HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Roll into balls the size of walnuts. Place 2 inches apart on cookie sheet. Bake at 375° for 15 minutes. (Freezes well.)
Heat over medium heat the milk, margarine and sugar. Heat for 12 minutes until thick. Add vanilla, coconut and pecans. Spread on a 3 layered German chocolate cake. Frost tops only. Double recipe to frost sides and tops.
Mix ingredients in a large bowl. Fill muffin cups almost full. Bake for 15 minutes at 425°. Makes 24 muffins.
Mix chicken, rice, shrimp and cucumber. In separate bowl, mix mayonnaise, French dressing and chili sauce. Add chicken mix to dressing mixture. Stir gently. Serve on lettuce with tomato wedges and olives.
In a saucepan, heat oil over medium heat. Stir-fry green curry paste for 1 minute. Add chicken and nampla. Stir-fry until chicken is done. Add coconut milk and bring to a boil. Add sweet peas and green chillies. Stir a few times. Remove from heat.
Brown steak good in Crisco or lard. Add salt, pepper and garlic powder while browning meat. Add onion, green pepper and celery, cut up. Saute real good. Add tomatoes, cumin powder and water after meat is browned. Simmer 20 minutes. Add more water if needed. Serve over cooked rice.
Cook chicken and take off bones. Cook dumplings in broth until done. Add more water as needed. Add chicken, soup and milk. Simmer. Salt and pepper to taste.
Put Crisco, bran, sugar and salt in a mixing bowl. Add boiling water, stirring until shortening is melted. Let mixture stand until lukewarm. Add beaten eggs. Soften yeast in lukewarm water and add to mixture. Add half flour and beat until batter is smooth. Add remaining flour and beat well. Cover bowl closely and place in refrigerator overnight or until ready to use. Roll on lightly floured board to 1/2-inch thickness. Cut with biscuit cutter. Put small amount of soft butter on top and fold over to make Parkerhouse rolls. Place close together on a baking sheet. Let rise in a warm place about 1 1/2 to 2 hours. Bake at 375° for about 15 minutes.
Brown onions, meat and pepper. Add other ingredients except soup. Cook awhile; add soup. Simmer, covered, 45 minutes. Toast hamburger buns in oven, then spoon on filling.
Combine the mashed potatoes, granulated sugar, 1/2 cup of the butter, the eggs, vanilla, salt and milk. Mix well and place in an 8-inch square greased baking dish. Mix together the remaining 2 1/2 tablespoons butter, the brown sugar, flour and nuts and distribute evenly over the potato mixture. Bake at 350° for 30 minutes.
Combine cooked noodles with cottage cheese, eggs, sugar, milk and salt. Pour into well-greased 10 x 14-inch pan. Bake in preheated oven at 350° for about 1 hour, or until knife comes out clean. Cool and refrigerate in pan 8 hours or overnight. Cut into 3-inch squares without removing from pan. Reheat at 350° for 25 minutes. Serve hot.
Brown cube steak and green peppers in the oil. Stir in the water, brown gravy mix and soy sauce. Cover and simmer 15 to 20 minutes, stirring occasionally. Serve over noodles or rice.
Mix the first 4 ingredients into casserole dish. (Macaroni should be cooked first.) Top with potato chips. Bake at 375° for 20 to 30 minutes. Feeds 4 to 6.
Bake white cake mix as directed on box, adding 3 tablespoons creme de menthe. Bake in 11 x 15-inch jelly roll pan. Cool cake.
Place shrimp in baking pan. Melt butter and pour over shrimp. Sprinkle heavily with garlic powder 3 times across the pan. Add lemon pepper seasoning, Italian seasoning and white pepper one time across pan with each. Sprinkle with shrimp boil. Add cracked pepper heavily. Add thyme lightly. Bake at 350°, turning every few minutes, until the shrimp are done. Serve with lots of napkins!
Mix cornstarch and sugar together. Add 2 beaten eggs, melted butter, milk and can of corn. Blend well. Pour in ungreased casserole baking dish (350° for 45 minutes).
