HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter or margarine and sugar until fluffy in large bowl. Beat in egg and vanilla. Sift in flour gradually, blending well to make a soft dough. Measure out 1/4 cup dough and mix with walnuts, corn syrup and maple flavoring in small bowl. Set aside for filling in next step. Fit star plate or disk on cookie press. Fill with remaining dough; press out into 4-inch lengths on ungreased cookie sheets. Join ends of each to form a circle. Fill center of each with about a teaspoonful of syrup-nut mixture; decorate with tiny "bows" of cut red and green cherries. Bake in moderate oven (350°) 15 minutes or until golden. Remove carefully from cookie sheets; cool on wire racks. Store with waxed paper or transparent wrap between layers in container with tight-fitting cover.
Cream potatoes until smooth. Combine with other ingredients. Pour in unbaked pie shell. Bake at 425° for 15 minutes, then turn heat down to 350° for 1 hour and 20 minutes.
Cream together sugar, oil, eggs and vanilla. Sift in the dry ingredients. Mix well. Add apples and nuts. Bake in a tube pan. Bake at 350° about 1 1/2 hours.
Place frozen broccoli in colander and run hot water over it to soften. Mix broccoli, butter, cottage cheese, eggs and onions together. Add cornbread mix and stir. Pour batter into greased 13 x 9 x 2-inch baking dish. Bake at 350° for 20 to 30 minutes.
Mix flour, paprika and garlic. Mix egg with 1 tablespoon lemon juice. Melt butter in pan. Dip chicken in egg, then flour. Brown chicken on both sides. Add instant bouillon with 2 tablespoons lemon juice and water. Add liquid to chicken. Cover and cook on low 20 minutes.
Make stuffing according to directions; set aside. Mix rice, milk, mushroom pieces and soup in bottom of baking dish. Place chicken on mixture. Put stuffing on top of chicken. Bake at 350° for 1 1/2 hours. Makes 4 servings.
Combine all ingredients. Spoon into a 2-quart casserole dish. Cover with topping. Bake at 350° for 25 minutes.
Toast seeds on a cookie sheet at about 325° until golden brown. Toss and combine above ingredients and chill until ready to serve.
Put the first 4 ingredients in a food processor; blend until vegetables are diced very fine. Add this mixture to dressing mix. Mix together and chill. Make ahead of time to allow flavors to marinate.
Combine all ingredients and mix well. Pour into 9-inch pie pan. Bake 45 minutes at 350°.
Mix all ingredients well. Bake in pie shells at 450° for 10 minutes, then set oven on 350° and bake until done. Makes 2 pies.
Rub clove of garlic throughout on the inside of a warm fondue pot. Warm wine; do not allow to boil. Stir in cheeses until smooth. Mix together cornstarch and Kirsch until smooth and add to the cheese mixture. Prior to serving, add pepper and nutmeg. Use good crusty French bread. Tear off chunks and dip into the cheese.
Preheat oven to 350°. Grease and flour three 9-inch layer cake pans. Put cake mix, oil and eggs in mixing bowl; beat for 2 minutes on medium speed with electric beater. Combine gelatin and flour; set aside. Drain strawberries well; reserve 1/2 cup of syrup. Add gelatin mixture, strawberries and reserved syrup to batter in bowl; beat for 1 minute. Turn into pans. Bake in preheated oven for 25 to 30 minutes. Cool for 5 minutes. Remove from pans. Cool on wire racks. Fill and frost with Strawberry Frosting. Makes three 9-inch layers. Delicious.
Beat eggs and melt butter. Mix all ingredients (eggs, melted butter, vanilla, sugar and pecans) together. It is best to use a fork. Pour into unbaked pie shell. Bake at 350° for 35 minutes.
Dissolve Jell-O with 2 cups hot water and 1 cup cold water, plus 1 cup cold juice from the canned fruit. Let this mixture chill until it starts to thicken, then add fruit and walnuts. Drain the fruit cocktail before adding to the mixture.
