HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix butter, sugar, egg yolk and vanilla. Measure flour and salt and add to creamed mixture. Spread in a greased 13 x 9-inch pan. Bake 25 to 30 minutes at 350° or until browned. Spread chips on top and spread evenly. Sprinkle on nuts.
Combine pudding mix, sugar and milk in saucepan. Bring to boil, stirring constantly. Cook for 3 minutes, stirring constantly. Remove from heat. Add peanut butter and margarine. Beat vigorously with fork or spoon until stiff. Spread in buttered dish. Let stand until firm. Cut into squares.
Preheat oven to 450°. Lightly grease 13 X 9 X 2 inch baking dish or pan. Melt butter in skillet, saute celery and onion until tender, about 3 minutes. In large mixing bowl, combine corn bread, cook celery, bread, onion, sage and black pepper. Stir broth and eggs into cornbread mixture, blend well. Bake 30 minutes or until golden brown.
Place chicken in a lightly greased 13 x 9 x 2-inch baking dish. Drizzle with melted butter. Combine jelly and next 5 ingredients in a saucepan. Cook over medium heat until jelly dissolves, stirring occasionally. Remove from heat. Let cool slightly. Stir in almonds. Pour half of jelly mixture over chicken. Cover and bake at 350° for 20 minutes. Uncover and bake 5 additional minutes or until done. Baste with remains of jelly. Broil chicken 4 inches from heat. Makes 6 servings.
Mix flour, sugar and beer and put in a greased 9 x 5-inch loaf pan. Melt butter and pour 4 tablespoons (half) of it on top of dough. Bake in preheated 350° oven for 20 minutes, then pour remaining butter over top. Continue baking 40 more minutes. Remove from oven; remove from pan. Cool on wire rack. Best when toasted.
Preheat oven to 350°. Spray small Corning Ware dish with nonstick cooking spray. Pour apple pie filling into dish and sprinkle cinnamon on top of the apples.
Melt chocolate and margarine. Combine sugar and eggs. Add chocolate mix to sugar mix. Stir in flour, baking powder and salt. Add nuts and chips (optional). Spread in 8-inch greased pan. Bake at 350° for 30 minutes. Frost with Fudge Frosting (recipe follows).
Preheat oven to 350°. Arrange cupcake liners in cupcake tins. In small bowl, blend cheese, egg and sugar until smooth. Stir in chocolate chips. Sift together remaining sugar, flour, cocoa, baking soda and salt. Stir in water, oil, vinegar and vanilla; beat until smooth. Fill cupcake liners 1/3 full with chocolate batter. Spoon cheese mixture on top. Sprinkle with nuts. Bake in preheated oven for 30 to 35 minutes.
Soften cream cheese; blend with 1/2 cup milk. Add remaining milk and the pudding mix. Beat slowly with eggbeater just until well mixed, about 1 minute. Do not overbeat. Pour at once into graham cracker crust. Sprinkle crumbs lightly over top. Chill about an hour.
Blend the graham crackers, soda crackers and margarine. Put together in a 9 x 13-inch cake pan. Mix together the 2 packages of instant pudding and 2 cups milk. Add the ice cream. Beat well and pour over crumb mixture. Top with the Cool Whip and a few more crumbs.
Boil unpeeled sweet potatoes in water until almost tender (about 15 to 20 minutes). Peel and slice about 1/4-inch thick when cooled (if using canned yams, just drain off the juice and slice them). Using a 1 1/2 to 2-quart casserole dish, alternate layers of sliced sweet potatoes and apples, beginning with sweet potatoes and ending with apples (about 3 double layers). Cover each double layer with some of the brown sugar, salt, bits of butter and cinnamon (I usually mix these 4 ingredients together). Heat apple juice to boiling point. Combine cornstarch and water and add to juice, cooking until sauce is clear and thickened. Add honey. Spoon sauce over apples. Bake in preheated 350° oven for 45 minutes to an hour or until apples are tender. Delicious with ham or turkey. Serves 8.