Preheat oven to 450°. Combine baking mix, milk, cheese and 1/4 teaspoon garlic in a mixer bowl. Mix until soft dough forms. Beat for 30 seconds. Drop by rounded spoonfuls onto ungreased baking sheets. Bake 8 to 10 minutes or until golden brown. Combine margarine and 1/4 teaspoon garlic powder in bowl. Brush over warm biscuits. Serve immediately. Yields 10 to 12 servings.
Melt butter in	saucepan. Saute onions until tender. Add 4 tablespoons cornstarch and	mix well. Add 1 quart milk. Cook slowly, stirring constantly. Add	cheese; stir until melted. Add broccoli, ham and pepper. Cook on low heat for 1 hour. Stir occasionally. Serve with onion/garlic croutons or garlic bread.
Mix all ingredients. Heat slowly, stirring constantly until somewhat thickened. Do not let it boil. It thickens as it cools. Pour into glass jars once it is cooled.
Prick pie crust with fork and bake in a preheated 450° oven for 8 minutes. Layer 1/2 spinach and 1/2 Swiss or Mozzarella cheese. Repeat.
Scrub potatoes and coat with cooking spray. Bake at 400° for 1 hour or until done. Allow potatoes to cool. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving a 1/4-inch shell. (Save and use pulp for other uses.) Cut shells into 5 (1/2-inch wide) strips. Place strips, skin side down, on a baking sheet. Brush with dressing; sprinkle with seasoning blend. Broil 6 inches from heat 5 minutes or until browned. Serve warm.
Place steak and salt/pepper on one side in a long pan. Pour dressing over steak. Place in oven at 350° and cook for 45 minutes. Turn steak and cook another 15 minutes. The juice makes great gravy for mashed potatoes.
Remove crusts. Cube bread very small and add to sauce, eggs, mustard and Tabasco. Add 1 pound backfin crabmeat; mix well. Put in shells and coat with mayonnaise. Garnish with pimento and olives. Bake at 350° for 20 minutes.
Melt 1 stick of butter in casserole. Mix sugar, flour and milk; pour on butter. Do not stir. Pour in fruit. Do not stir. Bake at 325° for 25 minutes.
In large bowl, combine all ingredients. Refrigerate until serving time and then toss with your favorite vinaigrette dressing.
Saute 1 pound mushrooms in butter until all liquid is absorbed. Cool. Position knife blade in food processor. Add mushrooms, cream cheese, salt and pepper. Process until smooth, scraping sides of bowl occasionally. Spoon mixture into a greased loaf pan. Chill.
Roll dough in small balls. Roll balls in sugar. Place far apart on greased cookie sheet. Bake in a 350° oven for 10 to 12 minutes.
Line a 9 x 13-inch dish with tortillas or corn chips. Mix all of the other ingredients (except onion rings), adding the chicken last. Pour over tortillas or corn chips. Bake at 350° until hot and bubbly. Top with Durkee onion rings just before taking out of the oven, if desired.
Cut potatoes into pieces and boil for 10 minutes or until soft. Drain potatoes and add sour cream, cream cheese, milk and margarine. Use mixer and blend until smooth. Salt and pepper to taste.
Combine all ingredients, adding 1/2 of onion rings last. Mix well. Place in greased 13 x 9-inch pan. Bake at 350° for about 30 to 40 minutes or until mixture bubbles. Sprinkle remaining onion rings over top last 5 minutes. Remove; let sit 5 minutes before serving. This is good to make ahead and refrigerate until ready to use. Baking time will be longer if refrigerated.
First Layer: Graham cracker crumbs and melted butter; mix and press firmly into 13 x 9-inch pan.
Heat oil in heavy skillet. Add garlic and celery; brown, stirring constantly. Mix rice, tomatoes, tomato paste, salt, bay leaf and cayenne with hot water. Add to garlic and celery in skillet; stir well and cover. Bring to a boil; reduce heat and simmer 10 minutes. Brown beef and green pepper. Remove from heat. Stir in chili powder, sugar and beef bouillon. Combine rice and meat mixtures in 3-quart baking dish. Bake at 350° for 35 minutes. Add water or tomato juice, if necessary. Stir occasionally. Makes 8 to 10 servings.
Blanch asparagus and cool. Spread softened cream cheese on ham slices. Wrap ham slices around asparagus spears. Good appetizer during asparagus season.
Mix vegetables. Add mayonnaise and cheese. Put in casserole. Top with crackers mixed with oleo. Bake at 350° for 35 minutes.
