HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Cream the butter until light and fluffy. Blend in egg yolks and extract. Gradually add flour; mix well. Spoon half of batter into lightly greased 7 x 11-inch pan or 8-inch square pan. Spread evenly with damp fingers. Spread jam on top of batter within 1/4 inch of edges. Best way to do this is to flatten the batter by hand and fit in pan. Bake 1 hour or until lightly browned. Cool on rack; cut into small bars and sprinkle with 10x sugar when cooled. Makes 32 to 36 cookies.
Preheat oven to 375°. Bring to a boil 2 sticks of butter, 1 cup water and 6 tablespoons cocoa. Remove from heat and add 2 cups flour, 1/2 teaspoon salt, 2 cups sugar and baking soda. Beat in eggs and sour cream. Pour mixture into a greased and lightly floured 9 x 13-inch pan and bake for 22 minutes.
Slice apples. Put in a microwaveproof dish. The best apples to use for microwave are white apples. Dot apples with butter and approximately 1 cup sugar. Cover with plastic wrap leaving a small opening. Microwave approximately 13 minutes.
Mix first 2 ingredients. Fold in Cool Whip. Add marshmallows. Refrigerate over night.
Mix together. Cook in a 375° oven for 7 to 9 minutes. Makes 2 dozen.
Boil chicken and remove from bone. Cut in small pieces and put in bottom of a 9 x 12-inch buttered baking dish. Combine soups, sour cream and lemon juice. Pour over chicken. Crush crackers and sprinkle crumbs over the soup and cream mixture. Spread the melted butter over the crackers. Cook until bubbly and hot through in 350° oven.
Drain all the liquid from pickles. Replace liquid with vinegar and sugar. Place in refrigerator. Two times a day, shake the jar so that the sugar mixes with the pickles. Make sure you have the lid very tight so that jar can be put upside down every other time you shake the jar. Pickles are ready when all the sugar is dissolved. A delicious treat.
In a blender or food processor, combine beans, 1 tablespoon chopped onions, vinegar, orange juice and garlic. Blend until smooth. Season with salt and pepper. Ready to serve. Garnish with remaining 1 tablespoon red onions. Serve with tortilla chips, raw veggies or toasted pita triangles.
Dissolve jello in boiling water. Add ginger ale. Chill. Fold in and add peaches. Chill 3 hours. You may want to double the recipe.
Mix all ingredients together. Drop one teaspoon at a time of mixture into deep fryer cooker. Cook until golden brown.
In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1 1/2-inch balls.
Cream together sugar and oil. Sift together and add to creamed mixture the rest of ingredients. Spread on greased cookie sheet and sprinkle top with granulated sugar. Bake at 350° for 20 minutes. Cool slightly and cut into squares.
Mix Jell-O with 1 cup hot water and set aside to cool. Mix sugar and cream cheese and whip. Add Jell-O and fold in Cool Whip. Pour in crust (graham or the 3 layer dessert crust). Refrigerate.
Empty green beans into a pot (do not drain). Add diced onion. Bring to a boil. While the green beans are simmering, fry out bacon; let drain. Mix together vinegar and sugar; add this mixture to bacon grease. Bring to boil. Turn off green beans. Pour off half of liquid from the beans. Place in serving dish. Add bacon grease mixture to beans; stir and crumble bacon on top. Enjoy!
Mix cake mix, butter and eggs and pat into a 9 x 13-inch pan. Mix cheese, sugar and eggs and pour over cake mixture. Bake at 350° for 30 to 40 minutes.
Mix ingredients well. Spread thinly onto each slice of bread. Wrap in aluminum foil. Bake at 350° for 30 to 40 minutes.
Place chicken cubes in 1-quart microwave-safe casserole. Cover with casserole lid. Microwave on High 5 to 6 minutes or until chicken is tender, stirring once. Drain and cool. Drain pineapple juice into 2-cup glass measure. Blend in sugar and cornstarch. Microwave on High, uncovered, 2 to 3 minutes or until mixture boils and thickens, stirring once. Cool and refrigerate. Combine chicken, pineapple, grapes, water chestnuts and celery in 6-cup serving dish; mix lightly. Blend yogurt into pineapple juice mixture. Pour over salad. Mix lightly to coat. Sprinkle with pecans. Refrigerate until served. Makes about 5 servings containing 255 calories each.
