HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and butter until light and fluffy. Add powdered sugar and salt. Mix well. Stir in flour. Stir in water, vanilla and almonds. Shape dough into 1-inch balls. Place on ungreased baking sheets. Flatten slightly. Bake at 325° for 12 to 15 minutes or until done. Dredge cookies in powdered sugar while they're still warm. Yields about 8 dozen.
Combine all ingredients except dressing. Cover and chill. Toss with dressing just before serving. Yields 8 to 10 servings.
Mix all ingredients. Bake 45 minutes in preheated oven at 350°. Decorate with whole pecan halves.
Place steak in shallow pan. Combine oil, vinegar and garlic. Pour over steak. Cover and let stand in refrigerator for 3 hours or better yet overnight, turning several times. Preheat broiler. Broil steak 3-inches from heat, about 5 minutes. Season. Turn; broil 3 minutes. Add more seasoning. Remove to cutting board. Carve very thin slices diagonally across the grain. Serves 4 to 5.
Melt oleo in a pan. Add graham cracker. Mix and spread in bottom of a 9 x 13 inch greased pan. Layer chocolate chips, butterscotch chips, walnuts if desired and shredded coconut. Pour condensed milk on top and bake at 350° for 30-35 minutes. Cool and cut into bars.
Mix all ingredients. Before baking, cover with crumbled cheese crackers and dot with butter. Bake at 325° for 40 minutes.
Melt chocolate in small bowl over hot water; cool. Grease and flour 2 to 3 (9-inch) cake pans. Sift flour, baking soda and salt onto wax paper. Beat butter until soft in large bowl. Add brown sugar and eggs; beat with mixer at high speed until light and fluffy (5 minutes). Beat in vanilla and chocolate. Stir in dry ingredients, alternating with sour cream. Beat well with wooden spoon after each addition. Stir in boiling water (batter will be thin). Pour into pan and bake at 350° for 35 minutes. Cool pans on rack for 10 minutes; turn out on racks. Cool completely and ice with Chocolate Fudge Frosting.
Mix the cake mix, egg and margarine good and press into a 9 x 12-inch sheet cake pan. Next, mix and cream together good the sugar, 2 eggs and sour cream. Spread on top of cake mixture. Bake at 350° for 40 minutes. Cut when cool.
Cook on top of stove several hours. (Meat will eventually shred.) Cook on low to medium heat. If liquid disappears, add water and ketchup (if needed). Cut beef in pieces and put into pot; add all ingredients to the beef. Cook 3 to 4 hours.
Slice chicken into thin strips. In a large skillet over medium heat, heat 1 tablespoon vegetable oil. Add onions. Saute 2 minutes. Add mushrooms and saute 3 minutes longer. Remove vegetables from skillet; reserve. Heat remaining oil in skillet. Add chicken and garlic. Cook as for stir-fry. Return vegetables to skillet. Add broth and pepper. In a small bowl, combine water and cornstarch. Stir into skillet mixture. Over medium heat, bring to a boil and boil 1 minute, stirring constantly. Remove from heat and stir in yogurt. Heat gently over low heat (do not boil). Serve over noodles.
Microwave Directions: Combine sugar, flour and salt in deep 2-quart glass mixing bowl. Add eggs and milk. Beat with whisk until smooth. Microwave at Full power for 8 minutes, stirring 3 times. Proceed as recipe directs.
Combine butterscotch and semi-sweet chocolate morsels in a large saucepan. Stir constantly over low heat until smooth. Remove from heat and add peanuts and cereal. Stir gently until well coated. Drop by teaspoons onto waxed paper. Chill until firm.
Combine crushed wafers, nuts and 1/2 cup powdered sugar in large bowl; set aside. Melt chocolate with corn syrup. Stir in rum until smooth. Pour chocolate mixture over crumb mixture; mix thoroughly. Roll into 1-inch balls. Place on wax paper. Roll each ball in remaining 1 cup powdered sugar. Store in airtight container for at least 3 days before serving.
Beat together. Bake in a 9 x 13-inch pan at 350° for 45 to 55 minutes.
