HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place butter in 9-inch glass pie plate; place in 200° oven until butter melts. In a medium bowl, beat flour, milk and eggs until well blended. Pour mixture over melted butter; do not stir. Drop chocolate chips evenly over flour mixture. Bake at 400° for 20 to 25 minutes or until edges of pancake are puffed and a deep golden brown.
Preheat oven to 375°. Beat egg yolks and salt together. Add sugar, 1/2 cup at a time, until blended. Beat in milk, butter, lemon juice and extracts. Beat egg whites until stiff. Fold beaten egg whites and coconut into egg yolk mixture. Pour filling into pie shell. Bake on baking sheet for 30 minutes or until knife inserted near rim comes out clean. Cool.
Combine the first 3 ingredients; cover and chill at least 8 hours. Cook rice according to package, omitting salt if desired. Rinse with cold water; drain. Combine rice and 1/4 cup salad dressing, stirring well. Chill at least 8 hours. Spoon rice onto individual lettuce-lined plates. Spoon bean mixture over rice. Top with cheese, green onions, tomato and, if desired, sour cream. Makes 4 servings.
Place raw meat on bottom of a pan. Add onion, salt and pepper. Spread Tater Tots evenly on top of hamburger. On top of that, add soups (do not dilute soups). Cover with foil; place in a 350° preheated oven for 45 to 50 minutes.
Cook hamburger, bacon and onion; drain. Combine remaining ingredients and cook for 1/2 hour. Serve and enjoy!
Cut chicken breasts into 1-inch cubes. Saute in 1 tablespoon olive oil over medium heat. Stir occasionally. Cook until chicken is firm but not browned. Add Catalina salad dressing and hot sauce (if desired) to pan. Stir to coat chicken evenly. Continue to stir until dressing thickens and no longer remains in the bottom of pan.
Cream butter and powdered sugar. Add vanilla. Add flour a little at a time. Add nuts. Shape into crescent shaped cookies. Bake 15 minutes at 325°. They will be only lightly brown. Cool. Roll in powdered sugar (more than the 4 tablespoons that went into the batter).
To assemble cookies, pipe strip of frosting along outer edge of one (2-inch) side of 1 graham cracker. Press 2-inch edge of second graham cracker into frosted edge to form 3 x 2-inch rectangle. Using writing tip, pipe frosting around outer edge of rectangle. Place 1 animal cracker lengthwise in center of rectangle. Pipe 3 vertical lines resembling cage bars. Attach ring candy one to each lower corner to resemble wheels. Arrange cookies side by side to form train of 11 cookies.
In skillet over medium coals, brown ground beef. Drain off excess fat. Add spaghetti sauce and water. Simmer, covered, for 25 to 30 minutes or until spaghetti is tender, stirring frequently. Serve with Parmesan cheese, if desired. Makes 4 servings.
Blend everything in a large saucepan. Bring to a boil. Cook 5 minutes, stirring. Remove from heat; add 1 teaspoon vanilla. Beat for 1 minute. Serve hot or cold. Great with ice cream.
Saute mushrooms in 2 tablespoons of butter. Drain and set aside. Combine cream cheese and mushroom soup in a small bowl. Beat with electric mixer until smooth. Add sauteed mushrooms, Worcestershire sauce and next three ingredients. Stir until blended. Set aside.
Soften cream cheese and add Eagle Brand milk, lemon juice and whipped topping. Mix together and pour into crusts. Chill. Top with chilled fruit pie filling (cherry, blueberry or strawberry). Yield: 2 pies.
Mix milk, butter and powdered sugar. Add coconut and walnuts. Make into small balls and chill. Melt chocolate in double boiler; place toothpicks in the chilled balls and dip in the chocolate; chill and re-dip. Remove toothpick and let chocolate set.
Bottom layer: Combine butter, cocoa and sugar in saucepan and bring slowly to a boil. Stir in egg to thicken. Remove from heat and add crumbs, nuts and coconut. Pack very firmly into greased 9 x 9-inch pan.
Melt sugar with butter, stirring constantly. When a golden brown, add chopped or whole nuts and then pour into hot, buttered pan.
