HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugars and butter. Add egg and mix together. Add flour and oatmeal; stir thoroughly. Make into small round balls and place on greased cookie sheet. Bake at 300° or 325°.
Cream butter and lard in a large mixing bowl; gradually add sugar, beating well. Add eggs and mix well. Combine flour, baking powder, soda and salt in a small mixing bowl; add to creamed mixture, stirring until well blended. Add oats, pecans and coconut, mixing well. Drop by heaping teaspoonfuls, 2 inches apart, onto lightly greased cookie sheets. Bake at 350° for 6 to 8 minutes. Remove from cookie sheets, cool on wire racks. Yields 10 dozen.
In hot butter or margarine, cook peas and next 5 ingredients for 10 minutes. Stir in next 6 ingredients. Cook 20 minutes or until spaghetti is tender. Salt to taste. Serve with cheese.
Mix together coconut, 16 ounce sour cream, 2 cups sugar and 1 teaspoon vanilla. Place	in refrigerator overnight. Next day, cream butter and	3 cups sugar until fluffy. Add eggs, one at a time, beating well after each egg. Stir soda into 1/2 pint of sour cream; add to eggs and sugar alternately with flour. Add vanilla and blend thoroughly.
Combine soy sauce, oyster sauce, stock, arrowroot, water and lime juice. Mix well until cornstarch dissolves. Set aside.
In a shallow bowl, combine egg white and milk. In another bowl, combine the bread crumbs, Parmesan cheese and seasonings. Dip each chicken breast in the egg white mixture, then in the bread crumb mixture. Melt butter in skillet; brown chicken on both sides until no longer pink and juice runs clear.
Add all ingredients to potatoes. Place in greased 9 x 13 pan. Melt 2 tablespoons butter and drizzle over top. Sprinkle with paprika. Bake, covered, at 350° for 40 minutes; uncover and bake for 20 minutes more. Or refrigerate overnight; let sit at room temperature 30 minutes and bake as usual.
Combine meat, rice, onion and salt. Mix well and form into balls. Place in a deep baking dish. Combine tomato soup, water and sauce. Pour over meatballs. Cover dish. Bake at 350° for 1 hour.
Blowing bubbles is lots of fun for kids and adults too! You can mix your own bubble-blowin' solution by following this easy "recipe."
Let cheese and oleo soften. Mix oleo, cheese and flour well. Add Rice Krispies and mix well. Roll into small balls. Flatten with a fork. Bake on ungreased cookie sheet at 325° for about 20 minutes. (Rice Krispies taste like pecans.)
Boil or steam potatoes and green beans separately until tender but not mushy. Drain or remove from steamer. Cut each potato into eighths. Place in salad bowl. Add green beans. Blend Dijon mustard and vinegar in small bowl. Whisk in vegetable oil in thin stream. Pour over potatoes and beans; mix gently to coat. Season salad to taste with salt and pepper. Set aside.
Beat egg whites and salt until frothy. Add sugar replacement, beating until mixture is stiff; fold into the peanut butter. Drop by teaspoons onto lightly greased cookie sheets. Bake at 350° for 20 minutes.
Mix flour, cream of tartar, salt and soda. Cut in shortening. Beat eggs with sugar and lemon flavoring; add to flour mixture. Roll out; cut with cookie cutter. Bake in a 375° oven for about 8 minutes.
Mix all ingredients, except coconut, together and roll into balls. Then roll balls into coconut or mix coconut in and roll in balls. Or roll in 1 long log and roll in coconut. Put in refrigerator and chill and slice in slices.
Drop from a spoon to fry in hot grease. You can use cornmeal mix and onion. Great in fish fry grease.
Grease small casserole. Preheat oven to 350°. Cream butter, sugar and eggs (one at a time). Stir in pineapple and 1/2 can of the reserved pineapple juice. Fold in bread cubes. Bake one hour. Serve with ham or chicken.
