HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix as given (butter or shortening, brown sugar, egg, flour, cream of tartar, soda, salt, nuts and vanilla). Make into 2 small rolls. Wrap in waxed paper. Place in icebox (can be frozen for later).	Slice and bake when needed. Bake at 350° about 12 minutes.
Brown venison and garlic in oil. Pour off drippings. Stir in water, wine, tomato paste, brown sugar, cumin, salt, cinnamon sticks and bay leaves. Cover tightly and cook slowly for 1 1/2 hours. Add onions; continue cooking, covered, for 25 minutes. Stir in raisins and cook 5 minutes. Remove from heat and discard cinnamon sticks and bay leaves. Serve over noodles or orzo. Makes 8 servings.
Mix pineapple, milk, juice and nuts. Fold in Cool Whip. Pour into baked pie shell. Refrigerate before serving.
Saute onions in margarine. Add milk and cream cheese. Stir over low heat until cheese is melted. Add rest of the ingredients and heat thoroughly, stirring now and then. Serve with Bugles or sliced French bread.
Thaw and drain spinach. Mix Ranch dressing with sour cream and mayonnaise. Stir in rest of ingredients, then add the spinach. Chill. Serve with raw veggies or crackers.
Mix cheese and mayonnaise; spread approximately 1/2 teaspoon on each slice of bread. Place in one layer on broiler pan. Broil 1 to 2 minutes until topping bubbles and edges are toasted. Serve hot or at room temperature.
Heat oven at 350°. Grease bottom of 9 x 13 pan. Prepare cake mix as directed on package. Pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until done. Cool 15 minutes. Poke top of cake every 1/2-inch with handle of wooden spoon. Drizzle sweetened condensed milk over top of cake. Let stand until milk has absorbed into cake. Drizzle with caramel topping. Cover and refrigerate about 2 hours until chilled. Spread whipped topping over top of cake. Sprinkle with crushed Heath bars.
Melt margarine, add sugar and let cool. Add egg and vanilla; mix. Mix together the dry ingredients and add to sugar mixture. Pour into greased pan. Sprinkle chocolate chips over top. Bake at 350° for 20 minutes.
Bake shell at 400° for 8 minutes. Cook meat or vegetable. Sprinkle 1/2 of the cheese on bottom of cooked pastry shell. Beat eggs and cream together and pour over cheese. Sprinkle top with meat or vegetable and remaining cheese. Bake at 325° for 40 minutes or until set.
Saute celery, onion and garlic in melted butter over low heat. Add bread, crab, shrimp, parsley and egg; mix well. Season with salt and pepper. Split thick side of flounder lengthwise and crosswise; loosen meat from bone of fish to form a pocket for stuffing. Place in pan. Place in 350° oven for 30 to 45 minutes. Baste frequently with lemon and melted butter.
In a 6-quart, stainless-steel or enamelled pot, combine all ingredients. Bring to a boil over high heat. Stir until sugar dissolves. Reduce heat to low. Simmer 30 to 40 minutes or until mixture is thick enough to hold its shape in a spoon. Stir often to prevent scorching.
Combine cornstarch with sugar. Beat all together. Line a 10 x 15 pan with pastry. Put a solid layer (or two) of apples over pastry and pour the cream mixture on top. Bake as you would apple pie. Sprinkle small amount of sugar on top when removed from oven. Best when eaten slightly warm or on same day made. Refrigeration will cause moisture to form on custard.
In large skillet, stir-fry vegetables in margarine until crisp-tender. Reduce heat. Add process cheese spread, milk and marjoram. Stir over low heat until process cheese spread is melted. Serve over rice. Makes 4 to 6 servings.
Separate eggs; beat yolks. Add sugar, brown sugar, honey and melted butter. Sift flour, salt and soda together. Add to sugar mixture. Fold in egg whites. Bake on gallet iron or waffle iron.
Combine all ingredients except Cheddar cheese in crock-pot. Mix well; top with grated Cheddar cheese. Cook on high for about 1 hour, or until cooked through. Serve with chips.
In large saucepan, cook shells until tender. Drain. Meanwhile, in skillet, saute mushrooms in melted butter for one minute. Add the peas, cheese and cream. Stir until sauce bubbles. Combine in cooked shells and toss until coated. Serves 4.
