HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add sugar to eggs and beat well. Add remaining ingredients. Pour into uncooked pie shell and bake 1 hour and 15 minutes at 250° to 275° or until filling is set. Serve with whipped cream toppings or ice cream.
Combine first 5 ingredients in a 3-quart saucepan. Cook over medium heat 10 minutes. Add tomato sauce and water. Cook 1 hour or until thickened. Serve with spaghetti and meat balls.
Combine oil, eggs and sugar in large bowl. Beat at medium speed until well mixed. Combine flour, soda, baking powder, salt and cinnamon. Stir in pecans, half of butterscotch morsels and apples. Spread batter into greased 13 x 9 x 2-inch baking pan. Sprinkle batter with remaining morsels. Bake at 350° for 50 to 60 minutes or until done.
Cook sausage in skillet. Drain and set aside. Separate dough into 8 triangles, arrange on ungreased 12 - inch pizza pan, points toward center. Press over bottom and up sides to form crust, sealing completely. Spoon sausage over crust, sprinkle with potatoes. Top with cheddar cheese; set aside. Combine eggs, milk, salt, and pepper in a mixing bowl, mix well. Pour mixture over sausage. Sprinkle with parmesan cheese. Bake at 375 degrees for 25 - 30 minutes. Serve hot.
Mix all together, except granulated sugar. Cover and chill 1 hour. Heat oven to 350°. Shape dough into balls. Dip tops in granulated sugar and place, sugar side up, 3 inches apart on lightly greased sheet. Bake for 10 to 12 minutes. Makes 4 dozen.
Mix jello and water. Cool. Mix cottage cheese, Miracle Whip and coffee cream; blend. Add grated carrot and green pepper (and onion, if desired). Refrigerate until solid.
In a large skillet, brown chops over medium heat. Place cabbage, onion, carrots, potatoes and green pepper over pork chops. Pour water and tomatoes over vegetables. Cover. Bring to a full boil; reduce heat to low. Cook until vegetables are tender (30 to 45 minutes). Place bread dough over vegetables. Cover; continue cooking until bread is no longer doughy (20 to 25 minutes). Do not remove cover until ready to serve.
Pick over and discard bones in salmon. Add bread crumbs, eggs and next 6 ingredients. Mix together. Put in loaf tin. Bake in 350° oven for 1 hour. Serve with Hollandaise Sauce.
Dissolve candies in boiling water; add jello, stirring until dissolved.	Chill until partially set. Fold in applesauce. Turn into a 10 x 6 x 2-inch dish and chill until firm. Cream remaining ingredients together and spread over gelatin mixture. Grate a little cheese over top for garnish.
In small saucepan, melt butter and stir in graham cracker crumbs. Pat firmly in 11 x 7 pan; chill. In large bowl, dissolve gelatin in boiling water. Stir in sweetened milk, pineapple and lemon juice. Fold in marshmallows and Cool Whip. Pour in prepared pan. Chill for two hours.
Mix together the sugar, cornstarch and salt. Add boiling water and boil for 5 minutes. Remove from heat and add butter and lemon juice. Cool. Serve over pudding or cake.
Cream butter and sugar. Add egg and vanilla and beat until smooth. Mix in flour and baking powder. Chill dough 20 minutes.
Preheat oven to 375°F. Separate garlic into cloves. In a saucepan of rapidly boiling water, blanch garlic for about 30 seconds. Run garlic under cold water. Trim tops and bottom of garlic and slip off skins. Pour olive oil into a 3-4 quart casserole dish with tightly fitting lid. Add garlic and toss to coat with oil. Add chicken and turn to coat with oil. Scatter parsley over top and sprinkle with salt, pepper and nutmeg. Cover and bake for 1 hour. Makes 8 servings.
Mix together ingredients. Put half in mold and freeze for 30 minutes. Spread 8 ounces of sour cream over jello; pour remaining jello mixture on top. Refrigerate.
Wash, scrape and cut carrots into 1 1/2-inch sticks. Cook in salted water until tender. Drain. Add butter, sugar, salt and mint or parsley; cook over medium heat until glazed.
