HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, beat eggs until foamy. Beat in flour, sugar and brown sugar until well blended. Blend in melted margarine. Stir in chocolate chips and nuts. Pour into pie shells. Bake for 1 hour in a 325° oven. Makes 2 deep dish pies.
Cream sugar and oleo; add egg and beat well. Sift dry ingredients and add to the creamed mixture along with buttermilk. Stir in fruit, dates and nuts. Drop by teaspoonful on lightly greased cookie sheet and bake 10 minutes in a preheated oven at 400°.
Line jelly roll pan with foil. (If you do not have a jelly roll pan, you can use a 9 x 13-inch and another small pan (8 x 5-inch). Line pan with single layer of saltines.
Prepare stuffing according to package directions. Spread stuffing over round steak, leaving a 1/2-inch border to allow for rolling. Roll the steak from end to end. Place in foil, secure with toothpicks or kitchen twine. Bake at 350° for 45 minutes to 1 hour.
Mix grated apple with sugar and egg white. Beat until stiff and white. (If apple yellows it will whiten when beaten.)
Mix first 5 ingredients together. Refrigerate 1/2 hour. Form balls. Freeze 1 hour. Meanwhile melt the chocolate chips and 1/8 pound paraffin in double boiler. Dip balls in chocolate mixture and set on wax paper. Use toothpick to dip. Cover holes by drizzling small amount of chocolate from spoon.
Heat oven to 350°. In a large mixing bowl, combine sugar and margarine. Beat at medium speed until creamy, 1 to 2 minutes. Continue beating, adding eggs, one at a time, until well mixed, 1 to 2 minutes. Add cheese, light sour cream, corn, chilies and onion powder. Continue beating, scraping bowl often until well mixed, 1 to 2 minutes. Add flour, cornmeal and baking powder. Continue beating until just mixed, 1 minute. Pour batter into lightly greased 13 x 9-inch baking pan. Bake 45 to 50 minutes or until light golden brown. Serve warm or cold.
In a large saucepan, using a wire whisk, whip cranberry sauce. Then add the remaining ingredients. Place over medium heat, whisking occasionally until smooth, and flavors are blended, about 15 minutes. Cool slightly. Pour into gift bottle or jars and cover. Refrigerate up to one month. This is very good served with turkey, pork or game.
Put bread in 1 1/2-quart baking dish. Scald milk and butter. Mix eggs, sugar, cinnamon and salt in bowl and blend milk with it. Pour over the bread and stir it in the baking dish. Stir in the raisins. Place baking dish in pan of hot water 1-inch deep. Bake until silver knife inserted 1 inch from edge comes out clean. Serve warm. Bake at 350° for 40 to 45 minutes.
Wash and dry chicken. Combine and mix other ingredients; add chicken and make sure all chicken is covered with sauce. Put in casserole or oblong baking dish, cover tightly and refrigerate overnight. Mix before baking at 350° for about 1 hour or until tender. Remove from baking dish to serving platter and pour remaining sauce over chicken.
Saute onion in a little oil. Brown the meat. Mix all the ingredients except the beans. Place beans in a crock-pot. Cover with water. Add the meat mixture and stir well. Turn the crock-pot on high. Go fishing for about 6 hours. Come home and make cornbread and supper is ready.
In mixing bowl, combine applesauce, sugar, oil, eggs and milk. Sift together flour, soda, baking powder, 1/2 teaspoon cinnamon, salt, nutmeg and allspice. Stir into applesauce mixture; beat well. Fold in the 1/2 cup chopped pecans and turn into well-greased 9 x 5 x 3-inch loaf pan. Combine the 1/4 cup pecans, brown sugar and 1/2 teaspoon cinnamon. Sprinkle over batter. Bake in moderate oven at 350° for 1 hour or until done. Remove from pan. Cool on rack.
Add sugar and limeade to tea. Then add enough pineapple juice to complete the gallon. Stir. Pour Tea Punch over ice and serve.
Mix together sugar and syrup, boil and add peanut butter. Pour into large bowl with rice krispies. Press into buttered pan. Prepare topping: Melt both chips and spread on top of bars.
