HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll out dough onto a rectangular baking pan or stone. Bake according to pkg directions. Set aside to cool. Preheat oven to 350 degrees. Mix cream cheese and sugar then spread over the cookie. Next mix the pudding and the half and half, let set for a few minutes the pour over the cream cheese mixture. Top with chopped pecans.
Sift together dry ingredients. Combine in another bowl egg, milk, vanilla and shortening. Add dry ingredients and stir only enough to mix well. Heat deep fat (I use a popcorn popper), then dip up a spoonful of batter and quickly immerse into hot shortening. Fry a few at a time for 3 to 5 minutes until delicately browned; turn doughnut balls when they come to top. Drain, then place on paper towels. Cool slightly and drop in paper bag filled with confectioners sugar to coat.
Mix all ingredients and pour in casserole dish. Bake at 450° until desired consistency.
Preheat oven and cookie sheet to 350°. Stir sugar into eggs until dissolved. Add syrup, butter, vanilla and nuts. Pour into pie crust. Bake on cookie sheet for 45 minutes at 350°.
Cut eggs in half. Remove and mash yellow in bowl. Add all ingredients; mix well. Refill egg whites; chill. Sprinkle with paprika before serving.
Mix milk, egg, butter, and corn, stir in dry ingredients. Mix well. Drop by spoon fulls into hot oil. Fry until golden brown.
Prepare Jell-O as per package. Cool before mixing in other ingredients and refrigerate.
Roll chicken in flour and brown in butter. Remove chicken. Stir soup, seasonings and water into butter. Stir well and bring to a boil. Spread dry rice in 1 3/4-quart shallow casserole. Pour all but 1/3 of soup over rice. Top with chicken and rest of soup. Bake covered at 375° for 30 minutes or until tender.
Chop vegetables and drain on paper towels; mix gelatin in cold water and let set, then dissolve in boiling water. Mix salt, mayonnaise and gelatin mixture. Stir in vegetables; put in refrigerator at least 5 hours or overnight. Serve on whole wheat, whole grain or your choice of bread.
Brown ground beef with onions and chili powder. After beef is browned, add tomato soup and water and kidney beans; stir. Then add sugar and vinegar. Bring to a boil and let simmer on low for 15 minutes.
Bring sugar, cornstarch, jello and water to a boil. Liquid will turn clear and should stick to a spoon. Add peaches. Pour into a prebaked 9 inch pie shell (may use deep dish). Refrigerate until jelled. Serve with Cool Whip on top. Other fruit (such as strawberries) may be used as well, with matching jello.
Sift flour, baking powder and salt together. Cream butter and sugar. Add egg and vanilla, beating until light. Gradually add flour mixture, beating until blended. Divide dough in half. Add cocoa to half of dough. Roll each piece of dough on lightly floured wax paper to form a 9 x 12-inch rectangle 1/8-inch thick. Place chocolate layer on top of butterscotch layer. Remove waxed paper; roll dough lengthwise to form a 12-inch roll. Wrap in waxed paper. Chill until firm. Slice 1/8-inch thick. Bake on lightly greased sheet at 350° for 10 to 12 minutes. Makes 6 dozen.
Cream butter and brown sugar until smooth.	Beat in eggs, one at a time. Combine flour, cinnamon, soda and salt. Stir into butter mixture. Stir in apples, applesauce, raisins and nuts. Dough should be stiff. Spoon into a greased 9 x 13-inch pan and spread evenly. Bake	at 350° for 35 to 45 minutes or until cake shrinks from sides of pan and springs back when lightly touched. Cool for 10 minutes. Serve warm.
Beat egg with milk, add stuffing; let stand 5 minutes or until stuffing mix is soft. Beat until smooth and fluffy. Add meat, applesauce, onion, salt and pepper. Make into small balls.
Put eggs, sugar, salt, corn syrup, butter & vanilla in blender and blend well. Add 1 c pecans and blend just enough to chop nuts coarsely. Pour into pie shell, place pecan halves on top. Bake in hot oven (425 degrees) 15 minutes; reduce heat to 350 degrees and continue baking until top is lightly browned, about 30 minutes.
Place pork chops in baking pan. Mix all other ingredients and pour over pork chops. Bake at 350° for 1 hour, basting occasionally. Serves 4.
