HumbleIntelligence/food-ner-1-Million huggingface dataset:
Adjust oven racks to low and middle positions and preheat oven to 350°. Line two large cookie sheets with parchment or foil. I spray foil with cooking spray. Whisk flour, salt, baking powder and spices together in medium bowl. Either by hand or with electric mixer, beat butter until creamy. Add sugars, beat until fluffy, about 3 minutes. Beat in eggs one at a time. Stir dry ingredients into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and ginger (optional). Drop by heaping tablespoonfuls to cookie sheet. Bake 10-12 minutes (check at 10 for chewy, a little longer for crisp). Slide cookies off parchment to cooling rack. Cool 10 to 15 minutes.
Boil until quite thick the dates, sugar, butter and egg. Stir so it does not stick. Cool a little, then mix with Rice Krispies, or more. Shape into balls and roll in coconut. Put on waxed paper to cool. You can spread in pan and cut into squares also. Makes about 4 dozen cookies.
Combine apples and water in a large saucepan. Place over medium heat and cook, uncovered, until apples are slightly soft, about 5 to 8 minutes. Preheat oven to 425°. Combine sugar, cornstarch and salt and blend thoroughly into apples. Add cranberries, orange peel and butter. Cook, uncovered, over medium heat until cranberries start to "pop", about 5 minutes. Spoon into pie shell; top with lattice crust and bake 20 minutes. Reduce heat to 350° and bake until top is a deep golden brown, about 25 minutes. Serve warm or at room temperature.
Mix first 3 ingredients in small saucepan. Bring to boil. As soon as it boils, set off stove and let cool for 15 minutes. In large bowl, mix together Cool Whip and buttermilk (surprise!). Pour in jello mixture and stir good. Chill.
Boil chicken in about 4 cups water; remove skin. Debone the chicken. Cook potato or rice and bouillon in chicken stock.
Marinate chicken in Pfeiffer Italian (no spices in it) overnight (or at least for 1 hour). Put chicken breasts with the dressing in a Ziploc bag. Flip bag over occasionally.
Marinate in fruit cocktail for 6 hours. Put apple slices over roast. Mix remaining ingredients together; simmer over low heat until liquified. Pour all ingredients over roast. Bake in a 325° preheated oven, covered, 3 1/2 hours for 5 pound roast or 4 hours for 6 pound roast.
Put in a double boiler and cook until thick. Beat with eggbeater and divide into 3 parts. Tint with food coloring.
Cook sugar and corn syrup until it boils. Remove from heat. Add peanut butter and vanilla; stir until dissolved. Add cornflakes; stir. Dip quickly by teaspoons onto waxed paper.
Fry onion in fat in covered saucepan for 5 minutes. Mix 2 tablespoons onion with all ingredients, except biscuit dough. Prepare biscuit mix; add remaining onion to biscuit flour. Roll dough into 12 x 9-inch rectangle. Spread with meat mixture. Form in to a log. Wet edges to seal. Cut into 12 slices. Place, cut side up, on greased baking sheet. Bake at 450° for 20 minutes. Yield: 6 servings.
Brown ground beef; drain fat. Add remaining ingredients, except sour cream and simmer 15 to 20 minutes. Blend in sour cream; salt and pepper to taste. Serve over wide noodles cooked according to package directions. Quick and delicious!
In a large stockpot, saute onion in butter until tender, but not browned. Add remaining ingredients and simmer for 1/2 hour. Adjust seasonings. Bring to a rapid boil and add Granny's Rolled Dumplings. Reduce heat to medium-low. Cover and simmer for 25 to 30 minutes or until dumplings are done. Serve with cornbread.
Bring to a boil on high heat, stirring continually, all ingredients except the butter and vanilla. Reduce to medium heat. Continue to boil, without stirring. Done when forms soft ball in cold water. Remove from heat and add butter and vanilla. Do not stir. Set pan in cold water and beat.
Layer broccoli on bottom of a 13 x 9 x 2-inch baking dish. Place chicken on top of broccoli. Mix remaining ingredients together and pour over chicken. Bake at 375° for 45 minutes or until chicken is fully cooked.
