HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven. 350°. Mix together above ingredients. Roll into balls. Squash on cookie sheet. Put in oven. Turn OFF oven. Leave cookies for 5 min.
Brown chops lightly in very little oil. Mix remaining ingredients. Pour over chops and bake 1 hour, covered, at 350°.
Cream butter with sugar. Stir in cooled, melted chocolate. Add eggs, one at a time, beating at high speed 5 minutes after each addition. Fold in thawed Cool Whip. Pour in pie shell. Chill until firm, 2 hours.
Put potatoes in mixing bowl and add eggs. Mix well. Gradually beat in sugar; stir in milk, butter, lemon rind and lemon juice. Add cinnamon and nutmeg. Mix thoroughly. Stir in raisins. Pour into greased baking dish. Bake in moderate oven at 350° until light brown and well set.
Fry hamburger, pepper and onion. Add remaining ingredients and cook on low heat 30 to 45 minutes.
Combine ingredients. Mix to dissolve and pour over hot cake. (I punch holes in the cake before pouring mixture over cake.)
Cream butter and sugar in blender. Add egg and mix thoroughly. Add dry ingredients which have been mixed together. Add extract and blend thoroughly. Separate dough into four even amounts. Drop food coloring in desired amounts. Put through cookie press onto ungreased sheet. Bake at 375° for 8 to 10 minutes.
Mix sugar, butter, syrup and vanilla. Add to beaten eggs, then add pecans. Pour into pie pan lined with good rich pastry shell (unbaked). Bake in a 375° oven for 40 minutes.
Layer ingredients in casserole dish. Top with mayonnaise. Grate cheese of your choice on top.
Cook the cranberries with the 1 1/2 cups water and sugar until thick. Let cool. Pour 2 cups boiling water over the Jell-O; let it cool. Add drained pineapple, celery, apples and nuts to Jell-O. Mix well. Add the cooked cranberries. Put into large dish and refrigerate. This salad will keep for several days.
In large mixing bowl, blend together all ingredients. Pour mixture into pie shell (9-inch). Bake at 375° until sharp bladed knife inserted near center comes out clean, 50 to 55 minutes. Cool. Refrigerate at least 1 hour.
Cook beef until tender, then shred or chop beef. Put back into liquid and add all seasonings. Cook on low all day. Stir once or twice.
Prepare brownie mix and mousse according to package directions. Layer in clear bowl a layer of brownies (optional: pour Kahlua over brownies), a layer of mousse and a layer of Cool Whip; sprinkle with crushed Heath bars. Repeat until you reach the top of bowl.
Over medium heat, in large saucepan, melt margarine and cheese. Spread, stirring constantly, until mixture is smooth. Blend powdered sugar and cocoa into cheese mixture. Add vanilla and nuts. Mix well and spread into buttered pan, depending on thickness you want, 13 x 9 x 2-inch or 15 x 11-inch. Yields 6 1/2 pounds.
Soak the Knox gelatine in the cold water. Heat the whole milk until hot, but not boiling. Remove from heat. Add the gelatine, vanilla, sugar and salt. Cool. Add the whipping cream. Put in refrigerator to chill for 5 or 6 hours before freezing. Makes 1 gallon.
Mix first 4 ingredients. Let set overnight in refrigerator. Next morning, add bananas and nuts. Mix well.
Melt butter in saucepan. Add onion and celery. Cook until yellow. Add remaining ingredients and blend. Cook slowly for about 15 minutes. Put the hot dogs in a flat baking dish. Prick them with a fork. Pour sauce over them and bake for about 20 minutes until bubbly in a 350° oven. Bake uncovered.
Combine all ingredients thoroughly. Pack firmly into loaf pan. Top with 1 can mushroom soup. Bake at 350° for 1 hour. Let stand 5 minutes before slicing. Yields 8 servings.
Mix ingredients together except for 1/2 of the cheese. Bake at 325° for 1 hour. Top with rest of cheese near end of baking time.
Lightly brown chicken in butter. Remove chicken. Place mushrooms, soy sauce and tarragon in butter. Saute. Add whipping cream. Stir. Add chicken. Cover and simmer 5 minutes. Do not overcook.
