HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all dry ingredients in a mixing bowl. Mix with all other ingredients;	pour in an ungreased single cake pan 9 x 13-inch size. Bake at 350° for 25 to 30 minutes. (Mix by hand only.)
Cream butter with electric mixer until light and creamy. Gradually add 1 1/2 cups sugar until the dough isn't grainy. Add flour 1/2 cup at a time. Add vanilla. Drop dough by heaping tablespoon onto ungreased cookie sheet. Pour sugar on plate and press 2 fingers into sugar and then onto cookie to flatten. Bake in a preheated 325° oven for 15 minutes or until lightly browned.
Brown meat; cut into pieces in bacon fat. Add 2 large onions, sliced. Continue browning. When nicely browned, stir in 3 tablespoons flour. Place in baking dish and add vinegar, catsup, sugar and salt and pepper to taste. Cover meat with water and bake at 375° for 2 to 3 hours or until tender, adding water as needed to keep meat covered. When done, thicken gravy and serve.
Beat eggs; add sugar and cornstarch, then add butter, milk and vanilla. (Use wooden spoon or whisk, not electric mixer.) Cover bottom of unbaked pie crust with pecans or raisins; pour pie mixture in pie crust and bake at 350° for 10 minutes. Reduce heat to 275°; bake until firm.
Combine sugar, salt, syrup and milk. Cook until soft ball stage. Remove from heat. Add vanilla, margarine, peanut butter and marshmallow cream. Pour into buttered 9-inch pan.
In 9 x 13-inch glass casserole, place flour tortillas rolled up with cherry pie filling. In each saucepan, cook oleo with water, sugar, red coloring and almond flavoring. Bring to boil and pour over top of tortillas. Let set 1 hour. Bake at 350° for 45 minutes. Serves 12.
Heat oven to 375°. Spray baking sheet lightly with Baker's Joy. Cream Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture gradually. Stir in chocolate chips and nuts. Drop rounded tablespoonfuls of dough 3-inches apart on baking sheet. Bake 8 to 10 minutes for chewy cookies (they will look light and moist) or 11 to 13 minutes for crisp cookies.
In a Dutch oven, heat oil; add pork, garlic and onions; cook and stir until meat is cooked through. Add remaining ingredients except rotelle; bring to a boil. Reduce heat and simmer 20 minutes. Prepare rotelle as package directs and drain. Stir into soup. Heat through. Refrigerate leftovers.
Combine sugar and syrup in a heavy saucepan. Cook over medium heat until it reaches hard-crack stage. Add cinnamon oil and food coloring. Pour into a greased 13 x 9-inch pan. Let cool. Remove from pan and break into small pieces. Store tightly sealed.
Combine pecans, brown sugar and flour. Beat eggs, add butter. Mix well. Add to dry mixture. Stir till just moistened. Bake 20 to 25 minutes at 350°. Makes 9 muffins.
Cook carrots approximately 20 minutes, until just tender. Mix carrots, onion and green pepper.
Fry hamburger and onion together until done. Add chili powder, mustard, catsup and soup. Simmer until real thick, about 1 hour on medium heat.
Cream shortening and sugar. Beat in egg. Sift dry ingredients, mixing in pieces of Butterfinger. Chill. Drop by spoonfuls onto greased cookie sheet. Bake at 375° for 12 minutes. Remove from pan immediately.
Cream butter and sugar; add eggs and sour cream to which the soda has been added. Mix in bananas, vanilla, flour and salt. Bake in jelly roll pan at 375° for 30 minutes. Ice with Powdered Sugar Icing.
Combine all ingredients, except bacon. Chill. Garnish with bacon just before serving.
Dissolve lemon Jell-O in 1 cup boiling water. Beat cream cheese and mayo. Add to lemon Jell-O mix. Add undrained pineapple. Fold in Cool Whip and marshmallows. Pour into 9 x 13-inch glass dish. Chill 1 hour, until firm. Dissolve cherry Jell-O in 1 cup boiling water. Add pie filling and spoon over top of lemon Jell-O mixture. Chill until set.
