HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take large plastic grocery bag and pour 2 cups powdered sugar in it. Put Crispix cereal in large bowl. Melt together butter, peanut butter and chocolate chips. Stir until well mixed. Pour immediately over cereal and stir well until cereal is coated. Now pour mixture into grocery bag and shake vigorously. Add last cup powdered sugar and shake again.
Mix dry ingredients. Add eggs and liquids. Mix well. Bake at 350° for 1 hour or until done in center.
Mix first 4 ingredients and chill. When ready to serve, add lime sherbet and ginger ale.
Sift flour and salt. Cream butter, sugar and vanilla; beat until light. Mix dry ingredients and cream mixture and blend thoroughly. Shape. Let stand in refrigerator overnight. Bake for 20 to 25 minutes in 325° oven. Roll in powdered sugar. Makes about 4 dozen cookies.
Mix all ingredients. Cook, covered, 1/2 hour in 400° oven.
Saute onion, celery and pepper in margarine. Put ingredients in casserole. Cover with buttered bread crumbs. Bake at 350° for 20 to 30 minutes.
Place bell peppers in baking dish; sprinkle with oil, seasoned salt, garlic powder and sugar. Broil 15 minutes or until tender and browned, turning once. Prepare ravioli according to package directions.
Set oven to 350°. Bake at 350° for 30 to 35 minutes. Combine all ingredients; mix thoroughly. Place in pan; rub a little barbecue sauce on top of meat loaf. Place in oven and bake.
Blend butter, sugar and eggs. Add vinegar, vanilla and coconut. Mix well. Pour into pie shell. Bake at 325° for 1 hour or until light brown.
Preheat oven to 400°. Butter a 12 cup muffin pan. Sift and measure flour. Sift again with sugar, baking powder, baking soda and salt. Beat egg in medium bowl. Blend in sour cream and milk. Add dry ingredients and melted butter all at once, stirring just until moistened. Fill each muffin cup 2/3 full. Bake 15 to 20 minutes.
Melt chocolate baking squares in pan on stove or in microwave. Dip strawberries in chocolate. Lay on wax paper to allow chocolate to harden.
Cut and clean escarole. Let soak a few minutes. Place sausage in a frying pan with oil and brown. When sausage is almost done, put in garlic and escarole with 1 cup water. Stir around until mixed with sausage. Stir in beans. Boil pasta and drain. Toss sausage mix into pasta; add cheese.
Rinse and dry cutlets; flour and season. Heat margarine in skillet; brown cutlets 3 minutes each side. Set aside. In a small dish; mix honey, orange juice and onions. Heat in a small pan; add cornstarch blended with water and cook, stirring constantly, until mixture thickens. Pour over cutlets. Makes 4 servings. Low cholesterol.
Cream the butter and cheese. Blend in egg yolk and vanilla. Add dry cake mix 1/3 at a time; mix well after each addition. If using a mixer, add last part of cake mix by hand. Chill dough 30 minutes. (Can be chilled overnight.) Heat oven to 375°. Finish cookies in one of the following ways: Use a cookie press to shape cookies on ungreased cookie sheet. Bake 6 to 9 minutes until delicately browned. Cool cookies before removing from baking sheet. Or, drop by scant teaspoonful on ungreased baking sheet. Bake 8 to 10 minutes. Cool before removing from baking sheet.
Put through grinder or blender all the ingredients. Make into small balls the size of walnuts. Roll in flour, then dip into an egg and milk batter, then roll in cracker crumbs. Deep fry until golden brown.
Crumble flour, salt and Crisco. Roll out 1/2 of dough and put on cookie sheet. Add sliced apples, sugar and cinnamon. Bake at 350° until brown. Frost with powdered sugar and milk.
Combine white chocolate and peanut butter in a double boiler. Heat and stir until melted. Spread mixture on a 15 x 10 x 1-inch jelly roll pan lined with wax paper. Pour melted semi-sweet chocolate over peanut butter mixture and swirl through with a knife. Chill until firm. Cut in 1 1/2 x 1-inch pieces. Store in a cool place. Makes about 6 dozen pieces.
