HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter or margarine and sugars. Add vanilla, eggs, flour, salt and baking soda. Stir in peanut butter, oatmeal and chocolate chips. Mix well. Drop by teaspoons onto ungreased cookie sheets. Bake at 350° for 10 to 12 minutes. Makes 2 to 3 dozen cookies.
Mix together butter and brown sugar. Add flour, 1/2 cup at a time. Roll out between waxed paper 1/2-inch thick. Cut in squares and prick each piece with a fork. Bake in an ungreased pan for 15 minutes in 350° oven.
Heat oil in large skillet (medium-high). Add chops; brown on both sides. Stir in tomatoes, tomato sauce, green peppers and pepper. Bring to boil. Reduce heat to low. Cover and simmer 15 minutes until chops are cooked through. Remove chops from skillet.
Blend in bowl; beat. Add 1 cup oil and blend in with your vinegar very slowly. Beat until your sugar is dissolved good. Keep covered in cool place.
Blend Eagle Brand milk and Cool Whip with mixer; add sugar if desired. Mix well. Pour into ice cream freezer; add Food Lion chocolate milk (do not mix). Freeze as usual.
Combine margarine, basil, oregano and cayenne; pour evenly over popcorn. Sprinkle with Parmesan cheese. Toss gently.
Mix and press in bottom of 9 x 13-inch pan (will be thin). Bake 15 minutes at 350°. Let cool.
Cream butter and sugar together until very light. Sift flour and baking powder 3 times; add alternately with milk to creamed mixture. Fold in well beaten egg whites and vanilla. Bake in four 8-inch or three 9-inch pans sprayed with Pam and lined with waxed paper for 20 to 25 minutes at 350°.
Place all ingredients in a Reynolds browning bag. Bake at 300° for 1 hour. I put the ingredients in a baking dish and put the dish in the bag. Set the bag on a cookie sheet or in a broiling pan. This is easier to handle.
Slice pita bread in half. Heat in microwave or oven. Melt margarine in skillet and saut vegetables. Stir in ham and eggs, stirring frequently until eggs are set (but still moist). Stir in cheese and remove from heat. Fill each pita pocket with 1/4 scrambled egg mixture.
While noodles are cooking, brown ground beef and onion in 2 tablespoons fat in frypan. Mix tomato sauce, soup and Worcestershire sauce. Add drained and rinsed noodles to the mixture. Add noodle mixture to meat mixture in frypan. Mix well and sprinkle grated cheese over all. Melt cheese before serving.
Mix the sugar and flour; add enough milk to make a thick paste. Add egg yolks and beat. Add remaining milk and salt; mix well. Cook in double boiler until thick. Remove from heat and add butter and vanilla.
Combine all ingredients; beat until smooth. Pour out onto a hot griddle or skillet; make sure it is greased. Cook until golden brown.
Sprinkle apples with sweetener and lemon juice. Add pineapple, celery and nuts. Add yogurt and mix well. Cover bowl and chill.
Preheat oven to 350°. Wrap each chicken breast in two pieces of bacon. Place chicken in a 9 x 13-baking dish. Mix soup, milk and optional spices; pour mixture over the chicken. Cover the dish with foil. Bake in the preheated oven for 50 minutes or until done. Remove the foil the last 15 minutes of baking to brown the bacon. Serve the gravy this makes over rice or mashed potatoes.
Mix tuna, egg, onion and pickle with enough mayonnaise to make a salad. Stuff jalapeno halves with tuna mixture and refrigerate until serving.
Melt together marshmallows, margarine and oil. After marshmallows are melted, stir in the popcorn, nuts and gumdrops. Tightly pack the mixture into a buttered Bundt pan. Let cool. Turn upside-down to knock it out of pan and serve.
Cream together butter and sugar. Add eggs, beating well. Blend in flour, baking powder and salt. Add vanilla. Spread into bottom of greased 13 x 9-inch baking pan. Bake at 350° for 15 to 25 minutes or until done. Cover with marshmallows and return to oven for 2 minutes. Cool.
Heat orange juice and apple cider, cloves and cinnamon sticks. Add pint of sherbet until melted. Add 1/2 cup Brandy if desired. Top with miniature marshmallows.
