HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 375°. In a large mixing bowl, cream the butter and sugar together. Add the eggs and beat well. Beat in the vanilla and the milk. Sift together the flour, baking powder and salt. Add the sifted ingredients to the batter. Mix well. Drop by teaspoonfuls about 2 inches apart onto an ungreased cookie sheet. Gently press a candied cherry into the center of each mound. Bake for 10 minutes or until the bottoms of the cookies are lightly browned and tops look dry.
Peel and slice apples. Place in a buttered 2-quart casserole baking dish. Cover with 1/2 cup sugar and sprinkle with cinnamon. Mix flour, 3/4 cup sugar and butter until mixture is the consistency of crumbs. Bake 1 hour at 325°.
Combine gelatin and broth. Heat until gelatin is dissolved. Cool. Combine remaining ingredients except salad greens. When gelatin is thick enough to mound when dropped from a spoon, fold into chicken mixture. Pour into greased molds. Chill until firm.
Place soaked beans, water and ham bone in a large kettle. Simmer, covered, for 2 hours. Stir in potatoes when half cooked. Add remaining ingredients except for sour cream. Simmer for 1 hour. Remove ham bone; chop meat and return to kettle. Season to taste. Serve as is or puree in food processor. Serves 6.
Combine jello and boiling water. Add bananas, pecans, strawberries and pineapple. Divide mixture in half. Pour one half in an 8 x 12-inch pan. Refrigerate until set. Keep remaining half at room temperature. Spread sour cream evenly over set jello. Pour on remaining jello. Refrigerate until set.
Drain and cube peaches. Slice strawberries and bananas. Add pineapple along with its juice. Sprinkle pudding and Tang over fruit and stir well. Add pecans if desired. Refrigerate at least 30 minutes before serving.
In a bowl, cream together butter, sugar and eggs until very creamy and well blended. Add salt. Stir in flour, mixing to blend well. Add chocolate syrup, vanilla and chopped nuts. Turn mixture into well-greased and lightly floured 9-inch square pan. Smooth top. Bake at 350° for about 35 minutes or until a stick inserted near center comes out clean.
Sift dry ingredients in large bowl. Add all other ingredients and mix well. Do not beat. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes (55 minutes in sheet cake pan). Cool in pan for about 25 minutes.
Saute onions, mushrooms, peppers and chestnuts. In a bowl, mix rice and onion soup. Mix mushroom soup and water. Pour in mixture that you sauteed. Mix. Put chicken on top. Bake at 350° for 1 1/2 hours.
Mix and bake cake according to directions, using a 9 x 13-inch baking dish. Cool completely! Frost with Cool Whip and sprinkle with crushed Heath bars. Refrigerate.
Melt butter in large saucepan. Add carrots and onions; cook until tender. Blend in flour; when bubbly, gradually stir in milk and bouillon cube. When slightly thickened, add half of the potatoes. Mash remaining potatoes and add with parsley and seasonings. Serve steaming hot with a pat of butter.
Cook broccoli about half of regular time; drain off water. Mix all together and put in greased casserole. Can put buttered bread crumbs on top if you like. Bake at 350° for 30 to 45 minutes.
Cook radiatore as directed. Drain well. While pasta is cooking, fry bacon until crisp, drain bacon on paper towels. Add onion to bacon fat, cook until clear. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat until mixture begins to boil, remove from heat. Stir in vinegar and water. Return to medium heat, cook, stirring constantly until mixture comes to a boil. Stir one minute and remove from heat. Add crumbled bacon, radiatore and hot dressing together. Stir gently and serve hot. Also can add diced dill pickles if you want.
Mix Hidden Valley Ranch dressing, dill weed and vegetable oil all together. Pour over oyster crackers in a large Tupperware bowl. Shake or toss until all the oil is absorbed. This is better if kept until the next day. This is very good to munch on when watching TV.
Mix first 4	ingredients until blended. Stir in crabmeat, cheese and sliced onions. Pour	into a 9-inch pie plate or quiche pan lined with pastry. Bake at 350° for 40 to 45 minutes. Serve immediately. Serves 10 people.
