HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small bowl combine flour, baking powder, cinnamon and salt; set aside. In large bowl combine butter, brown sugar and vanilla; beat until creamy. Add eggs, beat well. Blend in flour mixture. Stir in chocolate chips, 1/4 c. nuts, and lemon rind. Spread into greased 9 x 13 inch pan. Sprinkle 1/2 c. nuts over top and press in. Bake at 350° for 20 minutes. Cool and cut into bars.
Soften gelatin in water. Add the 2 tablespoons sugar and lemon juice to thoroughly beaten egg yolks. Cook on low heat until thick, stirring constantly. Blend in gelatin and remove from heat. Cool slightly before adding the guava nectar and coloring.
Make lemon jello using pineapple juice as part of water necessary. While hot, add marshmallows (cut small). Set aside to cool and marshmallows dissolve. Whip the cream; add salad dressing and cream cheese (cut into small pieces). Add pineapple after lemon jello is cool. Add whipped cream mixture and set aside to set. When firm, make red jello and pour over the top. Very beautiful and very delicious!
Line 1 1/2-quart casserole with cooked broccoli. Mix soup, margarine and curry. Pour 1/2 over broccoli. Cut cooked chicken into bite size pieces and place over soup mixture. Pour remaining soup mixture over chicken. Top with cheese and paprika. Bake at 350° for 30 to 40 minutes.
Cream together 1 cup grated sharp Cheddar cheese, 1 stick margarine and 1 cup flour. Add 1 1/2 cups Rice Krispies and dash of red pepper. Roll into small balls and press down with fork. Bake at 400° for about 10 minutes. Makes 2 dozen.
Shak well. Let sit in frige for 10 minutes. Eat and enjoy.
Cut meat into serving size pieces. Brown meat; put in crock-pot. Add golden mushroom soup and dry onion soup. Cook on low for 6 to 8 hours. (The longer it cooks, the more tender it is. Makes its own gravy.)
Beat until light and fluffy. Pour over cooked potatoes and stir to mix. Potatoes may be diced or sliced.
Cook fryer and remove from bones. Mix chicken, soups and stock together and put in casserole dish.	Bake until it starts bubbling.	Add stuffing mix over top and jam down through other ingredients with knife. Put	back in oven and bake for a few minutes at 350°. Remove and serve.
Combine first 3 ingredients in a large saucepan. Boil for 3 minutes and remove from heat. Add Eagle Brand milk and boil 3 additional minutes. Pour 1 large box Rice Krispies, puffed rice or popcorn into large bowl or roasting pan. Pour cooked mixture over cereal and mix well.
Mix sugar, oil and eggs. Add flour slowly. Fold in apples, nuts and vanilla. Batter will be stiff. Bake at 325° for 1 1/4 hours in tube pan.
Cream the shortening and sugar together. Beat eggs until light and add mashed bananas thoroughly. Add lemon juice. Blend with creamed mixture. Sift flour, baking powder and salt together and mix quickly into banana mixture. Add nuts. Split batter into 2 bread pans and bake at 325° for 1 1/4 hours.
Mix pretzels, margarine and 4 tablespoons sugar and spread in oblong glass dish (12 x 8-inches). Bake 6 to 8 minutes at 350°, then cool. Mix cream cheese, 1 cup sugar and Cool Whip. Spread mixture over the crust and cover with favorite fruit. Chill and serve.
Put sugar over berries and let stand for 1 hour; stir after 1 hour. Combine water and Sure-Jell. Boil 1 minute. Pour over berries; stir for 2 minutes. Pour into jars up to 1/4-inch from top. Put into freezer.
Combine all ingredients in a	large bowl; stir until well blended. Pour into a greased and floured 13 x 9 x 2-inch baking pan. Bake	at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Spread with chocolate frosting.
Arrange bread slices in bottom of 8-inch pan; cover with cheese, ham and bread again. Combine eggs, milk and seasonings. Pour over bread and let stand in refrigerator overnight. Bake at 325° for 1 hour or until lightly browned and puffy. Remove from oven and let stand for a few minutes. Cut into squares and serve.
Mix all ingredients, except corn meal. Add corn meal just as it is in the box. Bake in a 9 x 13-inch greased Pyrex dish for about 1 hour at 350°.
