HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar together. Add vanilla and chocolate and mix. Add 1 egg and beat on high for 5 minutes. Add second egg, beat on high for 5 minutes. Pour into precooked pie shell, chill for 4 hours. Top with Cool Whip or whipped cream. Do not try to double recipe for 2 pies.
In a large mixing bowl beat butter and sugars. Add eggs and vanilla; mix well. Add peanut butter and mix well. Combine baking soda with oats and add to mixture; mix well. Add coconut, mixing all ingredients together well. Form dough into balls about the size of a walnut. Place on ungreased cookie sheet, flatten each cookie with a fork or fingers. Bake at 325° for 10 to 12 minutes. Cool on pan for 2 minutes. Remove cookies to wire rack. Store in tightly covered container. Will freeze well. Yields approximately 50 cookies.
Mix lemonade, orange juice and water in punch bowl. Spoon in ice cream and sherbet. Serve.
Saute onion in butter until soft; blend in flour. Add milk, stirring	constantly. Cook until thickened.	Add crabmeat, pimento, salt, pepper and cheese; stir until cheese melts. Place 1/2 mixture in greased casserole; cover with 1/2 bread crumbs. Add remaining crab mixture; top with remaining bread crumbs. Bake for 20 minutes at 350°.
Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9 inch spring foam pan. Bake at 325 degrees for 10 minutes.
Lightly brown bacon and onion in skillet. Add remaining ingredients. Turn on low heat and simmer 20 minutes.
Combine first 6 ingredients, blending well; pour in pie shell. Bake at 300° for 45 minutes.
Pound chicken to 1/2-inch thickness between waxed paper. Cover chicken with 4 tablespoons of lemon juice. Let stand 15 minutes.
In an oval chicken roaster pan, stir together all ingredients, except chicken, adding 4 cans water. Press chicken down into rice mixture. Cover with lid; cook at 350° for 1 hour. Serve hot. Serves 4 people.
Microwave marshmallows and 2 tablespoons milk. Stir. Refrigerate 15 minutes to cool. Stir in 1 cup of whipped topping. Pour 2 cups milk in bowl. Add pudding mixes. Beat with whisk 2 minutes. Let stand 1 minute or until thickened. Stir in remaining 1 1/2 cups of whipped topping. Spoon into crust. Arrange cookies over pudding mixture. Spread marshmallow mixture over cookies. Refrigerate 4 hours.
Put the dry ingredients in a small bowl. Make sure all lumps are crushed and well blended. Put mayo in mixing bowl, then mix the horseradish, mustard, cayenne and vinegar into the mayo with an electric mixture. Will make about 3 cups, which can be stored in jelly jars, etc. Is exceptionally good with beef or pork.
Mix all dry ingredients. Beat eggs and oil together; add to dry ingredients. Mix well. Add carrots last and mix. Bake at 350° in a greased 9 x 13-inch pan for 30 minutes, or until brown. Let cool before icing.
Combine all ingredients, except cheese and potato chips. Place in greased casserole dish. Bake at 350° for 25 minutes, until bubbly. Last 5 to 10 minutes before done, place on cheese and crushed chips. Serves 6.
Sprinkle crushed cookies onto bottom of a 9 x 13-inch pan. Pour 1/2 cup melted margarine over crumbs. Spread softened ice cream over crumbs and freeze. Combine remaining ingredients, except frozen whipped topping; boil for 4 minutes. Cool and pour over top of ice cream. Top with frozen whipped topping. Sprinkle with nuts, if desired, and freeze. Makes 10 to 12 servings.
Mix brown sugar, nuts and cinnamon. Set aside. Combine baking mix, white sugar, egg and water. Beat for 1 minute until blended. Spread batter in greased 9 x 9-inch square pan (it will be thick). Sprinkle with nut mixture and spoon cranberry sauce over top. Bake 20 to 25 minutes at 400°. While warm, drizzle icing on top. Yummy!
Mix flour, salt and sugar together. Cut in shortening until crumbly. Add milk mixture and form into a ball. Divide in half and roll into jelly roll pan size. Place into jelly roll pan. Mix apples, cinnamon and sugar together. Pour apple mixture onto crust. Roll remaining crust and top apple mixture. Cut slits in top crust. Bake at 400° for 1 hour.
