HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and drain meat. Spread lettuce in bottom of baking pan. Mix seasoning and cream cheese with meat. Spread mixture on top of lettuce; slice tomatoes and put on top of meat. Crush Doritos on top. Put in oven for 20 minutes at 350°.
Drain peaches very well. Reserve a few slices. Dice remainder. Melt 1/4 cup butter. Mix with Matzo meal and granulated sugar. Reserve a few tablespoons mixture. Press remainder on bottom of 8-inch spring-form pan or 8 x 1 1/2-inch layer cake pan with removable bottom. Bake at 350° for 15 minutes or until lightly brown. Cool. Cream remaining butter; add powdered sugar gradually, beating until smooth and fluffy. Gradually beat in egg yolks, lemon rind and lemon juice. Turn into pan over crust. Top with diced peaches. Lightly blend remaining lemon rind with sour cream. Spread over peaches. Sprinkle with reserved Matzo meal mixture; garnish with reserved peaches. Chill several hours until firm. Remove sides of pan; place cake on serving platter.
Cream sugars, oleo and oil until light and fluffy. Beat in eggs. Sift together salt, soda, cream of tartar and flour. Add to first mixture and mix well. Add vanilla. Roll into balls and press with a glass dipped in sugar. Bake on ungreased cookie sheet at 350° for 15 to 20 minutes.
In a 12-inch ovenproof skillet, cook pork chops in hot oil until brown on both sides. Remove from skillet and add onion, cooking until tender. Stir in wine, brown sugar, vinegar, salt and pepper. Stir in cabbage and apples. Bring mixture to a boil. Top with chops. Cover and bake at 350° for 40 to 50 minutes or until tender.
Cream butter, Crisco and sugar. Add eggs, beating well after each one. Sift flour, baking powder and salt. Add flour mixture with milk, beginning and ending with dry ingredients. Add vanilla and lemon. Bake in floured and greased large tube pan at 350° for 1 1/2 hours. (Start in cold oven.)
Preheat oven to 400°. Peel potatoes; slice lengthwise into 1/4-inch thick slices. Melt margarine in a 9 x 13-inch pan in oven. Put potatoes in pan, turning them over to coat both sides with margarine. Bake for 30 minutes. Sprinkle with Parmesan cheese. Serve hot.
Mix all together. Bake at 350° for 1 hour in 3 greased loaf pans.
Cook ducks with sliced onion and celery in enough water to cover for 2 hours or until tender. Remove from bones and cut into bite-size pieces. Cook rice in liquid from duck. Saute chopped onion in butter in a skillet. Stir in flour; add mushrooms and liquid, milk, parsley, salt and pepper. Mix well. Stir in rice and duck; place in greased 2-quart casserole. Sprinkle with almonds and bake at 350° for 25 minutes. Serves 6.
Put meat in pan and brown in some oil. Add barley, onions, carrots and potatoes. Add enough water to cover with 2 inches more, add beef bouillon and tomato sauce. Bring to a boil, turn heat down and simmer for 1 to 1-1/2 hours. When the potatoes and carrots are almost done add canned or frozen vegetables of choice. Let cook to a boil again and then add the instant potatoes to the consistency you want. Season to taste with salt, pepper, seasoning salt, garlic salt, onion salt and add a little love! If you don't have instant potatoes you can take 1 cup cold water and mix about 2-3 TBSP flour or corn starch to thicken. Add to mixture when it boils again. I like to make some biscuits or cornbread to serve with it. It is also good with some sliced cheese or jelly for the biscuits. This is a great recipe to do in the crock pot.
Prepare pudding mix as directed on package but use 2 1/4 cups of milk. Fold in whipped topping and spoon into dessert dishes.
Soften ice cream. Stir in Cool Whip and crushed Oreo cookies. Pour into bowl and freeze.
Mix jello with boiling water until dissolved. Add juices. Mix well. Add fruit (nuts would be added here as well). Chill until set.
Preheat oven to 350°. Beat egg and sugar until light. Add butter, beating constantly. Sift together dry ingredients into bowl. Mix wet ingredients well. Add dry and wet ingredients, alternating 1/3 at a time. Beat really well with a wooden spoon. With rubber spatula, scrape into greased baking dish. Bake 1 hour; cool.