Blend the peanut butter with the sifted powdered sugar until crumbly. Sprinkle 2/3 cup of the mixture over a baked pie shell. Combine the flour, 1/2 cup sugar and the salt in saucepan. Stir in the scalded milk. Cook until thick. Blend small amounts of mixture into 3 slightly beaten egg yolks. Add to other mixture. Cook a few minutes longer. Pour into pie shell.
This is pretty straightforward. Mix everything together; add Tabasco to taste. Can substitute the Tabasco with other hot sauces. Single batch makes 4 cups; double makes 8 cups.
Slice onions thinly. Saute in butter. Layer in casserole dish: onions first, then crushed crackers. Sprinkle with cheese. Cover with foil. Bake at 325° for 20 minutes.
Combine sugar, butter, syrup and salt. Bring to a boil quickly and boil for 5 minutes. Remove from heat and add soda; stir well. Pour over popcorn in a large roasting pan and stir well. Stir in peanuts, if desired. Bake at 250° for 1 hour. Stir every 15 minutes during baking.
In a saucepan, add the butter, sugar, milk and cocoa together. Bring to a boil for 2 minutes. Add oats, peanut butter and vanilla; mix well. Cool slightly. Drop teaspoonfuls of mixture onto wax paper; let cool completely. Refrigerate until ready to eat.
Preheat oven to 375°. With a mixer, cream butters and sugars. Add eggs. Add dry ingredients. You may need to hand stir in nuts and chocolate chips. Bake on ungreased cookie sheet for 10 minutes (less time if your oven bakes hot). Cookies should look slightly baked. Do not brown! Let them sit on the cookie sheet for 5 minutes, then remove to a wire cooling rack. Store in airtight container. These cookies have a 2 to 3 day shelf life. You may want to freeze them in Ziploc bags. They do freeze well, but once removed from the freezer, they have a 1 to 2 day shelf life. You can double the recipe.
Cut steak into thin strips. In large skillet, brown meat in oil using high heat; add onions. Saute until tender. Blend soup, sherry (or water) and liquid from mushrooms. Add to the meat and onions. Reduce heat, cover and simmer for 1 hour or until steak is tender. Or place in ovenproof casserole or pan and bake at 350° for 45 minutes to 1 hour. Serve over rice. Serves 6.
Cook pasta; drain. In large skillet, heat butter and oil. Add shrimp, shallots and garlic. Cook 2 minutes; add remaining ingredients and cook until shrimp is pink. Pour over pasta.
In 9-inch pie pan, mix margarine and coconut. Press firmly over bottom and up sides of pie pan. Bake 15 minutes until edges are browned.
Dissolve yeast in water. Add remaining ingredients. Form dough into rope 8 inches long. Let rise 15 minutes on aluminum foil-covered cookie sheet. Bake 12 to 15 minutes at 425°.
Mix 2 ingredients together until smooth. Divide into muffin cups. Bake at 350° for 18 to 21 minutes.
Cream butter in a bowl. Gradually add sugar. Add eggs, one at a time. Add flour with alternating milk, stir in extracts. Pour batter into greased and floured pan. Bake at 300° for 1 hour and 40 minutes. Cool in pan for 15 minutes.
Place chicken in kettle. Fill to nearly full with water. Add a dash of salt and pepper. Bring to boil then reduce heat, cover and simmer for 1/2 hour. Remove chicken from broth to cool and skim fat from broth. Measure broth and place in 10 quart pot; add enough water to make a total of 18 cups. Add seasonings and fresh vegetables and boil. Meanwhile, remove skin and bones from chicken and cut into small chunks. Add frozen vegetables and chicken. Bring to boil again. Reduce heat; cover and simmer 1 1/2 hours. Remove bay leaves to serve.
Spray an 8 x 4 x 2-inch loaf pan with nonstick spray coating. In a medium mixing bowl, combine fruit bits, raisins, pecans, maraschino cherries and vanilla. Toss lightly. Drain pineapple well, reserving juice. Set aside.
