HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients by hand; chill dough. Drop spoonfuls of dough into powdered sugar. Roll into marble-size balls. Place on ungreased cookie sheet. Bake at 350° about 10 minutes.
Heat together the butter, milk, flour and salt until mixture thickens, stirring constantly. A wire whisk works well. Add the cheese and stir until melted. Add the hash browns. Stir and break up patties as they melt. Pour in buttered 2-quart baking dish. Bake at 350° for 1 hour.
Blend cream cheese with sugar until smooth and creamy (and no longer grainy). Add pecans and pineapple to cream cheese mix and blend together. Spoon mixture into pie shell. Cook in microwave on Medium for 8 minutes, rotating after 4 minutes. Cook until set. Chill before serving.
Mix Cool Whip and pudding together. Add crushed pineapple and maraschino cherries. Fold in miniature marshmallows. Chill and serve.
Combine all ingredients except chicken and paprika in a large casserole dish. Place chicken on top of mixture and sprinkle with paprika. Bake in a preheated 350° oven for 1 1/2 hours. Serve with steamed broccoli and crusty rolls.
Heat grease in skillet. Add onion and brown in hot grease. Add curry powder and garlic. Cook mixture until slightly browned. Add meat and brown. Add salt and cayenne pepper to taste. Add enough water to keep from burning. Cook until almost tender. Add potatoes and cook about 30 minutes. May add other vegetables, if desired.
Mix well sugar, flour, salt and cocoa. Beat egg yolks well and add to milk. Stir into sugar mixture, a little at a time. Cook over medium heat until thick, stirring constantly. Add vanilla and margarine. Bake pie shell until almost done, add filling and return to oven and bake until crusts are brown. Beat egg yolks until stiff. Add 2 teaspoons sugar and beat again. Spread on pie and brown.
Mix flour, salt, vanilla pudding, baking powder and sugar together in a big bowl. Slowly add milk while mixing with a mixer. Separate egg whites and yolks. Add yolks to batter and put whites in a second bowl. Mix yolk batter well. Beat egg whites until firm, then fold into batter with a wooden spoon.
Heat oven to 350°. Grease and flour 9 x 13-inch pan. Beat cake mix (dry), brown sugar and peanut butter on low speed until crumbly. Reserve 2/3 cup of crumbly mixture. Beat remaining crumbly mixture, water, oil and eggs on low speed. Beat on medium speed 2 minutes. Pour batter into pan. Stir nuts into reserved crumbly mixture. Sprinkle over batter. Sprinkle chips. Bake about 40 to 45 minutes at 350°.
Melt margarine, water and cocoa and boil for one minute. Add remaining ingredients. Bake for 20 minutes at 350° in greased jelly roll pan or cookie sheet.
In a large bowl, combine the flour, baking soda and salt. Cut in the shortening until the mixture resembles coarse meal. Add the buttermilk, stirring with a fork until the dry ingredients are moistened. Turn the dough onto a well floured surface and knead lightly 4 or 5 times. Roll the dough to 1/8-inch thickness and cut into strips or small squares. Slowly drop the dumplings into boiling broth.
Combine oil and sugar in large mixing bowl; blend well. Add eggs, beat well. Stir dry ingredients together. Add dry ingredients to egg mixture alternately with zucchini, beating well after each addition. Stir in walnuts and vanilla. Pour into 2 greased bread pans. Bake at 350° for 1 hour.
Spread refried beans in the bottom of a 9 x 13-inch dish. Combine sour cream, mayonnaise and taco sauce in a separate bowl. Mix until well blended. Spread mixture over beans. Top this mixture with shredded Cheddar cheese. Garnish with black olives, tomatoes and scallions. Refrigerate until ready to serve. Serve with tortilla chips.
Combine vegetables in large bowl. Stir gently. Combine remaining ingredients and pour over vegetables. Chill 24 hours before serving.
Brown apples and onion in margarine. Drain kraut in a small bowl; stir in sugar. Lightly brown chops in large skillet, using garlic powder, salt and pepper. Pour in apples and onion mixture and sugar, kraut mixture; simmer, covered, for 45 minutes to 1 hour.
