HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large mixing bowl, beat butter, sugar, brown sugar, and vanilla until creamy. Beat in eggs. Gradually beat in flour, soda, and salt. Stir in chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheet. Bake 9 - 11 minutes at 375 until edges are brown and centers feel gooey.
Cream butter and sugar (to which cornstarch and nutmeg has been added). Add Karo syrup and beaten egg yolks, then cream. Pour in 9-inch pie shell and bake at 400° until done. Check pie by inserting knife in center of pie, when knife comes out clean, pie is done. Beat the egg whites and add 1 tablespoon sugar for each white, adding gradually when whites are stiff. Keep beating while adding sugar. Spread over pie being sure the edges are sealed good. Bake until lightly browned. (This is a delicious pie but rich. Cut in real small pieces.)
In 2-quart saucepan, combine glaze, berries and juice. Over medium to high heat, heat to boiling. Reduce heat to low. Cook 10 minutes or until berries are soft, stirring often. Remove from heat. Pour into a bowl. Cover; refrigerate at least 2 hours before serving. Serve with cooked pork, ham or poultry. Refrigerate any remaining sauce.
Please chicken in a 9x12 baking dish. Mix soup and sour cream, pour over chicken. Mix cracker crumbs, poppy seeds, and melted butter. Sprinkle over chicken. Bake at 350° for 30-45 minutes.
Cook and drain sausage. Butter bread and cut into small cubes. Place in bottom of buttered 13 x 9-inch dish. Sprinkle sausage over top of bread cubes. Sprinkle cheese on top. Combine remaining ingredients, beating well and pour over top of sausage and bread. Chill at least 8 hours. Bake at 350° for 40 to 50 minutes, covered, except for last 10 minutes so to allow browning.
Saute onions in butter. Add cheese and sour cream. Add seasonings. Put Tater Tots in casserole dish. Pour mixture over potatoes. Cover with foil. Bake at 350° for 20 minutes. Uncover and bake 20 minutes longer. Serves 8.
Mix all ingredients well. Store in airtight container until used. Mix 2 or 3 tablespoons mix to cup of hot water for single cup servings. Great for large gatherings or holiday parties.
Cook noodles according to directions. Saute onions and margarine. Add soup, mushrooms, milk and parsley. In 9 x 13-inch pan, layer alternately noodles, soup mixture, cottage cheese, chicken and cheeses. Microwave 12 minutes at 80% power. Let cool before serving.
Combine the cream cheese with milk, mayonnaise and Worcestershire sauce. Mix with crab meat and onion. Put in small baking dish. Bake at 350° for 15 minutes. Serve with crackers.
Brown stew meat in oil; add onion and cook until tender. Add remaining ingredients and water. Stir, cover and simmer 1 1/2 hours or until meat is tender, stirring occasionally. Serves 4.
Put 1 can of rolls in bottom of 9 x 13 inch dish or pan. Mix cream cheese, powdered sugar and vanilla. Pour over rolls. Put other can of rolls on top of this. Sprinkle cinnamon on top of rolls. Then sprinkle brown sugar on top of cinnamon. Melt butter and drizzle on top of sugar. Bake 30 minutes at 325°.
Brown ground beef with onion; drain. Add rest of ingredients and simmer 30 minutes (or however long it takes to boil the water and cook the spaghetti or vermicelli). Enjoy!
Quarter and core apples but do not peel. In a 3-quart glass bowl, combine apples and cider. Microwave on High 8 to 10 minutes, stirring every 3 minutes until apples are soft. Transfer to blender. Blend until smooth. Return to glass bowl. Combine with sugar and spices. Microwave on High 10 to 12 minutes, stirring every 3 minutes until mixture thickens. Store in jars.
Mix all ingredients and bake in two greased loaf pans for 40 to 50 minutes at 350°. Poke holes in loaves with skewer when taken out of oven and while warm. Pour glaze over top.
In heavy pot, melt 1/4 pound butter and saute all seasonings until done, 5 minutes. Add flour and blend well. Add cream, stirring constantly, until thick. Season to taste. Add wine. In a separate saute pan, saute shrimp in 1/2 cup butter and garlic until done. Remove shrimp and drain well. Place shrimp in a layer in a heavy casserole dish. Top with wine sauce and Parmesan cheese. Bake until bubbly. May also serve over pasta.
