HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Mix brown sugar, butter, egg, water and vanilla. Mix in flour, baking soda and salt. Stir in chocolate chips. Stir in granola (slightly crushed) 1/2 cup at a time. Drop by rounded teaspoonful about 2 inches apart onto ungreased cookie sheet. Put M&M's on top of each cookie (as many as you like). Bake until light brown (8 to 10 minutes). Cool 2 minutes. Remove from cookie sheet. Yields 36 cookies.
Combine all ingredients. Take 1/3 of dough and roll out for crust. Makes 3 crusts.
Cream margarine; add	sugar and pineapple and nuts. Place a layer of vanilla wafers in bowl or dish, then layer of mixture and layer	of whipped cream. Repeat and top with coconut and decorate with cherries.
Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350° and bake 45 minutes more.
Mix eggs and sugar well, then add 2 tablespoons flour, salt, and vanilla. Mix well. Add Karo and pecans that have been sprinkled with flour. Mix and then pour into pie shell. Bake at 350° in oven until cracks on top, about 35 minutes.
Saute onion in oil in a large skillet until tender, 3 minutes. Stir potato slices, sauce mix, water and milk. Cut ham into cubes, add to the potato. Bring to boiling, stirring frequently. Lower heat. Cover and simmer 30 minutes or until potatoes are tender.
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer for 40 minutes or until thickened. Pour into dessert cups and sprinkle with cinnamon and nutmeg.
Cut butter (margarine) in pieces and mix all together in a casserole. Bake at 350° for 45 minutes.
Line square loaf pan (glass) with artichoke hearts. Layer chicken over them. Top with soup. Bake 1 hour at 350°.
Melt butter; add powdered sugar and peanut butter. Mix by hand. Press into 9 x 13-inch pan. Melt Hershey bar in a double boiler or microwave and spread on top. Let cool; cut and pig out.
Dissolve Jell-O in hot water and cool. Cream cheese and add pineapple, marshmallows, nuts and salt mixed with lemon juice. Stir well. Whip cream adding sugar and fold into jello mixture.
In a large mixing bowl, soften yeast in water. Blend in 2 cups flour, sourdough starter, sugar, butter and salt. Combine 1 cup flour and soda. Stir into flour and yeast mixture. Add enough remaining flour to make a moderately stiff dough. Knead for 5 to 8 minutes or until smooth. Let rise in greased bowl 1 1/2 hours, or until double. Punch down and divide in half. Cover and let set 10 minutes. Shape in 2 oblong loaves. Place on greased baking sheet that has been sprinkled with cornmeal. Let rise in warm place about one hour or until double. Brush with water and make diagonal slashes. Bake at 375° for 30 to 35 minutes. Remove from sheet and cool.
Cream sugar and shortening. Add unbeaten egg and vanilla; cream again. Sift and add dry ingredients together. Mix with the shortening and egg mixture. Add nuts and bake as drop cookies about 10 minutes in a 350° to 375° oven.
Cream sugar with butter. Add milk, eggs and vanilla. Mix well. Gradually mix in baking soda, cream of tartar and flour. Drop by rounded teaspoonfuls on a greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Heat oven to 375°. Remove red wax from Gouda. Unwrap crescent rolls and pinch together seams to form two rectangles. Wrap rolls around cheese in two sheets, until cheese is encrusted. Place in oven until crust is golden brown. Remove from oven and serve with pepper jelly on top. Serve hot on Triscuits crackers. Yield: 6 to 8 servings.
Mix first four ingredients until crumbly. Slowly add the liquids until dough forms. Mix the water, egg and vinegar together. Bake until browned at 350°.
Preheat oven to 400°F. Grease an 8x8-inch baking pan. In a large bowl; combine flour, cornmeal, sugar, and baking powder. Make an indentation in center. Pour milk, oil, egg and milasses into indentation. Mix just until dry ingredients are moistened. Pour into prepared pan. Bake for 20 to 25 minutes or until golden.
Heat water and sugar to boiling, stirring constantly until sugar dissolves. Stir in remaining ingredients. Chill. Serves sixty (1/2 cup size size). Serve with cracked ice.