Mix eggs, 1 2/3 cups sugar, oil and pumpkin together until fluffy. Stir in flour, cinnamon, salt and soda; mix together until smooth. Pour into smaller greased and floured cookie sheet pans so cake will come out about 1/2 to 3/4-inch thick. Bake for 25 minutes, or until done (test with toothpick in center) at 350°.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in large mixing bowl. Beat at medium speed of electric mixer for 2 minutes. Scrape sides of bowl frequently. Add egg. Beat until blended. Combine flours, salt and baking soda. Bake into creamed mixture at low speed of electric mixer or by hand with a large spoon until blended. Stir in chocolate chips and nuts. Drop 2 rounded tablespoonfuls of dough into a mound on ungreased baking sheet. Bake at 375° for 8 to 9 minutes (cookies will appear moist). Cool on baking sheet 2 minutes. Remove to cooling racks.
In a 9 x 12-inch casserole, combine ground beef, onion and salt and pepper to taste. Pat down to cover bottom of dish. Spread soups on top of beef mixture. Cover with Tater Tots. Bake at 350° for approximately 1 hour or until Tater Tots are golden brown.
Mix all ingredients together and form into serving size balls. Pour an additional cup of tomato juice over all. Bake 1 hour at 325°.
Marinate in refrigerator overnight. Bake at 325° with marinade 3 hours or more! Thicken with flour or cornstarch for gravy. Slice; add little gravy on slices.
Brush pie crust with egg whites. Bake at 375° for 5 minutes; set aside. Spoon pie filling into pie crust. In small bowl combine flour, sugar and cinnamon. Cut in margarine until mixture is crumbly. Stir in pecans. Sprinkle over pie filling. Bake at 375° for 25 to 30 minutes or until topping is golden brown. Cool slightly on wire rack. Serve warm sprinkled with confectioners sugar as desired. Garnish with apple slices.
Cream butter and sugar together until fluffy. Add 2 eggs and beat. Add flour and beat, then add 1 egg at a time, beating after each one. Add vanilla. The more you beat, the lighter your cake will be. Pour into a greased tube pan and bake at 350° for 1 hour, or until done.
Cook roast in oven. Slice roast when done. Combine the remaining ingredients in saucepan; bring to a boil. Combine roast and boiled mixture together in crock-pot. Cook at low heat all day. Serve on buns.
Preheat oven to 450°. Place cherrystones on a baking pan. Place a small amount of the chopped onion and pepper combination on each clam. Add a small pad of garlic butter to each clam. Sprinkle each clam with bread crumbs. Place a bacon square on top of each clam. Bake for about 10 minutes or until bacon is crisp.
Mix milk with well beaten egg. Mix with dry ingredients; beat thoroughly. Mix in corn and melted butter. Drop by spoonfuls into deep, hot oil. Cook until well browned.
Mix all ingredients together. Top with 1 cup grated cheese. Bake at 350° for 40 minutes.
Boil together the cauliflower and broccoli. Drain. Put in casserole dish. Cover with a mixture of the celery soup and Cheez Whiz or cheese soup. Bake at 375° for 25 minutes.
In a large stock pot, add the seasonings to the water and bring to a boil. Add the sausage and boil, uncovered, 5 minutes. Add the corn and count 5 minutes. Add the shrimp and count 3 minutes. (Don't wait for the liquid to return to a boil before timing corn and shrimp.) Drain immediately and serve. Serves 8.
Brown sausage and onion; drain. Mix eggs, cheese, milk, salt and pepper. Layer sausage and broccoli in pie shell. Pour egg mixture over all. Bake 30 to 45 minutes at 375°.
After mixing cheese and butter together, add the flour and Rice Krispies, blending well. Shape into small balls and place on ungreased cookie sheet. Flatten balls with a fork. Bake at 375° for 10 minutes.
Season pork with salt, sage and pepper. Roast, uncovered, in a preheated 350° oven 30 to 40 minutes.
Mix and pour over cucumbers. Let soak for 24 hours. Pour into a large pot; bring to a boil. Pack cucumber in jars. Pour hot liquid over them and seal.
