HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine eggs, salt and sugar in large bowl. Add milk and vanilla. Add nutmeg. Pour into pie shells. Bake at 450° for 10 minutes. Reduce temperature to 325°. Bake 30 to 40 minutes longer.
Combine shortening, salt and peanut butter; mix well. Add granulated sugar; mix. Add brown sugar and mix slowly until creamy. Add beaten eggs and milk and mix well. Sift flour and baking soda, then add to mixture, blending well. Drop from teaspoon onto greased baking sheets. Flatten each cookie with fork. Bake at 325° for 15 to 20 minutes.
Cream together cream cheese and mayonnaise. Add pineapple, cherries, marshmallows, nuts and coconut. Then add 1/2 pint Cool Whip.
Combine sugar, syrup, butter, chocolate and milk in large heavy saucepan and cook, stirring only until sugar and chocolate are melted. Cook until a little dropped into cold water forms a soft ball (238°). Remove from fire and when almost cold, add vanilla and beat until fudge loses its glossy appearance and is firm enough to hold its shape when a little is dropped from the spoon. Stir in nuts, and turn into greased pan. Cut into squares when firm.
Arrange spinach on serving plate. Add mushrooms and vegetables. In nonstick frying pan, saute chicken pieces in salad dressing just until cooked, 5 to 8 minutes. Spoon over spinach and drizzle with pan juices. Add a few herbed croutons on top.
Combine all ingredients well (except pecans). Pour into a 9-inch regular frozen pie shell. Sprinkle with pecan pieces. Bake at 375° on preheated baking sheet for 40 to 45 minutes.
Wash, peel and cut up fruit. Mix sugar and vinegar. Then pour over fruit and allow to stand overnight. Cook fruit until tender and juice is thick.
Remove crusts of bread and roll flat with rolling pin. Mix cream cheese, egg yolk and sugar. Spread thinly on bread slices. Roll up each slice and cut in thirds. Dip in 1/2 pound melted butter, then in sugar-cinnamon mixture. Bake at 400° for 8 to 10 minutes. (These are sooooo good!)
Cook spinach and drain; mix in artichoke hearts, butter, sour cream and most of cheese. Pour in baking dish where butter was melted; top with remaining cheese. Bake at 350° for 30 minutes.
Brown meat, onion and pepper. Shred cabbage into large pan. Add soup, tomatoes and Ro-Tel. Add salt and pepper. Mix all and cook 1 hour or longer.
Combine all ingredients in small saucepan. Stir constantly over low heat until smooth and creamy. Serve warm over ice cream. Makes about 1 cup.
Mix first 3 ingredients and add cinnamon. Continue to add soft butter, milk and egg yolks. Beat whites from the 4 eggs; fold into the mixture, not having the egg whites too dry. Pour into 2 unbaked pie shells, stirring all the time so the spices will not settle. Bake at 425° for 10 to 15 minutes, then turn oven down to 375° and bake 30 minutes longer or until pie seems firm.
Dressing: Mix raspberry vinegar, salt, sugar, poppy seed, dry mustard, minced onion and oil; set aside.
Melt peanut butter and oleo in a medium saucepan. Add vanilla; mix in sugar. Put into a greased 8 x 8-inch pan and place in refrigerator until hard. Cut into servings of choice.
Blend cake mix, pudding mix, water, eggs and oil in large mixing bowl. Beat at medium speed 4 minutes. Stir in coconut and chopped nuts. Pour into 3 greased and floured 9-inch layer pans.
Mix first 5 ingredients. Let stand 8 hours or overnight. Shape into ring. Fill center with preserves. Serve with Ritz crackers. Delicious!
Cook sausage until done, drain and mix in mustard, pepper, garlic powder, onion soup mix & cream cheese. Rinse and chop sauerkraut into finer pieces. Add sauerkraut into mixture and cover. Let mixture cool overnight in refrigerator.
Cut apples in half and then into 1/4-inch thick slices. Melt margarine in a large skillet; add apples. Cook and stir over medium heat for 6 to 7 minutes or until almost tender. Dissolve cornstarch in water; add to skillet. Add brown sugar and raisins; bring to a boil. Boil for 2 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Serve warm. Yield: 4 cups.
