HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cookie crumbs and oleo. Spread 3/4 on bottom of 13 x 9-inch pan. Add slightly softened ice cream. Put cookie mix on top. Refreeze.
Cream shortening, sugar and eggs. Add other ingredients and mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 400° for 12 minutes. Frost while hot.
Mix butter, oil and sugar. Beat well. Add eggs, vanilla and sour milk; add rest of ingredients. Pour in 9 x 13-inch greased cake pan. Sprinkle top with 1 cup chocolate chips and brown sugar. Bake at 350° for 30 to 40 minutes.
In a medium bowl, mix the milk, sugar, eggs, salt, vanilla and pumpkin until thoroughly blended. Stir in bread crumbs. Pour into greased 1 1/2-quart baking dish. Bake at 350° about 40 minutes. Mix the brown sugar and cinnamon and sprinkle on the surface of the pudding. Return pudding to oven for 10 minutes more or until a knife inserted into the pudding comes out clean.
Peel potatoes, cut in 1/2-inch pieces. Cook for 10 minutes or until very tender. Drain well, put into a large bowl and mash until smooth. Stir in butter, sugar, a little at a time. Heat oven to 425°. Have a cookie sheet ready. Pour flour, baking powder, salt, baking soda and cinnamon in a medium size bowl. Stir flour mixture into potato mixture in 3 additions, alternately with buttermilk, just until blended. Form into a ball and sprinkle some flour on top. Roll dough to 1/2 to 3/4-inch thickness. Bake 15 to 20 minutes, until golden. Spread butter on top while hot.
Over moderate heat, melt butter in medium saucepan. Add sugar and bring to a boil; boil 2 minutes, stirring constantly. Remove from heat and stir in heavy cream, lemon zest, nuts and coconut. Bring mixture back to a boil. Remove from heat and stir in bourbon or rum and vanilla extract. Pour into prepared tart shell and bake at 350° for 30 minutes or until the filling is bubbly, thick and golden brown. Cool for 5 minutes, remove from pan. Serve with fresh whipped cream.
Mix all together and chill. Put one orange slice into each glass or put small slit in side and slip over edge of glass.
Mix yeast, water and sugar with mixer until foamy on top. Add oil, milk, salt and egg. Mix well. Add flour, one cup at a time. Knead well 3 to 4 minutes. Put in greased bowl. Let rise 2 hours or until double in warm place. Punch down. Make into rolls. Let rise again until double. Bake at 375°. This dough will keep in the refrigerator well for a few days.
Put pineapple, Jell-O and sugar in pan. Heat and let come to a simmer. let cool. Whip chilled milk until stiff. Mix together. Put in cookie or graham cracker crust and chill. Makes two pies.
Cut elephant into 1-inch cubes and cook in a very large pot. Stew two days and add potatoes, carrots and celery. Add salt to taste (about 50 pound bag). Serves approximately 3,000 guests. If more people show, add rabbit as needed. Do not put rabbit in unless needed, as no one likes to find a hare in their stew.
Cook noodles according to package directions. Combine noodles, soup, milk, tuna and cheese. Add pepper to taste. Heat in oven at 350° until cheese is melted. Makes 6 servings.
Mix first 4 ingredients and add egg. Stir ingredients until crumbly. Blueberries, peaches or apples in 9-inch pan. Crumble mixture on top. Melt butter and brush on top. Bake in 350° oven for 40 minutes or until brown. Serve with whipped cream or ice cream.
Cook beets (do not overcook). Slice while warm. Sprinkle with sugar. Let stand until sugar is dissolved. Stir and pour vinegar and salt over beets. Let beets sit in refrigerator. Serves 8 or more. Sliced onion is optional.
Saute onion in butter. Stir in cheese until melted. Add tomatoes and jalapenos (drained, seeded and chopped). Blend well. Add cumin seed and chili powder; stir constantly when adding powder. Heat all ingredients over low heat. Serve with corn or tortilla chips.
Line an 8-inch square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large bowl, combine the confectioners sugar, cocoa and salt. Melt remaining butter; add milk and vanilla. Stir into sugar mixture until blended; whisk until smooth. Stir in M&M's. Immediately spread into prepared pan. Refrigerate until firm.