Scrape and cut carrots into small pieces or chunks. Cook and drain; salt. Drain pineapple. Use 1/2 cup pineapple juice, cornstarch, oleo and sugar and cook until thick. Add carrots and pineapple to sauce and simmer 10 minutes. Better if made a day ahead.
Wash, dry and break lettuce into bite size pieces. Toss in cheese and walnuts. Mix with dressing prior to serving.
Cook onions in butter and oil for 15 minutes in Dutch oven; stir occasionally. Add sugar and cook 15 minutes until onions are brown. Sprinkle onions with flour; blend in hot broth, wine and seasonings. Simmer for 30 minutes. Lightly toast garlic bread in 350° oven for 20 minutes. Baste each slice with 1/2 teaspoon oil and garlic. Serve soup with toast floating on the soup. Sprinkle the toast with cheese. Bake for 15 minutes. Serve hot. Makes 4 to 8 servings.
Cream shortening and gradually add sugar; cream together until light and fluffy. Add eggs. Sift flour before measuring, then add baking powder, soda and salt. Add the sour milk and flour mixture, alternating with the egg, sugar and butter mixture. Beat after each addition. Add banana pulp; beat well. Add nuts. Pour into greased Bundt pan. Bake at 350° for 50 to 60 minutes.
Cut fish into strips. Cut broccoli into small pieces. Alternate broccoli pieces and rolled fish strips onto kabob spears adding lemon wedges to each end. Baste with salad dressing. Broil 8 to 10 minutes.
Top English muffins with pizza sauce and toppings of your choice ending with cheese. Toast in toaster oven until cheese melts.
In a bowl, whisk together the soy sauce, the garlic, the ginger, the honey and the pepper. Add the wings; toss them to coat and let them marinate, covered and chilled, for 2 hours. Line a baking pan with foil and arrange the wings, drained (reserving the marinade) in one layer on the foil. Brush the wings with the oil; sprinkle them with the sesame seed and bake them in the middle of a preheated 400° oven, basting them occasionally with the reserved marinade, for 30 to 35 minutes or until they are browned. Serves 4 as an hors d'oeuvre.
Shred crabmeat into thin strips 1/4 to 1/2-inch x 3 to 4-inches long. Cook pasta and drain. Add pasta to crabmeat, then add all other ingredients. Chill for at least 1/2 hour before serving.
Cook macaroni until tender. Drain. Put into dish and mix in 1 small carton cottage cheese. Brown butter in skillet and pour over mixture. Salt and pepper to taste. Serve.
Cook beef, onion and green pepper in large skillet over medium-high heat until meat is brown, stirring to separate meat; drain fat. Stir in spaghetti sauce, mix well. Combine Parmesan cheese, eggs and butter in large bowl; mix well. Place in bottom of 13 x 9-inch pan; spread cottage cheese over top. Pour sauce mixture over cottage cheese. Sprinkle Mozzarella over top. Bake in preheated 350° oven until cheese melts, about 20 minutes.
Brown hamburger patties. Slice raw onions on top. Pour mixture over hamburgers. Bake 1 hour at 350°.
Combine first 4 ingredients. Stir in beaten egg whites and almond extract; mix well. Lightly grease cookie sheet. Cut cherries in quarters. Drop by teaspoonful onto cookie sheet about 1-inch apart. Top with cherry. Bake at 325° for 20 to 25 minutes. Take out when edges are golden.
Put oranges, apples and cranberries through food chopper. Drain pineapple and add. Dissolve Jell-O, sugar in water (heat to dissolve thoroughly). Mix into mixture well and add chopped nuts. Let set in refrigerator about 24 hours before serving.
Mix all ingredients by hand. Fold in Cool Whip. Refrigerate all day or overnight. Will keep for 7 to 10 days in fridge.
Let pears, onions and peppers stand in separate containers for 1 hour. Pour boiling water over each; drain well. Combine pears, onion, peppers, vinegar, sugar and seasonings in a large kettle. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Pour hot mixture into hot sterilized jars, leaving 1/4 inch headspace. Remove air bubbles and wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath for 20 minutes. Let stay in a cool place for 1 month before using. Chill before serving. Makes 10 pints.
