HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening, vanilla and sugar. Add eggs; beat well. Stir in peanut butter, then sifted dry ingredients. Form into balls. Place on cookie sheet. Press down with a fork. Bake at 375° for 10 minutes.
Mix lemon juice and can of milk, then blend in Cool Whip. Add nuts and pineapple; pour into cooled pie shells and sprinkle with coconut. Refrigerate 30 minutes.
Cream sugar and butter. Add egg and vanilla. Mix well. Blend in flour, salt and soda. Stir in cherries and nuts. Drop by spoonfuls on cookie sheet. Bake at 350° 8 - 12 minutes, until golden.
Mix all ingredients together. Let rise until doubled in a greased bowl. Bake in a greased pan 40 minutes at 300° to 350°. When done, spread on butter and sprinkle on salt.
Preheat oven to 325°. Cream butter and sugar thoroughly. Blend in bananas, eggs and vanilla. Sift together flour, baking soda and salt. Add to banana mixture alternately with buttermilk, mixing thoroughly after each addition. Add nuts, if desired, and mix. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake for 1 1/4 to 1 1/2 hours. If top becomes brown before bread is done, lower oven temperature to 300° and bake until done. Makes 1 loaf.
In mixing bowl, combine all 3 ingredients and mix together until smooth. (Can use spoon or mixer.) Pour into graham cracker crust. (To make it look yellow you can add a couple of drops of lemon food coloring.) Put in freezer. Ready in 1 hour. Can garnish with lemon slices. Great for hot summer days; takes minutes to make. Let the kids do this one!
Mix cream cheese, sugar and milk. Add pudding and whipped cream and mix. Alternate layers of crushed cookies (bottom) and pudding mixture for 5 layers, ending with crushed cookies. Chill and enjoy.
Mix ground beef, bread crumbs, tomato sauce, eggs and onion. Form into balls. Bake at 375° for 20 to 25 minutes on cookie sheet. Mix ketchup, chili sauce and grape jelly. Heat until jelly melts. Add meat balls and simmer.
Season to taste in water, enough to equal vegetable level. Bake in 250° oven for 2 to 3 hours. Serve with biscuits or French bread.
Mix sugar and shortening, then egg yolks. Add milk and flour. Fold in beaten egg whites. Stir in vanilla. Bake at 350° for 35 minutes or until done.
Combine 1/4 cup dried beef with softened cream cheese. Add sour cream, Parmesan cheese and horseradish. Blend thoroughly. Refrigerate mixture 15 minutes. Form into ball and roll in remaining dried beef. Chill thoroughly. Enjoy!
Mix cherries, pineapple, oranges and marshmallows; toss with Old-Fashioned Pineapple Dressing. Cover and refrigerate at least 12 hours but no longer than 24 hours. Spoon into lettuce-lined salad bowl or lettuce cups and if desired, garnish with orange sections. Makes 8 to 10 servings.
Combine dry ingredients; set aside. Beat eggs lightly in large bowl. Add sugar, oil and vanilla and beat until creamy. Drain pineapple and stir in along with zucchini. Add dry ingredients, stirring only until moistened. Spoon batter into 2 well-greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour. Cool 10 minutes before removing from pans.
Combine all ingredients; mix well. Pour into ice cream freezer. Freeze according to manufacturer's directions.
Cut apples into small pieces (leave peelings on) and put them in an electric frying pan. Add little sugar and lemon juice to taste. Cover apples with water. Simmer until completely disintegrated. Mash mixture with wooden spoon. Add dash of cinnamon.
Wash strawberries; cap and drain. Bring to a boil and boil, stirring constantly for 2 minutes the sugar, cornstarch and water. Add jello. Let cool. Put a small amount of glaze in pie crust, then strawberries and remaining glaze. Chill.
Mix together with electric mixer. (You may use less of the evaporated milk if it is too thin a consistency.) Bake at 400° for 15 minutes.
Cream butter and sugar. Add eggs, one at a time, beating after each addition. Add crushed wafers and milk. Mix in coconut and pecans. Bake in well-greased tube pan at 275° for 2 hours.
Mix together sugar and water. Bring to boil; let boil 4 minutes. Add marshmallow cream, peanut butter and vanilla. Mix well and spread into buttered dish. Let cool.
