HumbleIntelligence/food-ner-1-Million huggingface dataset:
Moisten graham cracker crumbs and 4 tablespoons sugar with butter. Mix together and place in bottom of small cupcake pan. Combine first four ingredients and beat until smooth. Pour into cups over crumbs. Bake 10 to 12 minutes at 350°.
Wash head of lettuce and remove core. With a tablespoon, remove enough of the lettuce around the core to leave a cavity (2 to 3 inches) in the center of the head. Combine other ingredients listed and pack mixture firmly in cavity of lettuce. Cover and chill until center is solid. To serve, slice crosswise and add a little French dressing.
Put vanilla wafers in cupcake or muffin pan (be sure to use cupcake liners). Whip remaining ingredients until smooth. Drop mixture on top of wafers. Bake 15 minutes at 375°. Cool and top with pie filling of your choice. Refrigerate.
Cream together shortening and sugar. Add flour and eggs alternately, beating after each addition. Add flavoring. (Batter will be stiff.) Bake one hour at 350°.
Simmer beef broth in saucepan on low, while preparing onions. Peel onions and slice thinly. Separate slices into rings. Saute onion rings in hot butter in skillet until softened. Lightly stir in flour. Add cooked onions to simmering broth. Cover and simmer another 20 minutes. Ladle soup into bowls. Place a round of bread on soup. Sprinkle with combined cheeses. Place bowls on cookie sheet and brown cheese under preheated broiler for 3 minutes, until cheese is bubbly. Serve immediately.
Dissolve yeast in warm water. Add sugar, salt and half the flour. Beat thoroughly. Add beaten egg and shortening. Gradually add rest of the flour. Cover and put in refrigerator about 2 hours before using. Take out what is needed. Return rest to refrigerator and punch down everyday, even if none is used. Let rest 1/2 hour before baking. Bake 12 to 18 minutes in 400° oven.
Mix and put in 4 or 5 small rolls. Roll in plastic wrap. Freeze or refrigerate 24 hours. Slice thin (about 1/4-inch) and bake at 350° approximately 8 or 9 minutes. Be careful not to overbake. Yields 5 to 6 dozen 2-inch cookies.
Cook beans according to package directions. Drain well. Mix beans and soup. Place in casserole. Top with French fried onion rings. Bake in a 350° oven for 20 minutes.
In saucepan, combine soup, flour, onion and milk. Cook until mixture thickens. Remove from heat. Blend in 1 cup cheese until melted. Stir in peas, chicken, pimento, salt and pepper. Heat through. Place in 8 or 9-inch baking dish. Place biscuits on top. Bake at 400° for 20 minutes. Sprinkle with remaining 1/2 cup cheese. Bake 5 to 10 minutes longer, until golden brown.
Stir together	flour, cornmeal, baking powder and salt. Set aside. In another bowl blend eggs, milk and butter together. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Gently fold in corn. To cook pour about 1/4 cup	of batter into a hot lightly greased skillet.	Cook until golden brown on both sides.
Combine eggs and sugar, then add flour, cocoa, salt, vanilla and nuts. Add melted butter last. Pour into buttered pie pan and bake about 20 minutes at 375°.
Combine and mix well by hand. Bake in 9 x 13-inch pan at 350° for 30 minutes.
Combine. Set in refrigerator overnight. Roll in balls. Roll in 2 parts sugar and 2 parts cinnamon. Bake at 350° or 375° for 6 to 8 minutes.
Saute onions, green pepper and garlic in oil. Add turkey and cook until brown. Add everything but the beans. Cook 45 minutes, covered (simmer), then add beans and simmer about 15 minutes.
Place potatoes and water in 3-quart pan until potatoes are tender; drain. Heat process cheese spread according to label directions. Gently stir together the potatoes, cheese mixture and vegetables in a 3-quart casserole. Microwave on High 2 to 3 minutes or until thoroughly heated. Serves 6 to 8.
Cream butter and shortening. Add sugar and cream well. Add eggs, one at a time. Add flour and milk. Mix well but do not overbeat. Add flavorings. Bake in tube pan at 325° for 1 to 1 1/3 hours.
Wash and dry eggplant. Leave unpeeled. Cut in 1-inch cubes; sprinkle with salt. In a 12-inch skillet, heat oil. Add eggplant and cook over moderate heat, stirring often until browned and almost tender. Drain on paper towels.
