HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter with 1/3 c. 10x sugar and vanilla. Blend in flour, then nuts. Shape into tiny balls, about 1 inch in diameter. Bake on ungreased baking sheets in 350° oven for about 12-15 minutes, until firm but not brown. Roll in 10x sugar after removing from sheets.
Mix pudding as directed. Crumble 1/2 of cake. Top with 1/2 can pineapple, 1/2 can cherry pie filling and 1/2 of pudding. Repeat this procedure. Top with Cool Whip. This fills a large bowl and looks pretty in a glass bowl.
Mix together and save half of this for the top, then put 1/2 in bottom of a pan.
Mix all ingredients. Bake 15 minutes at 400°. Bake 45 minutes at 350°.
Start with pot 3/4 full of water. When boiling, add beans and water they were soaked in (precooked or preheated, if desired). After cooking awhile, add potatoes. Next, add all peppers and onions, blended. When potatoes are done, add tomatoes. Add meat and corn last.
Stack cheese and lunch meat, alternating each layer. Trim around edges to make square. Place toothpicks through all slices, about 3/4-inch apart. Slice between toothpicks.
Toss all ingredients thoroughly. Place lettuce leaf on plate. Top with salad, avocado slices and cherry tomatoes.
Cook broccoli and drain. Beat eggs, yogurt, milk and cornstarch. Stir in remaining ingredients except broccoli. Spray a 9-inch baking pan with Pam. Put broccoli in pan and pour mixture over it. Bake at 350° for 30 minutes.
Blend onion and milk. Add 1/3 stick oleo. Beat until oleo melts. Pour over bread and mash with potato masher. Add squash. Mix well. Add eggs and pimiento and seasonings. Pour in buttered casserole. Sprinkle with crushed crackers and other 1/3 stick oleo. Sprinkle with sliced almonds, if desired. Bake at 425° until set and lightly browned.
Cream Crisco well. Add sugar in 3 parts and beat well. Add eggs, one at a time. Beat well after each. Fold in 1/2 of milk and 1/2 flour and mix, then add other half. Add vanilla and mix. Pour in greased tube pan. Sprinkle pan with flour. Bake at 300° for 1 hour and 30 minutes.
Cream sugar and shortening together; add beaten egg. Add soda to buttermilk and stir. Add to first mixture. Work in gradually enough flour to make stiff dough. Knead until smooth (6 or 7 times). Roll out about 1/8-inch thick and cut with 3-inch biscuit cutter. Sprinkle a little sugar on top if desired. Place on ungreased cookie sheet. Bake at 375° for 5 to 6 minutes or until very lightly brown. Remove from pan immediately and cool on linen towel.
Cook and drain spinach. Mix all ingredients and form into small bite size balls. Place on cookie sheet and bake for 20 minutes at 350°. Place in casserole dish and pour your favorite spaghetti sauce over them. Heat before serving.
Sift dry ingredients together. Blend in oil. Add enough milk to make stiff dough. Thinly roll out dough on lightly floured board into 2 (10 x 18-inch) rectangles. Spread on sausage and roll up lengthwise. Chill well and slice. Bake in a 350° oven for 15 to 20 minutes. Yield: 6 dozen.
Mix fruit cocktail, but do not drain off juice. Cut up apple and orange and mix pudding and jello dry into mixture. Place in refrigerate for about 1 hour.
In a saucepan over low heat, melt margarine. Stir in cocoa and instant coffee, dissolved in 1 tablespoon warm water. Remove from heat. Gradually beat in confectioners sugar. Add additional warm water if needed.
Dissolve yeast in water. Add 1 cup flour and mix well; let stand 1/2 hour. Mix butter and 3 cups flour; add to yeast mixture. Then add another 1 1/2 cups of flour. Refrigerate overnight. Roll out on granulated sugar, about 1/4-inch thick. Cut in strips 1/4 x 3-inches, shaped like horseshoes. Bake at 350° for 15 to 20 minutes.
