HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar until well blended. Add egg and mix well. Stir in flour. Drop by teaspoonful on cookie sheet. Flatten with fork dipped in cold water (horizontally and vertically). Bake at 350° for 8 to 10 minutes or until edges brown.
Brown ground beef and drain off grease. At the same time, also make the macaroni and cheese following manufacturer's instructions. In a casserole pan, put a layer of macaroni and cheese (1/3 of the macaroni and cheese), then 1/2 of the beef, then spread 1/2 can cream of celery soup. Finish the casserole by placing layers of macaroni and cheese, meat, soup and finally, the rest of the macaroni and cheese. Bake for 30 minutes at 350°.
Mix sugar, cream cheese, pineapple, coconut and Cool Whip together. Set aside.
Spread croutons in bottom of a 9 x 13-inch pan. Sprinkle cheese over croutons. Brown the sausage. Drain and put over cheese and croutons. Combine the soup, milk, eggs, dry mustard and onion. Beat together. Pour over croutons, cheese and sausage. Bake 1 hour at 325°.
Combine all ingredients in container of electric blender. Blend on low speed 1 minute or until smooth. Refrigerate 2 to 3 hours. Makes 1 cup.
Slice squash (do not peel). Add chopped onions and boil in saltwater until tender. Drain. In casserole dish, combine cream of chicken soup, sour cream, water chestnuts and shredded cheese. Mix Stove Top stuffing with 1 stick of butter and add 1/2 to the mixture. Mix in squash and onions. Top with remaining Stove Top stuffing mix. Bake at 350° for 30 minutes or until bubbly.
Combine all ingredients, stirring well. Spoon into greased casserole pan. Slice eggs on top; top with bread or cracker crumbs. Bake, uncovered, at 350° for 40 to 45 minutes, or until bubbly. Almonds are optional.
Cook hamburg and drain. Set aside in a large bowl. Cut up Spam and Velveeta cheese in small squares. Mix with hamburg. Add spices, spaghetti sauce and parsley. Mix all ingredients well. Spread on one half hamburger buns; place on cookie sheet and bake at 450° until cheese melts or about 10 minutes. You may freeze or refrigerate.
Brown ground meat in Crisco. Add celery and bell pepper; cook until tender. Add remaining ingredients and stir until mixture begins to boil. Remove from heat; pour in greased 2-quart casserole. Bake at 350° for 1 hour.
Mix sugar, flour, eggs, oil, vanilla, salt, pecans, and cocoa. Pour in greased 9x13 pan. Sprinkle with chocolate chips. Bake at 350 degrees for 25-30 minutes.
Melt marshmallows in milk. Mix all ingredients well in large pan. Pour into tube cake pan. Put in refrigerator for a few days.
Preheat oven to 350°. Combine 1 1/2 cups cheese, soup, milk, barbecue sauce, oregano, salt and pepper in large bowl. Stir in potatoes until well coated. Put into a shallow buttered 1 1/2-quart baking dish. Cover with aluminum foil. Bake 45 minutes. Remove foil and bake 15 minutes longer or until potatoes are tender. Remove from oven and sprinkle with remaining 1/2 cup cheese and paprika. Let stand 5 minutes before serving.
Combine flour, 2 tablespoons sugar, oleo, baking powder and salt in bowl. Mix until mixture is as fine as cornmeal. Spread over bottom and halfway up sides of an ungreased 8 x 8-inch pan. Place peaches on dough (cut side up). Combine cinnamon and 1 cup sugar. Sprinkle on peaches. Bake 15 minutes at 400°. Mix eggs and cream. Pour over peaches and bake 30 minutes.
Mix all ingredients in a bowl and chill for at least 2 hours or overnight. Serves 2 to 4.
Mix everything together and chill. This keeps under refrigeration up to 2 weeks in a sealed container. The bananas do not turn dark.
Spread crescent rolls in casserole dish. Brown meat and onion in skillet; drain fat. Add taco seasoning, tomato sauce and water. Spread meat mixture over dough and then spread sour cream over meat. Sprinkle shredded cheese on top and add crushed tortilla chips. Bake at 350° for 20 minutes.
