HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl, beat shortening and butter together with mixer on medium for 30 seconds. Add sugar, brown sugar, baking soda, salt, cocoa powder and powdered sugar. Beat well and add the rest of the ingredients except flour, chips and nuts. Add flour slowly, after beating the other ingredients well. Lastly, add the chips and nuts as desired. Drop dough on cookie sheets by rounded spoonfuls. Bake at 375° for 8 to 10 minutes. Transfer to wire rack and cool. Makes 6 dozen cookies.
Sprinkle cake with Kahlua and let set 5 minutes. Mix pudding and cake together; set aside. Pour whipping cream and coffee into mixing bowl. Let stand 1 minute. Beat until mixture begins to thicken; add sugar and vanilla. Continue beating until mixture forms soft peaks.
Mix hamburger and milk. Make 5 to 6 flat patties. Mix stuffing with water until damp. Place stuffing on patties. Roll patty around stuffing. In same bowl mix rest of ingredients. Pour over hamburger birds.	Bake 40 minutes at 350°.
Melt margarine in 8 x 8-inch pan. Mix together the sugar, flour and baking powder. Then add the milk. Pour mixture over the melted margarine and stir once. Then pour in the fruit. Do not mix this again. It will mix itself when it is cooking. Bake in 350° oven for 35 to 40 minutes.
Mix the cream cheese and extract until cream cheese is softened. Add powdered sugar; mix well. Place dough into small molds or roll out and cut with miniature cutters.
Saute onion and celery in margarine for 5 to 10 minutes, until tender. Combine with remaining ingredients. Spoon mixture in a 1 1/2 to 2-quart baking dish sprayed with Pam. Bake at 350° for 1 hour. Best if baked, but can also be microwaved on High for about 20 minutes, stirring and turning at 10 minutes and again at 15 minutes. Makes about 8 servings.
Layer cauliflower, lettuce, onion, bacon, cheese and sugar. Just before serving, add Miracle Whip and toss.
Cream the cream cheese and crushed pineapple together. Dice cherries and stir in. Chill for two hours. Makes pretty dip for the holidays.
Combine sugar, water and gelatin in small saucepan and blend well. Let stand 4 to 5 minutes. Place over medium heat and bring to boil, stirring constantly. Remove from heat. Gradually blend in cream. Combine sour cream and vanilla in medium bowl. Gradually add hot sugar mixture, whisking constantly until smooth. Pour into 6 wine glasses or dessert dishes. Cover and refrigerate 4 to 6 hours. Garnish with sliced strawberries or blueberries.
Mix flour, spice, sugar and oil together, then add one egg at a time. Then add carrots. Bake at 350° for 45 minutes in two 8-inch round pans.
First, put in your butter or shortening, then put in salt, baking soda and eggs. Then mix in the brown sugar. Gradually add sugar, then put your vanilla in. Then mix all the dry ingredients first, then put your cups of flour in and then the Nestle chips. Then mix in all the ingredients together until it becomes a smooth texture. Bake it at 350°.
Combine graham crackers with margarine and sugar. Mix well, then press into bottom of 9 x 13-inch pan. Bake in preheated 375° oven for 4 minutes. Set aside to cool.
Combine the milk and brown sugar in a double boiler; cook until thick. Pour in prepared pie crust. Top with whipped topping and nuts if desired.
Mix salad oil, sugar, eggs, flour, soda and salt well together. Then mix buttermilk, bananas and vanilla in the blender. Add the mixtures together and add pecans and coconut. Cook at 325° for 1 hour and 20 minutes. Let it set in the pan for 15 minutes before turning out.
Put whole vanilla wafers in bottom of 15 muffin cups. Combine next four ingredients. Fill cup 2/3 full. Bake at 350° until top cracks (20 to 23 minutes). Chill. Top with cherries. Yields 15 tarts.
Combine first 5 ingredients in a flour sifter and sift into an 8-inch square pan. Then make 3 holes in the mixture. In the first hole, put 1 tablespoon of vinegar; in second hole, put 1 teaspoon of vanilla and in the third hole, put 5 tablespoons melted butter. Then pour 1 cup of cold water over all. Mix well in pan. Bake at 350° for 30 minutes. Icing cake in pan. Nuts may be added.