Preheat oven to 350°. Grease and flour two 9 x 5-inch loaf pans. In a medium bowl, stir berries, eggs and oil. In a large bowl, combine flour, sugar, cinnamon, soda, salt and nuts. Add berry mix to dry ingredients and stir until blended. Pour into greased pans. Bake 1 hour or until toothpick inserted in center comes out clean.
Dissolve jello and water; add rest of ingredients. Pour half in pan to set. Spread on cream. Add rest of jello.
Cook macaroni in boiling salted water until done (10 to 12 minutes). Drain thoroughly. Brown ground beef in skillet. Add the soups and the macaroni. Heat for 5 to 7 minutes, stirring occasionally, until the mixture is bubbly. Slice cheese slices in half diagonally and put on top of hot mixture. Cover for a few minutes to allow cheese to melt slightly. Serve at once. Serves 6.
Dissolve yeast in warm water. Add other ingredients, then add 1 to 1 1/2 cups whole wheat flour. Blend with electric mixer. Add slowly bread flour (3 1/2 to 4 cups; total wheat and bread flour should be 5 cups). After 3 cups flour are mixed with electric mixer, fold the balance of flour with a wooden spoon. Put on a floured board or wax paper and knead. Next, put in oiled bowl. Oil top of dough and press wax paper down over dough. Let rise until doubled in bulk. Divide dough and put in pans and let rise again. Bake at 350° for 30 minutes to 1 hour or until golden brown and pulled away from sides. This will make 2 big loaves or 4 small loaves.
Place salmon liquid in mixing bowl, add lemon juice, salt, pepper, sour cream and dill weed. Mix to smooth sauce. Break salmon in large chunks; place in greased 1-quart casserole. Pour sour cream sauce over salmon. Spread with onion; sprinkle with parsley. Cover and bake at 350° for 30 minutes. Yields 4 servings.
Combine all ingredients except meat with enough water to cover. Bring to a rolling boil, then simmer for about 3 hours, adding choice of meat in last 20 minutes. (The use of fresh herbs enhances flavor.)
Dressing: Mix mayonnaise, Ranch dressing, creamy Italian dressing and a little sugar together and blend to taste. Pour over and toss.
Brown hamburger and bacon. Add 1 medium chopped onion and the celery. Mix sauce, sugar, catsup, liquid smoke, mustard and vinegar. Mix beans and sauce with meat; bake in a casserole dish at 350° for 45 minutes.
Put on water to boil (and when boiling put in penne). Meanwhile, saute garlic in the olive oil briefly then add tomatoes, parsley, whole peppers and salt. (Always prepare this sauce in an open skillet.) Simmer until pasta is cooked. Mix the sauce with the drained pasta and top with sprigs of fresh parsley.
Mix all together in bowl and place in 2 to 3-quart casserole. Bake at 350° for 45 minutes.
Mix all ingredients and let set in refrigerator several hours or overnight. It gets better with age and will keep well for 2 weeks.
Slice paper thin California oranges, limes and lemons. Pour punch over mold of ice. Put fruit in 1 hour before. Whoop-see-doo!
Spray 9 x 13-inch baking dish lightly with cooking spray. Line bottom of dish with chicken pieces. Mix together Veg-All and 3 cans of soup in large bowl. Spread this mixture on top of chicken. In the same bowl, mix melted butter, milk and flour and pour this over soup. Bake at 350° for approximately 30 to 40 minutes until crust is brown.
Spread cookie dough out on a baking sheet. Bake for 12 - 13 minutes at temperature on pkg., let cool. Slide knife under cookie to loosen.
Crush cookies and mix with margarine. Press into pie plate and bake at 350° for 10 minutes. Make sure it's cool before you fill.
Cut squash in cubes; cook in lightly salted water until tender, then drain. Add butter and mash until pulp. Add well beaten eggs, milk and cracker crumbs. Pour into Pam sprayed casserole dish; cover with cheese. Bake at 350° until firm in the center, approximately 30 to 45 minutes. Serves 6 to 8.
With a potato masher, mix eggs, onion, pepper and pickle. Stir in mayonnaise. Add drained pimentos and seasonings. Chill and serve.