Mix pudding and milk together; set aside. Cream the margarine and cream cheese. Add powdered sugar and mix. Add pudding and mix. Add Cool Whip and mix.
Combine first 2 ingredients and spread into a 9 x 13-inch pan. Beat eggs, powdered sugar and butter or margarine at high speed for 5 minutes. Spread on crust. Slice a layer of bananas over filling and then spread whipped cream over bananas. Garnish with nuts, chocolate chips and cut up maraschino cherries. Refrigerate.
Dissolve dry yeast in 1/4 cup warm water. In mixing bowl add milk, sugar, salt, shortening and dissolved yeast. Add flour a little at a time. Knead and let rise. Turn onto floured board. Shape into rolls. Let rise again. Bake at 375° for 15 to 20 minutes.
In a large mixer bowl, stir together flour, brown sugar, coconut, baking powder and soda. Add peanut butter and softened margarine. Beat on low speed of electric mixer just until crumbly. Set aside 1/2 cup of mixture.
Combine sugar, cocoa, milk, butter and salt; bring to boil. Cook until soft ball stage. Beat with mixer until cooked. Add powdered sugar and vanilla.
Preheat oven to 300°. Grease and flour a 10-inch Bundt pan. Combine all ingredients in large bowl and beat at medium speed until just mixed and no lumps remain. Pour batter into prepared pan. Bake for 1 hour and 15 minutes, or until toothpick comes out clean. Do not overbake. Cool for 15 minutes. Remove from pan. Serve warm with vanilla ice cream and Hot Chocolate Sauce.
Sprinkle yeast on warm water; stir to dissolve. Heat cottage cheese in saucepan until lukewarm. Combine cottage cheese, sugar, onion, butter, dill, salt, soda, egg and yeast in bowl. Add flour, a little at a time, to make a stiff batter; beat well after each addition. Cover and let rise in greased ovenproof bowl until doubled, 30 to 40 minutes. Bake at 350° for 40 to 50 minutes. Makes one loaf.
Cream Sauce: Melt butter and add flour. Cook 2 minutes. Slowly add milk and cook until thick, stirring constantly. Add Cheez Whiz. Cool to room temperature. Add sour cream. Slice eggs and layer with cream sauce, mushrooms and bacon in large casserole. Repeat layers, ending with bacon. Bake at 350° until bubbly. Serve over English muffins.
Boil water and pour over cleaned berries. Let stand 2 minutes; pour off liquid and save. Sprinkle berries with lemon juice and place in refrigerator. Combine liquid, sugar, cornstarch, salt and food coloring. Cook until very thick. Cool. Gently add berries and place in pie shell. Refrigerate. When ready to serve, cover with whipped cream.
Combine all ingredients, except bread cubes. Cook slow over low heat until cheese is melted.
Preheat oven to 375°. Melt molasses and butter together; stir in sugar until dissolved. Cool. Mix with a wooden spoon flour, baking powder, spices and eggs. Add to cooled mixture, beating well. Pour into an 8 x 8-inch pan and bake 50 to 60 minutes.
Melt butter in saucepan on medium heat. Add marshmallows, stirring constantly, until melted. Stir in graham cracker pieces. Put in a 13 x 9-inch buttered dish and sprinkle on chocolate chips. Press down with waxed paper. Refrigerate 20 minutes before cutting (any size pieces you want).
Brown meat, onion and oregano together. Boil the noodles according to package. Drain meat off. Add sauces and catsup. In a baking pan, put 1/2 of noodles (layer), 1/2 sauce and 1/2 cheese. Add another layer of same. Bake for 1/2 hour at 350°. Let rest for 10 minutes before serving.
Toast pecans in a 350 oven for about 8 minutes; cool. Chop toasted pecans finely. In a medium bowl, beat butter until fluffy. Beat in honey until well combined. Mix in chopped pecans. Cover and refrigerate. Let stand at room temperature to soften before serving.
Cream sugar and butter, add syrup and salt; beat well. Beat in eggs, one at a time. Add pecans. Pour into pastry shell and bake at 350° for 1 hour and 10 minutes.
Brown onion and beef in pan. Add chili soup and tomato soup. Bring to a simmer. Add salt. Line casserole dish with Fritos. On top, sprinkle with cheese. Bake at 400° until cheese is melted.
