HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together peanut butter, sugar and egg. If mixture is too thin for cookie dough, add a little flour (only if needed). Form into balls and place on ungreased cookie sheet. Press with fork to flatten and make ridges. Bake at 350° until brown.
Cook to a boil sugar, milk, cocoa and margarine, then to a soft ball stage; about 2 minutes. Add oatmeal, flavoring, peanut butter and stir. Drop by tablespoon on wax paper.
Mix all ingredients together, except chocolate chips. Blend until smooth. Add chocolate chips. Grease muffin tin and fill 2/3 full. Bake at 350° for 25 to 30 minutes.
Cream together sugar, Crisco and eggs. Combine with remaining ingredients. Roll into a loaf and then slice. Make a frosting with powdered sugar and milk. Spread this over the top of the cookies. Bake at 325°.
Make lime gelatin using 1 1/4 cups hot water and 1 1/4 cups cold water. Pour into 3 quart clear glass baking dish. Refrigerate until gelled. Combine in saucepan, lemon gelatin, cream cheese, pineapple and marshmallows. Cook over low heat until cream cheese melts. Set this aside and cool slightly.
Heat oven to 350°. In large bowl, stir together flour, sugar, cocoa and salt. Cut in butter until crumbly. Stir in 1 beaten egg. Press mixture evenly on bottom of ungreased 13 x 9 x 2-inch baking pan. Bake 25 minutes. Meanwhile, in medium bowl, beat sweetened condensed milk, remaining 1 egg and flavoring; stir in pecan halves. Pour over prepared crust. Spread pecan halves over top evenly. Bake 25 minutes longer or until golden brown. Cool in pan. Cut into bars.
Crumble beef into skillet. Cook over moderate heat until meat loses red color. Add onion, celery and garlic during about the last 5 minutes cooking time. Drain off grease; drain tomatoes. Reserve 3/4 cup tomato sauce and mix with the cornmeal. Cut tomatoes in small pieces. Add cornmeal mixture. Cook over low heat, stirring constantly, for 5 minutes. Add corn and its liquid, olives and their liquid, chili powder, salt, Worcestershire sauce and meat mixture. Stir well. Spoon into 2-quart casserole. Sprinkle top with cheese. Bake, uncovered, in 375° preheated oven for 30 minutes.
Stir cream cheese and milk together until consistency of salad dressing. Peel and dice apples that have been chilled. Add celery, raisins, nuts and apples to cheese. Serve on lettuce leaf.
Combine biscuit mix and salad dressing mix in a plastic bag. Shake to mix. Place 2 or 3 pieces of chicken in a bag. Shake well.
In a bowl, combine evaporated milk and egg. In a separate bowl, combine flour, salt, pepper and garlic powder. In large skillet, heat oil on medium high heat, dip chicken pieces in egg and milk mixture, then coat with flour mixture, fry in hot oil, turning frequently until done, about 35 to 40 minutes. Makes 4 servings.
Combine all ingredients. Beat in an electric mixer at low speed until blended. Increase to a high speed and beat about 10 minutes. Chill. A wire whisk may be used instead of the mixer, beating for 30 minutes. Serve by itself over cake or over vanilla ice cream. Frozen strawberries are not as successful as fresh ones. Makes 10 to 12 servings.
In the top of a double boiler or in a heatproof dish fitted over a pot of simmering water, heat the cheese, butter, salt, mustard and cayenne, stirring occasionally, until the cheese melts. Add the milk and egg, and stir constantly until the mixture thickens. Taste and add more salt if desired. Pour over toast.
Mix all ingredients well. Bake in greased and floured Bundt or tube pan, 1 hour at 350°.
Heat oven to 350°. Lightly grease jelly roll pan, 15 1/2 x 1 1/2 x 1-inch. Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Bake 20 to 30 minutes or until brown. Immediately remove from pan. Serve warm. Makes about 7 dozen.
Preheat oven to 350°. In a saucepan over medium heat, melt shortening with syrup and water. Add remaining ingredients. Combine and chill for 1/2 hour to 45 minutes. Drop teaspoons on cookie sheet. Bake 10 minutes.
