HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, sugar and salt together. Add 3 eggs and beat 2 minutes, then add 3 more eggs and beat 2 minutes, adding flavoring and milk. This recipe is for one 9-inch pie. Pour into unbaked pie shell. Sprinkle nutmeg on top. Do not prick crust. Bake 10 minutes at 400°, then at 300° for 30 minutes or longer, perhaps an hour.
Preheat oven to 350°. Combine peanut butter, sugar and egg in medium bowl until blended and smooth. Shape into 48 balls about 1 1/2-inches in diameter. Place 2-inches apart on cookie sheets. Press a chocolate star onto top of each cookie. Bake 10 to 12 minutes or until set. Remove to wire racks to cool.
Place peeled and cubed potatoes in large pot. Cover with water. Cook until fork-tender. Do not drain. Cook bacon while potatoes are cooking. Drain and crumble. Set aside. When potatoes are tender, add butter, salt and pepper to taste and cream. Cook until bubbly. Thicken with cornstarch and add bacon. Cook until all flavors are combined. Enjoy!
Bring kraut to a boil. Add sugar. Cool. Pour over the remaining ingredients. Toss and chill.
Mince Spam in medium-size bowl; add cream cheese. Mash with fork. Add minced green onion tops, garlic and mayonnaise. Mix well to blend. Serve with Ritz crackers.
Combine flour, salt and pepper in paper bag; shake short ribs in seasoned flour until coated. (Reserve remaining seasoned flour.) Brown meat in hot oil in Dutch oven. Remove meat and saute onion in drippings until lightly browned. Return meat to Dutch oven and add bouillon cubes, 2 cups water, brown sugar, mustard, vinegar and spices. Bring to boil, cover and reduce heat. Simmer 1 hour and 45 minutes or until meat is tender. Remove short ribs to serving plate; keep warm. Pour cooking liquid into quart measure; skim off fat. If necessary, add water to make 3 cups liquid; return to Dutch oven. Blend 1/4 cup of the seasoned flour with 1/3 cup water; stir into Dutch oven. Cook, stirring constantly, until gravy boils, about 1 minute. Add fruit and salt to taste. Arrange noodles or rice around meat on serving platter. Spoon the fruit and part of the gravy over the meat and noodles or rice. Serve remainder in bowl.
Mix all ingredients. Pour into a 2-quart casserole dish. Bake for 30 minutes at 350°. Stir and bake for 30 minutes longer. Serves 6.
Take pulp out of tomatoes. Fill with bread filling made with the listed ingredients. Bake at 375° until bread is browned.
Mix buttermilk and pudding. Add Cool Whip and drained oranges. Crush the cookies and add just before serving.
Cook potato. Mix all the other ingredients. Bake in the oven at 325° for 20 minutes.
Spread cream cheese on crackers and then put a bit of Jezebel on top of cream cheese.
In a large bowl place all ingredients and beat with electric mixer until creamy. Makes approximately 22 ounces. Serve with Jell-O mold or fresh fruit.
Mix and bake the cake according to directions in a 9 x 12 x 2-inch pan. While the cake is baking, heat the milk and sugar to boiling; stir to dissolve. Five minutes before cake is done, remove from the oven. Poke holes all over the top with a fork. Pour the hot sugar and milk mixture over the top. Return to the oven for 5 more minutes. Once cool, frost the cake with Cool Whip topping. Sprinkle with coconut and/or chopped nuts. Let set overnight in refrigerator before serving.
Mix egg and milk; beat well with fork. Mix flour, salt, pepper and seasoned salt in separate bowl. Cut round steak into serving sizes; dip each piece in egg mixture, then into flour mixture. Brown steak in oil on top of stove. When all pieces of steak are browned, layer steak in ovenproof pan. Mix soups and mushrooms; pour over steak and add enough milk to make mixture thin. Cover and bake in hot oven until mixture is hot and bubbly and steak is tender, 30 to 40 minutes.
Beat egg yolks until lemon colored; add milk. Add melted butter alternately with sifted ingredients. Fold in well beaten egg whites (not too dry). Bake on hot waffle iron. Top with whipped cream and sliced, sweetened strawberries. Makes 6 to 8 waffles.