In large bowl, stir together first 5 ingredients until well blended. Stir in nuts. Pour into pastry shell. Bake at 350° for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.
Combine all ingredients except almonds. Mix lightly. Chill. When serving, garnish with almonds, if desired. Makes 4 servings.
Soak gelatin in a small amount of cold water, then melt over hot water. Mix all ingredients, then add gelatin last. Put in refrigerator to set and keep there up to a week. Spread on Roman Meal bread and cut in desired shapes.
Mix and chill. May add celery seed or celery salt. Garnish with dill pickle or celery stalk.
Oven Method: Rinse roast and place on several layers of aluminum foil. Pat on the mixed dry ingredients. Wrap meat securely in foil. Bake for at least 6 hours at 250° until meat falls apart. Take out bone and fat, then let meat stand in juices overnight in foil.
Sift flour, salt and sugar. Add remaining ingredients except nuts. Beat 200 strokes. Stir in nuts. Drop by teaspoonfuls 1 inch apart on greased cookie sheet. Bake at 350° just 8 minutes. Let cookies cool on cookie sheet for 2 minutes, then remove to wire rack. Makes 4 dozen.
Sift dry ingredients into a bowl. Beat in the egg until it is well mixed. Then add the milk and work it with a heavy spoon until smooth. Drop by tablespoon into boiling broth or salted water. Let boil with lid closed for 10 minutes.
Combine all ingredients and mix thoroughly. Press evenly around bottom and sides of pie plate. Fill with desired filling and chill well before serving. Makes one 9-inch pie crust.
Mix all together. Bake on greased cookie sheet 25 to 30 minutes at 350°.
Beat egg whites until just stiff enough to hold moist peaks. Then add sugar, gradually, about 1 heaping tablespoon at a time, continuing to beat after each addition, until whites are stiff. Mix in peanuts using a fork, then fold in the cornflakes. Drop by teaspoonfuls onto ungreased, unglazed brown paper (a part of a paper shopping bag will do) on a cookie sheet. Bake in slow oven at 300° for 30 minutes. Remove from paper to a cake cooler immediately. Makes about 3 dozen cookies.
Layer saltines on cookie sheet lined with foil. In saucepan, melt butter, add brown sugar. Bring to a boil and cook 3 minutes. Spread over crackers and bake 5 minutes at 350°. Sprinkle morsels over crackers, let stand 5 minutes, then spread. Cool in refrigerator until hard. Remove foil and break into pieces. Tastes like Heath bars.
Heat oven to 350°. Mix soups, milk, chicken, spinach and onion flakes. Spoon spinach mixture into greased baking dish. Top with combined crumbs and oleo. Bake 45 minutes. Makes 6 servings.
In a medium saucepan, saute sliced onion in oil until tender. Remove and set aside. Saute chopped onion and garlic in remaining oil until tender. Add rice. Cook and stir until golden. Stir in chicken broth, tomatoes, salt and cumin. Arrange sliced onion and green pepper on top. Cover. Simmer over low heat for about 25 minutes, until rice is tender and liquid is absorbed.
In a large skillet, heat oil over medium-high. Cook and stir the carrots, onion, cabbage and green pepper for 5 minutes. Add remaining ingredients, cook and stir about 5 minutes longer or until the vegetables are cooked to desired doneness.
Cream butter. Gradually add sugar, beating well with mixer. Add vanilla. Combine flour, baking powder and salt. Add to creamed mixture, alternating with flour mixture. Beat egg whites until stiff. Fold them into batter. Grease 3 (9-inch) round cake pans. Line with wax paper (also grease it). Pour batter in them and bake at 350° for 18 to 20 minutes.
Cook soup meat and bone until done. Cook all vegetables together. Cook rice. About 1 hour before serving, combine all ingredients and simmer.
Cream the shortening and sugar. Add eggs and bananas (mixed together in blender) to sugar/shortening. Add remaining ingredients and pour into a greased loaf pan. Bake 40 minutes at 350°.
Mix all ingredients together. Place in a 9-inch unbaked pie shell. Bake at 375° until set.
