HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In a large mixing bowl, cream butter until fluffy. Add sugar gradually); egg and vanilla, beat well. Add dry ingredients and mix. In small portions roll dough out thin and cut with cookie cutters. Bake for 5 to 10 minutes until edges are slightly golden brown. Cool on rack.
Cook spaghetti and drain. Mix all together and bake at 350° for 45 minutes.
Mix first 4 ingredients. Add	remaining and freeze in paper cups placed in muffin tin.
Marinate steak for 30 minutes with worcestershire sauce, brown sugar and dijon mustard.
Grease 13 x 9-inch pan. Layer chicken and chips in pan. In skillet, saute onion and chilies in butter. Add soups and cheese. Cook until melted. Pour over chicken and chips. Bake at 375° for 20 minutes or until bubbly and brown on top.
Mix eggs, spices and milk together. Add sausage and stir well. Set aside.
Mix nonfat milk and water well. Set in a pan of hot water and stir in sugar. Stir well to dissolve the sugar. This equals 1 can of sweetened condensed milk. Keep refrigerated.
Cook potatoes with bay leaf in salted water. Drain and remove bay leaf; cool. Peel potatoes and grate coarsely. Add melted margarine to mixture; blend until smooth. Blend in sour cream, salt, pepper, onions and 1 1/2 cups cheese.
Mix all ingredients and spread over chicken. Marinate at least 12 hours. Bake for 45 minutes at 425°. Also may be cooked on an outdoor grill.
Mix all ingredients carefully. Don't shake them up. Just make sure they're combined. You can add food coloring, if you like.
Wash grapes and cut in half. Add about 1 oz. pineapple juice to cream cheese to reach the consistency of thick soup, then pour on top of grapes. Add pineapple, marshmallows and pecans. Toss until completely coated. Refrigerate until chilled. Serve.
Cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and oil. Mix well. Blend flour, soda, spice and vanilla. Pour into greased 8 x 8 pan and bake at 350 degrees for 25 minutes. Serve with whipped cream or cool whip.
In each section of a muffin pan, place 1/4 teaspoon butter or margarine, 1 tablespoon molasses or syrup and a sprinkling of nuts. Place the rolls upside down into each section. Bake according to directions. Remove from pan immediately. Drizzle sticky buns with molasses mixture left in pan.
Cream margarine, sugar and vanilla. Add flour gradually with nuts. Make crescent or round. Placed on greased cookie sheet. Bake 25 to 30 minutes at 300°. Sprinkle while hot with confectioners sugar. May shake inside paper bag.
Cream the cream cheese in a bowl. Add sugar. In another bowl, beat milk until light and fluffy. Add lime jello, cream cheese and sugar mixture. Pour into pan lined with graham cracker crust, pineapple and cherries on crust. Place in refrigerator and let chill overnight. Nuts may be sprinkled on top.
Mix jello and boiling water. Add strawberries. Mix well. Add pineapple and bananas. Pour 1/2 mixture in 9 x 9-inch dish. Let set. Spread sour cream on top. Add remaining jello. Chill.
Cook hamburg, onion and green pepper until done. Add sauces and tomato paste. Cook macaroni until done. Drain and add hamburg mixture.
Mix flour, oleo and chopped nuts. Mix as pie dough. Spread into a 13 x 9-inch pan. Bake at 350° for 15 minutes.
Dissolve Jello in water. Add 7-Up. Cool until slightly thickened. Add pineapple, bananas, and marshmallows. Pour into 13 x 9 inch dish. Chill until firm and spread with topping.
Drain strawberries and reserve juice. Prepare Dream Whip with milk and vanilla as directed on package. Mix condensed milk, lemon juice, almond extract and strawberries plus 3 tablespoons reserved juice. Blend in prepared Dream Whip. Spoon into tart shells and freeze at least 4 hours or overnight.
In two separate bowls, prepare jellos according to directions using a little less boiling water. In one, cool with ice cubes; in the other, cool slightly and add the sour cream. Chill until thickened like cake batter. Peel, seed, drain and slice fruit. Add half to each jello and the nuts to the jello and sour cream. Pour in layers into a lightly oiled mold or Bundt pan and chill at least 4 hours or overnight. Unmold on a platter of greens and garnish with fresh fruit.