Combine flour, rolled oats, 1/2 cup brown sugar and 1/2 cup butter in mixing bowl. Mix until crumbly using electric mixer on low speed. Press into ungreased 13 x 9-inch pan. Bake 20 minutes at 350°. Combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger and cloves in mixing bowl. Beat well. Pour into crust. Bake for 20 minutes at 350°. Combine nuts, 1/2 cup brown sugar and 2 tablespoons butter. Sprinkle over pumpkin filling. Return to oven and bake an additional 15 to 20 minutes or until filling is set. Cool in pan on rack. Cut into 2-inch squares. Makes 2 dozen. Top with a dollop of cream if desired.
Combine Milnot and pumpkin in bowl; mix well. Add sugar, eggs and cinnamon; mix well. Pour into greased 9 x 13-inch baking dish. Sprinkle with dry cake mix; drizzle with butter. Sprinkle pecans over top. Bake at 350° for 1 hour. Makes 12 servings.
Mix together in a large mixing bowl. Pour into a greased baking dish and bake at 350° about 30 minutes or until browned.
Beat cheese, sugar and vanilla until smooth. Fold in whipped topping. Spoon into crust. Chill until set, about 4 hours. Before serving, arrange fruit on top.
Oil 9 x 13-inch Pyrex dish. Dip bread in butter to coat; do not soak. Line Pyrex dish with bread. Top with diced green chilies. Layer cheese, black olives and ham on bread. Separate 9 eggs. Add half and half to egg yellows and beat. Eat egg whites until stiff. Fold yellow mixture into whites. Pour over other ingredients. Bake at 350° for 50 minutes. Can be mixed night before refrigerated and baked next morning.
Mix all ingredients and beat 2 minutes or more. Pour into unbaked pie shell. Cook at 350° for 30 to 40 minutes until pie is firm.
Boil all ingredients except peanut butter. Stir constantly. Add 2 tablespoons peanut butter. Stir until the mixture starts to set. Pour into a buttered dish.
Preheat oven to 325°. Line 2 cookie sheets with foil. Mix together egg whites, sugar, salt and vanilla. Add flour and mix until well blended. Fold in coconut. Drop by teaspoons 1 inch apart on lined cookie sheets. Bake 15 to 20 minutes until light brown. Cool on cookie sheet, then peel foil from cookies. Makes about 28 cookies at 50 calories each.
Heat oil in a large skillet over medium heat. Add lemon juice and all onions. Cook 10 minutes or until onions are crisp-tender. Stir in remaining ingredients. Remove from heat; cool. Cover and refrigerate at least overnight or up to 3 days for flavor to develop. Serve at room temperature. Makes 10 servings.
You will need eight 3 or 4 ounce paper cups and 8 popsicle sticks.
Brown hamburger, drain. Mix in chili, taco seasoning and jalapenos with hamburger and cook into meat. Add rest of ingredients and simmer. We put in crock-pot on low for a watch party. The longer it slow cooks, the better it is.
Melt together butter, marshmallows and green food color (sufficient to make mixture a holly green color). When melted and colored, add cornflakes to mixture and stir gently to thoroughly coat cereal with green mixture.
Fry bacon and remove from pan. Add tomatoes. Add rice and stir. Simmer for approximately 30 minutes or until rice is done. Crumble fried bacon on top of rice.
Spread on well buttered glass baking dish, butter and brown sugar which have been mixed. Arrange apple slices on top of this mixture. Prepare your favorite spice cake mix according to directions on package. Pour batter over apples and bake until cake is done. Invert on serving plate and serve hot with lemon sauce or whipped cream.
Brown pork in olive oil. Drain; put in pot with onions, bell pepper, hominy, tomatoes, broth and salt. Bring to boil; reduce and cook on medium-low until meat is tender. Add chipotle peppers sparingly if you do not want it too hot.
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping. Blend well. Spoon into crust. Chill for 4 hours. Garnish with strawberries or pie filling.
Cook onions gently in butter until glazed. Add salt and curry powder. Cook as long as you can without browning onions. Add puree. Bring to boil. Cool to lukewarm. Heat cream separately to same temperature as sauce. Put sauce into cream by tablespoons. Don't boil! This goes well with baked chicken, salad, rice and French bread.