Sprinkle gelatin over cold tomato juice; soften, then add hot tomato juice. When dissolved add 3/4 cup cold tomato juice, lemon juice, Worcestershire sauce, sugar and salt. Chill until slightly thickened and add chopped pickles, celery and onion. Fills a ring mold.
In 10 x 3-inch spring-form pan, mix chocolate wafer crumbs and 4 tablespoons (1/2 stick) softened butter or margarine. Press mixture onto bottom of pan; refrigerate.
Butter bread on opposite side. Spoon on Thousand Island dressing; place Swiss cheese, sauerkraut and corned beef on bread. Sandwich and grill on top of stove in a skillet.
Combine flour, paprika and pepper in a plastic bag. Place chicken strips in the bag a few at a time and shake to coat. Melt margarine in a large frypan. Brown chicken lightly in margarine, then add water, cover and simmer for 10 minutes. Remove chicken to a casserole dish, leaving dripping in the frypan. Mix cornstarch and cream and stir into dripping over medium heat. Stir until thickened. Add sherry and pour over breasts in the casserole dish. Cover and bake 30 minutes at 350°. Remove cover. Sprinkle with cheese. Bake uncovered an additional 5 minutes. Serve over a bed of rice pilaf. Serves 6.
Cook linguine according to package directions. Drain. In medium saucepan, heat oil and cook garlic until golden. Blend in flour. Gradually stir in clams with liquid, parsley, salt and pepper. Cook over medium low heat, stirring constantly until sauce is thickened. Serve over hot linguine. Serves 4 to 6.
Blend cream cheese, onion, horseradish and Worcestershire sauce until smooth and spreadable. Separate the slices of ham and turkey, laying one slice on each slice of ham and then spread with 1 tablespoon cheese mixture. Roll and fasten with toothpicks. Chill. Just before serving, slice in 1/2-inch slices. Makes approximately 50 pinwheels. One roll equals 1 meat.
Saute beef and garlic until evenly browned. Add vegetables and heat until snow peas are cooked but still a bit crisp (5 minutes or so). Drain stock off mixture. Add water to make 1 cup. Stir in cornstarch. Pour over meat and veggies. Heat until starch is gelled, ala chow mein.
Melt butter; add onion and green pepper. Saute about 2 minutes. Remove and set. Add beef (cut into 1/2 x 2-inch strips); sprinkle with garlic powder and saute, stirring slightly, until browned. Add tomatoes and bouillon cubes. Simmer about 10 minutes. Blend together cornstarch, water, soy sauce, sugar and salt. Stir into meat mixture and cool just until thickened. Add onion and green pepper; heat thoroughly. Serve over buttered rice.
Mix Bisquick, milk and cheese until soft dough. Drop by spoonful on ungreased baking sheet. Bake at 450° for 8 to 10 minutes. Heat butter and garlic. Brush on top. Makes 10 to 12 biscuits.
Combine flour, spice, baking powder and salt in a large bowl. Combine eggs, sugar, pumpkin and oil in small bowl; beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon into 2 greased and floured 9 x 5-inch loaf pans.
Cover bottom of greased 13 x 9 x 2-inch baking dish with potatoes. Pour combined soup and milk over potatoes. Cook and drain ground meat and onions; drain and pour over potatoes and soup mixture. Spread with pizza sauce. Cover dish and bake 1 1/2 hours or until potatoes are tender. Uncover; spread with cheese and bake 5 minutes, until cheese melts.
Brown beef and onion (drain fat); add spaghetti sauce. Simmer for 5 minutes. Cook spaghetti. Grease a casserole dish and layer 1/2 of spaghetti, beef, green pepper, pepperoni and cheeses. Repeat layers with other half. Bake at 350° for 35 to 40 minutes or until cheese is well melted.
Slice cake across in half. Place pie filling on bottom half of cake. Place top on filling. Spread with Cool Whip, sides and top. Refrigerate.
