HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. Combine with butter and sugar; beat until creamy. Add jam and beaten egg yolks. Sift dry ingredients together and add to mixture alternately with buttermilk. Beat as little as possible. Fold in beaten egg whites. Cook about 30 minutes or until it tests done with a toothpick.
Bake yams; when done, peel and mash. Add ingredients. Bake in 425° oven for 15 to 20 minutes. Makes a good vegetable casserole and it serves a crowd.
Mix lime Jell-O, lemon Jell-O and hot water well; cool. Add remaining ingredients. Mix well and set in refrigerator. When thick, cut into squares. Can be served on lettuce.
Cook sausage and drain. Place in crust, then hash browns and cheese. Mix eggs, milk, salt, pepper and oregano. Pour evenly over cheese. Top with mushrooms or onions. Bake at 350° for 25 minutes. Sprinkle with cheese and bake 5 more minutes. May be garnished with pimento.
Preheat oven to 400°. Lightly grease two (8 or 9-inch) pie pans. Cook beef and onion until brown; drain grease. Add salt and pepper; stir. Spread mixture into pie pans. Sprinkle cheese over top. Mix Bisquick, milk and eggs until smooth. Pour over meat and cheese. Bake 30 minutes until golden brown. Let stand 5 minutes before cutting.
Saute ham and garlic in the olive oil, about 3 minutes. Add tomato, chopped plus juice, stock, thyme, salt and pepper. Bring to a simmer. Then add broccoli and pasta and cook until all ingredients are tender, about 20 minutes. Adjust seasoning. Sprinkle each serving with cheese.
Slice bottom stem so squash stands upright. Cut out top turban end. Lightly salt inside. Bake squash; scoop end down in shallow pan with small amount of water at 375° for one hour or until tender. In skillet, brown sausage and vegetables. Drain well. Combine egg, sour cream and Parmesan cheese. Stir into sausage. Turn into squash. Bake 20 to 25 minutes more.
Dissolve bouillon cubes in the boiling water and set aside. Wash uncooked rice. Cut steak into small cubes.
Grate mozzarella and cheddar cheese. Grate hot pepper. Blend smooth by hand. Dice green onions, green pepper, and celery. The smaller the better. Add diced pimiento and salt to taste. Add garlic powder and worcestershire. Blend with cream cheese. Add mayonnaise and ranch dressing. Add thousand island or bacon tomato dressing. Equal parts until smooth. You will think that it will not harden, but it will when chilled. Ball up and roll in pecan pieces. Chill.
Cook chicken and debone. Combine all ingredients except oleo and crackers. Put in greased casserole dish. Crush crackers on top and dot with the whole stick of butter. Bake at 350°, covered, for 50 minutes. Cook an additional 10 minutes, uncovered. Salt and pepper as needed.
In double boiler melt	butter, salt, peanut butter and cocoa. Add vanilla. Slowly add	confectioners sugar until melted together. Add milk when necessary to soften mixture. Pour onto buttered plate when mixture is shiny in appearance. Let cool; cut into serving size squares.
Coat casserole dish with margarine. Cover bottom of casserole with layer of crushed crackers. Place layer of asparagus (1/2 can) over crackers. Cover asparagus with a layer of mushroom soup (1/2 can). Place layer of grated cheese. Repeat until all ingredients used. Dot with margarine or butter. Pour juice from asparagus over top layer. Bake at 400° approximately 20 to 30 minutes until cheese melts and lightly browns.
Heat oven to 400°. Place potato slices and sauce mix in ungreased baking dish. Stir in water, milk and chilies. Place chicken breast on top. Bake, uncovered, for 45 to 50 minutes. Sprinkle cheese on top and bake 5 more minutes until melted. Can top with chopped tomato if you like. Chicken breast fillets will also work. Can double for company.
Bail the fruit bits, raisins and water until tender. Cool and add the rest of the ingredients. Mix well and chill for 30 minutes. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 15 minutes. Do not overbake.
Pare potatoes and cut lengthwise as for French fries. Place potatoes in center of a large piece of aluminum foil (double thickness). Shape foil to form a baking dish. Dot potatoes with butter; sprinkle with seasonings and cheese. Pour cream over all. Seal foil and cook over hot coals for one to one and a half hours. Serves 4.