Mix and roll into walnut size balls. Bake on greased cookie sheet in a 400° oven for 15 to 20 minutes. May be frozen and then baked.
Drain peas. Cook liquid until 1/4 cup remains. Add all ingredients and simmer to blend flavors.
Combine all ingredients; shape into 1-inch meatballs. Brown in skillet.
Combine chicken, tomato, mushrooms, sour cream, Parmesan cheese, mayonnaise, green pepper, onion powder and tarragon. Spread half of the mixture on one side of each muffin. Place muffin, spread side up, on rack of unheated broiler pan. Broil for 5 to 7 minutes, or until spread is bubbly.
Boil potatoes, eggs and carrot for about 20 minutes. Take out the carrot 10 minutes earlier. After it's ready, remove it from the water and peel potatoes while it's hot. Let everything cool off and start cutting the potatoes in small, half-a-bite pieces. The eggs, carrot, pickles and onion should be chopped in small pieces. Cut the dill. Add mayonnaise and peas and start mixing. Add 1/4 teaspoon of salt and a touch of pepper.
Cream sugar, shortening and margarine. Add egg yolks and vanilla; beat well. Dissolve baking soda into buttermilk. Sift flour; mix with coconut and nuts. Add milk mixture alternately with flour mixture to sugar mixture, beating well after each addition. Beat egg whites until stiff; fold into cake mixture. Bake in 3 well-greased and floured 9-inch cake pans for 30 minutes at 350°.
Combine 2 cups of milk with cornmeal. Heat until boiling. Add rest of the ingredients and simmer 5 minutes. Stir often.
Scrub potatoes	(do not peel) and cube. Boil until almost done. Drain and place in baking dish. Cover with oleo (I use squeeze butter). Sprinkle with dry Ranch dressing mix. Cover with shredded Cheddar cheese.	Bake at 350°	for 15 minutes or until cheese is melted.
In medium-size bowl, toss oranges, apples and strawberries. Chill until serving time. In blender or food processor, puree remaining ingredients except poppy seed. Pour into small bowl and stir in poppy seed. Makes 1 cup dressing.
Mix all ingredients in a bowl. Using level tablespoon, shape into 48 to 50 meatballs. Bake on foil-lined cookie sheet, with edges of foil turned up, at 400° about 12 minutes or until browned.
Dip peaches quickly in hot water and remove skins. Boil sugar, vinegar and spices for 20 minutes. Place a few peaches at a time in syrup and cook until tender for canning. Pack in clean hot jars. Fill jars with hot syrup. Adjust lids and seal immediately. Process in hot water bath.
Slice beef across grain into thin strips. Combine soup mix, cornstarch and water. In skillet over medium-high heat in 1 tablespoon hot oil, stir-fry half of the beef until browned. Remove; set aside. Repeat with remaining beef. Over medium heat in 1 tablespoon hot oil, stir-fry vegetables with garlic powder and ginger until tender-crisp. Add reserved soup mixture. Cook until mixture boils and thickens, stirring occasionally. Serve over Oniony Rice. Serves 4.
Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and saut for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown. Add the beef broth, water, salt, garlic powder and black pepper to the pan; bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.
Drain pineapple; sprinkle with jello. Mix in cottage cheese and Cool Whip. Pour into mold and refrigerate.
Mix and beat until smooth. Bake in Bundt pan at 350° for 45 or 50 minutes or until cake springs back when lightly touched.
In 10-inch skillet, cook onion and potatoes, water and 1/4 teaspoon salt in butter until tender, stirring occasionally. Beat together eggs, milk, salt and pepper. Stir in ham. Pour over potatoes and cook without stirring until mixture begins to set on bottom and side of pan. Using a large spoon lift and fold partially cooked egg mixture so uncooked portions flow underneath. Cook on medium heat about 4 minutes or until done.
Mix all ingredients together and bake in a greased dish at 350° for 55 to 60 minutes.
