HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients, except eggs. Mix well, then stir in beaten eggs. Pour into 2 unbaked pie shells. Bake at 425° for 25 minutes. Then bake at 350° for 1 hour and 20 minutes.
Combine fat, salt and peanut butter and mix well. Gradually add granulated sugar and brown sugar. Cream thoroughly after each addition. Add eggs and milk, mixing well. Sift together the flour and soda. Blend with first mixture. Drop the dough by teaspoonfuls onto greased baking sheets. Or roll the dough into balls 3/4 to 1 inch in diameter. Place on baking sheets; press lightly with a fork to flatten. Bake at 325° (slow oven) 15 to 20 minutes. Makes 10 to 12 dozen cookies.
Melt butter over low heat in a 2-quart saucepan. Stir in flour, salt and pepper. Gradually stir in milk. Cook until thickened and smooth. Stir in cheese. Cook over low heat, stirring until cheese melts.
Preheat oven to 425°. Mix meal, eggs, oil and corn. Fold in sour cream and mix well. Pour into a greased, preheated skillet. Bake until golden brown, about 30 minutes.
Drain pineapple, saving juice. Melt margarine in 9 x 13-inch cake pan. Add brown sugar and small amount of pineapple juice to form syrup to cover bottom of pan. Add pineapple and spread out. Prepare cake mix according to box directions.
Cook sugar, syrup and water. Add flavoring and salt. Pour slowly over corn. Stir with spoon, as that all will be evenly coated. Make same size popcorn balls.
Mix well. Pour into two unbaked pie crusts. Bake at 350° for 30 minutes.
Preheat oven to 350°. Spray 9 x 13 pan with Baker's Joy. In large mixing bowl, mix butter, sugar, brown sugar, vanilla and eggs. Add dry ingredients. Mix well. Fold in nuts. Pour into pan. Place pan on baking sheet (this protects bottom from overbaking while top bakes). Bake 35 to 40 minutes. Cool, then freeze for 1 hour before cutting. These brownies can be frozen and used for lunches.
Preheat oven to 350°. Place rhubarb in ungreased pan (10 x 6-inch). Sprinkle with salt. Measure sugar, flour and cinnamon into bowl. Add margarine and mix thoroughly until mixture is crumbly. Sprinkle evenly over the rhubarb. Bake 40 to 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream.
Cook grits in water with salt until done, but not stiff. Add butter and cheese and set aside to let them melt. Fold in beaten eggs. Pour into 1-quart buttered casserole. Cover with crushed crackers. Bake at 350° for 40 minutes.
Place all ingredients in large bowl and toss. Serve with vinegar and oil dressing. The shredding and dicing makes a big difference.
Mix all ingredients and bake at 350° for about 30 minutes. For the margarine, I use nonfat. Some people do not like the taste of nonfat and use low-fat.
Combine flour, butter and nuts, press in bottom of 9 x 13-inch pan, bake at 350° for 20 minutes. Mix cream cheese, 10x sugar and 1 cup Cool Whip together and spread this on the cooled crust. Mix vanilla pudding and 1 1/2 cups milk together and spread this on cream cheese layer. Mix chocolate pudding and 1 1/2 cups milk together and spread this on vanilla pudding layer. Spread 2 cups Cool Whip on top and sprinkle with grated chocolate.
Mix together shortening and sugar. Stir in molasses and water. Sift together remaining ingredients and stir into creamed mixture. Chill dough several hours or overnight. Roll out 1/4-inch thick. Cut into 3-inch circles. Sprinkle with sugar.
In a large saucepot, add all ingredients. Bring to a boil. Cover and reduce heat; simmer until vegetables and rice are tender, about 20 minutes. Remove bay leaf and serve. Makes 7 cups. Need anything be said on how good it is on the second or third day!
Dissolve Jell-O in 2 cups boiling water; let cool. Add pineapple (including juice), mashed bananas and thawed strawberries. Put 1/2 Jell-O mixture in dish; let congeal. After this has congealed, cover with layer of sour cream. Put remaining Jell-O mixture on top of this. Return to refrigerator to set.
