HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend butter and cream cheese. Add sugar; cream thoroughly. Add egg, lemon juice and rind; blend well. Measure flour and baking powder together, mixing well. Add to cream cheese mixture. Mix thoroughly. Chill dough 30 minutes. Heat oven to 350°. Force dough through cookie press onto an ungreased baking sheet. Bake 8 to 10 minutes or until slightly browned. Makes about 5 dozen 2-inch cookies.
Cream Crisco, sugars and eggs until smooth. Mix flour, baking soda and baking powder together and add to creamed mixture. Fold in oatmeal, gumdrops and coconut. Add vanilla. Drop by teaspoonfuls on greased baking sheet. Bake at 325° for 12 to 15 minutes.
Boil together brown sugar, butter and water until sugar dissolves (medium heat). Mix in Corn Chex, Rice Chex, Wheat Chex and pecans. Spray cookie sheet with Pam and bake for 15 minutes at 300°. Take out of oven; stir and bake for 10 more minutes. Total baking time: 25 minutes.
Combine jello, sugar and water in a small saucepan; bring to boil, stirring to dissolve sugar and jello. Remove from heat and stir in fruit. Set aside to cool. Combine condensed milk and cream cheese, beating until smooth. Stir in gelatin mixture, then nuts. Pour into dish and chill until firm. This is wonderful for special occasions.
Peel and dice eggplant. Cook until tender. Set aside. Cook hamburger and onion. Drain grease. In a large bowl mix stuffing mix, egg and mushroom soup. Then add hamburger and eggplant. Use enough of the egg plant water to mix well. Place half of mixture in a 9 x 13-inch pan. Put half of cheese over mixture. Layer remaining mixture; top with cheese. Bake at 350° for 30 to 40 minutes.
Take out 1/2 cup crumbs for top. Mix remaining with the oleo and press into pie plate.
Mix cornstarch, sugar, salt and nutmeg in 2-quart saucepan. Stir in sour cream, egg yolks, raisins and lemon juice. Cook over medium heat, stirring constantly, until it boils. Boil and stir 1 minute. Pour into baked pie shell. Top with brown sugar meringue.
Combine first 5 ingredients, mixing well. Spoon into a lightly greased 10 x 6 x 2-inch baking dish. Separate biscuits; place on top of pie. Bake at 450° for 20 minutes, covering loosely with foil after 12 minutes. Makes 4 to 6 servings.
Beat egg whites until stiff. Fold in sugar, baking powder and vanilla. Fold in crushed Ritz crackers and nuts. Put into a greased 9-inch pie pan. Bake for 25 minutes at 350°.
Melt peanut butter and butter. Mix sugar and rice cereal. Pour butter mixture over cereal mixture and blend together with hands. Form into 1/2-inch balls and chill until firm. Melt chocolate in top of double boiler over boiling water. Dip candies in chocolate; swirl tops. Place on wax paper-lined cookie sheet. Chill until firm.
Mix sour cream and pepperoni well. Store, covered, in refrigerator for two days before serving. This allows the sour cream to absorb the pepperoni flavor and the pepperoni to soften.
Mix cheese and margarine in mixer bowl until creamy. Add flour. Mix well. Stir in cereal and red pepper. Shape into small balls. Place on nonstick baking sheet. Bake at 350° for 10 minutes. Makes about 80 servings.
Mix together. Pour in baking dish. Bake at 350° uncovered 20 minutes.
Preheat oven to 325°. Prepare pastry. In large bowl, beat eggs until foamy. Add flour and sugars; beat well. Add butter. Stir in chocolate morsels and walnuts. Pour into pastry-lined pie plate. Bake until set, about 1 hour.
Cream the oleo, sugar and powdered sugar together. Add oil and eggs and beat. Add vanilla. Mix in flour, soda and cream of tartar. Form balls and bake at 375° for 10 to 12 minutes. You can dip in colored sugars before baking or add finely chopped pecans. Roll in powdered sugar when cool.
Slice and boil carrots 5 to 6 minutes, still crisp and salted to taste. Chop onion, pepper and mix other ingredients. Add onion and pepper. Pour over cooled carrots. Marinate overnight.
