HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the first 6 ingredients together. Sift the flour, salt and baking powder together. Add baking chocolate. Stir in chocolate chips and walnut pieces. Chill dough slightly and drop large teaspoons rather high, to make large, soft cookies. Bake at 350° for about 8 minutes. Cool on pan until they can be safely removed to racks. Delicious! Makes 3 dozen.
In small bowl, pour boiling water over chocolate. Let cool. Preheat oven to 325°. Grease and flour a 9 x 5 x 3-inch loaf pan. Sift flour with salt and soda. Set aside. In large bowl of electric mixer at high speed, beat butter, vanilla, sugar and eggs until light and fluffy, about 5 minutes. At low speed, beat in flour mixture; alternate with sour cream, beginning and ending with flour mixture. Beat in chocolate mixture just until combined.
Grease casserole dish. Mix rice, celery soup, chicken soup, water and parsley and place in casserole. Add chicken pieces and top with dry onion soup. Cover with foil and bake 2 1/2 hours at 350°.
Mix bread crumbs, cheese, parsley and seasonings. Coat chicken pieces well in melted margarine, then into crumb mixture. Place chicken in shallow roasting pan and pour remaining margarine over top. Bake at 350° for about 1 1/2 hours.
Cook frozen broccoli until tender; set aside. Chop onion and saute in butter. Now mix in the soup and egg. Add the broccoli and mix it all together.
Cook zucchini and onion in boiling water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in drained zucchini and onion. Combine stuffing mix and butter. Spread half of stuffing mix in bottom of 12x7-1/2 inch baking dish. Spoon vegetable mix over top. Sprinkle remaining stuffing mix over vegetables. Bake at 350 for 24-30 minutes or until heated through. Serves 6-8.
Combine daiquiri mix and orange juice in blender. Add enough ice to bring mixture up to 5 cups. Blend until slushy.
Cream sugar, butter and orange peel. Add eggs, one at a time, beating well after each. Combine flour, baking powder, salt and nutmeg. Add to creamed mixture, alternately with milk, beating well after each addition. Fold in raisins, nuts and poppy seed. Spoon batter into greased muffin tins about 3/4ths full. Bake at 400° for 20 minutes.
In large skillet, brown ground beef, drain fat. Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chiles. Blend well and bring to a boil. Reduce heat, simmer 10 minutes (uncovered). In small bowl, combine Ricotta cheese and eggs. In bottom of 13 x 9 x 2-inch baking dish, spread 1/2 of meat mixture. Top with 5 tortillas and top with 1/2 Ricotta cheese mixture. Top with 1/2 Monterey Jack cheese, repeat layering, ending with cheese. Bake, uncovered, in 350° oven 20 to 30 minutes. Let stand for 10 minutes before cutting into squares.
Mix powdered sugar and cream cheese in a bowl. In a second bowl mix Dream Whip as directed on box. Fold Dream Whip into first bowl. Pour into baked pie crust. Pour cherry pie mix over this and top with peaches or apples. Chill.
Mix and let stand 1/2 hour. Bake at 350° for 30 minutes.
In large bowl combine yeast from foil packet with the flour mixture. Stir in 1 cup hot tap water, egg and margarine, until dough pulls cleanly away from sides of bowl. Turn dough onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 10 minutes, until smooth. Cover with inverted bowl, let rest for 5 minutes.
Preheat oven to 350°. Combine sugar, salt and cinnamon in small bowl. Slice yams 1/4-inch thick; lay in greased ovenproof dish or pan. Sprinkle melted butter on yams, then the sugar mixture. Arrange another layer of yams and repeat the sprinkling procedure. Continue until yams are gone. Bake 25 minutes or until yams are hot and sugar is bubbly. Great for the holidays.
Combine tomatoes, water, onion, garlic, chilies, chili powder, salt, marjoram and pepper in a 2-quart microwaveproof bowl. Cover with plastic wrap. Cook on High for 5 minutes. In separate bowl, combine remaining ingredients. Blend well. Shape into 1/2-inch balls. Drop meatballs into soup. Cook on High for 11 to 13 minutes, or until meatballs are no longer red, stirring after 5 minutes. Let stand five minutes before serving.