Divide Basic Sweet Dough into 2 portions. Press into 2 buttered 8 x 8-inch baking pans. Press apples, rounded side up, into dough. Sprinkle with mixture of sugar and cinnamon; drizzle with butter. Let rise in a warm place until doubled in bulk. Bake at 350° for 40 to 50 minutes, or until golden brown. Cool on wire rack. Serves 16.
Peel and cut eggplant into 1/4-inch slices. Peel tomatoes and slice. In a 2-quart casserole dish, arrange a layer of eggplant; sprinkle with salt and pepper. Put a layer of tomatoes on top; sprinkle with salt, pepper and oregano flakes you have crushed with your fingers and cheese. Repeat layers until casserole is full, ending with cheese on top. Cover; bake in a 400° oven for 30 to 40 minutes, or until eggplant is tender when tested with fork.
Combine flour, sugar, cinnamon, soda and salt. Combine oil, eggs and strawberries. Stir into flour mixture just until moistened. Add nuts if desired. Pour batter into 2 greased loaf pans. Bake at 350° for 1 hour.
Mix all ingredients and chill 1 hour before serving. Stir before serving. (Mixture will have the consistency of gelatin if you don't.)
Simmer the cauliflower and broccoli. Melt the butter in skillet and add cream of mushroom soup, milk and Velveeta cheese. Cook all ingredients until the cheese is melted totally. Combine cauliflower and broccoli mixture with soup and cheese mixture with cooked rice. Bake at 350° for 30 minutes, uncovered.
Saute celery, pepper and onion in small amount of margarine. Add shredded cabbage and water. Cover and steam for 5 to 6 minutes. Remove from heat; add cream of celery soup and pimento for color. Mix well. Put in casserole dish. Cover with Pepperidge Farm herb stuffing and butter mixed together. Bake for 20 minutes at 350°.
Cook spaghetti and let it cool off. Add all vegetables and spices. Stir in celery soup and if too stiff add small amount of mayonnaise.
Combine first four ingredients and mix well. Stir in chocolate chips. Mix together flour, 1 cup sugar, cocoa, soda and salt. Add water, oil, vinegar and vanilla. Beat well. Fill cupcake papers 1/3 full of chocolate mixture. Top each with cream cheese mixture. Bake at 350° for 30 to 35 minutes. Makes 18 to 20 cupcakes
Make macaroni and cheese according to package directions. If peas are frozen, cook and drain. Cook celery and onion and drain. Add all ingredients. Bake at 350° for 35 minutes in large baking dish.
Cream margarine and eggs. Add next 5 ingredients to the margarine egg mixture and blend together. Put into 2 unbaked pie shells. Bake 1 hour at 325°.
Heat a heavy skillet over moderate heat. Add hamburger, onion and garlic. Stir until meat is browned. Stir in next 3 ingredients well. Turn beans (that have been rinsed in cold water and drained) and tomatoes into meat mixture. Heat to boiling; add spaghetti. Reduce heat to simmer. Cook 30 minutes, stirring often. If chili is too thick, add a little hot water. Serves 4.
Arrange chicken breasts in a lightly greased 12 x 8 x 2 baking dish. Top with a slice of Swiss cheese. Combine soup and milk. Stir well. Spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Cover and bake at 350° for 50 minutes. Yields 6 servings.
Combine and mix well the butter, sugar, eggs and water. Add flour, baking powder, salt, vanilla and powdered milk. Mix well. Roll, cut out and bake at 350°.
Melt almond bark with package directions. Stir in all other ingredients. Drop and shape on waxed paper.
Pour water and apple juice into a glass. Stir in lemon juice. Garnish with apple slices and mint.
Melt butter in Pyrex dish. Sift dry ingredients together. Pour batter into melted butter. Pour fruit into batter. Don't stir. Bake at 350° for 40 or 45 minutes.
Heat green beans (2 cans) and drain. Mix last 4 ingredients and heat. Pour liquid mixture over the beans. Crumble bacon on top. Serve hot.
Spread pie filling in bottom of 8-inch square pan. Combine cake mix, water and egg; beat well. Pour over pie filling. Sprinkle coconut and pecans on top. Drizzle melted butter over top. Bake in a 350° oven for 40 minutes. Serve warm.
