HumbleIntelligence/food-ner-1-Million huggingface dataset:
In electric mixer, beat margarine, eggs, fructose and vanilla until blended. Stir soda into flour. Add flour in batches to fructose mixture, while beating, to make a smooth batter. Scrape sides of bowl often. On lowest mixing speed, add oats all at once and mix just to combine. Batter will be stiff. Remove beater and stir in nuts or raisins, if desired. Drop by teaspoonfuls onto cookie sheets that have been lightly sprayed with Pam (or use nonstick sheets). Bake at 375° for 10 to 12 minutes until lightly browned. Cookies have a soft, cake-like texture and will not spread during baking. Yields about 5 to 6 dozen cookies.
Butter casserole dish, put vegetables in dish, cut half of oleo stick in chunks and put on top of vegetables. Soften cheese and put on top of vegetables. Melt last half of oleo stick. Crush Ritz crackers in plastic bag. Pour in melted oleo and mix well. Pour crackers over top of vegetables. Bake at 350° for 1 hour, uncovered. Enjoy!!!!
In skillet over medium-high heat in 1 tablespoon of butter, cook chicken 15 minutes or until browned on both sides and no longer pink. Remove; keep warm. Reduce heat to medium. In same skillet in remaining 1 tablespoon of hot butter, cook broccoli and mushrooms until vegetables are tender-crisp and liquid evaporates, stirring often. Add soup and milk; heat through, stirring occasionally. Spoon soup mixture over chicken. Serve with noodles. Makes 4 servings.
Start with peach pie filling in large mixing bowl. Add other fruit and sugar and sprinkle liberally with Fruit-Fresh. Transfer to fruit bowl and refrigerate overnight.
In 9 x 13 x 2-inch baking dish, melt butter. Set aside. In large bowl, beat eggs well, then add flour, milk, salt and baking powder. Mix well. Add cheese, spinach and onion; mix well. Spoon into baking dish; level and sprinkle with seasoned salt. Bake in preheated oven at 350° for 35 minutes. Let cool. Cut into squares.
Salt and pepper squash to taste. Melt margarine; mix with stuffing mix. Pour layer (1/2 mix) in bottom of casserole. Mix all other ingredients; pour over stuffing mix. Sprinkle with remaining stuffing. Bake, covered, at 350° for 30 minutes.
Mix items together except flour and milk. Then mix milk and flour together until smooth and then mix all of everything together. Pour into greased baking dish. Bake at 375° for 1 1/4 hours or until firm and slightly brown.
Brown meat and onion; season with salt and pepper to taste. Add soup, chilies, enchilada sauce and milk. Simmer until reduced by half. Line 13 x 9 x 2-inch oblong pan with tortillas. Spoon meat mixture over top. Sprinkle with cheeses and repeat. When serving, top each square with a dollop of sour cream.
Layer the cracker crumbs in a casserole dish. Place asparagus on top of the crumbs. Beat the egg with the milk and juice from the asparagus. Pour over the asparagus and cover with grated cheese. Bake at 325° for about 20 minutes.
Heat fat in large skillet with tight fitting cover. Add onions until lightly brown. Add chopped meat and cubed beef and brown. Add tomatoes, chili powder, salt, pepper and garlic powder. Cook together for 1 hour.
Beat margarine and powdered sugar. Add 1/2 cup granulated sugar and salt. Add egg and vanilla. Add flour, soda and cream of tartar. Chill. Shape in 3/4-inch balls. Flatten with bottom of glass, coated with butter, sugar and nutmeg. Place 2-inches apart on baking sheet. Bake at 350° for 10 to 12 minutes.
Combine tomatoes, cheese and green onions in a bowl. Add remaining ingredients and stir. Serve immediately. Makes about 6 servings.
Brown chicken in 1/4 cup shortening. Take out chicken and add to shortening 3 tablespoons flour, consomme soup and 1/2 can water. Mix together mustard, catsup and Worcestershire. Add to soup mixture. Add chicken and simmer, covered, for 45 minutes. Serve over rice.
