HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, oil and milk. Mix well. Add eggs and flavorings; mix well. Add nuts, flour and baking powder; mix well. Refrigerate 2 hours or overnight. Divide dough. On floured surface, roll each part into sticks about 14-inches long and size of broomstick. Put on greased cookie sheet. Bake at 350° for 15 to 20 minutes. Remove from oven and slice each roll into pieces at an angle 1/2-inch thick. Return to pan, cut side down, and rebake at 425° until brown. Cool. This makes a large quantity. They can be stored in tightly closed tin for 4 to 5 months.
In a shallow bowl, combine the cheese, flour, paprika, salt and pepper. I put mine in a Ziploc to mix. In a bowl, beat egg and milk. Dip fillets in egg mixture, then coat with cheese mixture. Arrange in a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 25 to 30 minutes or until flaky.
Blend ingredients in a blender for 40 to 90 seconds until well beaten. Good for breakfast or as a pick-me-up between meals.
Fry any choice of fresh vegetables in pan with a tablespoon of oil or diet oleo. Add garlic to frypan. When the vegetables are browned, about 5 minutes, pour over cooked spaghetti. Sprinkle Parmesan cheese over and optional Italian dressing; add parsley. Serve hot or cold. Serves 4.
Mix all ingredients. Form two rolls and wrap individually in foil. Refrigerate 24 hours. Unwrap and bake for 1 hour at 300°.
Place oats in bowl, pour boiling water over it; add 1/4 cup brown sugar and milk. When mixture is only warm, crumble in yeast. Sift and measure 2 cups flour, add and beat smooth. Let stand in a warm place until light and bubbly. Stir in salt, melted margarine and other 1/4 cup brown sugar. Sift, measure and add 3 1/2 to 4 cups flour. Knead until smooth. Cover closely or grease top. Let stand until double in bulk. Punch down. When light again, form into loaves. Place in well-greased pans. Brush tops with egg white (beaten slightly) and sprinkle quick oats over loaves. Let stand until double in bulk. Bake at 350° to 375° for 55 to 60 minutes. Remove from pans at once.
Add flour with sugar, baking powder and salt. Add egg, shortening, milk and vanilla to dry ingredients. Stir until moist; add nuts. Bake in greased pan at 350° until done.
Soak the noodles in cold water overnight or 15 minutes in hot water. Shell and devein shrimp. Chop scallion and cilantro. Grind or crush the peanuts. Preheat the oil in the WOK on medium-high, then add garlic and shrimp then stir until the shrimp turns white, add the egg and stir till cooked, add the noodles and all of the seasonings, stir or toss well. Turn heat off, add bean sprouts and scallions. Serves 4.
In a food processor, combine basil, garlic and nuts. Process until finely chopped. Add oil, if necessary. Transfer to a bowl and thoroughly stir in the oil and cheese to form a creamy sauce with the consistency of thick gravy. Serve over pasta or as a dip.
Place bacon in bottom of long casserole dish. Place uncooked rice on bacon. Mix soup with water and sprinkle evenly over rice; lightly sprinkle oregano and garlic powder over rice. Cut up chicken and remove skin; season with Tony's seasoning, garlic powder and oregano; lay on rice. Pour soup and water mixture over chicken; sprinkle with paprika. Seal tightly with foil; bake at 300° for 2 hours. Do Not Peek!
Blend flour and sugar in mixing bowl. In a sauce pan bring cola, cocoa and butter to a boil. Mix buttermilk, soda, eggs, and vanilla; add to the flour mixture. Add cocoa mixture and marshmallows. This batter will be thin. Bake in a greased 9 x 13 inch pan at 350° for 30 - 35 minutes.
Mix peas and beans in a jar for storage. Put a scoop of mixed peas and beans in a large pan of water and soak an hour or overnight. Rinse and add more water, chopped onion, salt, pepper and bouillon cubes. Cook slowly on stove top or in a crock-pot. In another pan, boil a cup of rice. Mix cooked rice with cooked beans. This is a delicious way to stretch your budget. You can feed an army for pennies.
Prepare cake mix according to directions. Add one can of pumpkin. Cook in a bundt pan following directions on the cake package. Drizzle with a vanilla glaze.
