HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and oil until light and fluffy. Sift dry ingredients together and add alternately with eggs. Fold in carrots and nuts. Bake at 300° for 30 to 40 minutes in 3 (9-inch) round greased and floured pans. Frost with a double batch of cream cheese frosting and decorate with pecan halves.
Take coconut, butter and pecans and place in iron skillet to brown. Mix cream cheese with milk with mixer. Fold in Cool Whip. Mix well. Layer cream cheese mixture, coconut and pecans. Drizzle caramel topping. Repeat. Will make 3 small pies or 2 large pies.
Mix first 3 ingredients and work with hands. Roll in balls; place on cookie sheet with wax paper. Chill for 1 hour. Melt almond bark and dip chilled balls and place back on wax paper until hardened.
Mix corn flakes and melted butter and cover bottom of pan. Layer the next 4 ingredients. Mix the remaining ingredients and pour over the top. Top with remaining buttered corn flakes. Bake at 325° for 45 minutes.
Lightly grease 11 x 17-inch cookie sheet. Mix first 4 ingredients well and spread in pan evenly. Freeze. Cut in small squares.
Combine pudding, milk and Eagle Brand milk; mix well. Fold in Cool Whip. Layer Nilla wafers, bananas and pudding, repeating 3 times.
Place water and salt in a medium sized pan over low heat. Add sugar and cocoa, stir to dissolve, and heat for 10 minutes.
Mix sugar and flour well. Mix buttermilk and soda together. Mix together all ingredients and make biscuits.
Melt 3 tablespoons butter and combine with sugar, cinnamon, nuts and salt.
Mix in large bowl at medium speed peanut butter, corn syrup, oleo, eggs	and vanilla until smooth. Reduce speed; beat in flour, baking powder and salt until blended. Stir in 1 1/2 cups chocolate chips. Spread evenly in ungreased 15 x 10-inch pan. Bake at 350° for 25 minutes. Cool. Melt rest of chocolate; drizzle over surface. Cut into bars. Makes 48.
Melt butter or margarine in a large kettle and brown well the beef chuck, cut into cubes. Add mushrooms, onions, garlic, salt, dill, basil, thyme, savory, bay leaves and pepper. Saute slowly, stirring occasionally until mushrooms and onions are tender. Now add can of beef consomme and cans of tomatoes. Simmer for 1 1/2 hours or until meat is tender. Add 1 pound small white onions, peeled and 1 bunch carrots, peeled and cut into 2-inch chunks. Cover kettle and cook 45 minutes more or until vegetables are done. Now mix 6 tablespoons flour with 1/2 cup cold water until smooth and add gradually to the stew, stirring occasionally. Continue to stir and heat until gravy is thickened.
Place a layer of onions in the bottom of a greased dish. Cover with a layer of almonds, then a layer of soup. Repeat the 3 layers; cover with crushed corn flakes. Pour melted butter over all. Cook until golden and the onions are soft at 350° for 45 minutes.
Cook and drain spinach. Mix all ingredients together. Chill and serve with crackers or fresh vegetables.
Boil water, vinegar, sweetener, pickle and salt. Place cucumbers and celery slices in a glass jar. Pour boiling liquid over. Cover and refrigerate overnight. Drain before serving. Yields 2 cups. Contains 20 calories per serving.
Preheat oven to 350°. Cream Crisco and sugar; add egg, lemon juice (rind of lemon, if desired). Combine flour with baking powder, salt and crushed lemon drops. Add to creamed mixture. Mix on high speed with mixer until well-blended. Drop by teaspoons onto greased cookie sheet. Bake 10 minutes; remove from sheets and cool. Frost if desired. Makes 3 dozen cookies.
Preheat oven to 375°. Lightly grease 2 cookie sheets. Brown ground beef and drain. Stir in pork and beans, ketchup, onion, mustard and salt; simmer, uncovered.
Make a	syrup of sugar and water. Cook to a thin syrup and add the lemon juice and	butter. Pour this into a 9 x 12-inch pan. Mix 2 cups	of Bisquick as directed on box for biscuits. Roll dough into a rectangle about 1/4-inch thick. Arrange 3 cups finely cut rhubarb on dough and roll up like a jelly roll. Cut into 9 to 12 pieces and place in the syrup. Sprinkle with	sugar and bake at 400° to 425° until nicely browned. Serve with cream or ice cream. Best served warm.