Grease and flour 9 x 13-inch pan. Layer rhubarb, sugar, jello and marshmallows. Press down. Mix cake according to directions. Pour over rhubarb mixture. Bake at 350° for 45 to 50 minutes. When cool, turn upside down on cookie sheet or tray.
Preheat oven to 325°. In a large skillet over medium heat saute onion, green pepper and garlic in 1 tablespoon of the oil for 3 minutes. Add rice. Cook and stir for 5 minutes or until rice is clear and golden. Add mushrooms, broth, tomato sauce, water, curry powder and salt. Bring to a boil and boil for 5 minutes. Put into a 2 1/2-quart oblong baking dish; set aside. In the skillet over medium-high heat, brown chops on both sides in remaining 1 tablespoon oil. Arrange on top of rice. Cover tightly and bake for 1 1/4 to 1 1/2 hours or until rice and chops are tender. Garnish with tomatoes and parsley. Makes 6 servings.
Mix all ingredients together thoroughly. Chill for 2 hours or overnight. Serve as a delightful conclusion to any meal.
Sift flour and sugar together. Add beaten egg and stir until mixed. Add the rhubarb and pour into pie plate lined with pastry. Dot with small amount of butter or margarine if desired. Cover with top crust, fastening edges securely. Make a few slits on top or prick the center with a fork for air and steam to escape. Bake in 400° to 425° oven for about 35 minutes or until brown.
Melt caramels, butter and water in microwave. Add other ingredients. Pour into a 9-inch pie shell. Bake at 350° for 45 to 55 minutes.
Soften yeast in warm water. Combine milk, sugar, salt and shortening; cool to lukewarm. Add yeast and mix well. Add egg, nutmeg, sage, celery seed and 2 cups flour. Beat until smooth. Add flour to make a soft dough; knead in more flour as needed, 5 to 8 minutes on floured surface. Let rise in greased bowl about 90 minutes. Punch down; let rest 10 minutes. Shape into rounded loaf. Place in greased 8-inch pie pan. Let rise until doubled. Bake at 400° for 35 to 45 minutes. To check doneness, tap it with a fingertip. Bread should have a "hollow" sound when tapped. Cool on wire rack until ready to serve to prevent bottom from "sweating."
Wash, peel and core pears. Chop pears, peppers, celery and onions in food processor. Add sugar, salt, allspice and vinegar. Mix well and let set overnight. Heat to boiling point. Boil a little bit. Pack in hot jars. Process 20 minutes in boiling bath.
Cook sausage and onion over low heat until brown. Drain fat. Add cheese, whole egg, Tabasco sauce, salt and parsley. Set aside.
Cream oleo with sugar. Add eggs one at a time and vanilla flavoring. Alternate with milk and vanilla wafers.	Add coconut and pecans. Cook 90 minutes at 275°. Better check for doneness earlier!
Mix sugar, Kool-Aid and water. Add pineapple juice and ginger ale. Recipe makes enough punch for 25 people. May be doubled and tripled for large groups.
Cream shortening, add sugar. Add beaten eggs. Mix dry ingredients with milk, add fruits and nuts. Combining all well. Refrigerate several hours. Drop by teaspoonfuls onto cookie sheet. Bake at 375° for 12 minutes.
Mix brown sugar, white sugar, eggs, oil and vanilla. Mix well, then add the flour, crushed cornflakes, baking soda, oatmeal and coconut. Mix until well blended. Drop by a teaspoon on a greased cookie sheet. Bake at 350° for 7 to 10 minutes. Serves 36.
Grease and flour bottom only of 1 (9 x 5-inch) or 2 (8 x 4-inch) loaf pans. In large bowl, beat sugar and margarine until light and fluffy. Add bananas, sour cream and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt; mix well. Fold in chocolate chips and nuts. Pour into prepared pan. Bake at 350° for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator.
Put sugar, eggs and oil in mixer and mix. Set aside. Sift together flour, salt, soda and cinnamon. Add vanilla, pecans, apple and first mixture. Mix well in large bowl. Bake about 45 minutes at 350°.
Combine shredded cabbage, salt, pepper, sugar, bell pepper, pimento and mustard. Heat vinegar, oil and Tabasco sauce. Pour over cabbage mixture. Heat until tender.