Place chicken breast halves or pieces in a large baking dish. Combine remaining ingredients and stir with wire whisk. Pour orange juice mixture over chicken. Bake 35 minutes at 350°. Stir sauce before serving. Good with rice or noodles. Serves 5 to 6.
Mix thoroughly shortening,	sugar and eggs. Sift together and stir	in flour, cream of tartar, soda and salt. Roll into balls the size of small walnuts.	Then roll balls in mixture of 2 tablespoons sugar and 2 tablespoons cinnamon. Place 2 inches apart on ungreased cookie sheet.	Bake until light brown but still soft. Temperature:	400°, bake 8 to 10 minutes. Yields 5 dozen 2 inch cookies.
Mix together the pudding, powdered sugar and milk. Let set for 1 minute, then fold in Cool Whip. Frost cake.
Place crescent rolls on bottom of 9 x 13-inch ungreased pan. Mix cream cheese, sugar, egg yolk and vanilla until smooth. Put over crescent rolls. Put second package of rolls on top. Beat egg white and put over top. Sprinkle with sugar. Bake at 350° for 25 to 30 minutes.
Cook sausage in skillet. Drain. Add chili. When chili mixture is hot, add cheese. When cheese is melted, serve with your favorite chips.
Brown hamburger with onion and green pepper. Drain off fat. Add remaining ingredients and simmer on low heat for 30 minutes. Sprinkle with Parmesan cheese.
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in melted shortening and sugar. Combine flour and salt; add to the yeast mixture, stirring well. Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 2 minutes). Place in a well-greased bowl, turning to grease top.
Peel the banana and slice it. Put bananas and oranges in the bowl with the juice.
Fry onions and ground beef until done. Add remaining ingredients and place in casserole. Bake in 400° oven about 45 minutes.
Heat the chocolate and ice cream together. Stir in the vanilla and nuts. Pour in a 13 x 9-inch pan to cool.
Cream together cheese and butter. Blend in flour and cayenne. Drop teaspoonfuls of dough on waxed paper. Wrap each teaspoon of dough around an olive, covering completely. Bake in oven at 400° for 15 minutes. (Recipe says it should make 25 balls; I double the recipe and get about 32 to 34.)
In large bowl, mix oatmeal, eggs, soup mix, ketchup and steak sauce. Let stand for 10 minutes. Add ground chuck. Mix thoroughly. Form in large Pyrex dish. Take knife handle and create basket pattern on meat. Decorate with ketchup and bake for approximately 1 hour. Great for leftover sandwiches.
Mix cake mix, pudding mix, water, eggs and oil in a large bowl. Beat for about 4 minutes. Stir in coconut and walnuts. Pour in greased and floured 9-inch pans. Bake for about 35 minutes at 350°. Let cool and frost with Coconut Cream Cheese Frosting.
Combine bread crumbs and sausage in bottom of 9 x 13-inch Pyrex dish. Mix eggs, milk and seasonings and pour over bread, sausage mixture. Sprinkle cheese on top. Set in refrigerator overnight or for 12 hours. Bake at 325° for 35 to 45 minutes. Let set 10 minutes before serving. Serves 8 to 10.
Fry hamburg, drain grease and add taco mix. Put hamburg mixture in a soft corn shells, placing seam side down in a 9 x 13-inch pan. Pour sauce over enchiladas and top with cheeses. Bake at 400° for 15 minutes or until cheese is melted.
Lay tortillas flat and distribute pie filling evenly down the center. Roll the tortillas like a burrito and place in a greased 9 x 13 inch pan. In a saucepan, bring the apple cider, margarine and sugar to a boil. Pour this over the tortillas and bake at 350° for 1 hour, basting the tortillas with the syrup in the pan every 15 minutes. Serve with a scoop of frozen yogurt.
Slice bread in half lengthwise. Then slice crosswise into 1-inch fingers. Don't cut through bread all the way. Leave the fingers attached. Mix cream cheese and dressing mix together and spread on the bread. Place toppings on bread and broil until brown and bubbly.