Melt butter, brown sugar and syrup and bring to boil for 4 minutes. Add vanilla and baking soda; stir well.
Saute all ingredients (except beans) in margarine for 5 to 6 minutes. Stir in beans and heat. Put in casserole dish. Cover and bake at 350° for 10 to 12 minutes. You may top with low-fat shredded cheese and broil until melted.
Make pie dough and place in pie pan. Flute outer edge. Line pie shell with apple pie mixture. Mix pumpkin mix with rest of ingredients as you would for regular pumpkin mix. Pour on top of apple pie mix in pie shell until pie reaches rim of crust. Bake at 375° for 60 to 70 minutes. A butter knife should be stuck in center of pie and come out clean to be considered done. Let cool before serving with whip cream.
Cream the sugar, eggs, butter, vanilla and oil. Add remaining ingredients. Roll into a 1-inch ball. Push down with glass that has been dipped in sugar (first press on dough, then in sugar and press on top of cookies to flatten slightly). May sprinkle with additional sugar, if desired. Bake 2 inches apart for 7 to 10 minutes at 350°. Yields 3 dozen 4-inch cookies.
Brown hamburger and drain. Add peppers, onions, chili powder, pepper, salt, tomatoes and shortening. Pour into casserole dish and add rice. Stir. Put in oven for 45 minutes at 375°.
Thaw potatoes; mix with oleo, salt, pepper, onion, soup and sour cream. Add cheese. Place in casserole; cover with corn flake crumbs, mixed with oleo. Bake at 350° for 45 minutes.
Mix first three ingredients and pat into 9 x 13 pan. Bake at 350° for 7 minutes. Combine cream cheese, 1 cup sugar, 2 teaspoons vanilla and eggs, added 1 at a time, and mixed well after each egg. Pour onto cooled graham cracker crust and bake at 350° for 40 minutes. Allow to set 10 minutes. Combine sour cream, 1/2 cup sugar and 1 teaspoon vanilla. Mix well and pour onto warm cheese cake, after it has cooled 10 minutes and bake for an additional 10 minutes. Let cool completely and refrigerate.
Mix the first 3 ingredients together and press into a 9 x 13-inch pan.
Sift dry ingredients together in a bowl. Add milk, egg and nuts. Pour into loaf pan. Bake at 350° for 45 minutes to 1 hour.
Drain pineapple; reserving juice. Set aside. Combine egg and sugar in saucepan, beating until foamy. Add flour and juice, stirring until smooth. Cook over low heat until thickened, stirring constantly. Remove from heat and stir in cheese on top. Saute crushed Ritz crackers and 1/2 cup melted butter and sprinkle on top. Bake at 350° for 10 to 20 minutes. Cool slightly.
Place a large sheet of aluminum foil (twice the size of what is needed to hold fish). Brush a little of the butter over the foil. Place fish in center of foil and brush remaining butter over fish. Squeeze lemon over fish. Sprinkle seasonings over fish. Fold edges up and over to seal; set aside. Preheat grill on medium for 10 minutes, then turn to low. Place foil packet on cooking grid. Close lid and grill 8 to 10 minutes, turning after 5 minutes until fish flakes when tested with fork.
Let the water, chopped cranberries, sugar and pecans or walnuts stand about 6 hours to form juice.
Mix together hot applesauce, shortening and sugar. Heat over low heat until shortening is melted (best to let stand overnight). Sift together all dry ingredients; add to applesauce mixture. Bake 1 1/2 to 2 hours at 300° to 350°. Makes 2 loaves.
Salt and pepper chicken breasts and dip in flour. Saute in olive oil until browned. Add tomatoes, garlic, oregano and wine. Cook covered over medium heat for 25 minutes. Add mushrooms. Cook for 15 minutes more. Serve over white rice or pasta. Serves 4.
Bring water to a boil. Add macaroni and cheese. Boil for 7 to 10 minutes. Drain. Then add milk and water.
Partially cook the elbow macaroni; drain. Cook the spinach and mixed vegetables until nearly done, reserving the liquids. Saute the onion and celery. Add the flaked fish, spices and the rest of the ingredients. Heat through. Salt and pepper to taste.