Boil chicken in water. Cool and cut into pieces. Put in a 9 x 13-inch dish. Place on top of chicken in following order: chopped onion, grated cheese and crushed Doritos.
In 2-quart casserole (I use 2-quart measuring cup), mix the sugar, syrup and salt. Microwave on High for 5 minutes. Stir in peanuts. Microwave on High for 2 to 6 minutes or until syrup and peanuts are lightly browned, stirring after every 2 minutes of cooking time. Stir in butter, vanilla and baking soda until light and foamy. Spread to 1/4-inch thickness on a large well-buttered cookie sheet. When cool, break into small pieces.
In a covered jar, shake all ingredients together well. Makes 2 1/2 cups dressing.
Melt butter in saucepan. Add milk, cocoa and sugar. Stir well and boil for 1 minute. Take	from heat and immediately add peanut butter. Stir well. Add vanilla,	oats and nuts;	stir well. Drop from teaspoon quickly onto wax paper.
Place candy coating in microwave. Melt according to directions. Stir melted coating in remaining ingredients. Spread on wax paper to cool. Break into pieces and store in an airtight container.
Soak the split peas overnight. In a large pot (preferably 3-4 gallons) heat a small amount of oil until very hot. Add the carrots, onions and celery and sweat the vegetables. Add the garlic and sweat a few more minutes. Add the curry powder to the vegetables and stir until curry is thoroughly mixed with the vegetables. Add all remaining ingredients to the pot. Bring this to a boil, reduce heat and simmer for approximately three hours. Adjust the seasoning with salt and pepper. Remove the bay leaves and puree the soup through a food mill or in an electric blender. Chill thoroughly. This is the base for Chippewa Soup. It should be slightly salty because it is the base and needs to be creamed before use.
Mix pudding mix with 3 cups milk. Add coconut.	Pour in baked or graham pie crust. Cover with Cool Whip. Sprinkle with toasted coconut. Keep in refrigerator.
Mix together vinegar, soy sauce, onions, garlic and pepper. Add chicken and marinate overnight. Remove chicken. Combine mustard and ketchup; coat chicken pieces well. Bake chicken, skin side down, for 30 minutes. Turn chicken pieces over. Mix together remaining mustard and ketchup, coating mix, milk and remaining marinade. Pour over chicken pieces and bake an additional 45 minutes. Serve over rice. Baking temperature is 350°. Baking time is 1 hour and 15 minutes total.
Butter sides and bottom of 13 x 9-inch dish. Boil and debone chicken. Chop in bite size pieces. Steam broccoli until crisp and lay broccoli in bottom of dish. Spread chicken on top. Place American cheese evenly on top of chicken. Open 2 cans soup and place 1/2 teaspoon curry powder and 1 teaspoon lemon juice in each can. Stir. Pour the soup on top of the cheese and spread evenly. Slice Cheddar cheese and place evenly over soup. Melt 1/2 stick margarine. Add 1 cup bread crumbs and stir until moist. Sprinkle crumb mixture on top of casserole. Bake at 350° for 35 to 40 minutes.
Cream butter and sugar. Add eggs one at a time, mixing well after each addition. Add milk, nutmeg and vanilla. Sift flour and baking powder together and combine with other mixture. Add enough additional flour to roll out and cut. Bake on ungreased cookie sheet in oven at 325° for 15 minutes. Yield: approximately 4 dozen. Happy eating!
In a wide shallow bowl, beat 1st four ingredients. For each slice, melt 1 tablespoon of butter in skillet. Dip bread in egg mixture; turn and coat the other side. Cook slices in butter, browning on both sides. Serve with Sauce as follows.
Cook spaghetti (about 3 cups). Stir olive oil into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a 10-inch pie plate sprayed with Pam. Spread cottage cheese over bottom of spaghetti crust.
Mix all ingredients together in buttered casserole dish. Sprinkle grated cheese over top of casserole. Bake at 350° until bubbly, at least 1 hour. Makes 4 to 6 servings.
Sift all dry ingredients in a large mixing bowl. Stir. Add the rest and beat with electric mixer for 2 minutes. Pour into greased and floured pans (2). I use small tube pan. Bake at 350° for 30 minutes. Tube pan takes 40 minutes.