In 9 x 13-inch pan layer the veggies. Cover with mayonnaise with sugar mixed in. Cover completely, especially edges. Sprinkle finely grated cheese on top.
Dip chicken in butter, then in batter. Bake 45 minutes at 350°.
Cube and coat chicken in seasoned flour. Brown in 1/4 cup butter. Remove chicken; place in casserole. Saute onions, green peppers, thyme, garlic and curry powder in drippings. Add tomatoes; simmer a few minutes. Add chicken to sauce. Bake, uncovered, for 30 minutes at 350°. Serve over rice.
Mix together cake mix and pie filling. Pour into greased and floured 10 x 15-inch jelly roll pan or 9 x 13-inch pan. Bake at 350° for 25 to 28 minutes, until light brown.
Cream margarine or butter, then add sugars and cream until well blended, but not fluffy. Beat in eggs, peanut butter, and vanilla. Mix thoroughly. Add flour, knead to form a smooth dough. Roll into small balls, lay on ungreased cookie sheets 1 inch apart. Press with tines of fork to make criss-crosses. Bake at 375° for 10 to 12 minutes.
Mix first three ingredients. In another bowl, mix pudding, milk and Cool Whip. Blend the two mixtures. Crumble Oreos.
Melt the butter and saute the onion, celery, parsley and mushrooms. Cook giblets in the water, then chop or grind. Add broth and giblets to the bread cubes, onions, etc. Add the salt, thyme, pepper and marjoram. Beat the eggs and add to the dressing mixture. Pack loosely in crock-pot and cook on high for 45 minutes, then cook on low for 4 to 8 hours, stirring occasionally.
Cook broccoli according to package; set aside. Mix all ingredients together, except cheese. Put in casserole dish. Put cheese and 2 tablespoons margarine on top. Bake at 350° for 1/2 hour.
Spread butter on tortillas; sprinkle with sugar and cinnamon. Bake in a 350° oven for 5 minutes. Roll the tortillas up before cooking.
Blend in blender until smooth. Use as a dip for celery, carrots, cauliflower, peppers, etc. One-quarter cup has 2 grams of fat. Skim with more milk and use as a high protein salad dressing.
Cream Crisco and sugar 10 minutes. Add eggs one at a time, beating after each. Sift flour, baking powder and salt together. Add alternately with milk. Stir in coconut and flavoring. Put in cold oven and bake 1 hour at 325°.
Finely chop onions, bell pepper and celery; saute in butter until soft. Add crawfish, onion tops and parsley. Cook 1/2 hour. Serve over cooked rice. Yields 4 servings.
Beat eggs till foamy. Add sugar, beating well. Add oil, beat well. Add flavoring. Slowly add egg mixture until flour is absorbed. Roll and place on sprayed baking sheet. Bake at 350° for 12 mins.
Mix all dry ingredients. Add shortening and mix with pastry blender. Beat eggs; add milk and blend with dry ingredients. Let raise until double in bulk (may be refrigerated overnight).
Peel potatoes and carrots. Cut in small pieces. Put water in large pan. Add all but the brown gravy mix and corned beef. Cook for 45 minutes. Add beef and gravy mix and simmer for 15 minutes.
Brown hamburger in skillet and drain grease. Add remaining ingredients and cook slowly or brown hamburger in microwave and drain grease. Place hamburger and remaining ingredients in crock pot and cook slowly. Serve over bread or buns and serve with vegetables.
Cream butter and gradually add sugar, beating until mixture is light and fluffy. Add eggs one at a time, beating after each addition. Combine flour, soda, salt and mix well. Add to creamed	mixture. Stir	in coconut and the flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 1/4	hours or until a toothpick inserted in center comes out clean. Cool in	pan 10 to 15 minutes before removing from pan.
Saute ingredients and pour over beans. Bake in oven for 45 minutes to 1 hour.
Cook pasta, drain and let cool. For filling, mix 3 cups mozzarella cheese, ricotta and basil. Stuff pasta shells carefully. (I use a teaspoon.) Pour small amount of sauce in the bottom of a large casserole dish. Place stuffed manicotti inside dish. Pour remaining sauce on top of pasta, the put remaining mozzarella and parmesan cheeses on top. Bake at 350 degrees for 25 minutes.
