HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl cream together butter, sugar and eggs with a mixer. Fold in the remaining ingredients; and pour in a lightly greased casserole dish. Bake at 350° for 45 minutes.
Preheat oven to 350°. Combine all ingredients in mixing bowl. Mix well. Bake in 13 x 9-inch pan for 25 to 30 minutes.
Follow directions on cake mix box. Bake as directed. When cake is done (while hot), punch holes in cake and pour Eagle Brand milk over. When cake is completely cool, ice with caramel pecan icing.
In a large, heavy saucepot, heat oil over medium-high heat; add beef and brown all sides. Remove and set aside. In same pot, over medium heat, cook onions 3 minutes, or until tender. Return meat to pot; add tomatoes, barley, water, soy sauce, thyme and salt. Cover. Bring to a boil. Reduce heat; simmer 1 hour. Add carrots, potatoes, celery, beans and Tabasco sauce. Simmer, covered, 45 minutes longer or until meat and vegetables are tender. Makes 10 to 12 servings.
Combine Bisquick, oil and milk; beat until stiff. Press into a well-greased 9 x 13-inch pan. Combine mayonnaise and mustard; spread over dough. Place ham slices over dough. Bake at 350° for 15 minutes. Arrange cheese slices on top and return to oven until cheese bubbles. Let stand 5 minutes. Cut in squares.
Cream shortening and sugar; add eggs and beat well. Sift together remaining ingredients. Add sour milk alternately with flour mixture, beating after each addition. Gently fold in berries. Pour into 2 (9-inch) round cake pans that have been prepared with wax paper on the bottom of pans and greased and floured around sides. Bake in 350° oven for 20 minutes or until done.
Mix first 5 ingredients; beat well. Roll into balls; refrigerate overnight. Melt chocolate chips and paraffin in double boiler. Dip balls in chocolate mixture and place on wax paper. Makes about 50 balls.
Press out first can refrigerated crescent rolls in slightly greased 9 x 13-inch pan. Press seams together. Mix cream cheese, 1 cup sugar and vanilla. Spread on top of crust. Spread out second can of crescent rolls on top of mixture, pressing seams together. Melt margarine, pour over top. Mix 3/4 cup sugar and cinnamon and sprinkle over margarine. Bake at 350° for 25 minutes.
Combine butter and dry cake mix. Reserve 1/2 cup of this for top. Pat remaining crumbs into ungreased pan. Top that layer with peanut butter and Marshmallow Creme. Spread evenly. Crumble remaining ingredients over this. Bake for 20 minutes at 350°. Cool and cut into squares.
Beat eggs and add all ingredients. Pour into a 9-inch pie shell and bake at 350° for 40 minutes.
Combine first 6 ingredients and pour into a 2-quart casserole dish. Combine butter and bread crumbs. Sprinkle over casserole. Bake at 350° for 25 minutes.
Beat eggs at medium speed of an electric mixer until thick and lemon colored. Add butter, sugar, coconut, flour and pineapple. Mix well.
Cream margarine, sugar and brown sugar. Blend in egg, peanut butter, soda, salt and vanilla. Stir in flour and oats. Spread into a greased 13 x 9-inch pan. Bake for 20 to 25 minutes at 350°. Sprinkle chocolate chips on top and let stand for 5 minutes.
Mix well and pat into a 9 x 13-inch pan. Bake for 10 minutes at 350°.
Beat eggs; add remaining ingredients and mix well. Pour into 2-quart greased casserole dish and bake 1 hour at 350°. Serves 4 to 5.
Brown hamburger meat; drain and set aside. Cook onion and hash browns together in oil until tender. Add meat back to pan and mix together well. In separate pan, scramble eggs, then add to meat mixture. Season with soy sauce and garlic powder to taste. Serve with rice.
Slice cheese and put in microwave-safe bowl. Pour the milk in with the cheese. Put in the microwave for 1 minute. Stir. Put in an additional mixture. Stir. Spread chips on plate. Put as much cheese, chili and anything else you desire on top of the chips.
