HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease cookie sheet. Into large bowl measure all ingredients except chips. Mix with an electric mixer on medium speed, scraping side occasionally. Add chips; stir well. Form 1-inch balls of cookie dough; place 2 inches apart on cookie sheet. Bake 8 minutes, or until lightly browned around edges. Makes 3 1/2 dozen.
Prepare bottom crust. Toss apples and orange juice in a large bowl. Combine light brown sugar, granulated sugar, flour, cinnamon, salt and nutmeg. Toss with apples until coated. Spoon into unbaked pie shell. Dot with butter. Moisten pastry edge with water. Cover with top crust. Brush top with milk. Sprinkle with 1 teaspoon granulated sugar. Cover top with sheet of foil to prevent overbrowning. Bake at 400° for 40 minutes. Remove foil. Bake 10 to 20 minutes longer or until apples are tender, filling in center is bubbling and crust is golden brown.
Mix all together and put into a casserole or a 9 x 13-inch baking dish. Sprinkle some low-fat or fat-free Mozzarella cheese on top and bake at 350° for 30 to 40 minutes. Serve with a salad (fat-free dressing) and bread.
In casserole lay chicken (cut in strips). Cover with cheese slices. Mix milk and soup together and pour over chicken. Melt margarine and mix in stuffing mix. Sprinkle stuffing over casserole. Start in cold oven and bake at 350° covered for 1 1/2 hours.
Melt chocolate chips in a double boiler or microwave. Beat cream cheese, sugar and brandy until smooth. Add chocolate chips and eggs, one at a time. Add sour cream; mix until smooth. Pour into pan. Bake at 375° for 1 hour. Cool on rack for 30 minutes.
Scald the milk. Combine sugar, cornstarch and salt and gradually add to the milk, stirring constantly, until smooth. Cook slowly in top of double boiler, stirring constantly, until it begins to thicken. Beat egg yolks and slowly beat in a few spoonfuls of the hot mixture. Slowly add to the cooking milk mixture. Continue cooking until thick and smooth. Cool slightly. Add vanilla and pour into crust. Whip the cream until stiff and add a few spoonfuls of sugar. Spread over the pie and sprinkle with the coconut.
Saute onion and butter until tender. Add soup, pimento, mustard and parsley and bring to boil. Add crab and shrimp and simmer 5 minutes.
Combine first 6 ingredients in plastic bag. Shake to mix. Place 2 pieces of chicken in bag. Shake to coat. Repeat with remaining chicken.
Boil water. Stir in macaroni. Boil rapidly, stirring occasionally, 7 to 10 minutes or until tender. Drain well. Return to pan. Add Parkay spread stick and milk and cheese mix. Mix well. Makes about 3 cups.
Peel the apples; cut into eighths and remove core. Heat 5 tablespoons butter in a heavy skillet. Add apples and saut; stir gently over medium heat, about 15 minutes, until just starting to be tender to the fork. Add more butter only if needed. Sprinkle the lemon juice over apples and then add the sugar. Stir once and cover with heavy lid; turn off the heat and let stand covered for 15 minutes. Apples should maintain shape and some texture. Serve with pork chops or chicken. Yields 6 servings.
Mix flour, salt and paprika in melted oleo. Coat each piece of chicken with the mixture by brushing it on. Place in foil-lined pan and bake at 425° for 20 minutes. Reduce heat to 350° and continue baking for an additional hour.
Melt butterscotch morsels over hot, not boiling, water in double boiler. Remove from heat. Stir in noodles and nuts. Drop by teaspoonfuls onto waxed paper. Let sit about 30 minutes.
Combine meal, milk, eggs, salt, soda, bacon drippings and corn in bowl. Blend well and set aside. Put half of batter in greased 13 x 9 x 2-inch pan. Sprinkle with meat, onion, peppers and cheese. Pour remaining batter over top. Bake for 50 minutes at 350°.
Beat eggs, sugar, vanilla, then add flour and baking powder. Add hot milk and butter. Put butter in milk and heat in microwave. Bake at 350 degrees. Take from oven and spread generously with butter and sprinkle with cinnamon and sugar.