Break apart approximately 2 packages of graham crackers and place on a 9 x 13-inch baking pan. Melt butter and sugar. Boil for 2 minutes and remove from heat. Add 1 teaspoon of vanilla and nuts. Pour and spread with spatula over graham crackers. Bake at 350° for 8 to 10 minutes. Very quick and easy recipe!
Cream butter, peanut butter, sugar and vanilla together. Melt chocolate squares and add to mixture. Add eggs and mix well. Sift dry ingredients together. Add half to peanut butter mixture with half of water. Mix well. Then add the rest of the peanut butter mixture and water. Mix well. Bake at 350° for 25 to 30 minutes in two pans. Cool. Melt 6 packages (12 cups) Reese's peanut butter cups in small amount of milk. Cool and spread between layers and on top.
Spread crumbs over melted margarine. Sprinkle evenly over crumbs, coconut, then chocolate chips, then nuts. Pour Eagle Brand milk evenly over all. Bake at 325° for 25 to 30 minutes.
Bring to a boil the sugar and syrup. Remove from heat. Stir in peanut butter until smooth. Pour over corn flakes. Mix well. Spread and press in a buttered pan. Let cool and break into pieces.
Mix the first five ingredients together. Pour over crackers and bake at 275° for 20 minutes.
Place ribs in roaster, uncovered, and bake for 1/2 time at 400° (1 hour). In saucepan, brown onions, sliced in oil. Add remaining ingredients. Simmer for about 20 to 25 minutes. Pour over spareribs; turn oven down to 350° and bake for 1 hour longer. Baste often (about every 15 minutes). Serves 4.
Grease and flour a 9 x 13-inch pan. Sprinkle coconut and nuts in pan. Mix and beat cream cheese, powdered sugar and margarine together. Set aside. Prepare cake mix as directed. Pour over nuts and coconut. Pour cream cheese mixture over cake mix. Bake for 30 to 35 minutes in a 350° oven.
Brown beef; stir in remaining ingredients, except for cheese. Simmer on low heat until hot. Pour in a greased baking dish. Sprinkle cheese on top and bake at 350° for 15 minutes.
Mix cake mix as directions say. Grease 9 x 13-inch cake pan; pour half of cake mix into pan. Bake at 350° for 20 minutes. While baking cake, mix and melt the caramels, butter and milk. After the first half of cake is done, pour this mixture over it, then pour on chocolate chips and pecans. Pour on the rest of cake mix. Bake at 200° for 10 minutes, then increase temperature to 350° and bake for 10 to 15 minutes or until done.
Saute onion and celery in oleo or butter until onion is wilted. Blend flour with mixture. Pour in milk gradually. Stir constantly. Add egg yolks, salt, red pepper and black pepper; cook for 5 minutes.
Mix the pineapple and juice and all the pudding together. Add the nuts and mix well. Then add marshmallows. Mix well. Add the Cool Whip and mix thoroughly. Chill overnight or at least 6 hours before serving.
Cook bacon until crisp, drain on paper towel.	Combine cream cheese, salad dressing and milk in a medium-size bowl; beat until smooth. Fold in bacon, chill several hours. Serve with crackers or crisp vegetable sticks.
With meat mallet or rolling pin, pound meat to 1/4-inch thick. Spread both sides with mustard. Over medium heat, warm large nonstick skillet coated with nonstick spray. Add steaks and cook until done.
Cut elephant into bite-size pieces. Cover with brown gravy and cook until done. If extra guests arrive, 2 rabbits may be added, but do this only if necessary as most people do not like hare in their stew.
Mix all in saucepan. Cook slowly until mixture is thick. Keep stirring until mixture has no lumps and it is evenly thickened. Pour into greased baking pan and dot with butter on top. Bake at 350° for 1 hour or until brown. Let cool before cutting.
Bring first 4 ingredients to a boil for 1 minute. Remove from heat. Add oats, peanut butter and vanilla; mix well. Drop by teaspoonful onto waxed paper. Let cool and serve.
Blend well the cake mix, sour cream, oil and eggs. Add chocolate chips. Bake in greased and floured Bundt pan for 45 minutes at 350°.