Soften butter. Add drained broccoli or spinach and rest of ingredients. Shape into small balls. Bake at 350° for 10 minutes.
Brown chops in small amount of oil in skillet. Place in casserole dish and place potatoes on top. Mix other ingredients and pour over chops and vegetables. Cover and bake at 375° until tender, about 1 1/2 hours.
Mix together the sugar and flour in a large mixing bowl. Heat to boiling the oleo, cocoa, water and Crisco; mix with flour and sugar. Add the remaining ingredients. Mix all together and pour into a 12 x 15-inch cookie sheet. Bake for 15 minutes at 350°. Make icing while cake cooks.
Scald half and half. Stir in sugar until dissolved. Add vanilla and eggs. Cook in top of double boiler, stirring constantly, until mixture coats a spoon. Chill. Stir in whipping cream and place in ice cream freezer.
Beat eggs until creamy. Add butter, sugar, yeast mixture and flour. Cover and let raise for about 1 1/2 hours until doubled. Place dough on floured board and make the knots. If sticking, add a little more flour. Put on greased cookie sheet and let them raise again. Bake at 375° for 10 minutes. Frost with powdered sugar and lemon flavoring while warm.
Cream butter and sugar. Add eggs one at a time; beat well after each. Add chocolate syrup, flour and nuts. Put in a 9 x 13-inch greased pan. Bake at 350° for 30 minutes (do not overbake).
Cook macaroni according to directions. Drain and cook. Place in large bowl and add radishes, green pepper, onion and carrots. In small bowl combine oil, vinegar, garlic, basil and mustard. Pour over pasta and vegetables and toss well. Refrigerate 1 to 2 hours or overnight. Just before serving, add tomatoes and salmon. Toss gently.
Combine butter, sugar and eggs. Beat until mixture is light and fluffy. Blend in sour cream. Sift flour with soda and baking powder into the creamed mixture. Add vanilla and blend. Spoon 1/2 batter in 9-inch tube pan which has been buttered and floured. Sprinkle in cinnamon-nut mixture over batter. Spoon the remaining batter in and top with the rest of nut mixture. Place in cold oven; set overn to moderate (350°) and bake about 55 minutes. Serve warm or cool. Makes 8 to 10 servings.
Add flour, 1/2 to 1 cup at a time, saving the last for kneading mixture. Let set for 1 hour, then cut into pieces. Kneading with some of the flour, roll with noodle maker. When dry enough, cut with noodle maker.
Cube apple. Blend with milk on medium setting. Add ice cubes, one at a time, with blender on liquify setting. When in slush form, add sugar substitute and blend for 15 seconds on high speed. Makes 1 serving.
Bake cake mix in an 8 x 12-inch cake pan according to directions on package, watching carefully not to burn the thin layer of cake. Cool.
Pour 1 cup milk into a separate bowl. Dip in and out of milk. Then layer	pan with cookies, then a layer of Cool Whip, followed by a layer of	cherry	pie filling. Repeat layers to as high as you like.
Core and thinly slice apples. Place lettuce, apples and celery in bowl. Cook bacon until crisp; drain and crumble. Reserve drippings from bacon and add vinegar, water, sugar and dressing mix. Heat to boiling and pour over salad. Sprinkle with bacon, scallions and pepper. Toss gently. Serve immediately.
Combine all ingredients except eggs and milk. Mix well. Fold milk into beaten eggs, then fold into rest of ingredients. Pour into greased casserole. Bake at 350° for 40 to 50 minutes or until set.
In a covered saucepan, simmer cranberries and water for 20 to 25 minutes or until tender. Press through a sieve or food mill. Return to saucepan. Add apples, cover and simmer for 35 to 40 minutes or until apples are tender but retain their shape. Add sugar. Simmer for 5 minutes, stirring occasionally. Yields 8 to 10 servings.
Cut out stems and blossom end of several green tomatoes. Put tomatoes in blender, adding enough to make 2 cups pulp. Soak raisins in boiling water; cool. Cream the margarine with sugar, beating until fluffy. Add eggs, tomato pulp and the raisin-water mixture.
Freeze some extra of the same mixture in a ring with some added green food coloring to float in bowl.
