HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350° and lightly butter two 11 x 17-inch baking sheets. Sift the dry ingredients into a mixing bowl. Cream the butter and sugars together in another mixing bowl. Stir in the milk, continuing to stir the egg, vanilla and milk until mixture is smooth. Beat in the flour mixture a little at a time, then add the oatmeal, stirring until the mixture is well blended. Drop the batter by the spoonful onto the baking sheets, leaving space between for the cookies to expand. Bake for 12 minutes, or until the cookies are lightly browned on top.
Dissolve yeast in warm water; set aside. Combine sugar, oil, eggs, salt and yeast mixture in a large mixing bowl. Beat at medium speed for 1 minute. Add 4 cups flour, beating at low speed and scraping bowl occasionally until mixture is smooth and elastic. Stir remaining 3 1/2 cups flour to make a soft dough. Place in a greased bowl. Cover and let rise one hour. Combine sugar and cinnamon in a small bowl and set aside. Punch dough down and shape into 1-inch balls. Dip balls in melted butter, then in cinnamon mixture. Layer half of balls in a well-greased 10-inch Bundt pan, sprinkling with pecans after each layer. Repeat procedure with balls, butter, cinnamon mixture and pecans in another well-greased 10-inch Bundt pan. Cover both pans and chill dough 8 hours. Pour topping glaze over dough. Bake at 325° for 40 minutes. Invert onto large serving platter. Yields 2 (10-inch) coffee cakes.
Cover chicken with water; add salt and bouillon cubes.	Cook until chicken is tender (45 minutes to an hour). Remove chicken and set aside to cool. Strain out 2 cups of broth into a large cooker. Pour in milk. Mix flour or cornstarch with 1/4 cup of cooled broth. Bring milk mixture to boil and slowly stir in the cornstarch mixture. Cook over low heat, stirring constantly until slightly thickened. Cook noodles according to package directions. Drain and add to broth. Remove chicken from bones and cut into bite size pieces. Add to noodle mixture and cook a few minutes more.
Cream butter and sugar; add well beaten eggs. Sift salt and baking powder with flour; add vanilla and pecans. Grease pan and dust with flour. Bake for 30 minutes at 350°. Bake in a 13 x 9 x 2-inch pan. Ice when cool with butter or caramel icing, then cut in sticks or squares. Cool before removing from pan, about 20 minutes.
Melt oleo, peanut butter and chocolate chips. Pour over cereal and nuts. Mix well. Pour into large plastic bag with powdered sugar and shake until well mixed. Pour out on cookie sheet and cool. A good snack!
Combine all ingredients except tomato sauce and mix together in large pot. Place mixture into greased 9 x 11-inch glass baking dish. Pour tomato sauce on top. Bake at 350° for 40 minutes or until set.
Drain vegetables and put into a large bowl. In saucepan, mix the sugar, vinegar and oil. Heat to dissolve sugar, then pour over vegetables and toss. Add sliced onion and bell pepper.
Open can of salmon and drain liquid into bowl. Toast the bread; crumble into liquid. Stir so all liquid is soaked up. Add the egg and the salmon. Flake salmon with fork and mix all ingredients. Put the oil in a pan. Shape salmon mixture into patties (about a heaping tablespoonful). You can just put in pan and press with spoon to flatten a bit. Fry in medium heat until brown; turn and brown other side. Add more oil if needed. Serve with baked potato or macaroni and cheese and salad or fresh sliced tomato.
Place crushed cookies in 9 x 9-inch pan and save some for top. Add ice cream; top with Cool Whip. Sprinkle remainder of crushed cookies and nuts over top. Freeze 3 hours before serving.
Preheat oven to 350°. Cook shells and brown ground beef. Combine salsa, water and tomato sauce. Of that, stir 1/2 cup into ground beef along with green chilies, 1 cup cheese and 1/2 can onions. Mix well. Of the remaining sauce, pour 1/2 on the bottom of baking dish. Stuff cooked shells with the ground beef mixture. Arrange shells in dish. Pour remaining sauce over shells. Bake, covered, at 350° for 30 minutes. Remove from oven and top with remaining cheese and onions. Bake, uncovered, 5 minutes.
