HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together Crisco, brown sugar, white sugar and vanilla. Add in well beaten eggs and pineapple. Stir together salt, baking powder, baking soda and flour, then add to creamed mixture. Drop on greased cookie sheet. Bake at 350° for 20 to 25 minutes.
Cream shortening, sugars and vanilla until light and fluffy. Add eggs and beat well. Combine flour, baking soda and salt. Add to creamed mixture. Stir in chips. (You may add 1 cup chopped nuts, if desired.) Drop by teaspoon onto an ungreased cookie sheet. Bake at 350° for 7 to 10 minutes. Makes 3 1/2 dozen.
Season meat and brown in skillet. Peel and slice potatoes and onions thinly. Alternate layers of potatoes, onions and meat. Pour mushroom soup (undiluted) over all and top with grated cheese. Bake at 350° for 45 to 55 minutes.
Cook potatoes in jackets until done. Cool, then peel to cube potatoes. Mix Miracle Whip, prepared mustard, sugar and salt together. Add the other ingredients and stir. Then keep refrigerated. Slice 4 hard-boiled eggs on top or stir in as you choose before serving.
Cook beans according to package directions; drain. In a small saucepan, melt butter. Saute onion until tender. Add flour, salt and pepper mixing well. Carefully blend in sour cream and heat thoroughly. (Do not boil.) Stir into beans and put into casserole. Top with cheese and bake for 15 minutes at 350°. Serves 6 to 8. Use 1-quart size casserole.
Mash bananas with fork. Mix all ingredients together. Pour into a greased and floured loaf pan. Bake at 350° for 45 minutes.
Mix all together. Starting with 1/4 cup milk, add gradually. More can be added if needed to make a firm dough. Pinch off and roll out real thin. Cut; drop in boiling broth. These can be frozen after being rolled out and cut.
Mix ingredients together thoroughly and pour into unbaked pie shell. Bake in 350° oven for 45 minutes. Makes 2 pies.
Mix and press flour, nuts and oleo in a 9 x 13-inch Pyrex pan. Bake in 425° oven 15 minutes. Cool. Mix cream cheese, powdered sugar and 1/2 Cool Whip (6 ounces). Spread on cooled crust. Mix puddings, milk and vanilla. Pour over cream cheese mixture. Top with remaining Cool Whip. Shave Hershey bar on top. Refrigerate.
Combine first 3 ingredients in a large bowl or large grocery bag. Sprinkle with jello and toss to mix.
Parboil fish in chicken bouillon. Place, belly down, in oblong baking dish, spreading with butter. Bake in moderate oven until it begins to brown. Sprinkle with juice of a whole lemon.
Preheat oven to 375°. Mix stuffing mix, water and butter and set aside. Place chicken breasts in 13 x 9-inch baking dish. Add vegetables. Mix soup and sour cream. Pour over chicken. Top with stuffing. Bake for 35 minutes or until chicken is cooked through. Makes 6 servings.
Combine all ingredients, working quickly so that the butter does not harden. Roll into 1-inch balls and then flatten. Place on an ungreased cookie sheet 2 inches apart. Bake 9 to 12 minutes at 350°. Cool 1 minute, then remove from sheet. Makes 3 to 4 dozen.
Combine meat, onion, catsup, salt, chili powder and oregano in 10-inch skillet. Brown and drain. Grease 10-inch pie plate; line with meat. Pour corn into center of meat shell. Prepare muffin mix as directed, adding butter. Spread evenly over meat and corn. Bake at 425° for 25 to 30 minutes. Invert on serving plate. Combine remaining sauce ingredients; heat and serve with meat.
Mix all thoroughly together. Place in a greased casserole. Bake at 375° for 45 minutes or until lightly brown. Serves 6.
Mix sugar, sour cream, pineapple and coconut together. Store in refrigerator overnight. Do not cover. In morning, add Cool Whip. Bake the lemon cake as directed on box. When cool, split the layers and add the topping.
In a bowl, mix baking soda and 1/3 cup melted butter. Add water. Stir until thickens. Add sugar, eggs, rest of butter, then rest of ingredients. Can add chocolate chips at this point. Pour into greased and floured 9 x 13-inch cake pan and bake at 350° for 35 to 40 minutes.
