HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together shortening and sugar. Add eggs and beat well. Blend in melted chocolate.	Add sour cream and vanilla; mix well. Sift dry ingredients; add to first mixture. Chill. Drop rounded teaspoonfuls on lightly greased baking sheet. Bake at 425° for 8	to 10 minutes or until lightly browned. Frost cooled cookies.
In microwave dish, spread out sweet potatoes. Sprinkle with water. Microwave on High for 5 minutes. Mix in butter and brown sugar. Microwave another 2 to 3 minutes. Let sit.
Saute onions in very large skillet until transparent looking. Add meat. Cook and stir until it loses its red color. Add all of the other ingredients, except kidney beans. Stir well. Bring to boil, then cook at very low temperature for 4 hours. Add kidney beans and cook about 20 minutes more.
Beat eggs and oil until foamy. Add sugar, vanilla, baking soda and water. Beat in flour, cinnamon, salt and nutmeg until creamy. Fold in pears and walnuts. Spray tube pan with Pam and spread batter evenly. Bake for 50 to 60 minutes at 350°.
Mix mayonnaise, sour cream and sugar in small bowl. Shred cabbage in large bowl. Add small bowl mixture to cabbage. Chill before serving. Salt and pepper to taste.
Sift dry ingredients. Make a well in the center. Add liquid mixture, stirring just enough to moisten dry ingredients. Pour into well greased pans. Bake at 350°. Recipe makes six 6 x 3 x 2-inch pans; bake 40 minutes. Or makes three 9 x 5 x 3-inch pans; bake 1 hour. Cool 5 minutes or longer before removing from pans.
In saucepan, mix sugar, flour and cocoa. Add milk, vanilla and butter; boil until thick. Pour in cooked pie crust. Top with Cool Whip.
Mix Miracle Whip, sugar and vinegar. Mix ingredients and pour dressing over mixture. Toss and serve.
Cook egg noodles in salt water until tender. Drain. Combine noodles, tuna and soup. Add a can of water. Place in a baking dish. Crush potato chips on top. Bake at 375° for 30 to 45 minutes.
Preheat oven to 325°. Lightly grease (2 1/2 or 2 3/4-inch) muffin pan cups; set aside. Combine cream cheese and sugar in large bowl. Beat at medium speed of electric mixer until light and fluffy, about 2 minutes, scraping side of bowl 1 or 2 times. Add eggs and vanilla; beat until well blended, about 2 minutes.
Combine the cake mix, eggs, instant pudding mix, mild and oil in a large mixing bow. Beat at medium speed with electric mixer for 2 minutes. Evenly divide batter between 2 greased and floured 9-inch cake pans. Bake at 350° for 25 minutes or until done. Cool, then cut each layer in half horizontally, so that there are 4 thin layers.
Cook pastina and drain. Over low heat, cook juice from fruit, sugar and flour. Stir frequently. When sauce is clear and thickened, add beaten eggs and margarine. Pour sauce over pastina and refrigerate overnight. Fold in fruit, cherries, and Cool Whip. Chill.
Pour fruit in bottom of pan. Sprinkle cake mix over fruit, drizzle melted butter on top of cake mix. Put pecans on top. Bake at 350° for 30 to 35 minutes.
Mix all ingredients; pour into a 9-inch pie shell. Bake at 350° until pie crust is golden brown, about 35 minutes.
In heavy 4 to 5-quart pot, combine apples, onions, raisins, brown sugar, vinegar, mustard seed, pickling spice, ginger and cayenne pepper. Bring to a boil, stirring occasionally, then reduce heat to low and simmer uncovered for about 2 hours, or until most of the liquid has cooked away and the mixture is thick enough to hold its shape in a spoon. Stir often to prevent the chutney from sticking. Remove from heat and ladle into hot sterilized jars. Makes 3 pints.
Brown beef, onion and celery in vegetable oil in large skillet. Add tomatoes and salt; bring to a boil. In casserole, layer cabbage and meat mixture, beginning and ending with cabbage. Top with bread crumbs. Bake 45 minutes at 375° (shredded cheese may be added to top for last 3 to 5 minutes, if desired).
Peel eggplant and boil until tender. Drain well and add remaining ingredients. Mix well. Pour in baking dish and bake for 30 minutes at 350°. Serve hot.
