HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Combine sugar, margarine/butter, and cream cheese; mix until well blended. Add eggs and vanilla; mix well. Sift dry ingredients into batter; blend well until smooth. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes or until cookies start to brown.
Mix flour, cinnamon, salt, baking soda and spices. Set aside. Mix lightly beaten egg, oil, sweetener and vanilla together in mixing bowl. Add flour mixture, oatmeal and raisins. Drop by teaspoonfuls on greased cookie sheet. Bake for 8 to 10 minutes at 350°.
Cream the peanut butter and sugar. Add beaten eggs. Stir in vanilla. Add dry ingredients alternately with milk. Beat well. Pour into a 9 x 13-inch greased cake pan. Bake for 45 minutes at 350°. Cool.
Bring water to boil. Turn out fire and add raisins. Add butter, salt and soda; cover and let set overnight. Add 2 cups sugar, eggs, cinnamon and flour. Mix well and add nuts. Bake at 350° for 1 hour.
Gently combine crabmeat with 3 tablespoons bread crumbs. Mix together next 5 ingredients and fold into crabmeat mixture. Form into cakes and coat with bread crumbs. Brush grill with cooking oil and prepare for medium heat. Arrange crab cake on grill. Grill about 3 minutes. Turn and grill another 3 minutes. Serve with lemon wedges. Serves 4 to 5.
Cook spinach by package directions; drain. Combine onion and butter in glass bowl. Microwave on High for 2 to 3 minutes (until tender). Add spinach, mushrooms, Mozzarella cheese, Cheddar cheese, Tabasco, salt and pepper; mix well.
Preheat oven to 350°. Grease 10-inch tube pan. Combine 1/2 cup of flour, brown sugar, cinnamon and cocoa. Cut in 1/4 cup of butter until mix resembles coarse crumbs. Set aside.
Mix Veg-All, corn, celery, onion, mayonnaise and cheese. Put in casserole dish. Top with crackers mixed with butter. Bake at 350° for 25 minutes or until bubbling.
Put first 4 ingredients into deep saucepan. Cook over low heat. Stir until sugar is dissolved. Cook, without stirring, to the hard ball stage or to 268° by candy thermometer. Remove from heat. Add vanilla. Pour into a shallow buttered pan to cool.
Cream shortening and sugar together. Add eggs and flour to which the soda has been added. Add bananas, nuts and vanilla. Bake in greased and floured pan (loaf) for 40 minutes in 350° oven.
Mix all ingredients together and spread into a greased 9 x 13-inch pan. Bake at 350° for 35 minutes.
Shuck oysters (saving juice). Heavily butter a 9-inch dish then spread a layer of crumbs. Spread oysters over this then dot with 1/2 of the butter. Sprinkle 1/2 of the pepper then spread the remaining crumbs. Dot with remaining butter and sprinkle remaining pepper. Pour cream over all and bake in a preheated oven at 450° for 10 to 15 minutes or until lightly brown. Serves 4.
Cream butter and sugar. Add eggs, one at at time, beating well after each addition. Sift together all dry ingredients. Add dry ingredients and nuts to cream mixture.	Shape dough into rolls and wrap in waxed paper. Chill in refrigerator until firm enough to slice. Slice 1/2 inch thick. Bake 8 to 10 minutes at 350°. Yield: 7-8 dozen cookies.
Cut eggs, apple and celery into uniform pieces. Drain kidney beans, then rinse in a little hot water. Combine all the ingredients; toss lightly. Serve in a lettuce lined salad bowl to 6 persons.
Cook and drain mixed vegetables; set aside. Mix mayonnaise, cheese and onion; set aside. Melt margarine. Crush crackers and mix with margarine. Put vegetables in casserole dish, then mayonnaise mixture, then cracker mixture. Bake at 350° for 30 minutes.
Brown the peppers and onions. Add the tomato soup, beans and water. Cook the hamburger until the red disappears. Add to mixture. Serve over rice.
Mix the salad dressing and the sugar together. Layer in a 9 x 13-inch pan the lettuce, peas, onion, celery, the salad dressing. Top with the bacon bits and the shredded carrots. Refrigerate for 8 hours before serving.