Preheat oven to 400°. Scrub potatoes under running water with soft vegetable brush; rinse. Dry well. (Do not peel). Line baking sheet with aluminum foil and spray with nonstick cooking spray. Cut potatoes in half lengthwise, then cut each half lengthwise into 3 wedges. Place potatoes, skin sides down, in single layer on prepared baking sheet. Spray potatoes lightly with cooking spray and sprinkle with seasoning. Bake 25 minutes or until browned and fork-tender. Garnish as desired. Serve immediately.
Line crust with bananas (sliced). Cream together the sugar, cream cheese and lemon juice. Fold into Cool Whip. Spread over bananas and top with blueberry pie filling. Chill.
Cut Polish sausage or smoked sausages into 1 to 1 1/2-inch pieces. Split halfway through. Stuff with sauerkraut. Secure with toothpicks. Place in baking dish. Cover with barbecue sauce. Bake at 350° for about 30 minutes or until bubbly.
Grate cheese and cream with oleo. Sift other ingredients and add to cheese. Add cold water and mix well. Form into a ball with fingers and put in cookie press. Using the jagged, 1-inch plate, push mixture onto ungreased baking sheet. If mixture is too stiff, add a little more cold water into press. Each cheese straw should be about 3-inches long. Bake at 375° for 10 to 12 minutes. Remove at once to cooling rack. Makes 5 to 6 dozen.
Brown hamburger. Season with salt and pepper. Add rest of ingredients. Add mushrooms if you like. You can always use this sauce for lasagna, too. Serves 4-6 people.
Clean potatoes, leaving skin on. Cut into about 8 wedges each. Mix all ingredients together and dip each wedge into mixture. (May sprinkle with Season-All, if desired.) Lay in shallow pan and bake at 375° for 45 minutes or until tender.
Mix all juices except frozen orange juice and refrigerate. To serve, pour mixed juices into punch bowl and add frozen orange juice. Float orange slices on top.
Bake pie shell 6 minutes in 400° oven.	Combine egg yolks, milk, cornstarch, sugar and chocolate chips. Microwave 3 minutes. Whisk again and cook another 2 minutes. Whisk and put in until thick, probably another 2 minutes.	Add butter and vanilla. Pour in pie shell and cool. Add whipped topping.
Mix first five ingredients together and put into a 10-inch pie pan. Layer remaining ingredients on top as they are listed above.
Mix together eggs, syrup, sugar, pumpkin, salt and vanilla. Stir in butter and pecans. Pour into unbaked pie shell and bake at 375° for 45 minutes or until set in center.
Place the flank steak on a board and pound it to tenderize. Crush the garlic and place it on the meat. Add the olive oil and rub the garlic and oil into the meat. Arrange the eggs on the meat. Add the cheeses. Roll up in a jelly roll style. Brown in some oil. Add tomato sauce and bake in a 350° oven for 1 to 1 1/2 hours. May use bacon and sliced dill pickles or ham and cheese instead of eggs.
In large skillet, saute onions, green peppers and garlic in margarine until onion is tender. Stir in beans, sausage and bay leaf. Simmer for 10 minutes. Remove bay leaf. Serve bean mixture over rice.
Stir together sugar, cocoa, salt, milk and vanilla in a 1 1/2 quart dish. Top with butter. Microwave on High for 2 minutes. Stir smooth. Blend in nuts. Pour into wax paper lined 8-inch square dish.
Mix first 4 ingredients with 1/2 can onions. Pour into 1 1/2-quart casserole and bake 25 minutes at 350°. Cover with remaining onions and bake 5 to 10 minutes more.
Combine contents of rice and seasoning packet and water in a 2 1/2-quart casserole. Season chicken with salt and pepper to taste. Arrange on top of rice mixture. Bake covered 1 1/4 hours at 375°, until chicken is tender. Combine soup and milk; saute almonds in butter until slightly brown. Pour soup mixture and almonds over chicken. Bake at 375° uncovered until hot and bubbly!
Saute onion, pepper and mushrooms in margarine until soft. Add seasoning, rice, shrimp and cream sauce. Bake at 350° in buttered casserole dish until heated through. Serve with salad.