Mix dry yeast and lukewarm water; blend and set aside. Combine potatoes, oleo, eggs, salt and sugar. Blend in the flour. Add the yeast mixture and work all together until well blended. Put into a large greased bowl. Cover with a cold damp cloth and put into the refrigerator until one is ready to make rolls. Punch down dough and knead it. Put on a slightly floured board and roll it out like one would biscuits. Do not have it too thin. Cut rolls with a biscuit cutter. Place on a greased pan, not too close together. Butter tops and let rise several hours or until doubled in bulk and light. If one wants rolls to be browned on all sides, they must be far enough apart not to touch after they have risen. Bake in a 450° oven from 10 to 15 minutes.
Dissolve jello and sugar in water. Add raspberries and lemon juice to water and stir until berries thaw. Chill until partially set. Blend cream cheese, confectioners sugar, vanilla and salt together. Fold in a small amount of whipped heavy cream to the cream cheese mixture, then fold in the rest. Spread 1/2 white layer over bottom of baked pie shell. Cover this with 1/2 red jello mixture. Repeat layers. Chill until set.
Beat butter and sugars together until creamy. Add egg. Mix in flour, soda, salt and vanilla into the creamy mixture and stir until well mixed. Stir in the chocolate chips. Grease cookie sheet. Drop by balls. Bake at 350° for 8 to 10 minutes. Makes approximately 4 to 5 dozen.
Cream sugar and butter in mixer. Gradually add flour and nuts. Shape into logs; wrap in waxed paper. Chill until firm. Slice and arrange on ungreased cookie sheet. Bake for 12 to 20 minutes in a 325° oven, until slightly browned (depends on thickness of slices).
Blend or process all ingredients. Start with only 1 1/2 teaspoon of horseradish and add more to suit your taste. Chill well. Serve with crackers. Makes approximately 1 1/2 cups.
Mix and bake yellow cake mix as directed on box. Simmer 20 ounce can of crushed pineapple with 1/2 to all of its juice and 1 cup sugar until it thickens slightly. When cake is done, punch holes in top and pour hot pineapple mixture over cake. Refrigerate until chilled. Mix 1 small box instant vanilla pudding and pour over top; chill. Cover with Cool Whip and chopped nuts. Keep refrigerated.
Cream sugar and butter; add eggs. Mix flour, soda and spices. Add alternately with sour cream, beginning with and ending with dry ingredients. Add raisins and nuts. Bake in large pan 30-35 minutes at 350°.
Mix all ingredients. Pour into lined muffin cups. Sprinkle with mixture of 3 tablespoons oleo (softened), 4 tablespoons sugar and 1 tablespoon cinnamon. Bake at 350° for 18 to 20 minutes until done. Makes 12 to 16 muffins.
Mash flour and butter with fork until thoroughly mixed. Add milk. Bake at 450° until golden brown.
Preheat oven to 350°. Grease and flour 2 loaf pans. Combine all ingredients. Bake 1 hour or until golden brown and toothpick comes out clean. Remove from pans after 8 minutes.
Combine cake mix, egg and butter. Press into a 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes. Remove and immediately sprinkle with marshmallows. Return to oven 1 to 2 minutes until marshmallows puff. Remove and cool.
Season meat and brown along with onion. Cook and drain broccoli. Mix meat, broccoli, soup and sour cream. Place in 13 x 9-inch pan and top with cheese. Bake at 350° for 30 minutes. Serves 6.
Boil first 4 ingredients together 2 minutes. Pour liquid over dry ingredients and mix well. Add chopped nuts. Drop by teaspoon on waxed paper.
Melt chocolate over boiling water. Cream butter and sugar. Then add egg yolks, slightly beaten. Add melted chocolate to butter and eggs. Sift flour and baking powder together; add alternately with buttermilk, beating well by hand, then add pecans, coconut and vanilla. Beat egg whites until stiff. Fold into batter. Bake in a 350° oven for 30 minutes or longer in long pan or round for layers.
Mix all ingredients but bread. Put bread slices on baking sheet and spread each with 1/2 tablespoon of the olive mixture. Heat broiler and toast until golden brown and cheese bubbles, about 3 minutes. Serve immediately.