Mix peanut butter and melted oleo in large bowl. Add sugar and Rice Krispies. Make balls and dip in melted chocolate.
Add all ingredients. Stir well, but do not beat. Pour into Bundt cake pan. Bake at 350° for 1 hour.
Cut each chicken breast half into 4 pieces. Heat oil in wok or 12 inch skillet over medium high heat. Cook garlic and chilies in oil, stirring constantly, until garlic is golden brown. Add chicken; stir-fry 8 to 10 minutes or until chicken is no longer pink in center. Stir in fish sauce and sugar. Sprinkle with basil and mint. This has 5 grams carbohydrates.
Combine all ingredients. To serve, place in bowl on tray along with choice of crackers, breads, carrot sticks or celery sticks.
Sift flour, baking powder and salt together. Cream shortening and butter. Add brown and white sugars. Blend. Add egg and vanilla. Beat mixture until light; add nutmeats. Blend in dry ingredients and mix well. Divide dough in 2 parts and make 2 rolls. Wrap in wax paper; chill overnight in refrigerator. Slice off and bake at 425° for 5 to 7 minutes.
Slice onions about 1/8-inch thick and separate into rings. Roll each ring in flour, then dip in mixture made of the eggs and milk. Roll in cracker crumbs and fry in a wire basket in furiously boiling cooking oil. Remove and drain.
Beat cherry pie mixture until cherries are in bits. Add eggs and cake mix. Beat until well blended. Bake at 350° for 35 to 45 minutes.
Heat oven to 425°. Place 2 teaspoons butter, 2 teaspoons sugar and 2 or 3 pecans in each of 12 greased medium muffin cups. Sprinkle cinnamon in each cup. Stir baking mix and water to a soft dough. Drop dough by spoonfuls into each cup. Bake 15 minutes. Invert onto tray. Let pan remain over biscuits a few minutes. Makes 1 dozen.
Cook noodles as directed on package. Drain. Brown butter in skillet; add poppy seed and almonds, mixing well. Add noodles and toss lightly to mix.
Combine oats, baking powder and salt in a bowl. Combine bananas, honey, oil and eggs in blender container. Process until smooth. Add to dry ingredients; mix well. Stir in pecans. Spoon into greased and floured loaf pan. Bake at 375° for 45 to 60 minutes or until bread tests done. Remove to wire rack to cool.
Rinse cooked macaroni in cold water; drain well. Combine all other ingredients except paprika. Cover and chill. Sprinkle with paprika before serving.
Skin, bone and cut up chicken breasts into 1/2-inch cubes. In a bowl, mix ginger, honey and cornstarch and blend in water, soy sauce and sherry. Thaw pea pods. In a large skillet, heat oil over medium heat. Add almonds, stirring and cooking for about 3 minutes. Add chicken and cook just until meat turns white. Pour in sherry mixture and cook until sauce thickens. Add pea pods and stir until hot and glazed. Serve over rice. (Cashews may be substituted for the almonds.)
Rub steak with flour. Season with salt and pepper. Sear in frying pan in oil. Remove and place in casserole dish. In the same pan, saute onion and mushrooms. Pour over steak. Cover meat with 1 inch of water. Bake in oven, covered, for 2 hours at 350°. Serves 4 to 6.
Spray large baking dish with Pam. Layer sliced potatoes then pork chops then another layer of sliced potatoes and mushrooms. Season if you wish to. Pour soup and liquid over this. Cover with foil and bake at 350° until tender. Add cheese and crackers to top of casserole. Bake in oven, uncovered, until cheese is melted and top is lightly browned.
Place the first 4 ingredients in a 2-quart casserole in even layer. Combine soup, milk, salt and pepper; pour over all. Cover and bake at 350° for 45 minutes, then remove cover and bake 15 minutes more. Serves 6.
Mix all ingredients. Put in 9 x 13 pan. Top with 1 cup of crushed corn flakes and dot with margarine. Bake at 350° for 1 hour.