Fry bacon crisp and crumble. Mix all ingredients together and pour into greased tube pan. Bake at 450° for 35 to 40 minutes.
Heat oven to 350°. Stir together flour, cocoa, baking soda and salt. Cream butter and sugar. Add eggs and vanilla. Add dry ingredients. Stir in chips. Drop by teaspoonful onto ungreased cookie sheet. Bake 9 minutes.
Mix all ingredients together. The pie filling makes the dressing for it. Very good. You can add pecans, coconut or almonds if you prefer. Serves approximately 15.
Mix together wafer crumbs, 1/2 stick butter, 1/2 stick oleo and white sugar. Press into 9 x 13-inch dish. Set aside. Beat with mixer, eggs, 1 stick butter, 1 stick of oleo and powdered sugar. Beat 15 minutes. Spread over crumbs. Add a layer of sliced bananas, a layer of pineapple and Cool Whip. Garnish top with pecans and cherries. Let set overnight in refrigerator before serving.
Mix together first three ingredients in small bowl. Set aside. Cream together shortening, peanut butter and sugars. Add egg, milk and vanilla. Mix well. Blend in dry ingredients. Shape by rounded teaspoonfuls into balls. Roll in sugar. Place on ungreased cookie sheets. Bake at 375° for 8 minutes. Remove from oven and place a solid milk chocolate candy Kiss on top of each cookie, pressing down so that the cookie cracks around the edges. Return to oven and bake 2 to 5 minutes longer.
Put hot water in heavy skillet which has close fitting lid and bring to a boil. Add ground meat. Cook until meat turns gray, stirring often. Sprinkle over meat the chopped onion, uncooked spaghetti, salt and parsley. Pour tomatoes over all. Do not mix! Place close fitting lid on skillet and turn flame very low. Let it cook slowly, without lifting lid, for 30 minutes. Remove lid; stir well. Sprinkle cheese over top and serve at once.
Mix all ingredients together, except crusts. Pour into crusts. Chill 1 hour.
Cut shortening into flour until crumbly, then add water. Makes 1 (9-inch) pie crust.
Cut fruit to bite-size pieces and mix all together; sprinkle with nutmeg. Mix in the vanilla yogurt and the vanilla extract. Chill slightly before serving.
Sift together first 6 ingredients. Add next 2 and mix well. Next, add eggs, milk and vanilla. Mix until blended. Pour into 13 x 9-inch greased pan. Bake at 350° for 30 to 35 minutes.
Bake in greased tube pan at 300° to 325° for 1 hour.
Sift flour, sugar and salt into a bowl. Cut butter in with dry ingredients. Mix and mash until well mixed and crumbly. Add beaten egg and milk together. Mix with other ingredients thoroughly. Grease a cookie sheet. Make small balls about 2-inches big. Put them on the cookie sheet and flatten to 1/8-inch thick (should be about 4 to 5 inches in diameter). Drop 1 tablespoon jam on half the circle. Fold over other half to make a pocket. Crimp edges with a fork. Cook at 350° in a preheated oven for 15 to 17 minutes. Makes about 10 tarts.
In a saucepan,	combine all ingredients and heat over low burner stirring constantly. May also be served cold.
Mix together and pour into greased and floured Pyrex 13 x 9-inch pan. Bake in 325° oven for 35 to 45 minutes.
Heat oven to 350°. Grease 13 x 9-inch pan. Melt chocolate and shortening in saucepan over low heat. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in pan. Bake 30 minutes. Cool.
Brown the ground beef and onion together. Then add tomato sauce, parsley, oregano and basil to ground beef mixture and simmer for 10 minutes. Meanwhile, combine spinach and Ricotta cheese. Spoon spinach mixture around edge of a 9 x 13-inch pan. Spoon meat mixture in center. Arrange the cheese over meat. Bake at 375° for 20 minutes.
Marinate chicken breasts in Italian dressing for several hours. While noodles are cooking, grill chicken breasts on outdoor grill. Add the remaining ingredients to the fettuccine noodles. Cut cooked chicken breasts into bite size pieces and stir into fettuccine noodles and remaining ingredients. Serve hot.