Melt chocolate chips in double boiler over simmering water. Slowly add beaten egg yolks and stir well. Add vanilla. Remove from heat and cool. Beat egg whites stiff; add sugar and fold into cooled chocolate mixture. Fold in whipped cream and pecans. Line bottom of 13 x 9-inch pan with angel food slices. Top with chocolate mixture. Continue layering cake slices and chocolate mixture. Chill 6 hours or longer. May garnish with whipped cream.
Combine cake mix and butter; mix until crumbly. Take out 2/3 cup of mixture and set aside. Press remaining mixture in a 13 x 9-inch baking pan. Arrange apple slices over mixture in pan. Blend sour cream and egg; spread over apples. Combine the 2/3 cup of dry reserved mix with the 1/2 cup brown sugar and 1/2 teaspoon of cinnamon. Stir to mix. Sprinkle over all, distributing the topping evenly. Bake 25 to 30 minutes in a 350° oven. Serve warm. This is a delicious coffee or brunch cake.
Beat eggs, butter and vanilla flavoring. Add white sugar and white syrup. Bake at 325° until firm in middle.
Place the garlic and hot peppers in the bottom of clean hot jars. Pack firmly with clean young okra pods from which only part of the stem has been removed. Stem end must be open. Add dill seed after packing jars.
Preheat oven to 450 degrees. Combine first 5 ingredients in a medium bowl, stir well. Spoon mixture into a lightly greased 8 inch square baking dish. Separate biscuits and arrange over chicken mixture. Bake at 450 degrees for 20 minutes or until golden and bubbly, covering loosely with aluminum foil after 12 minutes.
Roll crackers and spread in bottom of glass dish. Cut up marshmallows and stir into hot milk until marshmallows melt. Whip the cream and add drained pineapple, then add marshmallow mixture. Pour over cracker crumbs and refrigerate until set.
Melt margarine and saute onion. Mix broccoli, rice, Cheez Whiz and soup. Mix in margarine and onion. Pour into casserole dish and bake at 350° for 20 to 30 minutes.
Mix ingredients together. To serve: Pour 3 tablespoons into coffee mug. Add coffee to within 1-inch of top of mug. Top with whipped cream and garnish with orange twist.
Combine cream cheese, milk, butter and onion salt in a saucepan; warm over low heat until cheese melts. Add drained corn and heat through. Pour into serving dish; sprinkle with parsley and paprika.
Mix all ingredients together well, bake at 350° for 1 hour in 2 Pam-sprayed loaf pans.
Let dough rise until doubled. Combine 3 tablespoons butter, 1/4 cup brown sugar, water and syrup. Spread in a 10 x 8-inch or 9 x 9-inch pan. Sprinkle with pecans.
Mix first five ingredients until creamed, then stir in dry ingredients. Add chocolate chips and nuts. Bake on ungreased cookie sheet at 350° for 10 minutes.
Mix first 6 ingredients together until well blended. Toss vegetables in large bowl with dressing mixture. Arrange lettuce leaves on platter. Place vegetable mixture on top of lettuce leaves. Arrange chicken on top of salad ingredients.
Mix ingredients together, except potato chips. Put in 1 1/2-quart casserole dish. Top with crumbled up potato chips. Bake 20 minutes at 350°.
Mix first 5 ingredients; then add cream style corn. Top with Pepperidge Farm stuffing mix. Bake at 350° for 30 to 45 minutes.
Melt butter. Add brown sugar and mix. Add eggs and vanilla; mix. Mix dry ingredients and add to butter mix. Mix entire ingredients. Bake in 9 x 13-inch pan at 350° until done.
Saute onions in large frying pan. Add sliced steak and sear meat; drain. Put in large pot. Add the rest of the ingredients; bring to a boil, mixing constantly. Lower flame to low; simmer all day long, stirring often.
Combine water and bouillon cubes in a Dutch oven; bring to a boil. Add vegetables; cover and simmer 12 minutes or until vegetables are tender. Melt margarine in a heavy saucepan. Blend in flour and cook 1 minute. Gradually add milk; cook over medium heat until thickened, stirring constantly. Add cheese, stirring until melted. Stir cheese sauce, pimento and hot sauce into vegetable mixture. Cook over low heat until thoroughly heated. Do not boil. Yields 8 to 10 servings. One (8 ounce) serving equals 400 calories.