Dissolve yeast in warm water. Sift together the flour, baking soda and sugar. Cut Crisco into flour mixture, adding yeast and buttermilk. Mix thoroughly and let rise 1 hour in refrigerator. Shape into biscuits or use biscuit cutter. Bake in 400° oven until brown. (Dough will keep in covered container in refrigerator for 4 to 5 days.)
Mix eggs, sugar and vanilla in a bowl. Add the rest of the ingredients. Then add flour until manageable. Add nuts, etc. When dough resembles cookie dough, knead until tacky to hands. Place dough in warm place, covered, until doubled (3 to 4 hours). Knead. Place in pans. Let rise 3 to 4 hours. Bake at 350° for 40 minutes to 1 hour. Butter tops and sprinkle with confectioners sugar.
Brown beef liver in hot fat. Put through food chopper with pork sausage. Add bread crumbs, minced onion, Worcestershire sauce, lemon juice, salt, pepper, celery, salt, eggs and bouillon.	Top with bacon slices.	Place in buttered 9 x 5 x 3-inch buttered loaf pan. Bake at 350° for 45 minutes. Serves 4.
Saute mushrooms in butter, chicken broth, garlic, wine and remaining ingredients. Set aside in small bowl. Add 2 teaspoons butter and stir-fry chicken tenders, turning often, 3 to 5 minutes. Add all other ingredients. Pour over chicken and simmer until tender, 3 to 5 minutes.
Blend all ingredients except zucchini and chocolate chips. Fold in zucchini and pour into greased 9 x 13-inch pan for thick or 10 x 15-inch for thin ones. Sprinkle top with chocolate chips. Bake at 325° for 40 to 45 minutes.
Place steak in bottom of pan. Cover with soups and onion. Dot with butter. Cook 30 minutes at 300°. Serves 6.
Cut pita breads into halves. Cut each half into 8 wedges. Place on a shallow baking pan. Bake until crisp, turning occasionally, about 25 minutes. Remove from pan and cool. In a large bowl, combine lettuce, cucumber, Feta cheese, onion, tomatoes and pita wedges. Mix vinaigrette dressing, parsley and mint. Pour over salad mixture and toss. Serves 4 to 6.
Combine oil, sugar and eggs. Mix well. Sift together the flour, baking powder, soda and salt. Combine the two mixtures. Add vanilla, raw apples and nuts. Lightly oil a 9 x 13-inch pan or tube pan. Pour in cake and bake at 350° for 55 minutes.
Thaw bread overnight in refrigerator or on counter, 6 to 8 hours. Roll out loaf to about 9 x 13-inch rectangle. Brush egg on center 1/3 of the bread. Pour 1/2 can tomato sauce on top of the egg. Place 1/2 of pepperoni, hamburger and 1/2 of both cheeses and mushrooms on. Fold sides to center and seal ends. Brush top with egg. Repeat with other loaf. Grease cookie sheet. Bake 30 minutes at 350°. Slice and serve hot.
Combine first 5 ingredients, beating until fluffy. Sprinkle cheese on top. Bake at 350 degrees for 20 minutes. Serve.
Drain beans for 10 minutes or until as much liquid as possible is drained. Mix beans with remaining ingredients. Bake in 350° oven for about 30 minutes or in microwave for about 10 minutes, stirring once during cooking. Cover before cooking.
Mix vinegar, water, garlic, dressing mix and pepper. Bring to boil; add vegetables. Simmer and stir 8 minutes. Add oregano. Cool, then refrigerate in a jar or other container.
Cream softened butter thoroughly in deep bowl. Add sugar, gradually beating, until the mixture is fluffy and light (like whipped cream). Add eggs to creamed butter and sugar. Beat until light. Sift dry ingredients together and add alternately with liquid to creamed butter and sugar. Begin and end with dry ingredients. Add flavoring and blend thoroughly.
Make meatballs, cook on top of stove in frying pan or in oven until done. Drain well.
Combine ingredients in a 9 x 13-inch dish. Freeze. Cut into squares and serve.
Mix in bowl the eggs, oil, brown sugar, zucchini and vanilla. Combine in separate bowl the flour, soda, baking powder, cinnamon, nuts and raisins. Add wet mixture to dry mixture. Mix well. Pour into two 8 x 5-inch greased loaf pans. Bake at 375° for about 70 minutes.
