HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Cream together white and brown sugars. Stir in eggs and vanilla. Squish in 3 pounds peanut butter. Stir together oatmeal, flour and baking soda in separate bowl and then mix with gooey stuff. Mix in remaining ingredients by hand. Shape cookies 1/2-inch thick, 5 to 6 inches in diameter. Bake on ungreased cookie sheet about 20 minutes, until edges begin to turn brown. Do not overbake or you will have made expensive rocks!
Mix and drop by big tablespoons on baking sheet. Bake 10 to 15 minutes at 350°. Can be baked in muffin tins.
Grate cheese. Put layer of crushed chips, layer of filling, layer of cheese, then repeat layers of chips, filling and cheese. Heat to bubbly around edges and to where cheese has melted at 350°, approximately 20 minutes.
Place tomatoes and onion in large saucepan. Cover and bring to a boil. Add seasonings and simmer for 1 hour. Remove from heat and pass through a strainer or press. Place strained tomatoes and all juice in saucepan. Simmer for 1 hour. Add 1/4 cup to 1/2 cup uncooked rice to soup and simmer until rice is overcooked. Makes 4 to 6 servings.
Layer alternate layers of crumbs and squash mixture in a 13 x 9-inch pan. Top with crumbs. Use the melted butter to mix with the crumb mixture.	Bake at 350° for 45 minutes.
Brown ground beef; drain. Add chopped onion and chopped green pepper. Combine with remaining ingredients. Simmer 1 hour. Serve.
Preheat oven to 350°. Lightly spray 9 x 13 inch baking dish. Mix egg whites, cake mix, pie filling, water and almond extract. Mix all ingredients well and pour in baking dish to bake for 25-30 minutes. Let cake cool. This is a very moist cake.
Crush the cookies in large plastic bag or in food processor. Cream the butter, sugar and cream cheese. In another bowl cream the milk, instant pudding and thawed whipped topping. Combine the two mixtures. Alternate layers of the mixture and the cookie crumbs, starting and ending with the cookie crumbs. Top with cherries, if desired. Chill.
Place meat in pan; place vegetables on top. Sprinkle tapioca, sugar, salt and pepper over all. Pour V-8 juice on top. Cover and cook at 250° for 5 hours.
Brown ground beef with onion; add remaining ingredients. Bake in 425° oven for 20 minutes.
Preheat oven to 350° (325° for glass dish). In 13 x 19-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool and garnish as desired. Cut into bars. Store, loosely covered, at room temperature.
Mix well. Stir in Parmesan cheese and 1/2 cup of dried beef (reserve remaining for coating.) Chill one hour and form ball. Roll in remaining dried beef.
Heat oven to 400°. Lightly grease plate. Cook broccoli and drain. Mix broccoli, onion, pepper and cheese in pie plate. Beat remaining ingredients until smooth, 1 minute. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting. Makes 6 servings.
Cut candy in small pieces. Mix dates, candy, nuts and 1/2 cup flour; set aside. Cream oleo with sugar; add eggs one at a time. Blend well. Add buttermilk. Fold in candy mixture. Stir well and add coconut. Place in a greased pan. Bake at 250° for 3 hours. Leave in pan to cool.
Place cauliflower in large saucepan and bring to boil. Remove when cauliflower is tender. Cool. Cut in pieces and dip in flour, salt and pepper mixture. Fry in skillet of shortening.
Dissolve yeast in water. Mix milk, fat, sugar and salt in a large mixing bowl. Cook to lukewarm. Stir in egg and yeast. Add 2 cups flour and beat until smooth. Gradually stir in more flour until dough leaves sides of bowl.
Combine boiling water and gelatin in large bowl. Stir until dissolved. Stir in vinegar and refrigerate until slightly thickened (about 1 hour). Break up corned beef with fork. Stir corned beef and remaining ingredients into gelatin mixture. Refrigerate until set (about 2 hours).
Beat cream cheese in bowl. Add 1/2 tub of cool whip and softened sherbet. Mix together and pour into pie crust. Freeze until firm. Keep pies frozen.
Add salt to first 3 ingredients and stir well. Let stand 2 hours. Drain.
