HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Combine Crisco, light brown sugar, water and vanilla in a large mixing bowl. Beat at medium speed until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended. Stir in chocolate chips. Drop rounded tablespoon 2-inches apart onto ungreased baking sheet. Bake one sheet at a time at 375° for 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist. Do not overbake!! Cool on baking sheet 2 minutes. Remove to sheets of foil on countertop to cool completely. Yield: 3 dozen cookies.
Melt butter; blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth; remove from heat. Slowly stir in milk. Bring to a boil over direct heat, stirring constantly. Boil 1 minute. Just before serving, stir in the rest of the ingredients, except biscuits and cheese. Bring mixture just to a boil. Serve over biscuits. Sprinkle cheese over top. Makes 2 generous servings.
Mix all ingredients except cheese in order listed. Pour half the batter into greased deep 9-inch square baking dish. Sprinkle with half the cheese. Add remaining batter. Cover with remaining cheese. Bake in preheated 350° oven for 45 minutes or until done.
Mix well. Form into small balls. Place on cookie sheet. Freeze. Place in plastic freezer bags until needed. Bake frozen in preheated 375° oven for 20 minutes. A double batch will fill a crock-pot.
In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in the chocolate chips and pecans. Spread into a greased 11 x 7 x 2 inch baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Yield: 2 dozen.
Prepare broccoli as directed on package. Add remaining ingredients as listed. Place in buttered casserole dish and bake at 350° for 30 minutes.
Mix all ingredients. Pour into 2 greased loaf pans or tube pan. Bake at 325° for one hour.
Unroll dough and press together seams to form 12 x 4-inch rectangle. Place Gouda cheese in center of dough. Enclose cheese in dough by bringing sides of dough together, pressing edges to seal. Place on a lightly greased cookie sheet. Brush with egg yolk. Bake at 350° for 15 to 18 minutes or until lightly browned. Serve with assorted crackers and slices of apples.
Mix chopped apples and sugar; let stand for 1/2 hour. Add egg, oil and vanilla. Sift dry ingredients together and combine with apple mixture. Fold in coconut and nuts. Pour into a 9 x 9-inch pan. Bake at 350° for about 35 minutes. Serve topped with whipped cream.
Spread rye bread with mustard. Cut into cubes and place bottom of a buttered 9 x 9 x	2-inch baking pan. Crumble corned beef evenly over	bread.	Stir together sauerkraut, tomato soup, relish and water; spoon over corned beef. Bake, uncovered, in	375° oven about 25 minutes. Arrange cheese on top; bake 5 minutes more. Serves 8.
Cut cabbage up in small pieces. Place in pot and add water, enough to cover cabbage. Add butter, salt and pepper. Cook until tender.
Prepare vegetables and place in a large container. Cook pasta according to package directions. Drain pasta and then mix in with vegetables while hot to soften vegetables. Add fat-free Italian dressing and chill before serving.
Preheat oven to 450°. Mix Bisquick, milk and cheese with wooden spoon until soft dough forms. Beat vigorously 30 seconds. Drop dough by heaping tablespoon on ungreased cookie sheet. Bake 8 to 10 minutes until golden brown. Combine 1/4 cup butter or margarine (melted) and 1/2 teaspoon garlic powder. Brush over warm biscuits before removing from cookie sheet. Serve warm.
Mix well and bake in casserole dish for 25 to 30 minutes at 325°.
Mix all ingredients well. Pour into unbaked pie shell. Bake at 350° until fudge rises and then settles.
Cook broccoli according to package; cool and cut up. Put stuffing in bottom of casserole dish. Mix broccoli, mayonnaise and cheese together. Pour over stuffing mix. Bake for 15 minutes at 350°. Crumble cheese crackers over top and stir.
Cream first 4 ingredients: white sugar, brown sugar, butter and peanut butter. Beat in eggs, milk and vanilla. Stir in flour. Shape into balls. Then roll balls in additional granulated sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Take out and immediately press a chocolate kiss into each one. Makes approximately 7 dozen.
