HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Combine lemon cake mix, Cool Whip and egg in large mixer bowl; mix well. Form into small balls, using hands roll in confectioners sugar. Place onto baking sheet. Bake at 350° for 8 minutes or until lightly browned.
Mix all ingredients thoroughly. Shape into balls the size of a small walnut. Place on cookie sheets. Flatten with fork. Bake at 375° until golden brown. Makes about 60 cookies.
Saute garlic in margarine. Add chicken broth. Bring to a boil. Add tortellini; reduce heat. Simmer 5 minutes. Add tomatoes, spinach and basil. Simmer 2 to 3 minutes; salt and pepper to taste. May sprinkle with Parmesan cheese as served if desired.
In small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl make pudding mix according to package directions. Add butter, eggs and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth and the dough is no longer sticky. Add sprinkles of flour until the dough is soft and silky feeling, but no longer sticky. Place in very large greased bowl. Cover and let rise until double in bulk (about 1 hour).
Cook onion and garlic in oil until softened. Put peas (split) and 7 cups water in large pot and add onion and garlic. Bring to a boil slowly and simmer, covered, for about 45 minutes or until peas are very tender. Cool slightly. Blend in blender in small portions until fairly smooth. Return to pot and add potatoes, carrots, celery and salt and pepper to taste. When vegetables are tender; add frozen peas which have been thawed. Cook for another 10 minutes.
Sift flour, baking powder, soda, salt and nutmeg. Set aside. Beat butter, sugar and egg. Beat in sour cream and vanilla. Gradually add flour mixture. Wrap in wax paper and refrigerate overnight.
Preheat oven to 375°. Coat 2 large baking sheets with the cooking spray. Peel and slice the onions 1/2-inch thick. In a pie plate, toss the bread crumbs, parsley, pepper and salt. In a shallow dish, whisk the eggs until foamy. Dip each onion ring first into the eggs, then into the bread crumbs. Arrange in a single layer on the baking sheets. Coat the onion rings lightly with the cooking spray. Bake, turning 2 or 3 times, for 25 minutes or until crispy. Makes 4 servings.
Dissolve lime Jell-O in 2 cups boiling water. Stir in 2 cups cold water. Pour in a 13 x 9 x 2-inch pan. Chill until partially set. Drain pineapple, reserving 1 cup juice.
Mix all ingredients (make sure its soupy) and pour into well greased iron skillet. Bake at 450° for 30-45 minutes or until golden brown.
Brown ground beef; drain. Fry bacon; drain and crumble. Add to beans, tomato sauce, whole tomatoes and picante sauce. Slow-cook several hours.
Mix all ingredients. Put in buttered casserole dish. Top with toasted almonds or Chinese noodles. Bake 30 minutes at 375°. Serves 12.
Fry bacon and break into pieces. Reserve 3 tablespoons drippings; add pepper, onions and potatoes. Cook on medium heat for 5 minutes, until potatoes are brown. Sprinkle with cheese. Melt. Scramble eggs. Add bacon, salt and pepper. Mix together.
Mix first 6 ingredients. Put bacon drippings in the bottom of a 9 x 13-inch pan; dust with corn meal and brown in oven. Mix all other ingredients with corn bread mixture; pour over bacon drippings and corn meal. Cook about 1 hour or until done.
In bowl, combine all ingredients except biscuit mix. Let stand 5 minutes. Stir in biscuit mix to make dough soft. Drop on cookie sheet. Bake at 450° for 8 to 10 minutes.
Mix shortening and sugars until creamy; add egg. Sift dry ingredients together. Mix in sugar and egg mixture; add coconut and vanilla. Roll in small balls (the size of a walnut). Dip tops of balls into water, then in colored sugar. Press them out on ungreased cookie sheet using fork. Bake at 350° for 12 to 15 minutes. Do not overcook! Remove with egg turner and let cool.
Cream Crisco and sugar. Add flour alternately with the eggs, ending with flour. Add flavoring. Pour into greased tube pan. Bake at 350° for 1 1/2 hours. Invert onto cake plate. Loosen cake, leaving cake pan on top to cool. This will create a crust on cake.