Brown beef, pepper and onion in skillet; drain. Add other ingredients and bake for 30 minutes.
Boil sugar and water for 5 minutes. Add next 5 ingredients. Chill overnight. The next day, add ginger ale and serve.
Place chicken pieces (enough to serve 4) in an 8 x 12-inch casserole pan. Cover chicken with Italian dressing. Bake, uncovered, at 400° for 20 minutes. Remove chicken from pan. Place rice in drippings in pan. On top of rice, place frozen vegetables. Mix Italian seasonings with chicken broth or bouillon and put over rice and vegetables . Place chicken over rice mixture.
Mix bran, sugar, flour, baking soda and salt in a large bowl. Mix together and then add to the bran mixture the corn oil, eggs and buttermilk. Stir all well. Fill greased muffin tins 3/4 full. Bake in 400° oven for 15 to 20 minutes. (The dough can be refrigerated for up to 6 weeks.) Can do ahead. Yield: 6 dozen.
Cook slowly until syrup boils, then boil 3 minutes. Add nuts. Take off heat and let set for 1 minute. Then dump out onto wax paper. Let cool for 10 minutes and break apart.
In large pot, combine all ingredients. Bring to boil, reduce heat and cover the pan. Simmer 45 to 55 minutes until lentils and rice are tender. Discard bay leaf. Serves 8 to 10.
Line muffin tins with foil liners (1 5/8 - 2-inch diameter).
Beat cream cheese until fluffy. Add Cool Whip, sour cream, sugar and lemon juice, one at a time, beating well after each addition. Pour into pie shell. Chill until firm. Top with strawberries.
Mix all ingredients together. Bake in 9 x 12-inch pan at 325° for 1 1/2 hours. Let brown in oven, then cover with foil for remainder of time.
Remove skin from ham. Place ham on foil in baking dish. Spread mustard over ham. Pour honey over mustard. Wrap ham in foil and seal loosely. Bake at 325° for 2 1/2 to 3 hours. Serve the sauce with the ham slices.
Refrigerate cauliflower and broccoli in a bowl. Mix the remaining ingredients and add cauliflower and broccoli just before serving.
Cook, drain and set aside noodles. In a large saucepan, combine soups, milk, seasoned salt and pepper. Cook over low heat, stirring until smooth. Add drained chicken. Add noodles. Drain carrots and add to chicken and noodles. Toss gently. Simmer 10 minutes. Serve.
Pour beans into large dutch oven; add the 4 1/2 c. water and boil 2 minutes. Combine flour and the cold water. Stir into the beans; cook until thickened and bubbly. Add vegetables, bay leaf and the 2 tsp. salt. Bring to boiling. Cover and cook until vegetables are tender.
Mix cream cheese, sugar and vanilla until well blended. Add egg; mix until blended. Pour into crust. Bake at 350° for 40 minutes or until center is almost set; cool. Refrigerate 3 hours or overnight. Top with fruit and serve.
Heat sugar and water to boil. Add lemonade and juice, banana and as many strawberries or raspberries as you wish. Freeze in an ice cream pail. Spoon slush in glasses. Add 7-Up. (Put in amount of slush and 7-Up you want.)
Mix up vanilla pudding and keep in refrigerator until ready to use. Make cake mix and bake in a 9 x 12-inch pan. When it comes out of the oven, poke holes all over cake with fork and pour juice from pineapple over cake.
Brown hamburger and onion well. Add rest of ingredients. Mix. Let simmer 15 minutes. Turn into a greased casserole. Top with cornbread topping.
Preheat oven to 350°. Grease or spray cookie sheet. Mix all ingredients and roll into 1-inch balls. Place on cookie sheet spaced 2 inches apart. Press each ball with a fork. Bake 10 minutes.
Dissolve sugar and water over heat. Pour water and sugar over fruit mixture. Add crushed pineapple. Put in deep refrigerator tray and freeze.
Mix all ingredients in a large pan. Cover tightly; let stand, then bake in 2 casseroles at 275° for 5 hours. Freeze one of the casseroles.