In a large heavy saucepan, heat together sugar, syrup and water. Stir until sugar dissolves. Boil on medium-high until syrup reaches approximately 250°. Add nuts. Continue to boil and stir until it reaches 305°. Syrup will be yellow brown and peanuts will pop and brown slightly. Remove from heat and add soda and butter. Stir well. Pour into two large greased aluminum foil strips. As candy begins to cool, pull outer edges to stretch. When cooled, break into pieces.
Mix Bisquick and sausage. Add melted cheese and mix well. Form into tiny balls and freeze. Take from freezer, as needed, and bake at 400° for 10 to 15 minutes. Yield: 150 balls or more, depending on size.
Mix together butter, cream cheese, crisco, and sugar. Mix well. Add eggs, one at a time. Add flour, then add vanilla. Mix well and then add the milk. Pour into a greased 10 tube pan and bake at 350° for 1 hour or until done.
Mix dry yeast with 1/2 cup warm water. Dissolve sugar and salt in 2 cups of water and oil. Add beaten egg. Combine all together, then add flour, a little at a time. Mix well. Cover and put in warm place until double in size. Knead down and put in refrigerator until ready to use. Can stay as long as 1 week. When ready to use, roll dough until about 1/2-inch thick. Cut into desired shape or size. Let rise in baking pan about 2 hours before cooking.
Cook bacon until crisp. Cool to touch, then crumble. Saute zucchini in small amount of light olive oil, along with the sliced onion. When zucchini is tender, add crumbled bacon to skillet and mix with zucchini and onion. Sprinkle cheese on top. Cover skillet and cook over low heat until cheese melts. Delicious!
To toast pecan halves, spread nuts in a single layer in a shallow baking pan. Toast the nuts in a 350° oven about 10 minutes, stirring occasionally.
Combine pork, water, bouillon cube and salt; cover and simmer until tender. Drain pineapple, reserving the syrup. Combine brown sugar and cornstarch. Add pineapple syrup, vinegar, soy sauce and 1/2 teaspoon salt. Cook and stir over medium-high heat until thick and bubbly, then remove. Add sauce to pork. Stir in pineapple, pepper and onion. Cook over low heat for 2 to 3 minutes, until tender-crisp. Serve over hot rice.
Sift dry ingredients and add well beaten eggs and milk. Batter will be thick enough to coat article. If too thin, add more flour; if too thick, add more liquid. Makes 1 1/2 cups.
Dissolve gelatin in 2 cups of hot cider. Stir in the raisins; cool. Add the remaining cider. Chill until slightly thickened. Add remaining ingredients and chill until set. Serves 8.
Combine and blend first four ingredients. Spoon into serving compote dish. Sprinkle with coconut. Makes 1-1/4 cup. Serve with Ginger Snaps.	Double recipe for large group.
Mix parsley, garlic, oregano and sweet bell pepper powder well in a 1-quart ceramic or glass jar. Pour enough oil over so oil saturates and covers the herbs and spices with 1/2 inch of oil on top. You want 2 parts of oil to 1 part of vinegar, so add 2 large spoons of vinegar to start, salt, and taste.
Mix together all ingredients. Spread in a greased 8 x 8-inch pan. Bake at 350° for 20 minutes. Cool. Cut into 1 x 1-inch squares.
Fill unbaked pie shell with sliced peaches. Mix sour cream, 3/4 cup sugar and flour. Pour over peaches in the shell. Sprinkle with cinnamon and sugar. Bake at 450° for 10 minutes. Lower heat to 350° and bake 45 minutes longer. Cool well.
Break tuna fish and combine in a bowl with celery, horseradish and mayonnaise using a fork. Arrange on crisp lettuce. Garnish with slices of hard-cooked eggs and a dash of paprika.
Preheat oven to 350°. In a large mixing bowl, mash sweet potatoes with butter. Add next 5 ingredients and beat with mixer until mixture is smooth and well blended. Stir in eggs and pour into pie shell. Bake at 350° for 50 to 55 minutes or until knife inserted near center comes out clean. Cool. Refrigerate leftovers. May be served with Cool Whip on top.
