HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter. Add sugar, vanilla and egg and beat until light. Mix together flour, baking powder and salt. Add to butter mixture and mix thoroughly, then stir in nuts. Drop by level teaspoonfuls onto ungreased cookie sheets. Bake in preheated 400° oven for 5 minutes. Remove from oven and let set exactly 1 minute, then with broad spatula, pressing down firmly, quickly remove from cookie sheet. Cool on wire racks. Store airtight. Makes 8 dozen.
Brown meat lightly; stir in hamburger seasoning mix and tomato sauce. Place in 2-quart casserole. Arrange cheese slices over mixture and top with uncooked biscuits. Bake in 425° oven for about 30 minutes. Makes 3 or 4 servings.
Cream first 3 ingredients together. Add eggs. Beat in remaining ingredients. Bake at 350° or 375° for 10 minutes.
Mix all ingredients in mixing bowl. Make sure the nuts are finely chopped. Put ingredients in the middle of flank trim steak. Roll and tie flank steak on all sides in a good size frying pan. Cook in preheated oven at 375° for 20 to 25 minutes or until you like it. Cut in slices so stuffing is showing. Place on top of tomato sage demi glaze.
Divide potatoes between 2 (12 x 7 1/2 x 2-inch) baking dishes. Season with salt and pepper. Arrange corn and green pepper over potatoes in each casserole. Layer the onion then the carrots in each. Crumble beef evenly over the vegetables. Sprinkle with more salt and pepper. Pat gently to smooth. Top each casserole with tomato sauce. Bake covered at 350° for 2 hours. Uncover; sprinkle with cheese. Let stand 10 to 15 minutes before serving. Makes 2 casseroles, 8 to 9 servings each.
Beat cheese until smooth. Stir in other ingredients and 1 cup of pecans. Shape into ball. Roll in remaining pecans. Chill well before serving.
Cream sugar, milk and cream cheese. Stir in Cool Whip. Pour mixture into graham cracker crusts. Top with pie filling.
Drain beans, reserving liquid. Mash beans into a smooth paste (I use a food processor). Melt butter in small saucepan. Add beans and cook over medium-high heat about 5 minutes. Stir in seasonings. Add reserved bean liquid to reach desired dipping consistency. Stir in cheese and heat until cheese is melted. Serve warm with corn chips. Makes about 3 cups. Reheats nicely in the microwave.
Stir together all ingredients until well mixed. Makes 2 cups or 6 sandwiches.
Cream sugar, margarine and eggs together. Add lemon juice and vanilla. Stir in flour 1 cup at a time. Refrigerate dough for 1 hour. Remove from refrigerator and roll dough out on floured surface to 1/4-inch thick. Cut cookies with desired shaped cookie cutters. Brush top of cookies with milk, then add colored sugar. Bake at 350° until done, about 10 to 12 minutes.
Mix all ingredients except potatoes in a large serving bowl until well blended. Add hot potatoes and toss to coat. Serve warm or at room temperature. Serves 4.
Saute ground beef in skillet in butter until it loses its pinkness. Transfer to a pot. Peel and chop onions. Saute until transparent. Add to meat. Add tomatoes, tomato paste, bouillon cube, minced garlic and seasonings. Cook over medium low heat covered for 20 minutes. For sauce, melt butter in saucepan. Add flour. Stir to mix. Add milk, stirring. Cook for 3 minutes until thickened. Add most of the cheese. Let melt. Season to taste with salt, pepper and nutmeg. Pour half the sauce in bottom of casserole dish. Cover with lasagna, layering meat sauce and noodles. Pour rest of sauce over top. Sprinkle with rest of cheese. Bake 400° for 20 minutes.
Cook pudding and water until thick. Add dry jello and cool. Add drained oranges, drained pineapple and Cool Whip. Can be made 1 to 2 days ahead and refrigerated.
Cut carrots in slices; cook in salted water until almost done. Drain and cool. Combine soup, sugar, oil, vinegar, salt and pepper. Bring to a boiling point. Stir to dissolve sugar. Pour over carrots and vegetables. Cover and put in refrigerator overnight. Makes 8 to 10 servings. Keeps well for at least 10 days.