Prepare and marinate overnight. Add radishes, onion and green pepper, if desired, awhile before serving. A colorful and tasteful dish!
Place peanut butter and marshmallow cream in a large bowl. Mix the peanut butter and marshmallow. Cream together until a soft dough is formed.
In a Dutch oven or any large pot, simmer pepper and onion until soft. Add ground beef, salt and pepper and brown until all pinkness is gone. Add tomatoes and water and simmer on low heat around 2 hours. Add mushrooms after 1 hour. Add Minute rice after 2 hours and simmer 1/2 hour longer. Good one pot meal. Can also be used for stuffed peppers.
Prepare the day before. Beat together eggs, 2 1/4 cups milk and mustard. Smooth together 2 tablespoons milk and mushroom soup. Put ingredients in shallow baking dish in order that ingredients are listed. Pour egg mixture over first 3 ingredients, ending with mushroom and milk to top it off. Spread good. Refrigerate up to 1 day before baking. Then bake at 325° for 1 hour. Longer baking time needed if deeper dish is used. (I use 13 1/2 x 8 3/4-inch Pyrex.) Spray dish with Pam. Great dish to make Christmas Eve for Christmas morning.
Dissolve juice according to can direction. Slice fruit thin to float in bowl. Add soda.
Mix well. Turn out on floured board; knead a few times. Pinch off or roll and cut. Place on greased iron baker. Bake at 450° for 10 to 12 minutes or until lightly browned.
Combine all ingredients except onions. Bring to a boil and pour over onion rings in a deep bowl. Keep pushing onions down into sauce. Cool and store in refrigerator. Great with any kind of sandwich.
Mix with mixer the first 7 ingredients. Add carrots, pineapple and any other ingredients you wish. Bake in 350° oven for at least 1 hour.
Combine the frozen juice with the required amount of water, following directions on the can. Pour into punch bowl with ice cubes. Just before serving, remove ice cubes. Add ginger ale and scoops of sherbet.
Mix sugar and flour. Add corn syrup and eggs, one at a time. Add butter, vanilla and pecans. Pour into pie shell. Bake 20 minutes at 350° to 370°. Yields 6 to 8 servings.
Melt cream cheese in double boiler. Add sugar. Melt margarine. Add chopped nuts. Put in oven and toast. Mix all ingredients together and pour out on waxed paper.
Cream butter, brown sugar and white sugar. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, grated Hershey bar and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes at 375°. Makes 60 (5 dozen) cookies.
Melt chocolate in large bowl in microwave for 1 minute on Low power. Keep repeating until melted. Add cereal and coconut. Stir mixture, using a teaspoon. Drop mixture on wax paper and put into the refrigerator until chocolate sets.
Cream Crisco and sugar. Add remaining ingredients. Spread in ungreased 8-inch pan.
Put cucumbers and onions in a large bowl. Sprinkle with salt. Let them set for 1 hour. Drain, but don't rinse. Combine the remaining ingredients and pour over the cucumbers. Refrigerate in a tightly covered container. The taste of these pickles will improve after 24 hours.
Mix butter, sugar, egg yolk and vanilla. Stir in flour and salt until blended. Spread in a rectangle about 13 x 10-inches on greased baking sheet, leaving 1-inch all around edge of baking sheet. Bake for 20 to 25 minutes or until nicely browned. Crust will be soft. Remove from oven. Immediately place separated squares of chocolate on top. Let stand until soft; spread evenly over entire surface. Sprinkle with nuts. Cut in small squares while warm. Makes 6 to 7 dozen squares.
In medium bowl, combine 2 cups flour, baking powder, baking soda and salt; set aside. In large mixer bowl, beat cream cheese and margarine; gradually beat in 1 cup sugar and almond extract. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternating with milk, beginning and ending with flour mixture. Spread batter evenly into greased and floured 13 x 9 x 2-inch baking pan. In medium bowl, combine remaining flour, remaining sugar and cinnamon; gently toss with apple slices to coat well. Arrange on top of batter. Bake in preheated 350° oven 50 to 55 minutes or until pick inserted in center comes out clean. Serves warm.
