HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together the sugar and shortening. Add the applesauce in which the soda has been dissolved. Sift in the flour, spices and salt. Add the raisins and nuts. Drop onto greased cookie sheet, several inches apart. Bake at 300° for about 15 minutes. Frost, if desired. These cookies grow moist and rich with age.
Stir cake mix, melted butter and 1 egg. Pat into a 9 x 13-inch pan. Blend cream cheese and 2 eggs. Sift in powdered sugar and beat until smooth. Pour over first layer. Sprinkle nuts on top. Bake at 350° for 35 minutes.
Coarsely crush pretzels and melt margarine. Combine pretzels, margarine and sugar in 9 x 13-inch baking pan. Line pan with mixture and bake for 8 minutes at 400°; cool. Combine Cool Whip, cream cheese and powdered sugar. Beat together and spread over pretzels. Dissolve Jell-O in boiling water and add strawberries. When it thickens to egg white consistency, spread over Cool Whip mixture. Let sit, then cut into squares. Very good! Pretzels taste like nuts.
Cream together margaine, vanilla, and sugars. Sift flour, baking powder, baking soda, and cinnamon. Add to first mixture and mix thoroughly. Fold in remaining ingredients. Drop on greased cookie sheets by teaspoonfuls. Bake at 350 F till light brown.
Beat well all ingredients. Drop from teaspoon in hot fat and brown. Remove from fat and dust with sugar.
Cook hamburger, onion and bay leaf. Drain. Add spaghetti sauce. Put a layer of noodles, meat and sauce, cottage cheese and Mozzarella cheese. Repeat steps. Bake 40 minutes at 350°. Remove and let set for 30 minutes; serve.
Beat egg yolks; add sugar gradually, mixing well. Add rum and brandy slowly, beating constantly. Add ice cream and stir gently. Whip the cream and fold into egg yolk mixture. Fold in beaten egg whites. Beat egg yolks in bowl you want to serve in or you'll end up in the wrong bowl! This has a mild taste, but a strong effect!
Beat the cream cheese until smooth and fluffy. Add sugar and mix well. Add almond flavoring. Mix, then add fresh peaches and mix gently. Spread on crackers or a cake roll.
Combine cocoa and soda. Melt margarine and blend in 1/3 cup with boiling water. Add to cocoa mixture, stirring until thickened. Combine sugar, eggs and vanilla; stir in with 1/3 cup margarine and add to chocolate mixture. Add flour, cinnamon and salt to chocolate mixture. Fold in 1 cup semi-sweet chips. Bake in 13 x 9-inch greased pan for 40 minutes at 350°. After cooling, frost.
Mix sugar and water; bring to a boil. Boil 5 minutes and cool. Blend bananas and lemon juice in blender. Mix all ingredients and freeze. To serve, thaw until icy and add 2 bottles ginger ale or Mello Yello.
Brown onion and beef in cooking oil. Add remaining ingredients and simmer for 30 minutes. Spoon over hamburger buns. Have plenty of finger foods such as dill pickle, carrots, radishes, olives, tomato wedges. Serve with milk or cocoa or bottled soft drinks. Cookies or eclairs make the dessert.
Note: Need 2 (9-inch) or 3 (8-inch) Baker's Secret round cake pans.
Cook desired amount of noodles according to the box. Drain and let cool. Add as many of the next seven ingredients as you like. Top with Italian dressing. Refrigerate for 1 hour.
In large pot, add first 5 ingredients; do not drain canned items. Simmer for 30 to 45 minutes. Serve with taco chips, grated Cheddar cheese, sour cream, green onions or whatever you prefer. This freezes well.
Heat a large non-stick skillet over medium heat. Add first 5 ingredients; saute 4 minutes or until vegetables are soft. Place mixture in a large bowl; cool completely. Stir in crabmeat; set aside.
Combine raw veal with other ingredients and simmer for 45 minutes. You may add diced celery, green pepper and 1 can French-style beans.
Preheat oven to 350°. Warm the stock and melt the butter in a saucepan. Once the butter is melted, remove from heat. Pour mixture into a blender. Add the roasted garlic, rosemary, salt, and black pepper. Puree. Place potatoes in a 2 inch deep baking dish. Pour liquid over the potatoes. Cover pan with foil. Bake for approximately 30 minutes. Serves 4.
