HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter and sugar very well. Add the egg and almond extract. Add the flour to make a stiff dough. Pinch off a small ball of dough and place it in center of the special tins and with your thumb, work the dough evenly on the side, spreading the dough as thin as possible on the bottom and sides of each tin. Place filled tins on a cookie sheet and bake at 350° to 375° about 15 minutes or until golden brown. Cool before removing from tins. To remove, invert tin and tap gently; cookies should drop out. Clean tins before storing with a dry cloth. These are time consuming to make, but worth the effort.
Mix Cool Whip and pudding mix; spoon very lightly. Add apples, cut in bite-size and Snickers, cut in bite-size. Add pineapple, if desired.
In a large saucepan or Dutch oven, add potatoes with salted water. Bring to a boil and cook until potatoes are done (not mushy); drain.
In a 2-quart dish, cut or tear bite size pieces of cake. Fill dish 3/4 full. Pour fruit filling over cake.
Mix in order given. Place in buttered casserole. Bake at 350° for 45 minutes.
In large sauce pot, combine red and green tomatoes, red, green and hot peppers, onion and garlic. Simmer about 20 to 30 minutes. Add both sugars and vinegar. Boil 10 minutes more and then add salt, cinnamon and cloves. Boil until desired thickness. Test for flavor. Pour hot mixture into hot, sterilized pint jars, leaving 1/4 inch headspace. Process 30 minutes in boiling water bath. Makes about 6 half pints.
In saucepan stir first 4 ingredients. Bring to a boil; add peanut butter and stir until melted, then stir in oatmeal. Drop by spoonful onto wax paper. After well cooled, place and keep in refrigerator in container.
Sprinkle thyme and basil between layers. Cover and bake at 350° for 2 to 3 hours or until rice is done.
Cream cheese and butter. Add flour; blend to make a smooth dough. Roll dough into 24 balls, the size of walnuts. Press each in a muffin pan cup. Place in refrigerator and chill for 1 hour. Beat sugar, eggs and vanilla together until frothy; stir in nuts. Fill muffin cups. Bake until brown at 350°.
Prepare cake mix as directed in 2 (9-inch) pans. Cool in pans 15 minutes. Poke with a fork at 1/2-inch intervals. Do not remove from pans.
Preheat oven to 350°. Beat egg whites until fluffy. Add cream of tartar, then gradually add sugar. Beat until stiff. Fold in crushed crackers, nuts and vanilla. Spread in a well buttered 9 x 13-inch glass dish. Bake for 25 minutes.
Fry chicken in oil 5 minutes, then bake in oven 45 minutes in chili sauce at 350°, turning once.
Heat oven to 350°. In a small saucepan, melt the butter with the garlic. Transfer to large bowl and let cool to room temperature. In large bowl, mix breadcrumbs, cheese, salt and pepper. Dip each chicken piece, one at a time, into melted garlic butter. Transfer to the breadcrumbs mix and turn to coat on all sides. Arrange chicken on flat cookie sheet. Drizzle remaining butter over chicken and bake until lightly browned, 50 to 60 minutes. Prep: 20 minutes. Cooking time: 1 hour.
Soften cream cheese. Mix all ingredients together and chill. Serve with Ritz or other crackers.
Heat oven to 350°. Mix all together. Put in ungreased casserole. Bake for 30 minutes.
Chop nuts and fruits into medium size pieces; dredge with 1/4 cup flour. Cream the butter and sugar together until light and fluffy. Add well beaten eggs and blend well.	Stir remaining flour and baking powder together. Fold into egg and butter mixture. Add vanilla and lemon extracts; mix well. Add	fruits and nuts, blending well. Grease a 10-inch tube pan. Line with parchment paper, waxed paper or foil;	grease again. Pour batter into prepared pan. Place in cold oven and bake at 250° for 3 hours. (Or line two 9 x 5 x 3-inch loaf pans, greasing both pans and liners well.	Place in cold oven and bake for 2 hours at 250°.) Cool in pan on rack. Makes 5 pounds of cake.
Heat oven to 425°. Measure flour, baking powder, salt, milk and 1/4 cup salad oil into bowl. Stir vigorously until mixture leaves side of bowl. Knead dough in bowl 10 times to make smooth. Divide dough in half.