Heat oven to 350°. Grease loaf pan. Beat all ingredients with spoon 30 seconds. Pour into pan. Bake 55 to 65 minutes. Test with toothpick. Cool 5 minutes. Loosen sides from pan and remove. If top browns too quickly, cover with aluminum foil.
Drain pineapple, reserve liquid. Combine sugar and flour in saucepan, gradually adding pineapple liquid, egg and vinegar. Bring to a boil over medium heat, stirring constantly. Remove from heat, chill for one hour.
Cook spaghetti; drain. Place with remaining ingredients (except 1/2 cup cheese) in 1 1/2-quart casserole. Toss lightly with 2 forks to mix well. Top with remaining cheese. Bake at 350° until bubbly. If made ahead and chilled, takes about 45 to 60 minutes to heat.
Crush Doritos and mix all ingredients. Bake at 350° for 40 minutes.
Cover potatoes with water and boil with onion flakes, salt, and pepper until tender. Do not drain. Mash with potato masher. Add corn and shrimp. Cook until shrimp is done. Add half-and-half and sour cream. Simmer to blend flavors. Add chives if desired.
Cover chicken with water and simmer until tender, with the onion and bay leaf. Remove chicken. Cut meat from bones, return to kettle. Add parsley, season and add noodles.
Into large bowl, sift together flour, baking powder, salt and cinnamon. Stir in brown sugar until well blended. With pastry blender, cut in peanut butter and butter until coarse crumbs form. In small bowl, mix milk, vanilla and egg until well blended. Add milk mixture to flour/peanut butter mixture; stir just until moistened. Pour batter into greased 9 x 5 x 3-inch loaf pan. Bake in 375° oven for 1 hour. Cover loosely with sheet of foil. Bake 15 minutes more or until loaf is golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove and cool on rack. Makes 1 loaf.
In a saucepan, melt shortening. Stir in brown sugar. Mix well. Let stand until slightly cool. Add eggs, one at a time, beating well after each addition. Add flour, baking powder and salt. Stir in nuts and chocolate bits. Pour into greased and floured 15 x 10 x 1-inch pan. Bake at 350° for 30 minutes.
Combine milk, marshmallows and orange juice in 3-quart saucepan. Stir over medium heat until marshmallows melt. Remove from heat and stir in dates, raisins, walnuts, candied fruit and candied cherries.
Dissolve jello in boiling water. Stir in cranberry-orange and pineapple. Add nuts, if desired. Pour into mold.
Cream butter and sugar thoroughly. Add egg yolks, one at a time. Add orange rind. Add baking soda to flour and sift together. Add flour mixture alternately with sour cream and orange juice to creamed mixture. Beat egg whites until stiff and fold in. Pour batter in a large pan that has been floured. Bake at 300° for 1 1/2 hours, or until done. Let stand 15 minutes before removing.
In a saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread into aluminum foil-lined 9-inch square pan. In another saucepan, over low heat, melt chocolate chips with remaining sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat; stir in remaining 1/2 cup walnuts. Spread over fudge in pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.
Mix first 4 ingredients until smooth. Grease pan and press mixture into pan with spoon. Mix cream cheese and sugar and add eggs, one at a time plus the vanilla. Pour over the graham cracker crumbs and bake 35 minutes at 350°. Mix sour cream, sugar and vanilla; pour on cake and bake 5 minutes. Cool. Refrigerate. A 9 3/4-inch round spring-form pan may be used.
Preheat oven to 375°. Combine crust ingredients and mix well. Press firmly into greased and floured 10 x 3-inch spring-form pan. Bake crust 6 to 9 minutes or until edges are brown. Cool. Reduce heat to 350°.
Brown and drain ground beef. Mix with all other ingredients. Cook in slow cooker on high for 1 hour, then on low for 1 hour.
Blend salt with flour. Cream together all ingredients, except honey and cherries or nuts. Form into 2 rolls and refrigerate. Slice 1/4 inch thick on ungreased cookie sheet. Brush top with honey and decorate with cherries or nuts. Bake at 350° for 8 minutes, until slightly browned.
