HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a round 8 x 1 1/2-inch pan or 8 x 1 1/4-inch pie plate with shortening. Mix sugar, butter, vanilla, salt, eggs, flour and cocoa in a medium bowl with a wooden spoon; stir in nuts. Pour into pan. Bake until wooden pick inserted halfway between center and edge comes out clean, about 25 minutes.
Melt margarine and peanut butter together in a saucepan. Remove from stove. Mix in powdered sugar. Stir until smooth. Put in an 8 x 8-inch pan. Cut in squares and serve.
Halve cucumber lengthwise; scrape out seeds with a spoon. Slice cucumbers into half moons. In a large bowl combine all ingredients. Toss to mix. Spoon onto 4 serving plates. Drizzle vinaigrette on top.
Thoroughly combine all ingredients except catsup. Pack lightly into a 9-inch glass cake dish or quiche dish, making a well in the center and placing a custard cup upside-down in center of the dish.
Mix all together, except chocolate chips, and put in oven for 1 hour at 300°. When done, add chocolate chips and stir.
Beat the egg.	Add sugar, salt and vanilla. Add flour and baking powder that have been sifted together. Chop the peeled, raw apples and add them with the nuts to the batter. Turn	into a well-greased 8 or 9-inch pie plate. Bake at 350° for 30 minutes. Serve warm or cold with whipped cream, ice cream or hard sauce.
Preheat oven to 325°. Lightly grease baking sheet. Put all ingredients in a bowl; knead to mix well (this takes some time). Shape into 1-inch balls; place on baking sheet. Bake for 25 to 30 minutes, or until brown. Serve hot. This recipe will serve a large group. Sausage balls are a tradition in our family on Christmas Eve.
Mix all ingredients together and roll into balls. Bake at 400° for 15 minutes. Makes 80 small balls.
Chill pickles and onion in salted water for 3 hours. Heat spices, vinegar and sugar. Add pickles and onions. Bring to boil. Put in jars.
Mix all the ingredients together starting with the Cool Whip and sour cream. Mix together well, then add the rest of the ingredients.
Cook carrots until barely tender, about 10 minutes. Drain. In a saucepan, gently cook onion in margarine 2 to 3 minutes. Stir in flour, salt and mustard, then milk, cooking and stirring until smooth. Add pepper and celery salt. In a 2-quart casserole, arrange a layer of carrots, then cheese. Repeat, ending with carrots. Pour sauce over carrots. Top with crumbs. Bake at 350° for 35 to 40 minutes.
Bring water and sugar to a boil and cool. Dissolve Jell-O in 9 cups of boiling water and cool. Add juice to sugar and Jell-O mixture and freeze.
Combine sugar, butter, cocoa and milk in saucepan. Boil one minute. Remove from heat. Add oatmeal, vanilla and peanut butter, mixing well. Spoon onto wax paper.
Wet bread slices with hot water; squeeze out excess water. Mix bread, sausage and spices together. Stuff peppers with mixture. Top with tomato sauce or catsup and sprinkle with Parmesan cheese. Bake in greased pan for 1 hour at 350°. Makes about 4 servings.
Preheat oven to 350°. Spread pumpkin filling evenly in bottom of pie crust.
Mix water, syrup and sugar in saucepan. Boil to soft ball stage and add the coconut. Drop by teaspoonfuls onto wax paper. When coconut is cool, over hot water, melt chocolate. Dip the coconut into the chocolate. Allow to cool well on wax paper.
Preheat oven to 350°. Cook zucchini in boiling water until tender. Drain, then mash in a large bowl. Add the cheese, egg, crackers, and butter. Mix well. Add nutmeg. Transfer to an ovenproof dish and bake until mixture thickens, approximately 1/2 hour. Test with a bread knife, if it comes out fairly dry, the dish is done.
Mix in casserole dish. Combine stuffing mix with melted butter or oleo and sprinkle on top of casserole. Bake at 350° for 45 minutes to 1 hour.
Place cream cheese in bowl. Microwave 1 minute. Stir in milk, sour cream, onion, garlic powder, pepper, green peppers and beef. Mix well. Melt butter. Stir in pecans and Texas Pete. Mix well and serve on crackers as dip.
