HumbleIntelligence/food-ner-1-Million huggingface dataset:
After mixing ingredients, form dough into 1-inch balls. Roll balls in extra sugar. Place on greased cookie sheet. Bake at 375° for 10 minutes.
Stir cheese until soft and smooth. Blend sugar with cheese. Add melted chocolate to cheese and beat well. Stir in vanilla, salt and nuts. Press into well-greased 8 x 8 x 2-inch pan. Chill in refrigerator until firm. Makes 36 squares.
Cream all ingredients. Drop by spoonfuls on baking sheet. Top with 1/2 cherry or nut. Bake at 350° for 8 to 10 minutes.
Cook sausage links according to the package directions. Drain well and cool. Separate crescent roll dough into triangles. Place on baking sheet. Bake at 375° for 11 to 13 minutes or until golden brown.
Combine broth, 1 cup water, pepper, bay leaf and vegetables, except potatoes, in a 4-quart saucepot. Simmer, covered, 10 minutes. Add potatoes; cook until vegetables are tender. Remove bay leaf. Mix 2 tablespoons water with flour; stir into vegetables. Add sausage; heat. Add salt. Top each serving with cheese.
Put cake mix, oil and nectar in mixing bowl and mix 2 minutes. Add one egg at a time, beating after each egg. Place in oiled tube pan. Bake at 350° for 1 hour or until cake tests done. Frost with following:
Cover a cookie sheet with plastic wrap. Drain the fruit well. Pour fruit into electric blender. Blend until fruit is a fine puree. Spread puree on plastic wrap as thinly as possible, making sure there are no holes and that the fruit does not touch the edges. At 150°, leave the cookie sheet in the oven overnight or until fruit is dry. Remove cookie sheet from the oven. Starting at one end, roll up fruit and plastic wrap. Make one giant roll or cut up.
Mix all ingredients together. Bake in greased loaf pan in a 325° oven about 1 hour.
Heat 3 tablespoons oil in Dutch oven. Cook 4 tortillas, garlic and cilantro until tortillas are soft. Add onion, tomato puree and next 5 ingredients. Boil and simmer for 30 minutes. Remove bay leaves.
Brown ground beef in a skillet. Drain. Place sliced potatoes and onion in a pot and boil until slightly tender, but firm. Layer in casserole dish potatoes, onion, ground beef and remaining potatoes and onion. Combine 3 tablespoons flour and melted butter. Add milk to make a white sauce. Pour over casserole. Bake in 400° oven for 30 minutes or until slightly brown.
Beat eggs a little bit. Mix flour in sugar well and then add to eggs and milk. Melt margarine in flour mixture. Mix well, then add coconut and mix well. Pour in baked pie shell. Cook on 350° until done.
Melt margarine in a 9 x 13-inch pan. In a bowl, mix sugar, flour and milk. Pour over melted margarine. Add fruit. Bake in a 400° oven until crust rises to the top and browns.
Put the noodles in the microwave. That's makes them soft. Roll the meat for the meatballs; put it in the oven for 1 hour. Shake the sauce and put it on the spaghetti. Then you eat it. That's all.
Brown bell pepper and onion in 1 tablespoon of butter. Add ground meat and brown. Drain. Add seasonings, tomato sauce and stewed tomatoes. Simmer for 15 minutes. Add beans and simmer for 20 minutes. I add 1 tablespoon of sugar to cut down on the acid from the tomatoes.
Mix crumbs, rice, chopped onion and popcorn with water. Add melted oleo and seasoning and mix well. Stuff turkey firmly and sew up opening. Bake in 350° oven until the popcorn pops and blows the ass out of the turkey!
Butter a 9 x 13-inch pan. Cover with bread. Cook sausage, crumble and drain. Sprinkle over bread. Beat eggs and mustard. Add Pet milk. Pour over sausage. Top with cheese. Cover with foil. Refrigerate overnight. Bake at 350° for 45 minutes. Let set 10 minutes before serving.
Peel sweet potatoes and boil in water for 20 minutes and drain. In a separate saucepan, melt margarine. Stir in brown sugar, vanilla, maple syrup and salt. Pour syrup mixture over sweet potatoes. Cook over medium heat until potatoes are well sweetened (approximately 15 to 20 minutes).
