HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine brown sugar, butter Crisco and eggs and mix. Add water and vanilla; mix. Add flour, salt, baking soda and cinnamon and mix well. Put 1 large teaspoon dough on cookie sheet. Impress a hollow. Put in one teaspoon of Raisin filling or Pineapple Filling, then put another dab of dough on top.
Make the pudding according to package instructions. Fold in the Cool Whip and then add remaining ingredients. Refrigerate.
Cut tomatoes, onions and peppers into what size you want for chunkiness. Mix all together and boil for 15 minutes. You then need to do a tomato bath (like canning tomatoes) and boil with lids for another 30 minutes. This makes 12 pints.
Preheat oven to 375°. In a mixing bowl toss sugar together with fruit. Put butter in an 8 x 10-inch ovenproof serving dish and place in oven to melt. Sift flour, baking powder and salt together into a bowl. Stir in milk to make a batter. Pull hot dish of melted butter from oven and pour in bottom which will bubble around sides. Quickly spoon fruit and juice evenly over batter. Return to oven and bake until done and rises up around the fruit. Bake 30 or 40 minutes. Serves 6 to 8.
Mix dry ingredients together. Cut in Crisco. Add buttermilk and yeast mixture. Mix well, then knead well. Place in greased bowl; put in refrigerator about 30 minutes. Take out and roll on floured board or paper. Cut into biscuits; place in greased pans. Let rise at room temperature or warm place until puffed. Bake at 375° to 400°. Leftovers may be frozen and reheated as needed. This makes about 36 average size biscuits.
Dump apple pie filling in pan. Dump crushed pineapple with juice over apples. Sprinkle dry cake mix over mixture. Melt butter and drizzle over cake mix. Sprinkle coconut over top. Bake 1 hour at 350°.
Melt butter; blend in sugar and egg. Add remaining ingredients and mix until blended. Bake in 9 x 13-inch pan until top springs back when touched (40 to 45 minutes).
Mix well and pour into greased casserole dish. Bake at 325° for 45 minutes.
Cream butter and sugar. Add eggs; beat well. Place 2/3 of the wafer crumbs in an 8 x 12-inch glass baking dish. Pour all mixed ingredients (except cracker crumbs) into dish. Top with remaining crumbs. Chill.
Place nuts in the bottom of a greased pan. Place rolls on the top of this. Pour the dry pudding on top and sprinkle brown sugar over the entire mixture. Set in a warm place and let rise to the top of the pan. Bake at 350° for 25 to 30 minutes. You can mix and freeze in pan until ready, then put it on the cabinet and let it rise overnight. It will be ready to cook in the morning.
Drain canned peaches. If fresh peaches are used, sprinkle with sugar and cinnamon. Arrange peach slices in a greased 8 inch square or round pan. Combine oats, sugar, flour and butter. Spread over peaches. Bake in 350° oven for 30 minutes. Serve warm with whipped cream or vanilla ice cream. Six servings.
Cream the butter, shortening, peanut butter, sugar and eggs. Add flour, soda, baking powder and salt. Stir in chips. Shape into 1-inch balls; press with fork. Bake at 375° for 10 to 12 minutes.
Mix ingredients well. Spread on a warm white cake (8 x 8-inches). Broil until frosting browns. Be careful, it burns very quickly. Double recipe for 8 x 11-inch or larger cake.
Parboil chicken; let cool for 20 minutes. While boiling chicken, chop all vegetables into strips, except carrots. Put vegetable oil in pan (saute). Heat oil; put in peppers and onions until onions are opaque. Add in order: zucchini (cook until opaque), mushrooms and tomatoes; turn down. Take carrot and peel after cleaned; put peels into stir-fry. Cut chicken into bite size pieces; add to stir-fry. Next add poultry seasoning, salt and pepper to taste, Italian seasoning, garlic powder and a pinch of ginger. After all ingredients are in the stir-fry, cook for 10 to 15 minutes, until everything is heated evenly. Serve plain or over noodles or rice. Serves 4 people.
Mix dry ingredients together; add a small amount of the milk to make a paste. Add rest of milk and cook on medium heat until thickened. Remove from heat and add vanilla and butter. Let stand for 10 minutes. Serve over hot, buttered biscuits. Makes 8 to 10 servings.