Gently mix flour, sugar and beer until just blended. Pour into a 9 x 5 greased pan (leave a lumpy top). If using a metal pan, bake at 350° for 30 minutes or until fork comes out clean when inserted into center. Drizzle with butter. Cool on rack before slicing.
Beat eggs. Beat in sugar, then oil. Add dry ingredients and zucchini alternately. Stir in walnuts, raisins and vanilla. Bake at 350° for about 55 minutes. Makes 2 loaves.
Mix everything together in a pan except the cheese. Simmer over low heat for about 20 minutes, then add cheese. Let it stand a few minutes so cheese can melt.
Add salt and pepper to potatoes. Melt remaining ingredients together. Pour over potatoes. Bake 1 hour at 325°. May be made the night before and baked the next day.
Heat first five ingredients, but do not boil. Add crab and wine. Put pat of butter on top.
Layer Doritos and layer of meat mixture. Layer until all is used. Cover with cheese. Bake until hot through.
Fry pork sausage like ground meat (almost sticking to pan). When done, drain meat. Leave some grease in pan. Put meat back in pan and pour milk in so it covers the meat (water can be substituted). Add flour for thick gravy. Simmer and keep stirring. Serve over biscuits.
Mix ingredients. Roll in small balls and flatten with fork. Add nuts if desired. Bake at 325° until brown, 15 or 20 minutes.
Combine Kool-Aid, sugar, water and pineapple juice. Just before serving, add the ginger ale. Pour the entire mix over ice cubes. A sprig of mint or bits of maraschino cherries may be added. Makes 75 servings.
Mix together powdered sugar, white sugar, oil, oleo, butter flavoring and vanilla. Add flour, salt, cream of tartar and soda. Mix well. Chill overnight or several hours. Roll into walnut size balls and dip top in sugar. Flatten out on ungreased cookie sheet with water glass. Bake at 350° for 12 to 15 minutes.
Add butter to mashed carrots. Combine flour, baking powder, salt and cinnamon and add to carrots. Mix well the sugar, milk and eggs and add to carrots (add lemon juice). Pour into buttered 8 x 8 x 2 1/4-inch baking dish or any 2-quart capacity. Bake 30 minutes at 325°. Remove from oven and cover with topping.
Microwave chocolate and milk on High for 2 minutes. Stir halfway through. After 2 minutes, stir until completely melted and smooth. Add vanilla and salt. Spread into greased pan, 8 x 8-inch.
Crumb together the flour and butter. Pat into a 9 x 13-inch glass pan. Bake at 350° for 15 minutes. Mix the cream cheese and powdered sugar together in mixer bowl; fold in 1 container of Cool Whip (or your favorite brand of cream). Spread onto cooled crust.
Rub slices with oil and dip each slice in cracker crumb mixture or flour cornmeal mixture with garlic powder added and/or desired seasonings. Place in oiled 9 x 13-inch pan. Put on each slice approximately 2 tablespoons or more of Ragu slice covering top well. Bake at 350° for 20 minutes. Remove from oven and cover tops with Mozzarella or Provolone cheese. Bake 20 minutes more or until tender and brown. Serve hot.
Beat the cream cheese, sugar, eggs and vanilla until creamy. Crumble the vanilla wafers. Put in bottom of cupcake papers. Fill with cream cheese mixture 3/4 full. Bake at 375° for 15 minutes. Spoon pie filling on top (3 cherries per cake). Refrigerate.
Chop nuts and cherries and mix together with other ingredients. Mix well. Freeze in oblong dish and serve frozen. Makes a pretty dish for Christmas.
Sift together flour, salt and soda. Cream together brown sugar and shortening. Add egg, chocolate, milk and nuts. Add to flour mixture. Drop on cookie sheets. Bake 12 to 15 minutes at 350°.
Peel and seed avocados. Cut into small pieces and place in mixing bowl. Add remaining ingredients and mix with electric mixer until guacamole is smooth.