Cut bread in half lengthwise. Spread tomato sauce on both sides of the bread. Fry sausage and drain grease, then put on bread. Cut up pieces of onion and green pepper and scatter over sausage. Scatter pepperoni over everything and then cover with Mozzarella cheese. Cover the bread with other piece of bread. Wrap loosely with foil. Bake at 350° until cheese melts. If top of bread gets hard, sprinkle a little water on top of bread and put back in oven for a few minutes. Serves 4 to 6.
Beat sugar and margarine until light and fluffy. Add eggs and mix well. Mix flour and baking powder together. Combine sugar and flour mixtures. Blend. Add pineapple, mix to combine. Pour into greased 9 x 5-inch pan; bake at 350° for 1 hour. Cut into 20 slices.
Sift flour; add baking powder and salt to flour. Blend. Cream sugar, butter and egg. Add dry ingredients to the mixture. Stir in butterscotch morsels, pineapple and nuts. Drop by teaspoons. Bake at 375° for 12 minutes.
Cream butter and shortening together with an electric mixer. Add vanilla and salt. Beat in sugar, one cup at a time, blending well after each addition. Scrape sides and bottom of bowl often with a spatula. Add milk and beat at high speed for 10 minutes. Keep icing covered with lid and store in refrigerator. Chill before making roses. To use as frosting, thin with milk. Yields 3 cups. It can also be frozen.
Do not trim meat. Place in 4 - 5 quarts crock pot. Sprinkle with onion-mushroom soup mix and 1/2 cup Water. Cook on low for 8 hours. After cooking, remove steak and keep warm. Remove juices to sauce pan, add hot Water and Corn Starch. Cook on medium-high, stirring constantly with a whisk until gravy thickens and starts to bubble. Serves 4.
Peel onion, leaving root end intact. Cut onion vertically into quarters, cutting to within 1/2-inch of root end. Cut each quarter vertically into thirds. Place onion in boiling water 1 minute; remove and place in ice water 5 minutes. Loosen petals if necessary. Drain onion, cut side down. Place flour in a zip-top plastic bag; add onion, shaking to coat. Dip onion in egg. Place cracker crumbs in plastic bag; add onion, tossing to coat. Chill 1 hour.
Mix first 4 ingredients and let stand 1 hour. Boil last 3 ingredients for 1 minute; cool and pour over cabbage. Great for freezing.
Brown meat. Drain. Add chili beans with juice, salt and chili powder. Cover. Simmer 10 minutes.
Score franks in corkscrew fashion. In skillet, brown franks lightly in butter. Add remaining ingredients, except green pepper. Simmer, covered, about 10 minutes. Add green pepper and cook, covered, 5 minutes more. Serve over hot cooked noodles or over buns. Serves 4 or 5.
Toss all ingredients together in a bowl. Let stand refrigerated for at least 12 hours.
Place peanut butter chips, milk and whipping cream in a medium-sized microwave-safe bowl. Microwave on High 2 to 2 1/2 minutes; stir. If necessary, microwave on High an additional 30 seconds at a time, stirring after each heating, until chips are melted when stirred. Stir in vanilla. Serve warm over ice cream. Mmmmmmmmm! Refrigerate leftovers, if any.
Mix all ingredients together. Shape in loaf pan. Bake at 350° about 1 hour until browned. Makes 8 to 10 servings.
Cube chicken breasts. Saute the onion, green pepper and chicken in the oil. Cook until chicken is cooked. Add corn, chicken broth and salsa. Bring to a boil. Add the Minute rice. Stir; cover and remove from heat. Let stand 5 minutes. Fluff up, then sprinkle on the cheese. Cover for 2 more minutes until the cheese melts. Serves 4.
Combine cooked zucchini or squash, sour cream, chicken soup, chopped raw onion, carrot, salt and pepper. Mix well. Put in baking dish. Top with Pepperidge Farm seasoned dressing, dot with butter. Bake at 400° for 45 minutes.
Cook bacon until crisp in Dutch oven; remove and crumble. Brown beef in drippings. Pour off fat. Add remaining ingredients. Cover; cook over low heat for 45 minutes. Add crumbled bacon; simmer for 15 minutes more. Serve with shredded cheese, if desired.
Thoroughly mix all ingredients. Place in 6 x 9 x 1-inch pan. Cover with foil. Bake at 325° for 45 minutes or until done. Drain excess grease.
