HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°. Stir Bisquick, milk, cheese and chives together until moist. Drop by tablespoons onto greased cookie sheet. Bake 7 to 9 minutes or until brown and puffy.
Cream butter and sugar. Add the beaten egg and syrup. Sift the flour with dry ingredients and add to first mixture; mix well. Refrigerate the dough overnight. Roll very thin, cut in shapes and bake for 10 to 15 minutes at 375°.
Mix together. Place in glass pan and cook on high for 4 minutes. Mix icing ingredients (butter, sugar, vanilla, coconut and cocoa). with a little water, enough for spreading consistency. Spread onto warm bars. Cool 20 minutes and cut into squares.
Mix frosting, sweetener and salt with milk. Add peanut butter, noodles and pecans. Drop by spoonfuls onto waxed paper and refrigerate. Makes about 20 cookies.
Blend sugar and margarine. Mix ingredients together. Let raise 1 hour at room temperature. Bake in slow oven (300°) for 1 hour.
For Crust: Combine flour and salt. Cut in shortening. Add just enough ice water to hold dough together. Refrigerate for 30 minutes. Roll out dough on lightly floured surface and transfer to an 11-inch tart pan with removable bottom. Trim edges and freeze crust for 15 minutes. Preheat oven to 375°.
Mix pineapple and dry Jell-O (I use strawberry) over low heat until the Jell-O is dissolved. Remove from heat; cool. Stir in buttermilk and Cool Whip. Mix well. Chill and serve. (One cup chopped nuts are optional.)
Cook broccoli, onion, carrots and potatoes in enough water to cover until done. Add bouillon cubes, milk and cheese; heat on low until cheese melts, stirring occasionally. Serve.
Prepare lemon cake as directed on box, and pour this batter into a 9x13-inch baking dish. Set aside.
Measure sifted flour into sifter and add baking powder, salt and sugar. Beat egg in bowl. Add milk and blend. Sift dry ingredients into this mixture gradually, beating after each addition. Add melted shortening. Beat with eggbeater until mixed. Bake on hot griddle, turning only once.
Beat eggs. Add oil and sugar, beat well. Add vanilla and zucchini. Add sifted dry ingredients. Add nuts and raisins. Bake at 350° for 1 hour in greased pan.
Combine dry ingredients. Add milk, egg and oil. Stir until dry ingredients are moistened. Fold in berries. Fill muffin cups 2/3 full. Bake at 425° for 25 to 30 minutes.
Lightly spray 8 or 9-inch square pan with no stick spray. Mix Jell-O and water in a 1 1/2 to 2-quart microwave bowl. Microwave on High for 1 1/2 minutes. Stir to dissolve completely. Add marshmallows. Microwave 1 minute or until marshmallows are melted. Stir until smooth. Creamy layer will float to top. Pour in pan. Refrigerate 45 minutes or until set. Loosen edges with knife dipped in warm water. Starting at 1 end, roll up tightly. Cut in slices. Serve immediately or refrigerate.
Cut 1/2 cup of butter in 1 cup of flour. Sprinkle 2 tablespoons of water over mixture.	Mix with fork (almost like a pie crust). Round into a ball	and divide in half. On ungreased baking sheet, pat each half into a strip; should be inches apart.
Mix together. Store in airtight container. Use 1/4 cup of mix per mug of boiling water.
Cook sausage, preferably using iron skillet, until browned, stirring frequently; drain well. In separate bowl, beat eggs with mustard and milk added. In 9 x 13-inch buttered casserole dish, put layer of bread cubes, then sprinkle sausage and cheese layers. Second layer, pour mixture over top. Preheat oven to 350°. Bake 45 minutes. Serve immediately. Can be made and refrigerated overnight!
In skillet, brown meat and onion in margarine. Add other ingredients except soup. Cook 5 minutes. Stir in soup. Simmer, uncovered, for 10 minutes. Stir in sour cream. Serve over noodles.
Mix the oil and wine together and then add the rest of ingredients. Stir and let chill for several hours. When ready to cook, pour over either prepared poultry or meat. Chill 3 more hours. Baste with the sauce during cooking of the meat. Makes 3/4 cup sauce.
In crockpot melt jelly, barbeque sauce and mustard. Add wieners and simmer on low for 2 to 3 hours.