Brown sausage in large skillet. Add bell peppers, onion, tomatoes, mushrooms, salt and pepper to taste and mayonnaise; stir well. Cover; cook on medium heat until vegetables are tender. Okay to add up to 1 cup water for extra gravy. Serve over rice or noodles.
Heat oil in a skillet. Add onion; simmer until golden yellow. Add ground beef. Stir, breaking up meat until lightly browned. Add remaining ingredients. Mix well. Place in a large casserole and bake for 30 to 45 minutes in a 400° oven.
Fillet your white fish. Set aside. Saute onions, celery and green pepper in butter until onions are tender. Use a large frypan. Slowly add carrots, herbs, spices and lemon juice. Add mushrooms and bread crumbs. Add lightly beaten eggs and fold in. Take enough aluminum foil to wrap entire fish and place on a cookie sheet. Butter the area where your fish will lay. Place 1 fillet (skin down) and salt and pepper, if you want. Dot with butter and bring foil up around fish. Cover with stuffing. Place other fillet on top. Wrap lightly and bake 1 hour in 350° oven.
Mix granulated sugar, oil, vanilla, and melted chocolate. Mix in eggs, one at a time. Stir in flour and baking powder. Cover and refrigerate at least 3 hours or overnight. (Dough will harden.)
Melt margarine in large pot. Add flour and stir well. Add chicken broth, chicken soup, milk, salt and pepper. Cook over medium heat until thick. Add vegetable mix and chicken. Stir well and pour into large casserole dish. Pull biscuits apart and place on top. Bake at 350° until brown.
Take a small handful of dough and roll thin, 6 to 8 inches wide. Put 1/2 cup cut up apples in center of dough, dab of butter in center and sprinkle cinnamon and 1/8 cup sugar. Fold dough over top of apples. Paint with Crisco; sprinkle with sugar and cinnamon. Bake at 350° until golden brown.
1st Part: Cook small package of broccoli with onion about 6 minutes. Drain. Salt to taste.
Make the night before. Place bread on bottom of 9 x 13-inch pan. Top with sausage and cheese. Mix eggs and milk together. Pour over pan. Cover and refrigerate overnight. Bake at 350° for 35 minutes.
In bowl, stir soup until smooth. Gradually add milk. Add stuffing, chicken, broccoli and celery; mix well. Spread mixture in 3-quart, oblong baking dish. Bake at 375° for 35 minutes. Top with cheese. Bake until cheese melts. Makes 8 servings.
Mix first four ingredients and set aside. Mix sifted flour with salt and oleo and work with fingers like pie dough. (I use food processor) In blender, beat 6 eggs well with flavoring. Add to dough mixture and then add yeast mixture. Mix well. Knead dough and add more flour if needed. Refrigerate overnight. Cut into 8 or 9 balls. Roll each ball of dough out in confectionary sugar in a round like pie crust. Cut into 8 wedges. On each wedge place 1 teaspoon of cream cheese mixture. Roll up and form into crescent shape. Grease pans. Bake at 350° for 15 minutes.
In a mixing bowl, beat cream cheese and milk until smooth. Add limeade and food coloring if desired. Fold in half of the whipped topping. Pour into crust. Cover and refrigerate for 2 hours. Garnish with kiwi. Add remaining whipped topping.
Place thawed potatoes in a 9 x 13-inch baking dish. Mix the next 6 ingredients and pour over potatoes. Top with cracker crumbs. Drizzle with margarine. Bake for 45 minutes at 350°.
Fry eggplant and potato slices separately in oil. Set aside. Fry chopped onion in 3 sticks of margarine. Add hamburger meat, salt, tomato paste and 1 cup water. Simmer for about 20 minutes.
Cook milk, 1/2 stick margarine and flour in double boiler until thick. Add onion, pimento, cheese, salt and pepper. Cook lima beans. Arrange limas in bottom of dish; add corn. Pour cheese sauce over top. Mix 1/2 stick margarine with 1 1/2 to 2 cups stuffing, and sprinkle on top. Bake at 350° for 20 minutes, or until bubbly.
Cook pasta in boiling water until tender; drain. Set aside and keep warm. Combine chicken and 1/4 of the dressing in nonstick skillet over medium high heat. Saute chicken 2 minutes, until lightly browned. Add vegetables and remaining dressing. Cover and simmer 7-9 minutes until vegetables are crisp tender, stirring frequently. Serve over pasta. Sprinkle with cheese.
