HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt oleo and put in bottom of cake pan (9 x 13-inch). Put in fruit. Mix flour, sugar and egg. Put on top of fruit. Bake at 325° for approximately 25 to 30 minutes.
Put first 3 ingredients in a large bowl and mix well with a fork. Add shortening and mix well with fork until crumbly. In a small bowl, beat 1/2 cup water, vinegar and egg with a fork. Combine the two mixtures, stirring until all ingredients are moist. Divide dough in 5 portions and shape each portion in a flat round patty ready for rolling.
Sift flour once. Beat eggs, adding sugar gradually, until mixture becomes thick and light colored. Gradually fold in flour and vanilla. Pour onto cookie sheet that has been greased. Bake in hot oven at 400° for 10 minutes.
Brown beef and sausage; drain. Cut cheese into cubes and melt into meat. Add garlic, onion and oregano. Spread mixture on bread. Broil slightly. Can be made ahead of time. Freezes well.
Grind cranberries and orange, rind and all. Add sugar. Dissolve lemon Jell-O in hot water.
Take 1 pound ground meat and cook it for about 10 minutes. Take 2 cans corn and put over ground meat. Cook until warm. Take corn bread mix and mix it with a little water and 1 egg; stir. Take half of corn bread mix and spread it in the pan. Take corn and meat and put it on top of corn bread mix. Spread it around and take the other half of corn bread mix and spread on top of meat and corn. Cook for about 30 to 40 minutes at 375°.
Preheat a nonstick skillet over medium-high heat. Add chicken breasts and brown 10 minutes on each side. Reduce heat. Cook 15 to 20 minutes, turning occasionally.
Combine sugar, flour, salt and baking powder. Mix in walnuts and diced apple. Beat in (whisk or spoon) egg and vanilla. This will be very thick. Put into 8 or 9-inch greased pie plate. Bake for 30 minutes at 350°. Add ice cream or other topping.
Combine sugar, cocoa and butter and boil for 1 minute. Combine milk, peanut butter and vanilla in mixing bowl. Pour sugar mixture over this and beat well. Drop by teaspoonfuls on waxed paper. Cool and serve.
Combine bread crumbs, cornbread, onion, celery and seasonings in a large bowl. Mix well. Blend in broth and milk. Mixture should be very soft to allow for loss of moisture during baking. Add more broth if necessary. Cover and chill 8 hours. Bake, uncovered, at 375° for 35 to 40 minutes or golden brown.
Combine all ingredients and cook until thick. Pour into 8-inch baked pie shell. Meringue, if desired.
Mix onion soup mix, tarragon and melted butter. Separate cauliflower and broccoli into flowerets and coat with soup. Microwave for 6 to 8 minutes. Next, add cherry tomatoes. Cook 1 more minute and keep covered until ready to serve.
Brown hamburger. Drain. Add soup and bring to a boil. Add cheese, meat and add flour. Stir and simmer for 20 minutes.
Melt the oleo in a 9 x 13-inch cake pan. Sprinkle cake mix over melted oleo. Do not stir. Sprinkle marshmallows and Cheerios over cake mix. Dribble condensed milk over top. Bake at 350° for 25 minutes.
Preheat oven to 350°. Mix honey and butter in saucepan. Blend over low heat. Mix in popped corn and peanuts in large bowl. Mix well to coat each kernel. Spread in single layer on cookie sheet. Bake for 10 to 15 minutes until crisp. Cool.
Scald the milk. Mix flour, sugar, salt and cocoa in separate bowl. Add a little hot milk to flour mixture to make consistency like gravy. Mix. Then add to rest of hot milk. Add egg yolks, butter and vanilla. Cook over low heat until thick. Pour into pie crust and refrigerate.
Sprinkle brown sugar over bottom of 13 x 9-inch pan. Dot with 1/2 stick butter. Dump in and spread with juices, pineapple and cherries. Sprinkle dry cake mix over mixture. Dot with rest of butter. Sprinkle nuts and coconut over top. Bake at 350° for 45 minutes.
Combine flour, salt, baking soda, baking powder and cinnamon. Mix with first 5 ingredients and stir until well blended. Add walnuts. Pour into an ungreased large loaf pan. Bake at 325° for approximately 1 hour and 15 minutes.