Prepare cake mix, according to directions. Split layers when cool. Combine sugar, sour cream and coconut, blending well. (Chill.) Reserve 1 cup of mixture for frosting; spread remainder between layers of cake. Combine the reserved cup of mixture with whipped topping; blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate 3 days.
Preheat oven 375°. Cook pasta to package directions. Drain and return to pot. Add 1 teaspoon of the oil and toss to coat. Heat remaining 2 tablespoons oil in large skillet over medium heat Add pork and cook until browned, 3 to 5 minutes. Add bell pepper, onion, mushrooms, garlic, oregano, and thyme. Cook until onion is almost soft, 6 to 7 minutes, stirring occasionally. Stir in crushed tomatoes, and cook 5 minutes. Season with the salt and pepper. Add to pasta, tossing to combine. Pour into shallow 2 1/2 or 3 quart baking dish. Top with tomato (only around the edges if desired), and sprinkle with cheese. Bake until heated through and cheese is melted and slightly browned, 20 to 25 minutes.
Grease with margarine an oblong baking dish. Place ingredients in baking dish in given order. Dot with butter. Bake at 350° for 1 hour. Serve hot or cold.
Mix sugar, butter and eggs. Add oatmeal. Grind raisins and add boiling water to soften. Mix in cinnamon, salt, soda and flour. Let stand overnight.
Microwave butter and milk for 1 minute. Add sugar and cocoa, mixing well. Microwave for 3 minutes or to boiling. Let stand 1 minute. Add vanilla and salt. Stir in peanut butter and oats. Drop by teaspoonful on wax paper.
Mix cream cheese and dressing mix together to form a ball and roll in nuts. Use with either crackers or carrots and celery.
Spread trimmed bread with softened butter. Cut each slice into 4 strips. Butter a 2-quart casserole and make alternate layers of bread strips, sausage or chopped ham and grated cheese, ending with the cheese. Beat eggs. Add seasonings and milk. Pour over top cheese layer and refrigerate for at least 24 hours, covered. Take out of refrigerator for an hour or so before baking so that it comes to room temperature. Bake at 350° for 40 to 50 minutes or until puffed and brown. Sprinkle with paprika and chopped parsley before serving. Yields 6 to 8 servings.
Put butter and oil in skillet over medium heat until butter melts and mixture bubbles. Add wine, garlic, rosemary, oregano and onion. Cook, stirring until wine evaporates and butter is golden. Reduce heat and add tomatoes. Cook until heated through, 2 to 3 minutes. Add shellfish, parsley, sugar and salt and pepper. Stir until shellfish is heated through and serve over hot pasta. Serves 6.
Toast bread. Spread butter. Shake on cinnamon/sugar mixture. Cut into triangles. Eat and share with your brother and sister.
Mix butter and sugar. Add eggs, one at a time. Beat well. Sift flour. Add to egg with cream. Add soda and vanilla. Pour into well-greased tube cake pan. Bake at 325° for 1 1/2 hours.
Cream butter, sugar and eggs. Beat well. Add flour and other ingredients. Bake 10 minutes at 350° by dropping by teaspoon on cookie sheet. Nice for Christmas.
Mix together the melted butter, brown sugar and flour until crumbly. Set aside 2/3 to 1 cup for the topping. To the remainder, add the egg, baking soda, salt, milk and vanilla. Mix well and pour into greased 9 x 13-inch pan. Sprinkle with crumbs and top with layer of chocolate chips or chopped nuts if desired. Bake at 350° for 25 to 30 minutes. Cool and cut.
Blend the 1 cup flour and confectioners sugar in a bowl. Cut in the butter until blended. Firmly and evenly press into an ungreased 9 x 9 x 2-inch pan. Bake at 350° for 15 minutes. Meanwhile, combine sugar, 2 tablespoons flour and baking powder. Blend into beaten eggs, along with lemon juice. Pour mixture over crust. Return to oven and bake 25 minutes. Remove to wire rack and cool. Glaze with a thin confectioners sugar icing.
Melt on low heat or in microwave the cheese and margarine, stirring well. Add sugar and cocoa to melted margarine. Add nuts and vanilla. Pour into a 13 x 9-inch pan. Cover and refrigerate.