Place popped corn in large grocery sack (regular weight paper, not too thin). In a microwave bowl, mix together butter, sugar, syrup and salt. Cook in microwave on High for 4 minutes, stirring twice. Next add vanilla and baking soda. Stir until foamy. Pour mixture over the popped corn in the sack. Shake to mix. Cook in microwave 1 1/2 minutes and shake; cook in microwave 1 minute and shake; cook in microwave 1/2 minute and shake. Spread on wax paper lined cookie sheet. Spread evenly with a wooden spoon. Let cool and store in an airtight container. (Tin cans work well.)
Pour oil in pan. Let it get hot. Cut up biscuits and roll them in little balls. Put biscuits in oil. Let them cook until they rise. Take them out. Let oil evaporate. Put the biscuits in a large bowl. Pour your sugar and cinnamon mix on your biscuits. Let cool and eat.
Bring cream cheese to room temperature and mix with the rest of the ingredients. Beat well. Serve with fresh cut vegetables or chips.
Heat oven to 375°. Melt butter in skillet; add honey, mustard and curry powder. Pour into a large shallow pan. Roll chicken pieces in mixture to cover all sides. Leave skin side down. Bake 45 minutes, basting often. Turn and bake 15 minutes more.
In a medium saucepan, combine the 1 cup sugar, flour or cornstarch and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove saucepan from heat. Stir 1 cup of hot mixture into the beaten egg yolks. Immediately return all mixture to hot mixture in the saucepan. Return to gentle boil. Cook and stir 2 minutes longer. Remove from heat. Stir in butter or margarine and 1 teaspoon vanilla and 1/2 teaspoon coconut. Stir in 1 cup coconut. Pour into cooled baked pie shell.
Add 1/2 box cream cheese. Beat until smooth. Add milk; mix well. Add package of pudding to mixture. Beat well. Pour into serving dishes. Sprinkle graham cracker crumbs on top. Serves 4.
Brown beef and onion together. Drain off all fat. Put in crock-pot; add tomato paste, tomato juice, tomatoes, soup beans (wash and drain beans good), chile powder, red pepper and salt. Cook all day on low.
Mix ground meat, eggs, and bread crumbs and season. Shape into balls, Combine soup, cornstarch, and water in a large bowl and microwave for 5 minutes. Add meatballs to gravy and bake in a 350 degree oven for 1-1/2 hours.
First, use care and get one, not too young, but tender and a healthy growth. Make your selection carefully and let it be final. Otherwise, they will not keep. Like fine wine, they improve with age. Do not pickle or put in hot water. This makes them sour. Prepare as follows; sweeten with smiles. The sour bitter kind are improved by a pinch of common sense. Spice with patience. Wrap well in a mantle of love. Preserve over a good fire of steady devotion. The poorest varieties may be improved by this process and kept years in any climate.
Mix bread crumbs, corn flakes, sesame seed and seasonings. Dip chicken in buttermilk then into crumb mixture, coating both sides. Heat oil in large skillet. Brown chicken on both sides. Dip in Teriyaki sauce made from 1/2 cup teriyaki sauce and 1 Tbsp. corn starch, heated till thickened.
Cook pudding as to directions on box. Add chocolate cake mix. Pour into 9 x 13-inch pan. Sprinkle chocolate chips and chopped nuts on top of batter. Bake in a 350° oven for 30 to 35 minutes.
Mix all ingredients together and let stand overnight. Bake at 350° for 1 hour.
Cook first 3 ingredients until thick. Stir margarine and cheese into grits and mix well. Break eggs into measuring cup and add milk to make 1 cup. Stir into grits mixture and mix well. Put into greased casserole and bake at 350° for 45 minutes or until brown.
This formula for making as much or as little chocolate pudding as you want is very easy. Also good for filling eclairs.
Measure flour into bowl; make a well in center and add egg yolks, whole egg and salt. Thoroughly mix into flour. Add water, 1 tablespoon at a time. Form dough into a ball. Knead until smooth and elastic. Cover; let rest 10 minutes. Divide dough into 4 equal parts. Roll dough 1 part at a time into paper-thin rectangle. Cut dough crosswise into 1/8-inch strips for narrow noodles and place on towel to dry about 2 hours. When dry, break into smaller strips. Cook in 3 quarts water or broth. Add cooked chicken or any kind of meat.