Combine egg whites with 1/2 cup sugar and the orange juice. Add pecans; coat well. Drain and roll in well mixed dry ingredients. Separate nuts on cookie sheet. Bake at 250° until dry. Turn off oven when dry, so they do not burn.
In bowl, mix all ingredients until combined. Fill 5 greased and floured 16-ounce cans 2/3 full of batter. Place cans on baking sheet. Bake at 325° for 45 to 50 minutes. Cool before removing from cans. Also can bake in two 8 x 4 x 2-inch loaf pans at 325° for 50 to 55 minutes.
Mix flour, sugar and salt. Sift through colander until no lumps remain. Add beaten egg whites; mix. Add vanilla and pecans. Drop by teaspoon on heavily greased cookie sheet. Bake at 275° for about 35 minutes.
Bake the cake in sheet pan. After baking, punch holes in cake and pour the Eagle Brand milk over cake while hot. Add the pineapple and coconut. Let cool and top with Cool Whip.
Cut sugar into cream cheese (cream cheese should be at room temperature). Add oil and color; hand knead until smooth. You are now ready to mold candies or cut if you desire. Candy may be frozen in molded or unmolded state. (When molding candy, use rubber candy molds, not plastic.)
Let bread thaw and rise. Cut into 2 parts. Roll out; spread with egg and grated Parmesan. Spread with pepperoni. Top with Cheddar cheese. Roll and put on cookie sheet. Bake 20 minutes in 375° oven or until golden brown.
Preheat oven to 350°. Place berries in baking pan. Sprinkle with enough sugar to sweeten. Mix butter, oats, brown sugar and flour together until crumbly. Sprinkle over berries. Bake for 30 minutes or until lightly browned. Serves 6.
Cook vegetables as directed on package and drain. Add onions, celery, mayonnaise, salt and pepper. Sprinkle with cheese. Mix crackers with melted margarine. Put on top. Bake 25 minutes at 350°.
Foil cookie sheet. Cook ribs on sheet at 400° for 20 minutes. Drip grease off ribs. Put spareribs in crock-pot. Add onions and barbecue sauce. Cook all day on low.
Brown meat; add soup and sauce to meat. Soften tortillas in small amount of hot oil, then place 2 tablespoons mixture in center of tortilla and sprinkle with 1 tablespoon cheese and roll up and place in oven-proof dish. Pour remainder of mixture on top and sprinkle with rest of cheese. Bake in 350° oven about 20 to 25 minutes.
In a casserole, stir soup and soy sauce. Mix half of the onions with the beans. Bake at 350° for 20 minutes or until it bubbles. Top with remaining onions and bake 5 minutes more.
Cream shortening and sugar. Add eggs and beat well. Add sifted dry ingredients alternately with milk and vanilla. Mix thoroughly. Roll 1/8-inch thick on lightly floured surface with floured cookie cutter. Bake at 350° on greased cookie sheet until they spring back (do not overbake). Frost and decorate. Makes 4 dozen.
Mix all ingredients, except raisins. Do not use electric mixer. Add raisins last. Bake at 350° until golden brown. Makes 3 dozen muffins.
Preheat oven to 350°. Beat egg whites until foamy (have at room temperature). Add salt. Gradually add sugar, one tablespoon at a time, beating mixture until stiff peaks form. Fold vanilla, chocolate morsels and pecans into beaten egg whites. Drop by teaspoonfuls onto cookie sheet lined with aluminum foil. Place in oven and turn off heat. Do not open oven door for at least 8 hours. Carefully remove cookies from foil. Yield: 2 1/2 dozen.
Mix together and serve hot on lettuce, garnished with tomato wedges. Delicious refrigerated and served cold.
Bring water and sugar to a boil. Dissolve cornstarch in 3/4 cup water and add to sugar mixture. Cook on low heat 10 minutes or until clear. Add salt, jello and juice. (Add red cake coloring if desired.) Cool slightly, then add fresh strawberries. Fill baked pie shell.