Place each breast in freezer Baggie. Pound lightly with mallet to make 1/4-inch thick cutlets, working from center out. Place cheese slice and ham slice on each piece of chicken. Tuck in sides and roll up, pressing to seal well. May use toothpicks. Coat with bread crumbs. Heat butter or canola oil in skillet. Brown chicken. Remove to 11 x 7-inch casserole dish.
Beat egg yolks and sugar until light. Add flour, baking powder and juice. Fold in egg whites. Melt 1/2 stick butter and 1 cup brown sugar in skillet. Arrange sliced pineapple, cherries and pecans in bottom. Add batter and bake at 350° for 30 to 40 minutes.
Cook noodles in salted water, as per directions. Drain and set aside. Heat oil in a skillet. Cook garlic and onion until soft. Add beef and seasonings, cooking until crumbly. Add tomato paste and hot water to meat mixture and simmer for approximately 5 minutes, then set aside. Blend eggs with cottage cheese and ricotta cheese, then set aside. In a 9 x 13 baking dish, spoon a thin layer of meat sauce and a layer of noodles. Next add 1/2 of the cottage cheese and egg mixture, topped with some Swiss and mozzarella cheese. Spoon on an additional layer of meat sauce, another layer of noodles, the remaining egg mixture and cover again with Swiss and mozzarella cheese. Top with remaining meat sauce and top with grated parmesan cheese. Bake at 350 degrees for 30 minutes. Allow Lasagna to cool for 10 minutes before serving.
Add water for 3 gallons. Can be placed in freezer and stirred occasionally until slushy.
Cream sugars, oleo and eggs. Add dry ingredients and vanilla. Add nuts and chips.
Combine Cool Whip, pineapple and marshmallows. Add pudding mix. Top with cherries, if desired. Refrigerate for several hours or overnight. This will stay good for several days.
Salt and pepper the chicken; brown in the olive oil and remove it from pan. Combine peppers, onion, bacon, parsley and garlic and saute in the oil and juice in the browning pan. Add the chicken; cover and cook over slow heat for 30 minutes or until chicken is done. Add peas and cook 5 minutes more. If using fresh or frozen peas, precook partially.
In a large bowl, combine the flour, baking powder, baking soda and salt. Set aside. In another bowl, combine softened butter, sugar, eggs and vanilla; beat until fluffy. Mix one cup of sour cream with "fluffy" ingredients. Add flour mixture a little at a time. Set until cold. Roll out for Christmas cookies. Bake 8 to 10 minutes at 400°.
Mix together in order shown and bake 45 minutes at 350° in muffins or iron skillet.
Mix all ingredients together, except can of cherries, and pour into baked and cooled graham cracker crust. Pour the can of cherries on top. Chill.
Mix margarine and cocoa. Beat eggs slightly and add sugar and salt. Stir in cocoa. Blend well. Add flour and vanilla, then nuts. Spoon batter in greased and floured 13 x 9-inch pan. Bake at 350° for 35 to 45 minutes. Sprinkle marshmallows on top of warm cake. Cover with your favorite chocolate frosting.
Preheat oven to 375°. Grease and flour 13 x 9-inch pan. Spread coconut and pecans on bottom of pan. Prepare cake mix according to directions. Mix cream cheese, butter and 10x sugar. Drop by spoonfuls over cake. Bake at 375° for 45 minutes exactly. Cake will be shaky when taken out of oven, but will set up as cools.
Spray 9 x 13-inch heat resistant glass pan with nonstick cooking spray. Cut tortillas into 8 pieces. Spread half of tortillas in pan. Add half the chicken, broken into bite size pieces. Repeat layers. Dissolve cornstarch in broth. Cook over medium heat. Add onion, tomatoes and chilies; add mushrooms (drained). Add milk. Cook about 5 minutes. Pour sauce over chicken and top with cheese and bake at 350° for 20 to 30 minutes. Makes 6 servings.
In a medium saucepan, combine cheese, milk, butter, bouillon and nutmeg. Cook and stir over low heat until thickened. Stir in spinach; heat. Remove from heat and add lemon juice.