Mix the first 5 ingredients together. Grease and flour a 9 x 13-inch pan. Pour batter into pan. Sprinkle brown sugar and pecans on top. Bake for 35 minutes at 350°. Boil together the margarine, sugar and milk for 3 minutes. Remove from heat. Add coconut; pour over cake while cake is still warm.
Drain pineapple and oranges. Combine pineapple, oranges, grapes, marshmallows, coconut, and nuts. Mix sour cream and sugar. Stir into fruit mixture. Chill.
Put meat in a saucepan. Add water, spices and onion. Cook for 1 hour over moderate heat, stirring often. Remove from heat and add potatoes. Mix well and cool.
Mix all ingredients. Serve with tortilla chips or Mexican foods. Great in guacamole.
Preheat oven to 350°. In heavy saucepan, combine 1 1/3 cups sugar and cornstarch. Add lemon juice. In small bowl, beat egg yolks and add to lemon mixture. Gradually add water, stirring constantly. Over medium heat, cook and stir until mixture boils and thickens, about 8 to 10 minutes. Remove from heat. Add margarine; stir until melted. Pour into baked crust.
Mix all ingredients together and cook over slow heat. This mixture can be used for chili, enchiladas, pizza or mixed in macaroni, poured over rice, or anything else you might want. If you don't brown the meat, the mixture could be used for meat loaf.
Pour boiling water over wheat and let stand 1 hour. Drain well in colander. Add remaining ingredients and blend well. Chill at least 2 hours.
Melt margarine in 9 x 9-inch casserole dish. Combine all other ingredients. Pour into casserole dish with margarine. Do not stir! Bake at 350° for 1 hour.
Cream butter, peanut butter, sugars, egg and vanilla. Sift dry ingredients. Blend with creamed mixture. Shape in 1-inch balls. Place on an ungreased cookie sheet 2 inches apart. Press with a fork. Bake at 375° for 10 to 12 minutes. Cool slightly. Remove from sheet.
Combine warm water, dry yeast and 2 teaspoons honey. Let sit 5 to 10 minutes, then add 3 eggs and 1 egg white (reserve yolk for crust). Add oil, salt, 1 teaspoon honey and flour. Beat well as you add flour until stiff, then knead and let rise in oiled, covered bowl until double. Punch down. Separate and roll into 3 coils. Start off by pinching the ends together and braid as you would hair. Place on greased cookie sheet and cover with a towel. Let rise until double in size. Brush with egg yolk and sprinkle with sesame or poppy seed. Bake in preheated oven at 425° for 15 minutes. Reduce to 350° and bake for 30 minutes.
Place chops in a Ziploc bag. Combine all ingredients. Mix and pour into bag over chops. Press out all air; seal bag. Let marinate 4 hours in refrigerator. Lift chops from bag and broil or barbecue. Brush with marinade occasionally. Cook 4 to 6 minutes on each side.
Place bread in a 9 x 13-inch baking dish. Sprinkle with crumbled sausage. Top with shredded cheese. Combine remaining ingredients; beat well and pour mixture over cheese. Chill at least 8 hours or overnight. Bake 40 minutes at 350° for a souffl breakfast.
In a buttered shallow baking dish, arrange the asparagus in a layer. Slice hard-cooked eggs in layer over asparagus. Pour the chicken soup, diluted with the water, over all. Sprinkle bread crumbs, butter and cheese over all. Bake at 350° until bubbly and golden brown.
In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into crumb mixture. Place in a greased baking pan. Bake, uncovered, at 500° for 10 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Mix cream cheese, Accent and Worcestershire sauce. Add beef and onions, saving some to put on top.
Soak rabbit overnight in salted water. Cook and bone rabbit. Combine peas, carrots and potatoes in large dish. Add rabbit, salt and pepper. Roll dough in 9 x 9-inch pan. Pour in mixture and cover with dough. Brush with butter. Bake at 350° for 30 minutes.
Mix shortening, sugar, egg and molasses together. Stir baking soda, flour, cloves, ginger, cinnamon and salt together. Mix all ingredients together. Shape into balls and roll in sugar. Bake at 375° until done.
