HumbleIntelligence/food-ner-1-Million huggingface dataset:
Into large bowl, measure 1/2 cup sugar and remaining ingredients. With mixer at low speed, beat until well blended. Preheat oven to 350°. Place 2 tablespoons sugar on waxed paper. Shape 1/4 cup dough into a ball; roll in sugar to coat. Place balls 3 inches apart on ungreased cookie sheets. (Dough is very soft; balls will flatten slightly.) Bake 15 minutes; remove cookies to wire rack to cool. Store cookies in containers.
Cream butter and sugar. Add eggs, sour cream and vanilla. Beat. Add dry ingredients and beat until smooth. Stir in chocolate chips. Grease and flour angel food cake pan. Pour half of the batter in the pan and sprinkle with 1/2 the topping. Pour in the remaining batter and sprinkle with the remaining topping. Bake at 350° for 40 to 50 minutes.
Melt and coat pan with butter. Turn off heat. Blend in cocoa, sugar and milk. Turn heat on and boil 3 or 4 minutes. Turn heat off and cool without stirring (this is very important). When sauce is warm not hot, add vanilla and stir. Serve warm over vanilla ice cream.
Bake yellow cake mix with pudding in oblong pan according to directions. While warm, pierce with a fork. Mix Eagle Brand milk and pina colada mix. Pour over warm cake. Frost with Cool Whip and top with coconut. Refrigerate.
Combine all ingredients except cheese, potato chips and almonds in a large mixing bowl. Spread into lightly greased 9 x 13-inch pan. Top with almonds, potato chips and cheese, in that order. Let stand overnight in refrigerator. Bake in 400° oven for 20 to 25 minutes.
Oleo should be room temperature. Mix and add buttery flavor oil. Blend well and freeze.
Thaw and drain spinach thoroughly. Cut Cheddar cheese into small cubes. Mix together all ingredients thoroughly. Spoon into a greased (Crisco) 8-inch square baking dish. Bake, uncovered, in a 375° oven for 45 minutes or until set. Let cool 10 minutes before serving. Serves 4.
Partially thaw steak and cut into little pieces. Mix all ingredients together. Slow cook 3 to 4 hours in slow cooker or stove top on low. Serve over noodles.
Preheat oven to 375°. Melt butter, then mix crumbs, cheese and spices. Spread mixture on wax paper. Dip chicken in melted butter. Roll in crumbs. Lay chicken in baking dish and bake 45 minutes, uncovered.
Mix together the flour, baking powder and salt in a medium-sized bowl.	Cut in shortening. Add vinegar and egg, then add water.	Mix to form a dough ball, separate into two balls, roll out on a floured surface. Makes two 9 inch crusts.
Beat eggs. Add vanilla, sugar and oil; beat until foamy. Stir in zucchini. Sift together the flour, soda, baking powder and salt. Add nuts; mix. Add dry mixture to zucchini mixture; stir until blended. Do not overmix. Pour into 2 greased loaf pans. Bake at 325° for 60 minutes.
Measure 2 cups mashed strawberries into large bowl. Then stir in sugar and let stand for 10 minutes, stirring occasionally. Then mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir into fruit mixture and keep stirring for 3 minutes or until sugar is completely dissolved. Then fill plastic freezer containers and let stand at room temperature for 24 hours. Then place in freezer. Makes about 6 cups of jam.
In a large bowl, combine soup, ground beef and water. Shape into 8 patties. Grill until done.
Mix together Jell-O, flour, sugar and water. Cook over low heat and bring to boil (full). Remove from heat immediately. Pour over strawberries in pie shell. Let cool in refrigerator until cool. Cover with Cool Whip and serve. Eat well.
Cook beef and onion in hot butter or drippings until browned. Add kidney beans and tomato soup; cook 10 minutes. Make into a paste the chili powder, flour, water and salt; blend in. Cook over low heat, stirring frequently, 45 minutes. Serve hot with crackers or hot Fried Corn Meal Mush. Makes 8 servings.
Mix and pour in casserole dish and bake in a 350° oven for 45 minutes.