Mix and set aside flour, sugar, soda, salt, cinnamon, allspice and nutmeg. Beat eggs and add buttermilk, oil and vanilla. Mix well. Add dry ingredients to egg mixture and mix well, then add prunes and mix well. Pour mixture into a greased and floured Bundt pan. Bake at 325° for 50 to 55 minutes.
Mix dry ingredients in bag. Melt butter in pan. Shake chicken in bag with dry ingredients. Put chicken in pan skin side up. Bake at 325° for 30 to 40 minutes or until chicken is done.
Brown hamburger meat and onion. Drain fat and add taco seasoning according to package. Add Ro-Tel, beans and soup.
Blend cheese and tomatoes in a medium saucepan. Cook over medium heat, stirring frequently, about 5 minutes or until cheese is melted. Serve warm as dip with corn chips or crackers. Makes 2 1/2 cups.
Place ice water in large bowl and soak chicken parts while preparing the breading. Spray baking sheet with Pam.
Dump all ingredients together and beat until smooth and well blended. Cook in a 250° to 300° oven in a tube pan for about 1 1/2 to 2 hours.
If using fresh sprouts, rinse well and cut off any discolored leaves. With a paring knife, cut a "plus" sign in the stem end to insure even cooking. Place the sprouts in a large saucepan and cover with water. Bring to a boil and continue boiling for about 10 minutes or until the stem side is tender when pierced with a knife. Drain and set the sprouts aside.
Line bottom of greased glass dish (8 x 10 x 2-inch) with green chiles. Pile Longhorn cheese on top. Beat eggs with 3 tablespoons water and pour over top. Bake 45 minutes at 350°. Cool 10 minutes. Cut into squares and serve on square crackers, such as Triscuits.
Heat oven to 375°. Grease 8 x 8 x 2-inch square pan. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples.
Cook dressing, onion soup mix and cranberry sauce until well blended. Pour over chicken breasts in a casserole dish. Bake until chicken is tender.
Sprinkle sugar and onion on cabbage. Heat vinegar and spices and oil. Pour over cabbage. Refrigerate. Chill this and it tastes just as good tomorrow as today.
Brown meat in large pot; drain fat. Add remaining ingredients and simmer at least 30 minutes. May prefer to place in crock-pot and cook on low for 4 hours.
In large skillet, heat oil over medium-high heat. Add chicken and brown on both sides. Season chicken with salt and pepper. Put in crock-pot. In a small bowl, combine remaining ingredients except cornstarch and water. Pour over chicken. Cover; cook on low 7 to 9 hours (high: 3 to 4 hours). When done, remove chicken breasts and turn crock-pot to high. Cover! Combine cornstarch and water. Stir into liquid in crock-pot. Place cover slightly ajar on crock-pot. Cook until thickened, about 15 to 30 minutes. Serves 6.
Sift flour, baking powder and salt. Beat eggs until fluffy. Gradually beat in sugar until mixture is thick and ivory colored. Fold in pineapple and nuts. Gradually fold in flour mixture. Bake in a 9 x 13-inch pan at 350° for 30 minutes.
Add lard or Crisco; mix as for pie dough. Add sour milk and baking soda. If too moist, add more flour. Bake at 350°.
Mix all ingredients together in a large bowl and refrigerate. Serves 6 to 8.
Saute onion and garlic in margarine. Add beef and brown. Drain. Stir in mushrooms, lemon juice, consomme, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer, uncovered, 5 minutes. Stir in noodles. Cover and simmer 10 to 12 minutes. Before serving, mix in sour cream and heat.
Cook noodles until tender. Mix beef, onions and celery; cook until tender. Add cooked noodles, tomatoes, salt, pepper and Worcestershire sauce together. Put in pan and bake 20 to 30 minutes at 350°.
Mix and pour into a 9-inch pie crust. Bake for 5 minutes at 475°. Turn back to 425° and bake for 10 minutes more or until knife inserted in middle of pie comes out clean.
For dressing, combine and whisk together the sugar, olive oil, vinegar, salt, pepper and 1/2 of the package of the chicken seasoning from the Ramen soup.