Place eggs in a mixer bowl and beat until foamy. In a separate bowl, mix sugar, cinnamon and allspice until evenly mixed. Add mixture to eggs and beat until smooth. Add milk, vanilla and salt. This is a custard base.
Cook macaroni as directed on package. Drain. Heat oven to 350°. Mix macaroni, cottage cheese, salt, pepper, tomato pieces, Cheddar cheese and frankfurter slices. Pour into greased 9-inch pie plate. Arrange tomato slices on top. Mix egg, Parmesan cheese and oregano. Pour over tomatoes. Bake, uncovered, until bubbly, 25 to 30 minutes. Makes 5 servings.
Combine raspberries, wine, sour cream, sherbet and milk in blender container. Process until well blended. Strain, if desired. Pour into small bowls. Float lime slices on top. Add several drops of fresh lime juice. Serves 8.
Make crust according to directions on box. Put in a large Tupperware square and press firmly.
Stem and wash green tender beans (use before beans form in hulls) and pack in hot sterilized jars. To each jar, add a small piece of green hot pepper, 1 clove garlic and 1 head of dill. Heat vinegar, water and salt to boiling. Pour over beans. Seal. Makes 4 pints.
Cream sugar and oil well. Add eggs 1 at a time. Add alternately flour, baking powder and milk. Mix sugar and cinnamon. Grease and flour 2 loaf pans. Pour a small portion of batter in bottom of pans. Sprinkle a layer of cinnamon mix over the batter. Add another layer of batter and another of cinnamon mix; a final layer of batter. Swirl slightly with fork. Bake at 350° for 50 to 60 minutes. Sprinkle with powdered sugar immediately after baking if desired.
Flour, pepper and brown steak in oleo. Add mushrooms, onion and garlic; brown lightly. Stir in consomme soup, cover and simmer 1 hour or until meat is tender, stirring occasionally. Then stir in sour cream and cook over low heat for 5 minutes. Serve over noodles.
Drain fruit; keep apricot and pineapple juice separate. Chill fruit. Dissolve gelatin in hot water. Add the apricot juice. Fold in apricots, pineapple and marshmallows. Chill until firm, then add topping.
Scald milk. Add sugar, salt and oleo. Cool to lukewarm. Dissolve yeast in warm water. Add to milk and sugar mixture. Beat egg and add to the same mixture. Add 2 cups flour and beat until smooth. Stir in 2 more cups flour; knead until it is a smooth ball. Place in an oiled bowl and let set in a warm place until rolls rise to double in size. Knead down. Roll out to 1/3-inch thick on a floured surface. Spread soft layer of margarine. Sprinkle 1 cup sugar and 1 teaspoon cinnamon over the top. Roll up and pinch the seam together. Cut and lay 1-inch apart on a cookie sheet. Let rise until double in size and bake at 375° until brown. Glaze with powdered sugar glaze, if desired.
Mix eggs, mayonnaise, pimiento, Worcestershire sauce, hot pepper sauce and salt together with a fork until well blended. Remove cartilage from crabmeat. Put crabmeat in large bowl and sprinkle with seafood seasoning. Add egg mixture and mix gently.
Slice sausage into 1-inch pieces and brown in skillet. Add onion and cook until onion is tender. Stir in spaghetti sauce. Simmer, uncovered, 10 minutes or until heated through. Serve over spaghetti.
In heavy saucepan over low heat, combine milk, chips and salt. Cook and stir until chips melt. Remove from heat; stir in vinegar and cinnamon. Serve warm with apples. Refrigerate leftovers.
Heat oven to 325°. Grease bottom only of pan, 13 x 9 x 2-inches, with shortening. Beat cake mix and butter in large bowl with electric mixer on low speed until crumbly; reserve 1 cup. Press remaining crumbly mixture, using floured fingers, in bottom of pan. Beat cream cheese, yogurt and frosting in same bowl on medium speed until smooth. Beat in eggs until blended. Pour into pan. Sprinkle with reserved crumbly mixture. Bake about 45 minutes or until center is set and dry to the touch. Refrigerate at least 2 hours, until chilled.
Preheat oven to 450°. Flatten out a biscuit. Spread on 1 teaspoon of pizza sauce. Next, add 1 slice of pepperoni and a small amount of Mozzarella cheese, then roll up biscuit into roll. Continue doing the rest of the biscuits the same way. Place on a greased cookie sheet. Bake approximately 8 to 10 minutes.