Cream butter well. Add sugar slowly, beating constantly. When well creamed/fluffy, add eggs, one at a time, beating constantly. Sift flour and baking powder together, then beat in flour, a small amount each time, beginning and ending with flour mix. Bake in 3 greased and lightly floured 9-inch cake pans at 350° for approximately 25 minutes.
Cook and stir onion and pepper in hot oil in saucepan until tender but not browned. Stir in beans, water, barbecue sauce, bouillon cube and garlic powder. Bring to boil. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Makes 6 servings. Recipe can be doubled.
In a large saucepan, melt the butter; saute chopped onion, juice of lemon and diced apple until tender. Cut chicken into chunks and toss in flour and spices. Add to onion and apples. Saute chicken until 3/4 cooked. Add cream, chicken stock and chutney. Bring to a simmer and place in casserole. Bake at 375° for 15 minutes.
Melt chocolate with butter over low heat, stirring until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch and salt. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shells. Combine coconut and nuts. Sprinkle over filling. Bake at 375° for 45 minutes. Filling will be soft, but will set while cooling. Cool at least 4 hours before cutting.
Brown pork chops which have been salted and peppered to taste in 2 tablespoons of cooking oil. Arrange pork chops in bottom of casserole dish and add rice. Bring can of soup to a boil in 1 can of water. Pour over rice. Make sure all rice is covered. Cover and bake in 350° oven for 35 minutes.
Cook the angel hair and drain. In a large frying pan, heat the heavy cream. When it comes to a boil, shut off heat and quickly beat in the eggs, one at a time, until it is smooth and blended. Place back on low heat and add pasta to cream mixture. Blend well. Add a teaspoon of Parmesan cheese to mixture to thicken. Use a teaspoon at a time and blend well before adding more. Do not make mixture too thick. When it's just right, serve immediately.
Place chilies and cheese in a greased casserole dish. In a bowl, beat eggs; add milk and mix well. Pour mixture over cheese and chilies.
Drain pineapple, reserving 1 cup liquid. Combine fruit and 1/2 cup Grape-Nuts in large bowl; toss gently. Combine pudding with reserved pineapple juice in a mixing bowl. Beat on high speed of electric mixer one minute. Pour pudding over fruit and Grape-Nuts. Coat well. Sprinkle 1/2 cup Grape-Nuts over top. Yields 12 servings.
Open quahogs (easily done by putting them in the freezer for a short time). Roughly chop. In food processor, mince parsley and garlic. Add crackers and bread and pulse until coarse crumbs are formed.
Mix together. Pour over meat. Cover and refrigerate for 2 to 4 days, flipping twice a day. Grill or oven bake.
Beat chicken breasts with mallet. Mix egg and milk. Place ham and cheese on top of chicken and fold over. Dip in milk mixture and then in cracker crumbs. Place on cookie sheet with a pat of butter on top. Bake at 375° for 45 minutes.
Combine flour, salt and baking powder in bowl and set aside. In a separate bowl, blend margarine, 1 cup sugar and vanilla. Add remaining sugar and eggs and mix well, while slowly pouring in flour mixture. Chill thoroughly. Roll dough to 1/8 to 1/4-inch thickness on a well floured surface and cut out with cookie cutters. Place cookies on greased cookie sheets and bake 8 to 10 minutes in preheated 400° oven. Let cookies cool before decorating.
Mix cucumbers, onions, salt and water in 2 quart bowl (not aluminum) and let stand about 2 hours. Drain, but do not rinse. Return vegetables to bowl, and add sugar, vinegar and dill. Let stand, stirring from time to time, until sugar has dissolved completely and liquid covers the vegetables. Pack in glass or plastic freezer containers (leave one inch of head space). Seal tightly and freeze. To serve, defrost in refrigerator or at room temperature. These are very crisp. Makes about 4 cups.
Trim fat from steaks. Combine chili powder, cumin, sugar, salt and pepper. Pound into both sides of steaks. Place in warm frypan and brown on both sides. Add 1/4 cup beef broth, onion and garlic. Cook until tender. Add remaining broth and beans. Bring to a boil. Reduce heat. Stir in sour cream. Serve with rice.