Mix all ingredients and put in refrigerator. Bake pie shells. When pie	shells	are cool fill with mixture and put pies in refrigerator to set. Makes 2 pies.
Sift flour, baking powder and salt. Add alternately with milk and well beaten egg yolks. Add melted butter, but not too hot. Fold in stiffly beaten egg whites. Bake in hot waffle iron.
Prepare vegetables as indicated; add water. Cook until tender. Combine cream cheese, butter and soup. Add to cooked vegetables. Add bacon bits, pepper and milk. Heat and serve.
Mix sugar, flour, salt and baking powder. Add other ingredients. Put mixture in greased pie pan(s). Bake at 300° for 1 hour. Top with whipped cream.
Preheat oven to 350°. Beat egg whites and cream of tartar until thick. Slowly add sugar, salt and vanilla. Beat mixture on high speed until stiff. Fold in chips and drop by teaspoonful onto greased cookie sheet. Put into oven and turn oven off. "Forget" cookies until morning (or at least 5 hours). Yield: About 1 1/2 dozen cookies.
Blanch broccoli in boiling, salted water; put in colander. Run cold water over broccoli for several minutes. Let drain. Put on paper towels and pat as dry as possible. Put 2 broccoli spears on each slice of ham, flower ends opposite. Roll up. Put in baking dish, seam side down. Melt oleo over medium heat in heavy saucepan. Add flour, salt and mustard. Stir until smooth. Add milk, stirring over constantly. Slowly add milk; stir until thickened. Remove from heat; add cheese. Mix well. Pour over rolls and bake at 350° about 30 minutes or until hot. Can be doubled or make as many as you like. Just use 2 broccoli spears for each slice of ham.
Cream sugar and shortening, then add eggs and beat thoroughly. Add milk, flour, vanilla and butter flavoring. Mix thoroughly. Cook in Bundt pan for 1 hour at 325°.
Preheat oven to 350°. Place pie crust on a cookie sheet. In small bowl, beat together water and egg white. Brush on the pie crust and bake for about 5 minutes or until light golden. Cool thoroughly. Meanwhile, in a large bowl, place the pudding, nutmeg, cinnamon, milk and softened ice cream; mix for about 1 minute in an electric mixer until mixture is smooth. Pour mixture into cooled pie crust and freeze a few hours until firm. Remove from freezer about 15 minutes before serving. Garnish with whipped topping and crushed chocolate. Store leftover pie in freezer.
Cut top 1/3 from potato. Scoop out the insides and place into large mixing bowl; save the shells. Add warm milk, butter, salt, pepper and mix until creamy. Add Parmesan cheese, mixing with a spoon. Place mixture into reserved shells. Top with grated Cheddar cheese. Place in baking dish and bake at 375° for 20 minutes. Sprinkle with paprika and serve. Will serve 4.
Brown ground beef, then add chopped onion, kidney beans, taco seasoning. Cook until onions are tender. Set aside to cool a little bit. Mix together lettuce, tomato, chips and cheese in a large bowl.
Combine water, sugar and cornstarch. Cook over medium heat, stirring constantly, until mixture thickens and looks transparent. Put in refrigerator to cool slightly, then add butter, cocoa, vanilla and peanut butter. Stir until well blended. Put into pie shell and let cool. Top with Cool Whip or meringue.
In a blender or food processor combine cottage cheese, banana and ginger. Cover and process until smooth. Add enough milk (about 1 Tbsp.) to make the dip of desired consistency. Transfer to an airtight container, cover. Chill thoroughly. Serve with fruit dippers.
Mix cider and spices and heat thoroughly. Simmer about 15 minutes. Serve hot with additional cinnamon sticks as stirrers. Makes 1/2 gallon.
Bake in a 350° oven for 1 hour in a 13 x 9-inch casserole dish.
Drain pineapple. Reserve juice. Combine juice, sugar, and flour. Combine pineapple, cheese, and juice mixture. Pour in casserole dish. Crush crackers and mix with butter and top with pineapple slices. Bake for 30 minutes in 350° oven.
Combine all ingredients in a large bowl with a whisk or fork. Pour into a 9 x 13-inch baking pan. Bake at 350° for 35 to 45 minutes and frost with your favorite fudge frosting.