Mix Crisco and sugar. Add eggs and bananas (blend to liquid), then add flour and soda (mixed). Add vanilla and nuts. Bake in greased pan at 350° for about 55 minutes. May be baked in two loaf pans, 4 1/2 x 8 1/2 x 2 5/8-inch or a tube pan.
Cook grits in water until thick. Stir in everything except eggs. Add eggs when cool. Put in 8 x 12-inch pan. Sprinkle paprika on top. Bake at 350° for 1 hour.
Preheat oven to 350°. Peel and slice eggplants about 1/4-inch thick rounds. Soak in salted water 20 minutes and drain. Cover with boiling water and drain immediately. Pat eggplants dry. Melt butter in a frying pan and saute eggplants 2 minutes on each side. Place one layer in a buttered baking dish; top with half of the cheese and sprinkle with pepper. Repeat the layers once more. Bake 30 minutes. Serves 4.
Beat oil, margarine and sugar substitute together. Add the milk, egg and vanilla and beat well. Sift together the salt, baking powder and flour and blend in. Drop by teaspoonfuls at least 3 inches apart on nonstick cookie sheets and bake in oven at 375° for 7 minutes. Yields 48 cookies.
Melt butter in small saucepan and curry powder until transparent. Add soup and cream. Heat, without boiling. Sprinkle breasts with salt and paprika. Arrange in buttered baking dish. Pour sauce over chicken. Bake, uncovered, 1 hour at 350°. Cover dish and bake 30 minutes longer.
Mix all ingredients, except ketchup. Form into a loaf. Cover bottom of pan with ketchup (about 1/2-inch deep). Bake for 1 hour at 350°.
Cream cheese until smooth. Add powdered sugar and Miracle Whip. In a large mixing bowl, put the drained fruit, Cool Whip, cream cheese mixture and marshmallows. Stir together and chill overnight.
Place eggs, cheese, salt and pepper in a covered jar and shake well. Heat butter in skillet until melted over medium heat. Be sure skillet is coated with butter. Pour egg mixture into hot skillet and cook over medium heat without stirring. Turn gently with pancake turner when eggs on the bottom start to get firm. Cook 5 to 8 minutes or until eggs are slightly firm.
Wash fresh unpeeled peach (stone removed). Put all ingredients in blender and let her rip!
In large bowl, stir first 6 ingredients until smooth. Add remaining ingredients. Toss to coat well. Cover. Chill. Makes 5 cups.
After cleaning and skinning the snake, section into 4-inch pieces. Coat with corn meal and flour. Deep fry as you would fish.
Prepare pudding using the 3 cups milk. When thickened, fold in Cool Whip. Line bottom of a 9 x 13-inch baking dish with whole graham crackers. Pour half of the pudding mixture over the crackers. Place another layer of whole crackers over this. Add remaining pudding and another layer of graham crackers. Carefully ice top of graham crackers with frosting. Refrigerate overnight. Serves 20 to 24.
Cook sugar, syrup and water until threads. Add peanuts and cook until peanuts stop popping. Add soda and beat. Pour in greased plates.
Preheat oven to 350°. Mix flour and brown sugar. Add eggs, oil, salt, soda and coffee. Pour into a 13 x 9-inch baker's sheet. Top with chips and nuts. Bake for 30 minutes. Cut into bars.
Preheat oven to 300°. Combine butter, crumbs and sugar; pat firmly on bottom of 9-inch spring-form pan. Beat cheese until fluffy. Add milk; blend until smooth. Add rest of ingredients and mix well. Pour into crust. Bake 1 hour 15 minutes or until cake springs back. Cool to room temperature, then chill.
Mix flour, baking powder and sugar together. Add milk. Melt butter in baking pan (2 x 8 x 13-inch). Pour batter in buttered baking pan without stirring butter into batter. Pour peaches and syrup on top of batter. Bake 45 minutes at 375°.
Mix well all ingredients. Form into a ball with hands. Roll ball in chopped nuts. Serve with crackers.
Mix sugar, pumpkin pie spice, eggs and milk. Blend well. Pour into ungreased 9 x 13-inch pan. Sprinkle dry cake mix on top, then drizzle butter on top. Sprinkle with chopped nuts. Bake 45 to 50 minutes at 350° until golden brown. Cool. Chill. Serve with Cool Whip.