Rub roast with oil. Combine ground mustard, garlic powder and ginger; rub over roast. Place in a large resealable plastic bag or covered container. Refrigerate overnight. Grill roast, covered, over indirect heat for 60 minutes. Combine horseradish mustard and preserves. Continue grilling 15 to 20 minutes, basting with sauce twice or until heat meat thermometer reads 160° to 170°. Let stand 10 minutes before slicing. Heat remaining sauce to serve with roast.
Mix together. Pour into a 9 x 13-inch baking pan. Melt 1/2 stick margarine and pour over mixture. Bake at 400° until brown.
Boil the unopened can of condensed milk in covered saucepan of water for 3 hours, keeping water over can of milk. Let cool; pour into pie shell. Top with Cool Whip.
Cook frozen mixed vegetables until tender-crisp. Drain well and cool. Cook sugar, vinegar and mustard until slightly thick. Cool. Combine all the vegetables. Pour cooled sauce over vegetables. Mix well and chill thoroughly.
Slice okra; place in bowl and cover with milk and let stand for 30 minutes; drain. Put cornmeal and pepper in a bag. Add okra; shake, then fry. Turn only once during frying. Drain on paper towel. Salt.
Let sugar and milk come to a boil. Cook slowly to soft ball stage. Stir in Marshmallow Creme and add vanilla. Pour into buttered dish. Cut into squares.
Mix all ingredients like pie crust until soft. (Punch dough as much as you like, hence the name "Aggression Cookies.") Flatten 1-inch balls of dough on ungreased pan. Press flat using bottom of drinking glass dipped in white, granulated sugar. Bake in moderate oven at 300° to 325° about 8 to 10 minutes. Makes approximately 4 dozen. Scrumptious!!
Crumble crackers in buttered casserole dish. Cut asparagus and place on crackers. Pour asparagus juice over top. Slice eggs and place on top of asparagus. Cut 1/2 of pimentos and place over eggs. Spread soup. Add remaining pimentos and pimento juice. Cover with grated cheese and bake at 350°, covered, for 30 minutes.
In large skillet, cook beef, onion, green peppers and garlic until tender. Pour off fat. Add other ingredients; bring to boil. Cover pan; cook over low heat 15 minutes or until rice is tender.
Dish out with a large spoon, like a pudding, and garnish with fresh apple slices dipped in lemon juice and cinnamon sugar.
Mix powdered sugar, milk, margarine, coconut and pecans together; form into balls and place on wax paper. Put in refrigerator to chill overnight. Melt paraffin and chocolate chips in a double boiler. Keep	burner	on low heat while dipping coconut balls and place them on wax paper with sides not touching. Keep them in a cool place in a room until the chocolate has set.
Combine all ingredients in blender. Blend on high for 15 seconds. Pour into greased pie pan. Bake in 350° oven for 50 minutes.
Mix all ingredients together; place in 8 x 8 -inch pan and place in the refrigerator overnight. Next morning, place in a 350° oven for approximately 40 minutes. Other items can be added to this if you wish, such as onion, peppers, olives; use your imagination and enjoy.
Bake sausage at 350° for 30 minutes. Cool. Slice thin and set aside. Saute onions and garlic in butter until soft, but not brown. Blend in flour. Gradually add milk; cook and stir constantly over medium heat until mixture begins to boil. Add 1 cup sharp cheese, Parmesan cheese, salt and pepper. Blend until cheese is melted.
Combine oil and sugar. Add eggs one at a time; beating well after each. Stir in vanilla. Sift flour, soda and cinnamon; add to first mixture. Stir in pineapple and bananas. Pour into a greased and floured tube pan. Preheat oven to 350°. Bake 1 hour.
Bring sweetened condensed milk and maple syrup to a gentle boil in heavy saucepan. Cook until thick, stirring constantly. Mixture will stick. Remove from heat and stir in maple extract. Pour into pie crust. Cool completely. Top with whipped cream and sprinkle with nuts and chocolate chips.
Cream together butter and oleo. Mix together with all ingredients. Make into small balls and flatten with fork dipped in sugar. Bake at 325° until golden brown.
