HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Cook at 350° in oven for at least 1 hour or cook slowly in crock-pot for about 4 hours. Makes about 4 quarts. Can be frozen.
Blend sugar and flour together. Combine egg yolks and milk. Combine these 2 mixtures. Cook slowly, stirring constantly, over low heat until thick. Add butter and coconut; blend well. Add vanilla. Pour into baked pie shell. Let cool. Cover with meringue and bake for 10 minutes in 325° oven.
In 4 quart casserole, combine beef, 1/2 cup water, soup mix, carrots, potatoes and bay leaf.	Cover with glass lid. Cook at High for 8	minutes and at Low 1 to 1 1/4 hours or until beef and vegetables are tender. Stir occasionally. Stir in peas. Blend flour and remaining water until smooth. Stir into stew. Cook at High 4 to 5 minutes or until stew is thickened, stir once. Yields 6 to 8 servings.
Mixture will be sticky. Don't add more flour. Cookies are chewy. Drop by teaspoonfuls onto cookie sheet. Bake at 350° until light brown.
Pour lemon juice in a mixer bowl. Add eggs and milk. Mix together. Pour into crust and bake at 350° for 15 minutes. Let cool, then refrigerate for an hour or so. Serve. Refrigerate any leftovers.
For Cake: In a large bowl, beat eggs for 5 minutes at high speed. Gradually add sugar, mixing well. Stir in pumpkin and lemon juice. In a separate bowl, combine flour, cinnamon, baking soda, ginger, nutmeg and salt. Fold into the pumpkin mixture.
Beat beans well with a mixer until fine. Then add other ingredients. Mix well. Pour into unbaked pie shell. Bake at 350° for 30 to 35 minutes.
Drain spaghetti. Add chicken, onion, mushroom soup and chicken broth; mix well. Pour into greased baking dish. Sprinkle with cheese and place in 350° oven. Cook for 1 hour. When cheese melts, stir into mixture.
Heat oven to 400°. Place all ingredients in mixing bowl. Beat until well blended. Drop by rounded teaspoonfuls of dough, about 1 1/2-inches apart, on ungreased baking sheet. Bake 12 to 15 minutes. Makes 4 dozen cookies.
Dissolve yeast in warm water. Mix shortening in boiling water. Let cool somewhat before adding together. Then add other ingredients. Let rise until double. Roll and cut out. Put in pan. Let rise again. Bake at 400° until done.
Combine ingredients and placed in covered pan. Cook at 350° for about 2 hours or until tender.
Cream sugar and Crisco. Add buttermilk, egg whites and vanilla. Mix dry ingredients and add to mixture. Pour in greased cake pans and bake at 350° for 25 to 35 minutes.
Blend deviled ham, olives, mustard and Tabasco. Form in ball on serving dish; chill. Combine cream cheese and milk; frost ball with mixture. Trim with parsley flakes and sliced olives. Remove from refrigerator 15 minutes before serving. Pass assorted crackers.
Brown beef and add taco seasoning (saving 1 tablespoon), peppers and tomato sauce. Let simmer for a few minutes. Cook and drain macaroni and add cheese, sour cream and remaining taco seasoning to macaroni. Pour into a greased 9 x 9-inch baking dish. Top with hamburger mixture and sprinkle Cheddar cheese on top. Bake at 350° for 30 minutes.
Mix cream cheese and sugar together until light and fluffy. Set aside. Drain pineapple and save juice. Slice bananas into pineapple juice, set aside. Add vanilla pudding and milk to the cream cheese mixture and mix thoroughly, until mixture thickens. Gently fold in the Cool Whip and crushed pineapple. Blend well, but do not beat. Crush cookies in blender.
Dissolve Jell-O in boiling water. Add Dr. Pepper; mix well. Pour into individual cups. Chill about 2 hours or until firm.
Mix in saucepan the sugar and flour. Add corn syrup and butter. Warm over low heat until butter is melted. In large bowl, beat eggs with vanilla. Stir in sugar mixture and nuts. Pour into unbaked pie crust shell. Bake at 350° for 60 minutes, then turn oven off for 10 more minutes. Serve with whipped cream.