Combine cream cheese, sugar, juice and salt, mixing until well blended. Add eggs, one at a time, mixing well after each egg. Pour mixture into graham cracker crust. Bake at 325° for 20 to 30 minutes.
Cook macaroni. Brown onion and fat. Add meat and brown. Pour soup and milk over meat mix. Put 1/2 macaroni in casserole and 1/2 cup green beans or asparagus and 1/2 meat mix. Top with 1/2 cup cheese and repeat process. Bake 30 minutes at 350°.
In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5 qt. slow cooker, layer about 3/4 c. beef mixture, one tortilla and about 1/3 c. cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.
Place ingredients in Dutch oven. Mix well and cover. Cook in a 250° oven for 6 to 8 hours. Don't open until ready!
Cook eggplant until tender, best peeled and chopped for this. Drain almost all the liquid and let it cool a little while. Saute the onion in butter and add the celery, pimentos and soup. Crumble cornbread in bowl and add egg and milk. Add eggplant, onion and etc. from skillet and mix well. Pour into greased casserole dish and bake for 45 minutes in 400° oven. Sprinkle top with cheese and let it melt in the heat of the dish.
Melt 1/2 cup sugar in heavy pot over medium heat. In another boiler, combine 2 1/2 cups sugar and the flour, then add milk and margarine (cut up). Bring to a boil over medium heat. Pour this boiling mixture into melted sugar; stir until well mixed. Cook to soft ball stage. Cool, add vanilla and beat.
Cream butter and sugar until smooth. Beat in milk, eggs and vanilla. Stir in coconut. Pour into uncooked pie shell. Bake at 350° for 35 minutes or until done.
Mix all together and form into a ball. You can add more chopped beef on top to garnish.
Brown meat, onion, salt and pepper. Add rest of ingredients. Grease large baking dish. Place a layer of tortillas and a layer of meat mixture until all meat mixture is used, with meat on top. Bake at 350° for 1 hour. (Longer if you want it thicker.) When done, top with grated cheese.
Stir together carrots, onion and peppers. All other ingredients, mix together in separate bowl and pour over the carrots. Chill overnight. Serve cold.
Remove fat from can. Mix everything together. Bake, covered, at 325° to 350° for 1 hour. Uncover. Continue baking for 15 minutes.
Mix all ingredients. Drop by large rounded spoonfuls. Bake at 350° for 8 to 10 minutes.
Cut all ingredients into bite size pieces. Pour buttermilk salad dressing over all. Let set overnight in refrigerator.
Melt butter in 9 x 13-inch pan. Pour rice evenly over bottom of pan. Pour onion soup over rice. Place cut up chicken on top of rice and soup, skin side up. Mix chicken soup with water and pour over all. Bake uncovered at 325° for 1 1/2 hours or until chicken tests done.
Place pork loin cubes in a medium casserole dish. Cook, covered, on power 4 for 18 to 20 minutes, until meat is no longer pink. Stir halfway through cooking.
Mix the first 5 ingredients. Pour into 9 x 13-inch greased baking pan or dish. Sprinkle with the yellow cake mix. Melt 3/4 cup butter. Drizzle over the top of the cake. Top with the walnuts. Bake at 350° for 1 hour. Serve with Cool Whip or vanilla ice cream.
Wash and pat dry chicken, place in cooking pan sprayed with Pam. Salt and pepper pieces, cook for 1/2 amount of time at 350°. Add sherry to mushroom soup and pour over chicken pieces. Finish cooking chicken until done. Serve on rice.
Blend all ingredients in blender for 1 minute. Pour into greased and floured 10-inch pie pan. Bake 45 minutes at 350°.
Preheat oven to 350°. In a large bowl, combine flour, oats, 3/4 cup sugar and margarine; mix until crumbly. Reserving 1 1/2 cups crumb mixture, press remainder firmly on bottom of greased 13 x 9-inch baking pan. Bake 15 minutes.
