HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together. Drop on cookie sheet. Bake at 375° for 12 minutes or until brown. Makes 90 cookies.
Saute onion in margarine until crisp-tender. Add turkey, both packets from rice mix, water and chicken bouillon. Bring to a boil. Stir; cover and simmer 20 minutes or until rice is tender. Add broccoli and carrot. Cover and simmer 5 minutes more. Stir in half and half. Heat to serving temperature; do not boil. Stir in sherry, salt and pepper to taste.
Mix cake mix, margarine and 2 of the eggs and pat into 10 x 15-inch jelly roll pan. Mix powdered sugar, cream cheese, 2 eggs and vanilla. Pour on top of cake mix. Bake at 350° for 20 to 25 minutes.
In a bowl or Ziploc bag, mix marinade. Combine the olive oil, orange juice, orange zest, garlic, tarragon, salt and pepper.
Cut cheese in cubes; set aside. Cook ground beef until brown. Drain well. Add cheese and chili to ground beef. Cook over low heat until cheese is all melted. Stir constantly to keep from sticking.
Mix thoroughly shortening, sugars and eggs. Stir in evaporated milk and vanilla. Sift together flour, soda and salt and stir in mixture. Add nuts, dates and cherries. Drop by teaspoon on cookie sheet and cook about 12 minutes at 357°.
Mix sugar, cocoa and flour and set aside. In saucepan, heat milk and egg yolks, then add sugar, cocoa and flour mixture. When done, add butter and vanilla. Pour into baked pie shell; top with Cool Whip.
Make sauce of all ingredients, except the vegetables. Marinate overnight; pour over chopped vegetables just before serving.
Brown beef stew meat (optional) and cook in water. Add noodles or barley cereal at this time, until done.
Combine peanut butter, sugars, eggs, margarine and vanilla. Cream together and then add dry ingredients. Spread onto greased 13 x 9 x 2-inch cookie sheet. Sprinkle 2 cups chocolate chips over surface. Bake in a preheated 350° oven for 5 minutes. Remove pan from oven and run knife through batter to marble. Bake 20 minutes more.
Scrub, halve lengthwise and remove seeds from squash. Mix remaining ingredients, except butter. Put mixture into squash halves; dot with butter.
Combine and spread on rye bread, bagels or English muffins. Broil until golden and bubbly. Place stuffed green olives on top and serve hot.
Drain beans; let bean liquid settle and then measure 1/4 cup of the clear liquid and reserve. In a medium skillet, melt butter; add onion and green pepper and cook until wilted. Stir in mustard, sugar and vinegar, then tomato soup and reserved 1/4 cup bean liquid. Heat. Turn beans into a 1-quart casserole; pour the tomato sauce over them. Put bacon slices on top of this if desired. Bake, uncovered, in 375° oven for 45 minutes or longer if you want them cooked down more.
In mixer bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Top with Golden Lemon Topping. Chill 3 hours.
Dissolve jello in boiling water, beat in cream cheese. Beat until smooth. Stir in vanilla, pineapple, sugar & nuts, add 7 Up. Chill until set.
Sift together flour, soda, salt and sugar. Stir in butter, vanilla and eggs. Blend in chocolate chips and nuts. Spread in greased and floured 9 x 13-inch pan. Preheat oven to 375° and bake for 20 minutes.
Put sugar, syrup and water in heavy-bottom kettle. Cook and stir until 250°. Add peanuts and salt. Cook to 300°, stirring constantly. Remove from heat. Add baking soda; fold through, stirring just enough to mix in. Pour onto greased cookie sheets to cool. Do not spread. When cold, break in pieces.
Mash as many sweet potatoes as you want. Cool. Make two balls and put one marshmallow inside. Roll in coconut, then finely chopped pecans. Put in baking pan. Bake at 350° for 20 minutes.
Mince salmon and add to it stale bread crumbs, well beaten egg and milk. Season with salt and pepper. A little onion improves the flavor. Bake 30 minutes in a loaf pan.
Cut hot dogs in pieces (or small links). Simmer in crock-pot 2 to 3 hours. Stir occasionally.
