HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat sugar and oil. Add eggs. Beat until creamy. Sift together flour, salt and soda. Add to sugar mixture; stroke until blended. Stir in vanilla, apples, coconut and nuts. Bake 1 hour and 20 minutes in a preheated 325° oven. Let cool 10 minutes. Turn out and finish cooling.
Combine all ingredients in a 3-quart casserole, bean pot or slow cooker. Bake, uncovered, in a slow 325° oven for 1 1/2 to 2 hours. If using a slow cooker, bake, uncovered, on low for up to 4 hours. Makes 12 to 16 servings. Great for potlucks!
Place apple juice in saucepan and bring to a boil. Combine margarine, cornstarch and spice in small bowl. Add small amount of apple juice and stir until well blended. Stir cornstarch mixture into apple juice. Pour over apples to coat and pour into unbaked crust. Top with top crust and brush with melted butter; sprinkle with cinnamon. Bake at 350° for 1 hour.
Cream butter and peanut butter. Gradually add sugar. Beat until light and fluffy.	Add eggs and vanilla, beating well. Combine flour, soda, salt and cinnamon. Add to creamed mixture. Cool dough for 1 hour. Shape dough into 1-inch balls. Place 2-inches apart on	greased cookie sheet. Dip a fork in water and flatten cookies. Bake at 350° for 12 to 14 minutes. Let cool.
Mix all ingredients (except chocolate chips) with fork until moist. Mixture will be crumbly. Stir in chips. Press into ungreased pan (13 x 9 x 2-inch). Bake at 350° for 15 to 20 minutes. Cut into bars while warm.
In 9 x 13-inch buttered casserole dish, layer crushed chips, chicken, chicken broth, onion and pepper. Mix other ingredients (except cheese). Pour over casserole; top with grated cheese. Bake uncovered at 350° for 30 to 40 minutes.
Beat together margarine, sugars, egg and vanilla until creamy. Mix and sift flour, baking powder and salt. Add to creamed mixture, blending well. Stir in oats and gumdrops. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375° for 10 to 12 minutes. Makes about 4 dozen.
Mix all ingredients thoroughly; pour into a 4-quart oven dish. Bake at 350° for 45 minutes or until liquid is absorbed. Can top with bread crumbs before baking, if desired.
Brown ground beef and onion. Add taco seasoning and mix well. Then add remaining ingredients. Bring to a boil. Then simmer 20 to 30 minutes.
Mix dough ingredients well and roll out into rectangle about 1/2-inch thick. Sprinkle with mixture of 2 tablespoons sugar and 1 teaspoon cinnamon. Roll as for jelly roll, rolling from wide side. Cut into about 12 rolls. Place cut side down into orange juice mixture (which has been placed in 13 x 9-inch baking pan). Bake at 400° for about 20 to 25 minutes.
Pressure cook cabbage for 8 minutes or cook on the stove and drain. Brown crumbled ground beef and onion. Then place all of the above ingredients into a crock-pot. Cook on low for 8 hours (or overnight; add additional water) or on high for 7 to 8 hours. Serves 4.
Mix jello and water, then add mashed cranberry sauce, pineapple and nuts. Pour in dish or mold. Refrigerate.
Mix sugar, cocoa and salt; add beaten eggs and milk. Stir in melted margarine and vanilla, stir until smooth. Add coconut and nuts and mix well. Pour into unbaked 9-inch pie shell. Bake at 425° for 10 minutes. Reduce temperature to 325°. Bake about 30 minutes. Makes 2 large 9-inch pies.
Combine first 6 ingredients in an extra large zip-top heavy-duty plastic bag. Add chicken. Seal bag and marinate in refrigerator at least 4 hours, turning occasionally. Remove chicken from marinade, reserving marinade. Transfer marinade to a small saucepan and bring to a boil. Reduce heat and simmer 3 minutes.
Combine all ingredients together. Sprinkle cheese on top. Refrigerate overnight. Bake at 350° for 40 minutes. Serves 4 to 6.