Cook onion and garlic, in butter in large skillet over medium heat, stirring constantly, 3 to 4 minutes. Add tarragon, lemon juice, steak sauce, Worcestershire sauce and hot sauce. Bring to a boil. Add shrimp and cook, stirring constantly, 5 to 6 minutes (until shrimp turns pink). Sprinkle with parsley. Serve over pasta. Yields 4 to 6 servings.
Mix together everything except meat and spices. Boil 20 minutes. Pour liquid over meat and spices. Mix well. Heat up. Simmer a short time. Put in sterilized jars and seal.
Arrange chicken pieces in single layer in large skillet. Sprinkle with chilies, tomatoes, onion, salt and cumin. Add broth. Heat over medium heat until chicken is very tender, about 1 hour. Remove chicken pieces from skillet, shaking off pieces of vegetables. Let cool.
Cut the tips off both ends of each egg to create a flat surface for the eggs to stand on. Slice each egg in half crosswise. Remove yolks. Place in small bowl and mash. Add green onions, cilantro, Serrano or jalapeno pepper, mayonnaise and mustard. Blend well. Spoon about 1 tablespoon yolk mixture into each egg half. Top with cheese. Sprinkle with chili powder. Cover and store in refrigerator.
Mix ingredients together in a casserole dish. Bake for 35 minutes at 375°.
Rinse broccoli; cut into flowerets. Cook in boiling salted water for 5 minutes. Drain. Peel and chop onion. Clean and slice mushrooms. Heat butter in a large skillet. Saute onion and mushrooms with basil, oregano and salt until soft. Add broccoli. Sprinkle with flour. Stir to combine. Add milk. Heat to a boil, stirring. Lower the heat. Cook for 3 to 4 minutes. Add Cheddar cheese and half of Parmesan.
Tear lettuce, rinse. Wrap in dish towel and refrigerate. Mash garlic in wooden salad bowl. Add next 4 ingredients, stirring constantly. Toss lettuce in dressing, top with cheese. Serve immediately.
Beat egg white until stiff. Gradually add brown sugar and vanilla. Fold in pecans and coat well. Bake on a greased cookie sheet. Bake at 250° for 30 minutes. Turn off oven and let pecans set for 30 minutes. Store in an airtight container. These are very good.
Spray a piece of foil with Pam. Layer ingredients in order given, spreading mayo and mustard over chicken breast. Close foil tightly. Bake at 400° for 25 to 30 minutes. Yield: 1 serving.
Combine sour cream and taco seasoning together in a small bowl. Spread bean dip on the bottom of a 10-inch fairly deep dish or pizza pan. Spread the thawed avocado dip on top of the bean dip and spread the sour cream mixture on top of the avocado. Sprinkle chopped onions on top of the sour cream, then diced tomatoes. Cover with chopped olives and grated cheese. Serve with your favorite chips.
Mix first 5 ingredients together. Fold in chocolate chips. Bake in a greased and floured tube pan. Bake at 350° for 45 minutes.
Mix together as pastry. Press into 9 x 13 x 2-inch pan. Bake 20 minutes at 350°.
In a mixing bowl, toss together the graham crackers and the melted 1/2 cup butter. Press crumb mixture into the bottom of a 13 x 9 x 12-inch baking pan. In a small mixing bowl, beat the remaining 1/2 cup butter about 30 seconds until softened. Add powdered sugar; beat until fluffy. Beat in eggs. Spread mixture over crumbs mixture. Slice bananas lengthwise into halves and arrange over egg mixture. Spoon pineapple or strawberries over bananas. Spread with dessert topping. Sprinkle with chocolate and the nuts, if desired. Cover; refrigerate at least 4 hours before serving. Cut into about 12 squares to serve. Top each square with a cherry. Serves 12. Time: About 5 hours before serving.
Cut meat from roast into bite size pieces. Brown well in large stock pot in oil. Cut zucchini in bite size chunks. Add to browned meat along with the onion, green pepper, tomatoes, spices and salt. Cook 30 to 40 minutes on medium-low heat. Stir about every 10 minutes to prevent sticking. Then add corn and simmer 5 minutes more. Just before serving, mix the cornstarch in 1/2 cup cold water and add to the stew to thicken. Stir well. Turn off heat and cover until ready to serve. Serves 6 or more. Flour tortillas are a nice accompaniment with this.