Optional: Sprinkle a few chopped nuts in buttered pan before adding batter for a crunchy topping; no icing needed.
Press hamburger meat firmly in baking dish. Pour soup over hamburger meat. Place Tater Tots over soup. Bake at 375° for 1 hour. Makes 4 servings.
Cream Crisco and sugar, then add eggs one at a time. Add coloring and cocoa. Sift flour and salt together, then add buttermilk a little at a time with flour. After mixture is mixed, sprinkle soda on top and mix good, then add vinegar and mix real good.
Pound veal. Combine flour, salt and white pepper. Dredge veal in flour mixture and dust off excess. Heat in pan 1 ounce of the butter and 1 ounce of oil; saute veal until brown on both sides. Remove from pan to warm platter. To pan, add 1 ounce of the butter, sweet scallions, onion and mushrooms. Deglaze pan with Marsala. Reduce by 1/3. Whisk in 2 ounces of butter. Pour over the veal and serve.
Warm large bowl by allowing hot water to stand in it a few minutes. Pour in 1/4 cup warm water. Add yeast and stir with wooden spoon until dissolved. Warm cheese slightly in double boiler over warm water. Add to yeast mixture, then beat in sugar, dill seed, onion flakes, soda, salt and butter. Add egg, then stir in flour until it is all moistened. With rather sticky dough still in the bowl, knead until it appears slightly smooth. You may add some flour, but none is preferable. Grease top of dough.
Combine all ingredients except coconut and nuts. Blend on low speed	for 3 minutes.	Stir in nuts and coconut, pour into a 9-inch greased pie pan. Bake for 40 minutes at 350°.
Flour and salt chicken. Brown in oil. Remove. Add onion, green pepper and garlic. Cook 3 minutes. Blend in tomato sauce, water, seasonings and currants. Mix well. Replace chicken. Cover and simmer for 30 minutes. Garnish with almonds. Yields 4 to 6 servings.
Blot cooked sprouts dry with paper towel. Hollow out the top of each, saving these leaves. Cream the cheese with your choice of dressing and add nuts. Stuff each hollow and set upon a plate (sometimes hard to stand up) and sprinkle top with paprika. Excellent Christmas choice as it is green and red. Puree the remaining leaves with nuts and cheese. Serve on crackers.
Cream butter, sugar and eggs together. Add flour and flavor. Drop on an ungreased cookie sheet and bake in a 350° oven for 12 minutes.
Combine one box of cooked macaroni and cheese with ham and broccoli. Serves 3. Enjoy.
Cook celery in 1/2 cup water about 15 minutes; drain. Combine all ingredients in casserole. Bake at 350° for about 45 minutes. Top with tablespoon Parmesan cheese and bake 5 more minutes.
Put 1 1/2 cans sauce and soup mix in Dutch oven with 2 (8 ounce) cans water. Simmer, covered, 10 minutes. Mix remaining 1/2 can sauce, thyme, garlic and parsley with hamburger. Roll in balls and drop gently in sauce and simmer, stirring gently, uncovered, 20 to 25 minutes.
Preheat oven to 350°. In a large mixing bowl, cream the shortening, brown sugar and granulated sugar. Add eggs and mix thoroughly. Combine the baking soda, salt and flour and add to creamed mixture. Knead until thoroughly combined. Add oatmeal and chocolate bits; continue to knead until well mixed. Drop by teaspoonfuls onto greased cookie sheet. Bake 15 minutes. Yields 1 dozen.
Cook zucchini and onion in margarine for 10 minutes. Stir in next 6 ingredients. Combine eggs and cheese. Add to zucchini mixture. Separate crescent rolls into 8 triangles. Place in ungreased 10-inch pie pan. Press over bottom and up sides to form crust. Spread crust with mustard. Pour zucchini mixture into crust. Bake at 375° for 18 to 20 minutes. Let stand 10 minutes before serving.
Discard wing tip; cut remaining wing in two pieces. Dip chicken wing in melted butter. Combine bread crumbs, cheese, salt and garlic powder in a plastic bag. Shake wings in crumb mixture. Place chicken on greased 15 x 10-inch baking sheet and bake in preheated oven at 400° for 30 minutes. Serve hot.