Melt 1/2 stick oleo in 9 x 13-inch dish. Beat eggs in large bowl and add other ingredients. Pour into pan or casserole. Bake at 400° for 15 minutes, then at 350° for 20 minutes or until solid. Cut in squares, if desired. Yields 12 to 15 squares.
Butter pie dish. Place crust in dish. Spread with mustard. Spread cheese evenly over all. Cover with sliced tomatoes in single layer. Bake at 350° for 45 minutes. Remove from oven, let set for 15 minutes. Sprinkle with basil lightly over all.	May be served warm or at room temperature.
Mix first 3 ingredients with mixer and pour in a graham cracker crust. Refrigerate one hour.
Place cream cheese on serving plate. Top with salsa. Serve with tortilla chips. Makes 6 to 8 servings.
Combine mayonnaise, garlic, pickles, green olives, and egg. Mix thoroughly. Refrigerate for at least 1 hour before serving. Goes great with fish.
Beat eggs; add flour and beat some more. Add cottage cheese and stir in. Cook the frozen broccoli (or use 1 pint package broccoli); drain. Add oleo and cubed cheese. Stir until oleo melts and cheese softens. Add to egg mixture and stir. Add 3/4 teaspoon salt and dash of pepper. Put in large, greased casserole and bake 1 hour at 350°, uncovered.
Mix all ingredients, except cheese and paprika. Place in a 2-quart casserole dish. Bake, uncovered, for 45 minutes at 350°. Put cheese and paprika on during the last 10 minutes of baking time. Serves 8.
Stew apples in water until soft. Grate apples through sieve, add sugar, vanilla, gelatin and egg whites to apples and whip until fluffy. Serve in a glass or bowl. Makes 4 servings.
Combine cake mix, oil and eggs in large bowl. Stir in morsels and pecans. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 350° oven for 8 to 10 minutes or until centers are just set. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 3 1/2 dozen.
Boil beans gently for 1 1/2 hours. Drain and add new liquid three times. Put beans in pot with last liquid and put bacon on top. Mix in other ingredients and bake at 300° for about 4 hours, adding liquid when needed.
Beat vigorously for 30 seconds. Spread the batter in the greased 9-inch square pan.
Beat butter and cream cheese until smooth. Add flour to mix to form soft dough. Chill at least one hour or overnight. Preheat oven to 350°. Place walnut-sized balls of dough into ungreased mini-muffin pan. Dredge a mini-tart shaper in flour and press each ball of dough to fill cup.
In large bowl, combine brown sugar, granulated sugar, flour, cinnamon and nutmeg. Mix well. Add apples to mixture. Stir in raisins.
Mix pudding according to directions. After mixing, pour can of Eagle Brand milk into pudding and stir. Set aside. In a large bowl, line with wafers and pour 1/2 of pudding mixture over wafers. Cover pudding with 1/2 of your bananas, sliced. Cover bananas with 1/2 of Cool Whip. Start over and use the rest of pudding, bananas and top with Cool Whip. Refrigerate. Make ahead. It makes a large pudding.
Roll out 11-inch pie crust (you may want to cook all ingredients first to know how much sugar you'd like. I find fruit pies are better if you cook them before baking). Add the margarine after you pour filling in the pie to the top, then put on the top crust with air slits in top crust. If previously cooked, you may bake at 400° until brown, put aluminum foil around edges of crust. If uncooked, bake at 350° for 40 to 60 minutes.
Dissolve jello in hot water. Add cream cheese. Add to hot jelly mixture the marshmallows (white ones are fine, but pastel colored ones makes this extra pretty), mayonnaise, pineapple (juice and all), carrots and Dream Whip (prepared and folded in last). Chill for 2 or 3 hours.
Cream together butter and sugars. Add egg yolk and vanilla. Mix thoroughly with flour. Spread mixture thinly on cookie sheet. Bake at 350° for 15 to 20 minutes. Spread on warm cookies the melted chocolate bar, then sprinkle with nuts. Cut cookies while warm and refrigerate.
Rinse and pat dry pork chops. Place in a baking dish sprayed lightly with Pam. Mix together remaining 5 ingredients and pour over pork chops. Cover and bake at 325° for 35 to 45 minutes. Remove cover and broil until lightly browned.
