HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, sugar and brown sugar. Add eggs and vanilla; add the rest of the ingredients. Roll into balls on ungreased cookie sheet 2 inches apart. Bake at 375° for 8 minutes.
Cook macaroni dinner as directed; set aside. Brown ground beef, onion, green pepper, salt and pepper; drain. Add tomato paste and 1 can water; mix. Add corn and mix. Add macaroni and cheese dinner and simmer until heated through.
Cook mushrooms for 20 minutes. Drain. Combine first 5 ingredients to make marinade. Pour over mushrooms. Let stand several hours.
Preheat oven to 350°. Use large cookie sheet lined with foil. Grease foil. Line sheet with whole soda crackers. Bring to a boil 1 cup butter and 1 cup brown sugar and boil 2 1/2 minutes. Pour mixture over crackers. Put into oven and bake 5 to 10 minutes or until crackers are floating. Remove from oven and spread 2 cups milk chocolate chips over top. Spread like frosting as they melt. Sprinkle with finely chopped nuts. Cool a little and cut in squares while still slightly warm (follow cracker lines). Cut again when cool and chocolate is set.
Put on to heat milk. Add tapioca and stir frequently to prevent lumping. Mix together and add beaten eggs, sugar and vanilla. Cook, stirring constantly until it comes to a boil and thickens. If too thick, add milk as desired. Stir occasionally as it cools to prevent a thick skin from forming. Making pudding from scratch is easy and delicious!
Heat oven to 350°. Mix all ingredients except barbecue sauce. Shape mixture into loaf and place in a rectangular pan. Spoon barbecue sauce over top. Bake for 1 to 1 1/2 hours or until done. Remove from pan. Makes 6 servings.
Heat oven to 350°. Grease and flour 12-cup Bundt pan or angel food cake pan, 10 x 4-inches. Beat all ingredients on low speed with hand mixer 30 seconds, beat on medium speed 3 minutes, scraping bowl occasionally. Spread in pan. Bake 50 minutes until toothpick comes out clean. Cool in pan 10 minutes; remove from pan and cool completely.
Cook broccoli according to package directions. Drain. In medium saucepan combine broccoli and remaining ingredients. Cook over medium heat until cheese is melted and soup is hot. Taste and adjust seasoning.
Grease cookie sheets. Preheat oven to 375°. In a large mixer bowl, mix thoroughly butter, sugar and then the egg. Then add molasses. Sift dry ingredients and spices. Add to batter and blend thoroughly. Chill dough for an hour or two. Roll into balls the size of walnuts. Dip top in granulated sugar. Place sugar side up, 3-inches apart on cookie sheet. Sprinkle each ball with a couple drops of water to make the top crinkle while it bakes. Bake 10 to 12 minutes just until set, not hard. Yields 4 dozen (2 1/2-inch cookies).
Brown hamburger; drain. Add taco seasoning and refried beans. Put on bottom of 9 x 13-inch pan; spread. Add taco sauce, sour cream and grated cheese on top. Bake at 325° for 1/2 hour. Serve with plain taco chips.
Combine chocolate and sugar. Add cream and butter. Boil to soft ball stage (234° to 238°). Remove from heat. Add marshmallow cream, nuts and vanilla. Beat until mixture begins to thicken. Place marshmallows in well buttered dish. Pour mixture over marshmallows. Cool and cut into squares. Serve.
Stir melted butter into cake mix and add 2 eggs. Pat lightly into a 9 x 13-inch pan. Combine with mixer, cream cheese, 2 eggs and powdered sugar. Pour this mixture over first and bake in 350° oven for 45 minutes. Serve plain.
Heat oil in a large skillet; lightly brown sausage. Add onion, celery, green pepper, garlic, oregano and pepper. Cook and stir until vegetables are almost tender. Add zucchini and tomatoes; cook and stir until zucchini is just tender. Sprinkle with seasoning and blend. Yields 8 to 10 side dish servings.