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir lemon and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with strawberries and desired amount of glaze. Refrigerate leftovers.
Bake the pie shell. Mix all ingredients, except bacon and cheese. Line shell with	bacon and cheese, then pour in mixture of other ingredients. Bake at 425° for 15 minutes. Reduce temperature to 300°. Bake until lightly brown on top. Let stand 20 minutes before serving.	Vary ingredients such as spinach, mushrooms or other vegetables or seafood.
Place spinach in strainer. Rinse under hot water to thaw. Then press out all water. Melt oleo in skillet. Add mushrooms and onions. Cook on medium heat until onions are limp. In separate bowl, combine eggs, bread crumbs and mushroom soup with 2 tablespoons of the Parmesan cheese, the spinach and seasonings. Blend in the onion-mushroom mixture. Place into 9-inch square pan. Sprinkle remaining cheese on top. Bake, uncovered, for 35 minutes or until set in a 325° oven. Cut in squares to serve hot or refrigerate and cut smaller for cold hors d'oeuvres.
Cream shortening and sugar until fluffy. Add eggs one at a time, beating well after each one. Stir in bananas. Add flour to banana mixture. Mix well. Pour into a greased 9 x 9 pan. Bake at 350 degrees for 30 to 35 minutes.
Combine beef, water, onion, pepper, salt, eggs and bread crumbs to form small meatballs.
Drain corn, reserving liquid. Add enough milk to measure 1 cup. In saucepan, melt butter; blend in flour and pepper. Add reserved liquid. Cook, stirring constantly, until thickened. Stir in corn and beaten egg yolks. Beat egg whites until stiff. Fold into corn mixture; pour into buttered 1 1/2-quart casserole. Bake at 350° for 30 to 35 minutes.
Cut potatoes in 1/4-inch thick slices; deep fry until golden brown. Layer bottom of baking dish with potatoes. In saucepan, add butter and sugar with a little water. Completely melt. Add ginger and orange rind. Cook until caramelized. Dip fork into this mixture and drizzle over potatoes. It's very good in the winter when it snows outside!
Cook ground beef, pepper and onion. Drain. Fry bacon and crumble. Mix everything in crock-pot. Cook on low for 3 to 4 hours.
Simmer 1 cup berries and 3/4 cup water in a saucepan for 3 minutes. Add 3 tablespoons cornstarch and 1 cup sugar to berries. Cook until thick and clear (creamy). Add 1 teaspoon lemon juice. Cool slightly. Pour berry mixture over 1 1/4 cups to 2 cups fresh berries in baked pie shell. Very good with blueberries, red and black raspberries and strawberries. Top with Cool Whip, if desired. Best eaten first day.
Cook the Guava paste and sugar over medium to high heat, until boiling. Then add the butter and Sure Jell.	Pour into pint jars. Makes about 6 pints of jam.
Mix together. Season with salt and pepper. Roll into meatballs. Cook over medium heat until well browned. Deep fry over medium heat until well browned or bake in a 350° oven about 30 minutes.
Brown steaks quickly in butter in large skillet. Add onions, peppers, salt and pepper. Brown lightly. Add pineapple including juice, soy sauce, brown sugar and ginger. Heat. Blend cornstarch and water into a smooth paste. Remove meat, pineapple and pepper strips. Stir cornstarch into liquid in skillet, stirring constantly until sauce thickens and clears. Return meat, pineapple and peppers to skillet. Serve with hot rice.
Preheat oven to 350°. Peel and shred potatoes in gallon of water. Add salt. Drain and wash well. Place in baking dish. Mix sugar, syrup and 1/2 cup water; cook until it makes simple syrup. Add margarine. Pour pineapple juice over potatoes, then syrup. Cook 35 minutes or until they are transparent.
Blend flour, baking powder and salt; mix in syrup. Add enough water to make a soft dough. With hands spread dough out on floured surface and pat to 1/2 inch thickness. Cut lengthwise then widthwise to make 2 x 3-inch pieces. Cut a diagonal slit in each piece for even cooking. Deep fat fry in shortening until light brown. Turn bread to brown other side. Place on paper towels to absorb grease. Cover and serve warm.