Brown corned beef, green pepper and onion in melted shortening. Stir in all remaining ingredients. Cover; bring mixture to boil. Lower heat and simmer for 10 minutes. Makes 6 to 8 beef barbecues.
1st Layer: Melt 1 stick of oleo and mix with graham cracker crumbs. Press in bottom of 9 x 13-inch dish.
In a medium bowl, beat eggs slightly. Stir in sugar, oil and zucchini. Add all the dry ingredients (batter will be lumpy). Spoon batter into muffin tins or cupcake papers in a cupcake pan. Bake at 400° for 25 minutes. Remove muffins from pans. Serve warm. These can be reheated in the microwave, too.
Cream butter in large mixing bowl at high speed. Add eggs, one at a time, beating well after each. Gradually add sugar. Continue creaming until light and fluffy. By hand, stir in flour, frosting mix and walnuts until well blended. Pour into greased and floured 10-inch tube pan. Bake at 350° for 60 to 65 minutes. Cool 2 hours. Remove from pan and cool completely before serving. Powdered sugar on top optional.
Take Pyrex dish. Add the 2 cans of white meat chicken (drained), then add cream of chicken and cream of mushroom soup. Mix well. Add rice. Combine with mayonnaise. Blend all the ingredients well. After ingredients are blended, add saltine cracker crumbs to the top of the dish. Heat oven to 350°. Place in oven and let dish cook for 30 minutes. Serve dish whenever desired.
Heat oven to 350°. In medium size bowl combine flour, cocoa, baking soda and salt; set aside. In large bowl with electric mixer at medium speed beat butter, peanut butter, brown sugar, sugar and vanilla about 3 minutes, until light and fluffy. Add eggs, one at a time, beat until thoroughly blended after each addition. Reduce speed to low; gradually add flour mixture until smooth. Stir peanut butter cup pieces into dough along with chocolate chips. Drop dough, 3 tablespoons per cookie, onto ungreased cookie sheet, about 1 inch apart. Bake 13 to 15 minutes until dry and slightly firm to touch. Let cookies cool 1 minute on cookie sheet. Using metal spatula, remove to wire racks to cool completely. Store in airtight containers. Makes about 2 dozen cookies. Per cookie: 313 calories, 7 g protein, 18 g fat, 35 g carbohydrates, 183 mg sodium, 44 mg cholesterol.
Mix together margarine, sugar, molasses and egg. Add dry ingredients. Chill dough overnight. Preheat oven to 375°. Grease cookie sheet. Form dough into 1-inch balls. Roll in sugar and place on cookie sheet 2-inches apart. Bake at 375° for 8 to 10 minutes. Remove from oven. Leave on cookie sheet for a few minutes (it makes it easier to lift them). Makes 4 dozen.
Dissolve Jell-O and salt in boiling water. Cool and add ginger ale. When slightly thickened, add celery, apples and nut meats. Chill and serve on lettuce with mayonnaise thinned with a fruit juice.
Mix together and refrigerate 24 hours. Form into ball and roll in chopped walnuts. Serve with crackers.
Mix sugar, syrup and water. Cook until mixture forms a firm ball in cold water. Beat egg whites. Add syrup mixture slowly. Keep beating until mixture is cool. Add vanilla and nuts. Drop from spoon on waxed paper.
Mix Oreo cookies (crushed) with margarine and press in bottom of large dish. Mix pudding, cream cheese, milk and softened Cool Whip. Mix all ingredients together and pour into pie shell. Sprinkle reserved crumbs over pie (about 1 cup).
Toss muffin cubes with dressing and cheese. Place on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes or until browned. Stir occasionally. Combine spinach, onion, mushrooms and bacon. Add dressing, cheese and croutons. Toss lightly. Serves 6 to 8.
Cook meat and onions together, adding garlic and red pepper to taste. Combine beans, tomato juice, tomatoes, meat and onions in pot. Add 10 teaspoons chili powder (or to taste). Simmer two hours.
Brown hamburger meat and drain. Cube cheese and slice onions. Mix all ingredients together in a baking dish. Bake for 1 hour at 275°.