Over medium heat, combine sugar, water and cornstarch together. After sauce thickens, add Jell-O. Remove from heat and add strawberries. Pour in precooked pie crust and chill 2 hours.
Drain peas; reserve liquid. Gently mash peas. In top of a double boiler, set over 3 to 4-inches of simmering water, melt margarine and cheeses. Stir remaining ingredients into cheese mixture. Thin as desired with reserved liquid. Serve warm with corn chips.
Mis sugar, cornstarch, jello, and water in sauce pan and boil until thick. Stir to keep from sticking. Cool. Slice strawberries. ("I put the strawberries in pie shell. I sprinkle a little sugar on top. Pour jello on top. Cool in refrigerator. Top with topping. Chill. Serve. You can mix strawberries in jello and pour in pie. I never have.")
Prepare the jello following package directions, using approximately 1/4 to 1/2 cup less water per package. Allow to jell in 3 separate shallow dishes. When firmly jelled, cut into tiny (1/4-inch) squares and set aside. Drain crushed pineapple, reserving 1/2 cup juice. Prepare Dream Whip following package directions. Over low heat, dissolve unflavored gelatin in reserved pineapple juice. When completely dissolved, fold into prepared Dream Whip along with the crushed pineapple and jello squares (all 3 flavors). Pour into prepared graham cracker crusts and chill until firm.
Cream shortening, sugar and eggs. Make paste of cocoa and coloring and add to mixture.. Mix salt and vanilla with buttermilk and alternating with flour. Mix soda and vinegar, and fold into mixture. (Do not beat.) Bake in two 9 inch or three 8 inch pans for 30 minutes at 350°.
Mix first 3 ingredients to make a soft dough. Beat vigorously 30 seconds. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 8 to 10 minutes until golden brown. Mix butter and garlic powder and brush on warm biscuits. Serve warm.
In a blender, blend tomatoes and peppers. Pour into pot and add other ingredients and simmer 35 to 45 minutes. Makes about 1 gallon.
Put soup, Cheez Whiz, onion and chili powder in saucepan and heat until melted and hot. Place hominy in square dish. Pour the soup mixture over hominy. Crush Fritos and put a layer on top. Put in oven at 350° for 30 minutes or until bubbly.
Brown and drain meat. Add onions, 1 can of enchilada sauce and salt and pepper to taste. Simmer 10 minutes. Place a rounded tablespoonful of meat mixture on each tortilla. Sprinkle with a spoonful of cheese. Roll up. Place seam side down in a greased baking pan. Top with remaining can of enchilada sauce and remaining cheese. Cover with foil. Bake at 375° for 30 minutes.
Preheat oven to 375°. Prepare a 9-inch square cake pan as follows: turn pan upside down. Cut a 12-inch square of foil, center it over the inverted pan and fold the sides and corners down. Remove the foil, turn the pan upright and place the foil in the pan. In order not to tear the foil, use a folded towel or pot holder to press the foil in the pan firmly. Brush with very soft or melted butter. Set pan aside.
Pour over ice. Add 1 pint 12 ounce bottle of ginger ale and fruit flavored sherbet, if desired.
Heat oven to 300°. Mix cookie crumbs and butter. Press into bottom of 9 or 10-inch spring-form pan. Blend cream cheese until light and fluffy. Add Eagle Brand milk; continue beating until smooth. Stir 1/2 cup chocolate chips with flour until coated well. Fold into cheese mixture. Pour into pan. Sprinkle remaining 1/2 cup chocolate chips over top. Bake at 300° for 55 to 60 minutes or until middle springs back when touched. Chill at least 1 hour after cooking before cutting.
Put sugar in a heavy saucepan over medium-low heat. As the sugar begins to melt, stir constantly with a wooden spoon. When the sugar is a boiling liquid, stir in a pinch of baking soda and margarine. Remove from heat. Fold in peanuts and coconut flakes. Pour onto a well-greased cookie sheet; allow to cool until hard. Crack into pieces with an ice or meat mallet. Store in waxed paper at room temperature.