Cook macaroni; drain and set aside. Melt 1/2 stick butter in double boiler over low heat. Add flour and milk and continue to cook slowly until mixture thickens. Remove from heat. Add mixture to macaroni and stir until completely mixed. Grate cheese. Set aside a small amount to sprinkle later on top of casserole. Put layer of cheese in bottom of greased medium casserole dish. Add remaining cheese and soup to macaroni mixture and pour into casserole. Sprinkle with cheese and bread crumbs and dot with pats of butter from remaining 1/2 stick of butter. Bake at 350° for 30 to 35 minutes.
Mix together in large bowl, water, honey and salt. Blend in yeast. Beat in egg, softened butter and 3 cups of flour for 2 minutes. Gradually add 1 cup flour, beating hard. Use hands to work in all remaining flour until smooth. Grease top of dough.
Mix first 3 ingredients together. Drop by teaspoons onto an ungreased cookie sheet. Flatten with a fork. Bake at 350° for 8 to 10 minutes. Sprinkle with a small amount of sugar as they cool.
Combine Bisquick mix and sugar in bowl. Add beer and mix. Pour into a greased loaf pan. Let rise 10 minutes. Bake at 350° for 40 to 45 minutes. While bread is still in pan, pour melted butter over bread; let stand 10 minutes. Turn bread out on rack.
Cook squash and onion until tender. Drain. Add cheese slices and butter to squash. Add mushroom soup, beaten eggs and salt and pepper. Stir well. Pour into a greased casserole dish and top with buttered bread crumbs. Bake at 350° for 30 minutes or until brown.
Cream shortening and sugar until fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Sift dry ingredients together 3 times and add alternately with milk and vanilla to creamed mixture. Beat until smooth after each addition. Fold in stiffly-beaten egg whites. Pour into greased pans and bake at 350° for 25 minutes.
Cook noodles as directed on package, then put them in ice water. Brown ground beef and onion in skillet; drain and add spaghetti sauce. Simmer for 5 minutes. In microwave or glass pan (13 x 9 x 2-inch), put layer of noodles, sauce and cheeses; repeat the layers.	Put in microwave and cook on High for 10 minutes or bake in oven for 45 minutes at 350°.
Mix all ingredients but bread crumbs together, making sure to beat eggs well. This makes the crab dish light and fluffy. Top with bread crumbs. Bake at 350° for 35 to 40 minutes.
Mix the crab meat, soup, garlic, milk, mayonnaise and spaghetti in a shallow 7 x 11-inch casserole dish. Sprinkle with cheese. Bake in convection oven on rack position 2 at 350° for 35 to 40 minutes. Stir every 15 minutes or until cheese is melted. Serve hot.
Cut the steak into one-inch strips and place in skillet. Pour a little soy sauce over each piece of steak. Saute until brown, adding soy sauce and Worcestershire sauce as needed. Place 3 cups of water in a pot and bring to a boil; add rice. Cook the water out of rice and remove from stove. Cut up the green pepper, onion, garlic and mushrooms into a desirable size. Add to the steak in skillet. Add some more soy sauce and Worcestershire sauce to cover the bottom of the skillet. Also sprinkle some soy sauce and Worcestershire sauce on the vegetables. Cook until steak strips are dark brown. Serve over rice. Also good with salad and garlic bread. Makes 4 to 6 servings.
Amounts are approximate since Grandma never measured anything. This recipe applies to a roasting pan. Make changes to fit pan.
Mix together first 5 ingredients, then add the rest. Mix well. Bake 45 minutes in 350° oven. Makes 2 loaf pans. Grease and flour pans.
Soften butter and stir in sugar. Add remaining ingredients. Cook 35 minutes at 350°.
Preheat oven to 425°. In large plastic bag, add all ingredients, seal bag and shake until all potatoes are covered. Let sit and marinate. Empty into shallow baking dish or roast pan and bake, stirring several times to keep from burning. Bake 40 minutes or until potatoes are done. Add small amount of oil if needed while baking. Serves 6 to 8.
Drain clams and reserve liquor. Cut bacon into small shreds and cook in a skillet over medium heat until crisp. Add the onion to the bacon fat	and brown lightly. Cook potatoes in 2	cups boiling, salted water until just tender. Add the	bacon, onion, clam liquor, salt and pepper. Simmer for 5 minutes. Add half and	half and bring to a boil. Add ground clams and just heat through.
