HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and flour. Blend with butter. Add eggs and vanilla and mix well. Add buttermilk. Pour into unbaked pie shell and bake at 350° for 1 hour.
Preheat oven to 350°. Pour boiling water over oatmeal and let stand. Mix sifted flour and baking powder and set aside. Cream butter, brown sugar and flavoring well. Add eggs, one at a time and beat well. Add dry ingredients, alternating with oatmeal. Add nuts. Spoon in paper baking cups in muffin tins. Bake at 350° for 20 to 22 minutes. Makes 20 to 24.
In large Dutch oven, saute onion, celery and carrots in butter over medium heat for 5 minutes. Stir in chicken broth. Cover and simmer for 5 minutes. Combine dry ingredients and seasonings; gradually stir in milk. Add milk mixture to vegetables and broth mixture. Cover and simmer gently until thickened. Cut cheese into chunks. Add to soup mixture. Heat over very low heat, stirring constantly just until cheese is melted.
Put the spices in spice bag. Cook until thick. May add 2 or 3 tablespoons cornstarch last for more thickness.
Mix and pour into an oblong greased and floured pan. Bake at 350° for 55 minutes. Sprinkle top with sugar.
Beat well. Line muffin tins with papers. Put a vanilla wafer in the bottom of each paper. Put 3 tablespoons of ingredients on each wafer. Bake at 350° for 15 minutes. Cool. Top with cherry or blueberry pie filling. Makes 24 tarts.
Cut meat into serving pieces. Dredge in seasoned flour. Melt shortening and brown meat on both sides. Add onion, celery, green pepper, tomato soup and water. Reduce heat. Cover and cook 45 to 60 minutes or until done. If desired, thicken gravy with cornstarch dissolved in water.
Heat olive oil in a 3-quart saucepan over medium heat. Add chicken; cook 4 to 6 minutes stirring often. Remove chicken with slotted spoon. Cover and keep warm. Add chopped onion to saucepan. Cook 2 minutes. Stir in chicken broth, green chilies, garlic powder, ground cumin, oregano leaves, cilantro and ground red pepper. Simmer for 30 minutes. Stir in cooked chicken and kidney beans. Simmer for 10 minutes. Garnish with cheese. Serves 4.
Mash avocado with lemon juice and mix in rest of ingredients (may blend all ingredients but avocado and lemon juice). Chill but serve at room temperature.
Combine oats, flour and sugar. Mix in Parkay butter until mixture is crumbly. Place half of mixture on the bottom of a buttered pan. Spoon in pie filling on top of bottom mixture. Spread the remaining over the top. Bake in preheated 350° oven for 45 minutes, or until lightly brown. Serve warm.
Stir together macaroni, turkey, celery and red pepper in large bowl. Stir together cream cheese, sour cream and milk. Add to macaroni. Salt and pepper to taste.
Bake cake as directed. Crumble half cake in bottom of large bowl. Prepare pudding mix adding 1/2 cup extra milk. Layer with 1/2 cup of pineapple and 1/2 can pie filling. Cover with layer of Cool Whip and nuts. Repeat with remaining cake, pineapple and pie filling.
You will also need 12 (6-inch) long skewers. On each skewer, alternate chicken, green pepper and apple. Repeat once. Place kabobs in a 9 x 13-inch baking dish. Combine lemon juice with oil. Brush on kabobs. Sprinkle with lemon pepper and salt. Cover with foil. Bake at 350° for 20 to 30 minutes or until chicken is no longer pink. Makes 4 servings.
Wash and string beans. Cut into 1 1/2-inch pieces. Pour oil around top of preheated wok, allow to heat for 2 minutes. Add beans. Stir-fry 3 minutes. Add chicken broth and sugar. Cover. Reduce heat and cook 10 minutes. Combine cornstarch and water; add to wok. Cook beans until thickened. Yields 4 servings.
Mix sugar, flour, eggs and milk. Cook over medium heat stirring constantly until mixture thickens. Add vanilla, oleo and bananas. Line bowl with wafers or cook in microwave on High for 3 minutes then stir. Continue until it thickens.
Boil sweet milk, sugar, flour and eggs. Cook until thick and then add chopped nuts, raisins, coconut and vanilla. Then add candied fruit.
