HumbleIntelligence/food-ner-1-Million huggingface dataset:
Press half of the cookie dough into a well greased 9 by 9-inch square baking dish. Mix remaining ingredients and press over first layer of cookie dough. Crumble and sprinkle the remaining half of the cookie dough over peanut butter mixture. Bake at 350 degrees for 35 minutes. Cut into bars and serve when cool.
Layer in order in 8-inch square pan. Bake at 350° for 30 minutes. Cool before cutting. Lots of calories and fat! Yummy.
Mix together. Bake in two 9 x 13-inch pans (grease pans by using Pam spray.) Bake at 350° for 25 to 30 minutes.
Cream together cool whip & cream cheese. Add other ingredients. Mix well and chill before serving.
In 1-quart casserole, blend soup and milk; stir in tuna, eggs and peas. Bake at 350° for 25 minutes. Top with potato chips or desired topping. Bake 5 minutes longer. Makes 3 to 4 servings.
Place 6 slices of bread on bottom of 12 x 8-inch baking dish. Cover with 1 cup of Cheddar cheese. Add ham, broccoli and top with remaining bread. Beat cream cheese until fluffy. Add eggs one at a time; mix well. Blend in milk and mustard. Pour over bread. Top with remaining cheese. Bake at 350° for 45 to 50 minutes. Let stand 10 minutes before serving.
Saute onion and pepper with butter and oil. Add flour and milk to make sauce. Add cheese, hominy and garlic powder. Bake at 350° for 30 minutes.
Brown noodles in butter. Add rice and broth. Bring to a boil. Lower and stir. When broth is gone, pilaf is done.
Brown beef and add tomatoes, onion and celery. Stir until well mixed. Place a layer of cabbage on bottom of greased 2-quart casserole. Spoon layer of meat mixture over, then add another layer of cabbage. Continue alternating layers, ending with cabbage. Sprinkle bread crumbs over top. Bake, uncovered, 1 hour at 350°.
Mix ingredients, adding eggs one at a time. Beat well after each egg. Bake for 1 1/2 hours at 300°, starting in cold oven.
Mix all ingredients well. Roll into a salami roll. Wrap in foil and refrigerate 24 hours.
Heat oil in skillet. Combine flour, salt and pepper. Flour chicken and brown in hot oil. Add mushrooms, onions and wine. Cook and cover over very low heat for 45 minutes. Serve with rice or pasta alfredo. Yields 4 servings.
Cook ground beef and onion together, drain if necessary. Add remainder of ingredients and simmer at least 30 minutes. May be served with grated cheese, Fritos, Doritos, cornbread, crackers or whatever. Serves 6 to 8.
Put the first 8 ingredients in a mixing bowl. Make a well in the center. Pour in the oil, pumpkin and water. Blend. Add the eggs, one at a time. Beat well. Pour into 3 greased coffee cans. Bake at 350° for 1 hour.
In oil saute onion and garlic until soft. In a bowl, mix sauteed mixture with egg and tomato juice. In another bowl, combine flour, baking powder, salt, oregano, Mozzarella cheese and pepperoni. Quickly stir moist ingredients into dry ingredients until just moistened. Spoon into oiled muffin cups. Sprinkle tops with grated Parmesan cheese. Bake at 350° for 20 minutes or until done. Serve hot from oven or reheat.
Mix and beat eggs together; add sugar, Eagle Brand and the juice of 6 lemons in a bowl. Pour mix into pie crust and refrigerate for 1 hour.
Mix all ingredients; will be thick. Melt one stick of margarine in a 9 x 12-inch pan. Pour in mixed ingredients and spread in pan. Bake at 350° for 30 minutes.
Cream Crisco, oleo, vanilla and half of milk. Add sugar and rest of milk. Beat until stiff. Tastes like whipping cream. Freezes well.
Cook meat until done. Add all ingredients; simmer 30 minutes. Serve with cornbread.
Heat oven to 400°. Combine eggs, sugar, salt, corn syrup, butter and vanilla. Stir until well mixed. Spread pecan halves on crust and cover with filling. Place pie in oven and immediately reduce heat to 350°. Bake 40 to 50 minutes or until mixture is firm in center. Let cool before serving.