Preheat oven to 350°. Measure flour and salt into sifter and sift together. Add brown sugar and mix well. Add butter to bowl in chunks. Use pastry cutter to mix butter into flour until you have pea sized lumps. Use your fingers to work the butter into the flour until the mixture is smooth. Press shortbread into pan. Use a fork to prick the shortbread all over. Bake for 20 minutes until light brown.
Mix and bake in casserole dish at 350° for 45 minutes or until done.
Grind cranberries. Cover with sugar; let stand for several hours. Dissolve Jell-O in boiling water. Add orange juice, pineapple and remaining ingredients. Chill. Serve on lettuce with mayonnaise.
Cook grits in water until thick (quick grits cook in 5 minutes, regular grits take about 20 minutes). Mix egg, margarine and cheese with grits and pour into casserole dish. Bake at 350° for 40 minutes or until crusty on top. Serves 6.
Melt butter in pan. Mix flour, sugar and milk. Beat well. Pour peaches (sweetened) over butter, but don't stir. Bake at 375° for 30 minutes.
Combine all ingredients together; beat at high speed with an electric mixer for 4 minutes. Fill 2 loaf pans 1/2 full. Bake at 350° for 30 to 40 minutes (until top of loaf is brown). Let cool only slightly (10 to 15 minutes), then pour/scoop baked mixture into a bowl. Gently stir it once or twice to mix cake/liquid; let cool for 30 minutes. It is best served warm or at room temperature. This recipe is actually a mistake! The original recipe passed to me called for a small package of vanilla pudding and a baking time of 45 minutes. In that form, it becomes a sweet loaf of bread and is quite good, especially when spread with cinnamon butter. The goop form, however, is a lemonier bread pudding and makes for a richer dessert, especially suited for the fall or winter.
Mix dry ingredients, then add dissolved yeast and water. Knead. Set to rise in moderate temperature for 3 hours. Knead, put in pans and let rise until dough doubles in size. Bake 45 minutes in moderate oven.
Mix together all ingredients. This can be made ahead of time. Pie filling keeps bananas from discoloring.
Chilled cookie dough often crumbles when you slice it. But if you first warm the blade of your knife in hot water and then wipe it dry, you can avoid the crumbling. When the blade cools, warm it again the same way.
Mix cake mix, Jell-O and Crisco oil. Add apricot nectar, eggs and lemon and lemon peel. Bake at 350° for 45 minutes (varies).
Boil peas 2 minutes; stir in rice and remove from heat. Let stand 5 minutes. Add remaining ingredients. When serving, decorate with strips of ham and cheese. Keep refrigerated.
Cream butter and sugar until fluffy. Add egg yolks, 1/2 teaspoon salt and vanilla. Beat well. Gradually add flour; mix well. Shape into 3/4-inch balls, dip in egg whites and roll in nuts. Place 1-inch apart on greased cookie sheet. Press down centers with thumb; make a small well in each. Bake at 350° for 15 minutes. Cool and remove from pan. Fill centers with preserves.
Brown onion in small amount of butter and set aside. Cook chicken with bay leaves until tender. Skin chicken and mix in large bowl the tomato sauce, mushrooms, green pepper, garlic salt and paprika. Cook spaghetti and set aside. Add mixture of chicken and other ingredients to onions in skillet. Simmer with broth from chicken. Bake in oven for about 15 minutes at 350°. Serve with Parmesan cheese, tossed salad and French bread.
In a bowl, combine first 5 ingredients. Pour into greased 11 x 7 x 2-inch baking dish. Sprinkle with cheese and crumbs. Cover and bake at 350° for 25 minutes. Uncover and bake 10 minutes longer. Makes 6 to 8 servings.
Wash and remove stems from greens. Boil ham hock or salt pork for 1 hour in water. Tear leaves into bite sized pieces. Add greens, sugar, salt and pepper. Cover and cook greens slowly until tender. Simmer for 2 hours. Serves 4.
In blender container place coffee, ice cream and syrup. Cover; blend until smooth. Serve immediately over crushed ice. Makes about 4 six ounce servings.