Line pie crusts with slices of bananas. Mix confectioners sugar, Cool Whip and cream cheese. Spread a layer over bananas. Top with the blueberry filling. Garnish with small spoons of Cool Whip.
Mix all together and pour in pie crust. Top with 1 container of Cool Whip.
Press each tenderloin in 1-inch slice; sprinkle surface with lemon pepper. Heat butter in skillet and cook tenderloin slices on each side until done. Remove them to platter. In skillet, combine lemon juice, Worcestershire and mustard and cook, stirring with pan juices, until heated through. Pour sauce over meat; sprinkle with parsley and serve.
Combine meat, onion and bell pepper; cook until meat is browned. Drain off excess fat. Add tomatoes, rice and seasonings and mix well. Pour into a large greased casserole. Cover and bake at 375° for 45 minutes. Can add grated cheese to top casserole and bake until cheese melts.
Mix well, adding apples and pecans last. Bake in greased and floured tube pan. Bake at 350° for 50 minutes to 1 hour.
Slice chuck roast thin. Simmer all ingredients until tender and sauce thickens. Add more water if meat is tough or sauce is too thick.
Fry hamburger, onions and green pepper; drain. Add other ingredients. Pour into dish; bake for 30 minutes in a 350° oven.
Thaw lemonade; stir in lemon juice and condensed milk. Fold in whipped topping until smooth. Pour into 2 graham cracker crusts. Chill. Keep in the freezer and it makes a great last minute treat for company.
Mix crumb ingredients (flour, shortening, brown sugar and salt) together. Set aside 1 cup. Mix ingredients for liquid (molasses, baking soda and hot water) and combine with crumbs. Pour into greased 9 x 13 x 2-inch pan. Sprinkle 1 cup crumbs over top. Bake at 350° for 35 to 40 minutes. This cake has a moist bottom like the Shoo-Fly Pie.
Put herbs in the middle of a coffee filter. Gather up into a bag and tie with string. Store garni in an airtight glass jar. Use to flavor soups or stews.
Beat cream cheese until smooth; add Cool Whip and mix well. Add lemonade mix and sugar and beat thoroughly. Chill until ready to serve. (Good dip for strawberries, blueberries, blackberries, cantaloupe, honeydew melon, grapes, apples, oranges, etc.)
Layer cracker crumbs, corn and oysters. Dot with butter. Add salt and pepper to taste. Sprinkle top with crumbs. Add oyster juice to milk. Pour over other ingredients. Bake until it looks done.
Combine wet ingredients. Combine dry ingredients. Mix the 2 together only until moist. Batter will be lumpy. Cook on hot skillet.
Thaw and drain broccoli well. Add cottage cheese, flour and oleo. Add eggs and grated cheese. Bake at 350° for 1 hour.
Cream together butter, cheese and salt. Blend in sour cream, chives and cucumber. Spoon over vegetables. Makes approximately 3 cups.
Cut up dates and pour the boiling water over. Add baking soda and cool for 20 minutes. Beat in sugar, eggs and pecans. Sift together remaining dry ingredients and add to date mixture. Stir until just blended. Bake at 350° for 1 hour and 20 minutes. Slice thinly and spread with butter (not margarine). Cut into dainty little sandwiches.
Place a tortilla in a preheated skillet (medium heat). Turn tortilla once and spread enough cheese to cover half of the tortilla. Fold tortilla in half. Continue to turn tortilla over until the cheese melts.
Stir all together, except vanilla. Add the vanilla. Cook to 260° on candy thermometer. Pour over popped corn. Roll into balls.
Using large frying pan, cook onion and peppers until tender. Add garlic and beef and cook meat until brown. Add soup, tomatoes, bouillon, water and salt. Simmer until all ingredients are well mixed. Turn off heat. Cook macaroni according to package directions. Mix with meat mixture and serve. Serves 6.
Remove skin from breast, thighs and legs. Rub into the meat a mix of the curry, cloves and ginger. Let meat rest for 1/2 hour. Put leftover pieces of chicken and giblets into a pot. Barely cover with water. Put prepared meat on top and gently poach for 45 minutes. Let cool. Dice meat and mix well with the pineapple, onion, celery, salt and pepper. Mix with dressing made of sour cream, mayonnaise, Tabasco and pineapple juice. When ready to serve, top with peanuts.