Preheat oven to 350°. Turn off. Put bark in glass dish and melt in oven. Mix all ingredients together, making sure it's mixed well. Drop on cookie sheets lined with wax paper by the teaspoon. Put in the refrigerator until hard. (They harden quickly.) Layer in tin can with wax paper between layers.
Have the meat cut in pieces as desired for serving size. Cover with about 4 cups water (boiling); bring slowly back to boiling point. Add the seasonings. Add the carrots, cut in strips or thick slices; let simmer for 45 minutes. Add onions and potatoes; let simmer until potatoes and meat are both tender, about 1 hour. Garnish with chopped parsley when serving. To be served with a salad and a dessert of shamrock ice cream molds and little cookies.
Cook the broccoli according to package; add a little butter. Add Minute rice to mixture; cover for 3 minutes. Pour Cheese Spread over mixture for serving.
Dissolve yeast in 1 cup water. Mix rest of water with molasses and salt in a large bowl. Mix rye flour, cocoa and caraway seed together. Add yeast and melted butter and 1/2 of the flour. Beat until smooth. Knead in remaining flour until smooth and elastic. Cover and let rise until double. Punch down. Shape into loaves and let rise again until double. Bake for 35 to 40 minutes at 375°. Makes 2 loaves.
Use a glass baking dish (spray with Pam). Place broccoli on bottom of dish. Place chicken on top of broccoli. Mix soup and mayonnaise together. Spread on top of chicken. Sprinkle cheese on top of soup; sprinkle on bread crumbs. Bake at 350° for 35 to 45 minutes. Serve with rice.
Soak lime jello in cold water for 10 minutes. Combine lemon juice from lemons, pineapple juice and sugar. Bring to a boil. Add softened jello and let cool. Add cottage cheese and pineapple. When mixture starts to thicken, add whipped cream. Beat well. Serve on crisp lettuce with mayonnaise, chopped nuts and paprika.
In a mixing bowl, combine parsley, mayonnaise, mustard, cayenne, salt and Worcestershire; mix well. Stir in crumbs and egg. Add crab meat; mix well. Shape into patties; refrigerate 1 hour. Melt butter or oleo in skillet; saute cakes until golden brown on both sides.
Into a blender, place yolks, salt, mustard, lemon juice and Tabasco sauce. Blend for 3 seconds. Then, while blender is going, pour in the melted butter, which should be hot. (The temperature of the butter is the secret; make it very hot without burning it, and the Hollandaise Sauce will thicken immediately.) Serve on vegetables, poached eggs (Eggs Benedict) or meats.
Brown ground beef and sausage together; drain. Put back in skillet. Add seasonings and cheese. Melt cheese on low and stir. Put heaping spoonful of mixture on party bread and spread. Place on cookie sheet and bake now or freeze.
Pour Pet milk over noodles and let stand while preparing. Cube the cheese. Mix together everything except potato chips. Add chips to the top. Bake at 350 degrees for 45 minutes. A family favorite - and great to bring to shut-ins!
Mix all of this together and place in a 9 x 11 x 2-inch casserole dish. Sprinkle bread crumbs on top (I use Italian cheese seasoned). Bake at 350° for 1 hour or until bread crumbs are lightly browned.
Pour into saucepan pineapple, water and gelatin. Let come to a ripple. Add cream cheese; stir until cream cheese is almost dissolved. Set aside to cool. Pour into a mixing bowl and set in the refrigerator for about 15 or 20 minutes. Whip the Dream Whip and add to the cooled pineapple mixture. Add nuts and celery. Pour into mold. Best if chilled overnight.
Layer 1: Cut butter into flour until crumbly.	Stir in nuts. Pat down firmly. Bake in 13 x 9-inch pan at 375° for 15 minutes. Cool.
Place chicken in marinating dish and cover with buttermilk. Cover and refrigerate for at least 2 hours. Do not rinse the buttermilk off the chicken. Combine flour, garlic salt and cayenne pepper in large bowl. Dredge chicken in flour mixture and allow to sit at room temperature for 20 minutes.
Cook rhubarb with 1/4 cup water and 1/2 cup sugar until it can be mashed. Dissolve jello in 2 cups boiling water. Add all ingredients to jello. Add 1/2 cup cold water.
