HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the margarine, sugar and vanilla. Beat in eggs. Add remaining ingredients and mix thoroughly. Shape in balls and place on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake 6 to 8 minutes in a 375° oven.
Whip cheese until light and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly. Fold in topping. Pour into pie shell. Sprinkle with chopped nuts. Freeze and serve frozen.
Mix the dry ingredients. Beat eggs. Add milk and stir into dry mixture. Add the Crisco and mix thoroughly. Pour into "hot" cast-iron skillet or corn bread stick pan with about 1 tablespoon oil. Bake in preheated oven at 450° or until golden brown.
Brown hamburger, onions and chilies. Add mushroom soup. Layer with chips, hamburger mixture and cheese in two layers. Bake until cheese melts in 350° oven.
In large, heavy saucepan, combine sugar, corn syrup, butter and half of the cream. Heat to boiling over medium heat, stirring constantly. Stir in remaining cream, nuts and vanilla. Cook over medium heat, stirring occasionally, until mixture reaches a temperature of 244° on a candy thermometer (small amount dropped into very cold water will form a firm ball). As mixture becomes thick, stir constantly. Immediately pour mixture evenly into a well buttered 8-inch square pan. Let stand until cool. Cut into 1-inch squares. Wrap individually in waxed paper or plastic wrap. Yields 64 candies (about 1 1/2 pounds).
Remove stems of mushrooms and chop. Combine stems, cheese, butter and onion. Fill mushroom caps with mixture. Place on rack of broiler pan. Broil until filling is slightly crusty, 2 to 3 minutes.
Cut lemons, limes and oranges in half. Squeeze by hand to remove some juice and mix with the wine. Add brandy, sugar and sliced fruit to the wine and let "mellow" for one day. Serve chilled with maraschino cherry and additional fruit slice.
Slice potatoes medium thick. Layer in deep dish glass pie pan. Sprinkle with salt and pepper to taste. Dot with butter. Cover with plastic wrap. Microwave 25 minutes on High.
Cut tomatoes into 1/4-inch slices. Combine cornmeal, flour, salt and pepper. Dip tomato slices into cornmeal mixture. Heat bacon drippings until melted. Add tomato slices; cook, turning once, until golden brown. Makes 4 servings.
In a small bowl, combine powdered sugar, milk, vanilla and a few drops of food coloring (if desired), stirring until smooth. The icing should be fluid but thick enough to form a line when drizzled from the tip of a spoon. If necessary, add a few drops of milk to thin or a little more sugar to thicken. Makes about 1/2 cup.
In a large skillet, add olive oil and saute garlic and onions until soft, about 2 1/2 minutes. Add carrots, broccoli, peppers, mushrooms, basil and crushed red pepper. Cook 5 minutes, stirring until broccoli and carrots are crisp-tender. Add cream, Parmesan, parsley, salt and pepper; cook until boiling. Pour over cooked linguine.
Saute onion, green pepper and garlic in olive oil until translucent. (Add a little water and cover if necessary.) Add mushrooms and continue heating in covered saucepan for about 3 minutes. Add remaining ingredients, including all liquid from clams; heat until hot in covered saucepan. Serve with 1 cup spaghetti or linguine (2 ounces dry) per serving. Top with Parmesan cheese.
Drain pineapple. Alternate layers of pineapple and strawberries; sprinkle each layer with sugar. Sprinkle mint over top; chill thoroughly. Serve in sherbet glass. Serves 6.
Add water to pie filling in saucepan. Bring to a boil and boil 3 minutes, stirring constantly. Remove from heat. Add gelatin and stir. Add pineapple, cola and nuts. Pour in mold and refrigerate.
Heat oven to 350°. Mix potatoes, cheese, soup, salad dressing, onion and pepper. Spoon into 12 x 8-inch baking dish. Sprinkle with combined crushed corn flakes and margarine. Bake 45 to 55 minutes or until thoroughly heated. Makes 6 servings.