Place chicken pieces in shallow baking dish, skin side up. Combine butter, honey, mustard, salt and curry powder. Pour over chicken and bake at 350° for 1 1/4 hours, basting every 15 minutes until chicken is tender and golden brown. Makes 4 to 6 servings.
Cream butter and sugar in mixer bowl. Add eggs and vanilla; blend well. Combine with flour and cocoa; stir in nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes.
Spread layers of vegetables, rice and meat in baking dish in order given, seasoning each layer. Mix water with soup and pour over all. Bake at 350° until rice is tender, about 1 1/2 hours. Serves 6.
Beat eggs, sugar, oil and frozen orange juice. Blend in sifted flour ingredients with sour milk. Add chopped nuts, and shredded carrots and zucchini. Pour into prepared medium bread tins. Shake bread tins 3 times to rid of bubbles. Let stand 10 to 15 minutes, then bake 45 minutes to 1 hour at 350° or until done. Makes 2 medium loaves.
Bake cake. Scratch top of cake with fork so Jell-O can dribble in cake. Mix Jell-O with 1 cup hot water and then add strawberries. Dribble over cake. Mix pudding with 3 cups milk as directions on package. Pour over cake. Put Cool Whip on top of pudding. Let set overnight or for a few hours before serving.
Melt margarine in 9 by 13-inch pan. Add the graham crackers, chocolate chips, butterscotch chips, coconut, and nuts in layers. Do not stir. Pour 1 can Eagle Brand Milk over other ingredients. Bake at 325 degrees for 25 to 30 minutes. Cut in bars.
Prepare cake mix as directed. Bake in 9 x 13 x 2-inch pan. Remove from oven and poke holes down through the cake with the round handle of a wooden spoon. Holes should be at 1-inch intervals.
Drain the broth from beets into pan. Set beets aside. Into broth, add vinegar, Sweet 'N Low and spices. Simmer approximately 10 minutes. Place beets and sliced onion in a jar or covered bowl. Pour broth over veggies. Place lid on tight. Refrigerate. Serve.
Peel and grate potato, then stir in egg and salt. Fry in a large skillet as one large pancake in a small amount of oil over medium heat, turning once. The pancake should be rather dark or it won't be cooked through.
Mix the sour cream, cream cheese, mayonnaise, Tabasco sauce and garlic salt with mixer. Add Bac*Os and corn; stir well. Let set at least 4 to 6 hours. Serve with favorite chips.
Add 1/2 cup sugar to beaten egg whites. Add 1/3 cup sugar, vanilla, salt, baking powder and flour to egg yolks. Fold in egg whites. Bake in ungreased tube pan at 350° for 40 minutes.
Beat butter 10 minutes. Add orange juice, vanilla, egg yolk, whiskey and sugar. Continue beating. Add flour and baking powder on low speed and mix until the dough doesn't stick to your hands. Add almonds. Pat piece of dough to desired thickness and cut with cookie cutter. Bake at 350° for 15 to 20 minutes. Bake until golden on bottom. Do not brown top. When cool, sprinkle with confectioners sugar. Makes 45 to 50 cookies.
Dissolve Jell-O in 2 cups of heated fruit juice (mix pineapple and cherry juice, but do not add any water). Add chilled Coke, cherries and pineapple. Chill until partially set. Add grated cheese and nuts and pour into a 13 x 9-inch dish or a salad mold.
Let Velveeta and cream cheese soften at room temperature. Pat Velveeta out into rectangle. Spread softened cream cheese over this. Sprinkle chilies and olives over cream cheese. Roll into loaf shape or log. Serve with tortilla chips or crackers.
In a mixing bowl, beat butter, sugar, juice and eggs. Combine flour, baking powder and salt. Stir into egg mixture alternately with milk. Fold in lemon peel, nuts and blueberries. Pour into a greased 8 x 4 x 2-inch pan. Bake at 350° for 50 to 60 minutes. Yield: 1 loaf.
Combine all ingredients in blender; mix until smooth. Yields 1 1/4 cups.