Mix all ingredients. Cover and refrigerate. Chill at least 3 hours. (Can serve at once.) Stir before serving.
Saute onion. Drain half the liquid from the peas. Mix peas, soup, pimento and water chestnuts. Add onion. Pour into an 8 x 8-inch casserole. Top with cheese; crumble crackers in melted margarine and spread on top of cheese. Bake for 20 to 30 minutes at 350°.
Preheat oven to 350°.	Grease and flour two layer cake pans. Combine flour, sugar, baking powder, salt, nutmeg, eggs, vanilla, eggnog and butter into	a large mixing bowl. Blend well at medium speed. Pour into pans and bake 25 to 30 minutes.
Brown chicken breasts in skillet in 1/4 stick butter on both sides. Remove from skillet and place in baking dish. Add celery, mushrooms and mushroom soup. Add soup can of water. Cover and cook in a 350° oven until tender. Continue to baste chicken so it will not dry out.
Grate peel of 1/2 fresh orange. Peel and cut oranges in bite-size pieces. Cut apple (do not peel) in bite-size pieces. Combine all ingredients and chill well. Serve on salad greens if desired.
In a 2 to 3-quart pan, combine cranberries, orange peel and orange juice. Set over medium-high heat and cook for about 15 minutes or until cranberries soften and pop open. Cool. Whirl mixture a little at a time in a blender until smooth, then force through a fine wire strainer; discard residue.
Preheat oven to 350°. Sift together the flour, baking powder, soda and salt. Cream the shortening; add the sugar gradually and continue working until light and fluffy. Add the eggs and beat well. Add the flour mixture alternately with the bananas a small amount at a time, beating after each addition until smooth. Pour into a well-greased bread pan (8 1/2 x 4 1/2 x 3-inches) and bake for 1 hour and 10 minutes.
Mix tuna, oil from tuna, cheese, seasonings and 1/4 cup bread crumbs into beaten eggs. Turn into oiled 1-quart casserole and top with remaining crumbs. Dot with butter.
Clean and devein shrimp/scallops. Melt butter; add garlic and seafood. Cook 3 to 5 minutes. Remove from butter and set aside. Add half and half to butter in pan. Bring to boil; simmer 10 minutes. Add seafood, parsley and seasonings. Heat well. Serve over cooked pasta surrounded by pepper.
Bake a white or yellow cake; cool. Mix vanilla pudding, milk and cream cheese with a mixer. Spread pudding mixture on cooled cake. Spread crushed pineapple on top of pudding mixture. Spread Cool Whip on top of pineapple. Top with coconut.
Cream sugar and shortening. Add eggs; beat well. Sift dry ingredients and stir into egg mixture. Add bananas and chocolate chips. Bake 10 to 12 minutes at 375°. (Caution: Bananas will darken and become gooey if dough is treated like refrigerator cookies.)
Mix together and cook till thick. Pour into a baked pie crust or Graham Crackers. Can double for 2 pies.
Cook sausage until browned; drain. Set aside. Separate dough into 8 triangles. Arrange on ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides to form crust, sealing perforations completely. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese.
Mix stuffing according to package directions; pat down in a 9 x 13-inch glass pan. Pour cooked chicken over stuffing.
Bring sugar, milk, butter and peanut butter to a rolling boil, then add oatmeal, cocoa and vanilla. Beat until like fudge. Drop by teaspoonful on waxed paper. Keep in refrigerator.
Mix sugar, cocoa, Pet milk and the rest of the ingredients; mix thoroughly and pour into 3 unbaked pie shells. Bake at 350° for 35 to 40 minutes.
Heat oven to 350°. Grease bottom only of 2 round ring pans. In a large bowl, blend first 6 ingredients. Beat 1 minute at medium speed. Stir in remaining ingredients, just until dry ingredients are moistened.	Bake at 350° for 20 to 25 minutes.
Cube meat 1 1/2 inches, place in deep dish. Add water to cover and 3 teaspoons of salt. Soak overnight in refrigerator.