In a small mixing bowl, stir together mayonnaise (or salad dressing), mustard, lemon juice and tarragon; cover and refrigerate. Can be stored for up to 2 weeks. Makes 3/4 cup sauce.
Pop the popcorn and put in paper bag. Boil the remaining ingredients 6 minutes, stirring constantly. Mix syrup into popcorn. Pack as high as you can onto cookie sheets. Bake in a 200° oven for 2 hours. Let cool and break into chunks and put into containers.
Blend all ingredients until creamy. Add 1 1/2 cups more water. Blend. Cook over low to medium heat until thick. Serve with patties or loaf. Makes 2 1/2 cups.
Mix sugar, yeast and warm water. Whip eggs in separate bowl. Add salt, flour and oatmeal to yeast mixture. Add eggs. Mix well, then add oleo to batter. Pour into greased 9 x 12 x 2-inch pan. Let rise 1 hour, then bake at 350° for 30 minutes. Brush with melted butter.
In bowl, soften cream cheese. Blend in chili sauce until smooth. Mix in salad dressing, onion and horseradish. Fold in tiny shrimp. Cover and chill for at least 1 hour. Serve with crackers. Makes 2 1/2 cups.
Cook the first 4 ingredients and boil 2 1/2 minutes. Add while hot the remaining ingredients. Stir 5 minutes or until thick enough to spoon out on sheet of waxed paper. Spoon out the size of cookies desired.
Combine egg whites, sugar and salt. Stir in remaining ingredients in order listed, one at a time. Chill 20 minutes. Drop by teaspoon onto greased baking sheet 4 inches apart. Make only 1 at a time. Spread very thin with back of spoon to 3 inches in diameter. Bake at 350° for 5 minutes. Remove to wire rack. Working quickly, place fortune in center of cookie. Fold in half. Grasp rounded edges between thumb and forefinger of one hand. Place forefinger of the other hand at center of folded edge; push in. Bring edges of fold downward around forefinger. Place in muffin tin; open edges up until set. Makes 4 dozen.
Cream together 1/2 cup butter and 1 cup sugar. Add to melted chocolate. Mix together egg, half and half and vanilla, and add to chocolate/sugar mixture. Sift flour and baking powder and mix into dough. Add walnuts to mixture and mix well. Drop dough onto ungreased cookie sheet (won't spread) and bake at 350° for 15 minutes. Cool on wire racks.
Cook potato in the skin until tender. Cool. Peel and mash well. Add butter and vanilla. Stir until well mixed. Add sugar (more if necessary) until mixture is the consistency of pie dough. Divide dough into 4 to 5 parts. Put dough on wax paper or a pastry cloth that has been covered with confectioners sugar. Roll out thin like a pie crust and spread with peanut butter. Roll up like a jelly roll and slice. Keep in refrigerator.
Brown meat with garlic and onion in olive oil until lightly brown. Slowly add 1 can tomato soup and 1 tablespoon of steak sauce. Cook 3 ounces of wide noodles until just tender. Mix with browned beef and the juice of a small can of English peas. Add small amount of oleo to peas. Place in small casserole. Top with peas, then top with grated mild Cheddar cheese. Cover with foil and bake 1 hour on 300°. The foil keeps cheese from burning. Remove foil the last several minutes of cooking.
Remove skin from chicken. Arrange pieces in single layer in baking dish. Pour dressing over chicken so all sides are coated. Let stand all day or overnight in refrigerator. Drain dressing in bowl and thoroughly mix with apricot preserves. Brush (or spoon) mixture over each piece of chicken. Bake, uncovered, in 325° oven for about 1 hour or until tender and glazed.
In large bowl let egg whites warm to room temperature about 1 hour, also preheat oven to 375°. With electric mixer at high speed, beat egg whites with salt just until peaks form when beater is slowly raised. Gradually add 1/4 cup sugar, beating until stiff peaks form. In another large bowl, using same beater, combine sweet potatoes, 1/4 cup sugar, egg yolk, cinnamon, mace and orange peel. Beat at high speed 2 minutes, until mixture is smooth. Meanwhile in small saucepan, heat cream to boiling. Slowly add to sweet potato mixture, beating until combined. With wire whisk, using an under and over motion, fold sweet potato mixture and pecans into egg whites just until combined. Gently turn into 1-quart straight sided souffle dish. Bake 45 minutes or until puffy and golden brown. (Ten minutes before end of baking time, arrange whole pecans on top.) Serve at once, with butter.