Drain yams and mash until smooth. Add milk and eggs and beat until well mixed. Add the honey, salt, ginger, cinnamon, allspice and nutmeg. Mix well with spoon. Line your greased pie pan with pastry shell and trim extra crust. Pour mixture into the pie shell and bake at 350° for 45 minutes.
Stir together and cook until thick and makes a ball. Pour onto wax paper. Knead with food color (15 drops) until smooth. Store in sealed plastic container.
Turn oven to 350°. Put 2 tablespoons margarine in 9 1/2 x 11-inch glass dish to melt. Dump rice in dish. Cook chicken 2 minutes in microwave, then turn. Cook total of 6 minutes or until looks done. Set aside to let cool. Mix soup and add 1/2 can milk and 1/2 can water; stir. Add chopped onions, salt and pepper. When chicken cools, tear into pieces and lay on rice. Pour soup mixture over chicken and rice. Bake at 350° for 45 to 60 minutes. Stir after 30 minutes.
Bake chicken in oven at 350° for 30 to 40 minutes or until chicken is done. Cook noodles as directed on bag. Cube the cheese in 4-inch cubes. Drain noodles but leave 1 1/2 cups of the water from the noodles in the pan with the noodles. Add the diced cheese to the noodles. Stir the cheese and noodles until the cheese is melted. Cook the broccoli until done, then drain. Cut the chicken into cubes. Mix all of it together.
In a bowl, combine apples, nuts, brown sugar, raisins, flour and cinnamon; set aside. Roll pastry to 1/8-inch thickness; cut into 5-inch circles. Spoon about 1/4 cup apple mixture into center of each circle. Moisten edges of pastry with water; fold over and seal with a fork. Place on a greased baking sheet. Bake at 450° for 10 minutes. Reduce heat to 400°; bake 10 minutes longer. Brush each with milk; sprinkle with sugar. Return to oven for 5 minutes. Yields 10 to 12 servings.
Combine soup, paprika and pepper. Layer potatoes and onion, overlapping rows. Sprinkle cheese and pour soup mixture. Cover with foil. Bake at 400° for 45 minutes. Uncover for 10 minutes.
Cover bottom of baking dish with sauce. Put layer of uncooked noodles (about 3). Combine cottage cheese, Cheddar, parsley, Egg Beaters, basil and garlic. Add a layer of mixture, slice a layer of zucchini, noodles, cheese mixture, zucchini, until dish is full. Pour rest of sauce over ingredients, rinse can and add to dish. Add enough water to bring liquid to 3/4 of pan. Cover with foil and bake at 450° for 30 minutes. Sprinkle with Mozzarella and melt. Serve.
Mix cake mix, 2 eggs and the butter. Pat into ungreased 9 x 13-inch glass pan. Mix 2 eggs, cream cheese and powdered sugar. (Reserve some of the powdered sugar to sprinkle on top.) Pour second mixture into baking pan as second layer. Bake 40 minutes at 350°. Sprinkle with reserved powdered sugar and serve warm with whipped topping.
Cook sugar, water, cornstarch and lemon juice, stirring constantly until clear. Add dry jello and stir well. Cool. Add strawberries. Fill one 10-inch baked pie shell.
Bring sugar, vinegar and turmeric to a boil for 1 minute. Pour over cabbage, pepper and onion.
Crumble yeast into large mixing bowl; add sugar, salt and water. Add well beaten egg. Sift flour once before measuring. Add one-half of flour and beat well. Add melted shortening and mix in remainder of flour. Punch down; cover tightly and place in refrigerator. Rolls are much better second and third days than on first day. Dough also works much easier if thoroughly chilled before using. Bake at 350° to 375° for 25 to 30 minutes or until light brown.
In cup, dissolve yeast in 1 cup lukewarm water. Cream Crisco, sugar and 1 1/4 teaspoons salt in large bowl. Add yeast mixture to bowl. Beat eggs and add to mixture. Sift flour (3 cups at a time) and mix with wire whisk. Cover and refrigerate overnight.
Combine the dry ingredients. Beat eggs and add to dry mixture and beat well. Add milk gradually, then the melted butter. Pour in pie shell. Bake at 400° for 10 minutes. Reduce heat to 325° and bake 10 to 15 minutes more or until done.
