HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix soft butter, sugar, flour, salt and vanilla well. Spread on large cookie sheet very thin with fingers. Beat egg and spread over batter in pan. Drain off excess egg. Cover with finely chopped nuts, firming them onto the dough. Cook in oven at 375° for 12 to 15 minutes. Cut into squares as soon as taken from oven.
Melt butter; add flour and slowly stir in milk. Add 12 marshmallows, one at a time, until melted and then remaining 12 marshmallows. Then remove from heat. Add pineapple and grapes, mix well and refrigerate. Serve in mounds on lettuce. Makes about 8 servings.
Cream shortening. Divide sugar into 3 equal parts. Add 5 egg yolks and cream good. Add coffee and flavoring in buttermilk. Sift flour and measure. Second time, add cocoa, soda and salt. Sift again. Start with flour and add milk, but end with flour. Beat egg whites and fold into mixture. Bake at 350° until done. Makes 3 layers.
Cube apples. Place in 3-quart saucepan with juice or cider. Bring to a boil. Reduce heat. Cover and simmer 20 minutes or until tender. Stir in 1/4 cup sugar and the spice of your liking. Cook for 2 minutes longer. Mash in the pot or cool and puree in processor. Refrigerate up to two weeks.
Mix and pour into greased and floured 13 x 9-inch pan. (Raisins or nuts may be added if desired.)
Preheat oven to 400°. In a medium bowl, combine flour, cocoa and baking soda. In a large bowl, combine sugars. Using electric mixer, add butter, eggs and vanilla; beat at medium speed. Add flour mixture and chocolate chips; blend at low speed.
With fork, mix cream cheese and milk in small bowl until it has the texture of peanut butter. Press garlic and add to cream cheese mixture. Salt to taste and mix thoroughly. Garnish with parsley and paprika. Refrigerate until ready to use.
Combine all ingredients. Mix well. Shape (juicy) mixture into loaf (bread pans or shallow baking dish).
Brown and drain sausage. Stir all ingredients together. Spoon into 12 x 17-inch pan. Cover with foil and refrigerate overnight. Bake the next morning at 350° for 1 hour or until knife inserted in the middle comes out clean. Serves 10 to 12.
Combine all the ingredients in a 2-quart casserole. Cover tightly and cook on High for 4 to 6 minutes or until just heated through.
In saucepan or small skillet, bring to boil the potatoes and enough salted water to cover. Reduce heat; simmer for 1 to 2 minutes. Drain well. In large skillet, heat oil; add potatoes. Cook, stirring and shaking skillet, 8 to 10 minutes or until potatoes are golden. Add onion, salt and pepper. Cook briefly. Add green pepper and cook, stirring gently as necessary, about 3 minutes. Add butter; cook about 2 minutes. Gently stir in pimiento; cook until heated through. Makes 4 servings.
Thin mayonnaise with a little milk, if desired. Lay crescent roll flat on cookie sheet. Punch holes with fork. Bake as instructed on can and allow to cool.
Heat chocolate, boiling water and shortening in the top of a double boiler until chocolate is melted and mixture looks glossy when beaten slightly.
Mix and make 2 long rolls. Chill or freeze overnight. Slice and bake at 375° for 10 to 12 minutes.
Beat cream cheese until smooth. Add lemon juice, horseradish, salt and hot sauce. Stir in onion and cucumber. Put in a covered container. Chill for 1 hour before serving.
Cook Tennessee Pride Country sausage in a skillet until it loses its pink color, stir to break up sausage and drain off fat. Mix Bisquick, sausage and cheese. Form into 1-inch balls and bake on cookie sheet in 350° oven until brown.
Boil squash for 5 minutes in small amount of water. Drain well. Mix all ingredients. Pour into 2-quart greased baking dish. Bake at 375° for 1 hour.
Saute onion; cool. Beat eggs and add cottage cheese. Add crumbled Feta cheese. Defrost and drain spinach and add to mixture. Pour into buttered pan. Bake in 400° to 425° oven for 40 to 45 minutes.