Wrap 1 slice of bacon around each piece of chicken. Place chipped beef on bottom of baking dish. Put chicken on top of beef. Mix sour cream and soup; spread on top of chicken. Sprinkle with a little paprika. Don't salt! Bake at 350° for about 50 minutes. Serves 8.
In an electric skillet or large fry pan, melt butter and add chopped garlic, Have butcher skin and debone chicken to make 8 cutlets, fresh chicken cutlets. (No frozen cutlets.)
Mix all together. Place in a buttered baking dish. Bake 1 hour at 350 degrees. Can use 1 can whole kernel corn or 1 can creamed corn instead of frozen corn.
Peel eggplant; slice into small chunks and soak in salty water for about 30 minutes. Then, drain and cook in fresh salty water until the eggplant is tender. Drain off the water, then add butter, black pepper, crumbled crackers, onion, cheese, egg and sweet milk. Mix well and pour into greased baking dish. Bake at 400° for 45 minutes.
Cook meat and season to taste. Add Ranch Style beans. In a casserole dish, put 4 tortillas. On top of tortillas, put 1/2 of meat and bean mixture and a layer of cheese. Place 4 more tortillas on top of cheese, then the rest of the meat-bean mixture.
Blend sugar and cocoa in an 8-cup measure. Add milk and butter. Do not stir! Microwave on High for 2 minutes.
Bake cake mix as directed on package in 9 x 13-inch or 3-quart baking pan. Combine 1 large can crushed pineapple and juice with 1 cup brown sugar. Bring to a boil, then cool (not completely). Poke holes in cake and pour topping over cake.
Quick fry squirrels in bacon grease. If you prefer, you can just boil the squirrels in chicken broth and leave out step 1. Roll biscuit out very thin and cut into strips. Cut strips into short segments about 1 x 2-inch. Drop over into boiling meat broth. Broth must be boiling to cook dumplings. After dropping all dumplings, add butter, salt, pepper and milk. Simmer until thick and creamy.
Put the pineapple pieces into a large glass container. Insert the lemon grass stalks into the pineapple. Pour the vodka and the simple syrup over the pineapple and close the container with a tightly fitted lid. Let rest for 6 days. Serve chilled or over ice.
Beat egg yolks, then add milk. Mix flour and sugar and then add to the egg and milk; put in saucepan. Cook on medium heat, stirring constantly until pudding is as thick as desired (pudding is better if not too thick). Add vanilla. Layer wafers and bananas in oblong dish with wafers being on your top layer. Pour pudding over layers. Let cool for a little while. When pudding is cool, spoon on Cool Whip. Refrigerate.
Stir all dry ingredients together. Add oil and remaining ingredients. Mix well but do not beat. Pour into greased 8-inch tube pan. Bake at 350° for 1 hour or until done.
Spread each bagel half with about 1 teaspoon dressing. Sprinkle with bacon and onion. On broiler pan or baking sheet, arrange bagel halves. Broil 5 inches from heat 2 minutes or until hot and bubbling. Serve immediately. Makes 10 appetizer servings. Prep. Time: 20 minutes. Cook Time: 5 minutes.
In a blender or food processor, mix the onion, eggs, oil, Bisquick, cheese, parsley, salt and pepper. Pour into buttered 7 1/2 x 11 1/2-inch Pyrex pan. This forms the bottom crust.
Mix together and microwave on High 5 minutes. Take out and stir well, then microwave 5 minutes more on High. Cool and eat. Keep in refrigerator.
Drain shrimp; mash with fork until crumbled fine. Combine with remaining ingredients, saving some cocktail sauce for later. Shape into balls and chill. When ready to serve, pour remaining sauce over balls. Serve with crackers.
Combine first 4 ingredients; cut in shortening with a pastry blender until blended. Combine egg, milk and vanilla; add to flour mixture, stirring until blended. Set batter aside. Combine brown sugar, 2 tablespoons flour, cinnamon and raisins; stir in melted butter. Set brown sugar mixture aside. Spoon two-thirds of batter into a greased and floured 9-inch round cake pan; sprinkle with brown sugar mixture and top with remaining batter. Bake at 375° for 25 minutes or until golden. Yield: One (9-inch) coffee cake.