Mix cream cheese, ham, green onions, accent, onions and garlic together and form a ball. Roll in shredded cheddar cheese until completely covered. Reshape and wrap in plastic wrap to chill. Chill for about 2 hours before serving with your favorite crackers.
Combine broccoli with onion and cook as directed on broccoli package; drain. Combine vegetables with margarine, rice, cheese spread and mushroom soup. Pour mixture into a greased shallow 2-quart casserole. Bake at 350° about 30 minutes.
Crumble 3/4 package cookies into bite-size pieces; set aside. Combine pudding and buttermilk thoroughly. Fold in whipped topping and then add the mandarin oranges. Refrigerate until ready to serve. When ready to serve, mix in the crumbled cookie pieces and then place the remaining whole cookies on top for decoration.
Roll chicken in seasoned flour (flour, 1 teaspoon salt and pepper). Brown in vegetable oil in heavy frypan; remove. Cook onion, garlic, celery and green pepper until they begin to brown, stirring occasionally. Stir in tomatoes, rice, Worcestershire sauce, remaining salt and water. Arrange browned chicken over the top. Cover tightly. Let simmer 20 to 30 minutes. Serves 6.
Cream butter; add sugar gradually, then salt and nuts. Blend in flour and mix thoroughly. Add water and vanilla. Mix thoroughly with fork. Shape into balls or crescents. Bake in greased sheet. Flatten slightly. Bake at 325° for 12 to 15 minutes.
Mix cream cheese until smooth.	Add green pepper, onion, pineapple and 1/4 cup chopped nuts. Mix well. Shape into a ball and roll in remaining nuts. Chill overnight.
Preheat oven to 450°. Make a well in flour, patting flour down lightly. Pour milk into the well. Add oil to milk. With hands, gradually add flour to make soft dough. Flour hands. Pinch off dough; roll between hands forming biscuits. Place biscuits on pan greased with oil. (I place biscuits touching.) Dab oil onto top of each biscuit. Bake at 450° for approximately 5 to 6 minutes or until done. Place on broil to slightly brown tops.
Thoroughly combine yogurt, pineapple, salt, spices, ginger and honey. Refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In a large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving. Makes 8 (1 cup) servings.
Place the spinach leaves in a large salad bowl and arrange the avocado slices in a circle around the edge of the salad. Place the pomegranate seeds in the center of the salad. Make the warm dressing. Pour 1 cup of the dressing over the salad at the table; toss and divide between salad plates. Makes 8 portions.
Combine sugars, oleo and oil. Add eggs and beat well. Add the flour, soda, cream of tartar and vanilla. Make into balls and roll in sugar. Bake 10 to 12 minutes at 375°.
Preheat oven to 350°. Melt butter and pour in baking dish. Mix flour, sugar and milk together. Fold in berries and pour over butter. Do not stir. Bake until golden brown.
Line cookie sheet with wax paper. Place butterscotch morsels, peanut butter morsels and shortening in medium microwave safe bowl. Microwave on high about one minute. Stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until morsels are melted and mixture is smooth when stirred. Immediately, add chow mein noodles; stir to coat. Drop mixture by heaping teaspoonfuls onto prepared cookie sheet. Let stand until firm. If necessary, cover and refrigerate until firm. Store in refrigerator in tightly covered container. Yield: 2 doz.
In a skillet, brown beef and onion. Drain any fat. Add remaining ingredients. Spoon into a greased 2-quart casserole. Top with cheese and pepperoni. Bake at 350° for 40 minutes.
Place pork chops in greased casserole dish, salt and pepper. Place potatoes on top of chops. Pour mushroom soup on top of potatoes. Cover with foil and bake at 350° for 1 hour.
About 1 1/2 hours before serving: Preheat oven to 350°. In small saucepan over medium heat in hot salad oil, cook onion, garlic and cumin until onion is tender. In a 2 1/2-quart casserole, combine onion mixture with chicken, white kidney beans, garbanzo beans, corn, green chilies, bouillon and 1 1/2 cups of water. Cover casserole and bake 50 to 60 minutes, until chicken is tender.