Cook and drain broccoli; put in baking dish. Boil and cut up chicken breasts and place on top of broccoli. Mix sour cream and soup, then pour over chicken. Place cheese on top, then sprinkle with crackers. Melt butter and pour over crackers. Bake at 325° for 30 minutes.
Thaw and drain juice from frozen berries. Prepare Jell-O (1 cup boiling water and berry juice plus cold water to make 1 cup). Chill until almost firm. Whip until stiff 1 cup cream. Beat Jell-O until foamy. Fold cream, Jell-O and berries. Chill about 1 hour.
Separate flowerets of cauliflower. Add salt. Cover with cold water; drain and rinse with cold water. Tie spices in muslin bag and boil with vinegar and sugar 10 minutes. Add cauliflower; cook 3 minutes until nearly tender. Pack in sterilized jars and fill with boiling syrup and seal. May add peeled pickling onions and strips of green pepper to cauliflower, if desired.
In small saucepan mix sugar, flour and salt. Stir in pineapple juice and egg. Cook over moderate heat, stirring constantly, until thickened. Add lemon juice. Set aside and cool.
Cream all ingredients except eggs and pecans. Once creamed, beat eggs into mixture, one at a time. When batter is smooth, pour into pie shell. Sprinkle pecans or walnuts on top. Bake for 1 1/2 hours or until firm at 300°. Do not overcook. Enjoy!
Mix as for any cake. Put soda in buttermilk. Put cherries in last. Bake at 275° until light brown.
Mix first four ingredients well. Pour into 9 x 13-inch pan. Add chocolate chips and pecans on top. Bake at 350° until done (40 to 45 minutes). Can use butterscotch chips and butterscotch pudding in yellow cake mix (non pudding mix).
Blend sugars, shortening, eggs and molasses until light and fluffy. Sift flour, salt, spices, soda and baking powder together. Add dry ingredients alternately with Carnation until well mixed. Stir in oats, raisins and nuts. Drop by heaping spoonfuls on greased baking sheet. Bake in moderate oven at 350° for 15 to 18 minutes or until light brown. Cool on wire racks.
Mix all in electric cooker. Put on medium high until milk is hot. Turn down to medium low (250°). Stir at least every hour. Takes about 4 hours. Put a chunk of oleo in at last.
Mix Cool Whip, cream cheese, butter and sugar. Add vanilla flavoring. Alternate layers of cookies, pudding and cream cheese mixture in a plastic flowerpot. Finish with layer of cookies on top. Gummy worms may be added. Place a silk flower in the middle and serve with a gardening spade.
Add all ingredients and enough plain milk to make 1 gallon and pour into ice cream freezer.
Place chicken pieces in baking dish. Combine cream of chicken soup, onion, salt, pepper, parsley and thyme in saucepan. Add the liquid (water). Mix well; bring to boil, stirring constantly. Add rice. Mix and pour over chicken. Bake 1 hour or until chicken is done in 350° oven.
Cut 1 cup butter into chunks. In food processor combine 2 cups flour, 1/2 cup sugar, cornstarch and butter chunks. Whirl until dough. Press evenly over buttered 9 x 13 baking pan. Bake in oven at 325 until top feels dry and is just beginning to brown (about 25 minutes). Cool completely.
Butter baking pan (13 x 9 x 2-inch). Heat corn syrup, butter and real milk chocolate morsels just to boiling in 3-quart saucepan, stirring constantly. Remove from heat. Stir in vanilla. Pour over cereal in a large mixing bowl. Toss quickly until completely coated with chocolate. Fold in marshmallows 1 cup at a time. Press mixture evenly in pan with buttered back of spoon. Set until firm. Cut.
Brown ground beef. Mix both soups together with ground beef. In a large casserole dish, layer potatoes, cut 1/4-inch thick, in bottom. Top potatoes with carrots, then green beans. Add sliced mushrooms, then top with soup and ground beef mixture. Bake in a 350° oven for 30 to 45 minutes. Delicious!
Cream sugar and cream cheese together. Stir in Cool Whip. Add nuts, bananas, pineapple and strawberries; mix well. Refrigerate.