Pour boiling water over sugar, salt and Crisco. Stir until Crisco is dissolved and cool mixture to lukewarm. Add yeast which has been dissolved in lukewarm water and egg. Mix well . Stir in flour to make soft dough. Rub surface with Crisco; cover tightly and store in refrigerator until ready to use. (Will keep one week.) Place out and let rise in pans. Bake at 375° for about 10 to 15 minutes or until light brown.
Add milk, flour and salt to eggs. Mix until no lumps. Pour from pitcher about 2 tablespoons of batter into pan. Tip pan until bottom is coated (should be very thin). Cook over low heat until crepe looks solid (about 30 seconds). Turn and cook another 30 seconds. Lightly grease pan about every third crepe. Remove and cool on platter. May stack. Cover all with Saran and set aside.
Let cream cheese soften at room temperature for 1 hour. Drain tuna. Mash with fork. In medium bowl, combine cream cheese, tuna and mayonnaise. Add lemon juice, curry and salt. Mix to blend well. Add onions and stir to blend. Chill for 1 hour for flavors to blend. Serves 4 to 6.
Combine chicken, celery and mayonnaise. Add cream cheese, salt and pepper. Mix well. Make bite-size balls. Roll in chopped pecans and refrigerate.
Combine the ingredients and bake at 350° for 1 to 1 1/2 hours in a greased and floured Bundt pan or angel food cake pan.
Mix together egg, flour, salt and sugar until smooth. Add pineapple. Cook over medium heat until thick. Remove from stove and let cool. Add mayonnaise and nuts. Store in refrigerator in airtight container.
Brown sausage and drain. Brown hamburger and drain. Mix together sausage and hamburger. Add seasonings and cheese, until all cheese is melted. Let cool. Spread on rye party bread. Freeze. Bake at 350° for 10 minutes. Serve.
Mix all ingredients and refrigerate 24 hours. Serve with raw carrots, celery, cauliflower, broccoli, green peppers or potato chips.
Preheat oven to 300°. Reserve 1 cup dry cake mix. In large bowl, mix 1 egg, remaining cake mix and oil. Press crust mixture evenly to bottom and 3/4 way up the sides of a pan. In same bowl, blend cream cheese and sugar. Add 3 eggs and reserved cake mix; beat 1 minute at medium speed. At low speed, add milk and flavoring. Mix until smooth.
#1: Mix jello according to directions on package. Partial set. Add 1 or 2 cans crushed pineapple (drain and save juice).
In large bowl stir together Frosted Flakes cereal and peanuts. Set aside. Place peanut butter morsels and chocolate morsels in a microwavable bowl. Heat on High 2 minutes, stirring halfway through cooking. After cooking, stir morsels until smooth. Pour melted morsels over cereal and peanuts, stirring until cereal and peanuts are coated. Drop by rounded measuring tablespoonfuls onto cookie sheet lined with waxed paper. Chill until set, approximately 15 minutes. Store at room temperature. Yields 3 1/2 dozen.
Steam beans until tender-crisp (approximately 4 minutes). Plunge in ice water. Drain. Whisk together mustard, vinegar, olive oil, salt and pepper in a large bowl. Add beans, Feta and basil; toss gently. Serves 12.
Cream sugar and shortening. Add eggs, milk and flavoring. Sift dry ingredients and add. Roll out and cut and bake. Makes about 60 cookies. Bake at 350°.
Mix all ingredients well. Roll into small balls (marble size). Put on well greased baking sheet and bake in moderate oven (375°) until golden brown. Let cool and then take up.
Cream butter and sugar. Add eggs. Mix well, then add mashed bananas and vanilla. Take some of the flour to flour nuts. Sift dry ingredients and add with nuts to mixture. Mix only enough to moisten dry ingredients. Don't overmix. Pour into greased and floured pan. Bake slowly in a 350° oven for 1 hour.
In a large bowl, combine the first 7 ingredients. Mix margarine and seasonings in double boiler (or over low heat). Add first mixture; stirring well. Bake in low oven at 250° for 2 hours. Stir every 15 minutes.
Halve chicken breasts; remove skin and bone. Pound chicken thin; salt and pepper and cover each breast with a slice of ham and a slice of cheese. Roll breasts and skewer with a toothpick. Dip each in butter and then in bread crumbs. Put in baking dish; pour remaining butter over chicken before baking. Bake at 400° for 35 to 40 minutes. Serves 4.