Cook onion, green pepper and ground beef in oil. Then add remaining ingredients, except spaghetti and cheese. Simmer 45 minutes. Mix with cooked spaghetti. Top with Mozzarella cheese. Bake for 30 minutes at 350°.
Preheat oven to 400°. In a large mixing bowl, add flour, oats, brown sugar, baking powder, salt and cinnamon. Put this mixture to the side. In another bowl, beat egg. Add milk and oil. Stir in raisins. Mix both mixtures together; batter will be lumpy. Fill muffin cups about 2/3 full. Bake until muffins are golden brown (about 20 to 25 minutes). Let cool about 5 minutes. Serve warm. Makes about 12.
Put lemon juice on bananas to keep from turning brown. Mix first 4 ingredients and one half of Cool Whip. Line the bottom of large glass dish with vanilla wafers and 1/2 of pudding. Top with bananas and half of Cool Whip. Make second layer and top with Cool Whip. Chill and serve.
In double boiler, melt together and spread over baked mixture. Cool and refrigerate. Cut into bars.
Fry pork chops; save drippings. Dice cooked chops. Boil rice with onions, peppers and celery; drain, then brown lightly. Add salt, pepper, garlic powder, soy sauce and pork. Fry 4 to 8 minutes.
In large bowl, mix ground beef, pork, bread crumbs, onion, milk, egg, parsley, Worcestershire sauce, salt and pepper. Mix well. Shape into 64 balls, walnut size. In skillet, heat cooking oil; add half meat balls. Cook 12 to 15 minutes or until no pink remains, turning to brown them evenly. Reserve drippings in skillet. In small bowl, stir together sour cream, flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add water. Mix well. Stir mixture into drippings; heat until gravy is thickened and bubbly. Add meat balls to gravy in skillet; heat through.
Heat oil, salt and pepper in deep skillet. Add celery, onion and water chestnuts and let fry for 5 minutes or so. Add bean sprouts and stir in chicken broth. Cook about 15 minutes. Blend cornstarch, water and soy sauce. Add to vegetable mixture and stir until mixture thickens. Add chicken. Heat through. Serve over hot chow mein noodles. Serves 4. (Stores in refrigerator well for a day or two.)
Combine flour, baking powder, salt, milk and egg in blender or food processor. Whirl just until smooth. Transfer to bowl. Stir in corn. Pour 1 tablespoon of the oil into large nonstick skillet. Heat skillet over medium heat. Drop rounded tablespoons of batter into skillet. Cook until golden and crisp on bottom, 2 to 3 minutes. Turn over to brown other side. Keep warm. Repeat with remaining batter and oil.
In medium bowl, combine jello and boiling water. Stir until jello is completely dissolved. Cool. Add bananas, pecans, strawberries and pineapple to jello; stir to combine; divide in half.
Cream together sugar and margarine. Add eggs and coffee. Then add remaining ingredients. Refrigerate 1 hour and bake at 350° for about 10 minutes.
Mix and pour into greased and floured tube or Bundt pan. Bake 45 minutes in a 350° oven. Turn out when cool and glaze with the glaze.
Mix all ingredients except crushed corn flakes. Make into small balls; roll in corn flakes. Decorate with 1/2 or 1/4 cherry. Bake on greased cookie sheet. Bake at 350° until golden brown.
Mix syrup and brown sugar in a pot. Bring to a boil, stirring constantly. Remove from heat. Mix peanut butter and vanilla. Add rice cereal and corn flakes. Mix all together. Drop by teaspoon onto a cookie sheet. Shape into balls and press chocolate kisses in the centers.
Brown turkey and onion until meat is no longer pink. Stir in remaining ingredients. Heat to boiling. Reduce heat and simmer, stirring occasionally. Serve on whole wheat rolls. This is a super alternative to red meat. A healthy choice.
Scrub potatoes. Cut each in 3 or 4 lengthwise slices. Blend butter and soup mix. Spread on slices. Put on squares of foil and wrap tightly. Bake until done, turning once, on the grill or right on top of coals, 45 to 60 minutes.
Beat butter and sugar until fluffy. Add flour, vanilla and nuts. Chill one hour. Roll into walnut-size balls. Place on cookie sheet and bake at 350° for 12 to 15 minutes. When cool, roll cookies in confectioners sugar.