Cut avocados in half and remove seeds. With a fork, mash avocado flesh with onion and garlic until smooth. Blend in lemon juice and oil. Season to taste with salt, black pepper, cayenne and the sauces. Chill for 30 minutes. Serves 6.
Melt margarine; add sugar. Blend eggs and milk. Add to sugar mixture. Cook over medium heat until thickened. Cool. Stir in 1 cup graham cracker crumbs, nuts and chocolate chips. Line bottom of a 13 x 9 x 2-inch pan with whole graham crackers. Spread mixture over crackers. Top with another layer of whole graham crackers. Spread with frosting and refrigerate until firm. Cut into squares.
Mix all ingredients; fold in chocolate chips last. Bake at 325° for 1 hour.
In a large, deep skillet, heat butter. Add onion, green pepper and garlic; saute 6 minutes or until tender. Remove from heat; stir in flour. Gradually add 2 1/2 cups of water, stirring until smooth. Return to heat. Add remaining ingredients and bring to a boil, stirring. Reduce heat to simmer. Cook, covered, stirring occasionally, for about 30 minutes, until rice is tender.
Cook rice with salt according to the directions on package. Grease casserole dish with butter. Layer the ingredients: 1/2 the rice, 1/2 the sour cream, 1/2 the chilies and 1/2 the cheese. Repeat the layers. Dot the top with the butter. Bake for 25 minutes at 350°.
Mix all ingredients in a 9 x 13-inch pan. Cover with tinfoil. Cook for 1 to 1 1/2 hours at 350°.
Place sugar, milk, cocoa and margarine in large saucepan. Cook over heat until bubbly; stir often. Stir in oats and peanut butter. Drop by teaspoon onto waxed paper. Refrigerate until firm. Makes 36 cookies.
Cream sugar and shortening. Add peanut butter and 2 beaten eggs. Sift flour, soda and salt. Add to creamed mixture, then roll in small balls and place on a greased cookie sheet. Then press down with a fork. Bake 10 minutes in 350° oven or until golden brown.
Brown meat; drain fat. Add water, tomato sauce and spaghetti sauce mix and boil gently, uncovered, for 30 minutes. Stir often. Cook 3/4 pound spaghetti. Melt butter in medium saucepan. Add flour, gradually, and instant dry milk that has been mixed with water to make 1 3/4 cups liquid. Cook over medium heat, stirring constantly, until mixture boils. Add American cheese and Parmesan cheese and cook until cheese melts. Layer in baking dish as follows: 1/2 spaghetti, 1/2 sauce, cheese sauce, remaining spaghetti and remaining sauce. Top with 1/4 cup American cheese. Bake for 20 to 25 minutes at 350° or until bubbly.
Cook and drain vegetables. Arrange in greased baking dish. Layer poultry on top. Combine soup, mayonnaise and lemon juice; pour over poultry. Sprinkle buttered crumbs over it; top with cheese. Bake at 350° for 35 minutes, or until it bubbles.
Soften cream cheese. Thaw spinach and drain. Chop artichoke hearts into tiny pieces. Melt butter or margarine. Combine all ingredients and refrigerate or serve warm, not hot.
Mix as any cake. Bake in 9 or 10-inch tube pan. Cook at 300° for 80 minutes or until done.
Mix first seven ingredients together. Put 3/4 of oatmeal mixture into 9 x 13-inch pan. Cook last five ingredients together. Pour cooked rhubarb over oatmeal mixture. Top with remaining oatmeal mixture. Bake at 375° for 30 to 35 minutes, cool and cut into bars.
Preheat oven to 350°. Thoroughly grease a (9-inch) spring-form pan. Mix crumbs with cinnamon, 1/2 cup sugar and butter. Press crumbs over bottom and sides of pan.
Mix all ingredients in large bowl. Potatoes should be defrosted. Drop in boiling water for 3 or 4 minutes. Pour into greased casserole and bake at 350° for 45 minutes. Cover with 2 cups crushed corn flakes with 1/4 cup melted margarine before baking.
Sprinkle yeast over water and let dissolve. Add shortening, sugar and flour. Mix together. Knead and roll and cut out. Let rise 20 minutes. Bake at 350° until done. Makes about 1 dozen.