Mix all chopped vegetables, bacon and crumbled cornbread together. Mix mayonnaise and pickle juice and pour over ingredients.
Mix flour, baking powder, sugar and salt in a medium bowl. Stir in milk, margarine and egg yolk until blended. Beat egg white in a small bowl on high speed until stiff peaks form. Fold flour mixture in egg white. Pour 2/3 cup of batter into center of hot waffle iron. Bake until steaming stops. Makes three 8-inch waffles.
Beat eggs. Add rest of ingredients; mix. Pour into greased 9-inch pie dish. Bake at 350° until brown, about 50 minutes.
Drain pineapple. Add enough water to make 1 cup liquid. Bring to boil and put on jello. Stir. Cool. Add pineapple, nuts, celery and cranberry sauce. Mix well and chill.
Beat egg whites stiff; add slightly beaten yolks. Add sugar, sifted flour, baking powder, salt, vanilla and hot milk with butter in it. Bake at 350° for 30 to 35 minutes in greased 9 x 13-inch pan.
Bring milk and margarine to a boil over medium heat. Add flour all at once, stirring constantly, until mixture forms a ball and leaves side of pan. Add eggs, 1 at a time, beating well after each. Add remaining ingredients. Drop by teaspoons on greased foil-lined cookie sheet. Bake 25 minutes at 350°. Freeze well. Reheat in a 350° oven for 5 to 8 minutes.
Rinse and drain beans. In a large pot with a lid, place beans and cover with water. Add ham bone and bring to a boil. Reduce heat and simmer 40 minutes. Add sausage, cover and cook for 1 hour, stirring occasionally. Add garlic, onions, celery, green pepper and bay leaf. Continue cooking, covered, 1 1/2 hours, or until soft. Add Worcestershire sauce, Tabasco sauce, parsley and salt. Simmer 5 minutes. Remove bay leaf; serve over rice.
Sprinkle yeast in warm water. Stir until blended. Stir in 2 teaspoons sugar and set aside. Combine cottage cheese, onion, dill weed, baking powder, salt, 2 tablespoons sugar and eggs. Mix thoroughly. Add yeast mixture. Mix well. Add flour to make a stiff dough. Knead on lightly floured surface until smooth and elastic. Place dough in greased bowl. Turn to bring greased side on top. Cover. Let rise in warm place until double (1 to 1 1/2 hours). Punch down. Make in 2 loaves. Brush top with melted butter. Bake at 350° for 30 minutes.
Mix first 4 ingredients; cut in oleo. Add eggs and milk mixture. Fold in berries. Bake at 350°, about 20 minutes.
Mix sugar and flour well. Add vanilla to the cream, then the cream mixture to the flour mixture. Mix well. Pour into a 9-inch pie shell and place pie pan on a cookie sheet. Bake at 350° for 45 to 60 minutes.
Combine and mix. Bake at 350° for 10 to 12 minutes.
Place meat on heavy-duty foil. Sprinkle onion soup mix over meat. Spread mushroom soup over this. Fold foil snugly around meat; place in shallow baking dish. Bake 2 hours at 350°.
Mix all dry ingredients and add to eggs, applesauce, oil and sweetener that have been beaten until smooth. Add raisins and nuts. Bake at 300° for 1 hour and 10 minutes or until brown. Bake in either loaf or tube pan.
In electric skillet at 350°, cut bacon in small pieces and brown. Cut up cabbage; add to the bacon and bacon grease. Cook until done. Cook noodles and drain. Add cooked noodles to cabbage and mix. Makes about 6 cups.
Wash squash and cut in half lengthwise. Remove and discard seeds. Using a spoon, remove and save small chunks of squash until only the thick shell remains. Brown ground chuck lightly and drain. Add rice, onion, squash chunks and spaghetti sauce. Place squash in a pan, cut sides up. Fill firmly with meat and rice mixture. Sprinkle with Parmesan cheese. Cover with foil and bake at 350° for 1 hour.
Place pecans in bottom of a greased sheet cake pan. Sprinkle coconut over pecans. Mix cake mix according to package directions and pour over pecans and coconut. Mix butter, sugar and cream cheese together. Pour over cake mix. Bake according to package directions.
