HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together brown sugar, white sugar, oil, 4 eggs. In a separate bowl mix 4 cups plain flour, 2 tsp soda, 1 tsp salt, add to first mixture. Add oatmeal, corn flakes, and pecans. Mix all together, then drop in about 1 Tbsp on cookie sheet. Bake 350 degrees for 7 to 9 minutes. My oven takes 10 to 12 minutes. Makes about 150 cookies.
Cook sugar, butter, milk and salt until sugar is melted. Add pecans. Cook to soft ball stage (240°). Remove from heat and cool 5 minutes; drop onto waxed paper and cool completely.
Preheat oven to 425°. Cook lasagna macaroni according to package directions; drain.
Cut round steak into 2-inch strips. Salt and pepper to taste. Place a small piece of bacon and sliced onion on each strip of steak. Roll up and fasten with a toothpick. Dip in flour and brown quickly in hot grease (shortening or drippings). Put on simmer. Add 1/2 cup water; cover and simmer for about 2 hours. Remove meat from the pan and make gravy from the drippings.
Cook potatoes and carrots in boiling water until tender. Drain. Fry bacon until crisp. Drain and crumble. Saute onion and celery in tablespoon of the bacon fat. Combine potatoes, carrots, sauteed vegetables, bacon, salt, pepper, milk and half and half. Simmer for 30 minutes, but do not boil. Garnish with cheese and parsley. Makes 2 quarts.
Drain oranges and pineapple. Mix with cottage cheese and dry jello. Add Cool Whip and mix well. Chill.
Preheat oven to 400°. Combine dry ingredients in a mixing bowl. Beat egg, milk and butter together. Add milk mixture and sour cream to dry ingredients. Stir just until dry ingredients are blended. Pour into buttered 8-inch square baking pan. Bake 25 minutes or until toothpick comes out of the center of the corn bread clean as a whistle.
Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 cup onion. Spread mixture in a 13 x 9-inch greased baking pan. Bake uncovered at 425° for 10 minutes.
Scald milk; mix sugar, flour, salt and egg yolks. Add scalded milk; cook and stir constantly until thick. Add vanilla. Chill. Beat egg whites stiff; add 2 tablespoons sugar. Beat until creamy. Fold into chilled mixture. Freeze in freezing compartment. Can use honey in place of sugar if you like flavor of honey.
Beat together flour, milk, egg whites, margarine and salt. Pour into Pam-sprayed 8-inch square pan. Bake at 400° for 25 to 30 minutes. Cut in fourths. Serve with topping made from remaining ingredients heated and stirred until hot. Serves 4.
In 1 1/2-quart saucepan over medium heat, stir soup. Stir in broccoli, sour cream and mustard. Heat thoroughly. Stir occasionally. Split potatoes; fluff with fork. Serve sauce over potatoes. Garnish with chopped pimento. Makes 4 servings.
Place 3/4 head lettuce in bowl, shredded. Then layer pepper, layer of onion, layer of celery, layer of green peas, then remaining lettuce. Mix mayonnaise and sugar. Spread over the entire top and seal edges. Sprinkle Parmesan cheese over top, then sprinkle crumbled bacon all over top. Cover tightly with plastic wrap and chill. Serves 8 to 10.
Beat cream cheese in a medium mixing bowl until soft and creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Place a vanilla wafer in each paper-lined muffin cup; spoon cream cheese mixture over wafer, filling cups full. Bake at 350° for 20 minutes. Leave in muffin pans and refrigerate overnight.
In medium saucepan, combine dates, brown sugar and water and cook until soft and creamy. Remove from heat and add vanilla and lemon rind. Set mixture aside.
Mix dry ingredients. Add oil, slightly beaten eggs and buttermilk. Mix all together and place in covered container. Do not stir again. Mixture will keep in refrigerator about 6 weeks.
Mix as you would cake. Mash bananas; use as a liquid. Bake 1 hour and 15 minutes in a loaf pan at 350°.
Mix ingredients, except bananas. Cook until it begins to thicken. Add bananas and cook for about 5 to 10 minutes. Use on 1-2-3-4 Cake batter.