Stir together flour, pecans, brown sugar and butter. Spread evenly in a shallow pan. Bake 350° for 20 minutes, stirring every 5 minutes. Cool. Sprinkle half of crumbs in bottom of serving dish. Slice bananas into crumbs. Prepare pudding mix as directed. Fold in Cool Whip and marshmallows. Pour filling over bananas. Sprinkle remaining crumbs over top. Chill several hours.
Grease 2 loaf pans. Preheat oven to 350°. Beat butter until smooth. Add sugar and eggs. Mix until light and fluffy. Add ripe, mashed bananas. Mix dry ingredients together and add slowly to banana mixture. Blend well. Pour into loaf pans. Bake 55 to 60 minutes, until toothpick comes out clean. Top of bread usually splits. Moist and delicious! Makes 2 loaves. Can freeze.
Heat oven to 350°. Press crescent rolls into a jelly roll pan or cookie sheet and bake for 7 to 8 minutes. Cool.
Microwave directions: In a 1-quart glass measure with handle, combine chips with sweetened condensed milk and salt. Cook on High 3 minutes or until chips melt, stirring after each 1 1/2 minutes. Stir in nuts and vanilla. Spread evenly into aluminum foil-lined or 8 or 9-inch square pan. Chill 2 hours or until firm. Turn out on board; peel off foil and cut into squares. Makes about 2 pounds.
Prepare cake by directions on box. Bake in a 9 x 13-inch pan. When done, punch holes in cake. Empty Eagle Brand milk over cake. Then empty cream of coconut over cake. Spread Cool Whip on cake and sprinkle with coconut on top.
Combine and blend together for 1 minute. Pour into baked pie shell. Chill for 3 hours or more.
Boil and mash potatoes. Add cream cheese, sour cream, chives, salt and pepper. Pour mixture into greased 9-inch square pan, dot with butter and bake for 45 minutes at 300° until golden brown.
Brown sausage and drain well. Pour scalded milk over bread crumbs. Add onion, parsley, salt, pepper and eggs to bread crumb mixture.
Cream shortening and sugar until light and fluffy. Add the eggs one at a time, beating well after each. Add the lemon juice and flavorings. Add the flour and milk (begin and end with flour) until all	is used. Pour into a greased and floured 10-inch tube pan (put wax paper in the bottom of pan). Put in a cold oven	and bake at 325° for 1 1/2 hours or until done when tested. Cool in the pan for a few minutes before removing.
Combine meat, bread crumbs, eggs, onions and seasonings. Mix lightly. Shape into 1 1/2-inch meatballs. Brown in margarine, drain. Place in casserole. Combine preserves and barbecue sauce; pour over meatballs. Bake at 350° for 30 minutes, stirring occasionally. Makes about 5 dozen meatballs.
Cook chicken with onions, turmeric, salt and pepper in vegetable oil. Add remaining ingredients to chicken mixture and steam. Rinse the rice several times in warm water; soak in warm water, then set aside. Bring a large pot of salty (2 tablespoons) water to a rapid boil. Drain the water from the soaked rice and pour the rice in boiling water. Boil 8 to 10 minutes. Stir occasionally to prevent the grains from sticking together. Drain the rice in a colander; rinse cold tap water over rice. Cook the meat with onion and spices (salt and turmeric). Boil meat with water until well cooked. Mix lentils together with rice and raisins. Place melted butter in bottom of the pot. Sprinkle half of the rice mixture in the pot with meat on top; cover with onions. Pour over the top any juices remaining from cooked meat. Cover the pot at low temperature; steam for 30 minutes.
Dissolve jello and add rest of ingredients. Pour 1/2 of mixture in an 8 x 8 x 2-inch pan and chill until firm. Spread with 1 cup sour cream (I use fat-free) and pour remaining mixture on top. Chill.
Spread refried beans on round platter. Mix sour cream and taco mix. Spread on top of beans. Add layers of tomatoes, black olives, pepper, cheese and scallions. Spoon salsa over top and chill overnight. Serve with nacho chips.
Peel potatoes; place in a saucepan and cover with water. Cook until tender but firm.
Cream together butter, sugar, and vanilla. Add flour, salt, and nuts. Mix well. Chill dough. Roll into 1 inch balls. Place on ungreased cookie sheet. Bake at 400° for 10 - 12 minutes or until set. Cool slightly. Roll in powdered sugar. Cool completely. Roll in powdered sugar again.