Skin chicken and cut up. Boil in water until tender. Remove the chicken from the water (broth) and let cool. After the chicken has cooled, remove all of the meat from the bone and cut into bite-size pieces. Set aside. Add to the broth: onion, carrots and cabbage. Cook over medium heat until the carrots and cabbage are done. Next add corn, green beans, peas, tomatoes, mushrooms and macaroni. Cover; cook for 10 minutes. Add the chicken and cook another 5 to 10 minutes or until everything is hot. Serve with crackers.
Heat oven to 350°. Remove stems from mushrooms. Finely chop stems. In a medium to large bowl, combine chopped stems and all remaining ingredients. Press mixture firmly into mushroom caps, mounding on top. Sprinkle with a little Parmesan cheese. Bake for 18 to 23 minutes. Serve warm. Makes 35 to 40 appetizers.
Bake pie shell for 10 minutes at 370°. Remove from oven. Layer tomatoes in shell. Sprinkle each layer with salt, pepper, basil and garlic powder. Combine mayonnaise and cheese. Spread over tomatoes. Bake at 350° for 35 minutes or until brown. Let pie stand for 5 to 10 minutes before serving. Makes 6 to 8 servings.
Cook chicken and remove from bones. Cool broth. Grease mold. Grind or freshly chop all ingredients. Mix all ingredients and press into mold. Refrigerate overnight. Serve with crackers.
Combine first 6 ingredients in heavy pan. Stir until it reaches a boil. Boil 10 minutes or soft boil stage. Remove from heat and let stand until lukewarm and beat until mixture loses gloss. Requires little beating. Stir in nuts and cherries. Put in buttered pan.
Brown chops in a little oil in a large skillet with a tight fitting lid. Remove to a plate. Add celery, garlic, and onion to skillet. Stir until slight soft. Stir rice into skillet and stir to coat with oil. Pour water over rice and stir. Lay chops on top. Sprinkle with extra garlic powder, if desired. Bring to a boil, reduce heat, cover. Simmer 20 minutes until rice is cooked. Let stand 5-10 minutes before serving.
Mix flour, meal, 3/4 stick margarine, eggs and enough buttermilk to make cornbread batter. Bake at 375° until done, but not brown. Cool. Crumble into bowl. Cook onions in remaining margarine. Add to crumbled bread. Mix soup, broth, pepper and sage into crumbled bread. Layer bread mixture with chicken in pan. Bake at 400° until brown.
Combine coconut and nuts. Spread in bottom of well-greased 9 x 13-inch pan. Prepare cake mix according to directions. Pour batter over coconut-pecan mixture. Place margarine and cream cheese in saucepan over low heat until margarine melts and cream cheese is soft. Stir in powdered sugar. Mix well with electric mixer. Spoon over top of cake (do not stir). Bake at 350° for 35 to 45 minutes. Do not cut until cool. Cut and serve individual pieces upside-down.
Add together first seven ingredients. Stir low temperature until it thickens. Add green beans and put in baking dish. Sprinkle cheese on beans. Mix corn flakes and melted butter in separate dish. Sprinkle on top of beans. Bake at 400° for 20 minutes.
Mix all together and let it sit 5 minutes. Take spoonfuls and drop into hot grease and cook until brown.
Scoop cantaloupes, honeydew and watermelon into melon balls. Slice peaches. Toss melon balls and peaches with strawberries and blueberries. Chill. Just before serving, combine ginger ale, honey and orange juice. Drizzle over fruit.
Cut squash in pieces. Cook in boiling water until tender, approximately 20 minutes. Combine all ingredients after squash has been mashed with fork. Stir and put into 1-quart casserole dish. Bake for 20 minutes in a 350° oven.
Brown meat with onion and garlic. Add salt and pepper. Drain meat; add spaghetti sauce. Cover and simmer 20 minutes. Cook spaghetti according to directions. Drain cooked spaghetti. Combine spaghetti noodles and spaghetti sauce in oblong pan. Cover and bake at 350° for 20 minutes. Sprinkle grated Mozzarella cheese over top and bake uncovered until cheese is lightly browned.
Mix flour and milk until smooth. Cook over low heat until paste is formed. Cool, stirring often. Cream butter and Crisco. Add sugar, salt and vanilla. Beat until light and fluffy. Add cooled mixture and beat until like whipped cream.