In a 1-cup measuring cup, add enough water to reserved juice to measure full cup. In medium saucepan, heat juice and water, adding brown sugar, vinegar, carrots, soy sauce and salt. Stir. Add garlic; bring to boil. Reduce heat, cover and simmer about 6 minutes. Mix water and cornstarch; stir into sauce. Add pineapple, your choice of meat and green pepper. Boil 1 minute, stirring constantly.
Brown burger in heavy pan. Add onion, soup, milk and salt and pepper. Cook about 30 minutes. Stir every 10 minutes. Add cheese. Turn off burner. Cook macaroni according to directions on package. Drain well and pour in bowl. Add sauce.
Soften yeast in warm water. In mixing bowl, combine sugar, butter, salt and milk. Cool to lukewarm. Stir in egg and yeast. Gradually add flour to form a stiff dough.
Dissolve cornmeal in milk in a saucepan. Stir over heat to scalding point. Simmer until thickened. Add salt, stir in sugar, butter, corn, chilies and cheese. Allow to cool a few minutes. Add eggs and baking powder. Pour into greased two-quart casserole. Bake at 350° for 45 minutes, until top is puffy and brown, approximately 10 servings.
Combine first four ingredients, mixing until crumbly. Set aside. Combine next seven ingredients in a medium mixing bowl, stirring well. Make a well in the center of mixture. Combine orange juice, milk, oil and egg. Add to dry ingredients; stir just until moistened. Spoon mixture into greased muffin pans, filling 3/4 full. Sprinkle with cinnamon mixture. Bake at 425° for 15 minutes. Makes 1 dozen.
Mix together eggs, yogurt and oil. Add flour, soda and salt. Mix together until smooth. Add water, adding additional water if necessary to make the right consistency for your waffle iron. Makes 2 1/2 large waffles.
Dredge chicken breast with flour, salt and pepper. Place in skillet in which butter has been melted and garlic sauteed. Brown on both sides. Add wine and lemon juice. Cook 5 minutes or until done.
Combine and cook over medium heat, stirring constantly until melted, the coffee, water and miniature marshmallows. Beat egg yolks slightly. Add coffee mixture slowly to beaten egg yolks, stirring constantly. Return to saucepan; cook over medium heat for 1 to 2 minutes, stirring constantly. Chill until mixture begins to set like soft pudding. Beat chilled mixture at medium speed until smooth. Fold in with beater the whipped topping and almond extract. If too stiff, add some whole milk until smooth. Spoon into cooled crusts. Garnish with dry instant coffee crystals.
Wash and dry chops. Place in baking dish. Mix catsup and water. Pour over chops (may need more if using more chops.) Place 1 teaspoon brown sugar on each chop with 1 lemon slice on top. Bake at 325° for 1 1/2 hours or until chops are done. These are delicious and very easy to prepare.
Beat sour cream and milk with beater until smooth. Add vanilla pudding mix and almond extract; beat 1 minute. Pour into pie shell; chill 15 minutes. Spread pie filling evenly over pudding. Refrigerate until firm.
Mix thoroughly after each addition. Turn into well-greased and floured loaf pans. Bake at 350° for 60 to 70 minutes. Check doneness by inserting toothpick. When it comes out clean, it's done!
Boil broccoli 5 minutes. Strain well. Beat eggs, cheese, soup and mayonnaise together. Fold into the broccoli. Pack them in greased casserole dish and top with cracker crumbs. Bake at 350° for 45 minutes or until done.
Mix all ingredients together well, saving out some cheese for top. Spread in large 9 x 13-inch baking dish. Bake at 350° for 35 to 40 minutes. Add cheese to top of casserole during last 15 minutes of baking. Serves 12 to 14.
Cut Twinkies in halves and place cream side up. Pour crushed pineapple and juice over Twinkies. Cut up bananas on crushed pineapple. Cover pineapple with thawed Cool Whip. Sprinkle with chopped pecans. Refrigerate until ready to eat.
Place peaches in lightly greased pie baking dish. Combine dry ingredients. Cut in margarine until crumbly. Sprinkle over peaches. Bake at 375° for 20 to 30 minutes. Serve with ice cream or whipped cream.