Melt margarine. Stir in graham crackers and 2 packs Equal. Press mixture evenly in a 9-inch pie plate. Press onto bottom and up sides to form a firm even crust. Chill about 1 hour or until firm.
Saute onions and celery in butter. Mix in the rest of ingredients. Grease casserole dish. Bake at 350° for 45 to 60 minutes or stuff turkey or chicken. Add more chicken broth, if needed, while mixing.
Mix all ingredients together well with mixer. Pour into greased and floured tube pan. Bake at 350° (preheated) for 50 minutes.
In a large pan add canola oil. Coat pan. Cut up chicken into strips or large cubes. Place in pan with oil. Season with onion powder, pepper and garlic powder. Cook chicken until well done. In a saucepan follow package directions and make Stove Top stuffing. In small saucepan, cook broccoli until tender. Layer chicken, then broccoli, then stuffing in casserole dish. Add 1/4 can soup between layers and add rest to top. Bake at 350° for 20 to 30 minutes until bubbly. Makes 4 to 6 servings.
Pare and cut carrots. Cook until firm (not soft). While carrots are cooking, in another saucepan add tomato soup, vinegar and sugar over medium heat unti thick. Drain carrots while still hot. Put in dish with onion and green pepper slices. Pour sauce over carrots. Let stand overnight in refrigerator.
In a large frying pan over medium heat, melt 1 tablespoon of margarine. Saute fish, turning once until fish just flakes when tested with a fork. Transfer to platter and keep warm. In the same pan,	add remaining margarine, lemon peel and lemon juice. Saute 1 minute, reducing heat, if necessary to avoid burning. Pour sauce over fillets. Garnish with parsley and lemon slices.
In a large bowl, combine Butter Buds, yogurt, vinegar and sugar. Add remaining ingredients and toss to mix well. Chill.
Sprinkle drumsticks with salt and pepper. Combine crumbs, cheese and chives. Dip chicken in butter; then roll in crumb mixture to coat well. Place in a flat baking pan lined with aluminum foil. Drizzle remaining butter over chicken. Bake in a 375° oven for 45 to 50 minutes or until browned and cooked. Makes 6 servings.
Preheat oven to 350°. In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour Eagle Brand milk evenly over crumbs. Top with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly brown. Cool, then cut into bars.
Melt oleo in Pyrex dish. Add fruit. Mix flour, sugar and milk in separate bowl. Stir in fruit and bake at 325° until golden brown.
In a large bowl, combine 1/2 cup butter and cream cheese. Let come to room temperature. Add 2 cups flour, blend well. Chill. Roll out half of dough and place in a 9-inch pie plate. Reserve the remaining dough for the top crust.
After browning chicken, combine remaining ingredients (except rice) in saucepan. Bring to a boil. Put rice in a 9 x 13-inch baking dish. Pour all but 1/2 cup sauce over rice. Stir. Place chicken pieces on top of rice mixture. Pour 1/2 cup remaining sauce on chicken pieces. Bake at 325° for 1 hour.
Heat oven to 375°. Grease 6 muffin cups with some shortening. Melt 2 teaspoons shortening in skillet over low heat. Place 3 slices of bologna in the skillet and fry until the edges curl and center puffs. Lift each slice into a muffin cup. Repeat with remaining bologna. Break 1 egg into the center of each bologna slice to hold it down. Pour 1 teaspoon of milk over each egg. Sprinkle eggs lightly with salt, pepper and paprika. Bake uncovered in a 375° oven 15 to 20 minutes or until eggs are set. Loosen with knife and serve.
Cut breakfast beef into small pieces. Cook until crisp. Drain, reserving 3 tablespoons fat. Cook celery and green onions in fat until tender. Add wine and simmer for 2 to 3 minutes. Pour in cream, stirring rapidly. Continue to stir until mixture boils. Simmer about 5 minutes, until thick. Stir in mustard and parsley. Top sauce with cooked fettucini, grapes and beef.