In a large mixing bowl, mix the lukewarm water, sugar and salt. Sprinkle the dry yeast over the top. Let yeast dissolve.
Dissolve red hots in 1 cup water. Add	applesauce and heat. Add large package of cherry or strawberry jello and one can crushed pineapple.	Let set overnight.
Mix Jell-O and pineapple in a saucepan and beat until Jell-O is dissolved. Let this mixture cool. Mix Cool Whip and buttermilk. Add to this the Jell-O mixture and the nuts. Place in refrigerator to set.
Mix ingredients. Grate 1/2 of German chocolate; mix well. Bake at 325° for 1 1/2 hours. Melt the other half of German chocolate and pour over cake while hot. Cook in a tube pan.
Beat eggs and pinch of salt, while adding sugar, a little at a time. Add butter, syrup, vanilla and pecans. Pour into pie shell. Bake in a preheated oven at 350° for 40 to 45 minutes or until firm when gently shaken.
Combine milk and water. Heat to 105° to 115°. Put in a large bowl. Dissolve yeast in warm mixture. Add brown sugar, oats, salt, whole wheat flour, rye flour, 1 cup flour and sunflower seeds. Stir vigorously 1 minute. Stir in 1 1/2 cups more flour to	make a stiff dough. Knead on floured surface using rest of flour until smooth and elastic, about 8 minutes. Place in buttered bowl and butter top of dough. Cover and let rise in warm place until double in bulk. Punch down. Form into 2 loaves.	Place in	greased loaf pans. Brush with milk. Let rise until double in bulk. Bake in slow oven at 325° for 25 to 30 minutes or until it sounds hollow when tapped.
Place turkey in crock pot. Mix remaining ingredients and pour over turkey, add a little salt and pepper. Cook overnight on high, turn on low the following morning. Should be done in 12 hrs.
Put carrots, onions and celery in bottom of crock-pot. Add whole chicken. Top with salt, pepper and liquid. Sprinkle basil over top.
Cut tops off pepper; remove stems and set tops aside. Clean out seeds. Preheat pot over medium heat for 2 minutes. Brown ground beef; remove from heat. Add onions, celery, rice, milk, egg, salt, pepper and chili powder to beef and mix. Stuff peppers with mixture. In pot, combine tomato soup and water. Place pepper tops in bottom of pot; set stuffed peppers on tops to prevent from spilling. Place pot on stove and simmer, covered, about 1 1/2 to 2 hours. Spoon sauce over peppers when serving.
Tie whole spices in a cloth bag (or can substitute 2 1/4 teaspoons each of ground spices). Simmer all ingredients 15 minutes. Remove spices and serve hot. Simmer as long as your holiday party lasts. The aroma is wonderful and the flavor just deepens.
Put Swiss cheese between slices of bread. Cover with butter mixture, thick! Bake, uncovered, in a 350° oven for about 20 to 30 minutes or until beginning to brown.
In a large bowl, put flour, sugar, baking powder and salt. Combine margarine, cocoa, Coca-Cola and marshmallows in a saucepan and heat until it comes to a boil. Remove from heat and stir until marshmallows are dissolved.
Arrange lettuce in bottom of 13 x 9-inch pan. In layers, add other vegetables. Do not toss. Spread mayonnaise evenly over layers. Sprinkle with sugar and cheddar cheese. Cover and refrigerate at least 4 hours. Sprinkle bacon over salad before serving.
Blend flour, salt and Crisco together. Combine remaining ingredients with first mixture. This makes 3 single or 1 double and a single. Will keep in refrigerator for two weeks.
Mix all ingredients well. Chill and serve with fresh vegetables. Yields 1 cup.
Cut ribs in halves or quarters. Place in large crock-pot. Cover with Ragu spaghetti sauce. (I place 1/2 the meat in and cover with 1/2 sauce, then add remaining meat and sauce.) Slow cook for 12 hours.