Drain crushed pineapple and reserve liquid. Dissolve jello in hot water. Stir in orange rind. Pour pineapple juice in 2 cup measuring cup, add lemon juice and enough cold water to make 2 cups. Stir into jello mix. Chill for 1 to 1 1/2 hours or until thick as egg whites (unbeaten). Fold in berries, celery, walnuts and pineapple. Pour into a lightly oiled 2-quart fluted ring mold or crown. Chill at least 24 hours. Line a round platter with lettuce. Then invert salad onto lettuce. Cut into small pieces. Serves 16.
Sift together first 3 ingredients. Cream together next 5 ingredients. Put eggs into creamed mixture. Put mixture into greased 11 x 17-inch pan. Sprinkle chocolate chips on top. Place in hot oven on 320° for 1 minute. Remove from oven and run knife through melted chips and make swirls. Return to oven and cook 18 minutes more.
Mix all ingredients; boil over low heat, stir until thick, then add the butter and beat with spoon until smooth. Pour into baked 8 or 9-inch pie shell. Chill at least 2 hours before serving.
Mix and refrigerate. Roll into balls. Bake on cookie sheet for 15 to 20 minutes at 375°.
Peel and dice potatoes. Boil until cooked. Drain when done. Place in a bowl while still hot. Add onions, celery and salad dressing; mix together. Sprinkle oregano leaves on top. Mix again. Cover it with wrap. Refrigerate until cool. Make the day before, it tastes better.
Mix well. Spread in a sheet cake pan. Bake in 400° oven for 25 minutes. Sprinkle with powdered sugar while warm.
Melt brown sugar and shortening in top part of double boiler. Mix flour, baking powder and salt. Add to this the shortening and sugar mixture, then add eggs, one at a time, beating well after each addition. Next, add chocolate bits and nuts. Spread mixture in a 9 x 13-inch pan. Bake in a 350° oven for 25 to 30 minutes.
Combine margarine, sour cream, apple, eggs, maple flavoring and vanilla; mix well. Add dry ingredients. Drop by tablespoon on baking sheets sprayed with nonstick spray. Bake at 375° for 9 minutes or until lightly browned. Makes 30 to 35 soft cookies. Store in airtight container.
Melt 1 stick margarine; mix with crumbs and pat out in an 11 x 13-inch pan.
Brown beef in 2 tablespoons margarine. Take beef from skillet. Add to the same skillet, the remaining margarine and cook mushrooms and onion until tender. Return meat to skillet; add water and steak sauce; heat to a boil. Reduce to low. Simmer 50 to 60 minutes until tender. Stir in sour cream and serve over noodles.
Heat oven to 350°. Grease 13 x 9-inch pan with nonstick cooking spray or solid shortening. In a large bowl, combine brownie mix, orange peel, orange juice and egg whites; stir 75 strokes by hand. Stir in fruit bits. Spread in greased pan. Bake at 350° for 28 to 30 minutes. Do not overbake. Cool completely. Cut into bars. Makes 24 bars.
Mix sugar, salt, egg yolks, butter, water and flour. Cook until thick. Add lemon juice and rind. Pour into pie shell and top with meringue. Bake at 400° until lightly brown.
Cream shortening, butter and sugars. Add remaining ingredients. Batter will be thick and difficult to work with. Best method is to butter hands and work batter until it is well mixed. Drop by rounded teaspoonfuls on greased baking sheet. Bake at 350° for about 18 minutes or until brown. Makes 15 dozen cookies.
Cream butter, sugars and add eggs. Add all dry ingredients. Chill. Roll dough out like a jelly-roll.
Dissolve gelatin in boiling water. Add cream cheese and beat until cheese is smooth. Add orange juice, juice from 1 can of oranges and Mandarin oranges. Cool until firm.
Mix ingredients together and pour into a 9 x 13-inch glass baking dish. Refrigerate overnight. Next morning, preheat oven to 350°. Bake casserole for about 50 minutes or until lightly browned around edges and set in center.
Boil together until dissolved the sugar and water. Add bananas, orange juice, lemons, strawberries and pineapple juice. Mix together and freeze at least 24 hours. When ready to serve, add 3 (16 ounce) bottles 7-Up to each 1/2 gallon of unthawed punch. Pour 7-Up over punch. Mix about 1/2 hour before serving.