Mix and bake at 350° for 20 to 25 minutes in 3 layers.
Mix first 3 ingredients together and drop by spoonfuls into the powdered sugar. Bake on cookie sheet at 350° for 10 to 15 minutes.
Mix all ingredients except rice. Cook until vegetables are done. Add rice and cook until done. Add salt and pepper to taste.
Sift flour, baking powder and salt into mixing bowl. Beat eggs and water together. Beat into sifted ingredients with wooden spoon. Beat for 10 minutes. Stir in bread cubes. Divide dough in bowl in half with wooden spoons. Shape into 2 ovals and drop into rapidly boiling water. Cook in covered pan for 20 minutes, turning dumplings over after 10 minutes. Remove from water and drain. Slice immediately with knife or thread. Makes 2 large dumplings, enough for about 6 servings.
Blend all ingredients in order as listed. Pour into pan. Bake at 350° for 35 to 40 minutes. Cut into squares.
Dissolve jello in boiling water and	then add ginger ale. Add bananas, pineapple and marshmallows. Let set.	Make topping by combining 1/2 cup sugar and 2 tablespoons flour. Stir in 1 cup pineapple juice and 1 egg (slightly beaten). Cook in double boiler until thick. When cool, fold in 1 cup Cool Whip and frost over lemon layer. Sprinkle with 1/2 cup shredded American cheese, if desired.
Boil first three ingredients for 15 minutes. Strain and add the remaining ingredients. Serves 6.
Melt together butter and marshmallows. Add vanilla and coloring. Pour over cornflakes. Drop by teaspoon. Add red hots. Let stand 24 hours.
Beat margarine at medium speed until fluffy. Gradually add sugar; beat well. Add egg whites, milk, sour cream and vanilla; beat well. Combine dry ingredients together, then add to creamy mixture, mixing well. Pour batter into a 9 x 13 x 2-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes, or until wooden pick comes out clean. Cool in pan on wire rack. Spread with Creamy Chocolate Frosting.
Mix all first 9 ingredients well. Add flour last and mix. Turn out on lightly floured board and knead until smooth and elastic. Place dough in greased bowl and turn to grease all sides. Cover; let rise until double, then half. Place each half in loaf pan and let rise again until double. Bake at 300° for 1 hour.
Place ingredients in casserole. Cover and bake in a 300° oven for 3 1/2 hours. Serve over cooked rice or noodles.
Break yeast into water. Add sugar and let stand until foamy. Make a well in flour. Add salt and 2 tablespoons oil. Add foamy yeast mixture. Mix with wooden spoon, adding enough lukewarm water to form dough. Mix well. Let rise 10 to 15 minutes. Then knead dough and place it in a greased bowl. Cover and let rise until double in bulk. Form 4 round loaves. Grease and flour 4 pie plates. Place loaves on pie plates and let rise until doubled in size. Brush top of loaves with milk. Bake in a 350° oven for 1 hour.
Cream together margarine and sugar. Add beaten eggs and vanilla. Mix flour, salt and soda, add alternately to mixture with milk. Add bananas and pecans; mix well. Cook at 350° for 50 minutes.
Mix all of the ingredients together. Bake at 350° for 1 hour (makes 3 loaves).
Melt butter. Pour 1/2 stick in bottom of 9 x 12 pan. Layer all of the above ingredients in order given and then pour rest of butter on top. Bake at 325° for 45 minutes.
Cook potatoes until tender; let cool. Put in refrigerator overnight. Place the potatoes into mixture. Do not stir because the potatoes will break. Ready to serve.
Spread mustard on both sides of chops. Sprinkle with flour, salt and pepper. Brown on both sides. Cover with the soup plus 1/2 cup water. Simmer about 1 hour until tender. This dish is wonderful served with mashed potatoes. It makes a delicious brown gravy.
Mix flour, baking powder, baking soda and salt. Cut in butter. Add buttermilk. Roll dough 1/2-inch thick. Cut biscuits with 2-inch cutter. Bake at 375° for 10 to 12 minutes.
Brown hamburger and drain. Cook pasta. Mix hamburger, pasta and sauce together. Cover with Mozzarella cheese. Bake at 350° for 15 to 20 minutes until cheese melts.