Mix water, soy sauce, honey, sugar, cornstarch, garlic powder and ginger. Cook hot dogs in oil, just until edges begin to curl. Stir in soy sauce mixture. Cook, stirring constantly, until mixture thickens and hot dogs are evenly coated, adding the green onions.
Melt butter and pour over potatoes. Add onion. Toss together. Mix cream of chicken soup, sour, cream, salt, and pepper. Mix all together and put into a 9 x 13 inch baking dish. Cover with cheese. Bake about 45 minutes or until golden brown at 350 degrees. Better if mixed the night before.
In a large pot, brown the beef; drain fat. To meat in pot, add undrained tomatoes, tomato sauce, mixed vegetables and onion soup. Mix water, pepper, oregano and sugar. Add to soups. Stir to mix. Bring to a boil. Reduce heat and let simmer 1 hour.
Make sure meat has been tenderized; sprinkle meat with a little garlic powder, pepper and salt. Layer meat; cover with golden mushroom soup and then mushrooms and water in can. Keep layering until all of soup and mushrooms are gone. Use crock-pot on high until done, usually all day. Bigger quantities take much longer. Cook overnight and next morning, if needed.
Cut up lettuce and pull apart cauliflower. Mix together the sugar and Miracle Whip. Spread over top of vegetables. Top with cheese and cover with plastic wrap. Let it sit in the refrigerator overnight. Stir together before serving.
Sort black beans for pebbles! Soak overnight and simmer 4 to 6 hours or cook in pressure cooker 45 to 50 minutes (chill pot when done). Serve with sliced onion on top. Serve with rice and picadillo.
Cream shortening and sugar. Mix. Add egg yolks, mix. Add flour and soda to creamed mixture alternately with buttermilk. Add vanilla, nuts and coconut. Fold in egg whites. Bake at 350° in three greased and floured 8-inch cake tins. Cool and frost.
Mix all ingredients together and pour into two pie shells. Bake at 350° for 30 to 35 minutes.
Let cream cheese set out to get soft before mixing. Combine French onion dip, cream cheese and chili powder in mixing bowl. Mix well. Spread evenly on flat round plate (pizza pan). Spread taco sauce evenly on top of mix. Layer cheese, lettuce, tomatoes and olives evenly. Nacho chips or your favorite chip may be used to dip.
Cream butter and shortening until creamy. Add sugar, 1 cup at a time. Add 1 egg at a time. Sift flour, baking powder and salt. Add to creamy mixture in small amounts. Add milk and vanilla flavorings. Place in Bundt pan or tube pan at 350° and cook for 1 to 1 1/2 hours.
Cream butter and sugar together. Add eggs; beat well. Add flour; beat well until smooth. Bake at 325° for 1 hour in an angel food cake pan.
In a large skillet, melt butter. Brown chicken on both sides; remove and set aside. Add chives, dill weed, salt and pepper. Stir in chicken broth. Return chicken to skillet. Cover and simmer 15 minutes, or until chicken is tender. Remove chicken from skillet. Keep warm. In a small bowl, combine flour and sour cream. Stir sour cream mixture into skillet. Cook until heated through; do not boil. Serve over chicken.
Mix ingredients, except vanilla, into microwavable bowl. Cook in microwave for 3 minutes, stirring at 1 1/2 minutes. Stir in vanilla. Beat out lumps and pour into 8-inch glass dish. (Can substitute 4 tablespoons peanut butter for cocoa.)
Grease a 9-inch spring-form pan and dust with cocoa; set aside. Combine flour, baking powder and salt; set aside. Melt 3 semi-sweet chocolate squares, unsweetened chocolate squares and butter in a heavy saucepan over low heat, stirring constantly. Whisk together jam, liqueur and eggs in a large bowl; whisk in melted chocolate mixture and flour mixture. Pour into prepared pan. Bake at 350° for 40 to 45 minutes or until set. Cool in pan on a wire rack 10 minutes; remove sides of pan and cool cake completely on wire rack. If desired, wrap cake airtight and store at room temperature until ready to serve.
Peel the potatoes and onion and cut them in slices. Put the butter in a frying pan. Add the onion. Fry until it is a golden brown. Turn into the soup kettle. Add the potatoes, rice and carrot, scraped and cut into slices. Add the water. Cook slowly until all the vegetables are tender, about 1 hour.