Cream butter; add sugar slowly and mix well. Beat in egg yolks. Sift flour and baking powder and add alternately with milk and honey mixture. Beat well. Add raisins and figs which have been coated with flour. Fold in egg whites which have been beaten stiff. Bake in a moderate oven at 350° in a well-greased tube pan for 1 hour and 15 minutes.
Two cups brown sugar, one cup milk and butter size of walnut. Stir while cooking. Boil 20 minutes, then add flavoring and a cup of chopped nuts. Beat until creamy and spread on buttered tin to cool.
Thoroughly combine sugar and butter. Add molasses and eggs. Combine dry ingredients and add gradually to butter mixture. Roll out on lightly floured board, and cut with large cookie cutter. Place on ungreased cookie sheet and brush with topping.
Heat oven to 350°. Brown ground beef and onion; drain. Stir in tomatoes, tomato paste, mushrooms and seasonings. Bring to a boil. Cook spaghetti; drain. Add margarine to spaghetti; toss to melt margarine. Place half of the spaghetti with half the meat mixture; repeat layers. Sprinkle with Parmesan cheese, if desired. Top with Mozzarella cheese. Bake at 350° for 20 to 30 minutes, or until bubbling around edge. Makes 4 to 6 servings.
Cook milk and flour until thick; stir while cooking. Beat sugar, butter, Crisco and vanilla until fluffy like whipped cream. Add to cooled flour mixture and beat until all sugar is dissolved and looks fluffy. Will store 3 to 4 weeks in refrigerator. Just whip again before use. Great on chocolate cake!
Heat oven to 350°. Line bottoms of 2 (9-inch) layer pans or a 13 x 9 x 2-inch oblong pan with waxed paper cut to fit. Prepare mashed potatoes. (Easy way is to follow directions for 2 servings on package mashed potatoes.) Measure and set aside. Gradually beat sugar into shortening until fluffy. Add eggs, one at a time, beating well. Add vanilla and potatoes. Add sifted dry ingredients and milk alternately, about 1/4 of each at a time, beating smooth. Stir in walnuts.
Slice zucchini into 1/4-inch thick rounds (about 7 cups); set aside. In a large bowl, beat eggs with milk, baking powder and flour until smooth. Stir in parsley, garlic, onion, chiles, cheese and zucchini. Spoon egg mixture into a greased 9 x 13-inch baking dish. Toss croutons in melted butter, then sprinkle over top. Bake, uncovered, in a 350° oven for 35 to 40 minutes or until a knife inserted in center comes out clean. Let stand at least 10 minutes before cutting. Makes about 10 servings.
Drain water chestnuts. Cut bacon slices into thirds. Wrap each water chestnut in 1/3 slice of bacon. Place two on a toothpick. Continue with remaining water chestnuts and bacon. (Tedious! But can be done a day ahead. Cover and refrigerate.) Bake in a 350° oven for 30 minutes. Drain grease and discard. While these are in the oven, combine remaining ingredients. Heat until sugar is dissolved. Pour sauce over drained water chestnuts. Return to oven for 20 to 30 minutes. These are wonderful hot appetizers!
Boil water; add sugar. Blend bananas, lemonade and pineapple juice. Add this to the water/sugar mixture. Freeze. When ready to serve, add 2-quarts ginger ale.
Mix cream cheese and sour cream until smooth. Spread on platter. Cover with taco layer. Layer chopped vegetables on top of cheese and taco sauce. Sprinkle shredded Cheddar cheese on top. Serve with restaurant style tortilla chips. Makes 12 servings.
Combine all ingredients, except cheese and peppers; mix and pour 1/2 into greased pan. Spread peppers over batter; sprinkle with 1/2 of cheese. Cover with remaining batter. Top with remaining cheese. Bake for 1 hour at 350°.
Combine all ingredients in a 6 quart saucepan. Cook over medium heat until thoroughly heated. Serve hot. May garnish with cinnamon sticks if desired.
Put peaches in greased, 2-quart casserole dish. Sprinkle with 1/2 cup sugar. In mixing bowl, cream together margarine and sugar. Stir in flour. Add egg and vanilla and mix well. Spoon mixture over peaches. Bake in a 350° oven for 45 to 50 minutes or until brown. Makes 6 servings.
