HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. In a large bowl, with electric beaters, beat butter, sugar, brown sugar and vanilla until creamy. Beat in eggs. Combine flour, soda and salt; gradually beat into butter mixture until well blended. Scoop about one-third of the dough into a separate bowl. Mix in cocoa until thoroughly blended; stir in semi-sweet chocolate chips. Stir vanilla chips into remaining white dough. Return chocolate dough to mixing bowl; with a wooden spoon, stir the two doughs together just until marbled.
Wash cranberries and chop coarsely. Add sugar and let drain overnight in refrigerator. Combine cranberries, apples, grapes, oranges and nuts. Toss lightly.
Drain hominy, place in 1 1/2-quart casserole. Add onion and pimento. Blend flour and butter, add milk and grated cheese and salt. Cook over low heat until thick and pour over hominy. Bake at 350° for 20 minutes.
Crush 1/2 bag of Oreo cookies in bottom of pan. Combine softened cream cheese, 1/2 container of Cool Whip and vanilla pudding (after mixing according to package) in large bowl. Pour over crushed Oreo cookies, then top with remaining Cool Whip. Now top with other half bag of Oreo cookies. Refrigerate at least 3 to 4 hours before serving.
Separate eggs and save whites. Mix the rest of the ingredients and beat until smooth. Beat egg whites until stiff and fold in the batter. Can be set in the refrigerator overnight and cooked the next day.
Mix graham cracker crumbs and 1 stick of oleo together. Put into a 13 x 9-inch pan and let stand while mixing rest.
In a casserole dish combine noodles, tuna, sour cream, milk, mushrooms, salt and pepper.
In a large mixing bowl or pitcher (3-quart), blend spices with pineapple juice. Add remaining fruit juices and liquid sweetener. Chill. Just before serving, add carbonated water.
Pour into well-greased and sugared pans. Bake at 325° for 45 to 60 minutes. Cool for 10 minutes before removing from pans. Its freezes well.
In small bowl, combine the beef broth, soy sauce, cornstarch and mustard and stir until the cornstarch is dissolved. Set aside. Cut the broccoli into bite-size pieces. In a nonstick large skillet, warm the oil over medium-high heat until hot but not smoking. Add the broccoli, cauliflower, onion and garlic and stir-fry until the vegetables are crisp-tender and the onion begins to brown, 4 to 5 minutes. Stir cornstarch mixture again and pour into the skillet. Stir in beef and pepper and stir-fry until the sauce thickens and the beef is heated through, 2 to 3 minutes. If necessary, reduce heat to keep the sauce from evaporating.
Combine fruit, yogurt and light Cool Whip. Spoon into crust. Freeze until firm, about 4 hours. Makes 6 servings.
Beat eggs thoroughly with sugar, salt, melted butter and syrup. Add nuts. Pour into deep dish pie shell. Bake in 350° oven about 50 minutes or until knife inserted about center comes out clean. This recipe may be used with pecans.
Blend together margarine, cream cheese, sour cream and sugar. Add undrained pineapple and coconut; blend. Sprinkle with dry pudding mix as it comes in the package. Fold in whipped topping. Use to fill and frost layers of yellow cake. Use yellow cake mix and follow directions on package to make layers for cake. Let frosting set in refrigerator for a while and it will spread better.
Cook chicken. (I season with Cajun seasoning and garlic flakes.) Cut cheese into squares and place in microwavable bowl. Add Ro-Tel. You may need to add a little milk to make it smooth as it melts. Microwave 2 to 3 minutes and stir. Microwave 2 to 3 more minutes. Cook pasta. Drain chicken, pasta and vegetables. Mix all ingredients together in large bowl. Season as you desire. Pour into casserole dish and top with cheese. Bake in microwave until hot and bubbly.
Cream oleo into sugar. Add beaten eggs, flour, milk and extract. Beat well. Pour into pie shells. Bake 45 minutes at 350° or until top is lightly browned.
Beat butter and cream cheese in medium bowl until creamy. Blend in flour; refrigerate 1 hour.