Brown turkey and onion in skillet; drain. Cover bottom of casserole dish with sauce. Layer tortillas, turkey, cheese and sour cream. Repeat. Top the dish with tortillas, remainder of sauce, cheese, olives and scallions. Cover with foil. Bake at 350° for 1 hour. Serves 8.
Mix margarine and sugar. Add wafers, juice, vanilla and nuts. Make into balls. Roll in coconut.
Layer ingredients as listed: lettuce, celery, eggs, peas, green pepper, onion and bacon. Mix sugar with mayonnaise; put over other ingredients. Sprinkle cheese over mayonnaise; let set in refrigerator overnight.
Melt oleo in 9 x 12-inch pan. Set aside. Dissolve yeast and water. Mix in flour, sugar and salt. Mix, then add melted shortening. Roll out 1/4 to 1/2-inch thick and cut. Dip each biscuit on both sides in melted oleo. Leave all in the pan. Let rise 1 hour. Bake at 400° until golden brown.
Preheat oven to 400°. Beat eggs until light. Add sugar and beat. Add syrup, melted butter, pecans, salt and vanilla. Mix well. Pour into pie crust. Bake 10 minutes in a 400° oven, then lower heat to 350° and bake until firm on top.
Early in day: In bowl with wire whisk, beat 2 tablespoons melted margarine with milk, flour, salt and 3 eggs. Refrigerate 2 hours to allow flour to absorb liquid for a tender crepe. With mixer at medium speed, beat cheeses, sugar, vanilla and 1 egg until smooth. Brush 7-inch crepe pan with melted margarine; heat over medium heat. Pour in scant 1/4 cup batter. Cook 1 minute until top is set. Invert onto waxed paper. Repeat.
Bake sheet cake according to package directions. While warm, poke holes in cake with the handle of a wooden spoon. Pour condensed milk over cake. Cover cake with crumbled candy bars. Cool completely. Top with Cool Whip. Chill several hours.
Preheat oven to 425°. In a large bowl, dissolve yeast in the warm water. Add flour, lite salt and sugar. Mix well.
Cook broccoli; arrange in dish. Place chicken on top. Combine soup, curry powder, mayo and lemon juice; pour over top of chicken. Sprinkle with cheese and crumbs. Bake at 350° for 25 to 30 minutes.
Crumble breads; add all other ingredients except margarine. Pour into crock-pot; dot with oleo. Cover and cook on high for two hours or on low for 3 to 4 hours. If you want to add chicken, cook in pot on stove in salted water until done (about 1 1/2 to 2 hours). Cool, then debone and put chicken in with the dressing in crock-pot. Makes about 16 (6 ounce) servings.
Drain off pineapple juice. Save for dressing. Mix jello and 2 cups hot water, then add 1 1/2 cups cold water. Add oranges, pineapple, bananas and marshmallows. Let set until firm.
Mix all 5 ingredients & chill. 1/2 cup of pecans can be added for additional flavor, or cherries can be added for color.
Mix in bowl; cover and refrigerate for 4 days. Mix each day. On the fourth day, pat out on board to get out air bubbles. Divide into equal parts; roll into sausage shapes in desired sizes. Place in broiling pan; bake for 5 hours at 175°. Let stand in oven additional hour after turning off. Let cool, wrap and freeze.
Slice cucumbers and onions. Then pour sugar, water and salt over them. Cover and refrigerate 3 to 4 hours or overnight. Take out and drain 40 minutes. Then mix with sour cream and toss.
Let cream cheese soften for 1 hour. Drain tuna; mash with fork. Combine cream cheese, tuna and mayonnaise. Add lemon juice, curry and salt; mix. Add onion; stir to blend. Chill 1 hour.
Wash potatoes and pat dry. Grease skin of potatoes and bake in a 400° oven until done. Split the potatoes in half. Take the potato out and mash, then cream with a little sweet milk, butter, salt and pepper. Put back into the shell. Top with slices of cheese and bake in oven until slightly brown and bubbling hot.
Bake pie shell. Cool. Heat peanut butter and chocolate chips in 1 1/2-quart saucepan over low heat stirring constantly just until chocolate is melted. Remove from heat. Fold in marshmallows. Cool 10 minutes. Spoon and spread 1/2 cup marshmallow mixture in pie shell. Lightly pack half of ice cream into pie shell.