Cream butter and sugar; add eggs and sour cream with soda. Sift flour, salt and baking powder together, then add vanilla. Mix well. Chill dough well (overnight). Then roll and use cookie cutter to cut. Sprinkle with sugar. Bake at 325° until golden brown (about 10 minutes). I sometimes ice with chocolate icing.
Saute celery and onion in butter until done. Add mushrooms and pimiento. Drain peas; discard liquid. Add peas to mixture. Add additional butter, salt and pepper to taste. Heat thoroughly.
Slice green tomatoes. In a small bowl, beat egg with fork, add milk and stir. Put flour in plate. Salt and pepper tomato slices to taste, dip in milk and egg then flour. Put oil in skillet, and fry on medium until brown. Serve while hot.
Spoon 3 pints sherbet into your punch bowl. Let sherbet soften at room temperature for about 5 minutes. Slowly pour in chilled Seven-Up, stirring lightly, in order to combine with sherbet. Float generous scoopfuls of the remaining sherbet on top of the punch. Makes about 36 punch cup servings.
Combine cheeses; mix at medium speed with electric mixer until well blended. Add remaining ingredients except pecans. Mix well; chill several hours and shape into ball. Roll in pecans. Serve with crackers.
Peel bananas and brush with lemon or lime juice to prevent discoloration. Dip it in egg, then in the corn flakes. Deep-fry in oil heated to approximately 375° for 3 to 4 minutes or until golden brown. Drain on paper towel to soak up extra grease.
In saucepan, boil pineapple and sugar for 3 minutes. Add gelatin; stir until dissolved. Add cream cheese. Stir until mixture is combined. Cool. Fold in apples, nuts, celery and whipped topping. Pour into baking dish. Chill until firm.
Chop onion and green pepper and cook in small amount of grease until soft. Add ground beef and cook until brown. Add potatoes, then remaining ingredients. Cook until potatoes are done.
Combine sugar and milk. Add flour and mix well. Pour in a 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes.
Mix flour, milk and salt until smooth. Add egg; mix until smooth. Melt butter and shortening in a heavy iron pan with sloping sides. Add batter. Bake in 425° oven (preheated) about 12 minutes or until fully puffed and golden brown. Pancake will not begin to rise before 7 or 8 minutes.
Melt on stove; let cool. Add 1 package colored miniature marshmallows. On wax paper, sprinkle coconut. Pour chocolate/marshmallow mixture on top of sprinkled coconut. Then sprinkle some more coconut on top. Shape into a log. Refrigerate and slice after cooled.
Mix sugar and Crisco in large mixing bowl. Add 1 cup hot water and eggs. Dissolve yeast and 1 cup of warm water. (I add part of the sugar to the yeast mixture. It helps it rise.) Add the yeast mixture to the Crisco mixture; mix well. Stir in flour. Store in refrigerator in a greased bowl with lid or wet towel. Let rise until double in bulk. Punch down and make into desired rolls. Let rise about 2 hours in a warm place. Bake at 400°.
Cook in a saucepan for 3 to 5 minutes. Spread on cake while cake and icing are still warm.
Place onion in blender or food processor. Add remaining ingredients. Blend together until smooth. Pour desired amount over shredded cabbage. Store in tightly covered container in refrigerator. Keeps well.
Cook macaroni and salt for 7 minutes. Drain. Mix all ingredients in a crock pot and cook on low 3 to 4 hours.
Cut margarine and cheese in flour. Add water and mix well. Put in cookie press or roll thin and cut into thin strips. Bake at 375° for about 10 minutes. Cool on rack.
Warm a skillet to 300°. Pour water and oil into skillet, bring mixture to a boil. Add drink mix, flour and salt. Cook and stir with mixing spoon, knead dough until smooth. Place play dough in a Ziploc bag to prevent from getting hard.
Use 9 x 13-inch casserole. Alternate layer bread, cheese, sausage (about 2 layers). Mix remaining ingredients (except magarine) and pour over layered dish. Pour melted margarine over all. Refrigerate 3 hours or overnight is best. Bake at 350° for 45 minutes.