Mix milk and water in mixer. Add sugar. Blend until dissolved. Let stand in refrigerator until thick. (Will help you out of a pinch.)
Layer in bottom of 9 x 13-inch pan in this order: beans, avocado dip, sour cream, picante sauce, cheese, tomatoes and black olives. Get a bag of tortilla chips and enjoy.
Cook zucchini and onion in corn oil in large skillet until lightly browned, about 10 minutes, stirring often. Add eggplant, green peppers and garlic; cover and cook 5 minutes. Stir in parsley, salt, oregano, basil and white pepper. Top with tomato wedges. Cover and cook until tomatoes soften, about 3 minutes.
Mix eggs and flour until thick and sticky. Put cooked potato cubes into a pan with water. In a frying pan, burn the butter, then pour the burnt butter over the potatoes and water. Drop the egg mix into the potatoes and water with a teaspoon. Heat the soup until hot. Add salt and pepper to taste.
In small bowl, combine cheese, ham, horseradish, mustard and hot pepper sauce. Mix well. Shape cheese mixture into 48 (3/4-inch) balls. Roll in chopped nuts. Cover and refrigerate several hours or until serving.
Take graham cracker crumbs, butter and 1/4 cup sugar and mix well. Press into 9 x 13-inch pan. Set aside. Take cream cheese, 3/4 cup sugar and eggs and mix together. Pour onto crust. Bake 22 minutes at 350°. Let cool, then mix pumpkin, pudding, milk, cinnamon and Cool Whip and spread on cooled crust. Top with more Cool Whip, if desired.
Dissolve Kool-Aid and sugar in water. Add pineapple juice. Add 7-Up last. Yields 1 gallon.
Combine soups and broth; boil. Remove from heat and add chives, mushrooms and cheese, stirring until cheese melts. Spoon 1/2 rice into dish, top with 1/2 chicken and pour 1/2 sauce over it. Repeat steps. Top with pimentos. Bake at 350° for 30 minutes. Cover with foil while baking.
Place meat and vegetables in baking dish. Sprinkle tapioca, salt and sugar, then pour on tomato juice. Cover and bake at 250° for 5 hours.
Combine cake mix, butter and 2 eggs. Mix well and pat into a 9 x 13-inch pan. Mix cream cheese, vanilla, lemon juice, 2 eggs and powdered sugar until smooth. Pour over cake mixture. Bake at 350° for 50 minutes. Cool and refrigerate. Cut into squares before serving.
Cream shortening; add sugar gradually and continue creaming until mixture is light and fluffy. Add egg and mix well. Sift flour with salt and baking powder. Mix cocoa with dry ingredients. Add alternately with the milk to the creamed mixture, beginning and ending with dry ingredients. Blend in vanilla. Drop dough onto slightly rounded teaspoon, one at a time onto lightly greased baking sheet about an inch apart. Bake in preheated oven at 350° until lightly browned, about 15 to 20 minutes. Remove to cooling rack immediately. Makes about 70 cookies.
Cut steak into small pieces; salt and pepper to taste. Coat in flour and brown quickly in skillet with oil. Place steak in large covered baking dish. Mix canned soup and water. Pour over steak. Cover and place in oven. Bake at 350° for 45 minutes to 1 hour.
Sift first four ingredients together into a large bowl. Add oatmeal, sugars, shortening, eggs, milk and vanilla. Beat until blended. Add remaining ingredients. Beat until blended. Drop by teaspoonful on prepared greased cookie sheet. Bake at 375° in moderately hot oven about 12 minutes or until browned. (I bake at 350°.)
Mix dry ingredients. Add the rest. Melt butter in an iron skillet. Bake at 350° for about 30 minutes.
Mix orange jello with 1 cup boiling water. After mixing, add 1 pint orange sherbet and other ingredients. Pour into a large dish and refrigerate.
Mix all ingredients except cabbage, adding mayonnaise to desired thickness and taste. Shred or grate cabbage and mix well.
Mix together first 3 ingredients. Melt together butter, sugar and water, then stir in 1/2 package chocolate chips. Cool. Stir in eggs and vanilla. Add flour mixture, remaining chocolate chips and nuts. Bake in 9-inch square buttered pan. Bake for 30 to 35 minutes at 325°. Cool and cut into bars.