In blender, combine ice cream, creme de cacao and creme de menthe. Cover and blend until smooth.
Peel and cook potatoes in salt water until tender; drain and mash thoroughly. Add butter, cheese, milk and salt. Heat until butter and cheese are melted. Fold in 2 eggs, beaten, to the cheese and potatoes.
Pare apples: cut in eighths. Arrange in unbaked pie shell. Mix 1/2 cup sugar with the cinnamon; sprinkle over apples.
Mix cracker crumbs and 1 stick margarine. Pat into an oblong baking dish. Cover with bananas. Blend the eggs, confectioners sugar and 2 sticks margarine for 15 minutes. Pour over bananas. Spread pineapple over this. Cover with Cool Whip. Sprinkle with pecans and decorate with cherries. Chill and serve in squares.
Steam or partially cook string beans. In skillet, saute minced garlic and bread crumbs in olive oil. When garlic starts to sizzle, add string beans and mix until blended.
Sprinkle fish pieces with salt and refrigerate 1/2 hour. Rinse and dry. Preheat oven to 350°. Heat butter in skillet and add onions. Saute over low heat until onions lightly brown.
Place rolls flat on a cookie sheet. Press seams together to make large rectangle. Lightly brush on Hellmann's dijonnaise mustard or any other spicy mustard. Place Gouda cheese in center of dough. Bring up sides of dough and twist together on top, sealing seams tightly. Brush outside with beaten egg white. Bake at 350° for 20 to 25 minutes. Let stand 5 minutes before serving.
Cook corn according to directions on package. Melt butter and cream cheese in pan. Add sugar. Mix into cooked corn. Heat all together. Serve.
Mix pudding, milk and Cool Whip together. Layer vanilla wafers and cut up bananas. Pour 1/2 of mixture over this. Put another layer of wafers and bananas. Pour rest of mixture over this. Refrigerate.
Beat egg yolks; reserve egg whites for meringue. Add some milk to yolks and pour into sugar and flour mixture. Pour in rest of milk and boil until thickened. Add coconut and pour into pie shell. Prepare meringue by beating egg whites and 4 tablespoons sugar with mixer until very stiff. Add meringue to top of pie. Bake at 325° until meringue is brown.
Cream butter and brown sugar until light. Beat in egg and vanilla. Sift flour with soda, nutmeg, cinnamon and salt. Add creamed mixture alternately with sourdough starter, beating well after each addition. Fold in quick-cooking oatmeal, nuts and coconut. Drop from teaspoon onto greased baking sheet. Bake at 350° until golden, about 10 minutes.
Mix together the pretzels, pecans, margarine and sugar. Put in a 13 x 9-inch pan. Bake for 8 to 10 minutes at 350°. Mix together the cream cheese, whipped topping and powdered sugar. Put on the first layer. Dissolve the jello in boiling water. Add strawberries. Stir until thick. Put over second layer. Refrigerate.
Mix all ingredients together. Refrigerate several hours. Chill overnight if possible. Serve with raw vegetables or chips.
Wash, cook and skin beets. Be careful not to cut beets while washing or they will "bleed." Cut in desired size. Bring all ingredients (except beets) to a boil. Add beets. Seal in clean, warm jars.
Place pork roast in non-metallic container. Mix remaining ingredients and pour over pork roast. Cover container with 2 layers of plastic wrap. Place in refrigerator overnight. Remove meat from marinade and set marinade aside. Place meat on rack in roasting pan. Bake, uncovered, at 325° for 35 to 40 minutes per pound. After 1/2 of baking time, remove from oven and pour marinade over meat. Return to oven and finish baking. Yields 6 to 8 servings.
Make cake according to box. Add softened cream cheese and Cool Whip. Mix thoroughly. Line ladyfingers along bottom and sides of 10-inch spring-form pan. Pour in filling. Refrigerate for several hours. Top with small can of cherries. Serves 8.
Slice apples to fill a 9-inch pie dish nice and high. Toss with apple pie spices.