Combine ingredients; spread on bagelettes. Broil until cheese is melted. (May use 24 party bread slices toasted.)
Cook broccoli about 3 to 5 minutes in boiling water until defrosted. Drain well! Mix remaining ingredients above with drained broccoli in greased baking dish. Bake about 30 minutes in 300° to 350° oven (depending on your oven and type of dish), until golden brown on top. Great warmed over!
Mix all ingredients. Pour into baking dish, 7 1/2 x 11 3/4. Top with 2 cups corn flakes and 1/3 cup melted butter. Bake at 350° for 1 1/2 hours. Freezes well.
Mix green beans, celery soup and 1/2 can of fried onions together. Put in casserole and layer rest of fried onions on top. Bake at 400° for 1 hour.
Cream shortening and brown sugar, add vanilla and water, then add flour, salt and nuts, chill in refrigerator 1 hour. Form into balls the size of fingers and bake on greased cookie sheet in 250° oven about 30 minutes or golden brown. Roll in powdered sugar while warm.	Makes 3 dozen.
Combine champagne, ginger ale and juice and mix well. Pour into glasses and top with sliced strawberries.
Use nonstick pan to brown meat (no oil). Cut meat into small pieces with onion. Brown. Add the diced green chilies. Sprinkle with flour (about 2 tablespoons); stir well. In pot, add water (depending on amount of chili to be made). Add the jalapeno peppers. Simmer; the longer, the better. Great over rice.
Combine soup and milk; cook over medium heat. Heat until hot and bubbling, stirring often. Serve over vegetables, such as broccoli, cauliflower and carrots.
Make meat balls with the first 7 ingredients; roll in flour and paprika. Brown them in skillet. You can use slow cooker after browning. Put them in with the sweet and sour sauce and simmer for awhile.
Combine all ingredients in large bowl. Store in airtight container. Makes 6 cups of snack mix.
Mix sugar, flour, and salt. Mix and add 2 c milk and 3 egg yolks. Mix until no lumps-cook on low heat stir often (better if you use a double boiler). After mixture gets thick, take off heat and set aside. In a casserole dish, put a layer of bananas, a layer of vanilla wafers, a layer of cooked pudding. Make a second layer of bananas, vanilla wafers and pudding.
Toss together. Bake 10 minutes at 250° or spread on cookie sheet to dry. Store in airtight container.
In a buttered casserole dish layer potatoes, then white sauce. Add shredded cheese on top. Bake at 350° for approximately 25 minutes.
Mix all ingredients except bread together in large bowl. Spread on cocktail bread and bake 375 degrees for 10 minutes. May be frozen before baking.
Mix beef, crumbs, onion, egg, salt, pepper and 1/2 can tomato sauce. Form into loaf and put in baking dish.
Combine above ingredients and cook until boiling. Pour over popped corn. Bake at 250° for 1 hour. Stir at 15 minutes intervals. Stir after it is removed from oven to prevent it from sticking together until it is cooled. Do not salt popped corn.
Add ingredients as given, shape and put in icebox 1 hour. Bake in 350° oven for 15 minutes, roll in powdered sugar.
If you have chicken bones left over from day before, boil them; that's where you get the goodness.
Place chicken in 9 x 13 greased baking dish. Combine remaining ingredients and pour half over chicken. Bake, uncovered, at 350° for 20 minutes. Turn chicken and pour on remaining sauce. Bake 20 minutes or until juices run clear.
Mix margarine, powdered sugar (1/2 box at a time), peanut butter and vanilla. Roll into walnut size balls. Put into freezer to cool.
Fry bacon slowly until brown and crispy. Drain and crumble bacon. Add to mixture of egg, vinegar and sugar. Heat until mixture boils and thickens. Fold lightly over lettuce or your favorite greens.
This makes a lot so this can be cut in half for smaller portion and can be stored in covered container for some time in the refrigerator. Take half of a graham cracker and put some frosting glue on the bottom sides; attach two mini candy canes (one on each side) so it looks like sled runners; turn sled over on something so frosting glue will dry. When dry, you can use white frosting to decorate your sled anyway you choose with mini candies. Enjoy this fun treat! Great Christmas snack!