Heat the butter and milk to melt butter. Cool to lukewarm. Soften the yeast in the warm water. Stir in sugar, salt, raisins, cherries, almonds, egg and the milk mixture. Gradually add the flour to form a stiff dough, beating well after each addition. Let rise, then bake at 350° for 30 to 35 minutes.
Cream butter and sugar; add slightly beaten egg and molasses. Mix dry ingredients together; add to other ingredients. Add vanilla. Dough will be loose. Take less than teaspoonful and shape with knife. Bake in 375° oven approximately 15 to 18 minutes.
Mix dry ingredients together in bowl. Add egg and onion. Add enough milk so mixture will drop easily from spoon. Drop by teaspoonfuls into deep hot oil. Cook until brown, turning once.
Mix together and soak bread for at least one hour. Pan saut until golden, then finish in oven for 5 to 7 minutes. This can be done the night before and just finished in oven before serving.
Roll biscuits to 3 x 5-inches. Saute onions in butter until onions are clear. Place 1 to 2 teaspoons onions and 1 tablespoon cheese on rolled out biscuits. Roll up tight. Brush top with butter and sprinkle with sesame seed. Bake until golden brown.
Mix everything in a saucepan. Bring to a boil; simmer 15 minutes or longer.
In a bowl, mix hamburger meat, salt, pepper, eggs and ketchup. Put in two pieces of white bread (torn into little pieces) and 1 grated onion. Mix everything well.
Mix all ingredients to chicken broth, except rice. Bring to a boil. Add rice. Cover. Reduce heat and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in 2 teaspoons parsley.
Cook shrimp in 1-quart water with 4 peppercorns for 3 minutes. Saute green peppers, celery, onions and garlic in cooking oil; add other ingredients (except shrimp) and simmer at least 30 minutes. Add shrimp and simmer another 10 minutes. Serve over rice.
Start with a mixture of children; add loving and giving parents. Blend with caring teachers to form a batch of Cooperation. Serve frequently.
Combine all ingredients and	pack lightly in greased loaf pan. Bake at 350° to 400° for 30 minutes.
Saute onion in butter. Add meat and brown. Add flour, salt and pepper; cook 5 minutes. Add soup and simmer, uncovered, for 10 minutes. Stir in sour cream and heat. Cook egg noodles as directed on package. Serve with sauce.
Mix together and place in greased casserole dish. Bake at 350° for 30 to 40 minutes.
Steam zucchini and yellow squash in pot of boiling water until tender; drain, set aside and keep warm. In 5-quart pan, melt butter over high heat. Add onions, celery, bell pepper, garlic and andouille. Saute until onion is wilted (5 to 7 minutes). Add ground beef; blend well until beef is well browned, about 30 minutes. Season well with salt and cayenne pepper. Add squash and mix. Bring to a slight simmer; cook about 20 minutes. Adjust seasonings and remove from heat. Add bread crumbs; mix well and place in a casserole dish or large baking pan. Bake at 350° until slightly browned. Serves 12 to 15. Cut in half for home use.
Cook vegetables as per instructions. Combine soup, cream cheese, cheddar cheese and mix with vegetables. Pour into 1 1/2 to 2-quart casserole dish. Put mushrooms on top. Bake 30 minutes at 375°. Serves 6-8
Mix all ingredients and pour into greased 9 x 13 pan. Bake at 400° for 20 to 30 minutes.
Heat pumpkin and take off heat. Blend in flour, Eagle Brand milk, salt, brown sugar, vanilla and butter. Set aside. Beat together 1/2 cup sugar and spices. Add eggs to sugar-spice mixture. Mix together sugar-spice mixture and pumpkin mixture. Pour in enough milk to make about 3 quarts of filling. Makes 2 large pies and 1 small pie. Bake at 425° until starts cooking good, and turn back to 400° until knife comes out clean.