Preheat oven to 325°. Place butter, sugar, 1 cup of the almonds and almond extract in bowl and beat with mixer until blended. Add flour and beat until well blended. Spoon dough into ungreased baking pan; press dough evenly into pan and sprinkle with remaining almonds and press them lightly into the dough. Bake about 25 minutes. Immediately use butter knife to cut shortbread into 15 squares. Then cut each square diagonally. Let cool. Makes 30 cookies.
Mix ingredients in order given. Pour 1/2 of batter into loaf pan. Bake at 325° for 1 hour or until done. Makes 2 loaves.
Mix all together, except potato chips and place in a 2 1/2- quart casserole. Refrigerate overnight. Remove one hour before baking. Sprinkle potato chips over top. Bake, uncovered, for 30 minutes at 375°.
Preheat oven to 375°. Heat oil in skillet. Saute beef and onion until onion is transparent. Stir in salt and pepper. Place meat mixture in a 1 1/2-quart baking dish. Spread potatoes on top and top with cheese. Bake 30 minutes or until cheese is melted.
Slice okra into thin rounds. Grease a 2 1/2-quart casserole. Place layers of okra, tomatoes, salt, pepper, onion and sweet pepper. Repeat layers. Lay bacon on top overlapping each pieces. Bake at 350° for 1 hour.
Cream margarine and sugar until light and fluffy. Add vanilla and mix well. Add sifted dry ingredients. Blend thoroughly. Add chips and nuts.
Mix all the above and place in greased 9 x 13-inch pan. Sprinkle with 1/3 cup brown sugar, then 3/4 cup coconut, then 3/4 cup chopped nuts. Bake 35 to 40 minutes in 350° oven.
Clean strawberries or other fruit and arrange on a platter. Combine sugar, butter and light cream in a saucepan. Bring to a boil and boil 3 minutes or until thickened. Remove from the heat. Add rum after sauce sits 3 to 5 minutes. Cool. Fold in whipped cream. Provide sauce for dipping the fruit.
Toss apples with lemon juice. Add celery and walnuts. Cover and chill. Mix mayonnaise and honey together until smooth. Add to apple mixture and toss. Serve on lettuce. Raisins are good in it too!!
Mix eggs, oil, sugar, vanilla and grated zucchini. Sift together, flour, soda, salt, baking powder and cinnamon. Mix well and add nuts and raisins. Bake 1 hour at 350°. Makes 2 loaves.
Put beef in blender and chop. Mix cream cheese and rest of ingredients. Form into a ball and chill.
Mix everything together except milk. Beat for 10 minutes. Add milk. Bake at 350° for 50 minutes. Yields one large pie.
Combine milk with cheese, onion, salt, mustard and egg. Add mushrooms. Pour into shallow baking dish. Bake at 375° for 30 minutes or until set firm. While mushrooms are baking, prepare spinach according to package directions. Drain well. Before serving, arrange spinach around the edge of mushroom dish. Serves 4 to 6.
Beat cream cheese and powdered sugar until creamy. Mix cheese cake mix and milk according to box direction then fold this into the cream cheese mixture along with 1/2 of the Cool Whip. Put filling into pie crust (you may need an extra crust). Put strawberry pie filling on top and the rest of the Cool Whip.
Mix first 7 ingredients. Place steaks in glass or ceramic casserole dish. Add marinade; cover and refrigerate for 24 hours, turning at least twice. Broil about 4 inches away from heat source 6 to 8 minutes on each side. Serves 4.
Mix together the jello and boiling water and allow to cool. Add the pineapple, pie filling and nuts to the jello and water. Refrigerate to set. Beat the remaining ingredients smooth. Top jello mixture. Makes 18 servings.
Heat oven to 400°. Cook noodles as package directs; drain. Place sausages in shallow baking pan. Bake 25 minutes, turning once. Lower heat to 350°. Combine sausage drippings and noodles. Arrange 1/2 noodles in 1 1/2-quart casserole. Top with combined applesauce, lemon juice and nutmeg. Cover with rest of noodles; top with sausage. Sprinkle with cheese. Bake 20 minutes or until hot.