Clean and cut cauliflower into 1/2 inch pieces. Steam in 1/2 cup of water until tender. Do not drain. Set aside. Melt butter in sauce pan over medium heat. Add flour to make a roux. Cook for 2-4 minutes. Add chicken stock, stirring with wire whip and bring to a boil. Turn heat to low. Add cauliflower, cheese, half & half, salt, and pepper. Heat, but do not boil.
Stir all ingredients together except oil. Drop by teaspoons into hot vegetable oil (about 370°) until golden brown on all sides. Drain on absorbent paper.
Mix cake mix, margarine and one egg. Press mixture into a 13 x 9-inch pan, greased and floured. Beat together cream cheese and brown sugar. Blend in 2 eggs. Beat in powdered sugar, vanilla and salt. Pour over mixture in pan. Bake at 325° for 40 to 45 minutes.
Peel and devein shrimp. Saute onions, parsley and garlic in butter until onions are tender. Reduce heat to low and add shrimp. Cook, stirring frequently, 3 to 5 minutes. Remove shrimp with a slotted spoon to a serving dish. Keep warm. Add remaining ingredients to butter mixture. Simmer for 2 minutes. Pour butter mixture over shrimp. Makes 4 servings.
Brown beef, cook rigatoni shells and macaroni until tender, drain. Mix beef, pepperoni, onion and pepper into Prego sauce. Grease 8x9-inch casserole dish. Layer meat mixture, pasta, cheese and mushrooms. Bake until bubbly in 350° oven about 30 minutes.
Remove leaves and trim base from cauliflower. Wash. Cook in boiling salt water for 15 to 20 minutes or until tender. Drain. Place in ungreased shallow baking pan. Sprinkle with salt. Mix mayonnaise and prepared mustard; spread over cauliflower. Top with cheese. Bake at 375° for about 10 minutes or until cheese is melted. Serves 4 to 5.
Combine first 3 ingredients. Place chicken breasts in baking dish and spoon sugar mixture over breasts. Bake in a 350° oven for 45 minutes, turning breasts every 15 minutes.
Dissolve jello in boiling water. Add frozen berries. Add pineapple and nuts. Pour into 9 x 13-inch pan. Chill. Whip cream and beat in cream cheese. Spread over jello layer.
Use a 9 x 13-inch casserole dish lined with foil. Cut meat up in small sections and put them on bottom of pan. Season to taste. Put potatoes, carrots and onion all around meat. Salt and pepper and add butter. Cover with foil. Bake in oven at 300°. Bake for 30 to 45 minutes.
Stir corn meal into boiling water. When cooked to mush, add remaining items. Pour into greased bread pan. Bake in moderate 350° oven until brown.
Brown beef with onions. Combine all ingredients. Simmer for 1 hour. Serve on corn bread or hot cooked rice.
Heat milk and marshmallows until melted. Mix and freeze. Cut in squares and serve on lettuce leaf.
Pat 1/2 cookie mix in bottom of 5 x 9-inch pan. Whip softened cream cheese, vanilla and egg until well blended. Pour over cookie mixture. Spoon balance of cookie mix by teaspoonful over all. Bake 1/2 hour at 325° to 350°. Double for 10 x 14-inch pan.
Put the first 5 ingredients in a baking dish. Cut up the butter or margarine on top. Cover; cook in oven at 350° for 1 hour.
Combine brown sugar and mustard. Moisten with enough cola to make a smooth paste. Rub entire ham with mixture. Place in crock-pot. Add remaining cola. Cover and cook on low for 6 to 10 hours or on high, 2 to 3 hours.
Stir beaten egg into corn. Add butter, flour, milk and sugar. Stir well and season to taste. Drop by spoonfuls one at a time in boiling oil. Fry until golden brown. Remove fritters from grease. Drain. Serve white hot.
Use good biscuit recipe, adding 2 tablespoons of shortening. Divide dough into two parts, roll thin and spread generously with butter and cinnamon. Roll each in jelly roll fashion. Place in a greased dish. Brush over lightly with melted butter or cooking oil and bake at 350° until brown, about 15 to 20 minutes.