Make cake mix according to directions in 9 x 13-inch dish. While hot, out of oven, punch holes all through cake. Spread with sweetened condensed milk. Spread with caramel topping. Sprinkle 1/2 package of Heath bar chips over cake. Cool thoroughly. Spread with Cool Whip and sprinkle remaining Heath Bar chips. May make 24 hours ahead. Makes 15 to 18 servings.
Clean out mushrooms and keep stems. Stuff mushrooms with sausage and bake in casserole dish 35 to 45 minutes at 350°.
Make meatballs from first 7 ingredients. Cook in skillet or in microwave. Mix cornstarch and brown sugar. Add pineapple juice, vinegar and soy sauce. Cook until thickened and boils. Add meatballs and pineapple chunks.
Mix well and pour into greased baking dish and let set on counter for 15 minutes. Bake at 425° until done in middle, about 40 to 45 minutes.
Take a 9 x 13-inch baking pan and open up one crescent roll. Lay it width way and unroll it. Spread on the bottom of a sprayed pan. Mix cream cheese, sugar and a small amount of milk to make it creamy; add flavoring. Spread this into pan, then take 2 rolls and open up and spread on top of filling, spreading crust to all sides. Bake at 350° or until golden brown. Make a confectioners sugar and milk glaze and pour over top.
Saute onions. Add other ingredients, except cilantro, tortillas, cheese and avocado. Simmer for 20 minutes. To serve, sprinkle with cilantro, tortillas, grated cheese and avocado. Serves 4.
Beat first 8 ingredients together. Pour into a 9 x 13-inch pan sprayed with Pam. Sprinkle cake mix on top. Spread margarine evenly over cake mix. Sprinkle with nuts. Add a little butter on top. Bake at 350° for 1 hour.
Combine egg, Wesson oil and sugar. Add 3 cups self-rising flour or enough to make a soft dough. Cover and let rise 1 hour. Roll out dough and cut with biscuit cutter. Dip each roll in melted butter and fold into pocketbook rolls. Let rise 2 hours. Bake in hot oven, 450°, for about 8 minutes or until done.
Marinate 2 to 3 hours. Grill or broil. Slice against grain in strips and serve with rice or cube as hors d'oeuvre.
Blend 3 to 5 minutes in blender. Dough will be sticky. Put dough into 1 pound well-greased coffee cans, including lids. Let rise in a warm place until lids pop off. Bake in a 350° oven for 30 to 35 minutes or until done. Makes two cans.
Melt butter; add rhubarb and 1 cup of sugar. Cook slowly until rhubarb is tender. Add the gelatin. Combine 1 cup of sugar, cornstarch, salt, beaten egg yolks and cream. Add to rhubarb and cook until thick. Pour into pie shell and top with meringue made from 3 egg whites and 6 tablespoons of sugar. Bake at 350° for 12 to 15 minutes, until golden brown.
Heat oven to 425°. Place potatoes in a 2-quart microwave-safe baking dish. Cook in microwave on High for 5 minutes, turning potatoes once halfway through. Let stand 10 minutes. While potatoes stand, combine juice, sugar, cinnamon and ginger slice in small saucepan. Over high heat, bring to boil, stirring until sugar is dissolved. Boil 10 minutes or more until mixture thickens to a light syrup consistency; let cool. Remove cinnamon stick and ginger slice and discard. Stir in cider vinegar.
Make or buy pie shell. Melt margarine and cool. Mix all ingredients. Pour	into uncooked pie crust. Bake 1 hour at 325° or until knife comes out clean.
Crush crackers. Combine with seasonings. Divide mixture in half and put in pie tin, set aside. Beat eggs with milk in shallow pan. Roll chicken pieces in crumb mixture, then in beaten eggs and then in crumbs. Place in shallow pan, skin side up. Drizzle with melted margarine. Bake at 350° for 60 minutes, do not turn. Good hot or cold.
Saute onion in shortening until golden. Add paprika, stirring well to blend. Do not let the paprika scorch. Add chicken, salt and pepper to taste. Add water; mix well. Cover and let simmer until tender. Remove chicken; add sour cream to drippings in pan and mix well. Heat, but do not boil, as this will cause sour cream to curdle. Return chicken to pan and keep warm. Serve over noodles, rice or best of all, over tiny dumplings.