For Streusel: Combine graham cracker crumbs, walnuts, brown sugar and cinnamon. Stir in melted margarine; set aside.
Mix dry ingredients well, add cut up butter until mixture is rough like corn meal. Add buttermilk and egg yolks and raisins all at once and mix until combined. Turn out on a floured board and divide into 4 balls. Roll each ball into about 1/4-inch circle (like pie shell). Cut each one into 6 wedges. Place on baking sheet and brush with egg-wash (1 egg slightly beaten with 1 tablespoon water). Bake at 350° for 15 to 20 minutes.
Preheat oven to 375°. Beat sugar, butter and vanilla until light and fluffy. Add flour. Beat at low speed until well blended. Chill dough 1/2 hour. Remove foil from kisses. Using approximately 1 tablespoon dough per cookie, shape dough around kiss, rolling to make a smooth ball; be sure to cover kiss completely. Place on ungreased cookie sheet. Bake approximately 10 to 12 minutes until cookies are set, but not brown. Let cool slightly, then remove from sheet. Roll in confectioners sugar while warm.
Mix in usual manner. Let mixture stand overnight in cool place. Roll out to thickness you wish and cut out. Bake at 375° for 10 minutes.
In large microwave bowl, melt chocolate. Stir in peanut butter. Pour mixture over Kellogg's Crispix cereal. Place powdered sugar in large plastic bag. Add cooled cereal to sugar and close bag tightly. Toss bag until cereal is covered with sugar. Store in airtight container in refrigerator. Makes 8 cups.
Soften cream cheese; blend with Parmesan cheese. Stir into hot white sauce until melted. Alternate layers of broccoli and cream cheese mixture in baking dish. Top with crumbs. Bake at 350° for 30 minutes.
Mix all together. Pour into an unbaked crust. Bake 45 minutes at 325°. It is done when a knife comes out clean.
Layer tuna, potato chips, soup, eggs and milk. Sprinkle thick with cheese. Bake at 350° for 30 minutes or until heated throughout.
Mix beef, eggs, onion, bread crumbs, salt, chili powder and pepper. Shape into 3/4 inch balls. Heat corn oil in frypan over medium heat. Add 1/2 of meatballs and brown on all sides. Brown 2nd batch. Drain any fat from skillet. Stir in skillet, tomato juice, corn syrup, lemon juice, oregano, garlic salt and grape jelly. Bring to boil, then reduce heat and simmer 15 minutes. Add meat balls, cover and simmer. To thicken, mix water and cornstarch together to form paste and add to sauce. Makes about 90 meat balls.
Mix cocoa, flour, salt and sugar, then add a little milk. Mix and add egg yolks and remainder of milk. Cook in double boiler. When thick enough, remove from heat and add margarine and vanilla. Pour into baked pie shells; add meringue. Makes 2 (9-inch) pies.
Mix the first 5 ingredients and cook on low heat until thickened.	Remove from heat and stir in cereal and nuts. Let cool. Shape into balls and roll in coconut.
Boil chicken and save 1 1/2 cups broth. Saute onions and bell pepper in oleo. Add tomatoes and Worcestershire sauce. Simmer; add mushrooms with liquid. Add cheese and stir until cheese is melted. Add boned chicken, cut into bite-sized pieces. Cook vermicelli in 1 1/2 quarts chicken broth. Do not drain. Mix with all of the ingredients. Add green peas last so as not to mash peas. Bake at 350° for 45 minutes.
Boil chicken in water with bay leaf, onion, celery and salt. When tender, remove chicken and strain broth. Add a little more water if necessary. Add the rice and the remaining vegetables to the broth. Cook until vegetables are tender. Remove meat from chicken; cut into cubes. Add to soup. A little chicken base or bouillon may be added. Serves 6 to 8.
Beat well all ingredients, except milk, then add milk and blend. Pour into a greased and floured pie plate. Bake at 350° for 45 minutes or until done.
Heat oven to 350°. Mix milk and egg together. Dip chicken pieces into milk and egg mixture. Then dip in flour/cheese mixture. Arrange in a 9 x 12-inch pan. Pour melted butter over chicken and bake 1 hour. Season with paprika and pepper.