Wash ribs in clean water, place in pot with water covering ribs. Add meat tenderizer; cook on medium heat until meat changes color and remove. In a large bowl, add remaining ingredients; mix well. Preheat oven at 350°. Douse meat heavily in mixture and place in large baking pan. Place in oven. Douse with sauce periodically. Cook for 1 1/2 hours.
In a 6-quart kettle or Dutch oven, over medium-high heat, cook beef, green pepper and onion with chili powder and pepper, until beef is browned and vegetables are tender, stirring to separate meat. Spoon off fat.
Sift flour, baking powder, sugar and salt; cut in shortening until mixture is like coarse crumbs. Combine egg and milk; add to sifted dry ingredients, stirring just until moistened. Place in greased pan and bake at 450° for 20 minutes; cool. Prepare strawberries and put on top of piece of cake; cover with Cool Whip.
Sprinkle onion soup over bottom of 17 x 13 x 2-inch buttered pan. Lay chicken on top of rice. Dilute mushroom soup with water or broth. Dot with butter. Bake, uncovered, at 325° for 1 1/2 hours.
Combine all ingredients, kneading sugar in gradually. Roll into rolls; wrap in wax paper and freeze. Dip rolls into caramel and roll in pecans.
Sift dry ingredients together. Add oil, raisins and walnuts. Mix all together. Bake in 2 loaf pans for 1 hour at 350°.
Salt and pepper fryer. Cook in pressure cooker, 6 to 8 minutes or until tender. Add corn; stir occasionally until corn is done.
In medium bowl with mixer at medium speed, blend cream cheese and salsa until smooth. Cover; chill until serving time.
Heat oven to 350°. In a medium sized bowl beat sugar and 4 tablespoons of the butter with an electric mixer until light and creamy. Beat in flour, egg yolk, vanilla and cinnamon. When well mixed, press into an 8-inch square on an ungreased jelly roll pan. Bake 20 to 25 minutes or until golden brown. Remove from oven; let cool completely. Crush into fine crumbs in a food processor or blender.
Boil 1 dozen eggs. When eggs have cooled down and are cold, first peel the eggs. Cut the eggs lengthwise. Take the yolk out and put into a small bowl. Place the white of the eggs on a plate.
Beat all ingredients together. Pour into a unbaked pie crust. Bake in oven 325 to 350 degrees, approximately 50 minutes to one hour.
Arrange chicken in 9 x 13-inch pan. Top with cheese. Mix soup and wine together. Spoon over meat. Sprinkle with stuffing mix. Drizzle with margarine. Bake 45 minutes at 350°. I serve this with rice cooked in chicken broth with added chopped pecans, fresh parsley and diced red pepper.
Melt butter in shallow pan. Coat potatoes with flour, cheese, salt and pepper. Bake one hour at 375°. Sprinkle with parsley. Makes 6 to 8 servings.
Saute in butter the onions and green pepper. Brown beef in skillet. Pour all ingredients into crock-pot. Salt to taste.
Let pickles, salt, onion, ice water and ice cubes stand for 3 hours and chill. Drain and add the rest of the ingredients. Bring to a boil and boil until the pickles are transparent in color. Fill the jars and seal. If you boil the lids, they will seal right away.
Mix all ingredients in blender. Blend for 1 to 2 minutes. Makes about 4 cups. A favorite with the kids!
Layer vegetables in order given in crock-pot. Season with salt and pepper. Add ground beef. Mix soup and water; pour on top. Cover and cook on low 6 to 8 hours or on high 2 to 4 hours. Stir once or twice.
Sift dry ingredients together twice. Blend salad oil and sugar thoroughly with electric mixer. Add eggs, one at a time, beating well after each addition. Add pumpkin and mix well. Turn the mixer to the lowest speed and blend in dry ingredients. Pour batter into greased and floured 10-inch tube or Bundt pan and bake at 350° for 1 hour.
In large skillet, saute poultry in oil until no longer pink; set aside. In same skillet, cook onion, peppers and garlic until tender; drain. Stir in chili and stewed tomatoes; heat. Add rice and pepper sauce. Arrange chicken on top of mixture and simmer 10 minutes. Top with shredded cheese. Serves 6.