Cream together shortening, sugar and beaten eggs. Add melted chocolate, then add vanilla, salt and flour (nuts, if desired). Blend by hand until fairly smooth. Batter may be slightly lumpy. Pour batter into a greased 8 or 9-inch square pan. Bake at 350° for 25 to 30 minutes.
Cook cornmeal and water together stirring until batter becomes stiff. Remove from heat. Stir in oil and milk. Gradually stir in beaten eggs. Sift flour, baking powder, salt and sugar together. Blend into cornmeal mixture. Add onions and mix well. Drop by teaspoons into hot oil.
Cut the melon into 8 wedges. Remove the seeds from each wedge, but leave on the skin. Make crosswise cuts 1/2-inch apart into each wedge, cutting down close to the skin. Lay the wedges on serving plates or a serving platter. Drape a piece of Prosciutto across the top of each wedge of melon. Top with a lime wedge.
Mix together shortening, sugar and eggs. Add vanilla. Add cake flour (sifted) and buttermilk. Mix vinegar and soda, then add to batter.
In a large soup pan, brown hamburger, but don't drain. Add tomato sauce, water, red beans, onion and green peppers and cook for 15 minutes. Stir in chili mix. Cook for 20 minutes. If desired, add jalapeno pepper five minutes before chili is done, then remove before serving. Serve with crackers. Serves 6 to 8.
Brown ground chuck; drain fat. Set aside. In a medium casserole dish, mix all ingredients together. Add ground chuck. Cook, uncovered, for 50 to 55 minutes at 350°.
Beat eggs; add milk and melted oleo.	In another bowl add corn, sugar, flour, salt and pepper. Stir well. Combine the 2 mixtures together	and bake in a 2 1/2 quart casserole dish at 350° for 1 hour.	Stir every 10 minutes the first 30 minutes of cooking time. The pudding is done when a knife goes in and comes out clean.
Dump the apples and cherries into cake pan. Then dump cake mix in. Melt the butter and pour on top. Cook in oven at 350° for 25 to 30 minutes.
Clean the potatoes with brush. Wash thoroughly. Put in a large cooker; cover with water. Cook until tender. Add margarine. Mix flour, milk, salt and pepper until smooth. Pour over the potatoes and cook until smooth and thickened, adding more water if necessary.
In Dutch oven, cook ham, sausage, onion and garlic in oil until onion is tender, but not brown. Drain grease. Stir in lentils, celery and 3 quarts of water. Bring to boil; reduce heat. Simmer, covered, for 2 to 3 hours or until lentils are tender. Stir in tomatoes and hot sauce. Simmer, uncovered, about 30 minutes more or to desired consistency. Season to taste with salt and pepper.
Process oil, vinegar, 2 tablespoons basil, green onion, Parmesan cheese, salt and pepper in blender or food processor until smooth. Put pasta, bell peppers, tomato wedges, nuts and olive in large bowl. Pour on dressing; toss and mix. Roll cheese cubes in remaining basil to coat. Add to salad. Sprinkle with oregano. Toss lightly. Serve at room temperature. Makes 4 main dish servings.
Put all vegetables in a shallow dish. Combine vinegar, sugar, salad oil and salt and pour over vegetables. Cover dish and set in refrigerator for several hours or overnight. Serves 10 to 12.
Cream butter, Crisco and sugar real good. Add eggs, one at a time, beating after each. Add milk and flour gradually. Add vanilla and bake at 325° for 1 hour and 15 minutes to 1 1/2 hours.
Preheat oven to 350°. Grease 8-inch square pan. Cream shortening and sugar. Add vanilla and eggs; beat until fluffy. Add cocoa and mix. Sift flour, salt and baking powder. Stir in dry ingredients. Add nuts. Bake 25 to 30 minutes.
Place croutons on bottom of greased 9 x 12-inch pan or baking dish. Top with cheese. Top this with sausage.
In skillet melt butter; add zucchini and onion. Saute until tender. Add garlic powder to taste.
Mix all ingredients together; bring to a boil. Boil 1 minute. Serve with saltines or any soup crackers. Serve with pickles and catsup on side.
