HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare pie shell; refrigerate until ready to fill. Preheat oven to 375°. In medium bowl, with electric beater, beat eggs slightly. Add sugar, butter and vanilla; beat until well blended. Stir in raisins and nuts. Turn into unbaked pie shell. Bake 40 to 50 minutes or just until filling is set in center. (Shake pie gently; center should be firm.) Let cool on wire rack. May be garnished with whipped cream.
Combine beef, Parmesan cheese, dry bread crumbs, milk and egg. Shape into 20 meatballs. Brown well in shortening. Drain excess fat. Sprinkle flour over meatballs. Stir gently to cover meatballs. Combine tomatoes, Heinz 57 sauce, sugar and salt. Pour over meatballs. Simmer uncovered 25 minutes or until sauce is desired consistency, stirring occasionally. Serve meatballs and sauce over prepared noodles.
Cook broccoli (do not overcook so pieces stay firm and crisp). Drain. Set aside. Mix soup, mayonnaise, eggs, cheese, salt and pepper. Carefully fold in broccoli. Pour into 8 x 8-inch casserole.
Boil all ingredients, except popcorn and baking soda, for 4 minutes, stirring constantly. Put dry popcorn in a large bowl. Add baking soda to boiling ingredients and continue stirring. Will start to "grow" quickly. Pour over popcorn and gently stir. Butter hands and form into balls.
Brown meat in skillet over medium heat. Drain fat and set aside. Blend next 4 ingredients until smooth. Stir in meat, cheese, onion and pepper. Turn into pastry shell. Bake at 350° for 35 to 40 minutes or until golden brown.
Slice cutlets to 1/4-inch strips. Slice peppers and onion. Saute all ingredients until onion is clear. Wrap in tortillas.
Chop cherries and mix with pineapple. Stir into the cream cheese. Spread on crackers.
Beat sugar and eggs until light and well blended. Add oil, continuing to beat. Combine dry ingredients and blend into egg mixture. Add pumpkin and mix well. Pour into well greased 9-inch tube pan. Bake at 350° for 55 minutes or until done. Let cake stand in pan for 10 minutes. Then turn on rack to cool.
Mix soup with mayonnaise. Add chicken, celery and almonds. Put in casserole and top with crushed potato chips. Bake at 350° for 30 to 45 minutes.
Mix with pastry blender the margarine, flour and nuts. Press into 9 x 13-inch pan and bake at 350° for 20 minutes. Cool. Cream the cream cheese and 10x sugar; fold in Cool Whip and spread on cooled crust. Mix instant pudding, milk and lemon juice and beat until thick. Spread on cream cheese mixture. Spread with Cool Whip and sprinkle with nuts.
Cut round steak into 2 x 1/4-inch strips and brown in shortening. Drain. Add liquid from can of tomato wedges, onion, garlic, gravy base, Worcestershire sauce, salt and pepper. Cover tightly and simmer on low for 50 minutes. Stir in tomatoes from can and green peppers cut in 1/2-inch strips. Cook, covered, about 6 to 8 minutes or until pepper is tender.
Beat eggs. Blend in sour cream, oil and corn. Mix corn meal, salt and baking powder. Add to first mixture and stir just until blended. Bake in greased muffin pans or 8-inch square baking pan 30 to 40 minutes or until golden brown.
Mix ingredients together. Scoop out center of round loaf and scoop the mixture into the bowl. Use remaining bread to scoop out the dip.
Mix together the sugar and Butter Buds. Add baking soda to applesauce; add to Butter Buds mixture. Blend well. Sift together remaining dry ingredients and add to first mixture. Add raisins and Grape-Nuts. Chill dough for one hour.
Mix cake mix, pie filling and eggs. Pour into greased and floured pan (9 x 13-inches). Bake at 350° for 30 to 35 minutes.
Grease a 9 x 13-inch pan. Make the Stove Top stuffing, using 2 cups of water for each box. Pour 1/2 of the dressing in bottom of pan. Add layer of chicken. Mix both cans of soup with the milk. Pour over chicken. Beat the egg and mix with the rest of the dressing and spread on top of the soups. Then pour 2 cups of chicken broth over the top (depending on how moist you want the casserole). Bake at 350° for 45 minutes.