Mix gelatine with 1/4 cup water; set aside. Mix together 4 egg yolks with 1/2 cup lemon juice and 1/2 cup sugar. Add gelatine mixture. Cook over low heat until thick. Remove from heat and add 2 drops yellow food coloring and 1 tablespoon grated lemon rind. Cool. Beat 4 egg whites with 1/2 cup sugar until they peak; then fold into cooled lemon mixture. Put into cooked pie crust. Keep in refrigerator.
Combine in saucepan the sugar, flour, cinnamon and juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Add cherries and mix lightly. Pour into bottom crust. Cover with top crust and crimp to seal. Cut several slices in top. Bake in 400° oven until crust is golden brown and filling is bubbly, about 30 to 35 minutes.
Mix oil and vinegar and pour in dish big enough to hold roast. Coat each side of roast with other ingredients. Then piece roast with cooking fork several times on each side. Place in oil and vinegar mixture and cover with aluminum foil. Marinate in refrigerator for 4 to 8 hours, turning roast several times. Cook on medium to low heat grill for 20 minutes. Turn and cook 20 minutes more. Slice thin to serve.
Brown roast; place in Dutch oven or crock-pot. Place Pepsi, Lipton onion soup mix, soup with water and brown gravy mix in container. Cook until done.
Mix gelatin, sugar, salt, marshmallows and lemon juice in boiling water. Chill until thick. Add cottage cheese, Cool Whip, pineapple and nuts. Chill until set. Double recipe to fill round mold.
Blend butter and flour, then press into a 13 x 9-inch pan. Press nuts into top of crust. Bake at 350° for 15 minutes. Cool thoroughly.
Mix and pour into unbaked pie shell. Bake at 375° about 1 hour.
Cream eggs and sugar. Blend flour and baking soda; add with pineapple juice to egg mixture. Stir in nuts and crushed pineapple. Pour into greased and floured 9 x 13-inch pan. Bake at 350° (325° for glass pan) for 35 to 40 minutes.
Cream together eggs and sugar; add remaining ingredients and beat well. Pour into a lightly greased 10-inch Pyrex pie plate. Bake at 400° for 20 to 25 minutes or until done.
Cook squash and onion together until tender; drain and smash. Add cheese, milk and butter. Add eggs, salt and pepper. You can add cream of mushroom soup, if you like. Sprinkle stuffing on bottom of dish, then pour mixture on top. Make 3 layers. For top layer, sprinkle stuffing on top, melt some margarine and pour on top of stuffing. Bake at 325° for 40 minutes or until lightly browned.
Mix well; store in airtight container. Use approximately 3 teaspoons per 8 ounce cup.
Microwave: Mix all ingredients in a microwavable bowl. Cook at High for 1 1/2 to 2 minutes. Stir and serve.
Brown ground beef and onion; drain. Add remaining ingredients and mix well. Pour into 1 1/2-quart casserole; bake at 400° for 15 minutes. Serve with hot biscuits. Yield: 4 to 6 servings.
Trim fat from tenderloin. Combine pork and next 6 ingredients in a ziploc bag. Seal and marinate in the refrigerator 8 hours or overnight. Prepare the grill, place pork on rack. Grill 12 minutes, turning frequently and basting with reserved marinade. Grill pineapple and pork for 8 additional minutes, turning and basting. Serve.
Mix rice, beef, onion and seasoning; form into small balls. Fry in hot oil, turning frequently, until light brown on all sides. Add tomato sauce and water; mix well. Cover; simmer for about 45 minutes. Yield: 4 servings.
Mix and bake cake mix as directed on box. Take out of oven. Punch holes all over it while hot, with a fork. Pour cream of coconut over cake. After it cools, spread (room temperature) on Cool Whip. Sprinkle coconut on top.
Coat a saucepan with vegetable cooking spray; place over medium heat until hot. Add onion and next 2 ingredients; saute 3 minutes until tender. Add water and next 3 ingredients. Bring to boil; cook 2 minutes. Cover and reduce heat; simmer 20 minutes. Add rice and simmer for 20 more minutes, or until rice is done and lentils are tender. Stir well. Serves 4.