Mix together onion, butter, celery seed, paprika and garlic salt. Put potatoes in crock-pot. Fill 3/4 full. Pour all other ingredients over potatoes. Add water if needed. Cook on low for 4 hours.
Cream butter and sugar well. Blend in well beaten egg. Sift flour, salt and soda together and add to mixture, alternately, with sour cream. Blend in flavoring. Drop by spoon on greased cookie sheet. Sprinkle with cinnamon and sugar, 1/4 cup sugar to 1 teaspoon cinnamon. Bake at 375° for 15 minutes.
Mix vanilla pudding, chocolate pudding with cold milk; whip. Pour over layer 1.
Preheat oven to 350°. Melt margarine. Add flour and pecans. Mix well and spread in 9 x 13 baking dish. Press into dish with butter coated fingers. Should be thick enough to handle and about 1/4-inch thick in pan. If you don't have enough dough, make more. Bake for about 25 to 30 minutes or until done. Cool.
Cook broccoli and drain; add onions, mushroom soup and cheese. Mix well. Pour into a baking dish; sprinkle with bread crumbs. Bake at 375° for 30 minutes.
Brown hamburger, onion and celery in skillet. Drain off excess fat. Put this mixture in bottom of baking dish. Top with soup, then cheese, then Tater Tots. Bake in 350° oven for 35 to 40 minutes or until potatoes brown and cheese bubbles.
Pour boiling water into corn meal. Add Crisco; stir in well beaten eggs, milk and salt. Pour into lightly greased casserole. Bake at 400° about 1 hour, or until delicately brown.
Mix together, Quaker Oat Squares & pecans, in a 9 X 13 inch pan. Mix rest of ingredients in microwavable bowl and cook to a boil about 2 minutes. Pour over oat squares and mix thoroughly. Bake in oven at 250° for 1 hour. Stir every 15 minutes.
Crumble 1 layer cake in punch bowl. Add 1/2 pudding mix, 1/2 pie filling and 1/2 pineapple, Cool Whip and nuts. Repeat each layer.
Rinse scallops and dredge in flour. Heat butter in a heavy skillet and brown scallops. Set aside to keep warm. In the same pan, slowly add scotch and vermouth, stirring to make a smooth roux. Add 1/4 cup cream, if desired, to make a smooth sauce. Spoon over scallops. Serves 4.
Combine all ingredients, except 1/2 can French fried onions. Pour into 1 1/2-quart casserole dish. Bake uncovered at 350° for 30 minutes. Top with remaining onions, bake uncovered 5 minutes or until onions are golden brown. Makes 6 servings.
Combine soy sauce, lemon juice and garlic in a Ziploc bag. Add chicken breasts. Marinate for 2 hours or overnight. Grill 2 inches from hot coals for 8 minutes on each side or until done. Makes 4 servings.
Saute mushrooms in butter or margarine. Add Worcestershire sauce while cooking. Add heavy cream and salt to taste. Thicken mixture with flour, adding additional flour, if needed. Refrigerate. This filling is best made the day before using.
Melt 2 tablespoons oleo in 9-inch round pan, add brown sugar. Arrange peach slices and cherry halves in pan. In a small bowl mix Bisquick, sugar, oleo, egg and vanilla. Continue beating 1/2 minute. Pour batter over fruit. Bake in 350 degree oven for 40 minutes or until done. Invert at once onto serving dish (allow pan to remain over cake a few minutes to allow sugar mixture to run down over cake). Serve warm, plain or with ice cream or whipped cream.
In an oblong Pyrex dish, spread pie filling. Sprinkle top with brown sugar. Spread cake mix on top, then top with pecans. Dot top with butter. Bake at 350° for 45 minutes, until bubbling and brown.
To brown meat, crumble ground beef in a microwave-safe dish. Add vegetables. Cover and cook for 5 to 7 minutes or until meat is no longer pink, stirring once.
Preheat oven to 350°. Grease a 13 x 9-inch baking pan with cooking spray. Combine the first 4 ingredients in a small bowl and set aside. In mixer bowl, mix sugar and Butter Buds. Add water to sugar mixture and beat until well mixed. Add eggs and beat well. Add flour mixture and milk alternately to egg mixture at slow speed. Add vanilla. Bake at 350° for 45 minutes.