Cook the cauliflower in salted water. Separate into flowerette. Do not allow to get very soft. Mix together all the ingredients except oil, until you have a smooth batter. Heat the oil until very hot. Dip the flowerette into the batter and fry until golden brown. Dry on paper towel. Server over mashed potatoes.
Combine first 4 ingredients in a medium saucepan, bring to a boil. Boil for 3 min. over medium heat. Remove from heat, add remaining ingredients; stir well. Drop from tablespoon on waxed paper. Refrigerate.
Bring the first 4 ingredients to a boil (2 minutes), then reduce to low heat. Add oatmeal and peanut butter. Mix, then spoon on wax paper. Let cool.
Cook butter, sugar and milk 9 minutes; add chips. Remove from heat and add Marshmallow Creme. Be sure and beat until chocolate bits and Marshmallow Creme is completely dissolved. Add nuts before finished beating. (If you can find the mint chocolate bits it is really delicious.)
Grease a 9 x 13-inch pan. Lay out coconut and pecan pieces in bottom of pan. Mix cake mix according to the directions on the box. Pour cake batter over the coconut and pecans. In a small bowl, mix softened butter, cream cheese and powdered sugar until smooth. Drop this mixture by spoonfuls over the top of the cake batter. Bake at 350° for 1 hour, or until done. When done, cake will crack on top. That's where the name comes from.
Combine all ingredients in saucepan; cook and stir over medium heat until sugar dissolves and mixture is bubbly. Good over pancakes or waffles.
Mix sugar, flour, and milk and mix well. Then add lemon rind, lemon juice. Then pour boiling water over (sugar, flour, and milk mixture) and cook till thick. pour over the 3 beaten egg yolks (slowly) so as not to curd eggs. Return to stove and cook till filling is clear. pour into bake pie crust.
Preheat oven to 325°. Bring	grits,	3 cups milk and salt to a boil; then add eggs and 3/4 cup milk and cook until thickened.	Stir in cheese and butter and blend well and bake in a buttered baking dish for 45 to 50 minutes. Serve hot.
Cook potatoes in boiling water until tender. Mash potatoes while still hot. Add sugar, margarine, cinnamon, allspice and nutmeg. Mix well. Beat in milk and eggs. Whip well with potato mixture. Pour into greased 3 qt. casserole dish.
Mix milk, butter and sugar in heavy saucepan. Boil to soft ball stage. Remove from burner and add peanut butter. Stir thoroughly. Pour on buttered platter and cool. Cut into pieces.
Mix together and pat in 9 x 12-inch pan. Bake 25 minutes at 325°. Cool.
Mix water and sugar and boil 1 minute. Add remaining ingredients. Mix well and refrigerate overnight.
Beat egg whites until foamy; add sugar to egg whites and beat until stiff peaks form. Combine crackers with baking powder and fold into egg mixture. Fold in vinegar, vanilla and chopped nuts. Bake in greased 13 x 9 x 2-inch pan at 325° for 20 minutes; cool.
Cover and bake 3 1/2 or 4 hours in a 350° oven and stir 3 times while cooking.
Mix all together and store in large container in freezer. Remove several hours before serving. Pour into punch bowl and immediately before serving, add 1 quart ginger ale.
Tear bread into 1-inch cubes. Cut cream cheese into small cubes. Mix eggs, milk, syrup and cinnamon together. Layer bread and cream cheese. Pour egg mixture over bread and cheese evenly. Cover and let set overnight in refrigerator. Bake in an 11 x 15-inch pan for 45 minutes at 350° or until light golden brown. Top with fresh or frozen strawberries and whipped cream.
Saute onion in margarine in saucepan for 5 minutes. Stir in flour. Add water, bouillon, garlic powder and pepper. Bring to a boil; reduce heat. Add broccoli and milk. Simmer for 10 minutes or until broccoli is tender. Stir in half and half and cheese. Simmer until cheese is melted, stirring constantly. Serve hot. Yield: 8 servings. Can also use no-fat milk and cheese.
Broccoli may be cooked, if desired, but will be crisper if just thawed and drained well. Mix lightly with other ingredients. If broccoli is raw, the flavors mix best if refrigerated several hours.