Cream butter with vanilla extract; add confectioners sugar gradually, beating until fluffy. Add water and beat thoroughly. Add flour in fourths, mixing until blended after each addition. If necessary, chill the dough until easy to handle.
Brown ground beef with onions and pepper. Drain fat. Add salsa, tomato sauce, parsley, salt, pepper, cayenne and sweet basil. Simmer and stir. Remove from heat. Cool. Roll Pillsbury 1869 brand buttermilk refrigerator biscuits flat. Fill each with spoonful of meat mixture. Fold dough over. Pinch and seal. Brush a little water around edges before sealing. Brush top with beaten egg. Bake according to biscuit directions.
Beat together sugar, oil and eggs. Sift together 3 times. Add to first mixture the flour, soda and salt. Mix well. Add diced apples, vanilla and nuts; mix well. Pour into well-greased Bundt pan. Bake at 350° until a toothpick comes out clean.
Bring cheeses to room temperature. Cream together until very creamy. Add other ingredients except pecans. Shape into a ball; roll in pecans. Refrigerate until ready to serve.
Simmer 1 to 3 hours. One hour prior to eating time, add chopped okra and cooked chicken with chunks of fresh whitefish (optional). About 20 minutes before serving, add peeled raw shrimp (medium). May add shelled crab or clams or both.
Heat oven to 375°. Lightly grease baking sheet with Crisco. Combine butter flavor Crisco, brown sugar, egg, milk and vanilla in a large bowl. Beat at medium speed until well blended.
Spread raw hamburger in 8 x 8 x 3-inch dish. Spread the soup over the meat. (Do not dilute.) Place frozen Tater Tots all over the top. Bake, uncovered, in 350° oven about 45 minutes.
Mix together first 3 ingredients and cook on high until thick and transparent. Let cool completely and add the food coloring and fold in the strawberries. Pour into pie shell and chill.
Shake flour, salt, pepper and beef strips in a brown lunch bag. Brown beef in oil. Add soup, 1 bay leaf, tomato paste and cinnamon. Cook on low-medium (stir frequently) for at least 45 minutes to 1 hour. Now, add carrots. Cook another hour until meat and carrots are tender. Serve over Mueller's made noodles. Makes 6 servings.
Combine and add to salad. If you use no-fat mayonnaise, it is a no-fat dressing.
Combine apple juice, cranberry juice, sugar, cinnamon sticks, cloves and lemon; simmer 15 minutes. Serve hot.
Brown hamburger with chopped onion; drain. Break up fried bacon and mix all ingredients. Bake 1 hour at 350° or put in crock-pot.
Cook broccoli and place on bottom of casserole dish. Top with chicken. Mix undiluted soup, curry powder, lemon juice, and mayonnaise; spread over chicken. Bake at 350° for 30 minutes. On the last 10 minutes top with grated cheese and then bread crumbs.
Season pasta to taste. Add mayonnaise to desired consistency and mix well. Add peas, imitation crab meat and black olives; toss gently. Chill and serve.
Cook macaroni; drain. Saute pimento and onion in 3 tablespoons margarine. Mix all ingredients except cracker crumbs and put into a greased casserole dish. Sprinkle cracker crumbs on top. Bake 25 minutes at 300°.
Mix together; put in pie pan. On top, put 1/2 cup chopped pecans, sauteed in butter. Bake at 350° for 15 to 20 minutes. Serve hot with your choice of crackers.
Roll out dough to form a 14-inch circle. Layer in order: Provolone cheese, pepperoni, Mozzarella cheese, broccoli, Colby cheese and Parmesan cheese. Bring sides of dough up and pinch to seal. Bake 25 minutes at 350°. Let stand 10 minutes before slicing.
Fry bacon. Remove from pan. Chop onions and peppers. Add to bacon drippings and cook until onions are golden. Chop tomatoes and add to onions. Cook, covered, 20 minutes over medium-low heat (until tender). Add okra and cook until tender.
Cook spaghetti in sufficient boiling water for 3 minutes; add the broccoli. Cook until spaghetti is al dente or firm to bite and the broccoli is tender, about 7 to 10 minutes. Drain.