Mix first 5 ingredients together in a large bowl. Set aside. In small bowl mix seasoning from noodles, vinegar, oil and sugar. Mix all together and serve immediately.
Heat oven to 375°. Beat butter or margarine and sugar until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt. Mix well. Stir in oats, chocolate morsels and nuts. Mix well. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on pan, then remove and cool completely. Makes 5 dozen.
Heat oven to 350°. Saute onions and green pepper in hot fat until yellow. Add ground beef and fry until mixture falls apart. Stir in remaining ingredients. Pour into greased 1 1/2-quart baking dish. Cover and bake 1 hour. Remove cover last 15 minutes. Serve hot. Makes 3 servings.
Mix together. Fold in an 8 ounce container sour cream and a 6 ounce package chocolate chips. Bake in Bundt pan at 325° for 1 hour and 10 minutes. Cool completely and frost.
Mix oil, sugar and eggs; add strawberries. Combine and sift dry ingredients. Add dry ingredients gradually; mix well. Stir in nuts. Pour into 2 loaf pans. Bake at 350° for about 1 hour. Great with cream cheese.
Combine all ingredients except cheese in a bowl. Form into patties. Fry until crisp in hot olive oil. Top with a slice of cheese. Serve with mustard or salsa sauce. Also makes a great burger sandwich. Serve on a bun with lettuce, tomato and mayonnaise.
Preheat oven to 375°. Combine rhubarb, egg, vanilla, 4 tablespoons flour and sugar together. Pour into unbaked pie shell. Blend 3/4 cup flour, brown sugar and margarine together until crumbly. Sprinkle over rhubarb mixture. Bake for 40 to 45 minutes at 375°.
Marinate chicken in soy sauce. Place chicken in baking dish. Sprinkle with brown sugar substitute. Pour remaining soy sauce over chicken. Bake covered for 1/2 hour at 350°. Uncover and add peppers and pineapple. Bake 1/2 hour longer. Serves two. Each serving exchanges 3 meats, 1 vegetable and 1 fruit.
Grease and flour tube pan. Combine and bake at 325° for 55 to 60 minutes. You may use any flavor that you prefer, i.e. lemon cake mix and lemon pudding mix or white cake mix and vanilla pudding mix, etc.
Make paste of cornstarch and water. Combine with rest of ingredients; bring to a boil. Stir until thick.
Brown beef, onion, salt and pepper. Put into baking dish; add celery, salt, soups and rice. Add water and soy sauce; stir all together and bake 1 hour, covered, and 1/2 hour more, uncovered, at 350°.
Combine meats in one boiler. Cook until done. Cool for 15 to 20 minutes, then chop. Add vinegar, butter and onion. Reheat for 15 minutes. Serve over rice. Makes 6 to 8 servings.
Brown ground chuck and add chili powder, garlic powder and tomatoes. Cook macaroni as directed on package. Mix ground chuck and macaroni. Sprinkle cheese on top. Bake in a covered casserole dish at 325° for 20 minutes. Yields 4 to 6 servings. Can be frozen.
Spray a casserole dish with Pam. Add your corn and all of the ingredients in a bowl; mix well. Pour into casserole dish. Bake for 20 to 30 minutes in 350° oven. Serve hot.
Mix all this together. Put in greased muffin pans and bake at 400° for 25 to 30 minutes. Makes approximately 12 muffins.
Combine all ingredients in a saucepan. Cover and let simmer about 30 minutes. Makes 4 servings.
Put strawberries in pie crust. Then mix sugar, water, cornstarch	and jello. Pour over strawberries and bake. Put Cool Whip on top to serve.
Beat eggs. Add sugar and flour. Mix together with wooden spoon and stir in soft butter and salt. Pour this over rhubarb in unbaked shell. Bake at 450° for 10 minutes and then at 350° for 30 minutes.
Prepare macaroni and cheese as directed on package. Brown meat; drain. Add onion and green pepper. Cook until tender. Add soup. Add all together in casserole dish. Bake at 350° for 20 minutes.
