HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add enough flour to make stiff enough to roll. Chill overnight. Roll real thin. Cut out with desired shapes. Bake 400° for 8-10 minutes on greased cookie sheet.
In 10-inch skillet, cook ground meat; add chopped onion and cook until done. Drain off excess grease. Mash pork and beans in bowl and set aside. To the ground meat and onion, add taco sauce and cook 10 minutes. Add pork and beans and cook until dry. Pour mixture into glass 9 x 12-inch baking pan. Add sour cream over entire mixture. Spread thick and chunky salsa over sour cream and make all even. Put both packages cheese over this. Bake in oven for 15 minutes at 350°.
Combine first 6 ingredients in a bowl; mix well. Spread on one side of tortillas and roll up tightly. Wrap and refrigerate for at least 1 hour. Slice into 1 inch pieces. Serve with picante sauce. Makes 5 dozen.
Mix cream cheese until softened in 2-quart mixing bowl. Add lemon juice and vanilla. Mix well. Pour into pie crust evenly. Add cherry topping. Refrigerate for 2 hours before serving. Makes 5 servings.
Combine all ingredients, except soup. Roll into balls (about golf ball size). Roll balls in flour and brown in a greased skillet. Place in a baking dish and cover with the soup. Bake at 350° for 45 minutes.
Combine beef and broth in a large skillet; simmer about 2 minutes. Add celery, onion and soy sauce; cook, covered about 5 minutes. Add mushrooms and pea pods. Combine water and cornstarch; add to meat mixture and toss gently. Cook until thickened. Serve over rice. Makes 2 to 3 servings.
Melt butter. Add sugar and vinegar. Beat eggs. Add to mixture. Bake mixture 30 minutes or until firm in the middle of a 300° oven.
Mix sugar, oleo, Karo and salt. Bring to boil and boil 5 minutes. Remove from heat and add vanilla and soda. Pour over corn and peanuts. Bake 1 hour at 250°. Stir occasionally. When cool, store in tight containers.
Cook fettuccini and drain. Lightly brown garlic in butter. Add half 'n half, crab and pepper. Heat 3 minutes or just until bubbly, stirring occasionally. Add Parmesan cheese and stir one minute. Remove from heat and toss.
Sift flour and sugar together in bowl. Mix butter, cocoa and Coca-Cola together in saucepan; bring to a rapid boil and pour over dry ingredients. Dissolve soda in buttermilk; add with remaining ingredients. Mix well and pour in well-greased 13 x 9 x 2-inch pan. Cover top with marshmallows and bake at 350° for 45 minutes.
In 3-quart saucepan, melt chocolate chips over low heat, stirring constantly. Stir in sugar, water and salt. Cook over medium heat, stirring constantly with wire whisk, until mixture comes to full boil (4 to 5 minutes). Boil, stirring constantly, 2 minutes. Stir in milk and whipping cream. Continue cooking over medium heat, stirring occasionally, until heated through (12 to 15 minutes). DO NOT BOIL. Add vanilla. Beat with wire whisk or rotary beater until frothy. Pour into mugs. If desired, add 1 to 2 tablespoons liqueur to each serving. Top each serving with a dollop of sweetened whipped cream. If desired, garnish with one of the following: grated chocolate, grated lemon peel, grated orange peel, cinnamon or nutmeg. Makes 8 cups.
Mix first 3 ingredients well. Then fold in Cool Whip. Chill for about 2 hours before serving.
*Broccoli, cucumber, zucchini, cauliflower, carrots, celery and radishes, purple onions, bell pepper, yellow squash and Roma tomatoes are best.
Sift together flour, baking powder and salt. A tablespoon of sugar may be added, if desired. Add yolks of eggs and sweet milk. Beat until smooth. Add melted butter or other shortening. Beat egg whites separately and fold in.
Combine all ingredients; simmer for 3 minutes. Add few drops of lemon extract. Serve hot with slight dash of nutmeg.
Cream margarine and sugars. Add peanut butter and eggs. Add half of flour mixed with soda. Mix well. Add vanilla and mix in rest of flour by hand. Add chips and nuts. Drop by teaspoonfuls onto cookie sheet. Bake at 375° for 10 minutes.