Sift together flour, cream of tartar, soda and salt. Set aside. Blend shortening, sugar, eggs and vanilla. Add flour to mixture. Shape dough into balls and roll each in sugar, cinnamon and nutmeg mixture. Bake on ungreased cookie sheet 10 minutes at 350°.
Brown ground beef, onion and mushrooms. Drain off fat. Add brown sugar, vinegar, mustard, ketchup and water. Cover. Simmer over low heat for 30 minutes or until liquid is reduced.
Heat oven to 375°. Cook zucchini and onion in butter until tender. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into triangles. Place in ungreased 10-inch pie plate. Press over bottom and up sides. Spread crust with mustard. Pour vegetable mixture into crust. Bake 18 to 20 minutes or until knife comes out clean.
Beat eggs and sugar. Add biscuit mix, coconut and nuts. Bake at 325° for 30 minutes. Let cool in pan and cut in squares.
Mix all ingredients together. Beat	for 3 minutes. Pour in greased 9-inch pie plate. Sprinkle with nutmeg. Let stand for 5 minutes.	Bake in a 350° oven for 40 minutes.
Mix all ingredients together in a blender. Pour into greased and floured 9 x 13 x 2-inch cake pan. Bake at 325° for 25 minutes. Let cake cool before icing.
Cut up squash and onion. Add salt and pepper and cover with water in a saucepan. Cook 10 minutes. Drain and mash like potatoes. Add butter, egg, milk and cheese. Pour into casserole dish. Bake 20 minutes at 350°.
Heat oven to 350°. Trim excess fat from pork chops. Rub skillet with fat trimmed from pork. Brown pork in skillet; sprinkle with salt. Heat water to boiling in 3-quart saucepan. Add carrots and frozen beans; heat to boiling. Stir in butter, potato slices and sauce mix from scalloped potato package. Mix soup, milk, basil and Worcestershire sauce; stir into vegetable mixture. Pour into ungreased baking dish, 13 1/2 x 8 3/4 x 1 3/4-inches. Place pork on top. Cover and bake 45 minutes. Uncover and bake until pork is tender, 10 to 15 minutes. Let stand 5 minutes before serving. Makes 6 to 8 servings.
Partly cook carrot and celery in skillet with water. Slice thin the onion and bell pepper. Add beans, tomatoes, salt, sugar and tapioca. Combine all ingredients and put in a 9 x 13-inch baking dish. Dot with butter. Cover with foil. Bake at 325° for 1 hour. Stir half-way through baking.
Melt caramels with water in saucepan over low heat, stirring until smooth. Pour over combined popped popcorn and peanuts; toss until well coated. Spread onto greased cookie sheet. Let stand until set; break apart. Makes 2 quarts.
Place chicken breasts in baking dish. Cover with one can of chicken soup and 2 cans of water. Season with salt and pepper. Sprinkle paprika lightly over chicken. Bake, covered, for 30 to 45 minutes at 375°. Turn chicken and stir. Bake other side for 30 to 45 minutes. Serves 4.
Boil chicken until done. Debone it, in the same water you boiled the chicken. Add both cans of soup, celery and the bell pepper. Add the salt and pepper. Roll out the canned biscuits in flour. Cut the rolled out biscuits in small strips. Drop the biscuits in the water and cook on low heat for about 1 1/2 hours.
Boil milk and sugar until it forms a soft ball or 230° on candy thermometer. Add dates and nuts; beat until creamy and very thick. Put on wet towel. Spread along short width of towel and roll up (log-style). When cold, slice and serve. Store in airtight container. Very rich, especially if condensed milk is used.
Cream oleo and sugar together. Mix in other ingredients. Pour into cake pans. Bake for 1 1/2 hours at 300°, until done.
Drain corn, reserving liquid. Add enough milk to liquid to measure 1 cup. Sift together the dry ingredients. Combine egg, milk mixture and corn. Add to dry ingredients. Mix until moistened. Drop batter from tablespoon into deep fat at 375°. Fry until brown (3 to 4 minutes). Makes 2 dozen.
Boil potatoes until tender. Remove the jackets and slice (if small, leave whole). Place them in a baking dish and cover with a syrup made of other ingredients. Bake in a 375° oven for 1 hour. Serve while hot.