Cream the sugar and cream cheese. Add fruit and pecans; mix well. Fold in Cool Whip. Pour into 9-inch square pan. Chill until firm.
Mix together; place in greased bread pan. Bake at 350° for 1 1/2 hours.
Coat noodles with oil.	Combine remaining ingredients.	Mix and combine with noodles. Stir every 10 to 15 minutes for first two hours. Refrigerate 24 hours before serving.
Mix cheese, Cool Whip and powdered sugar. Spread on crust. Mix pudding and milk. Spread on top of second layer. Add rest of Cool Whip on top. Sprinkle with nuts.
Mix green beans, soup and cheese sauce in a 2 qt. casserole dish. Mix water, margarine and stuffing; spoon over green beans. Bake at 350° for 30 minutes.
Butter Bundt pan well. Place frozen bread rolls in pan. Pour pudding on top. Sprinkle nut halves on top (some will fall through). Melt butter and brown sugar. Bring to boil. Add more nuts if desired. Pour over rolls and let set overnight (no breeze), covered with wax paper. In morning remove wax paper. Bake at 350° for 25 to 30 minutes. Turn out on plate and enjoy.
In mixing bowl, cream shortening and 1 cup sugar (mix by hand). Add egg, molasses and vanilla. Mix well. Combine dry ingredients. Add to creamed mixture. Mix well. Roll into 1-inch balls. Roll in remaining sugar. Place on ungreased baking sheet. Bake at 375° for 10 minutes or until brown. Let sit 1 minute on baking sheet after taking out of oven. Cool on wire racks.
Cook beans or peas; drain and cool. Combine everything, except noodles. Add noodles just before serving. You may also wait and add torn lettuce with the noodles for a crispy salad.
Chop broccoli and cauliflower heads, green pepper, onion, seed and chop tomatoes and cucumbers. Combine in large bowl; sprinkle with Italian dressing.
Mix well all ingredients as listed. Pour in a greased 9 x 13-inch pan. Bake at 350° for 1 hour. Can change by adding 1/2 cup grated cheese and jalapeno peppers.
Saute onions in oil. Add tomatoes and cook 5 minutes. Mix cornbread mix, corn, egg yolks and cheese. Add tomato-onion mixture. Fold in beaten egg whites. Pour into greased 9 x 12-inch baking dish. Bake at 300° for 1 hour.
Beat oil, sugar and eggs together. Add remaining ingredients. Bake in greased and floured loaf pans. Bake at 350° for 1 hour and 10 minutes. Makes 2 large or 4 small loafs.
Mix leaf, egg, bread crumbs, onion, salt and pepper. Shape into meat balls. In saucepan, brown meat balls in shortening; pour off fat. Add remaining ingredients and bring to a boil. Reduce heat and simmer 10 minutes or until done. Stir occasionally. Remove bay leaf. Makes about 7 cups. Very good reheated.
Put the chicken, water chestnuts, broth and 2 cups water into saucepan and bring to a boil. Mix the cornstarch and 3 tablespoons of water and add to the soup, stirring constantly, until thickened. Add beaten eggs in a slow steady stream to boiling soup, stirring constantly. Continue to stir until eggs are set. Serve piping hot. Makes 6 servings.
Preheat oven to 325°. Cream together shortening, butter and sugar. Add eggs one at a time, beating well. Add flour, baking powder and vanilla. Fold in bananas. Pour into a prepared tube pan and bake at 325° for 1 hour and 20 minutes. Makes 20 servings.
Blend celery soup with water. Reserve 1/4 cup soup mixture. Combine remaining soup mixture with ground beef, bread crumbs, egg, onion, parsley and salt. Shape into balls, 1-inch in diameter. Brown in shortening in large skillet. Add reserved soup mixture and dill pickle. Cover and cook over low heat for 20 minutes, stirring occasionally. Yields 4 servings.
Wipe pieces of beef with damp cloth and roll in flour. Brown in fat in heavy kettle or saucepan. Add water, tomato sauce and seasonings. Cover tightly; cook over low heat until almost tender, about 1 1/2 hours. Add prepared onions, carrots and potatoes. Cook 30 to 40 minutes longer. Just before vegetables are tender, add green peas and cook 5 to 7 minutes longer. Serves 6.