Cream butter and cream cheese together. Add sugar; then eggs one at a time. Add flavoring and flour. Start in a cold oven and bake at 325° for 1 hour, 45 minutes. Oven temperature may vary.
Stem strawberries and cover with sugar. Let stand until ready to use. Combine water, sugar and cornstarch. Cook until thick. Add Jell-O. Cool. Dip sweetened berries out of juice into pie shell. Cover with mixture.
Spray jelly roll pan or large pizza pan with Pam. Press rolls together and bake for 10 minutes at 400°. Soften cream cheese; add mayonnaise, garlic and dill. Spread on cooled rolls. Top with finely chopped veggies and cheese; pressing into cream cheese. Cut into 2-inch squares; refrigerate and serve cold.
Cook macaroni as directed on package. Drain. Brown beef. Drain. Combine all ingredients except onion. Pour half of mixture into a greased 2 quart casserole dish. Top with half the onions. Pour remaining macaroni mixture over onions. Cover and bake at 350° for 30 minutes. Uncover, top with remaining onions and bake 5 minutes longer. Serves 4.
Saute the first 7 ingredients in a large kettle. When onion is clear and very soft, add remaining ingredients. Turn the heat way down. Cover and simmer at least 45 minutes, stirring occasionally. Then add 1/2 cup freshly chopped parsley.
Boil chicken until it is completely done. Remove all skin and debone. Cut into bite size pieces. Clean and cut vegetables into bite size pieces. Steam vegetables in a pan until they are tender.
Mix and form into a ball or use as a dip or spread. Top with parsley or coconut if desired.
In a salad bowl, toss together broccoli, raisins, and red onions. In another bowl, whisk together white sugar, vinegar, and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours. Before serving, mix in sunflower seeds and crumbled bacon.
Melt butter in bowl; add vanilla and beaten eggs. Then stir in flour and sugar; mix well. Stir in chocolate chips and pecans and pour into unbaked pie crust. Bake at 350° for 30 minutes.
Mix all together and pour into a greased and floured angel food or Bundt pan. Bake in a 350° oven for 35 or 40 minutes. Let cool in pan.
Scald milk. Add remaining ingredients. Stir often. Cook to soft ball stage and then remove from stove. Add margarine and cool. Beat. Work quickly.
Slice cucumbers into jars until half full. Then slice onions until about 2/3 full. Finish with cucumbers. Pack tight but don't crush. Pour cold syrup of vinegar, spice and sugar over to cover. Place lids on jars. Store in the refrigerator. These will last about 1 year in the refrigerator. Let stand 4 or 5 days before using. Tops do not have to seal.
Cook potatoes in skin; peel and cool. Cut up. Over low heat, combine cheese and 1/4 cup butter until melted. Remove from heat. Blend in sour cream, onion, salt and pepper. Fold in potatoes. Put in 2-quart covered casserole. Top with 2 tablespoons butter. Bake at 350° for 25 minutes.
In large mixing bowl, combine yeast and water. Add warm milk, butter, egg, sugar, salt and 1 1/2 cups flour. Beat on low speed of electric mixer for 3 minutes. Gradually mix in enough remaining flour to make dough easy to handle. On well-floured board, knead for 5 minutes or until smooth and elastic, adding flour to board as needed. Shape dough into ball. Place in greased bowl; turn dough over. Cover and let rise in warm place until doubled, about 1 hour. Punch down dough; shape as directed in recipe.
Mix together flour and sugar. Add milk, water, butter, eggs and vanilla in bowl. Put in pie pan or glass pan. Bake at 350° for 45 minutes.
Wash beans and soak overnight. Boil for 2 hours in water which beans are soaked. Add all ingredients except plantain. Add plantain after beans are soft. Add dumplings and cook 10 minutes longer.
Mix sugar, milk and cream cheese. Add Cool Whip. Pinch cake into pieces and add to mixture. Pour into 13 x 9 x 2-inch pan. Spread cherry pie filling on top and chill.
Heat oven to 375°. In 2-quart casserole combine first 8 ingredients and arrange evenly in dish. Spread potatoes over top to cover meat mixture. Sprinkle with paprika. Bake 45 to 50 minutes, or until light brown and bubbly.