Put first 4 ingredients into a large saucepan and fill to 1/2 full with water. Cook until ingredients (ground beef and onions) are done. Add the vegetables; bring to a boil and add orzo. Cook until orzo is done.
In a saucepan brown sausage and drain on paper towels. Pour off fat. In same pan, melt butter and blend in flour and salt. Cook until thickened. (I use more broth to make gravy thinner and more of it.) Add sausage, chicken and peas. Heat through. Pour into baking dish and top with pastry. Bake at 425° for 25 to 30 minutes.
Mix together sweet potatoes, sugar, salt and spices. Add eggs and mix well. Add milk. Pour into pie shell. Bake about 45 minutes at 375°.
Mix eggs, Crisco, molasses, sugar and vinegar. In separate bowl, mix remaining ingredients, then combine. Bake at 375° for 10 minutes.
Process cottage cheese until smooth; add next 6 ingredients. Bake in 350° oven. Can bake 15 minutes wrapped in foil or serve cold.
Mix jello and water. Add cranberry sauce and pineapple (tall can) with juice. Allow to thicken. Add chopped pecans and pour into mold. Chill several hours or overnight. Garnish with greens and serve with Yogurt Dressing.
Boil chicken until meat falls off bone. Cook celery in broth. Saute onions and pepper in butter until tender.	Add flour and milk; stir well until thickened. Add soup, stirring constantly until thickened (like a white sauce). Add chicken, celery	and pimento. Salt to taste. Serve over already baked Pepperidge Farm pastry shells.
In a medium saucepan melt margarine; add onion and cook, stirring constantly for 5 minutes or until tender. Add remaining ingredients and simmer 10 minutes.
Combine zucchini, green onions, chiles and tomato. Add cheeses; mix well. Pam spray pie plate. Put above ingredients in pie plate. Mix together egg substitute, milk, garlic powder and pepper. Pour over cheese and vegetable mixture. Bake at 350° for 40 to 45 minutes or until set in center. Serves 6.
Preheat oven to 350°. In large bowl, blend all dry ingredients. Add oil, eggs and vanilla; mix well. (No electric mixer necessary; I use a large wire whisk.) Add apples last. Pour into a greased and floured 9 x 13 cake pan. Bake for 45 minutes.
Place potatoes in oblong baking dish. Drain apricots, reserving 1/2 cup juice. Place apricots over potatoes. Combine in saucepan the sugar, cinnamon, cornstarch, apricot juice and orange juice. Cook and stir until thickened. Remove from heat and add butter and pecans. Pour over potatoes and apricots. Bake at 375° for 20 minutes.
Preheat oven to 325°. Mix together and pour in unbaked pie shell. Cook for 35 minutes or until done.
Preheat oven to 375°. Partially bake pie crust. Mix milk, eggs and some cheese. Pour just enough egg mixture into pie shell to cover bottom. Alternately layer ham, broccoli and cheese. Pour rest of egg mixture over top. Bake 35 to 40 minutes.
Slice eggplant approximately 1/2-inch thick. Flour. Brown. Mix hamburger and remaining ingredients thoroughly. Take hamburg mixture and cover each eggplant individually. Layer eggplant with either or both Mozzarella or Provolone cheese. Cover with spaghetti sauce. Season with Italian seasonings. Bake 45 minutes at 350°.
Place peas in colander. Rinse with cold water; drain. Combine tomatoes and next seven ingredients in medium bowl; stir in peas. Cover and refrigerate at least 4 hours. Serve with tortilla chips.
In a small sauce pan melt butter; add flour, one half of bay seasoning, and pepper, blend well.	Slowly add milk, stir and cook until thickened; then add cheese, stir until melted. Set aside. Mix together crab, lemon juice, worcestershire sauce, mustard and green onions; pour milk mixture over this and mix together. Stuff mushrooms with equal amounts of crab mixture, top with crumbs and parmesan cheese, as you desire.	Place mushrooms in baking dish, bake at 350° for 35 to 45 minutes. Serve with a salad, french bread and wine.