Cook berries, water, sugar and cornstarch until thick and clear. Cool. Pour half of sauce in baked pie shell. Add rest of berries and rest of sauce on top of berries. Cool. Serve with whipped topping if desired.
Dot bottom of 9 x 9 x 2 baking dish with butter. In a bowl mix together flour, sugar, baking powder and milk. Pour on butter and spoon fruit over all, allowing space for dough to bubble up. Bake at 350° for 30 to 35 minutes or until golden brown. Serves 6.
Melt butter, mix with flour in a baking dish. Add eggs, milk sugar, vanilla and corn; stir to combine. Put pats of butter on top. Bake at 350° for 1 hour.
Combine all ingredients; mix well. Bake 3 hours at 350°. Stir occasionally. Pour into sterile jars and seal.
Mix beef, crumbs, egg and spices. Flatten thick on aluminum foil. Spread cheese on this, saving 1/2 cup. Peel meat up from foil with cheese inside. Discard foil. Place in baking dish. Sprinkle remaining cheese on top. Bake at 375° for 1 hour.
Mix together all ingredients. Bake in a 9 x 13-inch dish for one hour at 350°.
Cream shortening, sugar and eggs; beat until fluffy, adding dry ingredients with milk and banana pulp. Bake about 40 to 60 minutes in 350° oven. Use any desired frosting.
Cream sugar and shortening until light and creamy. Add eggs, one at a time, beating after each. Add vanilla, then flour, baking powder and salt. Stir until blended. Fold in cranberries, nuts and chips. Spread in well-greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. (An old Girl Scout recipe.)
Boil chicken and cut off bones. Place chicken in shallow pan (9 x 13-inches). Mix chicken broth and soup together. Pour over chicken. (Add vegetables if wanted.) Mix flour, milk and melted margarine together. Pour over chicken. Bake at 425° for about 35 minutes or until brown.
Beat butter, sugar, vanilla and 1 egg until light and fluffy. Add flour, oats, soda and salt and stir until well blended. Stir in chocolate pieces (cut into 1/2 chunks) and nuts. Drop by heaping teaspoonfuls 2 inches apart on an ungreased cookie sheet. Bake at 350° for 12 minutes or until lightly brown. Cool 2 minutes, then remove and cool on rack. Makes 2 dozen cookies.
Turn on oven and set at 350°. Sprinkle pork chops with 1/4 teaspoon salt and a few grains of pepper. Brown chops on both sides in 10-inch skillet over medium heat in one tablespoon hot shortening. Drain off drippings. Pour around chops a mixture of 1 can cream of mushroom soup, evaporated milk and water. Bake at 45 minutes or until chops are tender. Stir gravy well. Serves 4.
Mix first 6 ingredients together and place in casserole dish. Mix last 2 ingredients together and sprinkle this topping over the casserole. Bake in 350° oven for 20 minutes. Serves 3 to 4.
Mix all ingredients well. Shape into four patties shaped like chicken drumsticks. Use metal or wooden skewers for "bones". Roll in fine bread crumbs and fry in 2 tablespoons of oil until brown on all sides. Cover. Turn down heat and cook 15 to 20 minutes more. Heat a can of cream of chicken soup and 1/2 can water. Add 2 tablespoons chopped parsley. Serve in a gravy boat on the side with the crispy drumsticks and cooked wide noodles.
Combine all ingredients and place in buttered 2-quart casserole. Bake, uncovered, at 300° for 30 to 40 minutes.
Cook frozen vegetables and drain. Layer in a 13 x 9-inch dish. On stove, combine 1 can celery soup and small jar of Cheez Whiz, until melted. Pour over vegetables and sprinkle bread crumbs on top. Bake 35 minutes at 350°.
Peel and cook diced potatoes until soft done. Drain off liquid. Add all ingredients. Mix well.
Add 3 1/2 cups water to the top of a medium double boiler. Place over high heat; bring to a boil. Gradually add grits, stirring constantly. Cook over low heat, stirring constantly for 5 minutes. Add 1 inch water to the bottom of the double boiler; place over medium-high heat and bring to a simmer. Place upper half of boiler on top. Cook, covered, for 20 minutes.
Slice pears thin. Combine with sugar and cloves. Simmer until thick. Let set in pot overnight and put in jars.
