HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients. Add nuts. Set aside. Melt butter in saucepan. Add sugar; stir until melted. Remove from stove. Add egg and vanilla. Add flour mixture, a little at a time; mix well. Spread in greased 9 x 9 x 2-inch pan. Sprinkle 1/2 package semi-sweet chocolate chips over top. Bake for 20 to 25 minutes at 350°. Double recipe for a 9 x 13-inch pan.
Beat first 5 ingredients as directed. Add flour and baking powder. Shape dough into 2 (11-inch) rolls. Wrap. Chill for 4 hours. Cut each roll into 1/2-inch thick slices. Dip in sugar and place on baking sheets (ungreased). Bake at 375° for 10 minutes. Immediately press chocolate star in center of each cookie.
Measure dry ingredients into sifter. Melt 6 tablespoons of butter. Sift dry ingredients in 8-inch square pan, ungreased. Make 3 wells in dry ingredients. Pour melted butter into 1st well, vinegar into 2nd well and vanilla into 3rd well. Pour water over dry ingredients. Stir mixture with a fork until thoroughly mixed. Bake 30 to 40 minutes in 350° oven.
Wash and pare 8 carrots, then cut lengthwise into 1/2 inch strips on cutting board. Using a measuring cup, pour 1 inch of water into saucepan. Keep track how many cups of water you use, then add 1/2 teaspoon salt for each cup of water. Add the carrots. The water should just cover them. Cover and cook over medium heat 18 to 20 minutes or until the carrots are tender when pierced with fork. Lift the carrots to serving dish with slotted spoon, gently stir in 2 tablespoons butter.
Boil chicken breasts until done. Cool in a bowl. Mix milk and cream of mushroom soup until smooth. In a greased casserole. Place uncooked macaroni noodles. Pour milk, and mushroom mixture over noodles. Cut cooled chicken breast into quarters. Layer on top of noodle/milk/mushrooms. Layer with Cheddar cheese. Top with buttered dressing. Cover and bake at 350° for 45 minutes to 1 hour. Uncover last 5 minutes for crunchy topping.
Add sugar and	syrup to lightly beaten eggs. Add salt, vanilla and butter. Place pecans in bottom of unbaked crusts. Add filling. Bake at 325° for 45 to 50 minutes. Makes 2 pies.
Cut medium potatoes lengthwise into wedges. Place in baking dish. Brush with beaten egg white. Sprinkle with Parmesan cheese and oregano. Bake at 425° for 25 minutes. Serves 1 to 100 per serving.
Melt butter in saucepan and pour into bottom of 9 x 13-inch Pyrex rectangular baking dish so bottom of pan is completely coated, then coat with graham cracker crumbs. Sprinkle nuts, chocolate chips and then pour over the condensed milk. Top with shredded coconut. Bake 25 minutes at 350°. Cool before cutting into squares.
Prepare ice ring in advance. In blender container, blend strawberries well (about 30 seconds). In large punch bowl, combine strawberries, apricot nectar, water, lemon juice, orange juice and sugar. Stir until sugar dissolves. Slowly pour in ginger ale. Add ice ring.
In a 4 to 5-quart saucepan, bring green beans and turnips to boil. Reduce heat and cover to simmer about 20 minutes. Remove from heat and drain. Add peas and simmer 30 minutes.
Place apples in baking dish. Mix other 5 ingredients and put on top of apples. Bake, uncovered, at 350° for 30 minutes.
Heat saucepan.	Add oil; brown garlic and ginger. Add chicken; brown slightly.	Add salt, shoyu, liquor and water; simmer for 30 minutes. Add bamboo shoots, which have been sliced, and mushrooms; simmer until chicken is tender. Add thickening made of cornstarch and water. Add green onions and serve.
In a mixer, cream oleo, sugar and brown sugar. Add eggs and vanilla and mix well. In a large bowl, mix the flour, baking soda, baking powder and salt. Add the dry mixture to the blender gradually, mixing well. In a large pan, mix all the cereals, coconut, nuts, raisins and chocolate bits. Pour the liquid mixture into the cereal mix and use 2 large spoons to stir it all together. Drop by teaspoon and flatten. Bake on greased cookie sheets for 10 minutes at 350°. Very healthy and good.
