HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Roll cookie dough to fit pizza pan. Bake until done (5 to 8 minutes). Mix xxx sugar, cream cheese and Cool Whip together. Spread on cooled cookie crust. Mix fresh strawberries with glaze and spread over cream cheese mixture. Refrigerate.
Spread peanut butter between 2 Ritz crackers. Make about 65 crackers. Melt white chocolate and shortening in top of double boiler. Carefully dip peanut butter crackers into chocolate, covering them completely. Put on wax paper to cool.
Beat eggs. Melt butter. Mix all together and pour in unbaked pie shells. Makes 2 pies.
In a large bowl, cream sugar, cooking oil, eggs and vanilla. Thoroughly mix in remaining ingredients. Drop by spoonfuls onto ungreased cookie sheets and bake in 350° oven for 10 to 12 minutes, until light tan. Makes 10 dozen cookies. Good.
Mix until smooth. Pour into 3 or 4 loaf pans. Fill pans about half full. Bake at 350° for 1 hour.
Add sugar to pineapple and bring to boil. Pour all ingredients except whipping cream into Jell-O mixture and refrigerate overnight. Mix cream with jellied mixture; let set again for a short time. Stir before serving.
Cream first 3 ingredients; add sugar gradually. Mix until creamy. Add Cool Whip; fold in pineapple and pecans.
Mix ingredients and place in a gallon jug. Finish filling jug with water. Freeze. Take out of freezer for 6 to 8 hours before use.
Beat eggs thoroughly. Add sugar, pineapple and flour. Cook in a double boiler until thick. Let cool. Whip the cream and add to the mixture. Pour into baked pie crust and top with vanilla wafer crumbs.
Cut 15 slits in the roast; insert garlic. Combine salt, pepper, basil, parsley and marjoram; rub over roast. Place fat side up on a rack in a roaster. Bake, uncovered at 325° for 2 to 2 1/2 hours or until meat reaches the desired doneness.
Combine sugar, cornstarch and salt in top of double boiler. Add a little milk and blend until smooth. Add rest of milk and cook over direct heat, stirring constantly, until sauce boils and thickens. Then place over boiling water; cover and cook 15 minutes with occasional stirring. Remove from heat and stir in butter and vanilla. Serve warm or cold as pudding sauce. Makes about 2 1/2 cups. (I use over yellow cake.)
Pour salt over all ingredients and let stand overnight. Drain. Place in large kettle and add 2 cups sugar, 1/4 cup brown sugar, 1 1/2 teaspoons pepper, 1 1/2 teaspoons pickling spice (tied in cheesecloth) and 1 cup white vinegar. Bring to a boil, reduce heat and simmer uncovered for 15 minutes. Ladle into jars, seal. Process in boiling water bath for 10 minutes.
Using shallow platter (round, about 12-inches), layer ingredients in order given. Serve with tortilla chips.
Mix all purpose and self-rising flour with warm water and roll out on a floured surface. Cut in squares. Cook meat. Season with a lot of pepper. Put meat in center of square. Roll up until it laps over. Deep fry in hot oil until golden.
Put in pan on stove the sugar, Karo and milk. Bring to boil and boil for 5 minutes. Take off stove and add peanut butter and Marshmallow Creme. Put in dish and let get cool.
Beat eggs well; add milk, vanilla, cinnamon and sugar. Melt butter in	medium	heat skillet.	Place bread in egg mixture; turn so that both sides are covered with mixture. Place	bread in	skillet. When edges turn golden brown, turn bread. If skillet becomes dry while cooking, add more butter. Serve with maple syrup or powdered sugar.
In a baking dish, layer the cherries, pineapple and cake mix; melt butter and pour over mixture. Sprinkle with coconut and pecans. Bake in preheated oven at 350° for about 45 minutes.
Combine all of the ingredients and marinate for at least 5 hours or overnight in the refrigerator. You can either fry the meat or grill it.
Preheat oven to 325°. Grease a 9 x 13-inch baking dish. Wrap each piece of chicken with slice of beef and 1/2 strip of bacon. Secure with a toothpick. Place in baking dish.