Mix dry ingredients in large bowl. Mix other ingredients in bowl. Mix with spoon. Then combine both bowls together and put in tube pan. Bake 1 hour and 20 minutes at 350°.
Cook onion, butter and green pepper until tender. Add remaining ingredients. Cook together for 15 minutes.
Sift flour, salt and baking powder together. Cut in shortening with knives or pastry blender until uniform. Add water; mix and knead. Roll out balls of dough to flat tortillas and cook on a griddle (size of dough balls depends on desired size and thickness of tortilla).
Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can fried onions. Place in an 8 x 12-inch baking dish. Cover and bake at 375° for 20 minutes. Unwrap rolls and separate into two rectangles. Press together perforations. Cut each rectangle lengthwise into 3 strips. Place strips on top of dish. Bake, uncovered, for 15 minutes. Put remaining cheese and onions over top. Bake remaining 3 minutes until melted.
Combine all ingredients (using only half of the onion rings and bacon or bacon bits) and mix; pour into casserole. Bake 30 minutes at 350°. Top with remaining onion rings and crumbled bacon, or bacon bits. Bake 5 minutes longer.
Place onion in bottom of cooker. Place corned beef in pot. Combine sugar, thyme and beer. Pour over beef. Cook low for 10 hours.
Preheat oven to 350°. Combine ingredients. Pour into unbaked pie shell and bake 40 minutes.
Cut Cheddar cheese into 1/4 x 1/4 x 4-inch sticks. Spread each ham slice with a thin layer of cream cheese. Place Cheddar cheese at one edge of ham; roll up. Chill. Cut into 1/2-inch slices just before serving. Serve on cucumber slices or crackers, if desired.
In a large mixing bowl beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in ReaLemon and vanilla. Pour into prepared crust. Chill 3 hours. Top with strawberries and desired amount of glaze.
Cut beef into 1 1/2-inch slices. Place beef and ginger in saucepan. Add enough water to cover, about 1 cup. Add sugar, Japanese rice wine and soy sauce. Simmer, stirring occasionally, until scarcely any water is left. Serves 4.
Mix with mixer the Cool Whip, pudding mix and milk. Line pan with graham crackers (9 x 13-inch Pyrex dish). Pour half of mixture over crackers. Add another layer of crackers over mixture. Add rest of mixture, then add a can of cherry pie filling on top.
Mix together by hand flour and butter. Add beaten yolks and water. Add vinegar last. Divide into 7 balls. Refrigerate at least 3 or 4 hours or overnight.
Cut yams into long strips, leaving skin on. Heat oil until sizzling. (It is ready when a square of bread cooks quickly.) Fry yams in a large frying pan until brown on each side. Drain on paper towels and blot off the extra fat. Sprinkle with salt before serving. Makes 4 servings.
Combine butter, brown sugar, corn syrup and salt in bowl. Microwave on High for 2 minutes. Stir. Add nuts. Heat 3 minutes, stirring after each minute. Add soda and vanilla; stir. Put popped popcorn inside 2 brown paper bags. Pour mixture over corn. Close and shake. Heat 1 minute and shake. Heat 1 minute and shake. Heat 1 minute and shake. Heat 30 seconds and shake. Heat 30 seconds and shake. Cool and eat.
Brown beef with onion; drain. Place beef and onion in large pot. Add all ingredients; mix thoroughly. Cook for 45 minutes to 1 hour, stirring occasionally.
Mix first 3 ingredients thoroughly. Stir in 1/2 cup buttermilk or water. Sift together and stir in the last ingredients. Chill at least an hour. Drop rounded teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake until set, just until when touched lightly with finger, almost no imprint remains.
Melt butter or margarine in pan. Mix in flour; add milk slowly, stirring until smooth. Cook and stir until sauce thickens. Add mustard and cheese; stir over low heat until cheese melts. Makes 2 2/3 cups of sauce. Use cheese sauce to pour over	cooked	vegetables or to mix with cooked potatoes, rice, macaroni or noodles.