Mix first three ingredients and pour over block of ice to chill. Just before serving pour ginger ale down side of bowl. Add fruit. Makes 4 quarts.
Place carrots and raisins in a bowl. In another bowl, mix together salad dressing, sugar and enough milk to reach a salad dressing consistency. Pour over carrot mixture and toss to coat. Yield: 8 servings.
Mix all ingredients; cook until thickened (thicken with cornstarch). Pour into unbaked pie shell. Cook at 350° for 45 minutes.
Mix sugar, flour and salt in heavy saucepan until smooth. Add milk. Mix well. Beat egg yolks; strain and add to mixture. Add butter; cook until thick (stirring constantly with wooden spoon). Remove from heat; add vanilla and 1/2 of coconut. Mix. Pour into baked pie shells. Sprinkle with rest of coconut on top of meringue and slowly brown.
Combine ingredients. Roll in balls (size of walnuts). Dip in sugar. Put on cookie sheet, sugar side up. Bake at 350° for 8 minutes.
On salad plates, arrange salad greens, chicken, apple and grapes. Drizzle with dressing. Garnish with walnuts. Excellent with fat-free honey Dijon dressing. Makes 2 servings.
In large baking pan, mix sugar, flour, milk and butter. Cover mixture with blueberries. Bake in preheated 425° oven until crust rises to top and is good and brown (about 30 minutes).
Place enough oil in black iron skillet to cover bottom. Brown 1 medium onion. Add steak. Cook 5 minutes each side. Add 1 can mushrooms. Simmer approximately 8 to 10 minutes. Serve immediately with egg noodles or mashed potatoes.
Rub fish all over with 1 teaspoon olive oil. Set aside 5 minutes to marinate. Place peppers and remaining 1 teaspoon oil in large nonstick pan over medium heat. Saute for 5 minutes. Add stock and tomatoes. Cover; simmer for 10 minutes or until vegetables soften. Transfer to blender or food processor and puree. Mixture should lightly coat back of spoon. Keep warm. Chop basil; add bread crumbs. Dredge the fish in the crumb mixture to coat both sides. Press firmly so mixture adheres. Sear fish for 3 minutes on each side. Transfer to baking sheet. Bake at 400° for 4 minutes on each side or until crispy. Serve with tomato mixture.
Beat egg yolks until lemon colored. Blend in condensed milk slowly. Add lime juice and mix well. Add cream of tartar to egg whites and beat until foamy. Continue beating, adding sugar 1 tablespoon at a time, until egg whites peak. Fold 6 tablespoons of the meringue into the filling mixture.
Place corned beef in Dutch oven; barely cover with hot water. Add onions, garlic and seasonings. Cover; simmer about 1 hour per pound of meat or until fork-tender.
Mix all ingredients together well. Roll into small balls. Bake at 350° on a cookie sheet until brown.
Saute pepper, celery, onions and tops in margarine in a skillet. Add tomato sauce and chopped chicken. Simmer in a large container 1 hour with the broth. Cook spaghetti; drain. Add spaghetti to chicken mixture along with 1 can mushroom soup and 3/4 pound grated Longhorn cheese. Bake in a buttered casserole dish for 30 minutes at 325°.
Cream together the first 3 ingredients; add milk. Mix together the next 3 ingredients; add to creamed mixture. Fold in blueberries. Grease or spray muffin tins with Pam. Fill muffin tins to top and sprinkle with sugar. Bake at 375° for 30 minutes.
Lightly spray a 9 x 13 baking dish. Lay in the broccoli spears and cover with the chicken. Combine the mushroom soup and the sour cream and pour over the chicken. Cover and bake at 425° for 30 minutes. Prepare a topping of bread crumbs, parmesan cheese and slivered almonds, and sprinkle over the top. Return to the oven, uncovered, and bake 25 additional minutes.
Boil chicken. Mix chicken, soup, sour cream and poppy seed in casserole dish. Crumble Ritz crackers and put on top. Melt stick butter and pour on top of crackers. Cook on 350° for 20 minutes.