In saucepan over low heat, melt chips with sweetened condensed milk. In large bowl, combine chow mein noodles and peanuts. Stir in butterscotch mixture. Scoop up in tablespoon sized portions and drop onto waxed paper-lined baking sheets. Chill 2 hours or until firm.
In large baking dish, spread uncooked rice. Place chicken pieces in dish. In saucepan, heat soup and water, then pour over chicken and rice. Then sprinkle onion soup mix over chicken. Seal well with foil and bake at 350° for 1 hour.
In skillet with 1 tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove. In remaining 1 tablespoon hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often. Stir in soup, milk and mustard. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink. Serve over angel hair pasta.
Heat oven to 350°. Spread cereal and coconut in ungreased pan (15 1/2 x 10 1/2 x 1-inch). Mix brown sugar and margarine; pour over cereal and coconut. Bake until bubbly, 8 to 10 minutes. Cool. Break into pieces. Prepare instant pudding (pistachio or vanilla flavors are recommended).
Chop the green onion tops, jalapenos and pecans; set aside. Cut the cheese in 1/2 lengthwise. Roll out between wax paper to an oblong shape. Spread 1/2 of the cream cheese that has been softened on top of the Velveeta. Sprinkle 1/2 of the green onion tops, jalapenos, pimentos and pecans over the cream cheese. Put wax paper on top and gently pat into the cream cheese (just helps to make it roll better). Start at one side and roll up like a jelly roll. It helps to take hold of the wax paper and pull the roll over, then pull the wax paper from the cheese as you roll it. Cut ends off. Make the second one using the other 1/2 of everything. If you like it hotter, use more jalapenos; if you like it milder, use canned green chili pepper.
Wash chitterlings thoroughly. Remove some fat if there are dark spots on fat. Some fat must be left on chitterlings. Place chitterlings into a large pot. Add water. Season with vinegar, salt, red pepper and chopped onion. Cook for 4 hours over very low heat. Serve with collard greens and hot sauce.
In baking pan, melt margarine. Add juice, sugar and cinnamon. Stir to combine. Sprinkle raisins evenly over juice mixture. Separate biscuits and arrange in an 8 or 9-inch round baking pan over raisins. Bake until biscuits are browned, 20 to 25 minutes in a 350° oven. Remove pan from oven and top with 10-inch heatproof plate; invert biscuits onto plate and serve hot.
Break cauliflower into small pieces and put in canner. Soak overnight with salt and alum. Pour boiling water over that. Next day, drain and rinse with cold water. Put into canning jars with a hot pepper in the middle (cut off top of pepper, let seeds inside) and Mrs. Wage's kosher dill pickle mix. Follow directions on mix to fill jars. Run through canner 5 minutes at a boil. if you don't have a full canner to soak, cut ingredients in half.
Cream sugar and margarine. Add eggs and sour cream. Beat well. Add dry ingredients. Pour batter into a 9 x 13-inch greased cake pan. Sprinkle brown sugar topping mixture.
Cover with cracker crumbs. Bake at 350°. Serves 18 to 20.
Preheat oven to 375°. In medium bowl, combine butter, flour, salt, thyme, rosemary and marjoram. In shallow dish, place cereal. Dip chicken in butter mixture; roll in cereal to coat. Place on rack in shallow baking pan. Bake for 55 to 60 minutes, or until golden brown. Makes 6 servings.
Preheat oven to 400°. Spray 12-inch square of foil with nonstick cooking spray. Place fillet in center and all other ingredients on top. Fold edges to seal.
Mix all and pour into muffin pans. Bake at 350° for 20 minutes. Batter may be kept covered in fridge for up to 6 weeks.
Stir all ingredients, except cabbage, until sugar dissolves. Add cabbage and toss. Can serve after 2 hours, but tastes better if held overnight!
Cook broccoli until tender. Mash the crackers into big crumbs. Melt the margarine and stir it into the cracker crumbs. Put half of the buttered crumbs in the bottom of a baking dish. Put half of the broccoli on top of the crumbs, followed with a layer of Velveeta. Add the rest of the broccoli and follow with another layer of Velveeta. Put the remaining buttered cracker crumbs on top. Bake at 350° until the Velveeta is melted.