Blanch cabbage leaves by covering them with boiling water for 3 to 4 minutes. Combine meat, rice, onion, 1 can of the tomato sauce, salt and pepper. Place equal portions of meat mixture in center of each cabbage leaf; fold ends over. Roll up and fasten with toothpicks. Mix remaining can of tomato sauce with brown sugar and lemon juice and pour over rolls. Simmer covered 30 minutes, basting occasionally. Uncover and continue cooking for another 30 minutes.
In pan put milk, Nestle Quik, sugar and margarine and bring to rolling boil. Boil 1 minute. Remove from heat and add peanut butter, vanilla and quick oats. Drop by teaspoonful on waxed paper.
Blend pudding, milk and Cool Whip. Layer in cake pan, graham crackers, pudding, graham crackers, pudding and top with frosting.
Slowly heat butterscotch and peanut butter until well blended. Stir in cereal until coated. Press into 9 x 13-inch pan. Chill. Heat remaining ingredients until smooth. Pour on top of chilled mixture. Chill, then cut.
In large bowl mix well 2 1/2 cups flour, sugar, salt and undissolved yeast. Add margarine. Gradually add water to dry ingredients and beat 2 minutes at medium speed. Add 1 cup flour. Beat at high speed for 3 minutes. Stir in additional flour to make soft dough. Turn out on floured board and knead a few times to form a ball. Divide into 4 pieces. Roll each into a 15 x 8-inch oblong roll. Roll up tightly like a jelly roll. Place on greased baking sheet sprinkled with a little corn meal. Brush with oil. Cover tightly with plastic wrap, then freeze up to 6 weeks.
Mix all ingredients well. Bake for 30 to 35 minutes at 375°.
Flour hands. Flatten a canned biscuit very thin with the palm of your hand. Place on baking sheet which has been sprayed with Pam. Place 2 teaspoons ground beef and spread on biscuit. Pour 1 teaspoon tomato sauce and tiny pinch of oregano. Sprinkle 2 teaspoons grated cheese over top. Repeat with each biscuit. Bake in oven at 400° until biscuits are done.
Layer onions, potatoes, beef, beans, celery, salt and pepper in greased casserole dish. Poke holes in top of casserole. Pour soup and water over top. Bake, covered, for 2 hours. Amount of vegetables determines size of casserole.
Take 5 cans from peas/corn, wash, dry and spray well with Pam. These can be used over again. Cut dates; sprinkle with baking soda and pour 2 cups boiling water over them. Let cool. Beat 2 eggs; add sugar and butter. Sift flour, salt and baking powder. Add sifted dry ingredients alternately with dates and water. Add nuts and vanilla. Fill cans 1/2 full. Set on cookie sheet. Bake at 350° for about 45 minutes.
Cook macaroni. Cool. Combine with all other ingredients. Refrigerate at least 5 hours (overnight is best). Makes 1/2 gallon.
Grate the orange. Cream shortening and sugars. Mix rest of ingredients except blenderize the eggs and orange segments together and then add to mixture. Drop by teaspoon on greased sheet and bake at 350° for 10 to 12 minutes.
Stir in oil, creamed corn and eggs into a 21 x 21 x 5-inch pan. Mix together and then add corn bread mix. Bake at 375° until golden brown.
Combine bread, milk, salt and pepper. Add to ground beef. Form into medium balls. Combine remaining ingredients and pour over meat balls. Cook 45 minutes at 375°.
Combine the first 7 ingredients in a bowl for marinade. Add chicken breasts to marinate. Cover and refrigerate 4 to 6 hours or overnight. Place chicken on broiling rack and sprinkle with paprika. Broil 4 inches from heat, about 20 minutes on each side, basting with remaining marinade from time to time.
Combine all ingredients except Jiffy mix; blend well. Stir in Jiffy mix. Pour into greased 9 x 13 pan. Bake at 400° for 30 minutes.
Mix apples, with sugar, cinnamon, soda and salt. Add remaining ingredients and mix well. Bake approximately 1 hour at 350°. Delicious - enjoy!