Heat oven to 425°. Grease a 15 1/2 x 10 1/2-inch jelly roll pan. Cook and stir sausage and onion in skillet until sausage is brown; drain. Mix Bisquick mix and water until thoroughly moistened. Spread batter in pan. Spread spaghetti sauce carefully over batter. Top with sausage mixture and remaining ingredients. Bake until crust is golden brown, 25 to 30 minutes. Yield: 12 servings.
Beat cream cheese and sugar until smooth (not gritty). Fold in Cool Whip. Put in crust and chill. Top with pie filling.
Cream butter and sugar until fluffy. Add egg yolks and beat until smooth. Alternate milk and sifted dry ingredients. Add vanilla; beat until very smooth. Fold in stiffly beaten egg whites. Divide batter into 2 parts. Put 1/3 in one bowl and 2/3 in another. To the 1/3 add cinnamon, cloves, allspice and 1/4 pound raisins. Put batter into greased and floured 9-inch pans.
Combine pepper, onion and parsley with rice. Mix milk and eggs and add to rice; add oil. Pour into well-buttered ring mold. Place in pan of hot water; bake at 350° for 1 1/4 hours. Invert and fill center with creamed shrimp or mushrooms. Garnish with pimento, asparagus, peas, etc.
Brown meat. Add beans and taco mix. Spread in flat casserole. Spread with green taco sauce and sour cream. Top with grated cheese. Bake 20 minutes at 350°. Serve with corn chips.
Cut the avocados open and scoop out all the meat. Quickly sprinkle lemon juice over it to keep it from turning dark. Add oil, sugar, salt, pepper, celery and mustard. Mash avocado and blend all ingredients thoroughly. Serve on lettuce leaves and sprinkle Tabasco sauce and chives over top. Serves 4.
Mix shortening, sugar and eggs together. Add cocoa, flour and salt; mix well. Add vanilla and nuts. Bake in greased 9 x 13-inch pan at 350°.
Grease and flour a 9 x 13-inch pan. Place rhubarb in bottom. Sprinkle jello over rhubarb. Sprinkle sugar and add marshmallows. Spread prepared cake mix on top. Bake at 350° for approximately 40 to 45 minutes. If frozen rhubarb is used, extend cooking time to 1 hour. Happy eating.
Remove stems of the mushrooms; scrape and chop fairly fine. Wipe mushroom caps with a damp cloth.
Beat all ingredients together except eggs. Add eggs; beat well. Put wafers in cups (1 each). Add filling, 3/4 full. Bake 25 minutes at 325°. Cool. Top with fruit of your choice.
Blend soup, milk and pepper. Add potatoes, ham, onions and green peppers; mix. Bake in 2-quart casserole dish. Top with butter. Bake, uncovered, 50 or 60 minutes. Cover and bake another 45 minutes in a 350° oven.
Shrimp Directions: String snow peas and place in pot of boiling, salted water. Blanche for 45 seconds, counting from when water returns to boil. Immediately remove from water with a slotted spoon and run under cold water. Drain.
Cook the first 2 ingredients in boiling salted water 5 minutes. Add the carrots. Drain and add the soup and sour cream. Combine the stuffing mix with the butter or margarine. Spread 1/2 of the stuffing on bottom of a 12 x 12 x 2-inch deep baking dish. Spread vegetable mixture on top. Sprinkle remaining stuffing on top of that and bake at 350° for 25 to 30 minutes.
In medium bowl, cream margarine and sugar. Add egg yolk and vanilla; beat until mix is light and fluffy. Beat in cream of tartar, then stir in flour and pecans. Drop by heaping 1/2 teaspoonfuls 1-inch apart on lightly greased cookie sheet. Bake in preheated 300° oven until rich golden, about 20 minutes. These are small cookies and make approximately 5 dozen.
Warm soup in pan; add cheese, 1/4 cup or so at a time, until it is all melted. Serve hot with chunks of French bread.
Dissolve the two packages of Jell-O in the hot water. Add the remaining ingredients and mix well. Chill in an 8 cup mold. Serves 12.
Mix all ingredients together except bell peppers. Stuff into peppers and wrap in foil. Bake for 1 1/2 hours at 350°.
Grease loaf pan. Preheat oven to 350°. Cream butter and sugar. Add eggs and blend. Sift together dry ingredients. Alternately add cream, flour and bananas to butter mixture. Add nuts; cool before slicing.