Cook sugar, milk and margarine until reaches rolling boil. Cook 1 1/2 minutes more. Remove from heat and add vanilla, peanut butter and oatmeal. Spoon on wax paper and let cool.
Cook and drain ground chuck. Add all except Cheddar cheese, chip and peppers. Heat until cream cheese melts. Cover bottom of casserole with crushed chips. Pour in meat mixture. Top with grated Cheddar cheese. Bake at 400° for 15 minutes. Garnish with chips and peppers.
Preheat oven to 350°.	Combine all ingredients, mixing well. Beat with	electric mixer for four minutes on minimum speed. Prepare 2 (9-inch) cake pans by greasing with shortening and flouring. Pour batter into pans.	Bake for 25 to 30 minutes. Do not overbake.
Mix first four ingredients. Add enough milk to make mixture the consistency of whipped cream. Drop full teaspoons into hot grease. Serves 6-8.
Put steak into roasting pan with the cooked steak broth. Put in the potatoes and onions; bake until potatoes are done. Drain any juice from the steak and potatoes. Add the soup, spreading over steak and potatoes. Bake at 375° until brown.
Mix butter, 1 egg, nuts and cake mix, then pat out in 9 x 12-inch Pyrex. Stir cream cheese, then add sugar and 2 eggs alternately, beginning and ending with sugar. Pour over first mixture. Bake at 325° about 40 minutes or until golden brown. Allow to cool completely before cutting into squares.
Cook Fettuccine as directed. Drain well and place in warm serving dish large enough for tossing. Add butter, cream, grated cheese and parsley. Toss until Fettuccine is well coated. Add salt and pepper to taste. Serve.
Mix sugar, salt and cocoa in a saucepan. Add butter and milk. Bring to a boil. Boil for 1 minute and 30 seconds. Add remaining ingredients and mix well. Drop by spoonfuls onto waxed paper and chill. Yield: 2 1/2 dozen cookies.
Cream together sugar, eggs and oil. Sift together flour, salt, soda and allspice. Pour into sugar mixture and beat well. Stir in the chopped apples, raisins, black walnuts, and vanilla. Turn into greased and floured tube pan. Bake at 325° for 1 1/2 hours or until done.
Take chicken off bone. Butter pan. Put chicken in pan. Whip sour cream and soup together. Pour over chicken. Melt margarine and mix with cracker crumbs and poppy seed. Put on top of chicken and cream sauce. Sprinkle chicken broth over entire pan and bake at 350° for 45 minutes.
Brown ground beef, stirring until crumbly. Pour off drippings. Add onion flakes, tomato paste and two tomato paste cans of water, mixing well. Add seasonings and spices. Simmer for 45 minutes. Layer noodles, sauce and Mozzarella cheese in two 9 x 13-inch pans. Top with Parmesan cheese. Bake at 350° for 45 minutes.
In 3-quart saucepan, melt margarine. Add potatoes, onion, salt and paprika. Cook until vegetables are lightly brown and tender. Add milk and cheese; cook, stirring constantly, until mixture is hot and cheese is melted and smooth. Spoon into 4 soup bowls and sprinkle with paprika. Serve with assorted crackers.
In skillet, mix chicken with all ingredients (except cheese, tortillas, olives and sour cream). Bring to a boil; reduce heat and simmer about 20 minutes. Layer in casserole dish using tortillas, sauce and cheese. Top and seal with sour cream. Cover and bake at 350° for about 30 minutes.
Heat oven to 425°. Grease 12-inch pizza pan or 13 x 9-inch pan with oil; sprinkle with cornmeal. Unroll dough; press in greased pan. Spread pizza sauce over dough within 1-inch of edges. Arrange mushrooms, zucchini, red onion and green and red pepper rings over sauce.
Boil chicken and save broth. Melt butter, stir in stuffing. In 9 x 13-inch dish, layer stuffing, one-half chicken, cream of chicken diluted with 3/4 can of broth, stuffing, 1/2 chicken and cream of mushroom soup diluted with 3/4 can of broth. Sprinkle with stuffing. Bake covered 45 minutes at 400°.