Preheat oven to 450°. Lightly saute the almonds in margarine. Blot on paper towel. Set aside.
Brown ground beef; add garlic, parsley flakes, basil, salt, tomatoes and tomato paste and simmer until thick, about a hour. Stir occasionally. Cook noodles and drain.
Cook rice according to package directions, dissolving bouillon cubes in boiling water before adding rice.
Mix all ingredients together. Chill at least 3 hours. Serve with raw vegetables.
Heat oven to 350°. Blend powdered sugar, flour and salt. Cut in butter until crumbly. Press into a 9 x 13-inch pan and bake 10 to 15 minutes until lightly browned.
Combine cream, salt, butter and flavoring. Bring to a boil and remove from heat. Stir yeast into lukewarm water and sugar. When cream mixture is cool, add yeast mixture. Stir in remaining ingredients. Do not knead. Stir with spoon. Cover and let rise 1 hour. Spoon into muffin pans, 1/2 full. Let rise 30 minutes. Bake at 400° for 15 to 20 minutes. Makes 12 to 15.
Cream sugar and margarine. Add eggs, beating until fluffy. Mix a paste of cocoa and vinegar; add to margarine mixture. Sift salt, soda and flour together; add to mixture. Add buttermilk, vanilla and coloring. Mix and pour into greased or paper-lined pans. Bake in a 350° oven for 30 to 40 minutes.
Mix together Oreo crumbs and melted butter. Press into buttered 9-inch spring-form pan.	Refrigerate until ready to use. Beat together cream cheese, brown sugar, eggs plus yolks and vanilla until smooth and creamy. Pour half into crust. Layer with broken up Oreo cookies. Cover with remaining mixture. Bake at 425° for 15 minutes; lower heat to 225° for 50 minutes. Turn off oven for 30 minutes. Cool overnight in refrigerator.
Sift flour with soda; set aside. Cream butter and add sugar slowly, beating constantly to cream well. Add eggs, beating after each addition. Stir in sour cream. Add flour, beating well. Stir in vanilla and pour into sprayed 10-inch tube pan. Bake at 325° for 1 1/2 hours.
Marinate chicken 4 hours or overnight. Drain and save marinade to baste over chicken while grilling. Place on lightly greased grill skin side up. Turn frequently while basting with marinade until done, 35 to 45 minutes.
Place steaks in bottom of crock-pot. Pour on Chicken Tonight sauce. Turn crock-pot on low and let cook 8 to 10 hours. Make a potato and vegetable and supper is ready!
Mix ingredients together. Grease 7 x 11-inch pan. Bake at 350° for 30 minutes.
Brown ground beef; salt and pepper to taste. Drain ground beef. Add pork and beans, honey mustard, jelly and ketchup. When mixture begins to bubble, reduce heat and let simmer for 20 to 30 minutes.
*Grape Leaves: If packed in salt water, rinse and drain. If using fresh leaves, wash thoroughly and cover with hot water until limp. Drain and set aside.
In baking pan, toss bread with butter. Arrange in one layer and bake in preheated 400° oven, tossing occasionally, for 3 minutes. In small bowl combine sugar, cinnamon and a pinch of salt. Toss croutons to coat them and bake in oven for 5 minutes, tossing occasionally until crisp and brown. Let cool.
Cream butter, peanut butter and sugar; beat in egg, syrup and vanilla. Add flour; stir in oats and coconut. Drop onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Blend pudding mix in the crushed pineapple (juice too). Then add Cool Whip and the marshmallows. Chopped nuts can be added if desired.
Saute onion in butter or oleo until soft. Stir in soup. Heat about 2 minutes. Add rice and beans with dry mustard and Tabasco. Mix and season to taste. Add diced meat. Pour into 2-quart casserole and top with cheese. Bake at 350° for 20 minutes.
Preheat oven to 350°. Line 9 x 13-inch casserole dish with bacon strips. Mix soup with water. Salt and pepper chicken and place on top of bacon. Pour soup mixture over chicken. Sprinkle garlic, salt and pepper over casserole. Cover with foil. Bake 1 1/2 hours at 350°. Cook rice separately and serve with chicken and the delicious gravy it makes.