Melt butter in large pot over moderate heat. Stir in onions, green peppers and mushrooms. Cook about 10 minutes, stirring occasionally. Remove from heat. Blend in flour, salt and pepper smoothly. Stir in milk gradually. Return pan to heat. Cook, stirring constantly, until thickened. Stir in cheese and mix. Add lemon juice, mustard and Worcestershire sauce. Cook until cheese melts. Break seafood into bite size pieces and add to mixture. Mix and let mixture heat to a boil. Serve over pastry shells or macaroni. Add parsley as a garnish. Serves 10 to 12.
Preheat oven to 350°. In large bowl, cream together first 5 ingredients. Mix flour, baking soda, salt, oatmeal and nuts together. Add to creamed mixture and mix until all ingredients are coated.
Sprinkle pork chops with salt and pepper to taste. Brown chops on both sides in a skillet. Place chops in a large shallow casserole. Save fat drippings in the skillet. Peel and cut apples into 1/4 inch slices; arrange on the chops. Pour molasses over all. Stir flour into fat in the skillet. Cook and stir until brown. Slowly stir in hot water and cook until mixture boils.
Brown meatballs in shortening. Drain and then cook in roast beef gravy or great gravy for meatballs. If making large amount, place in roaster and roast in 350° oven until meat is cooked through. At Christmas, our family places one meatball on a piece of buttered lefse, with a small amount of gravy, rolls it up and enjoys.
Coarsely shred assorted summer squash. Melt butter in large skillet over medium-high heat. Add garlic and squash; saute until squash is tender (2 to 3 minutes). Add teriyaki sauce; toss to combine. Sprinkle grated cheese over all. Serves 6.
Cream the shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in the blueberries. Spoon batter into greased muffin tins, filling 2/3 full. Bake at 375° for 20 to 25 minutes. Yields about 2 dozen.
Cut rhubarb into small pieces, put in pie shell. Mix rest of ingredients and pour over rhubarb. Sprinkle top with nutmeg. Bake at 400° for 10 minutes, then at 325° until set.
Mix all ingredients. Bake for approximately 15 minutes in microwave. Bake for approximately one hour in regular oven. Heat small amount of spaghetti sauce and spread on meat loaf when done.
Mix margarine and cheese. Add flour and Rice Krispies. Line cookie sheet with foil. Roll into small balls. Press down with fork. Bake at 350° for 15 or 20 minutes.
Combine first three ingredients in a large bowl; let stand 5 minutes. Add biscuit mix, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead 4 or 5 times. Roll dough to 1/2-inch thickness; cut with a 1 1/2-inch biscuit cutter. Place on a lightly greased baking sheet. Brush tops with butter and sprinkle with Parmesan cheese. Bake at 450° for 8 to 10 minutes or until lightly browned. Serve immediately. Yield: About 1 1/2 dozen.
Combine mustard, mayonnaise, ginger and honey in bowl. In a large, shallow dish, coat fish with mustard mixture on both sides. Cover with plastic wrap and marinate 30 minutes in refrigerator while preparing grill. When coals are hot, grill fish on oiled grid, about 5 minutes per side, turning once. Serves 4.
Cook beans until soft. Brown meat. Add all ingredients together. Cook for 30 minutes. Serve over cooked rice.
Mix flour, baking soda, cinnamon, cloves and nutmeg together. Cream butter and sugar; add eggs, then jam. Mix together dry ingredients and add to batter alternately with buttermilk. Dust nuts with flour and stir in. Pour into three 8-inch greased and floured (bottom only) cake tins. Bake at 350° for 35 minutes.
Preheat oven to 350°. Grease 2-quart casserole. Combine all ingredients except potatoes. Mix well. Add drained potatoes. Turn into prepared casserole. Sprinkle corn flakes over top. Drizzle melted oleo over all. Bake for 1 hour. Excellent side dish.