Fold eggs into cake mix one at a time. Meanwhile, dissolve Jell-O with the boiling water. Set aside to cool while making batter. Add oil and extract to cake/egg batter; mix well. Add cooled Jell-O and mix. Spray a tube or Bundt pan. Pour in batter and bake at 300° for 60-65 minutes. Let cool 5-10 minutes.
In deep saucepan, put salad dressing and fresh garlic (let simmer). Don't burn the garlic! Add broccoli to pan and squeeze fresh lemon on the broccoli. Put cover on the pan and let broccoli simmer, stirring occasionally. Cook broccoli to your liking.
Coat meat in flour. Add soup, soup mix and catsup in slow cooker; mix well.	Add meat and stir. Cook all day, at least 8 hours. Add can of mixed vegetables. Heat another 15 minutes. Serve with rice and/or bread.
Pour corn in bowl and stir; then add finely diced onions, bell pepper and celery. Salt and pepper. Mix in diced tomato. Add mayonnaise to taste or liking. Chill and serve as a vegetable. May want to triple recipe for large group.
In heavy skillet, cook bacon until crisp. Remove from skillet; leave drippings. Add remaining ingredients to skillet. Cover and cook over medium heat until tender and slightly brown, stirring often, approximately 20 minutes. Pour into serving dish and garnish with crumbled up bacon. Delightfully tasty.
At least 4 1/2 hours before serving, cut cucumbers into 1/4-inch slices. In a 13 x 9-inch baking dish, measure vinegar, oil, sugar, salt and seasoning. Stir to mix well. Add cucumbers, turning to coat. Cover and refrigerate 4 hours.
Beat the buttermilk, oil and eggs until blended. Add the dry ingredients and mix, stirring only until moist. This batter will keep for up to 6 weeks in the refrigerator. It makes 2 dozen muffins. Bake them at 400° for 15 to 20 minutes.
Grease a baking dish. Combine all ingredients, mixing until zucchini is just coated with batter. Bake at 350° for 40 minutes.
Spread pie filling over bottom of 2-quart glass casserole dish. Add chocolate chips evenly over top. Add dry cake mix evenly. Slice oleo and dot evenly over top. Bake at 350° for 1 hour.
Mix all ingredients. Add enough water to keep it from sticking. Cook until potatoes are done.
Using medium size frypan, saute rice in oil until rice turns white. Add water and bouillon cubes and cover. Cook over low heat until water evaporates and rice is cooked. (Do not stir or overcook rice.) In separate pan, saute butter, wine, seasonings and shrimp. Cook shrimp until slightly firm, then remove just shrimp from pan. In remaining juice, cook mushrooms and scallions until tender. Return shrimp to pan and simmer until shrimp is completely cooked. When rice is done, combine rice and shrimp mixture together and serve.
Bring the sugar, margarine, cocoa and milk to a rolling boil. In mixing bowl, have ready oatmeal and nuts. Add vanilla to hot mixture and then add it to the oatmeal mixture. Mix well and spoon quickly on wax paper.
Make large hamburg patty. Place on large piece of heavy foil. Slice vegetables fairly thin. Place around meat. Season with salt, pepper, onion powder, etc. Wrap tightly. Place on grill, turn several times. Cooks in about 1/2 hour. Open and serve in foil.
Combine all ingredients into crock pot and cook four to six hours. No need to brown beef. Top with shredded cheese and fritos.
Melt chocolate chips and butterscotch chips in a double boiler. Add peanuts. Stir. Remove from heat. Drop by spoonfuls upon waxed paper. Let cool. Yields 40 to 50 clusters.
Beat well at medium speed about 2 minutes. Pour into Bundt pan which has been sprayed well with vegetable spray or greased and floured well. Bake 45 to 50 minutes at 350° until done by toothpick test. Cool and glaze with 1 cup powdered sugar and 1/4 cup blackberry wine. Barely bring to boil. Punch holes in cake and pour glaze over cake. If you boil the glaze, it will crystallize.
Mix ingredients (including juice from artichoke can) in an oven-safe dish. Bake at 425° for 30 to 45 minutes or until brown. Serve with crackers.