Mix first 7 ingredients in a 1 1/2-quart bowl. Shape into a loaf in center of a 13 x 9 x 2-inch pan. Peel and slice 1/4-inch thick the potatoes and onions. Peel and quarter lengthwise the carrots. Cover pan tightly with foil. Bake in 375° oven for 1 hour until vegetables are tender. Uncover and bake 10 minutes more to brown meat.
Brown meat with onion. Mix together browned meat, eggs, milk, mayonnaise and cornstarch. Stir in cheese, salt and pepper. Pour into unbaked pie shell. Bake at 350° for 40 minutes.
Blend 1/2 cup sugar and cinnamon in a small bowl. Cut apple in 10 slices or in small chunks. Roll apples in cinnamon and sugar. Flatten biscuits and put apple chunks in biscuits and roll up. Lay in 13 x 9 casserole dish. Put Sprite, 1 cup sugar and butter in saucepan and heat on medium until butter melts. Pour over roll-ups. Bake at 400° for 10 to 20 minutes.
Soften cream cheese and mix with one tub of Cool Whip. Spread over baked crust. Mix puddings, lemon juice and milk. Fold in other Cool Whip. Pour in pan. Sprinkle nuts on top for garnish.
Mix all ingredients until smooth. Place in unbaked pie shell. Bake in hot oven (425°) for 15 minutes. Lower temperature to 350° and continue baking for about 35 minutes or until custard is firm.
Mix ingredients together. Bake at 350° for 30 or 40 minutes.
Preheat oven to 425°f. 220°c. gas mark 7. In a large bowl beat the eggs lightly then stir in the rest of the ingredients in the order given. Pour into the pie crust, bake for 15 minutes. Reduce temperature to 350°f. 180°c. gas mark 4 and cook for a further 40-50 minutes or until a knife inserted into the center comes out clean. Cool on a wire rack.
Mix first 8 ingredients and set overnight in refrigerator. Drain well the next day and add the balance of recipe. Before serving, mix with a small amount of mayonnaise.
Melt butter in a skillet. Crumble in ground beef and let brown. Add onion, beans and soup; continue to cook for 10 minutes. Make remaining ingredients into paste and blend in. Cook over low heat, stirring occasionally.
Cream butter and sugar. Add egg yolks, one at a time. Add flavoring. Add flour alternately with sour cream. Blend in pecans that have been dusted with flour. Fold in beaten egg whites. Bake at 300° for 1 1/2 hours.
Slice the rolls horizontally. (They don't need to be separated and slice easily in the tray they come in.) Spread with butter, mixed with next 4 ingredients and top with ham and cheese. Cut apart. Heat at 350° for 15 minutes.
Grease a 13 x 9-inch pan. Dump and spread pineapple. Add filling. Spread. Sprinkle with cake mix right out of the box. Sprinkle with nuts and dot with butter. Bake at 350° for 50 to 55 minutes.
Mix sugar and cornstarch. Add water and vinegar. Boil 5 minutes. Drain beets and add to sugar mixture. Cook slowly, stirring occasionally until beets are heated. Add butter. Salt and pepper, if desired.
Drain fruit. Mix all ingredients together and freeze in oblong pan. Take from freezer and cut into squares 30 minutes before serving.
Sift flour, soda, baking powder and spices. Cream shortening and sugar. Add dry ingredients and tomato soup alternately. Stir in nuts and raisins. Bake at 350° for 50 to 60 minutes. Let stand before cutting. Makes one 8 x 4 x 3 loaf.
Mix pumpkin, milk, sugar, eggs and cinnamon together. Pour into 9 x 13-inch pan (glass pan). Pour dry cake mix over pumpkin and mix. Pat nuts into mix evenly. Spoon melted butter over nuts. Bake at 350° for 50 to 60 minutes. Cool. Top with cream cheese icing.
Cook broccoli and onion. Drain. Add rest of ingredients to broccoli and onion. Pour in a greased 2-quart casserole dish. Bake at 350° for 30 minutes.
Combine milk, sugar and salt. Cool. Add yeast to warm water. Add 3 cups flour and beat. Cream shortening, sugar, beaten eggs, nutmeg and vanilla. Add to sponge mixture and beat. Add remaining ingredients.