Melt cream cheese and oleo in top of double boiler. Saute shrimp, onion, pepper and celery in 2 tablespoons oleo. Add cream cheese and oleo. Blend well. Add soup, mushrooms, seasonings, crab meat and rice. Blend well. Place in oiled 2-quart casserole dish and top with Cheddar and cracker crumbs. Bake at 350° for 20 to 30 minutes or until bubbly. Freezes well for short time.
Peel and devein shrimp. Leave tail on and butterfly shrimp. Sprinkle Cheese Tid-Bits generously on shrimp. Dot with melted butter. Add pepper and garlic powder. Bake at 350° for 15 minutes.
Refrigerate first five ingredients. Before serving time, add mayonnaise, vinegar and sugar.
Slice cucumbers and onions thin and let stand 20 minutes in a weak salt water. Drain and add vinegar, sugar and mustard seed and cook 10 minutes after coming to a boil.
Heat all together over medium heat and bring to a boil, 8 to 10 minutes. Cool 5 minutes. Stir in lamb and marinate 15 minutes or longer. Grill 10 to 15 minutes until done. Pour remaining marinade over lamb before serving.
Mix pudding according to directions. Chill until firm. Add condensed milk and Cool Whip. Stir until well mixed. Put layer of wafers in bottom of a large bowl. Then add a layer of sliced bananas and cover with pudding mixture. Repeat.
Melt 1/2 cup butter on stove. Add milk, sugar and cocoa. Stir over medium heat until sugar is dissolved. Bring to a boil for 3 minutes. Remove from heat. Blend in peanut butter, vanilla, salt and oatmeal. Drop onto waxed paper by spoonfuls. Let cool. Makes 5 to 6 dozen. Store in airtight container.
Roast, season and slow cook in crock-pot for 8 to 10 hours. Or, cook until very tender in a pressure cooker. Remove the roast from juices and shred. Save juice for a later use. Return shredded meat to crock-pot and add the remaining ingredients. Cover and cook 4 to 6 hours. Discard bay leaf and serve on French rolls or sandwich buns.
Place butter in a shallow 3-quart baking dish. Place in a 400° oven for 5 minutes or until melted. Stir in thyme, salt and pepper. Add the vegetables and toss to coat. Cover and bake for 25 to 30 minutes or until the vegetables are crisp and tender.
Cut 12 inch "doughnuts" and "holes" from bread; set aside. Fit scraps in bottom of 13 x 9 x 2-inch baking dish, lightly greased. Place cheese in layers over bread. Add layer of broccoli, then ham. Arrange "doughnuts" on top slightly overlapping. Sprinkle "holes" in center. May add a few more bread scraps if it looks scarce.
In large pot, saute onion in butter 3 minutes. Add potatoes, water, celery leaves, salt, pepper, paprika and tomato sauce. Bring to a boil. Reduce heat. Cover and simmer 30 minutes or until potatoes are just tender, stirring occasionally. In a small skillet, combine oil and flour until smooth. Cook over medium heat, stirring constantly until mixture is golden brown. Watch closely to prevent burning. Carefully stir into hot soup. Add parsley. Cook, stirring occasionally, for 5 minutes or until soup thickens.
Cream butter and sugar. Add water and vanilla. Mix well. Add flour and pecans. Chill 3 to 4 hours. Shape in balls. Bake on ungreased cookie sheet at 325° for about 20 minutes. Roll in powdered sugar while still warm.
Cut tops off green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup. Boil whole peppers for 5 minutes, drain well. Sprinkle inside lightly with salt. In skillet, brown beef, onion and the 1/4 cup of green pepper. Add tomatoes and cook until tender, about 4 minutes. Drain off liquid. Add both corns, salt, basil and pepper to skillet. Mix well. Stuff peppers with the meat mixture. Toss crumbs with melted butter, sprinkle on the top of peppers. Bake 35 to 40 minutes at 350°. Serves 8.
Mix all ingredients together. Roll into balls. Bake 10 to 15 minutes in a 350° oven.
Cook macaroni as directed on package. Boil eggs. While macaroni and eggs are cooking, cut up crabmeat. Have macaroni cool until warm. In pan mix macaroni, eggs, garlic powder, onion salt, salt and pepper. Add Miracle Whip until everything is covered and add crabmeat and cucumbers. Pour into bowl. Sprinkle paprika on top. Serve cold.