Spray nonstick skillet with vegetable cooking spray. Heat 1 minute. Stir-fry chicken in 2 batches until browned. Remove.
Cut one of each fruit in half and slice for garnish. Squeeze juice from rest. Combine juice with wine, brandy, honey, cinnamon stick and grapes in large glass container. Cover. Refrigerate at least 1 hour. Just before serving, add ginger ale and fruit slices. Serve over ice. Makes 12 (3/4 cup) servings.
Melt butter in water. Remove from heat; stir in stuffing, then egg and sausage. Blend thoroughly. Chill for 1 hour. Shape into small balls. Cut bacon strips into thirds, crosswise. Wrap bacon around dressing mixture and fasten with toothpick. Place on rack in shallow pan and bake at 375° for 35 minutes or until brown and crisp. Drain on paper towel and serve hot. May be made ahead of time and frozen before baking. Yields 36 appetizers.
Mix first 4 ingredients and cook for 5 minutes, stirring constantly. Remove from heat and add peanut butter and rolled oats. Stir to mix well and drop by teaspoon onto waxed paper.
Cook macaroni according to package directions; drain. Place macaroni in a large bowl. Add the olive oil, salt and pepper. Add artichoke hearts, roasted pepper, capers, tomatoes, cheese and parsley; stir gently to combine. Set aside.
Dredge meat in blended flour, garlic salt, salt and pepper. Reserve extra flour mixture. Brown meat in butter, then add onions and mushrooms. Cook until tender and browned. Stir in 2 tablespoons reserved flour. Gradually add broth, Worcestershire and catsup, stirring until boiling. Add sour cream, heat well. Serve over noodles.
Beat eggs in large bowl. Add flour, brown sugar, sugar and margarine, then stir in nuts and chocolate chips. Pour into one 8-inch unbaked pie shell. Bake in oven at 325° for 1 hour. Serve warm or cooled. Great. Just like a chocolate chip cookie.
Chill all ingredients. In punch bowl combine punch, grapefruit juice and grenadine. Add strawberries. Just before serving, add 7-Up. Float orange slices on top.
Crush corn flakes fine and bake 10 minutes. Add sugar and butter and press in pan. Refrigerate 30 minutes.
Mix well by hand and form into small balls. Bake at 350° for 15 minutes.
Combine all ingredients in bowl; mix well. Use over poultry or meat. Yield: 10 servings.
Beat sugar, eggs and vanilla well. Mix in half and half. Pour into freezer can. Put motor in place. Start freezer. In freezer bucket, alternate a layer of crushed ice with a layer of kosher or rock salt. When ice bucket is half full, pour a cup or two of water on ice to speed melting. Continue alternating ice and salt. It takes from 40 minutes to one hour to freeze. Freezer will stop when it's done. Remove motor and take off top of can, being careful not to get salty ice in ice cream. Remove the beater from the can. Put cork in hole and pack with ice. Let set a few hours.
Salt and pepper ground beef to taste. Add onion and green pepper. Press down in a 13 x 9-inch pan. Cover with mushroom soup. Spread grated cheese over top. Place potato nuggets over cheese. Bake in a 350° oven for 1 hour. (This may be divided into 2 smaller pans.) Freezes well.
Melt chocolate chips and butterscotch together, then put in the peanuts. Drop by teaspoons onto wax paper.
Place all ingredients in blender. Blend until smooth. Serve immediately. Yields 3 servings. Has 130 calories, less than 1 g fat.
Preheat oven to 375°. Spray Pam generously in a Bundt pan. Sprinkle 3/4 tablespoon nuts in bottom of pan. Separate biscuits. Gently pull each in half and form into balls (20 balls per can). Melt together butter, sugar and water. Mix in nuts. Place 1/2 dough balls in pan, pour 1/2 of melted mixture over them, finish with the rest of the balls and top with remaining mixture. Bake for 20 minutes. Let cool and invert onto plate.
Combine first 3 ingredients and place in 9 x 9-inch pan. Combine brown sugar, flour, oats and oleo. Press on top of rhubarb mixture. Bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. In a 13 x 9-inch baking pan melt butter in oven. Sprinkle crumbs over butter. Pour condensed milk evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly if desired. Cut into bars. Cool at least one hour before cutting. Store loosely covered at room temperature. Makes about 36 bars.