Cook meat and onion. Add sauce and water; boil for 5 minutes. Cut 12 thin slices of Mozzarella and set aside for topping. Combine cottage cheese, eggs, parsley, salt and pepper. Spread a little sauce on bottom of baking dish (13 x 9-inch) and arrange a layer of noodles. Layer cottage cheese mixture, meat sauce and Mozzarella cheese until noodles are used up or baking dish is full. Top with Parmesan cheese. Bake at 350° for 35 to 40 minutes
Mix beef with 1/2 cup catsup and 1/2 cup jelly and seasonings. Form into small meatballs. Simmer in large pot with remaining mixture of catsup and jelly for 1 hour over very low flame. Cover. Let stand several hours. Put in fondue dish to keep warm.
Cream together butter, sugar and slightly beaten egg. Add vanilla, dry ingredients and milk. Melt chocolate (microwave works) and mix into dough. Dough will be thick. I knead it with my hands until uniform in color. Add nuts; divide dough into halves and form into 2 long rolls on plastic wrap. Chill dough until firm. Unwrap roll and slice thinly, about 1/2-inch. Bake in 350° oven for about 10 minutes. Cookies will not puff up. Dough will keep in the refrigerator for up to 2 weeks. Makes about 40 half dollar size cookies.
Mix all together at once. Bake in a greased and floured 9 x 13-inch pan at 350° for 35 to 40 minutes.
Add seasonings to beef; mix well and divide into 8 equal portions. Form into 8 patties 1/4-inch thick. Place a slice of bacon on each; add a slice of cheese. Roll each portion, sealing all edges. Roll in flour. Brown in skillet with small amount of oil (or Pam). Place browned rolls in baking dish. Pour the cream of mushroom soup over the meat rolls. Sprinkle with parsley flakes. Bake, covered, for 25 minutes at 350°. Remove cover and bake an additional 10 minutes. Serve with egg noodles, rice or potatoes.
Put oatmeal and margarine in a large bowl. Pour boiling water over this mixture until the margarine is melted. Stir in corn syrup and salt.
Beat 15 strokes. No more! Spray muffin tins with nonstick coating. Add 1/2 butter, then drop teaspoonful of favorite preserves, jelly or apples slices. Spoon on remaining batter. Bake at 350° for 12 minutes.
Turn oven to 350° to 375° (bake). Put roast in large baking dish; add onion, carrots and potatoes. Mix gravy mix with water. Mix beef stew mix with water. Pour over roast. Cover and cook 1 1/2 to 2 hours.
Brown meat and drain, reserving fat in skillet. Remove meat to 2-quart baking dish. Saute onion in reserved fat. Drain off fat and mix onion with meat. Add remaining ingredients and stir to combine. Bake at 350° for 1 hour or until celery is tender. Cover dish for last 1/2 hour of baking. Serves 6.
Heat oven to 400°. Grease pie plate or quiche dish; sprinkle ham, cheese, onion and bell pepper in plate. Beat remaining ingredients until smooth, 15 seconds in blender on High or 1 minute with hand mixer. Pour over ham/cheese mixture. Bake until golden brown, about 35 to 40 minutes. Cool 5 minutes. Serve.
Place the first four ingredients in a jar. Add the vinegar and shake well. Add the oil and shake well again.
Separate celery ribs and cut into 2 to 3-inch pieces. Wash and drain. Mix cream cheese with finely chopped onion and chopped and drained olives. Stuff the celery ribs with cream cheese mixture. Arrange on tray and serve.
Brown beef until done. Drain off grease. Add to beef, mixed vegetables, rice and soups. Place in a casserole dish and place in oven for 30 minutes. Heat oven at 350°.
Roll and wrap each chicken breast in one piece of bacon. Place chip beef in bottom of a baking dish and lay chicken breast on top. Mix soup and sour cream together; pour over chicken breasts. Bake for 3 hours at 300°.
Put all 3 boxes of pudding mixes in a bowl. Add the milk slowly while using the mixer. Mix until thick. Add sour cream and half of the Cool Whip (the other half goes on top). Arrange a layer of wafers, then bananas and top with pudding. Repeat until all of the pudding is used up. Stand up some wafers around the bowl to make it look better. Top with remaining Cool Whip.
Mix peppers and cucumber in bowl. Add lemon juice, vinegar, and oregano. Mix well. Cover and marinate overnight. Toss well, just before serving and top with crumbled feta cheese.