Cut eggplant into 1/2-inch slices. Sprinkle with salt. Saut onions, tomatoes, paprika, pepper and spices. Add meat; cook 5 minutes. Rinse eggplant. Place alternate layers of meat mixture and eggplant in casserole dish, beginning and ending with meat. Cover with foil and bake 40 minutes at 350°. Remove foil and sprinkle with bread crumbs and cheese. Bake 10 minutes more.
Brown and drain meat. Add onion, milk, both soups and Ro-Tel. Bring to a boil for a minute. Layer the tortillas, meat and cheese. Bake at 350° in oven for 30 minutes.
Put oats in bowl; add milk. Stir and let cool. Beat egg yolks, butter and oat mixture. Sift flour, salt, sugar and baking powder together and add to oat mixture. Fold in stiffly beaten egg whites. If too thick, add a little milk. Pour onto hot griddle by spoonfuls.
Pare eggplant and cut crosswise into 1/4-inch slices. Beat egg and lemon juice together. Dip eggplant slices in egg and lemon juice, then roll lightly in bread crumbs. Saute garlic in oil for 5 minutes. Add eggplant slices and saute for 10 minutes or until golden brown. Remove eggplant and keep hot.
Mix Veg-All, soup, onion and mayonnaise. Put in oblong baking dish. Crush Ritz crackers. Melt margarine and pour over crumbs. Bake at 350° for 30 to 35 minutes until golden brown.
Slice tomatoes very thin. Coat in flour, meal, salt and pepper mixture. Fry until brown on both sides. Umm Umm Good.
Mix oil, eggs and pumpkin. Add flour, sugar, salt, soda and spices. Beat well. Pour into two greased and floured loaf pans. Bake for 60 to 70 minutes at 350°.
Brown onion in olive oil. Add minced garlic and ground chuck. Chop fine. Add salt, pepper and Italian seasoning. Brown well. Drain. In separate pot, cook tomatoes, tomato sauce, paste and soup. Add generous amount Italian seasoning mix, meat and tomato mixture and cook with finely chopped pepperoni. Simmer 1 hour.
Combine and cook on low until well mixed. Pour into 2 deep crusts or 3 regular pie crust shells (unbaked). Bake at 400° for 30 to 40 minutes or until browned.
Mix all ingredients together using water; mix until thin. Bake at 350° until light brown. Can be made at night and put in a large sealed container in refrigerator until ready to bake.
Brown ground beef, pepper and onion together. Drain well. Add chili sauce and beans. Simmer for 5 to 10 minutes, until hot. Serve on hamburger bun.
Wash greens and put in a pot. Cover with water. Cook in about 2 quarts of water. Add bacon, salt and pepper. Cover and cook on medium heat until tender.
Cook squash and drain. Mix all ingredients and bake at 350° for 20 to 30 minutes.
Place all ingredients except egg noodles into a large pot. Cover with water. Bring to a slow simmer, then cover. Simmer for about 1 hour or until chicken is cooked (if you used raw chicken). Then add egg noodles and 3/4 cup water. Cook until noodles are done. Serve hot. Makes 4 large bowls of soup.
Mix all ingredients, except oil, with mixer. While mixing at medium speed, add oil in fine stream.
Combine the first 5 ingredients and mix well. Form the meat into individual ovals. Place in a Teflon pan (round). Add 1/2 cup of water and cook on low for 20 to 30 minutes. Burn 1 piece of charcoal and put it in the middle of the pan. Add two drops of water to the charcoal to create a flame. Cover it quickly for 10 minutes. Serve.
Saute onions in butter for a few minutes. Add scallops, wine and garlic. After several minutes, add the mushrooms. Cook just until scallops are done. Remove from heat and pour juice off, saving 1/2 cup of the liquid, discard remaining. I put scallops and vegetables in pan with a lid to keep warm. Add 1/2 cup half and half to the reserved liquid. In saucepan melt 2 tablespoons butter and add 2 tablespoon flour until smooth. Slowly add cream mixture, blending constantly. Cook until thick, then add Parmesan cheese.