Preheat oven to 350°. Combine flour, oats, baking soda, cinnamon and salt. Cream butter. Gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin. Mix well after each addition. Stir in chocolate chips. Drop from teaspoon onto cookie sheet. Bake 10 to 15 minutes.
In blender container, combine milk, frozen juice concentrates and ice cream. Cover and blend until smooth. Serve in tall glasses with straws. Garnish with whipped dessert topping and mint leaves, if desired. Serves 1 or 2.
Cook chicken, take off bone and dice. Mix soup, sour cream and diced chicken. Follow directions on Stove Top stuffing. Spread over chicken dish and bake at 350° for 45 minutes.
Mix ingredients and place in a tightly covered container. Add by teaspoon to hot water, suited to taste, usually 2 teaspoons to 6 ounces hot water. Good anytime, especially on a cold winter day.
Make a well into the flour, add eggs and beat well with a wire whisk. Add sugar and oil and keep beating with whisk, gradually scraping in the flour. When all the flour is absorbed, knead dough until well blended. Roll dough out and form like doughnut rings. Put rings into boiling water and boil until they raise to the top of water. Take out of water one at a time and put on dish towel to dry. Cut slits around rings. Bake on oven grates at 400° for 10 minutes. Reduce temperature to 350° and bake 10 more minutes until golden brown.
Place 1 corny joke between 2 old war stories. Squash together. Should last 20 minutes.
Mix together. Store in an airtight container. Use 3 teaspoons for each cup of tea.
Sprinkle pecans in pie shell. In large bowl beat together remaining ingredients. Pour over pecans. Bake in preheated 350° oven for 35 minutes or until knife inserted in center comes out clean. Cool on rack. Makes 8 to 10 servings.
Cake: Grease and flour a Bundt or tube pan. Sprinkle nuts on bottom of pan. Mix cake mix and pudding. Add remaining ingredients; beat for 2 minutes. Pour batter into prepared pan. Bake at 325° for 50 to 60 minutes, until tested done. Carefully loosen edges with a dull knife. Leave in pan. Prick cake with a fork to absorb glaze. Pour glaze over hot cake. Let stand 20 minutes. Invert onto a serving plate.
In large mixing bowl, combine flour, soda and salt. In another bowl, combine oil, sugar, eggs and buttermilk; mix well. Stir into dry ingredients just until moistened. Fill two greased 8 x 4 or five 5 x 2 loaf pans about one-third full. Combine swirl ingredients; sprinkle half of the mixture over the batter. Top with remaining batter, then remaining cinnamon sugar. Swirl batter with a knife. Bake at 350° for 45 - 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for about 10 minutes before turning onto a wire rack.
Dissolve jello in boiling water; drain pineapple and measure liquid. Add water to make 1 cup.	Add to jello, stir in cranberry sauce and pineapple. Pour into a 2-quart flat pan. Refrigerate until	firm. Combine	cream cheese, sugar, sour cream and vanilla.	Spread on congealed salad. Sprinkle with nuts.
Combine first 5 ingredients in a large bowl; make well in center of mixture. Add eggs, milk and shortening. Stir just enough to moisten dry ingredients. Cover and store in refrigerator until ready to bake, as long as 5 to 6 weeks. When ready, spoon batter into greased muffin tins. Bake at 350° for 20 minutes. Makes 5 1/2 dozen muffins.
Beat eggs slightly with fork. Slice squash in 1/4-inch thick slices. Dip in egg and then in crumbs. Fry in deep fat, 350°, until golden brown, about 3 to 5 minutes.
Brown turkey sausage in oil. Mix crumbled sausage, beans and taco sauce into casserole dish. Sprinkle cheese on top. Bake at 350°, covered, for 30 minutes. Serve with tortilla chips.
Chop onion and pepper. Cream cottage cheese with electric beater until smooth. Add other ingredients and mix. Salt and pepper to taste. Dip cauliflower, celery sticks and carrot strips into this dip.
Butter and flour a loaf pan. Set the oven at 350°. Cream the butter and sugar until light and fluffy. Add the eggs, milk and molasses. Sift together flour, baking soda, cinnamon, allspice, ground cloves and mace. Add to the creamed mixture. Stir in raisins and citron. Spoon into the pan and bake about 40 minutes.