Put all together in large pan. Heat slowly. Boil for 5 minutes. Put in jars and seal.
In blender, combine 1 tomato, 1/4 onion, 1/4 cucumber, 1/4 green pepper, pimento and 1/2 cup tomato juice.	Blend covered at high speed for 30 seconds to puree the vegetables. In a large bowl, mix pureed vegetables with remaining tomato juice, 1/4 cup oil, the vinegar, hot pepper seasoning, salt and	pepper. Refrigerate until	well chilled (2 hours). Meanwhile, use garlic and remaining oil to saute croutons until brown; set aside. Chop remaining vegetables and place in separate bowls. Serve as accompaniment with chilled soup.
Empty salmon into mixing bowl after pouring off approximately 3/4 of fluid (debone salmon as much as possible). Add egg, celery, onion and crushed crackers. Mix thoroughly and make into 4 patties. Heat approximately 1/4-inch cooking oil in medium size frying pan. Cook patties until brown on one side (about 2 minutes) and turn over, browning patties on either side. Place patties on paper towels to drain oil. Serve hot.
Drain pineapple; dissolve gelatin in boiling water. Add juice from pineapple. Chill until slightly thickened. Beat until frothy; fold in remaining ingredients. Chill until set.
Add dry ingredients alternately to shortening, sugar and eggs. Add	sour cream towards the end. Let stand overnight to chill. Roll out and cut out. Bake at 350° for 8 to 10 minutes. Frost and decorate. Great Christmas cookies.
Spread on bread. Bake at 375° for 30 minutes wrapped in tinfoil.
Dissolve jello in boiling water. Add salt, sugar, lemon juice and rind. Chill until almost set. Whip chilled milk. Add lemon jello mixture (beat well lightly). Grease bottom of baking dish with margarine. Pack 1/2 of crumbs in dish. Add mixture; put rest of crumbs on top. Chill.
Slice squash crosswise 1/4-inch thick. Melt butter in skillet. Add squash, parsley, dill weed, salt and onion powder. Cover and cook over low heat for 8 to 10 minutes or until tender, stirring occasionally. Serve piping hot. Makes 4 to 6 servings.
Combine Bananas, Sugar, Butter, Egg and Vanilla in a mixing bowl, mix well. Mix in Flour, Baking Soda and pinch of Salt. Pour into greased cupcake pan and bake at 325 for 25 minutes.
Sift together the corn meal, baking powder and salt. Add the remaining ingredients, mix well and pour into hot, greased corn stick pans. Bake in 475° oven for 15 to 20 minutes.
Saute margarine and onion. Blend sauteed onion, broccoli with liquid in blender. Pour mixture in large pot and simmer with rest of ingredients. Stir frequently until cheese melts. Serve.
Preheat oven to 350°. Spray a 2-quart casserole dish with nonstick cooking spray. Set aside.
In buttered casserole dish, put 1 package crushed Doritos, then deboned chicken. In saucepan add soups, tomatoes and cheese. Cook over low heat until cheese melts. Pour over chicken and top with other package of Doritos. Bake at 350° for 20 to 25 minutes or until bubbling.
Combine all ingredients, except sour cream. Chill until very cold. An hour before serving, mix in sour cream.
Go by directions on box and cook cake. When done let cake cool. Cut cake in half. Crumble up 1/2 in bottom of long cake pan. Mix powdered sugar, cool whip, oleo with mixer. Put half on top of cake and cut up one candy bar on top of that. Crumble the rest of cake and put on top of cool whip. Pour the rest of cool whip mixture and cut up the other 2 candy bars. Keep cool.
Combine all ingredients and put in a 15 x 9-inch Pyrex dish. Bake 35 minutes at 350°. Top with cheese the last 15 minutes. Serves 10 to 12.
Bring water to boil; add salt, pepper and spices. Turn down to a slow boil. Cook until chicken is tender. Remove chicken out of broth; bone chicken and lay aside.
Cook beef and sausage; drain. Add onion, hot sauce and green chilies. Spread beans in an ovenproof pan; top with meat mixture. Cover with cheese. Drizzle taco sauce over top. Bake at 400° for 20 to 25 minutes.