Cook broccoli	5 minutes (omitting salt); drain. Cut into small pieces and	cover bottom of 10 1/2 x 6 1/2 x 1 1/2-inch buttered baking dish. Stir together soup, cheese, mayonnaise, egg, milk and chestnuts slowly until well blended. Pour over	broccoli. Mix	bread crumbs in melted butter and sprinkle over mixture. Bake at 350° about 45 minutes. Serves 6.
Melt chocolate or almond bark in a double boiler or heavy saucepan over low heat. Add peanut butter. Stir and remove from heat. Add roasted peanuts (light salt). When cool, but not set, add miniature marshmallows. Stir to coat. Drop by teaspoon on waxed paper. Makes 7 dozen.
Mix all ingredients together. Add enough oil to moisten mixture (about 1/8 cup). Stuff caps with mixture and place on well oiled cookie sheet. Bake at 400° for 10 to 15 minutes, or until golden brown.
Boil water, add milk and heat to scalding. Add salt, canola oil and molasses, then add 1/2 cup each of 7 different grains and cool mixture to lukewarm, then add whole wheat flour, white flour and yeast. Stir thoroughly. Pour on heavily floured board and knead, adding flour as needed. Let rise until double in bulk and bake in 350° oven until done. Very good and healthy too!
Mix cream cheese. Drain pineapple and add together with cream cheese, then add chopped green pepper, onion, salt and 1/2 cup chopped pecans. Mix altogether, forming a ball and chill for 15 minutes. Cover with remaining nuts.
Place margarine and sugar in saucepan and melt on medium heat. Place in bowl, add eggs and beat. Add Bisquick. Mix in 2 portions. Mix well. Stir in chips and nuts. Mix well. Pour into greased and floured pan (13 x 9 x 2-inch). Bake at 350° for 40 minutes. Let cool. Cut in squares. Makes 2 dozen.
Mix all ingredients together, leaving out half of the nuts. Shape into 2 balls. Roll each ball in the rest of the nuts. Chill overnight. Serve with crackers.
Mix all together. Pour into a greased square (8 x 8-inch) pan. Bake for 30 to 35 minutes.
In a 2 quart buttered casserole, alternate layers of zucchini, onion, tomatoes and mushrooms with combined salt, basil and Parmesan cheese. Dot with butter and bake uncovered at 375° for 45 minutes.
Mix egg yolks with milk and sugar. Cook until slightly thick. Pour over layered strawberries and wafers. Beat egg whites; put on top and brown.
Skin a medium to small size duck; boil in water with 1 medium size onion and several stalks of celery. After several hours, the duck should come off the bones by pulling it carefully. Set aside to cool in the refrigerator.
Preheat oven to 350°. Mix all ingredients and pour into 2 x 9 x 13-inch cake pan. Bake for 35 minutes.
Beat eggs; add soda to sour milk. Put baking powder, nutmeg and salt into flour. Mix all ingredients, including Crisco. The dough should be soft, but not sticky, so add flour accordingly. Flatten dough on floured surface to about 1/4 to 1/2-inch. Cut into small pieces about 2-inches square. Drop into hot melted Crisco. They'll puff up and turn light brown when done. Drain on paper towels and serve with syrup, spaghetti sauce, confectioners sugar or cinnamon.
Whiz all ingredients, except oil, until smooth. If using oil, slowly add until thick (while blending). Pour into bowl and refrigerate. Use as cheese sauce over vegetables or beans.
Combine milk, syrup and coffee; mix well. Pour over crushed ice in glasses. Top with whipped topping and chocolate shavings, if desired. Makes 3 or 4 servings.
Cream butter and sugar. Sift flour and other dry ingredients. Add pumpkin, egg and vanilla to creamed mixture. Add flour mixture. Blend well; add nuts. Bake 10 to 15 minutes at 350°.
Mix together and store in refrigerator until ready to enjoy. Best if made several hours before serving.
Bake cake according to directions on box. While hot, poke holes in cake. Pour sweetened condensed milk on top; cool. Top with Cool Whip. Crush candy in food processor. Top cake with candy; refrigerate. Eat and enjoy.