Chop onion, pepper and celery finely. Mix all ingredients except soup. Shape into 2 rounded loaves. (Add an egg if it seems dry or more bread crumbs if it's too wet when you shape it, depending on the amount of ground beef.) Spray a large skillet with cooking spray and heat on medium. Brown the loaves on each side for a total of about 10 minutes. Pour in a can of soup and a can of water. Reduce heat to low and cook for about 30 minutes.
Combine sugar, water and cornstarch in saucepan. Boil until thick and clear. While hot, add jello. Place 1 quart fresh strawberries into 9-inch baked pie shell. Then pour glaze over strawberries and chill.
In large skillet, brown beef with onions; drain the liquid. Add the 2 cups picante sauce, beans and chili powder and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Stir in the tomato and olives. Remove from heat and sprinkle the shredded cheese over the top. Spoon sour cream onto the center of the meat mixture. Place a row of tortilla chips around the edge of the skillet and serve immediately with additional chips and picante sauce.
In medium size glass bowl, combine raisins, water, jelly and orange juice. Heat in microwave on High power for 3 minutes, stirring after 1 1/2 minutes of cooking. In separate bowl, combine sugar, cornstarch and allspice. Stir mixture; blend into raisin mixture. Cook in microwave on High power for 2 to 2 1/2 minutes until thickened, stirring every 30 seconds. Serve over ham, pork chops or duck. Makes 1 1/2 cups.
Grease pan. Brown sausage and onion; drain well. Combine eggs, cornmeal, milk and oil. Pour half of cornmeal mixture into dish. Sprinkle with sausage mixture and cheese. Pour remaining batter over top. Cook at 425° for about 30 minutes.
Saute in olive oil the onions, peppers and garlic. Remove from heat. Brown meat and drain grease. To meat add sauteed mix. Add 2 cans of stewed, crushed tomatoes. Simmer for a few minutes. Add brown sugar, baked beans and chili powder to taste. Simmer.
Put mussels in ice water and throw out any that do not close. While soaking mussels, saute onions until transparent. Add wine. When boiling add mussels. When mussels are open (throw out any unopened ones) pour into bowels, serve with bread.
In large bowl, beat sugar, oil and eggs 2 minutes with electric mixer at medium speed. In another bowl, combine dry ingredients; gradually mix into egg mixture. Mix in prunes, apples and nuts at low speed to blend thoroughly. Spoon into buttered and floured 10-inch tube pan. Smooth top.
Mix sugar and milk. Cook over low heat, stirring constantly, until sugars are dissolved. Continue cooking over medium heat to soft ball stage. Remove from heat; add vanilla. Cool and beat until it begins to thicken. Add pecans; mix well and drop rapidly with tablespoon on waxed paper or foil.
Crust: Mix well, roll thin and cut into strips. Line bottom and sides of bowl with strips and add alternately with layers of fruit filling.
Combine mushrooms, onion, celery and margarine in 1 1/2-quart casserole. Microwave at High (100%) until vegetables are tender, 5 to 8 minutes. Stir in remaining ingredients. Microwave at High (100%) until heated through, 4 to 7 minutes, stirring once during cooking. Makes 6 to 8 servings.
Mix all ingredients (except margarine) together. Have pork chops moist. Lightly salt and pepper before turning over in mixture. Line baking dish with foil and spray with Pam. Place chops on foil and drizzle margarine on top. Bake at 375° for approximately 45 minutes or until done (lightly brown).
Pare and cut potatoes into chunks. Cook in pineapple juice until tender. Drain and reserve syrup. Mash potatoes, add reserved syrup and remaining ingredients (except marshmallows) and mix well. Put mixture in a 1 1/2-quart casserole. Lightly press marshmallows into top. Bake in a preheated 350° oven about 40 minutes.
Heat oven to 375°. Cream, in a large bowl, the sugar, brown sugar and butter. Add eggs and peanut butter. Set aside. In a medium size bowl, mix together the flour, soda and salt; add to creamed mixture. Add vanilla. Drop by teaspoon onto ungreased cookie sheet. Bake for about 8 minutes. Makes approximately 9 dozen.