Pinch dough into golf ball size balls. Flatten by hand. Place a teaspoon sauce and 1/4-inch piece of pepperoni into each flattened dough ball. Wrap sides around to completely cover sauce and pepperoni. Place on greased cookie sheet smooth side up. Bake at 350° for 20 to 30 minutes until golden brown. Remove from oven. Sprinkle with Parmesan cheese while hot.
Brown pork in skillet and set aside. Spread 1/2 sauerkraut in 2-quart greased casserole. Cover with 1 onion. Place pork on top. Layer onions and sauerkraut on top of pork. Pour water over all, cover and bake at 325° for 4 hours. Serves 6.
Heat the oil in a frying pan over a high fire. Blend the dry ingredients. Roll the tomatoes in dry ingredients. Fry tomatoes in hot grease until golden brown on both sides.
Mix apples, sugar and cinnamon. Place in greased casserole dish. Combine oats, flour, brown sugar and butter. Crumble over apples. Bake at 350° for approximately 30 to 45 minutes.
Oil casserole dish. Place ingredients in dish, starting with potatoes on the bottom and ending with soup on the top. Season with salt and pepper. Bake at 375° for 1 1/2 hours.
In blender, combine butter, oil, vermouth, garlic, salt, pepper and lemon juice. Blend on high for 10 seconds.
Combine first 4 ingredients in order given. Stir over medium heat until sugar is dissolved. Bring to a boil. Boil for 2 minutes. Cool. Add vanilla. May be kept in refrigerator for beverages for flavoring and may be used as a sauce.
In a large bowl, combine 1 cup of the flour, the sugar, baking powder, soda and salt. Add mashed bananas, butter or margarine and milk. Beat until blended, then on high for 2 minutes. Add eggs, remaining flour, vanilla, orange peel and lemon juice and blend. Stir in raisins and nuts.
Saute bacon and onion in saucepan. Drain grease. Add remaining ingredients. Simmer 15 minutes, stirring occasionally.
Mash potatoes thoroughly. Stir in peanut butter, stirring well. Add other ingredients, stirring until smooth. Pour into well-greased 8 x 8-inch pan. Chill well before cutting.
Combine all ingredients, except for one hard-boiled egg, in top of double boiler. Heat over hot water. A teaspoon of curry powder may be added if desired for added flavor. Serves 4. Add sliced boiled egg over top with a little parsley.
Melt butter in a saucepan. Add flour and salt. Stir until blended. Slowly add milk and bring to a boil, stirring constantly. Remove from heat. Blend in cheese and lemon juice. Arrange haddock in a greased baking dish. Pour cheese sauce over fish. Sprinkle with bread crumbs. Bake at 350° for 30 minutes.
Mix well. Batter will be thin. Pour into four 8-inch round cake pans that have been greased and floured. Bake at 350°. Watch carefully; will burn easily.
In a large heavy saucepan, fry bacon, garlic, celery, onion and green pepper in olive oil. Add remaining ingredients, except shrimp. Bring to a boil. Reduce heat and simmer 3 hours. Add shrimp and boil for 10 minutes. Serve over rice.
Combine 2 tablespoons juice from pineapple with mayonnaise, mustard, curry powder and salt. Set aside. Cut chicken into small pieces and mix with celery, green onion, almonds and raisins. Add mayonnaise mixture and blend well. Refrigerate 1 hour. Serve with lettuce and pineapple.
Butter casserole dish. Layer one-half crackers, oysters and cheese. Dot vegetable layer with butter, salt and pepper. Place other half of crackers on top. Dot with butter. Pour cream over all. Bake 45 minutes at 350°.
Heat oven to 350°. Brown meat; drain. Stir salsa, corn, dressing and chili powder in a bowl. Alternately layer all ingredients in an oblong baking pan. Bake for 20 minutes.
Chop everything to desired size, food processor works well, but don't chop too fine. Add paste to desired thickness, depending on how juicy your tomatoes are. Add garlic, salt and vinegar. Heat to boiling, don't overcook. Process pints at 10 pounds pressure for ten minutes or for 30 minutes in a boiling water bath. Makes 15 to 20 pints of salsa. Serve with tortilla chips.