Whip the cream cheese until light and fluffy. Gradually beat in confectioners sugar. Stir in creme de cacao. Whip the cream; fold into cream cheese mixture. Fill crepes with about 3 tablespoons of the filling. Roll crepes; serve. Makes 6 servings of 2 crepes each.
To make sauce, combine butter, flour, milk, nutmeg, American cheese, and Old English cheese. When cooked, add onion, petter, pimento, and mushrooms. Use two 8x12 Pyrex dishes, or one large pan. Grease pan, and layer cooked spaghetti, cooked and diced chicken, and sauce. Bake at 350° for 30 minutes. This may be frozen. Serves 20.
Mix first 3 ingredients together. Bake in a 9 x 13-inch pan for 10 to 15 minutes at 350°. Mix jello and boiling water. When it starts to jell, add strawberries. Let set until it is completely jelled. Mix cream cheese and Cool Whip. Add sugar. Mix and spread on top of pretzels. Add jello to the top. Your dessert is ready to eat! (Refrigerate it for a few hours before serving.)
Put chicken and chips in an oblong pan. Heat soups and melt cheese. Pour this over the chicken and chips; then bake at 350° for about 30 minutes. Yum Yum!
Using a 9 x 13-inch pan, put in pieces of chicken, mushrooms and celery. In a measuring cup (2-cup size), mix together soup, wine and milk mixing well. Pour over chicken mixture thoroughly coating ingredients. Gently stir in almonds and cheese. Top casserole with a generous sprinkling of Parmesan cheese. Bake 30 minutes at 375°.
In double boiler melt peanut butter and butterscotch morsels. Add noodles and marshmallows; stir until well blended. Drop by spoonfuls onto wax paper. Chill. Keep refrigerated.
Mix maple syrup, sour cream and lemon juice. Place haddock in baking dish and pour sour cream mix over. Sprinkle bread crumbs over top. Salt and pepper, if desired. Bake at 325° for 20 to 25 minutes, until fish is flaky.
Use a glass 9 x 12-inch loaf pan. Cream sugar, shortening and eggs. Add flour and cocoa mixture and milk alternately. Add salt and vanilla. Mix soda in hot water and blend well. Add boiling water and mix well. Mixture will be thin. Bake at 325° for 35 to 40 minutes.
Spread peanut butter in pita, covering both inside surfaces. Spread honey on top of peanut butter and sprinkle with sunflower seeds. Kids really "go-pher" this sandwich.
Preheat oven to 350°. Spray or grease two 6 x 10 baking pans or one 9 x 12 baking pan.
Sift dry ingredients together; add cocoa and red food coloring together. Add remaining ingredients and mix thoroughly. Grease and flour cake pans; spread batter evenly in pans. Bake at 350° for 30 minutes or until tests done. Bake in two 9-inch pans. Serves 8.
Combine ham, green pepper, onion, celery, mayonnaise, horseradish and pepper. Spoon about 1/2 cup ham mixture on each bun and top with grated cheese. Wrap each sandwich in foil. Chill. To serve, heat in oven about 20 to 25 minutes. Serve hot. Makes 12 sandwiches.
Mix apples and nutmeats in a large bowl. Sift flour, sugar, soda, baking powder and salt together. Add dry ingredients to apples and nuts and mix well. Combine egg, vanilla and oil. Pour over dry mixture. Mix thoroughly. Batter will be stiff. Spread in a sprayed or buttered 9-inch square pan. Bake at 350° for 30 minutes. Serve hot or cold with whipped cream.
Break up chicken and layer in lightly greased 9 x 13-inch pan with the broccoli over top of chicken. Make sauce of mayo, curry powder and soup. Mix together and pour sauce over chicken and broccoli. Top with cheese and bread crumbs. Bake at 350° for 1 hour.
Combine all ingredients in a large bowl. Mix well. Serve with vegetables, crackers or corn chips.
Heat ham according to label instructions. Combine remaining ingredients for glaze. Generously spoon glaze over ham during last 20 minutes of baking. Warm remaining glaze and serve over sliced ham.