Mix the sugar, milk and butter and cook by clock for 8 minutes. Stir in semi-sweet chocolate chips, marshmallow cream, pecans and vanilla. Pour onto greased cookie sheet or wax paper. When cool, cut into squares. Makes 6 pounds.
In large 6 quart boiler, mix sugar, buttermilk, soda and salt. Cook over High heat for 5 minutes, stirring constantly. Turn heat to Medium and add butter and pecans. Cook, stirring occasionally until mixture forms soft ball in cold water. Drop onto wax paper.
Mix the first four ingredients together and then spread on whole tortillas. Roll up and chill. Slice into 1-inch pieces. Serve with salsa.
Mix the whipped topping, sugar and peanut butter together; pour into the pie crust. Garnish with chocolate shavings or miniature chocolate chips. Chill for two hours.
Cream shortening and sugar. Add eggs and vanilla to sour cream. Sift dry ingredients and add alternately with liquid to creamed mixture. Chill and roll cookies as thin as desired. Cut into various shapes. Bake on greased cookie sheet at 375° for 10 to 15 minutes.
Drain pineapple and keep 3 tablespoons juice; combine sugar and flour and stir in the 3 tablespoons juice in small bowl. Mix cheese and pineapple chunks and pour in the juice mixture. Spoon in a greased 1-quart casserole. Combine butter and crackers and pat on top. Bake at 350° for 20 to 30 minutes or until brown.
Cut round steak into 1-inch wide strips. Dip in eggs and milk mixture in which you have added a little garlic powder, Lawry's seasoned salt, pepper and salt. Roll in flour until steaks are well coated. Fry in hot oil until golden brown.
In small roasting pan, layer bottom with parsley, sage, rosemary, salt, pepper and onion. Rub rabbit in vegetable oil. Lay on top of seasonings. Repeat seasonings and onion on top of rabbit. Cover and bake at 300° for 2 hours. Add 1 cup white wine cover and cook for another hour.
Put ingredients in saucepan. Boil for a couple of minutes. Slice hot dogs. Put in baking dish. Pour sauce over hot dogs. Bake at 350° for 30 minutes.
Preheat oven to 375°. Cook	macaroni as package directs; drain. To hot macaroni in same saucepan, add remaining ingredients except	1/2 cup of cheese. Mix well. Over medium heat, cook	and stir 3 to 5 minutes or until cheese melts. Turn into greased 8-inch square baking dish. Top with remaining 1/2 cup of cheese.	Bake 20 to 25 minutes or until bubbly. Let stand 5 minutes before serving. Refrigerate leftovers.
Separate crescent rolls according to package directions. At the small end of each triangle, place a peach slice, adding 1 teaspoon of peach preserves to each. Roll each into a crescent shape. Bake according to package directions. Makes 8 servings.
Preheat oven to 350°. Melt butter, dip chicken into butter, then into mixture of 4 dry ingredients. Place chicken into well-greased casserole dish. Dot with butter, cover with foil. Bake for 45 to 50 minutes.	Remove foil last 5 minutes of cooking.
Bowl #1: Mix sugar, water and yeast. Wait approximately 5 minutes or until bubbly.
Mix graham cracker crumbs, 1/2 cup sugar and butter (save a little for top). Press into 9 x 13-inch pan. Mix 1/2 cup sugar and cream cheese; mix jello and water; let cool. Add jello mixture to cream cheese and whip. Fold in Cool Whip. Pour into pan. Sprinkle crumbs on top. Chill well.
Preheat oven to 350°. In medium bowl, combine flour and sugar; cut in butter until crumbly. Stir in 1/2 cup chips; press firmly on bottom of 13 x 9-inch pan. Bake 15 minutes. In same bowl, mix milk, egg and vanilla; add remaining 1 1/2 cups chips and nuts. Spread evenly over crust. Bake 20 to 25 minutes or until lightly golden brown. Cool completely. Cut into bars.
Brown sausage, drain and cool. Cook bacon, drain and cool. Beat eggs and milk together. Add bread, salt and mustard. Stir in sausage and cheese. Place in 9 x 13-inch pan, sides sprayed with Pam. Refrigerate overnight. One hour before serving, sprinkle paprika on top. Cook 1 hour at 350°.