Cut biscuits in quarters with scissors. Mix sugars and cinnamon. Add biscuits and toss to coat well. Put in a greased 8 x 8-inch pan. Pour melted butter over. Bake at 350° for 25 to 30 minutes.
Brown coconut and pecans in oleo. Mix cream cheese and Eagle Brand milk until smooth. Fold in Cool Whip. Put 1/4 cream cheese in each pie crust. Drizzle 1/4 jar caramel, then 1/4 coconut mixture. Repeat layer. Freeze. Thaw 5 to 10 minutes. This is better if frozen overnight.
Spray a large jelly roll pan with Pam. Line with aluminum foil and spray that with Pam. Put in 1 layer of soda crackers with sides touching but not overlapping. Melt brown sugar and butter. Boil for 3 minutes, stirring constantly, then pour over crackers. Bake at 400° for 7 minutes. Remove pan from oven and sprinkle chocolate chips over the top and spread as they melt. Sprinkle with at least 1/2 cup of nuts. When cool, break into pieces.
Cream butter, sugar, eggs and chocolate in large bowl. Add flour and mix well. Add remaining three ingredients. Mix until batter is smooth. Drop onto ungreased cookie sheet by heaping tablespoonfuls. Bake at 325° for 10 to 20 minutes (depending on size of cookies). Cool and frost with Buttercream frosting. Kids love these and so do adults!
Preheat grill (if no grill, preheat oven to 375°). Rinse chicken, pat dry. Drizzle with sesame oil and message in gently, sprinkle with garlic salt (including cavity). Massage into skin. Place chicken in pie pan, add about 1 inch water to pan - very important.	This keeps the chicken moist inside by steaming as it cooks. Place pan on grill. Grill for about 1 hour on low heat or bake in oven for about 1 1/2 hours or until skin is crispy and juices run clear.
Saute ground beef, pepperoni, onion and chopped green pepper until vegetables are tender and onion is transparent. Melt butter and place it in a 2 1/2-quart baking dish or an 11 x 13-inch baking dish. Toss cooked spaghetti with the butter and cover with one can of tomato soup. Add half the cheese and half the meat mixture and all of the mushrooms. Sprinkle with oregano and basil. Add remaining cheese and meat and top with the second can of tomato sauce. Bake at 350° for 25 minutes or until bubbly. Arrange sliced green pepper rings on top as a garnish, if desired. Serves 10.
Beat eggs and milk together. Add all other ingredients. Mix together well. Form into small balls. Brown, simmer 40 minutes. Remove balls; mix water and flour for gravy and add to meat drippings. Cook to desired thickness. Put balls in gravy; keep warm until serving.
Season this mixture with spices of your choice. Combine all ingredients in a medium-sized bowl. Stir well and cover, then refrigerate overnight.
In a large bowl of mixer cream butter. Add vanilla and both sugars. Beat until light and fluffy. Add eggs, one at a time, beating well after each. At low speed, gradually mix in flour mixture, then oats. Mix just to blend. Stir in nuts. Divide dough in half. Place each half on waxed paper and shape into 10 x 3 x 1 1/2-inch oblong. Wrap and chill in freezer for 2 hours, in fridge overnight. When ready to bake, preheat oven to 350° and grease cookie sheets. Unroll first roll of dough from waxed paper. With serrated knife slice 1/4-inch slices. Place 2-inches apart on sheet. Bake 10 to 12 minutes or until browned at 350°. Cool slightly. Remove to rack and cool completely. Store in airtight containers.
Fill casserole dish with alternate layers and cover with bread crumbs. Bake in hot oven for 15 - 30 minutes.
Cook the brown sugar, butter, syrup and cream of tartar to 260° until a hard ball. Pour over popcorn. Put in oven for 1 hour. Stir 3 times.
Mix together cake mix, oil, eggs and milk. Beat with beater until smooth. Grease and flour 12 x 18-inch cookie sheet (with sides). Pour batter into cookie sheet and bake at 350° for 18 minutes. Cool slightly (3 to 5 minutes).
Sift together the flour, sugar, baking powder and salt. Add oil, egg yolks, water and orange rind. Beat with mixing spoon until smooth. In mixer bowl, combine egg whites and cream of tartar; beat until very stiff and makes firm peaks. Fold egg yolk mixture into whites with rubber spatula. Pour into greased tube pan. Bake 55 minutes at 325°, then 10 to 15 minutes at 350°. Invert pan on funnel until cold.