Mix brownie batter, using 3 or the eggs. In another bowl, beat cream cheese and butter. Add sugar, 2 eggs, flour and vanilla. Beat until smooth. Pour half of brownie batter into greased 9 x 13-inch pan. Pour cream cheese mixture over brownie batter. Spoon remaining brownie batter here and there over the cream cheese. Bake at 350° for 35 to 40 minutes until done.
Cook whole potatoes in large amount of boiling water for about 14 minutes or until tender. Drain and remove skin. Cut potatoes into chunks. Melt butter and brown sugar in large skillet. Stir in remaining ingredients until blended. Add potatoes and toss until well coated. Cover skillet. Simmer over low heat for 9 minutes. Uncover and simmer 6 minutes longer.
Brown hamburger; drain grease. Cut up or grate cheese and put in crock-pot. Pour in taco sauce on top of cheese; add hamburger. Stir and cook on high until all cheese is melted. Cook on low as you serve with Tostitos.
Mix flour, very soft butter and 1/2 cup pecans to make dough. Pat with hands to cover bottom of a 13 x 9 x 2-inch Pyrex baking pan. Bake for 15 minutes at 350°. Cool! Mix softened cream cheese, powdered sugar and 1 cup Cool Whip. Spread on cooled crust. Beat pudding and milk until smooth and spread on top of second layer. Spread Cool Whip on top as fourth layer. Sprinkle with chopped nuts and chocolate shavings.
Beat butter, sugar and cream cheese. Beat until smooth. Add eggs, one at a time. Add vanilla. Add flour until smooth; beat. The more you beat the better the cake is. Use a cold oven. Bake at 300° for 1 1/2 hours. Don't even walk on the floor. This cake is very sensitive. Don't substitute anything in this cake.
Melt butter and bacon drippings in pan. Add remaining seasonings. Stir. Put cereal and remaining ingredients in 2 large trays. Pour sauce over cereal evenly. Bake 1 hour. Stir every 15 minutes.
Brown chicken in skillet; remove and set aside. Combine all other ingredients except chicken. Cover and simmer for 5 minutes, then uncover and simmer about 5 more minutes. Stir in chicken and cooked linguine. Heat through and serve.
Place bread in 9 x 12-inch baking dish. Dot with butter. Heat 3 cups of milk. Mix 1/2 cup sugar, vanilla and 3 eggs. Sprinkle cinnamon and nutmeg over bread. Add hot milk to egg mixture. Pour over bread.
Put tomatoes, chili beans, hominy and Ro-Tel in large pot. (Do not drain.) Let simmer while preparing ground beef mixture. In small amount of oil, saute onions. (You may add some bell pepper, if you want to.) Add ground beef. Brown. Drain off fat. Add taco seasoning mix and 1 1/2 cups water. Simmer a few minutes, then add to other mixture. Simmer about 30 minutes. Put tortilla chips in bottom of bowl. Add soup.
Cream butter and sugar good, then add the rest. Bake at 350° until light brown.
Beat whites of eggs in medium bowl on high speed until stiff peaks form; set aside. Beat flour, baking soda, sugar, butter, oil, buttermilk, coconut extract, vanilla and 2 2/3 cups flaked coconut in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Fold egg whites into batter. Pour into round cake pans (greased and floured). Bake at 325° for 40 minutes or until done. Cool 10 minutes in pans, then remove and cool completely. Frost with Cream Cheese Frosting.
Cook broccoli and drain. Arrange in greased baking dish. Place chicken on top. Sprinkle with garlic powder. Mix soup, mayonnaise, lemon juice, curry powder and cayenne together and pour over chicken. Sprinkle with cheese.
Toss the sliced bananas in the lemon juice. Add the walnuts to the bananas. Mix the mayonnaise with the parsley and add to the bananas and walnuts. Serve on a bed of lettuce leaves. Serves 4.
Pour condensed milk and cream cheese into bowl. Stir until smooth. Add lemon juice as you like. Pour into pie crust. Refrigerate 45 minutes before serving.