Melt caramels with milk slowly. Mix flour, oats, sugar, soda, salt and butter. Press 3/4 of mixture into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Remove from oven. Add chocolate chips and peanuts. Drizzle caramel over top. Crumble on remaining crumbs and bake 12 minutes more at 350°.
Preheat oven to 350°. Drain artichokes and chop. Mix together the sour cream, mayonnaise and Parmesan cheese. Add to the artichokes. Place in ovenproof dish and sprinkle with paprika. Bake for 30 minutes. Serve hot with crackers.
Mix ingredients as given and pour into 13 x 9-inch greased pan. Sprinkle 1/2 cup brown sugar and 1/2 cup chopped nuts on top. Bake at 350° for 35 minutes. While warm, frost with Icing.
Cut chicken into chunks. Mix chicken with sour cream, soup and onion soup mix. Spread in a 9 x 13-inch pan. Prepare stuffing mix according to directions, using chicken broth for liquid. Place over the chicken. Cover with foil and bake at 350° for 45 minutes. Remove foil and bake an additional 15 minutes.
Saute onion, green pepper and rice in margarine until lightly browned. Stir in remaining ingredients. Cover and cook over low heat until rice is tender. Makes 8 servings.
Cream the first 4 ingredients. Add eggs and vanilla; beat, then add dry ingredients. Make dough into balls the size of walnuts. Dip glass in sugar and press cookie. Bake at 350° for 10 minutes, or just until brown (burn easily). Makes about 100 cookies.
In medium saucepan melt butter and brown sugar. Bring to a boil, stirring occasionally. Remove from heat. Immediately add marshmallows. Stir until melted. Pour over popped corn and stir until distributed evenly. Salt to taste.
Preheat oven to 375°. Lightly brush cookie sheet with butter. Cut won tons in half; arrange on sheet. Brush with butter and sprinkle with Parmesan cheese. Bake for 5 to 7 minutes, until golden brown. Cool on paper towels. Repeat until won tons are all done.
Combine flour, sugar and salt in large bowl. Add yeast and water until dough is soft. Cover and let rise in place (85°) free from drafts for 30 minutes (until doubled). Turn dough onto heavily floured surface. Knead to smooth and elastic (5 minutes). Divide in half. Shape into 2 oval loaves. Fold over lengthwise and flatten with hands. Roll each with hands into a 15 x 2-inch loaf. Twist and place loaves on greased pans. Brush with butter. Cover and let rise in warm place (85°), free from drafts, until doubled. Bake at 400° for 40 minutes, until loaves sound hollow.
Line a 9 x 13-inch buttered pan with 4 slices bread. Mix together all ingredients. Put half of this mixture on top of the bread in the pan. Place remaining 4 slices of bread on top and then put the rest of the cheese/egg mixture over them. Let stand in refrigerator, covered, overnight. In the morning, bake at 350° for 45 minutes, uncovered. Let stand for 10 minutes before cutting and serving.
Mix sugar, flour and salt; place half of mixture in bottom of unbaked pastry shell. Add half of apples and sprinkle with nutmeg and cinnamon. Scatter bits of butter. Repeat until all apples are used. Squeeze juice of lemon and 1/2 cup water over top. Top with pastry crust and bake at 350° for approximately 1 hour and 15 minutes.
Step 1: Crumble Oreo cookies (save enough for topping). Place crumbled Oreos in bottom of 9 x 13-inch pan.
Mix syrup, sugar and water over high heat. Bring to a boil and boil until hard ball forms. Remove from heat. Pour in egg whites and beat until thick and workable. Roll into 1/8-inch thick sheet on a mixture of flour and confectioners sugar. Spread with peanut butter. Roll up into a log, chill and slice.
Mix soda and boiling water; add dates and let set 10 minutes. Mix in with remaining ingredients. Pour into a loaf pan sprayed with vegetable cooking spray. Bake at 350° for 45 minutes or until crusty and firm.