Dissolve jello in 2 cups boiling water. Add all other ingredients, except for sour cream. Pour half into oblong dish and let set until slightly gelled, then top with sour cream. Pour rest of mixture over cream. Let set in refrigerator for 1 hour.
Slice onions and separate into rings. Combine water, sugar and vinegar; stir until sugar dissolves. Pour over rings. Cover and chill at least 3 hours; drain. Stir in mayonnaise and celery seeds. Serve on lettuce leaves.
Melt margarine in a 9-inch pie pan. Beat eggs, sugar and flour, then add milk and stir. Add vanilla and melted margarine. Pour in pie pan. Bake at 350° for 25 to 30 minutes.
In a 2-quart pan, combine salt, butter, milk, cocoa and sugar. Heat until all ingredients are melted. Bring to boil. Boil 2 to 3 minutes. Remove from heat and add vanilla, peanut butter and oatmeal. Mix together. Drop on wax paper. Let cool approximately 20 minutes.
Add first 8 ingredients together. Mix with buttermilk. Add pepper and sage to taste. Pour into greased bread pan and bake at 350° until golden brown on top.
Make a basic white sauce using the first 3 ingredients and pour into casserole dish; top with bread crumbs. Warm slowly in 350° oven. Serve over rice. Serves 6 to 8.
Beat eggs and milk together in large bowl. Mix flour, baking powder and salt. Add milk mixture and beat together. Pour batter from funnel into hot grease. Turn over to cook other side. Sprinkle with powdered sugar.
Mix all ingredients. Shape mixture into 8 patties, about 3/4-inch thick. Broil or grill 4-inches from heat, turning once, to desired doneness, for 10 to 15 minutes. Makes 8 servings.
Slice bread diagonally but leave bottom crust unsliced. Soften butter. Add garlic, herbs and cheese to butter and mix well. Gently pull slices of bread open and spread with butter. Take care not to break bottom crust. Spread any leftover butter on top of loaf. Carefully place buttered loaf on foil and wrap ends, leaving top of loaf exposed. Bake at 350° until crusty. Great with spaghetti!
I put all ingredients into my bread maker and set it on "dough". When ready, I form into rolls, let rise until double and bake at 400 degrees for 15-20 minutes.
Brown ground meat. Cook macaroni according to package directions. Drain macaroni; add ground meat and Ragu sauce. Put 1/2 of mixture in 9 x 13-inch pan. Cover with sour cream. Place Provolone cheese slices next; put remaining macaroni mixture next and top with Mozzarella cheese. Bake in 300° oven for 1/2 hour.
Mix all ingredients except coconut. Shape into small balls and roll in coconut. Makes about 8 dozen.
Mix cake mix, oleo and 1 egg with fork until crumbly like pie dough. Pour into 13 x 9-inch ungreased cake pan. Beat together cream cheese, powdered sugar and 2 eggs. Pour over first mixture. Bake at 325° for 45 minutes. While still warm, sprinkle powdered sugar on top.
Sprinkle nuts in bottom of well-greased Bundt pan; set aside. Combine sugar and cinnamon in a large Ziploc bag. Cut biscuits into quarters and add to bag; shake. Layer biscuits in pan. Mix brown sugar and melted butter. Pour over biscuits. Bake at 375° for 40 minutes. Cool for 10 minutes and serve warm.
Measure out sugar and set aside. Measure juice and put into dishpan. Add pectin and butter. Bring to boil, stirring frequently. Add sugar, stirring frequently, and bring to a rolling boil. Boil for 1 minute. Skim off foam, if necessary. Add to hot, sterilized jars. Wipe rims of jars after adding liquid; place flats on and screw on lids tightly. Invert jars for 30 minutes and then turn upright, making sure jars are not touching and are not in a draft.
Cut as much as desired. Add all ingredients, except corn meal, to broth. Bring to a boil; remove from heat. Stir in corn meal. Let simmer a few minutes. Put in a greased pan; bake at 350° until brown.
Make marinade for meat: Combine 2 tablespoons oil, 1 tablespoon Worcestershire sauce, grated onion, garlic (crushed), 3 teaspoons salt, 1/2 teaspoon pepper and ground comino. Mix well and rub it into the meat. Marinate meat for 1/2 hour.