Melt butter in a 13 x 9-inch pan. Mix ingredients and pour in pan. Bake at 375° for 25 to 35 minutes.
Combine all ingredients; beat well. Pour into a greased and floured 13 x 15-inch pan. Bake at 325° for 45 minutes.
Saute onions and garlic in oil until tender. Stir in remaining ingredients; bring to boil. Reduce heat and simmer 10 minutes. Use with chicken, ribs and hamburgers. Makes 1 quart.
Melt margarine and mix with sour cream and soup. Grate cheese and stir in. Mix in salt, pepper and hash browns. Bake at 350° for about 40 minutes, until brown and bubbly. Half way through, stir the mixture.
Meat Mixture: Brown meat. Season with salt, pepper, package of dry taco mix, taco sauce and beans. Heat thoroughly.
Core pineapple and cut into bite-size pieces. Add sugar and bourbon. Let sit at least 24 hours in airtight container. Pour pineapple mixture into punch bowl. Stir in champagne just before serving. Add crushed ice as needed.
Cook onion and peppers in water for 2 minutes until tender. Mix remaining ingredients. Add pepper and onion. Spray casserole dish. Top casserole with remaining cracker crumbs. Bake at 350° for 35 minutes. Serves 4. 161 calories; 3 grams fat.
Cook the onion in the butter until lightly browned. Blend in the flour. Add tomato juice and seasonings and heat to a boil. Lower heat and slowly stir in milk. Reheat to almost a boil. Serve with crackers.
Melt butter in skillet; add coconut and pecans. Cook until golden brown. In bowl, combine cream cheese and sweetened condensed milk; beat until smooth and fold in whipped topping. Layer 1/4 cream cheese mixture in pastry shell, then 1/4 caramel and 1/4 coconut mixture. Repeat and freeze pies.
Blend until all ingredients are well moistened. Bake at 400° for 15 minutes. Fill muffin cups about 2/3 full.
Cut chicken into strips. Saute onion in butter. Combine onions with garlic and rest of ingredients except tortillas, cheese and sour cream. Bring sauce to a boil, reduce heat and cook for 20 minutes, covered. Remove from heat. Dip tortillas in sauce, add chicken strips to each, then roll tortillas and place in a casserole dish. Continue until all tortillas have been used. Add sour cream to remaining sauce and pour over tortillas. Sprinkle cheese over tortillas and cover with foil. Bake at 350° for 40 minutes or until heated thoroughly.
Grease	a 9 x 13 x 2-inch cake pan. Spread nuts over bottom of pan. Mix cake mix as directed on package. Pour cake mixture over pecans. Mix cream cheese and margarine and add powdered sugar. When well mixed, add coconut. Mix. Drop by spoonful into cake mixture. Bake at 350° for 45 minutes. Center of cake will shake when it is removed.
Thaw broccoli and drain thoroughly. Saute onion and celery in butter; blend in soup, milk, chestnuts (cut into two or three pieces), rice, broccoli and one-third of the jar of Cheez Whiz. Turn into a greased 2 1/2 to 3-quart casserole. Bake at 350° about 40 minutes.
Place pitted and peeled avocado in blender. Add lemon, spices and garlic. Blend until smooth. Serve with fish or grilled chicken. Serve immediately!
Combine wafer crumbs and butter, blend and shape to pie pan and chill. Heat milk in double boiler, add marshmallows and stir until melted; cool thoroughly. Combine whipped cream, creme de cacao, creme de menthe and green food coloring. Fold into cooled marshmallow mixture. Pour into chilled crust and chill until firm. (May be made day ahead of serving.) Serves 6. Regular pie crust can be used.
Put in top of double boiler and cook until thick and creamy. Continue to stir while cooking.
Crush 12 Oreo cookies and place on bottom of 9 x 13-inch pan. Layer with softened ice cream, then caramel syrup, nuts and Cool Whip. Top with 12 crushed Oreo cookies. Freeze for 24 hours.
Saute onions in 2 tablespoons butter until wilted and transparent. Remove from heat. Add cheese, soup, milk, soy sauce and pepper. Spread mixture in 9 x 12-inch baking dish. Slice French bread in 1-inch slices. Butter top of each slice and place on onion mixture. Bake at 350° for 20 to 30 minutes or until bubbly and bread is browned.