Preheat oven to 350°. Brown pork chops in butter. Put 2 tbsp. of butter in bottom of pan. Pour rice in the bottom of pan. Put pork chops on top. Pour soup over all. Bake for 1 1/2 hours
Heat oven to 350°. Wrap tortillas in aluminum foil. Place in oven to warm, about 5 minutes. Meanwhile, in large nonstick skillet, heat oil over medium heat. Add peppers and saute until crisp-tender, about 5 minutes. Remove to bowl and keep warm.
Mix dry ingredients. Beat eggs and milk and add to dry mixture and stir well. Add melted butter and vanilla and stir well. Pour into 2 pie shells. Bake at 350° for 40 to 45 minutes.
Preheat oven to 350°. Stir sugar into slightly beaten eggs. Add syrup, salt, vanilla and butter. Pour into unbaked pie shell. Stir in pecans. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Chill and serve with whipped cream.
Mix all ingredients and store in refrigerator. Dried onion and dried garlic may be used.
Brown meat and drain. Add all other ingredients; simmer for 30 minutes. Serve with chips, crackers or cornbread.
Mix margarine, sugar and eggs until creamy. Add pumpkin and milk, then remaining ingredients. Bake at 350° for 30 to 35 minutes in a greased and floured loaf pan, 9 x 13-inch.
Crumble cornbread into bowl. Add other ingredients. Mix in mayonnaise or salad dressing. Add salt and pepper to taste. Serve chilled.
Combine the first 5 ingredients, mixing well. Stuff into pockets of chops; secure openings with wooden picks. Sprinkle chops with salt; dredge in seasoned dry bread crumbs. Place chops in lightly greased baking dish. Pour 1/2 cup pineapple juice over chops. Bake at 350° for 30 minutes. Add remaining juice; bake 30 more minutes.
Brown sausage and ground beef together, stirring until crumbly. Drain well. Add cheese and mushrooms. Put a lid on your skillet until cheese melts. Stir and spread on bread. Put on a cookie sheet and put under the broiler until it bubbles, watch carefully not to burn.
Cream sugar and butter. Add eggs. Mix cocoa in coloring and add to first mixture. Add vanilla, flour and salt alternately with buttermilk to mixture, fold in vinegar. Bake at 350° for 30 minutes.
Put raisins into saucepan and cover with 2 or 3 cups of water. Cook 5 to 10 minutes. Cream together shortening, sugar, eggs and vanilla. Sift together 4 cups flour, baking powder, soda, cinnamon and salt. In a separate bowl, mix shortening, sugar, egg and vanilla mixture with drained raisins. Add 1 cup water raisins were cooked in to mixture alternately with flour mixture, stirring by hand. Drop by teaspoonful on greased cookie sheet. Bake at 375° until golden brown.
Cook bacon and crumble. Mix together all ingredients and chill for at least 1 hour before serving. Eat with nacho chips.
Butter a 9 x 2 x 12-inch casserole dish. Preheat oven to 350°. In a skillet cook beef and add chili powder and chillies. Combine undiluted soups and enchilada sauce in a saucepan, stirring until well blended. Add 1 1/2 cups of soup mixture to beef. Layer 4 tortillas out flat in bottom of casserole, overlapping if necessary. Spread beef mixture over tortillas. Continue layering with the 4 remaining tortillas, then top with cheese. Bake uncovered for 30 minutes or until bubbly and light brown.
Cook pasta according to package directions. Line a large salad bowl with salad greens. In a separate container, mix pasta, tomatoes, broccoli, onion, green pepper, carrots and red cabbage. Pour in approximately 1/4 cup of creamy Italian dressing, followed by the light Italian dressing to desired taste; toss. Put mixture in salad bowl, sprinkle with McCormick Salad Supreme seasoning. Cover and refrigerate until ready to serve.
Mix together all ingredients except peanut butter chips. Pour half of the mixture into greased and floured Bundt pan. Sprinkle with 2/3 cup peanut butter chips. Pour remaining batter and top with remaining chips. Bake at 350° for 1 hour.
