HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add	yolk and vanilla. Mix well. Add sifted dry ingredients. Shape into crescents on floured board. Place on lightly greased cookie sheet and bake for 20 minutes in 350° oven. Do not brown. Allow to cool and sift powdered sugar on top. Yields 4 dozen.
Crush Oreo cookies. Blend sugar and cream cheese. In separate bowl blend Cool Whip, pudding and milk. Fold into first mixture. Flowerpot should be lined with foil. Alternate 1 inch cookie crumbs and 1 inch mixture of pudding; end with cookie crumbs on top. Decorate with bouquet.
Mix crushed pretzels and butter. Press into 9 x 13-inch pan. Bake for 15 minutes.
Put milk and butter in saucepan over medium heat. Let margarine melt. Add vanilla, sugar and cocoa. Bring to a boil. Remove from stove and add Quick oats. Stir and place by tablespoon drops on wax paper.
Heat oven to 350°. Combine spinach or broccoli, soup, cheese (except for the 1/2 cup for top) and sour cream. Heat well on stove top. Fold potatoes and ham into mixture. Place in 9 x 13-inch greased baking pan. Sprinkle with remaining cheese. Bake at 350° for 45 to 50 minutes; 50 to 55 minutes if using fresh potatoes.
Mix together and spread over top of meat loaf. Bake at 350° for 1 hour.
Cut potatoes into 4 pieces (with or without peel). Place in baking dish, then add margarine, onion slices, green pepper, picante hot sauce. Let potatoes bake until soft. Bring out of oven and sprinkle Cheddar and Mozzarella cheese, put back in oven and heat until cheese is melted over potatoes. Serve hot.
Seasoning chicken to taste; brown chicken, no flour. After browning chicken, dice your onion and bell pepper. In that same pot with chicken, add the olives, capers, pimientos, turmeric, onion, bell pepper, black pepper, salt and onion powder. Leave all the juices in the olives, capers and pimientos. Add 3 cups water. Let it cook on medium heat until water cooks down for rice, then add rice and let it cook until rice is done.
Dissolve sugar in water. Add remaining ingredients, except beverage. Freeze. Thaw for 2 to 3 hours before serving time. Mix with potato masher; add beverage. Serve thick. Makes 75 to 100 servings.
Butter 2-quart casserole. Arrange first 4 ingredients in casserole. Bake at 375° for 35 minutes. Beat together next 4 ingredients. Add salt and pepper. Pour over first mixture. Reduce heat to 325°. Bake for 30 minutes. Drizzle with sauce. Sprinkle with Mozzarella cheese. Bake additional 10 minutes.
Core and peel tomatoes. Halve them crosswise. Squeeze the halves gently to extract seeds; cut halves into 1/4-inch cubes. In a nonstick skillet large enough to hold scallops in 1 layer, heat oil and butter over high heat. When hot, add scallops, salt and pepper. Cook, stirring and shaking the pan and turning scallops, until lightly brown, about 2 minutes. Sprinkle shallots, thyme and tomatoes evenly over scallops. Cook, stirring, for 2 minutes. Add lemon juice and cook, stirring, for another minute. Sprinkle with parsley, stir well and serve immediately. Do not overcook. Yields 4 servings.
Cook broccoli as directed, but omit salt. Drain well. Place broccoli in 10 x 6 x 1 1/2-inch baking dish. Combine soup, cheese, milk, mayonnaise and egg until well blended. Pour over broccoli. Combine oleo and bread crumbs and sprinkle over broccoli mixture. Bake at 350° for 45 minutes, or until crumbs are light brown.
In a blender or food processor, whirl the sweet red pepper, onion, tomato sauce and red pepper sauce fo 2 minutes or until smooth. Makes about 1 cup.
Cream butter and sugar; add egg yolks which have been well beaten. Add flour, vanilla and pineapple.	Pour into pie shell and bake 30 minutes or until firm. Beat egg whites; add 5 tablespoons sugar and 1/2 teaspoon vanilla. Put on pie and brown.
Set aside 3 orange sections for garnish. Chop remaining orange sections; set aside. Stir together cream cheese, coconut and almonds until smooth. Fold in chopped oranges. Arrange reserved orange sections on top. Chill. Serve spread with assorted fruit breads and muffins.