Bake cake as directed on box. While cake is hot, poke holes and pour milk over cake. Let cake cool, then spoon Cool Whip over top and crumble candy bars over top.
Put stewing meat in bottom of saucepan. Add soup mix, the other 3 cans of soup and wine. Cook slowly (250°) for 3 to 4 hours.
Lightly brown onion. Add peas, rice and tomatoes. Heat and add seasonings. Crumble bacon and sprinkle over dish.
In saucepan, melt margarine. Blend in flour and cheeses. Add milk. Cook and stir until mixture boils. Stir in broccoli. Place in 1-quart casserole. Top with cracker crumbs. Bake in moderate oven at 350° for 30 minutes.
Bread and fry cutlets. Cook spinach. Drain well (1 hour). Mix and heat soup and butter. Layer spinach, chicken and soup in pan. Sprinkle with paprika and parsley. Cook until bubbly at 350°.
In a large mixing bowl, dissolve yeast in warm water and add sugar, shortening, egg, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled in size. About 1 hour. Punch dough down, turn onto lightly floured surface. Shape into 1 1/2 inch a balls, dip the balls in melted oleo and arrange in a greased 9 inch fluted tube pan. Drizzle with remaining oleo. Cover and let rise in a warm place until doubled in size. Bake at 350 degrees for 30-35 minutes or until golden brown. Cool 5 minutes before inverting onto serving platter. Serve warm.
Combine all dry ingredients in sifter. Mix with next 6 ingredients. Bake at 350° for 30 to 35 minutes.
Brown sausage in skillet. Drain. Open bread flat on cookie sheet. Spread sausage out in a layer. Sprinkle cheese over sausage, starting at side of bread. Roll lengthwise. Bake at 350° until golden. Slice and serve.
Wash and pick over red beans, then soak overnight or 6 to 8 hours in enough water to cover. Then drain beans and place in a large pot or pressure cooker. Melt fat or drippings in skillet. Add minced onion and saute until golden brown. Add to red beans along with 5 cups water, seasonings and ham hock. Add salt to taste after beans have cooked for a while, tasting to see how much the ham bone has salted it before putting in any additional salt. Cover and cook slowly for 3 1/2 to 4 hours or until tender and creamy. Additional water may be added as needed. If pressure cooker is used, set gauge at 15 pounds of pressure and cook for 1 1/2 to 2 hours. Serve on Fluffy White Rice. Serves 8 to 10.
Combine mayonnaise, yogurt and curry. Pour over other ingredients and toss well. Great as salad or in pita pockets.
In electric mixer, mix jello and cake mix. Beat in eggs, 1 at a time. Pour in oil and extract. Bake at 350° for 35 minutes. Glaze with powdered sugar and lemon juice. Frost while still warm (wait about 10 minutes).
Mix all ingredients thoroughly. Shape into 1-inch balls and brown in electric skillet on all sides. Add 1/2-inch water; cover and simmer 30 minutes. Remove from pan and add to your favorite sauce; reheat and eat.
Cook and drain green beans according to directions on package. Blend soup, milk, soy sauce and pepper until smooth in a 1-quart casserole. Stir in beans. Bake at 350° for 25 minutes or until hot. Top with onion. Bake for 5 minutes longer so onions are nicely brown. Serves 6.
Mix ingredients together except nuts. Add the nuts after mixing the other ingredients well. I dust the nuts with a little flour. Put into greased and floured tube pan. (I use wax paper in the bottom of mine.) Bake at 350° until toothpick test shows cake is done. This cake is delicious served plain or it can be served with whipped cream and strawberry slices for garnish. Eat and enjoy!
Mix all ingredients together and pour into 2 greased pie pans. Bake in 325° oven for 35 minutes or longer until firm.
Heat together Coca-Cola, oleo and cocoa until oleo is melted. Set aside to cool. Sift flour, sugar and soda into a bowl. Add about 3 cups miniature marshmallows and stir to coat all. Beat eggs, buttermilk and vanilla. Add this mixture to the Coca-Cola mixture. Stir this into the dry ingredients. Pour into a greased pan. (I prefer a sheet cake pan or a 15 x 11-inch cake pan, but any flat cake pan may be used. A larger pan gives a brownie texture with more icing.) Bake in a 350° oven unti the center is barely done. Test with a toothpick. No definite time can be given, depends on the size of the pan used.