Place chips on individual serving plates while heating chili and cutting Velveeta into cubes. Spoon chili on top of chips and place cubes of Velveeta on top of chili. Spoon picante sauce over these items, as desired. Heat in microwave for 2 minutes or until cheese is melted.
Cook and stir ground beef, onion and green pepper in large skillet until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients, except kidney beans. Heat to boiling. Reduce heat, cover and simmer 2 hours. Stir in beans.
Place carrots in 1-quart microwave-safe casserole dish. Cover with 2 tablespoons water. Microwave on High for 6 to 8 minutes. Stir once after 4 minutes. Drain excess water and let stand uncovered while glaze is prepared.
Boil potatoes in skins. Chill thoroughly. Peel and grate coarsely. Spread in baking dish, season to taste and dot with butter. Pour whipping cream over. Bake at 350° for 30 to 45 minutes until brown around edges. Can be doubled or tripled. Also, onions or cheese can be added.
Drain mandarin orange and pineapple chunks. Mix all ingredients and refrigerate. Best if made night before. Can add any other fruit to taste and more sour cream.
Dip fillets in milk. Combine crumbs, Parmesan and thyme. Coat fish with bread crumbs. Lay in single layer on greased shallow baking pan. Bake in 450° oven for 10 minutes per inch of thickness of fish. It is done when fish flakes easily with a fork.
Brown beef tips. Mix all together. Cook in oven at 325° for 3 hours. Serve over rice.
Peel and core apples. Start with a small amount of apples in blender along with lemon juice and water. Keep adding a little at a time until all fruit has been liquified. Place fruit in large pan. Add sugar, allspice and cinnamon. Bring to a full rolling boil for 1 minute; stir constantly. Remove from heat and stir in Certo immediately. Skim off foam on top. Ladle hot jam into glasses and seal with paraffin.
Mix ingredients with a spoon in a large bowl until moistened. Divide batter into 2 greased, floured 9 x 5-inch loaf pans.
Prepare cake as directed, pour in oblong pan. Combine cream cheese, egg, sugar and chocolate chips. Drop by tablespoon in batter, cut through batter with knife to swirl. Top with additional chips. Bake at 350° for 45 minutes. Frost with favorite chocolate frosting and nuts.
Cream together the margarine and sugar. Add cherries and almond extract. Form into 1/2-inch balls. Insert toothpick and chill until firm. Melt chocolate in double boiler; add paraffin wax if too thick. Dip balls in chocolate. Let cool on wax paper.
Cook ground beef in frying pan; drain. Mix with 1/2 jar spaghetti sauce. Heat oven to 350°. Cook noodles; drain. Set aside until ready to layer.
Dip pieces of chicken in buttermilk and drain. Combine flour, salt and pepper in paper bag. Place one piece of chicken at a time in bag and shake well to coat evenly with flour. Fry chicken in deep hot shortening until chicken is brown and crisp, 10 to 12 minutes.
Mix the first 3 ingredients until crumbly. Press into bottom of greased 9 x 13 pan. Next, mix vanilla, milk and salt. Stir in the toffee bits and nuts. Spread over the base. Bake at 350° for 30 to 35 minutes.
Mix first 6 ingredients and place in greased 11 x 13-inch pan. Bake at 350° for 40 minutes.
Cook green peppers and onion in small amount of oil adding ground chuck when almost done. Stir occasionally until fine and thoroughly brown. Drain any excess fat. Add hot peppers and salsa, stirring occasionally. Sprinkle contents of seasoning mix over meat mixture. Stir well and simmer on medium-low heat for about 15 minutes. Serve with taco shells and all the trimmings.
Butter a 9 x 13-inch pan. Mix pudding, milk and Cool Whip. Beat 1 minute. Put layer of whole graham crackers in pan. Put pudding over layer. Then add another layer of graham crackers. Put rest of pudding over this, then put last layer of graham crackers. Cool in refrigerator for 2 hours, then frost with Betty Crocker double Dutch frosting. Refrigerate several hours or overnight.