In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved yeast. Combine water, milk and margarine in a saucepan. Heat to 120° to 130°. Gradually add to dry ingredients and beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add 1 cup flour or enough to make a thick batter. Beat at high speed for 2 minutes. Stir in enough additional flour to make soft dough. Turn onto lightly floured board.
Mix all ingredients an put in buttered casserole. Dot top with butter (1 tablespoon). Sprinkle with paprika. Bake, covered, in 400° oven for 45 minutes. Remove cover and bake for 5 minutes longer. Makes 8 servings. Each serving contains 145 calories, 40 grams protein and 4.1 grams of fat.
Spread slice of bread with peanut butter. Slice dill pickle lengthwise; place on peanut butter. Spread mayonnaise on other slice of bread. Put slices together and enjoy.
Beat margarine, sugar and vanilla together until light and fluffy. Stir in flour. Form dough into balls and roll each ball in sugar. Bake 20 minutes at 325°.
Beat egg and add to milk. Add meal and flour; mix well. Drop by spoonfuls into boiling stock of turnip greens. Cook until dumpling rises to top and is done.
Cream eggs, brown sugar, white sugar and vanilla. Add and mix well; corn syrup, soda, butter and peanut butter. Add oatmeal, chocolate chips and M&M's. Bake at 350° for 12 to 15 minutes.
Mix together above ingredients. Pour in greased 8 x 8-inch pan. Bake for 45 minutes at 350° in preheated oven.
Combine in large saucepan sugar, flour and cornstarch. Add to this butter, milk and slightly beaten yolks of the eggs. Add salt and place over medium heat. Place 1/2 cup sugar in a large iron skillet over medium heat. Stir first mixture frequently while you keep an eye on the sugar in skillet, but don't stir. As soon as the custard mixture begins to cook slightly, stir constantly until it reaches a rolling boil. By this time the sugar in the skillet should have begun to melt. When almost all has melted, stir well. It should be caramelized and bubbly all over. Now add the custard and mix well, stirring constantly. Cook until smooth, creamy and thickened. Remove from heat. Beat egg whites for meringue. Pour caramel mixture in 2 baked 9-inch pastry shells and bake meringue.
Mix the Sugar with the Eggs. Sift the Flour, Cornmeal, Baking Powder, and Salt together. Add the melted Butter and Milk. Stir in the Egg mixture. Beat quickly by hand (do not use an electric mixer, which will give the cornbread the texture of cake). Bake in a 9 by 11 inch buttered pan in a 350 oven for 20 - 25 minutes. Makes 21 squares.
Marinate beef tenderloin in dry white wine for 2 hours or so. Brush meat with sweet butter and sprinkle 3/4 cup caraway seed over meat. Sprinkle 1 1/2 tablespoons over meat and roast for 30 to 45 minutes at 325°. Saute mushrooms in sweet butter. Add 1 cup of marinade and a lot of chopped parsley. Add the juice from the pan. Slice meat and pour the sauce over it.
Preheat oven to 400°. Grease 1 1/2-quart shallow baking dish. In medium bowl, with wooden spoon, beat egg. Gradually beat in 2/3 cup sugar and beat until well combined. Sift together flour, baking powder, cinnamon and salt. Add to sugar mixture, alternately with milk. Beat well after each addition. Add butter and vanilla. Beat thoroughly. Fold in blueberries. Pour batter into prepared pan. Sprinkle top with 2 tablespoons of sugar. Bake 25 minutes or until top springs back when lightly touched. Serve warm with butter. Serves 8.
Freeze meat until just firm. Slice into thin strips and brown. Saute onion and mushrooms. Add brown gravy mix with water (may use 2 packages, if more juice is desired). Cook until tender (about 20 minutes). Add sour cream 10 minutes before serving. Heat until hot; do not boil. Serve over homemade style noodles.
Cream butter and sugar together. Add cream cheese and cream until fluffy. Blend in flour and honey, then egg yolks. Beat well. Add half and half and extract, then lightly fold in egg whites. Fold in the almonds with a few strokes. Pour into greased 9-inch spring-form pan. Bake in 325° oven for 1 hour. Turn off oven and cool in oven with door closed for 1 hour. Remove from pan and chill. Add topping of your choice or leave plain.