Mix ingredients well. Put into a large rectangular pan or into muffin tins that have paper muffin cups. Freeze! Use as salad or dessert. Keeps well for weeks. When frozen in paper cups in muffin tins, they may be removed from the tins and place in a freezer bag. Take out as needed.
Preheat oven to 325°. Grease generously a 3-quart casserole dish. Layer rice or noodles first, then dot with margarine. Layer chicken, then cans of soup. Put water on top. Put lid on casserole. Bake for 2 to 2 1/2 hours. Do not open casserole to see if done! Remove from oven; allow to cool only 10 to 15 minutes. Remove lid. Eat and enjoy!
Boil the butter, cocoa and water. Pour over the flour and sugar. Add the buttermilk, eggs, soda and vanilla. Bake 20 minutes at 400°.
Mix margarine,	flour and powdered sugar. Pat into pie plate. Bake at 325° for 25 minutes. Time of preparation: 15 minutes.
Crumble cookies in the bottom of a cake pan. Layer with pudding and Cool Whip until all are used. Refrigerate.
Saute ground beef, onion and green pepper until beef is brown, stirring to break up meat. Add chili powder, tomato sauce and corn. Bring to a boil, stirring often. Reduce heat and simmer 15 minutes.
Mix all ingredients together. Let rise 15 minutes; work down and let rise 15 minutes more. Put in pan; let rise another 15 minutes, then bake at 450° for 15 minutes.
In bowl, sift flour, soda and salt. Add brown sugar. Beat 2 eggs and add coffee. Add this to dry mixture, then add vanilla and oil. Grease a large 15 x 11 1/2-inch jelly roll pan. Spread dough. Sprinkle top with chocolate bits and walnuts. Bake at 375° for 30 to 35 minutes. Moist and yummy!
Salt and pepper birds. Place in a roasting pan and lay bacon over them. Partly cover with water. Steam covered on top of the stove for 2 1/2 to 3 hours or until tender. Spread flour in a shallow pan and place in a 300° oven for about 1 hour or until browned, stirring occasionally. Brown butter in a skillet. When birds are tender, turn up the fire and add more water, if necessary, to have sufficient for gravy. Sprinkle with 3 or 4 tablespoons of the browned flour, adding the remainder to water in the pan. Pour hot butter over birds. Place in a 400° oven 15 to 30 minutes. Makes 3 to 4 portions.
Season the chops with salt and pepper. Arrange in a baking pan that is large enough so they will not be crowded. Combine the sugar, catsup and cold water. Pour over the chops and place an onion slice over each one. Cover pan with foil and bake at 350° for 45 minutes. Uncover pan, baste with sauce and continue baking until brown and very tender.
Line an 8-inch square pan with aluminum foil. Arrange marshmallows in rows over foil. Melt chocolate chips on very low heat. Add peanut butter and butter. Blend well. Pour chocolate mixture over marshmallows. With back of spoon, work chocolate into spaces on all sides of marshmallows. Chill for 2 hours or until chocolate hardens. Turn candy out of pan upside down. Pull off foil. Cut into 36 pieces with a marshmallow in center of each.
Mix sugar, mustard and salt, then blend 2 tablespoons vinegar and grated onion. Gradually beat in oil. Beat until thick and light. Slowly beat in remaining vinegar. Stir in celery seed. Pour into jars. Shake good before using. Makes 1 1/2 cups.
Combine all ingredients. Bake in a 2 1/2 to 3-quart casserole dish. Bake at 350° for 30 minutes.
Mix the first 3 ingredients together and pour into a buttered 9 x 13-inch pan. Mix the cake mix with the 1 stick butter. Use fingers to crumble together real well (fine). Spread over pineapple, cherry mix. Bake 50 minutes at 325°. Serve with Cool Whip or a scoop of ice cream. Can be made the day before using.
Mix first 5 ingredients and freeze 24 hours. Take from freezer 1 1/2 hours before serving. Mash 4 bananas and add to the above mixture. Add 7-Up. This will be slushy when served. One to two cups vodka (optional) can also be added.
Place chicken breasts, bowed side up, between 2 pieces of clear plastic wrap. Pound from center out to form cutlets not quite 1/4-inch thick. Season with salt, sprinkle with garlic salt and snipped parsley over cutlets. Chill.
Mix all together and pour into pan. Bake at 350° until toothpick stuck in middle comes out clean.