Heat electric skillet to 280°. Combine sugar, margarine and milk in skillet. Boil 5 minutes, stirring constantly. Turn off heat and add marshmallows, peanut butter and vanilla. Stir until blended. Pour into greased 7 x 11-inch pan. Refrigerate. Cut in squares.
Mix beans and corn together. Pour into a greased casserole (about 2-quart size). Mix salt, onion, sour cream, celery soup and cheese together. Spread over beans and corn mixture. Mix cracker crumbs and margarine, then spread on top of casserole. Bake in a 350° oven for 35 minutes.
Layer half of potatoes in bottom of large casserole. Layer remaining ingredients in order given. Top with remaining sliced potatoes. Bake at 350° for 1 1/2 hours.
Peel and cook potatoes. Add butter while potatoes are hot. Add other ingredients. Mash with masher until soft. Put into pie crusts. Bake for 45 minutes at 325°. Makes 2 pies.
Mix flour and pineapple juice together. Drain pineapple; save juice. Melt butter. Pour into mixture. Add sugar, pineapple and cheese. Mix well together. Pour into baking dish; crumble crackers on top of mixture and pour a small amount of butter on top of crackers. Bake at 375° for 20 minutes or until middle is done. Thinner it is, the less time it will take.
Heat oven to 450°. Prepare pie shell. Beat eggs slightly with hand beater. Beat in remaining ingredients. Pour filling in pie shell. Bake 20 minutes. Reduce oven temperature to 350°. Bake until knife inserted halfway between center and edge comes out clean, 15 to 20 minutes longer. Refrigerate any remaining pie immediately.
Lay chicken breasts in greased loaf pan. Top each piece with cheese. Arrange mushrooms. Mix soup and wine. Pour over all chicken. Spread stuffing mix. Drizzle melted margarine over all. Bake 1 hour or until done.
Cream sugar and butter; add beaten eggs and sour cream. Put soda and cream of tartar in flour and sift enough to make stiff batter. Add vanilla. Drop with teaspoon onto cookie sheet. Bake at 350°.
Shape 20 meatballs. Brown well in 2 tablespoons vegetable oil. Drain excess fat. Sprinkle meatballs with 1 tablespoon flour; stir gently to coat. Combine 1 (28 ounce) can tomatoes, cut into bite size pieces, 1/2 cup Heinz 57 sauce and 1/2 teaspoon salt. Pour over meatballs. Simmer, uncovered, for 25 minutes or until desired consistency. Stir occasionally. Serve over noodles.
Mix all ingredients; add bread crumbs (or cracker). Shape into oval loaf 2 to 2 1/2-inches thick. Cover all sides with flour. In heavy skillet, brown on both sides, turning once. Drain; add water to cover half of loaf. Heat, then cover and simmer 1 hour. Move around occasionally to prevent burning. Add potato and carrot chunks. Dot with butter; add more water, if desired. Cook until vegetables are done. Remove all to platter. Add milk, using flour and water to thicken gravy.
Cream eggs, cream, sugar and vanilla in bowl. Pour into can. Add condensed milk and stir well. Add milk to fill line on can. Makes 4 quarts.
Cream shortening and sugar. Add egg and beat well. Add flour alternately with milk and vanilla. Mix thoroughly. Roll out dough on lightly floured surface. Cut with flower cookie cutter. Bake on greased baking sheet for about 15 minutes at 350 degrees.
Cream together sugar, shortening and eggs. Add next four ingredients. Mix well. Fold in remaining ingredients. Pour in a prepared loaf pan. Bake at 325° for 1 hour and 15 minutes.
Blend together the sugar and shortening. Add all other ingredients; mix well. Pour into a greased loaf pan. Bake 1 hour at 350°.
Shred potatoes into colander. Rinse thoroughly under running cold water to remove all starch. Fry until done. Excellent taste and texture, and fast!
Chill cream; then beat in lemon juice and sugar. Crumble in vanilla wafers and chill until ready to serve.