Scrub ham in warm water and soak overnight. Place in cooking utensil with skin side up. Add 8 to 10 cups of water. Cover tightly and place in a cold oven. Set temperature at 500°. Never open door once ham has been placed in oven. Count cooking time when oven reaches 500° and cook for 15 minutes. Turn off oven and leave for 3 hours. Turn oven on again and, after reaching 500°, allow to cook for another 15 minutes. Turn oven off and leave ham in oven for 6 to 8 hours. Skin and sprinkle with brown sugar and brown in oven.
Dip chicken in milk and egg, then mixture of crushed chips, onion powder and pepper. Coat pan with Pam. Put chicken in. Drizzle butter over chicken and set at room temperature for 15 minutes. Bake at 400° for 15 minutes. Serve hot. Dip in Ranch dressing.
Place chicken breasts, skin side up, in baking dish. Combine next four ingredients. Pour this over the chicken breasts and sprinkle generously with paprika. Bake at 350° for 1 hour to 1 hour and 15 minutes or until meat is tender. Serve with rice recipe.
Blend softened cream cheese with garlic, caraway, basil, dill and onion. Pat into a flat round shape on plastic wrap. Sprinkle generously on top and bottom with lemon pepper. Wrap completely and refrigerate.
Mix everything except flour. Add flour gradually. When it gets too thick, use hands to mix. Roll about 1/2 inch thick on sugared surface. Cut and bake at 350° until lightly browned.
Mix together butter or margarine, 1 1/2 cups sugar and eggs. Add flour, cream of tartar, baking soda and salt. Shape 1 teaspoon of dough into small ball. Roll in mixture of 2 teaspoons sugar and cinnamon. Place on ungreased cookie sheet. Bake at 400° for 8 to 9 minutes. Yield: 5 dozen.
Combine all of the ingredients in a large bowl. Chill for 2 hours. Roll into balls and place on a cookie sheet. Press down with a fork. Bake at 350° for 10 to 12 minutes. Yields 32 cookies.
Mix and dissolve Jell-O, 4 cups water and sugar over low heat. Do not boil. Cool and add 9 cups water, pineapple juice and orange juice.
Crush blueberries; measure 2 1/2 cups. In kettle, combine berries, sugar, lemon juice, cinnamon and cloves. Bring to full, rolling boil. Boil hard, uncovered, 1 minute, stirring constantly. Remove from heat. Stir in pectin. Skim off foam. Pour into hot, sterilized jars. Cover with wax or hot water seal.
Cut steak in strips. Sprinkle with paprika and garlic powder. Cook in oil or oleo until brown. Add green pepper and onions. Cook until glazed or wilted. Add chopped tomatoes and beef broth. Cook 20 minutes. Stir in cornstarch with soy sauce. Cook until thick. Serve with rice.
Mix well all ingredients in large mixing bowl. Pour into mold and chill for several hours. This makes a large salad and will keep well if covered and refrigerated.
Grease shallow casserole. Clean mushrooms with caps. Cut off stems from caps. Place caps, open side up in casserole. Set aside. Finely chop mushroom stems. Heat 2 tablespoons olive oil in skillet. Add mushroom stems and chopped onion and garlic. Cook slowly until onion and garlic are lightly browned. Meanwhile, combine bread crumbs, Parmesan cheese, parsley, salt and oregano. Mix in onion, garlic and stems. Pile mixture lightly into inverted caps. Pour 2 tablespoons olive oil into casserole. Cover mushrooms with Mozzarella cheese, sliced thin. Bake at 400° for 15 to 20 minutes or until mushrooms are tender and tops are browned.
Cream butter. Add sugar. Add beaten egg yolk and vanilla. Mix well. Blend in flour. Spread evenly on cookie sheet that has all four edges (cookies raise some). Bake in a 350° oven until starting to brown.
Combine flour, cornstarch and salt. Whisk in beer, butter and egg until smooth. Can deep fry shrimp, fish, onions, etc.
Crush vanilla wafers and save some crumbs. Mix all of the above, except powdered sugar. Divide dough and make several 1-inch rolls. Then roll each roll in wafer crumbs and powdered sugar. Wrap each roll in wax paper and refrigerate. Chill 24 hours and slice each roll when ready to serve.
Bake cake mix as directed on box. Open cream of coconut and stir well. When cake is done and while it is still hot, poke holes in the cake and spoon cream of coconut into holes. Let cake cool. When completely cool, top with Cool Whip and sprinkle generously with coconut.