Combine the ground zucchini, peppers and onions. Add salt and let stand overnight. In the morning, drain and rinse with cold water. Let stand to drain while mixing together in a large cooking kettle the sugar, vinegar, spices and cornstarch. Mix well, then add zucchini, peppers and onions. Cook for 1/2 hour, stirring the mixture every so often. Put into hot jars and seal. This amount makes about 6 pints.
Put in plastic bag; mix well. Add chicken; coat well. (Best to coat one or two pieces at a time.) Lay out until coating is moist. Re-coat chicken. Melt 1/4 pound margarine in large baking dish; add chicken. Bake at 350° for 40 minutes or until tender.
Heat oven to 350°. Cream together margarine and sugar, add cinnamon, cloves and salt. Stir in syrup. Add eggs, one at a time, stirring after each addition until blended, stir in rolled oats into mixture. Pour into pie shell and bake for about one hour or until knife inserted into center of pie comes out clean.
Mix all ingredients in a 1-quart baking dish; cover and bake for 45 minutes at 350°.
Combine soup, sour cream and garlic salt. Add onions, potatoes and Cheddar cheese; mix well. Pour into a 10 x 13 baking dish. Top with Parmesan cheese. Bake at 350° for 1 hour.
Mix only a little. Bake in pan with a little vegetable oil in bottom. Cook for 20 minutes at 400° or when brown on top.
Combine first 4 ingredients in a heavy saucepan over low heat, stirring constantly until mixture is smooth. Stir in vanilla and cool to room temperature. Combine pie crust mix and 3/4 cup chocolate mixture in a small bowl. Beat at medium speed with mixer until smooth. Divide pastry in 6 equal portions. Press each portion onto bottom of inverted ungreased 8-inch cake pan to within 1/2-inch from sides. Bake layers, two at a time at 425° for 5 minutes. Trim uneven edges of circles; run a knife under pastry to loosen it from cake pans. Invert layers onto wax paper to cool.
Hollow out the 6 rolls, keeping the tops as little caps. Then fry the chopped meat, adding generous amounts of peppers and onions along with the barbecue sauce. Fry the mushrooms separately. Then stuff the rolls topping them with the mushrooms and cheese. "Cap" them before placing them into an oven set at 325° for 10 to 12 minutes. Allow them to cool for several minutes, then enjoy!
Boil water and Equal or sugar until sweetener dissolves. Add orange juice, still frozen. Stir until orange juice melts. Add pineapple and bananas. Stir in 7-Up. After the foam goes down, stir again.
Bake cake as directed. Cool; cut into cubes. Prepare pudding as directed on package. Arrange 1/2 of the cake cubes in glass bowl. Sprinkle cake in bowl with rum or brandy. Layer 1/2 pudding, 1/2 cherry pie filling and 1/2 Cool Whip. Repeat layering in order given. Chill for at least 3 hours before serving. Looks pretty in a tall stemmed bowl.
Early in the day, mix sugar and water in saucepan and boil for 5 minutes. Cool. Add frozen concentrates. Refrigerate. At serving time, add ginger ale and grenadine syrup. Stir lightly.
Add milk to softened cream cheese. Add the remaining ingredients. Put mixture into baking dish. Sprinkle with toasted almonds. Bake at 350° for 15 minutes.
Mix butter, Worcestershire sauce, mustard, poppy seed and onion. Spread mix on each half of roll. Put canned ham and Swiss cheese on bottom, put top half of roll back on and bake 20 minutes at 400°. Put foil over top.
Blend together soup and milk and pour over sliced potatoes in a well-greased 6 x 10-inch baking dish. Salt and pepper to taste. Bake at 375° (covered) for 1 hour and 15 minutes. Uncover; bake an additional 15 minutes. Serves 4 to 6.
Stir scalded milk into cereal, shortening, molasses, sugar and salt. Cool. Dissolve dry yeast in 1/4 cup warm water. Steam raisins in 1/4 cup water over medium heat; drain. Add 2 cups flour to bran mixture; beat vigorously by hand. Stir in yeast. Add raisins and remaining flour until dough forms around spoon.
Mix all ingredients together and pour into a 9-inch pie crust. Bake at 350° for 30 minutes.
Bake pie shells according to package directions. Melt margarine in large skillet. Add coconut and pecans. Cook until golden brown, stirring frequently. Set aside.