In a small bowl, combine all ingredients. Cover and chill for one hour to blend flavors. Serve with crackers and crudities. Makes about 1 2/3 cups.
Clean potatoes; rub with margarine. Sprinkle with kosher salt and wrap in Reynolds Wrap. Especially delicious when done on the grill outside. Equally good done in the oven. Time: 1 1/4 to 1 1/2 hours.
Cook broccoli; drain thoroughly. Place in a casserole. Stir together soup and shredded cheese. Gradually add milk, mayonnaise and beaten egg. Pour over broccoli. Sprinkle with 1/4 cup bread crumbs. Bake 45 minutes at 350°.
Combine flour, salt, paprika and pepper. Shake the chicken in this mixture and fry lightly in the 1/2 cup butter. Put in pan or casserole. In a saucepan, mix the orange juice, thyme, brown sugar and 1/4 cup butter. Boil for 4 minutes. Slice a layer of thin onion over the chicken and the can of ripe olives, sliced. Pour sauce over all. Bake 1 1/2 hours at 350°. Add water, if dry. Serve with wild rice.
Peel medium sized baking potatoes (1 per person). Cut almost through crosswise (slices 1/8-inch thick). Brush with melted butter. Place in shallow baking dish/pan. Bake at 325° for 1 1/2 hours or until tender.
Cream together the sugar, salt and shortening. Add eggs. Mash bananas and add. Add soda and flour. If nuts are added, put them into batter before flour is added or save them for decoration on top.
Melt marshmallows in heated milk. Cool. Freeze until like mush. Add the whipped cream and strawberries. Continue to freeze until firm.
Mix rye flour with 1 1/2 cups white flour. Heat beer, honey and margarine to 105° to 115°. Dissolve yeast in warm water in large bowl. Add beer mixture, caraway seed, salt, garlic powder and 1 1/2 cups flour mixture. Beat until smooth. Stir in remaining flour mixture and enough additional white flour to make a soft dough. Knead on floured board until smooth, about 4 minutes. Shape into ball and place in greased 8-inch round pan. Grease top. Flatten to fit pan, cover and let rise in warm place for about 45 minutes. Bake 25 to 30 minutes at 375°.
Wash chicken and cut in half (8 pieces). Place in a Pyrex dish. Salt and pepper. Place bay leaves on top. Pour can of tomatoes and juice. Pour bottle of Italian dressing over chicken. Cover with foil and bake for 45 minutes at 350° to 375°.
Brown sausage and drain grease. Place all ingredients in crock-pot until all cheese is melted. Stir occasionally.
Dip tortillas in hot shortening. Place one tablespoon chicken, 1 tablespoon green chilies and 2 tablespoons cheese (grated) on each tortilla. Roll up. Place each one into a 9 x 13-inch pan. Mix sour cream and cream of chicken soup; spread on top of tortillas. Sprinkle remaining onion, cheese, green chilies and hot peppers on top. Bake at 400° for 15 minutes. Do not overcook!
Cook carrot pieces until tender. In a blender or processor, puree the carrots until smooth, about 30 seconds. Blend in the eggs, one at a time, then add the sugar, flour, salt, cinnamon, pepper, milk and butter. Bake in buttered 10-cup casserole dish in 350° oven for 50 minutes to 1 hour or until knife inserted in center comes out clean.
Beat egg whites until stiff. Add sugar, 1 tablespoon at a time (until it looks like marshmallows). Add cracker crumbs and nuts. Spoon into lightly greased pie plate. Spread evenly. Bake for 350° for 30 minutes. Cool. Fold Cool Whip and strawberries together. Spread into pie shell. Garnish. Refrigerate until set, about 1 hour.
In large mixing bowl, cream butter and cream cheese. Gradually add sugar, beating until light and fluffy, about 5 - 7 minutes. Add eggs one at a time, beating after each addition. Gradually add flour and beat until blended. Stir in vanilla. Pour into greased and floured 10 inch tube pan. Bake at 300 for 1 1/2 hours or until cake done. Cool in pan 15 minutes before removing to wire rack. Cool completely.