Combine, cook and stir over medium heat until thick. Cool and add to potato salad.
In large bowl, combine all fruit. In small bowl, mix remaining ingredients. Serve over fruit.
Wash and shred cabbage. Add onion, salt, sugar and pepper. Stir in mayo or dressing, mixing as desired. Refrigerate.
Mix together with mixer for 3 minutes. Bake in a 350° oven for 30 to 35 minutes. Makes 2 layers.
Preheat oven to 350°. Mix flour, sugar, baking powder, salt and milk. Pour into a 9 x 13-inch baking pan. Pour melted butter on top. Add peaches and juice. Sprinkle with brown sugar and cinnamon on top. Bake 1 hour. Serves 6.
Mix the first three ingredients and pat into a 9 x 12-inch pan. Pour the second three ingredients over batter in pan. Bake at 350° for 35 to 40 minutes until top is golden.
Place these in a colander and drain well, then place in large bowl. Add dressing. Mix well and serve.
Cream together the Cool Whip and cottage cheese. Stir in dry jello and mix well. Fold in oranges, pineapple and coconut. Pour in flat baking dish. Refrigerate overnight. May use strawberry or blueberry jello.
Cream together butter and brown sugar.	Add vanilla and eggs. Add soda, salt, flour and oatmeal.	In double boiler, melt milk chocolate chips, sweetened condensed milk, 3 tablespoons butter and vanilla. Place 2/3 of batter into 10 x 15 greased and floured pan. Pour chocolate mixture in double boiler over cookie dough in the 10 x 15 pan and top with remaining 1/3 batter.	Bake at 350° for 25 minutes.
Combine first 5 ingredients; beat 2 minutes on high speed. Reduce speed to low; beat 1 minute. Pour batter into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 40 minutes. Let cool and top with Cool Whip.
Combine flour, paprika, salt and pepper. Toss with meat. In skillet, brown meat in hot oil. Stir in tomatoes. Cook uncovered over medium heat 20 minutes or until meat is tender, stirring often. Remove pan from heat. Remove 1/2 cup of sauce mixture from skillet and blend with sour cream. Return to skillet. Blend well. Do not boil. Serve over hot noodles. Makes 4 servings.
Combine dry ingredients and blend well. Stir into milk and bring to a boil. Boil for 1 minute. Remove from heat; blend in butter and vanilla. Pour into pie crust. Carefully press plastic wrap directly on pie filling. Cool; chill 3 to 4 hours. Top with Cool Whip or meringue.
Brown raw rice in 2 tablespoons of oil where chicken has been fried, crumbs and all. Add bell peppers and onion. Saute. Add water or chicken broth and cook on medium heat until rice is done.
Boil squash in water slightly salted until tender. Drain water; add butter and seasonings and mashed squash with other ingredients. Pour into greased baking dish and bake at 350° about 30 minutes or until slightly brown.
Melt butter. Spread all over a 13 x 9-inch pan. Spread vanilla wafer crumbs on top of butter. Spread chocolate chips on top of crumbs. Spread butterscotch chips on top of chocolate chips. Spread coconut flakes on top of butterscotch chips. Spread pecan pieces on top of coconut flakes. Pour condensed milk over top and bake 25 minutes in a 325° oven.
Mix the Karo syrup and butter in a pan; bring to a rolling boil. Boil for 5 minutes. Remove from heat. In separate bowl, mix flour, sugar and Eagle Brand milk. Place pan back on medium heat. Slowly pour Eagle Brand mixture into the pan, stirring constantly. Bring to a boil; cook, stirring constantly, approximately 45 minutes until mixture forms a fairly hard ball in cold water. Remove from heat. Add vanilla and stir. Add nuts and stir. Pour in buttered 1 inch deep pans. Cool; cut into squares. Dip in melted chocolate.
Boil chicken until tender with 1 medium onion, 2 sticks celery, salt and pepper; cool. Skin and debone chicken and cut into bite size pieces. Spread chicken in bottom of 11 x 13-inch baking dish. Crush Doritos and spread over chicken. Next, spread onions and olives and add to soup. Pour over casserole and bake at 350° for 30 to 40 minutes.
Pour boiling water over oatmeal and let stand for 10 minutes. Cream together both sugars, margarine and eggs. Add oatmeal mixture and mix well.