Mold jello in separate flat pans, using 1 1/2 cups water for each. Chill until firm, then cut into small squares. Heat pineapple juice. Dissolve Knox gelatine in 1/4 cup cold water and add pineapple juice. Chill until it starts to set. Add to 2 cups whipped cream; sugar and vanilla. Fold in jello cubes. Make crumbs of graham crackers, sugar and butter. Line dish with crumbs. Add filling and sprinkle remainder of crumbs on top.
Mix Eagle Brand milk and lemon juice. Fold in Cool Whip. Then add fruit and nuts. (Peach is my favorite.)
Combine bananas and eggs. Cream shortening and sugar and add banana-egg mixture. Add dry ingredients. Stir well and add nuts.
Preheat oven to 350°. Grease and flour 2 large or 4 small bread pans. (I prefer to spray with Pam.) Mix berries, eggs and oil together with mixer on low speed. Combine flour, sugar, cinnamon, soda and salt in large bowl. Add to strawberry mixture. Blend with mixer until all dry ingredients are mixed in well. Stir in nuts, if desired. Pour evenly into prepared bread pans. Bake 1 hour or until toothpick in center comes out clean.
Cream sugars and shortening well. Add eggs, vanilla and then dry ingredients. Drop on greased baking sheet. Bake in moderate oven until lightly browned.
Mix all ingredients together and bake until brown at 400°. For quickie grating, chopping and mixing, put all ingredients (except cornbread mix) into blender; chop well. Add to dry mixture and stir well. Pour into well Pamed pan and bake.
In a large bowl, combine flour, sugar, baking powder and salt. In small bowl, lightly beat eggs; add milk, butter and lemon peel. Pour into dry ingredients; stir just until moistened. Spoon half of batter into 12 greased or lined muffin cups. Make well in center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20 to 25 minutes or until golden brown.
Line bowls with lettuce. Place 2 pear halves in each bowl. Put small "dollop" of mayo in center of each pear. Sprinkle with grated cheese. Serve cold.
First prepare steak by trimming it well and tenderizing. Then pat it with paper towels. Dip in egg and milk mixture and coat with bread crumbs. Fry in olive oil at 375°. Season to taste on both sides, but remember that a little red pepper goes a long way. Enjoy!
Combine ingredients. Boil, then drop pickles in until they turn jar hot and seal.
Cream butter, add sugar gradually. Cream until fluffy, add unbeaten egg and vanilla, beat well. Sift together dry ingredients, blend into cream mixture, chill dough. Roll out on well floured board 1/8-inch thick.	Cut out. Bake 12 to 15 minutes at 350°. Makes 3 to 4 dozen, depending on size.
Melt mayonnaise and cheese over low heat or microwave 5 minutes. Fry bacon until very crispy. Crumble bacon into cheese sauce. Mix frozen or thawed potatoes with cheese mixture and bake at 350° for 1 hour or until golden brown. Makes 2 (13 x 9-inch) pans. Recipe may be cut in half.
Grease 13 x 9-inch baking dish. Mix eggs and milk and beat slightly. Add corn. Place tortillas in bottom of greased dish. Pour egg mixture over tortillas. Sprinkle with cheese. Cover and refrigerate overnight.
Combine first 5 ingredients, mixing well. Cut in shortening until mixture resembles coarse meal. Combine buttermilk and soda; add to dry ingredients, stirring until dry ingredients are moistened. Turn dough out on a lightly floured surface; knead lightly 10 to 12 times. Roll dough to 1/2-inch thickness; cut with a 2 3/4-inch biscuit cutter. Place biscuits on a lightly greased baking sheet. Bake at 450° for 10 minutes or until golden brown. Yields 10 biscuits.
Cook onion and broccoli in butter until tender. Add soup and cheese. Heat very slowly. Serve hot with Fritos, chips, etc.
Cook sliced squash and chopped onion until tender in a small amount of water. Drain. Mix with sour cream and half of the margarine, cheese and crackers. Pour in a buttered baking dish. Put the remaining crackers, margarine and cheese on top. Bake at 350° for 20 minutes.