Bring to a boil; simmer 30 minutes. Makes about 9 pints.
Brown ground beef. Drain excess grease, return meat to skillet and add other ingredients. Bring to a boil, then reduce heat to low and continue to boil until it thickens. This is wonderful on hot dogs and hamburgers.
Soften dry yeast in 1 cup lukewarm skim milk. Mix 1 1/3 cups flour and 2 egg whites in the yeast/milk mixture and beat for 100 strokes. Cover and let rise for 30 minutes. Mix in salt and 1 2/3 cups flour. Mix well until dough pulls away from sides of bowl.
Mix all ingredients well. Spray casserole dish, pour mixture into dish. Bake at 425 degrees until done.
Cook 7-Up, cornstarch and sugar until thick. Then add the 4 cups drained strawberries. Pour into baked pie crust. Refrigerate.
Blend together sugar and cheese; add flavoring and color as desired. Roll into small balls. Roll balls in granulated sugar. Press into candy mold. Unmold at once. If candy sticks, add more powdered sugar.
Cream butter; add sugar gradually and cream until fluffy. Add vanilla, flour, soda and oats. Mix thoroughly. Chill dough in refrigerator 1/2 hour. Shape into rolls 1 1/2-inches in diameter. Coat each roll in chocolate shot. Slice 3/8-inch thick and place on ungreased baking sheet, leaving space between slices. Bake at 325° for 25 to 30 minutes. Yield: 3 dozen.
In a large saucepan, simmer potatoes, water, onion and base covered 10 minutes. Add cauliflowerets and cook 10 minutes more or until tender. Stir in 2 1/2 cups milk, ham, nutmeg and pepper. Bring to boiling. Blend remaining 1/2 cup milk with flour. Stir into hot mixture. Cook and stir until thickened and bubbly. Serves 4 to 6.
Cook water, cornstarch and sugar until thick. Stir in jello. Let cool; then add fresh strawberries. Put in baked pie shells and chill. Top with Cool Whip. Makes 2 pies.
In a large bowl mix beef, carrots, onions, egg, bread crumbs, milk, salt and pepper. Shape into balls. Heat oil in large skillet and brown meat balls. Add gravy; cover and simmer 15 to 20 minutes until done.
Brown meat and drain. Stir in tomato sauce and seasoning mix. Simmer for 5 minutes. Unroll dough and press onto bottom and sides of ungreased 12-inch pizza pan. Prick bottom and sides with fork. Bake at 375° for 10 to 12 minutes or until brown.
Cream margarine and shortening with brown sugar. Sift flour and salt together. Add gradually to creamed mixture. Add vanilla and mix well. Add chopped nuts; blend and shape into 1-inch balls. Bake at 325° for 25 minutes. Cool slightly and roll in sugar. When completely cool, roll again in sugar.
Boil tomato juice. Dissolve jellos in hot tomato juice. Add catsup, Tabasco sauce, salt, vinegar and water. Let partially set, then add 1 cup shrimp, stuffed green olives, chopped onion, ripe olives and celery.
Mix zucchini with remainder of ingredients. Place in 2 greased loaf pans. Bake at 350° for 1 to 1 1/4 hours or until done.
Boil kielbasa in beer for 1 hour. In saucepan, boil chili sauce and jelly until thick. Cut kielbasa in 1/4-inch pieces. Add to sauce. Heat to boil.
Bring water and margarine to a boil. Add flour and cook until it pulls away from sides of the pan, about 1 minute. Add eggs, one at a time. Mix well. Spoon onto ungreased cookie sheet. Bake at 400° for 45 to 50 minutes. When cool, cut off tops and add filling of pudding. Makes 8 large or 12 small cream puffs.
Mix ingredients and put in buttered casserole dish. Put crushed Ritz crackers on top and pour 1 stick melted butter over them. Bake at 350° for 30 minutes.
In very large mixing bowl, combine dry ingredients. Add oil, water and eggs; stir well. Add apples, nuts and raisins. Bake at 350° in greased and floured pan for 40 minutes to 1 hour (depending on the thickness of pan). Top with glaze of powdered sugar and water.