Beat the eggs. Add milk, salt, soda (optional) and cooking oil. Add enough flour to clean sides of bowl; knead. Have some flour on board and roll out fairly thin. Let dry some and cut in strips, thin, 2 or 3 inch pieces. Drop in hot broth. Cook until tender.
Pour orange juice and sweetener over chopped cranberries and let stand for 1 hour. Combine raisins, pecans, pineapple, cranberries, orange juice, orange and lemon rind. Add melted margarine. Sift and measure flour. Add salt, soda, allspice, cinnamon and nutmeg and sift again. Add dry ingredients to fruit mixture and stir until thoroughly mixed. Put 2 1/2 tablespoons of batter in each muffin cup. Bake at 325° for 30 minutes, until lightly browned. One muffin equals 1 serving. Freezes well. Exchanges: 1 bread/1 fruit. Makes 15 to 18 cupcakes.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of mixer until creamy. Beat egg into creamed mixture. Combine flour, salt, soda and mix into creamed mixture until just blended. Stir in chocolate chips and pecans.
Mix eggs and sugar. Add pumpkin, spices, flour and milk. Pour into unbaked pie shell. Bake at 400 degrees for 20 minutes. Turn oven to 350 degrees and bake an additional 40 minutes. Makes 2 shallow 9 inch pies or 1 9 inch deep dish pie.
Mix sugar, flour and cinnamon in bowl. Melt and bring to a boil the margarine, cocoa and water. Add to flour and sugar mixture. Beat well. Add buttermilk and baking soda. Add eggs and vanilla. Bake in 11 x 17-inch cookie sheet for 15 to 20 minutes.
Combine all ingredients except chocolate and roll into a ball. Freeze and dip in chocolate chips. If desired, melt chocolate chips in double boiler and use to dip Peanut Butter Balls in. Place on waxed paper until chocolate cools and sets.
Beat the eggs slightly. Add the other ingredients and mix well. Pour this into an unbaked pie shell. Bake until firm. Yield: 6 servings.
Pare eggplant and slice 1/8-inch thick. Spread 2 tablespoons tomato sauce in bottom of 2-quart casserole. Layer half of eggplant, 1 can tomato sauce, half of oregano and half of sharp cheese. Repeat layers; cover dish. Place in microwave and cook 14 to 16 minutes. Add Mozzarella cheese and continue to cook 1 to 2 minutes until cheese has melted.
In mixing bowl, combine pudding and pineapple juice. Stir until thickened. Fold in pineapple, oranges and bananas. Refrigerate until serving time. Top each serving with a spoon of Cool Whip. Garnish with a cherry.
Cut pork into 1/4-inch strips. Slice broccoli stalks into thin rounds, about 1/8-inch thick. Break broccoli head into small flowerets. Cut carrots in half crosswise; then cut into thin strips, about 1/4-inch thick. Cut onion in thin strips, about 1/4-inch thick. Heat oil and garlic in wok or skillet. Add pork and broccoli stems; cook, stirring constantly, over high heat until pork is no longer pink. Add carrots, onion and flowerets. Reduce heat, cook, covered, 5 minutes, until vegetables are crisp-tender, stirring occasionally. Combine remaining ingredients and pour into skillet. Simmer for 2 minutes until sauce is thick. Serve over rice, if desired. Makes 4 servings.
Salt and pepper pork chops; place in casserole dish. Spread mushroom soup over pork chops; add uncooked rice. Add tomatoes, including liquid and water. Bake at 350° for 1 1/2 hours.
Dissolve yeast into water. Put everything into a bowl and stir until just mixed. Be careful not to overmix. Cover and let rise to double its size. Stir in down and cover and put in the refrigerator for 2 hours or overnight. Two hours before baking time, grease baking pan. Dust dough with flour until it can be rolled out onto a board. Roll dough, cut and place on pan. Grease tops with melted butter. Let rise for 2 hours. Bake in 425° oven until brown. Makes about 2 dozen.