Preheat oven to 350°. Cream butter and 1/2 cup confectioners sugar. Add 2 cups flour and mix well. Pat into 13 x 9-inch baking dish. Bake for 20 minutes.
Grease 2 loaf pans. Mix as for cake in order given. Bake at 350° for 55 to 60 minutes.
In high sided glass bowl, layer veggies in order given. Top with frozen peas. Spread mayonnaise on top of peas, spreading to edge of dish to "seal." Sprinkle with sugar. Top with cheese. Cover with plastic wrap and refrigerate overnight. Before serving, cook, drain and crumble bacon on top.
Cook onions and red peppers in 2 tablespoons margarine until tender. Stir in corn and cheese. Cook 5 to 7 minutes until cheese melts and mixture is heated. Melt remaining 2 tablespoons margarine in separate pan and stir in seasoning and chips. Cook 3 minutes over medium heat. Spoon corn into bowl and top with tortilla mixture.
Beat eggs. Add sugar, butter, applesauce, vanilla and cinnamon. Pour in unbaked pie shell and bake at 350° until center is done.
Drain beets, reserving 1 1/2 cups liquid. Set beets aside. Combine 1 1/2 cups beet liquid, sugar and remaining ingredients in a large saucepan, stirring with a wire whisk until cornstarch is dissolved. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute. Remove cloves and stir in beets. Beets may be served warm or chilled.
Combine all ingredients in 4-quart glass bowl or heat resistant glass punch bowl. Microwave for 12 to 14 minutes on High, or until hot (about 160°). Stir in rum. Yields 25 to 30 (4-ounce) punch cups.
Mix flour, salt and butter. Add eggs and enough water to make dough. On floured surface, roll out dough to 1/2-inch thickness. Cut into strips and drop into boiling chicken broth.
For dressing, in a small bowl, gradually stir vinegar and sugar into the mayonnaise until blended.
Bring water and 1/2 cup butter to boil. Reduce heat. Stir all flour in at once. Beat until ball forms. Cool 10 minutes. Beat in eggs, one at a time until well blended. Spoon onto baking sheet, forming a ring with sides touching. Bake at 450° until lightly browned, 45 to 50 minutes. Cool in draft-free place completely.
*Teff is an Ethiopian grain high in protein and calcium. Gives nice taste. Can be purchased at health food stores here in Moses Lake.
Mix pie filling and nuts. Add drained pineapple, lemon juice and a dash of salt. Add Cool Whip. Put in covered dish and freeze.
Mix sour cream and taco mix. Spread refried beans evenly over serving dish. Layer guacamole, then sour cream mixture. Top with the rest of your toppings. Serve with tortilla chips.
Melt butter, add flour and sugar, mix. Add milk and eggs. Cook slowly on low heat until thick. Stir at all times. Add vanilla. Place in layers; bananas, pudding; repeat until all used, make sure pudding is on top. Chill and serve. Use chopped nuts on top if desired.
Layer ingredients in 13 x 9-inch pan in order listed. Top with cooked bacon and cover tightly. Store in refrigerator overnight.
Mix both soups with Velveeta; add broccoli. Fold in 1 cup Cheez-Its. Pour into a 13 x 9-inch pan. Sprinkle with remaining Cheez-Its on top. Bake at 375° for 20 minutes.
Lightly beat cream cheese with 1 to 2 tablespoons milk. Add and mix ingredients well. Serve with bagels, apple slices or frosting on a cake.
Dissolve Jell-O in water. Add pineapple and blueberries. Let set. Cover with topping.
Cream margarine and sugar. Add eggs, two at a time. Blend well. Add 2 cups flour, then milk, then remaining flour and vanilla. Mix well. Pour into a 9 x 5 x 3-inch loaf pan. Bake 2 hours at 300°.
Blend oil or melted butter, sugar and vanilla in large mixing bowl. Add eggs; using a spoon, beat well. Combine flour, cocoa, baking powder and salt; gradually blend into egg mixture. Stir in nuts. Spread in greased 9-inch square pan. Bake at 350° for 20 to 25 minutes or until brownie begins to pull away from edges of pan. Cool; frost with Creamy Brownie Frosting. Cut into squares. Yields about 16 brownies.