Combine sugar and oil; blend thoroughly. Add eggs, one at a time, beating well after each addition. Mix flour, baking powder, soda and salt together; add to egg mixture. Stir in carrots and nuts. Spread batter in 2 greased 8 x 4 x 3-inch loaf pans. Bake at 375° for 45 minutes.
Mix with a dash of tenderness, faith, hope and charity. Add a generous pinch of sympathy, sprinkled with ability to laugh at little things. Add thoughtfulness and kindness. Bake in warmth and all your friends will beg for your recipe.
Combine corn, egg, sugar, salt, pepper and butter. Mix and sift flour and baking powder. Add to first mixture. Mix well. Drop batter from spoon into little fat in hot frying pan and brown on both sides. Serves 6.
Combine all ingredients, adding flour last. Mix all together. Let rise until doubled. Punch down. Knead. Shape into rolls. Let rise again in pans that have been well-greased. Bake at 350° until golden brown.
Brown ground beef; put into a well-greased 9 x 13-inch pan. Put onion, salt and pepper on top of the meat. Mix soups and milk. Pour over meat and onion. Place Tater Tots on top. Bake 1 hour at 375°.
Cook cabbage in small amount of water until crisp, not tender. Cook bacon and reserve drippings. Starting with cabbage, layer cabbage, green pepper, bacon and cheese. Pour White Sauce over layers and top with bread crumbs. Bake at 375° for 20 to 30 minutes.
Put first 4 ingredients in large saucepan. Add 1 teaspoon salt. Stir in 10 cups water and cook and stir until thick and bubbly. Add lemon juice and food coloring. Pack apples into hot jars, leaving 1-inch headspace. Add hot syrup to 1/2-inch from top. Use spatula to help distribute syrup. Adjust lids. Process in boiling water bath (pints for 15 minutes and quarts for 20 minutes). Use 1 quart apple filling in pie crust. Add top crust. Cut slits (so steam can escape) and seal edges. Bake in a 400° oven for 50 minutes. Makes 6 quarts.
Preheat oven to 325°. Grease round pan (8 x 1 1/2-inches) or 8 x 1 1/4-inch pie plate with shortening. Mix granulated sugar, butter, vanilla, salt, eggs, flour and cocoa in a medium bowl with a wooden spoon; stir in nuts. Pour into pan. Bake 25 minutes.
Boil chicken, remove from bones and cut in bite-size pieces. Cook onion in oleo until tender and mix with dressing. Spread half of dressing in baking dish. Spread layer of chicken. Mix both cans of soup and broth. Pour over chicken. Spread remaining dressing over top. Bake at 400° for 30 minutes or until brown.
Dissolve jello in water; cool and add the rest of the ingredients. Put in refrigerator to set.
Cook noodles.	Combine soup, milk, mayo, celery, onion and salt. Mix	well. Stir in cheese, shrimp and noodles. Pour into casserole. Bake, uncovered, for 30 to 35 minutes at 350°.
Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables; set aside. Prepare Celery Seed Pastry. Line a 13-inch square pan with 2/3 of the pastry that has been rolled out. Pour filling into the pastry lined pan. Roll out remainder of the dough and place over the filling. Flute edges; cut slits in center. Cook uncovered in 425° oven until crust is brown, 30 to 35 minutes.
Pour pineapple and juice into bowl. Add the pudding and with a mixer at lowest speed, beat until well blended, 1 to 2 minutes. Fold in whipped topping and nuts. Spoon into dessert dishes. Pudding will be soft-set and ready to eat in 5 minutes. Store in refrigerator.
Mix together spinach, oysters, onions and Tabasco and put into casserole dish. Top with bread crumbs, butter and Parmesan. Bake at 350° for 50 to 60 minutes.
Scald milk. Gradually add the box of vanilla pudding. Then add 2 1/4 cups sugar. Cook until thick. Beat eggs real good. Add 1 cup sugar to eggs. Add egg mixture gradually to the cooked mixture, and cook another 20 minutes. Add Carnation Milk. Remove from heat and add vanilla. Pour into ice cream freezer. Yields 5-6 quarts of ice cream.