Rinse the cottage cheese in a strainer and press out any excess moisture (important). Place in a blender with Neufchatel cheese and blend until smooth and creamy. Add remaining ingredients and mix well. Chill thoroughly before serving (at least 4 hours). Yields 2 cups.
Mix Cool Whip and milk. Add pineapple, lemon juice and nuts. Pour into 2 graham cracker crusts. Chill overnight.
In a large bowl, layer 1/2 head lettuce, then onions, peas, pepper and celery. Mix remaining 1/2 head lettuce, mayonnaise and sugar. Layer on top of celery. Top with grated cheese and bacon bits. Seal. Refrigerate 24 hours.
Mix butter, water and cocoa. Boil until butter is melted. Remove from heat and add salt, sugar and flour. Beat after each. Beat in 2 eggs and soda. Bake at 375° for 20 to 25 minutes in a well-greased and floured pan. (Sheet pan is best.)
Mix; pour into 9-inch ungreased pie pan. Bake for 30 minutes at 400°. Makes its own crust.
Layer the ingredients in a large bowl in the order listed. Spread with mayo. Add 1 pound of crisply fried bacon that has been crumbled. Sprinkle on 1 to 2 cups of grated cheese. Sprinkle on 2 1/2 tablespoons sugar. Cover and let salad sit overnight in refrigerator. Mix/toss salad just before serving.
In medium saucepan, combine cider and gelatin. Bring to boil, stirring to dissolve. Pour into 8 (1/4-cup) molds. Chill until firm and unmold. Serve with baked ham.
Preheat oven to 300°. Halve each pita crosswise. Brush the inside surface of each circle with pesto. Cut each pesto-covered pita circle into fourths. Sprinkle with Parmesan cheese and pepper. Arrange pieces in single layer on 2 baking sheets. Bake at 300° for 10 minutes. Switch pans on racks and bake for another 8 to 10 minutes or until browned. Serve.
Mix the nuts, sugar and cinnamon together and set aside. Grease a Bundt cake pan. Combine the cake mix, pudding, oil and water. Mix well. Add eggs, 1 at a time, mixing well after each egg. Set timer and beat 6 to 8 minutes at high speed. Add vanilla and mix well.
Beat eggs until light. Add sugar gradually until mixture thickens. Then add rest of ingredients and mix well.
Follow directions on roll mix. Knead dough until well mixed. Rise to double size. Roll out. Make paste with brown sugar, cinnamon and soft butter. Rub paste over rolled out dough. Roll up jelly roll style. Cut into rolls. Place into 4 greased pie pans. Let rise again. Bake on 400° until brown. (Can use any roll recipe.)
Mix the first 4 ingredients in top of double boiler. Cook over high heat (boiling water) until slightly thickened. Add beaten egg yolks, stirring constantly. Add vanilla and butter; cook until thick. Put in prebaked pie crust; cover with meringue.
Mix together and pour over 2 (12 ounce) packages of oyster crackers. Mix and set for 24 hours. Oil will not make crackers soggy. A great snack when friends come over.
Cook together the first 6 ingredients until thickened. Alternate in serving bowl: sliced bananas, dressing and chopped peanuts. Layer 3 to 4 times.
Grill, broil or pan-fry chicken. Mix all vegetables with meat. Mix oil and spices. Combine all together.
Mix together to make dough and roll out as thin as possible. Let dry a little. Roll up into a log and slice. Unroll each slice and let dry a little more. These noodles taste great in homemade chicken soup.
Microwave the first three ingredients for 2 to 2 1/2 minutes. Pour 1/2 of mixture into jelly roll pan. Put in refrigerator until firm. Then stir in peanuts in other half and cover. Set aside.
Mix and pour into 9-inch pie shell. Bake at 340° for 50 to 60 minutes, or until crust is brown and center is solid.
Mix all ingredients. Place in oven-safe dish and bake for 20 minutes at 375°. Serve with your favorite crackers.
In a bowl, combine saltines and 1/4 cup butter. Press in a 9-inch pie plate. Saute onions in the 2 tablespoons butter over medium heat for 15 minutes. Stir until tender not brown. Put in a pie shell. Beat milk, eggs, salt and nutmeg. Pour over onions. Sprinkle with cheese. Bake at 350° for 35 minutes or until set. Place pie plate on a cookie sheet before putting in oven.