Combine first 7 ingredients in a large bowl; set aside. Combine vinegar, oil, salt and pepper in a small saucepan; bring to a boil. Remove from heat; stir in sugar substitute. Pour over vegetables; toss gently. Cover and chill 3 hours, stirring occasionally. Drain before serving. Yields 7 servings.
Cook sausage until brown; drain. Place in shallow dish. In same pan, saute potatoes in butter until brown. Place potatoes over sausage. Sprinkle with cheese. Beat eggs, milk, salt and pepper; pour over cheese. Bake 1 hour at 350° until done.
Cream shortening and sugar. Add remaining ingredients; pour into a loaf pan lined with wax paper. Bake for 35 minutes in a moderately slow oven (325° to 350°). The cake can be served plain or covered with frosting.
Combine first 6 ingredients. Cook at a rolling boil for 15 minutes. Lower to a medium boil; add sausage. Cook 15 to 20 minutes; then add corn and cook 15 to 20 minutes. Bring back to a rolling boil. Add shrimp. Cook 1 to 3 minutes. Drain and serve. Serves 2.
Mix sausage, cheese and Bisquick together. Roll into small balls. Place on a baking sheet and bake at 400° for 15 minutes.
Cream shortening, sugar and vanilla. Add egg; beat thoroughly. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture. Form into tiny balls on ungreased sheet. Press with fork to make crisscross. Bake 10 minutes at 375°.
Mix the first 5 ingredients in mixer. Add the fruit. Put in an ice cream container; fill to line with milk.
Preheat oven to 350°. Melt together 1/4 cup evaporated milk and caramels. Keep warm over low heat. Mix dry cake mix with remaining milk, melted margarine and nuts. Spread 1/2 of mixture in 13 x 9-inch pan. Bake 6 minutes. Immediately sprinkle chocolate chips and coconut on baked cake mix. Drizzle melted caramel mixture over top. Drop remaining cake mixture randomly in small amounts over caramel drizzle. Bake 15 to 20 minutes. Cool. Refrigerate until firm and cut into squares.
Mix all together. Make into little round balls and place on cookie sheet. Flatten with bottom of glass. Best when quite thin; watch carefully as they burn easily. Bake at 350° for 8 to 10 minutes.
Thaw and drain spinach or broccoli. Grate Cheddar cheese. Mix Cheddar cheese with thawed spinach or broccoli and cottage cheese. In another bowl, mix eggs, flour, salt and pepper. Combine the two mixtures in one bowl and mix well. Grease 9-inch square baking dish with butter; pour mixture evenly in pan. Bake at 350° for approximately 1 hour. Cool for several minutes before cutting.
Cook broccoli until tender. Drain and arrange in greased 12 x 7 1/2 x 2-inch baking dish. Layer chicken on top. Combine next 3 ingredients (soup, mayo and lemon juice). Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over all. Bake at 350° about 35 minutes or until heated. Serves 6 to 8.
Sift dry ingredients in mixing bowl. Add shortening, 2/3 cup milk and flavoring. Beat 2 minutes. Add 1/3 cup milk and egg whites. Beat 2 more minutes. Bake at 350° for 35 minutes or so.
Cook spinach according to directions and drain. Place spinach and eggs in a shallow casserole dish and toss together. Fry bacon, crumble and sprinkle over spinach. Reserve 3 tablespoons bacon grease and saute onions in it until tender. Drain and layer over spinach and bacon. Mix together sour cream and grated cheese. Spread over casserole. Bake at 350° for 30 to 35 minutes or until bubbly.
Mix above ingredients.	Put into greased loaf pan. Pour catsup over top for taste.	Bake 1 hour, or more, at 350°, until done.
Boil and debone 1 chicken. Reserve 4 cups chicken broth. Saute onion and garlic. Add to chicken and broth. Stir in remaining ingredients and simmer for 30 minutes.
Mix first 4 ingredients well. Add hash browns and put into buttered 9 x 13-inch baking dish. Top with corn flakes and drizzle melted margarine over the top of corn flakes. Bake at 350° for approximately 1 hour.