Brown beef with onion, garlic and seasoning. Stir. Combine in 1/2-quart casserole with soup, water and noodles. Place cheese around on top. Bake at 350° for 45 to 50 minutes.
Cream together Crisco, sugar and margarine. Add eggs and mix well. Add pineapple and nuts. Layer bottom of oblong dish with graham crackers, then a layer of mixture. Begin and end with graham crackers. Pour partially jelled jello over dish and set until firm. Cut in squares. Makes a good "Make ahead dish."
Cook fettucini as directed. Chop garlic and cook in butter until lightly browned. Add half and half and cook 3 minutes. Add remaining ingredients and cook an additional minute. Serve over fettucini.
Mix and pat in a 15 1/2 x 10 1/2-inch jelly roll pan. Bake at 325° for 25 minutes until golden brown. Refrigerate a few hours.
Cook vegetable mixture until they begin to get tender. Drain off liquid. Add uncooked onion and celery. Add mayonnaise and Cheddar cheese soup; mix well. Then mix butter and crackers. Take half of this mixture in casserole dish. Take the other half and spread on top of casserole. Bake, covered, at 350° for 30 minutes.
Mix the eggs and bananas in a bowl. Sift the flour, sugar, salt and baking soda in separate bowl. Add to first mixture. Stir to mix and blend well, but do not overbeat. Add the nuts. Stir well. Pour into a buttered loaf pan (9 x 5-inch). Bake 1 hour at 350° or until tests done with toothpick.
Cook macaroni as directed. Drain pineapple and oranges; keep juices. In pan, mix sugar, eggs and flour. Add fruit juices; cook until thickened like pudding. Add fruits and macaroni to sauce. Refrigerate overnight. When ready to serve, add Cool Whip. Mix well, then add cherries and nuts, if desired and serve.
Cook broccoli in water until thawed. Cook Minute rice as directed. Mix cheese, margarine, onion and cream of mushroom soup. Heat together just until cheese melts. Combine broccoli, rice and cheese mixture and bake in buttered dish at 350° for 30 minutes.
In a 4-quart Dutch oven, over medium heat, cook ground beef, onion, pepper and garlic until meat is browned and vegetables are tender, stirring occasionally to break up meat. Drain well to remove fat.
Slice potatoes and onions, alternating each in a large baking dish. Pour soup over this with a little salt and pepper to taste. Bake about 1 hour at 375°.
Place finely sliced apples in a baking dish. Melt margarine and add sugar and beaten egg and cinnamon all together. Place the bread strips on top of the apples and drizzle the mixture over the bread and apples. Bake at 350° for 45 minutes or until brown.
Combine cake mix, egg and Cool Whip and mix together. Roll in small balls. Roll balls in powdered sugar and place on ungreased cookie sheet. Bake 8 to 10 minutes at 350°. Do not overbake.
Crunch 1 bag Doritos; add cooked and drained ground beef. Mix with rest of ingredients.
Combine sugar, Karo syrup and water in a heavy saucepan and boil to 250°. Add raw peanuts and butter and continue boiling to 300°. Remove from heat and add 2 teaspoons soda. Stir vigorously and spread thinly on 2 well-greased cookie sheets. When cool, break candy into pieces and store in pan in an airtight container.
Sift together the flour, sugar, cocoa and baking powder into a large bowl. Add oil, egg yolks, water and flavoring; beat until smooth. Add cream of tartar to egg whites; beat until peaks form. Fold into main batter. Pour into three 8-inch well-greased and floured layer pans. Bake in preheated 350° oven for about 30 minutes, or until layers test done. Remove from pan; cool on rack. Spread Honey Coconut Filling between layers and top cake with Chocolate Frosting.
Mix first 3 ingredients. Add applesauce with baking soda. Mix in remaining ingredients. Bake in 350° oven for 25 to 30 minutes.
Saute onion in oil. Pour clam chowder, corn, clams, basil, sauteed onion and half and half into large pot. Add tarragon and pepper to taste. Let simmer until ready to serve with oyster crackers. Serves 6.
Mix onions, celery, tomatoes, tomato sauce, bell pepper, flour, Worcestershire sauce (drained), peas and mushrooms. Sprinkle grated cheese on top and bake in oven until hot through. Sliced eggs may be used instead of cheese. Serves 10 to 12.