Preheat oven to 350°. Prepare Bundt pan. Mix all ingredients except chocolate chips thoroughly. Add chocolate chips. Put in pan and bake 50 to 60 minutes. Let cool 20 minutes then cover with foil after turning out of pan. Serve with Coffee Kahlua Cream.
Mix first 3 ingredients together. Mix dry ingredients together. Mix together liquid and dry ingredients. Let mixture stand for 5 to 10 minutes, then proceed as usual to griddle pancakes.
Cut up sweet potatoes and mix into mashed potatoes. Grease baking dish with butter. Put potatoes into dish. Cover with chunks of butter. Sprinkle salt, pepper and paprika. Bake at 350° for 20 to 25 minutes or until potatoes are heated through.
To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on a paper towel. Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir sauce; add to wok. Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice. Serves 6 - 8.
Grease a 7 x 7-inch baking dish. Layer the top 4 ingredients in order given. For topping, combine the bread crumbs with the grated cheese; sprinkle over top. Cover with foil. Bake at 400° for 30 minutes. Remove foil and bake for 10 minutes to brown. When you remove foil, you may add more cheese, if you like.
Preheat oven to 325°. Generously grease four 6 x 3 x 2-inch loaf pans. Combine flour, baking soda and salt. Set aside. In large mixer bowl at medium speed, beat sugar, oil and eggs until blended. Add bananas and beat until well blended. At low speed, beat in flour mixture just until blended. Stir in chocolate chips. Pour into pans. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on wire racks. Store overnight before serving.
Trim and discard green part of rind. Cut rind into 1-inch rings or cubes. Soak overnight in brine made of coarse cooking salt and 1 1/2 quarts of water. Combine sugar, vinegar and 2 1/2 cups water; place lemon, cinnamon and cloves in a muslin bag and add to sugar-vinegar mixture. Simmer 10 to 15 minutes. Remove spice bag. Drain watermelon rind; rinse well and cover with cold water. Simmer, covered, until tender. Add to hot spiced liquid. Simmer covered until clear, about 10 minutes. Let stand 24 hours. Seal in sterilized jars, placing some of the cinnamon stick and cloves in each jar. Yields 5 pints.
In chilled bowl, beat cream, powdered sugar and vanilla until stiff. Refrigerate.
Cook all except pineapple until thick; add drained pineapple. Pour in a baked pastry shell and cool.
Cook spinach according to package directions. Unroll refrigerator rolls; press into 10-inch pie pan to form crust. Sprinkle Cheddar cheese evenly over the crust. In a bowl, combine eggs, milk, Worcestershire sauce, salt, onion salt and pepper. Stir in creamed spinach, mushrooms and half the bacon. Pour over crust. Sprinkle with Parmesan cheese. Bake in preheated 350° oven for 20 minutes. Sprinkle remaining bacon over top of quiche. Bake an additional 20 to 25 minutes, or until knife inserted in center comes out clean. Serves 6 to 8.
Combine all ingredients except cheese, potato chips and almonds. Place in large rectangular dish. Top with cheese, chips and almonds. Let stand overnight in refrigerator. Bake at 400° for 20 to 25 minutes.
Mix dry and wet ingredients separately, then mix wet and dry ingredients together all at once until all dry ingredients are moistened. Bake on hot griddle, sprayed with Pam. Yields 12 dollar-sized or 8 (4-inch) pancakes. We multiply the recipe by 4 for our large family.
Heat molasses. Add sugar, shortening and soda. Heat again. Add flour with the remaining ingredients. Mix well. Roll into 4 rolls about 12-inches long each, wrapped in wax paper. Chill 1 hour. Slice; bake 10 minutes at 350°.
Cook broccoli and rice as directed in separate pans. Saute onions in butter, then add broccoli, cream of chicken soup and Cheez Whiz; mix up well. Take off stove top and add rice. Put in oblong casserole dish. Bake at 350° for 30 to 35 minutes.
Cream shortening and sugar together. Add rest of ingredients, adding one beaten egg at a time. Pour into unbaked pie shell. Bake at 425° for 10 minutes. Reduce heat to 350° and bake for 25 minutes.