Mix 1 cup grated cheese with 2 cups cooked rice, sour cream and green chilies. Sprinkle with other cup of grated cheese on top. Bake at 325° for 30 minutes.
Sift together flour, sugar, baking powder, salt and cinnamon. Add milk to eggs. Stir liquid into dry ingredients and mix just until smooth. Stir in melted fat and raisins (and nuts if desired). Pour into greased loaf pan. Let stand 20 minutes. Bake at 350° about 1 hour.
Mix chicken broth, chicken, vegetables and soup; pour into a casserole dish. Mix flour, milk and margarine (can use wire whisk; this works well). Pour over chicken mixture, but don't stir. Bake at 350° for 45 minutes.
Peel potatoes or leave skins on and scrub with brush. With sharp knife, slice each potato crosswise every 1/4 to 1/2-inch, but not quite all the way through. Place potatoes in a buttered pie plate. Drizzle with 2 tablespoons of melted butter and sprinkle with salt. Bake for 30 minutes at 425°. Sprinkle bread crumbs over potatoes and drizzle with remaining butter. Bake 20 minutes. Sprinkle with cheese. Baste with butter from pie plate. Bake 20 minutes or until tender.
Mix pudding and pie filling and jello. Add water and boil for 5 minutes; cool (this will not be thick). Add sliced berries, chill and top with Cool Whip.
Melt margarine over low heat; add all spices and simmer 5 minutes. Add flour and stir well, until a paste is formed. Add Ro-Tel and raise heat to medium. Add 1/2 of milk and stir until hot. Add chopped cheese and cook until melted (stirring frequently). May need to use a mixer to make smooth. Cover tightly and refrigerate.
Mix well and put in unbaked pastry tart shells. Bake at 425° for 10 minutes or until golden.
Saute sausage (without casing) in olive oil. Add peppers, onion and mushrooms. Saute until onion is translucent and other vegetables are tender. Pour sauteed mixture into large saucepan. Add stewed tomatoes and squash. Simmer until squash is tender. Serve over rice or pasta or with Italian bread.
Dry pickles. Cover with cream cheese. Wrap with ham. Refrigerate and slice before serving.
Combine cucumbers, 1 gallon water and lime. Let set overnight; drain. Add the salt. Let set 4 hours; drain. Cover with water; let set 2 hours, drain. Add 1 gallon water and the alum. Boil and set 20 minutes; drain. Put the vinegar in kettle with the pickling spices and sugar. Simmer 15 or 20 minutes. Can and seal.
Dissolve gelatin in boiling water; stir in cold water. Add remaining ingredients. Let set until thick.
Mix everything together until well blended. Shape dough about 2 inches long and about 1/2-inch wide. Dip cookie in milk, then sesame seed. Place in ungreased cookie sheet. Bake at 350° until golden brown.
Remove all the pickles from the jar and pour off the liquid. Slice the pickles and return to jar. When the jar is half full, cover with 1 cup of the sugar, then place the rest of the pickles in the jar and cover with the other cup of sugar. Add 2 tablespoons of vinegar, then recap the jar. Invert the jar and leave for a day. Turn it over for a day and then back again. Keep repeating for 4 or 5 days, then enjoy them.
Break eggs in pan; beat them, then put sugar in. Put milk and water in. Add vanilla, pineapple with juice and French bread. (Soak bread pieces and put in before pineapple.) Cut oleo on top. When butter melts; stir. Bake at 350° for 35 minutes or until done.
Cook macaroni until well done. Chop tomatoes, onions, green peppers and cucumbers. Cut cheese in square blocks, using the amount you desire. Use mayonnaise as you desire. Make and let stand in a covered dish (all except mayonnaise). Put mayonnaise in when ready to eat.
Combine sauerkraut, onion and brown sugar. Toss lightly with fork. Use 9 x 13 baking dish. Put kraut on bottom, then pork chops and top with soup. Bake at 350° for 30 to 40 minutes.