Soak squash in 3-quarts water with 2/3 cups salt for one hour. Pour off brine. Make syrup of sugar, mustard seed, vinegar and celery seed. Bring to a boil, drop in vegetables. Bring to a boil again, but do not cook. Put in jars and seal. Makes 3 pints.
Combine ingredients and mix	well. Roll into long strips and cut into bite size pieces. Put on ungreased cookie sheet. Bake at 400° for 20 minutes.
Preheat oven to 350°. Sift dry ingredients together in a large bowl. Add liquid ingredients and mix well. Pour into greased and floured sheet cake pan and bake 20 to 30 minutes. Add your favorite chocolate icing or eat without icing.
Preheat oven to 325°. Mix first 10 ingredients at room temperature. Do not "overbeat." Bake for 1 hour and 30 minutes. Do not open oven door.
Mix coffee liqueur, tequila and hot coffee. Squeeze lemon and drop lemon into mug and mix. Top with cream and cherry. Serves 1.
Combine soy sauce, chicken, ginger and red pepper in a bowl. Cover and refrigerate for 30 minutes. Melt 2 tablespoons Crisco over high heat in a large skillet or wok. Add chicken mixture. Stir fry until chicken is no longer pink. Remove chicken from skillet. Melt remaining tablespoon of shortening in skillet. Add onions and carrots. Stir-fry until crisp-tender. Add pea pods, mushrooms, red pepper and green onions. Stir-fry until crisp-tender. Add chicken. Stir-fry until heated through. Serve immediately. Serves 4 to 6 (3/4 to 1 cup each). Contains 131 to 175 calories per serving and 26 to 34 mg. cholesterol.
Mix and cook together the sugar, salt, cornstarch, Karo syrup and water. Add strawberry jello and red food coloring. Let stand until cool. Gently coat strawberries with mixture and pour into prebaked pie shell.
Combine tuna, cheese, celery, onion, mayo, sour cream and pepper. Spread filling on 8 bread slices. Top with remaining bread slices. Spread outside of sandwiches with butter. Cook on hot griddle over medium heat about 3 minutes on each side (until filling is heated through and both sides are toasted).
Preheat oven to 400°. Grease 18 miniature muffin cups. Blend all ingredients, stirring until well mixed. Fill muffin cups 1/2 full. Bake 10 to 15 minutes, until lightly browned.
Crumble raw meat in bottom of casserole dish. Arrange onions on top. Spread undiluted soup on onions. Sprinkle peas over soup. Arrange Tater Tots on top. Bake at 350° about 45 minutes.
Combine and simmer for 2 to 3 hours. Cook lasagna noodles. Layer in large flat casserole. Spread 1 pound Ricotta or dry curd cottage cheese on top. Spoon sauce over. Layer crosswise more noodles. Spoon sauce over. Sprinkle with grated Mozzarella cheese (1 pound divided for 3 rows). Repeat twice more alternating directions of noodles. Top with Parmesan cheese over Mozzarella and sauce. Bake until warmed through at 350°.
Preheat oven to 350°. Put diced onions and chopped water chestnuts in a 3-quart casserole dish. Cook the rice per package instructions, then mix in casserole dish with the lemon juice, onions and water chestnuts. If broccoli florets are too large, chop them into smaller pieces, then mix with other ingredients in casserole dish. Mix about half of the cheeses, then the soups. Mix thoroughly, then add the last of the cheeses and mix again. Bake for 45 to 60 minutes, uncovered. Remove from oven and cover. Serves 8.
Mix first four ingredients together, then add in remaining ingredients. Bake in greased and lightly floured cake pan at 350° for 20 to 30 minutes.
Mix first 3 ingredients. Add remaining ingredients. Bake at 350° until done, about 30 minutes. Do not overcook (use 10 x 13-inch pan).
Simmer tomatoes 10 minutes. Add sugar and cook ten minutes. Add the jello and stir to dissolve. Put in sterilized jars and seal. It's great!
Mix all ingredients well. Grease a 7 1/2-inch round skillet with margarine. Sprinkle with meal. Bake at 350° until brown.
Combine water, chopped pepper, onions, let simmer until tender. Put rice let simmer not boil until rice is tender. Add other ingredients (large amount).