Mash beets. Combine reserved liquid with enough water to make 3 cups. Heat and add sugar. Add Jell-O and gelatin; dissolve. Let mixture cool. Pour vinegar over beets. Fold beets, onion, and mustard seed into jello mixture. Allow to cool and gel.
Combine Jell-O and boiling water. Let cool 15 minutes at least. Add cottage cheese. Fold in crushed and drained pineapple and whipped cream. Add sliced maraschino cherries on top.
Preheat oven to 350°. Remove crusts from bread and roll flat with rolling pin. Combine cream cheese with egg yolk and sugar. Spread on bread. Roll up jelly roll fashion and cut in half. Dip each roll into melted butter and sprinkle with cinnamon. Bake on cookie sheet for 15 to 20 minutes.
Heat oil in skillet; cook onion until soft. Add beef; cook until browned. Stir in remaining ingredients except olives and cheese. Mix well. Add olives. Cover pie with cubed cheese. Cook covered over low heat, about 20 to 25 minutes. Yields 6 to 8 servings.
Mix butter or margarine, shortening and sugar for 3 to 4 minutes. Add cream cheese and eggs. Add flour, soda, salt and vanilla. Mix until blended. Stir in coconut. Pour into a greased 10 inch tube pan and bake at 325° for 1 1/2 hours.
Mix all ingredients. Form into small patties. Place 1/2 walnut or pecan on top of each. Refrigerate.
In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with desired amount of pie filling. Serve and enjoy.
Mix together the flour and butter. Press in a 9 x 13-inch pan. Sprinkle with nuts on top. Bake at 350° for 20 minutes, or until light brown. Cool.
Combine all, except corn flakes. Roll into balls. Roll in corn flakes to coat. This is a great snack for children.
Brown pizza French bread just until lightly brown. Spread with sauce. Add desired toppings. Sprinkle with Mozzarella cheese. Bake at 350° until cheese is melted.
In an 11 inch x 15 inch baking dish, put tomatoes, with juice. Sprinkle sugar over and gently stir in. Crush saltines over tomatoes, just a good handful will suffice. Now add saltine squares on top side by side until tomatoes are covered. Bake at 350° until mixture bubbles. So easy and so good.
Prepare corn. Cut enough kernels from corn to measure 2 cups (scrape ears with back of knife to extract all pulp and milk). Cook and stir all ingredients in 10-inch skillet over medium heat until margarine is melted. Cover and cook over low heat until corn is tender, 10 to 15 minutes.
Mix flour, cocoa, sugar, salt, vanilla and cream. Pour in hot water. Stir constantly until thick. Remove from heat; let cool, then pour into a baked pie crust. Put whipped topping on top and serve.
Wash and trim tomatoes. Slice the cucumbers. Peel and cut the carrots into sticks. Wash the mushrooms. Cover and chill. Drop the Brussels sprouts into boiling salted water. Reduce heat. Cover and simmer about 10 minutes or until done. Drain. Boil frankfurters for 5 minutes, drain. Or, fry frankfurters. Cut into thirds. Place cabbage head on serving platter. Skewer on the frankfurters and mushrooms with frilled toothpicks. Surround with tomatoes, cucumbers, carrots, Brussels sprouts and bread sticks. Serve with Herbed Cottage Cheese.
Stir lemon juice into condensed milk. Stir until thickened, about 5 minutes. Add drained pineapple. Fold in Cool Whip and pour into crusts. Cover with plastic lids that come with crusts. Refrigerate at least 4 hours. Can be frozen ahead. Thaw 2 to 3 hours before serving. "The easiest pie you will ever make!"
Preheat oven to 450°. Place tortillas on a heavy baking sheet; put another baking sheet on top of tortillas. Bake 8 to 10 minutes, or until tortillas are crisp. In a nonstick skillet over medium-high heat. Combine onion and ground round. Saute until meat is browned. Drain off fat and add cumin, salt, oregano, chili powder, garlic powder and hot pepper sauce. Stir until well mixed. For each tostada, spread 1/3 cup meat on crisped tortilla. Add 1/4 cup cabbage, 2 tablespoons Salsa Cruda and 2 tablespoons shredded cheese. Serves 6.