*One-third cup for light flavor, 1/2 cup for medium flavor and 3/4 cup for dark flavor.
Beat eggs well. Add sugar and beat. Add all other ingredients. Pour into unbaked 9-inch pie shell. Bake 45 minutes at 350°.
Brown ground meat and drain; add onion, bell pepper and celery and stir until vegetables are soft. Add tomatoes, corn, beans and water. Season to taste. Simmer about thirty minutes. Recipe may be doubled. Freezes well.
Heat oven to 350° while mixing and cooking pudding as directed on package. Remove pudding from heat and add dry cake mix. The mixture will be very thick, but this is normal. Mix thoroughly and pour into greased and floured pan. Sprinkle with nuts and morsels. Bake for 30 to 35 minutes. Let cool and enjoy.
Set aside one-half of cheese. Cook and drain macaroni. Combine all ingredients in a large casserole dish. Add to other mixture. Bake at 375° for 15 minutes. Remove from oven and sprinkle the 1 1/2 cups of cheese on top. Bake for 5 minutes.
Cream together the butter, peanut butter, sugar and brown sugar. Add egg and vanilla; beat well. Blend in dry ingredients. Shape into balls; roll in sugar. Bake at 375° for 8 minutes. Top with candy Kiss; press down. Bake 2 to 5 minutes longer.
Combine all ingredients together. Drop by spoonful on baking sheet. Bake at 350° for 8 to 10 minutes. Make 12 large cookies or 24 small ones.
Brown onions and green pepper in butter. Set aside. Brown meat and drain well. Mix all ingredients. Place in a 2 quart casserole dish and bake at 350 degrees for 45 minutes.
Combine all ingredients. Pour into unbaked pie shell. Bake at	400° for 10 minutes. Reduce heat to 350° and bake until slightly brown.
Brown meat and combine other ingredients. Pour into large greased casserole. Refrigerate overnight. Bake at 325° for 45 minutes.
Cream butter and sugar together until creamy, light and fluffy. Beat in egg, pumpkin and vanilla. Mix and sift all dry ingredients; add to creamed mixture. Add nuts and chocolate bits and mix thoroughly. Drop by teaspoon on well-greased cookie sheet. Bake at 350° for 15 minutes. Remove from cookie sheet while still warm. Makes 6 dozen.
Stir and mix. Freeze in ice cream pan. Stir again after 1/2 hour, 2 hours and 12 hours. Serve with 7-Up.
Over medium heat, melt margarine in a 10-inch skillet. Add pheasant pieces, onion, celery, wine and water. Sprinkle on basil, paprika and pepper. Cover; bring mixture to a boil. Reduce heat; simmer pheasant pieces for 45 minutes on both sides. After 90 minutes, remove pheasant from skillet. Add cornstarch and sour cream to drippings; stir until thickened. Pour over pheasant. Serve over dumplings or noodles.
Select seedless grapes and wash. Place in Ziploc bag and freeze. Eat frozen or defrost to go in salads.
Slice bread. Combine soft butter, parsley flakes, onion powder and thyme leaves. Spread between bread slices. Wrap in aluminum foil. Heat in oven at 400° for 10 minutes.
Blend melted margarine, flour, salt and pepper and cook over low heat until bubbling. Remove from heat and stir in broth and cream. Bring to a boil and boil 1 minute, stirring constantly. Stir in gently the chicken and sherry. Cook slightly until well blended and heated.
Fry hamburger, then add chopped onion to brown. Add soup and 1/2 can water. Add kidney beans. Simmer 1/2 hour. Then make up cornbread mix; pour on top of mixture and bake in 350° oven for about 30 minutes or until cornbread is done.
Beat milk and egg together. Dip chicken in egg mixture and roll in flour mixture. Fry until brown. Remove from oil.
Mix meat, cheese, broccoli and soup. Pour into 9 x 13-inch greased pan. Mix remaining ingredients together and pour over broccoli mixture. Bake at 350° for about 1 hour or until top is brown.
Beat eggs well; add the other ingredients. Pour into unbaked pie shell. Bake at 300° to 325° for 45 minutes or until firm.