Combine beef, 1 1/2 teaspoons salt, pepper, egg, onion and bread crumbs in a bowl; mix well. Form into 1-inch balls. Brown on all sides in hot oil in a large skillet. Place balls in a 2-quart casserole dish. Pour off fat except for 3 tablespoons. Blend flour into reserved fat in skillet. Stir in tomatoes, water, 1/2 teaspoon salt, sugar and basil. Stir well. Add potatoes, carrots, onions and celery. Bring to a boil. Reduce heat. Simmer 10 minutes. Add more water if necessary. Pour over meatballs in a casserole. Cover; bake at 350° for 1 hour or until vegetables are tender. Serves 6.
Preheat oven to 400°. Grease tins. Sprinkle bottom of each tin with 1/2 teaspoon pecans. Cream together butter and sugars. Add beaten egg yolks until blended. Mix flour and baking powder. Add gradually to butter. Beat egg whites. Add cherry juice and fold in egg whites.
Blend vinegar and egg in cold water. Mix with flour, sugar (salt) and Crisco. Chill one hour in refrigerator. Roll dough to desired thickness.
In large heated skillet, cook and stir beef, onion, carrots and celery until beef is browned and onion is tender. Stir in tomato paste, molasses, mustard and salt. Bring to boiling; stir in beans. Cover; simmer, stirring occasionally, 30 minutes or until vegetables are tender. Makes 5 or 6 servings.
Dissolve the soda in the milk. Mix all ingredients together. Bake about 1 hour or until done.
Brown hamburg and onion. Pour off grease. Combine remaining ingredients and add hamburg and onion to bean mixture. Bake at 350° for 30 to 45 minutes.
Cream butter and sugar. Add eggs, one at a time; beat for 5 or 10 minutes. Add flour, a little at a time. Add whipping cream. Bake at 300° in tube or long pan for 1 hour and 15 minutes. Check at 1 hour.
Day Before: Saute onions, green pepper and celery in melted butter until tender. Remove from pan and reserve. In same butter, brown sausage. Refrigerate sauce and vegetables. Next day, combine all ingredients and heat.
Mix soup and water. Add 1 cup noodles, tuna, celery and onion. Toss lightly. Put in 8 x 8-inch pan. Sprinkle remaining noodles over top. Bake at 350° for 30 minutes or microwave on High for 15 minutes. Makes 4 servings.
Mix first 3 ingredients. If too stiff, add a few drops of water. Roll into balls. Bake 10 to 15 minutes at 375° to 400° or until brown. May freeze unbaked balls and bake later. Keep in airtight container after baking.
Mix egg yolks, milk, sugar, flour and salt. Cook in saucepan on top of stove until mixture thickens. Add butter and raisins; continue cooking until thick. Remove from heat; add vanilla and pour into baked pie crust. Top with meringue and brown in 350° oven for 10 minutes.
Heat oven to 300°. Have ungreased cookie sheet(s) ready. Mix flour, baking powder and salt in medium bowl. In large bowl, mix sugars with mixer. Add butter and beat just until blended. With mixer on medium, add egg, sour cream and vanilla; beat until pale and fluffy, about 2 minutes. Add flour mixture at low speed until blended. Do not overmix. Melt chocolate chips in double boiler, stirring, until smooth. Cool chocolate a few minutes; pour over cookie batter. Use a wooden spoon or rubber spatula, fold chocolate into dough; don't mix completely. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet (s). Bake 23 to 25 minutes. Do not let brown. Immediately transfer cookies with a broad spatula to a cool flat surface.
Crush Oreos. Mix pudding and milk. Add blended margarine, powdered sugar and cream cheese. Fold in Cool Whip. Layer the mixtures in a pan: Oreos, filling, Oreos, etc. Refrigerate until set.
Spread on bread and slice in thirds. Bake at 400° for 10 minutes. Can be frozen.
Heat sugar and milk together in a 2-quart saucepan. Boil 3 minutes. Remove from heat and stir in peanut butter. Then add vanilla and crackers. Mix well. Cool, then form into 1-inch balls. Makes about 3 dozen.
Poppy seed can be ground in a coffee grinder. Add the hot milk and let soak overnight. Next day, cream shortening and sugar. Mix in poppy seed-milk mixture. Sift dry ingredients: flour, baking powder and salt; add alternately with the milk.