In a large bowl, combine flour, baking powder, salt and cream of tartar; set aside. In another bowl, mix egg yolks with sweet potatoes, then stir in milk, brown sugar and margarine. Add to flour mixture, stirring until moistened. Beat egg whites (at room temperature) until stiff peaks form; carefully fold into batter (this batter is real thick). Spread 2/3 cup batter on a preheated oiled waffle iron and cook until lightly browned, about 5 minutes on medium setting. Makes 8 (8-inch) waffles.
Mix well and transfer to wax paper. Pat into a rectangular shape, approximately 1-inch thick. Spread meat with shredded cheese. Roll up like a jelly roll, sealing open ends and edges. Bake in a shallow baking pan in a 350° oven for 1 1/4 hours. Top with ketchup.
Saute butter and onions. Add carrots, celery, salt, pepper, water, and potatoes until tender. Mix milk and flour. Add and stir to thicken. Add shrimp, clams, lobster, etc.
Combine dry ingredients in a large bowl. Add beaten eggs and oil; stir until moistened using spoon. Do not beat. Stir in vanilla, undrained pineapple, 1 cup of pecans or walnuts, and all the bananas. Spoon into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool in pans 15 minutes, remove and cool completely. Spread frosting (recipe follows) between layers and on top, sprinkling each layer with remaining nuts.
Gently brown beef in butter. Add celery and onion; cook gently with lid on 20 minutes. Add remaining ingredients; continue to cook gently 30 minutes. To keep from drying, may be necessary to add another cup water during last cooking. Generously serves 6 on split rolls.
Sift flour, sugar and soda together. Cut shortening to the consistency of coarse corn meal. Dissolve yeast and mix with milk. Add to flour. Stir with fork until dough clings together. Knead on lightly floured board. Roll out 1/4-inch thick. Cut with biscuit cutter and fold over. Let rise. Bake 8 to 12 minutes. Dough can be refrigerated 3 to 4 days. Yield: 5 dozen.
Soak the slice of bread in the well beaten egg. Add the sugar to taste. Broil on both sides. Sprinkle with cinnamon or try crushed fruit on top.
In oven or crock-pot, brown beef and onion in oil. Add remaining ingredients, stirring occasionally. Bring to boil, then reduce heat and let simmer 1 to 1 1/2 hours.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a bowl. Cream butter and sugar in a large bowl. Add pumpkin, egg and vanilla; beat until light and creamy. Mix in dry ingredients until well blended. Drop by tablespoons onto greased cookie sheet; smooth tops of cookies. Bake in 350° oven for 15 to 20 minutes. While still warm, use raisins to make a happy face on each one.
Chop onions and beef. Blend well with cream cheese. Form into a ball and roll in nuts. Wrap in wax paper and chill until ready to serve.
Mix ice cream, sugars, cinnamon and nutmeg in large bowl with electric mixer; mix thoroughly. Store in freezer. To use, mix 2 to 3 tablespoons of batter to 1 jigger of rum. Fill cup with 8 ounces boiling water. Top with nutmeg.
Sift flour after measuring. Blend shortening, sugar and salt. Dissolve yeast in cold water. Let set 5 minutes. Pour boiling water in mixture of sugar and shortening. Let cool. Beat eggs and add to mixture. Add flour last. Let stand 4 hours or overnight. Roll out and cut. Dip in melted butter. Let rise 2 hours. Cook at 500° for about 10 or 12 minutes.
Heat oven to 400°. Mix shortening, sugar and eggs. Sift together flour, baking powder, baking soda and salt. Add flour mixture to shortening mixture and mix very well. Chill dough and roll into balls. Roll in cinnamon and sugar. Bake 8 to 10 minutes. Cookies may be rolled in nuts and coconut.
Blend until smooth. Spray pan with unflavored Pam. Bake at 350° until lightly brown.