Mix sugar and milk in large pot. Boil 6 minutes, stirring constantly. Remove from heat. Add salt, butter, vanilla, cream of tartar and chocolate chips. Stir well until mixed. Add nuts. Pour into greased pan and cool at room temperature for 1 hour. Cool in refrigerator for 1 hour. Cut into squares and serve.
Brown meat. Add onions and other ingredients. Simmer 2 to 3 hours. Serve over cooked spaghetti. Serves 4 to 6.
Sprinkle chops with salt and pepper. Brown meat in hot shortening. Pour off drippings. Put chops in a large baking pan. Around chops, pour mixture of soup, milk and water. Cover and bake at 350° for 45 minutes or until chops are tender.
Put the rice in a large pan. Place the chicken on rice. Salt and pepper. Mix together the remaining ingredients. Pour mixture over top of chicken and cover tightly. Bake at 325° for 2 hours. You don't have to check it.
Sift 2 cups flour, ginger, soda, salt and baking powder together. Beat shortening (or butter) and sugar until creamy. Beat in eggs and then add molasses. Add 1/4 of dry ingredients at a time, alternately with buttermilk and remaining flour, a little at a time, until dough is stiff. Use hands if necessary. Heat oven to 375°. Grease and flour 4 (9-inch) layer cake pans. Bake each layer 10 to 12 minutes. Stack with cooked, dried apples.
Mix all ingredients together and chill for 2 hours. Serve with pumpernickel bread. (Stir before serving.)
Mix all dry ingredients. Add oil, eggs, vanilla, nuts, carrots, pineapple and dates. Bake in layer or tube pan at 350° for 1 hour and 15 minutes.
Combine flour, eggs, salt, pepper and garlic. Mix thoroughly. Heat oil in large saute pan. Dip pork in batter and cook 3 minutes (until brown). Drain on paper towel.
Combine egg whites, salt and cream of tartar. Beat until foamy. Add sugar gradually, beating after each addition. Continue beating until mixture stands in stiff peaks. Fold in nuts and 1/2 teaspoon vanilla. Spoon mixture into lightly greased 8-inch pie pan. Spread into form of pie shell, building sides 1/2 inch above edge. Bake at 350° for 50 to 55 minutes. Cool. Place chocolate and water in saucepan over low heat. Stir until melted. Cool until thickened. Add teaspoon of vanilla. Fold in whipped cream. Put into pie shell and chill 2 hours before serving.
Cook chicken and remove from bone. Save about 1 quart broth. Cook celery and onion in broth. Add 1 can of evaporated milk. Next add cooked rice, flour, and a pinch of baking soda. Finally add chicken back to mixture and let simmer. Using a larger amount of rice and flour makes a thicker consistency.
Slice eggplant	lengthwise (1/4-inch slices), salt and let drain in colander for 20 minutes. Rinse, pat dry, arrange on cookie sheet and lightly brush with olive oil (use pastry brush). Broil until light brown;	repeat on other side. Set aside. In a heavy frypan saute onions in 2 tablespoons olive oil until limp. Add 2 cloves garlic, chopped, both cans tomatoes, 2 tablespoons basil, dash of sugar and salt. Add any leftover wine in fridge and cook 15 to 20 minutes.	Cut up tomatoes if too large. In an attractive shallow casserole dish, dribble olive oil and 2 large spoonfuls of sauce on the bottom. Place one layer of eggplant covering bottom of dish. Place sliced Mozzarella on each slice. Top with fresh grated cheese and a dab of sauce.	Place remaining eggplant slices on top, matching sizes. Top with remaining	sauce and sprinkle with grated cheese. Cook at 350° for 30 minutes or until it looks done. Serve leftovers the following day in hoagie roll, delicious!	 (with	mayonnaise, lettuce, fresh tomatoes	or plain).
Allow butter to soften, then add sugar and cocoa. Pour a little milk in at a time until reaches desired thickness. Mix with blender and add vanilla flavor.
Cook squash and put through a strainer. Add other ingredients and simmer until ready to use. Salt to taste.
Mix together cheese and minced green onion. Stir in enough mayonnaise to make mixture spreadable. Season with garlic powder and pepper to taste. Spread over each half of the bread to edges. Bake at 350° for 12 to 17 minutes until mixture bubbles.