Cream shortening, sugar, peanut butter, egg and vanilla. Add dry ingredients alternately with milk. Roll out cookie dough to rectangle 1/4-inch in thickness. Melt chocolate bits over hot water and cool slightly. Spread on rolled cookie dough. Roll jelly roll fashion. Chill 1/2 hour. Slice with sharp knife into thin slices. Bake on ungreased cookie sheet at 350° for 8 to 10 minutes.
In saucepan, cook onion and garlic in margarine. In bowl, toss Lite-line pieces with flour. Add onion mixture and remaining ingredients. Pour into lightly oiled or sprayed 9-inch pie plate. Bake in preheated 350° oven for 45 minutes, or until set. Serves 6.
Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until creamy. Beat egg into creamed mixture. Combine flour and baking soda to creamed mixture until blended. Stir in chocolate chips and pecans. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cool on baking sheet for 2 minutes. Move to cooling rack.
Drain cherries. Juice lemons. Whip cream and fold in all ingredients. Pour into 2 cooked pie shells. Chill and serve.
Mix milk, oil, egg and honey to remaining ingredients (that have been mixed).	Mix just enough to moisten. Fill 12 greased-floured or paper lined cupcake pans. Bake at 400° for 15 to 18 minutes, until golden brown.
Mix pudding and milk until thick. Add Cool Whip. In 9 x 13-inch pan, put a layer of graham crackers, half the pudding mixture, a second layer of graham crackers, the rest of the pudding and a third layer of crackers. Spread the chocolate icing over the top and refrigerate.
Thaw and squeeze water from spinach. In medium bowl, mix spinach and all other ingredients until well blended. Refrigerate until ready to serve on crackers or chips.
Mix seasonings in bowl and add crackers, a few at a time. Drain for a couple hours on paper towels and store in airtight containers.
Mix ingredients together, except avocado, into a dish with a cover. Mix marinade ingredients into a dish with a cover and shake well. Pour marinade over vegetable mixture and refrigerate, covered, for several hours or overnight. Drain liquid before serving, if desired. Add chopped avocado just prior to serving or optional.
Saute onion in large skillet with garlic and pepper. Add other ingredients and simmer together for 20 to 30 minutes.
Crush wafers. Add butter. Mix well. Press into a 9-inch pie plate. Cover with ice cream. Put into freezer until ice cream is firm. Top with fudge sauce. You may put sauce in freezer to make spreading easier. You may store up to 10 hours in freezer. Serve on chilled plates. Top with whipped cream and slivered toasted almonds.
Melt white chocolate; pour over nuts, pretzels, Chex cereal and M&M's.
Cook noodles according to package directions. Add 2 tablespoons butter or margarine and 1/2 cup milk. In kettle, melt remaining 6 tablespoons butter. Blend in flour, salt and pepper. Add remaining 3 cups of milk. Cook and stir until mixture thickens and bubbles. Stir in chicken gravy, chicken, pimento and noodles. Spread in a 9 x 13-inch baking dish. Bake covered at 350° for 25 minutes. Combine bread crumbs and 1 1/2 tablespoons melted butter; blend in processed American cheese. Sprinkle edges of casserole. Bake for 10 minutes more. Serves 12 to 15.
Mix ahead cranberry juice, pineapple juice and thawed strawberries. Chill. Just before serving, cut sherbet into 16 squares per pint. Add ginger ale and sherbet just before serving.
Put salmon on broiler pan. Mix all other ingredients in a bowl and spread over steaks. Bake in oven 35 minutes at 350°.
Melt butter. Add flour; stir together good. Add milk, broth and cream. Stir until mixture thickens and becomes bubbly. Reduce heat. Add chicken and pepper and heat for about 5 more minutes.
Preheat oven to 350°. In large mixing bowl, beat egg whites with electric mixer on high speed, until stiff, but not dry. In small mixing bowl, add water, salt and pepper to the egg yolks. Beat with beater used before until thick and lemon colored. Gently fold this mixture into beaten egg whites, being careful not to overmix.