Place all ingredients in blender container. Cover and blend on high speed until smooth, about 5 seconds. Pour into metal refrigerator tray or or loaf pan, 9 x 5 x 3-inches. Freeze until firm around edges, but soft in center, about 2 hours. Spoon into blender container. Cover and blend on high speed until smooth. Pour into tray. Yields 8 servings.
Place flank steaks in 9 x 13-inch pan. Score lightly on both sides. Sprinkle both sides with Accent. Combine all other ingredients and pour mixture over the flank steak. Marinate overnight for best flavor (or at least 4 hours). For best taste, prepare on your outside grill (prepare as you would any other steak). Serve sliced very thin.
Saute onion in one teaspoon oil in large skillet or pot. Add all ingredients. Simmer for 20 to 30 minutes. Cook rice while chili is simmering. Complimentary proteins (rice and beans equals complete protein without meat). Also high fiber source.
Combine first 7 ingredients in a lightly greased 2-quart shallow baking dish. Saute 1/2 chopped onion and bell pepper until cooked thoroughly. Add to first mixture. Bake at 350° for 1 hour, stirring once. Sprinkle with crumbled bacon. Yields 8 servings.
Butter both sides of bread and place in single layer in baking dish. Sprinkle with cheese. Combine remaining ingredients and pour over bread and cheese. Cover and refrigerate overnight. Bake at 325° for 45 minutes or until brown.
Cook chicken in boiling water in saucepan until tender. Deskin and debone and chop in small pieces. Chop onion and shred cheese. In another saucepan heat soup, green chiles, sour cream and salsa. Add as much salsa as you like depending on how spicy you want it. Add 2 cups of chicken broth (left from cooking chicken) to mixture. Soften corn tortillas in warm vegetable oil. Pat off excess oil. Layer in 15 x 10 x 2-inch Pyrex dish: soup mixture, 6 tortillas, chicken, onion, soup and cheese. Repeat. Heat at 350° until bubbly, approximately 45 minutes.
You will need 9 x 13-inch jelly roll pan or cookie sheet or short-sided pan with same area.
Mix melted oleo with chocolate cake mix. Put into 9 x 13-inch pan and bake at 350° for 8 minutes.
Drain cherries and pineapple in separate cups. Add enough water to make 2 cups. Add cornstarch, salt, vanilla, food coloring and sugar in saucepan. Add cherries and pineapple. Cook until thick. Let cool completely. Add bananas and pecans. Put into your favorite crust; top with whipped cream. Chill.
In a medium pot, cook chicken, covered with water. When done, add vegetables and cook until they are tender. Set broth and vegetables in refrigerator. Take chicken out and let cool. When chicken is cool, cut in serving size pieces. Reserve small pieces for soup. Brush large pieces with mayonnaise. Sprinkle Romano cheese on top of mayonnaise; sprinkle with oregano. Broil for 5 to 8 minutes. Serve with salad and potatoes. Enjoy!
Mix thoroughly. Pour into unbaked pie shell. Bake at 350° for 25 minutes or until center is firm. Cool. Spread top with strawberry preserves. Chill.
Mix gelatins with hot water. Cool to early jell stage. Mix milk, cheese, pineapple, lemon juice, nuts and celery. Add to gelatin and mix. Mold in 9 x 13-inch pan.
Microwave Directions: Crumble ground beef into 8 x 12-inch microwave-safe dish. Cook, covered, on High for 4 to 6 minutes or until beef is cooked. Stir beef halfway through cooking time. Drain well. Stir in taco seasoning, water, corn, green pepper and tomato sauce. Prepare corn muffin mix according to package directions; stir in 1/2 can onions. Spoon muffin batter around edge of beef mixture. Cook, uncovered, on Medium (50% to 60%) for 7 to 9 minutes or until corn bread is nearly done. Rotate dish halfway through cooking time. Top corn bread with cheese and remaining onions; cook, uncovered, on High for 1 minute or until cheese melts. Cover and let stand 10 minutes. (Bread will finish baking during standing time.)
Cook carrots until tender and cool. Mix soup, sugar, oil, vinegar, mustard, pepper and salt in small sauce pan. Bring to a boil. Layer carrots, onions, and bell pepper in large bowl. Pour hot soup mixture over layered vegetables, refrigerate overnight. Will keep two weeks if kept in refrigerator.