Combine pecans, sugar, corn syrup and salt in a 1 1/2-quart casserole dish. Microwave on High for 7 to 8 minutes, stirring well after 4 minutes. Add butter and vanilla to syrup, blending well. Microwave for 1 or 2 more minutes. Pecans should be lightly browned and syrup very hot. Add soda and gently stir until light and foamy. Pour mixture onto a lightly greased cookie sheet. Let cool for 1/2 to 1 hour. When cool, break into small pieces and store in airtight container. Peanuts also work well in this recipe.
Blend all ingredients and pour into ice cube trays. Put a drinking straw (which has been cut in 1/2) into each cube; freeze.
Cook ground beef until brown, stirring to crumble; drain. Spoon beef into a baking dish (approximately 8-inch square) and top with sauce and cheese.
Heat oven to 325°. Layer ingredients in order in ungreased 9 x 13-inch cake pan. Bake for 55 to 60 minutes. Let stand for 15 minutes, then serve warm with whipped cream or Cool Whip.
Line a cookie sheet with foil and butter generously. Line with soda crackers. Meanwhile, melt real butter and add brown sugar. Cook approximately 3 minutes, until well mixed. Pour over crackers and bake 5 minutes in 425° oven. Remove from oven and pour chocolate chips over the cracker mixture. Allow chips to melt, then spread evenly. If nuts are desired, sprinkle nuts before spreading the chips. Allow this candy to sit overnight before cutting. A pizza cutter gives the best results.
Combine Jell-O, water and pineapple into a saucepan and heat until Jell-O has completely dissolved. Remove from heat. Cube cream cheese and add to Jell-O mixture. Stir until melted. Let it cool slightly and then add Cool Whip. Place in refrigerator until firm.
Mix well sugar, flour and pineapple juice. Cook over medium heat until thickened. Add macaroni and refrigerate overnight. In the morning, add mandarin oranges, crushed pineapple, pineapple tidbits, Cool Whip, marshmallows and cherries.
Melt 1/4 cup oleo in saucepan. Add 1/4 cup flour gradually. Stir constantly until smooth. Add chicken bouillon cubes to water and dissolve. Add to first mixture. Add half and half. Add parsley. Stir until thickened. Stir in Parmesan cheese until melted. Serve over fettucine.
Cook hamburger and sausage and drain off excess fat. To the hamburger sausage, add diced onion, drained mushrooms and Velveeta cheese. Mix well. On cookie sheet lay out bread and spoon on mixture (approximately 1 tablespoon) each. Bake at 350° for 20 minutes.
Line spring-form pan with ladyfingers (sides and bottom). Wrap aluminum foil around outside of spring-form pan (3 inches above spring-form). Mix all ingredients and pour in prepared pan. Refrigerate for several hours and top with strawberry pie filling.
Mix tuna fish, mayo, onion, celery and grated carrots together. Just use as much onion, celery and grated carrots as you like. Stuff into pocket bread and put 1 ounce fat-free cheese (I like Swiss) in each pocket. Bake at 375° for about 5 to 10 minutes. Cut pocket bread in half. Makes 4 good size pockets.
In a large bowl beat eggs slightly with fork. Add remaining ingredients. Shape meat in oval loaf. Place in shallow baking dish. Spread remaining ketchup on top. Bake 50 minute at 400 degrees.
Oven Method: Wash rhubarb; cut off and discard leaves. Cut rhubarb stalks into 3/4-inch pieces. You'll need 5 cups diced rhubarb. Arrange rhubarb in greased 8-inch square glass baking dish. Sprinkle with strawberry gelatin powder. Combine flour, sugar, brown sugar and cinnamon in bowl. Melt butter in small saucepan over medium heat, about 2 minutes. Stir butter into flour mixture and mix until crumbly. Sprinkle over rhubarb. Bake in 350° oven 50 minutes or until rhubarb is tender. Let stand 30 minutes before serving.
Blend syrup with pudding. Mix in bowl. Gradually add evaporated milk and egg, stirring to blend. Add pecans and pour into pie shell. Bake in moderate oven at 375° about 55 minutes.
Mix all ingredients together, shape like crescents. Bake at 300° for 15 to 20 minutes. Roll in powdered sugar.
Roll out thin and bake on lefse grill until light brown. Stays soft and does not need to be kept in cloth. Serve with brown sugar or butter, creamed and cut into squares.