Mix all ingredients together and stir. Add salt and pepper to taste. Cook on low heat until ready to serve. Makes 2 to 4 servings.
Combine all ingredients in 4 quart casserole dish (cabbage will cook down). Cover with heavy-duty plastic wrap. Microwave on High 8 to 10 minutes or until cabbage is tender-crisp, stirring at four minute intervals. Drain excess juice. Yield: 4 servings.
Preheat oven to 350°. Combine all ingredients; blend well. Beat at medium speed for 2 or 4 minutes. Bake 25 to 30 minutes in round cake pans. Top with chocolate frosting after cooled.
Boil noodles till done. Let noodles chill. Dice green pepper, add to chilled noodles add remaining ingredients. Mix pasta salad together and place in refrigerator to chill entire salad.
Cream butter; add sugar and cream thoroughly. Add eggs one at a time, beating constantly. Stir flour, salt and soda. Add alternately to mixture with buttermilk. Add vanilla flavor. Grease and flour pan. Cut wax paper and line bottom of pan. Pour batter into pan and bake at 350° for 1 hour and 15 minutes. Remove from pan and dust well with powdered white sugar.
Dissolve jello in 2 cups hot water. After jello starts to congeal, add other ingredients and put into mold.
Place cutlets between two pieces of plastic wrap. Pound with a mallet to about 1/4-inch thickness. Place several red and green pepper strips crosswise on each portion of pork. Roll up jellyroll style and secure with wooden toothpicks. In a large heavy skillet, brown the pork rolls in hot oil. Drain fat from pan. Combine remaining ingredients and add to skillet. Bring mixture to the boiling point. Reduce heat. Cover and simmer 10 to 12 minutes or until pork is tender. Remove toothpicks to serve. Makes 4 servings.
Melt butter; smooth in the flour, salt and pepper. Add the hot milk gradually, stirring constantly. Add chicken broth, cream and chicken. Heat well and add mushroom soup and diced egg yolks. Serve in patty shells or on thin, crisp toast. Yields 40 servings.
Combine mayonnaise, orange juice, paprika and salt. Alternate slices of avocado and orange on lettuce leaves. Drizzle with mayonnaise-orange dressing.
Cook above ingredients (except potatoes) together in skillet. Drain fat.	Add mashed potatoes to meat mixture. Pour mixture in pie crust and bake at 350° till crust browns (approximately 30 to 45 minutes).
Trim rind or fat from ham; place in baking dish. Mix mustard and sugar; spread on ham. Pour enough milk to come almost to the top of the slice of ham. Bake, uncovered, in a moderately slow oven until tender, 1 to 1 1/2 hours. Serve with sliced pineapple, sauteed in butter.
Cream together the sugar, oleo and oil. Add the eggs, one at a time. Add the remaining ingredients. Chill one hour. Shape into 2-inch balls; roll in sugar and place on cookie sheet. Press with glass dipped in sugar. Bake at 375° for 7 minutes. Makes 3 dozen.
Measure popped corn into large bowl. In a small saucepan, combine sugar, syrup, water and salt. Cover tightly and bring to a rolling boil. Remove lid and add a thermometer. Cook to 270°. Remove from heat and stir in vanilla. Pour cooked syrup over the popped corn, stirring to coat corn. Cool completely, then run through a food chopper. Melt chocolate coating in top of a double boiler. Stir ground popcorn into chocolate, using as much popcorn as the chocolate will hold. Pack into chocolate-lined molds or roll out between waxed paper and cut into shapes with cookie cutters or a knife. Yield: about 50 pieces.
Heat oil in a large pot. Add minced garlic, sliced ginger and chopped onion. Cook until onion is wilted. Add whole pork chops and cook until brown. Pour in water and oyster sauce; simmer until pork chops are tender. Chop cabbage and watercress into 2 to 3-inch pieces. Add stems of cabbage and cook 5 minutes at slow boil. Add remainder of cabbage and watercress. Simmer until soft. Season with pepper. Add tofu cut into cubes and turn off fire.
Combine sauerkraut and sugar, mixing well. Let stand 30 minutes. Add remaining ingredients; stir well. Cover and chill at least 12 hours.