Cook bacon until crisp. Crumble. Beat eggs in large bowl. Add bacon, cottage cheese, pineapple and vanilla. Pour into greased 11 x 7 x 2-inch baking pan. Bake 40 to 45 minutes at 350° or until done. Yields 8 to 10 servings.
Beat butter until light and creamy. Beat in sugars, then eggs, one at a time, until blended. Beat in peanut butter. Stir together next four dry ingredients and add to peanut butter mixture. Stir in chips. Drop teaspoonfuls onto lightly greased baking sheet about 2-inch apart. Bake at 350° for 10-12 minutes or until golden brown. Let stand on baking sheet few minutes, then remove to wire rack to cool.
Cream the shortening and sugar. Add eggs and vanilla. Blend well. Add remaining ingredients. Drop by spoonful on ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Do not overbake! Leave on cookie sheet for a minute or so before removing. Store in an airtight container. Makes about 4 1/2 dozen.
Mix well the flour, salt and sugar into the shortening. Beat 1/2 cup plus 1 teaspoon water, 1 egg and 1 teaspoon vinegar. Add to flour mixture and mix until all ingredients are moistened. Makes enough for 2 crusts.
Combine all ingredients in covered shaker and shake until well blended. Pour into tall glass and enjoy!!!
Trim any excess fat from steak; slash remaining fat edge to prevent curling. Place steak in large shallow dish. Pour salad dressing over top. Let stand 2 to 3 hours at room temperature. When ready to cook, preheat broiler. Place steak on rack in broiler pan. Brush dressing from dish on top. Broil 8 inches from heat for 15 minutes. Turn; broil 10 minutes. Sprinkle Parmesan cheese on top; broil 5 minutes for rare meat, or until steak is done. Remove to cutting board; carve into 1/4-inch thick slices. Makes 8 servings.
Combine all ingredients, except wieners. Mix until thin enough for dip batter. Add more milk, if necessary. Dip wieners into batter and fry in deep fat until browned. Drain on towels and serve hot.
Mix flour, salt and pepper to taste. Coat steak with flour mixture. Brown meat on each side, take out of pan. Make gravy, then add all ingredients. Simmer 1 hour.
Mix well in large bowl. I usually add 1 large red apple with skin, cut in small pieces, small seedless grapes, several red cherries, cut in small pieces, blot dry. You can also use a handful of raisins.
Mix together eggs, sugar, oil and water together, then add 1/2 cake mix, then the other half, then add sour cream. Add lemon extract. Bake at 325° for 1 hour.
Combine first 10 ingredients in saucepan; cook over low heat, stirring, until it reaches a boil and cubes are dissolved. Add peas, tomatoes, garlic and sugar. Simmer 30 minutes; Combine bacon drippings with flour and stir into peas, then cook 10 minutes more, stirring well; serve hot with corn chips.
Cook spaghetti in boiling water, following label directions; drain. Place in a 9 x 13-inch baking dish. Stir in butter, Parmesan cheese, salt, pepper and egg until thoroughly combined. Spread mixture evenly in pan.
Slice onions and dice scallions. Peel potatoes but leave 20% of skin on. Boil potatoes with onions. Cook to desired softness; strain potatoes. Mash potatoes with all ingredients. Add more chicken stock if soup is too thick for your taste.
Wash and scrape carrots. Cook in 1-inch boiling water until tender-crisp, about 15 to 20 minutes, then drain. Blend salt, melted butter, honey and grated peels. Pour over cooked carrots. Place over low heat until carrots are thoroughly glazed.
Heat oven to 350°. Grease 8-inch cake pan well. Melt butter over low heat. Remove from heat. Stir in sugar until blended. Cool. Stir in egg. Blend in sifted flour, salt and baking powder mixture. Mix in vanilla and coconut or nuts. Bake 20 to 25 minutes. Do not overbake. Cut in bars while warm.