In punch bowl, stir together all ingredients. Serve in punch cups. Yield: 10 servings (about 1/2 cup each).
Beat the margarine, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients. Mix well. Add nuts, raisins, chocolate chips or coconut, if you like. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Dump pineapple into 13 x 9-inch pan; spread evenly. Dump in pie filling (blueberry and apple are also good) and spread. Dump dry cake mix on cherry layer and spread evenly. Sprinkle nuts over cake and add thin slices of margarine on top. Bake at 350° for 45 to 50 minutes. Check after margarine has melted and add margarine to the dry cake mix. Serve warm or cold.
Combine fresh spinach tortellini and next 4 ingredients in a bowl and toss well.
Dissolve yeast in warm water. Add the shortening, sugar and salt and mix well. Mix in the flour and let rise for 1 hour in an uncovered container. Knead about 12 to 15 times, then cut into rolls. Allow rolls to rise for an additional hour. Bake for about 20 minutes at 400°.
Saute celery, onion and broccoli in oil; add soup and 1 can of water. Add Cheez Whiz and season to taste. Add rice and pour into baking dish. Bake in 350° oven for 10 minutes or until bubbly.
Rinse chicken and pat dry. Arrange skin side up in large pan. Pour mixture of salad dressing, soup mix and preserves over chicken. Bake at 350° for 1 hour or until chicken is tender, basting occasionally. Serve with rice.
In a saucepan, mix sugar, margarine and milk; bring to boil and cook for 3 to 5 minutes, stirring frequently. Add cocoa, oatmeal, vanilla, peanut butter and nuts (or coconut or coconut and nuts). Beat together quickly while hot and drop by teaspoonful onto waxed paper. Cool at least 10 minutes before serving.
Mix all dry ingredients together. In separate bowl, mix egg, sugar, oil and vanilla. Gradually add dry ingredients and stir in fresh apples and sliced almonds. Bake at 325° for 35 minutes.
Alternate chicken, shrimp, tomatoes and green pepper on shish kabob spears. Sprinkle with seasonings. Broil or place all ingredients in baking dish at 325° for 20 minutes.
Salt and let stand overnight in the refrigerator. Add sliced green pepper, onions and cauliflower when ready to serve. Do not cook.
Cook in large saucepan brown sugar, 1 stick oleo and the 1/2 cup of milk. Cook exactly 2 minutes after it starts to boil around the edges. Take it off and put the pan in a shallow pan of cool water. As it starts to cool, add 2 cups of powdered sugar. Beat with an electric mixer for a smoother texture. If you would like it thicker, add more powdered sugar to your liking.
Drain the first 5 ingredients well. Chop the celery, green peppers and onion.
Melt marshmallows and butter. Mix in graham crackers. Add remaining ingredients and mix with your hands and form into a loaf.
Mix all ingredients together well. Pour into unbaked 9-inch pie crust. Bake at 325° for 30 to 40 minutes or until knife inserted in center comes out clean. Cool before cutting.
Preheat oven to 450°. In shallow baking pan, thoroughly blend first 6 ingredients. Add potatoes and turn to coat thoroughly. Bake, stirring occasionally, 60 minutes or until tender and golden brown. Yields 8.
Place cottage cheese in a bowl and sprinkle with dry jello. Add other ingredients, one at a time, mix well.
Saute onions and tomatoes with tomato juice and chilies. When onions are tender and most of liquid is gone, add chunks of Velveeta cheese. Cook in skillet until cheese melts. Watch it closely and serve with chips when it is creamy.
Combine cooked, mashed sweet potatoes, sugar, eggs, milk, vanilla and 1/4 cup butter in large bowl; mix well. Place in buttered casserole. Mix brown sugar with flour. Cut in 1/2 cup butter until crumbly. Stir in nuts. Sprinkle over casserole. Bake at 350° for 30 minutes.
Cook chicken in broth until tender. Add Lipton soup mix. Chop carrots and potatoes into bite size pieces and add to broth. Simmer until tender. Add noodles last and simmer. Serve with rolls or breadsticks.
Heat oven to 350°. In large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes.