HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar together. Add the rest of the ingredients and mix well. Pinch off. Roll size of finger. Bake for 30 to 40 minutes at 325°.
Cook butter, margarine and sugar for 3 minutes. Place divided graham crackers very close together on jelly roll pan. Pour cooked mixture over crackers and top with pecans. Bake at 350° for 12 to 15 minutes. Allow cookies to cool and remove each cookie from pan.
Put sliced apples into pie shell. Sprinkle with allspice. Mix sugar and flour together. Pour over apples. Dot with butter. Bake at 350° for 1 hour.
Mix all ingredients except crab and Cheddar cheese. Add 4 ounces Cheddar cheese and crab. Place in 2-quart casserole dish. Sprinkle remaining cheese and paprika on top. Bake at 325° for 20 to 25 minutes.
Mix butter and coconut. Press evenly in 9-inch pie pan. Bake in a slow oven (300°) until light brown, 30 to 35 minutes or brown coconut mixture lightly in skillet for 7 to 8 minutes, stirring constantly. Press evenly in a pie pan. Fill cooled crust with ice cream, a cream or chiffon filling.
Combine the above ingredients and mix well. Form mixture into a large roll. Wrap in foil. Place in the refrigerator for 24 hours. Poke holes in the foil with a fork along the bottom and place in a baking dish with a little water. Bake for 1 1/2 hours at 350.
Soak oatmeal with boiling water. Let sit for 20 minutes. Cream shortening. Add sugar and eggs. In a separate bowl, mix flour, baking soda, cinnamon and salt together. Alternate adding flour mixture and oatmeal with shortening mixture, blending well. Place into a greased 9 inch x 13 inch pan. Bake for 35 minutes at 350 degrees. Mix together margarine, 1/2 c. brown sugar, evaporated milk, nuts, coconut and vanilla. Spread on hot cake. Bake until brown at 350 degrees for 10 - 15 minutes.
Place carrots in the 1/4 cup water. Add butter and salt. Cover tightly and simmer over low heat for 15 to 20 minutes or until tender. Carrots should have absorbed water. Combine the brown sugar, water and vinegar in a saucepan. Cook until well blended and pour over carrots. Serves 4.
Skin and cut up chicken. Put in pot of water (cover chicken with water) and let cook. When chicken is done, cool, debone and cut into bite size pieces. Cook dumpling noodles and drain. Put chicken in bottom of casserole dish. Put noodles on top of chicken. Pour soups and sour cream over noodles. Sprinkle grated cheese over top and bake at 350° until cheese is melted.
Distribute peanut butter evenly on one slice of bread using a clean knife. Repeat procedure using the other slice of bread and jelly. Smash or squish both pieces of bread together (this is best done while holding one slice in one hand and the other slice in the other hand and then making a big clapping motion). The thinner the sandwich, the better the taste!! Serve with potato chips and a cold glass of milk.
Cook first 6 ingredients in microwave until thick. Remove from heat. Add cream cheese. Add onion and pimentos. Chill 6 hours. Add milk if too thick.
Mix, cover, and leave in refrigerator overnight. Pour into 9 x 13 pan (uncovered). Bake at 350 degrees for 1 hour.
Cream butter, sugar and Crisco until sugar dissolves. Add beaten eggs. Sift together flour and baking powder. Add flour and milk alternately to mixture. Add flavorings. Place in cold stove and turn oven to 325°; bake for 1 1/2 hours or until done.
Peel and chop broccoli; use stems. Fry bacon crisp and crumble. Chop onion. Combine and toss with nuts. Pour dressing over all and mix well.
Saute onions, mushrooms and beef in butter. Transfer to large pot. Add 1 cup boiling water and bouillon cubes. Add tomato paste and dry mustard. Simmer 45 minutes. Add sour cream; simmer 5 minutes more. Add flour and water to thicken. Serve over noodles. Serve rolls as well.
Wash and cut up the chicken. Place in a saucepot and cover with cold water. Stir in mirepoix, bay leaf and pepper and bring to a boil, then reduce to a simmer and allow to simmer until the chicken is tender. This should take approximately 30 to 40 minutes. Remove the chicken from the stock (cooking liquid) and strain to remove the mirepoix. Discard mirepoix and return the stock to a simmer. Slowly thicken with roux to a medium consistency.