Combine crab meat, salt and pepper in a bowl. Blend well. Add cream cheese. Mix until smooth. Place a scant 1/2 tablespoon of crab mixture in wonton wrapper. Brush edges of wrapper with egg white. Fold wonton diagonally to form a triangle. Seal edges. Again brush edges with egg white. Join all corners of the triangle and crimp together. Deep fry in salad oil, heated to 375°, for 2 minutes. Remove from heat and drain well after browning evenly. Serve hot. Makes 20 puffs.
Saute cabbage and onion in butter. Add water, green beans, carrot and Cup-a-Soup. Simmer 1 to 2 hours. Serve in bowl with Muenster cheese on bottom.
Pour 2 cups milk into small mixing bowl. Quickly dip one cookie at a time in milk and place in bottom of 8 x 12-inch cake dish. Do not hold cookies in milk for more than 1/4 second! When bottom of cake dish is full, cover cookies with a thin layer of Cool Whip. Repeat layers to fill cake dish. Refrigerate overnight. Serves 8.
Mix half of stuffing with all ingredients. Add remaining stuffing on top of large casserole. Bake 40 minutes at 350°. Serves 10.
Peel bananas. Cut crosswise into 4 pieces. Insert wooden ice cream stick in each piece. Place on baking sheet. Freeze until bananas are firm, about 2 hours. In top of double boiler over boiling water, melt shortening and chocolate pieces, stirring occasionally. Dip bananas into mixture, spreading over pieces. Roll in nuts. Place on waxed paper-covered baking sheet. Freeze until firm. When firm, wrap each in aluminum foil. Return to freezer. Remove from freezer 15 minutes before serving. Makes 16 Banana Bobs.
Chill the lemon and orange juices in the freezer. Add the milk and cream. Fold in the stiffly beaten egg whites. Freeze. Makes 3 quarts.
Mix together the first 5 ingredients and put into casserole dish. Mix remaining ingredients and pour over the potato mixture. Bake at 375° for 30 minutes.
Drain peas, reserving liquid. Add enough water to pea liquid to make 2 cups. Combine peas, soup mix, liquid and sausage. Bring this mixture to a boil and reduce heat to low. Cover tightly and cook until rice is tender and liquid is absorbed, about 30 minutes. Add more water or liquid, if needed.
Add melted butter to grated cheese. Add dry ingredients and add to cheese mixtures. Knead well. Bake at 350° for 15 to 18 minutes but don't brown.
Place buttermilk and baking soda in heavy 4 quart saucepan. Stir thoroughly. Let stand five minutes. Stir again. Add sugar, syrup and butter. Blend thoroughly. Cook over low heat, stirring constantly. Soda will cause mixture to look foamy. Mixture will become brownish in color during the cooking process. Cook to softball stage. Remove from heat and add nuts and vanilla. DO NOT STIR. Cool to lukewarm. Beat to creamy consistency and pour into buttered pan.
Combine hamburger and salt into balls. Mix together ketchup and ginger ale; bring to a slow boil. Drop in meatballs. Simmer 3 to 4 hours, occasionally skimming off fat that rises to top. Meatballs are ready to serve when sauce thickens. Makes 40.
Drain liquid from beans into saucepan (1-quart or larger). Add next 6 ingredients. Heat to boiling, stirring. Stir in cornstarch mixed with water. Cook and continue stirring until mixture thickens and is clear, about 5 minutes. Add cabbage; heat to boiling. Simmer, covered, 3 to 5 minutes. Add drained beans and cook until beans are hot. Serve at once. Serves 5 or 6.
Mix fruit juices. Add eggs and sugar. Cook in top of double boiler until thickened. Cool. Add whipped cream. Makes 1 quart.
Cut the top off each pepper crosswise; remove stem and dice remaining pepper top into bowl. Remove seeds and hollow out whole peppers. To chopped pieces in bowl, add spinach, eggs, garlic, rice, Parmesan cheese, butter and half tomato sauce. Mix well and divide evenly into hollowed peppers. Arrange in 2-quart casserole. Spoon remaining half tomato sauce over peppers, cover. Microwave on High 15 to 20 minutes until heated. Top with cheese.