Heat drippings in a large heavy skillet. Add onion and saute until tender, about 5 minutes. Add potatoes and saute on both sides until browned. Stir in carrots and cabbage; stir-fry until vegetables are golden and "squeak" in the skillet. Stir in Worcestershire sauce and salt to taste.
Mix all ingredients. Pour into greased 9 x 13-inch or 16 muffin pan. Bake at 400° for 25 minutes.
Blend cheese and sugar. Add eggs one at a time, beaten. Gradually add milk. Pour into pan and cook 20 to 25 minutes until set. Cool. Add 1 can blueberry pie filling; chill. Top with whipped cream when served.
In a blender or processor combine all of the ingredients except pie shell. Pour mixture into pie shell. Bake at 425° for 10 minutes. Reduce temperature to 350° and bake for 35 to 45 minutes, until done.
Cut steak or chicken into 2 x 1/4-inch strips. Brown in a nonstick skillet for 3 to 5 minutes. Stir in peppers and cook 1 to 2 more minutes. Stir in salad dressing mix and water; cook one minute and serve in tortillas.
Crush Ritz crackers and walnuts together. Beat egg whites stiff; gradually add sugar. Add crackers and nuts. Put in 9 x 13-inch pan and bake at 350° for 25 to 30 minutes. Cool. Spread whipping cream over cooled pan. Decorate with cherries and coconut.
Combine both packages of pudding with milk. Set in fridge to chill. Divide all ingredients in 3 parts and layer in a trifle-like bowl, starting and ending with crushed cookies. Chill until serving time.
Combine eggs and oil in mixing bowl. Beat until foamy. Beat in sugar. Add vanilla. Add flour, salt, soda and cinnamon. Add flour mixture to batter; mix with a spoon. Add apples and nuts. Spread into a greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes. When cool, sprinkle with powdered sugar.
Mix cake mix, eggs and oil. Fold in the cream cheese and blueberry pie filling. Bake at 350° for 1 hour.
Preheat oven to 325°. In a bowl, combine blueberries, Eagle Brand and peel. In a large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.
Mix all ingredients together. Spread in a 9 x 13-inch sprayed dish. Bake at 325° for 30 minutes.
In a large saucepan, heat olive oil. When hot, saute the carrots, onion and celery for 2 minutes, stirring constantly. Add 6 cups water, soaked dry beans, tomatoes and oregano and simmer for 1 hour. If using canned beans, add now with cabbage and potatoes and simmer 45 minutes. Add zucchini and simmer for 5 minutes only. Season to taste with pepper and add parsley or basil and Parmesan, if you wish.
Mix butter and sugar. Add lemon juice, rind and well-beaten egg yolks and mix well. Add flour and milk alternately; beat thoroughly. Fold in stiffly beaten, salted egg whites. Pour into one quart casserole; set in a pan of hot water. Bake 375 degrees for 40 to 45 minutes. Serve hot or cold. Makes 4-6 servings.
Cover pea hulls with water and cook until dark; strain juice. Use 6 cups of the juice. Bring juice to a boil and add Sure-Jell. After it comes to a rolling boil, add sugar; stir well. Let mixture come to a rolling boil for 15 minutes; set aside for 5 minutes. Skim, pour into jars and seal.
Preheat oven to 375°. Combine softened butter, cheese, onion soup mix and flour. Roll into logs 1/2-inch in diameter; wrap in waxed paper and chill. Slice into rounds 1/4-inch thick. Bake on greased cookie sheet for 10 to 15 minutes. Serve hot or cold. Yield: 5 to 6 dozen.
Mix all ingredients together and pour into pie shell. Bake at 350° until slightly brown and well set.
Preheat oven to 350 degrees. In small bowl, combine brown sugar and next 6 ingredients.
Combine eggs, salt and sugar. Add milk. Stir slowly and constantly. Add vanilla, cinnamon and nutmeg. Mix and add the rice to custard. Pour into pastry lined casserole.