Preheat oven to 350°. Sift together and set aside the cake flour and salt. Work shortening with a spoon until soft. Gradually add, while beating, the sugar. Beat until light. Add eggs one at a time. Beat until light and fluffy. Set aside. Combine red food coloring and cocoa. Mix until smooth. Add to shortening mixture. Mix until well blended. Combine and mix well, buttermilk and vanilla. Add to shortening and cocoa mixture alternately with sifted dry ingredients. Mix until smooth after each addition. Combine and blend well. Fold vinegar and baking soda into batter. Spoon into 2 greased 9-inch layer cake pans. Bake at 350° for 35 to 40 minutes. Cool in pans for 10 minutes.
Combine the first 4 ingredients; cool to lukewarm. Dissolve the yeast in 1 cup warm water and add to mixture along with egg and 2 1/2 cups flour. Beat until smooth. Add 2 3/4 cups flour and stir to make a soft dough. Turn onto floured board or aluminum foil. Knead until smooth and elastic. Place in a large greased bowl and cover tightly (also grease top of dough). Store in the refrigerator until doubled or until needed. Will keep 4 to 5 days. Punch dough down; turn onto floured board and knead again. Form into rolls and place in a greased pan. Let stand until doubled. Bake at 375° until done.
Mix all marinade ingredients and put in plastic bag with meat. Refrigerate overnight. Remove turkey breast and wrap in large lettuce leaves. Secure with toothpicks. Wrap in heavy-duty foil with two layers. Place on a hot grill with cover and cook on medium setting for 1 1/2 hours or until center is 165°. Unwrap and discard lettuce.
Combine all ingredients in small bowl; mix until well blended. Refrigerate several hours or overnight. Serve with cold boiled shrimp, crabmeat, lobster or tomatoes. Makes 1 1/2 cups.
Make your pie crust and roll it out; cut it into 3-inch strips and place on a cookie sheet. Bake at 350° until golden brown. (Remember to pierce with a fork before cooking.) Once crust is done, let cool. Place one crust in bowl or plate; cover with strawberries and some whipped topping and repeat process. Enjoy.
Blend melted butter and hot water; put in small pan. Bring to a boil and while boiling, stir in flour slowly. Remove from heat and let cool. When cool, stir in eggs, one at a time. Mix well after each egg. Drop by spoonful on greased baking sheet and bake in hot oven at 400° for 30 minutes. Fill with instant pudding when cool.
Mix all together and refrigerate. You may even get clever and garnish the top with maraschino cherries and/or pineapple chunks.
Boil carrots in salted water until fork-tender. Cool. Alternate layers of carrots, pepper rings and onion in dish. Combine remaining ingredients and beat until well blended. Pour mixture over the vegetables and refrigerate until needed. Yields 12 to 15 servings. Keeps well in refrigerator.
Preheat oven to 350 degrees. Combine 2 1/2 c. flour, sugar, syrup, butter, eggs, allspice and cloves. Roll nuts, dates and raisins in 1/2 cup of the flour, and add last to batter. Bake in 3 layers for 40 minutes.
Combine ingredients, mixing well. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Cook chicken, then take off bone. Cut into small pieces. Add butter and soups. Top with dressing. Bake until bubbles all over at 350°.
Preheat oven to 475°. Melt butter in 9 x 13 pan. In the meantime, heat the fruit. Add more fruit if desired. Now, mix flour, sugar and milk. Pour batter into melted butter. Add hot fruit. Bake 20 minutes or until golden brown.
Mix. Sprinkle with parsley. Cover and chill. Makes 3 1/2 cups. Serve with cracker or melba toast.
Cream shortening, sugars and eggs. Sift flour, soda and salt. Add to creamed mixture. Add vanilla, coconut and pecans. Roll into small balls and press down with a glass dipped in flour for each cookie. Bake at 350° for 7 minutes.
Pour mixture over top. Spread on cookie sheet. Bake at 300° for 15 minutes. Take out and mix again with spatula. Put in oven again for 15 minutes.
In 3-quart saucepan, saute onion in margarine until soft. Add next 5 ingredients; bring to a boil. Add egg noodles and boil gently until tender, about 10 minutes, stirring often. Add tuna and cheese; stir until cheese is melted. Turn off heat. Let stand on burner 10 minutes before serving. Makes 6 cups.