Combine beef Rice-A-Roni with ground beef and egg. Shape into small meatballs (approximately 20) and brown on all sides in skillet. Combine contents of beef seasonings packet with 2 1/2 cups hot water. Pour over meat. Cover and simmer 30 minutes. Thicken gravy if desired.
Beat margarine very hard. Add sugar and eggs one at a time. Add flour and vanilla. Put in Bundt pan. Bake at 325° for 1 hour. Use toothpick to test. Should be nice and brown on top.
Mix first 3 ingredients and refrigerate overnight. Just before serving, add sliced bananas and stir slightly.
Mix all ingredients together (except vanilla) in heavy saucepan. Cook until thick, stirring to prevent scorching. Take off heat and add vanilla. Have pie shell browned ahead of time. Pour mixture into shell and make meringue.
Butter a 9 x 13-inch baking dish. Place the first 3 ingredients in dish in layers. Add enough water to pineapple juice to make 1 full cup. Bring remaining ingredients to boil. Pour over potatoes, etc. in dish. Bake at 325° for 1 hour.
Place rice and corn in layers in greased 2-quart casserole. Pour over 1 can of tomato sauce and 1/2 can water. Add onions, green pepper, uncooked beef and seasonings. Add second can of tomato sauce and 1/2 can of water. Cover meat with the bacon, cut in halves. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes more or until done.
Arrange fillets on a steamer rack over boiling water. Squeeze the lime juice over them and top with shallots and black pepper. Cover and steam for about 5 minutes, until fish flakes easily with a fork.
Mix together thoroughly shortening, sugar, eggs and milk. Blend in flour sifted with soda, salt and cinnamon. Stir in raisins and oats. Drop by teaspoonfuls onto a greased baking sheet. Bake in a moderately hot 375° oven about 12 minutes. Makes about 3 dozen cookies.
Have eggs at room temperature. Heat oven to moderate 350° oven. Grease two 9-inch layer pans. Line with wax paper. Grease again. Beat egg yolks and 1/2 cup of sugar until thick and lemon colored. Stir in rind and juice, nuts, cinnamon and matzo meal. Beat egg whites until stiff but not dry. Beat in remaining sugar. Fold into mixture. Put into pans. Bake 35 minutes or until cake springs back to touch. Invert on cooling rack and cool in pans. Remove from pans and peel paper. Whip cream and flavor with sugar and instant coffee. Spread half cream on one layer. Top with second layer. Spread rest of cream. Garnish with shaved chocolate bar. Chill.
Reserve 1/4 cup raspberries for garnish. Puree remaining raspberries and honey together in blender or food processor, about one minute, so that berries retain some of their texture. Makes about 2 cups.
Mix first 5 ingredients together. Spread on cookie sheet, 11 x 17-inch. Bake 15 minutes at 375°. Cool. Melt chips and peanut butter and pour on cooked bars. Cut into squares.
Mix the cake mix, egg and 1 stick butter and press into a buttered Pyrex dish. Mix the cream cheese, confectioners sugar, eggs and 1 stick of butter and pour over cake mixture. Top with chopped pecans. Bake for 1 hour at 300°. Wait 1 hour before cutting, but better if left sitting overnight.
Slice potatoes. In roaster, put a layer of potatoes and cheese on top. Make another layer. Put cheese on top. Pour can of Cheddar cheese on top; mix can with a little water. Put in oven at 325° for 1 1/2 hours.
Put the garlic, 1/2 cup Parmesan cheese, cream, chicken broth and flour in a blender and blend until smooth. Set aside. Cook the tortellini in 1 1/2 to 2 quarts boiling water 5 to 8 minutes or until just tender. Drain and return to the pan. Add the bell pepper and blender mixture and cook over medium heat, stirring constantly until the sauce begins to thicken. Add the peas, Prosciutto and shrimp and cook to heat through and further thicken the sauce. Season to taste with salt and pepper; stir in the 2 tablespoons basil just before serving. Makes 4 servings.
Blend all together in large bowl. Beat 4 minutes on medium speed. Pour into 2 greased 9-inch round cake pans. Bake at 350° for 20 to 30 minutes. Frost with Pina Colada Frosting.