Add gelatin and water; allow to soften. Combine nonfat milk, evaporated skim milk, peanut butter and brown sugar in pan; cook over medium heat, stirring constantly with whisk. Just before mixture comes to boil, remove from heat. (If allowed to boil, mixture will separate and have a grainy texture. This does not ruin taste but appearance.) Add vanilla extract and gelatin; mix well. Cool to room temperature. Pour into 8 custard cups and refrigerate at least 4 hours before serving.
Cream butter and sugar. Add eggs and beat well. Add pineapple and stir in bread cubes. Bake in a greased 1 1/4-quart casserole, uncovered, until golden. Serve hot or cold. Bake at 350° for 45 minutes.
Mix well in a large bowl. Let sit until room temperature. Roll into balls the size of large marbles. Bake on an ungreased cookie sheet at 350° for 15 to 18 minutes.
Sift flour, sugar and salt, work in butter or shortening by hand. Cut ice water in with fork.	Chill, roll out and bake. 375°
Preheat oven to 300°. Combine crumbs, cocoa, sugar and margarine; press firmly on bottom of 13 x 9-inch pan. In large bowl, beat cheese until smooth. Add eggs and vanilla; mix well. Pour half batter evenly over prepared crust. Stir melted chocolate into remaining batter. Spoon over vanilla batter. With table knife swirl through batter. Bake 45 to 50 minutes or until set. Cool. Cut in bars. Refrigerate.
Butter a 9 x 13-inch pan. Sprinkle rice into pan, then sprinkle onion soup mix over rice. Mix mushroom soup with water and pour into pan. Place chicken pieces on top. Season with salt and pepper. Cover with aluminum foil; seal. Bake for 1 hour in a 350° oven. Uncover and bake 1/2 hour longer.
Place a piece of fruit on wide end of each crescent roll-roll up. Place in greased 13 x 9 x 2 inch baking pan. May use other fruit or even canned or frozen fruit. Then mix remaining ingredients -pour over rolls. Pour the Mountain Dew over this. Bake in 350 degree oven for 45 minutes or until golden brown.
Cook macaroni as directions ask. Pour into a very large casserole dish. Add tomatoes and Ro-Tel, then all other ingredients. Sprinkle top with more Italian seasoning or parsley. Quick and delicious.
Remove cauliflower pouches from boxes. Place both pouches in oven. Microwave at High (100%) until thawed, but not hot, 4 to 6 minutes. If using oven without carousel, rearrange pouches once. Set aside.
Season steaks well with salt and pepper. Heat pan and when hot, add butter. When butter bubbles, add the steaks and cook 4 minutes (or longer if desired) on either side. Remove to warm platter. Add cream and liquor to juices in pan. Stir and pour over steaks. Serve immediately.
Cream sugar and oil; add eggs and beat. Add cocoa, salt and flour; beat. Add vanilla and nuts. Bake in 9 x 13-inch pan at 300° for 30 minutes. Pour marshmallows over and place in oven for another 10 minutes.
Mix equal parts of Vernor's ginger ale and white grape juice. Chilled ingredients and an ice ring make it even better.
Preheat oven to 400°. Grease twelve 2 1/2 x 1 1/4-inch muffin-pan cups (1/3 cup); set aside. In a medium bowl, combine flour, sugar, baking powder, cinnamon and salt. In a small bowl, lightly beat egg whites. Stir in milk and oil. Add to flour mixture, stirring just enough to moisten flour. Mix in cereal, pear and raisins. Fill prepared muffin-pan cups about 2/3 full. Bake until a toothpick inserted in center comes out clean, 12 to 15 minutes. Makes 12 muffins.
Mix chicken soup, sour cream, poppy seed and 1 roll crushed Ritz crackers. Put in greased baking pan. Sprinkle 1 roll crumbled Ritz crackers on top; pour melted butter over the top for taste. Cook at 325° for 30 minutes.
Take flour and cut in lard until well mixed. Beat egg; add vinegar and salt. Mix into flour and lard mixture. Mix until well blended. Makes 4 crusts.