Crush crackers	and put in large mixing bowl.	Add all other ingredients and mix well.	Chill before serving. Keeps well in refrigerator for several days. Do not freeze.
Mix hamburger, eggs and soup mix. Make into meatballs. Put in a baking dish. Mix chili sauce and grape jelly. Pour over meatballs. Bake at 350° for 45 minutes to 1 hour.
Pour boiling liquid over cabbage and seal for 4 hours. Stir and serve, or store in a sealed container in refrigerator. This will keep for 2 weeks in refrigerator.
Mix sugar and syrup and bring to a boil. Add peanuts and salt. Reduce heat to medium. Let cook until peanuts start popping (30 minutes); stir constantly. Remove from heat and quickly stir in baking soda. Pour on greased cookie pan.
Melt butter in saucepan over low heat. Add cocoa and heat until mixture begins to boil, stirring constantly until smooth. Pour into small mixing bowl. Cool completely. Alternately add powdered sugar and milk, beating to spreading consistency. Blend in vanilla. Additional milk may be needed.
Slice ripe tomatoes 1/4-inch thick and place on a large plate. Dice scallions and some of green part and cover tomatoes. Salt and pepper. Sprinkle oregano or basil over onions and add oil and vinegar, 3 oil to 1 vinegar, maybe several times. Blend well and pour over mixture, then add grated Romano cheese over top. Let set a little while, then serve.
Cream shortening and vanilla. Sift flour; measure. Add baking powder and set aside. Add eggs to cream mixture, one at a time, then add to mixture alternately 7 spoons of flour and 3/4 cup of buttermilk. Add baking soda to remaining 1/4 cup of buttermilk and add to batter. Add remainder of flour. Drop by the spoonful onto a cookie sheet and bake at 400° for about 10 minutes.
Chop cabbage into small pieces. Spread in bottom of casserole. Brown onion and meat and stir in rice, salt and pepper. Add tomato paste and water. Pour over cabbage. Cover with foil and bake 1 1/2 hours. Take foil off. Top with cheese and put back in oven only long enough to melt cheese.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in vanilla. Sift together dry ingredients. Add dry mixture to creamed mixture, slowly. Chill 4 hours or overnight. Roll on floured surface 1/8 to 1/4-inch thick. Cut into shapes with floured cutters. Bake 6 to 8 minutes at 375° on ungreased cookie sheet. When cool, frost as desired.
Preheat oven to 400°. Sprinkle round pizza pan with cornmeal. Separate biscuits in tube. Cut each biscuit into 4 pieces and place in mixing bowl. Add sauce and toss to coat. Arrange pieces of dough into 8-inch circle on pan and sprinkle with Mozzarella cheese. Bake at 400° for 15 minutes. To eat, break off pieces.
Brown ground beef and drain. Mix all ingredients in crock-pot. Stir occasionally until cheese is melted. Serve with chips.
Cream together margarine, sugar, eggs and vanilla. Stir in flour, salt, baking soda and oatmeal. Mix well. Stir in raisins and nuts. Drop by teaspoon onto a greased baking sheet. Bake at 350° for 10 to 12 minutes. (Boil raisins in 1/2 cup water to soften.)
Pat crescent rolls onto cookie sheet. Bake for 10 minutes at temperature suggested on package. Mix margarine, cream cheese and dressing mix. Spread over crust. Top with desired vegetables and press them lightly into crust. Cut in squares when ready to serve.
Cook noodles until tender, according to package instructions. Drain well. Place a clean towel over wire cooling racks. Spread noodles evenly over towel and dry about 3 hours.
Cut off top of peppers. Remove seeds. Put peppers in boiling, salted water for about 5 minutes. Drain. (For crisp peppers, omit precooking.) Sprinkle inside or peppers generously with salt. Cook beef and onion until brown, seasoned with salt and pepper. Add tomatoes, water, rice and Worcestershire sauce. Cover and simmer until rice is tender. Stir in cheese. Stuff peppers. Bake, uncovered, at 350° for about 20 to 25 minutes.