Blend flour, milk and butter in bowl. Mix well. Roll out on slightly floured wax paper. Cut with cutter. Place on slightly oiled pan. Bake at 450° for about 15 minutes.
Cook noodles according to package directions; drain and set aside. Saute celery, onion, green pepper and broccoli in oil until tender. Stir in milk and next 3 ingredients. Add noodles and spoon into a lightly greased 1 1/2-quart baking dish. Cover and bake at 350° for 15 minutes. Sprinkle with breadcrumbs and drizzle with butter. Bake uncovered 10 minutes. Yield: 4 to 6 servings.
Scramble ground beef until brown. Place in casserole dish. Slice potatoes and onions and place on top of ground beef. Add cream of mushroom soup; do not stir. Cook in 325° oven for 1 hour or until the potatoes are done. Remove from oven. Top with eggs.
Butter 2 slices bread. Cut into 1/2-inch cubes and set aside. Cut remaining slices into 1-inch cubes. Place half of unbuttered cubes in bottom of 8 x 8 x 2-inch baking dish.
Preheat Oven 350° Cream butter and sugar together. Add remaining ingredients starting with the eggs. Mix well. Grease and flour Angel Food Cake pan. Mix TOPPING: 1 cup sugar, 2 tsp. Cinnamon and 3\4 cup chopped walnuts. Pour 1\2 batter into pan. Spread topping over batter, evenly. Add remaining batter. Top with remaining topping. Bake for 45 min.
Pour milk into a deep mixer bowl. Add pudding and Dream Whip; beat on low speed until blended. Beat on high until soft peaks form (4 to 6 minutes). Store frosted cake or cupcakes in refrigerator.
Melt Crisco and cocoa together and set aside to cool. Beat eggs slightly. Blend in sugar. Add chocolate mixture and stir well. Sift flour, baking powder and salt. Add to chocolate mixture and stir well. Add vanilla and nuts. Pour into greased and floured 9 x 13-inch pan and bake at 350° for 25 to 30 minutes.
Mix Italian dressing and Parmesan cheese together. Add to vegetables and pasta. Great summer salad!
Cook agar-agar flakes in water for 2 to 3 minutes, stirring. Blenderize 1/2 of cooked agar-agar with other ingredients until very smooth. Add rest of the agar-agar, blending at low speed. Cool a little and put in serving dishes to finish cooling.
Grease	9 x 13-inch pan. Pour pineapple, coconut, cake mix, margarine and nuts in that order. Bake at 350° for 45 minutes. Serve warm with ice cream or whipped cream.
Mix all ingredients. Pour into greased dish. Top with grated cheese. Bake for 1 hour at 350°.
Brown beef; add celery and onion and brown slightly. Add tomato sauce and cheese. Cook on low heat about 20 minutes. Cook macaroni in salted water; drain. Add to meat mixture; add tomatoes. Bake at 250° for 1 hour. Add tomato juice if mixture dries a bit while baking.
Cream butter and sugar. Add eggs, brandy and nutmeg. Sift 2 1/2 cups flour and soda. Add fruit and nuts, mixed with remaining 1/2 cup flour. Drop from teaspoon onto greased cookie sheet. Bake at 350° for 10 minutes.
Mix eggs, ground beef, onions and bread crumbs in large mixing bowl. Stir in milk, salt, pepper, catsup and mustard. Mix ingredients well.
Combine sugar, corn syrup and butter. Heat to boiling over medium heat and boil for 5 minutes. Remove from heat; add baking soda and salt. Pour over popcorn until evenly coated. Mix well.
Preheat oven to 275°. Melt butter in large baking dish. Add soy sauce, garlic and salt, mixing well. Add noodles and nuts; coat well. Spread mixture evenly in dish. Bake 12 to 15 minutes until crisp.
Put all ingredients in large sauce pan and mix well. Bring to a boil. Cover and simmer on low for 2 - 3 hrs. Add water if necessary. Very Good!
Mix well; form into golf ball sized rounds. Place on cookie sheet and freeze. When ready to serve, place frozen balls into baking dish; cover with sauce and cover. Bake for 40 minutes at 350°.