Grease bottom of a 9-inch x 13-inch baking pan. Set aside. Preheat oven to 350°. In large mixing bowl, combine flour, brown sugar, peanut butter, and butter. Beat until crumbly. Reserve one cup. Add baking powder, baking soda, milk, vanilla, and eggs. Blend until smooth. Pour batter into pan. Sprinkle reserved crumbs on top. Sprinkle chocolate chips over crumbs. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Let stand in pan until cool. Cut into squares
Mix all ingredients for 3 minutes. Pour into 2 loaf pans or 1 Bundt pan. Bake at 300° for 1 hour. Grease pan and sprinkle with sugar.
Mix soup, mayonnaise and milk. Heat to boiling and remove. Put 1 cup cornflakes in bottom of 9 x 13-inch dish. Drain cabbage. Place on top of cornflakes. Pour soup mixture over cabbage. Melt margarine and	add with remaining cup of flakes. Tear cheese into strips. Put on top of cabbage, then place remaining flakes on top of cheese. Bake at 350° for 30 to 35 minutes.
Mix all ingredients lightly. Bake at 400° about 40 minutes or until nicely browned. Makes 20 servings.
Wrap breasts with bacon. Arrange in a baking dish or 9 x 13-inch pan the dried beef on the bottom. Lay the wrapped chicken breasts over the beef. Combine the sour cream and mushroom soup. Pour over chicken. Bake in a 275° oven for 3 hours. Can be made ahead and reheated.
Combine the first 9 ingredients, mixing well. Shape into 1-inch meatballs. Cook in hot shortening over medium heat until brown; drain on paper towels.
Cook sugar, cornstarch, salt and water, stirring all the time, until it turns clear. Take off of heat and add 4 tablespoons strawberry jello. Let cool. Put berries in crust and pour filling over it. Put in refrigerator until set.
Brown meat and onions. Add soup, water, rice and kix well. Pour into greased casserole dish and bake 350 degrees for 1 1/2 hours.
Mix sugar and Crisco and add egg. Sift flour, cream of tartar, baking soda and salt. Add to first mixture. Make into balls the size of walnut or smaller. Press down; sprinkle with cinnamon and sugar or colored sugar. Bake at 400° for 8 to 10 minutes. Makes about 3 dozen cookies.
Sift together first 5 ingredients. Stir in walnuts and orange peel. Mix in separate bowl, egg, orange juice and oil. Add liquid mixture to dry ingredients, stirring until just moistened. Pour into greased loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch). Bake at 350° for 55 minutes or until tested done (toothpick inserted comes out clean). Remove from pan; cool on rack. Wrap tightly and store overnight before serving.
Mix and pour over chicken, beef or pork. Use with smoked sausage or wieners.
Precook broccoli. Mix rest of ingredients. Drain broccoli and pour soup and cheese mixture over broccoli in a 3-quart dish. Bake 15 to 20 minutes in a 350° oven.
Mix together and dissolve the warm water, salt and yeast. Add the cake mix and flour.
In a large mixing bowl, combine onion, cream of mushroom soup, sour cream, margarine and cheese; mix well. Thaw hash browns, then add to cream mixture. Spread into 13 x 9-inch glass baking pan.
Get chicken out of the freezer. Put it in a pan and cook it in the microwave for 2 minutes. Get it out, then put on the crumbs and the barbecue sauce.
In 2 small pie pans, spread cream cheese. Add chili. Add shredded Monterey Jack, then Cheddar cheese. Add chopped onions on top. Bake at 400° for 15 minutes. Serve with large corn or tortilla chips, small plates and lots of napkins!
Sift flour, spices, soda and salt together. Then cream shortening, sugar and vanilla. Add beaten eggs and chocolate; beat thoroughly. Add sifted dry ingredients and buttermilk alternately. Add boiling water. Bake at 350° for 30 to 35 minutes. Makes 3 (9-inch) layers.
Preheat broiler. Spray the broiler with non-stick spray. Lightly combine turkey, onion, egg and parsley and garlic tarragon plus salt and pepper in a bowl. Form into 4 burgers. Broil 4-inch from heat until brown, about 5 minutes on each side. 1 Burger = 4 Points.
Combine all ingredients except shrimp in saucepan until melted. Add shrimp. Spread on English muffins. Cut each half in six pieces. Freeze on cookie sheet. Cover or put in bags or plastic container and keep frozen. Broil 5 to 7 minutes until brown.