Use 13 x 9-inch pan. Dump in cherry pie filling; spread. Cover with pineapple. Sprinkle cake mix over fruit. You may add coconut and/or chopped pecans at this time. Cover top with oleo. Bake 40 to 45 minutes at 350°.
In large punch bowl, combine punch, pineapple juice and cranberry juice cocktail. Slowly stir club soda. Add ice cubes. Garnish with lemon or lime slices, if desired. Makes 5 quarts or 38 (4 ounce) servings.
Reheat cooked beets. Add spices. Let simmer for 15 minutes.
Bring syrup and sugar to boil; remove from heat. Add jello; stir until dissolved. Pour over popped corn; stir well. Make into balls.
Mix everything together. Place in cake pan. Bake at 350° for 45 minutes.
Mix dry ingredients. Rub fat in as for pie crust. Pour water, gradually mixing into stiff dough. Knead very thoroughly on board. Press out with hands on board until about 1/2 inch thick and cut 1/2 x 3-inch strips or roll dough into sticks and bake 1/2 hour in moderate oven (325° to 375°). Roll or turn once or twice during baking.
Cover a cookie sheet with brown paper. Draw 8 (3-inch) circles on paper; leave 1-inch between each. In a small mixing bowl, beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating on high speed until stiff peaks form. Pipe or spoon onto brown paper. Bake at 300° for 30 minutes. Turn off oven and let shells dry with door closed for at least 1 hour. Peel off brown paper.
Put 1/2 c. rice (not instant) into 3 cups water. Boil slowly until rice is done. Add Jello, any flavor (I like orange) right in the rice hot water and all, mix well. Add sugar, crushed pineapple, and salt. Put in refrigerator in bowl and let set until just about hardened, then stir in Cool Whip.
Peel carrots, cover with water and cook until tender. Drain while hot. Layer with other vegetables. Combine soup, vinegar, oil, mustard, Worcestershire sauce, sugar, salt and pepper. Stir until sugar is dissolved. Pour over layer of vegetables. Marinate overnight. Great to keep in refrigerator for snack. Serves 10 to 12.
Sift together flour, soda, salt, spices and cocoa. In a large mixing bowl combine oil and sugar. Beat until well blended. Stir in hot applesauce, blending thoroughly. Add dry ingredients, blending well. Stir in raisins and walnuts. Turn batter into two well-greased 9-inch square pans. Bake in hot (400°) oven for 15 minutes and then reduce oven to 375° and bake about 15 minutes longer. Let stand in pan 5 minutes. Remove from pans and complete cooling on racks. Frost with Caramel Frosting.
Mix peanut butter, powdered sugar, melted margarine and vanilla until well blended. Press into a 9 x 13-inch pan. Melt the chocolate chips over low heat. Pour and spread over mixture like frosting. Let set before cutting.
Combine all ingredients; mix well. Cover and refrigerate at least 1 hour. Makes 3 cups.
Boil chicken until meat comes off bone. Let cool; then remove bone and skin. Remove meat and cut up. Grease casserole dish (or use Pam cooking spray). Mix soups (uncooked) with chicken broth. Layer casserole dish in order: meat, both soup/broth, onion, stuffing crumbs (lightly enough to cover), melted butter, poured over stuffing. Cover with foil. Bake at 350° for 30 to 40 minutes. Remove foil last 5 minutes of baking, so top may brown. Serves 6 people.
Rinse chicken and pat dry. Season with salt and pepper. Combine margarine, lemon juice, Worcestershire sauce and Tabasco sauce in saucepan. Cook over low heat until margarine melts; mix well. Brush over chicken. Place chicken on grill. Add 3 presoaked hickory chips to coals. Grill over low coals for 1 1/2 hours or until chicken is tender, turning and basting frequently.
Mix all ingredients. Cook in lightly oiled skillet or griddle until lightly browned on both sides. Top with applesauce and sprinkle with nutmeg. Good source of protein, great for kids lunches. No junk.