Melt margarine in frypan. Add vermicelli pieces and raw rice. Stir over low heat until vermicelli pieces are brown. Dissolve chicken soup base in 1/2 cup boiling water. Add enough boiling water to soup mixture to make 3 cups liquid. Slowly add to rice and vermicelli. Sprinkle and stir in parsley and sage or poultry seasoning. Increase heat to medium-high. Cover and cook until no liquid remains, about 20 minutes. Serves 4.
Combine first two ingredients; cool. Mix rest of ingredients. Bake in a greased cake pan for 35 to 40 minutes. Good without icing.
Mix ranch dressing mix, salt, cayenne pepper and oil in large zip lock bag. Add pretzels and mix well. Bake at 200 degrees for 2 hours, turning pretzels every 30 minutes.
Dissolve yeast and sugar in warm water; add baking mix and milk. Knead 10 times using a small amount of flour to prevent sticking. Roll to 1/2 inch thick and cut with biscuit cutter. Place on ungreased baking sheet and let rise in warm oven about 30 minutes. Preheat oven to 425° and bake biscuits 6 to 8 minutes.
Bake for 30 minutes or until done at 350°. Have icing ready to pour on hot cake.
Mix margarine and sugar; cream well. Add eggs, one at a time, then buttermilk. Pour into 9-inch deep dish pie shell. Bake at 275° to 300° for 45 minutes.
Soften gelatin in apple juice in a saucepan; let stand 1 minute. Stir over medium heat for 1 minute, until gelatin is dissolved. Set aside. Dissolve the cornstarch in milk in a saucepan. Stir over medium-high heat until lightly thickened, about 2 minutes. Stir in brown sugar and molasses and remove pan from heat. Beat egg yolks until frothy. Whisk into milk-cornstarch over medium-high heat until the mixture is thickened, about 2 to 3 minutes. Remove from heat and beat in cinnamon, ginger, nutmeg, pumpkin and dissolved gelatin. Turn into bowl and chill until mixture mounds slightly, 1 to 3 hours. Beat egg whites with salt until soft peaks form. Beat in sugar and continue to beat until stiff peaks form. Beat in milk powder and rum. Fold in pumpkin mixture. Divide among 6 to 8 parfait glasses and chill 3 to 4 hours. Serves 6 to 8.
Put chicken in shallow baking pan. In separate bowl, combine mushroom soup, onion soup mix and pepper. Spoon over chicken. Sprinkle almonds on top. Bake at 350° for 1 1/2 hours.
In the melted margarine, saute onion, celery, Tabasco sauce and Worcestershire sauce until vegetables are soft. Add chicken and mix together. Salt to taste. With a rolling pin, roll up and pinch ends together to seal.
Cook spaghetti and add dressing, Salad Supreme, tomato, cucumber and onions. Mix well and refrigerate overnight.
Cook raisins 20 minutes; set aside. Mix sugar, cocoa, salt and cinnamon; set aside. Melt shortening. Measure flour after sifting.
Preheat oven to 425°. Grease baking sheet. Combine cheese, salt, hot water and margarine in kettle and bring to boil. Remove from heat. Add flour and then beaten egg. Drop by teaspoonfuls on prepared baking sheet. Bake 15 minutes. Best served warm.
Mix tomatoes, sauce and water and place a small amount in bottom of 9 x 12-inch deep foil baking pan. Layer 3 dry noodles. Mix Ricotta and spinach and layer with noodles and sauce. Add some Cheddar along with garlic and basil. Pour remaining sauce on top and Mozzarella last with parsley and any remaining Cheddar. Cover with foil. This can all be done ahead of time. Bake at 350° for 1 1/2 hours. Remove foil last 30 minutes. Let sit 30 minutes before serving.
Pare sweet potatoes; cook until almost done. Combine sweet potatoes, 1/2 cup sugar, 1 egg, 1/2 stick butter and cinnamon; mix well. Spread mix in baking pan.
Peel the tomatillos and boil in 1 cup of water until softened. While the tomatillos are boiling, toast the Chile de Arbols in a pan on top of the stove for about 5 minutes on medium heat or until they look toasted. When the tomatillos are soft and the Chile de Arbols are toasted, place the following in a blender: the water the tomatillos were boiled in, 1/2 of the tomatillos, 2 pieces of fresh garlic and the toasted Chile de Arbols. Blend until smooth, then add the other half of the tomatillos and press the grater button on the blender for only a couple of seconds. Add salt to taste.