Mix together well. Blend into Cool Whip Lite or whipped D-Zerta topping. Spread over cooled cake. (Refrigerate leftover cake.)
Combine all ingredients. Spoon into 6 hot dog buns. Bake on cookie sheets at 400° about 10 minutes. Serve piping hot.
Cook potatoes, drain and pat dry with paper towel. Remove the casings from sausage. Cook sausage in a large skillet until browned, stirring to crumble; drain well and set aside. Melt butter in skillet over medium heat. Add potatoes and onion; saute until the onion is tender. Add bell pepper and mushrooms; saute 3 to 4 minutes. Stir in reserved sausage. Transfer mixture to 12 x 8-inch baking dish.
Heat oven to 375°. Lightly grease 13 x 9-inch pan. Combine bread crumbs and salad dressing mix. Dip chicken in melted margarine, then in bread crumbs. Place in greased pan. Bake at 375° for 30 to 40 minutes or until chicken is fork-tender.
*Use real crab, either fresh or canned. If you use canned, rinse and drain well to get rid of excess salt.
In a 2 to 2 1/2 quart pot, cook shrimp, salt, pepper, oil and paprika for 10 minutes. Then add the garlic, parsley, margarine, green peppers, onion, celery and bay leaf. Cook until slightly tender, approximately 4 minutes. Sprinkle the flour over the vegetables. Add tomatoes and cook for 3 minutes longer.
Cream Crisco; add salt, sugar and water gradually alternating dry and liquid ingredients. Beat in vanilla. Frost Polish Christmas cookies and dip in colored sugars. Layer in box with waxed paper between layers.
Fry onion in oil. Add other ingredients except macaroni. Simmer 3 minutes. Add macaroni. Add sauce. Place in casserole and bake at 350° until macaroni is done. Start testing at 30 minutes or can be covered and cooked on stove top.
Pour sugar, water and rum in mug. Add butter. Sprinkle on nutmeg.
Whip cream. Blend in sugar, nuts, salt and vanilla. Pour into baked pie shell and top with coconut.
Mix the flour and baking soda. Add enough emptyings to make a fairly soft dough. Roll or pat out on floured board to 1/2-inch thick; cut into rounds. Bake in preheated oven at 450° for 12 to 15 minutes. Yields 24.
Mix all ingredients and place bacon on top. Bake uncovered 1 1/2 to 2 hours in a 350° oven.
Put sherbet in punch bowl. Pour chilled pineapple juice over sherbet. Last, pour in chilled 7-Up.
Cook onions and green pepper in oil over low heat until transparent. Add noodles, tomatoes, ham, water, salt, pepper and paprika. Simmer for 10 minutes. Stir in cheese and put into greased 2 quart casserole. Bake at 350° for 40 to 45 minutes.
Mix together first 4 ingredients. Remove 2 triangles from rolls. Pat out perforation in dough. Spread layer of cream cheese over rectangle. Spread 1/4 of mushroom mixture over cheese. Roll lengthwise. Refrigerate. Repeat with remaining dough.
Combine all ingredients, except whipped topping. Add and fold in the whipped topping last. Chill.
Cook broccoli as directed. Drain. Mix other ingredients. Pour into buttered casserole; top with cracker crumbs. Bake at 400° for 25 minutes.
Cook milk, salt and flour until it pulls away from the sides of the pan. Cool. Add remaining ingredients and beat with a hand mixer until creamy. Add food coloring, if desired.
Brown hamburger and drain fat. Add onion and celery. Cook until tender. Stir in soup, tomato paste and catsup. Simmer 20 minutes. Put in large roaster. Add remaining ingredients and stir well. Bake, uncovered, at 350° for 1 hour. Serves 25.
Mix sour cream, marshmallows and coconut with wooden spoon. Stir in oranges and pineapple. Chill overnight. Add bananas right before serving.
Mix together flour and soda. In a medium bowl, cream the butter and sugar. Stir in flour mixture until blended. Add oats. (Dough will be crumbly.)