Dissolve soft drink powder and sugar in water. Add lemonade and pineapple juice; chill. Before serving, add ginger ale and food coloring. Serve over ice cubes with thin slices of lemon or lime for garnish.
Brown beef; drain. Put in mixing bowl. Brown onion and bacon; drain off fat. Combine onion, bacon and remaining ingredients. Mix well. Pour into casserole. Cover with foil. Bake at 325° for 1 hour. Can substitute navy or pinto for other beans.
Brown beef in large skillet; drain. Fry onions until tender. Add all ingredients. Simmer to desired temperature.
Mix first 6 ingredients well and divide batter into halves. Add chocolate syrup and chips to 1/2. Layer in greased and floured tube or Bundt pan, starting and ending with the chocolate batter. Swirl with knife to marbleize. Bake at 350° for 45 minutes.
Brown beef until crumbly; drain. Add tomatoes and taco seasoning. Stir well. Bring to boil; reduce heat and simmer 10 minutes. Spoon beef mixture over bottom halves of buns. Sprinkle with lettuce and cheese. Cover with tops of buns. Makes 6 sandwiches.
Crumble sausage and beef in a 2-quart casserole. Stir in onion and green pepper. Microwave at High for 6 to 7 minutes, or until meat is brown, stirring every 2 minutes. Drain well. Add pizza sauce and garlic salt, mixing well. Microwave at High for 2 to 3 minutes, or until hot, stirring once. Spoon meat mixture on bottom of hamburger buns; sprinkle with cheese. Microwave at High for 1 minute and 15 seconds to 1 minutes and 45 seconds, or until cheese begins to melt. Cover with bun tops. Microwave at High for 30 to 45 seconds, or until tops are warm. Serve immediately. Yields 8 servings.
Add instant pudding mix to undrained pineapple. Mix and add sour cream. Mix thoroughly and pour into crust. Add Cool Whip on top and chill. Will serve about 10 people.
Place all ingredients into large saucepan and bring to boil. Reduce heat, partially cover pot and simmer for 1 hour. Serve hot. Serves 15.
Melt butterscotch in a double boiler. Mix in peanuts and noodles. Drop by teaspoon onto wax paper and let set. Makes 4 dozen.
Remove flavor packets from soup mix; set aside. Crumble noodles. Bake noodles in a shallow pan at 350° for 10 minutes or until roasted, stirring after 5 minutes. Remove from oven and cool. Cook sliced almonds and 3 tablespoons sugar in a small nonstick skillet over medium-low heat, stirring constantly, 5 to 6 minutes or until sugar is dissolved and almonds are evenly coated. Remove almond mixture from heat and set aside. Whisk together reserved flavor packet, remaining 2 tablespoons of sugar, oil and the next 5 items for the dressing.
Prepare stuffing as directed on package. Put about 3/4's of it in the bottom of 9 x 13-inch baking pan. Cook onion and zucchini in the margarine for 5 minutes. Add soup and sour cream to the mixture. Pour over the stuffing in the pan. Put the rest of stuffing on top of squash mixture. Sprinkle grated cheese on top of casserole. Bake at 350° for 30 minutes or until mixture is hot.
Season pork chops with salt and pepper and brown in a small amount of Wesson oil. (Don't cook all the way.) Place pork chops in a large pan (broiler pan is good). Pour rice over the pork chops. Add mashed tomatoes (juice and all). Place onion and pepper rings on top. Heat leftover grease and pour out. Pour a glass of water into pan. Then pour this over the top of your casserole. Cover with foil and bake 45 minutes in a preheated 350° oven.
Mix stuffing, 1 cup boiling water and 1 tablespoon margarine. Spoon stuffing across center of a 3-quart shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika. Mix soup, milk and parsley. Pour over chicken. Bake covered at 400° for 15 minutes. Bake uncovered 15 more minutes or until chicken is no longer pink. (For moister stuffing, increase water by 1 to 2 tablespoons.) Serves six.
Boil together sugar, water and vinegar. Add butter and salt. Boil until small amount will become brittle in cold water. Add puffed rice that has been crisped in oven. Pour out onto buttered sheets. Let cool and cut into squares or bars.