Boil sugar, water and cornstarch. Cook until thickened. Add Jell-O. Cool. Pour over berries and put into a baked pie shell. Serve with Cool Whip.
Oil cookie sheet or pizza pan. With rolling pin, roll pizza dough on floured board as thick as pizza. Arrange sausage and dried tomatoes over dough. Top with basil, cheese and olive oil (no salt). Fold dough to form a pocket (log). Bake at 400° for about 3/4 hour.
Mix together cake mix, egg and oil until crumbly. Save 1 cup. Put remaining mixture in oblong pan. Bake 15 minutes at 350°. Beat together cream cheese, sugar, lemon juice and 1 egg until smooth. Spread over baked layer. Sprinkle with 1 cup crumb mix. Bake 15 minutes. Cool; cut into bars.
Saute raw macaroni, onion, green pepper and garlic in hot cooking oil just until macaroni turns slightly yellow. Add remaining ingredients and bring to a boil. Cover and simmer over low heat about 20 minutes. Stir occasionally. May need to add more water.
Beat together until very creamy. Refrigerate. Delicious with cantaloupe, honeydew, grapes, pineapple, strawberries, etc.
Mix all ingredients in order given. Drop by teaspoons on a greased baking sheet. Bake at 350° until done.
Butter baking dish, 9 x 13-inch. Place chicken in dish. Mix soup and sour cream. Pour over chicken. Mix cracker crumbs and poppy seed. Pour over mixture. Melt margarine and pour over crumbs. Bake at 400° until bubbling on top.
Combine all ingredients in a 6-quart bowl. Chill. Serve over ice. Makes approximately 30 (4-ounce) cups.
Combine first 4 ingredients. Sprinkle about 3/4 cup of walnut mixture in each of 4 ungreased 9-inch round cake pans, pressing lightly into pans. Prepare cake mix according to package directions; pour batter over walnut mixture in prepared pans. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Remove layers from pans immediately and let cool completely.
Combine all ingredients. Simmer for 2 hours. Serve topped with cheese and sour cream.
Mix oil, sugar, brown sugar and vanilla. Add eggs and beat, then add flour mixture. Add 2 cups oatmeal and chocolate chips. The batter will be crumbly. Drop on greased cookie sheets and bake at 350° for 15 minutes or spread on a large greased jelly roll pan and bake at 350° for 20 to 25 minutes.
Mix apples, sugar and soda. Let stand 30 minutes, stirring several times. Add oil and eggs; stir in flour, salt and cinnamon. Pour in greased and floured 9 x 13-inch tube pan. Pour the following over the cake before baking: Melt margarine; stir in brown sugar and cinnamon. Bake at 375° for 35 to 40 minutes.
Shred cabbage; you should have about 8 cups. Combine vinegar, oil and sugar and whisk until sugar has dissolved. Pour dressing over cabbage and season with salt. Toss well. Cover and refrigerate for at least 2 hours, stirring occasionally.
Put potatoes in a large bowl; sprinkle with olive oil and vinegar, tossing lightly to coat. Mix mayonnaise, yogurt, mustard, salt and pepper in a bowl; stir in onion and dill. Pour over the potatoes; toss to coat. Cover and chill. Best if prepared a day or two before serving. This always gets rave reviews!!
Boil all ingredients, except vanilla, gently for about 8 minutes. Remove from heat. Add a lump of butter (about the size of a walnut) and the vanilla. Beat with a wooden spoon until candy loses its gloss. Drop quickly by teaspoonfuls onto wax paper.
Brown ground beef and onion. Add remaining ingredients. Mix together; simmer and cook 20 minutes.
Slice green pepper and onion thin. Saute in oil until soft. Slice zucchini and chop tomatoes. Mix all ingredients (cornstarch and water will thicken mixture). Simmer for about 10 minutes. Put in baking dish and sprinkle cheese on top. Broil to melt cheese.
In a medium bowl, combine cheese, bread crumbs, green onions and basil. In a separate smaller bowl, combine the Tabasco sauce, wine, lemon juice, garlic and egg and add to the bread crumb mixture. Without breaking up the crab too much, add the crab meat to the bread crumb mixture and mix until well blended. Refrigerate for at least 1 hour or overnight.