Dump applesauce into greased pan (9 x 13-inch). Dump pineapple on top. Spread yellow cake mix on top. Melt butter and pour on top of cake mix. Sprinkle chopped nuts over batter. Do not stir. Bake at 350° for 1 hour. Top with Cool Whip, whipped cream or ice cream.
Press crescent roll dough to cover a 15 x 11 x 1-inch rectangular pan or use pizza pan. Bake in oven at 375° for 8 to 10 minutes. Cool completely.
Mix softened margarine, cream cheese and mayonnaise together. Add garlic salt and crab meat; spread on muffins. Bake at 350° until bubbly and golden.
Layer chicken and broccoli in casserole dish. Make a sauce by combining soup, mayonnaise, curry powder and Cheddar cheese; mix well. Pour over chicken and broccoli. Top with bread crumbs. Bake at 350° for 25 to 30 minutes.
Combine cooked rice, sugar, pineapple, cherries and marshmallows in bowl. Fold whipped cream into rice mixture. Add chopped nuts, if desired. Chill in sherbet glasses.
Mix egg yolks, sour cream, sugar, cornstarch, lemon extract and salt. Cook in top of double boiler until thick. Pour into pie shell. Beat egg whites. Add brown sugar slowly; stir in pecans. Spread over filling. Bake until lightly browned. Cool. Refrigerate for several hours.
Bake potatoes. Melt butter and stir in flour. Cook over medium heat for 1 minute. Gradually add broth and milk. Cook until thick and bubbly, stirring occasionally. Add salt and pepper. Scoop out potatoes and add to soup. Add bacon, onions and cheese. Heat thoroughly, then stir in the sour cream.
Boil eggs; cool quickly. Shell. Cut in half lengthwise. Separate white and yolk in separate containers. Dice whites. Crumble yolk with fork. Prepare medium white sauce in saucepan. Add dash of rosemary and parsley. Simmer a few minutes. Add diced whites, stirring constantly. Prepare toast in meantime. Pour egg mixture on toast; crumble yolk generously on top. Sprinkle with paprika.
Combine beans and enough liquid to make of dipping consistency in saucepan. Add remaining ingredients, mixing well. Cook over low heat until cheese is melted. Serve hot with tortillas or chill and serve with chips.
Skin and boil chicken (slowly, almost simmer) in salted water. Add some celery, if available. This takes about an hour. Remove bones and cut into bite-size pieces. Saute onion and parsley in butter, until soft, not brown. Stir together the soup, mayonnaise, milk, onions and curry. Add mushrooms and cut up chicken. Put in pie pan (a 9-inch deep or 10-inch shallow). Put pie crust on top (prick with fork). Bake at 375° for about 50 minutes or until brownish (do not use a bottom crust). Serves about 5 people.
Boil sugar, milk, butter and cocoa for 3 minutes. Remove from heat; add peanut butter, vanilla and oatmeal. Drop mixture by spoonfuls on wax paper.
Cover whole chicken (or parts) with water in large pan and boil with onions and celery until tender. Take out chicken and remove any bones. Cut into bite-size pieces and return to pan. Combine flour, baking powder and salt; cut in shortening and add milk to make a stiff dough. Roll out to 1/8-inch thick and sprinkle with flour. Cut in diagonal pieces, about 1-inch and drop into pan with boiling stock. Cover closely and boil gently, about 8 to 10 minutes.
Heat oven to 325°. Combine flour, baking soda and salt. Beat butter and sugars until fluffy. Beat in eggs and vanilla. Beat in flour mixture until just combined. Stir in chocolates. Drop by heaping teaspoonfuls on ungreased baking sheets. Bake until edges brown, but centers are still slightly soft, 10 to 12 minutes. Cool on baking sheet for 5 minutes before cooling on a rack. Will yield 5 dozen cookies.
Add baking soda to buttermilk and set aside. Beat eggs; add Crisco and mix. Take 1/2 of flour mixture and baking powder, then take 1/2 of buttermilk mixture and mix well; add rest of buttermilk and flour and mix. Make pancakes thin on griddle. Serves 4.