Caramelize 1/2 cup sugar by melting it in a heavy saucepan until it becomes a golden brown syrup. Add boiling water slowly, stirring constantly. In a second saucepan, stir together the remaining sugar, cream and butter. Warm cream mixture over low heat. Pour caramelized sugar into cream mixture and cook to the soft ball stage (240°). Cool to 140°. Beat to spreading consistency and spread on a cooled cake.
In medium saucepan, combine Sugar, Cornstarch and Salt. Stir in Milk and Water. Cook over medium heat, stirring constantly, until slightly thickened. Turn to low heat and add small amounts of cooked mixture to the Eggs. Mix well and return Egg mixture to saucepan and continue stirring. Mix in 1-3/4 cups of the Chocolate Morsels and stir until melted. Allow mixture to come to a boil and thicken on low for 3 minutes (continually stirring). Remove from heat and add Vanilla and Peanut Butter; stir until melted.
Thaw hash browns overnight in refrigerator. Layer in an ungreased 13 x 9 x 2-inch baking dish. Sprinkle with salt and pepper. Place chicken and mushrooms over potatoes. Mix sour cream, broth, soup, onion and red pepper. Pour over all. Sprinkle with paprika. Bake, uncovered, at 350° for 50 to 60 minutes.
Combine flour and sugar; cut in margarine until mixture resembles coarse crumbs. Stir in nuts, 4 squares grated white baking chocolate and 1 egg; mix well. Press onto bottom and sides of 9-inch spring-form pan. Chill.
Mix all of above ingredients. Form into a roll then roll in chili powder mix enough to coat outside. Wrap and refrigerate. Slice when ready to use. Keeps well frozen.
Sift flour 3 times and measure. Add spices, nuts and raisins. Mix together and set aside. Cream sugar and butter. Add beaten egg yolks, then buttermilk with soda mixed in it, then jelly, then add flour mixture. Fold in beaten egg whites. Bake in large angel food cake pan which has been greased and floured. Bake at 325° about 1 1/2 hours.
Combine the leek, oil and water in a large broad saucepan. Cover and sweat the leek over very low heat until tender, about 10 minutes. Do not allow to brown. Stir in the curry, ginger and turmeric. Saute, stirring for about 1 minute.
Put in greased casserole one layer chicken, one layer celery and one layer cracker crumbs. Repeat chicken and celery. Pour soup, diluted with milk over casserole and top with remaining cracker crumbs. Bake at 325° for 20 to 25 minutes.
Sift together the flour, soda, salt and baking powder. Blend sugar, brown sugar, shortening and add 2 eggs. Beat until fluffy. Add flour mixture. Add oats, vanilla and chocolate chips. Bake 10 minutes at 350° on greased cookie sheet.
Mix first 5 ingredients together, cutting in butter. Place half of the mixture in a greased 9 x 9-inch pan. Add whole cranberry sauce with lemon juice. Add other half of crunch mixture. Bake at 350° for 45 minutes.
Cream together	shortening, sugars, vanilla and eggs. Sift flour, soda and salt. Stir into creamed mixture;	blend well. Stir in chocolate chips. Drop from teaspoon two inches apart on an ungreased cookie sheet.	Bake at 375° for 8 to 10 minutes. Cool on cookie sheet about 1 minute, then remove to rack to finish cooling. Yields 6 to 8 dozen cookies, according to size.
Combine all ingredients except vanilla; cook until it forms a soft ball in cold water. Set aside and let cool. Add vanilla and beat until creamy and thick. Pour in greased pan. When cold, cut in squares.
Cream shortening and margarine. Add sugar and mix until well blended. Add eggs, one at a time, beating well after each addition. Sift flour and dry ingredients together 3 times. Add to other mixture alternately with milk to which vanilla has been added. Blend thoroughly. Pour into a greased and floured tube pan. Bake at 325° for about 1 hour and 20 minutes.
Brown hamburger and drain. Soak potatoes in hot water. Grate as you would for hash browns. Grate carrots, dice onions. Mix together soup and water in electric skillet or crock-pot. Layer hamburger meat then potatoes then carrots, then onions. Pour soup mixture over top of meat. Cover and cook at 250° in skillet, 8 hours in crock-pot. Just before serving top with cheese. Use low setting on crock-pot.