Make balls with the first 10 ingredients. Brown in oil; remove balls and stir in remaining ingredients. Return meat to gravy. Cook 15 to 20 minutes.
Cream sugar and butter. Mix in eggs and flavorings. Blend in dry ingredients. Chill 2 to 3 hours. Lightly grease cookie sheet. Bake at 375° for 7 to 8 minutes.
Pour cherries in baking dish. Spread pineapple over cherries and cake mix over pineapple. Pat down lightly. Slice margarine and place evenly over top to cover. Sprinkle pecans on top. Bake at 350° until golden brown. Serves 8 to 10.
Do not mix soups in with meat. You must layer each ingredient. Place meat in pan. Put mushroom or potato soup on top of meat. Add dried onion soup to meat. Cook for 30 to 35 minutes, or until done.
Pour the boiling water over oats and butter. Cover and let stand for 15 minutes. Sift the dry ingredients and pour into the oat mixture. Add eggs and mix well. Bake at 350° for 30 minutes.
Dump pineapple into 9 x 13-inch pan, then dump cherry pie filling, then dump dry cake mix on top. Pour margarine evenly over everything. Sprinkle with nuts. Bake 1 hour at 350°.
Brown beef and drain. Add all ingredients together, except cabbage, green beans and macaroni. Bring to a boil. Lower heat. Cover and simmer 20 minutes. Add cabbage, green beans and macaroni. Bring to a boil. Simmer until done. Sprinkle with Parmesan cheese, if desired.
Stir dry ingredients together. Stir in eggs, milk and shortening into flour mixture and beat until smooth. Peel onions and slice thin. Separate into rings and dip into batter. Drop rings into deep hot fat. Do not crowd in pan. Fry about 2 minutes or until golden brown.
Let cream cheese and Cool Whip soften. If grapes are large, cut in quarters, if small, halves.	Add all ingredients and mix well. Refrigerate.
Cream sugar and shortening. Add eggs and milk. Mix water, soda and cocoa together. Add flour. Bake at 350° for 45 minutes.
Melt butter in pan. Add milk and sugar; mix rest of ingredients with a little milk. Add to milk in pan and bring to a boil, stirring constantly. This can be used for any cream pie. Pour mixture into baked pie shell.
Brown flour (almost burnt) in bacon drippings. Brown onion and bell pepper (lightly) in another pan. Combine and add tomatoes and water. Salt and pepper to taste. Cook slowly 45 minutes, then add seafood. Cook for 30 minutes. Sprinkle gumbo file on top (about 1 tablespoon) and cook slowly 30 more minutes longer if preferred.
Wash and scoop out centers of the tomatoes. Retain the cap. Season. Combine the cheese, cream, eggs and parsley in a bowl and mix. Fill the tomatoes and sprinkle bread crumbs. Replace the caps and place in a buttered baking pan. Bake at 325° for 17 minutes. Serve.
Combine sugar, margarine and milk. Bring to full boil. Boil 5 minutes until thermometer is 234°. Remove from heat; stir in peanut butter, vanilla and Marshmallow Creme. Mix well; put in refrigerator.
In a large pot mix buttermilk, sugar and baking soda. Stir mixture until sugar is completely dissolved. Then place pot on low to medium heat and let it boil to softball stage, stirring constantly. Soft ball stage means dipping a spoon into candy and letting a small amount drip into cool water. If you can form a soft ball with your fingers, it is ready. Remove candy mixture from heat once soft ball stage is reached. Then add pecan halves, vanilla and butter. Beat mixture briskly until it is glossy. Quickly spoon onto greased wax paper. If you like and have the time before the candy hardens, you can turn the pecan halves right side up. Makes the patties look prettier.
Mix bread, cheese and seafood. Spread over bottom of pan. Pour liquid on top (egg mixture) Bake at 350° for 1 1/2 hours (crunchier) or 300° for 1 3/4 hours (softer). Serve with fresh fruit slices and pound cake. Use the optional but tasty Cheese Sauce.
Mix Jell-O and hot water until dissolved. Add cranberry sauce and juice. Place in refrigerator. When Jell-O starts to set, add apples and nuts. Mold, if desired, and chill for about 5 hours before serving.