Cream soft margarine, powdered sugar, vanilla and salt. Gradually add flour and chopped nuts. Roll dough in log shape and bake 10 to 15 minutes at 350°. Dust with powdered sugar when still warm.
Mix corn meal, flour, salt, garlic salt, onion powder and pepper in paper bag. Add fish, 3 to 4 at a time. Shake to coat. Melt shortening in large skillet on medium-high heat. Add fish, 2 to 3 pieces at a time. Cook for 5 minutes on each side or until golden brown. Remove. Drain on paper towels. Garnish with lemon.
Mix ingredients; drop by teaspoon onto well-greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool slightly and remove from pan to finish cooling on rack. Makes about 4 dozen.
Boil potatoes in the skins. Cool, peel and dice. Place in large bowl and add onion. In medium saucepan, beat eggs; add sugar, flour, vinegar and water. Boil to thicken. Pour over warm potatoes; mix and cover. Serve 15 minutes to 2 hours later. This salad is best not refrigerated.
Spread butter on steak. Sprinkle mushrooms over steak. Cover with soup mix. Wrap in 2 thicknesses of foil. Place in covered roaster with rack. Bake for 2 hours at 325°.
Mix sugar and oil. Add eggs and mix well. Add all other ingredients and mix. Pour into greased tube and bake at 350° for 1 hour. Cool 20 minutes in pan before taking out.
Mix and pour into floured and greased pan. Bake at 350° for 30 to 35 minutes. Put icing on while warm.
Cream the sugar, oleo, Crisco and egg yolks one at a time. Add milk and soda mixture alternately with flour. Fold in stiffly beaten egg whites and vanilla. Add pecans and coconut. Bake in 3 layers using 9-inch greased and floured cake pans at 350° for 30 minutes.
Measure warm water into mixing bowl and stir in dry yeast. Heat milk and then stir in honey, salt, beaten eggs and shortening and add to yeast in bowl. Add 1/2 of the flour and mix with a spoon or mixer until smooth. Add enough of remaining flour to handle easily. Turn onto lightly floured board, knead until smooth and elastic. Put into a greased bowl, greased side up. Cover with damp cloth and let rise in a warm place until double, about 1 1/2 hours. Punch down and let rise again until almost double, 30 to 45 minutes. Shape rolls and let rise. Bake at 350° for 25 to 30 minutes.
Combine flour, meal and buttermilk. (May need more buttermilk.) Mix until you get light batter. Pour into greased pan. Cook approximately 30 minutes or until brown. Serves 6.
Spray a Bundt pan (or large tube pan) with Pam. Dip each individual roll into the margarine and then roll in the cinnamon and sugar. Place in baking pan. Continue until all rolls have been rolled and placed in baking pan. Let rise overnight. Bake at 375° for 30 minutes or until brown.
Combine beef, pepper and onion. Cook in gravy until tender. Serve over rice or noodles. You can use leftovers.
Clean and wash the bean soup mix. Place in a large pan. Cover with water to two-inches over the beans. Soak overnight. Drain beans; add the 2-quarts water, ham hock, salt and pepper. Cover and bring to a boil; reduce heat and simmer for 1 1/2 hours or until beans are tender. Add remaining ingredients and simmer for an additional 50 minutes, stirring occasionally. Remove the ham hock from the soup and remove the meat from the bone. Chop meat and return to the soup.
Wash zucchini, slice off ends; slice into 1/4 pieces, boil in salted water, about 10 minutes or until tender. Drain and mash. Drain again; mix eggs, salt, pepper and onion. Combine zucchini with egg mixture, corn and 1/2 the cheese. Pour into oiled or greased 2-quart casserole. Top with remaining cheese. Bake at 350° for 30 to 40 minutes or until set. Makes 5 to 6 servings.
Whisk soup and milk in a 2-quart bowl. Add other ingredients. Refrigerate 6 to 12 hours or overnight.
Preheat oven to 350°. Grease bottom of a 9 x 13-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl. Pour into 9 x 13 pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake at 350° for 50 to 55 minutes or until golden brown. Cool. Serve chilled. Top with whipped topping when served.