Combine all ingredients in Dutch oven. Cover. Bake at 275° for 5 hours.
Let cream cheese come to room temperature. Shred dried beef into small pieces or put through grater. Mix all ingredients, leaving enough dried beef out to roll in after you form ball. Chill overnight. Serve with crackers.
Combine first 5 ingredients; add shortening. Store in refrigerator several hours before use. May be used in muffin pan or rolled out and cut. Bake at 350° until done.
Put beans into large casserole dish. Mix olives, green chilies and sour cream together (or layer). Put on top of beans. Sprinkle cheese on top.
Combine all ingredients, except butter, and mix well; then add butter. Bake until brown at 400°.
Rinse and dry peppers. With a sharp knife, cut off the stem end, leaving a small round of pepper attached. Discard stem and finely chop the remaining part. Remove the seeds carefully, without breaking the skins.
Brown meat and onion; drain off excess oil. Mix altogether with remaining ingredients and place in a greased casserole dish. Bake at 350° for 1 to 1 1/2 hours.
Beat eggs; add milk and dry ingredients. Add 2/3 cheese (grated) and pepperoni. Bake 25 minutes in pie plate. Take out and put rest of cheese on top and bake 2 more minutes at 425°.
Brown hamburger with sausage seasoning and celery in a large skillet, stirring until meat crumbles. Drain and pat dry. Add next 4 ingredients to hamburger. Stir. Put a layer of Velveeta on top of hamburger mixture then place top on skillet to allow cheese to melt or spoon hamburger mixture into a 2-quart casserole, then layer Velveeta on top and microwave for five minutes on Medium.
Flour and brown chicken in 1 tablespoon vegetable oil. In a 9 x 13-inch pan, spoon in 2 or 3 spoonfuls of spaghetti sauce to cover bottom of pan. Place chicken in pan and cover with remaining sauce. Place a slice of cheese on each chicken breast. Bake at 350° for 20 to 30 minutes. Make sure chicken is thoroughly cooked.
Wash potatoes. Remove spots. Do not peel. Grate potatoes. Add all other ingredients. Heat oil and butter; add potato mixture. Make sure it does not stick. The pone will be finished when it turns almost brown in color. Transfer to two 9 inch pie pans. Let cool. Slice.
Wash peppers and cut in half. Remove seeds. Pat dry; fill with cream cheese. Wrap bacon around peppers. Bake in a 350° oven about 25 minutes or until bacon is done.
Brown and drain ground beef. Stir in sauce. In 9 x 13-inch pan, spread a little sauce. Layer uncooked noodles, top with 1/2 the cottage cheese, then layer of sauce and then 1/2 of Mozzarella. Repeat. Blend together eggs and milk and pour over lasagna. Bake 45 minutes at 350°, uncovered, or until egg mixture is solid. Let stand 10 minutes before serving.
Preheat oven to 375°. Cook macaroni as directed on package; drain and rinse. Stir celery into macaroni. Place 1/2 of macaroni mixture into ungreased 9 x 13-inch dish. Flake tuna in a large bowl. Combine salt, pepper and cheese with tuna. Sprinkle macaroni mixture with 1/2 the tuna mixture. Repeat layers (first macaroni, then tuna). Melt 2 tablespoons of butter in saucepan over low heat; stir in flour and remaining salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in sour cream and broth. Return to heat, stirring constantly, until sauce boils. Pour sauce over tuna mixture and dot with 1 tablespoon of butter. Cover with aluminum foil and bake for 30 minutes. Uncover. Bake another 15 minutes or until sauce turns golden brown.
Mix first 3 ingredients. In greased casserole dish layer rice mixture alternately with cheese. Bake at 350° for 30 minutes. Recipe doubles easily.
Grate carrots and chop tomatoes; set aside. Wash lentils, removing any small stones. In large saucepan, combine with 2 cups of water. Wrap bay leaf around onion and push cloves through leaf into onion. Add to pan with carrots and tomatoes. Bring to a boil, stirring. Lower heat and cover; simmer about 20 minutes. Remove onion; add salt, margarine and parsley. Stir well. Spoon into large ovenproof dish. Dot top with margarine and bake in 375° oven for about 30 minutes.