Beat eggs until light and creamy. Add sugar gradually beating well after each addition. Sift flour and baking powder together. Beat dry ingredients alternately with coconut milk. Pour batter into 29-inch layer cake pans that have been greased and lined with wilted banana leaves. Bake at 350° for 10 minutes. Take out pans and sprinkle with cheese. Bake 20 minutes more. Brush twice with margarine while baking. When done, brush again with margarine and sprinkle with sugar. Serve with freshly grated coconut.
Preheat grill. Place ribs and 2 cups water in large soup pot. Cover and bring to a boil over high heat. Reduce heat to low and simmer 15 to 30 minutes.
Combine all ingredients and mix well. Drop by teaspoonfuls on ungreased cookie sheet and flatten with fork dipped in water. Bake at 350° for 10 to 12 minutes. Sprinkle tops with sugar before baking if desired.
Place apples in baking dish. Mix all other ingredients together and pour over apples. Bake at 400° for 30 minutes.
Mix all ingredients all together in a large bowl, then either mold or leave in dish. Refrigerate.
Mix and roll into balls. Place on a greased cookie sheet. Dip a glass into a bowl of sugar (bottom of glass) and smash cookie. Do each cookie this way, then go back and crisscross them with a fork. Bake at 350° for about 10 minutes.
Cream shortening and sugar. Beat in eggs and vanilla. Sift flour, salt and soda. Add to creamed mixture. Stir in oats and chocolate chips. By teaspoonfuls, shape into balls and flatten. Bake on greased cookie sheet at 350° for 10 minutes, or until lightly browned. Cool on racks. Makes about 6 dozen cookies. May add coconut and raisins, gumdrops or M&M's.
Preheat oven to 325°. Allow cream cheese to soften to room temperature. Assemble blender. Put eggs, cream cheese and sugar into blender container. Cover and process at blend until smooth.
Cook beef in frying pan. Add remaining ingredients except cheese. Place in greased casserole dish; cover with layers of cheese. Bake at 325° for 35 to 45 minutes.
Stir together and heat in crock-pot until cheese is melted. Serve as a dip for nacho chips.
Melt in a saucepan the margarine and chocolate chips. Add nuts. Mix together flour, vanilla, sugar and eggs. Combine all ingredients. Do not overmix. Bake at 325° for 25 to 35 minutes.
Cook peas in broth and water. When half cooked add seasonings, veggies and ham. Right before serving, stir in lemon juice. Can be frozen. Makes 6 main-dish servings. Good on a cold, rainy day!
Melt butter in loaf pan. Pour 2/3 of the butter into a cup. Mix yeast, sugar and milk. Add flour. Mix well. Pour into the loaf pan and pour the butter in the cup over the batter. Bake at 325° for 30 to 40 minutes.
Cook spinach and drain. Squeeze out liquid when draining spinach. Mix all ingredients together well. Chill 2 hours or more. Roll into balls about 1-inch in diameter. Freeze or refrigerate until ready to use. Cook at 300° for about 10 minutes, until golden brown.
Cook vegetables until tender. Drain well and put in greased 7 x 12-inch pan. Combine soup and cheese and cook until cheese is melted and mixture is smooth. Place over vegetables. Combine melted butter and flavoring with crumbs. Place on top. Bake at 350° until light brown and bubbly.
Sift together dry ingredients. Add oats, raisins and nuts; mix thoroughly. Add in order the oil, eggs and milk. Stir until thoroughly blended. Drop by teaspoonfuls on ungreased cookie sheet about 1 1/2-inches apart. Bake in hot oven (400°) for 10 to 12 minutes or just until light brown. Makes 5 dozen.
Cook chuck steak slowly in 1 1/2 cups water with 1 teaspoon salt for 2 hours (or shred meat and remove fat). Add rest of ingredients, except Coke. Cook slowly for 30 minutes. Add Coke. Serve over French bread or hamburger buns. Serves 8 or 10 people. Yum, Yum!
Mix all ingredients together. Place in ovenproof casserole. Sprinkle with paprika. Bake at 325° for 45 minutes.