Meatballs: Mix onions, celery, garlic, chopped green onion tops, bread crumbs, chili powder, thyme and paprika to ground meat. Add eggs and mix well. Form into bite-size balls. Bake in oven at 350° until brown.
Melt butter, add cocoa. Remove from heat and add remaining ingredients. Pour into a greased 9-in. pie pan. Bake 30 minutes. Good served hot with ice cream and hot fudge.
Cream butter, sugar and sour cream until fluffy. Add eggs, one at a time, beating after each one. Add flour, soda and vanilla. Bake in loaf pan at 325° for 1 hour and 15 minutes or until cake tests done.
Sift together flour, salt and baking soda. Combine Crisco, sugar, vanilla and water. Beat until creamy. Add egg and flour mixture. Fold in nuts and chips. Drop by teaspoon on lightly greased pan.
Mix all ingredients in baking dish. Cover with foil and bake at 325° for 1 1/2 hours.
Use a 13 x 9-inch pan. Mix cottage cheese, eggs, basil, oregano and 1 cup Parmesan cheese. Set aside. Spray pan with Pam. Line pan with raw (uncooked) lasagna noodles. Cover with 1 cup spaghetti sauce and 1/2 cup water. Put small amounts of ground beef or Italian sausage (take out of skin) evenly over top. Put another layer of uncooked lasagna noodles over this. Press down. Spoon cheese mixture over this. Put Mozzarella cheese over this. Pour 1 cup sauce over this. Pour 1/2 cup water over this also.
Sift together the sugar, flour and salt. Set aside. Cook in double boiler the cheese, butter and milk. Add eggs when cool enough so not to set the eggs. Add vanilla. Pour into pie crust and cook 1 hour at 325° or until done with toothpick test.
Mix cottage cheese, salt, pepper and eggs. Mix crabmeat, shrimp, margarine, mushrooms, cream cheese, Parmesan cheese, garlic, parsley, scallops, crab, onion, mushroom soup, Cheddar cheese and white wine. Spray 9 x 13 x 2-inch pan. Coat bottom well. Layer noodles, cottage cheese mixture and crabmeat mixture and repeat. Top with Mozzarella cheese and paprika. Bake at 350° for 45 minutes. Let sit 15 minutes before serving.
Cream margarine; add sugar gradually. Add egg whites; blend well. Sift flour with salt. Combine buttermilk, soda and vanilla. Add flour mixture and buttermilk mixture alternately to sugar mixture. Pour into prepared pan. Bake at 350° until done (about 35 minutes in 9 x 12-inch pan).
Boil butter or margarine, milk and sugar one minute in saucepan. Add remaining ingredients to hot mixture. Drop by teaspoonfuls onto wax paper to cool. Quick candy-like cookie treat recipe. Fun for kids to make!
Divide vanilla frosting. Spread half of the wafers with frosting (flat side). Sprinkle coconut on frosted wafers. Lay peppermint patty on coconut. With yellow coloring, tint rest of frosting. Spread rest of wafers with frosting and lay on patty. Lightly brush tops with honey; sprinkle with sesame seed. Makes 24 cookies.
Mix all ingredients. Bake at 375° for 1/2 hour or at 350° for 1 hour.
Beat eggs until light. Add sugar, salt, soda, nutmeg, cinnamon, oil, water, flour and pumpkin. Beat with electric beater until well mixed. Stir in raisins and nuts. Grease a little four (1 pound) coffee cans. Fill half full. Bake 1 hour at 350° or until done. Test as for cake. Let set in cans until cool. Turn upside down and remove from cans. They are just as good after freezing as fresh.
Cream shortening, add sugar, eggs and milk, then 1 cup chopped nuts. Roll into 1-inch balls, dip fingers in Crisco to roll. Place on cookie sheet. Bake 10 minutes at 350°. Brown bottom. Frost when cool. Makes over 100. Divide recipe in half, if desired.
Stir the butter or margarine, sugar and evaporated milk together in a 3-quart bowl. Microwave on High for 11 minutes (sugar should be completely dissolved). Immediately add the chocolate bits; stir until melted. Beat in (with mixer) the Marshmallow Fluff and vanilla. Fold in the chopped walnuts. Pour into a 9 x 13-inch buttered pan. Refrigerate until firm. Cut when cool.