Combine sugar, flour, cocoa, baking powder and salt; gradually mix in milk and butter; add vanilla. Pour batter into a 9 x 9 x 2 inch pan. Sprinkle mixture from step 2 evenly over batter then pour 1-1/4 cups hot water over top. Do Not Stir.
Soften margarine and mix all ingredients together. Pour into unbaked pie crust. Sprinkle with cinnamon. Bake at 375° for 1 hour or until firm.
Beat eggs until light and fluffy. Beat in sugar gradually. Add oil, zucchini and vanilla. Mix well. Add dry ingredients, coconut and nuts. Bake in 3 small or 2 regular loaf pans that have been greased and floured at 350° for 1 hour.
Prepare cake mix according to directions. Make two 9-inch layers. When cooled, split both layers.
In small saucepan, melt butter and chocolate squares over low heat. Remove from heat and add brown sugar. In mixing bowl, beat egg and white sugar. Gradually pour over melted chocolate mixture. Blend in baking powder, salt and flour. Add vanilla and zucchini; mix 30 seconds. Fold in nuts. Pour into greased 9 x 9-inch cake pan. Bake at 350° for 20 to 25 minutes. May be frosted or served plain.
Combine flour, salt and sugar. Blend in shortening until pea size lumps appear. Blend egg and liquids. Make a dough that is soft, but easy to handle. Will keep 2 to 3 weeks in refrigerator.
Melt butter and cocoa. Remove from heat and stir in sugar and eggs; mix well. Add flour, salt, nuts and vanilla. Mix well by hand. Spoon into 9 x 13-inch pan and bake at 350° for 35 to 40 minutes. Place marshmallows on cake as soon as it is removed from oven.	Combine confectioners sugar, milk, cocoa, margarine and vanilla and drizzle over marshmallows.
Chop vegetables fine. Drain on paper towels. Mix cream cheese, lemon juice and mayonnaise. Add well drained vegetables, salt and pepper. Mix well. Chill overnight. Serve on snack crackers.
Drain spinach well, forcing out liquid. Mix all ingredients together. Refrigerate 8 hours prior to serving.
Sift dry ingredients together three times. Blend in eggs and oil on low speed of mixer. Add applesauce and nuts. Bake in 9 x 13-inch pan or tube pan at 350° for 45 to 50 minutes or until firm on top and toothpick comes out clean. When cool, remove from pan and sprinkle powdered sugar on top.
Layer spinach, eggs, mushrooms and Swiss cheese in 2-quart bowl. Blend cream cheese, sour cream, milk, lemon juice and sugar in bowl. Stir in green onions. Spread over salad, sealing to edge. Chill, covered, for several hours to overnight. Top with bacon before serving. Makes 8 servings.
Mix all ingredients at medium speed for 10 minutes. Pour into greased Bundt pan. Bake at 350° for 55 minutes. Cool 15 minutes before removing from pan.
Cook eggplant in salted water for 5 minutes. Drain. Brown meat and drain. Layer in casserole. Salt and pepper to taste. Top with cheese. Bake at 400° for 30 minutes.
Mix all together. Marinade chicken in the above for at least one hour. Cook in wok.
Clean vegetables and shred in food processor or on hand shredder. Add salt and pepper to taste. Add cole slaw dressing and mix well. Serve chilled.
Crust Note: You will also need waxed paper and a rolling pin. Don't scrimp on the flour used on waxed paper to coat side and avoid dough sticking, and on your hands and fingers while handling dough.
Dip marshmallows in melted butter & roll in cinnamon sugar. Wrap marshmallow in crescent roll and sprinkle with sugar. Bake for 10-12 minutes at 325 degrees.
Mix all ingredients. Bake for 30 to 40 minutes in well-greased 9 x 13-inch pan at 350°.
Mix together melted margarine and egg. Add flour and sugar. Combine yeast with warm water and stir into flour mixture. Let rise 3 hours. Roll thin. Put pepperoni and mozzarella cheese in and roll. Bake at 375 until golden brown.
In large bowl, combine butter, milk, baking powder, flour, egg, pudding mix and juice from peaches. Stir thoroughly. Pour into buttered oblong pan. Place drained peaches on top. Whip softened cream cheese and sugar together. Spoon on top of peaches. Bake at 350° for 45 minutes.