Sprinkle the yeast over the warm water in a small bowl; add a pinch of sugar, stir to dissolve and let stand for 5 minutes.
Fry ground chuck, onion, celery and mushrooms in shortening. Add ketchup, tomatoes, water and seasoning. Cover, simmer 15 minutes. Add flour, cook until slightly thick. Serve over round buns.
Mix together sugar, cocoa, flour, cornstarch and salt in saucepan. Add milk; mix well. Cook, stirring constantly until mixture boils. Boil one minute. Add part of cooked mixture to beaten egg yolks, stirring to keep from lumping. Put all back into saucepan and cook one minute. Cool. Put in cooked pie crust. Top with meringue.
Cream sugar, vanilla and shortening until fluffy. Add eggs alternately with flour. Beat until well blended. Pour into well-greased and floured 9 x 5 x 3 1/2-inch loaf pan. Bake at 325° for 1 1/2 hours or until center is done. Cool about 10 minutes on wire rack. Remove from pan and cool completely. (Lemon flavoring or other flavoring may be substituted.)
Combine all ingredients except corn flakes. Press into casserole dish and top with corn flakes. Bake in preheated 350° oven for 30 to 45 minutes until bubbly hot. Enjoy!
Cook onion and garlic in oil in large skillet or wok until onion is tender, but not brown. Add shrimp and peppers; cook about 4 minutes or until shrimp is cooked through, stirring constantly. Add tomatoes, picante sauce, basil and oregano; heat through. Toss with linguine. Serve with additional picante sauce.
Sift dry ingredients and place in mixing bowl. Add cooking oil, vanilla and can of pineapple. Mix well. Add eggs, mixing well after each addition. Add grated sweet potatoes and pecans. Stir well. Pour in tube pan. Bake at 350° for about 1 1/4 hours. Test with toothpick.
Mix all liquids together. Mix all dry ingredients together, then mix together. Bake at 350° for 45 minutes in 13 x 9-inch pan.
Preheat oven to 325° F. Spray a 9 inch tube pan well with cooking spray and set aside. In a large bowl, mix together flour, baking powder, salt, malted milk powder and nutmeg then set aside. In a separate bowl, cream sugar together with butter and sour cream until light and fluffy. Add egg then egg whites, beating well after each addition. Stir in vanilla, and milk. Fold liquid mixture into flour mixture until just combined. Gently fold blueberries into batter. Pour batter into pan and gently even out top with spatula or spoon. Bake cake until well browned on top and long skewer inserted in thickest part of cake comes out clean, 50 minutes to 60 minutes. Let cake stand in pan for 5 minutes, loosen edges and invert onto a serving plate. Sprinkle warm cake with confectioners sugar. Serve cake warm or at room temperature. Before serving refresh cake with a dusting of confectioners sugar if desired. Yield 16 servings, 176 calories.
Put steak cubes, onions and garlic in crock-pot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on low for 7 to 10 hours. Add sour cream 30 minutes before serving and stir in thoroughly. "May cook on high for 5 to 6 hours, stirring occasionally." Serve over hot buttered noodles.
Peel eggplant and cut into 1/2-inch to 3/4-inch cubes. Meanwhile, in a skillet, fry onions in butter. Add eggplant, soy sauce, water and brown sugar to onions. Cover and simmer for 20 minutes. Serves 3 to 4.
Butter eight 6 ounce custard cups. In small skillet over medium heat, melt 1/2 cup sugar, stirring, until it is a light brown syrup. Pour syrup into buttered cups. Place cups in shallow baking pan for easy handling. Glass is best. Preheat oven to 300°. In large bowl with mixer at low speed, beat eggs, salt and 1/2 cup sugar until lemon colored. Gradually beat in milk and vanilla extract. Pour mixture into prepared cups; put hot water into pan to within 1-inch of top of cups; bake 1 hour until knife inserted in center comes out clean. Cool on wire racks. Refrigerate. When ready to serve, use knife to loosen custard from cups and invert onto dessert plates, letting syrup run down sides onto dish.