Mix sugar and flour. Add quart of milk; cook on low heat until it starts to thicken. Beat eggs; when mixture starts to thicken, pour slowly into eggs. Return to stove and cook until it coats spoon. Remove from heat and add vanilla and Pet milk. Pour in freezer and fill to within 2 inches of top of canister with milk or Pet milk.
Combine sugar and 6 cups water in a large saucepan. Bring to a boil, then cool. Add everything but 7-Up and strawberries; freeze. Soften to slush. Spoon into punch bowl. Add 7-Up and strawberries.
Melt white chocolate and peanut butter together in top of double boiler. Spread on waxed paper-covered cookie sheet. Melt in microwave the semi-sweet chocolate, 1 1/2 to 2 1/2 minutes. Pour the chocolate on top of the other mixture and swirl with knife. Refrigerate, and when cold, break into chunks.
Mix sugar and oil. Add eggs; beat well. Mix in flour and salt. Stir in vanilla, apples, coconut and nuts. Pour into pound cake pan. Bake at 325° for 80 to 90 minutes. Cool and serve.
Combine sugar, oil, eggs and vanilla; add diced apples. Sift together flour, soda, cinnamon and salt; add to apple mixture and mix thoroughly. This will be a thick batter. Add nuts; mix again. Pour into a greased and floured 8 x 8-inch square pan or a loaf pan. Bake at 325° for 90 minutes. Test cake with a toothpick. Run knife around edge to loosen; remove from pan to cool.*
Drain the chilies and save the juice. Grate half of the cheese onto bottom of greased 13 x 9-inch pan. Sprinkle drained chilies on top of cheese; spread remaining cheese over chilies. Beat the eggs with chili juice and pour over the cheese. Sprinkle top with paprika (just enough for color). Bake at 350° for 45 minutes or until knife comes out clean. Cut in 1-inch squares.
Cream butter and sugar thoroughly. Add eggs, one at a time, beating after each. Combine all fruits and nuts in large bowl. Sift over them some of the flour combined with spices. Toss to coat thoroughly. Add remaining flour-spice mixture to first creamed mixture alternately with honey and soda. Combine with fruit and nut mixture and mix thoroughly. Pour into greased pan. Decorate with pineapple slices and bake in 275° oven for about one and one-half hours. Let cool before removing from pan. Do not open stove door on your cake.
Bring celery and cabbage to boil. Drain. Cook shrimp and pork in fat 4 minutes. Add celery and cabbage. Add soy sauce, chestnuts, green onion and garlic. Cook 6 minutes. Roll in skins and fry. Serve with Sweet and Sour Sauce.
In one large skillet, fry chorizo. In another large skillet, scramble eggs. When done, combine in a large pan. Add peppers. onion and garlic. Cook until warm. Wrap in flour tortilla and enjoy. You may add jalapeno peppers if you wish it to be hotter.
Mix well and bake in a well oiled loaf pan 1 1/2 hours at 225° or 250°.
Brown and drain hamburger. Combine rest of ingredients and add to hamburger. Pour into pie shell. Bake at 350° for 35 to 45 minutes.
Mix butter, sugar, eggs and vanilla. Prepare graham cracker crumbs and press into a 1 1/2 to 2-quart shallow baking dish. Spread butter, sugar, egg and vanilla mixture over crust, then spread pineapple over mixture, then bananas, then Cool Whip. Garnish with nuts and cherries. Let set overnight or for at least 6 to 8 hours. No cooking needed.
Place all ingredients in crock-pot. Cook on low heat all day or at least 4 to 5 hours.
Preheat oven to 350°. Lightly greased a 12-cup muffin tin. In a large mixing bowl, stir together sugar, salt, allspice, cinnamon, baking soda and flour.
Grind raisins, apricots and prunes; mix with coconut and jam. Set aside. Cream the butter, sugar and eggs together; beat in the vanilla. Sift the flour and baking powder and add to creamed mixture, working in thoroughly. Roll out. Cut into squares. Place a	scant tablespoon of filling and fold into 3-cornered	shape.	Place on greased cookie sheet. Bake at 375° for 30 minutes. Makes 50 squares.