Mix all ingredients together, except bacon, use additional mayonnaise if needed to moisten. Cook bacon and crumble on top of casserole.	Pour a small amount of bacon grease over casserole to season. Cook at 350° for 30 minutes until cheese is melted.
Mix milk, sugar, egg yolks, margarine and vanilla in large saucepan. Cook and stir on medium heat until mixture thickens and is golden (about 12 minutes). Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread, stirring occasionally.
Melt butter in pie plate. Combine flour, salt and milk in bowl; mix well. Pour excess butter into flour mixture and add eggs. Pour batter into pie plate. Bake at 425° for 15 minutes, until puffy and lightly browned. May serve with lemon juice and powdered sugar glaze. Makes 4 servings.
Cut tortillas into 8 pie-shape wedges. Place on a sprayed cookie sheet. Spray tortilla chips, then shake your choice of optional topping onto top of chips. Place in oven at 400° and bake for 10 minutes.
Mash cream cheese with fork until smooth. Add picante sauce and onions. Mix well. Spread on tortillas and roll up. Lay in pan, seam side down, and put in refrigerator until chilled. Slice in about 1/4-inch slices.
Two 16 oz. each cans whole carrots, drained, can be substituted for fresh carrots.
Cream butter (or butter and Crisco) and sugar until light and fluffy. Add flavoring. Add eggs, one at a time, beating after each. Add flour, a little at a time. Beat, but do not overbeat. Pour into greased and floured stem pan. Place in a cold oven, turn to 275° and bake for 1 hour and 15 minutes.
Pour half of	the oysters into a buttered casserole dish. Layer half of the crumbs, remaining oysters and then the remaining cracker crumbs.	Make a sauce of the butter and half and half cream. Pour over the mixture and cook at 350° for 1/2 hour or until it bubbles. This makes a big dish.
In large saucepan, brown salt pork and sausage with half of the garlic over medium heat; chop meat into fine pieces as it browns. Add tomato sauce and tomato juice, stirring over medium heat. Stir in Parmesan cheese and brown sugar, remaining garlic and spices. Bring to a simmer, stirring frequently. Reduce heat, cover and stir occasionally. Simmer up to 4 hours.
Dissolve tomato soup in water. Add remaining ingredients. Mix thoroughly. Refrigerate until ready to use.
Crumble cheese in a small bowl, and mash with a fork. Stir in eggs, chives and white pepper until well mixed. Cut phyllo sheets lengthwise into 3 equal strips. Cover with waxed paper, then with a damp towel to keep them from drying out. Using 2 layers of phyllo at a time, place 1 heaping tsp. filling on one end of strip. Fold end over end in a triangular shape to opposite sides (like a flag). Place on greased cookie sheet. Repeat. Heat oven to 350 degrees. Brush triangles with margarine. Bake until puffed and golden, about 20 minutes.
Brown, crumble and drain sausage. Mix together all ingredients except bread cubes, meat and cheese. In buttered 9 x 13-inch pan, lay bread cubes. Sprinkle meat over cubes and cheese over meat. Pour other ingredients over these layers. Let settle in refrigerator overnight (cover pan). Set out for 15 minutes, then bake for one hour at 350°, uncovered. Cool for a few minutes. Cut in approximately 12 pieces.
Soften cream cheese. Add sugar and mix well. Mix in thawed strawberries. Chill for 1 to 2 hours. Serve with crackers or fruit.
Preheat oven to 350 degrees. Lightly grease a 9X13 inch baking dish. Tear or cut up the hot dog buns and arrange the pieces in the bottom of the dish evenly. Slice the hot dogs into bite-size pieces and layer the pieces over the buns. Pour chili over the hot dogs, sprinkle with the chopped onion, then drizzle some mustard over the chili and the onion. Top off with cheese. Bake for 30 minutes.
Layer cream cheese, chili and then cheese. Melt in microwave for 3 to 4 minutes. Serve with tortilla chips.
Preheat oven to 350°. Prepare cake mix according to directions. Pour 2 cups batter into greased 9 x 13-inch pan. Bake 15 minutes. In saucepan over low heat, melt caramels with margarine and milk, stirring until smooth. Spread over cake, then spread remaining batter over caramel mixture. Top with nuts. Bake 30 to 35 minutes longer or until cake springs back. Cool. Garnish as desired.