Saute first 3 ingredients. Add soup, chicken and seasonings. Pour into greased casserole. Top with biscuits and bake in 400° oven for 10 to 12 minutes or until biscuits are golden.
Mix the flour, sugar and salt thoroughly. Bring milk to scalding and gradually add the dry ingredients, stirring constantly. Cook over hot water stirring often until thick. Add the butter and egg yolks and cook 2 minutes longer. Cool and add the vanilla.
Preheat oven to 350°. Butter and flour a 9 x 13-inch pan. Heat water, butter, sugar and salt to boiling in a large saucepan over medium heat. Whisk in corn meal and cook, stirring constantly, until mixture is thickened for about 2 minutes. Remove from heat and place in large bowl. Whisk in milk until smooth. Add eggs and baking powder. Pour in pan and bake 35 to 40 minutes.
Combine dry ingredients. Add eggs and milk, stirring well. Add onion and blend (mixture will be thick). Dip a large spoon into hot salad oil, then into batter for each hush puppy.
Cook potatoes in boiling water until tender. Peel and cut into 1/4-inch strips; set aside. Combine 1/4 cup margarine and next 5 ingredients in a large bowl. Mix thoroughly. Pour this mixture over potatoes in 9 x 13-inch pan. Sprinkle cheese on top, then mix 1/4 cup margarine melted with herb seasoned stuffing (about 1 1/2 cups) on top of cheese. Place in 350° oven. Bake for 30 minutes. Serves 8 people.
Melt butter and cheese. Mix with sugar and cocoa. Add vanilla and nuts. Spread in buttered pan.
In medium bowl, combine mayonnaise, yogurt, onion, curry powder and salt. Stir in chicken. Cover and refrigerate. Yields 2 cups.
Preheat oven to 450°. Beat egg white until frothy. Add chili powder to egg white. Dip potatoes in egg mixture. Place on foil lined pan sprayed with nonstick cooking spray. Bake for 25 minutes. Serves 3.
Mix all ingredients, except potato chips and cheese in greased casserole	dish. Crush potato chips over top and cheese over that. Bake at 350° for 35 to 40 minutes.
Cream margarine and sugar. Add eggs. Add dry ingredients with milk. Bake at 350° for 35 minutes in 9 x 13-inch greased pan.
Bring marinara sauce and water to a boil in a large nonstick skillet. Stir in ravioli. Reduce heat and simmer, stirring a few times with a rubber spatula, for 15 minutes. Add mixed vegetables. Return to a boil. Reduce heat. Cover and simmer 8 to 10 minutes, stirring gently 2 or 3 times or until vegetables are tender. If desired, stir in basil. Makes 4 servings.
Flour the beef stew meat while the oil is heating in a large skillet. Brown a few pieces at a time removing the pieces as they are brown. Add onion and garlic to the remainder of the oil. Simmer a few minutes. Add the water to make a gravy. Add the salt, Worcestershire sauce, pepper and beef bouillon. Stir and simmer until well mixed. Return the meat. Add the potatoes, carrots and peas. Simmer until the potatoes and carrots are done and meat is tender, approximately 40 to 45 minutes. Stir frequently to prevent sticking.
Beat eggs until foamy. Add sugar, syrup, butter, salt and vanilla; continue to beat until thoroughly blended. Stir in peanuts. Pour into unbaked pastry shell. Bake in a 375° oven for 50 to 55 minutes. Serve warm or cold. Yields 6 servings.
Mix unrinsed, undrained beans with salsa in large pot or crock-pot. Add chicken, if desired. Simmer at least one hour (the longer the better) or in crock-pot all day. Add milk, a little at a time if needed, if too thick. Sprinkle Cheddar cheese on top and serve with tortilla chips.
Prepare chocolate pudding according to package directions. When thick and boiling, add cake mix (dry) and mix thoroughly. It will be very thick and almost mealy. Press into an ungreased 9 x 13-inch pan. Top with chocolate chips, sprinkled evenly. Cook at 375° for 20 minutes. Cool and cut into bars.