Mix graham cracker crumbs and 1/2 cup sugar together. Add margarine. Pat down into an 8 x 8-inch dish and around sides. Beat Dream Whip and chilled milk together until soft peaks form. Blend in sugar and softened cream cheese. Put over top of crust. Spread cherries over top. Chill.
Arrange graham crackers on ungreased 10 x 5 x 1-inch pan. Heat butter and sugar to a boiling point. Boil 2 minutes. Remove from heat and stir in nuts. Spread over crackers and bake at 350° for 10 minutes. Cut while warm along cracker grooves.
Cut zucchini lengthwise in 6 sticks. Saute, turning often, with onion and butter for 10 minutes or until tender. Spoon into bowl. Drizzle with soy sauce. Sprinkle on almonds and parsley.
Heat olive oil in a pan. Peel and wash potatoes; slice or thinly dice. Peel and slice/dice onion. Season within reason. Fry to your pleasure. Yields 2 servings.
Mix cake ingredients together for 2 minutes. Bake at 350° for 30 minutes in 4 greased floured 9 inch pans. While cake is baking, make icing.
Wilt cabbage leaves in boiling water. Mix ground beef, cooked rice, onion, salt, black pepper and egg together. Trim off thickest part of stem from cabbage leaves. Divide meat into equal portions and wrap each in a cabbage leaf and fasten with a wooden toothpick. Brown cabbage rolls slightly in small amount of cooking oil. Put in casserole dish and add 2 cans tomato sauce and 1/4 cup water. Cover and cook slowly for about 40 minutes.
Pour ingredients into a mixing bowl. Mix with fingers until it's a uniform and enjoyable consistency. Brushes off easily when dry. Refrigerate to keep fresh longer.
Mix cocoa, sugar, milk and butter in saucepan. Bring ingredients to a boil. Boil for 1 to 2 minutes, stirring constantly. Remove from heat. Add remaining ingredients. Spoon onto wax paper and let cool.
Wash chicken and place in large pot (at least 6-quart) and cover with water. Cover pot and bring to a boil; skim and simmer slowly for 30 minutes. Add remaining ingredients. Cover and cook over low heat 2 or more hours or until chicken is tender. Remove chicken and strain soup. Refrigerate soup and then skim fat from cold soup. Reheat to serve. Save the carrots to slice into soup and add some cut up chicken, if you like, to reheated soup.
Crush Oreos; spread over bottom of an 8 x 8-inch baking dish. Reserve 1/4 cup for topping. Bring dates and water to boil; reduce heat and simmer for 3 minutes. Add marshmallows and chopped nuts to warm dates; stir until melted. Cool to room temperature, then spread over crumbs in dish. Whip the cream. Add vanilla; swirl over date mixture in dish. Sprinkle with reserved chocolate cookie crumbs. Garnish with the walnuts. Refrigerate overnight.
Mix flour, soda and salt into large bowl. Blend in eggs, shortening, sugars, peanut butter and vanilla. Then beat well. Mix in chips (and nuts). Form into balls and place on greased cookie sheets. Bake at 350° for 12 to 15 minutes. Makes about 4 dozen cookies.
Combine all ingredients, except sauce in crock pot and add water until meat is covered. Cook on high until meat falls apart when stirred with a fork. Drain water and add barbecue sauce. Stir and simmer on low for 1 hour.
Bring to rolling boil for 10 minutes 1 gallon of tap water. Add 3/4 cup salt. Let water completely cool. Pack each jar with cucumbers, grape leaf, couple leaves cabbage, 2 or 3 pods garlic and fresh dill. Pour cooled water over cucumbers and seal. Place jars on towels because jars will leak.
Mix first 6 ingredients together with whisk. Pour into 9 x 13-inch ungreased pan. Bake at 350° for 45 minutes. While cake is warm, blend frosting ingredients and spread on warm cake.
Boil fresh sweet potatoes until tender; drain and remove skins, then slice. Mix brown sugar, margarine, orange juice, peels and salt in 8-inch skillet. Cook over medium heat, stirring constantly, until smooth and bubbly. Add sweet potato slices; stir gently until glazed and heated through. Makes 4 to 6 servings.
Melt margarine. Add well beaten eggs and sour cream. Mix well and add corns and corn bread mix. Bake at 350° until brown and set in center, 45 minutes to 1 hour.
