar mixture.
In small saucepan, combine all ingredients, except Cheddar cheese. Cook over low heat, stirring until cream cheese is melted. Add Cheddar cheese and stir until melted. Serve warm with vegetables and/or bread sticks. Makes 1 3/4 cups.
Cut cake into 1/4-inch thick slices. Arrange half the slices on bottom of 13 x 9-inch baking dish. In large mixer bowl, combine sweetened condensed milk and water; mix well. Add pudding mix and beat until blended. Chill 5 minutes. Stir in extract; fold in whipped cream. Pour half the cream mixture over cake slices; arrange half the peach slices on top. Repeat layers, ending with some peach slices for garnish. Chill 4 hours or until set. Cut into squares to serve. Refrigerate leftovers.
Dice up desired amount of strawberries into bite-size pieces. Leave some strawberries; cut in half for garnish. Mix yogurt and Cool Whip on low speed with electric beater until light and fluffy. Stir in diced strawberries. Pour mixture into prepared graham cracker crust. Chill for several hours. Garnish with remaining strawberries when ready to serve. A great summer dessert!!
Pour 7-Up in pan and boil. Pour over jello and cheese. Stir until dissolved. Cool until jello begins to thicken. Fold in pineapple, Dream Whip and nuts. Pour into mold and refrigerate until firm. Makes 8 servings.
Beat eggs gently (don't overbeat). Add sugar, salt, nutmeg and vanilla; blend. Add cubed bread, cookies or cake; stir. Place saucer on pudding for few minutes so dry ingredients don't float and soak up liquid. Cook in top of double boiler with water barely simmering; cook until table knife stuck in center comes out clean. Serve with scoop of ice cream for each serving.
Combine margarine, peanut butter, sugars, egg and vanilla. Mix dry ingredients. Combine all and form small balls. Crisscross tops with fork on lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Preheat to 350°. Brown sausage (or fry bacon and crumble). Drain. Cool. In large mixing bowl, beat eggs. Add milk, salt, mustard and cubed bread. Stir. Fold in cheese and meat. Pour in greased 9 x 2-inch glass baking dish. Refrigerate overnight before baking. Bake for 45 minutes.
Combine and place in a greased 9x13-inch pan. Over the top sprinkle 1 box of yellow cake mix. Drizzle over that, one cube of melted butter and the chopped pecans. Gently press the pecans into the mixture.
Place thawed potatoes in 9 x 13-inch baking dish. Mix together next 6 ingredients and spoon over potatoes. Top with crushed corn flakes and drizzle with butter. Bake uncovered at 350° for 45 minutes. Serves 12.
Melt chocolate; set aside to cool. Cream margarine. Gradually add 2 cups sugar, beating well. Add 3 eggs, beating well after each. Stir melted chocolate into margarine mixture. Add flour, salt, pecans and 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 x 2-inch baking pan. Set aside.
Preheat oven to 375°. Make 3 hamburger patties. Peel and thinly slice potatoes, carrots and onions. Tear off 3 big pieces of foil. In the center of each piece, put a hamburger patty, potatoes, carrots, onions, salt and pepper. Bring 4 corners of foil up and fold edges. Will resemble a Hershey's Kiss. Put on cookie sheet and bake for 1 hour at 375°. Serves 3.
Combine all ingredients. Bake in a 9 x 13-inch pan for 45 minutes at 350°.
Bring Jell-O, water and soup to a boil and set aside to cool. Stir rest of ingredients into Jell-O mixture. Pour into mold or in flat cake pan. Chill. Serves 10 to 12.
Saute onion in butter. Add rice and slightly brown. Mix the soup. Cook in buttered baking dish. Bake at 325° for 45 minutes.
Mix oleo, nuts and flour together. Press into 9 x 13-inch pan and bake at 350° for 15 minutes. Cool. Mix together cream cheese, powdered sugar, and 1 cup Cool Whip. Spread on cooked, cooled crust. Mix 2 packages of pudding and 4 cups cold milk. Spread this layer. Top with remaining Cool Whip. Freeze until served.
Cook broccoli 8 minutes. Make sauce using cheese, butter, milk, salt and pepper. In baking dish, place a layer of crackers, a layer of broccoli and then pour some sauce. Repeat until all ingredients are used. Bake at 375° for 25 minutes.