Place potatoes in a slow cooker. Trim fat from roast; brown in hot oil on all sides in a skillet. Place meat in the slow cooker. Discard all but 1 Tbsp. drippings from skillet; saute onion until tender. Stir in tomato sauce, brown sugar, vinegar, Worcestershire sauce, and salt. Pour over meat and potatoes. Cover and cook on high for 4-5 hours or until meat is tender. Before serving, pour sauce into a skillet. Cook and stir over medium high heat until thickened; serve with potatoes and meat.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Combine raisins and water. Cook in covered pan until water evaporates. Cut up dates into hot mixture if desired. Add oleo and shortening. Stir until blended. Add applesauce, vanilla and artificial sweetener. Beat in eggs. Sift together dry ingredients. Add to mixture and blend until smooth. Pour into pan and sprinkle nuts on top. Bake for 1 hour. Whipped cream or topping may be used with each serving.
Bake and cool cake as directed on package. Pour boiling water on jello and dissolve. Refrigerate jello until thick, but not set. Add enough cold water to lemonade to make 2 cups. Stir lemonade into jello. Beat until foamy. Fold Cool Whip into jello mixture.
Rinse cauliflower with cold water. Place whole cauliflower in pot and fill with enough water to cover the cauliflower. Add salt to water and cauliflower. Cook cauliflower until tender (approximately 20 minutes). Test tenderness by spearing with fork. Drain off liquid. Place cauliflower in bowl. In small saucepan, melt butter on medium heat. Add bread crumbs and saute until golden brown for a minute or two. Sprinkle bread crumbs over cauliflower.
Soften cream cheese and mix with onion soup mix and tuna. Serve with favorite crackers.
Cream all ingredients together. Chill and serve with fruits. Grapes, strawberries and apples are our favorites!
Mix all of the ingredients well and refrigerate. Serve on lettuce leaf or as a dip with corn chips.
Bring water, oil and salt to a boil in 4-quart saucepan. Drop in shells. Cook until tender. (Do not overcook.) Stir gently. (Do not let them stick.) Remove from heat; drain. Let cool.
Mix cheese, mayonnaise and garlic salt; spread on ham. Roll up long way. Chill, then slice in 1/4-inch slices. Makes 36 to 40 bite size pieces.
Mix buttermilk, dill weed, sugar, salt, vinegar, mustard and pepper. Toss with cabbage, green pepper and carrot. Garnish as desired with thinly sliced carrot flowers and ripe olives. Makes 4 to 6 servings.
Cream shortening and sugar until fluffy. Stir in vanilla. Combine flour, baking powder and salt. Add creamed mixture, milk and coconut milk. Stir in coconut. Fold in eggs. If you want cake to be white, just use egg whites. Put in greased pan. Bake at 350° for 25 to 30 minutes or until brown.
Mix together the cottage cheese and Cool Whip. Add the jello and the mandarin oranges; refrigerate until ready to eat.
Fill a tall glass with lots of ice. Stir the orange juice, cherry juice and ginger ale or Fresca. Add the cherries for garnish. Yields 1 serving.
Place all ingredients in large mixing bowl. Beat for 2 minutes at low speed, then 7 minutes at medium speed. Bake at 350° for 25 to 30 minutes or until center of cake gives indication of being done.
Melt in a large pot the butter and saute sliced onions until golden. Add salt, Worcestershire sauce, sugar, flour and a dash of pepper. Add water and beef consomme. Simmer for 30 minutes. Add sherry.
Cook cabbage and onion in a small amount of boiling, salted water in saucepan for 10 minutes or until wilted; drain well.
Cut cabbage in wedges. Place in buttered casserole. Mix beef, onions and rice together and arrange between wedges. Combine water, tomatoes and seasonings and pour over casserole. Bake 1 1/2 hours at 350°. Yield: 8 servings.
Heat milk nearly to boiling. Stir in cornmeal gradually and cook until consistency of mush (fairly thick but not stiff), stirring constantly. Add baking powder, salt and egg yolks, beaten until light. Fold in stiffly beaten egg whites. Pour into a greased baking dish. (I simply put a blob of Crisco in a casserole and place in oven to melt.) Bake 30 minutes at 350°. Serve at once with plenty of butter from the casserole in which it was baked.