This gives 3 (9-inch) pies. Bake at 400° for 10 minutes. Reduce heat to 350° and bake until set. Put cinnamon on top.
Grease a 2-quart baking dish with margarine. Cut up peaches and save juice. Reconstitute milk powder with juice drained from peaches. Mix all ingredients and pour into baking dish. Dot with margarine. Bake at 400° for about 10 minutes; lower heat to 350° and bake about 40 minutes or until knife inserted in center comes out clean.
Mix first 2 ingredients. Add sherbet and beat in Cool Whip. Stir in oranges and pineapple. Refrigerate 1 hour. Add remaining Cool Whip on top. Sprinkle with crushed nuts.
Mash and sweeten peaches with 3/4 cup sugar. Spread peaches into unbaked pie shell. Beat milk, eggs and remaining sugar; pour over peaches. Dot with butter. Bake at 350° until custard is set and lightly browned.
Mix in saucepan the sugar, cocoa, cornstarch and salt. Stir in gradually the milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat.
Preheat oven to 400°. Melt margarine in a 9 x 13-inch pan. Add chicken, salt and pepper. Brown. Add rice, soup mix and water. Cover and cook about 1 hour. Serve.
Drain the spinach. Mix all together. Refrigerate for a day. Good spread for rye bread or pumpernickel bread.
Line slightly greased casserole with bread. Spread hash over bread. Make 4 deep indentations in hash with spoon. Spoon cooked grits into holes. Gently break one egg into each "hole" over grits. Sprinkle with cheese. Bake at 350° until eggs are cooked to desired.
Place whipping cream in a small saucepan. Bring to a boil over medium heat. Remove from heat and add chocolate morsels and remaining ingredients. Stir until chocolate melts and mixture is smooth. Cover and refrigerate.
Mix soups and water together. Cut up chicken (or boneless chicken breasts). Grease 14 x 10-inch pan. Pour mixture over rice. Place chicken on top of rice. Sprinkle onion soup mix over all. Do not add salt. Cover and seal with foil. Bake 2 1/2 hours at 350°. Makes 4 to 6 servings.
In a Dutch oven, fry bacon to render fat, but not until it is crisp. Remove bacon and save. Add onion to bacon fat and cook until golden, about 5 to 6 minutes. Add green pepper and cook 3 minutes more. Add 1 cup rice. Stir to blend well. Add garlic, tomatoes, bacon, thyme, salt and black and red peppers. Stir thoroughly. Pour in chicken stock and bring to a boil. Add ham. Cover and place in a 350° oven for 20 minutes. Add shrimp and push them under mixture. Cover and bake 15 minutes more. Do not overcook as rice will get soggy. Serves 6.
Mix together the sour cream, lemon juice, Worcestershire sauce, Lawry's salt, paprika and pepper. Marinate chicken breasts overnight. Prior to baking, roll chicken breasts in bread crumbs and place in baking dish. Pour the butter over chicken. Bake at 350° for 45 minutes.
Combine catsup, Worcestershire sauce, oil, and salt in a small bowl. Cut steak in serving size pieces. Place steak in a snug fitting bowl or double plastic bag. Pour catsup mixture over steak. Cover or fasten, and refrigerate for 24 hours.
Grease 2 loaf pans. Mix the ingredients and put in loaf pans. Bake at 350° for 1 hour.
Combine beans and tomatoes in 13 x 9-inch baking dish; spread evenly. Combine remaining ingredients; mix well. Shape into about 21 (1 1/2-inch) meat balls. Arrange in 3 rows down center of filling. Bake at 400° for 20 minutes. Remove from oven. Drop biscuits by tablespoon into 2 rows between meat balls. Bake 20 to 25 minutes longer.
Use the same flavor in Jell-O as in Kool-Aid. In mixing your Jell-O, use hot water. Makes 2 1/2 gallons.
Cream butter and sugar. Add eggs, one at a time, and beat well after each one. Add bananas and nuts. Add flour, sifted with soda, baking powder and salt. Add vanilla. Bake in loaf pan at 350° for 1 hour or until done.