Mix ingredients together. Pour into a long cake pan. Bake in a 350° oven for 20 minutes.
Chill cream at least 6 hours in refrigerator. Dissolve jello in hot water. Chill until partly set. Whip until light and fluffy. Add lemon juice and sugar. In another bowl, whip chilled cream until peaks form. Fold into jello mixture. Line bottom of 9 x 13-inch pan with vanilla wafer crumbs. Save some for top. Pour lemon mixture on top of crumbs. Sprinkle top. Chill until firm.
Mix sugar, salt and cocoa in a saucepan. Add butter and milk and bring to a boil. Boil for 1 minute and 30 seconds. Add remaining ingredients and mix well. Drop by spoonful onto waxed paper. Yield: 2 1/2 dozen.
Combine beef, refried beans and garlic powder. Place 4 uncooked noodles in bottom of 13 x 9 x 2-inch pan. Spread half of beef mixture over the noodles. Top with 4 more noodles and remaining beef mixture. Cover with 4 more noodles. Combine water and salsa. Pour over all. Cover tightly with foil. Bake at 350° for 1 1/2 hours.
Drain the chiles. Using a 13 x 9-inch baking dish, line the dish with alternating layers of chiles, Muenster and Jack cheeses, beginning with chiles on the bottom. Repeat until all are used. Separate eggs. Beat yolks, adding flour, salt and milk. Beat whites; fold in yolk mixture. Pour over chiles and cheese. Bake at 350° for 1 hour. Remove and pour tomato sauce over top; bake 30 minutes longer. Let set 15 minutes before serving.
Preheat oven to 325°. Grease pie plate (9-inch). Mix apples and spices. Turn into plate. Beat remaining ingredients until smooth, 15 seconds in blender for 1 minute with hand beater. Pour into plate and sprinkle with Streusel Topping. Bake until knife in center is clean, 55 to 60 minutes.
Cream shortening and sugar. Add eggs. Mix well and add flavoring. Sift flour and measure; combine with salt, baking soda and cream of tartar. Add to first mixture. Add coconut and mix thoroughly. Form into rolls 2 inches in diameter. Chill overnight. Cut into slices. Place on slightly oiled baking sheet. Bake in a hot 400° oven about 15 minutes.
Mix vanilla instant pudding with milk until thick. Add Cool Whip and blend together well. In a 9 x 13-inch dish, layer graham crackers, half of the pudding mix, another layer of crackers and the rest of the pudding. Add the last layer of crackers and spread chocolate icing on top. Refrigerate overnight.
Mix together flour, salt and sugar. In separate bowl, mix starter, warm water and oil. Add flour mixture to starter mixture. Mix well preferably with dough blender. Place in greased plastic bowl and put in warm place. Cover. Let set overnight or all day. Knead on floured board. Place in greased loaf pans. Makes 3 loaves. Let rise again for 6 hours. Bake at 350° for 35 or 40 minutes.
Lightly butter bottom of saucepan. Saute oysters until edges curl. Add butter, let it melt. Add milk mixture and egg yolks. Add salt and pepper. Do not boil. Serve hot with oyster crackers.
Cook macaroni, drain and cool. Place lettuce in a layer in bottom of a large bowl. Then add macaroni. Arrange carrots in layer over macaroni, then layer peas. Next layer onions, then ham. Combine mayo and dill. Spread over the top of the salad. Cover with Saran wrap and chill several hours. Just before serving, toss well to coat. Garnish with eggs.
Brown sausage; drain grease off. Add tomatoes and cream cheese. Blend well.
Combine all ingredients in a large soup kettle. Bring to a boil and then simmer for at least one hour or until all vegetables are tender. Serve hot with grilled cheese sandwiches for a warm winter lunch.
In a small skillet, brown beef with spices and salt. Crumble meat as it cooks. Cool. Combine lettuce and taco chips in a large salad bowl. Next, mound Veg-All in center. Surround with beef, tomato, cheese and onions. Add dressing and toss at table just before serving.