Cream the 1/2 cup sugar, brown sugar and shortening. Add the water and egg yolks. Add the flour, baking powder and soda. Beat well and press into flat greased pan. Sprinkle with the chips and walnuts. Beat the egg whites until stiff. Add the brown sugar and spread lightly over the chips and nuts. Bake in a 350° oven for 25 minutes. Cool and cut into bars.
Cream the butter and sugar. Beat in the eggs, one at a time, then add the vanilla. Sift the flour, baking powder and soda together. Work the wet and dry mixtures together thoroughly with your hands. If the dough is not stiff enough, add a little more flour. Form the dough into two rolls. Chill them one hour, then slice into 1/2-inch slices and place on ungreased baking sheet or take the dough by spoonful and roll into balls and place on baking sheet. Bake in 350° oven for 10 to 12 minutes.
Chill Pet milk. Put 1 cup boiling water in box of jello. Stir and let cool. Whip Pet milk until stiff. Add sugar and then jello. Pour over vanilla wafer pie crust.
In a food processor or blender, combine all ingredients (except beef). Process until smooth. Brown ground beef; drain and add blended sauce. Serve over spaghetti noodles. Serves 4.
You will also need this equipment: 1 cattle syringe (can be purchased at a feed store), 10 gallon pot with basket and Butane cooker.
Roll out biscuit dough to fit 1 (14-inch) pizza pan or 2 pizza pans. Brown meat in skillet, then crumble over dough. Sprinkle over meat the salt and spices. Pour sauce over this and top with cheeses. Bake at 375° for 10 to 15 minutes. Cut in wedges and serve hot.
In a 9 x 13-inch glass dish, layer lettuce, cauliflower, mayonnaise, onions, bacon and cheese. Sprinkle with sugar. Cover with plastic wrap and refrigerate overnight. Toss just before serving.
Mix all ingredients. Pour into pie shell and bake at 350° for 40 minutes or until brown.
Mix ingredients by hand until creamy, roll into balls and dip in chocolate or put enough chocolate in the bottom of a paper cup or candy mold to cover bottom. Add peanut butter ball, then cover the top with chocolate.
Brown hamburger in pan. Stir in taco seasoning. Mix well. Spread hamburger in baking dish. Spread sour cream over meat. Spread taco sauce on the sour cream. May not need the whole jar of taco sauce. Sprinkle cheese on top. Bake until cheese is melted, about 30 minutes at 325°. Serve with nacho chips.
Melt chocolate and oleo. Then add nuts and marshmallows. Roll on wax paper (I divide mine into two). Roll in coconut. Chill 1 hour and slice.
Mix all ingredients and refrigerate 2 days prior to serving. Serve with chips and crackers.
In a large mixing bowl combine flour and sugar. In a heavy saucepan combine margarine, coffee or water and cocoa. Stir and heat to boiling. Pour over the flour and sugar. Add the buttermilk, eggs, soda and vanilla. Mix well. Pour into well-greased 11 x 17 1/2-inch pan. Bake at 400° for 20 minutes. While brownies cook, prepare frosting.
Preheat oven to 400°. In large bowl, mix all ingredients together. Place in unbaked pie shell. Put quiche in oven over foil in case of spills. Bake about 40 minutes or until center of quiche becomes solid.
Brown hamburger and drain well. Add all the rest of the ingredients. Simmer on low heat for 45 minutes to one hour. Serve on top of your favorite spaghetti or linguine.
Combine all ingredients except rolled oats in blender and chop fine, or beans may be ground in a food chopper and combined with other ingredients. Place in bowl. Add rolled oats and let stand 10 minutes to absorb moisture. Drop from tablespoon on sprayed baking pan or electric skillet. Cover. Bake at 350° for 10 minutes until nicely browned. Turn over. Cover and bake 10 minutes more. Reduce heat and cook 10 minutes more. Serve with tomato sauce. Yield: 4 (2 patty) servings.