Core and thinly slice apples. In a 12-inch skillet, melt butter. Add apples; saute 10 minutes. Combine sugar and cinnamon; sprinkle over apples. Cook, stirring occasionally, until tender, about 5 minutes more. Makes 4 servings.
In shallow bowl, combine egg and milk. In another bowl combine bread crumbs, Parmesan cheese and seasonings. Dip each chicken piece in egg mixture, then crumb mixture. Brown chicken in skillet with oleo, until no longer pink in middle. Heat sauce in saucepan with basil until warm. When chicken is done, sprinkle with Mozzarella cheese. Remove from heat. Cover and let set 2 to 3 minutes, until cheese melts. Serve with sauce.
Mix together until pasty. Bake for 12 to 14 minutes. Sprinkle with cinnamon and sugar mixture. Brush with butter and sprinkle again. Cool to eat!
Remove the head and shell of the prawns, leaving the tails on. Slit the front with a knife in order to prevent shrinking in oil. Wash and cut parsley. Cut a NORI sheet into four rectangles.
Mix flour, oleo and pecans (if desired). Press in pan and bake at 350° for 15 to 20 minutes. Let cool.
Preheat oven to 350°. Beat egg whites until peaks form. Add salt and sugar. Beat until very stiff. Fold in nuts and chips. Place in oven. Turn off oven and leave overnight.
Do not brown meat. Mix together and bake in 250° oven for 5 hours in covered pan.
We own a permanent deer camp with log cabin consisting of sleeping quarters,	fireplace, cooking facilities (both inside and outside of cabin). Each year we invite 200 friends and neighbors to our camp for a cookout the night before the deer season opens. We have a very large outdoor charcoal grill with covered shed for barbecuing. We cook 80 pounds of boneless pork butts in an old time	cast-iron wash pot heated by a LP gas burner.
Combine all ingredients in a 1 quart glass bowl. Microwave at medium-high 2 minutes or until cheese melts, stirring at 1 minute intervals with a wire whisk. Serve sauce over baked potatoes or other vegetables.
Immediately after removing cake from oven, use handle of a wooden spoon to poke holes 1/2-inch evenly all over cake.
Bake potatoes. Scrape meat from potatoes. Spoon into fajita. Roll up fajita, edge down. Cook in oil, on medium heat, until crisp. Drain on paper towel for 5 minutes.
Put cheese in bowl until room temperature. Beat at medium speed until mixed. Add onion and sauce. Stir in nuts. Chill 3 to 4 hours. Roll into ball. Chill 3 to 4 more hours. Roll in chopped parsley. Refrigerate.
Mix together with spoon (no mixer) in a sheet cake pan. Bake at 350° for 25 minutes, or until done. After cake has cooled, ice.
Combine sugar, water and corn syrup. Cook to hard crack stage (300°). Remove from heat. Add coloring and stir approximately 2 to 3 minutes until it begins to thicken. Stir in flavoring. Pour into molds arranged on a greased cookie sheet. Yield: 20 to 30.
Melt margarine in saucepan. Add flour and cook until thickened. Slowly add milk, stirring constantly. Add salt and pepper. Stir in 1 cup grated cheese and cook until melted. Arrange potatoes and diced onion in baking dish. Pour cheese sauce over potatoes and sprinkle with remaining cheese. Bake at 375° for 25 minutes.
Place millet in a small bowl. Cover with 3/4 cup hot tap water. Set aside until millet softens and absorbs water, about 15 minutes.
Brown hamburger; set aside. Saute onion in pan with butter. Add hamburger juices to onion and simmer. Cook remaining ingredients 15 to 20 minutes, then add hamburger and onion. Cook sauce at least 30 additional minutes.
Brown together the hamburger, onion and bacon; drain. Mix remaining ingredients with hamburger mixture. Put in casserole and bake at 350° for 1 hour.
Cream butter and sugar. Add beaten egg and mix. Add flour (self-rising) and cocoa with milk. Mix well and pour into a Bundt pan. Sprinkle 1/2 cup of sugar and 1 dessert spoon of cocoa over the top of the mixture. Add 1 1/2 cups of hot water. Bake at 350° for 35 to 40 minutes. Serve with ice cream.