Stirring constantly, slowly mix the scalded milk and corn meal. Stir until thick and smooth. Beat the egg yolks and corn meal mixture. Slowly, blend in the cheese, salt, sugar and butter; beat until smooth. Beat the egg whites until they peak and fold into the mixture. Turn into a buttered casserole dish. Bake for 35 to 40 minutes in a 375° oven.
In mixer, whisk in bowl the milk, 1/4 cup bourbon and pudding mix about 2 minutes or until smooth. Pour into serving dish or 4 individual dessert dishes. Chill. Beat cream, sugar and remaining 1 teaspoon bourbon until stiff. Spoon on pudding; sprinkle with nutmeg. Good with gingersnaps.
Butter bottom of 9 x 13 cake pan. Line pan with graham crackers. (Do not crunch.) Mix pudding with milk. Beat at medium speed for 2 minutes. Blend in whipped topping. Pour 1/2 mixture over graham crackers. Add second layer of grahams and pour remaining mixture over. Add another layer of grahams. Refrigerate for 2 hours, then frost.
Cut up potatoes into bite-size pieces. Can either leave skin on or peel. I like to use red-skinned potatoes. In plastic bag put all ingredients and shake until potatoes are well coated. Cover and bake in 350° oven until done, approximately 45 minutes. Stir midway.
Separate hamburger buns and place middle side up on baking sheet. Lightly toast. Spread pizza sauce, cheese and pepperoni on top of each bun. Bake until cheese is bubbly.
Brown sausage and set aside. Butter bread and cube. Put bread cubes in bottom of pan. Put drained sausage on bread cubes. Sprinkle cheese on sausage. Beat eggs; add milk, salt and mustard. Pour over sausage and bread cubes. Chill overnight. Bake at 350° for 40 to 50 minutes. Serves 6.
Combine cornmeal, flour, sugar, baking powder and salt. Mix egg, milk, onion	and applesauce and add to dry mixture. Mix until smooth. Bake at 425° in greased pan. For 8-inch square pan, bake	20 to	25 minutes; muffins bake 15 to 20 minutes; sticks bake 12 to 15 minutes.
Mix all ingredients in saucepan and heat thoroughly; do not boil. Sprinkle with paprika.
Mix all ingredients, using all of the green onion; beat well. Make ahead. Can be served with raw vegetables or hollow rye bread; cube.
Mix cream cheese with sugar and vanilla. Whip cream cheese mixture. Arrange in a pan a layer of crackers and layer of cream cheese mixture. Add cherries last and chill.
Cream butter and sugar until smooth; add eggs 1 at a time and beat well after each. Dissolve soda in buttermilk and add to creamed mixture. Place flour in large bowl and cut candy and dates, letting fall in flour. Add nuts to flour. Stir to coat each piece and add mixture with coconut to creamed mixture. This makes a very stiff dough that should be mixed by hand. Put in a greased and floured 13 x 9 pan. Bake at 250° for 2 1/2 to 3 hours.
Beat egg whites until stiff. Slowly add 3/4 cup sugar to the egg whites. Whip the cream until stiff and slowly add 1/4 cup sugar. Beat the egg yolks and slowly add the bourbon. Fold in the egg whites and whipped cream. Do not beat. Serve immediately in cups or silver goblets. Sprinkle nutmeg on eggnog before serving. You may need to use a spoon in the eggnog when served because it is thick.
Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy; add egg yolks one at a time. Add chocolate and water. Sift flour with soda and salt; add alternately to chocolate mixture with buttermilk. Fold in egg whites (beaten until stiff) with a spoon. Pour into three 8 or 9-inch round cake pans. Bake at 350° for 30 minutes. Frost with Coconut Pecan Frosting.
Mix all together. Put in pan and place in a 350° oven while mixing topping.
Dissolve sugar in water. In blender, mix 1/2 of orange juice, pineapple juice and bananas together. Add rest of orange juice and lemon juice. Blend well. Freeze mixture.
Pound veal slices between sheets of waxed paper until very thin. Place a little flour on one sheet of waxed paper. Combine cheese, crumbs and parsley on another sheet. Grate the rind from the lemon and add to the cheese and crumbs, mixing well. Slice the lemon into 8 thin slices and set aside. Dip each piece of veal first into the flour, then in egg, then into the crumbs. Heat the oil in a frying pan and saute each veal slice. Keep warm until serving time and garnish with lemon slices.