Boil first 6 ingredients. Combine pepper, carrot and onion and beans. Pour vinegar and oil mixture over vegetables. Stir and chill for 24 hours.
Add potatoes to a pan of cold water and bring to a boil. Then drain immediately. Place potatoes in baking dish with oil and butter; sprinkle with salt. Bake at 350° for 20 minutes. Baste with honey. Bake another 20 minutes more. Serve.
In pot over medium heat, stir in condensed milk and grated coconut. Dissolve flour in milk. Add to pot, stirring always until thickened. Pour in shallow Pyrex plate, let cool for 15 minutes. On the side, prepare package of chocolate pudding. Then pour on top of coconut mix. Put in refrigerator.
Mix well. Pour into buttered casserole and bake 45 to 60 minutes at 350°.
Preheat oven to 325°. In a large bowl, combine peanut butter, margarine and sugars. Mix at high speed until light and fluffy (about 5 minutes). Add flour, baking soda, salt, vanilla and eggs to mixture; beat until blended. With a spoon, stir in the chopped peanuts.
Cook sugar, water, syrup and salt. Boil 3 minutes. Beat egg whites until stiff. In large bowl, combine cooked ingredients and beaten egg whites, then peanut butter. Mix thoroughly. Form into eggs and lay on wax paper. In double boiler, melt about 1 pound chocolate. Put chocolate on eggs. Delicious!
Put halves of eggplant in salt water and boil until tender. Remove halves and take out pulp, leaving each shell clean. Handle carefully. Cool. In skillet with small amount oil, brown onion and add ground beef; cook until done. Chop eggplant pulp fine and add to meat and seasoning. Add egg and mix well. Lay the eggplant shells in a greased baking dish and top with meat mixture. Cover with crushed cracker crumbs. Dot with butter. Bake at 400° until brown.
Mix pizza dough recipe according to directions. Saute garlic and herbs in olive oil and butter until garlic is soft. Add chicken broth and cornstarch, stirring until thickened. Cover pizza dough with this mixture, then add layer of artichokes, ham, onions and cheese and sprinkle olives on top. Bake in hot oven at 450° for 15 to 20 minutes.
Cook and stir ground beef and onion until beef is no longer pink; drain. Stir in rice and seasonings. Spread 3 cups cabbage in 2-quart baking dish. Cover with meat mixture and sprinkle with remaining 3 cups cabbage. Pour undiluted soup over top.
Mix butter and sugar. Add salt, vanilla, water, flour and pecans. Take teaspoon of dough; roll into oblong shape. Bake at 350° for 5 to 10 minutes. Let cool. Roll in powdered sugar while warm.
Cut up vegetables. Put beef in pan with cut up vegetables; add tomato sauce until almost everything is covered. Add salt and pepper to taste. Cook on medium-high heat until tender.
Mix shortening and add other ingredients. Spread in buttered pan. Bake 25 minutes at 350°.
Brown and drain meat. Stir in tomato sauce and seasoning mix; simmer for 5 minutes. Press crescent roll dough onto bottom and sides of ungreased 12-inch pizza pan; press edges together	to seal. Prick bottom and sides with fork. Bake at 375° for 10 to 12 minutes or until golden brown. Cover with meat	mixture; top with cheese. Bake until cheese melts. Top with remaining ingredients. Serve with sour cream. Makes 4 to 6 servings.
Heat pineapple to boiling; dissolve gelatin and cream cheese in hot mixture. Cool until it begins to thicken. Add remaining ingredients, chill until firm. Yield 8-10 servings.
Mix the 1 cup sugar, flour and cocoa together first. Beat egg yolks next and add them. Then add can milk and vanilla. Cook this 5 to 8 minutes on high heat, stirring all the time it is cooking. It will burn easily. After it thickens, pour into baked pie shell.	Beat egg whites until stiff. Add the sugar. Spread on top of pie and bake in oven (high) until brown.
Saute onion and green pepper gently in margarine. Add carrots, salt and water to cover (2 cups water). Simmer gently. Add potatoes and simmer gently. Add green beans, continue to simmer. When vegetables are tender, add milk and cheese, but under no circumstances allow soup to boil after adding milk and cheese. Serve when cheese is melted. Keep enough water on vegetables while cooking to just barely keep them covered. (I add the third cup of water with the green beans.)