Brown ground beef in oil and drain. Put into a pot and add rest of ingredients. Simmer for 1 1/2 to 2 hours, stirring often. (I cook mine in a crock-pot.) Cook spaghetti and serve.
Melt butter, add vinegar, then add other ingredients and bring to boil. Let simmer 15 to 20 minutes. This is good on pork ribs or chicken. Baste during last half of cooking meat. Recipe may be halved, it's still good!
Mix raw meat, onion, garlic, salt, pepper and bread or crackers. If you use bread, soak it in water. Squeeze it out and break into small pieces before using. If you use crackers, crush them first. Form small balls. Brown in pan on all sides and then add soup and water (or milk). Simmer until gravy thickens.
Melt butter and blend in flour. Add milk gradually, stirring constantly. Reduce heat and add seasonings. Cook until it thickens.
Cream shortening and sugar together. Add slightly beaten eggs. Add mashed bananas. Add chopped nuts, buttermilk and vanilla.
Blend cream cheese and condensed milk. Fold in whipped topping. Spread half of mixture in crust. Drizzle half the caramel topping. Sprinkle nuts and coconut. Repeat layers and freeze.
Peel and cube the tomatoes. Drain off all excess liquid from the tomatoes, onions and mangos. Add remaining ingredients and boil about 1 hour. Makes 25 pints.
Place the beef in the bottom of a slow cooker and season with salt and pepper to taste. Then add the onion, soup, mushrooms, chives and bouillon. In a separate small bowl, combine the flour, water, garlic and Worcestershire sauce. Mix well and add to the slow cooker. Cook on low setting for 7 to 8 hours. One hour before serving, stir in the sour cream and the parsley.
Pour hot water over tomatoes, then drop in cold water. Peel tomatoes and stew. Add bread crumbs. Add sugar, salt, pepper, margarine and lemon flavoring.
Heat water to boil. Put cider and honey in water and stir. Drink 1/2 cup in the morning and 1/2 cup at bedtime. Lemon juice may be added.
Combine all ingredients in a small bowl; stir well. Cover and chill several hours. Serve with fish or poultry.
Dissolve jello in boiling water. Add pie filling and pineapple with juice. Let congeal. Whip cream cheese and sour cream together. Add sugar, nuts and vanilla. Mix well. Spread topping over congealed salad.
Preheat wok frypan. Saute 4 cloves of garlic in 1/8 pound of butter. Saute seafood in another 1/8 pound of butter. Precook pasta of your choice for 2 minutes. Mix in with seafood and complete cooking. Add salt to taste.
Cook about 5 minutes over meduim heat until limp. Stir in the uncooked rice. Saute about 2 minutes with vegetables. Add salt, sugar, tomatoes (chopped up) and water. Bring to a boil, then turn down to a simmer for 25 to 30 minutes, until rice is tender. Stir occasionally with fork.
Place chicken in Dutch oven; add water and salt. Bring to a boil; reduce heat. Simmer until tender. Bone chicken; cut into bite-size pieces. Bring broth to a boil; add pepper. Combine flour, soda and 1/2 teaspoon salt. Cut in shortening. Add milk; stir until ingredients are moistened. Turn onto floured surface; knead (4 to 5 times). Roll dough 1/4 inch thickness. Cut in small square pieces. Add to broth. Reduce heat and cook 8 to 10 minutes. Add chicken, stirring after each addition.
Cook chicken in skillet with small amount of water until tender; drain. Cut into medium chunks. Place in bottom of 9x13 dish. Combine soups, sour cream, and milk. Add salt and pepper. Pour soup mixture over chicken top with crushed crackers. Bake at 350° for 30 minutes. Serve over hot cooked rice or egg noodles.
Mix together first 3 ingredients. Add the rest of the ingredients. Bake at 350° for 1 hour in 2 large or 3 small greased loaf pans or 33 minutes in 15 x 9 x 2-inch pan.
Mix all ingredients together, except poppy seed. Beat for 4 minutes. Fold in poppy seed. Pour into 2 loaf pans, ungreased. Bake at 350° for 30 to 40 minutes. Insert toothpicks to test if done.