Cream margarine in a large mixing bowl. Gradually add 1 cup sugar, beating well. Add eggs. Combine sour cream and soda. Add to creamed mixture, beating well. Combine flour, baking powder and salt and stir well. Add flour mixture and vanilla to creamed mixture, beating well. Combine 1/4 cup sugar, pecans and cinnamon.
Cook chicken; boil for 30 minutes or so. Drain and lay breast side by side in a casserole. Mix sour cream and soup. Add sherry. Spread over chicken. Bake at 350° for 30 minutes.
Bring water and sugar to a boil in saucepan. Add peanuts. Cook until water has evaporated and peanuts are evenly coated, stirring frequently. Spread on greased baking sheet. Bake at 300° for 30 minutes. Cool to room temperature. Yields 10 servings.
Mix together soup mix, rice, cream of chicken soup and water; place in a baking dish. Place chicken breasts on top. Bake in a 350° oven for 40 to 45 minutes.
Mix sugar, oil, bananas and eggs. Combine all dry ingredients and mix with banana mixture. Pour into 2 loaf pans, sprayed with Pam. Bake at 350° for 1 hour.
Combine ingredients and pour into unbaked pie shell. Bake at 300° for 40 to 50 minutes.
Heat oven to 375°. Beat margarine and sugars until creamy. Add egg, milk and vanilla. Beat well. Add flour, baking soda and salt. Mix well. Dry by rounded tablespoonfuls into greased muffin pans. Bake 10 to 12 minutes for delicious, chewy cookies.
Let combined mixture stand for 1 hour. Put in sterilized jars. Seal and freeze.
Cream the butter and sugar. Add eggs, one at a time. Beat well. Add dry ingredients, alternately with milk. Roll 1/8 inch thick, cut with large cutter and sprinkle with sugar. Bake in hot oven for 5 minutes.
Mix oil, chocolate and sugar. Blend in eggs one at a time. Add vanilla, flour and baking powder to chocolate mixture. Chill well, 3 to 4 hours. Roll into teaspoon size balls. Roll in powdered sugar. Place on greased baking sheet 2 inches apart. Bake 10 minutes at 350°. Do not overbake.
Chop everything up and dump into a bowl. Serve with scoops (corn chips).
Dip chicken in dressing, making sure well coated. Combine bread crumbs and cheese and coat chicken. Bake at 350° for 50 to 60 minutes or until tender. Serves 8.
Mix milks together with slow mixer or whisk. Add sugar; mix well. Add fruit and juice, then add pudding mix. Mix well. Freeze according to directions with the ice cream freezer. Makes 1 gallon.
Saute onions in butter until soft. Add rice and pimentos. Cook over low heat until rice is thoroughly heated. Stir in cheese. Add salt and pepper.
Preheat oven to 350°. In medium bowl, lightly beat eggs. Add remaining ingredients and stir until well combined. Pour into ungreased 13 x 9 x 2 inch baking dish or 3 quart shallow oval casserole.
Mix all but flour and corn meal. Soak fillets in mix 30 minutes. Mix dry ingredients. Coat fillets. Dip in marinade and re-coat if desired. Let stand 30 minutes, re-coat in corn meal mixture. Lower into preheated deep fryer at 360° and cook until fish floats. Serve with onion slices, lemon pepper or tartar sauce.
Sift flour, sugar and salt together. Cut shortening into flour. Blend together vinegar, water and egg and add to dry ingredients. Toss until moistened and forms a ball. Divide into 4 portions. Wrap in waxed paper and place in a Ziploc bag. Freeze until ready to use.
Mix first 4 ingredients in saucepan and heat. Arrange chicken parts in baking dish. Pour heated sauce over chicken. Bake at 425° for 1 to 1 1/2 hours. When chicken is tender, poke holes in meat with fork. Baste frequently. Five minutes before chicken is done, pour orange and pineapple over meat; do not use juice, just fruit.