Heat soup. Soften gelatin in 1/4 cup of cold water. Add gelatin to soup. Add cream cheese and stir well until melted. Combine celery, onions, mayonnaise and shrimp. Mix all together and place in mold. Set overnight.
Sift dry ingredients together. Add eggs, milk and lard. Mix all together. Roll out about 1/2-inch thick. Fry in deep, hot lard. Drain. Roll in granulated sugar.
Beat eggs, white sugar, Crisco or margarine, buttermilk and blackberry jam together. Sift the flour, baking powder, salt, ginger, soda, cinnamon, cloves and nutmeg all together. Mix flour mixture with the creamed mixture. Add package of Dream Whip. Add black walnuts and pecans. Pour into pan and bake at 325° until done. Bake in 3 layers for 35 to 40 minutes. Use caramel icing.
Preheat oven to 375°. Put hen, skin side up. Add bouillon and sprinkle hen with salt. Cover pan with foil and bake 30 minutes. Remove foil and brush hens with glaze. Roast 20 minutes longer or until fork-tender, basting occasionally with glaze. Serve.
Insert fat strips, lengthwise, in beef. In a deep pot or pan place the meat, laurel, tomato sauce, vinegar, salt to taste and water to cover. Cover and simmer until tender. Add potatoes, onions and pimientos and continue cooking. When most of the broth has evaporated and potatoes are cooked, add the fat and stir well. Serve meat, sliced crosswise.
Mix all together and bake at 350° for 20 minutes. Pour jar of marshmallow cream on top while hot.
Boil corn 5 minutes; cut from cob. Combine remaining ingredients and simmer 20 minutes. Thicken as you like with Pillsbury Best sauce and gravy flour. Pack into jars. Seal. Makes 6 quarts. Heat jars before packing.
Boil chicken until tender. Place chicken pieces in a 9 x 13-inch pan. In a separate bowl, mix sour cream, soup and chicken broth. Pour over chicken pieces. Crumble Ritz crackers over the top. Sprinkle poppy seed on top. Drizzle melted butter over the top. Bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Grease 3 (5 x 3 x 2-inch) mini loaf pans. Combine flour, cereal, sugar, baking powder, cinnamon and nutmeg in a bowl. Combine cranberry sauce, orange juice, raisins, pecans, egg, oil and orange peel in a separate bowl. Add to dry ingredients, stirring until just moistened.
In saucepan, combine sugar, salt and cornstarch. Gradually add milk. Stir while cooking over medium heat until bubbly, then cook 2 minutes more, stirring constantly. Remove from heat. Stir small amount of the hot mixture into egg yolks, then return to hot mixture. Cook 2 more minutes while stirring. Remove from heat and add butter and vanilla. Pour into baked pie shell and spread with meringue and bake 12 to 15 minutes in a 350° oven until meringue is golden brown.
Mix Cool Whip, peanut butter and jelly. Top crust with Magic Shell topping. Allow to harden (putting in freezer will speed up this process). Pour Cool Whip mixture into crust. Drizzle top with Magic Shell. Refrigerate overnight.
Layer in shallow serving dish each ingredient in order listed, topping with cheeses. Top cheeses with a mixture of onions, tomatoes, olives and cilantro. Serve with chips that will not break easily.
Brown meat and onion; drain. Dissolve yeast in water. Add sugar and allow to set for at least 5 minutes. Place flour and salt in mixer. Add yeast and water to flour; knead with dough hook. Add oil and knead until smooth and elastic. Place in oiled bowl (lightly oiled with olive oil). Cover with damp towel and place in warm place until doubled in bulk (approximately 30 minutes).
Cream together butter and sugar. Add eggs beaten with salt and mashed bananas. Stir in sweet milk. Sift flour and baking soda together; stir in flour and chopped walnuts. Bake in a 350° oven for 1 hour.
bowl. Stir in without beating the oil and eggs. Add and stir in pineapple, pecans, bananas and vanilla. Bake in three layers for 25 to 30 minutes at 350°.
Mix all ingredients well. Preheat oven to 350°. Shape mixture into a firm loaf; place in glass loaf or small baking dish and bake 40 to 45 minutes.