Cream the sugars and shortening. After well mixed, add in the peanut butter; mix well. Stir in salt, vanilla, soda and beaten eggs. Add flour, mixing well. Chill dough for easier handling. Shape into 1-inch balls and place on ungreased cookie pans. Flatten dough balls with fork. A meat tenderizer utensil works even better and makes a decorative pattern in cookie dough. Bake at 350° for 10 to 15 minutes. After taking the pans from the oven, let them set a couple of minutes for cookies to firm. To decorate for holiday season, before baking sprinkle colored sugar on top of dough.
Mix shortening, sugar, egg and molasses thoroughly. Add dry ingredients. Chill. Roll into balls, size of walnuts. Dip tops in sugar. Put on greased cookie sheet. Bake at 375° for 10 minutes. Makes 4 dozen.
Sift 3/4 cup sugar, flour, 2 tablespoons cocoa, baking powder and salt together into 9-inch square baking pan. Stir in milk, margarine and vanilla; spread evenly into pan. Combine in bowl 1/2 cup sugar, 1/2 cup brown sugar and 1/4 cup cocoa and sprinkle over batter. Pour water over top and bake at 350° for 40 minutes. Serve with whipped cream or ice cream, if desired.
Mix all ingredients together until smooth. Serve as a dip with chips or vegetables or spread on crackers.
Combine first four ingredients and set aside. Sift together next four ingredients. Add to shortening mixture alternately with sour cream, mixing well. Shape into 1 1/2-inch balls and roll in nuts. Place 1 inch apart on greased cookie sheet. Press thumb in center of each cookie and fill with jam. Bake 10 to 12 minutes at 400° or until lightly brown.
Cook broccoli without salt; drain. Place broccoli in 10 x 6 x 1 1/2-inch baking dish. Mix soup, mayonnaise, milk and egg. Pour over broccoli. Mix melted butter and bread crumbs. Top with cheese. Bake, uncovered, at 350° for 45 minutes.
Place starter in a large bowl. Add oil, sugar, eggs and vanilla. Mix. Combine soda, baking powder, flour, instant pudding, flour and cinnamon. (Leave out soda and baking powder if using self-rising flour.) Add to starter mixture. Mix by hand using wooden spoon. Add pecans, apples and raisins. Mix well. Pour into 2 greased loaf pans. Bake at 325° approximately 1 hour.
Brown the ground beef, sausage and pepperoni together. Add onion and green pepper. Cook until tender. Add spaghetti sauce and spices. Simmer on low temperature for 30 minutes. Add cooked spaghetti and mix well. Pour sauce and spaghetti into a baking pan. Put cheese on top and bake in oven for 15 minutes until cheese melts. Feeds 15 people.
Mix all of these and then stir in 1 can of coconut pecan frosting. Mix well. Pour in oiled Bundt cake pan. Bake at 350° for 45 minutes to 1 hour.
Wash and core apples, saving top of core to use as a lid. In medium size bowl, mix together the cream cheese, nuts and raisins. Fill apple centers with mixture. Cover with top of apple core; secure in place with two round wooden toothpicks. If using as a snack on a hike, put apple in a plastic sandwich bag.
Brown hamburger and bacon. Add all other ingredients. Mix well. Bake at 350° for 1 hour.
Mix all ingredients in a large bowl. Beat about 5 minutes. Pour into greased and lightly floured Bundt pan. Bake at 350° for 40 to 45 minutes. Cool on rack; remove from pan after 20 minutes. Dust with powdered sugar or vanilla glaze when cool.
Crush cookies and put 1/2 of crumbs in 9 x 13-inch pan. Mix cream cheese and butter until smooth; mix in powdered sugar. Fold in whipped cream or topping. In separate bowl, mix pudding, milk and vanilla. Fold cream cheese mixture and pudding mixture together. Pour into pan on cookie crumbs. Sprinkle remaining crumbs on top.
Cook last 6 ingredients over medium heat, stirring constantly until mixture turns clear. Remove from heat; add berries. Pour into pie shell. Cool. Put Cool Whip on top.