Combine all vegetables in food processor; chop very fine. Transfer to a large mixing bowl; stir in salt. Let mixture stand at room temperature for 1 hour; drain vegetables. Stir in sugar, vinegar and celery seed. Store in airtight containers in refrigerator. Makes 10 cups.
Cut bread into 1 to 1 1/2-inch slices and set aside. Combine milk and beaten eggs and pour into a 10 x 15 1/2-inch jelly roll pan. Place bread slices on top, saturate and then turn over, making sure bread absorbs milk.
Mix all ingredients together in a bowl until the zucchini is coated. Pour into a 12-inch buttered pie plate or oblong pan. Bake at 350° for 25 to 30 minutes or until golden. Serves 6 to 8 and is equally good hot as it is room temperature.
Spread popcorn on buttered jelly roll pan or baking sheet. Sprinkle with the marshmallows and peanuts. Arrange chocolate bars on top. Place in preheated 300° oven for 5 minutes. Cool slightly, then toss. Makes 2 1/2-quarts. For gift giving, pack in airtight container.
Cut margarine into the flour until blended well. Add poppy seed and Cheddar cheese. Add water tablespoon by tablespoon until a ball can be formed. Knead dough until smooth. Roll out dough and place in pie plate. Pinch edges and prick inside with a fork.
Cream butter and sugar together. Beat in eggs, one at a time. Add 3 ounces lemonade.
Place hash brown potatoes in greased 13 x 9 baking dish. Add cooked hamburger over the top. Sprinkle with the salt and pepper. Spread 8 ounces of shredded cheese over the top. Add the two cans of potato soup, that have been mixed well. Spread the remaining 8 ounces of cheese on top. Bake at 350° for 1 hour or until brown.
Saute pork in large skillet until lightly browned, add onions and cook until just tender. Stir in drained catfish, potatoes, water (or fish broth) and salt. Cover and simmer 25 minutes, stirring occasionally. Stir in milk and evaporated milk; heat until just hot. Do not boil! Serves 10 hearty appetites or 20 average appetites.
Sift dry ingredients together. Cream sugar and oil. Mix milk and molasses. Add to dry mixture. Fold in raisins. Grease cookie sheets. Bake at 350° for 18 to 20 minutes.
Mix all ingredients together and put in a medium casserole. Bake at 350° for 45 minutes or until set.
Shred zucchini, onions and salt. Combine 3 ingredients and let set overnight. Rinse and drain. Combine the rest of ingredients, boil 3 minutes. Put in jars and seal.
Put all ingredients in a blender for one minute. Pour into well-greased 10-inch pie pan. Sprinkle with nutmeg before placing in oven. Bake at 350° for forty-five minutes.
Cook and drain meat. Add next 5 ingredients. Put Doritos over top; sprinkle cheese and milk over top. Bake for 35 to 40 minutes in a 350° oven.
Grease and flour Bundt cake pan. Place frozen rolls in pan. Mix brown sugar and pudding mix. Sprinkle over rolls. Mix granulated sugar and cinnamon. Sprinkle over brown sugar-pudding mixture. Spread pecans over this. Pour melted butter over pecans. Place on cabinet or countertop overnight. Do not cover.
Combine cranberries, 3/4 cup water, sugar, grated orange peel and ground ginger in heavy medium saucepan over medium-high heat. Cook until cranberry skins burst, stirring frequently, about 5 minutes later, transfer sauce to a processor. Add maple syrup and process until almost smooth. Stir in chopped crystallized ginger. Cover and refrigerate overnight.
Mix granulated sugar and flour. Beat egg yolks, milk, vanilla and butter; mix with sugar and flour. Cook double boiler style until thick. Add coconut and pour into 9-inch pie shell.
Mix ingredients and drop on cookie sheet, press with a fork. Bake at 350° for 10 to 12 minutes.
Beat egg with a small amount of water. Take chicken cutlet and dip in egg mixture, then cover with bread crumbs. Take a flat tray and grease with oil. Place chicken on tray and drip small amounts of oil over chicken. Bake at 350° for 10 minutes on each side. Serve with lemon juice to drip over chicken.