Prepare pudding according to package directions and place in refrigerator to firm. Make 2 layers from box cake. Take one layer and break into pieces, into large punch bowl. Place 1/2 of the following ingredients on top of cake in order: instant pudding, cherry pie filling, fruit cocktail, pineapple, nuts, coconut and Cool Whip. Now add second layer in the same order using the remaining ingredients. Refrigerate. Will keep several days in refrigerator. Serves 20 to 25.
Mix together and put in a 9 x 11-inch pan. Top with 1 1/2 cups crushed cornflakes mixed with 1/4 cup melted butter. Bake at 350° for 1 hour. May use bread crumbs instead of cornflakes.
Add each ingredient in order in a big mixing bowl. Pour into individual loaf pans or several regular cake pans that have been sprayed with nonstick spray. Bake 1 hour and 15 minutes at 325°. Cool upside down. Serve hot or freeze for later.
Remove & discard stems. Peel & slice approx. 1/8th inch think. Layer into a colander or pot. Add a lot of salt between each layer. This will take all of the natural liquids from them and act as a preservative. Put a heavy object on top of them to help squeeze the liquid from them. Let set for at least 12 hours. Remove from colander/pot and squeeze any excess liquid if necessary. Be careful not to break them apart. Mix 1 part white vinegar with 2 parts water in large pot and bring to a boil. Add sliced eggplants and boil about 2 mins. Remove and drain. Pat dry. In largest bowl you can find, put eggplant, chopped garlic, oregano, red pepper seeds and oil. Mix thoroughly making sure all of the eggplants have been absorbed and oiled. Layer into jars while adding more oil a little at a time until oil reaches the very rim of jar. Insert a long knife length ways along the inside edge of jars. This is so all air bubbles can escape. Wipe top rim clean so that the lids will seal properly. Put lids on and tighten well. Put in cool place and wait 1-2 weeks before eating. The longer the better. Enjoy in a sandwich or as a side dish.
Brown meat; add onion and saute until clear. Drain. Place in crock-pot or large boiler (I use crock-pot). Add salt, pepper, garlic juice, bay leaves, tomato paste and water. Cook on low (2 to 3 hours in pot) or all night or all day in crock-pot. Cook noodles in salted water with oil until done. Pat dry after cooking. Remove bay leaves. Stir in cottage cheese. In greased 9 x 13 pan, spoon a little sauce over bottom. Cover bottom with noodles. Spoon sauce completely over noodles; cover with Mozzarella. Continue layering until gone, last layer being sauce. Top with Parmesan cheese. Bake at 350° for 45 minutes. Let stand 5 to 10 minutes.
Warm oil and add seasonings. Mix well. Put crackers into large plastic bag. Pour mixture over crackers and shake well. Seal bag tightly to keep.
Combine all ingredients. Mix well. Drop by tablespoon into hot oil. Fry on both sides until golden brown. Serve with fried seafood. Delicious!
Preheat oven to 375°. In a large mixer bowl, beat shortening and sugar until fluffy. Add eggs; beat well. Stir together dry ingredients; gradually add to shortening mixture. Mix well. Stir in mincemeat.
In large skillet, brown chops in hot Crisco; season with salt and pepper. Drain off excess fat. Add the 3 tablespoons water; cover immediately and simmer 20 minutes. Remove chops; keep warm. Blend the 1/4 cup water with the vinegar, flour, sugar, mustard, the 1 teaspoon salt, Worcestershire and celery seed. Stir into pan drippings. Add cabbage. Slice carrots into blender container. Cut up onion; place in blender container. Cover with cold water. Blend until coarsely chopped. Drain thoroughly. (Or, coarsely chop carrots and onion with knife.) Add vegetables to skillet. Cook and stir until thickened and bubbly. Return chops to skillet. Simmer, covered, 5 minutes more. (Cabbage will remain crunchy.) Makes 5 servings.
Blend all ingredients in large bowl and beat at medium speed for 5 minutes. Bake in a greased and floured Bundt pan at 350° for about 45 to 55 minutes or until center springs back when touched lightly. Cool right side up for about 25 minutes; remove from pan. Cool. Sprinkle with powdered sugar.