Boil the spices with the water in a pan under lid on low heat for about 30 minutes. Pour liquid through a strainer. Mix with wine and sugar. If desired, add about 1 dl (2/5 cup) vodka or brandy to make the glogg stronger. Serve the glogg hot (don't let it boil) in small cups or glasses. Traditional condiments are peeled almonds and raisins that you put into the glogg.
In large skillet, melt oleo; add beef. Cook, breaking up meat until browned. Stir in catsup, water, lemon juice, celery, onions, vinegar, mustard, sugar, salt and pepper. Simmer, uncovered, stirring occasionally, 10 minutes or until celery and onions are tender. Serve with carrot sticks, potato chips and olives.
Bring stock to a boil. Add rice and simmer over low heat until tender, 15 to 20 minutes. Add salt and pepper to taste. Prepare egg-lemon sauce. Beat egg whites until stiff. Add yolks, one at a time. Continue beating. Beat in lemon juice. Very gradually add 2 cups of hot broth to egg-lemon mixture, stirring constantly. (Too much heat and not enough stirring may cause curdling.) Stir egg mixture into broth; cover and let stand 5 minutes off the heat. Serve at once.
Sift flour once; measure and add soda, salt and 1/2 teaspoon of baking powder and sift. Cream the shortening. Add sugar gradually and cream until light and fluffy. Add eggs one at a time, beating well after each. Add chocolate and blend. Add flour alternately with milk, beating well after each addition. Add vanilla. Turn into two 9-inch pans lined on bottom with foil. Bake in moderate oven for 30 minutes. Spread with icing as desired.
Preheat oven to 350°. Mix together graham cracker crumbs, artificial sweetener and margarine until it resembles coarse crumbs. Press into bottom of 2 pie shells. This will not completely cover shell. Bake for 5 to 7 minutes. Cool.
Drain zucchini. Beat eggs well. Add oil, sugar and vanilla to zucchini. Sift dry ingredients and add to moist ingredients. Stir until well blended.
Cut raw corn off the cob. Measure and put in a heavy pot; add butter and water. Start heating on low until butter melts, then increase heat and bring to a slow boil. Boil 15 minutes. Set off heat and cool by setting pot in ice water or overnight in refrigerator. When corn is cold, fill freezer boxes and freeze. No salt!
Dissolve each package of gelatin in 1 1/2 cups of hot water. Put in refrigerator trays to set. Bring pineapple juice to a boil and add 1 tablespoon of sugar. Stir until dissolved.
Add hot water to oats and let stand while mixing other ingredients. Cream together the margarine, brown sugar and white sugar. Add eggs. Combine flour, soda and cinnamon and add to sugar mixture; add oatmeal mixture and blend. Pour batter into greased 13 x 9 x 2-inch pan. Bake in preheated 350° oven for 30 minutes. Add topping. Serves 12 to 15.
Saute onion and garlic for 5 minutes. Add tomatoes and cook until mushy. Add other ingredients and toss with pasta.
Cut beef into 3 x 1-inch strips; brown in oil in skillet. Transfer to a slow cooker. Combine the next 7 ingredients; pour over beef. Cover and cook on low for 5 to 6 hours or until meat is tender. Add tomatoes and green peppers. Cook on low for 1 hour longer.
Preheat oven to 350°. Grease and flour Bundt pan. Combine cake mix, pudding mix, eggs, water, oil, sour cream and vanilla. Beat for 2 minutes at medium speed on mixer. Put pecans in food processor. Take 1/3 of the cake batter and put into a separate bowl. Add finely ground pecans and brown sugar. Mix together well. Pour 1/2 of the remaining cake batter into greased and floured pan. Cover with pecan-batter mixture. Pour remaining 1/2 of cake batter on top of pecan-batter mixture. Bake for 1 hour or until toothpick inserted in cake comes out clean. Cool on wire rack for 10 minutes. Invert onto serving plate, remove cake pan and continue to cool completely on wire rack.
Prepare rice according to package directions. Add margarine; stir until melted. Add corn and soup. Add grated cheese (more, if desired). Bake 30 minutes at 350°. Remove from oven and add some more grated cheese on top.
Place all ingredients in blender. Cover and blend on high speed about 15 seconds or until smooth. Makes 2 servings (about 1 cup each).