Scatter croutons over bottom of a 9-inch glass pie plate. Overlap alternate slices of tomato and Mozzarella cheese on top in a circular pattern to cover. Sprinkle with basil, chives and pepper. Microwave uncovered on High 3 to 4 minutes until cheese is melted. Remove from oven; spoon dressing on top. Let stand 5 minutes. Serves 6.
Saute onions and bell pepper in oil; add meat. Crumble and let brown. Season with salt and pepper. Add rice and stir over low heat until rice looks translucent (about 3 minutes). Add broth slowly; cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Sprinkle with Parmesan cheese, if desired.
Chop bell peppers, celery, onions, parsley, hot peppers and tomatoes. Add salt to season. Cook all ingredients until tender, then cool. Spoon in plastic ice trays or Ziploc bags and freeze mixture. If using ice trays, when mixture is frozen, place in Ziploc bags and take out as needed for gravy.
Pour a thin layer of oil into an 8 to 10-quart pot. Add the onions, peppers, celery and mushrooms. Using medium heat, saute until tender. Add garlic; simmer a few moments more. Remove mixture to a bowl. Brown the meat in the pot. Add remaining ingredients, except flour. Bring to a boil. Reduce heat and simmer, uncovered, for 1 hour. Remove tomato cores and bay leaves, if possible.
Cream shortening with molasses. Add egg. Mix all dry ingredients and add to creamed mixture. Add milk and beat to a stiff dough. Roll out to thickness of pie dough. Cut out with scalloped pie can.	Place on cookie sheet and bake at 350 degrees for 12-15 minutes.	Put together with sweetened well flavored applesauce. Makes 9 layers. Let set a few hours before serving.
Combine soup, cheese, onion, salt and milk in small casserole dish. Add potatoes and mix. Bake at 375° for 1 hour.
Mix and pour into unbaked pie shell. Bake 40 to 45 minutes.
Do not brown meat. Put all ingredients except soups in casserole.	Pour soups over all and mix. Cover tightly and heat at 250° for 5 hours.
Cook peas 5 minutes, then drain and cool. Add remaining ingredients (except tofu) and toss gently. Blend tofu with some distilled water and pour over salad. Serve chilled. Garnish with celery leaves.
Crumble ground beef into 2-quart microwavable casserole. Add onions. Cover loosely and microwave on High 5 to 6 minutes, stirring after 3 minutes, until beef is no longer pink; drain. Stir in ravioli; cover tightly and microwave 5 to 7 minutes, stirring after 3 minutes, until hot. Sprinkle with cheese. Cover and let stand until cheese is melted. Yield: 6 servings.
Mix all together. Pour in shallow pan. Sprinkle with Parmesan cheese. Bake 30 minutes at 350°.
Spray a 9 x 12-inch casserole dish with Pam. Put thawed hash browns in and fluff with a fork. Melt butter and mix with sour cream, soup and cheese and put on top of potatoes. Crush one cup of corn flakes and put over the top of this and drizzle butter on corn flakes. Bake in a preheated 325° oven for 35 to 40 minutes.
Heat oven to 325°. Butter a 13 x 9-inch pan. Chop chocolate. In a small saucepan, combine chocolate and butter and melt over low heat, stirring occasionally until smooth. Let cool. With mixer at medium-low speed, beat cream cheese and 2/3 cup of sugar until smooth. Beat in 1 egg, 1 teaspoon of vanilla and the lemon juice; set aside. Combine flour, baking powder and salt. On medium-low speed, beat remaining eggs and 1 1/2 teaspoons of vanilla until frothy. Gradually beat in remaining sugar. Beat in chocolate mix. Pour half of chocolate batter into pan. Carefully spoon on cream cheese mix. Smooth surface. Spoon remaining chocolate mix on cheese mix and smooth. Bake about 1 hour until knife stuck in center comes out clean. Cool and chill before cutting.
Soak first 4 ingredients in salt water overnight. Drain in the morning and then add onions.
Cream butter. Add eggs, sugar and milk. Wet 6 slices bread; crumble and add to mixture. Add vanilla and nutmeg. Bake at 325° for 30 minutes or until brown.