Cream butter and sugar; beat in egg, vanilla and extract. Stir flour with salt and baking powder; stir into creamed mixture. Divide dough in half. Stir coconut into one half; blend food coloring into remaining dough. Cover; chill dough for 30 minutes.
Combine sugar, salt, flour, lemon juice and rind, melted butter and the beaten egg yolks. Add the milk. Have ready the egg whites, beaten and stiff. Fold into mixture. Pour into a pie pan lined with unbaked crust. Put into a 450° oven for 10 minutes. Reduce heat to 350° and bake 20 minutes longer or until filling is firm.
Mix all ingredients together. Sprinkle with chopped pecans (optional). Serve with crackers or chips.
Boil first 3 ingredients together for 5 minutes. Stir often. Add nuts and Rice Krispies. Stir together. Let cool and roll into 1-inch balls, then roll in 10x confectioners sugar. Makes about 55 balls.
Combine all ingredients, blending well. Spread in an 8 x 8-inch pan and freeze. Keep unused portion in freezer.
Put all ingredients in 6 quart Dutch oven and mix well. Cover and simmer on top of range about 5 hours or until pork is tender. Remove pork and break it up with fork and return it to pot and cook uncovered until thick, about 30 minutes. Yields 10 to 12 servings. Serve over corn chips and top with cheese, onions, avocado, tomato, sauces, etc.
Combine milk and butter in pan. Bring to a boil. Remove from heat and add chocolate chips. Stir until smooth. Add vanilla and beat in sugar. Thin with a little milk if necessary.
In top of double boiler, melt the chocolate bars and marshmallows with milk and salt. Stir until smooth. Cool until slightly thickened. Fold the whipped cream into the chocolate mixture. Pour into graham cracker crust. Freeze at least 3 hours. Garnish with more whipped cream if desired. Keeps very well in freezer. Serves 6 to 8.
Rinse the potatoes and cut in half lengthwise. Spread them out on a no-stick cookie sheet. Coat the potatoes with the Italian salad dressing. Bake at 350°, turning potatoes over frequently; add more dressing if they appear dry.
Measure water	in 2 cup measuring cup. Gradually stir in dry milk until smooth. Microwave on High 3/4 to 1 minute until steaming hot. Stir in sugar until dissolved. Let cool. Use as you would 1 can (14 ounces) sweetened condensed milk.
Cook squash (cut in 1/4-inch slices) in a small amount of boiling, salted water until tender. Saute onion in margarine. Add squash and eggs. Stir to mix. Spoon mixture into a lightly greased 1-quart casserole dish. Top with cheese and crackers. Bake at 350° for about 15 minutes or until cheese melts.
Melt shortening and chocolate squares over hot water in a double boiler. Cool. Sift together flour, baking powder and salt. Beat eggs until light; add sugar and chocolate mixture and blend. Add flour, vanilla and nuts and mix well. Bake in 8-inch greased pan at 350° for 30 to 35 minutes. Cool; cut into squares and dust with powdered sugar.
Mix yeast in warm water and 1 tablespoon sugar, let stand 5 minutes. Add the remaining sugar and all dry ingredients. Mix well. Stir in 3 cups flour, dough will be soft, let rise double in size and shape in balls and let rise again. Bake in 375° oven for 15 minutes.
Place cherry Jell-O in a large bowl. Heat to a boil the red sour cherries, water and sugar. Add to Jell-O in the large bowl and stir until dissolved. Let cool. Add 1 small can crushed pineapple and chopped nuts. Add 1 cold 8 ounce bottle Coca-Cola. Very important that you add the cola last.
Mix Cool Whip and jello together. Slice bananas and fill the bottom of the pie crust. Cover with Cool Whip and jello mixture. Top with sliced bananas. Serve.
Cover sliced apples with 1/2 biscuit. Fold and seal like a fried pie. Place in a sprayed or greased pan or baking dish. Mix water, sugar, cinnamon and margarine in a saucepan. Bring to a boil. Pour over biscuits. Bake at 350° until brown.