Layer as follows: 1/2 cubed cake, pistachio pudding mixed with pineapple with juice (no milk), 1/2 cubed cake, lemon pudding (mixed as directed on box) and strawberries, drained. Refrigerate overnight. Top with Cool Whip before serving.
Fill soup pot half full of water. Cut sausage into 2-inch lengths and put into water. Add Season-All, lemon juice and salt. Cover until water begins to boil. Break ears of corn in halves and put in boiling water. Cover and let boil for 5 minutes. Add shrimp and boil for 5 more minutes. Drain and serve. Serves 5.
Mix all ingredients together. Spread onto 12 muffin halves. Cut each half into 8 triangles. Broil at 350° until bubbly. Can be frozen whole.
Set aside 1 cup flour. In a large bowl, mix remaining flour (2 1/4 cups), sugar, salt and yeast. Stir in hot water and margarine. Mix in only enough reserved flour to make dough soft. On floured surface, knead 4 minutes. On greased baking sheet roll dough to 14 x 10-inch. Spread dressing down center 1/3 of dough. Top with beef, cheese and sauerkraut. Cut 1-inch wide strips along sides of filling out to dough edges. Alternating sides, fold strips at angle across filling. Cover loaf and place pan over 1/2 filled shallow pan of boiling water for 15 minutes. Brush with egg white and sprinkle seed. Bake at 400° for 25 minutes or until done. Refrigerate leftovers.
Note: Fudge topping sold at the Basket Case, University Mall, Hardy Street, Hattiesburg, Mississippi.
Preheat oven to 350 degrees. Cook potatoes. Cover with butter and sugar. Beat eggs, add to potato mixture. Add spice and milk. Pour into unbaked pie shell. Cook until brown.
Roll chicken in flour mixed with parsley flakes, salt, pepper, paprika, garlic powder and oregano. Brown chicken in oil or butter in skillet. Remove to baking dish. Add many sliced or canned mushrooms to skillet juices and brown slightly. Add Marsala wine to mixture. Heat and pour over chicken. Slice small package of Mozzarella cheese. Place on chicken pieces. Add pimientos on top of each piece. Bake at 350° for 45 minutes.
Prepare yellow cake mix. Bake in 9 x 13-inch pan. Follow directions on box. Remove from oven and punch holes in cake with fork. Mix and bring to boil the pineapple and sugar. Pour warm mixture over warm cake. Prepare pudding. After cool, spread over cake. When cake is cool, cover with 8 ounces of Cool Whip and coconut.
Cook and drain macaroni; mix milk and eggs. Add melted margarine and 2 cups cheese until thoroughly blended. Add macaroni; stir well and pour into crock-pot. Pour remaining cheese on top. Cover and cook for three hours. Do not remove lid until done.
Mix graham cracker crumbs and butter. Pat in 9 x 13-inch pan and bake at 300° for 1/2 hour. Mix orange sherbet and Cool Whip. Spread on cooled graham crackers. Freeze.
Dissolve Jell-O in hot water. Combine with pie filling and pineapple. Chill until set. Mix together sour cream, cream cheese, sugar and vanilla. Spread over gelatin. Sprinkle with nuts and chill.
Preheat oven to 400°. Line twelve muffin tins. Coarsely chop cranberries in processor. Set aside. Combine flour and next 5 ingredients in large bowl. Whisk yogurt, milk, butter and eggs in medium bowl to blend. Add to dry ingredients; mix just until combined. Fold in cranberries. Divide batter equally among muffin cups. Bake until golden and tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack and cool.
Take water, vinegar, sugar, celery seed and turmeric and boil for 10 minutes. Put in jars, seal and process 10 minutes.
Drain salmon, reserving 1/4 cup liquid. Put salmon into a mixing bowl, breaking it apart well with a fork, then add the flour and slightly beaten egg. Add pepper, if desired, then mix well. Add the baking powder to the reserved liquid. Beat well with fork until foamy. Pour this into the salmon mixture; stir until blended.