Slice beef very thin across the grain. Brown and simmer until tender (1/2 hour to 1 1/2 hours). Add sour cream, seasonings and mushrooms. Heat. Sprinkle with paprika. Serve over rice. Serves 4.
In a small saucepan or double boiler over low heat, melt chocolate, stirring constantly until smooth. Remove from heat; stir in cereal until well combined. Spoon 1 tablespoon mixture into 15 (1 3/4-inch) paper baking cups. Press down. In a small bowl, combine peanut butter and applesauce. Drop peanut butter mixture by teaspoons on top of chocolate. Chill one hour or until firm; top each with one candy corn. Makes 15.
Combine all ingredients in a large bowl; mix well. Pour mixture into a lightly greased 12 x 8 x 2-inch baking dish. Bake at 375°, covered, for 1 hour or until rice is tender. Makes 8 servings.
You will need a muffin pan, baking cups, icing decorations, cookie sheets, 1/2 gallon ice cream, nuts or sprinkle decorations and wax paper.
Mix jello and water in a 9 x 13-inch pan. Cool. Add 7-Up. Let cool and thicken slightly. Drain juice from canned pineapple and save. Add marshmallows, pineapple (drained) and bananas to jello mixture. Chill thoroughly until set. Cook pineapple juice, sugar, cornstarch and egg in a saucepan until thick. While still hot, add room temperature cream cheese and butter. Cool, then fold in Dream Whip. Spread over jello and top with nuts.
Mix together margarine, cream cheese and powdered sugar in small bowl. In larger bowl, mix together milk, vanilla instant pudding and Cool Whip. Mix contents of both bowls together. Layer with cookies, pudding, cookies, pudding, etc., ending with cookies on top.
Combine chicken, salt and enough boiling water to cover in large skillet. Return to boiling over medium heat. Reduce heat to low; cover and simmer 18 to 20 minutes or just until tender. Remove to platter. Cover half the chicken with foil and keep warm. Cool remaining half slightly; wrap and refrigerate for another meal.
Brown the ground beef and drain. Put in a crock pot. Mix in cheese and salsa. Cook on low. Serve with tortilla chips.
Sift dry ingredients together. Mix remaining ingredients in mixer. Stir in dry ingredients. Chill dough 2 to 3 hours or overnight. Roll into balls. Dip tops in granulated sugar and place on cookie sheet. Sprinkle each cookie with 2 to 3 drops water. Bake at 375° for 10 to 12 minutes. Yields approximately 4 1/2 dozen.
Cut up the onion and bacon into small pieces and saute in an iron skillet in the butter until golden brown. Remove the onion and bacon with a slotted spoon and place it in a large soup pot. Brown the beef cubes in the fat left from the bacon and onion. As the individual cubes become brown, transfer them to the soup pot. When all the beef cubes are in the pot, sprinkle them with the flour. Deglaze the iron skillet with the bouillon and add it and the wine to the pot. Bind up the bouquet garni with string and place it in the pot. Bring the mixture to a boil and simmer for two to three hours. Taste and correct the seasoning with salt and pepper if desired. Cut up and add the mushrooms and cook for one-half hour more.
Mix as ingredients are given, putting the egg in after other ingredients are well mixed. Bake at 350° until done, 20 minutes or more.
In medium saucepan over medium heat, combine all sauce ingredients. Cook until butter melts, stirring constantly. Serve warm or cool over pound cake, angel food cake or vanilla ice cream.
In Dutch oven over low heat, melt marshmallows with butterscotch chips and butter, stirring until smooth. Add popcorn; toss until well coated. Press half of mixture firmly into greased 9-inch pan. Spread fudge sauce evenly over mixture. Press remaining popcorn mixture over fudge. Allow mixture to cool and harden. Cut into bars. Makes 16 bars.
Mix all ingredients well; place in casserole dish. Dot with 2 tablespoons butter and bake in pan of water for 2 hours at 325° to 350°. Serve immediately. Serves 4 to 6.
Prepare cake batter according to package directions. Pour into 3 greased and floured 8-inch round cake pans. Bake at 325° for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.