Spread butter over steak. Season with oregano, salt and pepper to desired taste. Cook at 400° to 450° in oven until it is to your taste, medium or well done. Serve with whatever side dishes you would like.
Open and break apart at perforation. Press middle seam together to form rectangles. Spread 1/2 mixture on each crescent section. Roll up lengthwise and slice into 10 pieces. Place 1/2 olive in center of each pinwheel. Bake at 375° for 12 to 18 minutes. These can be made up to 2 hours ahead of baking time before baking. Makes 20 sandwiches.
Slice cherries in half. Mix with all ingredients; stir well. (Do not add water to jello.) Chill overnight or several hours until stiff.
Layer in dish the tortillas, chilies, onion, chicken and cheese. Mix chicken soup with chicken broth. Pour over layers. Bake 45 to 60 minutes at 325°.
Combine chicken, broth, soup, onion and Veg-All in casserole dish. Dot with margarine. Mix milk and flour and pour over top; bake for 45 minutes at 350°.
Beat first 6 ingredients together for 4 minutes at medium speed. Fold in chocolate chips. Pour into greased and floured Bundt pan and bake at 350° for 55 to 60 minutes. Cool 20 minutes before removing from pan.
Mix crumbs and oleo and spread in oblong pan. Beat egg whites stiff; add powdered sugar. Add cream cheese (softened) and lemon juice. Spread on first mixture. Slice bananas on top of this. Drain crushed pineapple and spread on top of bananas. Spread Cool Whip on this. Sprinkle chopped up pecans on this. Cut cherries in half and put on top.
Break bread in small pieces. Brown sausage and drain fat. Mix all ingredients well; put in casserole and bake at 350° for 45 minutes. This may be made in the evening, refrigerated overnight and baked the next morning. Serves 8.
Placed butter in cream in heavy skillet and cook until butter is melted and bubbles. Stir in salt, pepper and nutmeg; remove from heat and stir in cheese. Reheat if necessary. Pour over fettuccine in pot; toss with 2 forks over low heat 2 minutes. Sprinkle with parsley. Serves 4.
Mix last 3 items. Crumble over casserole and bake at 350° for 30 minutes.
Mix all ingredients together. Pour into baking dish. Cook, covered, for 45 minutes at 350°. Then uncover and cook, uncovered, until brown.
In a medium sized bowl, combine the bananas, apples, pineapple, cherry halves and peanuts. Mix in enough mayonnaise to generously coat all the fruit and nuts.
Mix all ingredients except Cheddar cheese and put in 1-1/2 quart baking dish. Press firmly. Bake at 350° for 1 hour. Remove from oven and sprinkle top with grated Cheddar cheese. Return to oven for 5-10 minutes until cheese melts.
Brown ground beef and onion with salt, pepper and garlic. Place 1 or 2 slices American cheese on flour tortilla shell with large spoonful of meat mixture. Roll up and place in baking dish. Mix enchilada sauce, taco sauce and chile together and spread over enchiladas. Cover with grated American cheese and bake at 350° for 30 minutes. Also good served with white cheese dip.
Mix all ingredients together except for butter and Ritz crackers. Melt one stick butter and crumble up one stack Ritz crackers. Mix with the butter. Spread over vegetable mixture in a casserole dish. Bake at 350°, uncovered, for about 30 to 35 minutes.
Sift meal 3 times and mix with boiling water. Stir until smooth and free of lumps. Add salt, shortening, milk and beaten egg yolks. Beat whites until stiff; fold in. Pour into greased baking dish. Bake in oven at 350° for 45 minutes. Serve warm in baking dish.
Cream the butter. Add sugar until fluffy. Add egg and molasses. Add remaining ingredients; beat until smooth. Chill 2 hours. Shape into 3/4-inch balls. Roll in extra sugar. Bake on greased cookie sheet at 350° for 11 to 12 minutes. Yields 6 dozen.
Snap off tough ends of asparagus. Remove scales with a vegetable peeler or knife, if desired. Place asparagus in a vegetable steamer over boiling water; cover and steam 8 to 10 minutes or until crisp-tender. Arrange asparagus in a lightly greased 13 x 9-inch baking dish. Set aside.