Drain crabmeat and remove cartilage; chill. Prepare Louis Dressing. Arrange crabmeat, tomatoes, eggs and olives on greens. Pour Louis Dressing over salad. Makes 4 servings.
In a large bowl combine the first eight ingredients. Add beef, mix well. Press into 12 foil lined or greased muffin cups. Bake at 350 degrees for 25 minutes or until the meat is no longer pink. Drain before serving. Drizzle with ketchup if desired.
Saute bacon and onion; stir in corn and margarine. Cook until margarine melts. Add flour and stir well. Add stocks, oregano, pimento and pepper. Bring to boil. Simmer 1 1/2 hours. Add shrimp, crab and half and half. Season with hot pepper sauce. Bring to boil. Adjust seasonings. Simmer 10 minutes. Makes 1/2 gallon.
Cut crust from bread and butter the bottom of 9 x 13-inch pan. Lay slices of bread in pan; over this, lay ham and cheese. Top with second slice of bread.
Halve red peppers; remove stems, seeds and membranes. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degree oven for 20 to 25 minutes or until skin is bubbly and blackened. Wrap peppers in the foil and let stand 20 to 30 minutes or until cool enough to handle. Peel skin from peppers and cut into thin strips.
Core cabbage; cook until cabbage is almost soft. Combine meat, rice, onion, garlic, salt and pepper. Remove individual cabbage leaves. Place 1 1/2 tablespoons of meat mixture at the top of the leaf. Roll leaf up, tucking in sides. Place cabbage rolls in a roasting dish. Add tomatoes; cover and cook in a 350° oven for about 1 to 1 1/2 hours. You may wish to add more tomatoes or a little water if needed.
Cook broccoli 5 minutes and drain. Add all together. Top with crushed Ritz crackers or bread crumbs. Bake at 350° for 20 minutes.
Peel and slice cucumbers very thin. Place in bowl. Sprinkle very generously with salt. Cover and refrigerate 6 to 12 hours. Squeeze handfuls to get rid of excess liquids. In bowl, mix all other ingredients. Add squeezed cucumbers and mix.
Soften cream cheese and mix with soup. Blend well. Add seasonings, blending thoroughly. Add shrimp. Serve with dip chips or crackers.
Preheat oven to 350°. Beat eggs 3 minutes. Gradually add sugar. Mix in remaining ingredients. Pour onto a greased cookie sheet. Sprinkle walnuts onto dough. Bake 15 minutes. Turn out onto a towel; let cool.
Brown ground chuck and onion together. Add tomato sauce, water and spices. Mix beef and macaroni together in 10 x 15-inch casserole dish. Sprinkle cheese on top. Place pepperoni over cheese. Bake 15 to 20 minutes at 375°.
In a sauce pan, cook (uncovered) broccoli and onions in chicken broth for 8 to 10 minutes. In another sauce pan, melt butter and add flour gradually. Add milk and stir with a wire whisk. Add broccoli and broth mixture to cheese sauce. Simmer on low for 5 to 10 minutes. Add salt and pepper to taste.
Flour and grease 9-inch glass pan. Mix all of the ingredients together. Bake at 350° for 40 minutes.
Bake cake according to box directions in a 9 x 11-inch pan. Cut in half when cooled and crumble one of the halves in the bottom of a large glass bowl. Sprinkle 1/4 cup of the Kahlua over the crumbled cake. Spread 1/2 of the chilled pudding over cake. Top the cake with 8 ounces of the Cool Whip. Sprinkle 3 crushed Heath bars over Cool Whip. Repeat the layers. Keep chilled. Serves 12 to 16 people.
Place pork chops in shallow dish or Baggie. Combine all remaining ingredients and pour over pork chops. Marinate in refrigerator 1 1/2 to 2 hours. Grill to desired doneness 5 to 10 minutes each side.
Cream flour with oleo and chopped nuts. Pat into 9 x 13-inch pan. Bake at 350° for 25 minutes. Mix cream cheese, confectioners sugar and half of the Cool Whip.	Spread	on cooled crust. Beat pudding with milk and lemon juice. Spread on first layer. Top with remaining	Cool Whip and sprinkle nuts on top. Refrigerate or freeze for later use.