Melt butter or margarine. Add brown sugar and bring to a boil. Boil exactly two minutes, stirring constantly. Add milk and bring back to boiling. As soon as it has again reached the boiling stage, remove from heat and add the powdered sugar and flavoring. Beat until smooth.
Crush Ritz crackers. Put half in bottom of a 9 x 9-inch pan. Steam veggies and put in pan. Melt cheese with milk and pour over veggies. Top with remaining crackers. Drizzle with melted butter. Bake at 350° for 20 to 30 minutes or until top is browned.
Fold under extra pastry and crimp the dough on edges all around. Set aside. Preheat oven to 350°. In a bowl combine eggs, corn syrup, sugar, butter, molasses and vanilla. Mix well. Stir in walnut pieces.
Layer bread cubes, meat and cheese in a 9x13 casserole dish. Stir milk and mustard into beaten eggs. Pour over layers. Cover and refrigerate overnight. Bake at 350° for one hour, uncovered.
Brown sausage, drain and set aside. In covered saucepan cook soup mix, rice and water for 7 minutes. Then combine all ingredients and place in baking dish. (Can prepare the day before needed.) Bake 1 hour in 350° oven. Good served with mushroom gravy. Yield: 8-10 servings.
Cream together margarine, butter and cream cheese. Add the sugar gradually and cream together until fluffy. Add eggs, 2 at a time, beating well after each addition. Add the flour, baking powder and salt to cream mixture. Mix well. Add flavoring and mix well. Pour into greased tube pan. Bake at 315° for 1 hour and 15 minutes or until done. Serves 16.
Spread the bean dip on bottom of shallow casserole bowl. Mix up the sour cream, mayonnaise and taco seasoning together. Layer on top of beans. Next, layer the cheese, olives, onions and tomatoes. Serve with tortilla chips.
Melt morsels and milk. Take off heat and add other ingredients. Pour into pan. Cool and cut into squares.
Thoroughly mix the ingredients, except the applesauce and soda. Add	hot applesauce, unsweetened, in which you have dropped 2 teaspoons soda. Bake 45 minutes at 350°.
Combine pecans, dates, corn flakes and salt. Melt chocolates together in double boiler; pour over corn flake mixture. Mix well, slightly crushing corn flakes. Drop from teaspoon onto waxed paper. Chill several hours. Keep in a cool place. Makes 6 dozen.
Mix eggs and fruit cocktail together. Add sugar; mix well. Sift flour, salt and baking soda together. Add dry mixture to egg mixture. Mix well. Add vanilla. Place in a 9 x 13 x 2-inch pan. Sprinkle with brown sugar and coconut. Bake at 350° for 30 minutes. Makes 6 servings.
Butter pie plate. Mix crab and vegetables in plate. Blend eggs, milk, sauce and biscuit mix for 15 seconds. Pour over vegetables and crab. Bake 40 to 45 minutes at 350°. Cool a little before serving.
Mix together and bake at 350° for 55 to 60 minutes in greased and floured Bundt cake pan (40 minutes for 13 x 9-inch pan).
Cream oleo, salt and sugar. Add one egg at a time, beating after each addition. Add lemon rind. Sift flour with baking powder. Add alternately to creamed mixture with milk. Then stir in nuts. Bake in well greased loaf pan at 350° for 55 minutes. Place pan on cooling rack and spoon mixture of juice of 1 lemon and 1/2 cup sugar over hot loaf. Cool in pan. Remove, wrap in foil and place in refrigerator. Allow to ripen for 2 to 3 days.
Mix all ingredients and place in a 10-inch pie pan. Bake 25 to 30 minutes at 350° until toothpick comes out clean.
Heat black beans. Saute a little garlic, onion and green pepper in a small amount of olive oil. Add to beans. Just before serving, add a splash of red wine vinegar. Serve over rice.
Mix flour, sugar and milk. Then add diced rhubarb. Heat half stick of margarine in a 9 x 13-inch pan. Pour batter into pan and bake until lightly browned. Bake at 375° for 55 minutes.
Blend pineapple and cherries in blender. Pour in a large bowl with the rest of the ingredients. Freeze at least 24 hours before serving.