Mix the potatoes, white sugar, eggs, 1 stick butter and vanilla together. Put in a casserole pan. Mix the remaining ingredients together. Sprinkle over the potatoes. Top with pecans. Bake at 350° for 40 minutes.
Layer 1: Mix flour, margarine and pecans. Pat into 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool completely.
Beat eggs; add remaining ingredients in order given. Combine and pour into unbaked pie shell. Bake in preheated 350° oven for 30 to 40 minutes or until golden brown and shakes a little in the center.
Can be prepared and refrigerated for 24 hours before baking. Brown meat and chopped onion until almost done. Add taco sauce, enchilada sauce, and soup and mix well. Layer in a greased 13 X 9 x 2 inch pan. Start with a little meat sauce mixture on the bottom; then add tortillas, cheese, meat mix, tortillas, meat, and cheese. Bake at 350° for 30 to 45 minutes.
Preheat oven at 400°. Mix potatoes, water, corn and milk in 2 quart casserole dish. Brown and drain ground beef. Add taco seasoning to beef.	Stir into potatoes. Add shredded cheese. Bake uncovered 30-35 minutes until top is brown. Top with salsa and sour cream after serving on plates. Serves 6.
Soak the chicken in a pan of water to which 2 tablespoons white vinegar and 4 tablespoons salt have been added. After 1 hour, drain and wipe dry.
Slice mushrooms and put in glass jar. Cover with marinade mix and leave for at least one week.
Beat cheese, sugar and milk until well blended and smooth. Fold in Cool Whip and vanilla. Store in refrigerator. Use to dip cookies, cake cubes, fruit, pretzels, etc.
Mix all ingredients. Pour in greased casserole dish. Bake 30 minutes at 350°.
Cream sugar and Crisco; add egg with vanilla. Combine dry ingredients and add to sugar mixture. Add nuts and drop by teaspoons on cookie sheet. Bake in 350° oven for 5 to 7 minutes.
Mix boiling water and jello in container and set aside. In large container mix Kool-Aid with 2 quarts water and add sugar. Mix in orange pineapple drink and jello mixture. Refrigerate overnight. Before serving add vanilla ice cream and 7-Up.
Thoroughly combine ingredients in a bowl. Store in an airtight container. For a single serving put 1/4 cup mixture in a cup and add 6 ounces boiling water. Add miniature marshmallows and stir until blended.
Mix well. Mix 2 level teaspoons mix for every 1 cup hot water.
Peel, cube and boil potatoes for 10 to 15 minutes or until tender. Melt margarine. Blend in flour, salt and milk, gradually, a little at a time. Cook until thickened, stirring constantly. Add cheese. Remove from heat. Place potatoes in a greased casserole dish. Cover with sauce. Bake at 400° for 30 minutes.
Cook hamburger. Make layers of chilies, meat and cheese. Beat eggs and milk. Pour over layers. Top with cracker crumbs and melted margarine mixed together. Bake at 325° for 45 minutes.
Slice steak in 1-inch slices. Brown in hot oil on both sides. Layer in baking dish. Pour soup and water over steak. Cover and bake for 30 minutes in 375° oven.
Melt 2 sticks oleo and cocoa; set aside to cool. With electric mixer, beat sugar, eggs, flour, salt and vanilla; add cooled chocolate mixture to this and blend well. Pour into greased 9 x 13 inch pan and bake at 350° about 20 minutes (check with toothpick). While hot, spread on crunchy peanut butter; let cool, then pour on icing. Can be frozen.
In large Dutch oven, cook bacon till crisp; remove and crumble. In drippings, cook celery, onion and garlic until tender. Stir in flour. Gradually add water and bouillon, stirring until smooth and well blended. Bring to a boil. Add potatoes; reduce heat and cook 10 mins. Stir in fish; cook 15 mins. longer. Add cream and pimiento; heat through. Garnish with bacon. Refrigerate leftovers.
Bake potatoes. Cut in half and carefully remove the inside. Mash the potatoes; add salt, pepper and sour cream if desired (about 1/2 small container). Put this mixture back into the potato shell and sprinkle with grated cheese. Put in oven and melt cheese just before serving. Can be served with bacon bits or chives.