Saute garlic in olive oil until soft (do not brown), about 5 minutes. Brown sausages in garlic and oil over medium flame. Cook about 20 minutes. Add tomatoes, wine, salt, Tabasco and basil; simmer for 2 hours to desired thickness. Stir frequently. Serve over spaghetti.
Cream shortening and sugar. Add milk with vanilla alternately with sifted dry ingredients. Beat egg whites and add the 1/4 cup of sugar. Fold into the batter last. Pour into 2 greased pans. Bake at 350° for 35 to 40 minutes.
Place crumbled loaf bread in a baking dish; pour pineapple on top. Beat eggs, sugar and butter together. Pour over crumbs and pineapple. Bake at 350° until brown on top.
In a mixing bowl, cream butter and sugar. Add eggs and vanilla. Beat until fluffy. Combine flour, baking powder, salt and cocoa and add to creamed mixture. Stir in nuts, if desired.
Cream together sugar and shortening. Add eggs. Dissolve baking soda in pineapple. Stir in vanilla, flour and salt. Drop cookies on greased sheet and sprinkle with sugar. Bake at 375° for 7 to 10 minutes.
Cook onion in skillet slightly and transfer to a large pot. Add beans, chili style tomatoes and juice from whole tomatoes. Remove and discard seeds from tomatoes; chop and add to pot. Add sugar and stir. Brown beef; drain off grease (rinse off under hot water). Add beef to pot. Add chili powder and chili sauce. Squeeze generous amount of ketchup into pot. Stir. Cook on high enough temperature for mixture to bubble. Turn heat down and simmer 1 hour. Stir occasionally. Salt to taste.
Mix all ingredients together. Roll out on floured board to about 3/4 to 1-inch thickness. Cut out biscuits and place on ungreased pan and bake at 425° until browned to desired texture. These are low-fat and taste wonderful!
Soften ice cream into small balls. Mix other ingredients well. Roll ice cream balls in mixture. Place in fluted paper cups and freeze.
Trim crust from thin bread, roll flat with rolling pin. Saute mushrooms and onion. Chip cream cheese into this mixture. Add other seasonings and mix well. Spread on bread and roll up like jelly roll. Freeze on cookie sheet with seam being on bottom. Slice into 3 pieces. Roll in melted butter and bake at 400° for 10 to 15 minutes or until lightly browned. Good for several days in freezer. Dip and cook the day you plan to eat them.
Combine all ingredients. Bake in 350° oven for 1 hour in greased and floured pan or muffin tin.
Mix picante sauce and cream cheese together; pour in pan. Top with chopped onion, lettuce, tomato and shredded cheese.
In large flat cake pan, layer bite sized pieces of lettuce, cauliflower buds, thin slices of purple onion and crisp bacon (cooled and broken up). Mix mayonnaise and sugar and spread over top. Sprinkle rather heavily with grated Parmesan cheese. Refrigerate eight hours or overnight. Toss just before serving.
Add oysters to hot milk. Add butter and seasoning. Simmer until oysters curl and are tender, approximately 3 hours.
Cut in cubes, unpeeled potatoes. Cover potatoes with salted water, bring to a boil; reduce heat and cook about 15 minutes or until tender. Drain potatoes and cool slightly. Stir in butter and pepper, toss lightly.
Melt chips over low heat with sweetened condensed milk. Remove from heat and stir in nuts and vanilla. Spread onto wax paper lined 8 x 8-inch pan. Chill 2 hours or until firm. Cut into squares.
Beat with a fork. Add enough flour to make a soft dough. Roll on a floured board to about 1-inch thick. Cut in 1-inch squares. Freeze on a cookie sheet, then bag and put in plastic bags and keep in the freezer until needed. Good in beef and chicken broth.
In a large skillet cook meat and onion. Stir in tomato sauce, sugar, salt, garlic salt and pepper. Remove from heat.
Chop cooked chicken and onions in butter. Add soup, broth, chili powder or green chillies, pimentos and rice. Simmer and mix well for 5 minutes. Butter a 9 x 13-inch glass pan. Line with 1/2 Doritos and alternate with chicken mixture and cheese. Top with cheese. Bake at 350° for 30 minutes.