Grease and flour a 10-inch fluted tube pan. In large mixer bowl combine cake mix, sour cream, oil, water, eggs, pudding mix, liqueur, orange rind and cinnamon. Beat with electric mixer on low speed until well blended, scraping sides of bowl constantly. Beat on medium speed for 4 minutes. Stir in chocolate pieces and pour into prepared pan. Bake in 350° oven for 50 or 60 minutes or until a toothpick inserted near center comes out clean. Cool on wire rack for ten minutes. Remove from pan and cool on rack. Sprinkle with powdered sugar just before serving. Makes 12 to 16 servings. Freezes well.
Saute butter, onions and garlic until onions are clear. Add peppers and pepper juice. Cook for 5 minutes. Add the rest of ingredients and cook on low for an hour or so.
Mix broccoli, onion, cheese and bacon in large bowl. Mix sugar, mayonnaise and vinegar to make dressing. Beat until creamy. Pour over broccoli mixture and chill.
Melt butter and cream sugar and dash of salt. Add milk, nuts and coconut. Form in soft balls and freeze. (Refrigerate overnight.) Will be easier to make balls.
Preheat oven to 325°. With electric mixer, combine margarine, apple juice concentrate, fructose and mashed banana. Beat in egg, pumpkin and vanilla.
Mix in bowl in order given. Put into 2 loaf pans, small size (7 3/4 x 3 5/8 x 2 1/4-inch). Bake at 350° for 1 hour.
Season chicken with salt and pepper. Place in a shallow baking dish and sprinkle with combined sherry and broth. Cover with combined sherry and broth. Cover with plastic wrap and cook in microwave on High for 7 minutes. Turn chicken and cook another 8 minutes.
Line a deep 10-inch pie plate with pastry. Put apple mixture in pastry and bake at 360° for 55 to 60 minutes.
In mixer bowl, beat together oleo and sugar until fluffy. Add egg and vanilla. Gradually add dry ingredients; beat until well blended. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Press down center of dough with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.
Mix first 4 ingredients. Spread in 9 x 13 x 2-inch pan. Bake at 325° about 15 minutes or until light brown. Cool completely. Cream the cream cheese, Cool Whip and sugar. Spread on	crust.	Mix instant pudding with milk.	Beat until thick. Spread on preceding. Top with remaining	Cool Whip. Sprinkle with coconut; cut in squares.
Mix together graham crackers (crumbled), sugar and melted butter. Place in 9 x 13-inch pan. Pat gently. Bake at 400° about 5 minutes.
Have cream at room temperature. Mix all ingredients together. Chill about 1 hour. Form a ball and roll into pecans. Serve with crackers.
Grease 9 x 13-inch baking pan. Spread bread pieces on bottom. Sprinkle crumbled, browned sausage over bread. Sprinkle grated cheese over sausage. Beat 6 eggs with 2 1/2 cups milk and pour over mixture. Spread 1 can cream of mushroom soup over top. Bake at 350° uncovered 30 to 45 minutes.
Cream shortening and sugar until light and fluffy. Beat in eggs. Sift in flour, baking powder, baking soda and salt. Add to egg mixture, alternating with apples. Stir in lemon rind and nuts. Bake in greased and floured loaf pan in preheated oven at 350° for 50 to 60 minutes. Makes 1 loaf. Cool before slicing.
Mix ingredients. Bake at 350° until done in a 17 1/2 x 11 1/2-inch cookie sheet with sides.
Melt marshmallows with juice of strawberries and pineapple in a double boiler. Cool. Add strawberries, pineapple, bananas and chopped pecans. Fold in Cool Whip. Put in freezer in glass casserole dish. Cut into squares before serving.
Combine in bowl all ingredients and mix well. Preheat oven to 350°. Pour batter into greased or paper-lined muffin cups. Fill 2/3 full. Bake 20 to 25 minutes. Check often.