Add meat to a pan and place in moderate 350° oven. Let stay a few minutes, stirring a few times so that it will brown evenly. Heat the olive oil in a kettle, add onion, garlic and mushrooms. Cook and stir 5 minutes; add Burgundy, tomatoes, tomato puree and beef stock or bouillon. Let cook gently 10 minutes; add the meat. Add spices; let simmer 1 1/2 hours, skimming occasionally.
Put onion in blender with water and puree. Peel, quarter and rinse potatoes. Boil until soft, then mash while still in water. Add salt and onions to potatoes (leave all liquids in). Put tomatoes in blender and puree. Add to potatoes. Separately cook fish until flaky. Add all final ingredients and add water until consistency of soup.
In a pan, brown hamburg and 1/2 onion; remove from heat and cool. Mix corn bread mix with eggs and margarine; mix well. Add green chilies, corn and onion. Stir well. In a 9 x 13 x 2-inch pan, put half corn bread mix and meat and cheese. Put rest of corn bread mix on top. Bake at 450° until brown.
Place bacon in 1 1/2-quart casserole. Microwave 3 to 4 minutes on High until crisp. Remove; crumble and set aside. Add onion to bacon drippings. Microwave 2 to 3 minutes on High. Stir in flour, sugar, salt and celery seed. Microwave 1 minute on High. Stir in water and vinegar. Microwave 3 to 4 minutes on High until mixture boils. Add potatoes and bacon; stir gently to coat with sauce. Serve at room temperature or warm.
Mix all ingredients. Serve with chips or crackers. Or use to stuff celery or with fresh veggies for dip.
Bake cake as directed in jelly roll pan and cut into cubes. Mix pudding mix with milk and Kahlua. Add Cool Whip to pudding mix. Layer 1/3 cake cubes, 1/3 pudding and 1/3 candy bars in large glass bowl. Repeat, ending with the candy on top. Refrigerate several hours.
Cook broccoli as directed, no salt. Combine remaining ingredients and pour over broccoli after draining. Top with croutons or cracker crumbs. Bake for 30 minutes.
Mix Crystal Light iced tea mix in 1 gallon cold water. Add frozen orange juice concentrate. Mix well. Add ice cubes. Refrigerate and serve.
Combine beef, salad dressing mix, eggs, bread crumbs and green pepper. Shape into loaf in greased shallow baking dish. Top with bacon slices. Bake at 350° for 1 hour.
Combine first 4 ingredients in mixer bowl. Beat until crumbly. Press into large spring-form pan or (9 x 13-inch) baking pan. Beat 2 eggs with cream cheese, 3/4 cup sugar and 2 teaspoons of vanilla until fluffy. Spread over cake mix layer. Bake at 350° for 25 to 30 minutes or until set. Blend sour cream with 1 teaspoon vanilla and 1/4 cup sugar. Spread over top. Pour pie filling (cherry, blueberry, strawberry, etc.) over cheesecake and chill. Yield: 8 to 10 servings.
Soak gelatine 5 minutes in cold water, then add hot water and beat in cream cheese. Add sugar, whipped cream and pineapple. Add nuts and salt last. Pour into molds and let congeal. This will make 2 small molds or one large.
Cook squash in water until tender; drain. Melt butter and add to squash. Cook for 10 minutes, stirring occasionally. Brown beef well with onions in skillet. Season to taste. Mix squash and beef together. Beat eggs and mayonnaise together. Add to beef/squash mixture. Stir well and add cheese. Pour into casserole dish and cover with cracker crumbs. Bake at 350° until brown, about 15 to 20 minutes. Serves 4.
Preheat oven to 350°. In large bowl, combine dry ingredients. Mix well. In mixing bowl, combine shortening and eggs. Mix on medium speed until blended. Add brown sugar and vanilla. Blend well. Add dry ingredients. Finally add oats and raisins. The mixture will be very thick. You may have to mix by hand. Drop by heaping tablespoonfuls onto greased cookie sheet. Bake at 350° for 10 minutes or until edges are brown.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time. Beat well after each. Add melted chocolate and vanilla. Mix well.