Sift together flour, soda, baking powder and salt. Cream shortening and brown sugar. Add egg yolks and vanilla. Blend in alternately dry ingredients and cold water. Press into a greased and floured 9 x 13-inch pan. Sprinkle chocolate chips over dough and press in gently. Beat egg whites until foamy. Gradually add brown sugar and beat until stiff. Spread over dough. Top with chopped peanuts. Bake at 325° for 30 to 35 minutes.
Pour cream over bottom of deep pie plate or small square cake pan. Sprinkle with brown sugar and nuts (if desired). Cut biscuits into fourths and drop on top. Bake at 350° for 25 minutes. Invert onto plate and serve warm.
Mix crackers, eggs and milk. Mixture should have thick creamy consistency. Add butter, pepper and corn. Pour into greased (with butter) 9 x 9 pan. Bake at 375° for approximately 45 minutes or until firm and brown on top. Serves 8.
Mix together. Microwave until bubbly or bake 30 minutes at 350°.
Mix oleo, flour and powdered sugar; press into a round pizza pan. Bake at 350° for 10 minutes; cool. Mix together cream cheese, milk, Cool Whip, vanilla and powdered sugar. Spread over cooled crust. Cook strawberries, sugar and cornstarch until thick. Cool completely. Spread over cream cheese filling. Refrigerate. Serve.
Preheat oven to 350°. Spread pie filling in the bottom of a 9-inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and melted butter. Sprinkle over pie filling. Bake at 350° for 40 to 45 minutes until golden brown.
Scald milk. Put sugar, salt and Crisco into bowl. Pour hot liquid over. Stir and cool to warm. Soften yeast in warm water and add to ingredients. Add about 2 cups of flour to mixture and stir. Add eggs. Beat mixture well. Add more flour to make a dough that is soft but stiff enough to handle on board.
Dissolve lime jello in 1 cup boiling water. Stir until clear. Stir in 1 cup cold water. Pour into a 9 x 13-inch pan and chill.
Make 6 ham sandwiches. Dip in the beaten eggs and fry in hot oil on a griddle.
Combine graham cracker crumbs, 2 tablespoons sugar, cinnamon and melted butter in bowl; mix well. Press into a spring-form pan.
In large saucepan, blend sugar, butter, cocoa and milk. Bring to a boil. Stir in peanut butter, vanilla and oats. Blend well. Spoon on waxed paper. Chill and serve.
Wash and cut up broccoli. Fry bacon until crisp. Add raisins, if desired. Mix well and let set in refrigerator overnight.
In shallow dish (a pie pan works well), blend the eggs, milk, sugar, nutmeg, cinnamon and vanilla. Preheat grill or pan to temperature for pancakes. Dip each piece of bread in mixture, about 3 seconds on each side, and place on grill. Cook approximately 1 minute on each side or until golden brown.
Divide rice and bouillon granules into 4 gift packages; set aside. Combine parsley flakes and remaining ingredients; stir and divide among gift packages. Seal. Include recipe with packages. Yield: 4 packages.
Beat at low speed just until blended. Do not overbeat or cake will collapse. Pour into greased and floured Bundt pan. Bake 50 minutes at 350° (clean toothpick). Cool 15 minutes and remove from pan.
Place macaroni in bowl and add cheese; mix together. Set aside. In separate bowl, mix together onion, both peppers, mayonnaise, sour cream and mustard. Add parsley and lemon juice; season well. Mix again. Pour over macaroni and cheese and mix to combine. Serve on lettuce leaves, if desired.
Cut off tops of green peppers; remove seeds. Cook peppers 5 minutes in boiling salted water to cover; drain. Set aside.
Cook lasagna noodles according to package directions; drain well. Arrange 4 noodles in bottom of greased 9 x 13-inch baking dish. Saute onion in butter in skillet. Blend in cream cheese. Stir in cottage cheese, egg, basil, salt and pepper. Spread one-half of the mixture over the noodles. Combine soup, milk and wine in bowl. Stir in shrimp and crabmeat. Spread one-half of mixture over cottage cheese layer. Repeat layers again. Sprinkle with Parmesan cheese and bake at 350° for 45 minutes. Top with the shredded sharp cheese and bake an additional 2 to 3 minutes or until cheese has melted. Let stand 10 to 15 minutes before serving.