Cream the butter, sugar and peel. Add egg yolks, one at a time. Sift dry ingredients and stir into creamed mixture. Mix well. Spread dough in greased 9 x 13-inch pan. Cover dough with apricot preserves. Beat egg whites. Slowly add 1/4 cup sugar, beating well after each addition. Beat until stiff. Fold in chopped nuts. Spread over apricot layer. Bake at 350° for 25 minutes. When cool, sprinkle with powdered sugar and cut in small squares.
Mix yeast, 1/2 c. warm water and 1/2 tsp. sugar, set aside for 10 minutes until yeast bubbles. Mix together with a beater the eggs 1/2 c. sugar, oil and salt. Add 4 c. warm water, yeast mixture and 8 c. flour, mixing as you go. Knead until smooth. Cover dough with saran wrap and refrigerate until you use.	Bake at 350° for 25 minutes. Can be used for bread, dinner rolls or sweet rolls.
Brown ground beef. Add seasoning according to package directions. On large platter, spread nacho chips evenly. Sprinkle ground beef on top of chips. Add toppings on top of ground beef, whichever way you prefer. Top with salt, pepper and sour cream.
Mix cake following directions on box. Add 1/2 of 7 ounce can of coconut to batter. Pour into prepared 9 x 13-inch pan. Bake at 350° until done. Poke holes in cake while hot, then let cool.
Preheat oven to 350°. Wash off the jalapenos and take a knife and make a slit into the top part of it. Remove seeds; use water to get the rest of seeds out. (You can also use your finger to make sure all seeds are out.) Insert a chunk of any type of cheese you want into the jalapeno. Take Owen's sausage and divide into 10 equal portions. Wrap a portion of sausage around each jalapeno making sure to cover entirely. Drop each one into Shake 'n Bake Hot-N-Spicy bag and shake thoroughly coating the sausage. Remove from the bag. Place on a foil covered baking pan.	Bake for 1 hour (checking every 15 minutes to rotate jalapenos to ensure even browning) or until sausage is crispy brown.
Save small amount of onion rings. Mix all ingredients together in 9 x 13-inch baking dish. Cook for 20 minutes at 325°, then place remaining onion rings on top and return to oven for 10 minutes.
Grease and flour a 9 x 13 x 2-inch pan. Melt peanut butter and margarine in bowl over hot water. Add rest of ingredients. Stir until blended. Bake at 350° for 25 to 30 minutes. Cool and cut in squares. Yields 2 dozen.
Peel potatoes and slice thin. Place in 1 quart of salted water along with onion, sliced. Boil until tender. Reduce to simmer. Remove 2 cups of water and add milk to potatoes and onion. Add butter, salt and pepper. Heat until butter is melted and serve. (This will be thick.)
In a bowl, sift flour, baking powder, soda, salt and sugar. Add seeds. Cut in shortening with pastry cutter or two knives. Pour in buttermilk and raisins.
Mix first 5 ingredients together gently. Fold in coconut and pecans. Bake in greased 13 x 9-inch pan at 325° for 45 minutes.
Mix together cake mix, pudding mix, eggs, ginger ale and oil. Blend in walnuts. Bake in a greased and floured Bundt pan at 350° for 45 to 55 minutes or until done. Cool. Remove from pan and sprinkle with confectioners sugar. This is a green cake and is perfect to serve during the Christmas holidays or for any festive occasion.
Saute mushrooms and onions in butter until golden. Combine eggs, crumbs, milk, cream, salt and pepper in a 1 1/2-quart casserole; mix well. Blend in mushrooms and onions. Bake, uncovered, in a 350° oven for about 1 hour or until golden and set. Serve with chicken or fish.
Layer ingredients in baking dish in the order given. Cover with plastic wrap and refrigerate for 8 hours.
Cream oleo and sugar; beat egg and molasses. Add to cream mixture. Chill one hour. Roll into 1 inch balls and dip in granulated sugar to coat. Space 2 inches apart on ungreased baking sheet. Bake at 350° for 10 to 12 minutes. When done the cookies will look fluffy and light. Tops will fall and be crinkly when the air hits them. Do not overbake.
Combine cabbage, onion, soup and cheese in casserole dish. Crumble cornbread over top and dot with butter. Bake in oven at 400° until brown and bubbly.
Mix the sugar, cocoa, butter, vanilla, flour, chopped nuts and eggs together and pour into pie crusts. Bake at 325° for 45 minutes.