Combine Eagle	Brand milk and marshmallows. Let stand until soft. Stir. Add 1 can crushed pineapple, well drained and 1 can cherry pie filling. Blend all together. Fold in Cool Whip. Spread in 9 x 13-inch pan.	Freeze overnight.
Blend first three ingredients well or until moist. Form together small balls. Place balls on a cookie sheet and chill about one hour.
Cook and stir walnuts in oil in 8-inch skillet until toasted (about 4 minutes). Remove from heat. Remove walnuts with slotted spoon; drain on paper towels. Sprinkle with salt. Stir vinegar and sugar into oil in skillet; toss with salad greens and onion until well coated. Sprinkle with walnuts.
Cover cucumbers with boiling water; let stand until the next day. Drain and repeat for next three days. On the fifth day, drain and slice in 1/4-inch slices.
Mix cream cheese, peanut butter (I use crunchy), sugar and vanilla on medium speed until well blended. Gently stir in 1 1/2 cups Cool Whip. Pour into pie crust. Freeze at least 4 hours or overnight.
Mix all ingredients together in a baking pan. Cook in oven at 350° until the meat and vegetables are done. Serve with hot rolls.
*Brown lightly in a 300° oven on a cookie sheet for 5 to 10 minutes.
Mix crumbs and melted margarine; press into 8-inch pie plate. Bake in 400° oven for 5 minutes. Cool.
Whip jello with water until foamy with beaters. Add pineapple, whipped topping and yogurt. Pour into large graham cracker shell and refrigerate until set. You may sprinkle some graham cracker crumbs on top and decorate with a few strawberries, if desired.
In skillet, brown cut up chicken in butter or margarine, adding more butter or margarine if needed. Add sliced onion and garlic to chicken. Add cognac and heat until just warm. Sprinkle flour over the chicken; mix and stir.	Pour water and wine over chicken to cover. Add thyme, bay leaf and prunes. Bring to boil and simmer 45 minutes. During the last 15 minutes, add mushrooms and salt and pepper. Remove bay leaf. Serve with French bread. Serves 4.
Brown beef with onion and pepper. Mix in rest of ingredients, except cheese and onion rings. Put half of mixture in a casserole. Top with half of cheese. Put remaining mixture on cheese and top with remaining cheese and onion rings. Cover and bake at 350° for 30 minutes.
Simmer apples and molasses 2 hours. (Much less if applesauce is used.) Let cool. Add spices and soda to flour. Sift 3 times and beat. Add milk and watch for the amount you use--depends on the apple mixture. Lastly, add raisins and beat. Bake at 350°F. in loaf pan or tube pan. It's done when tested with toothpick.
Layer beans, onions and potatoes in a 13 x 9 x 2-inch pan. Repeat layers. Pour tomatoes over top. Sprinkle with salt and pepper to taste. Place pork chops over tomatoes. Bake at 400° for 1 hour. After 30 minutes of cooking, baste meat and vegetables well. Yields 6 servings.
Beat concentrated juice in large bowl about 30 seconds. Blend in ice cream. Fold in Cool Whip until smooth. Freeze, if necessary, until mixture will mound. Spoon into crust and freeze until firm (4 hours or overnight). Let stand at room temperature 10 minutes before serving.
Beat margarine in a large mixer bowl for 30 seconds. Add 1 1/4 cups sugar and vanilla; beat until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt in a mixing bowl. Add to beaten mixture alternately with buttermilk.
Rub flour into roast. Place in bottom of crockpot and add remaining ingredients except buns. Cook on low heat for approximately 14-16 hours. Serve over buns.
Preheat oven to 350°. Beat oil and sugar together in electric mixer, while assembling remaining ingredients. Add the eggs and beat until mixture is creamy.
Place each ingredient in order in an 8 x 14 x 2 1/2-inch baking dish or pan. Seal tightly with foil. Bake at 325° for 3 1/2 hours. Check after 3 hours. This will serve 6 with additional helpings.