Bring sugar, margarine, syrup and milk to a boil. Boil for 2 minutes, stirring. Add cocoa. Boil 5 minutes, stirring constantly. Add vanilla. Stir until it thickens. Put in greased dish to harden.
Mix first 6 ingredients together in a bowl. Take the stem out of the mushroom cap. Stuff each cap and place in 350° oven for 20 minutes. Sprinkle with more Parmesan cheese and broil until golden brown.
Pour into buttered ring mold and place in 9-inch square pan with 1/2 cup water. Bake for 1 hour at 350°. Fill center of mold with butter steamed peas before serving. Serves 6.
In bowl, combine cornstarch with next 4 ingredients. Blend until smooth. Add meat; stir to coat. Cover and let stand at room temperature for 1 hour. Stir 1 or 2 times. Drain well; reserve marinade.
Cube the bread to fit a 13 x 9-inch pan. On top of bread, layer the cheese and crumbled sausage patties. Repeat. Beat eggs in milk and pour over layers. Refrigerate at least 8 hours or overnight. Bake at 350° for 20 to 30 minutes. Will be puffy. Serve hot.
Preheat oven to 350°. Generously grease and lightly flour a 9 x 5 x 3-inch loaf pan. Prepare cranberries, nuts and orange peel; set aside. In a bowl mix together flour, sugar, baking powder, salt and soda. Cut in shortening. Stir in orange juice, egg and orange peel, mixing just to moisten. Fold in cranberries and nuts. Spoon into pan. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Let cool 15 minutes. Remove from pan.
Place potatoes in greased 9 x 13-inch baking pan. Combine chicken stock, garlic powder, salt and pepper. Pour over potatoes. Dot with butter. Cover and bake at 400° for 1 hour. Remove cover and bake 15 more minutes to brown potatoes. Makes 4 to 6 servings.
Mix everything except flour with mixer; stir in flour. Spray cookie sheet with Pam. Spoon 1 teaspoon per cookie onto cookie sheet. Bake at 350° for 7 to 10 minutes. Yields about 3 dozen cookies.
Grind all meat and vegetables. Cook slowly until onion is clear, stirring constantly to prevent scorching. Can or freeze.
Mix cream cheese and sugar until smooth. Add whipped topping to cream cheese mixture. Place in graham cracker pie shell. Chill for 3 to 4 hours. Top with cherry pie filling.
Combine salad dressing, salt, sugar, vinegar and onion. Pour over cabbage. Mix well and refrigerate until ready to serve.
Dissolve yeast in warm water. Mix shortening in boiling water. Add buttermilk. Mix soda, salt and sugar with the flour. Add flour gradually into wet ingredients. Place in greased bowl until double in size. Shape into rolls and place in warm spot to raise again. Bake in a 350° oven until golden brown, 35 to 45 minutes.
Mix cottage cheese and dry Jell-O. Let sit 5 minutes. Stir well again. Add fruit and Cool Whip. Refrigerate.
Mix together first 4 ingredients. Then add salt and oil. Add more flour as needed until dough can be handled well.
Heat oven to 250°. Place meat, onion, potatoes, carrots, celery, mushrooms, salt, pepper, tapioca and sugar in roaster or Dutch oven. Pour tomato juice over top. Cover tightly. Bake for 5 hours. Serves 6.
Blend mushroom soup, milk and mushrooms together in 1 1/2-quart casserole dish. Add green beans and 1/2 can onion rings. Stir until blended. Bake uncovered for 30 minutes at 350°. Remove from oven and sprinkle remaining onion rings over top. Return to oven and bake 5 additional minutes.
Boil butter, brown sugar, corn syrup and salt for 5 minutes. Remove from heat and add baking soda and vanilla (this should foam). Pour over the popped corn. Bake in a large, buttered/greased, shallow baking pan(s) at 250° for 1 hour. Stir every 15 minutes and stir occasionally as it cools.
Mix first 3 ingredients together. Mix vinegar, water, salt and sugar according to taste in a large measuring cup to sweet-sour consistency. Pour over potato mixture, as much as desired. May be served warm or cold.
Mix all ingredients well in order. Pour into ungreased Bundt or cake pan. Bake at 350° for 70 minutes. Test for doneness. Cool 10 minutes, then invert Bundt pan to finish cooling.