In large bowl, blend flour, butter, vegetable shortening and salt until mixture resembles meal. Add 2 tablespoons ice water; toss mixture until water is incorporated, adding the additional ice water if necessary to form a dough. Form dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour. Make 2 of these for one pie.
Mix butter, flour, milk, Cheez Whiz and cream of mushroom soup. Cook over low heat, stirring constantly. (Add Cheez Whiz last.) Crumble crackers in bottom of casserole dish. Layer with 1/2 can of asparagus and 1/2 can of peas, then cheese mixture. Repeat, ending with cheese mixture. Crumble crackers on top. Bake at 350° for 30 minutes.
In blender or food processor, combine all ingredients until smooth. Store up to one week in refrigerator. This recipe substitutes for one 14-ounce can.
Cream sugar, butter and cocoa well. Add flour and eggs. Bake at 325° for 30 to 40 minutes.
Brown ground beef, bacon and onion; drain fat. Set aside. Drain all three cans of beans and mix with first mixture. Add sugar and barbecue sauce and bake, uncovered, for 1 hour at 350°.
Heat oil in a heavy skillet until hot; add chicken and cook 5 minutes in each side. Place chicken in an 8-inch square baking dish; discard drippings. Add parsley flakes and next 3 ingredients to skillet. Bring to a boil. Pour over chicken. Sprinkle with lemon juice, pepper and paprika. Cover and bake at 400° for 25 minutes or until tender. Yield: 4 servings.
Melt margarine and semi-sweet chocolate chips over low heat until melted. In a large bowl, combine all the ingredients together and pour into a 9 x 13-inch pan. Let cool for 2 to 3 hours.
Cream sugar and cream cheese. Add pineapple with juice and frozen strawberries with juice, nuts, bananas and Cool Whip. Mix well and freeze.
Put pecans on a 13 x 9 baking sheet. Toast in a preheated 300° oven for 20 minutes. Meanwhile, melt butter, add Bitters and 1 teaspoon seasoning salt. Pour mixture over pecans and stir; coating pecans evenly. Cook for 15 minutes longer. Add more seasoning salt if desired. Remove; spread out on paper towels to dry.
Shake all ingredients well in large container. Pour into freezable containers and freeze. Serves 12.
Beat eggs, add sugar, syrup and salt. Mix well. Add butter and vanilla. Beat. Pour pecans in pie shell. Pour in mixture over nuts. Bake at 400 degrees for 10 minutes. Then 300 degrees for 35 minutes longer.
Mix together eggs, sugar, vanilla, oil and zucchini. Stir dry ingredients together, and then add to the wet mixture. Add nuts and blend well. Bake at 350° for 1 hour in 2 greased bread pans.
Dissolve jello and marshmallows in the 2 cups of boiling water. Mix cream cheese and mayo well. Add to jello and marshmallow mixture. Blend with electric mixture until smooth. Let cool and then add crushed pineapple, whipping cream and chopped nuts. Pour in salad and congeal in refrigerator. Decorate with maraschino cherries, if desired.
Mix all ingredients together and then add cornbread mix last. Bake in a 7x 11-inch greased pan or in muffin pans. Best when hot. Serves 18.
Beat until stiff Dream Whip and cold milk. Add sugar-free pudding and cold milk. Beat until fluffy. Pour into pie crust.
In a large bowl, toss the potatoes, onions and celery. In a small bowl, combine the sour cream, mayonnaise, parsley, vinegar, salt, pepper and celery seed. Pour over potato mixture; toss to coat. Sprinkle with Blue cheese. Cover and refrigerate for several hours before serving. Yield: 8 servings.
Grind spinach, then measure. Add onion, celery, eggs, salt and mayonnaise. Toss lightly. Add vinegar and Tabasco just before serving.
Brown chicken, in T-Fal wok. Mix in separate saucepan brown sugar, vinegar, lemon juice, soy sauce, cornstarch. Cook until thickened. Add pineapple juice and enough water to make one quart; stir, add pineapple. Add mushrooms, green peppers, onions to mixture. Add the mixture to the chicken in ovenware baking pan. Bake at 350° for 45 minutes.