Add to Jiffy corn meal the boiled eggs, ham, onion, bell pepper and corn. Mix all together and add large bottle of Ranch style dressing. Refrigerate.
Beat all ingredients together for 2 minutes. Preheat oven to 350°. Grease and flour tube pan, Bundt pan or 2 loaf pans. Bake for 45 to 50 minutes, or until toothpick comes out clean. For moist cake do not overbake. Cool in pan 10 minutes. Sprinkle with powdered sugar.
Season chicken breasts with salt and pepper. Dip chicken in melted butter and then in flour. Bake the chicken, skin side down, for 30 minutes in a 350° oven. Turn over. Mix soup and sour cream together and pour over chicken. Bake 45 minutes longer.
Spread ribs on baking sheet; salt and pepper to taste and brown in oven. Take out and place ribs in crock-pot. Pour on remaining ingredients. Cook on high for 2 hours and on low for 6 hours. May be cooked overnight on low or all day on low.
Place rice and cold water in 4-quart saucepan; bring to boil. Steam 20 minutes on low heat; set aside to cool. Brown pork in slightly greased 10-inch skillet. Cover and cook for 20 to 25 minutes on low heat. Add celery, onion and bell pepper; saute 3 minutes. Add rice, ham, soy sauce, mushrooms, Accent and pepper. Cook about 5 minutes longer. Add eggs and mix. Makes 4 servings.
Cream shortening and sugar until light. Add eggs and beat until fluffy. Add dry ingredients to creamed mixture alternately with applesauce and nuts. Pour into 9 1/2 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour or until done.
Combine all ingredients in ice cream freezer. Mix well. Freeze according to manufacturer's instructions.
Sift Jiffy mix and cornmeal together. Combine dry ingredients and mix well with water. Pour mixture into greased pan. Bake at 300° until golden brown.
Mix well all ingredients in order given (corn bread mix just out of box, do not add to it). Bake in 9 x 13-inch pan at 350° for 50 minutes.
Cut chicken into small pieces qnd fry in oil until lightly browned on sides. Add mixed vegetables and cornstarch and stir well. Add soup and broth and stirring continously until mixture comes to a boil and thickens. Season to taste. Prepare 6 servings of instant mashed potatoes as directed on package. Spoon chicken mixture into heatproof dish. Pipe or spoon mashed potatoes around edge of dish. Place under pre-heated broiler until lightly browned.
Trim cabbage and shred, discarding core and heavy ribs. In a Dutch oven, heat butter and fry the bacon in it until it is rendered but not brown. Add sugar and saute over low heat, stirring frequently, until sugar turns brown. Add apple and onion; saute 2 to 3 minutes. Add cabbage and toss with apple and onion. Pour in vinegar and braise, covered, for 10 minutes or until cabbage is bright purple. Stir occasionally. Sprinkle with salt and add water until barely covered. Simmer, covered, for about 2 hours. Add water as needed and salt to taste.
Combine sugar, cornstarch and salt in pot. Stir in boiling water until blended. Cook, stirring constantly, until thickens. Add chocolate squares and butter until melted. Remove from heat and add butter. When cooled, it will frost a two-tier cake.
Cream sugar and eggs. Combine dry ingredients. Stir fruit and nuts in flour mixture. Add to creamed sugar and eggs.
Boil squash until tender in small amount of water. Drain. Make a white sauce using melted butter, flour, salt and milk. Add squash to sauce. Arrange in a greased casserole alternating layers of squash with thin layers of cheese. Sprinkle with bread crumbs. Bake in 350° oven for 30 minutes or until bubbly.
Place 1 pumpkin and several pieces of candy corn alternately in each section of ice cube tray; fill with water. Freeze overnight. Chill remaining ingredients. Mix orange drink, pineapple juice, apricot nectar and lemon juice in punch bowl; add 7-Up just before serving. Add prepared ice cubes to punch; serve punch in cups with ice cube in each cup.