Blend Crisco and margarine together; add sugar and blend well. Add eggs, one at a time and blend well. Add buttermilk and flour, a little at a time, until all is used. Put in lined cake pan or floured cake pan. Bake at 325° about 1 1/2 hours.
Preheat oven to 350°. Saute scallions and parsley in about 2 tablespoons of the butter until soft. Add spinach, salt, pepper and dill. Cool mixture. Lightly beat eggs; add cheeses and spinach mixture. Mix well.
Grind cranberries. Add remaining ingredients. Let stand overnight, then fold in the Whip until stiff. Add pecans.
Mix all ingredients. Form small balls with batter. Put balls onto cookie sheet. Bake at 325° for 10 to 12 minutes. Makes 2 dozen sausage balls.
Heat oven to 350°. Have cookie sheets ready. Stir peanut butter, sugar and eggs in bowl until well blended (it will be sticky). With floured hands, roll level measuring tablespoons into 1 1/4-inch balls. Place 1 1/2 inches apart on ungreased cookie sheets.
Brown and drain the ground beef. Add the refried beans and taco seasoning. Mix well. Put into a 9 x 9-inch baking dish. Top with the sour cream, taco sauce and grated cheese. Bake at 350° for 25 to 30 minutes. Serve with tortilla chips.
Melt butter. Add green pepper and onion. Cook until soft. Add cheese; stir until melted. Mix corn and egg; add to cheese mixture. Add all other ingredients and heat thoroughly. Serve on toast with crisp slices of ham or bacon. Makes 4 to 6 servings.
Mix peaches, pineapple and pineapple juice and refrigerate a couple of hours.	Add grapes and kiwi. Just before serving, add strawberries and bananas.
*Apples do not need to be peeled. They can be cored and chopped or grated in a food processor.
Melt candy in double boiler (not in microwave). Fold in Cool Whip. Pour into shell and refrigerate.
Mix all ingredients together. Make into rolls. Cover each with Saran Wrap. Put into freezer. When ready to use, slice and bake in a 375° oven.
Place margarine in dish with onions and peppers. Cook until onions are white. Add other ingredients; mix well. Top with grated cheese or thin slices of cheese. Bake at 350° until it is hot through and bubbles.
Add beef to melted butter in a skillet; sprinkle with garlic powder and cook, stirring lightly until brown. Remove meat; add onion and pepper. Saute for 2 minutes; return meat to skillet along with tomatoes and bouillon cube. Simmer 5 minutes. Add cornstarch, water, soy sauce, sugar and salt. Stir into meat mixture; cook until thickened. Serve at once over whipped potatoes or rice.
Add olive oil or olive oil spray to large saucepan. Over medium heat, saut onion, garlic, bell pepper and celery until onion is translucent. Add parsley, bay leaf, cayenne pepper and stir. Add tomatoes and tomato sauce. Add water as needed. Cook for at least 30 minutes. Stir in shrimp and cook until pink (less than 5 minutes). Add 1 teaspoon sugar or Splenda to bring out flavors. Remove bay leaf. Serve over 1 cup cooked rice. Serves 2.
Mix together all ingredients and chill. I use breakfast bacon, fried until crisp. Cook and crumble.
Mix first 3 ingredients and chill 4 hours or overnight. Divide dough into 4 equal pieces. Roll out each piece to 14 x 7-inches. Spread 1/2 cup preserves over each roll topped with 1/2 cup walnuts. Roll up dough as if for jellyroll. Place on cookie sheet. Brush top with beaten egg and score diagonally on top with knife. Bake at 350° for 40 to 45 minutes.
Place chocolate and water in saucepan, stir over low heat until well blended. Cool and combine cooled chocolate, milk, cream and vanilla in large bowl of electric mixer. Chill; then whip until soft peaks form. Put in dishes. Freeze until firm. Top with almonds.
Prepare brownie mix and bake according to package directions in 13 x 9-inch pan. While warm, prick top with a fork and brush with Kahlua, if desired. Let cool completely and crumble. Prepare mouse mix according to directions, omit chilling.