Brown ground beef and onion. Add chili powder, mushroom soup and tomato sauce; simmer 5 minutes longer.
Spread cookie crumbs on bottom of 9-inch spring-form pan, coated with cooking spray. Set aside. Beat cream cheese at high speed with an electric mixer until fluffy, gradually adding sugar, beating well. Gradually add egg substitute, mixing well. Add melted chocolate, cocoa and vanilla; mix until blended. Stir in sour cream alternative. Pour into prepared pan. Bake at 300° for 1 hour 40 minutes. Remove from oven. Run knife around edge of pan to release sides. Let cool on wire rack. Cover and chill at least 8 hours.
In skillet, cook hamburger or sausage, onion, salt and pepper until brown; drain and mix with soups. Place in baking dish and cover with Tater Tots. Bake until brown in moderate oven.
Line a bowl with ladyfingers. Sprinkle the strawberries with sugar; let them set until they make juice (mash them a little bit). Fold strawberries into the Dream Whip according to the package directions. Pour into the ladyfingers bowl; chill for at least an hour.
Combine all ingredients and bake at 300° for 30 minutes in a casserole dish. Serve hot. Serves 8 to 10.
Place chicken wings into baking utensil. Mix sugar and soy sauce; pour over wings and bake at 350° for 1 1/2 hours or until wings are done. Nice to make during football season.
Saute onion in margarine. Add cream cheese and milk. Stir over low heat until cheese is melted. Stir in remaining ingredients; heat thoroughly. Serve hot with chips. Makes 2 1/2 cups.
Dissolve sugar in cold water. Add juices. Mash bananas. Mix all together. Fill 6 freezer containers. Thaw 2 hours before serving. Use one bottom of lemon lime or ginger ale for each container.
Blend ingredients together. Taste and add a little bit of brown sugar, if needed. Drain cocktail sausages. Add to sauce. Double the sauce for large package of sausage.
In the blender container, put 1 can of undiluted tomato soup plus 1/2 can of water, vinegar and olive oil (or your favorite vegetable oil). Add coarsely chopped cucumber, green pepper strips garlic cloves and black pepper. Whirl until pureed. Chop tomatoes in fine dice and hold separately a minute, then add 4 or 5 ice cubes to the blender and whirl until ice is mainly broken up. Serve in bowl with croutons and the diced tomatoes sprinkled on, right away.
Bake cake as directed on box. Let cool and then crumble it up. Make pudding as directed and set to the side. Layer the cake, pudding, bananas, pineapple, 1 carton Cool Whip, blueberry pie filling and then cherry pie filling. Repeat layering process and top with small amount of coconut.
Mix all together. Put in punch bowl. Add 1 bottle of lemon-lime soda, 1 bottle ginger ale. Stir often with ladle while dipping to keep apricot nectar mixed in. Add lemon-lime soda and ginger ale when ready to serve. This is good for a slush too.
Mix dry ingredients except sugar. Cream butter and sugar together. Add eggs. Mix well. Add dry ingredients, a little at a time. Add sour cream and vanilla. Bake at 300° for 2 hours (2 1/4 hours in tube pan).
Drain pineapple; reserve juice. Add enough water to reserved juice to measure 1 1/2 cups liquid. Heat juice. Soften gelatin in cold chicken broth; add hot juice, stirring until gelatin is dissolved. Add lemon juice and salt. Refrigerate until thickened. Fold in chicken, pineapple, celery and green pepper. Refrigerate for at least 4 hours or until mold is firmly set.
Mix all ingredients together and bring to a boil; reduce heat. Simmer 2 hours, stirring frequently. I mash it up with a potato masher to break ground beef up. Freezes well. (Divide it into small servings; then freeze it; a quick meal.)
Mix graham crumbs and butter; press in pie pan and bake 20 minutes. Mix milk, egg and juice; pour into cool pie shell. Whip the cream and spread on top and sprinkle with almonds. Chill at least 2 hours or overnight.