Put oil, onions and parsley in frypan. Cook until onions become soft (do not overcook onions). Spread onions on bottom of frypan. Spread peas over onions, saving juice. After peas are added, make 4 wells. Put two eggs in each well. Add pea juice (which was drained) around edges of pan. Sprinkle salt and pepper on top. Simmer, covered, for 1 hour or until eggs are firm.
Combine ketchup, bourbon and sugar. Mix well. Add hot dogs and stir. Simmer for 1 hour.
Combine eggs, 1/4 cup powdered sugar, cinnamon, orange rind and juice in a shallow pan. Stir well.
Preheat oven to 200°. Cook first 4 ingredients to a boil for 5 minutes over medium heat. Add soda. Whip well and pour over corn. Scatter corn onto a greased cookie sheet; bake 1 hour. Stir it after 30 minutes. Cool. Store in airtight container.
Combine flour, sugar and salt in bowl.	Cut in 3/4 c. butter until mixture resembles fine crumbs. Press mixture evenly into greased 13 x 9 inch pan, using a piece of plastic wrap to press firmly in pan. Bake at 350 degrees for 17 to 20 minutes or until lightly browned.
Melt margarine in an 8-inch round layer pan. Stir in brown sugar until dissolved. Sprinkle with pecans. Arrange biscuits in pan. Bake for 12 to 15 minutes at 425°. Invert pan on a serving plate. Let stand 5 minutes before removing pan, to allow sticky mixture to drop over biscuits. Serve warm.
Mix all ingredients together by hand or use a mixer. Use a tablespoon to drop on cookie sheet. Take a fork to flatten lightly. Bake 350° for 10 minutes.
Bring quart of milk to boil; add rice to milk and keep stirring until it boils. In a 2-quart baking dish, beat eggs; add sugar, vanilla and salt. Then pour milk mixture into the egg mixture mixing well. Bake in hot 450° oven for 15 to 20 minutes. Serve warm.
Mix all ingredients except corn flakes and almonds. Put in baking dish. Sprinkle with corn flakes and almonds. Bake 30 minutes in 375° oven.
Cream shortening and sugars. Add eggs, one at a time, and beat thoroughly after each addition. Add vanilla and dry ingredients which have been sifted together. Add rolled oats, coconut or raisins and Rice Krispies. Drop by teaspoonfuls on a greased cookie sheet. Bake at 350° for 15 minutes. Yields 8 dozen.
Cook broccoli until just thawed. Drain well. Layer half of broccoli in a round greased casserole dish. Spread one can of soup, half of onion flakes, half of cheese and salt and pepper. Repeat and sprinkle buttered bread crumbs over top. Bake at 350° for 45 minutes.
Mix cornmeal, eggs, 3/4 teaspoon of salt, milk, baking soda, cream-style corn and bacon drippings; set aside. Saute ground chuck and add salt to taste. Drain meat on paper towels to absorb grease. Keep the onion, Cheddar cheese and jalapeno peppers separate. Grease and heat a large, black skillet. Sprinkle with cornmeal and let brown slightly. Pour half of cornmeal-egg mixture in skillet. Sprinkle the cheese evenly over mixture. Spread meat on top. Place chopped onion on top, then place peppers. Pour remaining cornmeal-egg mixture over top. Bake for 45 to 50 minutes at 350°.
Sift first 4 ingredients into bowl. Add other ingredients and blend well. Shape into small balls with spoon. Fry in deep fat until well browned. Drain on paper towels. Serves 6.
Mix ingredients well and add liquid to dry ingredients. Mix and bake at 250°. Stir every 20 minutes. Bake for 1 1/2 to 2 hours.
Clean beans. Pinch ends, but leave long. Cook about 12 minutes until they are tender, but not overcooked. Drain. Refrigerate. Just before serving, pour dressing over the beans and onion. Add more salt if necessary.
Soften margarine. Add the sugars, then add vanilla and eggs. Add dry ingredients, nuts and chocolate chips. Drop by teaspoon onto cookie sheet. Bake about 8 minutes in a 350° oven.	Yields 5 dozen.