Mix flour, baking powder, baking soda, salt in bowl. In second bowl, mix peanut butter, eggs, sugar, bananas. Add flour mixture to banana mixture and stir until smooth. Add chocolate chips and mix. Scoop into mini muffin pan and bake 385 for 7 to 8 minutes. Makes about 48 muffins. Should be eaten 12 at a time!!
Place graham crackers on Teflon cookie sheet. In heavy saucepan, bring oleo, butter and sugar to boil and cook over low heat for 5 minutes, stirring constantly. Spread over graham crackers and top with chopped nuts or coconut and chocolate chips. Bake at 350° for 10 minutes. Cool before storing.
Mix all together and drop by teaspoon on greased cookie sheet. Bake at 375° for 10 minutes. Frost with powdered sugar icing.
Mix sausage, bread crumbs and eggs. Form into balls. Bake at 325° for 20 minutes. Turn once.
Heat 3 cups milk; combine eggs, sugar, flour and evaporated milk and pour into warmed milk. Cook until sugar is dissolved. Let cool, then add remaining 3 cups of milk and vanilla.
Cream butter. Add eggs. Blend in dry ingredients. Stir in apples and cheese. Turn into well greased 9 x 5-inch loaf pan. Bake at 350° for 50 to 60 minutes until well browned. Cool before removing from pan.
Mix cream cheese and sour cream together. Put on bottom of pan and spread taco sauce on top. Layer onions, lettuce and cheese.
Use leftover roast, fully cooked. Grind in food processor with onion. (Can add other seasonings to taste.)
Drain salmon; remove bones and skin. Blend well together the salmon and cream cheese. Roll in ball over walnuts; refrigerate. Serve with your choice of crackers. "Great for holidays."
Mix strawberry Jell-O by instructions on box. Put in refrigerator until halfway set. Then stir in pineapple. Let set. Then mix whipping cream and put on top of Jell-O mixture.
Bring pineapple (juice and all) and sugar to a boil. Add Jell-O and water. After Jell-O starts to thicken, add cheese, nuts and toppings. Chill until set. Recipe makes a lot!
Mix the oil, sugar, white vinegar, salt and celery seed and boil 2 minutes. Pour the hot dressing over the vegetables. Cover and refrigerate for at least 4 hours. Overnight is best.
Rinse turkey inside and out. Pat dry. Reserve giblets and neck for broth. Make filling.
In a shallow bowl, combine cornflakes, parmesan cheese and ranch mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a 13x9 inch baking dish. Bake uncovered at 350° for 30-45 minutes or until chicken juices run clear. 4-6 servings.
Mix all ingredients well. Spoon this batter into greased muffin tins and bake at 450° for 20 minutes. This batter will keep in refrigerator. Keep it well covered.
Cream butter and sugar until fluffy. Beat in 1 egg at a time. Add vanilla. Mix dates, candy, nuts and coconut with 1/4 cup of flour. Sift remaining ingredients. Alternately fold into creamed mixture with buttermilk. Fold in fruit/nut mixture. Spoon into greased and floured 10-inch tube pan. Bake in slow oven at 300° for 2 hours. Remove cake from oven.
In a large bowl, mix corn meal, milk, eggs, corn, beans, salt, soda and oil. Mix well. Batter will be thin. In a large iron skillet, cook the ground beef and drain. In a separate large bowl, combine meat, onion, green pepper, garlic, jalapenos and grated cheese. Pour 1/2 the batter into a well-greased 10 x 12-inch cast-iron skillet. Spread filling evenly over batter. Pour remaining batter over the filling. Bake at 350° for 1 hour.
Combine sugar, flour and cinnamon. Pare, core and slice apples. Toss with sugar mixture. Turn into pastry lined 9-inch pie plate. Dot with butter. Cover with top crust, seal and flute edge. Cut slits for escape of steam. Bake at 400° for 30 to 40 minutes, until pie is desired brownness and apples are tender.
Brown the roast in hot oil in a roasting pan and season with salt and pepper. Sprinkle the onion soup mix on the meat and add 1/2 cup water. Bake, covered, at 300° until tender.