Drain pineapple, reserving juice. Mix together juice and enough water to make 3 cups. Add sugar and bring to boil. Pour over gelatin and dissolve. Add orange and lemon juices. Fold in whipped cream. With forks, tear cake into small 1-inch pieces. Put 1/2 the cake lightly into 9 x 13 pan. Spoon gelatin mixture over cake. Repeat layers, do not pack. Top should have irregular surface. Chill for 24 hours. Cut into squares and garnish with fresh strawberries, if desired. Serves 18 to 24.
Mix all together and chill at least 1 hour. For creamed slaw, add 1 cup mayonnaise.
Mix ground meat with tomato soup, salt, pepper and flour. Mix well. Form into balls the size of golf balls. Melt butter in skillet and brown balls on all sides.
Bring egg yolks (beaten), milk and sugar to a boil and cool to thin custard. Add jello, cool completely and whip. Whip the cream; add crushed pineapple. Beat egg whites and combine all ingredients. Break angel food cake and line the bottom of a pan. Pour mixture on top of cake layer. Repeat layers as before in pan. Put some sour cream over top of mixture in pan about an hour before serving.
About 4 hours before serving or day ahead, in a large bowl, combine sugar, salt, yeast and 2 cups flour. In 1-quart saucepan over low heat, heat 1 1/2 cups water and 1/2 cup margarine or butter until very warm (120° to 130°); margarine or butter does not need to melt completely. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in egg and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in 2 1/4 cups flour to make a soft dough.
Cook and drain meat. Stir in cheese until melted. Add other ingredients. Spread on English muffins. Cut English muffins into fours. Place on baking sheet and broil until hot and bubbling. Makes 24 pieces.
Wash plums and cut from seeds. Save seeds and wrap in cheesecloth; cook with plums. This gives plums much more flavor. Combine all ingredients. Cook on low heat until sugar is melted and then bring to rapid boil. Reduce heat and cook slowly 45 to 50 minutes, or until jelled.
Mix all together and put into an oblong baking dish. Bake at 375° for 1 hour. Serves 4.
In a large bowl, combine soups, sour cream, milk, onion, salt, pepper and dill weed. Stir until blended. Add thawed hash brown potatoes, mixing until potatoes are completely coated. Turn potato mixture into a greased 9 x 13-inch baking pan. Sprinkle evenly with grated cheese and paprika. Bake 1 1/2 hours until browned and bubbly. Serves 8 to 10.
Saute sausage, celery, onion and green pepper. Mix with dry soup and half of water. Mix with rice and mushrooms. Top with slivered almonds. Bake 45 minutes at 350°.
Mix corn flakes, Rice Krispies and peanuts together; set aside. Cook Karo, sugar and cream until a soft ball forms, stirring constantly. Pour over corn flakes mixture. Mix well and put in a buttered pan. Cut into squares when cool.
Mix pineapple with flour and sugar. Pour in a baking dish. Melt oleo. To this add cubed bread. After mixing bread with melted oleo, put on top of pineapple mixture. Bake 20 minutes (or until browned and bubbly) at 400°. Serve warm. Delicious with ham.
Mix mayonnaise and cheese. Add all other ingredients, except meat and onions. Work into a paste, using mixer. Add meat and onions. Cover with tinfoil and chill for 2 hours. Roll in nuts.
Brown ground beef. Drain. Add taco seasoning (making according to package instructions). Layer cream cheese in 9 x 9-inch pan, put ground beef on top, then layer olives, scallions and Monterey Jack cheese. Bake for 20 minutes at 350°. Serve with nachos. Serve hot.
Mix sugar and cocoa in pan. Combine can of evaporated milk and 3 cans of water. Heat and serve.
Beat egg in a small bowl and add milk. In a separate bowl, mix flour with salt, pepper and paprika. Put cracker meat in another bowl.
This one may be a little strange to you, but is a classic in its own right. The difference between this one and the one you usually find in the cookbook, is that this one uses a skillet for a baking pan.