In a skillet, saute onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 cup broth and 3/4 cup of picante sauce. Heat through; set aside.
In pan, mix all ingredients except egg whites and brown sugar. Stir over low heat until boils. Chill until set, beat until smooth. Beat egg whites to soft peaks. Gradually beat in brown sugar, beat until stiff. Fold into pumpkin mixture. Pour into baked pie crust. Chill 4 hours.
Line 11 x 13-inch pan with croutons. Add cheese. Saute sausage and put on top of cheese. Beat eggs; add dry mustard, milk, mushroom soup and mushrooms. Pour over croutons, cheese and sausage. Refrigerate overnight. Bake 1 hour at 325°.
Cook and drain escarole (save a little water). Saute several cloves of garlic and remove from oil*. Add penales, capers, red hot seed and a few fillets of anchovies to oil*. When penales become tan and anchovies dissolve, throw over escarole. (If needed, add saved water.) Serve hot with Italian bread.
Preheat oven to 375°. Butter a 9-inch square pan. Cream together oleo and sugar in large bowl until blended and smooth. Beat in vanilla and egg until light. Blend baking soda, salt and flour. Add to sugar mixture, blending well. Stir in 3/4 cup each of semi-sweet chocolate chips and white chocolate chips and the nuts. Spread into prepared pan. Bake 20 to 25 minutes or until center tests done (do not overbake).
Saute onion and mushrooms in butter. Combine soup and melt cheese, stirring constantly. Add broccoli to mixture and stir. Serve hot with nacho chips or etc.
Tie spices in a cloth. Mix all other ingredients and bring to a boil. Simmer for 30 minutes. Good hot or cold.
Prepare cake mix according to package directions. Pour batter into greased 10 x 15-inch jelly roll pan or regular square pan.
Place fish on cookie tray. Mix ingredients in small bowl; spoon over fish. Place in refrigerator to marinate 1 to 2 hours. Bake 20 minutes at 300° or until fish flakes. Serves 4.
Mix all ingredients except vanilla and melt. When mixture comes to a complete boil, time it for 3 minutes exactly. Cook for 5 minutes. Add vanilla. Beat until thick. Add some nuts, if you like, and pour into buttered pan.
Beat egg yolks. Add sugar, vanilla, whipping cream, brandy and milk. Whip and let set overnight. Whip egg whites and fold in. Makes 25 cups.
Dissolve Jell-O in boiling water and dissolve gelatine in a little cold water, then mix together. Add almost thawed strawberries, pineapple and juice. Put 1/2 of mixture in bottom of glass dish; refrigerate until firm. Pour sour cream on top and then the other 1/2 of mixture. Refrigerate again until firm.
Mix first five ingredients together, then add coconut. Bake in Bundt pan at 350° for 50 to 60 minutes until golden brown.
Cover chicken pieces with water; salt and pepper to taste. Boil about 1 hour or until tender. Remove chicken and debone. Save broth. Bake large skillet of cornbread. Crumble cornbread and hamburger bun. Add chopped onion, sage, pepper, eggs and broth; mix. Put chicken pieces in bottom of baking dish and pour dressing mixture over it. Bake at 425° until brown, about 45 minutes.
Combine a cup sugar and 2 teaspoons cinnamon in a container with a tight-fitting lid. Melt butter, remaining 1 cup sugar and remaining 1 teaspoon cinnamon to make syrup. Open 2 cans of biscuits and cut each biscuit into quarters. Shake biscuit quarters in container to coat with sugar and cinnamon mixture. Place coated biscuit pieces in bottom of greased tube pan; pour 1/2 the syrup over and sprinkle 1/2 the nuts and 1/2 the raisins over syrup. Cut remaining 2 cans of biscuits into quarters and shake into container to coat with sugar and cinnamon. Arrange in tube pan over previous layers; add remaining syrup; sprinkle with remaining nuts and raisins. Bake at 350° for 40 to 45 minutes. Remove from pan at once and cool on wire rack. Yields 12 servings.