Sift flour, baking powder, soda and salt together. Beat sugar and shortening until fluffy. Add eggs and beat until smooth.
Combine tomatoes and juice in a large saucepan over medium heat. Simmer 30 minutes. In a blender or food processor, combine the tomato mixture and 12 to 14 basil leaves. Do this in several small batches. Process until smooth.
Mix together egg yolks and milk in medium saucepan. Stir dry ingredients together and add slowly to this mixture. Cook over medium heat until thickened, stirring constantly. (This takes about 8 minutes.) Stir in vanilla and set aside to cool. Pour into cooled pie shell and chill.
Mix last 5 ingredients in a plastic bag. Shake potatoes in mixture. Place on a cookie sheet and pour margarine over. Bake at 400° for 30 to 35 minutes. Cover with foil.
Slice potatoes about 1/4 inch thick. Arrange potatoes and onions in microwave dish. Stir together water and barbecue sauce. Pour over vegetables. Cover; cook on 100% power for 10 to 12 minutes or until potatoes and onions are tender.
Cook sugar, water and Karo to the soft ball stage. Add peanuts and margarine. Cook until it starts to turn brown. Add soda and vanilla. Stir until it quits foaming. Pour onto greased cookie sheet.
In large mixer bowl, combine 1 cup flour and yeast. In saucepan, heat water and sugar until warm (120°). Add to dry mixture. Beat at low speed 30 seconds. Beat 3 minutes at high speed. By hand, or with dough hook, stir in enough remaining flour to make soft dough. Place into lightly greased bowl; turn once to grease surface. Cover; let rise until double (1 hour). Punch down. Cover and let rest 10 minutes.
Cream butter; add sugar gradually and yolk of 1 egg, creaming well. Add flour and knead. Chill several hours. Form into tiny balls, about the size of marbles, and place on greased cookie sheet. Make depression in each center. Fill hollow with jam. "Currant or raspberry is good." Bake in moderate oven, 350°, until very light brown. "May be rolled in powdered sugar while still warm."
Mix the dry ingredients and stir in the water. Boil until the sauce thickens, stirring constantly. Remove from heat and add vanilla and butter. Serve hot or cold.
Combine the first 4 ingredients. Store in a resealable plastic bag. Yield: 1 batch (3 1/3 cups).
Cube Velveeta and mix with salsa. Microwave, stirring occasionally until smooth. Serve hot with chips, crackers or vegetables.
Mix pudding as directed. Add Cool Whip. Put layer of crackers in dish, then spread with pudding mixture. Makes two layers. Then place crackers on top layer. Frost with chocolate frosting. Chill.
Place 1 cup flour in a large bowl, scald cream and blend into flour. Cool just to lukewarm, stir in yeast. Beat 1/2 cup sugar and salt into egg yolks. Stir in yeast mixture. Beat egg whites until stiff, gradually adding the remaining sugar. Fold stiffly beaten egg whites into yeast-egg yolk mixture. Place bowl over pan of hot but not boiling water and let mixture rise until light and full of bubbles. Stir down. Beat the soft butter and add remaining flour gradually using just enough to make the dough firm enough to be kneaded.
Whirl artichoke hearts in blender and add mayonnaise and cheese. Bake at 350° for 40 minutes. Serve with small chunks of French bread, bread sticks or crackers.
Boil raisins, Crisco and water for 20 minutes. Add remaining ingredients. Bake at 350° in a tube pan for 45 to 50 minutes.
Cut cooked chicken into bite size pieces. Saute bell peppers and onion. Add thawed broccoli and cheese. Let melt. Add tomatoes, then other ingredients. Mix well. Pour in a dish and bake at 375° for 30 to 45 minutes.
Place first 3 ingredients in top of double boiler and heat. Stir until smooth. Add eggs and vanilla. Remove from heat. Add graham crackers, coconut and nuts. Spread in jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Cool in refrigerator.
Cook noodles until tender and put into Pyrex dish. Saute shrimp in 1 stick butter or margarine until pink and pour them (plus butter) over noodles; spread evenly. Combine next 5 ingredients and spread over shrimp-noodle mixture. Bake at 350° for 30 minutes. Remove from oven and spread cheese over top. Bake 5 more minutes or until cheese melts.