Warm oil in a large saucepan over medium heat. Add onion and bell peppers. Cook 5 minutes or until tender. Add garlic and cumin. Cook 1 minute. Add cabbage, carrots, zucchini, squash, tomatoes (with juice), vegetable juice, black pepper and red pepper flakes. Heat to boiling. Reduce heat to low, cover and simmer 1 hour. This soup is so good and has only 170 calories per serving.
Mix all ingredients together. Place in 350° oven for 30 to 35 minutes in a greased pan or skillet.
Roll out crescent rolls. Place on a pizza pan. Bake as directed. Cool. Spread onion dip over crust. Prepare all other ingredients. Mix. Put on top of onion dip. You can add or omit any fresh vegetable.
Combine onion, green pepper, ground beef and pepperoni in a large skillet. Cook over medium heat until beef browns, stirring to crumble. Remove from heat; drain and return to skillet.
Put brown sugar, cinnamon and allspice in 6-quart cooker. Add half of applesauce (that has been put in blender to make it fine). Stir ingredients until well blended, then fill cooker with rest of applesauce. Cook about 24 hours on high until thick. Lid must not be tight, leave 1/2 to inch space. When cool, put in 1/2 pound margarine tubs and freeze.
Simmer the above ingredients for two hours. Serve warm on a cool evening. Tastes very much like the German's Gluervein I had in Munich.
Cook onion and green pepper in butter for 5 minutes. Add other ingredients. Put in greased casserole. Bake at 350° for 40 minutes.
Spread pecans in greased 9 x 13-inch Pyrex dish (or aluminum pan), then spread coconut. Make German chocolate cake mix as directed on package. Pour over coconut. Melt margarine and cream cheese in a saucepan slowly, then add 4x sugar. Mix well, then pour over cake mix. Bake at 350° for 40 to 50 minutes. Be sure when you check it, it should spring back. This has to be served from dish. You will enjoy!
Beat sugar, butter, eggs, flour and cocoa; mix, then add coconut, vanilla and pecans. Bake at 350° for 20 to 25 minutes. Put marshmallow cream on while cake is real hot. Add frosting.
Remove elephant tusks. Skin and bone elephant. Simmer in large vat for 2 months. Add water every week. At the end of 2 month period, add remaining ingredients and cook for 2 1/2 days.
Chill fruit juices and 7-Up. Prepare 7-Up ice cubes by pouring additional 7-Up into 2 ice cube trays. Freeze.
In a 1 1/2-quart baking dish, place melted margarine. Sprinkle bread crumbs over the margarine until they are about 1/4-inch thick. Layer on the sliced onion, then green pepper. Evenly spread all of the chopped tomatoes, including all the juice, over the green pepper. Cover with foil. Bake at 350° approximately 30 minutes.
In large bowl, toss potato wedges with lemon juice, oil and garlic. Let stand for 30 minutes or longer to marinate. Arrange wedges in single layer on 15 x 10 x 1-inch nonstick baking sheet. Drizzle remaining lemon oil mixture with dried parsley flakes over them. Sprinkle with paprika. Bake in 400° oven for 45 minutes. Turn potato slices and sprinkle with paprika. Bake 15 minutes longer. Season with salt and pepper. Serve with lemon wedges and salsa to dip, if desired.
Combine all ingredients, stirring well. Refrigerate until ready to serve. Yields 8 to 10 servings.
Melt margarine over low heat. Add chocolate and stir just until melted. Remove from heat; stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in nuts and spread mixture on lightly greased 8-inch square pan.
Fry beef, onion, garlic and seasonings. Add tomatoes and sauce. Simmer. Add water and rice (may cook separately). Cook until rice is done.
Chop cabbage,	pepper and onion. Add 2 cups sugar and toss. Mix remaining ingredients together and bring to a boil. Pour over cabbage mixture. Cover and refrigerate at least 24 hours.	This will keep in refrigerator for several weeks.
Beat margarine, oil, sugar eggs, vanilla and sour milk with mixer. Mix dry ingredients and add to creamed mixture; beat well. Stir in zucchini.