Combine all ingredients, except ice, in electric blender. Process until smooth. Add ice; process until frothy. Serves 4.
Sprinkle pecans and coconut in buttered 9 x 13-inch pan. Prepare cake mix as per package directions. Spoon over nuts and coconut. Combine remaining ingredients in mixer bowl until smooth. Spoon evenly over cake, leaving 1-inch edge. Bake at 350° for 50 minutes. Cream cheese mixture will sink to bottom to form frosting. Cool in pan. Cut into squares. Makes 16 servings.
Cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Mix in flavorings. Add flour and baking powder. Beat until blended. Fold in pecans and fruits. Turn into a 10-inch tube pan lined with greased waxed paper. Bake at 250° for 3 hours. Cool. Keep refrigerated or can be frozen.
Mix thoroughly. Divide in 4 balls, roll each into roll and wrap in foil. Refrigerate 24 hours. Bake at 325° for 2 hours. Puncture foil so fat can drip out. Slice thin and serve on crackers or sandwiches.
Marinate first 4 ingredients at least 2 hours. Add to desired amounts of lettuce and fresh spinach just before serving.
Follow directions on package of meat marinade except replace water with 4 ounces wine; increase oil amount to 4 ounces. Add wine vinegar and minced garlic.
Preheat oven to 400°. Scrub potatoes and make shallow slits around the middle as if you were cutting them in half lengthwise. Bake until done 45 to 60 minutes, depending on size.
Preheat oven to 350°. Put fish in flat casserole dish. Saute onion and green pepper; add tomatoes, ginger and spices; boil. Spoon over fish. Bake 30 minutes or until just done. Don't overcook. Serve with rice.
Preheat oven to 425° F (220° C). Combine all ingredients except chicken in a small bowl. Blend well. Dip chicken pieces in batter and place on a baking sheet. Bake, uncovered, 40 to 50 minutes, until golden brown and tender. Or, if desired, dip chicken pieces in batter then fry in hot oil.
Dissolve 1 package jello in 1 cup boiling water; add frozen strawberries and stir until berries separate and gelatin is slightly thickened. Pour into a 5-cup mold; chill until set but not firm. Meanwhile, dissolve 1 strawberry jello in 1 cup boiling water. Add vanilla ice cream by spoonfuls; stir until ice cream melts. Spoon into mold. Chill until firm, about 4 hours.
Mix sugar and flour together. Beat in eggs, milk and vanilla. Add butter and mix well. Pour into pie crust and top with pecans. Bake at 375° for approximately 40 minutes or until set.
Stir together flour, baking powder and salt. Stir in sugar. Mix well. Drop by teaspoon on ungreased cookie sheet. Press with bottom of glass dipped in sugar. Bake at 400° for 10 minutes.
Completely thaw pork	butt. Preheat	oven to 375°. Slice pork butt in four sections about halfway through, then rub down with salt	and liquid smoke. Wrap with a piece of banana leaf, then in ti-leaves.	Wrap tightly with foil; place in a baking pan. Bake for 2 hours, then lower heat to 350° and bake another 2	hours.	Delicious by itself or with cabbage!
Cream shortening and sugars, then add eggs and vanilla. Add flour, baking soda, baking powder and salt. Stir in oatmeal, chocolate chips, nuts and coconut. Drop onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Remove from oven and cool for 2 minutes before transferring to wire rack.
In a large bowl mix all ingredients. Bake at 325° for 1 hour. Yield: 2 loaves.
Preheat oven to 375°. Cook noodles according to package; drain. In large skillet, brown meat and stir in tomatoes and salt. Heat through. Combine with noodles; put into a 3-quart casserole. Sprinkle with cheese. Bake for 20 minutes. Makes 6 to 8 servings.
Pour peaches and juice in baking dish. Cover with bread. Mix sugar, butter and eggs and pour over peaches and bread. Bake at 350° for about 45 minutes.
In a skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2 inch thickness; brush with 1 Tbsp. oil. cut into 1 inch pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat. Arrange pieces in a 9 X 5 inch oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes. Cover with foil; bake 5 to 10 minutes longer or until golden brown.
Place peaches with juice in baking dish. Mix sugar, flour, salt and baking powder with fork. Add beaten egg. Spread over fruit. Dot with butter. Bake at 350° for 45 minutes or until golden brown. Top with whipped cream or ice cream.