Put squash, onions and bell pepper in salted ice water for 1 hour; drain well. Mix vinegar, sugar, mustard seed, celery seed and turmeric powder together. Bring to a boil and put in squash, onions and pepper. Boil another 10 to 12 minutes. Put pickles in jar and seal.
Combine sugar and water in saucepan. Bring to a boil. Remove from heat and cool. Pour mixture into a 5 quart freezer container. Stir in pineapple juice, orange juice, bananas and lemon juice. Freeze until firm. Remove mixture from freezer several hours before serving. Should be slushy. Pour into punch bowl and stir in ginger ale.
In a saucepan, mix ingredients; heat until thickened. Stir constantly.
Cook beef and drain. Saute onion and bell pepper. Add to beef and add salt and pepper. Add Ragu sauce. Mix together. Simmer for 10 to 15 minutes. Cook and drain noodles. Place noodles on top of meat mixture. Top with cheese. Simmer another 20 minutes. Serve with salad and garlic bread.
Cook sausage until browned; drain off fat. Separate crescent dough in an ungreased pizza pan with points toward center. Press pieces together. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese. In a bowl, beat together the eggs, milk, salt and pepper; pour into crust. Sprinkle Parmesan cheese over it. Bake at 375° for 25 to 30 minutes. Chopped onion can also be added.
Heat oven to 400°. Cook ground beef and 1/2 cup onions in 10-inch skillet until beef is brown; drain. Stir in barbecue sauce. Spoon into ungreased 13 x 9 x 2-inch baking dish. Sprinkle with cheese. Stir baking mix, milk and eggs until blended. Pour over beef mixture. Sprinkle with remaining onions. Bake 25 to 27 minutes or until crust is light brown. Makes 8 to 10 servings.
Cook onions, garlic, bell pepper and hot peppers in beer while meat is browning. After the meat is browned, add vegetables and spices and tomato sauce and cook slowly for about 2 hours.
Put in greased baking dish in order given. Bake at 350° for 35 to 45 minutes or until brown.
Grease cookie sheet. Stir together flour, soda, cream of tartar and 1/2 teaspoon salt. In separate bowl, beat butter for 30 seconds. Add 2 cups sugar, milk and vanilla. Beat well. Add dry ingredients to beaten mixture, beating until well blended. Form dough into 1-inch balls. Roll in a mixture of 3 tablespoons sugar and 1 teaspoon cinnamon. Place balls 2-inches apart on a cookie sheet. Flatten lightly with bottom of a drinking glass. Bake 8 minutes or until golden. Makes 66.
Bring the sugar and milk to a boil in a heavy saucepan. Boil for 3 minutes. Add the peanut butter and marshmallow cream and mix well. Pour immediately into a buttered 8 x 8-inch dish. Chill until set. Cut into small squares. Yield: 3 to 4 dozen.
Combine all ingredients, except bacon; heat in a chafing dish or double boiler. Top with crisp bacon, crumbled. Serve with corn chips or potato chips. Makes 3 cups.
Put heat on medium low and add onion, margarine and cloves. When onions are golden brown, add chicken (skin can be removed before frying). While chicken is browning, make your meatballs. Roll meatballs in flour and brown in pan. Drain meatballs on paper towels. When chicken is golden brown, add just enough water to cover the chicken. Add the chicken cubes. Put heat to medium high until water boils for 5 minutes, then put down to medium low. Make sure water doesn't evaporate. Once meatballs are browned and drained, add to the ingredients in the pot. Add water as needed. Cook for 3 hours.
Combine flour, sugar, baking powder, salt and baking soda. Cut butter into flour mixture. Thoroughly mix in buttermilk. Add raisins and caraway seeds. Knead dough lightly and form into a flat, round loaf. Place in a greased and lightly-floured cake tin. (If you have a cast-iron skillet, this is best!) Cut a cross in the top of the loaf about 1/2 inch deep.
Mix butter, flour and confectioners sugar until smooth. Spread thin with the fingers in an 8 or 9-inch square pan. Bake at 350° for 25 minutes. Mix the rest of the ingredients together and spread over the top of the baked pastry. Bake at 350° for 25 minutes. Cool and cut into squares.