Mix the first 4 ingredients; cook in double boiler. Stir constantly; cook until balls are formed when dripped into a cup of cold water, or until it reaches the soft ball stage on a candy thermometer. This will take about 15 minutes. Remove from heat. Add margarine, vanilla and pecans; beat until it is cool and stiff enough to keep its shape when dropped on wax paper. This may take 15 to 20 minutes of beating.
In a large pot, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender. In a small bowl, combine the flour and milk until smooth. Stir into stew. Bring to a boil and boil until thickened. Discard bay leaf before serving. Yield: Makes 6 servings.
Layer in a 9 x 13-inch baking dish. Crumble corn bread for the first layer. Add beans, corn, diced peppers, diced tomatoes and diced onion. Sprinkle bacon bits over this. Spread a layer of salsa (hot, medium or mild) over layers. Mix Ranch dressing with sour cream and layer over salsa. Top with cheese and bacon bits.
Cut cabbage and combine with onions, noodles, almonds and sunflower seeds. Make dressing and pour over salad just before serving.
Dissolve yeast in 1/4 cup warm water. Mix everything together except prune butter; add more flour to make a soft dough. Roll some of the dough; cut in squares. Spread the prune butter from corner to corner of each square, 1 teaspoon or less. Twist other ends and put on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes until light brown.
Boil potatoes in water until tender; drain and set aside. Cook onions in the microwave on high for about 2 minutes, until tender. In a large heavy cooker, combine potatoes and onions with all remaining ingredients, stirring to blend well. Bring to a boil, stirring often. Cover, reduce heat and simmer 20-30 minutes, stirring often. Yield: about 12 quarts.
Brown chicken in butter in large skillet. Cover; simmer 35 minutes until tender. Remove chicken and set aside. Drain pineapple, reserving syrup. Combine sugar, cornstarch and salt. In skillet gradually stir in vinegar, soy sauce and reserved pineapple sauce. Cook over medium heat, stirring constantly until thickened. Add pineapple, green pepper, onion and reserved chicken. Cover and simmer 5 to 10 minutes or until vegetables are crisp. Serve over rice.
Butter a 9 x 13-inch baking sheet. Layer 6 sheets of phyllo on baking sheet (stagger layers to create a circle), brushing each layer with melted butter. Place Brie in center of phyllo and spread top and sides with apricot preserves. Fold phyllo up around the cheese. Cover top of cheese with 6 sheets of phyllo, again staggering layers and brushing each with butter. Smooth top and sides, tucking ends under Brie. Brush top and sides with butter. Bake at 350° for 20 to 30 minutes or until golden brown. Let stand for 30 to 45 minutes before serving.
Making it in a crockery-lined slow cooker is a real winner, followed by the almost-as-good microwave version. The slow cooker version is ready for eating when you come to the kitchen in the morning. It's ideal for staggered eating hours.
Cream the butter 5 minutes at medium speed. Add Crisco a little at a time. Cream another 3 or 4 minutes. Add the sugar a little at a time while continuing to beat. Then add the milk, mixed first with the vanilla, beating and scraping the sides and bottom of the bowl frequently. The longer you beat this the better it becomes.
To assemble, layer ingredients in order listed in large Pyrex or clear dish. Serve with tortilla chips.
Mix all ingredients together. Refrigerate for 2 hours, then form into a ball. Roll in finely chopped walnuts or pecans.
Combine 2 cups flour, oatmeal, brown sugar, soda and margarine. Press 1/2 mixture into a 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes until golden brown. Sprinkle chocolate chips and nuts over baked crust. Mix caramel sauce and 6 tablespoons flour. Drizzle caramel mixture over nuts and chips. Sprinkle remaining oatmeal mix over top and pat down (lightly) to make a crust. Bake for 15 to 20 minutes until melted and golden brown. Chill before cutting into squares.
Cook noodles according to package directions. Fry hamburger, sausage, green pepper and onion until browned. Strain grease. Add spaghetti sauce, tomatoes, mushrooms and garlic powder. Simmer for 15 minutes. Mix sauce with noodles.