Shape mixture into balls. Place in greased shallow pan. Pour Texas Barbecue Sauce over all. Bake at 350° for 1 1/2 hours.
Cut chicken into slices. Brown in hot oil until cooked, about 5 minutes. Add broth, wine, broccoli and soup. Bring to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Top with Parmesan cheese.
Cream the butter and sugar thoroughly. Add beaten egg yolks. Add sour cream alternately with flour, salt and baking powder. (Add stiffly beaten egg whites after flour.) Bake at 375° approximately 45 minutes or 1 hour or until done when tested with a straw. Bake in angel food pan. (Not necessary to ice, just a little sifted powdered sugar on top.) Delicious.
In a blender, combine drink mix with rum. Blend with ice for at least 15 seconds, until slushy. Pour into a tall glass. Garnish with a cherry and pineapple stick.
In a medium mixing bowl grate cauliflower and cheese. Fry bacon until crisp. Drain. Add crumbled bacon, onion and mayonnaise. Mix, refrigerate and serve.
Cream shortening; continue to cream, while adding honey in fine stream. Add egg. Add flour, salt, soda, baking powder and cinnamon. Add oats, raisins, water and vanilla. Mix thoroughly. Drop by teaspoonfuls onto cookie sheet. Bake at 375° for 12 to 15 minutes.
After boiling potatoes, clean and slice into large bowl. Cook bacon until crisp; take bacon out of skillet. Use the remaining bacon grease; add diced onions, vinegar, sugar and water; let simmer, stirring, until onions are done. Add flour by making a white paste to mixture and stir until thick but runny. Pour mixture over potatoes. Add eggs and celery seed to taste. Cut up crisp bacon and mix.
Combine crumbs and butter in bowl, mixing well. Spread in 9 x 13-inch pan. Spread ice cream over crust. Top with fudge topping. Spread whipped topping over all. Freeze until firm. Yields 24 servings.
Brown beef and onion; drain. Add sausage, sauces and spices; simmer for 5 minutes. Cook noodles while preparing meat sauce. You'll need two 9 x 13-inch pans; spray with Pam.
In saucepan, heat 1-inch salted water to boiling (1/2 teaspoon salt). Add potatoes and cover tightly. Cook 35 minutes. Drain and cool.
Melt butter in large pot. Stir in flour until smooth. Gradually add milk, stirring constantly, until thickens. Add potatoes. Bring to a boil. Stir constantly; reduce heat and simmer 10 minutes. Add remaining ingredients. Stir until cheese is melted.
Bake corn bread; let cool. Break or crumble into small pieces. Add the remaining ingredients, along with small amount of pickle juice, just to dampen. Top with bacon bits.
Mix hamburger, onion, soups, bean sprouts, soy sauce, rice and celery. Combine ingredients except noodles. Sprinkle noodles over top. Bake 1 hour at 350°.
Dissolve raspberry jello in 1 cup boiling water. Stir in pie filling. Turn into a 9 x 9 x 2-inch oiled baking dish. Chill until partially set. Dissolve lemon jello in 1 cup boiling water. Beat together the cream cheese and mayonnaise; gradually add lemon jello. Stir in undrained pineapple. Fold the Dream Whip into lemon mixture with marshmallows. Spread atop cherry layer. Sprinkle nuts over top. Chill until set. Cut into squares to serve.
Brown sausage and onions until onions are tender. Add next 4 ingredients. Heat to boiling. Cover, reduce heat and simmer 20 minutes. Add pimentos. Cover and simmer another 10 minutes. Add salt and pepper if needed.
Heat to 275° to soft crack the sugar, Karo, water and salt. While cooking ingredients, heat 3 cups peanuts in oven. Add peanuts and then cook to 310°. Add baking soda and margarine. Pour on buttered cookie sheets.
Boil chicken and save broth. Cook rice as directed. Place chicken and rice in large pan. Mix all other ingredients together with chicken and rice. Bake at 350° for 30 minutes.
Mix ingredients together in order. Bake in 3-quart casserole dish in 350° oven for 2 hours.