Stir together, sugar, syrup and salt in microwave safe dish (sprayed with PAM). Place in microwave oven and cook on high 4 minutes. Remove from microwave and stir in peanuts. Cook another 3 1/2 minutes, then add butter and vanilla to mixture, stirring well. Return to oven and cook 1 to 2 minutes more. Peanuts will be slightly brown and syrup VERY HOT. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool 30 minutes to 1 hour. When cool, break into small pieces and store in airtight container. Makes about 1 pound.
Mix pudding and milk.	Mix sour cream and Cool Whip in a large bowl. Fold	in pudding. Layer vanilla wafers and banana slices with mixture. Top with crushed vanilla wafers.
Grease a 10x15 cookie sheet and line with waxed paper. Mix first six ingredients together in medium bowl. Pour mixture in cookie sheet and sprinkle with chopped pecans. Bake at 350 degrees for 15 min. Turn onto a towel sprinkled with powdered sugar and roll it up in the towel a few times while warm (for flexibility). Let cool, remove waxed paper and cover with filling. For filling, mix butter, cream cheese powdered sugar and vanilla. Beat until smooth. Spread over pumpkin mixture after cool. Roll up like a jelly roll and wrap in foil. Keep refrigerated. Will keep for weeks. Can be frozen. Delicious!!
Soften active dry yeast in warm water. Combine hot milk, sugar, salt and shortening. Cool to lukewarm. Stir in 2 cups of the flour, beat well. Add the softened yeast mix. Add enough of the remaining flour to make moderately stiff dough. Turn on lightly floured surface. Knead until smooth and satiny. Shape in ball. Place in lightly greased bowl, turning once to grease surface. Cover, let double. Punch down, let rise again until double. Cut in 2 parts. Let rest a few minutes. Shape into 2 loaves. Place in greased loaf pans. Let rise until double. Bake in 350° oven for 20 to 30 minutes.
The night before baking, place individual rolls (still frozen) in well-greased tube pan. Mix sugars, pudding mix and cinnamon and sprinkle over rolls. Pour melted margarine over top of dry mixture. Leave on counter, uncovered, all night.
Place butter in 9-inch pie plate. Microwave at High for 45 seconds or 1 1/2 minutes or until butter melts. Stir in graham cracker crumbs and sugar. Press mixture evenly on bottom and side of pie plate. Microwave at High for 1 1/2 to 2 minutes or until set, rotating pie plate once. Cool.
Cut beef across the grain into thin strips. Combine soy sauce, garlic and ginger. Add beef; toss and set aside, preparing vegetables. Heat oil; add beef and toss over high heat until browned. Cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender-crisp, about 10 minutes. Mix cornstarch with water; add to pan. Stir and cook until thickened. Add tomatoes and heat through.
Mix all dry ingredients. Cut in shortening until crumbly. Original recipe is spicy, cut down on paprika and red pepper. This is a good coating for chicken, fish or pork chops.
Mix dry ingredients (sugar, flour, cinnamon and nutmeg). Mix eggs, oil and baby food. Mix all ingredients; do not beat. Cook in Bundt pan for 55 minutes to 1 hour at 350°.
Cut 4 square pieces of foil and place patties. Layer the following: 1 slice onion, 5 to 6 slices of potatoes, spoonfuls of corn and peas and a pat of butter. Twist shut tight. Make all 4 foil packages and bake at 350° for about 50 minutes.
Sprinkle steaks with seasoned salt. Fry steaks in oil until brown. Cover with onion and tomatoes. Simmer for 30 minutes. Add extra liquid if needed.
Combine sugar, butter and milk. Stir 2 times during 11 minutes in a microwave. Add remaining ingredients. Stir well. Pour into greased pan.
Preheat oven to 350°. Lightly grease baking sheet. In bowl, mix flour, baking powder, salt and cinnamon. In a medium bowl, combine sugar, oil, eggs and vanilla. Slowly add flour mixture, mixing well, forming a stiff dough. May divide dough into 2 balls to make both cookies.
Grease a 13 x 9-inch microwave pan. Microwave margarine in pan on High for 45 seconds or until melted. Add marshmallows; toss to coat with margarine or spread. Microwave on High for 1 1/2 minutes or until smooth, stirring after 45 seconds. Stir in peanut butter. Immediately add cereal. Mix lightly until well coated. Using greased spatula or wax paper, press mixture into prepared pan. Cool; cut into squares. Makes 24.