Cook to 300° on candy thermometer. Take off and add coloring (red, green or yellow) and 1 teaspoon flavoring. Pour on large cookie sheet. Cut in small pieces with scissors before completely cool. Mix with powdered sugar. Some different flavors you may use are oil of lemon, orange, peppermint, anise, raspberry, grape, wintergreen, etc. These oils are available at Walgreen's. The oils are better than the imitation flavorings found in grocery stores.
Brown ground beef and onion; drain well and add rest of ingredients. Cover and simmer until well blended. Makes 2 cups or enough for 10 hot dogs.
Grind mushrooms and onion together and simmer in 1 cup of water with bouillon cubes until tender. Add milk and butter, salt and pepper.
Slice 1 roll of cookie dough and place cookies close together in the bottom of ungreased 9 x 13-inch dish. (Place other roll in the freezer until ready to use). When dough in the dish is softened, press into pan with spoon until bottom is covered. Combine next 4 ingredients in medium mixing bowl. Beat until smooth. Pour mixture over cookie dough in dish. Slice remaining roll of dough and place slices close together on top of filling. Bake at 350° for 30 to 35 minutes, until cream is lightly browned.
Place thawed potatoes in 13 x 9-inch baking dish. Mix next 6 ingredients and pour over potatoes. Top with cornflakes and drizzle butter over all. Bake, uncovered, at 350° for 45 minutes. Serves 12.
Boil the first 3 ingredients together to hard crack stage (300°). Remove from heat and add flavoring and coloring. Pour onto a lightly buttered cookie sheet. Score and then cool. Break and cut into pieces. Dust with powdered sugar.
Mix dry ingredients in large glass dish. Heat honey, oil, molasses and vanilla until blended. Drizzle over dry mix. Heat at 250° for 1 hour, stirring every 15 minutes. Let cool before storing in sealed container in refrigerator.
In small bowl, combine Cheddar cheese, cream cheese and margarine until well blended. Spread one-fourth of mixture on one slice of ham; repeat with remaining cheese mixture and ham slices. Roll up from short sides; chill for several hours or wrap and freeze, if desired. To serve, slice rolls into 1/2-inch thick slices. Arrange slices on top of Ritz crackers. If frozen, let stand at room temperature 20 minutes before serving. Makes about 3 1/2 dozen appetizers.
Brown beef; drain. Mix in saucepan cream of chicken soup, cream of mushroom soup, enchilada sauce and taco sauce. Layer 2-quart casserole dish.
Combine water and cornstarch; add salt, brown sugar, vinegar, pineapple juice and soy sauce. Cook until thick. Add green pepper, onion and pineapple. Brown the chicken in oil. Cover with sauce. Bake at 325° until tender. Serves 6.
Cream together butter and peanut butter. Add sugars. Beat in egg and vanilla. Add flour, salt and baking soda. Roll into approximately 1-inch balls and place in tassie pans. Bake at 375° for 8 to 10 minutes.
In large saucepan, heat oil. Saute onion, garlic and green pepper until tender. Add ground round, salt and pepper. Cook until meat is done and drain well. Add tomato sauce, tomatoes, tomato paste, basil, oregano and parsley. Simmer 1 1/2 hours or until sauce has thickened. While cooking, if sauce becomes too thick, add a small amount of water.
Place each ingredient in a separate bowl and build your own salad. Serves 10 to 12.
Sift flour, baking powder and sugar together; add other ingredients and mix well. Cook on hot oiled grill or skillet.
Thaw spinach and squeeze dry. Puree with remaining ingredients. Cover and chill for 1 hour. Yields 3 1/4 cups. One-forth cup equals 35 calories and 0 grams fat.
Place roast on foil. Spread on mushroom soup; sprinkle on onion soup. Wrap loosely in foil. Bake for 4 to 5 hours at 350°.
Combine sugars, syrup, vinegar and milk in a saucepan and bring to a boil. Cook to soft-ball state, 236° on a candy thermometer. Cool to room temperature, then beat until creamy. Add the peanut butter and stir until blended. Dust a board with confectioners sugar and turn candy out on to it. Knead candy and shape into one or two rolls. Cover with chopped pecans. Cool and slice when firm.
Boil hen in water with bay leaf, celery stalk, salt and pepper. When hen is done, cool it, then remove all skin and bones from meat. Add chopped eggs, mayonnaise and sweet pickles.