Combine all ingredients, except cheese, into a 9 x 13-inch pan. Cover with cheese and bake at 375° for 30 minutes or until bubbly.
Mix together sugar, butter, salt and soda. Beat in the flour and milk. Pour into prepared 7 x 11-inch pan. Bake about 1/2 hour at 350°. Your choice of topping.
Preheat oven to 350°. Brown ground beef and onion; pour off fat. Blend in pizza sauce, garlic salt and oregano. Put mixture in greased 9 x 13-inch pan and sprinkle with Mozzarella cheese. In small bowl, mix eggs, milk, oil, salt and flour. Pour over meat mixture and sprinkle with Parmesan cheese. Bake for 30 minutes.
Mix apples and spices and place in greased 9-inch pie plate. Combine white sugar, 1/2 cup biscuit mix (reserve the remaining cup), milk, eggs and 2 tablespoons butter. Beat until smooth and pour over apples. Mix remaining cup of biscuit mix with pecans, brown sugar and 3 tablespoons butter. Sprinkle over apples. Bake at 325° for 50 to 55 minutes or until apples are tender.
In medium bowl beat together eggs, soup, milk, oregano and Parmesan cheese. Set aside. Divide pastry in half. On floured surface, roll out one half to 1/8-inch thickness. Cut 9 rounds using a 4-inch cookie cutter with scalloped edge. Line 3-inch muffin pan cups with rounds. Repeat with remaining dough.
Boil noodles in 6 cups boiling water 7 to 10 minutes. Drain. Add cheese sauce from package to milk and margarine. Mix well with noodles. Serve.
Cream shortening; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Combine milk, extract and orange rind; set aside. Combine flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Beat 3 minutes on medium speed of an electric mixer. Pour into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Pour Orange Glaze over warm cake, spreading evenly. Cut cake into squares to serve. Yield: 15 to 18 servings.
Mix apples, sugar and soda; set aside. Mix butter into flour mixture. Add eggs into apple mixture. Mix all ingredients together. Bake in 350° oven for 45 to 50 minutes in a greased and floured 9 x 13-inch pan.
Mix sugar, butter and flour, then add eggs and syrup. Beat together. Add salt, vanilla and pecans. Mix and pour into unbaked pie shell. Bake at 350° for about 40 minutes or until almost firm. Makes 1 small pie.
Grate cheese; add wine and flour. Put in a double boiler on top of stove. Melt nice and hot. (Add more wine if needed to thin.) Cut French bread in cubes. With a fork, dip bread in melted cheese and eat while hot.
Sift together flour, baking powder, salt and cinnamon. Add potato flakes. Melt butter. Stir in sugar, egg, pumpkin and vanilla. Add sifted ingredients and nuts. Stir until well blended. Pour into greased 9-inch square pan. Bake at 350° for 40 minutes.
Prepare Rice-A-Roni according to package directions. When adding water and spice packet, add chicken and vegetables. Continue as package directs until rice is cooked. Top with grated cheese and cover until cheese melts.
Brown meat in skillet; drain. Place rolls in 12-inch pizza pan; separate into 8 triangles, points toward center. Press together to make crust. Add meat, potatoes, cheese, green pepper and onion. Mix remaining ingredients. Pour over pizza. Bake at 375° for 20 to 25 minutes.
Place orange sherbet into large bowl. Fold in pumpkin until blended. Fold in ice cream and vanilla until blended. Freeze until hard, at least 4 hours.
Mix cake according to directions and bake in 13 x 9 pan. Mix pudding and milk, refrigerate until thick. In large punch bowl, layer cake, pudding and cool whip. Best if made the night before.
Put bulgur wheat in bowl. Add boiling water; let stand 1 hour. Drain and return to bowl. Add all other ingredients and refrigerate.
Mix meat, tomatoes and chilies, bread crumbs, egg, onion and salt. Shape into meat loaf and place in shallow baking pan. Bake in preheated oven at 375° for 1 hour. Then sprinkle cheese on top and return to oven until cheese is melted. Makes 6 servings.