Dissolve Jell-O in boiling water. Then add can of cranberry sauce to hot mixture and stir to break up/dissolve it, also. Add drained, chopped oranges, celery and nuts. Pour into large 9 x 13 Pyrex pan and refrigerate until it congeals.
Heat oil until sizzling hot. Add rice and cook until deep brown, stirring constantly to prevent burning. Add all other ingredients and mix well. Cover and reduce heat to medium; do not open or stir for 20 minutes. After time is up, let set for 15 additional minutes before serving. Serves 10.
Cream shortening and sugar; add eggs and vanilla. Beat well. Sift and add flour, salt and soda. Add oatmeal and nuts. Mix well. Shape into rolls. Wrap in waxed paper and chill approximately 30 minutes. Slice 1/4-inch thick and bake at 350° for 10 to 12 minutes.
Combine food coloring, cream of coconut, lemonade and extracts. While mixture is blending, drop a couple of ice cubes at a time into swirling mixture until it becomes icy and frothy. Pour into glasses and put an orange slice on the side of each glass. Makes 6 to 8 servings.
Mix sugar, vinegar, cornstarch and butter together. Boil for 5 minutes. Pour over prepared beets in saucepan and let stand for	30 minutes. If not warm enough, they may be heated on	low for a few minutes before serving. Yield: 6 servings.
Pour half the beans in a Dutch oven. Mix brown sugar and mustard. Cover beans with half the mixture, then add remaining beans and cover with remaining mixture. Top with ketchup. Decorate with bacon. Bake 2 1/2 hours at 325°, uncovered.
Mix pistachio pudding with pineapple and juice. Fold in remaining ingredients. Put in refrigerator for several hours or overnight.
Soak beans overnight. Drain. Combine beans, broth, half the onion, garlic and salt in a large kettle. Bring to a boil. Reduce heat, cover and simmer 1 1/2 to 2 hours or longer until beans are very tender. Add more broth as needed. Heat oil in skillet. Add remaining onion and cook until tender. Add chiles and spices. Mix thoroughly. Cook about 20 minutes. Add skillet mixture to bean mixture. Stir in cooked chicken and heat through. Top with grated cheese.
Melt butter. Add flour and blend. Add water. Cook until thickened, stirring constantly. Add remaining ingredients.
Beat eggs first. Add all other ingredients except buttermilk. Blend well. Add buttermilk last. Blend and pour into pie shells. Bake at 350° for 40 minutes.
Mash salmon; add horseradish, onion and lemon juice. Add enough mayonnaise or sour cream for spreading consistency. Serve with crackers or toast rounds.
Cook egg noodles until tender. Drain and place in large bowl. Heat cream of celery soup over medium heat with 1 1/2 cups water for 10 to 15 minutes. Remove from heat and add tuna. Mix until blended. Pour over noodles and mix well. Pour in large casserole. Sprinkle cheese on top. Bake at 375° for 25 to 30 minutes. Serve with dinner rolls or garlic cheese bread.
Shred cabbage and place in ungreased casserole dish. Brown turkey and onion together. Add rice and salt to turkey and onion mixture. Pour all over cabbage in dish. Stir. Add tomatoes (with liquid). Cover with foil and bake at 350° for 1 1/2 hours.
Dissolve jello in boiling water. Add strawberries, pineapple and pecans. Halve mixture, putting half in pan and leaving other half in bowl. Put pan in refrigerator and let gel. After jelled, spread with sour cream. Pour remaining half on top and let it gel.
Cream shortening and sugar; add eggs. Beat well. Sift dry ingredients together. Add to cream mixture, alternating with sour milk. Add nuts and fruit. Drop by rounded teaspoonful on ungreased cookie sheet. Bake at 350° for 15 minutes.
Melt butter in a small saucepan; spoon off the white foam that rises to the surface to clarify the butter. Cook slowly to a deep golden brown. Snap the asparagus and peel the lower part of each spear with a vegetable peeler or small sharp knife. Place the asparagus in a 10 to 12-inch skillet or saute pan. Add water to barely cover it and sprinkle with 1/4 teaspoon salt. Gently boil the asparagus, uncovered, until it is tender-crisp when pierced with the tip of a small sharp knife, about 5 minutes. Drain and refresh the asparagus under cold water. Drain the spears on paper towels and dry them thoroughly.