Preheat oven to 350°. In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour milk evenly over crumbs. Top with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until light brown. Cool. Cut into bars. Makes 24 to 36 bars.
Sift flour, salt and baking powder together. Beat egg yolks and add milk and butter. Beat into flour mixture. Fold in stiffly beaten egg whites. Pour 3 tablespoons butter onto hot griddle for each cake and bake until top is bubbly and edges look cooked. Turn and cook until remaining side is brown.
Mix all ingredients and pour into a casserole dish. Combine 1 stick melted butter and 1 tube of Ritz cracker crumbs. Sprinkle on top. Bake 1 hour at 350°.
Add all ingredients together, mix and set aside 1/4 of the mixture. Line a medium-sized casserole with remaining mixture. Add your favorite filling recipe, then put the rest of the hamburger mixture over the top of the filling. Bake at 350° for 30 to 40 minutes or until hamburger is finished.
Cut up nuts, dates and orange slices into small pieces; add coconut. Melt butter and pour over the mixture. In another bowl, mix eggs, sugar, flour, soda and milk. Pour over nut mixture and mix well. Bake in a 300° oven.
Cut squash in half and remove seed. Lay squash halves in baking dish. Fill dish with 1/2 inch water. Sprinkle inside of squash with salt, pepper and nutmeg. Cut apples into pieces 1 x 1/2 x 1/2-inch. Fill opening in squash with pieces of apple, raisins, pieces of walnut (fill to almost overflowing). Put a pat of butter on top and sprinkle with cinnamon, nutmeg and ground cloves. Bake, covered, at 400° for about 1 hour.
Combine pudding mix, jello and water in saucepan. Cook and stir over medium heat until mixture comes to a full boil and is thick and clear. Remove from heat. Chill until slightly thickened. Prepare whipped topping according to directions on package. Thoroughly blend this into chilled mixture. Chill until firm. Makes 6 to 8 servings.
In medium bowl combine Fiesta dip and sour cream together. Spread on flour tortillas, roll up and cut into pinwheels. Store in refrigerator.
Sift flour, 2 teaspoons salt and onion salt into butter. Stir in milk slowly. Cook over hot water until thickened. Pour Minute rice into a 2-quart shallow baking dish. Combine broth and remaining salt and pour over rice. Sprinkle 1/2 cheese over rice. Top with asparagus, then turkey. Pour milk sauce over top. Sprinkle remaining cheese, then almonds. Bake at 375° for 20 minutes. Feeds 24 persons!
Heat cheese in large saucepan over low heat. Add remaining ingredients. Heat thoroughly. May use 1/2 cup cubed ham for frankfurters.
Beat the egg and add milk and salmon; sift the dry ingredients twice. Add lemon juice. Drop by spoon into deep fat. Fry until golden brown.
Melt margarine in a skillet. Coat the chicken breasts with flour. Salt and pepper chicken. Brown chicken on both sides. Add soup and 1/2 can of water. Cover and simmer for 30 to 45 minutes.
Mix first 5 ingredients. Add flour, soda and salt. Add oats, Rice Krispies and coconut. Drop by teaspoons onto greased baking sheet. Bake for 10 to 12 minutes at 325°.
For crust, mix graham crackers, 1/3 cup sugar and oleo. Put into a 9 x 13-inch pan. Beat eggs. Mix with 1 1/2 cups sugar and cream cheese. Pour into crust. Bake at 350° for 20 minutes. Cool completely. While crust is baking, put in large saucepan the pumpkin, egg yolks, 1/2 cup sugar, 1/2 cup milk, salt, cinnamon and pumpkin pie spice. Cook together for 15 to 20 minutes on low heat. Remove from heat and add Knox gelatine that has been dissolved in 1/4 cup water. Mix well. Cool completely. Beat egg whites with 1/4 cup sugar until stiff. Fold into cooled pumpkin mixture and spread over cheesecake. Spread 1 (12 ounce) Cool Whip and sprinkle with chopped nuts.