Sprinkle chicken breasts lightly with salt, pepper and paprika. Place chicken breasts in crock-pot. Mix white wine, soup and mushrooms until well combined, mixing in sour cream NOW if you will be cooking on low. Pour over chicken breasts in crock-pot. Sprinkle with paprika. Cover and cook on Low 6 to 8 hours. (High: 2 1/2 to 3 1/2 hours with sour cream added during last 30 minutes). Serve sauce over chicken with rice or noodles. This recipe may be doubled for 5-quart crock-pot.
Combine eggs, rice, green onions, celery, cheese and chiles in large mixing bowl. Blend sour cream, lemon juice, picante sauce and seasonings. Pour over the egg mixture; mix well. Chill.
Mix all ingredients in order given with wire whisk until very well blended. Cover 2 to 3 pounds fish or chicken with marinade and marinate a minimum of two hours. Better if marinated overnight, even up to 24 hours. Cook over charcoal or on a gas grill and brush with remaining marinade while grilling until done. Serves 6 to 8 people.
Brown hamburger and onion together in a skillet. Drain excess grease and add the remaining ingredients. Let simmer (covered) on low for 15 minutes. Ready to serve.
Cook onion until golden in skillet. Crumble and brown ground beef. Combine macaroni, celery, tomato sauce, cheese, salt, pepper, onion and hamburger in casserole. Bake, uncovered, at 350° for 25 minutes or until heated through.
Cream together margarine and cream cheese with mixer. Beat in tuna, onion, lemon juice, salt, pepper and tarragon until smooth. Chill. Shape into a mountain on a plate. Cover with parsley and sprinkle top with egg.
Bake pie shell for 10 minutes. Toss cheese with flour. Add onion and parsley; sprinkle on the base of pie shell. Beat eggs with half and half; pour over cheese mixture. Bake at 375° for 35 minutes. Arrange sausage links and crumbled bacon on top. Bake an additional 10 minutes. Serves 8.
Add margarine and salt to 1 cup boiling water in a saucepan. Reduce heat. Stir in flour and continue stirring until it balls around the spoon. Remove from heat. Add the eggs, one at a time, beating each one in well. Beat in the last egg until mixture breaks away from the spoon. Drop by teaspoonfuls onto	greased baking sheet. Bake at 450° for 10 minutes. Bake at	350° for 25 minutes. Cool and fill with pistachio pudding	prepared according to box directions and folded into whipped topping. (Plain whipped cream or topping or a vanilla pudding mixed with drained, crushed pineapple may be used as a filling instead.)
Combine all ingredients except meat in a nonmetallic container. Stir well and add pork. Marinate for 2 hours at room temperature or overnight in the refrigerator. Remember, the longer the pork marinates the better the flavor. Barbecue or broil for 8 to 10 minutes on each side or until pork is still slightly pink inside and the juices just run clear. If in a hurry, while plain pork steaks are broiling, add 1 tablespoon of cornstarch to marinade and heat. Pour over cooked pork.
Melt oleo; add flour and mix all other ingredients and put in baking dish and cook slowly until thick.
Mix and refrigerate over night or at least 6 hours. (Can use mixed fruit jell-o and fruit cocktail. This makes a pink mixture.)
Wash and dry tomatoes. Cut in 1/4-inch slices and coat in mixture of flour, meal, salt and pepper. Heat shortening in skillet to moderately hot temperature. Fry, turning slices until golden brown.
Brown onions in butter. Add celery soup, milk, tuna (or hamburger), peas and macaroni. Stir together and put in casserole dish. Add pieces of Cheddar cheese on top. Bake at 325° about 25 or 30 minutes.
Melt sugar and butter together until creamy. Beat in eggs and flour. Blend in cocoa, vanilla and walnuts and combine thoroughly. Spread batter into greased 9 x 13 baking pan and bake at 375° for 25 to 30 minutes or until brownies are done. Remove from oven and while brownies are hot, cover with marshmallows. Cover pan with foil and let stand 5 to 10 minutes or until marshmallows are partially melted. Spread marshmallows evenly over brownies and let cool.
Mix German chocolate cake mix as on box. Divide batter in half. To half batter add 1/2 cup of melted oleo and 1/2 cup of Eagle Brand milk. Pour into a 9 x 13-inch greased pan. Bake 30 minutes at 350°. While baking melt 14 ounces of Kraft caramels, 1/2 cup oleo, other half of Eagle Brand milk and 1/2 cup chopped pecans. Pour mixture over baked cake, then on the caramel mixture pour remaining cake batter. Bake additional 20 to 25 minutes. Use your own icing. Very rich.