Heat oven to 350° F. Lightly grease a shallow 3-quart baking dish. Melt butter, toss with cracker crumbs to moisten evenly. Whisk soup mix, dry mustard and nutmeg in large bowl to blend. Whisk in cream, eggs and egg yolks until very well blended. Stir in remaining ingredients and pour all into prepared baking dish. Sprinkle cracker crumb mixture on pudding near edges of dish. Bake 35 to 40 minutes until a knife inserted near center comes out clean and temperature of center registers 160° on an instant meat thermometer. (Center will jiggle when dish is moved, that's ok.) Serves 12.
Mix cake mix, sugar, oil, sour cream and eggs until creamy. In a small bowl, mix together brown sugar and cinnamon. Grease and flour a Bundt pan. Pour half the batter into pan. Sprinkle 1/2 brown sugar and cinnamon on top. Cut into batter. Pour rest of batter into pan and top with remaining brown sugar and cinnamon. Bake at 325° for 50 minutes. Insert knife to see if done. If not, bake for 5 minute intervals until done. Cool for 20 minutes and flip on serving dish.
Divide raw sausage into 6 equal parts. Pat one part evenly around each peeled egg with wet hands. Mix bread crumbs, marjoram, salt, nutmeg and pepper. Dip sausage coated egg into beaten egg, then roll in bread crumb mixture. Heat oil (1 1/2 inches) in 3-quart saucepan to 360°. Fry 3 eggs at time, turning occasionally, 4 to 5 minutes. Drain. Refrigerate until cold enough to sliced (2 hours). Cut each egg crosswise into 4 sections. Serve with Dijon style mustard.
Squeeze the lemon and mix with 1/2 cup sugar (lemon glaze).
Scald milk and let cool. Stir in sugar, shortening and salt. Dissolve yeast in warm water and beat in egg. Combine with milk and beat well. Sift in flour or enough to make a soft dough. Mix well and place in a greased bowl. Cover and allow to rise. Spoon into muffin tin. Bake at 375° for 20 minutes.
Boil chicken until tender and remove from bones. Mix dressing and butter. Pour 1/2 of mixture into greased baking dish and add a layer of chicken. Mix chicken soup and sour cream; pour over chicken. Use remaining dressing mixture on top. Pour chicken broth over contents of casserole and bake at 350° (177°C) for 30 minutes or until top browns. Yields 6 to 8 servings.
Place strawberries in blender with sugar or sweetener. Blend until smooth. Add wine and blend. Remove strawberry mixture to large bowl. Whip two egg whites until stiff. Fold egg whites into strawberries. Store in refrigerator. Serve in wide mouth champagne glass.
Preheat oven to 325°. Grease 4 (6 x 3 x 2-inch) foil pans. In medium bowl, stir flour, soda and salt; set aside. In large mixing bowl at medium speed, beat sugar, oil and eggs until blended. Add bananas. Beat until well blended. At low speed, beat in flour mixture just until blended. Stir in chocolate chips. Pour into loaf pan. Bake at 325° for 45 to 50 minutes.
Peel and soak eggplant in salt water for 6 to 12 hours, overnight if possible. Soak bread crumbs in milk. Saute onions, celery and bell pepper in oleo for 15 minutes. Place eggplant in a large pan to boil covered with water and cook until almost done.	Mix bread crumbs, sauteed ingredients, and eggplant together. Add eggs, pimiento and seasonings. Blend well. Place in a baking dish and top with grated Cheddar cheese. Bake in a 350°	oven until golden brown. Serve at once or keep in	a warm oven until ready to serve, not too long. Yields 6 to 8 servings.
Place spareribs, cut in small pieces, in a large frying pan and cover with hot water. Bring to boil. Drain and dry throughly. Add oil to frying pan and when hot, add the spareribs and brown thoroughly. Drain oil.
Mix all the ingredients. Grease 8 x 4-inch loaf pan. Bake at 150° for 60 to 70 minutes.
Mix well the sugar, oleo and milk and add the coconut and pecans. Mix well and roll into balls. Put into refrigerator until hard.
Cream butter. Add about 1/2 the sugar, blending well. Beat in 2 tablespoons cream and vanilla. Gradually blend in remaining sugar. Add enough cream to make of spreading consistency. Frosts one 9 x 13-inch or 2 (8 to 9-inch) layers.