Add all fruits together. Drain pineapple (save juice). Mix vanilla pudding with pineapple juice. Pour over fruit and refrigerate overnight. Great for diabetics. No sugar. No fat.
Heat oven to 350°. Grease and flour 12-cup Bundt cake pan.
In a bowl, toss the broccoli with the olive oil until it is coated well and roast in a preheated 500° oven, turning occasionally with tongs, for 10 to 12 minutes or until it is crisp-tender. While the broccoli is roasting, in a blender, blend the lemon juice, oils, soy sauce, seed, ginger, garlic and sugar until smooth. Transfer broccoli to serving dish and pour dressing over it.
Crush Oreos. Cream margarine, cream cheese and sugar. Add milk, pudding and Cool Whip to creamed mixture. Mix well. Line 8-inch flowerpot with plastic wrap to cover holes. Alternate 1-inch layer of crumbs and filling, ending with crumbs. Refrigerate at least 2 hours. Decorate with flowers, shovels or gummy worms.
Mix butter, sugar and corn syrup together and boil for 1 minute, stirring continuously. Remove from heat and then stir in peanut butter, then add Corn Flakes at a time. Drop by spoonful on aluminum foil or wax paper. Let set for about 5 minutes. Makes about 2 dozen.
Hamburger: Brown hamburger and onion; drain excess grease. Add remaining ingredients. Simmer 20 minutes.
Cream butter and sugar. Add yolks, juice and rind. Beat well. Sift together flour, baking powder and salt. Add alternately with water. Fold in stiffly beaten egg whites. Bake in either 9 x 13-inch pan or two 9-inch layer pans for 30 to 35 minutes at 375°.
Mix milk and lemon juice and food coloring. Fold in Cool Whip. Mix well. Pour into pie plate lined with vanilla wafer crumbs. Place in refrigerator for 2 to 3 hours before serving. Makes 2 pies.
Cook noodles. Brown meat, pepper, onion, oregano, salt and pepper. Drain all grease. Add tomato paste and sauce. Cook 15 to 20 minutes. Remove from heat. Add cottage cheese and mix well. Place layer of noodles in bottom of dish. Add meat mixture and layer of cheese. Repeat layers. Bake at 350° for 30 to 45 minutes or until golden brown.
Cook onion in butter till tender; add dried beef and cook till beef is slightly crisp. Add beef mixture to the cream cheese. Blend. Spread on saltines or crisp rye wafers.
Cook and drain pasta. Cut cheese, salami, pepperoni and peppers into strips. Cut tomatoes into wedges. Toss all ingredients together except oil and vinegar. Refrigerate until ready serve. Combine oil and vinegar. Pour over salad; mix and serve. Serves 10 to 12.
Heat 1 cup of drink with candies, stirring constantly for 5 minutes. Remove from heat. Stir in sugar and add to rest of drink. Chill. Combine with ginger ale just before serving.
Cook chicken strips; drain grease and remove chicken. Add cream of chicken soup and add enough water to make gravy. Add salt and pepper to taste. Put chicken back in skillet and simmer.
Cream shortening. Add remaining ingredients. Mix well. Bake at 350° for about 50 minutes. (No eggs needed.)
Cook broccoli in hard boiling water until almost done. Drain and layer in well-buttered casserole dish. Add chicken pieces and the prepared stuffing (recipe on box). Layer broccoli, chicken and stuffing until stuffing is on top.
Mix all ingredients. Bake in Bundt or loaf pan at 375° for 40 to 45 minutes.
Brown hamburger meat and onion in skillet. Drain fat. Cook noodles according to package. Layer ingredients: cooked noodles, hamburger, onion, spaghetti sauce, 1 cup Mozzarella cheese and 1 cup Cheddar cheese; repeat.
Mix all ingredients together. Place in 2-quart baking dish and cook, covered, for 2 hours at 325°. Serve over rice or noodles; this can also be cooked in crock-pot.
Preheat oven to 325°. Cut up squash. Cook until tender. Drain thoroughly and mash well. Chop onion.