Cook cake as directed. Cool and crumble 1/2 on bottom of bowl. Mix 1 box of pudding as directed and pour over cake. Put 1 can of cherry pie filling over pudding. Pour juice from pineapple in a bowl. Use 1/2 can of pineapple over cherries. Dip bananas in juice and place on top. Repeat steps and let set overnight in refrigerator. When ready to serve, top with Cool Whip. Makes 1 punch bowl or 2 large bowls full.
Line baking sheet with waxed paper. Melt the chocolate in top of double boiler over simmering water, stirring until smooth and creamy. Add the nuts and pretzels, stirring until well coated with chocolate. Remove the pan from heat. Spoon the mixture by rounded teaspoonfuls onto the prepared baking sheet. Cool to room temperature or refrigerate. Makes 32. The cookies may be refrigerated indefinitely.
Beat eggs; add sugar and beat until fluffy. Stir in milk and oil or margarine which has been melted. Mix and sift flour, baking powder and salt; add to egg mixture with vanilla. Fold in blueberries and nut meats. Bake in a greased bread pan at 350° for 1 hour or until bread tests done. Remove to rack to cool for 20 minutes; remove from pan to finish cooling. Quick breads generally slice better if set overnight.
Dissolve the yeast in warm water; set aside. In a medium mixing bowl, mix 3 1/2 cups of flour with other dry ingredients; cut in shortening. Stir in buttermilk, yeast mixture and egg; blend thoroughly. Turn out onto a lightly floured surface; knead slightly, adding remaining flour, if necessary. Roll out dough to 1/2-inch thickness. Cut with a 2-inch biscuit cutter, dipping cutter into flour as needed. Place on a lightly greased baking sheet; let dough rise slightly. Bake at 400° for 12 to 15 minutes or until lightly browned. Yield: about 24 biscuits.
Blend cream cheese with soup to make a smooth mixture. Stir in water, Worcestershire sauce and celery and salt. Heat on simmer until hot, stirring often.
Clean groundhog. Parboil in clear water until tender. Season with spices and roast over open flame. Or bake in oven until brown.
In large mixing bowl, combine Eagle Brand and water; add pudding mix. Beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart round glass serving bowl. Top with 1/3 each of the vanilla wafers, bananas and pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired with wafers, etc. Refrigerate leftovers.
Blend together the Cool Whip and cottage cheese. Fold in dry the orange Jell-O. Fold in oranges and pineapple. Set in mold overnight.
Heat oven to 375°. Lightly grease a cookie sheet. In a small bowl, combine cream cheese and Parmesan cheese. Mix well. Set aside. Unroll crescent dough into 2 long rectangles. Press together perforation to seal. Spread cream cheese mixture evenly over each rectangle. Starting at shortest side, roll up jelly roll style. Pinch edges to seal; place sections together on a cookie sheet creating one long roll. With a knife dipped in water, partially cut each roll into 6 slices within 1/8-inch of bottom (do not cut through). Fold down slices, alternately from left to right and overlapping slightly to form a loaf.
Have margarine and cheese at room temperature. Blend margarine and cheese together. Add flour, salt and cayenne pepper. Roll out to desired thickness and cut in shapes or put through a cookie press. Bake at 325° until light brown.
Use shallow pan about 8 x 11-inch size. Melt peanut butter and margarine together. Mix in powdered sugar; work until blended well. Spread in pan. Melt chocolate bar in double boiler. Spread on top of peanut mixture. Cool 1/2 hour. Cut and serve.
Cream butter, shortening and sugar until fluffy. Add extracts, flavoring and eggs. Sift together flour, salt and baking powder; add to mixture alternately with sour cream. Pour into well-greased and floured tube pan. Bake 1 1/2 hours at 325° or until done. Glaze, if desired.
Saute the onion in the butter until softened. Add the carrots and ginger and cook an additional 2 minutes. Add the soup stock and simmer for 15 minutes. Whirl in a blender or processor until fairly smooth. Add the juices and cinnamon, then blend again. Chill. Garnish with orange peel and a mint sprig if desired. Serves 4 to 6.