Melt chocolate chips over double boiler. Remove from heat. Add condensed milk, vanilla and peanuts. Mix and drop by teaspoon onto a buttered cookie sheet or on wax paper. Makes 1 1/2 dozen.
Combine oil, honey, vinegar, poppy seed and mustard in bowl and mix well. In a large bowl, combine lettuce, berries and onion. Toss with dressing.
Thaw, but do not cook, the broccoli. Mix with onion, cottage cheese, eggs, oil, salt and muffin mix. Pour in a 9 x 13 pan. Bake at 400° for 25 minutes. Serve hot, cut into squares. Freezes well.
Melt butter and mix all ingredients together. Pour in pie shell and bake at 350° for 30 to 35 minutes or until set and brown.
Pour melted margarine in blender. Add remaining ingredients and blend well. Pour in pie shell. Bake at 350° for 35 to 45 minutes.
Place all ingredients into 6-quart pot and mix well. Bring to boil; reduce heat and simmer 30 to 45 minutes. Cool slightly and place in hot glass jars. Makes 4 pints.
Put apples in pan and pour water on them and salt. Mix last 4 ingredients together and sprinkle over the apples. Bake at 350° for 40 minutes.
Mix rhubarb and pineapple. Let stand 30 minutes. Bring to boil and cook 12 minutes. Stir constantly. Add gelatin. Stir until dissolved. Pour into glasses and top with hot wax. Makes 8 glasses.
Mix together the vinegar, sugar and salt. Pour over the vegetables. This will keep 6 weeks in a covered container in the refrigerator.
Mix margarine and sugar. Beat well. Add eggs and vanilla, then add rest of ingredients. Drop ingredients by rounded teaspoonfuls on greased cookie sheet. Bake at 350°.
Mix all ingredients together in a large bowl with spoon or spatula. DO NOT use mixer. Refrigerate.
Clean chicken wings. Drop in hot cooking oil and cook until done. Put seasoning in bag add wings and shake. Serve.
Heat milk, add butter, sugar and salt. In small portion of milk dissolve yeast. Beat eggs. add flour, eggs, etc. Mix well. Let rise. Then shape into rolls and let rise again and bake.
Mix together cucumbers, bell pepper and onions; soak for 3 hours with 1/2 cup salt. Mix together remaining ingredients. Drain cucumbers and add to liquid mixture. Bring to a boil, but do not boil. Pour into hot sterilized jars and seal.
Prepare a firm dough of flour, milk, yeast, salt, sugar and lard. Work until in blisters. Knead in raisins, grated almonds and orange peel. Cover dough and let rise to double in size. Sprinkle bread board with flour and roll dough out. Make into loaves. Brush with melted lard or butter. Let rise until double in size. Bake in 375° oven until bread leaves sides of pan, about 45 to 60 minutes. Leave in oven for 10 minutes after turning off.
In a mixing bowl, combine milk and pudding mix, beat on low speed of mixer for 2 minutes, mixture will be thick. In another bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover and refrigerate for at least 4 hours.
Mix flour, salt and	pepper. Dip steaks in mixture. Heat oil in large skillet or iron frying pan; brown steaks quickly. Remove steaks from pan and remove all but 2 tablespoons of oil. Add 2 to 3 tablespoons flour and brown. Add approximately 2 cups cold water slowly. Cook until smooth and slightly thick. Return steaks to	gravy.	Add the onions; cover and cook slowly for 45 minutes.
Combine all ingredients except olives. Mix until smooth and creamy. Mold mixture around each olive. Bake 10 to 12 minutes at 400°. Yields 25 servings.
Mix all ingredients. Roll out and cut. For soft cookies, use 1/2 cup butter and 1/2 cup shortening, instead of 1 cup butter and roll thick.
Mix together powdered milk, flour, salt and baking powder. Stir in warm water just until dough clings together. Knead dough until it is soft, not sticky. Cover and let stand for 2 hours. Shape into 2 inch balls; flatten by patting with hands until you have a circle about 8 inches. Make a small hole in center. Fry in about 1/2 inch of shortening. Bread should be light brown on each side. Use tongs to turn. Drain on paper towels. Can be topped with powdered sugar or honey.