Combine spices and Hidden Valley mix with the oil. Place pretzel pieces on a baking sheet. Pour oil mixture over pretzels and mix thoroughly. Bake at 300° for 30 minutes, stirring every 5 minutes. Cool on paper towels.
Mix all the ingredients together and cook on medium-low heat for 1 hour. Serve with cornbread or soda crackers.
Saute bacon and onion; drain grease. Pour into oblong baking dish. Add pork and beans, sugar, ketchup and honey to bacon and onion. Mix well. Add Cheddar cheese. Bake, covered, for 1 1/2 hours at 300°. Don't try to cook at higher temperature, it will melt the cheese!
Saute carrots and onion in butter for 5 minutes. Add stock and bay leaf, cook 20 minutes or until carrots are soft. Puree mixture, return to pan, add mandarin juice, ginger and salt and pepper to taste. Reheat, garnish with mint and mandarin peel. Serves 2.
Preheat oven to 350°. Mix flour, sugar and beer well. Pour into greased 9 x 5-inch loaf pan or casserole dish. Bake at 350° for 30 minutes. Pour butter over top and cook 10 minutes more or until brown. Best when eaten warm.
Mash sweet potatoes. Add eggs and mix. Add brown sugar, butter, salt and cinnamon; mix. Smooth out and put pecans on top. Mix 3/4 cup brown sugar and 1/4 cup melted butter; add on top of pecans. Bake at 350° for 25 to 45 minutes, or until desired brownness. Let cool for a few minutes so topping will be crunchy.
Stir together and mix well the first four ingredients. Split rolls and fill with mixture. Put tops on rolls and place back in foil pan. Cover with foil and heat at 350° for 12 to 15 minutes.
Preheat oven to 350°. Grease and flour two bread pans. Blend shortening and sugar until fluffy. (Oil is fine if you don't have solid shortening.) Stir in eggs, pumpkin and water. Mix in flour, baking soda, salt, baking powder and spices. Add walnuts. Pour into pans and bake for one hour. After removing pans from oven, set pans on side to cool.
Place potatoes in 9 x 13 casserole dish. Mix next 6 ingredients and pour over potatoes. Mix corn flakes and 1/4 c. butter and pour on top. Bake at 350 for 45 minutes.
In a mixing bowl, combine corn meal, flour, sugar, salt, baking powder and baking soda. In a second bowl, combine remaining ingredients. Add to dry ingredients and stir only enough to moisten. Pour into greased 9-inch square baking pan. Bake in a preheated 350° oven for 30 to 35 minutes or until golden brown and tests done.
Thaw corn. Combine corn and all ingredients except egg whites. Beat egg whites until stiff but not dry. Fold into corn mixture. Pour into two 12 x 20 x 2-inch baking pans. Place in pans of hot water. Bake at 325° for 40 to 45 minutes.
Cream Crisco and sugar. Add eggs and mix well. Gradually add flour, soda and anise. Refrigerate for 3 hours or overnight. Roll into balls the size of a walnut or smaller. Grease cookie pan. Bake at 350° for 15 to 20 minutes. Roll in sugar and cinnamon mixture. Yield: 100 cookies.
Mix crackers, margarine (melted) and 1/4 cup sugar. Press into 13 x 9 pan. Mix cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs. Mix. Stir in banana. Pour into crust. Bake at 350° for 30 minutes. Refrigerate 3 hours or overnight. Top with strawberries (I use frozen), sliced banana and pineapple. Sprinkle with chopped pecans and drizzle with chocolate.
Spray a large dish with Pam and melt 2/3 stick margarine. Mix well and bake at 350° for 1 hour and 15 minutes. Then grate 4 ounces of sharp cheese and put over potatoes; bake 15 minutes or until cheese is melted.
Mix all ingredients together except ginger ale and freeze in gallon containers. Remove from freezer and thaw approximately 2 hours before serving. Chop mixture in separate bowl, then place in punch bowl. Add ginger ale and serve.
In small bowl, mix mayonnaise, pickle relish, honey mustard, honey, pepper, celery seed and salt. In large bowl, combine cabbage, walnuts, celery, onion, sweet red pepper and cranberries. Add mayonnaise mixture to cabbage and toss to coat. Cover and chill at least 1 hour or up to 6 hours. Makes 8 to 10 servings.