Brown pork chops on both sides in skillet over medium heat and pour off excess fat. Sprinkle chops with salt and pepper. Drain peaches, reserving 1/4 cup syrup.
In small bowl, combine soup, paprika and pepper. In greased 2-quart oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover with foil. Bake at 400° for 45 minutes. Uncover and bake 10 minutes or until potatoes are fork-tender.
Wash asparagus and trim tough parts of stems; set aside. Prepare bread crumbs; put in blender or food processor to make fine crumbs. Steam asparagus in small amount of water until tender. Melt margarine in pan; add hot pepper sauce. Add crumbs and salt; saute until golden. Place well-drained asparagus in serving dish; top with hot bread crumbs. Serves 4.
Cream butter and sugar until light and fluffy. Add flour and baking powder alternately with milk. End with milk. Add in eggs, one at a time. Stir in lemon flavoring. Place in a cold oven. Set oven at 350° and bake 1 hour and 20 minutes. Do not open oven at any time before baking is completed.
Cook rice in milk. Beat egg yolks and add 3/4 cup sugar, the salt, lemon juice and rind; combine with cooked rice. Beat egg whites; add cream of tartar and 1/4 cup sugar. Pile on top of rice and bake for 20 to 25 minutes in moderate oven.
Mix all ingredients except flour and oatmeal. After it is mixed well, add flour and oatmeal. Spread on ungreased cookie sheet. Bake until light brown or about 10 to 15 minutes at 325°. Remove from oven. Spread with one cup peanut butter (or as much until crust is covered) while still warm. Let cool. Spread chocolate frosting over the peanut butter. Do not overbake!
Beat eggs by hand until fluffy; slowly beat in sugar. Add cream, half and half and vanilla. Mix well. Pour mixture into an ice cream maker and freeze. While freezing, place cookies or candy bars into a plastic bag and break into small pieces. Add to ice cream mixture when frozen. Store in freezer.
Wash, peel and grate potatoes into a large pot. In a large bowl, cream sugar, butter, salt and nutmeg. Mix into pot with potatoes. Combine in another bowl the milk and eggs, then add to dry ingredients. Cook over medium heat, stirring constantly, until mixture is firm with a candied appearance. Pour mixture into a 4-quart casserole and cook at 400° until browned. May be served hot with a meal or cold as a dessert.
Mix well and bake at 325° for 1 hour. Makes 2 loaves.
Mix Cool Whip and strawberry yogurt together (whip lightly). Pour into pie crust. Chill 30 minutes. Serves 6.
Heat oven to 400°. Lightly grease 10 x 1 1/2-inch pie plate. Mix crabmeat/shrimp, cheeses and onions in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute beating by hand. Pour into pie plate and bake until golden brown and knife inserted halfway between edge and center comes out clean, about 35 to 40 minutes. Let stand 5 minutes before cutting. Refrigerate any leftovers.
Cream butter and cream cheese. Add egg yolk and vanilla; add dry ingredients. Chill dough overnight. Roll very thin. Cut with cookie cutters. Brush with egg white and sprinkle with nuts and sugar. Bake about 10 minutes in 350° oven on ungreased cookie sheet.
Roll chicken or chops in flour. Place in casserole. Pour ingredients over. Bake 2 hours at 350°, covered.
Mix cake mix, 1 egg and melted butter together and press into 9 x 13-inch pan to form a crust. Mix 2 eggs, cream cheese, powdered sugar and pecans on low speed, just enough to mix. Pour over crust. Bake at 350° for 40 minutes or until brown.
Layer the macaroni, onion and cheese. Repeat layers. Combine milk, eggs and salt. Pour over macaroni. Dot with butter. Sprinkle top with paprika. Bake 40 minutes at 350°.
Mix together and bake in a pan for approximately 20 minutes at 350° or until hot or you can use it to stuff a chicken or turkey.