Place pineapple chunks and lemon juice in blender. Puree until smooth. Pour into plastic container or ice cube trays and freeze about 1 hour. When mixture is slushy-frozen, puree again in blender until creamy. Pour it back into freezer container and freeze at least 2 hours more.
Cook chicken; cut into bite-size pieces. Combine soup, mayonnaise and lemon juice and fold all ingredients together, with exception of cheese. Place in a greased 9 x 13-inch Pyrex dish . Sprinkle cheese on top with a few buttered crumbs. Bake at 350° for 30 to 40 minutes. Serves 10 to 12.
Wilt cabbage leaves in boiling water. Mix next 6 ingredients thoroughly and form into rolls. (Green pepper may be added if you wish.) Roll a cabbage leaf around each roll and secure with toothpicks. Cook cabbage rolls in can of cream of tomato soup to which 1 can water has been added. Cook until hamburger is done and cabbage leaves are tender.
Preheat oven to 350°. Brown beef with salt in skillet, breaking up into small pieces. Drain well. Put meat into large bowl. Add potatoes, soup, sour cream, cheese and onion. Spread into 13 x 9-inch baking pan. Bake 30 minutes; top with French fried onions and bake 15 minutes more until bubbling.
Put broccoli in greased casserole dish. Put chicken on top of broccoli. Combine	soups,	egg, mayonnaise and lemon juice and blend. Pour over	broccoli and chicken.	Sprinkle cheese over this. Melt margarine and mix with dressing. Pour over cheese layer. Bake at 350° for one hour.
Cut and mash artichoke hearts. Mix with other ingredients and put in casserole. Bake in 350° oven for 15 to 20 minutes. Serve with Triscuits or other crackers.
In foil-lined pan, put steak, salt and pepper. Add garlic salt, if desired. Bake 35 minutes at 350°, covered with foil.
Brown hamburger with onion; drain. Add cheese and chilies. In another pan or microwave, melt Velveeta or Cheez Whiz. Add cream of mushroom soup and Pet milk. Use corn or flour tortillas. Place 2 tablespoons of meat mixture on tortilla and roll* up to fill a casserole dish. Pour remaining mixture over top with shredded cheese. Bake at 350° until hot and bubbly.
Prepare pasta according to package directions; drain. Rinse under water and drain again. Preheat oven to 350°. In a large bowl, combine the noodles with the cottage cheese and sour cream; set aside. Melt the margarine in a small skillet. Add onion; saute over medium heat until soft, about 5 minutes. Combine onion with noodles.
Combine the potatoes and enough water to cover in a soup pot. Cook until fork tender (not mushy) and drain. Melt the butter in a large skillet and saute onions and bell pepper until tender but not browned. Add sauteed vegetables and butter to potatoes along with remaining ingredients. Return to medium high heat, stirring until dip is well blended into chowder. Serve warm.
Melt together the peanut butter and butterscotch chips in double boiler or microwave. Pour over Chex cereal and stir until cereal is covered. Mix in chocolate chips. Let cool.
Mix jalapeno, cornbread mix, buttermilk, eggs, creamed corn, garlic, Cheddar cheese, onion and bacon drippings. Stir until moistened. Bake at 400° for 45 to 55 minutes. Can be baked in muffin tin or iron triangular pan, 13 x 9 x 2.
Chop cabbage, pepper and onions. Combine the other ingredients and bring to a boil. Pour mixture over vegetables and store in refrigerator in covered jars. Delicious for 9 days.
Set oven at 350°. Beat together first 3 ingredients. Then sift the rest together and add to the first mixture. Place in greased bread pans. Makes 3 medium-sized loaves.
Heat oven to 350°. Beat cake mix (dry), margarine and 1 egg in a large mixer bowl on low speed until crumbly. Press lightly in ungreased rectangular pan (13 x 9 x 2-inch).
Mash garlic, parsley, flour and oregano in a food processor. Add the oil, water and vinegar little by little and process. Season fish with salt, black pepper and lime juice. Place some of the green sauce on a baking dish with some of the fish on top. Pour lime juice over the fish. Continue adding layers of sauce, fish and lime juice. End with fish on top.
Mix ingredients in order given. Pour into unbaked pie shell. Bake for 45 minutes at 350° (or until done). Makes 1 (9-inch) pie.
Mix sugar and syrup. Cook 4 minutes. Add peanuts. Cook 4 minutes. Add teaspoon of soda, then pour into pan.