Arrange cut-up chicken in shallow butter baking dish. Cover with mushrooms. Add well-blended soup and sour cream. Sprinkle with paprika and cook uncovered 1 1/2 to 3 hours at 350°.
Let ice cream set out and soften. Melt margarine. Crush about 2 cups of the cookies. Mix together with the melted margarine. Press and cover the bottom of a pie plate. Reserve about 1/2 cup of the crumbs. Drizzle some of the topping over the crust. Sprinkle with 1/2 of the almonds. Press ice cream over the crust. Drizzle remaining topping over the top of ice cream. Top with remaining almonds. Return to freezer.
Combine peanut butter, butter and vanilla in a large bowl; beat with electric mixer until well blended. Beat in sugar until light and fluffy. Beat in eggs one at a time. Stir in flour and salt just until well blended. Spread on greased cookie sheet. Bake at 350° for 30 minutes or until center pops back.
Shred cabbage, onion and green pepper in large bowl. Pour sugar over top. Heat to boiling, oil, vinegar, mustard and celery seed. Pour over cabbage mixture. Refrigerate overnight. Serves 12.
Mix cream cheese and Marshmallow Creme with mixer until well blended. Add sherbet; mix well. Fold in whipped topping. Pour into crust. Freeze until firm. Garnish with whipped topping and berries. Makes 6 to 8 servings.
Brown hamburger and onion. Drain fat. Combine all ingredients. Bake at 325° for 15 minutes.
Mix, and pour into greased bread pan. Bake 375° 50-60 minutes.
Mix ingredients together. Bake in a greased Bundt pan or tube pan for 1 hour at 350°. Pour hot sauce over hot cake.
Mix first 4 ingredients. Cover with French onion rings. Heat for 30 minutes in 350° oven.
Steam small whole potatoes until tender. Steam carrots until tender (10 minutes). Parboil asparagus tips in boiling salted water for 2 minutes; drain with slotted spoon. Rinse with cold water; drain. In same water, boil beans the same way. Drain and rinse in cold water.
Mix all beans and ham or Spam together. Cook onion, garlic, sugars, salt, catsup, liquid smoke, Worcestershire sauce and margarine on medium heat for 10 minutes, then add to bean and ham mixture. Bake for 45 minutes to 1 hour at 350°.
Dissolve Jell-O in hot water. Add sugar, lemon juice and pineapple syrup. Stir; dissolve and chill until partially set. Add remaining ingredients.	Chill overnight.
Mix sugar and cocoa, then add boiling water to dissolve mixture. Pour this over batter. Bake at 350° for 35 minutes. Serve while hot with ice cream.
Combine all ingredients in top of double boiler. When completely mixed, spread into buttered 9 x 5-inch pan.
Combine and bring to a boil; simmer until desired consistency (couple of hours). Pour into hot jars leaving 1/4 inch head space; add 1 teaspoon lemon juice per pint to increase acidity. Process 30 minutes in hot water bath. Makes about 6 pints. If smoother consistency is desired, puree a small amount in food processor and mix in before canning.
Preheat oven to 350°. Blend first 5 ingredients in small bowl. Arrange bread in baking sheet. Brush lightly with oil. Bake until crisp, about 10 minutes. Cool. (Can be made 6 hours ahead. Cover mustard mixture and croutons separately; let stand at room temperature.)
Prepare pudding according to package directions with milk. Remove from heat, stir in chopped chocolate until melted and smooth. Cover with plastic wrap. Chill. Fold in 1 cup of whipped topping. Cut cake into small cubes and drizzle with orange juice. In the bottom of a deep glass bowl, layer half the berries, half the pudding and half the grated chocolate. Top with remaining whipped topping. Garnish with whole berries. Drizzle melted chocolate over the top. Serves 8.
Mix egg substitute, skim milk, vanilla and cinnamon. Dip bread slices in egg mixture. Melt margarine in skillet and lightly brown bread slices. May be served with margarine and syrup or jelly.