Cook and mash the potatoes and mix the other ingredients in. Put in a buttered casserole and bake at 325° for 40 minutes. May also be warmed in the microwave.
Heat oven to 350°. Melt caramels in evaporated milk in heavy saucepan. Cool slightly. Combine remaining ingredients except chocolate pieces and pecans in large mixing bowl. Press half of mixture in bottom of greased 13 x 9-inch pan. Bake 10 minutes. Remove from oven. Sprinkle with chocolate chips and pecans. Spread carefully with caramel mixture. Sprinkle remaining crumbs on top. Bake 15 to 20 minutes longer or until golden brown. Cut into bars or squares.
Spread	rolls on ungreased cookie sheet, pressing edges and rolls together. Make a lip around edge. Bake at 375° for approximately 10 minutes. Cool.
Mix ground round, eggs, crumbs, Accent, water and soup mix together and pour into loaf pan. Pour tomato sauce over all. Bake at 350°.
Over very low heat, melt chocolate (can use microwave). Cool slightly. In food processor or blender, puree all ingredients except chocolate until smooth. Add melted chocolate. Blend well. Pour in lightly buttered 8 inch square pan. Bake at 350° for 20-25 minutes or until just set. Sprinkle with powdered sugar. Cut into squares.
Mix all ingredients. Pour into greased 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes.
Mix together. Bake in slow oven (300°) for 2 1/2 hours until rice is tender. Stir several times during first 1/2 hour.
Heat oven to 350°. Grease a 13 x 9 x 2-inch pan. Mix all ingredients and spread in pan. Bake until golden brown, about 25 minutes. Cut into 2 x 1-inch rectangles. Refrigerate remaining appetizers.
Saute onion in margarine in skillet. Stir into hot rice. Add cheese and bacon; toss lightly. Serve hot.
Puree 1 cup blueberries in a food processor or blender; set aside. Combine cornstarch and water in a pan; stir until blended. Add corn syrup, lemon juice and blueberry puree; bring to a boil. Stir constantly; boil for 1 minute. Cool 1 hour. Fold remaining 3 cups blueberries into mixture; set aside. Beat whipping cream until foamy; gradually add powdered sugar. Beat until soft peaks form. Spread whipped cream in bottom of pie crust and up the sides. Form a 1-inch shell. Spoon blueberry mix into whipped cream shell. Chill at least 4 hours. Garnish with lemon and mint.
Dissolve Jell-O in hot water. Add 1 cup of sugar-free applesauce. Enjoy.
Mix garlic, onion, jalapeno peppers and spices with lime juice and chop in blender. Add cilantro and tomatoes and blend. Will keep in a sealed jar in refrigerator for about a week.
Combine all ingredients except Parmesan cheese; mix well. Spread mixture in oiled 13 x 9-inch baking dish. Bake at 350° for 1 hour, cut in squares. Sprinkle with Parmesan cheese.
Combine milk, flour, cocoa, eggs, sugar and salt. Mix well. Cook on medium heat, stirring constantly, until thickened. Remove from heat. Add vanilla and butter. Return to heat, stirring until butter is melted. Pour into already baked pie shell. Garnish.
Cut slice from top of bread; remove center (leaving 1-inch shell). Cut removed bread into bite size pieces; reserve. Brush insides of shell with 3 tablespoons of margarine (melted). Place on cookie sheet with reserved bread. Bake at 350° for 20 minutes.
In saucepan, combine the vinegar, oil, onion, garlic, 1 teaspoon salt, sugar, basil, oregano and 1/4 teaspoon pepper. Bring to boiling. Simmer, uncovered, 10 minutes. In bowl, combine remaining ingredients. Pour hot marinade over vegetables; stir to coat. Cover; chill several hours, stirring occasionally. Drain vegetables. Serve in lettuce lined bowl. Makes 7.
Mix all dry ingredients; dissolve yeast in the warm water. Mix with dry ingredients. Add all other ingredients. Roll out on floured board and cut into biscuits. Place in pan, making sure each biscuit touches the other. Brush with melted butter. Bake at 400° for 15 minutes.