Make a roux with oil and flour. Add onions. Cook until clear in color. Add tomato sauce. Cook for 10 minutes. Add chicken broth, then bell pepper, garlic, salt and black and red peppers. Bring to a boil and cook for 20 minutes. Add fat and simmer for 40 minutes or until the desired thickness is achieved. Add crawfish and simmer for 15 minutes until done. Sprinkle parsley and green onions on top. Serves 8.
Sift dry ingredients together, add shortening and water. Beat 2 minutes. Add vanilla and eggs. Beat 2 minutes. Bake in a 9 X 13-inch pan, or three 8- or 9-inch layers. Bake at 350° for 35 to 40 minutes for 9 X 13-inch, or 20 to 25 minutes for layers.
Whip egg and milk until frothy. Add other ingredients. Mix well. Do not overmix. Cook on medium heat.
Melt butter. Add nuts and 1/2 cup sugar. Stir-fry for 8 to 10 minutes. In a bowl mix remaining ingredients. Mix and stir pecans in. Place on wax paper and cool.
Spray skillet with Pam. Trim fat from chops. Dust with flour and brown on one side. Turn and brown on other side. If necessary for better browning, add a little oil. Spray casserole with Pam. Place chops in casserole. Place lemon slice on each chop, then add 1 tablespoon brown sugar on top of the lemon slice. Pour tomato sauce over all. Cover and bake at 350° for 1 to 1 1/2 hours.
Mix together all ingredients, except pecan pieces; let set in refrigerator until firm. Shape into a ball; roll in pecan pieces.
In 9 x 13-inch pan, melted 1 stick of butter. Blend graham cracker crumbs and pat evenly.
Put all ingredients in a saucepan over medium heat. Stir until smooth and creamy. Spread in a buttered 9 x 5-inch loaf pan. Cool.
Cream together melted butter, sugar and flour. Add yolks of eggs, beaten to a cream. Then add juice and grated rind of lemon and milk. Add whites of eggs, beaten to a froth. Line a 9-inch pie plate with pastry, unbaked and pour in filling. Bake 25 minutes at 400°. Decrease heat to 350° and bake 10 minutes longer.
Cream together the cream cheese, sugar, chips and egg yolks. In separate bowl, whip the egg whites until stiff and the 1/4 cup sugar to form stiff peaks. Fold into the chocolate cream mixture. Put into graham cracker crust. Keep refrigerated.
Grease and flour a 9 x 13-inch pan. Heat oven to 350°. Sift flour, sugar, soda, salt and cocoa together. Add coffee, oil, vinegar and vanilla to mixing bowl and beat until smooth using electric mixer. Bake 40 minutes or until toothpick comes clean. As soon as the cake is out of the oven, cover it with the icing. The warmth of the cake gives the icing a shiny glazed look.
Heat oven to 350°. Brown beef; add soup and spices. Place mixture into a casserole dish; top with mashed potato. Sprinkle with paprika. Bake 15 to 20 minutes.
Preheat oven to 325°. Sprinkle nuts into bowl with already beaten eggs. Add sugar and stir slightly. Add sugar and melted butter and stir just enough until well blended. Pour into pie shell and bake until firm, approximately 50 to 60 minutes.
Mix together. Good trail mix for hikes. Makes a good high energy snack that is different in every bite!
Drain pineapple and save juice. Mix sugar and flour together, add pineapple juice. Place pineapple in baking dish, pour juice mix. over pineapple. Put grated cheese on top. Crush crackers and mix with melted butter. Place on top and bake at 350 degrees for 20 min. Double for 9x13 pan.
Beat egg yolks until thick and lemon-colored, gradually add sugar and continue beating. Stir in cracker crumbs, baking powder and salt. Mix well. Add walnuts and vanilla. Fold in stiffly beaten egg whites. Pour into 8-inch square pan. Bake in slow oven (325°) for 40 minutes. Cool. Cut in squares and top with vanilla ice cream.
Beat eggs until light and foamy. Add sugar, oil, zucchini and vanilla. Mix lightly but well. Combine flour, salt, soda, baking powder and cinnamon. Add to zucchini mixture. Stir until well blended. Add pecans and pour into 2 greased and floured loaf pans. Bake in a preheated 350° oven for 1 hour.