Spread shallots on fillets. Drizzle oil on fillets. Put 3 slices tomato on each and 3 slices lemon on each fillet. Place wine over fillets and sprinkle with parsley. Heat oven to 475°. In greased pan, cook fillets uncovered for 6 minutes.
Combine cranberries, sugar and salt; set aside. Dissolve Jell-O and boiling water. Add cold water, lemon juice and rind, cinnamon and cloves. Chill until thick. Fold in cranberries, oranges and nuts.
Sift dry ingredients into a bowl. Place oil, banana and eggs into another bowl. Beat until foamy, about 3 minutes. Then fold liquid ingredients into the dry very gently. Thump pan to allow air bubbles to escape. Grease and flour pans (loaf). Bake at 350° for 40 to 60 minutes.
Wash and dry chicken; place in baking dish. Salt and pepper chicken. Sprinkle finely crumbled crackers over chicken. Melt butter and pour over crackers and chicken. Cover with foil and bake 1 to 1 1/2 hours in 375° oven.
Fry bacon. Pour most of the grease off, but leave some in pan. Set bacon aside to cool. In same pan, add potatoes and onions. Cook until brown. Pour beaten eggs over mixture, then cook until almost set. Add crumbled bacon. Listed are some other ingredients you can use. We always use cheese.
Combine cheese and croutons in dish. Mix six other ingredients and pour in pan. Crumble bacon on top. Bake at 325° for 50 to 60 minutes.
In a large mixing bowl, cream together the butter and sugar. Add eggs and flour. Mix extracts and blend well. Spread batter in a greased 15 1/2 x 10 1/2-inch pan. Cut surface of batter to make 28 squares. Spoon pie filling in center of each square. During baking, batter puffs up around pie filling. Bake at 350° or 40 minutes or until light golden brown. Cut in squares and sprinkle with powdered sugar.
Boil or steam artichokes. Cook until hearts are easily pierced; rinse under cold water. Invert and drain.
Combine 1 cup cornmeal, salt and soda in large bowl; mix well. Add eggs, milk, corn and bacon drippings until mixed smooth; set aside. Sprinkle 1 tablespoon of cornmeal into skillet (10-inch oiled). Pour half of batter into skillet; sprinkle evenly with cheese. Top with leaf onion; sprinkle pepper on top. Pour remaining batter over peppers. Bake at 350° for 45 to 50 minutes or until brown. Remove from oven. Let stand 10 minutes before serving. Makes 6 servings.
Cream butter and sugar together. Add cream and mix well. Beat eggs one at a time and combine singularly with the cream mixture. Add lemon juice. Pour into pie shells. Bake at 350° for about 40 minutes or until firm.
Mix softened cream cheese, onion, peppers and celery with Valley Ranch powder. Spread mixture on tortillas and roll up jelly roll fashion tightly. Chill in refrigerator for a few hours. Cut off ends of each roll and discard. Slice tortillas into desired size slices and place on serving tray. Sprinkle with paprika to make pretty.
Cook slowly the margarine, dates, egg and sugar. Stir in vanilla. Pour over Rice Krispies and mix well. Shape into balls and roll in powdered sugar or coconut.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip, blending well. Spoon into pie crusts. Chill until set, at least 4 hours.
Cook cut up cabbage in a 10-inch stainless steel skillet (put about 1 inch of water in skillet). Cover skillet; let cabbage get tender. Add fresh sliced tomato wedges. Cook bacon strips until crisp in microwave; crumble bacon into cabbage-tomato mixture. Cover skillet; cook on medium or low heat until tomatoes are soft. (Total cooking time is about 35 minutes.)
Preheat oven to 375°. Mix dry ingredients thoroughly. Cut in butter with knife. Make a well in the center and gradually mix in just enough buttermilk to make a soft but firm dough. Add raisins.
Cream butter and Crisco, add sugar and beat until mixture is smooth. Add egg yolks and beat well. Sift flour and soda, add to mixture alternately with buttermilk. Stir in coconut and nuts, fold in stiffly beaten egg whites, to which you have added 1/4 teaspoon salt. Bake in 3 (9-inch) pans for 25 minutes at 350°.