Cook macaroni as directed. Pour hot milk over crumbs and mix in the cheese, pimento, onion, seasoning and egg yolks. Beat egg whites until stiff, fold into mixture. Add macaroni. Bake at 350° about 50 minutes.
Melt shortening in a saucepan. Add brown sugar. Stir until mixed. Cool slightly. Add eggs, one at a time. Beat well after each. Add dry ingredients, nuts and chips. Pour in greased 9 x 13-inch pan. Bake in a 350° oven for 25 to 30 minutes. Cool and cut into squares.
Add water to cranberries and simmer 10 minutes. Add sugar; stir and add gelatin. Remove from stove and partially cool. Add pineapple (drained) chopped nuts and apple. Pour into mold or dish to chill.
Cut stem carefully off from pumpkin. Cut a lid from the top of the pumpkin (about 2 to 3 inches from stem). Clean pumpkin out (no seeds or stringy pulp); rinse inside with water. Pat a little brown sugar around inside. Put in your meat loaf mixture. Wrap completely in tinfoil. Cook until tender, about 4 hours at 350°. Serve by cutting pumpkin and meat loaf in wedges. Put a little butter and salt on pumpkin (do not eat skin). Delicious!
Cut chicken into serving pieces and place in a casserole large enough to hold chicken comfortably. Combine the sour cream, mushroom soup and onion soup mix. Spread the soup mixture over the chicken. Cover with chow mein noodles and bake for 1 1/2 hours at 325°.
Melt the caramels with milk in a small bowl in microwave on High 1 to 1 1/2 minutes; stir mixture until smooth. Pour into crust; sprinkle with nuts. Cool. Beat cream cheese, sour cream and sugar until smooth. Stir in applesauce, vanilla and cinnamon. Fold in half of the whipped topping. Spread over caramel layer in crust. Chill at least 4 hours. Garnish with remaining whipped topping and apple slices and drizzle with melted caramels, if desired. Store leftovers in refrigerator.
Cook milk, cocoa, sugar and oleo for 1 1/2 or 2 minutes, then add vanilla and peanut butter. Remove from heat and stir in oatmeal. Stir until all ingredients are well mixed and quickly spoon out onto waxed paper.
Brown meat and drain. Slice potatoes into a casserole dish. Cook onion with meat as it browns. Place in layers: meat, potatoes and mushroom soup. Bake until potatoes are done, about 30 to 35 minutes, at 350°. To shorten cooking time, the potatoes may be cooked until tender on the stove. Sprinkle with cheese for the last 5 minutes.
Brown meat and onion. Add seasonings, sauce and olives. In casserole, alternate layers of tortillas, meat, sauce and cheese. Add water. Bake in a 400° oven for 40 minutes.
Brown ground beef and drain. Combine remaining ingredients and mix well with ground beef. Pour all of mixture into casserole dish and bake in preheated oven at 350° for 25 to 30 minutes.
Cream the shortening; add sugar slowly. Add beaten egg. Add flavoring, then flour and baking powder which have been sifted together slowly with milk. Beat well and bake in layer tins in moderate oven 12 to 45 minutes.
Whip cream cheese and butter together. Add sugar. Blend well; add eggs alternately with flour, beating well after each addition. Add flavoring. Pour batter into greased and floured Bundt pan. Bake at 350° for 1 1/2 hours.
Purchase one pound or Louisiana ring cake. Place on your own cake platter. With skewer, make about 10 small holes scattered around the cake. Inject equal amounts of orange curacao into skewer holes. Blend confectioners sugar with orange juice and nutmeg. Drizzle across cake and down sides. Refrigerate. Slice and enjoy. No hassle!
Cook noodles according to directions. Drain; rinse with hot water. Set aside. Gradually beat the sour cream into cream cheese. Stir in garlic. Set aside.
In a mixing bowl cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full. Sprinkle with streusel mix.
Mix all ingredients together in a saucepan. Simmer for 30 minutes. Serve hot.
Roll out 1 package rolls in a 9 x 12-inch pan. Brown ground meat; drain. Add picante sauce and heat through. Pour over rolls; top with sliced cheese. Cover with other package of rolls. Bake according to directions on crescent rolls. Serves 6.