Boil and debone chicken; salt to taste. Reserve stock; saute onion, pepper and celery in oleo until translucent. Add mushroom soup, cream of chicken soup, pimento and 1 can of chicken stock. Cook spaghetti in remaining stock. Combine soup mixture, deboned chicken, spaghetti and cheese in casserole. Bake at 350° until cheese is melted. Garnish with extra cheese on top.
Cook potatoes; mash. Add cream cheese, sour cream, onion salt, salt, pepper and butter. Spread in a 9 x 13-inch pan. Cover. Refrigerate for at least 2 days. (Can store up to two weeks.) When ready to use, top with Cheddar cheese (lots) and bake at 350° for 30 to 35 minutes. Serves 8 to 10 people.
Mix pudding as directed. Pour into pie shell. Cover with miniature marshmallows. Put under broiler until marshmallows are browned.
Beat 2 egg whites stiff and add 1/8 teaspoon salt and 1/8 teaspoon cream of tartar. Gradually add 3/4 cup sugar. Fold in 6 ounce package chocolate chips and 1 teaspoon vanilla. Drop by teaspoonful on greased pan. Bake 25 minutes at 300°. I usually double the recipe.
Cut buttered bread in 2-inch strips and put in buttered pan. Blend sugar, vanilla, salt and beaten eggs. Add scalded milk and pour over bread. Sprinkle with raisins. Bake in 325° oven for about 45 minutes. Pudding is done if knife comes out clean.
Make Kool-Aid according to package directions. Add juice and store in a gallon container. Chill. When ready to serve, finish filling the container with chilled Sprite.
Cut shortening into flour, add milk and stir to make a soft dough. Roll out on floured board to make a rectangle. Spread sausage on top. Roll from side to make a long roll. Cut into slices and place, cut side down, onto ungreased cookie sheet with sides. Bake at 400° until brown.
Crush cookies in blender or food processor and set aside. In a medium bowl, cream butter, cream cheese and powdered sugar. In a large bowl, mix milk and pudding. When pudding is set, fold in Cool Whip, then cream cheese mixture. Layer cookies and mixture, beginning and ending with cookies. Put cake in a lined flower pot and plant artificial flowers and use as a centerpiece or for a child's party place gummy worms on top or put cake in a sand pail and serve with a sand shovel.
Thaw hash browns. Mix half margarine with corn flakes; set aside. Put potatoes in 9 x 13-inch pan. Pour rest of ingredients over potatoes. Put rest of corn flakes on top. Bake at 350° for 45 to 60 minutes.
Cut steak into bite-sized pieces. Salt and pepper and roll in flour. Brown in skillet. Pour into baking dish and add other ingredients. Bake in 350° oven for 1 hour.
Beat egg until fluffy, add molasses. Blend in flour 1 cup at a time. Add oil, then sugar, followed by spices and baking soda. Add 1 cup hot water last and mix well on low speed. Pour into 9 x 13 pan and bake 30-40 minutes. Cool slightly and serve lukewarm with whip cream or vanilla ice cream.
Prepare cake mix according to directions. Pour half into a 13 x 9-inch pan and bake at 350° for 15 minutes. While the cake is baking, melt caramels and margarine over low fire. Add condensed milk slowly until it's all absorbed. Pour this over baked cake. Add remaining cake batter. Sprinkle with nuts and chips. Bake 20 to 25 minutes longer.
Melt butter in pot which you will use for the soup, but do not brown. Add the sliced onions and cook over low heat stirring occasionally until onions are soft and light brown. Sprinkle the flour on top of onions. Dissolve 4 bouillon cubes in 4 cups of boiling water, add to onions, stir well and season to taste. Simmer for approximately 1 to 1 1/2 hours. Serve with grated cheese and cubed toast.
Mix all ingredients except 1 cup nuts. Form into ball; chill overnight. Roll in remaining nuts next day.
Brown hamburger; drain. Add pepper, mushrooms, tomato sauce and spices. Heat thoroughly. Arrange buns on baking sheet. Spread mixture evenly over buns. Top with Cheddar cheese. Bake at 350° until cheese is melted.