In a large mixing bowl, put butter, chocolate chips and marshmallow cream (don't cook). Combine sugar and milk; slowly heat, stirring constantly. Cook for 6 minutes. Add vanilla and pour over uncooked ingredients. Stir until well mixed. Add walnuts. Pour into buttered pan and refrigerate.
Mix thoroughly and store in jar. To serve, add 2 heaping teaspoonfuls to 1 cup of hot water.
Combine flour, baking powder and salt. Beat shortening until soft. Add sugar and vanilla; beat until fluffy. Add dry ingredients and milk alternately. Beat egg whites until stiff; gently fold into mixture. Add mayonnaise. Pour into lightly greased and floured cake pans. Bake at 375° for 20 minutes. Frost with Creamy White Frosting.
Soak the cracked wheat in the 1 cup cold water and 1/2 teaspoon salt for several	hours or overnight. In a large bowl, dissolve the	yeast in the	warm water; stir in the scalded and cooled	milk, sugar, oil, 2	teaspoons salt and beaten egg. Add the soaked wheat mixture. Mix in flour to make a stiff dough. Turn	out on a floured board and knead until the dough is smooth and elastic.	Place in a greased bowl and let rise in a warm place until almost doubled. Punch down, roll out on	a lightly floured board, and cut into any desired roll shapes. Arrange on a greased baking sheet; let rise until almost doubled. Brush	tops with melted butter or salad oil.	Bake at 375° for about 15 minutes. Makes 30.
In large bowl, whisk together first 4 ingredients. Stir in green onion and sesame seed. Add vegetables; toss. Cover and refrigerate 3 to 4 hours.
Mix all ingredients together and chill. Roll into 1-inch balls. Bake for 15 minutes in 350° oven.
In a pan, put squash, onions and salt. Cover with ice; let stand for 3 hours. Drain. Cook vinegar, sugar, seed and turmeric; bring to boil. Add squash; cook for 3 minutes. Put into jars and seal.
Heat oven to 350°. Heat butter and oil in baking dish until melted. Place chicken in dish, turning to coat with butter. Arrange skin side up. Bake 1 hour. Heat soup, cream and wine, stirring occasionally. Stir in tarragon leaves, Worcestershire sauce, chervil leaves, garlic powder and mushrooms. Remove chicken from oven; drain fat from dish. Pour soup mixture over chicken. Cover tightly and cook 15 to 20 minutes longer or until tender.
Mix cake mix, butter, 1 egg and pecans together; press in the bottom of a greased 9 x 13-inch pan.
Heat pineapple, water, sugar and salt to a boiling point. Add gelatin and cream cheese. Stir until dissolved. Set until firm. Top with Cool Whip and sprinkle with crushed graham crackers.
Put a layer of potato chips on bottom of a 9 x 13 inch dish. Mix mushroom soup and milk together in a bowl, pour over chips and tuna. Add another layer of potato chips. Bake at 350 degrees for 45 minutes. The last five minutes of baking, garnish with cheese and let melt.
Put cake mix, oil, water, pudding and eggs into a bowl and beat for 10 minutes. Pour into a greased Bundt pan. Mix sugar, cocoa and ground cinnamon together and sprinkle over batter and swirl in, using a knife. Bake for 50 to 60 minutes at 350°. Turn upside-down on plate to cool. Needs no frosting.
Melt butter in small saucepan. Add flour, stir and cook until smooth. Add cream cheese, stir until smooth. Beat eggs; add milk, cheese, baking powder, salt and sugar, stir until well blended. Add flour/cream cheese mixture, blend well. Pour into a well-greased 9 x 13-inch pan. Bake uncovered for 45 minutes at 350°. Serves 8.
In a 9 x 9 x 2-inch flameproof casserole, bring all ingredients except the salmon steaks slowly to a boil. Reduce heat; cover and simmer for 5 minutes. Remove veggies with a slotted spoon. Add salmon steaks to casserole; simmer gently for 5 to 6 minutes until fish flakes easily when tested with a fork. Remove salmon with a slotted spatula. Serve immediately or cool to room temperature and refrigerate, covered. Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon. May be frozen.