Filling: Cook pineapple, butter, eggs, sugar and tapioca until thick like pudding. Add nuts when cool.
In a large bowl with electric mixer blend cake mix, dry gelatin, oil and water. Add eggs, one at a time, beating after each addition. Mix in lemon juice. Pour into greased and floured baking pan and bake at 350° for 30 minutes. When cake is removed from oven, pierce with a fork and frost at once with the glaze.
Cook sugar, flour and cream until it drops off spoon. Beat egg whites until stiff. Fold in cooked mixture. Pour into unbaked pie shell. Bake at 350° for about 40 minutes until knife inserted comes out clean.
Combine all ingredients and put in casserole. Bake 1 hour in a 350° oven.
Trim stem from eggplant. Bake at 400° until flesh is soft and skins begin to crisp. Cool for 15 minutes. Split eggplant open and scoop out the flesh. (Scrape the flesh without tearing the skin; this enhances the smoky flavor of the dip.) Mash the flesh until relatively smooth.
Crumble wafers in bottom of bowl about 1 1/2 inches deep. Stand wafers around side of bowl. Squeeze lemon juice into a cup. In large bowl, put Cool Whip and milk and stir until all is mixed, then pour in lemon juice gradually. Fold in well. Pour into crust and let stand several hours. Keep refrigerated.
Sift flour and soda together. Cream white sugar and butter together. Add eggs and crushed pineapple with juice. Add dry ingredients to creamed mixture. Pour into ungreased 9 x 13-inch pan. Mix brown sugar and nuts together and sprinkle over batter. Bake at 350° for 40 minutes.
Mix first four ingredients together and add boiling water and food coloring. Mix thoroughly. Cool. Store in plastic bag at room temperature.
Mix all together, season to taste and stir-fry until vegetables are crisp-tender. Serve with soy sauce.
Beat egg whites until in peaks; fold in rest of ingredients. Put in well-greased pie pan. Bake at 375° for 15 to 25 minutes. May be served with whipped cream or ice cream. Easy to make 2 batches at one time.
Brown ground chuck; drain. Put in pan with other ingredients until done. The longer your sauce simmers, the better it will be.
Mix 1/4 cup soup with all ingredients, except water and can of mushrooms. Mix thoroughly. Shape into 6 patties; place in shallow baking dish, uncovered. Bake at 350° for 30 minutes. Spoon off fat. Mix remaining soup, water and small can of mushrooms. Pour over meat. Bake 10 minutes longer. Yield: 6 servings.
Beat eggs, Eagle Brand milk and sugar together real good, then mix in condensed milk and vanilla extract. Finish filling 1-gallon ice cream freezer with whole milk.
Separate sliced meat, set aside 5 to 7 pieces and dice the remaining slices. Chop the green part of the scallions into 1/4-inch pieces; soften cream cheese. Mix garlic salt into the cream cheese. Add scallions and ham; mix. Form into a ball. Set atop 2 to 3 pieces of ham, then cover with the rest of the ham.
Preheat oven at 350° to 375°. Cream shortening and sugar; add eggs and vanilla, mixing well. Mix in dry ingredients. Chill for 45 minutes. Roll out dough on lightly floured surface; cut out. Place on cookie sheet which has been prepared with cooking spray. Bake at 350° to 375° for 10 minutes. Remove to rack to cool.
First - In a small pot, cook fresh (or approximately 2 cups frozen blueberries), syrup, spices and cornstarch over medium to medium high heat until thickened. Set aside.
Spray 13 x 9-inch pan with Pam cooking spray. Spread pecans and coconut in the pan. Mix cake mix according to directions on box. Pour over pecans and coconut. Mix butter, sugar and cream cheese together. Spoon gently over cake; do not stir. Bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Boil macaroni and drain. Place layers of macaroni in a buttered baking dish. Sprinkle the layers with grated cheese. Beat the eggs, milk, salt and paprika until blended. Pour this mixture over the macaroni. Sprinkle the top with dry bread crumbs, dots of butter and grated cheese. Bake 40 to 50 minutes.