Soften gelatin in 1/2 cup of cold water. Put on medium heat; cook. Add heated pineapple and stir to dissolve the gleatin. Remove from heat. Add lemon juice, sugar and salt. Chill until syrupy. Fold in cheese and cream. Pour into a mold. Chill until firm.
Cook peas. Brown sausage and onion; drain fat off. Drain peas. Stir all other ingredients into peas. Simmer for 1 1/2 hours.
Sift together flour, baking powder and salt. Cut in shortening. Combine eggs and milk; beat well. Add to dry ingredients and mix only until flour is moistened. Roll out 2/3 of dough to fit 9-inch pie pan. Drain salmon (or mackerel); flake into bowl, removing skin and bones. Add onion and salmon juice. Turn into pie pan. Cover with cheese. Roll out remaining dough; place on top of cheese. Bake at 375° for 20 to 30 minutes.
Combine first 4 ingredients, then add crab, cheese and onion. Put in pie shell. Bake at 350° for 45 minutes. You can also use tuna, chopped ham, cubed cooked chicken or shrimp.
Put rice and water in baking dish. In medium bowl, mix together cream of celery, sour cream, salt, pepper, garlic powder and minced onion to taste. Spread over rice and water. Top with chicken breasts with a thin slice of Velveeta cheese under each breast. Bake, covered, for 1 hour at 350°. Serves 4 to 5.
Bring sugar, cocoa, peanut butter and milk to a boil. Then add the vanilla and the oats. Shape into cookies.
Cream oleo and Crisco. Add flour, one tablespoon at a time. Add milk, then add vanilla with pinch of salt. Beat until fluffy, then beat for about 20 minutes. The longer you beat it, it will spread better.
Mix all ingredients except soup and water. Shape into balls in the size of walnuts. Put into a casserole dish. Mix soup and water; pour over meat balls. Cover and bake at 350° for 1 hour. If desired, all beef may be used.
Butter a 12 x 9-inch baking dish. Dump pineapple and cherries into pan. Dump cake mix on top of mixture. Press down. Chop walnuts. Sprinkle on top. Slice 1 cube margarine and lay evenly over cake mix. Put in 350° oven for 45 minutes to 1 hour. Serve with ice cream.
Preheat oven to 450 degrees. Mix bisquick, milk and cheese until soft dough forms, then beat vigorously for 30 seconds. Drop dough onto ungreased cookie sheets. Bake 8 - 10 minutes or until golden brown.
Heat oil over medium heat. Sear pork chops 2 minutes on each side. Sprinkle with salt and pepper. Pour water into skillet. Scatter onions over chops. Cover and cook over low heat 20 minutes turning chops over once during cooking. Add mushrooms and continue cooking covered for 20 minutes or until pork chops are tender.
Saute broccoli, zucchini, green pepper, onion and basil in oleo until tender, 5 to 10 minutes. Then add mushrooms and tomatoes, diced. Simmer about 5 minutes longer.
Flake salmon and combine all ingredients. Place in well-greased 6-cup muffin pan. Bake at 350° for 1 hour.
Cut meat into serving pieces. Dredge meat in mixture of flour, salt, paprika and pepper. Brown well in shortening. Add onion, 57 sauce and water. Pour over meat. Cover. Simmer 1 1/2 to 2 hours or until meat is tender. Thicken liquid with a flour and water mixture.
Rinse the mushrooms in cold water; drain well. Cut in halves or if large in quarters. Peel the potatoes. Melt butter in saucepan and fry onions, herbs and ginger for about 5 minutes. Add the salt, turmeric and chili powder. Fry for 2 more minutes, then add sliced tomatoes. Mix thoroughly and cook for 30 minutes over medium heat. If you want liquid, cook covered; if not, cook uncovered. Add the lemon juice and curry powder and simmer gently for 10 minutes. Remove from heat. Serve hot.
Boil the first 5 ingredients together for 1 minute. Remove from heat. Add the peanut butter, oats and vanilla. Mix thoroughly. Spoon onto waxed paper; let cool.
Set oven to 400°. Mix all ingredients well. Divide in muffin pan with 12 cups. Bake in oven for 20 to 25 minutes. They should spring back when touched and are slightly brown on top. Yields 12 muffins.