Mix well all ingredients except flour. Fold in the flour. Use the Hershey's chocolate syrup can to do all the measuring. Bake at 350° for 30 minutes in a 9 x 13-inch sheet pan. Put 1 can chocolate filling over cake while warm enough to melt slightly. Add chopped pecans, if desired.
Remove crusts; quarter bread. Beat eggs, milk and seasonings. Layer 1/2 bread on bottom, then shrimp, cheese and remaining bread. Pour liquid over all. Bake at 325°, uncovered, for 1 hour. Use a 13 x 9-inch baking dish. Can let stand in refrigerator up to 24 hours before baking.
Mix together thoroughly shortening and sugar. Stir in flour. Press and flatten with hand to cover bottom of an ungreased 13 x 9-inch pan. Bake 10 minutes at 350°. Then spread with the following Almond Coconut Topping.
Mix together pie filling, milk, pineapple, coconut and pecans. Add 1 container Cool Whip and pour into mold. Let set in refrigerator overnight.
Put tomatoes through a sieve. Heat puree in double boiler. Add cornstarch to thicken, stirring frequently. Add seasonings. Arrange slices of bread in shallow baking dish. Cover with cheese, then with tomato mixture. Place bacon on top. Bake at 400° until bacon is crisp.
Mix all ingredients together. Shape into a loaf. This can be baked in the oven at 350° or fixed in a crock-pot.
Combine peanut butter, honey and milk in a large bowl and stir until blended. Crush graham crackers between wax paper to make fine crumbs. Add crumbs to peanut butter mixture; mix with hands until well blended. Pour wheat germ onto plate. Make little balls and roll in wheat germ. Eat. Makes 82.
Prepare: Sift flour with baking powder. Beat butter on high speed until fluffy (15 to 20 minutes). Add sugar and continue beating for another 15 to 20 minutes. Beat eggs; add vanilla. Pour into batter mixture. Add flour, little by little, then by hand work the mixture. Add almonds. (Dough will be soft.) Shape into cookie shapes. Put in buttered pan. Bake at 350° for 20 minutes.
Mix the first 4 ingredients together and let stand while preparing other ingredients. In a large bowl, mix eggs and sugar. Add melted butter, oil, milk and the yeast mixture. Add flour gradually and mix either by hand or mixer with dough hook. Put dough into a larger greased container, cover with dish towel and let it rise in warm, draftfree area until double in size. Then, grease pans with Crisco and gently put the dough in about 1/3 high. Pat evenly and let rise again. When almost full, baste with slightly beaten egg. Bake at 350° for about 20 minutes, then lower temperature to 325° for another 30 minutes or until nice and golden. Bake in coffee cans; do not use wide round pans.
Dump pie filling and pineapple in oblong baking pan. Mix together evenly. Dump cake mix over the top of mixture; do not mix together. Pour melted butter over top of cake mix until it is covered with liquid. Bake for 1 hour at 350°. Top should be brown and bubbly. The cake will look like a cobbler. Serve warm with ice cream for a delicious delite!
In a mixing bowl. Cream shortening, peanut butter and sugars. Add eggs one at a time. Beating well after each addition. Combine flour, baking soda and salt. Gradually add to creamed mixture. Roll into 1 1/2 balls and place 3 inches apart on an ungreased baking sheet. Flatten with a fork. Bake at 375 for 10 - 15 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
Mix herbs and oil. Drizzle over crackers. Stir well. Store in airtight container for 24 hours. Serve on salads, soup or as hors d'oeuvres.
Heat oil in a deep fryer at least 2 inches deep. Cut off pepper stems and remove seeds and core. Stuff peppers with cream cheese. Roll out biscuits on floured pie sheet. Wrap stuffed pepper with 1/2 slice American cheese. Wrap with biscuit. Drop into hot oil and fry until golden brown.
Place sugar, flour and salt in double boiler. Add milk. Stir over heat until thickened, like pudding. Add egg yolks; cook 3 to 4 minutes more. Remove from heat. Add vanilla, butter and coconut. Pour into pie shell. Beat egg whites on high speed until they form stiff peaks. Gradually add sugar and cream of tartar while beating. Spread meringue over pie; sprinkle with coconut. Bake at 350° until peaks and coconut brown.