Saute onions and chilies in margarine. Add chicken until heated through. Take off fire and stir in cream cheese. Put mixture into tortillas and roll. Place rolls in baking dish (9 x 9-inch). Cover with whipping cream and bake at 350° until thick and bubbly. Cover with cheese and place in oven until melted. Serve with picante sauce.
Mix all ingredients together. Put in a greased and floured Bundt cake pan. Bake at 350° for 45 to 50 minutes. Check with toothpick to see if done.
Heat oven to 400°. Brown beef. Stir in 3/4 cup enchilada sauce and 1 cup cheese. Spoon filling into tortilla. Roll and place seam side down in 13 x 9 pan. Place remaining sauce over top and 1/2 cup cheese. Bake at 400° for 15 to 20 minutes.
Dissolve gelatin in 1 cup boiling water and cool until it begins to set. Fold remaining ingredients into gelatin and pour into ring mold or individual molds. Serves 12.
Cream the butter; blend in the cream cheese. Add confectioners sugar alternately with milk, beating well after each addition. Add vanilla. Spread frosting over top and sides of cake. Sprinkle coconut over frosting.
Preheat oven to 350°. In a 1 1/2-quart shallow baking dish (10 x 6-inch), melt butter in oven. Sprinkle in crumbs; stir well. Press on bottom of dish. In medium bowl, mix together the sweetened condensed milk, sour cream and lemon juice; spread evenly over crumbs. Spoon pie filling evenly over creamy layer. Bake for 25 to 30 minutes, or until set. Cool slightly.
Boil sugar and water. Stir in orange juice, pineapple juice and bananas. Freeze in milk cartons until ready to serve. Tear open cartons. Pour frozen mixture in punch bowl. Add 2 liters (or more) 7-Up.
Drain oranges and reserve juice. Cook rice according to directions, using juice as part of the water. Stir in curry powder, parsley, 1/2 cup butter and the oranges. Stuff hens lightly, then secure opening with skewer. Place on broiler pan. Combine with the rest of the butter and the wine, then brush with butter mixture. Bake at 350° for 1 hour and 15 minutes, basting frequently.
Dissolve sugar in liquid before adding dry ingredients. Mix well. Pour into two 9 x 5 x 3-inch greased and floured loaf pans. Bake at 350° for 1 hour.
Mix all ingredients together in a bowl and pour into 2 pie shells. Chill approximately 45 minutes before serving.
Butter a casserole dish. Add fish (more or less to your appetite). Sprinkle with bread crumbs to cover. Dot with butter. Cook in 350° oven for 20 minutes.
Saute onion, pepper, garlic and celery in oil in skillet. When tender, add rice. Stir until well mixed and grains are semi-fried. Add tomatoes, seasonings and hot water. Stir until well mixed. Do not cover. Cook over very low heat until rice is dry, light and fluffy, 20 to 25 minutes.
Mix all ingredients together and put in casserole dish. Bake for 20 minutes at 300°. Add 2 cups crushed potato chips on top of casserole and bake another 10 minutes.
Mix cake according to package directions. Mix pudding using 4 cups of milk instead of 3. Crush Skor bars. Divide cake into thirds. Crumble 1/3 of cake into large bowl. Layer 1/3 pudding on top. Top with 1/3 (8 ounces) Cool Whip. Sprinkle 1/3 crushed Skor bars on top. Repeat 2 more times.
Crush Fritos and put in bottom of baking dish. Then put in onion and half of cheese. Spread chili on next. Top with rest of cheese and Fritos. Bake at 350° for 15 to 20 minutes.
Spread crescent roll dough flat on ungreased 15 1/2 x 10 1/2-inch pan. Bake as directed on package (about 11 minutes at 375°). Cool completely. Mix cream cheese, mayonnaise and Ranch dressing until smooth. Spread onto cooled rolls. Cut into squares before adding chopped vegetables to prevent knocking vegetables off while cutting. Add any chopped raw vegetables such as broccoli, carrots, cauliflower, green peppers, radishes, etc. Store in refrigerator until ready to serve.
Sift dry ingredients. Blend in oil, add enough milk to make a stiff dough. Thinly roll out dough on lightly floured surface. Cut into two (10 x 18-inch) rectangles. Spread on sausage and roll up lengthwise. Chill well and slice. Bake at 350° for 15 to 20 minutes. Yields 6 dozen.