To hot, drained spinach, add Tabasco, salt, butter and cream cheese that has been softened with milk. Stir until butter has melted and ingredients are blended.
Combine all ingredients in a small bowl. Mix until evenly distributed. Put in a 1-quart airtight container. Label and store in a cool, dry place. Use within 3 to 4 months. Makes about 3 cups Super Salad Seasoning Mix.
Combine first 5 ingredients. Add eggs and oil until moist. Do not beat. Stir in vanilla, pineapple, 2 cups bananas and walnuts. Spoon batter into three 9-inch greased and floured cake pans. Bake at 350° for 25 to 30 minutes. Cool in pan 10 minutes. Remove from pans to cooling rack to finish cooling. Frost when completely cool.
Mix cottage cheese and jello. Add pineapple and Cool Whip. Refrigerate.
Melt butter in 9 x 13-inch casserole dish. Pour melted butter into bowl with all other ingredients and mix. Pour back into casserole dish; bake at 400° until lightly browned, about 40 minutes. Serves 6 to 8.
Blend together Miracle Whip, sugar and oil together well. Pour over slaw mixture and mix until well blended. Refrigerate 1 hour and then stir again before serving.
Broil drumettes 20-25 minutes. Combine margarine, hot sauce & vinegar in saucepan. Heat until melted and blended. Add chicken. Toss to coat evenly.
Put 1/2 the noodles on bottom of casserole. Layer chicken, mushrooms, onions, celery and water chestnuts. Mix chicken soup, mushroom soup and milk. Pour over mixture. Top with remaining noodles. Bake for 1 hour and 15 minutes at 350°. Serves 8 to 10.
Cook onion in hot fat; add meat and seasonings until brown. Pour into 1 1/2-quart casserole, drained beans and soup. Mash the potatoes; add milk, egg and seasonings. Layer beans, layer soup, then layer mashed potatoes. Meat goes on top. Bake at 350° for 30 minutes. Makes 6 servings.
Dissolve dry yeast in warm water. Add sugar and salt. Stir until dissolved. Add flour and stir until smooth. Cover and allow to stand at room temperature for 36 to 48 hours.
Place ribs in a large heavy pot and cover with water. Bring to a boil and simmer gently until tender. Place in pan and baste with sauce. Bake in a 350° oven for 15 to 20 minutes, basting frequently.
Heat oven to 375°. Mix sugars, peanut butter, margarine and vanilla. Beat in water and egg. Mix in flour, soda and salt. Stir in peanuts and candies. Spread dough in a greased and floured 9 x 13-inch pan. Bake until light brown, 20 to 25 minutes. Cool and cut into bars.
Spread cookie dough on round pizza pan. Bake until done, slightly brown. Let cool. Cream together cream cheese and sugar, then blend in Cool Whip. Put fruit in a ring around on top until you get to center. Chill one hour.
Saute onion in shortening; add seasonings and chicken and saute about 10 minutes. Add water, cover and simmer slowly until chicken is tender.* Add sour cream to pan and mix well. Heat through and serve with mashed potatoes or dumplings. Serves 4.
Do not overcook noodles. Use bacon drippings; fry noodles and saute onions. Add tomato pieces. Scramble eggs. Add to noodle and onion mixture. You may add frozen peas.
Mix ingredients in order named. Spread it thin on a greased and floured pan. Bake at 375° until done, not allowing the edges to become hard. Cut into 1-inch squares and roll between your palms into ball shapes. When cool, ice each and roll thickly in shredded coconut.
Drain and wash all the beans and the corn. Finely chop the peppers, onion and celery. Mix all ingredients together. Add the sugar, vinegar and dressing. Add salt and pepper to taste.
Combine water, butter and sugar. Cook until butter melts and mixes with other ingredients. Stir in pecans. Cut biscuits into quarters. Stir and coat each quarter in mixture. Bake in tube pan at 400° until biscuits are done.
Cook and stir meat, onion and pepper until meat is brown and onion is tender. Stir in remaining ingredients, except spaghetti. Cover; simmer 1 1/2 hours, stirring occasionally.
Cream together eggs and sugar; add zucchini, oil and vanilla. Sift flour, baking powder, cinnamon, baking soda and salt into wet ingredients. Cook at 350° for 1 hour.