Measure and sift (optional) mix together the flour, baking soda, baking powder and salt. Add cornmeal. In separate bowl, mix together the shortening, sugars, eggs and buttermilk. Add wet ingredients to the dry ingredients. Beat only until smooth. Fill well oiled shallow pan 2/3 full (9 x 13 x 2-inch pan). Bake in hot oven (400° to 450°) for 25 to 30 minutes. Various ovens may vary in cooking times.
In a shallow 1 1/2-quart baking dish, combine potatoes, oil and pepper. Firmly press mixture across bottom and up sides of dish to form a shell. Bake, uncovered, at 400° for 15 minutes.
Cream the butter, sugars, eggs and vanilla. Add dry ingredients and stir well. Stir in nuts. Drop by spoonfuls onto a greased cookie sheet. Bake at 350° for 12 minutes.
Heat oven to 375 degrees. Beat together butter and sugars until creamy. Add eggs, milk and vanilla, beat well. Stir in oats, nuts, raisins and apples, mix well. Press dough onto bottom of ungreased 9 x 13 baking pan. Bake 30- 35 minutes.
In square baking dish, place margarine and uncooked rice. Add soups, then add drained mushrooms. Cover and bake at 350° for 1 hour. When taking out of oven, shake soy sauce to taste over rice and stir. Serve hot.
Brown sausage; drain. Combine beef and onion. Cook until brown. Drain off fat. Mix all ingredients and bake in 2 quart casserole dish at 350° for 30 minutes.
Combine marmalade, mustard and ginger. About 30 minutes before ham is done, brush it with about 1/2 of the glaze. Add the orange juice to the remaining glaze. Serve this mixture with ham after you simmer about 5 minutes.
Grease a casserole dish. Place a layer of potatoes in the bottom of the casserole dish. Sprinkle with some onions. Sprinkle some flour, salt and pepper over the layers. Dot with butter. Put some shredded cheese. Repeat the layers until you use all the ingredients, ending with butter. Pour milk over all. Bake, covered, in a 375° oven for 45 minutes. Uncover; add some cheese. Bake for 15 minutes.
Chop and mix together all the vegetables. In small bowl, mix vinegar, sugar, and Italian dressing. Pour over vegetable mixture. Add celery seed and salt and pepper. Ready to serve!
Cream shortening and sugar. Add eggs. Beat until light and fluffy. Add flour, soda, baking powder and salt. Mix well. Add vanilla, oats and chocolate chips. Drop by teaspoon on greased cookie sheet. Bake at 350° for 13 minutes.
Combine first 4 ingredients and heat. Salt and pepper chicken and place in bottom of crock-pot. Pour honey mixture over chicken and set crock-pot on low. Let it cook all day.
Sort and wash beans. Place in a Dutch oven. Cover with water 2-inches above beans. Let soak overnight. Drain beans. Cover with water 1-inch above beans. Add 1 tablespoon plus 1 teaspoon garlic salt. Cover pan and bring to a boil. Reduce heat and simmer 2 to 3 hours or until tender. Remove cover and simmer until liquid thickens.
Put enough margarine in skillet to cover bottom. Put shredded potatoes in skillet, cover and cook until brown. Put margarine on top of potatoes before turning until it melts. Turn potatoes and salt and pepper to taste. After top is browned, remove from skillet and serve.
Add chocolate to milk; heat in double boiler. When chocolate is melted, beat with rotary eggbeater to blend. Combine 3/4 cup sugar, flour and salt. Add gradually to chocolate mixture and cook and stir until thickened. Then cook 10 minutes, stirring frequently. Pour a small amount of chocolate mixture into egg yolks, stirring vigorously. Return to double boiler and cook and stir 2 minutes longer. Add butter and vanilla. Cover and cool. Turn cold chocolate filling in shell.
Fill crock-pot with apples that are quartered and cored, but not peeled. Add all ingredients. Cook 3 hours on high. Stir and cook 9 more hours on low. Do not remove lid while cooking last 9 hours. Put 3 cups at a time in blender for a few seconds. Makes approximately 4 1/2 pints.