Put Crisco, boiling water and milk in a bowl. Tilt the bowl slightly and whip ingredients together with a fork until mixture looks like glossy mayonnaise. Add flour and salt and mix again with fork until mixture cleans the bowl. Work with hands into two balls of dough. Roll out between lightly floured waxed paper. (You can use half now and freeze the other half in a plastic bag. Just thaw for several hours and then roll crust between sheets of waxed paper.) Yield: double crust.
Mix thoroughly and place on apples, patting lightly. Makes enough for two pies. Also good as a topping for homemade ice cream.
Mix and sift together flour, sugar and baking powder. Add milk and butter; mix well. Pour into medium sized shallow baking pan. Pour 2 cups peaches on top of batter and bake at 350° for 45 minutes or until top is golden brown.
Boil macaroni in salted water until almost done. Rinse and drain. In a casserole, place a layer of macaroni, a few pats of butter, some juice and some finely cut cheese. Repeat with another layer. Continue until all is finished. Bake in a 350° oven until cheese and butter are melted, about 45 minutes.
Bake cake according to directions on box. After cake cools, poke holes in cake. Mix jello and Big Red. Pour over cake. Mix Cool Whip and pudding. Spread over cake.
To make buttermilk, take one cup milk and add 1 tablespoon vinegar. Let set while you start mixing the batter. Stir occasionally. Cream shortening or oil with sugar and cocoa. Add eggs, stir well. Add buttermilk, then flour, soda, salt and vanilla. Mix well. Bake at 350° until done. Use 8 x 8-inch pan or whatever you have.
Cut beef into chunks or use stew beef. Brown beef, if desired. Put in deep baking dish. Combine remaining ingredients in saucepan and heat to boiling stage. Add to meat. Bake at 350° for 2 hours, removing cover for last half hour.
Mix instant pudding with milk in a bowl, according to package directions. Pour into flat bottom ice cream cones. Refrigerate until set. Serves 8 to 10.
Mix dry ingredients in heavy saucepan. Add oil, water and food coloring.* Cook 3 minutes or until mixture pulls away from sides of pan. Store in plastic bag, sealed.
Heat oven to 425°. Mix baking mix, milk, onion powder and oil. Beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth covered board. Knead 5 times. Divide dough into 32 equal parts and roll each into pencil strips (12-inches long). Twist into pretzel shape on ungreased cookie sheet. Brush all with egg wash; sprinkle with salt. Bake 10 minutes until brown. Serves 32.
Butter baking dish. Spread bread and alternate with grated cheese. Pour over milk and egg mixture. Store in refrigerator for one or two days. Then bake 1 hour at 300° to 325°. Serve with spinach souffle (frozen), spinach or broccoli.
Combine the sugar, cocoa, butter and milk in a medium saucepan. Cook on medium heat, stirring frequently. Bring to a boil; let boil for 1 minute. Turn off heat; add peanut butter, vanilla, oats and nuts (optional). Mix together and drop with a tablespoon onto waxed paper or foil until set.
Mix prepared mustard, salad dressing and egg together. Add crab meat, seasonings, mustard, cracker meal and parsley. Mix lightly so as not to break up the crab meat. Form into cakes. Fry in small amount of oil until brown; turn and brown on other side. Cakes may also be broiled. Serves 4.
Preheat oven to 350 degrees. In a large bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla extract; beat until creamy. Blend in flour and salt. Stir in one cup chocolate morsels. Spread in ungreased 13 x 9 baking pan.
Mix jello using 2 cups boiling water, 1/2 cup cold water. When jello begins to set, add other ingredients.
Dissolve Jell-O in the boiling water. Cool. Drain pineapple (save juice). Spread pineapple in bottom of 13 x 9-inch pan. Layer with marshmallows, then layer of sliced bananas. Pour cooled Jell-O over and refrigerate until firm. Mix 1 cup pineapple juice, lemon juice, egg, cornstarch and butter. Mix well. Cook until thick. Let cool. Mix Dream Whip as directed on package. Add to cooled custard. Spread on Jell-O. Top with chopped nuts.