Combine chiles, sour cream and salt. Spread 1 cup cooked rice in a 2-quart casserole. Top with a layer of 1/3 of the sour cream mixture, then 1/3 of the cheese. Repeat layers. Bake, covered, at 350° for 20 minutes. Uncover and bake 10 minutes longer. Makes 6 servings.
Combine the first 4 ingredients in saucepan. Bring to a boil over medium heat, stirring constantly. Pour over sugar, flour and marshmallows in bowl; stir until marshmallows melt. Stir in remaining ingredients; mix well. Pour into greased and floured 9 x 13-inch cake pan. Bake at 350° for 35 minutes, or until cake tests done. Cool in pan. Spread Coca-Cola Frosting over top of cake.
Combine milk, chuck, crackers, onion, salt and cheese in a mixing bowl; mix well. Cut hamburger buns in half. Toast lightly. Spread meat mixture evenly over top of each bun.
Mix ingredients in a large bowl and pour into a loaf pan. Bake at 350° for 45 minutes.
Cook sausage; crumble and set aside. Separate dinner rolls and arrange in oblong pan; press sides together to form crust. Bake at 375° for 5 minutes. Crust will be puffy. Reduce oven temperature to 350°. Spoon sausage over dough; sprinkle with cheese.
Mix pie mix, eggs, sugar and milk; pour into cake pan. Sprinkle dry cake mix over the pumpkin mixture. Pour melted butter over cake mix; top with pecans. Bake for 1 hour at 350°.
Cake: Sift together the sugar and flour. In a saucepan, bring to a boil the shortening, oleo, water and cocoa. Pour over flour and sugar mixture while hot. Add buttermilk, beaten eggs, soda and vanilla. Bake in sheet pan in a 400° oven for 20 minutes. While cake is baking, make icing.
Cream together shortening and sugar. Add eggs and vanilla. Add dry ingredients, mixing well. Stir in walnuts. Shape dough into rolls. Place on waxed paper. Roll up. Place in refrigerator and chill completely. Cut dough in rounds. Place on greased cookie sheet. Bake 10 to 12 minutes in a 375° oven.
Slice the tomatoes 1/2-inch thick. Do not peel or core. Drain well between paper toweling until most of the moisture of the tomatoes is absorbed. Beat the eggs until light. Mix in cornmeal, water, chives, salt and pepper.
Dissolve jello in 1 1/2 c. hot water. When cool add strawberries, which have been thawed, and lemon juice. Whip cream and add to mixture. Put a layer of mixture in bottom of pan. Break cake into small chunks. Alternate layers of cake and mixture until all is used. Chill. Slice and serve with whipped cream.
Prepare puddings according to package directions. Line graham crackers on bottom and sides of square pan. Pour vanilla pudding on graham crackers and smooth out, put another layer of graham crackers and top this with the chocolate pudding then top with Cool Whip. Keep refrigerated. Enjoy!
Season tomato juice to	your liking with seasonings. Melt gelatin in small amount of tomato juice over medium heat. Mix with remainder of juices and grated onion. When this mixture begins to congeal, add sliced or	chopped olives and celery. Slice in squares when congealed. I add more gelatin (about 2 teaspoons). It slices or	unmolds better. Yield: 2 Pyrex dishes, 10 x 6-inches.
Dissolve yeast in warm water in a large mixing bowl. Add 1 cup melted butter, sugar, eggs and salt; stir well. Gradually add flour, mixing well. Cover and let rise in a warm place (85°), free from drafts, 4 hours.
Place rhubarb in a greased 13 x 9 x 2-inch baking pan. Sprinkle with the gelatin, sugar and marshmallows. Prepare cake mix according to package directions. Pour batter over marshmallows. Bake at 350° for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Invert cake onto a serving platter. Serve with whipped topping, if desired. Yield: 12 to 16 servings.
Preheat oven to 325°. Place sweet potatoes in large mixer bowl and beat until smooth. Add remaining ingredients except egg whites; blend until smooth. Beat egg whites in small mixer bowl with clean beaters at medium speed until stiff but not dry. Fold into potato mixture. Pour into 8-inch nonstick baking pan and bake uncovered 50 to 60 minutes until golden and set. Makes 6 servings.
Combine all ingredients except for lamb. Mix well and pour over lamb in glass dish. Turn lamb to coat well. Refrigerate overnight, turning occasionally.