In skillet over medium heat, in hot butter, cook onion until tender. Add remaining ingredients, except parsley. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes or until hot and bubbling.
Layer pecans and thawed coconut in 9 x 13-inch pan. Mix cake mix according to instructions on box. Pour over pecans and coconut. Cream butter, cream cheese and powdered sugar together. Spread over cake. Bake at 350° for 50 minutes.
Salt and pepper meat and form into patties. Brown patties in pan with oil. Add soup and 1/2 to 1 soup can of water. Add potatoes and carrots. Cover and cook 30 minutes on medium heat or until carrots and potatoes are done.
Mix all ingredients (except chicken) in a mixing bowl; blend well. Place chicken in a baking dish or foil pan. Pour mixture over chicken. Bake 40 to 55 minutes in a 400° oven.
Cook ground turkey; drain. Add taco seasoning package and stir. Add refried beans and stir. Let simmer. Cube 1/2 block Velveeta cheese and put in microwave to melt. Add Ro-Tel tomatoes before melting. Put turkey mix in glass serving dish. Pour melted cheese/tomatoes over top. Sprinkle with peppers. Layer with sour cream and dap on 4 or 5 tablespoons guacamole. Sprinkle black olives and green onions. Serve with chips. Twenty minutes prep time.
Peel and clean shrimp. Cut bacon in fours. Wrap bacon around shrimp and secure with a toothpick. Put shrimp in a Tupperware container and pour teriyaki sauce over shrimp. Marinate in refrigerator for 1 hour. Bake at 400° for 20 to 25 minutes.
Cook lasagna al dente (not quite done) according to package directions; plunge into cold water. Drain well. Reserve. Spread out on waxed paper.
Combine Cool Whip and milk in bowl. Beat well. Fold in remaining ingredients. Chill.
Scald milk. Add cornmeal and salt slowly. Cook until thick and smooth. Cool slightly. Add egg yolks one at at time and beat after each addition. Beat in baking powder. Fold in stiffly beaten egg whites. Pour into greased 2-quart casserole. Bake in 375° oven for about 35 minutes or until firm and crust is brown. Serve with whipped butter. Good with ham or chicken and salad.
Place all ingredients in a large bowl in order in which given. Cover bowl with plastic wrap and refrigerate overnight. Mix well just before serving.
Rinse and drain blueberries. Put into bowl and add sugar, flour, salt and lemon peel; toss lightly. Pour into unbaked pie shell. Drizzle lemon juice over filling. Dot with butter. Cover with top crust. Seal and flute edges. Prick top crust with fork. Bake at 400° for 40 minutes. Cool. Serve with ice cream or whipped cream.
Peel, slice and place apples in a pie pan. Sprinkle lemon juice over apples. In a separate bowl, mix together remaining ingredients. Spread mixture over mounded apple slices. Bake 40 minutes. Makes 6 to 8 servings.
Place pork chops in baking dish. Mix remaining ingredients and pour over chops. Bake at 350° for 1 hour and 30 minutes.
Mix sugars, eggs, butter and vanilla together. Sift flour, soda and salt together and add to sugar mixture. Stir well until dough is stiff enough to drop by teaspoon on a greased cookie sheet and press flat. Bake at 350° until the cookies are light brown.
Cut biscuits into 4 pieces. Toss into mixing bowl. Add the next 3 ingredients and toss. Pour into greased 9 x 13-inch pan. Pour margarine over top. Bake at 350° for 25 to 30 minutes.
Cook hamburger; drain off grease. Put all ingredients in crock-pot. Heat until cheese melts. Serve with tortilla chips.
In large pot, brown hamburger. Add chicken broth, water, soup mix and celery. Boil 20 minutes. Add stewed tomatoes and frozen mixed vegetables; boil 15 minutes. Add pasta and boil until pasta is done. Sprinkle Parmesan cheese on top when served.