Coat chops with pepper and thyme. Heat oil in large skillet over medium-high heat. Add chops; cook to brown one side (2 to 3 minutes). Turn to brown other side. Remove chops from pan; keep warm. Deglaze skillet by adding Worcestershire sauce to hot pan; stir constantly to remove any pan juices cooked to bottom. Pour accumulated juices over chops; serve immediately.
Note: If using crock-pot (slow cooker), also add sliced carrots and sliced potatoes.
Brown together ground beef, onion and garlic in heavy frying pan. Add salt and chili powder. Blend well. Place 1/2 cup of the beef filling, 1/2 cup cheese and 1/2 cup tomatoes onto one-half of each tortilla. Fold other half over filling, pressing it down to remove any air pockets. Pour oil into large skillet to 1/4-inch depth. When oil is hot, place filled tortillas into pan a few at a time. Saute over medium to high heat until golden on each side, about 45 seconds per side. Remove from pan onto paper towel. Cut into wedges to serve.
Shred cabbage and mince green onion wedges and put them along with all other ingredients into blender or food processor. Blend all ingredients until smooth. Toss dressing onto cabbage and green peppers.
Grind berries and onion together in meat grinder. Stir in sour cream, sugar and horseradish. Freeze. Thaw and remix before serving.
In covered blender container blend all ingredients at high speed just until finely minced. Remove to bowl. Cover. Refrigerate at least 4 hours. Makes 2 3/4 cups. Can be made a day or two before using.
Saute steak until done, but not brown; set aside. Add the Puritan oil to a separate skillet. Saute onion and peppers in oil for about 4 minutes. Mix the cornstarch, water, bouillon cube, soy sauce, Accent, sugar, steak and vegetables together. Quickly stir this other mixture into or over the meat mixture and thicken. Taste to your own; may need more salt. Serve immediately! Serve over rice.
Cut up chicken into cubes. Start cooking pasta. In frying pan, melt butter and mix in lemon juice. Place chicken into frying pan and sprinkle garlic salt and pepper on top. While chicken is cooking, place cream cheese and pesto in a saucepan. Melt over a low heat. Once everything is done, mix together. Serve immediately.
Mix soup, sour cream, butter and cheese. Heat together until cheese is melted. Add onion and potatoes to soup mixture and mix well. Spread in 9 x 13-inch pan.
Cook butter, flour and milk until thick. Add onion and cheese. Cook until cheese melts. Add paprika; cook until soft and red pink.
Blend together cracker crumbs and melted butter. Line bottom of 9-inch pie plate with 1/2 of the cracker crumb and butter mixture.
Combine cocoa, sugar and salt in a saucepan; gradually add hot water. Bring to a boil over medium heat for 2 minutes, stirring constantly. Reduce to low heat, add milk and heat thoroughly. Stir often. Remove from heat. Add vanilla. Beat with a wire whisk until foamy. Top with marshmallows. Makes 6 (6 ounce) servings.
In skillet over medium heat in hot oleo, cook chicken for 10 minutes or until brown on both sides. Spoon off fat. Stir in soup, water and pepper. Heat to boiling. Add broccoli. Reduce heat to low. Cover; simmer 10 minutes or until chicken is fork-tender and broccoli is done, stirring occasionally. Makes 4 servings.
Preheat oven to 375°. Line baking sheets with parchment paper. Place the butter in a large bowl and cream lightly with an electric mixer. Add the sugars and beat on medium speed for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mix well.
Place butter in 8-inch round dish. Microwave on High 45 to 60 seconds until melted. Sprinkle sugar over butter. Add corn syrup. Stir well with fork. Place 4-ounce drinking glass or 6-ounce custard cup, open side up in center of dish. Sprinkle with pecans and cherries. Arrange biscuits over mixture in petal shape, squeezing to fit. Microwave at Medium (5) 8 to 10 minutes. Remove glass and invert onto serving plate. Let dish stand over rolls a few minutes.