Heat oven to 350°. Grease and flour 2 round pans, 8-inch or 9 x 1 1/2-inch or 13 x 9 x 2-inch pan. Prepare cake mix as directed on package except substitute pineapple for the water. Stir flavorings or coconut into batter. Pour batter into pans. Bake as directed. Cool layers 10 minutes; remove from pans and cool completely. Fill and frost layers, or frost rectangular cake with whipped topping. Refrigerate until serving time. Refrigerate any remaining cake.
Lightly beat eggs. Add hamburger, green pepper, etc. Mix and bake 1 hour at 400°. Put American cheese over top and bake another 5 minutes.
Combine sugar, milk and butter. Bring to boil. Stirring constantly, boil mixture for 4 minutes. Add chocolate pieces and marshmallow cream. Beat fudge until thickened. Add nuts. Pour in an 8 or 9-inch square pan and cool. Cut into squares.
Prepare in a glass Pyrex dish (13 x 9 x 2-inch). Preheat oven to 350°. Blend the first 3 ingredients with mixer until smooth in consistency. Set aside.
Mix all cake ingredients by hand. Bake at 350° for 35 to 40 minutes in a 9 x 12-inch greased pan. Cool.
Grease and flour one 9 x 5-inch loaf pan or three 5 1/2 x 3-inch loaf pans. Into medium-sized bowl, sift together flour, sugar, baking powder, nutmeg, ginger and salt. Add poppy seed and blend well. In another medium-sized bowl, beat egg, oil, buttermilk and lemon peel. Add flour mixture and stir until blended. Pour into prepared pan and bake 45 to 50 minutes at 350° or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes.
Mix in bowl with hand. Place small spoonfuls on ungreased cookie sheet. Cook for 15 minutes at 350°.
Combine dry ingredients in mixer bowl. Beat in egg, milk and shortening. Pour into 8 x 8-inch pan. Bake at 375° for 30 minutes. Double the recipe if you want a 9 x 13-inch pan of cornbread.
Melt cheese in double boiler. While cheese is melting, drain tomatoes. (Keep juice as you may need it.) After cheese is melted, add can tomatoes, chopped olives, horseradish and Worcestershire sauce. If dip is too thick, add juice of tomatoes.
Cook potatoes in boiling water for 15 minutes. Drain and mash. Add first 5 ingredients and beat on medium speed until smooth. Put in a greased 1 1/2-quart baking dish; sprinkle with paprika. Bake at 350° for 30 minutes.
Preheat oven to 400°. Mix sugar and flour together in a large bowl. Heat butter, cocoa, water and shortening in saucepan until it reaches boiling point. Pour hot mixture over dry ingredients and add buttermilk with soda in it. Add eggs, vanilla and cinnamon. Mix well. Pour batter into 11 x 15 x 1-inch pan. Bake 25 to 30 minutes.
In large saucepan, stir tomatoes into celery soup; stir in undrained corn, parsley, and salt. Add frozen beef mixture. Simmer, covered, for 20 minutes, stirring occasionally. Makes 4-5 servings.
Drain fruit cocktail. Pour in large bowl. Add marshmallows and mix well. Stir in Cool Whip. Chill 1 hour before serving.
Put the ground pork (uncooked) in a very large mixing bowl. Using a food processor, cut up all of the listed vegetables, except frozen peas and carrots, into small bits. Mix all of the chopped vegetables into the pork. Add soy sauce to taste. Last, add the peas and carrots. Take one lumpia wrapper, which are very thin, and place mixture in a line about the thickness of your finger to one side of the wrapper, leaving about an inch on both sides to the edge of the wrapper. The line of mixture should be not quite two finger lengths long. Take the wrapper edge (left and right sides) of the pork line and fold it over to cover the end of the line. Do this to both sides. Now take the smallest side of the wrapper and cover the mixture tightly, rolling the mixture into the center of the wrapper all the way to the opposite edge. Holes in the wrapper are ok. Dip your finger tips into the bowl of water and gently rub them over the outer edge of the wrapper to seal the wrapper shut. The lumpia should look like a very tall, skinny egg roll. Twice as long and half as round. Roll all of the lumpia rolls before proceeding further. Uncooked lumpia can be frozen and cooked later.