In skillet, crumble sausage. Add onions, bell pepper and celery. Cook until sausage is brown. Put water in saucepan and bring to a boil. Add rice and soup mix. Cook 10 minutes. Combine all ingredients in a 2-quart casserole dish and bake at 325° for 1 hour.
Boil cranberries, water and sugar until berries pop (5 minutes). Add cherry gelatin and stir until dissolved. Allow to cool. Add remaining ingredients and chill overnight.
Mix butter, brown sugar and honey in saucepan. Heat over medium heat until it boils. Boil for 5 minutes, without stirring. Pour over popcorn and nuts and mix well. Put in oven and bake at 250° for 1 hour. Stir every 15 minutes.
Brush each fillet with real mayonnaise. Mix cheese and crumbs; roll fish in crumb mixture. Place in baking dish. Sprinkle with remaining crumb mixture. Bake in 375° oven until fish is lightly browned and flakes easily when tested with fork; 30 to 35 minutes for frozen fish or 25 minutes for thawed or fresh fish. Serves 3 to 4.
Dissolve Jell-O in boiled water; add pineapple, cranberry sauce and cherries. Put in mold.
Melt butter; add shrimp and simmer 3 minutes. Add rice, cream, tomato sauce and seasoning. Heat to boiling. Place in greased casserole. Let stand a while before baking to improve flavor. A few buttered crumbs may be placed on the top. Bake at 350° for 30 minutes. Serves 4.
Mix sugar and cinnamon powder together. Starting with 4 slices at a time, spread margarine evenly and smoothly on both sides. Cut each slice into 4 or 5 pieces lengthwise. Remove side crust only. Dip each piece into sugar and cinnamon mixture until well coated. Arrange in one layer on a cookie sheet. Bake in a slow oven at 170° for at least 1 hour. Turn over one time. Shut off oven. Leave the little toast in until dried and crisp (similar to Melba toast).
Combine first 7 ingredients. To prepare bread loaf, cut off the top of the bread like you would cut a pumpkin. Pull out the insides in bite sized pieces to use as dippers. Tear up top also. Fill the inside of the loaf with the dip. This recipe will fill 2 loaves or 1 loaf twice.
In a large bowl combine sweetened condensed milk and water. Add pudding mix. Beat well. Chill for 5 minutes. Fold in whipped cream. Layer in large dish with wafers and bananas. Chill.
Peel and cut up apples. In a mixing bowl and add celery, nuts, raisins and chopped cheese. Last add mayonnaise and mix together. I use American cheese.
Cook chicken until tender; remove meat from bone. Reserve broth. Cut chicken into pieces and place in 13 x 9-inch pan. In saucepan, mix chicken broth and soup. Bring to a boil. In another bowl, mix butter, pepper, salt, flour and buttermilk. Mix thoroughly to form batter. Pour broth over chicken. Spoon batter over top. Bake at 425° for 25 to 30 minutes.
Combine all ingredients in order listed, adding eggs one at a time, beating after each egg. Mix until very smooth. Pour batter into greased and floured Bundt pan. Bake at 350° for 1 hour or until tester comes out clean.
Mix corn, pimento, green pepper, onion and celery. Combine sugar, oil, vinegar, salt and black pepper. Pour over vegetables. Cover. Chill overnight. Drain well before serving. Makes 8 servings.
Skin chicken. Put into 9 x 13-inch baking pan. Mix all ingredients and pour over chicken. Bake at 350°. Cover with aluminum foil, sealing edges over sides. Turn chicken once during baking. Large broilers take about 2 hours. Smaller fryers, 1 hour.
Beat eggs, sugar and flour together well. Add milk and pour over eggs, sugar and butter. Add coconut, add vanilla. Cook at 300° for 1 hour or until brown. Makes 2 pies.
Mix first five ingredients. Add flour and salt, mixing until dough holds together. Shape into 1-inch balls. Dip each ball into egg white and roll in nuts. Place balls 1 inch apart on an ungreased cookie sheet. Press thumb deeply into center of each ball. Bake at 350° for 8 to 9 minutes until light brown. Remove and let cool, then fill each thumbprint with jelly.