Sift flour, baking powder and salt. Cut in shortening with fork. Add cup of milk and blend until dough pulls away from sides of bowl. Turn out on lightly floured board. Knead lightly and roll 3/4-inch thick. Cut out biscuits. Place on lightly buttered pan and brush tops of biscuits with butter. Bake at 475° for 12 to 15 minutes.
Preheat oven to 350°. Cream the sugars and oleo or butter. Combine with remaining ingredients and mix well. Roll into balls about the size of small walnuts. Place 2 inches apart on greased cookie sheets. Press with bottom of glass dipped in sugar. Sprinkle sugar on top. Bake 10 to 12 minutes. Makes 100 cookies. Decorate with colored sugars, candy or nuts before baking.
Combine oil and sugar, beating thoroughly. Add eggs and beat well (use your mixer). Alternately add flour and buttermilk. Make paste of cocoa and food coloring. Add to first mixture. Add salt, vanilla and soda. Beat well. Bake at 350° for 25 minutes in 3 (8-inch) cake pans or square 9 x 13-inch pan. Grease and flour pan. Cool and then frost.
Preheat oven to 350°. Shake flour in large oven bag. Place in 13 x 9 x 2-inch baking pan. Add spaghetti sauce to bag. Squeeze bag to blend. Add chicken and green pepper; turn bag to coat chicken. Arrange chicken in an even layer. Close bag with tie. Cut six 1/2-inch slits in top. Bake about 35 to 40 minutes. Serve over hot pasta.
In medium saucepan, melt butter and cook flour over medium heat, stirring constantly, 3 minutes or until bubbling. Stir in golden onion soup mix thoroughly blended with milk and Worcestershire sauce. Bring just to boiling point, then simmer, stirring occasionally, for 10 minutes. Stir in remaining ingredients and simmer, stirring constantly, 5 minutes or until cheese is melted. Garnish, if desired, with additional cheese or parsley. Makes about 4 (1-cup) servings.
Thaw spinach souffle and then stuff the mushroom caps. Sprinkle top with Parmesan cheese. Bake at 350° for 15 minutes.
Mix sugar and white syrup. Bring just to a boil (do not let boil). Add crunchy peanut butter and Rice Krispies. Pour into buttered pan. Melt chocolate pieces and butterscotch and pour over mixture. Refrigerate for 10 minutes, then slice.
Fry ground beef, onion and celery. Add tomatoes, water, beans, salt and pepper. Bring to hard boil. Add cabbage. Turn to low heat and cook until done.
Preheat oven to 350°. Brown ribs on top of stove. Remove from pan. Saute bacon and onions in same pan. Add juice, soy sauce and brown sugar; heat. Add remaining ingredients, then stir in cornstarch. Cook until thickened and becomes transparent (after bubbling begins, approximately 10 minutes). Pour sauce over ribs and bake in 325° oven one hour or until done.
Cook rice. In a large skillet, saute onion and margarine. Add cheese and soup to onion mixture. Stir until cheese melts. Add broccoli (thaw broccoli in microwave for 7 minutes). Add rice. Put in a 9 x 13-inch glass pan. Bake at 350° for 30 minutes.
Roll out each biscuit until thin. Put 4 thin slices butter and 3 teaspoons sugar in center of each. Fold and crimp edges as in fried pies. Place in baking dish. Combine milk and vanilla and pour over biscuit wedges. Bake in 325° oven about 30 minutes.
Mix pudding according to box. Layer cookies, bananas and pudding until gone. Cool for 1 hour.
Cook first 3 ingredients until done. Remove chicken and dice. Add soup mix and noodles. Cook until noodles are tender. Add chicken and remove from heat.
Cream butter or oleo. Add sugars, eggs and vanilla; beat until fluffy. Stir in flour, oatmeal and soda; mix well. Add chocolate chips, nuts and raisins; stir until well mixed. Preheat oven to 350°. Drop by teaspoonfuls onto greased cookie sheet. Bake 8 to 10 minutes or until lightly golden brown. Makes about 8 dozen.
In mixing bowl, beat together eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together all dry ingredients. Add to pumpkin mixture and mix thoroughly. Spread batter in ungreased 15 x 10-inch pan. Bake at 350° for 25 to 30 minutes. Cool. Frost with Cream Cheese Frosting. Cut into bars.