Dissolve gelatin in 2 cups hot water. Add cinnamon candies to 1 cup boiling water; stir to liquid. Add to dissolved gelatin. Cool until partially set. Add remaining ingredients. Pour into mold. Chill.
Bottom Layer: Mix flour, pecans and margarine. Press into bottom of long pan. Cook at 350° for 15 minutes or until brown. Cool.
Mix in bowl with mixer or by hand until very smooth. Spread in a glass casserole dish. Add chopped lettuce and tomato on top. Keep in refrigerator until ready to serve with tacos.
Beat egg white and water until frothy. Add pecan halves. Toss and coat all nuts with egg white mixture. Mix sugar, cinnamon and salt. Pour over wet nuts. Coat well and pour on a cookie sheet. Bake at 300° for 30 minutes. Remove from oven and remove from cookie sheet immediately.
Combine meat and spaghetti sauce. Combine cheeses and eggs. Place small amount of meat sauce mixture in ovenware bowl. Place a layer of egg-cheese mixture over meat sauce. Add a layer of noodles. Continue alternating layers of meat sauce, cheese mixture and noodles, ending with meat sauce. Bake at 350° for 30 to 45 minutes. Let set 10 to 15 minutes before serving.
Drain corn. Add other ingredients and mix. Add mayonnaise when ready to serve. Chill.
Combine all ingredients in medium saucepan. Let come to a boil and simmer for 20 minutes or until cream thickens.
Place cleaned, disjointed wings in foil-lined 9 x 13-inch pan. Sprinkle with seasonings on both sides. In medium bowl, combine remaining ingredients; mix well. Pour over wings and bake, uncovered, turning and basting with sauce every 15 minutes. Bake 1 1/2 hours at 400°. Serves 10 to 12 as appetizer or 6 to 8 as main dish.
Combine the first 4 ingredients. Bring to boil. Remove from heat and add nuts. Stir a few minutes. Lift nuts from syrup with fork, separate them and allow to dry on waxed paper.
Cut elephant into bite size pieces. Reserve trunk; you'll need some place to store the pieces. Add enough gravy to cover. Cook over fire for two months at 4650°. This will serve 3,800 people. If more people are expected, more rabbits can be added, but most people don't like hare in their soup.
Mix well. Store in airtight container. Use 3 heaping teaspoonfuls of mix per cup of boiling water.
Cook stuffing according to package directions and put in a greased 13 x 9-inch pan, then put chicken and eggs on top of stuffing. Mix all other ingredients and spread on top. Top with cornflake crumbs. Bake at 350° for 45 minutes.
Preheat oven to 400°. Combine sugar, cornstarch, cinnamon and water. Cook 5 minutes or until clear. Remove from heat and add lemon juice. Stretch each biscuit into a 4-inch circle. Place diced apples in the center and dot with butter. Gather up dough and "pinch" together at the top. Place in baking dish. Pour syrup over dumplings and bake for 25 minutes.
Cook sugar, water and cornstarch until thick and clear. Remove from heat. Add jello (straight from the package) and cool.
Prepare 6 boat shaped containers out of heavy-duty foil. Make them about 5 inches long with the sides about 1-inch high. Stack 5 wafers with jam in between each. Lay stack on its side in the boat. Gently separate wafers enough to place 1 marshmallow and a few chocolate chips between each two wafers. Grill over a low flame for about 10 minutes, until chocolate melts and marshmallows soften.
Grease a 13 x 9 x 2-inch baking pan. Set oven to 375°. Cream the margarine. Add the sugar gradually. Add one egg at a time, beating constantly. Sift together flour, baking powder and salt. Add a little at a time. Beat in vanilla, chocolate and nuts. Spread evenly in pan. Bake for 45 minutes. Cool before cutting. Makes 24 to 30 pieces.
Melt stick of margarine. Add flour. Stir until blended. Add nuts in pie pan to make the shell. Preheat oven to 350°. Cook for 20 minutes.
Just mix all ingredients together and refrigerate maybe 1-2 hours (sometimes not necessary if your Cool Whip is still frozen) and serve. Very cool and simple dessert.