Brown meat until well done. Drain off any fat. Add 2 cans enchilada sauce and a little water from each can (rinse them out). Heat tortillas in microwave until soft. Spoon meat/sauce mixture in center of each tortilla. Sprinkle with both cheeses. Roll up and place edge side down in a 9 x 13-inch baking pan. The pan should hold 8 to 10 rolled enchiladas. Spoon remaining sauce over enchiladas and sprinkle with remaining cheeses. Bake at 325° until bubbly, about 30 minutes.
Mix ground turkey, crumbs, onion, horseradish, Tabasco, eggs, salt and pepper. Form meat mixture into 3/4-inch meatballs and cook until browned. Mix the remaining ingredients and pour over meatballs. Simmer for 10 minutes.
Brown chicken on all sides in oil, about 10 to 15 minutes. Add onion and garlic; add oregano and tomato sauce. Cover pan tightly and simmer about 30 minutes, then add wine or vinegar wine; add parsley, mushrooms and rest of seasonings. Cook 15 minutes more with cover on.
1. In a large bowl mix water, dry yeast, and honey or sugar. Stir to dissolve and let sit for 5 minutes. 2. Add salt and plain yogurt. Mix throughly. 3. Using heavy spoon stir in about 7 1/2 c. flour until the dough starts to leave sides of bowl. Knead on floured surface for 5-10 minutes until dough starts to feel satiny and pops back when you poke it. 4. Cut in half. Shape loaves and put into pans sprayed with pam. Cover and let rise in warm spot until dough rises to top of pan (about 30 minutes). 5. Bake in preheated oven for 40 minutes at 350°. Remove immediately to cool on wire rack.
Mix flour, baking powder, butter, 1 egg and milk. Pat into 9 x 13-inch pan (moisten hands with water while patting). Spread apricot jam over this.
Cook and then drain frozen broccoli. Mix all ingredients together. Bake 30 to 40 minutes in greased dish at 350°.
In medium bowl, beat eggs slightly. Beat in syrup, sugar, margarine, vanilla and salt. Stir in pecans. Pour into pastry shell. Bake in 350° oven for 55 minutes or until done.
Drain potatoes and put in 1 large dish. Melt butter or margarine in skillet. Stir in flour. Add milk. Add Worcestershire and dry mustard. Add American cheese. Stir until cheese melts. Add olives. Pour over potatoes and sprinkle with paprika.
Do not break rolls apart -- but, slice lengthwise through center. Layer ham and cheese between sliced rolls. Replace top rolls and put rolls back in foil tray. Mix remaining ingredients and pour over rolls. Leave uncovered until butter sets, then cover with foil. Bake covered for 13 minutes at 350°. Yields: 48.
Mix together in large bowl all main ingredients. Then in small bowl mix together dressing ingredients and pour over main ingredients. Toss and cover. Allow to chill.
Scrub and bake potatoes. Cut in half and scoop out pulp. Discard skins.
Bring the first 3 ingredients to a boil. Cover; cook 1 minute. Cool slightly. Add the vanilla and maple flavoring. Cover saucepan for a few minutes as syrup cooks to melt down crystals. This helps syrup from crystallizing later in storage.
Brown ground beef and drain. Add Rice-A-Roni and prepare according to the package directions. When 5 minutes are left, add corn. Quick, easy and tasty.
Simmer 15 minutes. Add to beets. Pack in jar. Water bath 5 minutes.
Place carrots in Pyrex dish. Slice the onion and green pepper. Put on top of carrots. Mix together remaining ingredients and bring to a boil. Pour this over carrots, onion and bell peppers. Chill overnight before serving.
Cut the chicken into serving pieces. Rinse and pat dry. Season with salt and pepper. In a large casserole with a tight-fitting lid, heat the oil and brown the chicken in it. When browned, drain the fat from the pan. Add the garlic, parsley, thyme or tarragon and wine or broth. Cover the pan with foil, then place the lid firmly on top. Cook over very low heat for 2 hours. The chicken and garlic should be completely tender. Serve with country bread. Dip bread into the juices from the chicken. Roasted garlic may be squeezed on the bread for an added treat.
In bowl, mix all ingredients. Spoon drop on cookie sheet. Bake at 350° approximately 8 to 10 minutes.