Heat butter in skillet. Sprinkle chops with salt and pepper. Brown slowly on both sides, about 20 minutes. Remove chops; place on serving plates. Add wine and some of prepared gravy (to thicken and taste). Bring to a boil, scraping loose all the brown particles from skillet. Lower heat and simmer for 5 minutes. Spoon juices over meat. Enjoy.
Cook carrots until tender. Saute onion and celery in a little butter. On low heat, melt butter and Velveeta cheese. Pour cheese mixture over vegetable mixture and stir until well mixed. Pour into a greased casserole dish. Top with crushed potato chips. Bake at 350° for 10 to 15 minutes.
Preheat oven to 400°. Sift dry ingredients into large mixing bowl. Mix in the rest of the ingredients. Do not overmix, a little lumpy is fine. Pour into a paper lined or greased cupcake pan. Sprinkle the tops with sugar and bake 20 to 25 minutes. Makes 6 small muffins or 3 large muffins.
Grease a square baking dish. In baking dish, mix Bisquick and water and spread in bottom. Brown ground beef, drain and add seasoning. Spread on top of Bisquick mixture. Top with onion, lettuce and tomato. Mix sour cream and mayo and spread on top. Top with cheddar cheese and sprinkle with paprika.
Melt chocolate in microwave. Add all at once the remaining ingredients. Spread in buttered 8-inch square pan. Let set, cut into squares.
Cream shortening and peanut butter; gradually add 1/2 cup sugar and brown sugar beating until light and fluffy. Add egg, milk and vanilla; beat well. Combine flour, soda and salt; add to creamed mixture.
Dissolve jello in hot water. Add all other ingredients, except the ginger ale which is added to the punch bowl as needed.
Cook and cool sausage. Slice when cold. Slice onions, green peppers and celery thin. Add the remaining ingredients. Put in a crock-pot and simmer 1 to 1 1/2 hours until celery and onions are done. Serve on hard rolls.
Peel and core the apples. Make a syrup of the water, sugar and cinnamon drops. When syrup starts to boil, drop apple halves in syrup and cook 10 to 15 minutes. When tender, place apple halves in baking dish. Pour syrup over apples and bake at 350° until done (until syrup is thick). If apples are sour, use more sugar. Cook 30 or 40 minutes in oven.
Place pork chops into roaster. Cover with onion rings, carrot slices, pineapple, green pepper and garlic. Mix brown sugar, vinegar, ketchup and soy sauce; pour over pork chops. Cook at 350° for about 1 1/2 hours. Remove pork chops, vegetables and pineapple from liquid. Mix cornstarch and pineapple juice into the pan. Cook until thick and pour over pork chops. Serve with rice.
Blend together brown sugar and softened cream cheese. Stir in Cool Whip. Add cubed apples, chopped peanuts and candy bars.
Mix all ingredients together; pour into baking dish. Top with pats of margarine. Bake at 350° for 45 minutes.
Make pudding according to package directions. Mix strawberries and glaze. Layer cake, pudding, cake, strawberries, etc. Put in glass dish where you can see layers. Top with whipped topping.
Coarsely grate cabbage. Add chopped onions and enough mayo to moisten. Add salt & pepper to taste, and hormel bacon bits. Mix and serve.
Mix all ingredients and sprinkle cracker crumbs on top. Bake 30 minutes at 350°.
Let plain gelatin soften in cold water. Boil milk with sugar. Add gelatin; let cool a little and add vanilla and sour cream. Beat well and keep warm. Take each package of Jell-O and mix with 1 1/2 cups hot water. Put 1 cup sour cream mixture between Jell-O. Let set after each layer until jelled. Makes 1 glass dish (9 1/2 x 14-inch).
Place Salon filets on a greased broiler rack. Combine remaining ingredients and baste filets. Broil 4-inches from heat for 10 minutes per inch of thickness. Baste frequently. Do not turn. Salmon is cooked when it flakes with a fork. Garnish with dillweed leaf.
Mix milk, sugar, and salt in saucepan and boil. Set it aside until cool. Mix yeast, water and sugar. It will rise, so give it room to double. You are mixing milk mixture with yeast mixture to rise. Then gradually sift flour into the mixture and knead until all flour is mixed. Cover with warm towel for 1 1/2 hours. Place on lightly floured board. Pinch off and shape with hands dough about the size of a small egg. Place on greased pan. Leave space to rise and spread out. Bake at 325° for 1/2 hour. Let this dough rise 1 1/2 hours before cooking.