Broil peppers until charred on all sides. Remove and place them in paper bag (to steam) for 10 minutes; remove skins and seeds. Slice peppers into thin strips. Set aside.
Heat 1/2 cup of the sugar in heavy 8-inch skillet, stirring constantly, until sugar is melted and golden brown. Remove from heat; stir in boiling water slowly. Cook over low heat, stirring constantly, until sugar lumps are dissolved. Add enough water to syrup, if necessary, to measure 1/2 cup; cool.
Stir together. Spread in a greased 9-inch pan. Bake 20 minutes at 350°.
Brown and drain ground beef, onion and bell pepper. Add tomato sauce, Cheddar cheese, drained corn and optional black olives to beef mixture. Place crescents in pie pan; beat one egg and put over crescents. Then put 3/4 cup Cheddar cheese over crescents and the one egg. Put beef mixture over the crescents and put cheese on top.
Mix all ingredients together and pour into greased cake pan. Bake at 350° for 30 minutes. Cool, frost and cut.
Cook first 4 ingredients until it just starts to boil; let cool. Cut biscuits in half or quarters and roll into balls. Combine 3/4 cup sugar and cinnamon in a Baggie and shake ball in mixture. Put in greased Bundt pan; use half of the biscuits. Pour 1/2 of the syrup over the balls and repeat. (Add nuts, if desired.) Bake at 350° for 25 to 35 minutes. Let stand in pan a few minutes after removing from oven, then invert onto a large plate. Serve warm.
Mix ingredients well and drop by teaspoon onto greased cookie sheet. Bake at 350° for 15 minutes.
Brown meat. Add rest of ingredients. Cook 3 to 4 hours or until thick.
Combine peanut butter, light corn syrup and sugar. Boil for 3 minutes. Pour over popcorn and form into balls.
Boil first 4 ingredients until thick. Add the last 3 after cooling the sauce. Spread on layer cake or loaf cake.
Mix together salmon, 3 cups mashed potatoes, egg and Mrs. Dash. Form into patties about the size of hamburger patties. Coat each patty with flour and season with salt and pepper to taste. Fry in oil over medium temperature until nicely browned on both sides.
Clean carrots. Cut in strips about 1/4-inch wide. Cook in salted water until almost tender. Drain and reserve 1/4 cup liquid. Put carrots in casserole.
Butter sides of heavy 3-quart saucepan. In prepared pan, combine sugar, eggnog and syrup. Cook over medium heat, stirring constantly, until mixture comes to boiling. Cook to soft ball stage (238°) without stirring. Immediately remove from heat; cool to lukewarm (110°) without stirring. Add butter and vanilla; beat vigorously until very thick and candy just starts to lose its gloss, about 8 minutes. Quickly stir in cherries and coconut. Pour into buttered 8 x 4 x 2-inch loaf pan. Makes 1 1/2 pounds candy.
Sift together flour, salt and soda. Cream butter and sugar. Add beaten eggs, vanilla and sour cream. Roll on a floured board to 1/4-inch thickness. Sprinkle lightly with sugar. Bake at 450° for 12 minutes or until golden brown.
Brown beef in skillet. When light in color, drain off fluid. In crock-pot or slow cooker, blend in other ingredients with meat. Heat until cheese melts on high, then turn to low and serve hot with taco shells.
Mix first 6 ingredients together. Shape into small balls. Brown in 1/2 cup cooking oil. when brown, pour off oil. Top each ball with catsup. Add vegetables. Cover with water. Cook in a covered container over low heat for 1 to 1 1/2 hours. I like to use an electric frying pan. Serves 6 to 8.
Use cucumbers which have not been wax coated. Chop coarsely. Leave in colander about 30 minutes to drain. Squeeze out moisture before combining with remaining ingredients. Chill in refrigerator a few hours for flavors to blend. Makes 1 1/2 cups, about 13 calories per tablespoon.
Butter a 9 x 13-inch pan. Beat eggs; add milk, onion, salt, mustard and pepper. Put croutons in pan first, then cheese and mushrooms and add eggs last. Sprinkle with ham or bacon pieces. Put foil on top and refrigerate if doing ahead of time. Bake at 325° for 45 to 50 minutes.