Combine the first 5 ingredients in a large bowl. Beat whipping cream. Add sugar, beating until stiff forms. Fold cream into fruit mixture. Chill for 2 to 3 hours. Add bananas just before serving time. Sprinkle with coconut. Serves about 6.
In a glass casserole dish, microwave 4 cups water for about 3 minutes. Add macaroni and cook 5 to 7 minutes until tender. Drain off excess water. Add cheese, butter, sugar, salt (sprinkle), pepper (sprinkle) and milk. Cook 3 minutes and stir. Cook an additional 3 minutes; stir and cover. (Use High power for each microwave cooking.)
Preheat oven to 350°. Cream margarine and add sugar gradually. Beat in eggs. Add pumpkin and vanilla. Sift together the flour, salt, soda, baking powder and spices. Blend with pumpkin mixture. Add nuts and raisins. Bake in two floured loaf pans for 1 hour.
Heat oven to 375°. Grease and flour a loaf pan 9 x 5 x 3-inches. Beat eggs and sugar thoroughly; add anise seed. Gradually mix in seed and flour. Spread this stiff batter in prepared pan. Bake about 20 minutes or until toothpick stuck in center comes out clean. Pan will be only 1/4 full. Remove from pan and cut loaf into sixteen 1/2 inch slices. Place on buttered baking sheet. Bake 5 minutes until slices are brown. Turn and bake 5 minutes more. Cool. Good with fruit and hot tea.
Combine soup, mayonnaise, cream cheese and Worcestershire sauce into saucepan over low heat. Stir until cheese is melted. Remove from heat. Add onion, celery and crabmeat. Chill and serve with crackers.
In a bowl, combine egg, bread crumbs, corn, water, green pepper, onion and Worcestershire sauce; set aside. In a large ovenproof skillet or Dutch oven, heat oil over medium high. Lightly brown pork chops on both sides. Season with salt and pepper. Top with corn dressing mixture. Add enough water to cover bottom of pan. Bake uncovered at 350° for about 1 hour or until pork is tender. Add additional water to pan if necessary. Remove pork chops and dressing to a serving platter; keep warm. Add soup and milk to pan drippings. Cook and stir over medium heat until hot and bubbly. Serve with pork chops. Yields 6 servings.
Mix all ingredients together. Pour into 10 x 14-inch pan. Bake at 350° until toothpick comes out clean.
Remove stems from mushrooms. Cook and drain sausage. Mix ingredients together and stuff into mushroom caps. Broil until done, 3 to 4 minutes.
Combine green chili enchilada sauce and chopped onion in a blender and blend until onion is chopped fine. Add to soups and cheese in a large pot and heat on the stove until cheese is melted. Add chicken. Tear tortillas into small chunks and add to mixture. Put all this in a casserole dish and heat until bubbly.
Cook ground beef until done, stirring to break into small pieces. Drain well on paper towels. Salt and pepper lightly. Let cool. Combine beef, drained beans, onion, chilies, tomatoes and olives. Put lettuce in bowl and top with beef-bean mixture. Sprinkle on cheese and taco chips. Pour Russian dressing over all. Toss well and serve at once.
Melt over hot water, margarine and chocolate; cool slightly. Beat eggs and sugar until light; add chocolate mixture. Stir Kahlua into chocolate mixture. Sift flour, baking powder and salt; add to chocolate mixture. Add nuts. Pour brownie mix into a 9-inch square greased pan. Bake at 350° for about 30 minutes. Cool. Brush with 1/4 cup Kahlua. If desired, frost with melted 6 ounces of chocolate chips, 1/3 cup margarine and 1 or 2 tablespoons of Kahlua.
Combine the juices in the percolator. Place all other ingredients in the percolator basket. Perk for 10 to 15 minutes.
Sift together flour, baking powder and salt. Melt in saucepan over low heat butterscotch pieces and butter. Remove from heat and add brown sugar and sifted ingredients. Press into bottom of 13 x 9 x 2-inch pan. Bake at 325° for 15 minutes. Combine and spread over hot crust almonds, candied cherries, raisins, eggs, sugar and orange peel. Return to oven and bake 15 to 20 minutes more. Remove from oven and cool. Cut into 1 1/2 x 2-inch bars. Makes about 36.