Heat on stove. Mix well. Bring to boil and serve with or without marshmallows.
Sift flour, baking powder, soda and salt. Cream together shortening, sugar and eggs until light and fluffy. Add to flour mixture. Add chopped nuts and milk or cherry juice. Drop by rounded teaspoonfuls 2-inches apart on greased cookie sheet. Cut cherries in half. Place one on top of each cookie. Bake at 375° for 10 to 12 minutes.
Beat eggs, add to milk slowly. Mix all ingredients together and put in casserole dish. Sprinkle with nutmeg. Bake 15 minutes at 425°, then 350° for 30 minutes. This does not need to be put in a pan of water.
Cream butter and sugar thoroughly. Mix cornstarch with flour and blend into butter and sugar mixture. Thoroughly chill for several hours. Shape into very small balls and roll in coconut. Place balls on ungreased cookie sheet 2 inches apart. Flatten with fork and bake for 20 or 25 minutes in a 325° oven. Makes 3 to 4 dozen. Freezes very well.
Mix beef, crumbs, onions, milk, parsley, salt, pepper, egg and Worcestershire sauce. Shape into meatballs. Brown meatballs in butter; remove from heat. Heat chili and jelly, stirring constantly, until jelly is melted. Add meatballs.
In large skillet, heat oil over moderately high heat. Add peppers and garlic; saute 5 minutes, stirring frequently with wooden spoon. Stir in beans and minced cilantro.
Preheat oven to 350°. Combine cream cheese and milk in saucepan; stir over low heat until smooth. Gradually add cream cheese mixture to eggs, mixing until blended. Saute onion in margarine; add onion and remaining ingredients to cream cheese mixture. Mix well. Pour into pastry shell. Bake 35 to 40 minutes or until set. Yields 8 servings.
Brown hamburger; drain. Melt cheese in double boiler or crock-pot. Mix cheese, hamburger, Ro-Tel, chili powder and hot sauce. Serve with chips.
Beat eggs and oil until foamy. Add sugar, vanilla, soda, flour, salt and cinnamon. Fold in apples and nuts. Batter will be thick. Pour into a 9 x 13 pan. Bake at 350° about 1 hour or less.
Mix cake mix according to directions on the box. Put 1/2 of the batter into a greased and floured 9 x 13-inch pan. Bake at 350° for 18 minutes.
Preheat 10-inch skillet, uncovered, over medium heat for 2 to 3 minutes. Melt butter in the skillet, then add steak slices and onion. Brown about 5 minutes. Add bouillon cube and water; cover. Reduce heat to low and simmer 20 to 25 minutes. Add soup, mushrooms, salt and pepper, stirring to blend. Cover and heat 10 minutes. Add sour cream, stirring to blend. Heat thoroughly, but do not boil. Serve over hot cooked egg noodles. Makes 4 to 6 servings.
Beat cream cheese and sugar with electric mixer. Add 5 eggs and 2 egg yolks 1 at a time, beating after each addition. Add flour, followed by heavy cream. Add vanilla and grated rind. Mix until a smooth, creamy consistency. Pour into a heavy aluminum spring-form pan. Bake in a 500° oven for 12 minutes. Reduce heat to 250° and bake for 1 hour. Yields 16 servings.
In a heavy saucepan, mix jello and puddings with water together; bring to a full boil and cook until thick, stirring constantly. Remove from heat and cool completely. When cooled, add Cool Whip and fruit cocktail.
Put sugar and orange juice in large saucepan and cook to a soft ball stage on candy thermometer (236° to 240°). Turn off heat and add orange rind and pecans. Use a wooden spoon; stir until mixture turns cream color (5 to 7 minutes). Pour onto cookie sheet; spread out. When cool enough to handle, break apart.
Roll into small balls about 1/2 size of a walnut. Roll into cinnamon sugar. Place on cookie sheet and bake at 250° for 15 minutes.
Combine sugar, cocoa, milk and butter. Bring to rolling boil, stirring constantly. Boil 2 minutes. Remove from fire. Add vanilla, peanut butter and oats and drop by spoonful on waxed paper. Let sit in refrigerator for 30 minutes.