Will need 30 to 35 pieces of egg roll wrappers. Combine first five ingredients in a bowl. Add salt and pepper. Then add egg and soy sauce. Combine mixture thoroughly.
Separate and wash the leeks. Slice them into 1/2-inch pieces. In a nonstick large saucepan, saute the potatoes and leeks in the butter or margarine for several minutes, stirring the vegetables to prevent browning. Add the broth, pepper and salt. Bring the chowder to a boil; reduce heat, cover and simmer chowder for 20 to 30 minutes or until tender. Add the milk gradually; heat the chowder gently, but do not boil. Stir in the parsley. Serve chowder with a generous sprinkle of grated cheese. If desired, puree in blender before adding milk.
Steam Vidalia	onions	by wrapping each one in a damp paper towel. Microwave at Full power	about 10 minutes or until tender. Spoon out inside pulp, leaving 3 outer layers of onion. You should have a circular opening. Place in a casserole dish; set	aside.	Combine all other ingredients except garnish. Place stuffing mixture equally into each of the steamed Vidalias.	Microwave for	2 or 3 minutes at Full power until well heated. Garnish each stuffed onion with 5 boiled shrimp around top edge of onion. Sprinkle center with parsley. Makes 4 servings.
Mix all the ingredients with an electric mixer until well blended. Bake in a greased cake pan for 30 minutes at 350°. A toothpick inserted will come out dry when cake is done.
Mix in punch bowl or large container. Use half of sherbet in each punch bowl mixture, as it makes it too full to use it all.
Saute onion in margarine until tender. Add remaining ingredients. Mix well and simmer for 10 minutes. Good with hamburgers.
Saute vegetables in butter and oil. Add crab meat and bread crumbs; simmer for about 15 minutes, stirring often. Cool and stir in eggs. Stuff crab shells. Sprinkle the tops with bread crumbs. Bake at 375° for about 15 minutes.
Mix sugar, oil and eggs. Add dry ingredients, alternating with milk. Add vanilla and prunes last. Bake at 350° for 30 minutes.
Mix first 4 ingredients together. Combine mayo, vinegar and buttermilk. Pour mayo mixture over vegetables and mix well. Chill at least 1 hour before serving. Add peanuts before chilling, if desired.
Coat chops with flour. Brown in oil and margarine over low heat. Turn and sprinkle with salt and pepper. Brown lightly on other side and remove from skillet. Put onion in fat. Toss to coat, then brown lightly. Add 1 teaspoon salt and sage. Add chops and water. Reduce to simmer. Cover tightly and cook slowly about 1 hour.
Arrange potatoes in a circular pattern on micro-type plate. Use cook cycle and cook 12 to 13 minutes or until tender, turning potatoes over once during cooking. Let stand for 5 minutes.
Place ingredients in baking dish in order given. Salt and pepper each layer. Bake at 375° for 1 1/2 hours.
Mix all of the above; pour into unbaked pie shell and bake for 45 to 50 minutes at 300°.
Beat egg whites until stiff. Blend in sugar and salt. Coat pecans. Melt butter on cookie sheet and pour nuts onto this. Bake in 325° oven for about 45 minutes. Stir every 10 minutes at first and then about every 3 minutes.
Preheat oven to 375°. Grease 10 muffin cups. In small bowl, beat cream cheese, milk and eggs on low speed until smooth. Stir in Swiss cheese and onion; set aside. Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place half of bacon in bottom of dough-lined muffin cups. Spoon about 2 tablespoons cheese mixture over bacon in cups. Bake for 21 to 26 minutes or until filling is set and edges of biscuits are golden brown. Sprinkle each with the remaining bacon. Lightly press into filling. Remove from pan. Makes 10 servings.
In a 9 x 5-inch well-greased loaf pan, mix in first 8 ingredients with a whisk until all is moistened. Stir in the raisins and nuts. Bake in 350° oven for 45 to 55 minutes. Cool in pan 5 minutes. Run knife around rim to loosen bread, then remove.
In a sauce pan combine sugar, cream, and honey. Heat on medium high heat stirring until it comes to a boil.
Mix (add flour until thick) and bake at 375° for 25 to 35 minutes.