Sift together dry ingredients. Add remaining ingredients and mix well. Bake in 9 x 13-inch pan at 350° for 40 to 45 minutes. Ice with Vanilla Cream Cheese Icing.
In a skillet, heat butter and brown sugar for 5 minutes, or until sugar is melted and begins to caramelize. Add the liqueur and stir. Add the bananas and cook for about 1 minute - just enough to heat through - don't let them get mushy!	Serve immediately, either by themselves or with ice cream.
Butter casserole dish. Mix pie filling and cake mix. Pour into dish; melt 1 stick of butter and pour over top of pie filling/cake mix. Bake at 350° until brown around edge.
Cream butter and sugar until light and fluffy. Add eggs, one at a time. Beat well after each one. Beat in flour. Add flavoring and pecans. Pour into greased and floured tube pan. Bake at 325° for 1 hour. Remove from pan immediately.
Melt butter. Add soup, sour cream and half of cheese. Add onions and pour over potatoes. Add salt and pepper and mix well. Pour in buttered dish; cook for 30 minutes at 350° and then add rest of cheese and cover with crushed potato chips. Bake for another 10 minutes.
Cut all ingredients very coarsely. Sprinkle with 1/2 cup salt. Let stand overnight. Rinse and drain. Combine remaining ingredients. Pour over vegetable mixture. Heat to boiling and simmer 3 minutes. Seal in hot sterilized jars.
Preheat oven to 425°. Melt butter; add cumin, red pepper and paprika. Set aside. Cut tips from wings, then cut remainder in half. Spray two large broiling pans with nonstick cooking spray. Place wings on rack. Bake on one side about 40 minutes, then turn and brown on second side. Remove from oven and brush both sides with butter mixture. Bake until crisp.
Saute onions and peppers in margarine. Add meat; heat thoroughly, stirring occasionally. For each sandwich, spread bottom half of roll with mustard; cover with meat mixture and cheese spread. Broil until cheese spread begins to melt. Serve with top half of roll, 4 sandwiches. Prep time: 10 minutes. Cooking time: 3 minutes.
Combine all ingredients in blender for 3 minutes. Keep in refrigerator for 3 weeks.
Mix cream cheese, pimentos, chilies and olives until smooth. Spread on flour tortillas and roll. Let chill for 6 to 8 hours and cut into bite size pieces. Makes excellent finger snacks.
Brown chicken wings in half of the oil. Use the other half of oil and cook onions until tender. Combine all other ingredients in large saucepan and bring to a boil. Let simmer for 30 minutes. Then pour over wings in a large pan and bake 1 hour in 350° oven, until meat is very tender.
Scrub potatoes and pat dry. Pierce with a fork. Bake at 425° for 54 to 65 minutes or until soft.
Mix all ingredients well and pour on baking sheet. Bake in a 250 degree oven for 20 minutes. Stir occasionally. Cool and store in an airtight container.
In a buttered, shallow baking dish, layer potatoes, onion and mushrooms. Sprinkle with salt and pepper. Pour cream over top. Cover with foil. Bake at 350° for 30 minutes. Uncover; bake 30 minutes longer.
Mix ingredients. Bake at 350° in a 9 x 12-inch pan for approximately 25 minutes.
Mix all ingredients together. Put in casserole dish. Bake for 1 hour at 350°. This may be made and refrigerated until ready to cook.
Dissolve jello in hot water. Stir in other ingredients and refrigerate until firmly set (jello will be quite stiff).
Sift dry ingredients. Cut in Crisco. (Take away 1 cup for crumbs on top of cake. To this part, add butter and cinnamon.) Beat the eggs in a measuring cup; fill cup with milk. Beat in the dry ingredients until smooth. Put into pan; put crumbs on top. Bake at 375° for 15 or 20 minutes.
Mix ingredients together. Put 3 tablespoons of mixture in center of each tortilla and spread. Roll up and chill. Cut into slices. Serve with taco sauce for dipping.
Boil the noodles until tender, then drain well. Brown the ground beef and onion; drain. Add the Hunt's sauce and the diced tomatoes. Layer each ingredient in a greased baking dish. Bake at 375° for 45 to 50 minutes.