Combine tuna, soup, onion and celery. In a baking dish, alternate layers of noodles and tuna mixture. End layering with noodles on top (last) layer. Season to taste. Add water, a little at a time, if mixture is too dry. Bake for 45 minutes at 350°.
Mix all ingredients together. Shape into patties. Refrigerate until ready to fry. Fry in oil until golden brown.
Spread peanut butter on one of the graham cracker squares. Add marshmallow on top. Cook in microwave oven for 1/2 minute. Top with other graham cracker and press gently. Cool for 1 minute. Enjoy.
Simmer chicken in water until tender. Remove from water; cool and remove meat from bones. Cut chicken into small pieces; place in a greased 2-quart casserole. Layer half of onion, cheese and corn chips over chicken. Combine soups and Ro-Tel. Spoon half of soup mixture over casserole. Repeat layering. Bake at 350° for 45 minutes.
Score fat edge of ham and stud with cloves. Place in 2 1/2-quart (13 1/2 x 8 1/2 x 1 1/2-inch) baking dish. Combine citrus juices, honey and mustard and pour over ham. Cover and bake. When ready to serve, transfer ham to serving platter and keep warm. Pour juice from baking dish into saucepan. Combine cornstarch and water and stir into juice from ham. Cook on medium heat until sauce thickens, boils and is clear and glossy. Add raisins and cook 2 to 3 minutes longer. Add orange pieces and serve hot over ham slice. Bake at 350° for 1 hour.
Cook noodles, drain, set aside. (Use bit of oil in water to prevent sticky noodles.) Melt margarine in large pot, stir in flour, salt (if used), pepper and basil. Stir until thick. Add broth, stir well. Bring to a boil, reduce heat and simmer until thick. Stir in chicken. Remove from heat. Combine cottage cheese and egg. Spray 9X13 pan with cooking spray. Place 1/3 of chicken mixture in bottom of pan. Then 1/2 noodles. Then 1/2 cottage cheese. Sprinkle 1 cup Mozarella. Repeat layers, ending with chicken mixture. Sprinkle Parmesan on top. Bake 350 degrees for 1 hour.
Break tortilla chips into pieces in a large bowl. Brown beef. Drain. Add to chips. Add dressing, cheese, onion, tomatoes, lettuce, beans and sprinkle 1/2 cup hot sauce. Mix all ingredients well. Serve with tortilla chips. Refrigerate leftovers and serve cold later.
Preheat oven to 350°. Combine ingredients in order listed. In large baking pan, shape into loaf. Bake 1 hour or until done.
Cream the butter and sugar until fluffy. Add eggs, two at a time, and beat. Add flour and baking powder and mix good. Add raisins, cherries, pineapple and pecans. Mix and add lemon extract. Bake in angel food pan that has been greased and floured. Bake at 300° for 1 hour before opening oven, then test for doneness. Keeps well.
Saute chopped onion and bell pepper in margarine. Strain out pepper and onion; set aside. Measure out 2 tablespoons of the margarine the onion and pepper were sauted in and put into a large frying pan. Heat margarine and add DRY Rice-A-Roni, cooking until light brown. Add 2 3/4 cups chicken broth and the flavor package which was included in the Rice-A-Roni. Add the chipped chicken, pepper, onions, sour cream and cream of chicken soup. Mix well, then heat, but do not boil. Pour mixture into a baking dish and bake at 350° for 35 minutes. During the last 5 to 10 minutes of baking, top casserole with Velveeta cheese.
Place spare ribs in dutch oven. Add enough water to cover. Bring to a boil; reduce heat, and simmer covered for one hour or until ribs are tender. Drain; place in 9x13 baking dish. Heat oven to 300 degrees. In medium skillet, saute onion in margarine. Stir in remaining ingredients, and cook until heated through. pour sauce over ribs. Bake 30 minutes, basting occasionally. Serves 5-6.
Melt butter with wine. Saute onions, bell pepper, celery and garlic until tender. Add shrimp and saute until cooked (approximately 5 minutes). Add cheeses (cut Monterey into cubes), 1/2 quart whipping cream, parsley and seasoning. Check to see if it is too thick. If so, add more whipping cream. Mixture should be fairly liquid, as the starch in the noodles will thicken it.