Melt 1/4 cup butter in shallow baking dish. Add olive oil, lemon juice, scallion, garlic, salt and pepper to butter in dish. Mix well. Add shrimp to mixture in dish and turn over until well coated. Place under broiler; cook 5 minutes. Turn shrimp and cook 5 more minutes. Serve over rice, garnished with lemon wedges and parsley.
Completely thaw potatoes. Cream together the sour cream and soup. Add cheese and 1/4 cup melted butter. Add potatoes and pepper. Put in casserole; sprinkle with corn flakes. Pour 1/4 cup melted butter over corn flakes. Bake at 350°, covered, for 45 minutes. Uncover and bake another 15 minutes.
Cook broccoli in salt water. Drain. Melt margarine, blend in flour, add broth, cook and stir until thick. Stir in half and half, salt and dash of pepper. Place broccoli in bottom of 9 x 13-inch pan. Pour 1/2 of the sauce over broccoli, top with chicken. Add Parmesan cheese to remaining sauce and pour over chicken. Bake at 350° for 20 minutes. Then broil for 8 minutes.
Chop raisins. Cut cranberries in half. Chop apples to size of small fingernail. Combine all ingredients and let sit overnight, if possible. Fill pie crust (Makes one large or 2 small pies.) Cook at 400° for 10 minutes, then turn to 325°. Cook another 35 to 40 minutes.
Sift first 6 dry ingredients together into large mixing bowl. Place oil and carrots in blender container. Process on grate for 30 seconds. Add sugar, eggs, orange juice and vanilla. Blend for 10 to 15 seconds. Add raisins. Process on grate for 10 seconds. Stir blended mixture into dry ingredients. Pour into ungreased microwave tube pan. Microwave on Bake for 10 minutes, turning 1/4 turn every 3 minutes. Microwave on High for 3 minutes or until cake tests done. Frost with cream cheese icing, if desired.
Preheat oven to 375°. Mix well shortening, brown sugar and eggs. Add milk, flour, soda and salt. Mix in dates, fruit and nuts; chill. Drop by teaspoon on greased cookie sheets. Bake 10 minutes.
Pare and core apples. Place apple slices on 5-inch squares. Sprinkle generously with sugar and spices; dot with butter. Fold the four corners toward middle and pinch edges. Place 1-inch apart on greased baking dish.
Fold together all ingredients in serving bowl. Refrigerate several hours or overnight. If desired, sprinkle with nutmeg and more coconut before serving. Sprinkle with chopped pecans.
Fry onion and celery separately. Brown hamburger. Add tomato soup and noodles. Bake 1 hour in a 350° oven.
Break up lettuce, chop onions, cut up tomatoes and chop green pepper. Brown ground beef; drain off grease. Add taco seasoning. Mix all of the ingredients, except cheese, together. Put in a large bowl; top with the cheese. Best if made ahead and chilled overnight in refrigerator.
Make hamburger into patties and place in a baking dish. Place potato and onion slices on top of the patties. Salt and pepper to taste. Pour soup over this and cover with foil. Bake at 450° for 45 minutes. Soup makes an excellent gravy.
Melt margarine with chocolate over low heat. Remove from heat. Add sugar, corn syrup, flour, vanilla and salt. Mix until smooth. Beat in eggs. Pour into crust and bake at 350° for 30 to 35 minutes or until puffy. Will drop when cool. Serve with ice cream or whipped cream.
Saute carrots, celery and onions in butter over medium heat, about 10 minutes. Stir in flour and cook 1 minute. Combine milk and broth. Pour slowly into flour mixture and blend well. Continue to cook mixture until it thickens and becomes bubbly. Remove from heat. Pour into baking dish; add peas, cooked chicken, salt and pepper. Mix well. Place crust over mixture, cutting slits in the top to vent. Bake at 400° for 30 to 35 minutes until crust is brown. (Recipe may be doubled.)
Heat oven to 350°. Cook broccoli, drain. Mix remaining ingredients except bread crumbs and cheese. Simmer on top of stove 10 minutes. Place in greased dish (or Pam it). Sprinkle bread crumbs and cheese on top. Bake for 20 minutes.
Mix sugar, butter and milk in heavy 4-quart saucepan. Bring to a boil and boil 10 minutes. Remove from heat and add rest of ingredients. Mix well and pour into buttered pan. Delicious! Treat!!