Blend sugar and flour with cold milk. Add to scalded milk, stirring constantly. Cook over low heat until thickened. Add beaten egg yolks. Stir thoroughly. Remove from heat. Add vanilla and coconut. Cool. Pour into baked pastry crust. Cover with meringue.
Mix all ingredients together. Roll out on floured board and cut thick. Sprinkle with sugar and bake in 350° oven.
Arrange chicken in shallow casserole dish, 9 x 13 Pyrex. Sprinkle with lemon juice. Combine sour cream, mayo and wine. Mix ingredients well and pour over chicken breasts. Bake, uncovered, at 375° for 1 hour. Serve with white rice. The chicken and sauce over the rice is delicious. Serves 4.
Cover cabbage leaves with cool water, and let stand 5 minutes until limp. Drain. Combine first ingredients. Place equal portions of meat in center of leaves. Fasten sides after folding over and secure with toothpicks. Place in large pan and combine sauce mixture and taste. May need more brown sugar. Bake at 350° for 45 minutes to 1 hour. Baste occasionally. Makes 5 servings.
Heat soup. Add milk and cheese. Stir until dissolved. Add pimento, beef and noodles. Season to taste. Pour into greased casserole. Top with buttered crumbs. Bake 30 minutes at 350°.
*Helpful Hints: Soften cream cheese in microwave on High for 15 to 20 seconds.
Combine all ingredients except ice cubes in blender. Blend. Add ice cubes 2 at a time. Shake should be thick and smooth.
Dissolve yeast in 1/2 cup warm water; add sugar and 1/2 cup flour and let rise. Put saffron in 1 cup water; simmer and cool to lukewarm. Sift flour, 2 cups sugar and salt and cut in shortening. Add currants and nutmeg. Add saffron that has been cooled. Add lukewarm water (at least 2 cups); let rise until double. Form into buns; let rise. All ingredients should be room temperature. Bake at 350° for 25 to 30 minutes. Makes 2 (9 x 13-inch ) pans.
Mix tuna and cream cheese together. Form into ball. Serve on Ritz crackers.
Saute green pepper, onion and celery in oleo. Mix with other ingredients and bake 30 minutes at 350°.
Mix sugars, eggs and shortening. Sift flour, baking soda, baking powder and salt; add to first mixture. Blend well. Add oats, chips and nuts. Roll batter into small balls size of walnuts and bake 10 to 12 minutes at 325° or 350° (according to oven). Makes 6 to 7 dozen.
Combine in medium size bowl the first 5 ingredients. Beat in rest of ingredients until smooth. Pour into a greased 8 x 8 x 2-inch baking pan. Bake in 425° oven for 20 minutes or until top springs back when lightly touched. Cool in pan on wire rack only!
Mix cucumbers, onions and salt. Cover with ice. Let set for 2 hours.
In a medium bowl, with a fork, stir flour and salt. With pastry blender or two knives used scissor fashion, cut shortening into flour until mixture resembles coarse crumbs.
Chop green onions and add to soup mix, chopped spinach and sour cream. Mix thoroughly. Remove center of bread and place dip mixture in center. May use crackers or pieces of bread for dip. Refrigerate until ready to serve.
Thoroughly cream sugar and shortening. Add egg; mix well. Stir in molasses. Sift dry ingredients and add to molasses mixture. Chill. Roll into balls, about 1-inch in diameter. Roll in sugar. Bake in 350° oven 18 to 20 minutes.
Sift together flour, sugar, cocoa, baking powder and salt. Add butter, milk, nuts and vanilla and beat about 2 minutes. Add topping before baking.
Lightly grease miniature muffin tins. Slice cookie dough 1-inch thick then quarter each slice. Place each quarter into miniature muffin tins. Bake 10 to 12 minutes at 350°. Remove from oven and while still hot push a Reese's cup into each cookie puff. Let cool in the tins before removing.
Brown meat and onion. Add green beans and tomato soup. Top with mashed potatoes. Add salt and pepper to taste. Bake in a 350° oven for 30 minutes or until potatoes brown.