Melt margarine in 2-quart casserole. Add egg, sour cream, corn bread and corn. Mix well. Bake at 350° for 1 hour, uncovered.
Cream margarine and sugar. Add eggs and mix well. Add flour, salt and baking powder. Mix thoroughly. Add nuts, dates and coconut and mix well. Pour and spread into floured and greased 13 x 9 x 2-inch pan or can be layered (the texture is stiff, so you may have to press it down with a large spoon). Bake at 350° for 30 minutes. Cool and cut into squares and roll each square in powdered sugar.
Combine all; stir well. Spread mixture in lightly greased 8-inch pan. Bake at 350° for 30 to 40 minutes. Let set 10 minutes. Cut in squares.
Boil ribs for 15 minutes. Mix all ingredients. Broil ribs over slow coals or gas grill (low) about 10 minutes. Brush with sauce. Broil about 20 minutes, brushing frequently with sauce and turning often. Serves 4 to 6.
Pound chicken to tenderize. Marinate for 1 hour in well beaten eggs. Roll in bread crumbs. Brown chicken in butter until golden brown. Place in a 9x 13-inch pan in one layer. Add a layer of mushrooms and a layer of cheese. Pour chicken broth over everything. Bake at 350° for 30 minutes marinating with broth.
Preheat oven to 350°. Brown ground beef and drain. Add spaghetti sauce and simmer for 10 minutes.	Spray Pam nonstick cooking spray in bottom of pan. Pour half of chips in pan. Layer with meat and cheese until gone. Put rest of chips on top and bake until cheese is melted. Serve hot with your favorite salad.
Beat eggs well. Add sugar slowly, while still beating, until thick and "lemon-colored." Add oil and anise extract and beat 30 seconds on high speed. Lower speed and gradually add flour, one cup at a time. Add baking powder after first cup of flour.
Unroll dough, separate into strips. Coil 1 strip around itself in a spiral. Add second strip to end of first strip, pinching ends to seal. Repeat until you have an 8-inch flat circle. Roll dough into 13-inch circle; fit into 9-inch quiche dish, coated with spray. Fold edge under, put aside. Spray nonstick skillet with oil; add oil, place on medium heat until hot. Add onion and garlic; saute 8 minutes until lightly browned. Spread onion mix over crust; sprinkle with cheese. Arrange tomato slices over cheese; top with basil. Combine milk and next 4 ingredients in container of electric blender; process until smooth. Pour over tomatoes. Bake at 350° for 45 minutes or until a knife inserted 1 inch from center comes out clean. Let stand 10 minutes. Fat 6.9 grams.
Melt caramels and 1/3 cup of milk. Set aside. Mix dry cake mix, pecans, 1/3 cup milk and margarine. Pat 1/2 cake mixture into greased 9 x 13-inch pan and bake at 350° for 6 minutes. Remove from oven and sprinkle chocolate chips on top. Pour caramel mixture over chips. Crumble remaining cake mixture on top. Bake at 350° for 25 minutes.
Mix sugar, peanuts and syrup in casserole dish. Cook on High 4 minutes; stir. Cook 3 more minutes. Add butter and vanilla and cook 1 1/2 minutes. Add soda; stir and pour on greased cookie sheet (quickly).
On lightly floured surface, roll pastry to 12-inch circle. Place in 10-inch pie plate. Turn under edge; flute. Prick bottom and sides of pastry with fork. Bake at 400° for 12 to 15 minutes or until pastry is lightly browned.
Chill the can of cherry pie filling, pineapple, and Eagle Brand milk overnight in their cans. The next day, drain pineapple; mix in a large bowl with other ingredients. Cover with plastic wrap and chill.
Thoroughly crush Oreo cookies in large bowl (a blender can be used). Mix together butter, cream cheese and powdered sugar in another bowl. In another bowl mix pudding and milk. Combine cream cheese mixture and pudding mixture. Fold in Cool Whip. In 8-inch plastic flowerpot, use the Cool Whip lid to cover the hole in bottom of the planter. Layer crumbs and pudding mixture beginning and ending with cookie crumbs. Refrigerate overnight to set. Garnish with gummy worms and an artificial flower. Serve with a garden trowel.