Break and wash green beans. Wash and chop peppers and green tomatoes. Combine all ingredients. Put in glass jars and pour salted water over them. Seal jars tightly. Store in basement for at least 6 weeks. Ope and use when you want them. Drain off most of water and fry in bacon drippings.
Slice cucumbers into lengthwise pieces. Place about 3 stalks dill in bottom of jar. Fill jar with sliced pickles, standing upright. Boil all ingredients. Cool and pour over pickles in jars. Add 3 small red peppers to each jar before closing.
Blend cake mix, water, oil and eggs in mixing bowl until moistened. Pour batter in lightly greased pan and sprinkled flour. Bake. Take toothpick and insert in mixture. If toothpick comes clean, allow it to cool. If cake mix is not clean, allow it to bake five additional minutes. Repeat until toothpick comes clean. Pour lemon flavoring in chocolate icing and blend with spoon until smooth. When cake is completely cool, frost the cake.
In a saucepan combine corn syrup, sugar and butter. Bring to boiling. Boil gently uncovered 5 minutes. Stir occasionally. Cool slightly.
Sift dry ingredients together. Combine oil and milk. Pour all at once over flour mixture. Mix with fork to make soft dough. Shape lightly to make a round ball. Place on wax paper and knead lightly 10 times or until smooth. Pat out to 1/2 inch thickness. Cut with unfloured 2-inch cutter. Place on ungreased baking sheet. Bake at 450° for 12 to 15 minutes.
Flake salmon; reserve liquid. Peel and chop onion and celery. Heat butter in skillet and saute onion and celery, about 10 minutes. Combine with breadcrumbs in a large bowl. Add salmon, reserved liquid, salt, pepper, parsley, lemon rind and lemon juice. Beat eggs lightly and add to the mixture with the milk. Put mixture in large greased loaf pan and bake at 375° for 50 minutes. Serves 6 to 8.
Mix potatoes, onion, egg, flour, salt and pepper in mixing bowl. Mix well. Heat oil in large skillet. Spoon 1/4 cup potato mixture into skillet for each of 4 pancakes. Flatten with spatula. Cook over medium heat 10 to 15 minutes, or until golden brown, turning over once. Drain on paper towels. Add additional oil, if needed. Repeat with remaining potato mixture. Makes up to 6 servings.
Prepare macaroni & cheese as directed on box. Mix in remaining ingredients EXCEPT for parmesan cheese. Pour mixture into a 1-1/2 quart microwavable serving dish. Cover with plastic wrap and microwave on high for 2-1/2 minutes. Stir and continue to heat for 2 to 3 minutes more, or until cheese is melted. Sprinkle with parmesan cheese.
Butter a long baking sheet and set aside. In a 1 1/2-quart glass dish, mix sugar, peanuts, Karo syrup and salt. Microwave on High 4 minutes. Stir well. Microwave again on High 4 to 5 minutes. Add butter and vanilla. Stir well. Microwave on High 1 to 2 minutes until peanuts are light brown. Add baking soda and stir well while hot. Pour onto buttered baking sheet and allow to cool.
Cook potatoes and onion in water until tender; do not drain. Melt margarine in another saucepan; stir in flour, salt, black pepper, cheese and milk and cook until smooth and thickened. Add cheese sauce to potatoes and onion; stir to mix. Sprinkle with parsley. (If soup is too thin, add a few instant potatoes to thicken.) Do not boil.
Add sugar and salt to warm water. Dissolve yeast in water. Add 3 cups flour and beat until smooth, add melted shortening, egg and remaining flour or enough to make easy to handle. Place in a large bowl free draft. Let rise to double bulk. Punch down in bowl, cover and place in refrigerator until needed. Make out rolls, let rise. Cook at 425° about 15-20 minutes. This will stay in the refrigerator 3-4 days.
Place apples in unbaked pie shell. Mix remaining ingredients and pour over apples. Bake at 350° until apples are done.
Thoroughly mix all together in a blender and mold into any shape desired. Cover and refrigerate at least overnight.
Mix all ingredients together. Bake in casserole dish at 350° for 1 hour. Serves 6.