Mix all ingredients, except chips. Put into casserole and bake about 15 minutes at 425°. Place the crushed potato chips on top of casserole before baking or just before serving. Serves about 4 or 5 women.
Brown ground beef with onion and green pepper. Mix all together. Bake at 325° for 30 minutes.
Barely cover chicken with water; add salt and onion. Bring to a boil and then simmer until chicken is done. Remove meat from bone and cut into serving pieces. Extend broth with Swanson's chicken broth to equal 4 cups. Add carrots, celery, potatoes and mushrooms. Simmer 20 minutes. Blend milk and flour until smooth. Stir into broth with butter and cheese. Cook and stir over medium heat until thickened. Add wine and season to taste.
Preheat oven. Sift first 4 ingredients together. Cream butter, sugar and vanilla together. Add sifted ingredients; add beaten eggs. Mold with cookie press or drop by teaspoons onto ungreased cookie sheet. Bake at 400° for 10 minutes. Makes 3 dozen.
In a saucepan, melt butter. Stir in flour, salt and pepper. Add chicken broth; cook and stir constantly until mixture boils. Cook for 1 minute. Remove from the heat and set aside. In a skillet, brown pork chops in oil. Season to taste with salt and pepper.
For fudge squares, melt butter and add cocoa. Then mix in sugar. Add eggs, one at a time, beating well. Mix in flour and vanilla. Add nuts and bake for 30 or 35 minutes at 325°.
Chop pears; add juice, finely chopped ginger, juice of lemon and grated rind, sugar and molasses. Cook slowly in a heavy saucepan for 10 minutes. Add pectin and boil rapidly 5 minutes. Pack in hot jars and seal at once.
Cook chicken with stalk of celery and onion in pot of salted water. Debone; cut into bite-sized pieces. Mix soup and sour cream together. Crush crackers. In 13 x 9 x 2-inch pan, layer chicken, soup, then crackers. Sprinkle poppy seed on top and then dribble margarine on top. Bake at 350° for 30 minutes.
Cream Crisco and sugar. Beat in eggs, vanilla and nutmeg. Add the buttermilk alternately with dry ingredients. You will know when you have used enough flour when the ingredients are firm. Roll out on flour and cut the size you like (medium size cookie cutter). Bake 10 minutes at 350°.
Combine ground beef, bread crumbs, milk, onion, salt and Worcestershire sauce. Shape into 18 meatballs (1 1/2-inch diameter). Brown in oil. Drain. Place in greased baking dish. Mix together rice, celery, green pepper, soup and water. Pour over meatballs. Bake 45 minutes in a 350° oven. Sprinkle with cheese. Bake 5 minutes longer.
Spread bread crumbs. Sprinkle evenly with dry ingredients. Peel apple; cut into bite size pieces. Add to bread. Measure milk into 1-quart measuring cup. Add butter. Microwave on High 4 minutes. Stir eggs into milk. Add vanilla, cinnamon and sugar to taste. Taste for flavor of eggnog. Pour mixture over bread and apples. Mix up and microwave for 9 to 12 minutes.
Drain juices from all fruit and keep it!! Add remaining water until it adds up to 1 1/2 cups. Boil that and add to jello. Stir until thoroughly dissolved. Pour in fruit and sherbet. Keep in refrigerator for 2 hours.
Cake: Heat oven to 350°. Grease and flour two 9-inch layer pans. Prepare batter as directed on package. Divide batter evenly between pans. Bake and cool as directed on package.
Cream butter and add the sugar gradually, stirring until well mixed. Stir in beaten eggs. Add the milk alternately with the flour (which has been sifted before measuring and sifted again with the baking powder) and salt. When the batter is smooth, add the vanilla. Bake at 375° for 20 to 25 minutes. Yields 15 (2 3/4-inch) cupcakes. Ice if you want to, but these are delicious uniced.
Mix together all ingredients, except cornflakes. Add cornflakes. Drop by teaspoon onto cookie sheet. Flatten with fork. Bake for 10 minutes at 350°.
Mix together eggs, sugar, oil and vanilla. Add rest of ingredients and mix well. Pour into 2 well-greased loaf pans. Bake at 325° for 60 to 75 minutes.