Place stuffing in pockets of chops; secure with toothpicks. Brown in shortening; sprinkle with salt and pepper. Place chops in shallow baking pan. Combine Heinz 57 sauce and water. Pour over chops. Cover with foil. Bake in 350° oven for 1 hour and 15 minutes or until chops are tender.
Combine first five ingredients, set aside. Combine last 3 ingredients and mix well. Pour over turkey mixture. Toss gently and chill 2 to 3 hours or overnight. Serve in pastry shells, on lettuce leaves or as sandwiches.
Mix ingredients except butter and cornbread crumbs. Place in greased dish. Top with cornbread crumbs and butter. Bake at 250° for 30 minutes. Microwave on High for 8 to 10 minutes.
Cream sugar and shortening well. Add eggs and flavoring and blend. Fold in dry ingredients, sifted. Roll out on floured board and cut with cookie cutter. Bake in moderate oven, about 350°. Yields about 5 dozen, depending on size.
Mix pineapple, sugar and flour in 2-quart baking dish. Sprinkle cheese over top of pineapple and top with cracker crumbs. Pour melted margarine on top of cracker crumbs. Bake at 350° for 30 to 45 minutes.
Mix eggs, zucchini, oil and sugar together. Then add flour, salt, baking soda, baking powder, cinnamon and chopped nuts or raisins (or both).
Cream together margarine and sugar. Add the eggs, one at a time, beating well and the vanilla. Sift together salt, flour and baking powder. Add all at once and mix to blend. Don't over beat. Set aside 1 c. batter. Grease an 11X14 pan. Spread all but 1 cup of the batter over the pan. Over this, spread the blueberry filling. Top with the reserved batter by spoonfuls over the top of the filling. Bake 30-40 minutes in 350 degree oven. Cool. Sprinkle with powered sugar.
Mix all ingredients in bowl with lid. Place London broil in marinade for approximately 24 hours. Grill London broil. Heat marinade and serve with London broil.
Combine ingredients in order given. Place in loaf pan. Bake in 300° oven for about 1 hour. Makes 10 servings.
Semi-freeze meat to make slicing easier. Slice into 1/8-inch strips; marinate overnight. Lay strips of meat in single layer on oven rack. Cook at 120° for 8 to 12 hours. Taste occasionally until desired chewiness is attained. Makes 1/2 pound.
Combine chicken celery and pineapple. Mix mayonnaise and juice for dressing. Add to chicken mixture and toss well to coat. Chill and serve on a bed of lettuce. Serves 4 to 6.
Cut cherries, pineapple and chopped nuts. Cream together butter and sugar. Add eggs. Add flour mixture which is flour, baking soda, salt and cinnamon. Then add fruits and nuts. Drop by teaspoon onto ungreased cookie sheet. Bake in 350° oven for 10 to 12 minutes.
Dissolve Jell-O with hot water. Add the rest of the ingredients. Mix well and chill.
Butter bread on one side, put in a 9 x 13-inch pan, butter side down. Cover with sliced Jack cheese. Mix remaining ingredients and pour over bread and cheese. Chill for 8 hours or overnight. Bake at 350° for 45 minutes. Can be served with ham or bacon. Also good with peaches and cinnamon. Bake at 325° for 55 minutes.
Cream butter, sugar and egg yolks in bowl. Beat in vanilla. Fold in stiffly beaten egg whites. Alternate layers of crushed wafers and creamed mixture in 8-inch square baking pan until all ingredients are used, beginning and ending with crushed wafers. Chill in refrigerator.
In a small bowl, combine flour, baking soda and salt. Set aside. In a large bowl, combine butter, white sugar, brown sugar and vanilla extract. Beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in Toll House morsels and nuts. Spread into a greased and floured cookie sheet or baking pan (15 1/2 x 10 1/2 x 1-inch). Bake at 375° for 20 to 25 minutes.
Blend first 5 ingredients together. Cut each muffin into 8 quarters. Spread each muffin with mixture. Place on ungreased cookie sheet and freeze a couple of hours. Place in Ziploc bags and keep frozen until ready to use. Thaw and bake at 350° for 15 minutes or until brown around edges. Serve warm. Makes 48.