Mix well shortening, brown sugar, sugar, vanilla and egg. Sift and add flour, soda, salt and cream of tartar. Roll in small balls. Roll in sugar. Do not flatten. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes.
Blend flour and sugar. Combine with well beaten eggs. Add syrup and vanilla. Stir in nuts. Pour into pie crust. Bake 40 or 45 minutes at 350°.
Blend flour and butter for crust. Add chopped walnuts to flour and butter mixture. Pat into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool. Combine softened cream cheese with sugar. Add 1/2 container of Cool Whip to mixture. Spread gently over crust. Chill 20 minutes. Mix instant pudding and milk. Beat until slightly thickened. Spread over cheese mixture. Spread remaining Cool Whip over pudding. Sprinkle with chopped walnuts. Chill overnight.
Mix all ingredients in glass bowl. Pour into baked pie crusts. Chill for 3 to 4 hours until firm.
Boil water, vinegar, salt and alum for 5 minutes. Pack dill and 1 clove garlic into bottom of sterilized jar. Pack pickles and add more dill. Pour hot liquid over pickles and seal.
Wash tomatoes thoroughly. Cut a thin slice from top of each tomato; carefully scoop out pulp, reserving pulp for other uses. Invert shells on paper towels to drain. Combine next 4 ingredients in a mixing bowl; beat at low speed until smooth. Spoon about 2 teaspoons turkey mixture into tomato shells. Sprinkle with cheese and garnish with parsley sprig. Chill. Yields about 24 appetizer servings.
Cover potatoes with boiling salted water in a saucepan. Bring to a boil. Cover and simmer for about 15 minutes, until fork-tender. Drain. Set aside.
Cream sugar and butter. Add eggs. Add the five extracts. Beat well. Sift flour and baking powder. Add nuts. Add to butter mixture.
Mix Kool-Aid, sugar and water. Add juice, ginger ale and sherbet. (Coordinate flavor of Kool-Aid with sherbet; lemon lime Kool-Aid with lime sherbet, etc.)
In a medium saucepan, boil sugar, syrup and 1/2 cup water until a little forms soft ball when dropped in cold water.
In bottom of casserole, put 1/2 of Escort cracker crumbs. Dot with with approximately 1/2 stick butter. Place cooked chipped up chicken in casserole. Next, heat in separate boiler both cans of soups, sour cream and water chestnuts. Pour over chicken. Then top with other 1/2 box of cracker crumbs. Dot with remaining butter. Bake at 325° for approximately 30 minutes. May need a little bit of chicken broth if seems too dry.
Wash and pick over beans, discarding bad ones. Place in a saucepan with the water and bring to the boil. Turn off heat; cover and allow to soak for 1 hour. Bring to a simmer and cook on low heat, covered, until beans are tender but not soft (about 45 minutes to 1 1/2 hours). Add salt after 1/2 hour of cooking. Drain and set aside.
Preheat oven to 350°. Combine eggs, sugar, butter, lemon juice and vanilla extract. Stir in coconut and pecans. Pour into pie shell. Bake at 350° for 45 to 50 minutes, or until filling is set. Cool; garnish with whipped cream and pecans.
Heat and mix soup and cream cheese. Dissolve gelatine in cold water, then beat until clear. Add to soup and cheese mixture. Add all other ingredients and pour into mold. Chill for 24 hours.
Simmer water, sugar and coffee with lid on for 2 hours (do not boil). Let cool to room temperature. Add vodka and vanilla. Let set for 3 to 6 weeks.
Preheat oven to 350°. In each roll, place 3 ounces chipped ham and 1 slice each of cheese, tomato and onion. Wrap each sandwich in aluminum foil. Bake in oven for about 15 minutes. Serves 12. Can be prepared ahead and refrigerated. When company arrives, just heat and serve.
Mix cornstarch, sugar and water in a small saucepan. Cook until thick and clear (about 1 minute); stir while cooking. Beat egg whites until frothy; add salt and continue beating while slowly pouring cooled mixture over them. Add flavoring and continue to beat 5 minutes. Bake for 5 to 7 minutes.
Sprinkle peppers into greased 9-inch square pan. Cover eggs and cheese. Bake at 350° for 30 minutes. Cool and cut into 1-inch squares.