Line cookie sheet with aluminum foil. Line foil with crackers close as you can. Melt sugar and butter on stovetop; cook 1 minute to dissolve. Pour over saltines. Bake at 325 degrees for 15 minutes. Sprinkle milk chocolate bits over warm crackers and smear after a couple minutes. While chocolate is warm sprinkle on nuts. Let cool or place in freezer and break into pieces several hours later.
Cream butter and sugar well. Add eggs, sour cream and vanilla. Beat well. Sift together flour, soda, baking powder and salt. Gradually add to sour cream mixture. Pour half of the batter into a greased 9 x 13-inch pan. Sprinkle with half of mixed sugar and cinnamon. Add remaining butter. Top with remaining sugar mixture. Bake at 350° for 30 minutes. Yields 12 servings.
Cook macaroni until done. Combine ingredients, adding chicken last. Bake, covered, at 350° for 45 minutes. Uncover and continue baking for another 15 minutes.
Brown beef and onion until onion is tender. Add to pinto beans. Add remaining ingredients and cook for about 1 hour.
In large mixer bowl, beat cheese, lemon juice, Worcestershire and garlic powder until fluffy. Stir in onion. On serving plate, spread cheese mixture into 7-inch circle. Top with chili sauce, then crab meat. Cover; chill. Serve with crackers. Refrigerate leftovers.
Place roast in 3-quart casserole. In a small bowl, mix tomatoes, onion, garlic powder, cayenne and pepper. Add cinnamon stick. Pour over roast. Cover. Microwave on High for 5 minutes. Reduce to Medium-low (150°). Microwave for 1 hour longer, turning roast over after 1/2 hour. Add remaining ingredients. Re-cover. Microwave on Medium-low for 30 to 45 minutes or until roast and vegetables are tender. Let stand for 10 minutes.
Sift together flour, baking powder and salt in a large bowl. Stir in nuts, dates, cherries and chocolate chips. In a small bowl beat eggs with sugar. Stir into flour mixture. Turn into a greased and floured 9-inch loaf pan. Bake at 325° for 1 hour or until tester comes out clean. Cool in pan 10 minutes. Remove and cool on rack. Bread is best wrapped and stored at least 1 day before slicing and serving.
Place strawberries in bowl. Sprinkle with sugar; let stand until thawed, then slice. Preheat oven to 350°. Butter and flour two 9 x 5-inch loaf pans. Combine flour, sugar, cinnamon, salt and baking soda in large bowl. Blend oil and eggs into strawberries. Add to flour mixture. Stir in pecans, blending until just mixed. Divide batter between pans. Bake loaves until toothpick inserted in center comes out clean, 45 to 50 minutes. Cool before slicing. These freeze well.
Wash pumpkin; cut in half. Clean the inside. Put 1/2 of pumpkin on pan. Cook in oven at 300° for 40 minutes; check with fork to see if tender. After pumpkin cools, peel it and mash pumpkin. Put 1 cup of sugar to 1 cup of pumpkin. Add 2 tablespoons of cinnamon and 2 tablespoons allspice; mix well. Place in oven; stir once in a while. (If it starts to boil, cut down oven temperature.) When pumpkin butter is thick on spoon, take out of oven. Put in jars and seal.
Make syrup of water and sugar by heating until sugar is dissolved. Combine with remaining ingredients except ginger ale and freeze. Fill glasses with softened banana freeze to half full. Fill glasses the rest of the way with ginger ale.
Melt chocolate chips, peanut butter and margarine in saucepan or in microwave and stir. Add vanilla and mix. Pour over cereal and mix in large bowl. Put mixture in Ziploc bags with powdered sugar and shake until cereal is covered with sugar. Spread cereal out on wax paper to dry. Store in airtight container.
Drain fruit. Mix cottage cheese and jello until jello is dissolved. Add Cool Whip and drained fruit to cottage cheese and jello mixture. Refrigerate.
Mix all ingredients together. You can enjoy it right away or refrigerate for about 1 hour.
Beat eggs and sugar together until light and fluffy. Add melted butter. Beat well. Add dry ingredients that have been sifted together. Add rum. Let stand one hour.