Make basic recipe of Bisquick. Roll out onto floured wax paper. Allow sausage to reach room temperature. Spread sausage over Bisquick and roll. Freeze.
Cook rice according to package directions. Add chicken soup and Mexicorn. Put in buttered casserole dish; top with grated cheese. Bake, uncovered, at 350° for 20 to 30 minutes.
Add salt, pepper and paprika as you like to bread crumbs. Make spice mixture of parsley, sage, rosemary and thyme; set aside. Wrap chicken breasts in cheese slices. Roll in bread crumb mixture. Place in greased baking dish. Pour butter and spice mixture over chicken pieces. Bake at 350°, uncovered, for 30 minutes. Add wine and bake another 30 minutes. Time may be shortened for small pieces, such as tenders.
In large skillet, heat 1/2-inch oil to 400°. In large bowl, mix flour, seasoning and 1 teaspoon salt. In another bowl, mix egg, milk and pepper sauce. Sprinkle chicken with remaining salt. Coat with egg mixture; drain off excess. Coat with flour; shake off excess. In hot oil, fry chicken 6 minutes or until browned and cooked. Drain.
Put stuffing mix in 1 1/2-quart casserole. Combine water, oleo and contents of seasoning packet in saucepan; bring to a boil. Pour over stuffing and mix well. Press some of stuffing up along sides of dish to create a hollow in center. Arrange chicken in center. Blend soup and milk together; pour over chicken. Garnish with chopped parsley and pimento, if desired. Cover and bake at 350°. Serves 4 to 5.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 cup fried onions. Pour into 1-quart casserole dish. Bake at 350° for 30 minutes, covered. Top with remaining cheese and fried onions. Bake, uncovered, for 5 more minutes. Grease pan.
Cook dressing until blended and smooth. Toss with cabbage mixture at any time, but mix in 1 package Top Ramen noodles just before serving.
Grease a 9 x 13-inch pan; set oven at 375°. Make sauce of mushroom soup, sour cream and melted oleo. Put potatoes evenly in pan. Top with green onions. Spread with sauce over evenly. Top with potato chips. Bake for 45 minutes.
In a saucepan, place the two cans of condensed milk. Cover with cold water. Place lid on saucepan. Bring to a boil. Turn heat down to simmer (you will hear the water rumble). Boil for 2 hours and 15 minutes. Place cans in refrigerator overnight. Next day open cans on both ends. The caramel will slide out. Cut caramel into slices. Place a slice of caramel on a pineapple ring; top with whipped cream.
Bake strawberry cake mix as directed on package. When cake is finished baking, poke holes all over top of cake with a fork. Mix together remaining ingredients. Pour strawberry mixture over top of cake. Let cool and add topping.
Cook and cut up potatoes. Heat stock and pour over warm potatoes. Add vinegar, mustard, oil, salt and pepper. Sprinkle with herbs and allow to stand for full flavor. Serves 6 to 8. Red pepper, chopped, is a pleasant addition.
Brown hamburger and drain grease. Combine all ingredients in frying pan with meat and simmer 1 hour, uncovered.
Remove stalks from cabbage and chop cabbage; wash and refrigerate. Dice onion. Over low heat, melt butter in pan. Crush Ramen noodles (discard flavor packets) and add to pan with sesame seeds and slivered almonds; stir often until brown. Drain on paper towel.
Combine and bake at 350° for 40 to 50 minutes in a 9 x 13-inch greased pan. I also put some grated cheese on top before I bake this.
Mix corn meal, salt, soda, corn, eggs, oil and onion (if desired) well. Pour 1/2 of mixture in greased pan (I use an iron skillet). Mixture will be a thick consistency. Sprinkle seasoned (salt and pepper) ground beef on top. Add cheese and top with remaining batter mixture. Bake at 375° for 35 minutes.
Peel and boil potatoes. Mash well. Add salt, pepper and egg yolks. Mix. Fold in the beaten egg whites. Place mixture in a well-greased pan and bake for 35 to 40 minutes in a preheated oven at 400°. Cut in squares and serve hot with meat and other vegetables.