Crush cookies (blender works well). Set aside. Mix cream cheese, butter and powdered sugar in small bowl (set aside). Mix milk and pudding. Fold in Cool Whip in a large bowl. Blend in the cream cheese mixture. Layer crushed Oreos and mixture, alternating layers.
Boil first three ingredients for 1 minute. Remove from heat. Add 2/3 jar of peanut butter. Stir in cornflakes. Drop on wax paper.
Preheat oven to 350°. Melt caramels and 1/3 cup of milk in microwave, stirring constantly. Mix cake mix, 1/3 cup milk and butter until it holds together. Stir in nuts. Press half of cake mixture into well-greased 9 x 12-inch pan. Bake for 6 minutes. Sprinkle chocolate chips over mixture, then spread melted caramels evenly over chocolate chips. Crumble remaining cake mixture on top. Bake 17 to 20 minutes. Cool and chill for 30 minutes.
Have butcher slice whole ham into 3/4-inch slices. Layer desired amount of ham slices in baking dish. Sprinkle brown sugar on top of slices to be baked. Sprinkle small amount of dry ground mustard on top of brown sugar (about 1/2 to 1 teaspoon). Place pineapple slices on top of ham slices and pour pineapple juice over top of ham. This may marinate in refrigerator overnight, or you may bake immediately (extra good if marinated). Cover with aluminum foil and bake in 350° oven for 45 minutes. Remove foil and bake an additional 10 or 15 minutes.
Beat eggs. Add butter, sour cream and both corns. Add cornbread muffin mix. Bake at 350° for 40 minutes or until knife inserted in center is clean.
Saute bacon. Add onion and other vegetables, except cabbage. Add chicken stock, rice and seasoning. Cook 30 minutes.
Add eggs to cream cheese, one at a time. Add lemon juice, sugar and vanilla; beat until smooth. Put paper liners in muffin tins. Put a vanilla wafer in each liner. Fill each 2/3 cup full with cream cheese mixture. Bake at 350° for 15 minutes or until done. Cool and top with pie filling. Can be frozen with topping. Allow about 15 minutes defrost time.
Combine first 6 ingredients. Spoon into pie crust shell and brush with egg. Bake at 375° for 40 minutes.
Mix well and pack firmly in loaf pan. Top with 1/4 cup ketchup. Bake in 350° oven for 1 hour. Let stand 5 minutes before slicing. Makes 8 servings.
Combine brown sugar, butter and 1 teaspoon cinnamon in a 13 x 9 baking dish. Add apples and cranberries; toss to coat well. Spread apple mixture evenly over the bottom of the baking dish. Arrange bread slices on top.
Saute onion and celery in margarine. Brown beef; add chili powder. Add tomatoes, sugar, garlic powder, salt and pepper to taste. Add beans and simmer. Cook 1 cup macaroni and add to sauce.
Roll biscuits in mix of cinnamon and 3/4 cup sugar. Place in greased Bundt pan. Bring rest of ingredients to boil; pour over biscuits. Bake at 325° about 40 minutes.
Quarter the plums. Arrange on pie crust. Mix eggs, sour cream, sugar, Cream of Wheat and vanilla. Pour over plums. Bake in a 375° oven for 60 to 70 minutes or crust is brown and filling set.
Boil all ingredients with or without soup bone or bacon (for added flavor). Add seasonings. Serve with croutons. Makes 6 servings.
Combine water and flour in a jar and shake until mixed well. In 5-quart slow cooker, combine all ingredients, except sour cream, cheese and evaporated milk. Cook on low for 8 to 10 hours. During last hour of cooking, add evaporated milk, sour cream and cheese. When final ingredients are melted, it's ready to eat. Makes 10 to 12 servings.
Have meats ground together twice. Soak bread in cream 5 minutes. Cook onion in 1 tablespoons butter until tender. Mix meats, crumb mixture, onion, egg, parsley and seasonings. Beat until fluffy, 5 minutes with mixer, then 8 minutes by hand. Form in 1 1/2-inch balls. Brown in 2 tablespoons butter, shaking skillet to keep round.