Arrange the chicken in lightly greased 13 x 9 x 2-inch baking pan; top with cheese. Combine soup and wine; stir well and spoon over chicken. Melt butter and stir into stuffing mix. Bake for 45 to 55 minutes at 350°.
Break up turkey carcass and simmer 1 hour in 6 cups water. Allow to cool. Pick turkey meat from bones and return to broth.
To every gallon of cucumbers, add one handful of salt. Pour boiling water over to cover. Let stand overnight. In the morning, drain. Add onions. Mix remaining ingredients and boil them. Add cucumbers and onions and scald (not boil). Put into jars.
Mix together first three ingredients and put into greased cake pan. Bake for 20 minutes at 350°. Cream together next three ingredients and spread on cooled crust. Mix last three ingredients and spread on top. Cover with remaining Cool Whip and chopped pecans.
Soak corned beef in water to cover for 30 minutes. Preheat oven to 300°. Place a large sheet of heavy-duty foil in shallow pan. Remove corned beef from water and pat dry to remove any salt on surface. Place in center of foil. Pour 1/4 cup fresh water over beef. Sprinkle with pickling spice and arrange vegetables over and around corned beef. Bring long sides of foil up over beef and seal with a tight fold. Bake 4 hours.
Combine Coco Lopez, pineapple juice, rum and ice. Mix well in blender. Garnish with pineapple and cherry. Serves 4.
Heat oven to 375°. Grease and flour jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Mix sugar, sour cream, margarine and eggs in large mixer bowl on low speed, scraping bowl occasionally, 1 minute. Beat in bananas and vanilla on low speed 30 seconds. Beat in flour, salt and baking soda on medium speed, scraping bowl occasionally, 1 minute. Stir in nuts. Spread dough in pan. Bake until light brown, 20 to 25 minutes. Cool; frost with Browned Butter Frosting. Cut into bars, about 2 x 1 1/2-inches. Yields 4 dozen cookies.
Mix all together and bake in a tube pan at 350 for 50 to 60 minutes. Coal 10 minutes in pan and then remove.
Grease 2 large or 4 small pans. You may flour pans or sprinkle with sugar which gives a crusty edge to each slice. (I like using sugar.)
Mix graham crackers and melted oleo. Pat into bottom of 9 1/2 x 11 1/2-inch pan. Refrigerate. Mix at medium speed until creamy sugar, eggs, vanilla and oleo. Spread over crust. Refrigerate 1/2 hour. Top with bananas, sliced lengthwise, then crushed pineapple. Top with Cool Whip. Sprinkle walnuts, cherries and chocolate chips. Cool 4 hours or overnight.
Mix pudding as directed on package. Add half of the Cool Whip. Add the Kool-Aid mix and pour into a pie shell. Top with remaining Cool Whip. Place in refrigerator until ready to serve.
Saute garlic, onion, parsley and oregano in little oil a few minutes; remove from heat and add clams with juice. Put in small shells, sprinkle with cheese and bread crumbs and bake at 375° for about 20 minutes.
Mix broccoli, corn, egg, onions, salt and pepper. Put this into a 9-inch square pan that has been greased. Top with melted butter, mixed with cracker crumbs (may double topping). Add bacon (precooked), cut into small pieces, to the top of crumbs. Bake 1 hour at 350°, uncovered.
Mix first 5 ingredients together; shape into a ball. Roll in the chopped beef. Refrigerate and serve with crackers. This may be made ahead of time and frozen.
Combine ingredients. Squeeze whole, fresh lime over top. Toss and refrigerate for a few hours.
Heat oven to 375°. In medium skillet, cook sausage until browned and no longer pink, stirring frequently; drain. Separate dough into 4 rectangles. Place in ungreased 13 x 9 pan. Press over bottom and 1/2-inch up sides to form crust; firmly press edges and perforations to seal. Spoon sausage evenly over crust. Sprinkle with potatoes and cheese. Beat eggs in medium bowl. Add remaining ingredients; mix well. Pour over cheese in crust. Bake at 375° for 18 to 23 minutes or until center is set and edges are deep golden brown.