Combine oats in boiling water. Let set 10 minutes. Add Wesson oil, eggs and sugars. Sift dry ingredients. Mix with other ingredients. Bake 30 minutes at 350°.
Trim endive root ends and separate leaves; wash thoroughly. In a skillet, melt butter and arrange endive leaves. Sprinkle with salt and pepper. Add lemon juice and water. Bring liquid to a boil. Cover tightly. Cook over low heat for 30 minutes or until liquid has dissolved. Remove endive to serving dish and serve with grated cheese on top.
Preheat oven to 350°. Bring first 3 ingredients to a boil on stove. When boiled mixture is cooled a little, add next 4 ingredients, then add and mix eggs, buttermilk and nuts. Bake in a 17 x 11 1/2 x 1-inch cookie sheet for 20 minutes (greased and floured).
Melt butter in a large skillet. Add coconut and pecans; cook until golden brown, stirring frequently. Set aside. Combine cream cheese and sweetened condensed milk. Beat until smooth. Fold in whipped topping. Layer 1/4 of cream cheese mixture in each pastry shell. Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture on each pie. Repeat layers with remaining ingredients. Cover and freeze until firm. Let stand at room temperature 5 minutes before serving.
Put vanilla wafers in the bottom of a dish. Put a layer of pudding mix with cream cheese. Then put a layer of strawberry pie filling. Repeat steps. Then top with Cool Whip.
Grind first 5 ingredients. Add vinegar, sugar and mayonnaise. Mix together. If needed, more mayonnaise may be added. Makes great sandwiches and can be served on crackers.
Melt all ingredients except pecans. Stir in pecans. Bake for 45 minutes at 250°. Stir 3 or 4 times during baking.
Thaw and cut each roll in half. Arrange evenly in ungreased Bundt pan or angel food cake pan. Sprinkle dry pudding over rolls. Sprinkle brown sugar over all. Cover with Saran Wrap and tea towel. Let rise overnight. Bake at 350° for 25 to 30 minutes. Turn pan upside down over platter to dump rolls.
Cook butter and sugar	until creamy.	Lay tin foil on pan, then put crackers on. Pour butter-sugar mixture on these and spread. Bake crackers at 350° for 10 minutes.	Do not burn! Pour chocolate chips on the crackers, spread as they melt. Sprinkle with nuts. Refrigerate. Cut into bars before they become too solid. Keep refrigerated.
Heat oven to 350°. Melt butter in a saucepan. Remove from heat. Mix in brown sugar, egg, vanilla, flour, baking powder and salt. Then stir in chips. Spread into a greased 8 x 8 x 2-inch square pan. Bake for 23 to 25 minutes. Cut into 16 pieces. Cool.
In an electric frypan, fry bacon until crisp and set aside. Remove most of the grease from the pan and add hash browns. Cook for 10 minutes and add grated cheese on top. Cook 5 to 10 minutes longer and serve.
Boil potatoes with salt in water. When a little firm, cool until you can handle to peel. Then soak the peeled, cut potatoes in mixture of wine vinegar, liquid from pickles and the pickles, chopped fine.
Mix in order given. Add soda to milk before adding it to mixture. Bake in a 350° oven for about an hour. Yields 2 loaves (regular size).
Cook macaroni according to package directions; drain, rinse and set aside. In skillet, cook sausage and green pepper until sausage is browned and pepper tender; stir occasionally to break sausage into bits and to brown evenly. Drain off fat. Stir in undrained tomatoes, pizza sauce and salt. Bring to boiling. Stir in zucchini. Cover and cook for 10 minutes. Stir in macaroni. Cook, uncovered, for about 5 minutes more. Sprinkle with Mozzarella cheese. Yields 6 servings.
Beat shortening and sugar until creamy. Add egg and molasses. Beat well. Mix dry ingredients thoroughly in a different bowl. Add to molasses mixture alternately with water. Beat after each addition. Pour batter into a greased 8 x 8 x 2-inch baking pan. Bake at 350° for 35 to 40 minutes. Sprinkle with sugar when done.
Put 4 cucumbers, 6 pieces of lettuce (do not cut it up), 3 cut up tomatoes and 3 drops of salad dressing (Thousand Island) in bowl. Cut up salad. Then add 5 celery and 1 carrot, cut in 5 pieces. Do not mix it up.