In casserole dish layer chicken and vegetables. Mix a can of broth with cream of mushroom soup, pour over vegetables and chicken. Combine Bisquick and milk, pour over vegetables and chicken. Pour melted butter over top. Bake at 400° until brown.
Crumble cornbread into milk. Mix all ingredients, except cheese. Pour into prepared casserole dish. Sprinkle cheese on top and bake 1 hour in 350° oven.
Dissolve gelatin in boiling water. Let set until starts to congeal. Soften cream cheese. Mix other ingredients with whipped cream; fold with ingredients into gelatin. Pour into mold and chill.
Preheat oven to 375°. In large skillet, melt 2 tablespoons butter over medium heat. Stir in hazelnuts and cook 5 to 8 minutes or until dark. Remove from heat and stir in 2 tablespoons sugar. Cool. Cream remaining butter and sugars in large bowl until fluffy. Beat in egg and vanilla. Add dry ingredients to creamed mixture, stirring until a soft dough forms. Fold in nuts. Drop by teaspoon on ungreased baking sheet. Bake about 8 minutes or until edges are brown.
In paper sack (double), pour oyster crackers and all spices. Pour 1 cup of oil in bag. Shake well. Let set for 2 or 24 hours.
Melt oleo in cast-iron skillet. Mix dry ingredients in bowl. Add milk and blend until smooth. Pour into melted oleo and don't stir. Mix pie filling with water and pour onto middle of mixture in the skillet. Do not stir. Bake at 350° for 45 minutes.
Pour mixture over onion cheese mixture in casserole. Bake at 350 degrees 1/2 hour or until custard sets.
In a 2-quart casserole dish, layer beef first, potatoes next and onions last. Mix soup and water and pour over other ingredients. Cover and bake at 350° for 1 hour or until potatoes are done. Remove cover. Spread cheese on top. Return to oven and cook just long enough to melt cheese.
In a pot, put butter, then put marshmallows. Then put 12 small Milky Ways in. When all melts, add Rice Krispies. Stir until all coated.
Divide sugar. Mix egg yolks, cornstarch or flour and milk and half of sugar. Heat, but not to boiling. Brown other half of sugar and pour in small stream into milk and egg mixture. Cook and stir until thickened. Add teaspoon vanilla. Pour into baked pie shell. Cover with meringue and bake in slow oven until brown.
Brown sausage; drain. In 9 x 13 casserole dish, layer potatoes. Slice onion on top of potatoes. Add corn. Layer the browned sausage on top. Pour tomato sauce over the sausage. Cover with foil and bake at 375° for 1 hour.
Mix sugar, flour and egg yolks, gradually add milk and cook over low heat until thick. Add butter and vanilla. Custard will be thick enough to spread over layered cookies and sliced bananas. Layer continuously (this makes a large banana pudding).
Mix all ingredients except nuts. Line jelly roll pan with waxed paper. Spray with Pam. Spread batter in pan and sprinkle with nuts. Bake at 375° for 13 to 15 minutes. Sprinkle a cloth generously with powdered sugar. Invert cake onto cloth and roll up. Let cool.
Cook sugar, cornstarch and water until clear. Add jello and cool. Pour over fruit in baked pie shell. Refrigerate immediately. Cool for 3 hours. Serve with Cool Whip.
Keep cheese at room temperature and mix up with hands. Add 1/2 cup nuts, parsley, Worcestershire and onions. Mix thoroughly and let stand in refrigerator until firm, then roll into ball and roll entire ball in mixture of remaining nuts and parsley. Press onto snack crackers.
Combine the first 5 ingredients. Stir constantly until small amount forms a hard ball in cold water. Remove from heat. Add butter and vanilla. Stir thoroughly. Pour evenly over 4 quarts unsalted, popped corn. Mix well. Form quickly into medium sized balls, using buttered hands. Makes 12.
In skillet, brown chicken in shortening; pour off fat. Add remaining ingredients. Cover; cook over low heat 45 minutes. Stir now and then. Uncover; cook until sauce thickens. Makes 4 to 6 servings. Serve over rice.
Blend all of the ingredients, except the crab. Fold in crab meat. Spread on each half of English muffin. Freeze. When ready to use, bake at 500° for 5 minutes. Cut into fourths to serve.