Preheat oven to 350°. Spray large casserole dish. Cook penne pasta according to package directions. Heat oil in large pan over medium heat. Add onion and garlic for 2 minutes. Add mushrooms and ground beef. Cook until beef is browned, about 8 to 10 minutes. Stir in stewed tomatoes, juice, tomato sauce and basil; let simmer for 5 minutes. Remove from heat; add pasta to saucepan. Stir in cheese; mix well. Spoon pasta in prepared casserole dish. Sprinkle with Parmesan cheese. Cover and bake 15 to 20 minutes.
Cream sugar, Wesson oil and eggs. Beat well. Sift together flour, salt and soda. Mix cocoa and red food coloring together; add vinegar. Mix well. Add this to eggs and sugar mix. Beat. Then add flour, alternately with buttermilk and vanilla. Beat well. Bake at 350° about 30 minutes in round cake pans.
Pour peaches into large baking dish. Mix flour and sugar. Add vanilla, margarine and milk to make batter. Pour batter over the peaches. Bake at 400° for 1 hour, or until done.
Grate Mozzarella cheese. Lightly brown garlic, onion and ground beef in salad oil. Add soup, 1/2 can of water and seasonings. Simmer 20 minutes. Place in a 13 x 9-inch baking dish. Cook noodles as directed on box. Alternate noodles, cheese, cottage cheese and sauce. (Sprinkle with Parmesan cheese, if desired.) Repeat twice. Bake at 350° for 35 to 40 minutes. Cool slightly.
Blend Crisco, sugar, salt, eggs, orange rind and juice. Sift dry ingredients together. Add to mixture. Add nuts. Drop from teaspoon onto greased cookie sheets. Bake at 375° for 15 to 20 minutes.
In a heavy skillet, place pineapple and cherries. Add sugar and pineapple juice. Add raisins. Cook over low heat for 45 minutes, turning and stirring often. Remove from heat. Let stand in syrup overnight. Place fruit in a single layer on a cake rack to dry for a day. Turn over and let the fruit dry a second day. Cut up with kitchen shears. Store in a plastic container. Makes 4 cups.
Brown ground beef. Stir in taco seasoning pack. Drain. Spread refried beans across bottom of 9 x 13 dish. Follow with a layer of taco seasoned beef, then a layer of salsa. Last, a layer of sour cream. Sprinkle shredded cheese across the top. Serve immediately. Refrigerate after being served.
Peel and devein shrimp. Melt butter and cook shrimp and parsley (chopped) and garlic (almost whole jar). When shrimp are pink, add clam sauce and heat thoroughly. Add pepper to taste. Cook linguine as directed on box. Drain. Return to pot. Pour shrimp and sauce over noodles. Mix well. Serve with Parmesan cheese generously sprinkled on top.
In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley and seasonings. Dip catfish in butter, then in crumb mixture. Arrange in a greased 9 x 13 inch pan. Bake uncovered at 375° for 20-25 minutes, or until fish flakes easily with a fork. Serves 6.
Mix butter, pecans and vanilla. Sift together dry ingredients and add to mixture. Add eggs. Bake at 350° for 30 minutes. Remove from oven and cover top with marshmallows.
In a bowl, mix together the black beans, corn and diced tomatoes with green chile peppers. Add freshly diced tomatoes and onion. Mix, cover and refrigerate for at least 8 hours. Garnish with cilantro leaves.
Mix ingredients in the order given; pour into pie shell. Bake in a 400° oven for 40 minutes, or until custard is set.
Cream the cream cheese and sugar. Add vanilla. Set aside. Mix 1 package of Dream Whip as directed on the package. Combine cream cheese mixture and Dream Whip mixture.
Cook carrots until tender; cool. Take oil, vinegar, soup, salt and pepper and bring to a boil; stir in sugar until dissolved. Add onions and green peppers to carrots. Pour hot mixture over carrots, peppers and onions. Cool. Refrigerate overnight.
Place beef cubes in baking dish. Add chunks of carrots, potatoes, onions and celery. Mix together tomato sauce, water and sugar; pour over the meat and vegetables. Add salt and pepper to taste. Scatter tapioca on top. Seal with foil. Place in a 325° oven for 2 to 3 hours or set oven at 200° and let cook all day. Can cook in heavy pan.