Make dough of almond paste, sugar, almonds and egg whites. Roll pieces of dough into crescent shapes a little larger than a finger. Roll into bowl of sliced almonds and bake at 300° on cookie sheet lined with parchment paper (until light pale brown). Take out onto cooling rack. Dip each end into warm, melted chocolate melted with Crisco.
Combine all ingredients except egg whites. Beat egg whites until stiff and fold into batter. Pour 1/2 cup measure into waffle iron. Bake about 2 minutes. Top with fruit or syrup. Makes 8 waffles.
Heat oven to 350°. Butter an 8 1/2 x 4 1/2-inch loaf pan. Mash bananas. Drain pineapple. On low speed, beat flour, sugar, baking powder, soda, salt, eggs, bananas and butter (softened) until blended. Increase speed to medium and beat for 2 minutes. Stir in pineapple and 1/2 cup of coconut. Pour into pan and sprinkle with remaining coconut. Bake about 1 hour. Cool ten minutes. Take out of pan and cool completely.
Mix dry ingredients; set aside. Mix liquid ingredients. Combine both. Wash apple but do not peel. Cut into small pieces and remove seeds. Dice well. Mix into batter and add almonds, if desired. Use a nonstick muffin pan or a lightly sprayed pan. Fill muffin tins 3/4 full. Bake for 30 minutes at 375°. Enjoy!
Chop onion. Mix all ingredients except sauce well. Shape into 12 meatballs. Cook in heated frypan until browned. Serve Tangy Tomato Sauce over meatballs. Makes 6 servings (2 meatballs each).
Combine ingredients in a large bowl. Mix with spoon, then knead with hands. If mixture is too sticky, add more milk and oatmeal in equal amounts until mixture is consistency for modeling. Harden your creation in refrigerator. Then eat it for dessert!
Blend all ingredients. Mix with fingers or pastry blender. Roll into balls the size of marbles. Place on cookie sheets and bake at 350° for 10 minutes.
Combine first 6 ingredients and whip with mixer. Pour into a 9 x 13 baking dish. Blend together the remaining ingredients and pour over potato mixture. Bake at 375° till browned about 30 minutes.
Mix together in bowl until well blended. If you like, add some olive juice to make more spreadable. Serve on celery, crackers, vegetables, baked potatoes, sandwiches, etc.
Peel and slice oranges and onions thinly. Arrange in alternate layers in bowl. Pour over oil, vinegar, pepper and salt. Marinate 1 hour at room temperature. Top with sliced olives.
Bring chicken stock to boil; slowly pour in corn meal, stirring constantly, until mixture is very thick. Add nuts, sugar, maple syrup, salt and butter. Stir in well. Turn to low heat and stir frequently to avoid scorching. Serve hot or cold. Serves 20.
Combine all ingredients, except mayonnaise. Toss gently. Chill. Spoon into lettuce cups. Top with mayonnaise and an olive slice. Servings: 4.
Fry sausage. Cook noodles. Cut sausage in 3-inch pieces. Wrap each piece in a lasagna noodle. Place in a baking dish. Add cheese and spaghetti sauce. Bake at 325° for 1 hour.
Preheat oven to 350 degrees. Melt butter and chocolate. In a separate bowl, blend the eggs, sugar, vanilla and salt. Blend egg mixture with chocolate and butter, Pour into pie shell. Bake 35 minutes. Serve warm, topped with whipped cream or ice cream.
Mix the boiling water with the oatmeal; let stand until cool to touch. Mix together all remaining ingredients, including the cold oats. Pour into a 13 x 9-inch greased and floured pan. Bake at 350° for 40 to 45 minutes.
Drain pineapple. Mix with the pie filling and sweetened condensed milk. Fold in with Cool Whip. Store in refrigerator.
Chop onion and green pepper and fry the meat until it is brown. Then add the rest of the ingredients. Mix together and fry for about 10 minutes. "Slop" onto hamburger style buns.