Beat egg whites, water, salt and sugar until ropey consistency. Add vinegar and continue beating until thick. Cover Pyrex pie plate with waxed paper. Pour mixture onto plate. Bake for 1 1/2 hours in 300° oven. Remove from oven and turn upside-down on plate. When cool, cover with whipped cream and strawberries.
Preheat oven to 350°. Cream the butter. Gradually add the sugar, beating well. Mix the flour, salt and baking powder together and add to the first mixture. Combine thoroughly. Roll out dough with a rolling pin until it is 1/4-inch thick, then cut into rectangles or any shape desired. Put on ungreased cookie sheets; prick each cookie with a fork and bake for 20 to 25 minutes or until they turn lightly brown around the edges.
Brown hamburger and onion in pan; add spaghetti sauce. Cook noodles and drain. In bottom of a 9 x 13-inch casserole dish, put slight layer of sauce, layer of noodles, carton of cottage cheese, package of Mozzarella cheese, 1 layer of sauce, layer of noodles and layer of sauce. Sprinkle Parmesan cheese on top. Bake at 300° for 30 minutes.
Mix all ingredients in blender or food processor; puree until smooth. Let stand several hours to develop flavors. Serve with corn chips.
Put yeast in water; add salt and oil. Add flour; knead until smooth. Put in greased bowl; raise 1 hour. Punch down; let rest 10 minutes. Divide in half; roll out. Makes 2 (16 inch) pizzas.
Put first 4 ingredients in a medium saucepan and bring to a rolling boil. Boil, stirring constantly, until the mixture forms a soft ball when dropped into a cup of water. Take off heat and add peanut butter; do not stir. When peanut butter has melted, stir until the mixture thickens and begins to loose its gloss. Pour into buttered cookie sheet. Cool until firm. Cut into small pieces. Makes about 2 pounds.
Brown ground beef, onions and bell pepper; drain. Add other ingredients except pork and beans; simmer 15 minutes or until sauce thickens. Add pork and beans. Bake at 375° for 1 hour.
Preheat oven to 400°. In a medium saucepan over medium heat, cook fruit until boiling. Set aside.
Cream butter, cheese and sugar until smooth. Beat in egg yolks. Add vanilla and flour. Roll into balls. Bake at 350° for 15 minutes. Do not overbake. Remove from oven and press in chocolate kisses.
Mix this small amount or multiply to make larger quantities. Muffins tins work well as both mixing bowl and artist pallette. This paint removes easily with cold cream. This paint was used at the Kid's Circus Summer of 1993.
Mix cake according to directions. Fill paper muffin cups 2/3 full. Cream sugar and cheese; beat in egg and salt. Stir in chocolate pieces. Drop one rounded teaspoonful of cheese mixture into each cupcake. Bake as cake box directs for cupcakes.
Blend milk and lemon juice thoroughly; fold in drained fruits. Stir in Cool Whip; pour into crusts and chill 2 hours before serving.
Add yeast and water together; let stand. Combine all other ingredients together. Add to yeast and water. Let rise, then fry in hot grease.
Boil first 6 ingredients until tender; grind. Add remainder of ingredients; mix well. Stuff in pork casings.
Cook and debone chicken. Save broth and cook spaghetti in it. Add melted oleo; stir in remaining ingredients. Cook in 350° oven until bubbling hot.
Melt and mix margarine and peanut butter together (well). Add powdered sugar and roll up into balls. Cool for 30 minutes. Melt chocolate chips and 1/2 stick paraffin and dip balls using a toothpick. Better when chilled.
Combine gently. Do not break lumps. Bake 15 minutes at 375°. Then broil remaining 5 minutes. Careful not to burn.
Set strawberries aside. Preheat oven to 375°. Lightly grease and flour Pyrex 23 x 18 x 4-inch glass dish.
In a 4-cup container, mix sugar and syrup. Microwave 4 minutes at 100% power. Add peanuts. Stir until peanuts are coated. Microwave 4 minutes at 100% power. Add baking soda. Stir until light and foamy. Spread on cookie sheet. Let cool. Break in pieces.