Using poultry shears, cut the bird open by cutting down the backbone. Flatten a bit by pounding with your hand so that the chicken is "butterflied". Mix the remaining ingredients in a large bowl; marinate the bird for 2 hours.
Mix chopped Heath bars with whipped topping and pour into crust. Top with chocolate curls or chopped nuts. Refrigerate.
Cook brown sugar, butter and corn syrup in small saucepan until butter melts. Pour into 9 x 13-inch pan. Layer bread in pan, squeezing together to fit. Mix eggs, milk and cinnamon. Pour over bread (you can cover and refrigerate overnight). Bake at 350° for 30 minutes or until center is done and lightly browned.
Combine meat, bread crumbs, cheese, soup mix, seasonings and 1/4 cup milk; mix thoroughly (with hands). Form into small balls. Brown lightly; remove to a baking dish. Drain excess grease, leaving small amount in skillet. Blend in sauce mix and remaining milk (add more or less milk for desired thickness). Cook until thick and bubbly. Pour over meat balls. Bake in a 350° oven for 30 to 45 minutes.
In 4-quart casserole, combine lamb, 1 1/4 cups water, soup mix and bay leaf. Heat, covered, 7 to 8 minutes on High. Continue cooking on power level 3 for 35 to 40 minutes. Stir occasionally. Add carrots, heat on level 3 for 15 minutes until ingredients are done. Stir once. Peel and cube potatoes and add to stew. Blend flour and remaining water. Heat 5 minutes on High, or until thickened, stirring twice. Serves 6.
Mix jello with hot water and sugar. Allow to come to a boil. Take off stove and add peaches and pineapple.
Combine salad dressing mix and oil. Add dill weed, garlic powder and lemon pepper. Pour over crackers; stir to coat. Place in warm oven. Use very low temperature for 15 to 20 minutes.
Take thawed bread and roll out onto cookie sheet. Set on door of oven preheated to 350° and let it rise for 15 to 20 minutes (until puffy). Lay the slices of Provolone over entire loaf and then layer the pepperoni slices. Roll bread in a jelly-like roll. Take egg white and baste bread. Sprinkle sesame seed on top. Bake at 350° for 30 minutes.
Grind oatmeal in blender until fine. Add honey, salt, flour and soda. Stir. Cut in butter. Add buttermilk and stir. Roll very thin. Cut with animal cookie cutters. Bake at 400° until brown (10 to 12 minutes).
Cook kraut and water about 10 minutes. Fry bacon. Add onion to drippings and cook until onion is glazed. Add flour and stir well. Pour water from kraut into gravy mixture and add sugar. Add kraut. Salt and pepper to taste. Let mixture come to a boil, if too thick add more water.
Place alternate layers of cabbage and onions in a large bowl. Cover with sugar and celery seed. Boil together vinegar, salt and mustard. Add oil; heat again to boiling. Pour over cabbage and onions. Do not mix. Refrigerate at least 4 hours. Better after 24 hours. Stir and serve. Keeps well.
Preheat oven to 450°. In large roasting pan, toss potatoes with the oil and seasoning until coated. Bake 40 minutes, stirring once, until potatoes are tender. Place arugula in large serving bowl. Add potato mixture and toss until arugula is wilted. Serve hot or at room temperature. Makes 4 servings.
Mix all ingredients together by hand, squeezing to remove any cream cheese lumps. Pour into a bowl or 9 x 13 pan and let stand in the refrigerator overnight before serving.
Saute ground beef, pepper, onion, parsley and garlic. In large deep pot, place tomatoes, water and bouillon cubes. Add the sauteed mixture and simmer for 20 minutes. Cook tiny bow noodles; drain. Add to mixture. Just before serving, add fresh sauteed mushrooms.
Boil the noodles, then rinse and put in a bowl which you will be using for serving the salad. Saute scallops in the olive oil. Add the scallops along with the rest of the seafood to the noodles. Dice the green onions (exclude the chive part) and boiled eggs. Add to the salad. Add mayonnaise; use more or less for taste. Mix ingredients together. Ready to serve!