Melt butter in skillet. Add salt, pepper, tarragon, onion and garlic. Brown the chicken. Add the vermouth. Cover and simmer for one hour. Add mushrooms during the cooking. After 1 hour, remove chicken. Bring liquid to a boil to reduce it. Add sour cream and mix well. If separation occurs, add 1 or 2 tablespoons water. Put chicken on a platter and cover with sour cream gravy. Everybody loves this dish!
Grease or spray Bundt pan. Sprinkle pecans in bottom of pan. Place rolls around pan, overlapping where necessary. Mix dry pudding mix and cinnamon and sprinkle over rolls. Combine melted margarine and sugar and pour over pudding mix. Cover and let set out on counter overnight. Bake in a preheated 350° oven for 30 minutes. Let sit for 5 minutes before turning out onto platter.
Combine 1 1/2 cups spaghetti sauce, Ricotta cheese and pepper in blender until smooth. Cook pasta; drain. Place in 13 x 9 x 2-inch baking dish. Stir in Ricotta mixture; top with remaining sauce and sprinkle with Parmesan cheese. Broil 6 inches from heat for 3 minutes or until cheese is melted.
Melt butter in a large pan. Add seasonings. Take bread and cut into cubes, then mix together after bread has absorbed all the butter seasoning. Place in a large 13 x 15-inch pan and bake croutons at 350° for 15 minutes; stir until all is toasty. Serve over salads, casseroles, etc. Store in Ziploc bag until needed.
Crush vanilla wafers and mix with coconut and sugar. Add orange juice; mix well. Form into 1-inch balls and roll in coconut and powdered sugar. Makes 5 dozen. Refrigerate.
Mix cream cheese and pineapple in a bowl. Form into a ball and wrap in plastic. Refrigerate for 1 hour. Roll in pecans until ball is covered. Refrigerate again until serving time.
Brown beef with onion and drain very well. Layer in one large casserole or two small or in pie plate for pie-look: beans, meat and onion and picante sauce. At this point, if you are going to freeze any, cover with heavy foil and place cheese in plastic freezing bag.
Mix well and stir until mixture is like syrup. Boil 6 minutes and remove from heat. Add lemon juice. Boil 6 more minutes and remove from heat. Skim off foam and pour in containers.
Boil sugar, water and salt until it forms a hard ball in water (285°). Place Marshmallow Creme in a mixing bowl and stir in hot syrup. Continue stirring until slightly stiff or until the candy holds a peak. Fold in nuts and flavoring. Drop from spoon onto waxed paper or buttered plate.
Mix all of the above ingredients and bake at 350° for 30-45 minutes; time will depend on size of pan used. Example: A 9 x 13-inch pan will not require quite as long to cook.
Brown the hamburger meat in a skillet, drain fat. Add chili seasoning, tomato paste, and tomato sauce in the hamburger meat. Stir well. Pour chili beans and half of the tomato juice in the crock pot. Add the mixture from the skillet. Add remaining tomato juice. Stir well to mix all ingredients. Cook on high for 45 minutes. Serves about 30 people.
Preheat oven to 350°. Butter dish. Place layer of potatoes. Sprinkle with Season-All and garlic salt. Layer of ham. Layer of cheese. Repeat for three layers. Fill bowl halfway with milk. Mix bread crumbs and butter. Sprinkle mixture over top. Cover and bake for 1 hour.
To sour milk, add 1/4 cup vinegar to 3/4 cup milk.
Bake yellow cake mix according to box directions. While warm, poke holes all over cake. While cake is still warm, mix and pour over cake the strawberry jello mixed with hot water and strawberry pop. Cool in refrigerator.
Sprinkle seasonings over meat. Toss until well mixed. Put in casings. Cook 1 1/2 to 2 hours.
Combine the first five ingredients and bring to a boil for 15 seconds. Remove from heat and add peanut butter. Stir until melted. Then add quick oatmeal. Drop on wax paper and let harden.
Beat shortening and 1 cup sugar until fluffy. Add molasses and egg; beat well. Combine flour, spices and salt. Add to molasses mixture; mix well. Add raisins. Cover and refrigerate until chilled.
Mix sugar and flour. Add melted margarine; mix again. Add remaining ingredients, except pecans. After combining ingredients together real well, pour into a 9-inch unbaked pie shell. Place as many pecan halves on top as desired. Bake at 350° for about 45 minutes. Cool before cutting.