Parboil zucchini in salted water. Cool. Combine margarine and stuffing mix. Line 9 x 13-inch pan with 1/2 stuffing mixture. Reserve rest. Combine remaining ingredients. Add drained and cooled zucchini. Spread mixture over stuffing. Spread reserved stuffing on top. Bake at 350° for 40 minutes.
Beat 1 egg, mix with yellow cake mix and melted butter or margarine. Press into a 9 x 13-inch pan. Beat 2 eggs, cream cheese and lemon juice together until light and fluffy. Add powdered sugar, pecans and coconut. Blend well. Pour into pan over first mixture. Sprinkle 2 tablespoons powdered sugar over mixture. Bake at 325° for 40 to 50 minutes. Cool. Cut into squares.
Prepare devil's food cake mix as directed. Bake batter in 2 greased and floured 9-inch pans. Cool on rack. Place one cooled layer on a serving plate. Spread 1/2 can of cherries on cake layer. Top with second layer. Combine cream, sugar, vanilla and orange rind. Whip until cream is thick and holds its shape. Spread whipped cream on sides and top of cake. Spread 1/2 can of cherries on top of whipped cream. Sprinkle with chocolate shavings. Chill before serving.
Combine Cool Whip and milk. Refrigerate about 1 hour. Mix all other ingredients together, then add to Cool Whip mixture. Place in refrigerator overnight in a 13 x 9-inch glass dish.
Cut the core out of cabbage and cook in salted water 15 minutes. Drain and cool. Remove 24 leaves. Simmer rice in milk 40 minutes. Cool. Mix pork, veal and salt; gradually beat in one egg white at a time. Beat vigorously. (Use electric beater if possible.) Stir in white pepper and onion. Mix in rice mixture for creamy smooth filling. Put tablespoon meat on each leaf. Roll over once, turn sides over filling (can fasten with toothpick). Arrange rolls in buttered 9 x 12-inch baking pan. Add beef consomme and spread each roll with 1/2 teaspoon of molasses. Bake 30 minutes in 375° oven, then turn rolls over and bake another 30 minutes.
Heat oven to 350°. Cut squash into 1/2-inch slices and arrange in ungreased casserole dish. Top with sliced apples. Mix remaining ingredients together and sprinkle over top. Bake, covered, for about an hour.
Mix all ingredients together. Put into a greased loaf pan. Bake at 350° for 1 hour.
Note: Other sliced vegetables such as broccoli, zucchini, mushrooms and cauliflower can be used.
Cream together sugar, cream cheese, eggs, Milnot, butter, and vanilla. Stir together dry ingredients in another bowl, then add to batter. Pour 1/2 of batter into greased cake pan. Place preserves in spoonfuls on top of batter. Cover preserves with remainder of batter. Bake for 45 mins. at 350°.
Mix ingredients and pour over tuna steaks. Marinate for 1 hour. Grill to desired doneness.
Brown hamburger until crumbly. Drain grease. Stir in taco mix. Add tomatoes and corn. Bring to a boil, stirring constantly. Pour into 2-quart casserole dish. Mix up corn bread mix. Carefully top the meat mixture with corn bread mix. Bake at 400° about 15 minutes.
Arrange chicken in long shallow baking dish. Add the rice. Mix together 3 soups and water and pour over the chicken and rice. Sprinkle with curry powder. Cover and bake at 350° for 1 hour or until rice and chicken are tender. May use water chestnuts for variety.
Simmer broccoli in chicken stock until tender. Stir in the Cup-a-Soup packages and the half and half. Add the cheese until melted. Stir to thoroughly mix ingredients. At this time, mix the cornstarch with a small amount of water and add to the soup for desired thickness. (You can add a can of cream of mushroom soup at this time if you want a thicker soup.)
Mix all ingredients until smooth. Bake in loaf pan at 375° for approximately 35 minutes.
Mix all cake ingredients until thoroughly blended. Pour batter into greased and floured 6 cup Bundt pan. Bake in preheated 325° oven for 1 hour. Cool for 15 minutes in pan. Remove and continue to cool on rack. Serves 12.
Saute vegetables and seasonings in oil. Mix with bread, eggs, sage and cheese. Put in casserole. Cook 20 minutes at 350°. Add another 1/2 cup cheese. Cook until melted.