Heat oven to 375°. Fry bacon until crisp. Reserve 2 tablespoons drippings in pan. Crumble bacon and set aside. Saute onion in drippings until tender. Combine all ingredients in 3-quart casserole. Bake 30 minutes or until heated through.
Bring all ingredients to a boil in a saucepan, stirring constantly (medium heat). Boil for 10 to 15 seconds, continuing to stir. Take off heat and add 1 teaspoon vanilla; beat until thickening begins. Spread quickly on lukewarm cake. Good on chocolate cake.
Place 1/2 taco shells in lightly greased baking dish. Brown beef; drain. Add seasoning mix and water. Simmer. Add onion and tomato sauce. Spoon meat mixture over 1/2 shells. Sprinkle with 1 1/2 cups cheese. Sprinkle remaining shells and rest of cheese. Top with tomato wedges and green olive slices. Bake at 350° for 15 minutes or until bubbly. Serve with taco sauce.
Place broccoli in large plastic bowl. Mix mayonnaise, sugar and vinegar until smooth and creamy. Pour over broccoli. Add onions, bacon and cheese. Cover bowl with lid and shake until all mixed. Top with sunflower seeds.
Combine all ingredients. Pour into a greased 9 x 13-inch pan or a Bundt pan. Bake in a 350° oven for 40 minutes or until set.
Add enough water to hold together. Roll thin and cut into small squares. Drop into hot grease. Sprinkle with sugar-cinnamon or with honey.
Wash and stem spinach. Slice mushrooms and combine with spinach. Chill. Combine remaining ingredients except eggs and chill. After 3 hours, remove garlic from dressing and pour over the salad and mix. Sprinkle eggs on top. Bacon bits may also be sprinkled on top.
In a 4 or 5-quart glass or ceramic dish (must be this size or mixture will boil over), stir together buttermilk, sugar, pecans, salt, butter and vanilla. Cook on High for 12 minutes, stirring at 4 minute intervals. Stir in baking soda. Mixture will become foamy. Cook on High for 1 minute. Beat mixture until tacky (about 2 minutes). Drop by teaspoons on a sheet of foil. Pralines will become hard in a few minutes.
Brown pork chops in frying pan. Remove; put aside. Cook onion in small amount of water until soft (in same frying pan). Add soup, ketchup and Worcestershire sauce. Stir until mixed. Simmer 40 to 60 minutes. Salt and pepper to taste. Add chops just before ready to serve.
Dissolve yeast in warm water in mixing bowl. Add sugar, salt and some flour. Add egg and shortening. Gradually beat in remaining flour until smooth. Cover with damp cloth and place in refrigerator overnight. About 2 hours before baking, shape into rolls (knots, etc.) and place on greased baking sheet. Cover and let rise 1 1/2 to 2 hours or until light. Heat oven to 400°. Bake 12 to 15 minutes. Makes 4 dozen medium rolls.
Mix together salt, pepper, rosemary and garlic. Set aside. Melt shortening and margarine in pan. Add wine to strained tomatoes in a bowl. Marinate the chicken in bowl with dry seasonings and melted shortening and margarine. Mix well. Refrigerate overnight. When baking lay the chicken in roasting pan with skins up and baste with tomato, wine sauce. Bake 40 minutes in 350° oven or until skin is brown. Serves 6.
Cook spinach in boiling, salted water until tender; drain thoroughly in sieve. Meanwhile, cook onion in 3 tablespoons butter until soft. Stir in flour, then milk. Cook, stirring constantly, until mixture comes to a boil. Remove from heat and add eggs, salt and pepper. Stir in spinach. Place in greased 1 1/2-quart casserole. Toss cracker crumbs with melted butter, then cheese. Sprinkle over top of casserole. Bake in moderate oven (350°) for 25 minutes or until bubbling. Makes 6 servings.
Place salt pork and water in a large Dutch oven; cover and cook over medium heat 1 hour. Add green beans, onion, and pepper; cover and simmer 30 minutes. Add potatoes; cover and simmer 50 minutes or until vegetables are tender.