Preheat oven to 200°C. Combine crumbs and melted margarine. Save 125 ml crumb-margarine mixture for topping. Press crumbs evenly on sides and bottom of pie pan. Saute onion and green pepper in margarine. Blend in flour, salt and sugar. Slowly add milk; cook and stir until thickened. Mix in corn and eggs. Stir well. Pour corn mixture into crumb crust. Top with remaining crumbs. Bake 30 minutes or until a knife inserted (off center) comes out clean.
Bake cake in 2 (8-inch) round layers according to directions. Split cooled layers horizontally. (Use piece of thread between forefinger and thumb.) Combine sour cream, coconut and sugar in a mixing bowl, stirring well. Spread 1 1/4 cups of mixture between cake layers. Combine remaining sour cream mix with whipped topping. Spread on top and sides of cake. Chill; slice to serve.
Combine cake mix, sour cream, water and eggs in large bowl. Blend, then beat at medium speed for 2 minutes until creamy. Spoon 1/3 of batter into well-greased 10-inch Bundt pan. Sprinkle with gelatin. Spoon another 1/3 of batter over gelatin. Sprinkle remaining gelatin over batter. Spread remaining batter over gelatin. Bake at 350° for 45 minutes. Cool in pan for 5 minutes. Remove from pan and sprinkle with confectioners sugar.
Line bottom and sides of a 9-inch pie pan with 2/3 crumb mixture. Fill with softened ice cream (or any kind you prefer). Sprinkle remaining crumb mixture on top. Cover with foil and freeze. Serve with hot fudge syrup. Serves 6 to 8.
Combine first 4 ingredients; sprinkle with salt, and cover with cold water; let stand 2 hours; drain. Combine sugar, vinegar, and spices in large pot; bring to a boil. Add vegetables, return to boil; reduce heat and simmer 10 minutes.
Heat 3 tablespoons of the margarine and blend in flour. Cook and stir 5 minutes. Prepare au jus mix as directed with 2 cups water. Add au jus gradually to flour, stirring with a whisk until thickened and smooth. Simmer 1 minute. Add catsup, bouillon cubes dissolved in hot water, pepper, paprika and garlic powder. Simmer, uncovered, for 5 minutes. Keep warm. Makes 2 cups sauce.
Mix all ingredients well and roll in medium balls. Bake on cookie sheet at 325° for 20 to 25 minutes.
Mix flour and sugar in a large bowl. Add lard to dry ingredients and blend well. Add eggs and knead by hand in bowl until ingredients are blended and dough is smooth. Pinch off small pieces of dough and roll into small balls about the size of a nickel. Place on ungreased baking sheet and bake about 10 to 12 minutes at 350° (until golden brown). Remove sheets from oven onto wire racks and cool slightly. Using a spatula, remove two or three cookies at a time from cookie sheet. Gently place on platter on which you have put the cinnamon and sugar. (One cup sugar and 1 1/2 teaspoons cinnamon, mixed.) Coat generously and with slotted spoon, remove to serving platter. Makes six to seven dozen.
Put cooking oil in skillet. Sprinkle flour on top of oil; stir as it browns. When brown, pour in tomatoes and water. Stir constantly until gravy is thick. Delicious with homemade biscuits.
Combine first five ingredients. Add enough flour to make firm dough. Chill overnight. Break off pieces of dough the size of a walnut. Roll very thin in granulated sugar. Spread with nut filling and roll as for jelly roll. Place on ungreased baking sheet. Bake at 400° for 15 to 20 minutes.
Mix the first 6 ingredients together and season. Do not add any water as it will make its own juice. Cook in a moderately hot oven (about 325°) for 3 hours or until the meat is done. Stir once in awhile to keep from sticking.
In a saucepan, combine brown sugar, tomato sauce, lemon juice, garlic salt and wine; bring to a boil, stirring. Reduce heat and allow to simmer gently, uncovered, until sauce is thickened (about 20 minutes).
Chop onion and celery fine and combine with oil, vinegar, mustard, ketchup and seasonings. Pour mixture over shrimp. Let set overnight, turning once or twice to cover shrimp.
Mix like you would biscuits. Put in refrigerator to get cold. Cut like you would biscuits. Bake at 450°. These are delicious with ham.