To make roux: Heat bacon drippings in skillet until hot. Add flour and stir over medium heat until chocolate brown. Add onions and celery. Brown another 5 minutes. Add tomatoes, tomato sauce, salt and pepper to roux. Add 1 quart of water to dissolve. Add another quart of water. Simmer 1 hour. Bring to a boil; add okra, Worcestershire and Tabasco. Cook until vegetables are done. Add shrimp and crabmeat. Done when shrimp are tender. Do not overcook, shrimp will be tough. Eat over hot fluffy rice.
Melt chocolate and butterscotch chips over low heat. Remove from heat; stir in peanuts and chow mein noodles until thoroughly covered with chocolate mixture. Drop by teaspoonfuls onto cookie sheets lined with waxed paper; refrigerate until hard.
Cook rice for 25 minutes or until water is gone. Add 2 tablespoons of butter and set aside after transferring to baking dish. Use remaining butter to saute mushrooms for 4 minutes. Stir into rice and season with salt and pepper. Cover baking dish and bake for 20 minutes at 250°.
Mix first 3 ingredients together. When they are well blended, pour into graham cracker crust. Freeze for several hours. Let thaw for 1/2 hour before serving.
Pour milk over bread crumbs. Add remaining ingredients. Form walnut size balls. Bake at 350° for 18 to 20 minutes.
Mix first 5 ingredients. Shape into 12 large meatballs with 1 cube of Mozzarella cheese in center of each, making sure cheese is completely covered. Coat each meatball with flour and brown in pan with salad oil in it. After browned, put in casserole dish and cover with pizza sauce. Bake at 350° for 30 to 45 minutes.
Cut cream cheese and margarine into biscuit mix until crumbly. Blend in 1/3 cup milk. Turn onto floured surface; knead 8 to 10 strokes. On waxed paper roll into 12 x 8-inch rectangle. Turn onto greased baking sheet; remove paper. Spread with preserves. Make 2 1/4 inch cuts at 1 inch intervals on long sides. Fold strips over filling. Bake at 425° for 12 to 15 minutes.
Slice meat in 1/2-inch strips and dredge in flour. Melt butter in a heavy skillet and brown meat. Add tomatoes and mushrooms. Cook a few minutes longer. Transfer to a 1 1/2-quart casserole and add bay leaf, allspice and wine. Cover and bake at 350° for 1 1/2 hours. Serves 6.
Chop or blend the cranberries, one cup at a time. Add the sugar; let set for 15 minutes. Add the celery, apples and pecans or walnuts; set aside. Sprinkle the gelatin over the orange juice in a small saucepan. Let stand 1 minute, then heat over low heat, stirring, until gelatin is dissolved. Stir into cranberry mixture, then place all into a lightly oiled 1-quart mold. Refrigerate for 6 to 8 hours, until set. Garnish and serve with mayonnaise, or eat as is.
Beat butter and peanut butter at medium speed with an electric mixer until fluffy. Gradually add sugars, beating well. Add eggs and vanilla, mixing well.
Combine graham cracker crumbs, 1/4 cup of sugar and oleo. Press into a 9 x 13-inch pan. Chill.
Combine cheese and chilies, mixing until well blended. Chill. Serve with tortilla chips or spread over warm tortillas or cornbread.
Beat softened cream cheese with sugar. In a large bowl, add pineapple, strawberries, nuts, bananas and Cool Whip. Gently mix, then add the cream cheese mixture. Spoon into large container and freeze. Cut into squares and serve on lettuce.
Combine crumbs, 1/4 cup sugar and butter. Press into bottom of a 9 x 13-inch pan. Chill 15 minutes. Beat softened cream cheese, 1/4 cup sugar and 2 tablespoons milk in small mixing bowl while crust is chilling. Fold in half of Cool Whip. Spread mixture over chilled crust. Prepare pudding according to directions on box except use 3 1/2 cups milk. Pour over cream cheese layer. Chill 2 hours. Spread remaining Cool Whip over pudding.
Cook the butter and onion together in a small skillet over medium heat until the onion is soft. Do not let it brown. Remove from the heat. Stir in the sour cream, poppy seed, paprika, salt and pepper. Heat in the top of a double boiler over boiling water. Cook the broccoli. Lift onto a warm platter and pour on the hot sauce. Sprinkle on chopped peanuts. Makes 6 to 8 servings.
Cut Cheddar cheese into 16 cubes. Insert a thin pretzel stick into each cube. Serve as dippers with honey Dijon mustard.