Combine all ingredients. Chill for 2 hours. Serve with Ritz crackers or Wheat Thins.
Fry sausage and chop into small pieces. Remove from pan and set aside. Add onion and green pepper. Cook until soft. Add tomatoes (cut with edge of spoon), sugar, salt, pepper and sausage; simmer for 15 minutes, stirring occasionally.
Mix together the first 3 items. Pat into an 8 x 8-inch pan. Bake 15 minutes at 350°.
Beat eggs. Blend in margarine and fruit pulp. Combine remaining ingredients. Stir into fruit mixture only until moistened. Fill greased or baking cup-lined muffin tins 3/4 full. Bake in a 375° oven until golden (20 to 25 minutes). If desired, reheat before serving. Yields about 2 dozen. Total fat: 2.7 g; calories: 109.
Mix sugar and cornstarch together so cornstarch won't lump. Add 1 cup cold water. Cook this mixture until it becomes thick, stirring constantly. Take off heat and add dry peach jello and food coloring. Chill this mixture.
Mix together. Press into 9 x 12-inch pan. Bake at 350° until light brown. Cool.
Mix all ingredients together and bake at 350° for 30 to 40 minutes.
Cut corn silk and husk down to corn. Peel husk halfway down cob and run under cold water. Close up husk to cover corn. Place on a wet microwave-safe plate. Cook on High for 4 1/2 minutes for 1 ear of corn, 8 1/2 to 9 minutes for 2. Remove from microwave carefully; don't get burned. Run under cold water and peel off husk. Serve immediately.
Preheat oven to 450°. In a small bowl, mix 2 teaspoons mustard and lemon juice. In another bowl, lightly beat egg. Stir in Worcestershire sauce, oil, salt, pepper and remaining mustard. Dip chicken breast into egg mixture. Press each piece into cornmeal on both sides. Put on platter and refrigerate, uncovered, 10 to 60 minutes.
Layer the ingredients. Bake until squash is tender. Top with cheese. Bake at 350°.
Melt oleo in heavy skillet over low heat. Beat eggs. Add sugar; mix well. Add the dates. Add the mixture to oleo and cook, stirring until mixture leaves sides of skillet. Remove from heat and add Rice Krispies, vanilla and nuts. Makes into patties and roll in coconut.
Mix and bake in a 13 x 9-inch pan for 40 to 45 minutes in a 350° oven. Cool.
Put 1/2 of bread in bottom of 9 x 13-inch baking dish and top with cheese. Then top with rest of cubed bread. Beat together eggs, milk, maple syrup and vanilla. Pour this over bread and cheese. Chill overnight, covered. Uncover and bake at 375° for 45 minutes. Serve with maple syrup.
Put broccoli, ham, Durkee onions, and mushroom soup in casserole dish. Mix together. Beat milk, eggs, and Bisquick together. Pour over broccoli mixture. Bake at 400° for 35-40 minutes.
Preheat oven to 350°. Lightly grease 13 x 9 inch baking pan. Beat butter and sugar in large bowl with electric mixer until creamy. Beat in egg and lemon peel until blended. Add flour and almonds, mix well. Press 2 cups dough into bottom of prepared pan. Spread preserves over crust. Press remaining dough, a small amount at a time, evenly over preserves. Bake 35 to 45 minutes until golden brown. Cool in pan on wire rack. Sprinkle with powdered sugar. Cut into bars.
Put carrots in large saucepan with 1 inch boiling water. Cover and simmer 10 minutes. Add onions. Cook 5 minutes longer or until tender. Drain. Then add to margarine, brown sugar, ginger and salt. Cook over medium heat until glazed, stirring frequently.
Preheat oven to 325°. Pour pie filling into pan. Stir together flour, sugars and cinnamon; then cut into butter until mixture resembles crumbs. Spread over top of pie filling. Sprinkle with nuts and coconut. Bake 25 to 30 minutes at 325°.
Peel eggplant and cut into 1/2-inch slices. Cook in boiling salted water for 15 to 20 minutes or until tender. Drain well and mash. Saute onion in butter; combine with eggplant and other ingredients. Spoon into a greased 1 1/2-quart casserole dish and top with tomato. Sprinkle with salt, pepper and Parmesan cheese. Bake at 350° for 30 minutes.