Mix the dry ingredients together and then work shortening into flour until mealy. Start with 2 cups of very warm (but not hot) water. Work in little by little small portions of water into the meaty mix until soft dough is achieved. Roll the dough into baseball sized dough balls and let rest for 15 minutes. Roll each little dough ball into a nice, round tortilla, with a rolling pin, turning the tortilla over several times. Cook on a hot griddle (or in a hot skillet) without grease! Turn when bubbles begin to appear and puff up; take out when both sides have been cooked.
Boil all together. Let simmer for 15 minutes. Strain out cinnamon, cloves and lemon. Enjoy! Great for the holidays.
Brown meat and onion. Cook the macaroni and cheese according to the directions on the box. Combine the meat and macaroni, adding the tomato sauce and water. Mix well. Add salt and pepper to taste. Let simmer for 10 minutes, stirring occasionally.
Combine cornstarch, sugar, ginger wine, soy sauce and white pepper. Stir in chicken. Marinate 1/2 hour. In frying pan, bring broth to boil. Add asparagus and carrot. use high heat until asparagus changes color. Bring broth to boil. Remove vegetables to platter. Bring broth to boil. Add chicken until done. Stir in vegetables and oyster sauce. Thicken with a little cornstarch, if needed.
Cream butter and sugar together. Add remaining ingredients and pour into pie shell. Bake at 350° for 45 minutes to 1 hour.
Combine margarine, sugar and water until creamy. Blend in flour and nuts. Take pinches of dough and, with hand, roll into finger shapes. Bake at 350° until ends begin to turn light brown. When cool, roll in powdered sugar.
Wash roast and place in center of foil. Salt and pepper, and slice onion on top of roast. Wrap foil loosely around roast and place in a roaster pan, large enough to hold everything. Cook until will done in oven, at 450 degrees. When well done, remove foil. Spread 2 cans of Golden Mushroom Soup over the roast, rinse the cans with water, pouring this around the roast. Peel potatoes and cut in half, place then around the roast. Peel carrots and place around roast. Return to oven and cook until potatoes and carrots are done.
Mash ripe bananas with fork or blender until they are smooth. Add remaining ingredients. Pour into ice cream maker and process. (We hand crank ice cream all summer long! This is the best recipe for banana ice cream that I've ever tried. You may substitute strawberries or fresh peaches, if you like!)
Mix the ingredients and place in a large casserole dish. Bake at 375° for 45 minutes.
Cook macaroni; drain. Combine cheese, onion, milk, soup and pimentos, mixing well with the macaroni. Pour into greased 12 x 8-inch baking dish. Continue melted margarine and cracker crumbs, mixing well. Spread over macaroni mixture. Bake at 350° for 30 minutes.
Mix cereals, pretzels and nuts in large container. Bring margarine, syrup and sugar to a boil. Cook 5 minutes, stirring constantly. Add salt first, then soda. Will foam. Pour over mix. Stir with wooden spoon until coated. Bake on cookie sheet for 1 hour at 200°. Stir every 15 minutes. Store in closed container.
Combine sugar and corn syrup. Bring to boil. Remove from heat, stir in peanut butter. Pour over cornflakes and coconut, mix well. Drop by tablespoon on wax paper.
Grind together the garlic, ginger, coriander, cumin and red pepper to a paste. Heat oil in a pan; add onion. Saute onions. Add ground paste and cook until oil separates about 15 minutes on a low temperature. Strain coconut. Add coconut milk to the onions and bring to a boil, then simmer over medium low heat 15 minutes. Add shrimp and simmer until shrimp is done, about 8 to 10 minutes.
Defrost potatoes. Combine butter, salt, pepper, onion, soup, sour cream and cheese. Mix thoroughly. Pour over potatoes into a 3-quart casserole. Mix 1/4 cup butter and corn flakes. Sprinkle over top. Cover and bake at 350° for 45 minutes. Serves 16.