Shape the first 10 ingredients into balls and bake at 350° for 20 minutes. Cook the sauce (remaining ingredients) until it is well blended. Pour over meatballs. Return to oven and bake at 350° until bubbly.
Grease 2 round pans with flour and 2 tablespoons butter. Melt very slowly in a double boiler 1 1/2 pounds butter until just creamy. Add to mixer 8 egg yolks with 3/4 cup sugar on high 1 minute. Will be slightly thick and yellowish. Put on slow speed and add cake flour, scrape bowl, add creamy butter. Beat 8 egg whites with 1/2 cup sugar until stiff peaks then add to mixture. Fold in 8 ounces grated chocolate.
Mix first 4 ingredients together. In another bowl mix last 5 ingredients. Add 2 mixtures together; mix well. Chill and serve.
Beat until fluffy eggs, sugar, vanilla and oil. Add zucchini, flour, baking powder, soda and salt. Stir in pineapple, raisins and nuts. Mix well. Bake in a greased and floured pan (9 x 12-inch) at 350° for about 45 minutes or until done.
Dissolve Jell-O in water. Mix with cream cheese. Put in refrigerator until partially jelled, then add pineapple and fold in cream that has been whipped. Chill until set. May be served in molded form or casserole dish.
Let cream cheese set at room temperature until softened. Combine cream cheese and sour cream, beating well. Add eggs and sugar; beat well. Add vanilla and cornstarch; beat well. Stir in whipping cream with spatula. Use a 9-inch spring-form pan. Place drained pineapple in bottom of pan; pour in cheesecake mixture. Bake at 350° for 1 1/2 hours.
Saute onion in butter. Add chicken broth. Bring to a boil and add noodles, garlic and broccoli. Boil for 4 minutes. Add cheese and milk. Stir and heat until cheese is fully melted.
Mix all ingredients together thoroughly. Use 1/3 cup of the mixture for each cup of hot chocolate. Simply add hot water and stir. It is delicious and because of nonfat nature of the ingredients, it is low in calories.
Mix salmon, crumbs, salt, pepper and butter; combine and add egg and milk or salmon liquid. Put in greased 9 x 5 x 3-inch loaf pan or 1-quart casserole dish. Bake at 350° for about 40 minutes.
Line a dish with 1/2 package of Fritos. In skillet, heat a cup of water with salt, pepper, garlic and Worcestershire. Crumble the ground beef and cook until brown. Put 1/2 of beef over Fritos. Add 1/2 of cheese and pepper. Add rest of Fritos. Then add rest of beef over Fritos and onions. Add cup of broth over top. Heat chili and put over all of top. If you like, you may add cheese on top. Bake in oven at 300° for 25 minutes or until cheese is melted or browned lightly.
Cream butter and sugar until fluffy. Add beaten egg. Add cinnamon, nutmeg and flour. Add apples and pecans. Bake in 350° oven for 1 hour. Can double or triple recipe.
Cook lasagna as directed on box. Brown beef with onion and salt and pepper. Add Ragu. Drain lasagna and layer in a 9 x 13-inch casserole or small one serving bowls that can be frozen for later. First a layer of lasagna, sauce and cheeses. Repeat layers. Bake in 350° oven for 20 or 30 minutes until cheese is melted.
Mix altogether in large bowl. Cover and let set in fridge for 3 days. Stir once a day. Add fruit juice if it is too dry.
In blender container or food processor bowl with metal blade, combine ice cream, coffee, chocolate syrup and crushed ice. Cover. Blend until of desired consistency. Pour into glasses. Garnish with chocolate shavings. Serve immediately. Yields 4 (1/2 cup) servings.
Mix ingredients together and chill 1 hour. Roll in ball and flatten with glass dipped in sugar. Bake at 350° for 8 to 10 minutes.
Combine ingredients. Make into 2 layers and cook in 350° oven. Use only Duncan Hines mix. Use strawberry filling.
In small saucepan, combine brown sugar and 1/2 stick margarine; melt, stirring to combine. Spread on bottom of 9-inch round cake pan. Arrange peaches over brown sugar.