In blender, place all ingredients, except chicken pieces. Blend until pureed. Place chicken in glass or non-metal pan. Pour garlic mixture over and turn chicken pieces to coat. Pierce all over with fork. Marinate in refrigerator for at least one hour or up to four hours. Grill over medium-high heat or broil for 20 to 30 minutes or until done.
Soften cream cheese and thaw crab meat. Combine all ingredients and stir. Bake at 375°, uncovered, for 30 minutes. Serve warm with chips or crackers.
Grill or pan-fry the brats until brown. Bring the beer and onion to a boil in an electric skillet or crock-pot. Put the brats into the beer-onion soup and simmer for at least 15 minutes or continue on low heat until ready to serve. Serve with mashed potatoes and sauerkraut with brown sugar. Serves six.
Bake brownie mix as directed. Let cool. Mix cream cheese with 1/2 cup sugar and crushed pineapple, slightly drained. Pour over brownie. Cut up bananas over that layer. Cover with Cool Whip. Cut up strawberries on top. Drizzle with chocolate syrup. Keep in refrigerator.
Cook cracker crumbs in margarine until lightly browned. Drain tomatoes. Mix 1/2 cup juice from tomatoes, then drained tomatoes and seasonings. Bake at 350° for 21 minutes.
Add and mix ingredients in order listed. Bake in greased and floured Bundt pan at 325 degrees for 2 hours. Good served with a dollop of whipped cream.
Drain strawberries. Mix strawberries and whipped cream together. Cut frozen cake in half. Cut halves in half again.
Mix sugar and eggs; add oil. Sift dry ingredients and add to sugar and egg mixture and beat. Add peeled and sliced apples. Bake at 350° for 50 to 60 minutes.
Mix the oleo and 1 1/4 cups sugar well. Add the eggs, sour cream, flour, baking powder, baking soda and vanilla. Put half the mixture in angel food pan. Mix the ground nuts, cinnamon and 2 tablespoons sugar together in separate small bowl. Put half of nut mixture over cake in pan. Fill pan with rest of batter and cover with the remaining nut mixture. Start this in a cold oven and bake at 350° for 55 minutes.
Soften butter, mix sugar and flour until it round yellow ball. Line pan with wax paper and pat into pan, prick with fork. Bake till golden brown at 350°, it will brown around the edges, watch, it will burn quickly. Cool on a rack. Cut into squares. Size of pan determines the thickness of the squares.
Cook in Dutch oven or 6 quart pot. Saute onion in Promise. Add beef and cook on medium heat until most of pink is gone. Add	tomatoes, carrots and potatoes, bay leaf and bouillon cube. Bring to	boil and then reduce to simmer for approximately 20 to 25 minutes or until vegetables are tender. Add pepper and check for salt. Add if necessary. Stew is even better the second day. Good served with garlic bread.
In a large mixing bowl, put oyster crackers. Mix oil, dill weed, garlic powder and Ranch dressing in bowl. Pour over crackers. Put lid on bowl and shake. Let stand for 1 hour, shaking several times.
Mix all ingredients together. Do not add water to orange juice. Pour into popsicle molds and freeze until firm. A good snack for children.
Melt margarine, chocolate chips and peanut butter over low heat. Pour cereal and stir until coated. Cool.
Mix pretzels and sugar; melt butter, pour over pretzels and sugar; press down. Bake for 6 minutes at 350°. Cool. Cream sugar and cheese. Add Cool Whip. Put on top of first layer. Pour boiling water over jello. Add strawberries, stir until dissolved. Refrigerate until it begins to gel. Pour over second layer.
Peel and cut potatoes into bite-size chunks. Boil until tender and set aside. Fry bacon until very crispy. Drain and set aside. Saute diced green onion in oleo until tender. Melt cheese and add milk. Stir until smooth, then add green onions and crushed bacon to cheese mix. Put potatoes in 9 x 13-inch dish and pour cheese mixture over potatoes.
First, fill a large cookie sheet with graham crackers, divided in fourths. Preheat oven to 350°. Combine sugar and butter; cook exactly 3 minutes after all has melted. Remove from heat; add chopped pecans, then with a spoon, drizzle mixture over crackers. Cook for 10 minutes and no more. They burn easily.
Preheat oven to 300°. Butter and flour a 9 x 5 x 3-inch loaf pan.