Drain juice from fruit. Add water if necessary to make 2 cups of liquid. Heat juice to boiling. Add jello; stir until dissolved. Cool. Add Coca-Cola and fruit. Pour into 1 1/2-quart mold.
Cook sugar and water together to a boil; cool. Add all the rest of the ingredients, except the Seven-Up. Add that at last, right when you are going to serve it.
In a large frypan, add butter and onions. Cook until translucent. Add lamb and fry until done. Add tomato paste and sauce, oregano, basil, parsley and the cinnamon. Stir together and simmer. Mix the spinach and cottage cheese together. In a good size casserole, put the tomato-lamb mixture on the bottom; put half of the Mozzarella on top. Layer spinach-cheese mixture on top, then the rest of the Mozzarella. Bake at 350° for about 45 minutes until bubbly and the cheese is melted. Serve with spinach noodles and garlic bread.
In a bowl, dissolve yeast 1 cup warm water. Mix in milk, molasses, 3 cups warm water and sugar. Mix well. Blend in shortening. Add dry ingredients. Mix in. Add enough white flour to make a sticky dough. Cover and let rise until doubled in size. Divide dough into fifths. Place each into greased loaf tin and allow to rise again. Bake in a preheated 350° oven for 30 minutes. Makes 5 loaves.
Put vegetables in pot and cover tightly. Cook over medium heat, stirring occasionally, for 10 minutes. Add seasonings. Recover and cook over medium-low heat for 5 minutes. Add the oil and simmer for 30 minutes or until the carrots are tender. Cook the spaghetti and drain. Toss spaghetti and sauce together.
Heat oven to 350°. Combine eggs, milk and salt and mix well. Toss cheese with flour. Add cheese mixture. Add vegetables to egg mixture, stirring gently to mix. Pour into pie shell and bake for 40 to 45 minutes, or until quiche is light brown and almost firm. Let stand 10 minutes before serving.
Boil sweet potatoes until tender, then peel. In electric mixer, mash potatoes with all other ingredients until well blended. Turn into a greased casserole. Bake at 350° for 30 to 40 minutes.
Peel and slice potatoes and apples (thin). Place in baking dish and pour sugar over; dot with butter. Bake at 350° for 30 to 40 minutes, or until potatoes are tender.
Soften cream cheese and mix with Ranch dressing and mayonnaise. Stir in chopped vegetables. Serve with Town House crackers.
Clean and dry your favorite fish thoroughly. Mix together remaining ingredients. If too thin add more flour, if too thick add more beer or water. Dip dry fish and fry in hot hot oil to golden.
Cook rhubarb, sugar and water until rhubarb is tender and water dissolved. Mix well in saucepan the sugar, salt and flour. Then add and mix well the 1/2 cup milk, 2 egg yolks and when batter is smooth, add 1 1/2 cups of milk. Cook over medium heat, about 8 minutes, stirring constantly, until thick. Remove from heat and add margarine, vanilla and rhubarb. Stir well. Place in baked pie shell. Cover with meringue. Brown in oven.
In a saucepan over medium heat, in hot butter, cook onions, mushrooms and thyme until mushrooms are tender, stirring occasionally. Stir in soup, cream and milk. Heat through, stirring occasionally. Ladle into bowls; serve with crackers.
Cook squash cut in 1-inch pieces in boiling salted water to 1/3 depth of squash until barely tender, approximately 8 minutes, stirring once so as to cook evenly. Drain thoroughly. Can use well-drained leftover squash. Measure squash. Grate half as much cheese as squash. Make 1/2 as much medium white sauce as squash, using 2 tablespoons butter, 2 tablespoons flour and 1 cup milk as proportions. Place layer of squash in greased casserole, half of cheese, half of sauce. Add rest of squash, rest of sauce and rest of cheese. Crumble Ritz crackers to cover cheese, dot with butter and bake at 350° (20 to 30 minutes) until crumbs are golden brown and casserole bubbles.
Cream butter and sugar. Add egg. Dissolve soda in sweet milk. Stir milk into bananas. Add banana mixture to sugar mixture. Combine flour and baking powder. Add to sugar-banana mixture. Add nuts. Bake at 350° for 40 minutes in well-greased pan.