Combine sour cream, lemon juice and seasonings in shallow dish. Place breasts in sour cream mixture, turning to coat. Cover and refrigerate overnight.
Mix 1 1/2 cups unbleached white flour, 1/2 cup oats, salt and yeast. Mix well. Add honey and hot water. Beat 200 strokes, 1 to 2 minutes. Use all of the whole wheat flour, mixing thoroughly. Let dough rise 10 to 15 minutes. Sprinkle 1/2 cup white flour on dough, coating all sides, scraping the bowl side, so flour will coat dough. Put on table, knead 10 to 15 minutes, until dough bounces back. Shape in rolls or a loaf. Bake at 350° for 1 hour.
Brown ground beef and drain off oil. Add taco seasoning mix and 1 cup water. Stir in chili, refried beans, picante sauce and 1 cup water. Let simmer for about 15 minutes. Arrange tortilla chips on baking sheet and pour mixture over tortilla chips. Sprinkle grated cheese over top and bake at 350° until cheese starts to bubble. You may garnish with lettuce, tomatoes, onions and jalapeno peppers.
Boil 5 minutes, brown sugar, corn syrup and butter. Add soda, salt and cream of tartar. Pour over corn in large bowl or cookie sheet. Bake 1 hour at 200°. Stir often.
Add milk to peanut butter, a small amount at a time, blending until smooth. Stir in corn syrup. Makes 1 1/3 cups.
Combine all ingredients and pour into 1 1/2-quart casserole. Sprinkle over top a mixture of 1/2 cup cracker crumbs and 2 tablespoons oleo. Bake in a 350° oven for 1 hour.
Mix all ingredients, coating all cereal. Bake in low oven for 30 minutes, more or less.
Cream sugar and butter together. Add eggs, one at a time. Sift together dry ingredients and add to creamed mixture. Make into medium size balls and roll them in a mixture of 2 tablespoons sugar and 2 tablespoons cinnamon. Bake at 400° for 8 to 10 minutes.
Heat the oil in a saucepan and saute the onion and green pepper for about 3 minutes. Add the potatoes and saute for about five minutes. Add paprika and stir to coat the potatoes. Add remaining ingredients and just enough water to barely cover. Reduce heat and cover. Cook 15 to 20 minutes until potatoes are tender and water is almost absorbed. Drain before serving if potatoes are tender and too much liquid remains. Makes 4 to 6 servings.
Combine first 4 ingredients. Boil 20 minutes. Add California Blend vegetables. Boil 10 minutes more. Add cream of chicken soup and Velveeta cheese. Cook slowly until cheese melts. Very good.
Thaw spinach and squeeze out all extra water.	Combine with other ingredients.	Roll into 1 inch balls and bake on lightly greased cookie sheet at 325° for 20 to 25 minutes.
Combine first 3 ingredients. Mix well and press firmly on bottom and sides of a buttered 9-inch pie plate. Spread ice cream over crust. Cover and freeze overnight or until firm to serve. Drizzle with chocolate syrup and sprinkle with peanuts. Makes 1 pie.
Mix cereal, peanuts and bananas in 3-quart bowl. Mix margarine, honey, cinnamon and salt; pour over cereal mixture, tossing until evenly coated. Microwave under cover on High (100%) for 2 minutes; stir. Microwave until toasted, 1 to 2 minutes longer. Watch carefully so that mixture does not burn. (May use regular oven to toast.) Stir in popcorn, coconut and raisins. Let cool for 1 hour. Store in tightly covered container 1 week.
Preheat oven to 350°. Grease bottom of pan. Mix ingredients into large bowl. Beat 50 strokes. Bake 33 to 35 minutes.
Mix all items in a large punch bowl. Serve over ice cubes or add ice to punch.
In 10-inch nonstick skillet heat 1/2 teaspoon oil; add turkey and onion and, using back of a wooden spoon to crumble meat, cook, stirring occasionally, until onion is tender and turkey is no longer pink. Sprinkle mixture with 1 tablespoon flour and stir quickly to combine; cook, stirring constantly, for 1 minute. Gradually stir in tomato sauce; add bell pepper, basil, fennel seed and oregano and bring to a boil. Reduce heat and cook, stirring frequently, for 1 minute.