Thaw 2 loaves of bread dough. Tear one loaf into pieces and put on bottom of greased 9 x 13-inch pan. Melt butter. Add brown sugar, pudding mixes, milk, cinnamon and walnuts. Pour mixture over bread pieces. Tear the second loaf into pieces and put over mixture. Let rise. Bake at 350° for 30 to 45 minutes. After baking, flip over onto plate and serve.
Grease 8 x 8 x 2-inch baking pan. Beat eggs in large bowl. Add remaining ingredients and mix well. Pour into pan. Bake in 350° oven (in low 1/3 of oven) until tester inserted comes out clean, about 35 to 45 minutes. Cool slightly before cutting; can be doubled. Serves 10 people.
Blend chili sauce gradually into cream cheese; mix in other ingredients. Fold in shrimp; cover and chill at least 1 hour. Serve with crackers, potato chips, etc.
In large bowl, mix 1/4 cup soup, beef, bread crumbs, egg and onions. Shape into 6 firm patties. Cook patties in skillet over medium heat until brown. Remove from skillet; spoon off fat. Stir in remaining soup and mushrooms. Return patties to skillet. Cover and cook on low heat 20 minutes or until done.
Beat egg whites; add salt and sugar. Beat until stiff. Add milk and stir. Add pecans; stir and coat well. Put in pan. Bake at 250° for 1 hour, stirring 2 or 3 times.
Soften tortillas in microwave (slit package and cook 30 seconds on High).
Preheat oven to 350°. In a mixing bowl, combine sugar, cornstarch, spices and salt. Stir in apples to coat; pour into crust.
Using clean, wide-mouth quart jars, pack peppers tightly, adding vinegar to cover peppers. Let set until vinegar fills pepper cavities.
Saute scallops and shrimp in butter. Saute remaining ingredients in butter. Mix both dishes together and bake in microwave about 7 minutes on High.
Cook the squash and onion in a small amount of water until tender. When done add the beaten egg, butter, salt and pepper. Turn into a greased casserole and spread cracker crumbs. Some shredded Cheddar cheese on top is a tasty addition. Bake at 400° for 20 to 25 minutes.
In deep dish, put 3 cups lettuce. Sprinkle with tablespoon sugar, salt and pepper to taste. Cover with hard-boiled eggs and salt to taste. Cover with peas, more lettuce, cover with Swiss cheese, then bacon. Cover the top with mayonnaise so that salad is sealed completely. Garnish with garden onions. Cover with Saran Wrap. Let set 24 hours; toss before serving.
In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In saucepan, heat water, milk and Butter Buds until warm (120° to 130°). Add with egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium. By hand, stir in 3 cups flour. Knead in 1 to 2 cups flour until smooth and elastic. Cover and let rise until doubled, about 45 to 60 minutes.
Preheat oven to 375°. Combine ingredients; shape into loaf in baking dish. Bake for 40 to 50 minutes.
Mix and pour into two greased, floured loaf pans. Bake at 350° for 35 to 40 minutes.
Cut steak into strips. Using a large skillet (preferably iron), melt margarine. Add sauce, mushrooms, onion and pepper. Add steak and cook, covered, until steak is tender. Remove cover and let brown some. Mix 1 cup water with 2 teaspoons Argo cornstarch. Add this to pan to make small amount of gravy. If too thick, add water.
Mix together the first 4 ingredients. Stir in crushed peanuts. Serve with sliced apples. Sprinkle apples with lemon juice to retain color, if desired.
Melt butter over low heat. Add sugar, salt and beaten eggs. Add vinegar just before pouring into crusts. Bake 10 minutes at 425°. Reduce heat to 250° and bake until firm, about 25 minutes. Makes 2 pies.
Brown hamburger in skillet; drain. Boil broccoli according to directions on bag. Mix all ingredients together. Add cheese and mix through. Bake until bubbling and cheese has melted.
Preheat oven to 350°. Cream oil and sugar; add egg and mashed bananas. Blend in sifted dry ingredients. Pour into wax paper- lined bread pan. Bake 1 hour or until toothpick comes out clean.