Preheat oven to 350°. Spray a 9 x 5 x 4-inch loaf pan with vegetable cooking spray and set aside. In a bowl, combine flour, baking powder, baking soda and cinnamon; set aside. In a larger bowl mix applesauce, sugar, egg whites, mashed banana and vanilla. Add flour mixture all at once and stir gently, just to blend. Pour batter into prepared pan and bake for 45 to 50 minutes or until tester comes out clean. Cool completely before slicing.
Mix ingredients; pour over chicken. Cover and refrigerate at least one hour. Cook uncovered in 375° oven, brushing occasionally with reserved marinade for 30 minutes. Turn, brush again with marinade, cook until done.
Mix Jell-O with 1 cup hot water and add ingredients. Put in mold and let set.
Mix first 4 ingredients together. Place in baking dish. Cover with Ritz crackers and pour margarine over top. Bake at 350° for 30 minutes.
Mix okra, potatoes, salt and pepper. Toss in dry self-rising flour. Get oil hot, drop vegetables into the hot oil. Turn often to brown. Enjoy.
Mix together oil, sugar and eggs. Sift together flour, baking soda, baking powder, salt and cinnamon. Add to egg mixture. Add apples and cinnamon. Mix together. Batter will barely cover apples. Pour into greased 9 x 13-inch pan. Sprinkle top with chocolate chips. Bake at 350° for 45 to 50 minutes.
Mash squash after cooking. Chop onion, celery and bell pepper. Beat eggs. Mix all together and bake about 45 minutes in 350° oven.
In large saucepan or soup pot, coat bottom with olive oil. Chop garlic clove and add to olive oil. Simmer slowly until oil is very hot. Add can of cannellini beans, then broth and sauce. Put in one celery stalk and let cook on medium heat until it comes to a boil, then add Parmesan cheese, salt and pepper. Stir frequently. Lower heat for remainder of cooking time (approximately 20 minutes). In separate pot, boil water, add ditalini and cook until soft. Drain pasta, put into bowls and pour sauce over. Top with grated cheese and enjoy!
Mix seasonings and oil together. Place oyster crackers in a 9 x 13-inch pan. Pour seasoning and oil mixture over all crackers. Bake at 300° for 20 minutes.
Mix graham cracker crumbs, sugar and margarine. Spread in cold-cuts keeper container. Layer pineapple over graham cracker mixture. Mix 2 cups powdered sugar, cream cheese and egg together until smooth. Pour over pineapple. Place 4 to 5 bananas sliced long ways on top. Cover with Cool Whip, nuts and cherries. Chill 2 to 3 hours.
Add salt, lime, thyme, parsley, hot pepper to the boiling water. Allow to boil rapidly before adding fish. Cook for 20 minutes. Remove from water. Serve with drawn butter and lime juice. Excellent with fungi and vegetables.
Combine in 2-quart bowl and microwave for 2 minutes. Spread in buttered pan and refrigerate.
In large skillet, melt butter. Saute onions and garlic over low heat until tender. Add beef. Cook until meat is browned. Drain off excess fat; stir in remaining ingredients. Transfer to 2 1/2-quart casserole dish or bean pot. Bake about 45 minutes (in preheated oven at 350°) or until hot and bubbly. Add salt and pepper. Serves 8 to 10 people.
Brown onion, garlic, meat and salt in greased skillet. Add remaining ingredients except 1 can tomato sauce. Place in casserole. Pour remaining tomato sauce over top. Cover and bake at 350° for 30 minutes. Yields 8 servings.
Wash celery stalks; cut into 3-inch lengths. Fill with Philadelphia cream cheese or mixture of Blue cheese and sour cream or horseradish and sour cream. Sprinkle with paprika; garnish with parsley.
Dissolve jello and sugar in 1 quart boiling water and let cool. Add other ingredients except ginger ale which is added just before serving. Mix well. Makes 64 servings.
Cook, peeled and sliced carrots in salt water until tender, not overcooked. Drain and cool. Mix other ingredients and pour over carrots. Let stand at least 12 hours.
Combine all ingredients in a large bowl. Mix together well. Bake in 9 x 13-inch greased cake pan for 30 to 40 minutes at 350°. Check with toothpick.