Cut cabbage into 1-inch square pieces and put in a 5-quart Dutch oven. Add water and start to cook on low heat. Cut sausage into bite size pieces and add to cabbage. Add tomatoes and juice; stir well. Cover and cook until sausage is done. Cooking time: approximately 30 minutes.
Reserve 1 cup pecans. Mix remaining ingredients and roll into ball. Roll cheese ball in reserved nuts. Best if chilled overnight.
Cut beef into 1-inch strips. Cover with pepper to taste. Brown in oil. Add minced onions and broth. Cover; cook 1 hour. Remove steak from pan. Melt 3 tablespoons butter in small saucepan. Add 3 tablespoons flour to make a paste. Add to broth; turn up heat. Stir constantly until thick. This can be done in crock-pot.
Brown ground chuck and add onion (drain if needed). Boil noodles. In a long casserole dish (butter the bottom), place 1 layer noodles, 1 layer meat, 1 layer cheese (cottage) and 1 layer other cheese. Continue until all ingredients are used. Bake at 300° for 30 to 40 minutes.
Boil the potatoes and onion in salted water until soft. Drain and reserve liquid. Melt butter in same pan. Stir in flour and brown slightly. Combine milk and 1 cup reserved liquid. Stir into flour mixture. Stir and cook until thickened. Add the potatoes, mashed slightly. Serve with cheese sprinkled on top.
Boil potatoes and onion with just enough water to cover. When tender, add peas (do not drain) and corned beef chopped into chunks; heat through. Add salt and pepper to taste.
Mix ingredients well. Pour into prepared pie shell. Cover edge with foil. Bake at 375° for 25 minutes until done. After cool, top with whipped cream.
Spread crescent rolls in bottom of greased jelly roll pan. Also, push rolls up the sides. Smooth seams well. Bake in 350° oven 10 minutes or until golden brown.
Cook broccoli; drain. Place in casserole dish. Combine soup, eggs, cheese, onion and mayonnaise, then pour over broccoli. Sprinkle stuffing mix over the top, then dot with butter. Bake at 350° for 20 to 25 minutes or until bubbly.
Mix sugar and oil together. Beat eggs and add to sugar mixture. Add remaining ingredients. Mix together and put in 3 (1 pound) bread pans, greased. Fill half full and bake at 350° for 1 hour.
Preheat oven to 400°. Cover bottom of pastry shell with ham. Set aside. In a mixing bowl, combine cream, milk, eggs, grated cheese, salt and pepper. Beat well. Pour mixture over ham. Arrange asparagus tips on top, as if spokes of a wheel, tips in the center. Bake in center of oven 35 to 40 minutes or until set and golden brown. Serve hot or cold. Makes 4 to 6 servings.
Pour 1 1/2 cups milk into medium bowl. Add pudding mix and whisk until blended. While still thin, pour into pie crust. Spread evenly. This will thicken quickly.
Prepare pudding as directed on package. Refrigerate 5 minutes. Combine whipped topping and condensed milk; stir into chilled pudding. Line bottom of 13 x 9-inch pan with cookies, banana slices and filling; repeat, ending with crushed cookies. Makes 16 servings.
Pre-cook noodles for 5 minutes. Drain noodles. Heat oven to 375°. While noodles are cooking, mix 3 cheeses in a bowl (large). Fold in warm noodles. Warm spaghetti sauce and add ground beef or turkey (if desired). Cover bottom of pan with sauce. Add half noodle mixture. Then add sauce. Add other half noodles and rest of sauce. Sprinkle Parmesan cheese on top. Cook 25 to 30 minutes, uncovered.
Cut frankfurters into 1/2-inch pieces. Cook and stir frankfurters in large skillet over medium heat until brown. Stir in corn (with liquid), tomato sauce, chili powder, salt and onion. Heat to boiling; reduce heat. Simmer, uncovered, 10 minutes. Cook macaroni as directed on package; add frankfurter sauce over macaroni and sprinkle with grated Parmesan cheese.
Add oil to crackers; mix well. Add remaining ingredients; mix well. Store in airtight containers.
Preheat oven to 375°. Melt oleo in 9 x 13 pan. Mix next 5 ingredients. Pour into pan; spoon fruit over top. Sprinkle with sugar. Bake 45 to 50 minutes.