Crumble up sausage patties; cook and drain meat. Pull out of pan; cook hash browns and eggs in some of sausage grease. Put sausage and picante sauce back into egg/hash brown mixture. Remove from heat; warm flour tortillas. Put 1/4 mixture into each flour tortilla. Roll up; serve warm.
Brown ground beef, sausage, onion, green pepper, garlic and spices in a skillet. Drain off fat. Add tomato paste and tomatoes. Simmer for a couple of hours. Cook shells.
Pack large cucumbers in a gallon jar; add salt, alum and spice. Fill jar with vinegar. Put lid on and let set for 6 weeks. Drain. Slice cucumbers thin. Place a layer of sugar and a layer of cucumbers. Let set several hours. Makes its own syrup. It's okay to seal or not seal.
Mix all together, except the wine. Put in casserole that has been sprayed with Pam. Bake at 325° for 3 hours; at the end of 2 hours, add the wine. Serve with rice or noodles. Serves 8 to 10.
Slice and lightly brown hot dogs in frypan. Add tomato sauce, green chilies, water, salt and pepper. Stir well. Add noodles. Slice cheese and lay over entire hot dog-noodle mixture. Tear tortillas into pieces and place on top, covering well. Place lid on top and cook on low for 20 minutes.
Combine pumpkin, sugar, cinnamon and egg and beat well. Add both milks and beat. Pour into unbaked pie shell. Bake at 375° for 1 hour.
Melt margarine in microwave; mix in marshmallows. Stir until marshmallows are well coated. Cover and microwave about 1 1/2 minutes or until smooth when stirred. Pour Fruity Pebbles, all at once, into marshmallows. Stir until well mixed. Press into 9 x 13-inch baking dish. Press firmly with wax paper. Cool and cut.
Combine vegetables, bacon and cheese. Mix sugar and mayonnaise together and add to vegetables. Stir; add salt and pepper, if desired. Refrigerate overnight for best flavor. Serves 8 to 10.
Peel potatoes and cut into 1/4-inch strips. Cover with water and cook until crisp-tender. Drain and set aside. Combine 1/4 cup butter, sour cream, soup, onion, salt, pepper and mushrooms in large bowl. Mix well. Add potatoes and cheese. Stir gently. Pour into a greased oblong Pyrex dish. Mix 3 tablespoons butter and stuffing. Sprinkle on top. Bake 30 minutes at 350° until bubbly.
Cut biscuits into quarters; dip each into melted margarine and layer 1/3 in a lightly-greased 10-inch Bundt pan. Sprinkle with half of the bacon, cheese, onion and green pepper. Repeat layer until all ingredients are used, ending with biscuits. Bake in a preheated 350° oven for 40 to 45 minutes or until brown.
Mix together and beat 2 minutes. Pour into 9 x 11-inch pan and dot with butter on top. Sprinkle with 1/4 cup brown sugar and 1 cup chopped nuts. Bake at 350° for 45 minutes.
Heat soups, broth, Ro-Tel and cheese. Pour over chicken in long casserole dish. Crumble crackers; mix with melted margarine. Spread over chicken and soup mixture. Bake at 350° until brown, about 20 minutes.
Bring sugar, water and cornstarch to boil and keep stirring until thick. Add Jell-O mix and stir well. Remove from heat; mix in cut up berries. Pour in pie shell and refrigerate.
Mix beef, bread crumbs, onion, 1/2 can tomato sauce, egg, salt and pepper. Shape into loaf and place in a greased loaf pan. With wire whip combine 1/2 can tomato sauce, water, brown sugar, mustard, vinegar. Add prepared sauce on top and bake at 350° for 1 1/4 hours. Baste loaf several times while baking.
Melt margarine and pour into 9 x 13-inch pan. Sprinkle nuts and coconut in bottom of pan. Mix cake mix according to box instructions. Pour over nuts and coconut. Mix sugar and cream cheese together and drop by teaspoon on top of cake. Bake in 350° oven for 45 to 50 minutes.
Dissolve yeast in 1/8 cup warm water in a large bowl. Stir in 1 1/3 cups warm water and the brown sugar. Add the flour gradually and continue stirring (add 1 cup at a time). Beat until smooth. Knead dough on a floured surface until smooth. Heat oven to 475°.