Cook pie shell. Fill with raw berries (about 1 quart). Cook sugar, 7-Up, cornstarch, salt and red food coloring. Pour over berries (warm). Set in refrigerator. Cover with whipped cream and serve.
In a 10-inch skillet, saute over medium heat all ingredients but eggs and cream until tender (about 8 minutes). Remove from heat. Beat eggs and cream in a bowl. Put skillet back on heat. Pour egg mixture over vegetables. Do not stir. Cook until eggs are softly set. Cover the mixture until the top sets. Salt and pepper to taste. Can add Parmesan cheese for added touch. Can also add imitation crab meat for special touch.
In 1 1/2-pint bowl, mix sugar, flour and salt. Stir in corn syrup. Beat in eggs, one at a time. Mix in milk, pecans and vanilla.
Two cups sugar, one cup butter, three eggs, one cup of sour cream, one-half teaspoonful soda; flavor with lemon or vanilla extract. Flour enough to roll out, not stiff. Three teaspoonfuls baking powder.
Fry bacon and save to crumble into mix later. Fry okra and onions in bacon drippings on medium heat until okra quits stringing. Add tomatoes, salt, pepper and garlic. Cook until liquid has reduced. Add crumbled bacon. Stir and serve. Makes 5 to 6 servings.
Heat oven to 400°. Mix beans, onion and pepper sauce; set aside. Mix baking mix and sour cream until soft dough forms; beat 20 strokes. Gently smooth dough into ball on floured board. Knead 20 times. Roll dough 1/2 inch thick. Cut with floured 2-inch cutter. Place on ungreased cookie sheet. Press an indentation about 1 1/4 inches in diameter in center of each round with floured hands. Fill each with generous teaspoonful of bean mixture. Spread within indentation. Top with chilies and cheese. Bake until brown, about 10 to 12 minutes.
Melt over hot (not boiling) water the butterscotch morsels and peanut butter. Stir until morsels melt and mixture is smooth. Transfer butterscotch mixture to large bowl. Add rice cereal; mix well. Press mixture into aluminum foil lined 13 x 9 x 2-inch pan. Chill in refrigerator until firm (about 1 hour). Cut into 1 1/2-inch squares. Makes 48 (1 1/2-inch) squares.
What's a super way to add zip to salads, meat, poultry and vegetables? Mix your own blend of saltless seasoning! To make saltless salt combine ingredients, cover tightly and store in a cool, dry place. "Saltless salt" is a great way to keep tabs on sodium consumption.
Preheat oven to 300°. Combine margarine, crumbs and sugar. Press on bottom of a 9-inch spring-form pan. In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients. Mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until cake springs back when lightly touched. Cool to room temperature. Chill thoroughly. Garnish as desired. Refrigerate leftovers.
Mix sugar and oil until well blended. Add eggs. Sift dry ingredients. Combine with creamed mixture and beat well. Stir in carrots and nuts. Pour into greased and floured 9 x 13-inch pan. Bake at 325° for 55 to 60 minutes. When completely cooled, frost.
Place ham quarters and juice from package around the bottom of a large kettle with about 2 inches from each piece sticking up from the side.
Mix everything together. Bake at 350° for 10 minutes on ungreased cookie sheet.
Cut chicken into 1-inch pieces. Mix in bowl onion, soups, salsa, chili , milk and Tabasco. Slice tortillas into small squares and shred cheese. Layer in greased baking dish chicken, 1/2 of tortillas, 1/2 sauce, 1/2 cheese and repeat. Bake at 350° for 45 minutes, uncovered. Makes 1 large casserole or 2 smaller. Can be frozen and baked later.
In large mixing bowl, mix cornmeal, flour, sugar, baking powder and salt. In another bowl combine the remaining ingredients. Add all this to cornmeal mixture. Pour into greased baking pan (13 x 9-inch). Bake at 425° about 30 or 35 minutes. Serve warm.