Combine all ingredients in a large bowl. Mix well. Serve on lettuce leaves. Serves 8.
Mix the mayonnaise, egg, lemon juice, soup, onions, green pepper and salt. Add bread crumbs and salmon. Bake at 350° for 1 hour.
Melt 1/2 of chocolate chips and 1/2 of wax together. Put thin layer of chocolate mix in bottom of petite baking cups. Mix together powdered sugar, butter and peanut butter. Layer over chocolate. Melt other half of chocolate and pour over peanut butter layers.
Place in large roaster pan. Pour all the soups over the roast. Put in oven (covered) for 2 to 2 1/2 hours. Will make its own gravy.
Mix all together. Flour board and roll dough with rolling pin. This dough will be nice and firm to roll out. Cut into squares like the size of purchased dog biscuits. Lift square in hand and squeeze center like the shape of a bow tie. Place on lightly greased baking sheet. Bake at 325° until baked or brown, about 15 to 20 minutes.
Boil cabbage and onions until done; drain. Melt cheese and half stick margarine. Pour on cabbage; stir well. Put in dish and pour other half butter over cabbage. Crumble crackers on top. Cook until good and hot and cheese is melted.
Follow directions on graham cracker crumb box for the crust. place on the bottom of 9x13 in cake pan.
Quarter and seed peppers. Cut into very thin strips. In medium size bowl, combine peppers and cabbage. In jar with tight fitting lid, combine vinegar, oil, sugar, mustard, salt, pepper and celery seed. Shake vigorously to combine. Pour over peppers and cabbage mixture. Cover tightly and refrigerate at least 1 hour. Toss before serving.
Boil sugar, syrup and water to 260°. Add peanuts and butter and boil until light brown in color. Remove from fire and add soda and vanilla which has been mixed with 1 teaspoon water. Pour on a well-greased cookie sheet. Spread thin. Cool.
Crumble sausage into frying skillet. Brown and drain. Spread bread crumbs into baking dish. Top with sausage and cheese. Beat egg, milk and seasonings; pour over sausage-cheese mixture. Bake at 305° for 30 to 40 minutes.
Place roast in a 9x13 pan. Sprinkle with salt. Combine soup with water, add vegetables and stir. Pour on top of roast. Cover tightly with foil.	Bake at 350° about 3 hours. I put this in the oven on a Sunday morning and it's done when we return home. It smells wonderful upon entering your home. Serves 6-8.
Cook macaroni according to directions and drain. Meanwhile brown meat and onions in oil, then add the tomatoes, spices, and mushrooms and cook for 45 minutes. Mix the meat sauce and macaroni and pour into a greased bowl; top with grated cheese. Bake at 350° for 30 min.
Boil first 4 ingredients and set aside. Prepare pudding mix by adding milk; add Cool Whip. In a 9 x 13-inch pan, layer crackers and add pudding mix. Begin and end with crackers (3 layers crackers and 2 layers of mix). Top with chocolate mixture. Refrigerate.
Mix Kool-Aid by directions on can. Add ginger ale and orange juice. Spoon in sherbet one large spoon at a time until slightly melted. Freeze strawberries in ice trays of water and float in punch for a pretty look.
Butter a 2-quart baking dish. Combine vegetables, onion and garlic. Pour soup over vegetables; sprinkle with croutons and paprika. Serve immediately. Serves 6.
Mix onion, egg, flour, salt and pepper in large bowl. Peel and grate potatoes into onion mixture. Mix well; pour oil to cover bottom of large skillet. Heat skillet, drop potato mixture by large spoonfuls into hot oil. Fry until golden brown. Turn and brown other side. Serve hot with sour cream or applesauce. Makes about 15 or 16 potato pancakes.
Place sugar, corn syrup, cream and butter in large (about 3-quart), heavy saucepan; mix well. Cook over medium heat, stirring occasionally. When mixture begins to caramelize, lower heat and cook, stirring constantly to 244° on a candy thermometer or until a teaspoonful of mixture dropped in cold water forms a ball that does not flatten when removed from water. Stir in nuts and vanilla. Pour into one corner of a lightly buttered 8-inch square cake pan. Allow mixture to flow and level of its own accord. Let stand until cold. Turn the block of candy onto a cutting board. Mark off 3/4-inch squares; cut with a sharp knife. Wrap caramels individually in waxed paper. Makes about 1 1/4 pounds.