In a Dutch oven, layer all ingredients, potato, hamburger (raw), onion and corn. Just as you would lasagna (with corn ending up on top). Bake 1 hour at 350° or until potato is tender.
In large Dutch oven, layer all ingredients except last three. Combine tapioca, salt and pepper and sprinkle over stew; cover. Bake in 250° oven for 5 hours. Makes 6 to 8 servings. A good company meal.
In small bowl, combine flour, baking soda, salt and cinnamon. In large mixing bowl, add butter, sugar, brown sugar, eggs and vanilla (or orange peel). Gradually beat in flour mixture. Stir in oats and butterscotch morsels. Spread dough into greased 15 x 10-inch jelly roll pan. Bake at 375° for 18 to 22 minutes or until very lightly browned. Cool and cut into 2 x 1 1/2-inch bars. Makes about 4 dozen bars.
In large skillet, melt 3 to 4 tablespoons butter, margarine or bacon fat. Brown meat; add fresh mushrooms and onions. Stir. In large roasting pan, transfer meat, mushrooms, onions and drippings. Sprinkle with minced garlic. Add rest of ingredients and stir until mixed. Put lid on pan or cover with tinfoil and refrigerate overnight. Preheat oven to 350° and bake in oven for 1 to 1 1/2 hours or until mixture is thoroughly heated and vegetables are cooked. Serves 15. Recipe can be doubled, tripled to serve more. Serve with fresh green salad and crusty rolls.
Simmer peas in water until almost cooked. Add savory, carrots and celery. Simmer until vegetables are tender. Add onion and tomato paste and simmer a few minutes longer.
In a small bowl, stir together the cream cheese and peanut butter. Then stir in the pineapple and spread the mixture on half of the bread slices. Then top each with a remaining bread slice. Makes 5 servings.
Cream butter and sugar. Add eggs, beating well after each egg. Mix to other ingredients. Mix well. Pour into Bundt cake pan (greased and floured). Bake at 350° for 50 to 60 minutes.
Cook lasagna noodles according to package directions, omitting salt. Rinse with cool water. Spread 2 tablespoons guacamole onto each noodle; top each with 2 tablespoons salsa and 2 tablespoons cheese. Roll up noodles jelly roll fashion. Cut each roll-up in half to form 2 equal size roll-ups. Serve immediately with salsa or cover with plastic wrap and refrigerate up to 3 hours.
Drain all fruit, reserving 1 cup liquid. Mix fruit in bowl. Sprinkle vanilla pudding mix over top and add 1 cup liquid. Mix and refrigerate 1 to 2 hours. Add banana (sliced) when ready to serve.
Saute the garlic, onions and bell pepper in vegetable oil in a large saucepan over medium heat until translucent. Remove onions and pepper mixture from pan, leaving liquid. Add beef and pork cubes and brown over medium heat, stirring occasionally, and adding salt to taste. Cook meat at least 15 to 20 minutes or until tender. Add onion and pepper mixture to meat. Stir and let cook together another 5 minutes. Add dry seasonings and again stir mixture. Add water, tomato paste, tomatoes, fresh chile and jalapeno pepper. Let entire mixture simmer for at least 2 hours, stirring occasionally. Serve with cheeses and sour cream.
Cook potatoes in water until done. Make thickener by mixing flour in 1/2 cup of milk. Add to potatoes. Add remaining ingredients, except cheese. Simmer until heated through. Add cheese. Heat until melted.
Combine all ingredients. Pour into greased casserole dish. Bake 30 minutes at 350°.
Saute onion and peppers together; mix with browned hamburger. Add beans, corn, tomatoes, salsa and taco mix. Simmer. If too thick, add chicken or beef broth.
Cook and drain sausage. Wash in water and drain to remove excess grease. Beat well with whisk all of the eggs. Add milk and mustard; beat again. Add cubed bread and sausage; mix well. Pour into 9 x 13-inch baking dish. Top with grated cheese. Bake at 350° for 45 minutes. Serves 8 to 10.
Cream butter, sugar and eggs together, adding eggs, one at a time. Mix soda, flour, allspice, cloves, cinnamon and nutmeg together. Add buttermilk and flour mixture alternately to butter mixture. Add vanilla, pear preserves and pecans. Bake in greased and floured tube or Bundt pan in 300° oven for 1 hour and 45 minutes. Can substitute apricot preserves for pear preserves. Yield: 12 servings.