Cream butter. Add white sugar and beat until light. Add flour. Mix well. Pat into 13 x 2 inch pan and bake at 375° for 15 minutes. Beat egg yolks. Gradually beat in brown sugar. Add nuts and coconut. Fold in egg whites. Bake 24 to 30 minutes. Cut in 54 squares and dust with confectioners sugar. Store in a tight place.
Mix dry ingredients together, then add onions, buttermilk and eggs. Cook in hot grease.
Mix in bowl all dry ingredients, add vinegar slowly and mix. Store covered in the refrigerator and be sure to stir it once a day for approximately 1 week. Mark your calendar so you don't forget.
Line 9-inch square cake pan with graham crackers. Prepare pudding according to package directions. Let set for 5 minutes, then blend in Cool Whip. Spread half of pudding mix over crackers. Add another layer of crackers and top with remaining pudding mixture. Cover with remaining pudding mixture. Cover with remaining crackers. Spread pie filling over the top. Chill at least 3 hours.
*May use other meat choice as desired. Precooked meats such as smoked sausage can be used without browning.
In a buttered oblong baking dish, place 1/3 of the potatoes and onions. Sprinkle with salt. Dot with 1/3 of the lemon juice. Repeat twice. Melt 4 tablespoons butter and toss with bread crumbs and Parmesan cheese. Sprinkle on top of casserole. Top with paprika, salt and pepper to taste. Cover and bake at 400° for 45 minutes. Uncover and continue baking until top is lightly browned. Yield: 12 servings.
Steam broccoli and chop tips into fine pieces. Combine with remaining ingredients, except stuffing mix. Place in a round, glass casserole dish (about 9 x 9-inch). Sprinkle the top with dry stuffing mix.
Soak gelatin in cold water. Then add boiling water and dissolve; set aside. In another bowl, beat egg yolks until thick. Add whisky very slowly. Beat in the sugar; add lemon juice. Stir in dissolved gelatin and chill a short time. Whip cream and fold it in mixture. Beat egg whites and fold in mixture. Line sides and bottom of a spring form pan (about 12-inches) with split lady fingers. Put the mixture in slowly. When about half way, put in layer of lady fingers. Then, when filled, place a layer of lady fingers on top in a design. Chill overnight in the refrigerator. Serves 12.
Blend the butter and flour together into a saucepan and cook until the butter is melted. Add the milk a little at a time and cook the mixture until it boils. Do not let it get too thick. Grease a baking dish and put a little of the sauce in the bottom, a layer of sliced eggs, a layer of the chopped ham. Then more sauce, eggs and ham until the dish is filled. Cover the top with buttered crumbs and bake until the sauce is thickened.
Salt and pepper chicken. In large frying pan, melt butter. Cook chicken until tender, 3 to 5 minutes on each side. Remove and keep warm. Add shallots to pan and cook until soft. Add tomatoes; cook 2 minutes. Add vermouth and boil 5 minutes until sauce thickens. Pour sauce into food processor and puree until smooth. Return to pan. Add cream, simmer 2 minutes. Pour sauce over chicken and serve. Serve with thin noodles.
Cut sausage in small pieces and saute in a large pot. Add onions and peppers and saute. Add broth and sherry. Bring to a boil. Add parsley, basil, oregano, garlic and tomatoes. Cover and simmer for 1 hour. If too thick, add a little water. Add bows and cook until they are done, about 20 minutes. Sprinkle each portion with Parmesan cheese.
Combine and pour into a hot greased frying pan. Bake at 400° for 20 to 30 minutes. Melt stick of margarine and pour over top after cutting cooked cornbread.
Saute onions and garlic in 6 tablespoons of butter until soft, but not brown. Sprinkle with flour. Add 1 can of soup and 1 can of water. Bring to a boil. Add remaining soup and water. Add brandy just before serving.
Place frozen dinner rolls in Bundt pan. Pour melted margarine over rolls. Sprinkle dill weed over rolls. Cover pan and set out on counter to thaw and rise overnight. Approximately 30 minutes before serving, bake rolls at 325° for about 20 to 25 minutes. Remove from oven and immediately turn Bundt pan upside down over serving dish. Let Bundt pan stand upside down for about 5 minutes. Remove Bundt pan and serve.