Combine soaked bread crumbs (with milk), ground beef, onion, salt, egg and 1/2 cup barbecue sauce. Mix well. Shape into loaf in lightly greased shallow baking dish. Combine remaining barbecue sauce and the water. Pour about 1/4 cup of mixture over meat loaf. Bake for 1 hour at 350° basting often with remaining sauce.
Grind Spam and cheese. Add remaining ingredients. Spread on 1/2 of hamburger buns. Sprinkle with Parmesan cheese. Bake at 350° for 10 to 15 minutes.
Cream margarine and 1 cup flour, mixed with salt, baking soda and fructose. Add eggs and mix well. Add remaining flour and buttermilk alternately. Add vanilla and bananas. Put dough in greased and floured loaf pan and bake at 350° for 1 hour and 15 minutes. Cool bread on its side. Store in plastic bag in refrigerator. Makes 18 slices.
Lightly grease a 9 x 13-inch pan. Mix cottage cheese, eggs and Parmesan cheese. Brown the ground beef. Drain. Add spaghetti sauce. Simmer. Cook noodles. In pan, place layer of sauce, then cottage cheese mix, Mozzarella and Cheddar cheeses and 4 lasagna noodles. Repeat. Top layer should include sauce and cheeses. Bake at 350° for 20 minutes.
Combine sugar, salt, syrup and egg whites in top of double boiler. Stir and add water. Place over boiling water for 7 minutes, stirring constantly. Remove from heat; add extract and beat vigorously with rotary beater or electric mixer on high speed until icing forms peaks.
Make graham cracker crust for 9 1/2 x 11-inch pan. Cool evaporated milk and warm cream cheese. Dissolve Jell-O in water. In blender, combine milk, cheese, Jell-O and lime juice. Pour into pie and freeze.
Mix together pumpkin, eggs, evaporated milk, sugar and spices. Pour into ungreased 9 x 13-inch baking pan. Sprinkle cake mix on top. Pour oleo and nuts over cake mix. Bake in a 300° oven for 60 to 70 minutes. Cool. Serve with whipped cream.
Cook and stir ground beef, pork, onion and garlic in large saucepan until meat is brown and onion is tender. Drain off all fat. Add tomatoes and break up with fork. Stir in tomato sauce, 2 tablespoons parsley flakes, sugar, 1 teaspoon salt and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until the consistency of spaghetti sauce. Heat oven to 350°. Mix cottage cheese, 1/2 cup Parmesan cheese, 1 tablespoon parsley flakes, 1 1/2 teaspoons salt and oregano. Reserve 1/2 cup meat sauce for thin top layer.
Melt morsels in double boiler. Slowly stir in noodles and peanuts. Spoon onto waxed paper and refrigerate until set.
Cut each biscuit into 4 pieces. Mix sugar and cinnamon together in a Ziploc bag. Roll biscuits into balls, then shake into sugar mixture. Place sugar coated balls into a greased round baking pan. Combine butter and brown sugar in a saucepan and melt completely. Pour over dough balls. Bake 45 minutes at 325°. Remove from oven and turn upside down on a plate while hot and fresh from the oven.
Pour package of Jello mix into bowl. Add 1 cup boiling water. Stir to dissolve. Stir in vodka. Pour mixture into mold or pan. Freeze until firm. Cut into individual servings or use individual disposable shot cups (available at party stores). Keep refrigerated until ready to serve.
Allow cream cheese to soften before mixing ingredients. Combine cream cheese, Accent, Worcestershire sauce and onion. Place chipped beef in food processor to chop. Then combine chipped beef with mixed ingredients. Reserve a small portion of chipped beef to roll log in. The log should be covered in chipped beef.
Mix all the above ingredients together. Pour into a bunt pan. Bake at 350 degrees for 45 minutes to 1 hour.
Mix and drop by scant spoonfuls onto ungreased baking sheet. Press with fork. Bake at 325° for 10 to 15 minutes.