Stir together first 4 ingredients. Taste (may add more sugar, but not more than 1 1/2 cups total). Add a bunch of vanilla. Stir together. Pour into freezer. Add milk to fill line.
Cook vegetables as directed; drain and pour into 13 x 9-inch baking dish. Put sliced cheese on top. Melt butter; add crackers. Put on top of cheese. Bake at 350° for 20 minutes until cheese melts.
Melt butter or margarine in casserole dish. Mix flour, milk and sugar. Pour over melted margarine and pour peaches in middle. Bake at 350° for 45 minutes or until brown.
Beat together salad oil, sugar, eggs and vanilla. Add pineapple, grated orange rind, grated carrots, coconut and chopped walnuts. Sift together flour, soda, salt and cinnamon. Bake in well-greased and floured tube pan.
Crumble beef in 3-quart casserole dish and cook on full power in microwave 4 to 5 minutes or until beef is no longer pink, stirring halfway through cooking time and rotating dish. Drain off grease. Mix in sauce, water and macaroni. Cook, covered, at full power 12 to 14 minutes or until macaroni is tender, stirring and rotating dish halfway through time. Sprinkle cheese on top and let stand 4 to 6 minutes.
Brown sausage, onions and bell pepper in heavy skillet; drain. Put 3/4 sausage in baking dish. Combine eggs and sour cream. Season to taste. Pour over sausage mixture. Bake at 350° until eggs are semi-set. Stir egg mixture and top with remaining sausage. Bake until eggs are firm.
Cook hamburger in large boiler with a little water. Add water to fill boiler 1/2 to 3/4 full. Add salt to taste. Bring to a boil. Add macaroni and cook. When macaroni is nearly done, add Mexicorn and tomato paste. Add a tablespoon or so of barbecue sauce and enough ketchup to give redness. Remove from heat when macaroni is done. Do not overcook.
Cream butter and sugar until light. Beat in egg. Add sifted flour and dry ingredients alternately with sour cream and beat until smooth. Drop by rounded teaspoonful onto greased cookie sheets. Sprinkle with cinnamon-sugar mixture. Bake at 375° for about 15 minutes.
Preheat oven to 350°. In 9 x 12-inch cake pan, melt butter or margarine. Cut potatoes into 1-inch cubes. Add to melted butter or margarine. Sprinkle with salt and paprika. Bake in oven for 1 hour. Stir every 15 minutes or so for best results.
Mix all ingredients, except flour, in large stock pot. Bring to low boil; reduce heat and cook until vegetables are done, about 15 minutes. Mix flour and 1/2 cup water (add to soup to thicken).
Slice bananas and place in bottom of baked pie shells. Cream sugar and cream cheese. Fold whipped topping into mixture. Carefully fold blueberry pie filling into whipped topping mixture. Pour over bananas. Divide into the 2 pie shells. Chill and serve.
Spread coconut on the bottom of a 9 x 13-inch baking dish. Spread pecans over coconut. Mix cake mix according to package instructions. Pour on top of coconut and nuts. Mix together butter or margarine, cream cheese and powdered sugar until fluffy. Drop from the spoon in "dollops" onto cake mix. Do not stir. Bake at 350° for about 50 minutes or until tester comes out clean between the "dollops."
Blend the first 2 ingredients. Mix together the next 7 ingredients. Add cream cheese and butter mixture; set aside. Separate dough into crescents. Spoon several tablespoons of chicken mixture into dough and roll up, starting with large end. Pinch ends slightly. Brush tops with remaining butter; sprinkle with crouton crumbs. Bake at 350° for 8 to 12 minutes.
Mix yeast with water; add flour, sugar, oil and egg. Bake at 350° until golden brown.
Mix all dry ingredients and nuts, dates and eggs. Spread in a 10 x 14-inch pan. Bake 30 minutes in a 300° or 325° oven. Cool and sprinkle with powdered sugar.
In a large pot, fry bacon until crisp. Drain the grease. Add butter and vegetables. Saute until tender. Stir in flour. Cook 2 minutes. Add all remaining ingredients. Bring to a boil. Reduce to simmer. Simmer until thick, 15 to 20 minutes. Stir frequently.