Mix all ingredients into a soft doughy mixture. Roll into walnut-sized balls. Bake on cookie sheet at 350° for about 15 minutes. Yields approximately 40 lightly browned balls to be served hot.
Preheat oven to 425°. Separate crescent dough into 2 large triangles and place in ungreased 13 x 9-inch baking pan. Press over bottom and 1/2-inch up the sides to form crust, sealing perforations with fingers. Place sausage slices over crust. Sprinkle with cheese. Combine remaining ingredients and pour over cheese. Bake 20 minutes or until deep golden brown. Cut in 24 pieces.
* To make sour milk, mix 2 tablespoons vinegar to 1 cup milk.
(1) Up to one hour before serving, combine coleslaw mix, green onions, noodles (save serving mix for the dressing), almonds, and sunflower kernels in a salad bowl. Cover and chill.
Cut the beef across the grain into 1/2-inch slices. Sprinkle with freshly ground pepper. In a large pot, heat olive oil over medium heat. Add beef and saute until lightly browned all over. Sprinkle with flour; stir well. Saute 4 to 5 minutes to cook flour. Add water and stir well. Cover and simmer about 45 minutes. Add celery, carrots, onions, lentils and thyme. Cover and simmer 1 hour, stirring occasionally. Add lemon juice and correct pepper, if needed.
Melt margarine; add remaining ingredients. Mix well. Make into tiny balls, about 1 tsp. Place on wax paper. Place in freezer.
Mix all ingredients thoroughly, adding nuts and raw apples last. Grease and flour 1 large pan or 2 loaf pans. Bake at 325° for 1 1/2 hours.
Mix beans, cheese, garlic salt and mushrooms. Bake in 350° oven until cheese melts. Enjoy!
Mix thick enough to roll in hands. Spoon 1 tablespoon on tips of fingers. Press cherry in middle and roll. Place on cookie sheet and chill.
Use large 9 x 13-inch baking dish and layer first 4 ingredients in order listed. Pour celery soup over all. Then melt 1/2 stick margarine and pour over. Cover with foil and bake approximately 1 hour at 425°.
Preheat oven to 375°. Butter a 1-quart casserole dish. Pare, core and slice apples. Place in the buttered casserole and sprinkle with cinnamon, salt, lemon juice and water. Dot with vanilla. Mix the brown sugar, flour and butter together and spread over the apples and bake for 30 minutes. Best when served warm.
Cream shortening. Add white sugar, brown sugar and peanut butter. Beat eggs lightly and add, then add flour and soda, sifted together. Mix well. Take a piece the size of a walnut, roll into a ball and flatten with a fork. Bake at 350° until light brown.
Place boneless breast of chicken in a baking dish. Combine all remaining ingredients in a mixing bowl. Pour mixture on top of chicken. Bake for 1 1/2 hours at 350°. Baste occasionally.
Take large red apples, core and pare. Fill apples with mincemeat and bake at 350° for 25 minutes. Serve hot or cold with hard sauce.
Fry bacon. Saute onion in pan, then push aside and brown ground beef. Add all remaining ingredients. Mix well. Cover and bake for 1 1/2 hours at 300°. Can add pieces of Polish sausage, if desired. Serve with hot rolls or corn bread. Serves 8.
Mix soup, milk, pepper and salt; set aside. Place layer of sliced potato in greased baking dish. Add layer of ham, then onion slices. Repeat until all is used. Pour soup mixture over. Bake at 375° for 1 hour, covered. Uncover, top with cheese and paprika. Bake additional 15 minutes.
Beat all together with mixer or rotary beater until smooth. Pour into frying pan and cook on one side until bubbly. Then turn and cook until golden brown. Put butter or sugar on; roll up and eat.
Melt butter on High about 30 seconds. Add lemon juice, salt and pepper. Pour	over salmon. Top with onion slices. Cook on High 5 to 6 minutes. Let stand 5 minutes.	Serve with lemon wedges.
Jimmy Dean regular or mild sausage is best. Cook, crumble and drain. Place bread in greased 9 x 13-inch baking dish. Sprinkle with cheese. Combine eggs, milk, mustard, onion powder, salt and pepper. Pour evenly over bread and cheese. Sprinkle cooked sausage, mushrooms and tomatoes over the top. Cover and chill overnight.