Saute onions, garlic, celery and pepper in a little olive or salad oil. When soft, but not brown, add ground beef and toss until it loses its color and separates. Add tomatoes, tomato paste, corn, olives, salt, red pepper and Worcestershire to taste. Let this simmer until well blended. Add a little water if necessary. Cook spaghetti in boiling salt water 15 minutes. In a greased casserole or earthenware dish, layer spaghetti, grated cheese and meat mixture. Repeat layers and put in moderate oven for about 30 minutes. Pass freshly grated Parmesan cheese with the dish. This may be prepared 24 hours before needed and put in refrigerator to be heated when needed. Serves 12.
In a 30-cup coffeemaker, pour the cranberry juice and apple juice together. In coffee basket, place brown sugar, salt, cinnamon sticks and cloves. Run coffeemaker through the regular cycle (as if making coffee) or just once in a percolator according to how strong a spice taste you want. Recipe may be halved for smaller gatherings. Makes 30 cups.
Cream together peanut butter, butter and sugar. Beat in eggs and vanilla; mix well. Stir in flour, baking powder and salt. Add coconut. Spread in greased 11 x 7 1/2 x 1 to 1 1/2-inch baking pan. Bake at 350° for 25 to 30 minutes. Cool; cut into bars.
Spread spinach leaves on bottom of a 6 x 12 x 2-inch casserole dish. Spread across chopped scallops to 1-inch thickness. Season with condiments of your own choice; i.e., pepper, garlic powder, Italian spices and seasonings, garlic salt, etc.
Cut lettuce as for salad. Cut cauliflower into florets. Slice onion into rings. Fry bacon and break into pieces. Combine ingredients in a large bowl. Mix mayonnaise, sour cream and Parmesan cheese. When ready to serve, add dressing to salad.
Preheat oven to 375°. Cook spinach in butter. Drain well and add remaining ingredients. Mix well. Pour into lightly baked pie shell. Bake at 375° for 30 to 45 minutes, until top is lightly brown.
Combine all of the preceding and heat on top of stove. Serve over cooked pasta. Imitation crab works well.
Sprinkle nuts and coconut in bottom of 9 x 13-inch pan. Mix chocolate cake mix according to directions on box. Pour over nuts and coconut. Beat together confectioners sugar, cream cheese and margarine. Drop by spoonful over chocolate cake mixture (don't swirl). Bake for approximately 1 hour at 350°.
With electric mixer: beat together all ingredients in a large mixing bowl, except oats and nuts. Stir oatmeal and nuts into beaten mixture and pour into prebaked pie shell. Bake in preheated oven at 350° for 45 minutes. Let cool completely and serve at room temperature with a dollop of whipped topping on each serving. Serves 8 to 10.
Partly brown diced chicken in large skillet. Shred cabbage and stir in with chicken. Season to taste with garlic powder, whole cumin seed, basil, minced onion and oregano. Use whole celery seed for salt flavor. Use crushed red pepper to make spicy. Put top on skillet and let cook 10 to 15 minutes at 350°. Goes well with little red potatoes and Jiffy cornbread. Serves 2 to 4 persons.
Heat oven to 350°. Beat eggs, sugars, dressing and vanilla with electric mixer. Add flour and baking soda. Set aside 1 cup of the batter. Spread remaining batter into lightly greased 13 x 9-inch baking pan. Bake 12 to 15 minutes. Cool 10 minutes.
Make frosting first and chill. Mix first 4 ingredients and chill while cake is baking. Add Cool Whip and ready to frost.
Heat oven to 375°. In mixing bowl, combine brown and white sugar, butter, eggs and vanilla. Beat 2 minutes. Add flour, soda and salt. Continue beating and scraping bowl often, until well mixed. Stir in nuts, chocolate chips and white chocolate by hand. Drop dough by rounded teaspoonfuls 2-inches apart onto greased cookie sheet. Bake 9 to 12 minutes. Cool 1 minute before removing from pan.