Brown hamburger meat with onions. Mix cornbread as directed, adding a little sugar and extra milk. Mix corn and tomatoes with hamburger meat. Pour a little cornbread mixture in bottom of pan. Add a layer of Mozzarella cheese. Add hamburger mixture and a layer of Cheddar cheese. Pour remaining cornbread down the middle of pan. Bake at 400° for 20 minutes or until golden brown.
Cream butter and sugars until fluffy. Beat in eggs, vanilla and water. Sift together flour, soda and salt. Add to creamed mixture. Fold in oats, raisins and nuts. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 10 to 12 minutes, or until golden brown.
Line bottom of 9 x 13-inch glass pan with layer of graham crackers. With electric mixer, beat pudding with 2 cups milk until thick. Clean beaters. Whip 2 containers of cream until stiff. Fold into pudding mixture. Spread mixture evenly over graham crackers. Top mixture with another layer of graham crackers. Beat remaining cream until thick and spread over the crackers. Top with another layer of crackers.
Cook on low heat, the sugar, milk and cocoa. Cook until soft ball forms in water. Add vanilla and butter, beat until stiff. Pour into a buttered, greased pan.
Mix beef, cheese, caraway seed, parsley, green pepper, beaten eggs, salt and pepper together. Shape mixture into little meatballs about 1 inch in diameter. Heat fat in large, heavy skillet. Brown meat on all sides over low heat. Cut garlic in pieces and cook with the meat. Make sauce.
Cream shortening. Add sugar, egg and applesauce. Use a little flour to dredge fruit and nuts. Set aside.
Combine all ingredients, stirring well. Pour into greased 9 x 12-inch Pyrex dish. Bake 1 hour and 15 minutes at 350°.
Saute garlic, onion, parsley, oregano and bread crumbs in oil about	2 minutes, mixing thoroughly.	When onion and garlic start to brown, remove mixture from frying pan and mix with clams, claim juice and salt. Spoon into baking shells; sprinkle lightly with bread crumbs and cheese.	Place on baking sheet. Bake at 375° for 25 to 30 minutes or until crusty on top.
Cook ground beef. Add chopped onion and ketchup. Place in baking dish. Place Tater Tots on top. Bake at 300° for 35 minutes.
Heat soup and Velveeta until Velveeta melts. Add drained hominy and Ro-Tel tomatoes. Stir together. Pour into casserole dish. Sprinkle crushed Fritos on top. Bake at 325° for 30 minutes.
Mix together juice (given to you by a friend from her cake), 1 cup sugar and peaches. Stir and let stand 1 week. Add pineapple and 1 cup sugar. Stir and let stand 1 week. Add cherries and 1 cup sugar. Stir and let stand 1 week. Drain fruit through a large strainer. Reserve juice to give to a friend for a cake.
Fold sugar into stiff egg mixtures. Mix in pecans. Melt butter in jelly roll pan. Bake in oven at 325° for 30 minutes. Stir pecans in pan every 10 minutes.
About 2 hours before serving, heat oven to 350°. In 10-inch skillet cook sausage until browned; drain. Cut squash in 1/2 lengthwise. Remove seed. Place cut side up in large shallow roasting pan. Brush inside with margarine. Combine sausage, cheese, butter, vegetable and salt. Spoon into squash that has been brushed with butter. Cover with foil. Bake 1 1/2 hours or until fork-tender. Makes 6 servings.
Mix kool aid, water, and sugar to taste. Mix with other juices. Chill good before serving. It can be frozen.
Mix together last four ingredients. Mix in blender. Spread thin layer on tortilla. Roll up like a jelly roll. Slice and serve with salsa.
Preheat oven to 350 degrees. Chop ham, onion and cheese. Add egg, mustard, and pepper, mix well. Lightly spray mini muffin tin with Pam. Cut biscuits into quarters, place each quarter into mini muffin tin. Mash each one down using a wooden spoon dusted with flour. Add above mixture. Bake 13-15 minutes or until golden brown.
Blend applesauce, peanut butter, honey, eggs and vanilla. Add flour, oatmeal, baking soda and salt; mix well. Fold in nuts, if desired. Drop by rounded tablespoonful on lightly greased baking sheet. Bake at 375° for 8 minutes or until golden brown. Yields 2 1/2 dozen.