Beat eggs. Gradually beat in sugar. Add Pet milk; cook until it thickens slightly. Stir constantly. Remove from heat. Add vanilla. Place in freezer. Finish filling up freezer with milk (3/4 full). Freeze until hard.
Saute onion in part of the butter. Mix rest of ingredients in mixing bowl. Add onion. Place in casserole and bake 20 minutes at 350°. Put corn flakes on top and drizzle rest of butter and additional cheese, if desired. Bake 15 more minutes.
For first layer, melt oleo and mix with flour and 1/2 cup pecans. Spread in bottom of a 9 x 13-inch pan. Bake 20 to 25 minutes at 350°. Refrigerate 1 hour then add second layer.
Combine meat, egg and cracker crumbs. Mix well and form into loafs and place in baking dish. Combine remaining ingredients and pour over meat. Bake at 450° for 1/2 hour, baste with sauce and bake 1 more hour at 350°.
Very lightly mix the salmon, Cheddar cheese, eggs and seasonings in mixing bowl. Pour equal amounts in each pie shell. Bake in a 325° oven for 25 to 30 minutes or until firm. Serve with dollop of sour cream and fresh fruit.
Dissolve jello in hot water. Cool. Add pineapple, bananas and marshmallows. Pour into 13 x 9 x 2-inch dish and chill until firm.
Combine apples, walnuts, raisins, honey and cinnamon. Divide ingredients between squash halves. Dot with butter. Bake in a pan of water at 350° for 30 minutes. Cover with foil and bake another 30 minutes.
Mix and let stand 1/2 hour. Spread on buns without packing, covering edges of buns well. Broil until done.
Boil ground chuck until cooked. Mix tomato sauce, chili mix, sugar, salt and pepper. After ground chuck is done, drain and add to tomato sauce mixture. Simmer for about 45 minutes. Boil noodles until done. (Try to get noodles and sauce done at the same time.)
Drain raspberries, reserving liquid. Dissolve gelatin in boiling water; add ice cream by spoonfuls and stir until blended. Stir in raspberry syrup and lemonade concentrate. Chill until partially set; add pecans and raspberries. Turn into 6-cup mold; chill until firm.
Combine butter flavored shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed on electric mixer until creamy. Beat egg into creamed mixture. Combine flour, salt and baking soda and mix into creamed mixture until just blended. Stir in chocolate chips (and nuts, if you're using them).
Grease a pie dish and fill with apples. Mix cinnamon and 3 tablespoons of sugar together. Sprinkle over apples. Beat the 3/4 cup sugar and butter until creamy. Add salt and baking powder. Mix in egg, flour and nuts. Mix together thoroughly. Drop the batter by tablespoons over the top of apples. Bake at 350° for 40 to 45 minutes.
In a small bowl, mix cream cheese with milk. Spread into a baked pie shell. Wash and stem whole strawberries, then place in pie shell, covering shell.
Blend ingredients in large mixing bowl with mixer. Bake at 400° for 25 to 30 minutes. Makes one 9 x 13-inch pan.
Mix all together and make into little balls. Place on cookie sheet and flatten a little with a fork dipped in water. Bake in slow oven, 250° to 275°, until done (8 to 9 minutes depending on cookie sheet and oven).
Preheat the oven to 350°. Sift flour once, measure and add baking powder. Sift again. Put shortening, sugar, eggs and flavoring in a large bowl of an electric mixer. On high speed, beat 2 1/2 to 3 minutes; then turn to low. Mix milk and flour, alternately, about 1/3 cup milk and flour at a time. Just mix long enough to get mixed good. Bake in a well greased and floured tube pan for an hour at 350°.
Brown and drain beef. Add remaining ingredients mixing well. Place in a 3-quart baking dish and bake at 350° for 1 hour. Serves 10.
Brown hamburger; drain off grease. Put in Miracle Whip, spaghetti sauce and cooked macaroni. Heat on medium heat, stirring occasionally. Top with cheese. Serves 4 to 6.
Mix all ingredients together and add cut up cabbage. Bake in a large, greased pan or baking dish at 350°, covered, for 2 hours.