Preheat oven to 325°. In a medium bowl, combine crumbs, Eagle Brand, honey and orange juice; mix well. Stir in chocolate chips. Spread in a 13 x 9-inch greased pan and bake for 25 minutes. Cool, then sprinkle with powdered sugar. Cut into bars and store at room temperature.
Brown onion, bacon and garlic together. Add other ingredients except beans and simmer together for 20 minutes. Add beans. Bake at 350° for 1 hour.
Combine Bisquick, sugar and poppy seed in a bowl. Make a well in the center of these ingredients and add remaining ingredients into the well. Stir only until moistened. Bake at 400° for 20 minutes in muffin cups.
Sprinkle rice evenly on bottom of 9 x 13-inch pan. Mix soup and milk together. Pour melted margarine and soup/milk mixture over top of rice. Lay chicken on rice and sprinkle onion soup. Seal with foil. Bake 2 1/2 hours at 325° (do not peek).
Dice ham, salami and cheese. Chop green peppers. Boil shells as directed on package. Rinse with cold water. Add all ingredients and chill for 1 hour.
Brown ground chuck in a large pot. Drain meat. Add Prego sauce and water to meat and stir together. Spray a 9 x 13 x 2-inch pan with Pam cooking spray. Put a layer of meat sauce to cover the bottom of the pan. Next, alternate layers of dry noodles, sauce and shredded cheese until all ingredients are used and ending with the cheese layer. Cover with foil and bake at 350° for 1 1/2 hours. Serves 4 hungry adults.
Scramble eggs with a small amount of water in a bowl; wash chicken then dip in eggs then in bread crumbs mixed with Parmesan cheese. Place in shallow baking dish. Drizzle with melted butter or margarine. Bake in 350° oven for 30 minutes.
Thaw raspberries. Cook 10 minutes. Rub through strainer with a wooden spoon; cool. Add thawed lemonade concentrate. Just before serving, stir in ginger ale, chilled.
Cook, stirring constantly until the mixture boils. Put into casserole and sprinkle cinnamon on top. Bake at 350° for 20 to 30 minutes.
Cook noodles. Combine soup, milk, mayonnaise, celery, onion and salt. Mix well. Stir in cheese, shrimp and cooked noodles to soup and milk mix. Mix.
Whip the cream until very stiff. Fold in the chocolate ice cream topping or syrup and creme de cacao thoroughly. Turn into individual souffle cups or line muffin tins with paper cupcake liners and fill with the mixture. Cover; freeze until firm, 2 to 4 hours. Serve frozen topped with chocolate shavings.
Grease a 10-inch tube pan with the 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Cream butter; gradually add balance of sugar. Beat after each addition, add eggs, one at a time. Beat after each. Add vanilla and mix well. Combine 2 3/4 cups flour, baking powder, soda and salt. Gradually add to creamed mixture, beating until well blended. Dredge blueberries with remaining 1/4 cup flour. Fold berries into batter. Pour into prepared pan. Bake at 325° for 1 hour and 10 minutes. Remove from pan. Cool.
Peel and slice apples; set aside. Mix the flour, 2 tablespoons of sugar, salt and butter with pie blender and pat in an 8 x 8-inch pan. In a large mixing bowl, mix apples with 1/2 cup of sugar and cinnamon. Spread on crust. Bake at 325° until tender.
Cook and cut chicken in fine pieces. Save 1 quart of broth. Break spaghetti in small pieces. Add to broth. Cook and drain. Heat onion and green pepper in oleo. Add soup, can of milk, pimentos (drained), salt, pepper and cheese. Pour into 9 x 13-inch greased dish. Bake at 350° for 30 to 45 minutes, until bubbles and browns.
Stir together and bring to a boil the sugar, syrup and water. Add food color and peanuts. Let mixture cook until it reaches hard ball stage on candy thermometer. Remove from heat and add margarine. Beat until thick and creamy. Pour on a buttered cookie sheet. Let cool and break into pieces.
Mix and pour into long pan. Bake at 350° for 40 to 45 minutes or until done.
In a mixing bowl beat cream cheese, cheddar cheese and pepper until blended. Stir in broccoli. Shape into a ball and roll in bacon. Cover and refrigerate. Serve with crackers.