Cook macaroni al dente; rinse in cold running water. Drain well. Brown chuck lightly; drain and cool. In a large bowl, combine Ricotta cheese, grated cheese, chuck, shredded Mozzarella cheese and eggs. Combine ziti with cheese mixture. Cover bottom of 9 x 13-inch baking dish with spaghetti sauce. Pour entire mixture of macaroni in dish. Top with generous amount of sauce and additional grated cheese. Cover and bake at 350° for 40 minutes.
Preheat oven to 350°. Grease and flour cake pan. Mix all ingredients; pour into pan. Bake for 30 minutes.
Make a layer in a 9 x 13-inch pan with pretzels, butter or margarine, sugar and chopped nuts. Beat cream cheese (softened) with powdered sugar 2 to 3 minutes. Fold in Cool Whip; spread on first layer.
Dissolve gelatin and sugar in hot water. Drain pineapple and stir juice into gelatin. Chill until partially set. Add sour cream and vanilla. Fold in pineapple, oranges and coconut. Pour into mold and chill until firm.
Pour oil in bottom of 8-inch baking dish. Add zucchini and Mozzarella cubes, salt and parsley. Sprinkle with Parmesan cheese. Cover with bread crumbs. Dot with butter. Bake uncovered 45 to 50 minutes or until golden brown.
Wash and remove seeds from chiles. Pat dry. In a 9 x 13-inch pan, layer half chiles, half cheeses and repeat, but save 1/2 cup cheese for topping.
Mix together all items, except the egg whites, then add beaten egg whites. Pour into unbaked pie shell. Bake at 350° for 30 minutes or until filling is firm.
In a small bowl, combine potato flakes, Parmesan cheese, celery salt, garlic powder and butter. In another bowl, beat eggs. Dip vegetables, one at a time, into egg, then into potato mixture. Coat well. Place on an ungreased baking sheet. Bake at 400° for 20 to 25 minutes. Serve with dressing or dip, if desired. Makes 6 to 8 servings.
Thaw hash browns just slightly. Add other ingredients and bake at 350° for 1 hour or so until brown and bubbly.
Combine dates, raisins, prunes and water in pan; boil 5 minutes. Stir in margarine; cool. Add sifted dry ingredients, nuts, eggs and vanilla. Bake in muffin cups for 15 minutes at 350°.
Cream sugar and shortening. Add eggs and beat. Add bananas. Add sifted dry ingredients. Add vanilla and nuts. Pour into two small greased loaf pans. Bake in oven for one hour at 325°.
Before making cookies, write fortunes on strips of paper 1/2-inch wide and about 6 inches long. In a small bowl, stir together flour, sugar, cornstarch and salt. Add cooking oil and egg white. Stir until mixture is smooth. Add water and vanilla. Stir well. Lightly grease skillet or griddle (Pam spray works well). Make one cookie at a time by pouring 1 tablespoon of the batter in the skillet and spreading it into a 4-inch circle. Cook over medium-low heat about 4 minutes or until lightly browned. Turn with wide pancake turner and cook 15 seconds more. Working quickly, place cookie onto a pot holder. While cookie is soft, put a fortune in the middle and fold cookie in half. Bend the folded side over the edge of a bowl. Gently pull the ends so the edges of cookie come together. Put in a muffin pan to cool while keeping the shape.
Mix peanut butter and corn syrup in large mixing bowl. Stir until thoroughly combined. Add frosted rice cereal and mix until well coated. Using back of spoon, press mixture evenly and firmly around side and in bottom of a 9-inch pie pan. Chill crust until set (approximately 15 minutes). Spoon ice cream into pie crust. Add chocolate chips on top if desired. Freeze until firm.
Mix cake mix and pineapple juice. Bake at 350° until cake springs back in middle. When cool, add cream cheese, milk and vanilla instant pudding mixed together. Put on top of cake.
Boil potatoes until just tender. Boil eggs until solid. Dice the potatoes into large bowl. Cut up eggs, onion and pickle in average-size pieces. Mix with potatoes. Add pickle juice, mayonnaise, salt and pepper. Mix lightly. Sprinkle paprika over all. Add tomato wedges on top.