Saute onion and garlic in a little oil or butter until soft. Add mushrooms and cook until most of the mushroom liquid has evaporated. Add wine mixture and reduce by half. Salt and pepper to taste.
Empty cake mix into bowl. Add applesauce, eggs and salt. Beat 3 minutes until creamy. Combine fruit and nuts with flour and mix well. Stir into the batter. Bake in slow oven at 275° about 2 hours. Cool thoroughly. Wrap tightly in moisture proof wrap. Store in refrigerator or freezer. Makes three 3 1/2 x 7 1/2-inch cakes or five 3 x 5 1/2-inch cakes. When using small pans, bake 1 hour and 25 minutes at 275°.
Combine onion, celery, apples, raisins and walnuts. Mix well and stuff inside of chicken. Baste chicken with soy sauce and then honey. Cover and bake for 2 hours at 350°. Baste about every 20 to 30 minutes.
Bring a large pot of water to a boil. Cut chicken into 1 inch cubes. Cut the mushrooms into 1/4 inch thick slices. Cut the bell pepper into slivers. Coarsely chop the scallions. Add the spaghetti to the water and cook until al dente, 10 to 12 minutes. In a large skillet, warm 2 tablespoons of oil over medium heat until hot. Add chicken and saute until chicken turns white, 2 to 3 minutes. Add the mushrooms, bell pepper, scallions, garlic and remaining 3 tablespoons oil. Saute the vegetables until softened and brown, 2 to 3 minutes. Drain spaghetti and add to the skillet with dill, salt and pepper. Toss and serve.
Pound chicken breasts so meat is equal thickness. Mix honey, soy sauce, garlic powder and pepper in a mixing cup. Put chicken breasts in container and pour honey, etc. over chicken breasts. Put in refrigerator for 2 to 3 hours. Cook over charcoal 3 minutes per side.
Mix cake mix according to box directions and add 1 1/2 cups pecan pieces to mix. Grease and flour a 13 x 9 x 2-inch baking pan. Pour in mix.
Combine all ingredients in a covered container. Refrigerate for 7 to 8 hours to marinate. (If wings are frozen, thaw in marinade. Keep turning over to be sure all wings are marinated.) Place on cookie sheet. Bake at 350° for 1 hour. If not brown enough, place under broiler for a few minutes.
Season pork chops well on both sides with salt and pepper. Brown in skillet, using as little oil as possible. Remove chops. Drain fat but leave 1 tablespoon fat. Slice in onions and brown lightly in the fat. Add hot water and soup, diced celery, chopped green pepper, parsley and raw rice. Add a little more salt and pepper and bay leaf, if desired. Mix well. Pour over browned chops in a casserole dish. Cover. Bake 1 1/4 hours at 350° or until the meat and rice are tender. Add additional hot water, if needed. Serves 6.
Place chicken in a shallow baking dish. Combine flour, Accent, salt, pepper and paprika. Sprinkle over chicken pieces. Dot with margarine. Bake, uncovered, in a moderate oven (375°) for 30 minutes. Sprinkle with lemon juice and continue baking 20 minutes longer.
Cook carrots until slightly crisp. Drain and cool. Add onion and green pepper slices.
In large skillet brown sausage. Add onion and garlic. Cook until onion is soft; drain. Stir in stewed tomatoes, tomato sauce, water and pasta. Cover and bring to boil. Reduce heat. Simmer, covered, 25 to 30 minutes or until pasta is tender, stirring occasionally. Stir in mushrooms; simmer 5 minutes. Serve in skillet garnished with cheese and parsley. Makes 4 servings.
Mix broccoli, cheese, salt, pepper and butter together; stir. Put in a greased baking dish. Bake at 350° for 30 minutes.
Mix these ingredients in a large bowl. Use electric mixer. Bake in 3 layers or 9 x 13 x 2-inch pan at 350° about 35 minutes.
Dissolve yeast in 1 cup warm water. Mix eggs, sugar, oil and salt. Add yeast and milk. Add flour until it forms a soft dough. Knead on floured board a few minutes. Put in large, oiled bowl and cover with cloth. Let rise for 1 1/2 to 2 hours. Cut in desired shape. Put in pan and let rise 1 1/2 hours. Bake in 425° oven. Makes 50 rolls.