Heat oven to 375°. In skillet, brown ground beef and onion. Drain. Stir in barbecue sauce, brown sugar and beans. Heat until bubbly. Pour into 2 1/2-quart casserole.
In a large saucepan, cook broccoli and pasta in a large amount of boiling water for 6 to 8 minutes or just until tender, stirring once or twice to prevent pasta from sticking. Drain. Add oil to pasta-vegetable mixture and toss. Add Parmesan cheese, sesame seed, garlic powder and pepper. Toss gently to coat. Serve immediately. Yields 4 servings.
Mix all together. Cook until thick. Cool and add 1 pint fresh strawberries. Put into baked pie shell. Cool and top with Cool Whip.
Drain pineapple and apricots and save juice. Put jello in hot water and Marshmallow Creme. Add 1 cup mixed juice. Add diced apricots and pineapple. Let jello set.
Melt butter in pan. Remove from heat. Add sugar, flour, cocoa, baking powder, salt, eggs and vanilla. Stir until well blended. Stir in chips. Spread in a 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Cool and cut into squares.
Dissolve jello with 1 cup of boiling water; add fruits and nuts. Pour 1/2 mixture into 13 x 9-inch Pyrex dish. Set in refrigerator until partially firm. Fold 1/2 of sour cream into remaining 1/2 jello mixture and pour it on top of the now firm first half. Set in refrigerator to firm all, then spread remaining sour cream on top. Cut into squares to serve.
Heat oven to 425°. Mix baking mix and water. Beat vigorously 20 strokes. Gently smooth dough into ball on cloth covered board. Knead 5 times.
Prepare rotini according to package directions; drain. Combine soup, milk and sour cream until smooth. Stir in remaining ingredients and 1 cup French fried onions. Pour into 2-quart baking dish. Bake, covered, in a 350° oven for 25 minutes, or until heated thoroughly. Top with remaining onions. Bake, uncovered, 5 minutes or until onions are golden brown. Makes 4 to 6 servings.
Mix pudding, gelatin and sugar in saucepan. Stir in 1/2 cup water and eggs; blend well. Add remaining water. Stir over medium heat until mixture comes to a full boil. Remove from heat; stir in rum. Chill about 1 1/2 hours. To hasten chilling, place bowl of filling mixture in a large bowl of ice and water. Stir until mixture is cold. Garnish with additional whipped topping, lime or lemon slice, grated lime or lemon peel or graham cracker crumbs.
Mix all ingredients and serve as is or add small cherry jello to congeal. Make a day or two ahead. Molds nicely.
Cream together first 5 ingredients for 15 minutes. Blend the sour cream, sugar and vanilla for 5 minutes. Blend both mixtures together. Place on your graham cracker crust in a 9 x 13-inch pan. Bake at 350° for 35 minutes. Turn off oven. Open door slightly. Leave in oven 1 hour. Slice and serve with fruit topping.
Cream butter and 1 1/2 cups sugar until fluffy. Add eggs and mix. Add dry ingredients gradually. Chill. Roll into small balls.
Dissolve gelatin in boiling water. Stir in marshmallows until melted. Drain pineapple, reserving juice. Add pineapple and cold water to gelatin mixture; mix well. Pour into a 9 x 13-inch baking dish; chill until cool. Add sliced bananas.
Combine margarine, graham cracker crumbs and sugar; pat firmly in bottom of 9-inch spring-form pan. In large mixer bowl, beat cream cheese until fluffy. Add Eagle Brand milk; beat until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan. Bake at 300° for 50 to 55 minutes or until cake springs back when lightly touched. Let cool to room temperature; chill. Remove side of pan. Spread sour cream over cheesecake. Garnish as desired.
Soak beans overnight. Pour off water. Cover with fresh water. Cook slowly, just below boiling point, test with needle. When navy beans are soft, drain them. Put half of beans in crock-pot. Add all other ingredients and cover with other half of beans. Cover beans with boiling water, put pork on top, add a little ketchup to boiling water. Cook at 300° for 3 to 5 hours.
Sift together flour, salt, baking powder and sugar. Add oil and beaten egg. Pare and slice apples. Place in bottom of a shallow baking dish. Sprinkle with the other 1/2 cup sugar and cinnamon or nutmeg. Cover with the flour mixture. Bake 45 minutes at 350°.