To make sauce: Cook onion in butter or margarine until tender but not brown. Stir in flour, salt and pepper. Add milk. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more; remove from heat. Place half of the sliced potatoes in a greased 2-quart casserole. Cover with half of the sauce. Repeat layers. Bake, covered, in a 350° oven for 45 minutes, stirring once. Uncover; bake about 30 minutes more, or until potatoes are done. Makes 4 to 6 servings.
Cut steak diagonally across the grain into thin slices. Cut into strips about two inches long. Heat salad oil in skillet over medium heat. Place garlic clove and meat into oil and cook over medium heat until browned. Remove garlic and discard. Add onion, green pepper, salt, pepper and ginger. Cook over medium heat, stirring constantly until tender. Combine cornstarch, bouillon and soy sauce. Stir into mixture in skillet. Bring to boil; cook, stirring constantly until mixture is thick and clear. Serve over hot cooked rice.
Drop by spoonfuls on greased cookie sheet. Bake at 400° until golden brown.
Melt butter and work the ingredients together to form into small balls. Dip into melted chocolate or vanilla with toothpicks. Set on wax paper to cool.
Cook onion and pepper in oil for 3 to 5 minutes. Add soup and milk. Stir until smooth. Add cheese and seasonings. Fold in hominy. Pour into 1 1/2-quart casserole that has been greased well. Top with bread crumbs. Sprinkle with Parmesan cheese and paprika. Bake at 375° for 30 minutes.
In a 9 x 9-inch buttered baking pan, put ham and bread and top with cheese and onion. Mix the rest of the ingredients together and pour the liquids over the bread. Let stand before baking for a while (can keep in the refrigerator overnight). Dot with butter. Bake at 325° for 1 hour.
Cream butter, sugar and vanilla. Add flour and chopped pecans. Flour hands and form into small pecan shapes. Bake in slow oven at 275° for 45 minutes. Roll in powdered sugar while still warm.
Cook ham and seasonings in a large pot for 30 minutes. Leftovers work best. Add macaroni. Stir. Cube Velveeta. Stir in gradually as noodles cook. Done in about 20 minutes.
Mix the apples and sugar thoroughly. Add the oil, nuts, egg and vanilla. Mix the remaining ingredients and add to the first mixture. Put in Pammed 9 x 13 x 2-inch pan. Bake at 350° for 45 to 50 minutes or until it shrinks from edges of pan and is brown. If you bake in a Pyrex pan, lower temperature 20°. This recipe can be doubled.
Spread bite size pieces of meat in a 9 x 13-inch dish. Mix soup and sour cream and spread over meat. Crush crackers and spread over soup mix. Spread with melted margarine. Bake at 350° for 40 minutes.
Cook carrots until tender; mix all vegetables together. Bring remaining ingredients to boil; cool slightly. Pour over vegetables; mix well. Let set 12 hours. Can add other vegetables if you desire.
Mix crab, celery, relish, salt, mustard and salad dressing. Then add bread and cheese. Beat eggs separately and add to mixture. Milk and Worcestershire sauce should be added separately. Pour into other mixture and stir in. Grease casserole lightly. Bake at 350° for 45 minutes.
In a casserole dish, spread drained hominy. Mix soup and Cheez Whiz together and pour over hominy. Bake in 350° oven until brown.
Cream butter and sugar until light and fluffy. (I use electric mixer.) Add eggs one at a time and beat. Add vanilla. Sift dry ingredients; add to creamed mixture. Chill in refrigerator; divide into thirds. Roll dough thin and cut with cookie cutter. Be sure not to work in much flour as cookie dough is rolled out. Place cut out cookies on cookie sheet and bake about ten minutes or until they are as brown as you want them.
Place walnuts or pecans (if desired) in 13 x 9-inch or 2 round cake pans sprayed with Pam (nonstick), then rolls. Mix pudding and cinnamon and sprinkle over rolls in pan. Microwave margarine and brown sugar and drizzle over rolls. Cover tightly with Saran Wrap. Let rise overnight or 5 to 6 hours. Bake at 350° for 20 minutes. Turn pans upside-down on plate or pan; leave for a few minutes and remove pans.