Mix all ingredients well. Put in a 9 x 13-inch pan. Bake in a 350° oven for 25 to 30 minutes.
Use 1/3 cup mix; add boiling water. Store in airtight container.
Preheat oven to 400°. Slice unpeeled potatoes lengthwise into large pieces. Place on a 9 x 13-inch baking pan. Coat with butter and sprinkle with garlic salt. Bake for 1 hour. Sprinkle with cheese. Bake until cheese is melted.
In skillet, brown beef and onion until tender; drain fat. Add soup and seasonings. Cook 5 to 10 minutes, stirring occasionally. Serve on buns.
Preheat oven to 350°. Butter a 1 1/2-quart casserole. In heavy skillet, cook onion and garlic in 1 tablespoon butter over medium heat for 3 to 4 minutes, until soft. Stir in 1 tablespoon flour and chicken broth. Cook, stirring until thickened, then add chili powder, chicken, olives and raisins. Spoon into prepared casserole.
Preheat oven to 325 degrees. Grease bundt pan. In microwave safe bowl; combine butter, syrup and Milky Ways. Heat 5 to 5 1/2 minutes, whisking once then beat until smooth. Whisk in sugar, buttermilk, vanilla and eggs. Stir in flour, cocoa, salt and soda. Pour batter into pan. Bake 1 1/2 hours or until toothpick comes out clean. Cool in pan on wire rack 10 minutes. Loosen cake from pan; invert unto rack to cool completely.
Mix raisins and water in a saucepan. Bring to a boil. Remove from heat; add baking soda and set aside. Mix together sugar, oil, eggs, vanilla, flour and nuts. Add raisin mixture. Grease and flour tube pan and bake 1 hour at 325°.
Combine ingredients in saucepan. Stir over medium heat until boiling rapidly. Serve over ice cream.
Saute onions in enough oil to keep from sticking. Do not brown. Add other ingredients; more or less seasoning may be used to suit individual taste. Simmer until tomatoes comes to small pieces and mixture becomes rather thick.
Fill large Dutch oven with water. Add Old Bay seasoning. Bring to boil. Add potatoes, return to boil. Cook 10 minutes. Add corn, return to boil. Cook 10 minutes. Add sausage, return to boil. Cook 5 minutes. Add shrimp and return to boil. Cook 3 to 5 minutes, until shrimp turns pink. Remove with slotted spoon onto serving platter. Serve with cole slaw, French bread, cocktail sauce and key lime pie. Serves a crowd.
Blend together. Press into a 9 x 13-inch pan. Bake at 350° for 10 minutes.
Cream the butter, add the sugar and beat well. Sift the flour, baking powder and salt. Add alternately with the milk and vanilla. Beat the egg whites until stiff and fold into cake. Bake in 2 layers in a 365° oven for 25 to 30 minutes. Top with chocolate butter icing.
Mix all together. Bring to boil in large kettle. Mix and boil rapidly 1 minute. Turn down heat and simmer until thick. Put in hot jars; seal while hot. Makes about 8 pints.
Preheat oven to 350°. Mix sausage and Cheez Whiz together, then knead in Bisquick mix (will look like dough). Pinch off small balls and put 1 1/2 inches apart in pan. Bake until golden brown (10 to 15 minutes).
Cook flour and milk until thick and let cool. Cream well the last 4 ingredients. After creaming, add cooked mixture and beat with a mixer until smooth and creamy. Real delicious!
Crumble the ground meat and brown in the cooking oil in a large skillet. Stir in the seasonings (salt and pepper) and the onion. Add the tomato sauce. Cover the skillet and let the mixture simmer for about 30 minutes. Stir occasionally.
Combine milk and eggs; pour over bread cubes. Add remaining ingredients; toss lightly to blend. Spread in greased 8 x 8 x 2-inch baking dish. Set in shallow pan on oven rack. Pour hot water around 1-inch deep. Bake at 350° for 35 to 40 minutes or until knife comes out clean.