Beat eggs, sugar, oil and vanilla. Then add other ingredients. Pour into greased and floured pan. (I use a Bundt pan for a different look.) Bake at 350° for 1 hour. Let cool before removing from pan.
Mix apples, sugar, flour, milk and spices together until well blended. Place mixture in bottom crust. Cut butter in little pieces and place over top. Place strips or pie crust over top. Fasten securely at edges. You may sprinkle tiny bit of sugar over top and little dots of butter, then sprinkle a little cinnamon on top. Bake in hot oven at 400° for 50 minutes. When done and still hot, cut a piece and put one scoop of vanilla ice cream on top, then ready to eat. Enjoy it; worry about your weight later.
Place sliced mushrooms in bottom of a casserole. Top with chicken pieces. Mix all other ingredients and pour over the chicken. Bake, uncovered, in a 350° oven for 1 1/2 hours. Serve with wild rice, French-style green beans with almonds and tossed green salad. Serves 4.
In 1-quart casserole, combine all ingredients. Bake at 350° for 1 hour. Makes about 3 1/2 cups.
Mix all ingredients except Dream Whip. Top with Dream Whip or Cool Whip.
Beat the butter until soft. Add the sugar and blend until creamy. Add vanilla. Stir the pecans and flour into butter mixture. Roll the dough into small balls. Place them in a 300° oven for 45 minutes. Roll puffs while they are hot in confectioners sugar. When they are cool, roll them again in confectioners sugar.
Have all ingredients at room temperature. Add all together. Add more sugar, if needed, to make it right to roll out. Cut in your choice of shapes.
Over hot (not boiling) water, melt chips and shortening until smooth. Remove from heat and pour half of mixture in foil-lined 8-inch square pan, spread evenly. Refrigerate until firm (about 15 minutes). Return chocolate to hot water. Over boiling water, melt caramels, butter and water. Stir until smooth. Stir in nuts. Pour over chocolate in pan. Spread evenly. Refrigerate until tacky (15 minutes). Top with remaining chocolate; spread evenly. Return to refrigerator until firm (about 1 hour). Cut and refrigerate until ready to serve. These taste like Snickers Bars.
Make a marinade of all ingredients except meat and bacon. Tie the tenderloins to form the meat in as even thickness as possible. If one tenderloin is large enough to be used alone, then fold over this end. If using 2 small tenderloins, tie them together. Pour marinade over meat, cover and refrigerate overnight, turning several times. When ready to cook, drain marinade and reserve. Wrap meat with bacon, securing with toothpicks. Place in pan on rack; pour marinade over. Roast at 300°, uncovered, for 1 3/4 hours. Baste every 15 minutes. Serves 6 to 8.
Preheat oven to 400°. Combine bran cereal and milk in mixing bowl. Let stand 2 minutes or until most of the moisture is absorbed. Add egg substitute and margarine. Beat until well blended. Sift together the flour, sugar, baking powder and salt. Add the dry ingredients to cereal mixture and stir just until all are moistened. Spoon batter into oiled muffin cups (3/4 full) and bake 25 minutes or until lightly browned. Serve hot.
Mix ingredients. Pour into the 2 crusts. Chill for 15 minutes in freezer.
Drain beans and combine with onions. Mix remaining ingredients and toss with vegetables. Cover. Marinate several hours or overnight. Drain before serving. Keep in the refrigerator.
Cream together margarine and sugars; add eggs and vanilla. Beat until fluffy. Sift together flour, salt and soda; stir into mixture. Add chocolate chips. Drop by teaspoons on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Yields 8 dozen.
Dissolve gelatin in boiling water; add frozen strawberries and break apart with a fork until they melt. Add pineapple and banana. Pour half of jello mixture in a long baking dish. Chill until firm; spread with sour cream. Spoon remaining jello over sour cream and chill until firm; cut into squares and serve.
Cook spaghetti, drain and set aside. Prepare Alfredo sauce as indicated on package (add half cup of additional milk). Add noodles back to sauce and mix together. In baking dish, put salmon and broccoli; mix in noodle mixture. Sprinkle parsley on top to garnish. Bake at 350° for 20 to 30 minutes.