Mix soups and tomatoes in saucepan. Add cheese and cook slowly until melted. Layer Doritos, chicken and cheese mixture. Top with crumbled Doritos and bake at 350° for 10 to 15 minutes.
Mix first four ingredients. Sprinkle with Cheddar cheese. Bake at 400° until heated through.
Combine all ingredients and place in casserole dish (makes two large helpings). Cook at 350° for 30 minutes.
Heat oven to 350°. Bake pie shell until golden brown. Let cool in a bowl. Melt cream cheese. Add sugar and vanilla. Mix. Add sour cream. Fold in Cool Whip; fill in pie shell. Put in refrigerator for 2 to 3 hours. Put fruit topping on and serve.
Soften cream cheese. Mix cream cheese, marshmallow cream and yogurt. Chill and serve with fresh fruit. "You can use low-fat yogurt."
Brown stew meat in large pan, then add peeled vegetables. Season to taste. Add about a quart of water; bring to a boil, then let simmer until vegetables are done. Serve with green salad and cornbread.
Spread bread with dressing on each of 12 bread slices. Arrange 1 cheese slice, 2 teaspoons of sauerkraut and 2 slices corned beef. Stack the bread to make 6 sandwiches. Cover with remaining bread slices. Secure with picks. Spread outside surfaces with butter and grill until cheese is melted and heated thoroughly. Cut diagonally into three pieces. Serve with French fried potatoes.
Tear cake into chunks. Place in bottom of a 13 x 9-inch pan. Mix pudding as directed on box. Pour pineapple and juice into pudding (use only 1 can juice). Pour over cake. Slice banana on top of pudding mixture. Spread Cool Whip on top. Refrigerate for 2 hours.
Add instant pudding mix to crushed pineapple. Do not drain pineapple. Mix well and add Cool Whip. Put on a 9 x 13-inch white or yellow cake. Keep chilled.
Arrange vegetables in a 3-quart dish. Place squash and onion on bottom and mushrooms on top. Sprinkle with seasoned salt. Cut butter into patties and place on top. Cover. Microwave on High 10 to 12 minutes.
Put ingredients in mixing bowl except shredded zucchini. Beat with mixer until moistened. Add zucchini; blend well. Grease and flour 2 loaf pans. Pour in batter. Bake at 325° for 1 hour.
Blend mustard and jelly in blender. Heat in a saucepan until boiling. Cut wieners in pieces and bake at 350° for 10 to 15 minutes. Remove from oven and place in sauce. Serve with toothpicks.
Melt chocolate in top of double boiler over boiling water; add milk and mix. Cook for 2 or 3 minutes, then add vanilla and sweetener. Spread on small foil pie pan or plate. Chill. Cut into 8 pieces. Form into egg shaped balls and then roll lightly in pudding powder or chopped nuts.
Cook first 3 ingredients over medium heat until it boils, stirring constantly. Let cool. Add cherries, walnuts and bananas; chill.
Mix juices and sugar. Put sugar in tea strainer (or if mixed loose, strain later) and allow to simmer in the juices for 30 minutes.
Cream butter and sugar; add beaten eggs and pumpkin. Mix in baking mix and spices. Blend in evaporated milk and vanilla. Pour into a greased 9-inch pie plate. Bake until set at 350°, for 50 to 55 minutes. Refrigerate leftover pie.
Place chicken wings in 9 x 13 pan. Mix remaining ingredients together. Pour over wings. Marinate overnight. Drain off marinade. Bake at 325° for 1 hour.
Mix all ingredients, except corn meal. Shape into patties and roll in corn meal and fry in hot oil, turning once.
Mix all ingredients together and top with 1 cup crushed crackers. Bake at 400° for 20 minutes.
Melt Butter. Mix remaining ingredients and mix with butter. Drop by spoonfuls onto baking sheet sprayed with cooking spray. Bake at 350 degrees until brown.
Mix and beat with electric mixer for 2 to 3 minutes. Refrigerate until set. Serve with fresh strawberries, bananas, apple slices, melon, kiwi fruit, etc.