Mix and store in airtight container. Use in amounts of 1 1/2 teaspoons per cup boiling water or 3 teaspoons per large mug in hot or boiling water.
Combine all ingredients and mix well. Let stand few minutes and let oats absorb some of moisture. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes. Loosen cookies with spatula and let stand until cool on cookie sheet.
Mix all together. Pour into greased muffin tins and bake at 425° for about 15 minutes until lightly golden.
Mix ingredients together and chill. Use radishes, celery and carrot sticks and cauliflower for dipping.
Spray square casserole dish with nonstick spray. Brown meat in a heavy, hot skillet to seal in juices. Mix water, butter, milk and package of sauce mix from box in the dish. Add in the potatoes and stir. Arrange the chops or chicken on top and bake in a 400 degree oven for 35 to 40 minutes.
Mix ingredients together and pour into unbaked pie shell. Bake in slow oven at 300° until crust is brown and filling is firm, about 1 hour.
Cream together sugar and shortening. Add soda to sour milk. Sift flour and spices. Add egg yolks, one at a time. Alternate flour and milk; beat until mixture is smooth. Fold in jam and floured raisins. Bake in three 8-inch layer pans at 350° for 1 hour and 30 minutes.
Boil water. Add noodles. Boil rapidly (stir often). Cook until tender. Drain water. Add butter, milk and cheese sauce. Mix well. Serve hot.
Mix all ingredients together; roll out. Place in pie tins; freeze. Makes 3 or 4 pie crusts.
Using glass bowl, layer lettuce, bell pepper, green onions, and english peas. Coat with mayonnaise and completely seal with thick layer. Refrigerate 8-24 hours.
Mix all together and put in pie shells. Bake at 350° for 40 to 45 minutes.
Break angel cake into walnut size pieces and put in a bowl. Sprinkle gelatin over water in bowl. In top of double boiler, mix lemon juice with 1/2 cup sugar, egg yolks and lemon rind. Stir and cook over hot water until thick. Remove from heat and stir in gelatin mixture. Set aside to cool. Beat egg whites until foamy. Gradually beat in 1/2 cup of sugar, until mixture is stiff. Fold into yolk mixture. Beat 1 cup of cream until stiff and fold into yolk mixture. Fold mixture into cake pieces.
Combine oats, 1/2 cup ketchup, 1/8 cup sugar, hamburger, salt, diced pepper, pepper and onion in large mixing bowl. Put in casserole dish. Spread rest of ketchup and sugar on top. Put into oven. Bake at 300° for 1 hour or until done.
Bring soup and water to rolling boil. Mix biscuit mix, milk and poultry seasoning together. Drop into boiling soup. Add chicken. Cook over low to medium heat 6 to 9 minutes. Real quick!
Brush tomatoes with olive oil, then sprinkle with salt, pepper, oregano and basil. Let set several hours.
Cream pulp, eggs, sugar and oil. Sift in dry ingredients and add milk and vanilla. Bake in a 13 x 9-inch pan at 350° for 35 minutes.
Mix everything in a 9-inch pan. Melt 1 stick butter; remove from heat. Add all ingredients and mix well. Bake at 325° for 40 to 45 minutes. Top with cream.
Combine sugar, water and corn syrup in heavy saucepan. Cook, stirring, to hard ball stage. Beat egg whites until soft peaks form; beat in gelatin. Pour syrup over egg whites in thin stream, beating constantly. Beat until candy is stiff and glossy; stir in nuts. Drop from spoon onto waxed paper. Cool.
Grease a 9 x 13-inch cookie sheet. Pat dough out on cookie sheet and bake at 350° for 10 minutes. Let cool. Beat cream cheese and marshmallow cream together and spread on cool cookie dough. Top with fresh fruit.
Saute chopped onion in margarine. Add chopped cabbage, caraway seed, salt and pepper. Cook until golden. Cook noodles in boiling water 5 minutes. Drain and add to cabbage. Toss and blend. Serve with sour cream, if desired.