Preheat oven to 350°. Use ungreased 9 x 13-inch baking dish. Mix soup, mayonnaise and lemon juice together. Layer in pan 1/2 each of soup mix, then chicken, then broccoli and cheese. Repeat layers. Top with buttered bread crumbs and bake, uncovered, 30 to 40 minutes or until bubbly.
Melt butter in large pan. Add pecans and salt. Stir well. Remove from heat and put in 13 x 9 x 2-inch pan and bake at 200° for 1 hour, stirring every 15 minutes.
Cook potatoes in skins until tender. Peel and shred. Combine shredded potatoes with sour cream, onions, 3/4 cup cheese, salt and pepper. Turn mixture into buttered 1 1/2-quart casserole. Sprinkle with remaining cheese and paprika. Bake, uncovered, at 350° for 30 to 40 minutes. Makes 4 to 6 servings.
Drain pineapple and fruit cocktail. Crush crackers into fine crumbs. Place egg whites in large bowl with baking powder and beat until foamy. Gradually add sugar, beating until stiff peaks form. Fold in cracker crumbs and nuts, mixing well. Spread into greased baking dish (9 x 13 x 2-inches) and bake in oven at 350° for 20 minutes. Cool to room temperature. In a bowl, cream softened cream cheese until light. Fold in whipped topping and well drained fruit. Spread over cooled crust; cover with foil and refrigerate overnight. Sprinkle with coconut and cut into squares; serve.
Salt and brown beef. Drain; add onion and pepper. Over medium heat add tomatoes. Use a fork and stir tomatoes into small chunks. When onions and peppers are cooked, add tomato soup and corn. When stew is hot, add Cheez Whiz. Stir until all ingredients are well mixed.
Mix all together and bake at 350° for 40 minutes. Put crackers over top and pour butter over all.
Wash and cut cucumbers, about 1/2 thick slices. Mix slices with salt and let set overnight.
Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling. Boil 1 minute. Stir in chicken and vegetables. Pour into favorite pie crust. Cut slits in top crust. Bake at 350° for 35 to 45 minutes.
Combine buttermilk and baking soda. Allow to stand for 5 to 10 minutes. Cream in sugar, Crisco and margarine. Beat in egg yolks, one at a time. Add vanilla, nuts and flour. Beat egg whites until stiff, then fold into mixture. Divide into 3 round cake pans. Bake at 325° for 30 minutes.
Combine evaporated milk, sugar, egg yolks, margarine and vanilla in saucepan. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat. Add coconut and pecans. When cool, spread on cake.
Let cream cheese soften. Beat together cream cheese, egg and sugar. Add chocolate chips. Fill cupcake papers half full with cake mix that was mixed as directed on cake mix box.
Combine pudding, cinnamon and brown sugar in small bowl. Cut rolls in pieces (4 to 6) when partially thawed (15 minutes). Put a little of 1st mixture into bottom of pan, then layer rolls and pudding mixture. (Use tube or Bundt pan.) Drizzle with melted butter or margarine. Let rise all night. Bake at 350° for 15 to 20 minutes.
Lightly grease or spray a 6 ounce custard cup. Press meat in the bottom to form a cup. Break an egg on top of the meat. Pierce the yolk gently once with fork. Season with salt and pepper. Top with shredded cheese. Cover the cup with vented plastic wrap. Microwave on High for 1 to 1 1/2 minutes. Let stand, covered, 1 to 3 minutes. Place egg and meat on top of toast.
Cream sugar, eggs, Crisco, salt, butter and peanut butter until fluffy. Add flour, soda and vanilla. Stir. Shape into balls 2 inches apart. Bake at 375° for 8 minutes.
Slice bananas and add over layer of cookies. Repeat until bowl is full. Mix milk, cup of sugar, flour, salt, egg yolks, vanilla and butter together for pudding. Cook like custard and pour over bananas and cookies. Mix egg whites and 1/2 cup sugar. Pour over pudding. Brown and serve. Hint: Make in oven-safe dish.
Heat oven to 400°. In large bowl combine sugar, margarine, eggs and vanilla; blend well. Stir in flour, cream of tartar, soda and salt. Blend well. Shape dough into balls. Combine sugar and cinnamon. Roll balls in mixture. Place 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes.