Break noodles in half; set aside. Stir herbs into cottage cheese. Reserve 1/2 cup Mozzarella. Spread enough sauce on bottom of deep 8 or 9-inch square pan to cover entire surface. Cover with 1/3 of noodles, breaking and overlapping to fit. Spread 1/2 of cottage cheese over noodles. Sprinkle with 1/2 of remaining Mozzarella and 1/3 of remaining sauce. Cover and refrigerate at least 2 hours or overnight. Uncover; bake in 350° oven for 1 hour. Top with reserved Mozzarella and bake 10 minutes. Let stand 10 minutes before serving.
Preheat oven to 350°. Combine oleo, sugar, eggs, vanilla, flour and baking powder. Beat until fluffy. Spread 1/2 of mixture in greased jelly roll pan. Spread pie filling over dough. Top with remaining dough. Sprinkle with nuts. Bake for 40 minutes. Cool; cut into bars.
Remove and dice mushroom stems. Dip caps in butter and place, rounded side down, on a rack on a cookie sheet. Drain clams and reserve liquid. In melted butter, saute mushroom stems and garlic. Add clam liquid and simmer until mushroom stems are tender. Remove from heat and stir in remaining ingredients. Spoon mixture into mushroom caps. Broil about 6-inches from heat for about 8 minutes until mushrooms are tender and tops are lightly browned. Sprinkle a few drops of lemon juice on each and serve hot.
Cook pudding as directed with milk. Let cool slightly. Mix with the cake mix. Put in baking dish or pan. Spread nuts, butterscotch chips and coconut. Pour over top of cake and bake at 350° or until done.
Heat oven to 425 degrees. Grease baking pan. Cut sweet potatoes crosswise into 3/4 slices, halving larger sweet potatoes if necessary. Place in a single layer greased pan. In a small bowl combine oil, honey, rosemary and salt. Microwave on high for 20-30 seconds or until heated. Blend well. Brush mixture over sweet potatoes slices. Bake 425 degrees for 25-30 minutes or until sweet potatoes are tender.
Grease a Bundt or tube pan and sprinkle nuts and raisins on bottom. Put in frozen rolls. Mix brown sugar and pudding. Sprinkle over rolls. Mix white sugar and cinnamon. Sprinkle on teaspoon. Melt margarine and pour over all. Cover well and leave sitting out all night. Bake at 350° for 1/2 hour. Turn out of pan while warm.
Break Twinkies in half and cover bottom of a 9 x 13-inch Pyrex dish. Drain pineapple and spread on Twinkies. Prepare pudding as directed. Spread over pineapple. Top with Cool Whip.
Sift flour, salt, nutmeg, cinnamon and soda 3 times. Mix all ingredients. Roll on floured board. Cut with cutter. Sprinkle with sugar. I spray cookie sheets. Drop dough by teaspoonful on cookie sheet. Using flat-bottomed cup or glass, dip the cup in saucer of sugar, "stamping" each cookie "lump" flat. Dip again. "Stamp" another cookie (quicker than rolling). Allow dough to sit about 20 minutes before baking. Cookies raise nicer. Bake 8 to 9 minutes at 340° or store; freeze well between wax paper (so they don't stick together).
Crumble beef in 2-quart casserole. Add onion and microwave 5 minutes, stirring once halfway through cooking time. Drain off fat. Add cornstarch and seasonings to pizza sauce; stir well. Add to meat. Microwave 4 minutes. Combine cheeses and add to sauce mixture 1/3 at a time, microwaving 1 minute after each addition. Stir well. Serve with bread cubes. (Reheat as necessary, or serve in fondue pot or chafing dish). Serves 4 to 6.
Let raise. Make into loaves (4 to 5). Raise, double in size. Bake at 350° for 30 to 40 minutes.
Blend all the ingredients together. Pour into tube pan. Bake at 350° for 45 minutes to 1 hour. Mix by hand; do not use electric mixer.
Mix flour and sugar and set aside. Boil oleo, cocoa and water. Pour this mixture over the flour mixture. Mix. Add buttermilk, soda, eggs and vanilla. Bake 15 to 20 minutes at 350°.