Boil your macaroni for 20 minutes, then add package of cheese enclosed (mix together). Warm your chili in a pan, then pour into the macaroni and cheese. Mix again (all together). Place single cheeses on top of casserole. Place in microwave for 2 minutes. Done and serve.
Mix together the eggs, oil and cornbread mix. Stir in the cheese, corn and onion. Pour into casserole dish. Bake about 45 minutes at 400°.
Mix first 6 ingredients. Form cakes and brown. Mix remaining ingredients. Place cakes in sauce and steam for 2 hours. Makes 8 medium cakes. Very tasty and can be made ahead.
Rinse, pat dry and slice fresh mushrooms or drain canned mushrooms; set aside. In large skillet, melt 4 tablespoons of butter. Add onions, green pepper and mushrooms. Saute for 3 minutes and remove from heat. In a large bowl, lightly beat eggs with milk, salt, oregano and black pepper. Stir in sauteed mushrooms. Pour into buttered 10-inch pie pan or quiche dish (without removing bottom). Bake at 350° until clear, about 40 minutes. Cut into wedges and serve with mushroom tomato sauce.
Cook like any other fudge. When cooked to soft ball stage, remove and set aside until cool. Add nuts; beat until creamy. Pour into buttered pans.
Mix all ingredients until moist. Do not overbeat. Fill 6 greased muffin cups. Bake in 350° oven for approximately 20 minutes or until brown.
Cook the first 3 ingredients for 8 minutes in uncovered bowl in microwave oven. Add margarine and vanilla. Cook 2 minutes. Remove from microwave and add baking soda and spread on greased cookie sheet. Cool and break apart.
Place carrot slices around the sides of a greased 9-inch pie pan, standing up around the edge so they touch. Cover bottom of pan with peas. Fill pan with mashed potatoes. Bake at 300° for 15 minutes. Remove from oven and turn upside-down onto plate. Yields 5 to 6 servings.
Mix crumbs, nuts, brown sugar, cinnamon and margarine. Reserve. Blend cake mix, water, oil and eggs. Beat well. Pour 1/2 of batter into a 9 x 13-inch cake pan. Sprinkle with 1/2 of crumb mixture. Spread remaining batter evenly over crumb mixture. Sprinkle with remaining crumb mixture. Bake 45 to 50 minutes in 350° oven. Cool. Drizzle cake with glaze made with powdered sugar and water.
Drain your salmon. Cut up green pepper and onions fine; add to salmon along with your egg, bread crumbs or cornmeal and seasoning and make into patties. Fry in deep fat until brown. Drain on paper towels.
Mix sugar, water, margarine and cinnamon. Bring to boil and simmer 5 minutes. Roll or flatten out can biscuits on floured board. Fill each with about one heaping tablespoonful chopped apples. Crimp together with fork to look like a fritter. Spray pan and place dumplings in baking dish. Pour syrup over dumplings frequently while baking. Serve warm.
In a glass bowl or plastic bag, combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder; set aside 1/4 cup. Add meat to bowl or bag; stir or shake to coat. Cover (or close bag) and refrigerate for 4 hours.
Cream shortening and sugar. Stir in beaten egg, water and vanilla which have been beaten until light and foamy. Sift together dry ingredients; add to top mixture. Add oatmeal, nuts and butterscotch tips.
Mix all ingredients well. Save some grated Cheddar cheese to place on top of casserole. Bake at 350° for 30 minutes or prepare at High power in microwave for 12 minutes.
Rub a small amount of fat from meat over bottom of frypan. Add meat and brown well on stove. Combine all other ingredients and pour over the meat. Cover; reduce heat to simmer and cook 45 minutes or until meat is tender. Stir occasionally during cooking. Serve over rice.
Dissolve jello in hot water and let cool. Mix cake mix, oil and eggs (add one at a time to mixture). Add jello mixture. Bake in greased loaf pan or a 13 x 11-inch pan at 350° for 25 minutes.