In a small bowl, melt margarine in microwave oven. Add the peanut butter. Stir well. Add flour, sugar, eggs and vanilla. Spread evenly into a square pan. Bake at 350° until golden brown, approximately 12 minutes. Cool, then cut into squares.
Preheat oven to 350°. In a cup, dissolve baking soda in the buttermilk. In a bowl, cream shortening and sugar. Add eggs, one at a time, beating thoroughly after each addition. Mix in molasses. Stir spices and salt into flour. Add some of flour to creamed mixture alternately with buttermilk until all ingredients are mixed. Bake 30 to 35 minutes.
Place sugar, syrup and water in kettle. As soon as a batch begins to boil, put in peanuts which have been blanched and let boil, stirring constantly, to hard crack. Remove from stove. Stir in butter and cut in small pieces. Salt and return to stove and let boil a minute or so. Remove from stove. Add soda. Pour on buttered pan.
Mix all ingredients in a large bowl. Then place in a casserole pan. Bake at 300° for 45 minutes to an hour. When done, spread thin layer of catsup on top. Place back in oven and slightly brown on broil.
Cream margarine and sugar. Add eggs. Measure and sift flour, baking powder and salt. Add to creamed mixture alternately with Hershey's syrup. Add vanilla. Mix well. Pour into greased and floured pan(s). Bake at 350° for 35 minutes. Cool.
Preheat oven to 275°. Sift flour, sugar and ginger together twice. Boil the molasses in a deep saucepan. Remove from heat and stir in melted butter. While stirring, add the sifted ingredients and mix to a smooth batter. Drop from a tablespoon onto a greased cookie sheet, spacing at least 3-inches apart. Bake at 275° for approximately 15 minutes or until edges start to brown. Remove from oven and pan immediately and roll each cookie around handle of large wooden spoon or broom handle until cookie is shaped like a cigarette. Cool shaped cookies on wire rack. Combine whipped cream, brandy and grated sweet chocolate and fill the cooled cookies. Store in a tightly closed container in refrigerator or freeze until needed. Remove from freezer approximately 10 minutes before serving.
Cover wieners with water. Add 1/4 cup vinegar. Boil, drain and cool. Dip in batter and fry in deep fat, turning until brown. Drain on paper towel. Serve hot with catsup and onions. Makes 10 or 12 pups.
Preheat oven to 450°. Beat eggs and sugars together until light. Stir in pumpkin and spices; mix well. Stir in cream and half and half.
Chop onions, carrots and pepper finely and add to hamburger meat. Add bread or cracker crumbs to hold together. Fashion into small balls. Brown in oil.
Cream shortening, sugar, eggs and vanilla. Add all dry ingredients except nuts until blended. Add mashed bananas and beat 3 minutes. Stir in nuts. Bake at 350° for about 55 minutes in angel food pan or 2 loaf pans. Cool 10 minutes and remove from pans.
Stir water and gelatin; let dissolve. Heat pineapple, lemon juice and sugar. Mix gelatin and pineapple mixture and place in refrigerator until mixture begins to congeal. Stir grated cheese into mixture. Fold in whipped cream. Pour into mold and chill until firm. Serve with dressing.
Mix all ingredients in casserole. Garnish with stripes of cheese on top. Bake until hot and bubbly.
Mix pineapple with cherry filling. Grease well a 9 x 13-inch baking dish and pour fruit mixture into dish. Over this, crumble dry cake mix. Slice oleo and sprinkle this over dry cake mix. Sprinkle pecans over this; do not stir. Bake at 350° for about 1 hour or until golden brown.
Grate cheese until finely grated. Chop or crush pimentos into very small pieces. Mix together with mayonnaise until creamy enough to spread or dip.
In a bowl, cut margarine in cake mix with fork. Add water, oil, eggs and 1/2 can of condensed milk. Pour 1/2 batter into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. Melt caramels and 1/2 condensed milk in double boiler. Stir in chopped pecans. Spread on hot half of cake. Add remaining 1/2 of cake batter and bake for 30 minutes. Make icing.
Don't feel like going to McDonald's? Try this one. The kids love it and it has much less fat than "Micky D's"!
Mix dry ingredients together. Add salad dressing, water and vanilla. Mix well. Bake at 350° for 25 to 30 minutes. Cool and frost.