Heat oil in wok and fry chicken until tender or white. Season with salt. Add green pepper, onions, and syrup drained from pineapple. Bring to a boil and cook 3 minutes. Mix cornstarch, sugar, soy sauce, vinegar and water; stir this mixture into chicken. Cook until thickened. Stir pineapple chunks and chow mein vegetables. Heat thoroughly. Serve over rice or chow mein noodles. Add snow peas or water chestnuts if desired.
Brown meat and onion. Add seasonings. Mix corn, tomatoes and tomato sauce, corn meal, olives and milk in separate bowl. Add meat and onion last. Corn meal absorbs liquids so be sure mixture is quite juicy. Place mixture in large casserole dish, placed in larger pan of water. Bake in hot oven (425° to 450°) for about 1 hour.
In 1 1/2 quart casserole dish combine soup and sour cream. Stir in broccoli, ham and rice. Mix well. Add butter to bread crumbs; stir well and sprinkle over casserole. Bake at 350° for 30 to 35 minutes or until hot and bubbly.
Melt chocolate, butter and salt. Add sugar and cream. Mix and boil over low fire for 3 minutes. Stir until you hear cracking sound. Spread on cake. Double recipe for use on angel food or full size.
Fry bacon until partially cooked. Add onion and celery and cook until tender. Add lemon juice and seasonings. Arrange oysters in well-greased shallow baking pan. Spread bacon mixture over oysters. Bake at 400° for 10 minutes or until edges of oysters begin to curl. Serve as an appetizer or over toast points.
Cream oleo and sugar. Add cornmeal and flour and mix well. Add eggs, vanilla, pineapple and coconut. Pour in pie shell and bake 35 minutes at 350° or until slightly brown.
Mix in lunch bowl; blend on medium-high speed until thick. Sprinkle top with cinnamon or nutmeg.
Soften unflavored gelatin in a small amount of water. Dissolve gelatin in hot water. Add sugar, pineapple juice and lemon juice. Stir to dissolve sugar. Add remaining ingredients and chill until firm.
Saute onions in a little bacon drippings. Mix all together, put in a baking dish. Bake at 350° for 40 to 50 minutes.
In large pot, boil split chicken breast, diced celery and diced carrots for 30 minutes (season with black pepper). Turn down burner to low/medium. Remove chicken from pot and shred. Return chicken to pot. Add all cans of soup. Stir occasionally. Once heated, serve with crackers.
Cream shortening, gradually add sugar, beating well at medium speed with electric mixer. Add flour alternately with milk, beginning and ending with flour. Stir in vanilla. Beat egg whites until stiff peaks form. Gently fold into batter. Pour batter into two greased and floured round cake pans. Bake at 350° for 20 to 30 minutes. Cool in pans 10 minutes. Frost as desired.
Melt 1/2 stick butter in skillet. Add onions; cook until tender. Blend in flour and salt. Remove from heat. Gradually add milk, stirring constantly. Cook until mixture thickens. Reduce heat and add paprika. Add mushrooms and turkey. Simmer 5 minutes. Stir in sour cream and heat. Add poppy seed and 2 tablespoons butter to drained, cooked noodles. Toss together lightly.
Preheat oven to 350°. Steam squash, carrots and onion until tender. Drain in colander, mashing out water with spoon. Remove all excess water. Meanwhile, melt 1/4 cup margarine in a skillet over medium heat. Stir in flour and cook 1 minute. Then gradually add milk; stir 1 more minute. Add salt, pepper and nutmeg. Remove from heat; add sour cream and pimientos to squash mixture. Fold into skillet mixture.
Brown beef and onion. Add salt and pepper. Add corn and tomato soup. Mix all ingredients together. Bake 15 to 20 minutes at 325°.
Mix until crumbly. Take out 1 cup of crumbs for topping. To the rest of the crumbs, add 3/4 cup sour milk or buttermilk, vanilla and 2 teaspoons soda dissolved in 1 teaspoons water. Pour into greased loaf cake pan and bake. Sprinkle the crumbs on top and bake.
In muffin tins, add all ingredients (a different color in each tin). Stir and you're set! Now paint the funniest face you can.