Pumpkin, cut and free of any seeds. Boil until pumpkin is soft. Scrape pumpkin meat from hull. Measure 3 1/2 cups and heat in a heavy pan. Stir frequently for 10 minutes. Remove from heat. Stir together: sugar, salt and spices. Add to pumpkin. Beat eggs in a large bowl. Add milk and cream; beat again. Add pumpkin mixture and beat until smooth. Pour into unbaked pie shells. Bake at 400° approximately 50 minutes.
Preheat oven to 350°. Place oil in 9 x 13-inch pan. Add cake mix, eggs and water. Stir with fork (mix will be lumpy). Add 1 cup coconut. Bake in oven for 25 minutes. Punch holes in cake with fork. Pour pina colada mix or cream of coconut over cake. Let cool. Ice with Cool Whip. Top with coconut. Keep refrigerated.
Mix all ingredients well. Roll in small balls and then in 4x sugar. Store in tight tin.
Mix 1/2 cup warm water with yeast until dissolved, then add 3/4 cup warm water, sugar, salt and oleo. Stir until dissolved. Add 2 cups flour; beat until smooth, then add 1 1/2 to 2 cups flour to make a soft dough. Knead until smooth. Grease outside and refrigerate until ready to use (15 minutes or longer). Use cookie sheet instead of round pizza pan. Top with sauce, Parmesan cheese and shredded Mozzarella cheese. Bake 15 minutes at 350°.
In large mixing bowl, combine flour, sugar, baking powder, soda and salt. Gently stir in yogurt and milk, blending just until dry ingredients are moist. Gently fold in fruit. Fill lightly greased muffin pans. Bake at 400° for 18 minutes.
Mix sugar and melted margarine. Add egg and dates; cook over low heat until bubbly. Remove from heat; stir in vanilla and Rice Krispies. Let cool and roll into small balls. Coat with coconut.
Combine ground beef and onion soup. Spread onto oblong baking dish. Spread Cheddar cheese soup over beef mixture. Place enough Tater Tots on top to completely cover beef. Sprinkle cheese over Tater Tots. Bake until Tater Tots are golden brown.
Combine first 6 ingredients in blender. Blend until texture resembles course meal. Brush drumsticks with honey. Dredge in oat mixture. Place drumsticks on rack in a roasting pan. Bake at 400° for 15 minutes. Turn drumsticks, bake an additional 20 minutes or until chicken is tender and golden. Transfer drumsticks to serving platter.
Place Grape-Nuts cereal in blender and blend until finely crushed. Add salt, garlic salt, rosemary and pepper in bowl. Add salad oil and stir until all crumbs are coated. Dip chicken pieces in water; shake off excess water. Dip chicken into cereal mixture, coating on all sides. Place in ungreased shallow baking pan. Bake at 400° for 40 to 50 minutes or until chicken is tender. Makes 4 servings.
Sprinkle squash, onion and pepper mixture with salt to taste (approximately 1 1/2 teaspoons). Cover with ice water and let stand 2 hours (or overnight) in refrigerator. Mix other ingredients and bring to boil. Add vegetable mixture but do not boil. Allow to heat thoroughly but remove from heat as soon as they start to boil. Fill hot, sterilized jars with hot pickles and add liquid to top. Seal.
Place the grouper in a pan. Spread mayonnaise all over top of grouper. Sprinkle salt, pepper, onion salt and paprika on top. Pour wine in the bottom of pan. Bake for 20 minutes at 350°. Broil for 10 minutes after baked.
Blend the first 3 ingredients together and press evenly into an ungreased 8 x 8-inch square pan. Bake for 20 minutes at 350°. Beat the remaining ingredients until light and fluffy; pour over hot crust. Bake 20 minutes more; do not overbake. Sprinkle with confectioners sugar. Cut into 2-inch squares. Makes 16 squares.
Cook chicken until tender, tear into bite size pieces in 2-quart casserole bowl. Pour cream of chicken and cream of mushroom soups over bite size pieces of chicken. Prepare Stove Top stuffing according to the directions. Put on top of the casserole. Bake at 350° until brown, 45 minutes to 1 hour until the soups are bubbling up through.
Mix all ingredients and form into ring. Fill center with strawberry preserves. Serve with assorted crackers.