Place popcorn and peanuts in large roasting pan sprayed with nonstick cooking spray. Melt butter in heavy saucepan. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil for 5 minutes; do not stir. Remove from heat. Stir in soda and vanilla. Pour gradually over popcorn and peanuts, mixing well.
Combine and sift flour, spices, soda and salt. Cream margarine. Add brown sugar gradually and cream well. Add Scramblers, 1/2 cup at a time. Beat well after each addition. Add the dry ingredients alternately with applesauce, blending well after each addition. Stir in raisins and walnuts. Pour into a well-greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 minutes or until done. Cool 10 minutes. Remove from pan and cool on rack.
Combine first 3 ingredients. Mix well and press into a greased 9 x 13-inch pan. This forms the base. Combine the rest of the ingredients for the topping. Mix well and pour on top of base. Bake at 325° for 40 minutes. Cool and cut into squares.
Cut up sausage. Pare and slice potatoes. Place potatoes in large skillet. Slice onion and place in layer over potatoes. Add layer of thinly sliced cabbage. Add butter and salt to boiling water, stirring to melt. Pour over vegetables. Place pieces of sausage on top and sprinkle with 1/4 cup Parmesan cheese. Cover tightly and cook on low for 22 to 25 minutes or until vegetables are done. Sprinkle with paprika.
Cook broccoli to package directions. Drain well. Mix broccoli, soup and egg. Turn into buttered casserole dish. Sprinkle crumbs on top. Dot with butter. Bake at 350° for 30 minutes.
In a large skillet, fry onion and clams in olive oil until onion is tender. Add garlic powder, red pepper and salt. Add tomatoes along with the juice and simmer for about 1 hour. The longer it simmers, the better it tastes.
Melt butter; combine flour, butter and pecans. Press into bottom of cake pan to form crust. Bake 15 minutes at 350°.
Place roast in Dutch oven. Slice onion in thin slices and put on top. Put onion soup mix in and then pour consomme and sherry over all. Bake (uncovered) at 325° for 2 hours. Remove roast from pan and thinly slice. Put slices back into the pan and cook in oven an additional 45 minutes. Slice rolls and butter them. Broil until toasted. Place cheese slices on bottom, then put meat slices and onion on top. Serve with a cup of sauce for dipping.
Place drained beans into casserole dish with a cover. Saute onions in butter. Add sour cream; season with salt and pepper. Stir thoroughly and pour over beans. Cover and bake in 350° preheated oven for 1/2 hour.
Make in layers. For layer one, mix cherry jello according to directions on package. Add sliced banana and pour into mold that has been greased with mayonnaise. Allow this layer to set. For second layer, mix lemon jello with proper amount of water and add mayonnaise and cream cheese. Pour this mixture over first layer and allow to set. Mix lime jello, using pineapple juice as part of water measurement. Add pineapple and pour over second layer.
Brown hamburger meat, drain well. Add taco seasoning and chili. In a separate pan, dice up the Velveeta, cook on low heat stirring constantly. Add hamburger mixture. Serve with chips.
Beat all ingredients together until well blended. Bake at 350° for 40 minutes in a 12 x 9 x 3-inch greased pan.
Mix together in a large bowl. Set in a warm place covered with a light dish cloth. Let rise 1 1/2 hours. Roll out on a lightly floured board 3/4-inch thick. (You can also roll them into balls and place three balls to a muffin tin for cloverleaf rolls.) Cut rolls out with biscuit cutter and place on well-greased pan and let rise for 1 hour. Bake in 425° oven until brown.
Mix cream cheese, Cool Whip, and powdered sugar until smooth. Pour into baked pie shell. Spread pie filling on top. May add crushed Oreo cookies on top. Chill until ready to eat.
Cream butter and oil until soft. Add sugar and beat until light and fluffy. Add eggs, one at a time. Sift flour, salt and powder together. Add milk and flavoring to butter, then add walnuts last. Bake at 325° for 1 hour and 10 minutes.
Combine all ingredients in dishpan. Cook on medium-low heat, stirring often, until thick. Pour into jars and seal.