Spread 1 side of bread with butter. Cut each slice into 4 squares. Arrange in lightly buttered 8-inch square baking dish, buttered side up. Sprinkle with blueberries and cinnamon. Heat milk and sugar until warm (do not boil) and stir until sugar dissolves. Combine warm milk mixture, eggs and vanilla. Pour over blueberries. Set dish in larger pan; add hot water to depth of 1-inch.
Mix all ingredients, except marshmallows, well. Bake in buttered casserole dish at 350° for 40 to 50 minutes. Add marshmallows for topping the last few minutes of baking, if desired.
Slowly melt chili in saucepan. Fix casserole with Fritos, tomatoes and sauce, onions and chili. Cover with Fritos and bake 20 minutes at 350°. I like to add cheese. Serve with salad.
Fry bacon crisp; mix with onion. Add to beans and the rest of ingredients. Pour in casserole dish and bake 25 to 30 minutes.
Heat oven to 350°. Grease jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Beat flour, sugar, margarine and salt in large bowl on medium speed until crumbly (mixture will be dry). Press firmly in pan. Bake until golden brown, about 20 minutes. Prepare filling.
Combine last 7 ingredients and pour into baked pie shell. Cover with 1/2 cup grated Cheddar cheese. Top with 1 cup finely crushed potato chips. Bake at 350° for 20 to 25 minutes.
Mix and pat in 13 x 9-inch pan. Save a few crumbs for the top.
Brown ground beef and add taco seasoning. Cube Velveeta. Add all ingredients in crock-pot. Ready when cheese has melted and mixture is hot.
Mix together cake mix and jello. Add oil, strawberries, milk and eggs. Bake at 350° about 25 minutes.
Trim fat from beef and cut across grain into bite size strips. In small bowl, stir together sour cream, flour and tomato paste. Stir in water, bouillon and pepper. Set aside. Cook fettuccine according to package.
In Dutch oven or large saucepan, cook onions in butter until golden. Add water, bouillon, paprika, Worcestershire sauce and pepper. Simmer (covered) for 15 to 20 minutes to blend flavors.
In a large skillet, brown ground beef with onions and garlic; drain. Stir in sauce and simmer 10 minutes or until heated through. Remove 1 cup of meat sauce and set aside. Stir cooked twirls into remaining sauce.
Mix all ingredients together. Use half of pecans in cheese ball and roll the cheese ball in the other half.
In a heavy skillet, brown ground beef. Add chopped onion, gravy mix and hot pepper sauce. Stir in 3/4 cup water.
Grease a 10-inch pie plate. Brown beef and onion; salt and pepper. Spread in pie pan. Beat milk, Bisquick and eggs together in blender for about 15 seconds. Pour over the meat in pie dish. Bake 25 minutes at 400°. Remove from oven; cover with American cheese and tomato slices. Return to oven for 6 to 8 minutes longer. Remove from oven and add the Longhorn cheese. Bake until cheese is melted.
Cook pie shells and let cool. Mix remaining ingredients together and add to shells. Refrigerate and serve.
Put in greased and floured bread pan. Bake at 350° for 1 hour. Makes 4 loaves.
Boil milk, butter and cocoa until bubbly. Mix in nuts, sugar and vanilla. Beat until smooth. Spread over warm cake.
Cream butter and sugar. Add egg yolks and rest of ingredients (except pecans) and mix well. Press into 2 ungreased jelly-roll pans. Spread with egg whites, pouring off excess. Sprinkle with chopped pecans, pressing in slightly. Bake at 350° for 20 to 30 minutes. Cool slightly and cut into bars before completely cool. Remove from pans when cooled. These keep well in the refrigerator.
Dissolve gelatin in boiling water; add cold water and chill. Mix next 6 ingredients. Fold into gelatin. Pour into lightly oiled 10-cup ring mold. Chill until set. Fill center of ring with mayonnaise and garnish with orange slices. Makes 18 to 20 servings.
Cook chicken until tender and cut into small cubes. Mix soups and chilies to make sauce. Add chicken and cheese. Fill flour tortillas with mixture. Place seam down in a 9 x 13-inch pan. Bake at 350° to 375° for 30 to 40 minutes.