Slice small top off bread (like a pumpkin top). Hollow out loaf by pulling off all the white bread so just the shell of crust remains with bottom intact.
Cut candy slices fine with floured scissors or knife. Mix with 1/2 cup flour.
Mix all ingredients, folding in egg whites last. Pour into flat buttered pan. Bake at 350° until set.
Preheat oven to 375°. In a small bowl, combine flour, salt and baking soda. Set aside. In a large bowl, combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in large fun chips. Spread batter in greased and floured 15 x 10-inch pan. Sprinkle top of batter with the mini fun chips. Bake at 375° for 20 minutes until golden brown. Let cool before cutting. Makes 35 (2-inch) squares.
Preheat oven to 350°. Mix all ingredients; put in large casserole dish and cook, covered, for 1 hour.
Mix the first 7 ingredients. Pour into a casserole dish that has been sprayed with Pam. Mix the bread crumbs and melted margarine; spread over above mixture. Bake at 325° for 25 minutes.
Make meatballs. Dip in oil, then flour and dry. Keep warm at 350°. Serve with Plum Brandy Sauce.
Combine ground beef and bread crumbs. Shape into 24 balls. Roll in flour and brown in hot oil with onion. Add carrots, broth, pepper and thyme. Simmer for 20 minutes. Add beans and simmer 5 to 10 minutes longer. Sprinkle with parsley.
Beat cream cheese and jam on medium speed until smooth. Fold in the Cool Whip on low speed. Spread in the graham cracker crust. Can be topped with additional strawberry jam or with sliced fresh strawberries. Refrigerate until firm. This pie can be made in less than 10 minutes, it is great for a last minute dessert or for a dish to pass at a potluck.
Cook vegetables; drain. Add chicken and soup to pan; mix well. Roll out pie crust to fit your casserole dish. Place in dish. Pour mixture on pie crust. Cover with second pie crust. Bake until crust is brown (about 20 minutes). Preheat oven to 350°.
Mix. Chill several hours or overnight. Shape into balls. Roll in sugar. Bake on cookie sheet at 350°.
Put pie filling in casserole dish. Sprinkle cake mix evenly on top. Dot with butter. Sprinkle with nuts. Bake about 30 minutes or until done, at 350°.
Grease and flour loaf pan. Cream together shortening and sugar with electric mixer. Add eggs; beat well. Set aside.
Heat oven to 350°. Grease and flour 9 x 13-inch pan. In large bowl, combine cake mix, milk, butter and egg. Stir in chocolate chips and nuts. Batter is quite thick. Spread in prepared pan. Bake for 20 to 30 minutes. Frost if desired.
1. Cream shortening and sugar. Add well beaten eggs. Add cocoa. 2. Sift flour and soda. Add alternately with milk and add vanilla. Drop by teaspoonfuls onto greased cookie sheet and bake for 10-12 minutes at 375°. 3. Mix ingredients for filling until light and fluffy. Spread on one cookie and top with another cookie. Yields 2 1/2 dozen
Brown beef and onion in skillet. Season with salt, pepper and chili powder. Put in 5 x 8-inch casserole the corn tortillas, beef mixture and cover with tomato sauce and sliced mushrooms. Sprinkle with Cheddar cheese. Microwave on High for 5 to 8 minutes or until mixture is bubbly and cheese is melted. Let stand 5 minutes before serving. Serves 4.
Preheat oven to 400°. With a rolling pin, flatten slices of bread. Using a 2 1/2-inch cookie cutter, cut 2 rounds from each slice of bread. Dip each round into melted butter or oleo, coating both sides. Press into 1 1/2-inch miniature muffin cups. Bake 10 minutes or until golden brown. Remove from oven; cool in pans. Prepare Seafood Filling.
Beat together flour, skim milk, eggs, salt, and oil until smooth. Spray or grease muffin pan. Place 1/2 cup of batter into each muffin cup. Bake for 30 minutes at 400°. Don't peek. Makes 4 popovers.
Dissolve gelatin in 2 cups boiling water. Add the cranberry sauce and crushed pineapple with juice. Mix well. Put in a 9 x 9-inch dish and congeal.
Dry lemon peel in 200° oven. Mix and store in airtight jar.