Preheat oven to 400°. Over medium heat, mix the sugar and soy sauce; stir. Add the rest of the ingredients. Bring to a foamy boil and pour chicken wings in a baking pan. Cook for 1 to 1 1/2 hours, basting every 15 minutes.
The trick to great muffins is a light hand. Never overmix and never use an electric beater or blender.
Cream butter and sugar. Add eggs, one at a time. Add flour mixed with baking powder. Beat ingredients together and spread in 8-inch square cake pan, greased and floured. Slice seasonal fruit (apples, peaches or plums) and place down on top of cake. Sprinkle with mixture of sugar and cinnamon. Dot with pieces of butter on top of cake. Bake in a 350° oven for approximately 45 minutes.
Combine 1 tablespoon vinegar and enough milk to make 1 cup; set aside. Stir cooking oil into sugar; add eggs and vanilla. Beat 1 minute at medium speed of electric mixer. Sift together flour, baking powder, baking soda, cinnamon and cloves. Add to creamed mixture alternately with sour milk. Beat 1 minute more. Stir in pecans. Pour into greased 10-inch fluted tube pan. Bake in 350° oven for 40 minutes. Let stand 10 minutes. Remove from pan. Poke holes in hot cake. Drizzle with honey syrup: Boil together 1/4 cup honey, 1 teaspoon water and 1 tablespoon lemon juice.
Cut frozen bread dough into about 6 to 8 portions. Roll out dough and add 2 teaspoons Mozzarella and 8 slices of pepperoni to each and roll up. Place on ungreased cookie sheet. Heat in a 375° oven for 25 minutes. Bread will be brown.
Mix cake mix, 1 egg and oil until crumbs. Save one cup for topping. Press the rest of mixture into a 13 x 9 x 2-inch pan and bake 15 minutes at 350°. Mix together cream cheese, sugar, lemon juice and 1 egg together. Pour over baked mixture. Sprinkle crumbs on top and bake 15 minutes longer at 350°. Cool and cut into bars. Best if set in the refrigerator a couple of hours before cutting. Can be made a day ahead of time.
Place chicken in a shallow baking pan. Combine butter and seasonings, mixing well; brush on chicken. Bake, uncovered, at 325° for 1 1/2 hours. Yields 2 servings. May be doubled. Chicken breasts can be substituted.
Mix sugar and Karo syrup together in a 1-quart measuring cup or a 1 1/2-quart bowl. Put in microwave for 4 minutes on High. Take out and add 1/2 cup peanuts and stir. Put back in microwave for 3 1/2 minutes on High. Take out; add butter and vanilla and stir. Put back in microwave for 1 1/2 minutes on High. Take out; add baking soda and stir quickly. It will get foamy right away, then pour into a greased cookie sheet or cake pan. Cool for at least 15 minutes, then it should be hard and can be cut or broken in pieces by hand.
Preheat oven to 375 degrees. Coat a 9 x 13 inch baking dish with nonstick cooking spray. In a medium bowl, combine the stuffing mix, water, butter, cranberries, and corn; mix well. Place 1/4 cup of the stuffing mixture at the smaller end of each turkey slice and roll up crepe-style. Place in the baking dish seam side down, forming 2 rows of 6 rolls. Spoon the gravy over the turkey rolls, then cover tightly with aluminum foil. Bake for 35 to 40 minutes, or until heated through.
Dissolve strawberry jello in 2 cups boiling water. Add frozen strawberries and stir until thawed. Add crushed pineapple and 2 large ripe bananas. Pour 1/2 into 8 x 8 x 2-inch pan. Chill until firm. Spread evenly 1 cup sour cream over this. Pour remaining jello on top.
Brown hamburger, onion and green pepper; drain. Add rest of ingredients. Simmer, or put in small crockette pot.
In a 10-inch skillet, melt butter or margarine. Stir in broccoli, carrots, onion, garlic, thyme, salt and pepper. Cook 5 minutes or until broccoli is crisp-tender. Add pea pods and cashews. Cook 2 minutes more. Add wine, if desired.
Beat eggs well. Add milk, sugar, vanilla and salt. Stir. In a skillet on medium heat, place a teaspoon of margarine until melted. Dip bread into egg mixture on both sides. Cook on both sides until golden brown. Repeat until all batter is used.