Mix together. Bake at 350° for 40 minutes; 325° if using glass dish.
In a small, flat bottomed glass dish, place layer of onion, then a layer of crabmeat, then a layer of radish. Repeat step. In a medium bowl, whisk together the oil, vinegar, water, lime juice, salt and hot sauce. Pour over the last layer. Cover and let marinate in the refrigerator for at least 2 hours. Serve on a bed of lettuce with cracked pepper crackers.
Heat oven to 400°. Arrange pork chops in a single layer in a 3-quart baking dish. Bake chops for 20 minutes or until they begin to brown; spoon off fat. Combine remaining ingredients in bowl. Spoon mixture over chops and bake 15 minutes or until they are no longer pink. Stir sauce before serving.
In large skillet, saute poultry in oil until no longer pink; set aside. In same skillet, cook onion, peppers and garlic until tender. Drain. Stir in chili and stewed tomatoes. Add rice and pepper sauce. Arrange chicken on top of mixture. Simmer 10 minutes. Top with shredded cheese. Serves 6.
Heat oven to 425°. Cut cream cheese and margarine into baking mix. Stir in milk. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Knead lightly 8 to 10 times. Roll into rectangle (12 x 8-inches); place on lightly greased cookie sheet. Spread Cream Cheese filling down center of rectangle. Make cut 2 1/2 inches long at inch intervals on 12 inch side of rectangle. Fold strips over filling, overlapping. Mix sugar and cinnamon; sprinkle over top. Bake, uncovered, until golden, 12 to 15 minutes. Cool 10 minutes. Carefully place on wire rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Refrigerate any remaining coffee cake. Yields 4 to 6 servings.
Butter a 9 x 12-inch glass pan. Arrange rolls. Mix together pudding, brown sugar and nuts. Sprinkle over rolls. Pour margarine over all. Mix together 1/4 cup sugar and cinnamon. Sprinkle this over all. Let rise 8 to 10 hours or overnight. Bake in oven at 350° for 30 minutes. After top is golden brown (20 minutes), cover with foil and finish baking. Let set for 5 minutes and turn out onto serving tray.
Saute onion and celery in 3 tablespoons butter. In a large saucepan, melt 1/2 cup of butter. Blend in flour, salt and pepper. Gradually stir in milk. Cook, stirring constantly, until thickened. Remove from heat and add onion, celery and cheese. Stir until cheese is melted, then add seafoods. Pour into a large casserole or individual dishes. Bake in a preheated oven at 350° for about 30 minutes or until browned and bubbly. Serves 6 to 8.
Prepare apples; set aside and cover. Measure oil in large mixing bowl, add sugar and eggs and mix well at low speed until creamy smooth. Sift flour and measure. Then sift again with salt, soda and baking powder. Add flour mixture to creamed mixture in small amounts. Beat well after each addition. When batter becomes stiff, remove beater and finish mixing by hand. Fold in chopped nuts and apples last. Mix well. Spread evenly in a 9 x 13-inch pan lined with greased wax paper. Bake at 350° for about 55 minutes to 1 hour. Turn out on cake rack to cool, or ice and serve from the pan.
Sprinkle salt and pepper over chicken; place in baking dish. Bake in a 400° oven until brown (if desired). Combine soup, mushroom pieces and milk; pour over chicken. Reduce temperature to 350°. Bake 45 minutes to 1 hour or until done. Makes 6 to 8 servings.
Cream Crisco and sugar; add eggs, one at a time. Sift flour alternately with milk and flavoring. Bake in Bundt pan at 350° for 1 hour and 15 minutes.
In a large casserole dish, layer crushed chips. Mix one container sour cream, olives, cream of chicken soup, cream of mushroom soup and green chilies together; heat. Layer over chips. Layer in chicken and some cheese. Add sour cream, more olives and chilies. Top with cheese. Bake at 350° for 35 to 40 minutes. Feeds 6 to 8.
Bring to a fast boil, then reduce heat to medium and cook about 20 minutes or until test for a hard ball. Add vanilla and peanut butter. Mix well. Pour into buttered dish with 1-inch sides. Let cool, then cut into squares.