Place one layer of graham crackers in bottom of pan. Mix pudding and milk for 2 minutes. Add Cool Whip to pudding mixture. Pour 1/2 of mixture over crackers. Add another layer of crackers. Spread chocolate frosting over top layer of crackers. Chill.
Mix all dry ingredients together. In another bowl, mix the milk, oil, egg whites and bananas together. Mix well. Add this mixture to the dry ingredients. Spray muffin tins with nonstick cooking spray. Pour the batter into the muffin cups, filling each 3/4 full. Bake in a preheated oven at 425° for 17 minutes.
Take a large bowl and place torn lettuce (dried) in bottom. Place peas to cover lettuce. Then place sliced onions to cover peas. Then place water chestnuts to cover onions. Continue layers until bowl is filled. Spread a thick layer of mayonnaise on top and sprinkle with cheese. Place in refrigerator for 5 to 6 hours or overnight.
Beat eggs; add milk, sugar and flavor. Add margarine. Beat together. Mix flour, baking powder and salt and stir into eggs. Add nuts and raisins. Pour into 3 greased and floured pans. Bake at 375° for 30 minutes or until center springs back at light touch. Cool for 10 minutes. Loosen edges with knife. Turn out into racks and let cool completely.
Chop vegetables and place in blender with remaining ingredients. Blend until pureed. Serve as it comes from blender or strain, if you wish. Garnish with sliced cucumbers, tomato wedges and chopped green pepper. Serve cold. Makes 1 1/2 quarts.
Heat to simmer water, vinegar, salt and pickling spice. Pack asparagus in quart jars with 1 clove of garlic, fresh dill and the spices. Pour hot solution over. Seal and process in hot water bath for 5 minutes.
Follow directions on Dream Whip and make 1 envelope. Add cream cheese and mix well. Add powdered sugar. Pour into graham cracker pie shell. Top with can of cherry pie filling.
Mix these ingredients together and put in hamburg. Simmer 20 minutes and serve your favorite way.
In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to instructions. Freeze leftovers.
Mix the first 6 ingredients together with mixer. Pour into casserole dish. Mix remaining ingredients with fork until crumbles and put on top of casserole. Bake in preheated oven at 350° for 45 minutes.
Peel and devein shrimp; set aside. Cook pasta according to package directions. Drain and set aside; keep warm. Melt butter in a heavy skillet over medium-high heat; add shrimp and garlic. Cook 3 to 5 minutes, stirring constantly; remove shrimp and set aside, reserving garlic and butter in skillet. Add half and half to skillet; bring to a boil, stirring constantly. Reduce heat to low and simmer about 15 minutes or until thickened, stirring occasionally. Add shrimp, parsley and seasonings; stir until blended. Serve over angel hair pasta with steamed or sauteed red, green and yellow pepper strips.
Mix ingredients and mix until the mixture thickens. Stir slowly while cooking. Beat in electric mixer until smooth, making a very creamy filling. Cool and pour into a 9-inch baked pie shell.
Start the dip with layer of beans, add the sour cream over beans, spread avocados over sour cream and continue layering until finished. Refrigerate before serving.
Saute onion and mushrooms in margarine until golden brown. Add meat and stir until all is brown. Add tomato puree/sauce and simmer 10 minutes. Cook noodles, drain and rinse. Layer noodles, then cheese and then meat in a 9 x 13-inch pan. Bake at 350° for 30 minutes (be sure heated all the way through).
Cook onion in butter until tender. Stir in remaining ingredients except milk; heat to boiling. Reduce heat; cover and simmer 25 minutes. Stir in milk and heat through.
Mix together all the ingredients except vanilla and peanut butter. Cook over medium heat until a small amount dropped into cold water forms a soft ball. Remove from heat; add vanilla and stir in peanut butter. Beat with spoon until smooth and glossy and begins to thicken. Pour into lightly buttered dish until cool.
Mix all together. Pat out dough on a cookie sheet. Bake at 325° for 20 to 25 minutes.