Combine Ranch dressing, mayo, milk and sour cream. Pour into a 9 x 13-inch pan. Layer cheeses, peppers, black olives and tomatoes. Refrigerate 1 hour. Serve with nacho chips.
Cook dates, sugar, egg, butter and vanilla in skillet. Add Rice Krispies and nuts. Roll in coconut. Makes about 56 balls.
Soak strips of steak in soy sauce at least 30 minutes. Cut up medium onion and large bell pepper in chunks. Heat margarine until it sizzles, then cook onions and peppers until they are tender. Drain steak; add to vegetables and cook for about 10 to 15 minutes. Add small amount of soy sauce to taste along with salt and pepper.
Put milk, shortening and sugar in saucepan over low heat; let scald, not boil. Take off heat and when lukewarm, add yeast which has been dissolved in small amount of water. Place mixture in a large bowl and add enough flour to make dough the consistency of waffle batter. Let rise for two hours until doubled in bulk. Add salt, baking powder and soda and enough flour to make dough. Take half of mixture and place in another bowl. Cover each bowl with foil and place in refrigerator and let rise overnight. Dough will keep for a week to 10 days in refrigerator and full recipe does not have to baked at one time. Take amount of desired dough from bowl. Place on floured board and make rolls into desired shape. Place on greased pan and let rise for 2 hours at room temperature. Bake at 375° until brown. Yields approximately 75 rolls.
Beat sugar and shortening together until creamy. Add beaten eggs. Mix baking powder, soda, salt and flour together. Add these alternately with buttermilk and bananas into sugar mixture. Add vanilla and pecans. Grease and flour a 9 x 13-inch pan. Bake 30 minutes at 325°.
Dissolve yeast in warm water. Add sugar, oil and egg and beat. Add flour and salt. Mix well and let stand for 2 hours. Then work down well and make into small balls. Let rise for 2 hours and then bake until golden brown at 350°.
Fry bacon and remove from pan. Fry potatoes in bacon grease along with onions and peppers. Dice bacon and add to mixture. Season.
You will need a measuring cup, 30 cm (12-inch) deep, rectangular dish, wooden spoon and kitchen knife.
Mix all except for cheese. Put into casserole dish; top with shredded cheese. Bake at 325° for 30 minutes or until bubbly.
In large bowl beat shortening until fluffy. Gradually add sugars. Beat well. Add eggs; beat well. Combine oats, flour, salt and soda; stir well. Stir in vanilla; add chocolate chunks and pecans. This will be very stiff. Drop by tablespoon onto ungreased cookie sheet. Bake 10 to 12 minutes in 350° oven. Let cool, then transfer to wire rack. Makes about 4 dozen cookies.
Combine first five ingredients and boil one minute. Cool and pour over the remainder of ingredients. Refrigerate several hours or overnight before serving.
Mix flour, soda, spices and sugar together in a large bowl. Add applesauce, melted butter, raisins and nuts. Pour into loaf pan. Bake for 1 hour at 350°. Best to bake the day before it is served.
Beat cake mix, butter and 1 egg together. Press into a 9 x 13-inch buttered pan. Mix cream cheese, 3 eggs and sugar together. Pour over crust. Bake at 350° for approximately 35 minutes.
Saute onion in margarine. Add soup and milk. Stir well. Add American cheese spread; heat and stir until mixture is smooth. Add broccoli and rice. Mix well. Place in a casserole dish. Bake at 350° for 30 minutes.
Mix ground beef, onion and garlic in 2-quart casserole. Microwave at High 5 to 9 minutes. Break up beef and drain. Stir in sauce, water, chili powder, salt and pepper. Microwave on High 6 minutes, stirring after 1/2 time. Alternately layer tortillas, meat sauce and cheese in 1 1/2-quart round casserole, ending with cheese. Microwave at High 1 to 3 minutes until cheese is melted. Let stand 2 to 3 minutes. Serves 4 to 6.
Melt Spry in skillet. Add onion and green pepper. Fry about 10 minutes. Combine all remaining ingredients except catsup. Add onion and mix thoroughly. Pack in 5 x 10-inch Spry coated loaf pan. Spread catsup on top. Bake in hot oven at 400° for 1 hour. Serve hot or cold. Makes 8 servings.