Grease pan. Mix all ingredients. May cook in glass Pyrex dish or other bread pan. Cook at 350° for 30 to 35 minutes.
Saute onion in butter in medium saucepan. Add boiling water and instant mashed potatoes; blend well. Slowly add evaporated milk, stirring constantly to blend well. Add salt, celery salt and pepper. Heat mixture just until it begins to boil. Serve hot, garnished with parsley. (You may sprinkle grated cheese on top, if desired.)
Combine beef, rice, salt and pepper in large bowl until well mixed. Form into small balls (1 1/2-inch) and place in large baking dish. Brown onion and bell pepper in shortening. Add tomato juice, salt and pepper and pour over meatballs. Cover dish with lid or foil and bake at 350° for 1 hour.
Cream butter and sugar. Add beaten eggs and mix well. Add 3 cups flour and liquids. Blend thoroughly. Add 1 cup flour to nuts and fruit. Coat well and add to batter. Line a large tube pan with paper and grease well. Pack cake batter into pan. Place in water bath canner and steam for 1 1/2 hours. Remove from canner and put in 320° oven for 30 minutes or until done.
Mix the first 5 ingredients together and refrigerate overnight. Prior to serving, hollow out the pumpernickel, leaving shell intact. Spoon the dip into the center of the loaf. Cut the bread into bite-size pieces and use for dipping. Also great with raw vegetables.
Fry together onion and hamburg. Mix together remaining ingredients. Add this to the hamburg and onion. Let simmer.
Cream margarine; add sugar gradually.	Add vanilla and almond extract. Add eggs, one at a time and mix well (don't over mix). Sift flour	3 times. Add alternately with milk. Bake at 325° for 1 hour and 40 minutes.
In a small saucepan, simmer fruit until softened or microwave fruit in a small microwave-safe dish on High for 3 minutes. Cool to room temperature. Place all ingredients in a blender or food processor and process until smooth. Makes about 2/3 cups.
Roll up 1 liver and 1 water chestnut in bacon strip; hold together with toothpick. Bake in oven at 425° for 5 to 10 minutes or until bacon is done (turn once). Can broil also, being careful not to burn. Serve hot.
Cut peppers, onions and chicken into thin strips. Saute in nonstick pan until chicken is done. Drain any excess water. Spread tortilla with sour cream. Place chicken and vegetables on top and roll up. Place rolled enchilada in glass baking pan. Top with salsa and cheese. Bake at 350° for 15 minutes or until cheese melts. Serve immediately. Serves 1.
Soften yeast in warm water; warm milk and melt margarine in it. Add sugar, salt and 1 cup of flour when the liquids are lukewarm. Beat well. Add egg and yeast and beat well. Add remaining flour or enough to make a soft dough. Knead until smooth and satiny or about 10 minutes.
Peel carrots and cut in half lengthwise. Boil in salted water until tender. Drain well. Melt butter in heavy skillet. Add lemon juice and brown sugar and stir until thick. Add carrots. Stir until well glazed and heated through. Yield: 6 servings.
Cream the sugar and oil. Add egg and beat. Add molasses and beat. Add spices and salt to flour and sift into mixture. Beat good, then add hot water to which baking soda has been added. Beat. Pour into greased 9 x 13-inch pan. Bake in a 350° oven for 30 minutes or until toothpick comes out clean. No need to frost.
Place one frank in each corn tortilla and roll around the frank. Place seam side down in a baking dish, 12 x 7 x 1 1/2-inch. Combine chili and tomato juice and pour over franks. Bake at 350° for 30 minutes. Top with cheese and bake 5 minutes more.
Beat cheese and peanut butter until well combined. Add sugar, milk and vanilla. Fold in Cool Whip. Spoon 1/2 mixture into pie shell. Top with 1/2 fudge topping. Repeat, ending with fudge. Top with sprinkled on crushed nuts (peanuts). Cover and freeze at least 6 hours. Let stand 15 minutes before serving.