Cook broccoli, onion and celery in small amount of water (for approximately 5 minutes). In separate pan, put in cream of mushroom soup using 3/4 can of water. Be sure to mix water in a little at a time to keep smooth. Heat. Pour heated cream of mushroom soup over hot broccoli mixture. Add Cheez Whiz and margarine. Mix until melted. Add rice and stir. Put in 350° oven for 30 minutes or until liquid has been absorbed by rice.
Melt butter in double boiler. Add sugar and egg yolks creamed together. Beat well and let come to a boil. Remove from stove. Add pineapple and nuts. Fold in beaten egg whites. On bottom of pan or dish, place a layer of wafers, then a layer of custard mixture. Make 3 layers of wafers and 2 of custard mixture. Put in refrigerator for about 12 hours or longer. Whip 1 pint of whipping cream and sweeten to taste. Prepared topping may be used. Put topping on servings.
Mix filling in order given. Pour into crust. Bake in preheated 425° oven for 15 minutes. Reduce heat to 350°. Bake an additional 40 or 50 minutes or until knife inserted in center comes out clean. If necessary, cover the edge of crust with foil to prevent crust browning too much. Cool.
Mix all ingredients together and pour into a long cake pan. Bake at 325° for 30 to 40 minutes. This cake is real chewy.
Drain hearts and break up into pieces. Add mayo and cheese. Pour into ungreased casserole. Bake at 350° for 30 minutes. Recipe may be doubled and may be frozen too! This doesn't taste anything like artichokes.
Place cucumbers and onion in bowl. Mix remaining ingredients and pour over vegetables. Mix well and let stand in refrigerator.
Saute onion in butter/margarine until tender. Blend in flour, salt, pepper, marjoram and mustard. Cook over medium heat until bubbly. Stir in bouillon cube. Gradually add milk and cook until smooth and thickened, stirring constantly. Add 1/2 cup cheese and stir until melted. Pour sauce over broccoli in greased ovenproof casserole dish. Sprinkle with paprika and remaining cheese. Bake at 375° for 20 to 25 minutes or until browned.
In heavy 2-quart saucepan heat 2 tablespoons corn oil over medium heat. Add meat and onion. Cook, stirring, 5 minutes or until browned. Stir in next 5 ingredients. Stirring frequently, cook 12 minutes, or until no liquid remains. Cool. Soften tortillas according to package directions. Spoon 3 to 4 tablespoons meat mixture on lower half of each tortilla, near edge. Fold 2 opposite sides toward center. Roll up from bottom. Pour about 1 pint corn oil into a heavy skillet to depth of 1/2-inch, filling not more than 1/3 full. Heat over medium heat. Carefully add chimichangas, seam side down, a few at a time. Fry, turning once, 1 to 2 minutes or until golden brown. Drain on paper towel. Top with remaining ingredients. You may use chicken or beef in place of the pork.
Combine potatoes and butter in medium size frying pan. Heat slowly until butter melts. Sprinkle with salt and pepper; toss lightly. Saute slowly, stirring several times, 15 minutes, or until lightly browned. Stir in parsley.
In a large pot of boiling, salted water, cook the ravioli according to package directions just until tender, but still firm, about 7 minutes. Place the walnuts in a food processor. Process until they are finely ground.
Lightly grease 13 x 9-inch pan. Combine soup and butter. Stir well and pour in pan. Drain mushrooms and water chestnuts. Save liquid. Add water to liquid to equal 1 1/3 cups. Add mushrooms, water chestnuts, liquid and rice to pan. Cover and bake at 350° for 1 hour. Serves eight.
Mix salad dressing, onion soup and preserves well in a small bowl. Lay chicken out in a single layer in a Pam sprayed baking dish. Pour salad dressing mixture over chicken and cover with foil. Bake one hour at 300°. Remove foil; baste chicken and cook uncovered 1 hour longer.
Blend milk and Nestles Quik for 10 seconds on high speed in blender. Pulse in the ice cream until barely mixed. Mixture should be very thick. Freeze for at least one hour before serving.
Dip cutlets in egg and crumbs. Season. Brown in drippings on top of stove to brown meat. Place in casserole or baking dish. Add water and Worcestershire sauce. Pour over veal; cover. Bake 1 1/2 hours.