Heat oil to medium heat. Wash steak; while wet, roll in flour. Add margarine to oil. Fry quickly until brown on both sides. Place in deep baking dish. Pour off oil leaving about 4 tablespoons. Brown a scant 1/2 cup flour to a light brown, stirring constantly. Add 3 large cups water. Let come to a boil. Continue to stir. Pour over steak. Cover dish. Cook at 350° for 1 1/2 hours. Add more water if needed for gravy.
Microwave 3/4 cup margarine with 2 chocolate squares on High 1 to 2 minutes or until melted when stirred, stirring every 30 seconds.
Mix first four ingredients. Cook and stir until mixture thickens. Add butter. Pour into 8 1/4 x 1 3/4 inch round ovenware cake dish.
Preheat oven to 400°. In a large casserole dish, place a a layer of sliced potatoes and a layer of onions. Sprinkle with salt and pepper. Alternate layers until vegetables are gone. Place chicken breasts on top and sprinkle with salt and pepper. Tuck bay leaves under the chicken. Cover and cook for 45 minutes to 1 hour.
Brown ground beef and garlic in hot fat. Add tomato puree, salt, pepper and oregano. Cover and simmer 20 minutes. Cook noodles.
Cook chicken, chopped celery and salt. Remove meat from bones and dice. Place in a 9 x 13-inch casserole. Save juice from chicken. Cook rice in juice. Put rice over chicken. Pour can of soup over rice. Mix Bisquick and milk. Drop with tablespoon on top of casserole, until covered. Bake in oven at 325° until brown.
Stir water and sugar together over low heat until sugar is dissolved.	Bring to a boil, remove from heat and let cool. Add gradually to the flour; mix well. Add	oil; mix well. Pour mixture into a pan or Pyrex dish (about 8 inches in diameter and 3 inches deep) which has been lined with oiled ti leaves. Steam 3 hours. (One cup fresh shredded coconut may be added to the pudding before steaming; mix well.) When pudding is done, place 1 red date in the center; sprinkle with sesame seed.
Heat oil in large skillet; saute onion and garlic until tender. Add beef; cook over medium heat until brown. Drain. Stir in beans, puree, paste, peppers and water. Stir in one envelope ChocoBake, chili powder and bouillon; mix well. Simmer uncovered 30 minutes. Stir occasionally. Stir in remaining ChocoBake and heat through. Serve over corn chips or over hot rice.
Brown beef in large skillet. Drain fat. Add Ragu; heat just to boiling. Mix shredded Mozzarella cheese, cottage cheese, egg, parsley, salt and pepper. Ladle 1/3 of meat sauce into bottom of an 8 x 12-inch baking dish. Layer 3 noodles, then 1/2 cheese mixture and 2nd 1/3 of meat sauce. Repeat. Top with 3 noodles and Mozzarella slices, in that order. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes or until bubbly. This also freezes well for a make-ahead meal.
Melt margarine. Mix with pretzels, sugar and pecans. Pat in a 9 x 13-inch glass dish. Bake for 8 to 10 minutes at 350°. Cool. Beat cream cheese, Cool Whip and powdered sugar. Spread on first layer. Refrigerate for 30 minutes. Mix Jell-O in boiling water. Add strawberries and stir until thick. Pour over top and refrigerate.
Mix vinegar and sugar until sugar dissolves. Add spices and cucumbers and onions. Let sit in icebox 4 days before serving. This was given to me by Sharon Guthrie. It's a very good pickle.
Brown chickens and sausage in grease (small amount). Take up meat and remove some of the grease. Put rice in and brown some more. Add onions and celery; brown a little. Add 6 cups hot water. Season to taste (sauce) with salt and pepper. Add chicken and sausage; bring to simmer. Cover and let simmer for 20 minutes. Turn mixture after 20 minutes and be sure to get all the rice from the bottom of pan. Let cook until tender.
Mix all ingredients together with a mixer until smooth. Pour into greased casserole dish. Add topping.
Combine sugar and eggs in heavy saucepan, stirring well. Cook over medium heat, stirring constantly, until sugar dissolves. Remove from heat and add remaining ingredients, mixing well. Spoon mixture into a greased and floured baking pan. Bake at 400° for 15 minutes or until golden brown. Cool and cut into squares.
Combine 3 cups of sugar and milk in a large saucepan. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat and set aside.