Preheat oven to 350°. Melt margarine in 9 x 13 baking dish. Mix dry ingredients. Pour melted margarine over dry ingredients. Add eggs and vanilla. Stir with spoon until mixed (do not beat). Add nuts. Bake at 350° for 15 to 20 minutes. Do not overbake. Brownies will be fudgy.
Mix the sugar, water and Karo in a pot and cook to 270°, then add the peanuts and continue to cook to 290°. Add the oleo and continue to cook to 300°. Now add the heaping tablespoonful of baking soda, stir vigorously and pour onto Pammed foil. Let it cool. Do not try to flatten it out, it will be okay. Break into pieces, serve and enjoy.
Melt oleo in baking dish. Mix in pan. Pat out. Bake 15 minutes. Cool 15 minutes.
Wash mushrooms. Drain. Remove stems; reserve caps. Chop stems to make 1 cup. Cook chopped stems and green onion in butter until tender. Stir in flour, savory and 1/8 teaspoon pepper. Add wine and 2 tablespoons water. Cook and stir until thickened and bubbly. Stir in ham and Parmesan. Fill mushrooms with ham mixture. Place mushrooms in a 15 x 10 x 1-inch baking pan. Top with bread crumbs. Bake in a 350° oven for 15 to 20 minutes or until tender. Makes 24.
Prepare Jell-O as directed on package but put in a shallow pan. Cut into squares when set. Add sugar to washed and stemmed berries; let set until sugar dissolves. Combine cubed Jell-O, strawberries and Cool Whip. Fold together in a large bowl. Serve in dessert dishes.
Mix and cook until thick (between 1/2 to 1 hour). Put into pint jars and seal while boiling hot. This is good for pie and cookies.
Mix all ingredients. Pour into unbaked pie shells. Bake at 350° for 40 to 45 minutes.
Before you go to work, form loaf from ground beef. Place on aluminum foil. Finely dice onions and potatoes. Put potatoes, onions, butter, salt and pepper on top of loaf. Tightly close aluminum foil. Bake on grill until done or bake 1 hour in oven at 300°.
Saute onion and garlic in oil until onions are limp and transparent. Using food processor or blender, puree tomatoes with liquid and add to onions. Add herbs and sugar. Cover and simmer for approximately 20 minutes or until sauce is cooked down to 2/3 of its original volume. Remove parsley sprigs. Leave other herbs in the sauce.
Cut each biscuit in half and roll in mixture of 1/3 cup sugar and 1/2 teaspoon cinnamon. Scatter in greased Bundt pan (angel food pan okay). Combine and boil 1 1/2 sticks butter, 1 teaspoon cinnamon and 1 cup brown sugar. Pour over biscuits in pan. Bake at 350° for 30 to 40 minutes or until biscuits are crusty. Cool for 10 minutes in pan, then pour out onto platter.
Cream the margarine with vanilla until soft. Add sugar gradually and blend well. Add eggs, flour and salt. Stir in chocolate bits and nuts. Mix thoroughly. Shape into 1-inch balls and place on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes. Cool slightly, then roll in confectioners sugar. Yields 6 dozen.
In casserole dish (greased with butter), put a layer of whole potato chips, then a layer of crumbled tuna, hard-boiled eggs (cut thin), then a layer of soup. Top with crushed potato chips. Cover casserole. Bake at 350° for 20 minutes.
Cream together cream cheese and butter. Add honey to taste. Mix well. Add nuts and vanilla. Mix well.
Preheat oven to 375°. Melt margarine in iron skillet. Stir in flour, salt and pepper. Gradually add milk and broth, stirring until bubbly. Add chicken, onion, peas and carrots. Cook 1 minute. Remove from heat. Top with biscuits. Cook in oven until biscuits are done.
Dissolve yeast	in warm water;	mix in sugar, flour and margarine.	Sprinkle more	flour on waxed paper and knead. Pinch off	dough;	make into rolls and place in pans sprayed with Pam.	Leave room in between for them to rise. Let rise. If in a hurry, place rolls inside a warm oven (bake at lowest temperature) for approximately 30 minutes. They then should be ready to bake. Bake at 350° until golden brown.	Really delicious with melted butter brushed over top.
Use fruit juices and add 1 1/2 cups to pudding and cook until thick. Cool and mix with fruits. Let stand overnight in refrigerator. Add bananas just before serving.