Mix all ingredients together and pour into greased and floured cake pans. Bake at 350° for 30 to 35 minutes.
Mix all ingredients in	large bowl. Pour into a hot greased 9 x 9-inch pan. Bake at 450° for 20 to 25 minutes.
Saute onion in butter. Mix all ingredients and place in casserole dish. Cook at 350° until bubbly, about 35 minutes.
Divide each chicken breast in half. Pound thin between sheets of waxed paper. Rub chicken with garlic and lemon. Sprinkle with oregano, salt and pepper. Center a slice of cheese and ham (optional) on each portion and roll up neatly. Line a cookie sheet with foil, brush with melted butter and set aside. Unwrap filo and cover with waxed paper and damp towel. Brush a filo sheet with melted butter. Top with second sheet and brush with butter. Wrap chicken roll in filo and brush with butter. Continue with all rolls. Bake at 350° for 45 minutes.
Boil potatoes until soft. Mash and add butter, salt, pepper and French onion dip. Mix well.
Beat egg whites with cream of tartar. Beat until stiff in peaks. Beat in sugar slowly. Fold in slowly the saltine crackers. Add walnuts. Spread into greased jelly roll pan. Bake at 350° for 25 minutes. Cool. When totally cool, spread Cool Whip on top and drop cherry pie filling on top of Cool Whip. Refrigerate cake and serve after it sets. (Best if made the night before serving.)
Cook broccoli according to directions on package. Be sure to drain broccoli well. In another pan, (I prefer an iron skillet) saute the chopped onion in the stick margarine, then add cheese and mushroom soup. Mix all together and pour into casserole dish. Bake 30 minutes at 350° or do as I do and bake in microwave for 20 minutes on High.
Brown meat, then put all together in a slow cooker on high until all cheese is melted (about 1 hour).
Slice one roll of cookies in bottom of 9 x 13-inch pan. Cream sugar, cream cheese and eggs; pour over sliced cookies. Slice other roll of cookies over mixture. Bake at 350° for 1 hour.
Cook bacon until crisp. Cool. In a blender, put the tomato, mustard, cream cheese and celery salt. Cover and process until smooth. Add the almonds and crumbled bacon and process 10 seconds. Serve with Ritz or saltine crackers. Makes about 1 cup of spread.
Mix all dry ingredients in a large bowl. Mix eggs, vanilla, oil and sugar in a separate bowl. Combine all ingredients together and mix well. Put in greased baking pan; bake at 350 degrees for 30 minutes.
Finely crush graham crackers. Add melted margarine and sugar. Blend well. Press into a 9 x 9-inch baking dish. Reserve a small amount of crumbs for garnish. Slice bananas enough to cover crust. Mix milk with lemon juice; pour over bananas. Spread well drained pineapple over mixture. Top with Cool Whip. Sprinkle reserved crumbs on top. Refrigerate.
Preheat oven to 350°. Place rhubarb in a shallow 1 1/2-quart baking dish. In small bowl combine sugar, flour and cinnamon and sprinkle over fruit.
Mix all together. Fill cupcake pans 3/4 full. Bake at 350° for 25 to 30 minutes.
Cut Twinkies in half and put in dish with cream side up. Place crushed pineapple over Twinkies. Put banana slices in pineapple juice until ready to use. Make chocolate pudding as directed. Take bananas out of juice and drain well. Put on top of crushed pineapple. Cover bananas with chocolate pudding. Top with Cool Whip, nuts and cherries. Use a 9 x 13-inch pan.
Slice beef into thin slices. In 10-inch skillet, cook beef and garlic until beef is browned. Add broccoli and onion. Cook 5 minutes, stirring often. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover. Cook 5 minutes or until vegetables are tender. Serve over noodles.
Remove and discard excess fat from roast. Slice slits in top of roast; insert garlic strips.
Heat butter and saute onions until light brown. Lay chicken pieces over onions and saute. Simmer, covered, over low heat for 45 minutes. When chicken is tender, remove and keep warm.
In a medium bowl, mix salsa and cream cheese well. Pour into flat dish and cover. Refrigerate at least 4 hours until set. Sprinkle with olives, tomatoes, lettuce and cheese before serving. Dip with chips. To keep lettuce from browning, use a plastic knife to shred.