Note: I find Edward's Supermarket is the only store that carries this size Brie. You may use a smaller one.
Place sliced apples in a buttered dish. Sprinkle with cinnamon, salt and water. Mix flour, sugar and butter. Pour over the apples. Bake at 350° for 40 minutes. Serve hot with cream.
Brown ground beef in butter in skillet with onions and green peppers. Saute until meat is done. Stir in flour. Add tomato sauce, marjoram, salt, pepper and water. Simmer, uncovered, for 5 minutes. Combine cottage cheese, sour cream, parsley, egg and onion salt. Mix well. Toss with noodles. Alternate layers of meat and macaroni in a 3-quart casserole dish, ending with meat mixture. Bake in oven at 375° for 30 minutes or until hot and bubbly. Serves 6 to 8.
Beat ingredients at medium speed with electric mixer until well blended. Serve with fruit. Makes approximately 1 1/2 cups or 12 servings.
Pare eggplant. Cut in 1-inch cubes and boil in pan with onion and salt until tender, but not mushy, about 5 minutes. Drain.
Drain fruit. Mix all ingredients together. Cover and refrigerate 1 hour. Serve on beds of lettuce on salad plates or in small dessert dishes.
Mix all dry ingredients well. Add milk. Cook, stirring constantly, until thickened. Add vanilla and butter. Serve warm with ice cream or serve cold.
Brown hamburger and onion together. Add soup or tomatoes and mix well. Pour into small baking dish. Arrange potatoes around sides of hamburger. Bake in 425° oven until potatoes are brown.
Cut an elephant (medium size) into small bite-size pieces. This usually takes about 2 months. Add enough brown gravy to cover. Cook over gas fire in open pot about 4 weeks, maintaining 465°. This will serve about 3,800 people. If more people are expected, 2 rabbits may be added, but do this only if necessary. Most people do not like to find hare in their stew.
Cover corn cobs with 4 cups water. Bring to boil and cook for 10 minutes. Strain. Pour 3 cups juice in saucepan and add enough water to make 3 cups liquid, if necessary. Add 2 or 3 drops red food coloring. Add dry Kool-Aid. Add Sure-Jell. Bring to boil. Add sugar; cook over high heat for 1 minute. Pour into 5 medium jelly jars. Cover with 1/8-inch melted paraffin.
Place turkey legs in 10-inch round microproof dish. Cover with paper towel. Use Cook cycle and cook 15 minutes, turning once. Turn legs over. Use Cook cycle and cook 15 minutes.
Brown hamburger, bacon and onion together; drain. In a large ovenproof bowl, add beans, soup and sugar. Add meat mixture. Bake, uncovered, at 350° for 1 hour.
In large bowl, cream oleo and sugar. Add eggs and flour. Add extracts. Mix well. Spread batter into a greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Cut surface of batter with knife to make 28 squares. Spoon cherry or apple filling in center of each square. Batter puffs up over filling during baking. Bake in a 350° oven for 45 minutes or until golden brown. Sprinkle with powdered sugar when cool. Cut in squares.
Grease 2-quart oblong baking dish. Cut broccoli in 1-inch pieces and spread in dish. Melt butter in pan. Stir in flour and bouillon. Cook 1 to 2 minutes. Add milk. Bring to boil until thickened and pour over broccoli.
In a saucepan, combine coconut milk and sugar. Gradually mix in cornstarch. Add vanilla and salt. Stir and cook on medium heat until thickened. Pour into dish and chill for at least 1 hour. Cut into 36 squares.
Flake salmon (remove bones or crush finely). Combine with rice. Melt margarine; remove from heat; blend in flour. Stir in milk and seasonings and cook over low heat until sauce is thickened. Combine sauce with salmon-rice mixture and place in 1 1/2-quart slightly greased casserole. Top with cheese. Cover. Bake in 350° oven 30 minutes. Yields 4 to 6 servings.