Beat the cream cheese and confectioners sugar with a small amount of milk. Combine 2 envelopes Dream Whip with 1 cup of milk. Whip until stiff. Mix with cream cheese and sugar mixture. Thicken the strawberries with a little bit of cornstarch. Bake an angel food cake mix in a 13 x 9-inch loaf pan. Take the cake out of the pan and cut through the middle. Place half the cake back in pan and spread cream cheese and strawberries. Put the other layer of cake on top and use rest of cheese mixture and strawberries. Chill overnight in refrigerator.
Cut and cook chicken and place in 7 x 11-inch buttered dish. Mix soup and sour cream. Pour over chicken. Crush crackers and mix with poppy seed. Put on top. Melt oleo and pour over. Cook 30 to 40 minutes at 350°. Serves 12 to 16.
Dissolve Jell-O in boiling water. Blend in pie filling and pineapple. Pour into 7 x 11-inch dish. Chill until firm. Blend sour cream, softened cream cheese, sugar and vanilla. Spread over salad. Chill. Makes 18 or more servings.
Combine sugar, salt and cornstarch. Slowly stir in milk. Cook and stir until mixture boils and thickens. Blend small amount into 3 slightly beaten egg yolks. Return to hot mixture. Cook and stir until thick. Add 2 tablespoons butter, lemon peel and lemon juice. Cover and cool. Fold in 1 cup sour cream and top with no-fail meringue.
Combine all ingredients, then add buttermilk and sour cream. Mix well. Store in refrigerator in covered jar. Makes 3 cups.
Cook in double boiler and simmer about 1 hour. Just before serving, add about 1/2 cup sherry wine. Serves 8.
Brown and drain beef. Make sauce from oleo, flour, milk and Velveeta. Add chilies. Soften tortillas in sauce. Roll beef in tortillas. Pour rest of sauce over enchiladas. Top with grated cheese and onions. Bake at 350° for 30 minutes. Wonderful doubled and freeze second casserole.
Cook potatoes in skin until fork goes through. When slightly warm, peel and slice. Add chopped onion and let sit on top (while still warm).
Soak apricots in water 30 minutes. Cream sugar, eggs and butter and add orange juice. Combine all dry ingredients. Drain apricots and add to batter. Pour into a greased and floured pan, 9 x 5 x 3-inch. Bake in 350° oven 50 minutes. Cool 10 minutes. Makes 1 loaf. Slice and spread with lite cream cheese.
In skillet, heat oil over high heat. On plate, mix flour with seasonings; add pork. Toss.
Precook macaroni; drain. Bring milk to a boil and add to macaroni plus cheese, bread and egg yolks. Beat and fold in egg whites. Bake at 350° until brown. Approximately 30 to 40 minutes.
Grease as 13 x 9 x 2-inch baking dish. Cut bread into 1-inch slices and arrange in one layer in bottom of dish. In bowl, beat eggs with remaining ingredients, except margarine. When mixed, pour over bread in dish. Cover with foil and refrigerate for 4 to 36 hours. To bake, uncover, dot bread with 2 tablespoons of margarine and put pan in oven. Turn oven to 350° and bake 45 to 50 minutes or until bread is puffy and lightly brown. Let stand 5 minutes before serving. Makes 8 servings.
Mix the cream cheese, sugar and vanilla together. Put the chopped peanuts in a separate serving bowl. Slice apples. Either dip or spoon some mixture on a slice of apple, then dip or spoon some nuts on top of mixture. If apples are sliced ahead of time, coat with lemon juice to help prevent browning.
Sift together the flour, baking soda and salt. Set aside. Cream the butter, brown sugar replacement, Equal, vanilla, applesauce, water and eggs. Add the flour mixture and blend well. Stir in the chocolate chips and nuts. Drop by teaspoonfuls onto an ungreased pan. Bake at 375° for 10 to 12 minutes. Great for diabetics!
Cook broccoli as directed on package. Combine all other ingredients in casserole dish. Bake 1 hour at 350°.
Mix well and add 1 cup coconut. Make into 1 large or 2 medium balls. Sprinkle with coconut. Serve with small crackers.