Cut chicken breasts into small pieces; cook in skillet in Lipton soup mix until tender. In a 4-quart saucepan, combine soup and milk. Add broccoli and carrots. Heat to boiling, stirring occasionally. Cover; cook over low heat for 10 minutes, or until vegetables are done, stirring occasionally. Cook spaghetti. Put spaghetti on plate; add the mixture on top.
Place all ingredients in food processor or blender and process until smooth. Great mixed with cream cheese to stuff celery.
Sprinkle potatoes with sugar and vinegar while still warm. Add onion, pickle, seasonings and mayonnaise. Toss to blend. Carefully fold in egg slices. Chill.
Melt margarine and marshmallows together. Add syrup and peanut butter. Take off heat and stir in 1/3 cup chocolate chips until melted, then add Rice Krispies cereal. Roll into balls and bite.
Put brown sugar and some nuts in bottom of Bundt pan. Melt butter. Roll rolls in butter, sugar and cinnamon. Put in pan on top of brown sugar. Make layers (nuts can be put in layers also). Cover with cloth and let sit overnight. Pour any remaining butter over rolls in morning before you bake for 30 minutes at 350°.
Combine all ingredients and cook over low heat about 1 hour. Pour into hot, sterilized jars and seal.
Cook chicken until tender. Remove from liquid. Set aside to cool. Mix water and flour together into firm dough. Roll out thin and cut into squares. (Keep flour sprinkled onto rolling pin and pastry dough to prevent sticking.) Make sure liquid is boiling hard and drop pastry squares in it. Cook until done; it doesn't take long. Remove chicken from bone and put back into pot with pastry. Note: If in a hurry, use pastry found in your grocery freezer section. (I like Atkinson's the best.)
To make these good smelling bath salts, first measure 1/2 cup of Epsom salt into each jar with a lid. Add 15 drops of food color to each jar, one color per jar and put on the lids. Shake the jars until the Epsom salts are dyed evenly. If you want your colors to be darker, add more food color and shake again. Take off the lids and let the salts dry overnight. Now, make sure your pretty jar is all clean and dry. Then pour the dyed bath salts into the jar, alternating colors (you may want to get colors that go together well). Add a couple of drops of perfume to the bath salts, put on the lid and tie the jar with your pretty ribbon. Now you have a really nice present to bless someone with.
Mix well. Fruit can be added to the dressing or served separately and dipped into the side dish of dressing!
Peel and cut potatoes into small sections. When cooled, salt and pepper to taste. Mix diced pimentos, potatoes and diced cheese. Toss together and place in 9 x 13-inch pan. Melt butter in milk.
Combine sugar, flour and cold water. Add boiling water and vanilla. Pour in unbaked pie crust and add slices of butter. Sprinkle with nutmeg. Bake in moderate oven for about 30 minutes.
Mix and combine first three ingredients. Add Pudding (dry). Pour into graham cracker crust or regular baked crust. Cover with Dream Whip. Chill and serve.
Crush cookies in blender or processor; set aside. In medium bowl, cream butter, cream cheese and powdered sugar together. In large bowl, mix milk and instant pudding. When pudding is set, fold in Cool Whip. Blend the cream cheese mixture into pudding mixture.
Brown meat and onion. Pour off any fat. Stir in flour, salt, pepper, garlic and mushrooms. Cook 5 minutes. Stir in soup; mix well. Simmer 10 minutes. Stir in sour cream; heat through. Serve over noodles.
Boil lima beans until tender. Rinse in cold water. Mix in mayonnaise, green onions, celery and 3 diced eggs. Add salt and pepper to taste. Garnish with parsley and sliced egg and paprika. Better flavor if made the day before.
Cook macaroni according to chart on package; drain and set aside. In 2-quart microproof casserole or bowl, combine meat and onion. Cook, covered, on High (max power) another 3 minutes. Stir and cook on High (max power) another 2 minutes or until onion is transparent. Drain off fat. Add undrained tomatoes. With spoon, break up whole tomatoes into pieces. Add peas, mushrooms, wine, parsley, sugar, salt and pepper. Cook, covered, on 50 (Simmer) for 30 minutes.