Combine egg yolks, juice of lemons, sugar, cream and salt in double boiler and cook until custardy. Stir constantly. Chill, then add whipped cream, pineapple, cherries, almonds and green grapes. Chill for 24 hours and garnish with whipped cream and grated coconut.
Wash and hull strawberries. Place in large serving bowl. Cover and chill. Just before serving, combine sour cream and brown sugar in a small bowl. Beat until well blended. Serve over strawberries. Makes 6 servings.
Sprinkle lean pork chops with salt and pepper. In 10-inch skillet, brown in tablespoon of hot shortening. Pour off drippings. In baking dish, pour around chops a mixture of mushroom soup, milk and water. Bake in a 350° oven for 45 minutes or until chops are tender. Stir gravy well.
Beat eggs and sugar, nuts, flour, baking powder, salt and vanilla. Mix well. Bake in 9 x 13-inch pan for 30 minutes at 350°. Cut in squares and roll in powdered sugar.
In shallow 2-quart casserole, place rice; set aside. In large skillet on medium heat, saute sausage, stirring to crumble. Drain; discard excess fat. In same skillet, mix celery, onions, pepper and sausage. Cook until veggies are tender and onions are transparent. Stir in salt, pepper and broth. Increase heat and boil mixture 2 to 3 minutes. Combine mix with rice. Cover dish with tight fitting lid or foil. Bake at 350° for about 1 hour and 15 minutes or until rice absorbs liquid and is tender. To serve, fluff rice; sprinkle with pecan halves. Serves 6.
In large pot, cook the potatoes, celery and carrots in the chicken broth until tender. Mash the vegetables with a fork coarsely. Add the processed cheese and stir over medium heat until melted. Add the milk and stir again. Do not let the mixture boil. Add seasoning, parsley and green onions; cook on low heat 20 minutes.
Beat together eggs, oil, sugar and sour cream.	Combine flour, salt, baking powder and baking soda and	add to egg mixture. Mix well. Dust blueberries with the 2 tablespoons flour and carefully fold into batter. Bake	at 375° for 24 minutes in greased or sprayed muffin tins. Makes 24 muffins.
In a large pan, bring pineapple to a boil; remove from heat. Stir in Jell-O. Cool to room temperature. Stir in buttermilk. Fold in Cool Whip and pecans. Pour into mold or Pyrex oblong dish. Chill at least 4 hours or overnight. Yields 6 to 8 servings.
Mix milk with thawed lemonade. Stir in Cool Whip. Put in pie shell. Chill 1 hour.
Sift the flour; measure and resift with the baking powder, salt and sugar. Beat egg, then add milk and shortening, then flour mixture and beat until smooth. Fold in corn and let stand 5 to 10 minutes while you heat shortening. Fry at 360° and serve hot.
Brown meat; drain. Add onion and cook until tender. Stir in remaining ingredients. Cover and simmer, stirring occasionally, 30 to 35 minutes. Makes 6 to 8 servings.
Bring sugar, Karo syrup, water and butter to boil. Add peanuts and boil until peanuts get brown (20 minutes). Remove from heat and add vanilla; mix well. Fold in baking soda and pour on three buttered cookie sheets. Pull out as it cools.
Preheat broiler. Shape beef into 12 thin patties. In small bowl, combine mustard and olives. Place 1 tablespoon of mixture in center of each of 6 patties. Top with remaining patties. Pinch edges together to seal. Place patties on greased rack in broiler pan. Broil 8 minutes or until done. Toast buns. Serve burgers in buns. Makes 6 servings.
Melt together peanut butter and margarine. Stir in powdered sugar; add vanilla if desired and add a few drops of milk (enough to make it like fudge). Press in pan. Refrigerate. (Can add nuts if desired.)
Mix together flour, sugar and baking soda; add oil, eggs, buttermilk and vanilla flavor. Blend until smooth. Add bananas and nuts and mix well. Grease pan; bake at 300° for 2 hours.
Soak fruit and raisins in the brandy at least 12 hours. Mix together the flour, baking soda, cloves (or allspice) and cinnamon; set aside.