Fry bacon and reserve 3 T of drippings. Add onion and cook until limp. Combine all ingredients, spoon mixture into shallow, 3 qt baking pan. Bake uncovered in a 350 F oven for 1 hr. (This could be placed in a slow cooker for 3-4 hrs) Serves 12-14 people.
Dissolve yeast in warm water; set aside. Mix water, shortening, salt and sugar. When cool, beat in egg, then add yeast mixture. Stir in flour. Refrigerate at least 2 hours; shape and let rise 2 hours. Bake 15 to 20 minutes at 375°.
Slice and brown sausage in Dutch oven. Add coarsely chopped onion, peeled and sliced potatoes and carrots sliced 1/2 inch thick. While these saute a bit, drain and rinse sauerkraut and peel and slice apples. Add to pot with apple juice. Cook on low until carrots are tender, about 2 hours. One pound beef stew meat browned with sausage is tasty. I like to add 2 to 3 tablespoons brown sugar.
Heat oven to 350°. Line bottoms of 3 (9-inch) round cake pans with wax paper. Microwave chocolate and water in large microwavable bowl on High for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring 1/2 way through heating time. Stir until chocolate is completely melted. Mix flour, baking soda and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans. Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks. Spread Coconut-Pecan Frosting between layers and over top of cake.
Cream butter and sugar, beat in egg. Stir in dry ingredients. Blend in nuts and fruits. Form into 1 1/2 inch logs. Roll and wrap in Saran or cling wrap. Freeze and when ready to bake cookies, slice thin and bake 8 to 10 minutes in 325° oven.	A delicious Christmas cookie.
Cook onions in butter until tender. Mix eggs and cream. Combine mixture with onions. Pour into pie shell. Bake at 425° for 25 minutes.
Brown pepper, onion and rice in oil or margarine, 6 to 8 minutes. Add consomme, 1/2 cup of water and mushrooms. Salt and pepper to taste. Boil 1 minute. Cover and simmer 30 minutes. Serve hot!
In a mug, put rum, lemon and cinnamon stick. Place pat of butter in mug and pour in boiling water to fill mug. Stir with stick to melt butter.
Combine in a double boiler the eggs, sugar and salt. Gradually stir in milk. Cook in double boiler over hot water until mix coats the spoon. Add vanilla and chill.
Cook chicken breasts; save broth. Debone and cut into bite size pieces. Place in a 13 x 9-inch pan.
Chop dates in chunks. Cut cherries in quarters. Slice pineapple thin. Mix rest of ingredients together in order listed. Drop by teaspoons on ungreased sheet. Bake 10 minutes or until brown. Makes 150 to 170 cookies.
Brown onion and hamburger in glass loaf pan on High in microwave for 4 to 6 minutes or until no pink remains. Stir once. Drain. Layer Veg-All, then soup with Worcestershire sauce and thyme. Add 1/4 cup water over casserole. Cook, covered, on High 6 to 8 minutes.
Cream Crisco and oleo together. Add powdered sugar one cup at a time, then add vanilla and milk. Mix well.
Combine the first 7 ingredients in a jar. Shake and chill. Combine remaining ingredients in a large bowl. Toss with the dressing and serve immediately.
Boil the potatoes and grate after they have cooled completely. Combine the sour cream, onion, soup, butter and 1/2 of the cheese and add to the grated potatoes. Salt and pepper to taste and mix well. Place in a 1 1/2 or 2-quart casserole dish. Spread the remainder of the cheese on top. Sprinkle parsley over top, if desired, for color. Bake at 325° for 20 to 25 minutes. Makes 4 to 6 servings.
Soften butter and cheese at room temperature. Mix mayonnaise. Add salt and crab. Spread on split muffins. Freeze for 10 minutes. Broil until bubbly and crisp. Wrap in Saran Wrap and freeze. Place in freezer until needed.
Mix butter, sugar, cream cheese, pudding and milk together until smooth. Fold in Cool Whip. In glass serving dish or dessert cups, layer filling and cookies alternately, starting and ending with cookies. Chill until served.