Boil water. Add margarine. Take off heat when melted. Add flour. Then add eggs one at a time. Spread into 9 x 13 pan. Bake at 400° for 30 minutes. Cool. Mix instant pudding with cream cheese and milk. Spread on cooled crust. Top with regular Cool Whip. Spread over pudding. Sprinkle all over with Magic Shell.
Cream margarine and sugar; then add other ingredients. Bake in 1 deep dish pie shell at 325° for 45 to 50 minutes on lower rack. Do not overbrown.
Combine ground beef, onion, eggs, milk, salt, pepper, bread crumbs, parsley and oregano; mix well. Shape in 1 inch balls. In large skillet, brown meatballs in a little shortening on all sides. Drain off excess fat. Combine soup, water and wine. Add to meat in skillet. Cook, covered, over low heat 15 to 20 minutes. Mix with hot cooked spaghetti. Serve with salad and garlic bread. Serves 6.
Cook hamburger; drain. Add onion, salt and mustard; sprinkle with a little flour to hold together. Prepare Bisquick as for rolls. Roll out Bisquick like a jelly roll. Spread with meat mixture and roll up. Slice in 1 1/2-inch slices and place on greased cookie sheet. Bake at 350° until golden brown. Top with white or brown gravy and enjoy.
Cook potatoes, cool and slice into a baking dish. Season with salt and pepper. Sprinkle with celery and parsley. Mix tarragon vinegar, cider vinegar, olive oil or bacon fat and lemon. Heat to the boiling point. Remove the lemon and pour the dressing over the potatoes. Cover and let stand in a 350° oven until heated (about 10 minutes). Serves 6.
Heat oven to 350°. Mix all ingredients, except corn flakes and 3 tablespoons butter. Pour into a large baking dish about 9 x 13-inches. Sprinkle with corn flakes and top with melted butter. Bake for approximately 1 1/2 hours.
Grease 13 x 9 pan. Mix ground beef, spaghetti sauce and parsley. Spread 1 cup sauce to cover bottom of pan. Cover with 3 uncooked noodles. Top with 1 1/2 cups sauce, 1/2 cottage cheese and 1/3 Mozzarella and Parmesan cheeses. Be certain all noodles are covered with sauce. Repeat noodles, sauce and cheeses 2 more times, ending with remaining Mozzarella and Parmesan. Cover tightly; refrigerate overnight.
Cut liver in strips and lightly flour. Slice onions. Saute onions in butter or margarine until soft. Remove from skillet and put aside. Brown liver on both sides. Add 1 to 2 cups of wine and let simmer on low to medium heat until tender. Add peas and cooked onions and cook another 10 minutes.
Cream butter, sugar and eggs.	Add flavoring and soda. Add sifted flour and buttermilk alternately. Pour in floured and greased tube pan. Bake 2 hours at 275°.
Preheat oven to 400°. Mix together cream cheese, egg yolk, sugar and vanilla. Cut crust off bread and roll each slice thin. Spread each slice with cream cheese mixture and roll up. Dip each roll in melted margarine and roll lightly in cinnamon-sugar. Freeze for one hour on ungreased cookie sheet.
Mix flour, sugar, salt, baking powder, oil, water, egg yolks and vanilla. Beat about 5 minutes at high speed.
Saute scallops in margarine until opaque. Add seasonings. Serve on cooked noodles.
Combine 1 1/2 cups flour, 1/4 cup warm milk, 1/4 cup water, malt and yeast. Knead; let rise 10 minutes. Add 1 teaspoon salt, sugar, oil, 1/4 cup warm milk, 1/4 cup water and remaining flour. Knead until dough is not sticking to hands (add more flour if necessary). Let rise 30 minutes.
Mix all ingredients, except potato chips. Add salt and pepper to taste. Place in ungreased 9 x 13-inch dish. Top with potato chips. Bake at 375° for 1 hour.
Brown meat, onion and celery together. Add the rest of the ingredients. Put in a greased casserole pan and bake at 350° for about 1 hour. Sprinkle some chow mein noodles on top of casserole before serving.
Mix sugar and jello and sprinkle over apples. Bake 10 minutes in microwave or 40 minutes in a 300° oven. Great cold.