Mix sugar, eggs, vanilla, salt, juice, flour and baking powder together. Fold in beaten egg whites. Pour over sugar butter mixture. Bake at 350° for 35 to 40 minutes. Cool in pan on wire rack 10 minutes. Invert plate over cake and turn cake out onto plate, pineapple side up.
Sift flour in bowl; add salt, oil and boiling water. Stir with fork. Dough will be soft.
Preheat oven to 325°. Put 1 tablespoon flour in oven cooking bag. Place pork and dried fruit in bag. Place bag in shallow roasting pan. Sprinkle in brown sugar and pour in the wine. Tie securely and puncture 4 holes evenly spaced across top of bag. Roast 1 1/2 hours or until meat thermometer reads 170°. Slit bag open carefully to avoid escaping steam. Place meat on serving platter. Spoon the fruit and cooking glaze over the meat.
Brown veal on each side 2 minutes; let cool. Roll out dough. Spread 3/4-inch of stuffing evenly over it. Place veal in middle; fold over and brush with beaten egg. Bake in preheated 375 degrees oven 35 minutes. Serve with Madeira Sauce and fresh vegetables. Makes 4 servings.
Sprinkle chicken with salt, pepper and paprika. Brown in butter. Mix soup and curry together, pour over chicken. Bake at 350° for 45 minutes. Take chicken from pan. Add large container of sour cream and mushrooms to the pan and mix well. Return chicken to pan, sprinkle with almonds. Return to oven for another 15 minutes. Serve with rice or pasta.
Mix ingredients together for 2 minutes. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 35 minutes. Cool, then frost.
Blend first 4 ingredients together. Then add rest of ingredients. Put in cake pan and bake 30 to 40 minutes at 350° or until knife inserted in center comes out clean.
In a large mixing bowl, combine egg, shortening, sugar, cinnamon, milk and lemon juice. Beat until creamy. Sift flour and baking powder together. Add to creamed mixture. Drop by teaspoonfuls on an ungreased cookie sheet. Bake at 400° for 8 to 10 minutes. Makes about 3 dozen.
Remove seeds. Put peppers in blender. Mix vinegar, sugar and peppers. Bring to rolling boil. Add Certo. Bring to full rolling boil, stirring constantly. Drain. Add cake coloring. Remove foam, pour in jars and cover with paraffin.
Peel potatoes and cut in thin slices. Place with chicken broth and boil 15 to 20 minutes. Mash potatoes with any remaining broth. Add margarine, buttermilk and mix well. Add salt, pepper and nutmeg.
Spread 1 1/2 cups crumbs on bottom of 9 x 13 pan. Slice bananas over crumbs. Layer 1 1/2-inch slices of ice cream over bananas. Sprinkle nuts over ice cream. Put in freezer. Melt chocolate chips and butter. Add powdered sugar and evaporated milk; cook until thick. Remove from heat and add vanilla. Pour chocolate mixture over ice cream. Freeze until firm. Spread Cool Whip and top with remaining cracker crumbs. Return to freezer. Remove from freezer 10 minutes before serving.
Butter a mold or loaf pan. Line 1/2-inch deep with 1/2 cup rice then pack in the meat mixture and cover with the rest of rice. Steam for 45 minutes.
Preheat oven to 400°. In large mixing bowl, combine all ingredients. Place mixture in well-greased 9 x 5 x 3 inch casserole dish. Bake 1 hour, 15 minutes.
Put all of the ingredients in a crock-pot. Cook for 5 to 6 hours.
Beat eggs; add remaining ingredients and mix well. Pour into unbaked pie crust. Bake at 350° for 30 minutes. Reduce heat to 325° for about 25 minutes.
Heat oven to 400°. Grease a pie pan. Brown ground beef and onion. Drain. Stir in salt and pepper. Beat milk, baking mix and eggs until smooth. Pour into pie pan. Bake 25 minutes. Put cheese on top; bake 5 to 8 minutes more. You can also use sliced cheese in place of shredded cheese, if you prefer to. This pie makes its own crust.
Heat oven to 350°. In bowl combine flour, sugar and cut in butter until crumbly. Stir in 1/2 cup chips. Bake 15 minutes.