Drain both cans of fruit well. Measure 2 cups of peach juice; add water or pineapple juice if needed for the amount. Heat juice to boiling; add Jell-O. Stir until dissolved. Add lemon juice and salt. Let cool while you cut each pineapple slice in half and arrange in Pyrex 12 x 18-inch casserole. Make 15 servings, 3 across and 5 down. Pit and cut peaches in 15 portions; place on top of pineapple. Carefully add ginger ale to Jell-O and ease some of the Jell-O onto the fruit, just enough to anchor it. Let sit in refrigerator. Add rest of Jell-O; return to refrigerator and let set overnight.
Mix thoroughly; stir constantly with a wooden spoon on medium to slow fire. Cook to hard ball stage or so you can chew it. Add nuts if desired and vanilla and pour into a greased 9 x 11-inch pan. Let cool. Cut into strips and then into pieces and wrap with wax paper. Takes about 25 minutes of cooking time.
Make a white sauce from the butter, flour, milk and grated cheese. Cook the remaining ingredients 10 minutes or until done. Add the white sauce and heat together.
Heat oven to 350°. Grease a 12 x 8-inch baking dish. Cook broccoli as directed on package; drain. Arrange broccoli in greased baking dish. Layer chicken over broccoli. In small bowl, combine soup, mayonnaise and lemon juice; mix well. Spread over chicken; sprinkle with cheese. In small bowl, combine bread crumbs and margarine; sprinkle over top. Bake, uncovered, for 30 to 35 minutes, or until thoroughly heated. Makes 5 to 6 servings.
Dissolve yeast in warm water. Scald milk and melt shortening. Stir all ingredients together. Add 6 to 7 cups flour and knead well. Let rise in warm place until doubled in size. Punch dough down and make into loaves. Let rise again. Bake at 375° for about 40 minutes or until.
Cut squash in half and remove seeds. Place cut side down in shallow baking pan. Bake at 350° for 35 to 40 minutes. Saute onions with butter. Add remaining ingredients and stuff into squash. Bake 15 to 20 minutes more until cheese melts.
Saute garlic in oil for one minute, add carrots, onions and celery and saute for 2 minutes. Add chicken broth, potatoes, noodles and chicken. Cook until done. Add milk.
Dissolve first three items together. Add milk. Pour into ice cube tray and freeze until just edges are beginning to form crystals. Remove from freezer and beat until stiff. Replace in freezer.
Brown ground chuck and sausage, drain. Add remaining ingredients and simmer on low heat, stirring occasionally, about 2 hours. Serve with grated cheese and crackers.
Mix cake mix, 1 egg and 1 (8 ounce) butter or margarine. Press in buttered pan. Mix powdered sugar, 2 eggs and 8 ounce cream cheese. Pour on top of cake. Bake 35 to 40 minutes in 350° oven or until middle is done. Sprinkle cake top with powdered sugar.
Remove crusts from bread. Butter bread & arrange in a greased 13x9 inch baking dish. Set aside. Cook sausage and drain well. Spoon over bread. Sprinkle with cheese. Combine eggs, milk, salt & pepper. Mix well. Pour over cheese. Cover & chill overnight. Remove from refrigerator 15 minutes before baking. Bake uncovered for 45 minutes at 350 degrees.
Beat eggs until foamy. Add oil, sugar, zucchini and vinegar to eggs. Mix lightly, but well. Add dry ingredients. Pour into two greased and floured loaf pans. Bake 45 minutes at 325° to 350° or until done. Test with toothpick.
In a small saucepan, warm buttermilk and butter, do not scald. Pour liquid into a mixing bowl. Add brown sugar and eggs. Beat well. Sift dry ingredients and slowly add to mixture. Stir in vanilla. Pour into a greased and floured 9 x 13 x 2-inch pan. Bake at 350° for 25 minutes or until done.
Mix all ingredients thoroughly. Place in baking dish or pan. Bake at 350° for 25 to 30 minutes or until beginning to brown on top. Let cool. Then spoon out in bite sizes and roll in powdered sugar.
Cream together cream cheese and oleo. Add sugar and eggs. Add flour and vanilla. Bake in greased and floured pan at 350° for 1 hour.