Cut broccoli into small pieces; combine with other ingredients. Stir well. This salad is best if prepared and refrigerated at least 3 or 4 hours before serving.
Blend cottage cheese and milk until smooth. Stir in Hidden Valley Ranch dressing mix and dill weed. Chill and serve with your favorite vegetable.
Mix applesauce, sugar, vinegar and spices together and mix until well blended in crock-pot. Turn on high and cover. After 4 hours, remove lid and finish cooking until thick enough to spread. Cook 8 to 10 hours.
Combine first 5 ingredients, mixing well; shape into 1-inch balls. Fry in a small amount of hot oil over medium heat until brown. Drain on paper towels. Tie whole cloves in cheesecloth and set aside. Combine 1/3 cup brown sugar and cornstarch in a large saucepan. Gradually add water, stirring until smooth. Add pineapple juice and lemon juice; cook, stirring constantly, until smooth and thick. Add meatballs and whole cloves. Simmer on low 30 minutes, stirring occasionally. Remove cheesecloth bag. Makes 4 1/2 dozen.
Mix 1/5 can lye in 6 cups cold water and dissolve in enamel pan. Put 1 pound lard or other grease into lye water and boil until fairly thick (like candy); add 2 tablespoons ammonia water and 1 tablespoon borax; when cool, beat well until white. Harden 2 weeks before using.
Cream together oleo and sugar. Combine dry ingredients and add alternately with well beaten eggs. Beat well. Add vanilla and sour cream; mix well. Pour into greased and floured cake pan and bake at 300° for about 1 hour.
Melt margarine and marshmallows in top of double boiler. Add graham cracker crumbs. Add chopped cherries, raisins and pecans. Pour 2 tablespoons cherry juice over mixture and press back in cracker box. Refrigerate.
Heat oven to 400°. Wash and bake potatoes. Melt oleo. Stir in	milk. Remove from heat. Add soup.	Take potatoes from shell and	beat in milk mixture.	Put filling back into shells and bake until heated through. Makes 6 servings.
Add 1 cup boiling water to 1 package of Jell-O; let dissolve. Take half the Jell-O (1/2 cup) and add 3 tablespoons of cold water; pour into a 9 x 13 dish. Let set. To the other 1/2 cup of Jell-O, add 1/3 cup sour cream and shake until smooth. Scoop foam off sour cream and Jell-O. Mix and pour. Let set. Keep doing same with each layer.
Preheat oven to 350°. Mix juice and tapioca and let set 15 minutes. In a large pan, melt butter. Stir in sugar, flour, oatmeal, salt, baking powder and soda. Place 1/2 mixture in bottom of 9 x 9 x 2-inch pan. Layer cherries on top of this layer. Pour on cherry juice and tapioca mixture. Top with remaining sugar and oatmeal mixture. Bake 30 to 35 minutes or until brown.
Mix together; stir well. Drop on well greased cookie sheet. Bake 20 minutes at 300°. Freezes well. Serve as candy or cookie.
Melt margarine over low heat using a large pan (or microwave). Add marshmallows and stir until all are melted. Add peanut butter. Pour whole mixture over the popcorn. Stir until well coated. Form into balls with greased hands. Can also use plastic bags on hands to form balls. Makes 15 balls.
Mix and set aside chopped nuts, 1/2 cup sugar, cinnamon and cocoa. Cream margarine and 1 cup sugar. Add eggs and sour cream. Sift flour, baking powder, baking soda and salt and mix. Add dry ingredients to creamed mixture. Put 1/2 batter into tube pan, then add 1/2 cinnamon mixture on top and cut through with knife. Add rest of batter and then rest of cinnamon. Grease pan. Bake at 350° for about 40 minutes.
In blender container, place all ingredients. Cover; blend on high speed 2 minutes. Decrease speed; blend 1 minute longer or until frothy. Garnish with mint leaves.
Peel and slice potatoes and boil in water enough to cover potatoes. Boil until potatoes are tender to touch. Drain off water and add butter, milk, salt and pepper. Let set long enough for butter to melt. With mixer, beat potatoes until light and fluffy. If potatoes seem too stiff, add a little milk and stir.