Peel potatoes and soak them in cold water. Grate them and pour off the liquid. Add the grated onion, salt and pepper. Mix flour and baking powder and add to the potatoes. Add well beaten eggs. Drop by spoonfuls on a hot, well greased skillet. Brown on both sides. Drain well on paper towels. Serve hot. Serves 4.
Line baking dish with beef. Around each piece of boneless, skinless chicken, wrap a slice of breakfast bacon. Put this in baking dish over beef. Mix soup, water and sour cream. Pour this mixture over the chicken and bake 2 hours at 350°.
Lightly grease (not oil) a 9 x 13-inch pan. Separate crescent dough into 2 large rectangles. Press over bottom and 1/2 inch up sides of pan to form crust. Seal perforations. Bake at 375° for 5 minutes. Combine egg, sugar, corn syrup, butter and vanilla; pour over crust. Bake at 375° for 18 to 22 minutes, until brown. Cool; cut into bars.
Cook eggplant in boiling salted water for 10 minutes; drain. Combine with remaining ingredients. Turn into 1-quart casserole. Bake in moderate oven at 350° for 45 minutes. Serves 6.
Combine flours, sugar, baking powder, salt and cinnamon. Combine eggs, milk and oil. Core and finely chop the apples to measure 1 1/2 cups. Add apples and raisins to egg-milk mixture. Add flour mixture; mix thoroughly. Drop batter by tablespoon into oil heated to 375°. Deep fry and turn until golden brown. Drain on paper towels. Serve hot with syrup and/or powdered sugar. Makes about 16 fritters.
Beat eggs in large bowl. Add brown sugar, white sugar and vanilla. Add butter (melted). Mix well. Add peanut butter and mix well. Sift together flour, salt and soda, then add this mixture to preceding mixture. Add (slowly) oatmeal, mixing well. Add chocolate chips; mix well. Form balls in hands, about walnut size. Place on cookie sheet so can spread. Bake about 10 minutes at 350°.
Cook sugar, vanilla, cocoa, butter and milk over medium heat, 2 to 5 minutes. Remove from heat and add peanut butter and oats. Spoon out on wax paper.
In a large skillet, saute onions in butter. Add broth and broccoli; cook, stirring, until heated through and smooth. Add milk and cook until just scalded (do not boil). Serve hot.
Soak ingredients over 12 hours in refrigerator. Bring to a boil. Cover, reduce heat and simmer, stirring from time to time, for about 1 1/2 hours, until tender. To serve, top with grated Cheddar cheese.
Spray a heavy, 4-quart skillet with nonstick vegetable spray. Brown lightly onions, potato, mushrooms, garlic, carrot and celery. Add remaining ingredients. Simmer, partially covered, until lentils are soft (approximately 1 1/2 hours). Add more water, if needed, during cooking. Makes 6 servings.
Combine cheese, milk, flour, cottage cheese, eggs and 1/2 of the melted butter. Spread remaining 1/2 of the melted butter in a 12 x 7-inch baking dish. Pour cheese mixture into the dish. Bake at 375° for 40 minutes or until golden and set. Serves 12 to 15.
Cook broccoli in 1 inch water until tender. Place in 1 1/2-quart baking dish. (Do not grease.) Beat soup and milk together, pour over broccoli. Sprinkle with cheese. Mix baking mix with firm butter until crumbly. Sprinkle over cheese. Bake until light brown, about 20 minutes in 400° oven. You can add onions, if desired.
Heat oven to 350°. Grease 2-quart casserole dish. Place potatoes, onion and ham in casserole dish. In saucepan, mix milk, salt, butter, pepper and flour. Cook on medium heat until smooth and bubbly. Add cream of mushroom soup. May need to add a little more milk. Pour over the potatoes. Dot potatoes with 1 tablespoon butter. Bake for 60 to 70 minutes or until tender.
Mix berries with glaze and set aside. Pinch cake into small pieces and set aside. Mix Cool Whip, sour cream, milk and sugar. In large bowl, layer the cake, then Cool Whip and berries. Repeat layers, cover and chill overnight.
Prepare marinade; cook shrimp. Mix and chill 24 hours ahead. Serve in a shallow pan.