In 6 qt. oven-safe bowl, mix rice, sugar, butter, vanilla, and milk. Sprinkle with cinnamon or nutmeg and place in 350 degree oven for 1-1/2 hours, stirring every 20 minutes. Add 1 c. raisins at the last stirring.
Put cooked broccoli in small broiler proof dish or pan. Beat egg whites and salt until stiff peaks form. Fold in cheese and mayonnaise. Spoon over broccoli. Broil 4 minutes or until golden brown. Serve immediately.
In a greased 9 x 13 baking dish, layer the first 3 ingredients in the order listed. Combine the soup, milk and mayonnaise and whisk until smooth. Pour this mixture over first 3 ingredients. Cover and bake at 350° for 20 minutes. Uncover and sprinkle with cheese. Bake an additional 20 to 25 minutes or until bubbly.
Beat egg yolks until light; add corn, seasonings and flour. Stir to blend. Fold in stiffly beaten egg whites. Drop by spoonful into skillet of hot fat. Cook until brown, turning once.
*If using tuna, drain all liquid and use 2 1/4 cups milk.
Let cream cheese soften to room temperature. Beat until fluffy. Gradually add condensed milk while mixing; stir until blended. Add lemon juice and vanilla extract; beat well. Pour into prepared crust. Chill 2 to 3 hours before topping with cherry pie filling or strawberries.
Melt butter in heavy frypan, add onions and cook until soft and caramelized. Add wine and sherry. Bring to boil. Add beef stock, Worcestershire, thyme and bay leaf. Reduce heat and simmer for 30 minutes. Top each serving with toasted bread and grated Gruyere or Swiss cheese.
Beat all of the ingredients together. Put aside for 30 to 40 minutes. Bring a large pan of salted water to a boil and add bits of the mixture by placing on a cutting board and cutting bits into the water or forcing through a slotted spoon. Remove from the water when the dumpling floats to the top of the water. These may be drained and put aside to be turned in a pan in melted butter to warm. If this sounds too difficult, some food shops sell "Spatzli" produced by Knorr, usually in the pasta section.
Combine first 6 ingredients and refrigerate several hours. Slice off top third of bread, hollow out the inside. Fill with spinach mixture. Place raw vegetables and crackers around bread. Bread from inside may be used for dipping too.
Mix thoroughly the shortening, sugars and eggs. Stir in milk and vanilla. Sift together the dry ingredients and stir in. Blend in walnuts. Chill 1 hour. Heat oven to 375°. Drop rounded tablespoons 2 inches apart on a greased baking sheet. Bake about 10 minutes until delicately browned. When cool, frost with Burnt Sugar Glaze. Makes about 4 dozen.
Place chicken on a 14 inch square of heavy-duty foil. Mix can of condensed cream of mushroom soup with 2/3 cup uncooked instant rice. Spoon over chicken. Sprinkle with paprika. Seal the foil package and place on grill 5 inches above coals. Cook about 40 minutes, turning once.
Beat whipping cream and refrigerate. Put a couple of tablespoons of pineapple in cream cheese and beat until fluffy. Pour off about 1/4 of juice from pineapple so pie won't be too sloppy. After beating cream cheese, fold in whipping cream with the Equal. Then add crushed pineapple and vanilla. Be sure your pie crust gets good and brown and cool before filling it. Chill at least 3 hours. The longer it sets, the more flavorable it is.
Place the cabbage, salt, sugar, vinegar and caraway seed in a large saucepan; cover with water. Simmer for 30 minutes until cabbage is soft. Serve hot.
Mix sugar, vinegar and seasoning and boil. Add vegetables. Boil 20 minutes (plus). Makes 5 1/2 pints.
Cream butter, sugar, vanilla, salt and egg yolk with electric mixer until smooth. Combine flour with pecans and gradually beat into flour mixture. Wrap in waxed paper, then plastic wrap. Refrigerate at least 1 hour or overnight. Shape dough into 1-inch balls and place 1 1/2-inches apart on ungreased cookie sheets. Bake in preheated oven at 350° for 12 to 15 minutes. Immediately place in bowl with powdered sugar and roll around to coat. Makes 4 dozen.