Boil water, butter and salt. Add flour and remove from stove. Stir until smooth. Add 1 egg at a time. Drop on ungreased baking sheet and bake in oven for 20 minutes.
Mix all ingredients. Make into meatballs and brown in butter. Simmer 1 hour. Make water gravy. Serve over rice or noodles.
Combine ingredients (do not brown meat) and cook on low for 2 1/2 hours. Stir occasionally (will thicken considerably). Pour into cold casserole dish. Refrigerate until firm. Slice and fry. Great with eggs and toast.
Heat oven to 450°. Mix all ingredients, except zucchini, bell pepper, onion and chilies. Beat vigorously 30 seconds. Stir in remaining ingredients.
In a medium size bowl, beat eggs with a whisk. Add cream and beat; then add salt and spices. Sprinkle cheese and bacon in bottom of crust. Pour cream and egg mixture over it. Dot top of quiche with small chunks of butter. Put pie plate onto cookie sheet and carefully slip into preheated 350° oven. Cook 40 minutes or until quiche has puffed up into a dome and slightly brown. Allow to cool at least one half hour before serving. Serves 6 to 8.
Combine first four ingredients in big pan. Put next 2 ingredients in cheese cloth bag and add to first. Bring to boil. Put in onion and tomatoes. Boil for 5 min. uncovered or until tender.
Sift together first 4 ingredients. Cream the butter, sugar, peanut butter and brown sugar. Add egg and vanilla. Mix with flour mixture. Roll in small balls. Press with fork. Bake at 350° for 8 to 10 minutes.
Cook pasta; rinse with cold water and drain well. Toss pasta with corn, carrots, green beans and dressing. Cover and chill. Serve in lettuce-lined bowls and garnish with thinly sliced red or green pepper or black olives.
Pour half and half in mayonnaise and stir well. Add Blue cheese, lemon juice, sugar and garlic.
Lightly grease casserole dish. Mix the first 5 ingredients and place in dish. Top with chicken. Sprinkle chicken with onion soup mix. Cover and seal with foil. Bake at 350° for 2 1/2 hours. Don't peek!
Cook chicken; salt and pepper to taste. Pull chicken off bones. Add salt to flour and mix. Cut shortening into flour well. Add hot water to flour mixture and mix well. Roll out on board and cut into 1-inch squares (thin). Drop squares into broth and bouillon and cook at slow boil for 10 minutes.
Cream oleo in a very large mixing bowl. Add sugars and cream until fluffy. Beat eggs and vanilla into this mixture. Mix dry ingredients together and blend well into the eggs and sugar. Fold in chocolate baking pieces. Drop by teaspoonfuls onto greased cookie sheets, allowing 2 inches between each cookie. Bake in 350° oven for 10 to 12 minutes.
Preheat oven to 300°. Combine crumbs, sugar and margarine. Press on bottom of 9-inch spring-form pan. In mixer bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and ReaLemon. Mix well. Pour into prepared pan. Bake 50 to 55 minutes or until center is set. Top with sour cream. Bake 5 minutes longer. Cool. Cover top with pie filling. Chill. Refrigerate leftovers. Makes one 9-inch cheese cake.
Mix butter, Coke and cocoa and boil. Add this mixture to powdered sugar and add nuts. This recipe will serve 12 people.
Mix mayonnaise, sugar and vinegar together. Add to other ingredients. Mix well and chill.
Mix all together, except chips. Pack into a 9 x 13-inch pan. Sprinkle chips on top. Bake at 350° for 1 hour.
Mix dry ingredients. Add eggs, salt and vanilla. Mix well. Add pears and nuts. Pour into sprayed Bundt pan. Bake at 375° for 1 hour and 15 minutes or until done.
Cook corn until tender and drain. Mix together with milk, egg, onion, salt, pepper, sugar and 1 c. shredded cheese. Put in casserole. Top with bread cubes, melted butter and 1/4 c. Swiss cheese tossed together. Bake 30 to 45 minutes at 350°. Serves 6 to 10.