Brown chicken in 2 tablespoons fat. Place in casserole. To the drippings in the pan, add celery and onion. Mix in all other ingredients. Pour over chicken and cover. Bake in a 350° oven for about 1 hour.
Cream the butter and sugar. Add remaining ingredients. Drop by small teaspoon on ungreased cookie sheet. Bake approximately 13 to 15 minutes in a 350° oven.
Separate eggs; mix together egg yolks and milk. Add lemon juice; mix well. Pour into pie crust.
Lightly brown hamburger; drain off grease. Place in crock-pot and add rice, chopped onions, green pepper, salt, chili powder, Worcestershire sauce, mushrooms, crushed tomatoes and almost all of tomato juice. Mix well and turn crock-pot on high. It will be ready to eat in about 4 hours. This makes a good Sunday dinner.
Place chicken in a baking dish. Pour salad dressing over chicken. Bake, uncovered, at 400° for 20 minutes. Place rice, vegetables and 1/2 can of onions around and under chicken. Combine bouillon and Italian seasoning; pour over chicken and vegetables. Bake at 350° for 25 minutes; top with remaining onions. Bake 2 or 3 minutes longer. Let stand 5 minutes before serving. Serves 4. (I usually double the recipe.)
Prepare cake according to package. Bake in 13 X 9 inch baking pan. poke holes at once down in cake with wooden spoon 1 inch apart. After holes are made, combine pudding mix with sugar in bowl. Stir in milk. Beat on low for 1 minute. Quickly before pudding thickens, pour 1/2 of pudding mixture over cake and into holes to make stripes. Allow pudding to thicken slightly. Spoon over the top. Swirl to frost cake. Chill 1 hour.
Blend onion, jalapeno pepper, oil and eggs in blender. Mix all ingredients and bake at 350° for 1 hour.
Heat oven to 350°. Brown meat and drain. Add onion and cook until tender. Add tomato paste, water, salt and pepper. Simmer 5 minutes. Heat milk and cream cheese over low heat, stirring until smooth. Stir in 1/4 cup Parmesan cheese, green pepper, garlic salt and noodles. In 1 1/2-quart casserole, layer half of noodle mixture and meat sauce. Repeat layers. Bake for 20 minutes. Sprinkle with Parmesan cheese when serving.
Preheat oven to 350 degrees. Cream together butter and sugars. Add and mix all other ingredients. Drop from teaspoon onto cookie sheet. Bake for 12 to 15 minutes.
Break broccoli into flowerets. Cut off ends of stems and cut up stems. In a jar, pour mayonnaise, vinegar and sugar. Shake until blended. Pour over broccoli. Mix in sunflower seeds, raisins and crumbled bacon. Can be stored in refrigerator indefinitely.
Melt oleo and chips. Cool. Pour over marshmallows and nuts. Form in rolls. Roll in coconut.
Combine graham cracker crumbs, sugar, salt and butter. Pour hot milk over mixture and beat well. Add remaining ingredients and mix well. Spoon mixture into greased small muffin pans, filling them two-thirds full. Bake in a hot oven (425°) for twenty minutes.
In a shallow dish, combine bread crumbs, Parmesan cheese and paprika; set aside. Rinse chicken; pat dry with paper towels. Brush chicken with melted margarine. If desired, sprinkle with salt and pepper. Dip chicken into crumb mixture, turning to coat. Arrange chicken in a shallow baking pan. Bake, uncovered, in a 425° oven for 30 to 35 minutes, or until tender and no longer pink.
Clean and cut chicken in desired size. Put in a medium size pot. Combine ingredients together. Cook on medium heat. Simmer until done.
Put the basil, olive oil, pine nuts, garlic cloves and salt in the blender; mix at high speed. Stop from time to time and scrape the ingredients down toward the bottom of the blender with a rubber spatula. When the ingredients are evenly blended, pour in the cheeses and blend until the mixture is smooth. If pesto is too thick, add to it a tablespoon or so of the hot water in which the pasta has boiled. Pour the pesto sauce over your favorite hot pasta.
Cream the butter; add sugar. Add the well beaten eggs. Sift the dry ingredients and blend the entire mixture. Spread thin in a greased pan. Bake at 400° about 15 to 20 minutes.