Break banana into blender container. Blend until smooth, about 15 seconds. Scrape down sides. Add milk and ice cream. Buzz until blended, about 15 seconds. Serves 3 or 4.
Combine all ingredients. Pour into a greased 9 x 13-inch casserole. Mix 2 cups crushed corn flakes and 1/2 cup margarine. Sprinkle on top. Bake 1 hour or until golden brown in a 350° oven.
Blend honey and milk together. Add flour gradually, stirring until smooth. Add eggs, corn, butter and salt. Mix well. Turn into greased 1-quart baking dish. Sprinkle with allspice. Place baking dish in pan of hot water. Bake at 300° for 1 hour and 45 minutes, or until custard is soft.
Beat egg with milk. Dip chicken pieces in egg mixture, then roll in flour. Heat oil in skillet and fry chicken until golden brown. Eat and enjoy!
Pour pie filling into 8 x 8-inch baking dish. In a separate bowl, mix brown sugar, oats, flour, butter, cinnamon and nutmeg. Pour over pie filling. Bake at 375° for 35 minutes. Serve warm or cold. Try it A-La-Mode!
Crush pretzels with rolling pin. Add melted butter and 3 tablespoons sugar. Layer and pat in 9 x 13-inch dish. Bake at 400° for 8 to 10 minutes. Cool. Beat the cream cheese with 3/4 cup sugar. Fold in Cool Whip. Spread over pretzel mixture. Mix red jello with boiling water. Add strawberries and blend together; cool. When slightly set, pour over. Refrigerate. Very good. Crust cannot be detected.
Cut steak into serving pieces. Brown steak, place in casserole. Dissolve bouillon cubes in hot water. Add onion soup mix. Pour over steak. Cover and bake at 375° for 1 hour. Remove cover, bake for 30 minutes longer.
Brown hamburg, onion and green pepper; drain off the grease then add pasta and 1 can of water. Then add spaghetti sauce (usually not a whole jar); mix well. (Can add 1 tablespoon of sugar.) Simmer on low heat. Cook noodles, rinse in cold water, then layer as follows: Sauce, noodles, cheese; do this for 3 layers using Swiss and sliced Mozzarella cheese. The last layer is sauce, noodles, sauce, then top off with shredded cheese. Cover with tinfoil. Bake at 350° for 35 to 40 minutes.
Melt chocolate bits first, then add butter and peanut butter. Pour melted chocolate bit mixture over cereal and blend well. Put powdered sugar in bag, then add cereal mixture to powdered sugar and shake until all is coated.
Preheat oven to 350 degrees. Cream together butter and sugar until light and fluffy; add egg and vanilla. Combine flour and baking soda and add to creamed mixture until just blended. Stir in M&M's baking bits. Shape dough into 1 inch balls. Place on greased cookie sheets about 2 inches apart. With bottom of a glass dipped in sugar, flatten dough slightly so as not to crush M&M's baking bits. Bake 10 to 12 minutes until edges are light golden, let cool 1 minute before transferring to wire rack to cool completely. Store in tightly covered container. Makes about 4 dozen cookies.
Mix sugar, brown sugar, margarine and flour. Reserve 1 cup of this mixture. In a separate bowl, mix eggs, soda, sour cream, salt and vanilla. Add to the other mixture, mixing only to dampen. Pour into 2 (9-inch) cake pans. Sprinkle top with the reserved mixture. Bake at 350° for 30 minutes.
Follow instructions for taco seasoning mix with hamburger. Stir in kidney beans (slightly mashed) into meat mixture. Cool meat mixture in refrigerator until cool to touch. Sprinkle meat/bean mixture over lettuce. Arrange avocados, Cheddar cheese, tomatoes and green onions over lettuce. Refrigerate 2 to 3 hours and toss with bottled French dressing. Toss in crushed tortilla chips and serve.
Combine dry onion soup mix with 3 cups water, tomato sauce, chopped celery and parsley. Cook until celery is tender. Add hamburger and cabbage and cook for 20 minutes or until cabbage is done. Add more water if needed.
Crust: Mix the flour, butter and sugar with fork. Spread in cookie sheet. Bake at 325° for 20 minutes or until golden brown. Let cool.