In saucepan mix cornstarch, sugar and eggs until well blended. Gradually stir in milk. Add butter and stir over medium heat until custard thickens. Remove from heat and cool, covered. Stir in vanilla and 1/2 cup almond liqueur. Cover and chill several hours. Cut cakes into 1/2-inch cubes. Mix raspberry preserves with 1/4 cup almond liqueur. Layer cake cubes, raspberry preserves, peaches and custard in 2 1/2-quart bowl. End with a drizzle of raspberry preserves. Chill. Just before serving, place whipped cream around edge of bowl. Garnish with peach slices and toasted almonds, if desired. Makes 8 to 10 servings.
Butter the bottom of a 9 x 13-inch pan. Line the pan with crackers. Mix pudding with milk; beat at medium speed for 2 minutes. Fold in Cool Whip. Pour 1/2 of mixture over crackers, then make 2nd layer of crackers and pour remaining pudding over crackers. Cover with final layer of crackers. Refrigerate for 2 hours, then frost.
Make fluted edge of pastry about 1/2-inch high on rim of pie plate. Stir pumpkin into eggs. Blend other ingredients with sugar. Mix into pumpkin. Gradually stir in milk until well mixed. Pour in pastry shell and bake in hot oven at 425° for 10 minutes. Reduce heat to 350° and continue to bake for 30 to 35 minutes or until knife inserted in center comes out clean.
Combine first 8 ingredients in blender or processor and mix well. Pour into shallow baking dish. Add chicken and turn several times to coat evenly. Cover and chill several hours or overnight, turning occasionally. Preheat oven to 375°. Grease 9 x 9-inch baking dish. Drain chicken, reserving marinade. Arrange in single layer in prepared dish. Sprinkle with crushed breadsticks and dot with butter. Bake, basting frequently with reserved marinade, until chicken is tender, about 25 minutes. Serve hot. Can also be made with chicken cutlets.
Mix dry ingredients in a medium bowl. Set aside; mix wet ingredients. Blend together; let rise and double size. Make into rolls.
In mixing bowl, stir together flour, brown sugar, baking powder and 1/2 teaspoon salt. Make a well in center. Combine eggs, carrots, cooking oil and lemon juice. Add all at once to dry ingredients. Stir until moistened. (Batter should be lumpy.) Fill greased or paper baking cup-lined muffin cups 3/4 full. Bake at 375° about 25 minutes. Makes 8 muffins.
Heat 3 tablespoons butter and stir in flour. Blend thoroughly and add salt and pepper. Gradually stir in hot milk. Cook sauce until thick and smooth, stirring. Remove from heat and add corn. Slowly stir in beaten eggs. Pour mixture into 1 1/2-quart casserole dish. Top with bread crumbs and dot with 2 tablespoons butter. Bake in a preheated moderate 350° oven for 45 minutes. About 15 minutes before dish is done, score frankfurters. Arrange on top. Finish baking. Sprinkle with parsley. Makes 6 servings.
Grease and flour four 1-cup soup or casserole bowls. For crust, combine crushed crackers, butter, egg and garlic powder; mix well. Divide mixture evenly between bowls, pressing to form a crust. Bake at 350° for 6 to 7 minutes.
Bring water to a boil and cook chicken 15 minutes. Take chicken out and bone. Cut up in small portions. Use chicken broth to cook noodles. Bring water to boil; let noodles cook 5 to 7 minutes. Cook stuffing by directions on box. Preheat oven to 350°. Combine all ingredients in casserole dish and pour cream of chicken soup on top. Bake 15 to 20 minutes.
Cook noodles according to directions on package. Brown hamburger, onion and celery in oil. Add cabbage and steam until tender; do not add water as cabbage will add moisture. Add salt, pepper and garlic powder to taste. Add cooked noodles for the last 5 minutes. Serve with green salad and French bread.
Put all ingredients in microwave for 2 minutes. Beat with mixer until smooth. Add 1/2 cup or more nuts. Pour on buttered plate or wax paper. Refrigerate to set.
Peel potatoes if the skin is tough; otherwise, just scrub and rinse them. Cut potatoes into thin slices, but not all the way through. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt; drizzle with butter. Sprinkle with herbs. Place in aluminum box oven. Bake potatoes at 425° for about 50 minutes.