Crush cookies. Spread in a 9 x 13-inch pan. Mix pudding, milk and cream cheese. Mix powdered sugar and Cool Whip in a separate bowl. Add mixtures together and put on top of crushed cookies.
Form veal into 6 patties. Mix bread crumbs, cheese, salt, and pepper together. Coat patties with crumb mixture and fry in hot oil until lightly browned on each side. Pour spaghetti sauce on top of patties and cook on low heat for 15 minutes. Sprinkle on any remaining crumbs. Heat 5-10 minutes more.
Place the sugar, butter, lemon rind and juice and eggs in a heavy saucepan; cook gently over low heat until the mixture is thick but falls easily from a spoon. Do not boil or let the mixture separate. Remove from the heat and cool. Store in the refrigerator in a tightly covered jar, or freeze.
Cut cleaned greens into 1-inch strips. Remove sausage from casings. With oil, brown over medium-high heat. Add garlic; cook just until you can smell it. Add greens and tomatoes. Cook until greens are wilted, about 3 minutes.
Brown sausage (drain). Brown hamburger (drain). Return sausage and hamburger to pan and add 1 pound of cheese. Cook until cheese is melted. Spread on thin sliced bread and cut in fourths. Bake 10 minutes at 350°. Freeze and serve as needed. Makes about 80.
Tear lettuce into bite sized pieces into a 9 x 12-inch glass dish. Layer vegetables listed on lettuce. Mix Miracle Whip, sugar and sour cream and spread over all evenly. Garnish with cheese. Chill for 8 to 12 hours.
Lightly brush bread with 1 tablespoon of dressing. Place on cookie sheet. Bake at 375° for 8 to 10 minutes or until lightly browned. Brush bread with half of the dressing remaining. Top with cheese and desired pizza toppings. Drizzle with remaining dressing. Bake 1 to 2 minutes or until cheese begins to melt. Cut into 6 wedges. Makes 2 servings.
Bake pastry shell and set aside. Combine sugar, cocoa and cornstarch in medium saucepan. Gradually add milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 3 minutes. Remove from heat; blend in butter and vanilla. Pour into bowl; press plastic wrap directly onto surface. Cool to room temperature. Cover bottom of crust with small amount of filling. Arrange banana slices over filling. Cover with remaining filling. Chill 3 to 4 hours. Garnish with whipped cream and banana slices.
Prepare cookie mix as directed on package. Spread on cookie sheet and bake 8 to 10 minutes. Let cool. Combine softened cream cheese and sugar and spread on top of cooked dough. Drain pineapple and add sliced banana to juice and let soak. Spread pineapple over cheese; sprinkle banana slices over the pineapple. Place oranges on top of banana slices. Chop maraschino cherries and sprinkle on top of oranges. Garnish with chopped nuts and flaked coconut.
Add enough flour to make a soft dough to roll out. Cut with cookie cutter. Bake about 10 minutes at 375°. Makes about 6 dozen.
Mix well oats, flour, sugar, baking powder, soda and salt. Cut in margarine until coarse crumbs. Beat in egg and buttermilk. Add nuts. Stir just until moistened. Spoon into 12 greased muffin cups. Bake in 425° oven for 15 minutes or until golden brown. Wonderful served with jelly at breakfast time.
Combine all vegetables in a large glass bowl; set aside. In a saucepan, combine sugar, vinegar, oil, salt and pepper; bring to a boil. Cool slightly and pour over vegetables. Cover and refrigerate overnight. Yields 6 to 8 servings.
Grease 12 x 9-inch pan. Melt margarine. Add sugar, eggs and vanilla. Beat until smooth. Stir in flour. Fold in chocolate chips. Bake at 350° for 25 to 30 minutes. Makes 18 to 24 blondies.
Cook bacon until crisp. Drain bacon and reserve 1/4 cup of drippings. Crumble bacon and reserve 2 tablespoons. Microwave beans as directed on package. Drain well. Add mushrooms and onion to 1/4 cup drippings in skillet. Cook and stir on medium heat 10 minutes and drain. Add bacon, hot cooked beans and pepper. Mix lightly. Pour cheese over mixture. Garnish with crumbled bacon and serve. Serves 10.