Mix ingredients. Pour in baking dish or pan. Top with chow mein noodles. Bake at 350° for 20 minutes or until bubbly.
Brown chops in skillet. Blend in soup, sour cream, water and parsley. In a 2-quart casserole, alternate layers of potatoes seasoned with salt and pepper and topped with mushroom sauce. Place chops over all. Cover and bake in 350° oven for about 1 1/4 hours. Yields 4 servings.
Mix dry Jell-O with all the other ingredients. Put in refrigerator several hours to chill.
Layer ingredients in the order listed in a 1 1/2-quart casserole dish and bake, uncovered, at 325° for 35 to 40 minutes. Serves 4.
Combine chopped vegetables. Sprinkle with salt; let stand 4 to 6 hours in a cool place. Drain well. Combine vinegar, sugar and spices; simmer 10 minutes. Add vegetables; simmer 10 more minutes. Bring to a boil. Pack boiling hot in sterilized jars, leaving 1/8-inch at top.
Melt margarine in a saucepan. Stir in brown sugar and cook over low heat for 2 minutes, stirring constantly. Add milk and bring to a boil. Remove from heat and stir in vanilla, peanut butter and marshmallow. When melted, add peanuts (chopped), then beat in confectioners sugar. Mix until hard to stir and confectioners sugar doesn't blend in anymore. Put in a pan and spread with a spoon. Chill until firm, then cut into squares.
Mix butter, salt, pepper, onion, soup, milk, sour cream and cheese. Add potatoes and place in two 2-quart casserole dishes. Bake 1 hour at 350°. Buttered crumbs on top are optional.
Clean and cut carrots into bite-size circles. Cook until tender. Chop half the onion and bell pepper. Cut remaining half into ringlets to decorate top. Drain carrots. Mix soup, sugar, vinegar, oil, mustard and Worcestershire sauce until blended together. Pour over carrot, onion and pepper mixture. Place ringlets on top. Refrigerate overnight.
Clean and wash beans. Boil beans until tender, but still firm. Drain and cool beans. Toss beans with oil, vinegar, parsley, salt and pepper. Serve cold. May be refrigerated for 2 days.
Mix milk and lemon juice together. Add other ingredients. Mix well. Put into vanilla or chocolate wafer crust or graham cracker crust. This makes 2 very rich pies. Keep refrigerated. Eat one now or freeze both for later use.
Add corn meal to boiling salted water. Wait until thick and add butter. Beat egg yolks. Add to milk, then stir into corn meal. Fold in stiffly beaten egg whites and baking powder. Bake in buttered dish at 375° for 40 minutes.
Fill pie plate 3/4 full with sliced apples. Sprinkle over 1 tablespoon sugar and the cinnamon. Melt butter or margarine. Add 1 cup sugar, flour, egg and nuts (optional). Mix well. It will be thick. Pour over apples and bake at 325° for 50 to 55 minutes.
In casserole dish, combine parsnips and water. Microwave, covered, on High for 5 to 7 minutes or until tender; drain well.
Mix peach Jell-O and crushed pineapple. Stir into Jell-O mixture the buttermilk and Cool Whip. Put in serving dish and sprinkle with nuts. Chill.
Combine flour, pumpkin pie spice, baking powder and salt in large bowl. Combine eggs, sugar, pumpkin and oil in small mixer bowl; beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon into 2 greased and floured 9 x 5-inch loaf pans. Bake in preheated 350° oven for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 to 10 minutes; remove to wire rack to cool completely. Yield: 2 loaves.
Preheat oven to 400°. Saute onions in butter until soft. Add mushrooms and stir over high heat 2 minutes. Stir in sherry, mustard, herbs and seasonings. Sprinkle 1/2 of crumbs in greased 7 1/2 x 11 3/4-inch baking dish. Arrange fish over crumbs in single layer. Spread mushroom mixture over fish. Sprinkle on remaining crumbs and cover with cheese. Bake about 25 minutes.
Place ice cubes and milk in electric blender and whirl for 1 minute until smooth. Add banana, vanilla and sugar; whirl until foamy. Makes 1 serving.