Combine all ingredients (except peas and macaroni) thoroughly. Add macaroni and peas. Chill for 2 hours. Each serving containers 1.1 grams of fat.
Combine first 3 ingredients; mix well. Shape into 1-inch balls. Place meatballs in baking dish. Mix Worcestershire sauce, dry mustard and catsup. Pour over meatballs and bring to a boil. Let simmer for 1 hour.
Mix in a small bowl the egg yolk, sugar, lemon rind, lemon juice and salt. In a quart bowl, put egg white, water and nonfat dry milk; beat with a rotary beater at high speed, until the mixture stands in peaks. Gradually beat in the lemon mixture. Turn into a 1-quart ice tray. Sprinkle the graham cracker crumbs over the top; freeze without stirring, at the coldest temperature, until firm. Serves 4.
Wash and dry 6 half-pint fruit jars. (You can use plastic cartons, plastic bowls, etc.). Mix berries and sugar and set aside for 10 minutes. Mix Certo and lemon juice. Add to berries and sugar (after the 10 minutes). Stir constantly for 3 minutes. Fill jars to 1/2-inch from the top. Wipe top of jar and put lid on. Let set at room temperature for 24 hours. Freeze. When taken out of freezer, refrigerate. Will keep in refrigerator for 3 weeks.
Mix all together and make into 10 ounce patties. Freeze until ready to use.
Drain potatoes. In a large bowl, while hot, mash potatoes slightly and mix in all ingredients except 3 of the sliced eggs. Decorate top of potato salad with eggs. Sprinkle with paprika lightly. Let stand 2 to 3 hours. Overnight is best.
Dissolve Jell-O in 2 cups boiling water. Separate pineapple and juice. Dissolve gelatine in pineapple juice. Add strawberries to Jell-O mixture, then pour in crushed pineapple.
Boil the first four ingredients for about 10 minutes. Cool, add spices, salt and soda. Add 1/2 cup nuts. Bake one hour at 350°.
Combine sugar, oil, eggs and vanilla in huge bowl. Mix well and add remaining ingredients. Flour hands; make balls. Drop on greased cookie sheet. Bake at 350° for 10 minutes. Makes 6 dozen.
Blend cookies in blender to look like potting soil (a few at a time). Mix butter, cream cheese and powdered sugar; set aside. Mix Cool Whip, milk and pudding. Then mix cream cheese mixture and pudding mixture together. In flowerpot, layer cookies (thin layer) and filling mixture. Be sure to end up with cookies on top. Refrigerate 6 hours; garnish with plants or flowers and serve with gardening shovel.
Preheat the oven to 425°. Wipe the fish fillets with a damp cloth. Heat 2 tablespoons of the oil in a saucepan and add the onion and garlic. Cook, stirring, until onion is wilted. Add the tomatoes with tomato paste, capers, oregano, pepper flakes, 1/4 cup chopped parsley and salt and pepper to taste. Cook 10 minutes. Put the remaining 2 tablespoons of oil in a baking dish, preferably oval, large enough to hold the fish in one layer. Arrange the fish skin side up in the dish. Pour the tomato sauce over all. Place the dish on top of the stove and bring the sauce to the boil. Put the dish in the oven and bake 15 minutes. Sprinkle with Feta cheese and bake 5 minutes longer. Sprinkle with ouzo and remaining 2 tablespoons chopped parsley. Serve piping hot. Yield: Four servings.
Butter an 11 x 14-inch pan. Put half the bread cubes in bottom. Add half the cheese, then sausage mixed with crumbled bacon. Add remaining bread and cheese. Beat eggs; add milk, salt, mustard and Worcestershire sauce. Pour over other ingredients. Refrigerate 24 hours. Bake at 325° for 45 minutes or until brown and done. Serves 12.
Blend shortening, sugar, peanut butter, salt and egg. Add all the rest of the ingredients and mix well. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Press a crisscross on each ball with tines of fork. Bake at 375° for 10 to 12 minutes.
Combine sugar, water and corn syrup in saucepan. Heat, stirring occasionally, until mixture boils. Cover and boil gently 10 minutes. Remove from heat. When syrup is cool, add maple flavoring. Blend well.