Combine pineapple, bananas, maraschino cherries and pecans in bowl; mix well. Combine mayonnaise and lemon juice in mixer bowl; mix well. Add sugar; beat well. Blend in cream cheese. Fold in whipped cream. Add to fruit; toss to mix. Spoon into a 9 x 13-inch dish. Freeze until firm. Yield: 10 servings.
Melt butter in skillet, add onion and cook until soft. Stir in bell pepper and cook until soft. Add squash and seasonings; cover and simmer until tender. Drain tomatoes, save the liquid and add them to the skillet. Cook 5 to 8 minutes more, adding some of the tomato liquid if needed. Sprinkle with Parmesan cheese.
Melt chocolate in saucepan over very low heat. Add nuts. Mix lightly to coat completely. Drop mixture from teaspoon onto wax paper on baking sheet. Chill until firm.
Bake at 350° for 25 or 30 minutes, until toothpick comes out clean.
Melt 5 tablespoons butter in a large heavy skillet; add trout, artichokes and mushrooms and cook 7 to 8 minutes over medium heat or until fish flakes easily with a fork. Sprinkle with salt and pepper while cooking. Remove fish and vegetables to heated plates or keep warm in low oven. Combine Brown Sauce, lemon juice and the 2 cups butter; mix with a wire whisk and cook over low heat until heated through. To serve, ladle about 1/4 cup sauce over each fillet. Makes 8 servings.
Pour juice from cans of whole tomatoes, corn, peas, green beans, lima beans and carrots into large stock pot. Add tomato sauce. Thin tomato paste in two cups water and add to pot. Cover and boil on medium heat for about 30 minutes or until cabbage is tender.
Mix all ingredients except strawberries in blender with cracked ice and pour into a wire goblet rimmed with salt. Garnish with strawberries, or mix all ingredients including the strawberries in blender with ice.
Beat cream cheese and 1/2 cup of the milk in a large bowl with a wire whisk until smooth. Add remaining 1 1/2 cups milk and pudding mixes. Beat with wire whisk 1 minute. Stir in whipped topping until smooth and well blended. Spoon into crust. Refrigerate 4 hours or until set. Store leftover pie in refrigerator. Yield: 8 servings.
Layer 9 x 13 with some of vanilla wafers then bananas on top. Mix pudding with skim milk. Then add cool whip to it. Spread over cookies and bananas then do another layer ending with pudding on top.
Combine flour, baking powder, cinnamon, soda and salt; sift. Beat together eggs, pumpkin, sugar and oil. Add flour mixture; beat well and stir in pecans. Put in ungreased 15 x 10 x 1 baking pan. Bake at 350° for 30 minutes or until toothpick comes out clean.
Cook potatoes until almost done. Take off unit and cool. Add sour cream, chicken soup, grated cheese and the margarine. Pour into greased baking dish and bake in a 350° oven until bubbly, about 30 minutes.
In a large bowl, combine vegetables with salt; let stand 1 hour. Place remaining ingredients in a saucepan; bring to a boil. Boil for 1 minute. Cool.
Preheat the oven to 350°. With clean hands, combine all the ingredients in a large bowl until the mixture is well blended. Pack the meat into 1 large loaf pan or 2 small ones. Bake a large loaf for 1 1/2 to 1 3/4 hours. Bake 2 small loaves for 1 1/4 hours. Yield: 8 servings.
First Layer: Mix margarine, flour and pecans. Then press into 9 x 13-inch pan. Bake at 325° for 15 minutes, then cool.
Beat eggs well with sugar. Add coconut. Pour into uncooked pie shells and bake at 350° until done. This makes 2 pies.
Combine cake mix with pineapple and mix well for 1 minute. Pour into a 9 x 13 ungreased pan. Bake 30 minutes or until golden brown at 350°. Turn pan upside-down to cool.
Spray bottom of 9 x 13-inch pan with Pam. Sprinkle chopped nuts and coconut in pan. Mix box of cake mix according to directions. Pour over coconut and nuts. Melt together margarine and cream cheese. Add powdered sugar and stir. Pour over cake batter. Bake according to cake directions.