Drain pickles; discard juice. Place all ingredients in a large crock or Pyrex bowl. Stir until sugar dissolves. Let sit 45 minutes, stirring occasionally. Return to jar. Turn jar upside down every day for 5 days. Good for gift giving.
Brown meat and onion; add rest of ingredients and simmer 30 to 40 minutes. Serve on sandwich buns while hot.
Mix fruit, cottage cheese and Cool Whip. Mix well. Sprinkle jello a little at a time. Mix well, then refrigerate.
Mix eggs, oil, cake mix and pudding. Stir 7-Up in by hand.
Butter an oblong baking dish and add the first 5 ingredients. Over this mixture, pour tomato soup and kidney beans. Cover the entire mixture with chili powder to taste. Cover with foil and bake 1 1/2 hours at 350°.
Beat eggs, Wesson oil and sugar together. Add flour, soda, salt and fruit cocktail. Mix well and bake at 325° for 35 minutes.
Brown the beef cubes in bacon drippings for about 5 minutes. Combine browned beef, bacon and remaining ingredients in a slow cooker. Cover and cook on low for 10 to 12 hours or until beef is tender.
Cream shortening and slowly add brown sugar; beat well. Add eggs and beat well. Combine flour, baking powder, baking soda and salt. Add to creamed mixture mixing well. Stir in oats, cereal and nuts. (Dough will be stiff.) Drop by teaspoon onto a lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes. Cook on wire rack. Yields: 7 dozen.
Mix together in order as given; beat until smooth. Drop by teaspoon onto greased cookie sheet. Bake seven minutes at 400°.
Mix Kool-Aid, water and sugar. Add pineapple juice. Add ginger ale when serving. Yields 4 quarts.
Mix all ingredients well. Pour into unbaked pie crusts. Bake 30 minutes at 350°. Makes 2 pies.
Cream oleo and cheese; gradually add sugar and cream until shiny. Add flour and eggs alternately, beating after each addition; add vanilla. Pour into greased and floured tube pan. Bake at 325° for 1 hour or until done.
Quarter the cabbage and cover with water. Add carrots and cook until half done. Next, add turnips, potatoes, onion and Polish sausage and cook until tender. Salt to taste. Serve with corn bread. Serves 8.
Mix first 5 ingredients to make into biscuit type batter. Roll out onto lightly floured surface. Roll to thin crust. Spread softened margarine on top of crust. Sprinkle sugar all over butter. Roll up crust like a jelly roll. Slice into 4-inch rolls and place into deep baking dish. Cover with water and add vanilla. Sprinkle 1/4 cup sugar on top. Bake at 350° for about 35 minutes or until top is brown. Water will be a thick syrup.
Lightly oil large baking sheet or cookie tin. Arrange 60 groups of cashew nuts, 4 to each group. Allow caramel syrup to cool slightly in pan, but be sure it is still liquid. Spoon tablespoon of liquid caramel over cashew nuts. Let cool 10 to 15 minutes. Spoon melted chocolate over top of each caramel turtle. Allow to cool completely until quite firm. Yields 60 turtles.
Pound chicken breast until flat. Put 1 slice of ham and 1 slice of Swiss cheese on top and roll up. Secure with toothpick.	Chill for at least 1 hour. Roll chicken in flour, then egg, then bread crumbs. Place in a baking dish. Drizzle with melted butter and honey. Bake at 350° for 30 minutes.
Grease one 9 x 13-inch pan. Arrange rhubarb pieces in bottom of pan. Sprinkle dry gelatin over top. Sprinkle with sugar and then cake mix. Drizzle butter over top, followed by cold water. Bake at 350° for 45 minutes. Serve topped with whipped cream or frozen whipped topping.
Sift flour and salt together. Blend in lard with pastry blender. Add water slowly, tossing with fork until clingy, then roll together with fingers until it forms a ball. Divide in two for top and bottom crust. Roll out on pastry cloth with a little whole wheat flour or wheat bran to keep from sticking.
Cook noodles until tender. Add onions, green pepper, Salad Supreme, garlic and half of dressing. Refrigerate overnight. Just before serving, add rest of dressing.