Sprinkle nuts and coconut over bottom of floured and greased 9 x 13-inch pan. Mix cake mix per package directions. Pour over nuts and coconut. Melt margarine; add cream cheese and sugar; mix together. Pour this over top of cake mix and bake at 350° for 45 minutes.
In large bowl, toss together lettuce, celery, onion, and cucumber. Place in salad bowl. Arrange meat, cheese, tomatoes, and olives on top. Serve with salad dressing of your choice. Other variations may include: broccoli, shredded carrot, cauliflower, cooked peas, lima beans.
Beat egg yolks until light; gradually add sugar and pineapple syrup. Add flour and baking powder; beat. Fold in beaten egg whites. In a 9-inch ovenproof skillet or pan, place pineapple slices over butter and brown sugar. Pour batter over top of pineapple and bake at 325° for 25 to 30 minutes or until done. Invert on a large plate while warm.
Cook cake mix for 3-layer cake according to directions. Mix together sour cream, Cool Whip, sugar and coconut. Chill in refrigerator, then spread on cake. Refrigerate cake until served. Gets better as it sets.
Bake cornbread. Boil chicken or use turkey broth. Pull chicken off the bone and chop.
Bring water and bag to a boil. Add potatoes and boil for 20 minutes. Remove shrimp bag and add corn and boil for 20 more minutes. Add sausages and boil for 8 minutes more, then add shrimp and boil 4 more minutes after this; drain off all water and spread onto table that has been covered with paper sacks. Serve with cocktail sauce and tartar sauce. Use paper plates and there is no clean up except one pot.
Blend the sugars and melted butter. Beat in the eggs and applesauce. If nuts are to be used, add now. Sift together the next 5 ingredients and add to the previous ingredients and blend well. Add vanilla and blend. Pour into a lightly greased 9 x 13 oblong cake pan. Bake at 325° for 35 to 40 minutes. Sprinkle granulated sugar over the top of the brownies as soon as they come out of the oven and cut into squares while still warm. Serve as a cookie bar or serve with a dollop of whipping cream for a special dessert.
In a large bowl mix sauerkraut, carrots, celery, green pepper and onion. Combine sugar, vinegar and oil. Pour over vegetables and mix well. Cover and refrigerate for at least 8 hours. Yields 10 to 12 servings.
Mix pineapple and cherry pie filling together in a 9 x 13-inch cake pan. Sprinkle the white cake mix over the fruit mixture. Cover cake mix with butter and bake according to cake mix directions.
In large bowl with wire whisk or fork, beat chopped basil, oil, vinegar, mustard, salt and sugar until blended; set aside. In 5-quart saucepan over high heat, heat 3 quarts of water to boiling. Fill a large bowl with ice water. Meanwhile, cut small "x" in stem end of each cherry tomato. Add 1 pint cherry tomatoes to boiling water. After 5 seconds, with slotted spoon, remove tomatoes to ice water to cool them. Repeat with remaining cherry tomatoes, heating water in saucepot to boiling before adding each pint of cherry tomatoes and adding more ice to water in large bowl as needed.
Melt chips, condensed milk and 3 tablespoons margarine in double boiler. Add nuts and vanilla. Combine remaining ingredients and press 2/3 of dough in 10 x 16-inch pan. Pour chocolate mixture over this. Crumble remaining oat mixture over top. Bake at 350° for 20 to 25 minutes.
Cook broccoli and drain; mix all ingredients with broccoli, Cheez Whiz last. Pour in casserole dish and bake at 350° for 45 minutes.
Preheat oven to 400°. In a medium mixing bowl, blend cheese with margarine. Stir in flour, salt and paprika; mix well. Wrap a teaspoon of mixture around each olive. Bake on cookie sheet for 15 minutes. Yield: 48 pastries.
Cook noodles. Alternate layers of tuna, noodles or cream of mushroom soup. Bake at 350° for 20 minutes.
Heat vinegar and water. Add cucumbers and heat until cucumbers turn their color (do not boil). Pack cucumbers in pint jars and add 1 teaspoon salt and 1 teaspoon sugar. Cover with hot mixture and seal.