Combine cranberries, pecans, fruit, dates, raisins and orange peel with 1/4 cup flour; set aside. In another bowl, combine sugar, baking powder, baking soda, salt and remaining flour; set aside. In a large mixing bowl, beat eggs. Add orange juice, shortening and water. Add flour mixture; stir just until combined. Fold in cranberry mixture. Spoon into three greased and wax paper-lined 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Bake at 350° for 60 to 65 minutes or until breads test done. Yields 3 loaves.
In medium bowl, mix pudding and milk until it thickens; then add sour cream and mix well. Add 1/2 of whipped topping; mix well.
Dip chicken in 1/2 cup evaporated milk. Roll in mixture of flour, salt and pepper. Melt butter or margarine in 13 x 9 x 2-inch pan. Put chicken into pan, skin side down. Bake in 425° oven 30 minutes. Turn chicken.
Pour cup of hot water on shortening. Add salt and mix. Cool until lukewarm. Beat eggs and sugar together and add to water and shortening, mix well. Add yeast that was dissolved in water. Slowly add flour, mix well. Place in greased bowl, let rise until doubled in size. Punch down, knead until smooth. Return to bowl, grease top, cover and place in refrigerator until ready to use. Shape into dinner rolls or cinnamon rolls, also makes great sausage rolls. Let shaped rolls rise until double in size. Bake at 400° for 12 to 15 minutes (I bake mine at 375°).
Cook beans in	salted	water until tender; drain. Fry bacon until crisp; reserve grease. Mix crumbled bacon, beans and onion. Combine bacon grease, vinegar and brown sugar; heat to boiling. Pour over beans just before serving.
Cut corned beef in 6 portions. Wash cabbage and cut into 6 wedges.
Mix coconut, sugar, oleo, milk and nuts. Form into balls. Melt chocolate and wax in double boiler and dip.
Cream butter, peanut butter, sugar, brown sugar, egg and vanilla together. Add flour, soda and salt. Bake at 300° for 15 minutes.
Place vegetables in a roasting pan which has a tight-fitting cover and that will be large enough to accomodate the chicken (cut in half lengthwise). Place chicken halves over the vegetables. Sprinkle with salt and pepper; pour half and half over this; dot with butter. Cover tightly and bake at 350° for 1 hour or until you can pierce the thickest part of the chicken with a sharp fork. Uncover and place under broiler for 5 minutes or until golden brown.
Crush berries until a small amount of juice forms. Place in a medium saucepan. Bring to a boil. Boil 2 minutes. Stir in gelatin until dissolved. Remove from heat. Add the sweetener and mix well. Adjust sweetener to taste. Pour into jars or plastic containers. Store in refrigerator up to 3 weeks. Yields 2 3/4 cups.
Sift together flour, sugar and salt. Bring oleo, water and cocoa to a boil and pour over flour mixture; mix well. Mix together eggs, soda, milk and vanilla, then add to mixture and mix well. Then mix in cinnamon last. Pour in 15 1/2 x 10 1/2 x 1-inch sheet cake pan. Bake at 350° for 20 minutes, then cover with icing.
Make a soft dough. Roll out very thin. Cut into desired size or shape. Fry in deep fat until brown.
Cook squash in 350° oven until tender. Allow to cool, then peel and mash. Add rosemary, salt and pepper to taste. Spread squash into a buttered 13 x 9 pan. Shred Asiago cheese and completely cover top of squash. Bake in 350° oven for 25 to 30 minutes, until bubbly. Serves 8.
Sift together flour, baking powder, soda, salt, cinnamon and nutmeg. Cream together shortening, sugar and vanilla. Add eggs, 1 at a time, and beat well after each. Stir in pumpkin. Add dry ingredients alternately with sherry and blend well. Stir in nuts. Turn into well-greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour or until a cake tester inserted in center comes out clean. Turn out on a wire rack to cool. Wrap and refrigerate until ready to slice. Makes 1 loaf.
Cream butter and sugar. Beat eggs. Alternate adding eggs, flour and vanilla. Bake in a paper-lined tube pan at 325° or 300°, according to oven.
Cook first 3 ingredients over medium heat for 5 minutes. Add vanilla, Rice Krispies and nuts. Roll into balls and roll in powdered sugar.