Combine sugar, cocoa and salt in a 2-quart glass bowl; add butter. Microwave on High, uncovered, 2 to 3 minutes. Add water or milk, stirring until blended. Microwave on High for 1 minute. Stir in mini marshmallows and vanilla, using wire whisk.
Sprinkle gelatin into 1 1/2 cups cold milk in medium saucepan. Let stand 3 to 4 minutes to soften. Combine sugar and cocoa. Add to gelatin mixture in saucepan. Add corn syrup. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; stir in butter until melted. Blend in 1 3/4 cups of milk and the vanilla. Pour into large mixer bowl. Cool and chill until almost set.
Cut steaks into serving sizes, flour and brown. Place in roasting pan. Add tomatoes and juice. Add bell pepper, if desired. Cook, uncovered, at 250° until meat is very tender, about 45 minutes, the longer it is cooked the better.
Mix together and pour into pie shell. Top with another 3/4 cup pecans. Bake at 350° for 40 to 50 minutes.
Fry onions and garlic slowly in oil until tender. Add meat and brown quickly. Add green pepper, then other ingredients. Mix well. Pour into large, greased casserole. Cover. Bake at 250° for about 1 1/2 to 2 hours or until almost firm. Makes 10 servings.
Dissolve gelatin in hot water. Blend in pie filling and crushed pineapple, drained. Chill until firm.
In large skillet, heat olive oil. Add garlic and onion and cook about 4 minutes. Add zucchini and cook about 5 minutes, stirring often. Add tomatoes, basil, oregano and pepper (to taste) and cook until zucchini is soft (about 10 minutes). Turn off heat. Add about 1/4 cup bread crumbs. If very watery, stir to thicken.
Drain pineapple; keep juice. Add enough boiling water to juice to make 1 cup liquid. Dissolve jello in boiling mix. Add to melted ice cream and nuts. Chill in refrigerator. Garnish with cherries.
Soften yeast in 1/4 cup warm water. Let stand 10 minutes. Combine dissolved yeast, eggs, 2 1/2 cups flour, 1 cup warm water, shortening, sugar and salt in a large bowl. Beat until smooth. Add remaining flour to make a soft dough. Cover; let rise until double in bulk. Punch down and refrigerate overnight. Three hours before baking, roll out as desired. For dinner rolls, divide dough in half. Roll each half into a 1/2-inch thick rectangle. Spread with soft butter. Starting with long side, roll up jelly-roll style. Cut in 1-inch slices. Place in greased muffin tins. Rub tops lightly with soft butter. Let rise until light. Bake at 350° for 12 minutes. Make 2 dozen rolls.
Sift together first 5 ingredients; set aside. In a mixing bowl, cream butter and sugars. Add eggs, vanilla and lemon extract; beat well. Add dry ingredients and mix well. Stir in nuts. Divide dough into 4 parts and shape into 1 1/2 x 11-inch rolls. Wrap in foil and chill overnight. Slice cookies 3/8-inch thick. Bake on greased sheets at 350° for about 10 minutes. Yields about 17 dozen cookies.
Brown ground beef and onion six minutes on High in microwave, using Tupperware colander. Let stand 2 minutes. Add other ingredients and heat 3 to 4 minutes more. Serve with warm nacho chips.
Mix Jell-O as directed on box until set. Then add all ingredients and mix well; chill at least an hour. Use large bowl. Great for the holidays. You can use strawberry Jell-O for Christmas and orange for Thanksgiving.
Mix well 1/4 cup gravy with all ingredients except potatoes; shape firmly into loaf; place in shallow baking pan.
In mixing bowl stir flour, sugar, salt and soda. Make a well in center of dry ingredients. Combine eggs, bananas, oil, undrained pineapple and vanilla and add all at once to the dry ingredients. Stir until well moistened. Pour into tube or Bundt pan. Bake at 350° for 65 to 70 minutes.