Melt cheese, soup and 1 stick of margarine; mix cooked rice and cooked broccoli together. Pour melted sauce over and stir real well. If desired, add one jar sliced mushrooms. Bake at 350° for 30 to 45 minutes.
Mix all ingredients; form into a loaf. Place in a buttered oblong baking dish.
In pie plate, melt margarine. In a bowl, sift flour and sugar. Add milk and vanilla to flour mixture. Be sure it is mixed thoroughly. When margarine is melted, pour flour mixture into the melted margarine. Do not stir. Drain apples and place them evenly on top of flour mixture. Do not stir. Bake 30 to 40 minutes at 350°.
Peel the cucumber and slice it lengthwise into halves. Scoop out the seeds and cut into 1/4-inch dice and set aside. In a heavy 4-quart saucepan, bring the potatoes and water to a boil over high heat. Reduce the heat to moderate. Add the salt and pepper and cook, uncovered, until the potatoes are soft and can easily be mashed against the sides of the pan. Then pour them and all the cooking liquid into a sieve set over a bowl. With a large spoon, force through the sieve. Don't use a blender, it makes the mixture too smooth. Return the potatoes and liquid to the saucepan and stir in the cream, milk, grated onion and cucumbers. Simmer over low heat for about 5 minutes or until the cucumber is tender but still firm. Add the dill and taste for seasoning. Serve hot.
Pour both jars of salsa into a large non-aluminum saucepan. Add the pepper, chili powder, cumin, and garlic. Bring to a boil; reduce the heat and simmer uncovered, stirring often, until the sauce is reduced to 4 cups, about 10 minutes. Meanwhile, cook the lasagne noodles according to package directions and drain well.
Preheat oven to 350°. Cream margarine and sugar until light and fluffy; beat in eggs. Add pineapple, carrots, dates and vanilla, beating well. Combine dry ingredients and gradually add to creamed mixture. Pour into greased 9 x 13-inch pan. Bake at 350° for 50 to 60 minutes or until done. Cool completely. Sprinkle top of cake with powdered sugar.
In a skillet, brown ground beef and onions. Add next 5 ingredients. Cover and simmer for 10 minutes. Add olives; simmer 5 more minutes. Spoon over spaghetti; sprinkle with cheese and bacon bits if desired. Yield: 4 servings. This dish can be ready by the time the spaghetti is cooked.
Cut ribs. Brown in iron skillet. Place in a pan, over medium heat. Add soup, water, onions, Worcestershire sauce and pepper over ribs. Cover and simmer, 1 1/2 to 2 hours, turning and adding water if thick.
Beat sugar and egg yolks until light. Add oil and beat. Mix together all dry ingredients and add to sugar, egg and oil mixture. Add crushed pineapple, carrots and butter flavor. Add nuts. Fold in stiffly beaten egg whites. Pour into a greased 9 x 13-inch pan and bake at 325° for 45 minutes or toothpick comes out clean.
Mix sugar and cinnamon. Mix lightly through sliced apples. Heap up in unbaked pastry shell. Dot with butter and add topping.
Hard boil eggs. Plunge into cold water. Remove shells. Place in sterilized jar. Heat vinegar and water; add seasoning. Pour over edges. Let eggs stand for at least 1 week. Refrigerate after opening.
Cook rice according to package instructions. If shrimp are uncooked, drop in boiling water until pink and remove. If precooked, prepare for use according to package instructions.
Beat together the buttermilk, egg yolks, oil and brown sugar. Stir in pumpkin puree until smooth. Combine flour, baking powder, baking soda, cinnamon, salt and cloves. Stir flour mixture into pumpkin mixture just until blended. Batter does not need to be smooth. Beat egg whites until stiff; fold into batter. Bake waffles in a heated iron according to manufacturer's directions. Keep waffles warm on a rack in a 200° oven until all batter is used. Serve waffles with Warm Apple Cider Syrup. Yields 6 round 7-inch waffles.
Saute chopped peppers, celery, onions and garlic in margarine until glazed. Add oysters and juice. When oysters start to curl, add soup, hot sauce and cracker crumbs. Put in greased casserole. Sprinkle top with cracker crumbs and dot with butter. Bake at 350° for 30 minutes.