Cream butter and sugar. Mix in eggs, salt, flour, vanilla, baking powder and milk. Now add raisins, pecans, red cherries, pineapple, Brazil nuts and dates. Grease and lightly flour 3 loaf pans. Bake 2 hours at 250°.
After removing biscuits from can, cut each into 4 pieces. Using approximately 1/2 cup of sugar and 2 tablespoons of cinnamon, mix thoroughly. Coat each piece and put in a loaf pan sprayed with Pam. With remaining sugar and cinnamon, add about 1 tablespoon of melted butter. Mix well and spoon over top of loaf. Don't overdo the top or bread may come out too sticky on bottom. Bake in a 350° oven for 25 to 30 minutes for small loaf or 35 minutes for large loaf.
Brown meat. Add onions, sauce, soup and milk. Simmer 10 minutes. Layer meat with cheese and chips, topping with cheese. Bake at 350° for 30 minutes.
Mix butter and spices together and rub all over chicken, inside and out. Bake at 350° for 1 to 1 1/2 hours.
Sift together first 4 ingredients, then add pineapple. Pour into an ungreased pan. Cover with brown sugar and nuts. Bake at 350° for 35 minutes.
Cream butter and sugar together. Add remaining ingredients and blend together. Grease pan well. Bake at 350° for 15 to 20 minutes.
Cream shortening and 1 cup sugar. Mix flour and baking soda together. Add flour alternately with milk to sugar and shortening mixture. Beat egg whites with 1/3 cup sugar; fold into batter. Bake at 350° for 20 to 25 minutes.
Mash the cream cheese together, cut the end of green onion and mix the cut up meat. Serve as dip.
Mix together ingredients and put into loaf pan. Bake at 350° for 20 minutes. Baste with syrup and bake for another hour and 10 minutes.
Bake at 325° for 45 to 55 minutes in ungreased loaf pan.
Melt butter in saucepan. Stir in remaining ingredients. Bake in 9 x 13 pan at 350° for 30 minutes.
Mix as listed. Bake in well greased tube pan, filling half full. Bake remainder of batter in greased iron skillet. Bake at 450° as you would regular cornbread.
Heat oven to 400°. Grease 10 muffin cups. Brown ground beef; drain. Add barbecue sauce, onion and brown sugar. Separate biscuit dough into 10 biscuits. Place each biscuit in greased muffin cup, pressing dough to cover bottom and sides. Spoon meat mixture into each cup. Sprinkle with cheese. Bake at 400° for 10 to 12 minutes or until golden brown. Loosen with spatula; remove from pans. Makes 10.
Mix cream cheese until fluffy. Beat in lemon. Stir in remaining ingredients. Chill. Serve with deli-style crackers.
Melt peanut butter. Add chocolate chips and stir until melted. (This step can also be done in the microwave oven.) Stir in chow mein noodles. On wax paper, drop spoonfuls of mixture. Press spoon into center to form bird nests. Drop 2 or 3 colored candies in the center to look like eggs. Let cool and enjoy. Can be frozen.
Combine first 4 ingredients, mixing well. Pour into pitcher or punch bowl. Serve punch over ice and garnish with cherries.
Combine first 4 ingredients. Mix well with mayonnaise. Stuff each hot dog bun with half of the mixture. Wrap each hobo in foil. Heat in a 400° oven for 20 minutes.
Melt chocolate and butterscotch chips in double boiler. Mix in noodles and peanuts. Drop by teaspoon onto wax paper covered cookie sheet. Chill in freezer 15 minutes. Keep in refrigerator in covered can as long as you want.
In saucepan, brown ground beef; drain. Add salsa, mayonnaise, and chili powder, mix. In an ungreased 2 qt. baking dish, layer half of the meat mixture, chips and cheeses. Repeat layers. Bake at 350 degrees uncovered 20-25 minutes or until heated through. Just before serving top with lettuce and tomatoes. Makes 6 servings.
Cream the cream cheese, sugar and mayonnaise. Add pineapple, cranberry sauce and Cool Whip. If desired, add chopped walnuts. Pour into a 1 1/2-quart oblong Pyrex dish. Cover and freeze. Remove from freezer 15 minutes before serving. Cut into squares and serve on lettuce. Serves 12.