Pour oil and ranch dressing in a large bowl and stir well. Add crackers, stir to coat. Put lid on bowl and flip container throughout the day to coat crackers.
Grease (with canola oil) and flour 2 standard loaf pans. Sift dry ingredients together. Add cranberry sauce and mix thoroughly. Mix in remaining ingredients and pour into the prepared loaf pans. Bake at 375° for 1 hour. Let cool in pans.
Place chips, margarine and nuts in a large bowl, then boil sugar, marshmallows and evaporated milk for 6 minutes; don't overcook. Pour over bowl items and beat. Pour into an 8-inch square pan, lined with waxed paper, and cool.
Combine sugar and cocoa. Add milk and butter; bring to a boil. Boil 3 minutes. Remove from heat and stir in peanut butter until melted. Add oats and vanilla. Drop by spoonfuls on wax paper.
Cook chicken until tender. Take off of bone and cut into small pieces. Mix chicken broth, chicken soup, peas, carrots and potatoes with chicken and pour into a baking dish (8 x 13-inch).
Blend sugars and butter. Add egg yolks and vanilla. Cream together. Add corn meal, nuts and coconut. Blend together. Beat egg whites and add in. Blend and pour in 9-inch unbaked pie crust. Bake at 350° for 35 minutes. It's g-o-o-d.
Beat eggs well. Add sugar, melted butter, flour and milk. Mix well and add coconut. Pour into 2 ungreased 9-inch pie plates. Bake in 350° oven for 35 to 40 minutes. It makes its own crust!
Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until well blended. Stir in flour. Cover and refrigerate at least 1 hour.
Mix all ingredients except broccoli. Shake well. Pour over broccoli and set for 24 hours. Drain and eat.
Mix first 5 ingredients; make balls and brown in 350° oven. Put into slow cooker and add chili sauce, grape jelly and water. Cook on high for 1 hour and then on low for at least 2 hours. Can add 1 cup sour cream but not necessary.
Cook spaghetti according to directions on package. Rinse and drain well. Add all of the ingredients. Mix well. Refrigerate until served.
Mix together first 6 ingredients. Line 9-inch pie plate with bottom crust; add filling and dot with butter. To prepare a lattice top, roll out remaining crust and cut into 1/2-inch strips. On top of pie, make an "x" with 2 strips in the center of pie. Continue weaving strips allowing space between each strip. Trim edges and crimp top and bottom crust together. Bake at 425° for 20 minutes, then reduce to 350° for 40 minutes.
Combine first four ingredients in a large bowl; cut in peanut butter with pastry blender or fork until mixture is crumbly. Make a well in the center of mixture. Combine eggs and milk; add to dry ingredients, stirring just until moistened. Spoon about 1 tablespoon of butter into muffin pans; spoon 1 teaspoon jelly into center of batter and top with additional butter, filling 2/3 full. Bake at 400° for 15 minutes. Sugar-free jelly may be substituted.
Squeeze 2 teaspoons of juice from lemon and set aside. Cook chicken in hot oil for 10 to 12 minutes. Spoon off fat. Set aside. In skillet, add soup, milk, lemon juice and pepper. Heat to boiling. Return chicken to skillet. Cover and cook over low heat for 5 minutes (make sure chicken is not pink), stirring often.
Cook macaroni according to package directions; drain. Meanwhile, in 10-inch skillet over medium heat, melt butter and cooked vegetables and garlic for 2 minutes, stirring often. Add soup to skillet, stirring until smooth. Gradually stir in milk. Add cheese, dash of pepper and nutmeg; heat until cheese melts, stirring occasionally. Stir in tuna and cooked macaroni. Heat through. Garnish with pimento. Makes 6 cups.
In a mixing bowl, cream butter and sugar. Combine flour and baking powder; add to creamed mixture alternately with milk. Stir just until moistened. Pour into a greased 1-1/2 quart baking pan. Sprinkle with blackberries. Pour juice over all. Bake at 350° for 45 - 50 minutes or until golden brown. Serve warm; top with ice cream or whipped cream if desired.