Combine and mix well. Garnish with roasted slivered almonds. Put in a 9 x 13-inch pan. Bake at 350° for 30 minutes.
Place oats in an ungreased 9 x 13-inch pan and bake at 350° for 10 minutes, stirring 2 to 3 times. Remove from oven and add sunflower seeds, coconut, wheat germ, powdered milk, cinnamon, slivered almonds. Place honey and vegetable oil in a pan on stove top and heat until hot but not boiling. Pour over dry mixture and stir until well coated. Bake 15 to 20 minutes at 350°, stirring every 3 to 5 minutes until uniformly golden brown. Let cool in pan undisturbed, then break into chunks. May add raisins, dates and dried apricots. Store in airtight container.
Cut biscuits in fourths. Mix the cinnamon and 1 cup sugar together. Shake cut biscuits into the sugar and cinnamon mixture. Grease tube pan. Bring the brown sugar and margarine to a boil. Layer the tube pan with pieces of biscuits. Pour syrup over all. Bake at 350° for 25 minutes.
Break lettuce up into small pieces. Do not cut or wash lettuce. Must be dry as it is prepared. Add in layers, the lettuce, chopped celery, onion and green pepper. Add green peas, cooked in salted water, drained and cooled. Do not add any other salt to salad. Spread mayonnaise over top and sprinkle with Parmesan cheese. Seal with Saran Wrap or cover seal if using the large Tupperware bowl. Refrigerate for at least 8 hours before serving. Toss just before serving.
Dissolve jello in 2 cups of boiling water, let cool; then add strawberries, bananas and pineapple and mix well. Refrigerate.
Combine graham cracker crumbs and melted butter. Press firmly into bottom of 9-inch square pan.
Dissolve gelatin completely in boiling water or juice in a bowl. Pour into an 8 or 9-inch square pan. Chill until firm, about 4 hours. Cut with any cookie cutter.
Cream shortening and sugar thoroughly. Beat egg and add milk and vanilla. Sift all dry ingredients alternately to creamed mixture. Drop from teaspoon onto greased cookie sheet and bake at 300° for 20 minutes. Makes 82 (2-inch) cookies.
Cake: Mix together cake mix, egg whites, oils, buttermilk, baking soda and 1/2 can pineapple with juice. Bake at 350° for 30 minutes in 9 x 13 pan.
Flatten dinner rolls out on cookie sheet. Put creases together. Bake according to directions until brown. Cool for 20 minutes.
Follow directions on cake box (use no cholesterol recipe if desired). Bake in a 9 x 13-inch pan.
Mix margarine and sugar well. Add egg one at a time. In separate bowl, mix flour, coconut, graham cracker crumbs, baking powder and salt together. Add alternately with milk. Add nuts and raisins. Bake in greased tube pan at 325° for 1 hour and 15 minutes.
Combine all ingredients, except for soup, and turn into loaf. Bake at 350° for 1 hour, then pour soup over loaf. Bake 20 minutes. Yields 6 to 8 servings.
Flour and salt pork chops; brown in oil. Saute onion in butter. Add mushrooms. Place rice in casserole; top with onion and mushrooms. Place pork chops on top. Pour consomme and small amount of water over all. Cover tightly and bake at 350° for 1 hour.
Sift dry ingredients together. Cut the butter into the dry ingredients, using a pastry blender. Add drained raisins to the flour mixture. Use a fork and do not overmix. It should take only a few turns to get a dough.
Mix. Drop by teaspoon on ungreased cookie sheet. Bake 10 to 12 minutes at 375°.
After draining potatoes, let water stand, then when water is poured off, return starch from container bottom to grated potatoes. After everything is mixed, spoon into hot grease and fry until golden brown.
Break egg and beat until yellow and thick. Add water, chopped onion, chopped green pepper, salt and pepper. Melt butter in a small frying pan and pour in mixture. Cook slowly over low flame until golden brown.
In a large bowl, place sugar, cocoa, butter and milk. Heat in microwave for two minutes or until butter is melted. Remove from microwave; add nuts if desired. With a wooden spoon, beat until mixture is smooth. Pour into buttered pan. Cool and enjoy.