Mix together the ingredients. When crumbly, place in plastic bucket or plastic bags. Do not refrigerate or freeze. Just take enough mix out for pie. Add a little cold water. Roll out and place in pan. Will stay good for a year.
Cream butter with sugar. Beat egg and almond extract. Add to butter mixture. Add flour and mix well. Chill dough 2 hours.
Mix graham cracker crumbs, liquid Butter Buds and cereal. Press in bottom of glass dish. Mix Dream Whip with 1 cup skimmed milk until thick. Add cream cheese and Equal. Mix instant pudding with 3 cups skimmed milk and let thicken. Spread half of Dream Whip mixture over crust. Then put chocolate pudding over that and spread the rest of the Dream Whip mixture on top. Sprinkle with Grape Nuts and refrigerate.
Beat together cream cheese and sugar. Mix well. Add eggs, lemon juice and vanilla. Beat until smooth. Pour mixture into crust. Bake at 350° for 35 minutes or until knife comes out clean. Cool cake.
Spread coconut and chopped pecans on bottom of greased 9 x 13-inch pan. Make cake batter according to package directions. Pour over coconut and pecans. Melt butter and cream cheese in saucepan over low heat. When melted, stir in confectioners sugar; stir until well blended. Pour over cake batter. Bake at 350° for 1 hour.
In large mixing bowl, combine cereal, pretzels and pecans; set aside. Melt margarine in saucepan. Stir in honey and blend. Pour over cereal, spread on cookie sheet.
Mix cake mix, 2 eggs, 1 cup chopped pecans and butter together (mixture will be thick). Spread in 9 x 13-inch greased cake pan. Mix cream cheese, powdered sugar, eggs and vanilla together. Spread over chocolate layer and bake at 350° for 45 minutes. Cool completely. Top with Cool Whip, chopped pecans, chocolate chips and coconut.
Mix the first 3 ingredients. Stir until berries are thawed. Add pineapple, bananas and pecans. Pour 1/2 mixture in dish and congeal. Add cream cheese to remaining mixture and pour over congealed mixture.
Mix broccoli, rice, soup, cheese, milk and water in 2-quart baking dish. Drizzle oleo on top. Bake at 350° for 30 minutes.
Mix first 5 ingredients; sprinkle with salt. Cover with ice water and let stand 4 hours. Drain and press out all liquid. Combine sugar, vinegar, mustard seed and celery seed. Bring to a boil; stir until sugar is dissolved. Stir in drained vegetables and simmer 10 minutes. Pack in hot jars and seal.
Cream together cream cheese, powdered sugar and Cool Whip. Pour over crust of flour, butter or margarine and pecans. Press in pan, 9 x 13 x 2-inch. Bake 25 minutes. Combine pudding, pumpkin, milk and water. Beat 3 minutes. Beat egg whites until foamy. Add sugar; beat until stiff. Fold in pumpkin mixture. Spoon over cheese mixture. Top with whipped topping. Chill at least 3 hours.
Pour peaches and juice into 9 x 13-inch baking dish. In a medium bowl, mix all dry ingredients together. Add milk and vanilla; stir. Pour batter evenly over peaches. Top with pats of margarine or butter. Bake in 350° oven for 1 hour. Serves 8. Prep time: 15 minutes.
Fold sugar into egg whites; mix in pecans. Melt butter in jellyroll pan in a 325° oven; spoon nut mixture over butter. Bake 30 minutes at 325°, stirring every 10 minutes. Sprinkle with salt as nuts bake. Cool. Makes 4 cups. Can do ahead.
Mix thoroughly 1/4 cup of soup, beef, bread crumbs, egg, onion, salt and 1/8 teaspoon each of pepper, sage and thyme. Shape firmly into 6 mini loaves.
Dissolve gelatin in 3 cups hot water. Cool. Add drained pineapple, bananas and marshmallows. Chill in 9 x 12-inch flat dish until firm. Heat pineapple juice in top of double boiler. Add flour and sugar to beaten egg. Mix with juice and cook until thick, stirring constantly. Cool. Fold into whipped cream. Spread over gelatin. Sprinkle cheese generously over all. Keep in refrigerator.