Combine flour, oleo, brown sugar and nuts; mix well. Spread on cookie sheet and bake 15 to 20 minutes at 350°, stirring occasionally. Cool, then crumble, reserving 1 cup. Spread remaining crumbs in a 9 x 13-inch pan.
Put salt, pepper and flour with butter in double boiler. When melted, add cheese (which has been broken into small pieces) and stir until cheese melts. Then add tomato sauce and beaten egg; stir until smooth. Serve on toast.
Combine all ingredients, except for last butter and corn flakes. Bake at 350° for 1 1/2 hours or until golden on top. Top with corn flakes and last butter during the last 1/2 hour of baking.
Combine dry ingredients in saucepan. Add corn syrup and milk and blend thoroughly; bring to a boil. Boil for 5 minutes. Remove from heat; stir in butter and vanilla. Cool, without stirring, until pan feels warm to hand. Serve. Yields 1 1/2 cupfuls sauce. Very good!
Mix egg whites, cream of tartar and sugar in small bowl with mixer at high speed, gradually until smooth and glossy. Gradually beat in corn syrup, vanilla and salt until stiff peaks form. If desired, beat in food coloring or 1 cup coconut.
Brown the venison in a skillet with 1/2 stick of margarine. When browned, add onion and green pepper. Continue cooking on medium heat. Season with salt, pepper and garlic salt. When onion is tender, add Worcestershire sauce. Top with one can of diced tomatoes. Cover and simmer until meat is tender.
Combine the ingredients in a small bowl. Try 1/4 cup of glue and 1/8 cup of starch; mix together. Allow to dry for 30 minutes to 1 hour before it will be workable. Store in airtight container. (This recipe may not work on a humid day.)
Mix together first 5 ingredients in a heavy saucepan. Bring to a boil. Let cool for 2 minutes. Take 4 cans of biscuits and cut each one into fourths. Roll in some sugar and place in a greased Bundt pan. Pour sauce over the top. Bake at 350° for 40 to 45 minutes. Let cool. Turn over on plate and serve.
Mix all the ingredients as you do for a cake and mix well. Bake in preheated 325° oven for one hour and 30 minutes.
Press the rolls on a cookie sheet and bake according to the package directions. Mix the cream cheese, Miracle Whip and Hidden Valley Ranch together. Spread on cooled crescent rolls. Top with the vegetables. Top the vegetables with the Cheddar cheese and cut it into squares.
Combine crumbs, cheese, salt and pepper. Dip chicken in butter, then into crumbs, being careful to coat heavily. Place in baking dish. Bake at 350° for 50 to 60 minutes uncovered. Do not turn chicken. (This can be refrigerated overnight before baking.)
Place cooked broccoli in an ungreased Pyrex dish. Combine mushroom soup, mayonnaise, margarine, eggs and onion. Pour over broccoli. Sprinkle grated cheese over casserole and top with crushed crackers. Press cheese and crackers into casserole lightly. Bake at 350° for 30 minutes. Let stand 20 minutes before serving.
Melt margarine in pan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and bouillon cubes. Cover over medium heat, stirring until thickened and bubbly. Set aside. Place toast in buttered 9 x 13-inch Pyrex dish. Top each with turkey and ham. Spoon white sauce over meat. Layer cheese, tomato and bacon over sauce. Bake at 350° for 20 to 25 minutes. (Can use thinly sliced country ham or regular ham slices.)
Melt candy bars. Add a large container of Cool Whip, unthawed. Pour into Oreo pie crust. Chill overnight in refrigerator.
Place hot dog in bun. Carefully wrap single servings in separate paper towel. Smooth wrinkles in paper towel with hand or appropriate utensils as individual taste dictates. Place both items in microwave. Cook on High setting for approximately 40 to 60 seconds. See microwave for further details. When food is cooked to taste, remove hot dogs from microwave, unwrap from paper towel and add condiments.
Combine all ingredients as given and bake in casserole for 40 minutes at 350°.