Grease 10 x 1 1/2-inch pie plate; brown meat. Drain; add tomatoes, onion and seasonings. Spread in plate; sprinkle with olives and cheese. Beat remaining ingredients in gradually until smooth and pour into dish. Bake at 300° for 30 minutes. Let stand for 5 minutes. Serves 8.
Line a large baking sheet with waxed paper. Combine butter and chocolate chips in a small skillet or pan. Stir over low heat until melted. Stir in milk. Cut bananas in half and dip in chocolate. Dip in nuts before chocolate sets. Freeze until firm, about 1 hour. Put in freezer bags. Makes 10 to 12 servings.
In a bowl, combine boiling water, dates and baking soda; mix well and set aside. Sift flour, baking soda (1 teaspoon), salt and cocoa. In mixer, beat butter and 1 cup sugar until smooth. Add vanilla and eggs, one at a time. Add to dry ingredients; mix well. Add date mixture; mix well. Pour into greased and floured 13 x 9-inch pan. Sprinkle 1/2 cup sugar over batter. Bake at 325° for 20 minutes. Remove from oven; cover with chocolate chips and walnuts. Return to oven for 30 minutes. Cool before cutting. Refrigerate leftovers. This recipe is from "Death By Chocolate" and probably would be if eaten very often. Delicious!
Preheat oven to 400°. Separate crescent dough into 2 large rectangles. Place in ungreased baker. Press over bottom and halfway up sides to form crust. Seal perforations. Crumb sausage over crust. Sprinkle with cheese. Combine remaining ingredients and pour over cheese. Bake 20 to 25 minutes until golden brown.
Preheat oven to 375°. Mix dry ingredients thoroughly. Mix remaining ingredients; add to dry ingredients. Stir until moist. Fill muffin tins, greased. Bake until brown, about 20 minutes.
Mix all ingredients. Bake at 325° in 3 cake pans for 15 to 20 minutes. Layers are very thin. Let cool in pan.
Sift together flour, baking powder and salt. Cream shortening, peanut butter and all sugars until fluffy. Add egg and vanilla and beat well. Add to flour; mix well. Form in small balls; place 1 inch apart. Press crosswise with fork. Bake 12 minutes on ungreased cookie sheet at 350°.
Toast oats on cookie sheet in a 250° oven for 2 hours. Put first 3 ingredients into a bowl; cover and let soak overnight. In the morning, serve with grated apples, coconut or almonds on top. Meuseli will be sweeter if allowed to soak 2 to 3 days in the refrigerator.
Blend all ingredients. Shape into ball. Roll in chopped nuts. Refrigerate and serve with crackers.
Spray pan with Pam. Season chicken breast with salt, ginger and pepper; place in pan (9 x 11-inch) and set aside. Combine the chicken stock, orange juice, honey and lemon juice and bring to boil, thicken slightly with 1 tablespoon cornstarch. Spoon sauce over and under chicken. Cover with foil. Bake at 350° until tender, turning once (45 to 55 minutes). Serve over rice pilaf. (Can freeze, defrost overnight in refrigerator and reheat, covered, at 325°.)
Dissolve the gelatin in the boiling water. Add all the remaining ingredients except for the ginger ale. Pour into 2 one-gallon interlock plastic bags and freeze until needed. One and one-half hours before needed, thaw slightly. Work the mixture with your hands into a fine ice. Pour into a punch bowl and add the ginger ale. Stir.
Mix the graham crackers and melted margarine and spread in a 9 x 13-inch pan. Slice the bananas on top of the crust. Spread in layers on top of bananas, the banana pudding, then the drained pineapple. Top it with the Cool Whip and the sliced strawberries. Chill. Not bad Weight Watchers!! You would count it like this: 1 fruit, 1 bread, 1 fat, 1/2 meat and 50 optional calories. Makes 8 servings.
Saute greens in butter, then add the rest of ingredients. Simmer for 15 minutes.
Cream the butter, sugar and vanilla until fluffy. Sift flour and salt; add to creamed mixture. Stir in walnuts. Shape into balls. Place on ungreased cookie sheet. Bake at 375° for 12 to 15 minutes. Cool. Roll in powdered sugar.