Combine vegetables and cover with boiling water. Let stand 5 minutes; drain. Cover again with boiling water and let stand 10 minutes; drain.
Peel fruits. Cut peel into 2 x 1/4-inch strips. Cover with cold water in a saucepan and let come to a boil. Drain and repeat 3 times. Drain; add 1 1/2 cups sugar. Cook over low heat, stirring until sugar dissolves. Continue to cook until peel becomes transparent and has absorbed all the syrup. Roll each piece in additional sugar. Store in covered containers. Yield: 1 to 1 1/2 cups.
Clean hot peppers; pack in jars. Boil vinegar, pickling spices and garlic cloves. Pour heated mixture over peppers and seal tight.
Cook macaroni and drain. Cook peas as directed on package; drain. Mix macaroni, peas, cheese, mayonnaise and onion. Add salt and pepper. Cover and refrigerate for 2 hours. Makes 6 to 8 servings.
Mix all together; pour into a hot skillet which has 2 tablespoons oil. Bake 30 minutes at 450°.
Saute sausage; drain. Beat eggs with milk and salt. Layer bread cubes, sausage and cheese in 9 x 13-inch baking dish. Pour egg mixture on top. Refrigerate overnight. Bake at 350° for 45 minutes. Will serve 6 to 8 people.
Cream butter and sugar. Add eggs, one at a time, beating well after each. Add flour, cocoa and buttermilk, alternating until all have been added. Add soda. Mix with vinegar, vanilla and butter extracts and red food coloring. Pour into three eight-inch cake pans which have been greased and floured. Bake for 25 to 30 minutes.
Layer first 5 ingredients. Mix sour cream and mayonnaise with taco mix. Spread over layers. Sprinkle grated cheese over layers. Top with jalapenos and several green onion pieces. Serve with taco chips.
Place shredded cabbage in baking dish. Mix sugar and flour; combine with cream, salt and pepper. Pour over cabbage. Place bacon slices atop cabbage. Cover dish. Bake for 40 minutes at 350°. Remove cover; bake a few more minutes to crisp the bacon. Makes 8 servings.
Beat egg whites until foamy; add cream of tartar. Beat until stiff. Stir in sugar, nuts, crackers and vanilla. Pour in greased pan. Bake at 325° for 1/2 hour. Serve with fresh fruit. (Enough batter to fill 1 pie pan.)
Thaw frozen bread dough overnight. Prick and fry sausage with salt, pepper and crushed red pepper. Drain on paper towel. Place bread dough on floured board and roll out. Sprinkle sausage over dough. Sprinkle cheese last. Roll and secure toothpick. Spray cookie sheet with Pam. Place on cookie sheet and cook until golden brown at 350°.
Mix together the cheese, biscuit mix and poppy seed. Stir in the egg and milk until blended. Then beat by hand for a minute or two. Sprinkle with a teaspoon of poppy seed. Bake in a greased loaf pan at 350° for 55 to 60 minutes. Cool for a few minutes.
Heat berries in water up to a boiling point only. Cool slightly. Put sugar into crock. Add water to dissolve. Add berries and stir. Adding a small bottle of ReaLemon to elderberries when mixing will add to the flavor. Fill crock with tap water to within about 2 1/2 to 3-inches from the top. Mix thoroughly. Cover with white cloth and tie down to make sure no fruit flies get to the inside.
Add Cool Whip to condensed milk. Then stir in thawed lemonade mix and pour into prepared graham cracker crust. Chill and serve.
Brown chicken in butter. Cover and cook until tender. Remove from skillet and set aside. Drain pineapple, reserving syrup. Set pineapple aside. Combine brown sugar, cornstarch and salt in skillet. Gradually stir in vinegar, soy sauce and reserved syrup from pineapple. Cook over medium heat, stirring constantly until thickened. Add pineapple tidbits, green pepper, onion, cooked chicken and water chestnuts. Cover and simmer 5 to 10 minutes or until vegetables are crisp-tender. Serve over hot buttered rice. Makes 4 to 6 large servings.
Mix sugar, cocoa, margarine and milk. Boil for 1 minute. Remove from heat. Add at once all remaining ingredients. Stir well. Drop onto wax paper.