Boil macaroni 8 minutes; drain. Add all ingredients together. Stir well. Refrigerate until cool.
Preheat oven to 350°. Combine butter, sugars, eggs and vanilla. Beat about 2 minutes, until fluffy. Add the rolled oats, flour, baking soda and salt to beaten mixture. Mix well. Stir in nuts, chocolate chips and/or raisins. Drop by rounded teaspoonfuls about 2 inches apart on greased sheet. Bake at 350° for 10 to 12 minutes.
Cook spaghetti noodles; drain. Brown meat in a skillet; drain off grease. Mix noodles and meat with all other ingredients. Bake at 375° for 45 minutes. Serves 8 to 10. May be prepared ahead and frozen.
Mix ingredients and add nuts and/or chocolate chips if you prefer. Bake at 400° for 12 minutes.
Whisk together buttermilk, Cool Whip and pudding with a wire whip. Fold in apples cut in bite-size pieces and Snickers bars, cut in bite-size pieces. This can be made the night before.
Clean fish and lightly sprinkle with salt in stomach. Boil water in pan big enough for fish. Use enough water to just cover fish. When water boils, add fish and ginger. Turn heat off, cover and let stand 30 minutes. Take fish out on platter.
Mix together ingredients. Line a baking pan with heavy-duty foil. Pour mixture over roast. Bake in 325° oven for 1 hour per pound. Thicken gravy by mixing a little flour with water and bring to a boil.
Finely chop tomatoes, cucumber, onion, bell pepper and celery. Drain vegetables and add salt to mayonnaise. Combine with vegetables. Stir gelatin into 1/4 cup water. Add 4 tablespoons hot water. Stir until gelatin is dissolved and add to vegetable mixture. Pour into mold and chill overnight. Serve with crackers.
Thaw broccoli and squeeze out all excess water. Mix all ingredients in baking bowl and bake for 25 minutes at 375° or until golden brown.
Make dough out of cake mix, margarine and 1 egg. Spread in bottom of 9 x 13-inch baking dish. Then sprinkle with chopped pecans.
Mash garlic button in mixing bowl, then remove it. Add all other ingredients and mix together. Store in refrigerator.
Season the flour with salt and pepper. Dredge the zucchini in the flour. In a large skillet, saute in oil until browned (add more oil if needed). Transfer to paper towel and drain.
Boil shrimp until it turns pink (approximately 5 to 10 minutes); devein and de-shell. Cook onions and celery in bacon drippings. Add flour and seasonings and blend. Slowly add water. Add everything else except shrimp. Cook for 30 minutes.
Heat oven to 350°. Grease and flour 9 x 13-inch pan. Beat all ingredients together and pour into prepared pan. Bake 40 to 45 minutes. Cool and frost.
Combine and boil for 2 minutes. Remove from heat and add 1 cup chopped nuts. Line a large cookie sheet with foil, then lay graham crackers on the foil until pan is completely covered. Spread mixture over graham crackers. Bake at 350° for 7 to 8 minutes. Remove from oven. Let cool. Break into bite-size pieces and store in airtight container.
Brown sausage, drain. Add vegetables and cook 5 minutes. Let cool 10 minutes. Stir into sausage mixture cheese and croutons. Pour into 8-inch square casserole dish. Beat eggs and milk. Pour over sausage mixture. Cover and let set in refrigerator awhile. Take from refrigerator and bake 350° for 45 to 50 minutes until brown. Makes 6 servings.
Cook broccoli and spread in 9 x 13-inch baking dish. Mix chicken, soup, mayonnaise, mushrooms and curry powder in bowl. Spread over broccoli. Sprinkle with cheese. Cover dish with foil. Bake at 350° for 40 minutes. This can be frozen and cooked later. Can be microwaved. Yields 6 servings.
Mix each box of jello (cherry, orange and lime) with 1 1/2 cups hot water; let set until firm. Heat pineapple juice and sugar until dissolved. Add lemon jello; cool until syrupy. Add lemon mixture to whipped cream; fold in cubed jello (the 3 boxes which have been cubed). Make a graham cracker crust. Press into bottom of spring-form pan. Pour mixture into pan. Top with some of the graham cracker crust. Let chill 24 hours.