Mix jello and cottage cheese until jello is thoroughly dissolved. Then add pineapple. Mix well. Then add to Cool Whip. Fold together until smooth. Refrigerate. For extra color, add food coloring. This is a different fluff every time you change the flavor of the jello!
Heat oven to 350°. Prepare the potatoes (mashed). Stir in parsley flakes; set aside. In an ungreased 10 x 13-inch glass pan, stir remaining ingredients. Mound potatoes on meat mixture. Bake, uncovered, for 45 minutes or until potatoes brown slightly.
Brown onions and hamburger and drain fat off. Mix rest of ingredients together in crock-pot. Add hamburger and stir. Simmer on low 2 hours.
Beat egg whites until frothy. Add cream of tartar and 1 cup sugar; beat until smooth and glossy. Bake in well buttered 9 x 13-inch pan for 1 1/2 hours at 275°.
Saute onions, garlic and dill in butter. When onions are soft, add water and potatoes. Bring to a boil. Simmer for 20 minutes. Add tamari, Worcestershire sauce, Tabasco sauce and pepper. Remove some of the potatoes and broth from the pot and blend thoroughly.
Cut wings in half and discard tips which have been cut off. Sprinkle wings with salt and pepper. Heat 2 inches of oil in large skillet to 350°. Add chicken and fry 10 minutes, frying about a dozen at a time. Drain on paper towels. Combine hot sauce and remaining ingredients in a sauce pan, cook over low heat until margarine is melted. In 13 x 3 inch dish arrange wings and then pour sauce over wings and bake uncovered at 350° for 15 minutes.
Heat oven to 350°. Put carrots in a 9-inch square casserole dish. In large saucepan, melt 2 tablespoons butter and saute celery and onion until tender-crisp. Stir in flour, salt and pepper until mixture is smooth. Stir in milk and cook until mixture thickens. Stir in cheese until melted. Pour sauce over carrots.
Soak the dried seaweed in lukewarm water for 10 minutes and drain. Fry the prepared seaweed and sliced beef with sesame oil and then pour water into the pan and boil it. Add seasoning (soy sauce and garlic) into the soup and boil for another 10 minutes.
Mix butter and brown sugar; boil for 2 minutes. Add milk and bring to a boil. Cool completely and add powdered sugar to desired consistency (about 1 box). This icing is very good and doesn't get too hard.
Beat oleo with mixer until fluffy. Add sugar; beat well. Add egg whites, sour cream, milk and vanilla; beat well. Combine flour. Mix flour, baking powder, salt and cocoa. Stir well. Add to creamed mixture, mixing well. Pour batter into a 13 x 9 x 2-inch baking pan sprayed with Pam. Bake at 350° for 25 minutes or until done in middle. Cool in pan on wire rack. Spread creamy Chocolate Frosting over cooled brownies; cut into squares.
Mix graham cracker crumbs, margarine and nuts. Spread in dish reserving some crumbs for top. Mix sugar, cool whip and cream cheese. Spread over crust. Mix pudding mix and milk, beating 2 minutes at low speed. Spread over 2nd layer. Top with 8 oz. cool whip. Sprinkle with chopped nuts and graham cracker crumbs. Chill and serve.
Roll into small balls. Bake at 325° for 15 to 20 minutes. Roll in powdered sugar.
Mix chopped cabbage, onion and bell pepper well. Pour sugar over mixture. Do not stir. Combine remaining ingredients in pan. Bring to a boil. Pour over vegetables. Do not stir. Cover and refrigerate overnight. Stir before serving.
Layer lettuce and vegetables in a flat container. Top with mayonnaise. Combine sugar, salt and garlic powder; sprinkle over mayonnaise.
Place bulgar in large, heatproof bowl. Bring water to boiling. Pour over bulgar. Let stand 20 minutes. Drain bulgar thoroughly. Return bulgar to large bowl. Add tomatoes, currants, sunflower seeds, carrot, green onion, garlic, mint, basil and oregano. Whisk together tamari, vinegar and oil in small bowl. Pour over bulgar mixture. Mix well.