Cook potatoes until just done; cool with cold water. Cut in bite-size pieces and put in large bowl. Boil eggs, cool and peel. Drain crabmeat and add to potatoes. Chop some of the eggs, celery and onion and add to potatoes. Slice radishes and add. Toss everything with mayonnaise. Add seasoning. Refrigerate at least 1 hour. Garnish with sliced eggs.
Cook finely cut onions and meat in lard until done. Cook spaghetti in hot water until tender. Place remaining ingredients in large pot. Add spaghetti, meat and onions. Stir well and heat thoroughly.
Combine sugar, salt, cornstarch, flour and cocoa. Gradually add milk. Cook over medium heat, stirring constantly, until mixture thickens. Boil for 1 minute and remove from heat. Stir a little of mixture into egg yolks, then blend yolks into mixture. Stir in margarine and flavoring. Pour in pie shells. Add meringue and bake until meringue browns.
Stir together as it heats over low heat. Use on stove top or in a slow cooker. When melted, pour in the center of bowl serving center. Arrange fruits around center bowl to dip in.
Combine dry ingredients. In another bowl, beat eggs. Stir in buttermilk and melted butter. Pour together. Mix until smooth. Makes 24 pancakes.
Combine first 4 ingredients in large bowl, mix well. Add eggs, jalapenos, onion, oil and corn; mix well. Gently fold in cheese. Line cupcake pan with paper liners. Fill 1/2 full with batter. Bake at 350° for 20 to 25 minutes. Yields approximately 2 dozen.
Brown meat in greased 2-quart baking dish in a 375° oven. Remove and add salt, 1 1/2 cups tomato sauce, water and onion. Cover and bake 45 minutes. Add other vegetables. Cover and bake 45 minutes more or until vegetables are tender. Prepare Bisquick dough, substituting 1/2 can tomato sauce for milk. Roll out to 1/4-inch thick. Cut into 2-inch biscuits. Place on top of stew and bake about 20 more minutes. Serves 6.
Peel and cook carrots. Drain well. Mix other ingredients; heat until smooth. Pour over carrots and cover. Refrigerate.
Combine all ingredients. Pour into preheated and greased pan; bake at 425° for 20 minutes.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla or lemon extract. Combine creamed mixture with flour, beating well. Pour into well-greased tube pan. Bake at 325° for 1 hour. Cool in pan 15 minutes.
Remove egg shells. Cut eggs in half lengthwise. Remove and chop egg yolks. Dice 1 egg white.
In 3-quart saucepan over high heat, heat broth and vegetables to boiling. Reduce heat to low. Cover; cook 5 minutes or until vegetables are tender-crisp. Drain.
Slice the mangoes into 4 quart jars. Combine and cook the remaining ingredients until salt and sugar are dissolved. Pour over the mangoes.
Combine all ingredients and pour into an unbaked 9-inch pie shell. Bake at 350° for 50 to 55 minutes. Serves 6 to 8.
Heat chili and stir in cream cheese thoroughly. Serve warm or hot with taco chips.
Preheat oven to 350°. Combine all ingredients in a bowl and mix well. Shape into 1 1/2-inch balls. Place on a cookie sheet. With fork dipped in sugar, flatten cookie with crisscross design.
Bring rice and water to a boil. Reduce heat to low. Cover and cook until rice is tender and water is absorbed, about 20 minutes. Combine rice with celery, onion and garlic salt.
Preheat the oven to 425°. Mix the dry ingredients in a large bowl. Mix the milk, bananas, egg whites and oil in a bowl or blender. Add to the dry ingredients and mix. Line the muffin pan with paper baking cups and fill them with batter. Bake for 17 minutes. Makes 12 muffins.
Mix together and serve with fresh fruit: grapes, strawberries and apples are very good with this.
Cook noodles. While noodles cook, brown ground beef and onion together in skillet. Drain off fat. Stir in drained noodles, celery, catsup, mushrooms (with liquid), tomatoes, salt and pepper. Cover. Simmer 30 to 45 minutes. Makes 4 servings.
Slice onions and separate into rings. Soak rings in milk for 30 minutes. Drain. Combine milk, egg and oil. Mix well. Stir in dry ingredients. Dip rings into batter and fry in hot deep oil until golden brown.