Start at 10 a.m. Eat banana and drink a cup of milk. Eat apple and drink another cup of milk. Eat 2 of the pickles. About noon time, share the ravioli with mom. Drink another cup of milk. Pour all the olives in a big bowl and put onto the end of each 10 fingers. Eat one at a time with cartoons. Drink a cup of fruit drink. Before 3 p.m., eat some more pickles and drink another cup of milk. This is a fun all day lunch.
Dissolve yeast in warm water. Add sugar, egg and oil. Mix in flour and blend well. Cover and refrigerate 24 hours. Grease muffin tins and fill 1/2 full. Bake at 450° for 15 minutes. (Mixture will last 2 weeks in refrigerator.)
Combine tuna, celery, onions, apple and mayonnaise. Mix well and store in refrigerator.
Preheat oven to 350°. Melt margarine in baking dish. Sweeten peaches with 1 cup sugar. Mix 1 cup sugar with flour, milk and baking powder. Pour over margarine. Add fruit last (do not stir). Bake 1 hour or until brown.
Brown chicken	in margarine.	Season	with salt and pepper. Add remaining ingredients, except Burgundy and orange slices. Reduce heat and simmer, covered, for 35 minutes. Add Burgundy and cook 10 minutes more.
Cut a lengthwise slit in each wiener; insert strip of cheese in each. Quarter 8 biscuits. (Bake remaining with appetizers.) Shape quarters in 4-inch strips. Wind, spiral fashion, around each wiener. Place on baking sheet; brush with butter and sprinkle with sesame. Bake at 400° for 10 minutes or until browned. Serve warm. Makes 32.
Cook the 1 cup chopped onion and garlic in the 2 tablespoons oil until onion is tender but not brown; stir in flour. Add undrained tomatoes, tomato sauce, chili peppers, sugar, cumin and the 1/4 teaspoon salt. Cook and stir until thickened and bubbly; set aside. Combine chicken, half the cheese, the 1/4 cup onion, the chopped olive and the 3/4 teaspoon salt. Set aside.
Bone chicken and add to all the ingredients. Cover with bag of stuffing (prepared). Pour melted margarine over all. Use a 9 x 13-inch pan. Bake at 350° for 35 minutes. (I add celery and onion to taste to stuffing mix.)
Cook hamburger. Drain. Open all canned vegetables together, onion. Add taco seasoning and Ranch dressing. Add all together 2 cups water. Cook until onion is tender.
Stir together in a casserole dish. Bake at 350° approximately 20 minutes. Serve with crackers.
Salt the cucumbers well, let stand 1 hour and drain. Mix remaining ingredients, bring to boil. Add cucumbers and bring to a boil. Pack in jars.
In a 2-quart saucepan over medium heat, saute onion and garlic in olive oil. Add ground beef; brown. Drain off fat. Add tomato sauce and tomato paste. Chop whole tomatoes and add to pot. Sprinkle with sugar, Italian seasoning (oregano, basil, rosemary, sage, marjoram and thyme), pepper and add bay leaf. Also, add hot pepper. Simmer for at least one hour uncovered. Serve over cooked spaghetti noodles.
Dissolve gelatin in boiling water. Drain blueberries and pineapple, saving liquid. Add enough water to make one cup liquid and add to gelatin mixture. Stir in drained blueberries and pineapple. Pour into 2-quart flat pan. Cover and refrigerate until firm.
Clean or thaw shrimp. Saute onion, celery, and garlic in oil until tender. Add tomatoes, tomato sauce, worcestershire, salt, sugar, chili powder, tabasco, and okra. Simmer uncovered for 45 minutes. Add shrimp and green pepper. Cover and simmer 5 minutes. Add file and stir just before serving over rice.
Advance Preparation: Put down generous amounts of waxed paper over thickness of newspaper on counter. Have a cup of water with 1 large ice cube to test soft-ball stage available.
Soften cream cheese. Add can of condensed milk. Beat with mixer. Beat the eggs. Add the lemon juice and egg mixture to condensed milk and cream cheese mixture. Beat until smooth. Pour into 2 pie crusts. Bake at 350° for 30 minutes or until firm. Top with 2 cans strawberry filling. You may prefer to use fresh strawberries.