Stew chicken; remove from bone in large pieces. Thicken broth with flour and fat. Cook macaroni and drain. Combine chicken, macaroni, cheese, broth and soup. Put into greased casserole and cover with crumbs which have been toasted in butter and a little cream. Bake at 325° for 30 minutes.
Grate the potatoes and add the eggs, flour, onion, salt, pepper and garlic. In a skillet, heat the oil and butter until hot. Shape the mixture into patties and fry in the hot oil. Serves 6.
Slice squash lengthwise. Scoop out center. Add enchilada sauce, combined with the water in large shallow pan. Skin side down, cover and steam at 325° for 30 minutes. Saute bacon 4 to 5 minutes. Add bell pepper, onion, mushrooms and garlic. Cook until onions are clear. Remove from heat; add corn, olives, rice, chili salsa or other Mexican sauce. Add eggs, salt and pepper; mix together. Scoop into squash; top with cheese. Cover. Bake 30 to 40 minutes at 325°. Serves 8.
Melt butter in a skillet over medium heat. Stir in cubed bread in butter until slightly browned and toasted. Set aside. Mix rest of ingredients in bowl. Add bread and mix well. Put in a 2-quart buttered casserole and bake at 350° for 30 minutes. Serves 6.
Preheat oven to 350°. Grease and flour tube pan. Combine cake mix, pudding mix, eggs, 1 cup orange juice, oil and orange peel. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
Melt butter over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half and half until slightly thickened. Remove; add cream cheese, stirring until melted. Stir in chicken and next five ingredients. Fold noodles into mixture and place in greased 13 x 9-inch pan. Top with bread crumbs; coat with cooking spray and cover. Bake at 350° for 15 minutes. Uncover and bake 15 additional minutes.
Cream butter or margarine and sugar together until light and fluffy. Add eggs and beat well. Stir flour, salt and baking soda together and add to creamed mixture. Mix and then add nuts or dates and bananas. Mix well and then pour into a well-greased loaf pan. Bake at 350° for 1 hour.
Grease 9 x 13-inch casserole pan. Layer bottom of pan with 1/2 package hash browns. Place bread on top. Next ham chunks. Beat eggs and milk together and pour over layers. Sprinkle remainder of hash browns and top with cheese. Bake at 350° for 1 hour. Allow to set for 10 minutes.
Cook the squash, onions and carrots in boiling water until tender, then drain. Add remaining ingredients except butter and stuffing mix and mix well. Mix butter with stuffing mix and place half the mixture in a greased casserole. Add squash mixture and place remaining stuffing mixture on top. Bake at 375° for 45 minutes.
Mix all the ingredients together; divide the mix into 6 sections, forming hamburger patty. Barbecue or broil the patties for 6 to 8 minutes on each side, brushing with barbecue sauce. Add cheese, if you like, when the second side is nearly cooked. Serve on a hamburger bun with toppings.
Combine all ingredients together in a very large bowl. Add the steaks and turn gently to coat both sides of the meat with the marinade liquid. Refrigerate and let marinate overnight. Ready to grill or broil. If cooking the steaks outside on a grill, baste your meats with this mixture while steaks are cooking.
Have butter at room temperature. Add sugar. Cream together well. Add flour and eggs. Beat well. Stir in buttermilk, vanilla and nutmeg. Pour into unbaked pie shell. Bake 45 to 50 minutes at 350°.
Mix together sugar, butter and flour until fluffy. Blend in Karo syrup, then one egg at a time. Blend in salt, vanilla and pecans. Pour in a 9-inch deep dish pie crust. Bake 10 minutes at 350°, then 1 hour at 325°.
Melt margarine, peanut butter and chocolate chips in small saucepan over low heat, stirring constantly. Pour over cereal in a large bowl. Stir gently until coated. Place confectioners sugar in a large paper bag. Add cereal mix to bag about 1/4 at a time. Shake until coated. Spread on tray to cool and dry. Store in airtight container.
Flatten chicken breasts with meat mallet. Put on layer of ham and a layer of cheese. Fold it over and pin with toothpick. Dip the meat in egg, beaten, and then slip it into bread crumbs. Fry on medium heat until done.