In mixing bowl beat together the zucchini, sugar and egg. Add oil and mix well. Stir together flour, cinnamon, baking soda, etc. and stir into zucchini mixture. Fold in walnuts. Pour into a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 325° for 60 to 65 minutes. Cool in pan on rack for 10 minutes. Remove from pan. Cool thoroughly on rack. Wrap and store overnight before slicing.
Heat oven to 350°. Prepare buns by putting mustard and mayo on buns. Put a Kraft single on one side with slice of onion. Put a heaping spoonful tuna on the other side. Close bun; place on baking sheet. Bake until cheese is well melted, about 20 minutes. May leave off onion. Add fries and it's a great meal.
Take chicken, spread salt, pepper and dressing over chicken. Place in oven and bake at 350° for 1 hour. Saute onion and celery in small amount of cooking oil. Drain and set aside. Steam carrots. Add carrots, milk, soups and mushrooms to onion and celery. Stir and heat through. Add frozen peas. Stir. Remove chicken from oven after 1 hour. Allow to cool 30 minutes. Cut into bite size pieces. Lay chicken into buttered casserole dishes, 9 x 12 x 2-inch and 8 x 8 x 2-inch. Pour soup mixture over the chicken. Unfold pie crust; place on top of pie and flute edges. Place in 350° oven and heat 30 minutes. If crust is not brown, turn oven up to 400° and watch carefully.
Mix all ingredients, except cream cheese, thoroughly and let blend for 24 hours before using. Serve over cream cheese brick with crackers of choice. I like Triscuits.
In a medium skillet, combine Chicken, Fajita Seasoning, Water; blend well. Bring to a boil; reduce heat and simmer 3 minutes. In a large shallow oven proof platter, arrange chips. Top with Chicken and Cheeses. Place under broiler to melt cheese. Top with Tomato, Olives, Green Onions, and desired amount to Salsa. Serve with Guacamole and Sour Cream.
Mix pudding and milk; set aside until thick, then add dry lemon jello and mix well. Fold in Cool Whip. Place layer of crackers (unbroken) in 9 x 13-inch pan. Pour a layer of pudding mixture over crackers. Continue layering until you end with a layer of crackers. Carefully spread frosting over crackers. Refrigerate for 24 hours for best flavor.
Take a sharp knife and stick holes in the roast and stuff each hole with a sliver of garlic. The holes should be about 1 1/2 to 2-inches apart like a pork roast. Then rub the roast with lots of salt and pepper. Flour it generously. Put in your Dutch oven with 1/8-inch grease and fry until golden brown on all sides. Put on the lid and cook very slowly until tender. No vegetables except potatoes, if you want them. The meat should make its own juice, but if it doesn't, add a touch of white wine. Never add water to venison roast.
Mix barbecue sauce with equal amount of water in a large skillet or electric frying pan. Add the frozen chicken. Cover and turn on high. After chicken has thawed, separate the pieces and reduce heat, maintaining a bubbly boil.	About 15 minutes before dinner, uncover and allow sauce to thicken. Serve sauce over chicken. Cook 1 hour or until chicken is done.
Mix all ingredients well. Place in a 1 qt. casserole dish and bake at 350° for 20 minutes. Serve warm with wheat crackers or Melba toast rounds.
Heat oven to 375°. Beat margarine, eggs and vanilla until creamy. Gradually add combined flour, baking soda, salt and cinnamon. Mix well. Stir in remaining ingredients. Drop by level measuring tablespoonfuls onto ungreased cookie sheet. Bake 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crispy cookies, or 20 to 30 minutes for burnt cookies, HA HA. Just kidding. Cool for 2 minutes on cookie sheet, then remove to wire rack and cool completely.
Beat butter for 45 seconds. Add granulated sugar and beat until fluffy. Add almond flavoring and 2 teaspoons water. Stir in flour and pecans. Shape into balls, fingers or crescents. Place on ungreased cookie sheet. Bake at 325° for approximately 20 minutes. Do not brown! Cool slightly. Shake gently in a bag with powdered sugar.
Soften cream cheese. Mix all ingredients together until well combined. This works best in food processor. Place in oven-safe dish and bake for 20 to 30 minutes at 350°. Serve hot with crackers.