Mix all ingredients together (about 2 minutes). Put into greased and floured Bundt pan. Cook 60 minutes in 350° oven. Frost with vanilla cream frosting or cream cheese frosting. (Freezes well, too.)
Mix together to make crumbs the flour, brown sugar, shortening and salt. Make liquid part with molasses, egg yolk, soda and boiling water. Put the liquid into a 10-inch unbaked pie crust. Top with the crumbs. Bake in 300° oven until crumbs fill the pie pan, about 35 to 40 minutes.
Cook macaroni. Put in buttered baking dish. Add butter, cheese and seasoning. Beat eggs slightly. Add warm milk to eggs. Mix well. Pour over macaroni and cheese. Bake, uncovered, at 350° for 45 minutes or until golden brown.
Mix like bread dough, kneading thoroughly. Repeat after refrigerating 24 hours. Shape into 4 loaves and bake 7 to 9 hours at 150°.
Mix sugar, milk and cocoa. In microwavable deep dish, microwave on High for 5 minutes. Stir. Microwave for 5 minutes more. Add butter and vanilla. Whip until creamy. Serve over ice cream hot or let cool. Use Spanish peanuts on top for extra special good eating! Makes 5 servings.
Butter a 9 x 9-inch pan. In saucepan, combine corn syrup, brown sugar and dash of salt. Bring to boiling. Stir in peanut butter. Remove from heat. Stir in vanilla. Stir in Rice Krispies, corn flakes and chocolate chips. Press into prepared pan. Cover and chill 1 hour. Cut into bars.
Grease a 9 x 12-inch casserole or cake pan and line with sauerkraut, then cooked noodles. Mix soup, mustard and mayonnaise and spread over casserole. Spread onion, corned beef and Swiss cheese on top. Cover with foil and bake 1 hour at 350°.
Microwave onion until slightly tender. In large bowl, mix cooked rice, cubed cheese, onion, cream of mushroom soup and water chestnuts. Slightly steam broccoli; add to mixture. Pour mixture into casserole dish sprayed with nonstick type spray. Bake at 350° for 30 minutes.
Preheat oven to 400°. Combine all ingredients except dough and oil. Roll dough into 14-inch circle. Add filling to 1/2 of the dough, leaving about 1 1/2-inches around outer edge. Moisten edge with water and fold dough over to make edges meet. Roll edge slightly to seal. Brush entire surface with oil lightly. Reduce oven to 375° and bake 15 minutes or until golden brown. Pour warmed pizza sauce before serving.
Mix all ingredients. Set in refrigerator until chilled. Roll and cut. Bake at 375° for 8 to 10 minutes.
Beat eggs. Add milk and cracker crumbs. Add corn, all seasonings and melted butter. Mix together and pour into greased casserole. Bake at 350° for 40 minutes. Serves 6.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. Melt butter. Add peanut butter; stir until peanut butter is melted. Stir in sugar and vanilla. Add eggs; beat well with spoon. Add flour, baking powder and salt; beat well. Remove 1 3/4 cups batter; stir cocoa into this part. Spread chocolate batter into prepared pan. Spread remaining batter over top.
Brown meat over high heat in a 10-inch skillet; drain. Add ingredients (except noodles). Stir to combine and simmer over medium heat for 20 minutes. Stir as needed and lower heat if necessary. Mix 2 tablespoons of cornstarch and water as thickening agent. Add to mixture to thicken sauce. Serve over noodles. Makes 4 to 6 servings.
Brown chops in oil 3 to 5 minutes on each side; arrange chops in a 13 x 9 x 2-inch dish. Combine soup and remaining ingredients; spoon over chops. Cover and bake at 350° for 30 minutes or until bubbly. Yields 6 servings.
Mix eggs and low-fat milk into a square dish. Stir until blended. Dip slices of dry bread into batter. Fry toast in a lightly buttered nonstick skillet until golden brown. Sprinkle toast with cinnamon and top with syrup. Serve with a cold glass of milk.