Mix all ingredients but chocolate chips and syrup. Put half of batter in bowl and add chocolate chips and chocolate syrup. Put half of the yellow mixture in baking pan. Then add half of chocolate mixture. Put the rest of the yellow in pan and finish with the rest of the chocolate mixture. Swirl a little with a knife. Bake at 350° for 50 minutes to 1 hour. Don't overbake!
Prepare stuffing according to directions on package. Cook broccoli in seasoning package from stuffing, in 1 3/4 cups water. Mix in large bowl and put half in casserole. Add onion rings. Cover with remaining dressing, broccoli mixture. Cook at 400° for 30 minutes. Add 1/2 cup shredded cheese and cook 8 more minutes.
Blend jello to the Cool Whip, then blend in the fruit cocktail and then the cottage cheese and top with spoonfuls of Cool Whip and cherries.
Mix first 6 ingredients well, then add 6 well beaten eggs. Pour into 2 frozen pie crusts. Sprinkle tops with nutmeg. Bake 40 to 50 minutes at 350°.
Mix first 4 ingredients and cook 4 minutes on high. Remove and stir. Cook 4 more minutes on high. Add 1 tablespoon butter and mix, cook 2 more minutes on high. Remove and immediately add 1 teaspoon soda. Stir well and pour onto well buttered cookie sheet. Spread thin. Let cool and break into pieces.
Cook oleo, sugar, milk and salt; bring to boil. Stir all the time; boil 5 minutes. Add marshmallows and chips; pour into greased pan! Chill and cut into squares.
Mix together all ingredients except bread. Pour 1/2 of mixture into a generously buttered 8 by 8-inch baking dish. Add bread; top with remaining egg mixture. Cover and set in refrigerator overnight.
Place all ingredients in a large bowl; toss lightly. Refrigerate for several hours or overnight.
Mix together and bake in pie dish at 375° until warm (about 15 minutes). Serve with crackers.
Stir with fork until moistened. Pour into greased 9-inch square pan. Bake at 350° for 30 to 35 minutes.
In a 4-cup glass measure or casserole dish, combine all ingredients. Cook uncovered, 6 minutes or until mixture boils, stirring occasionally during last half of cooking time. Serve warm or cool. Yields 4 to 6 servings.
Brown chops on both sides. Season with salt and pepper. Top with sliced onions. Combine other ingredients. Pour over chops. Cover and simmer 45 to 60 minutes, or until chops are tender. Remove chops to platter and spoon sauce over chops. Serve with a smile.
Split muffins; spread with spoonful of pizza sauce. Top with 2 or 3 pepperoni slices and cover with cheese. Bake on cookie sheet at 350° for 10 to 15 minutes.
Mix all ingredients. Add water and cook over low heat, stirring constantly, until okra is tender.
Mix milk and water and combine with eggs. Add vanilla and pour into greased custard cups or a baking dish. Sprinkle nutmeg on top of custard. Place in a pan of hot water. Bake at 325° for about 1 hour until custard is set.
Grease a large cookie sheet (or 2 small ones); set aside. Combine syrup, sugar and peanuts in heavy iron skillet. Cook over low heat, stirring constantly, until syrup turns light brown. Remove from heat. Add soda and beat very well (soda will foam). Pour onto greased cookie sheet as thin as possible. Cool and break into pieces. Serves 3 to 4 grandchildren.
Mix first four ingredients well in a 3-quart Dutch oven or casserole dish. Cover. Bake at 350° for 2 1/2 hours. Cook noodles, toss with butter. Place on a large serving dish or platter and top with the stew.
Brown ground beef. Add remainder and bring to a boil. Reduce heat and simmer 1 hour.
Mix well. Divide into 4 parts and flatten each ball. Make the figures you want. Lay figures on cookie sheet and bake at 325° for 3 hours. When cool, paint with acrylic paints and glue pieces of fabric or trim, if you desire. Add a coat of clear varnish over all bread parts. Paper clips make a good hanger and can be inserted before baking.
Cream the brown sugar, shortening and eggs. Add vanilla and water. Add dry ingredients. On greased cookie sheet, drop spoonfuls of cookie dough. Put 1/2 teaspoon of peanut butter on top of each and another 1/2 teaspoon of cookie dough as top layer. Bake 12 to 14 minutes at 350°. Makes 5 dozen.