Cook and drain the hamburger, onion, green pepper, salt and pepper. Add green beans, thickened with tomato juice. Prepare and mash potatoes (amount for family). Line dish with potatoes. Add to it the hamburger and green beans and tomato sauce mixture. Top with cheese. Warm in oven.
Brown steak, cut into 2 or 3-inch squares. Add can of stewed tomatoes, basil and oregano, adding broth or water last. Cover and simmer for 1 1/2 hours. Thicken slightly before serving.
Cut steak in serving pieces. Brown in 2 tablespoons of oil on both sides. Place in casserole dish. Put a slice of onion on each piece. Spoon soup (undiluted) over meat. Cook in a 350° oven, covered, for 45 minutes to 1 hour until tender. Enjoy!
Heat fat in heavy pot and brown meat. Remove, saute onions and mushrooms in butter until limp. Return meat and add water, wine, bouillon cubes, garlic, salt and herbs. Bring to boiling point, reduce heat, cover and cook slowly for 1 1/2 hours. Add potatoes, carrots, onions and celery. Cook another hour. Thicken gravy if desired. Serves 6.
Mix first 2 ingredients together and spread into 9 x 13-inch pan and bake 10 minutes at 350° and let cool. Mix next 3 ingredients well and spread over pretzel crust. Dissolve Jell-O into boiling water. Add thawed cartons of strawberries, can of crushed pineapple and mashed bananas. Mix well and pour over cream cheese mixture. Chill and cut to serve.
Mix all the ingredients together (not crumbs and margarine). Take 4 or 5 slices of bread (about 2 cups), toast to let bread get hard, not brown. Melt 1 stick margarine and add to bread crumbs. Mix. Put chicken mixture in an 8 x 11-inch casserole dish. Sprinkle bread crumbs on top. Bake 40 minutes in a 350° oven.
Preheat oven to 350°. Crunch Mix: Put oats, flour and brown sugar in bowl; cut in margarine. Place half of this mixture in bottom of pan.
Mix all crust ingredients together. Reserve 3 tablespoons of mixture for topping. Press remainder into bottom and sides of 9-inch spring-form pan.
Combine cake flour, sugar, salt, eggs, sour cream and soda. Bring margarine, water and cocoa to a boil. Add cocoa mixture at once to flour mixture. Mix well and pour into greased jelly roll pan. Bake at 350° for 20 minutes.
Grate cheese and mix with Bisquick and sausage. Roll into small balls. Bake on ungreased cookie sheet 15 to 20 minutes at 325°.
Preheat oven to 350°. Cut tips off wings; reserve for another use. Halve remaining wings at joint. Blend remaining ingredients in a 9 x 13-inch pan. Add chicken wings; turn to coat. Bake, uncovered, for 30 to 40 minutes. Baste occasionally until chicken is tender and sauce is thickened.
Combine first 8 ingredients and 1/2 cup tomato sauce. Form into loaf and place in baking pan. Spread surface with mustard and top with remaining sauce. Bake in preheated oven (350°) for 1 hour. Makes 4 to 6 servings.
In a saucepan combine butter, cocoa and 1 cup water. Bring to a boil, stirring often. Remove from heat. In a large mixing bowl, stir together flour, sugar, soda and salt; stir in eggs, buttermilk and vanilla. Add cocoa mixture, mixing until blended. Pour into a greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 375° for 20 minutes. Immediately pour Cocoa-Buttermilk Frosting over brownies. Cool and cut into bars.
Pour cereal in bowl. Add peanut butter. Microwave 3 to 5 minutes according to desired crunch. Let it set for a while. Then eat! Yum! Yum!
"Put macaroni in 65 ounces of water in pot. Cook for 61 minutes. Put cheese in with macaroni. Stir it all up. Put lid on pot. Wait 25 minutes, take lid off and stir and eat it."
Mix up all dry ingredients in a large bowl, then add buttermilk, oil and eggs. Add water and stir good. Pour into 13 x 9 x 2 pan. Bake 30 to 35 minutes.