Mix sugar, cocoa, milk and butter on medium heat until it starts to boil. Remove from heat and cool for 1 minute. Add vanilla, salt, peanut butter and oats. Stir well. Drop by teaspoon onto wax paper.
Place rice in water with 1/2 teaspoon of salt, butter and grated lemon peel. Stir well on low heat for about 1 minute. Cover and simmer for about 20 minutes. When it's dry, add 1/2 gallon of milk and stir constantly. When it begins to bubble, add egg yolks with sugar that have been beaten together separately. Pour into 1 large or several small dishes and sprinkle with cinnamon.
Combine 1 cup cheese, sour cream and chilies. Stir in hominy. Pour into lightly greased square casserole dish. Bake, uncovered, at 350° for 25 to 30 minutes. Sprinkle remaining cheese on top. Bake 5 minutes, or until cheese melts. Makes 6 servings.
Place fish in greased shallow pan; sprinkle with salt and pepper. Lightly brown onions in fat. Add remaining ingredients. Simmer 5 minutes, then pour over fish. Bake in hot oven (425°) for 35 to 40 minutes. Baste fish with sauce while cooking. Serves 6.
Whip the ice-cream, whipped topping and mango pulp until well combined. Pour into a dish and freeze.
Mix first 3 ingredients and pour into pie crust. Put in refrigerator until set. Serve cold.
Combine 1 cup flour, salt and 2 tablespoons sugar. Work in margarine with fingers. Mix in vinegar. Use a 9-inch loose-bottom layer-cake pan 1 1/2-inches deep. Spread crust mixture on bottom to depth of 1/4 inch and thinly around sides to height of 1 inch. Combine 1 cup granulated sugar, 2 tablespoons flour and the cinnamon. Add 2 cups blueberries and pour into crust. Bake in 400° oven for 1 hour. Remove from oven and put 1 cup raw blueberries on top. Cool and remove rim of pan. Dust with confectioners sugar. Serves 8.
Mix together sherbert, ice cream and juice in blender, blend well, then add ginger ale. Serve with ice.
Preheat oven to 400°. Insert metal blade into food processor. Drop garlic through feed tube. When finely chopped scrape bowl and add the onion, veal or poultry and bacon. Process until very smooth, about 3 1/2 minutes, stopping to scrape the bowl. Add remaining ingredients. (Caution with salt since bacon and ham may be salty.) Process until ham is finely chopped, approximately 45 seconds. Pack mixture firmly into 5 1/2 cup loaf pan. Bake until top is nicely browned and meat has pulled away from sides, 45 to 60 minutes. If browning too fast, cover with aluminum foil. Drain off liquid and let cool. Refrigerate until well chilled. Better served day after made.
Dissolve gelatin in boiling water. Add cold water. Chill until it thickens. Fold in apples, celery and walnuts. Spoon into 6 cup mold and chill about 4 hours.
Heat oil to 375°. In a mixing bowl, beat eggs. Add leftover mashed potatoes. Add flour, salt and baking powder. Drop by heaping teaspoonfuls into hot oil. Do about 5 or 6 at a time. Fry 3 to 4 minutes, turning or until golden brown. Watch since they brown quickly. Drain on paper towels. Makes 1 to 2 dozen, depending on your size heaping teaspoonful!
In a pan, warm 1 can tomato soup and cream cheese until cheese is smooth. Dissolve 1 envelope Knox gelatine in 1/4 cup cold water; add to soup while hot. Cool and add mayonnaise, celery, green pepper and onion. Refrigerate until set. Serve with crackers.
Brown beef and drain. Return to stove over low heat and add tomato soup. Sprinkle top with seasonings and Parmesan cheese. Stir in and sprinkle again. Unroll crescent rolls and line 9-inch pie pan. Put in hamburger mixture and top with Velveeta cheese slices. Bake for 25 minutes at 375° or until cheese melts.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2 inch pan. Beat sugar, vanilla, cinnamon, milk, and eggs together. Blend in pumpkin. Pour into pan. Sprinkle cake mix on top; sprinkle nuts then drizzle margarine over. Bake about 45 minutes. If pecans begin to brown too fast, reduce heat or cover with a sheet of foil.