HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together flour, baking powder, salt and sugar. Cut in shortening. Add raisins and gradually stir in milk. Spread in greased pan. Mix brown sugar, butter and boiling water and pour over batter. Bake at 375° for 25 minutes.
Drain fruits (reserve 6 tablespoons of juice) and put in buttered glass baking dish. Cut and arrange bananas on top. Combine and mix together the brown sugar, cornstarch and curry powder. Add fruit juice and butter. Pour mixture over fruits. Bake, uncovered, for 40 minutes in a 350° oven. Makes 6 servings.
Mix all ingredients together, adding water a couple of tablespoons at a time until dough is workable but not sticky. Add a little more flour, if necessary. Separate dough into 12 small balls. Roll out into circles and cook in an iron skillet or griddle, turning to brown both sides evenly.
Place turkey in Dutch oven or large saucepan. Add water, pepper pods and garlic. Cover and bring to a boil. Reduce heat to low and simmer 30 minutes. Break off and discard stems of collards. Wash leaves thoroughly. Slice leaves into bite size pieces by rolling several leaves together and slicing in 1/4-inch strips. Add collards, onion, celery, green pepper, sugar, oil, salt and pepper. Cook 30 to 40 minutes or until greens are done. Yields 8 to 10 servings.
In a large bowl, mix all ingredients together (except dumpling dough); place in the refrigerator for about 30 to 40 minutes. Place the dumpling dough circles out on the counter. Wet the dough with your finger. For each dough circle, spoon a teaspoon of refrigerated mix on the dough. Fold the dough together and pinch until it sticks. The dough package should have 36 dumplings.
Cream butter and sugar thoroughly. Add egg. Beat well after; add molasses. Stir soda into warm water. Add alternately with sifted dry ingredients. Pour into greased 9 x 13-inch pan. Bake about 20 minutes in a 350° oven. Spread with Powdered Sugar Icing. Cut into strips 1 x 2-inches.
Combine all ingredients; mix well. (Batter will be thick.) Spread in square cake pan. Bake at 350° for 1 hour.
Measure 1 cup dry cake mix, set aside. Combine remaining cake mix with 1 egg and 1/3 cup oil. Press in a greased 13 x 9-inch pan; bake at 350° for 10 minutes. Combine reserved mix, 2 eggs, sugar, cream cheese and sour cream. Beat at low speed for 2 minutes. Spread over crust. Bake at 350° about 35 minutes longer. Cool.
Combine lemon juice and bouillon granules; let stand a few minutes. Add other ingredients and beat with mixer at medium speed until smooth. Chill. Serve with tortilla chips.
Mix ingredients together and bring to a boil. Add 1/2 teaspoon baking soda. Pour over popcorn. Spread on cookie sheet. Put in a 200° oven about 1 hour to dry. Will keep in plastic bags a long time.
Brown hamburger and onion. Drain. (I use a small roasting pan and cover which works really well.) Put in pan. Add the rest of the ingredients. Mix well. Bake in preheated 350° oven for about 1 1/2 hours. Stir a couple of times during baking. Stir before serving.
Cook manicotti noodles; drain and cool. Brown hamburger; drain. Mix together mayonnaise, Ricotta cheese, Mozzarella cheese, spinach and sour cream. Add hamburger. Stuff cheese mixture into manicotti tubes. Place in a 9 x 13-inch ungreased pan. Pour Prego over top; sprinkle some oregano over sauce. Cover; bake at 325° for 45 minutes. Uncover; bake for 10 more minutes.
Steam squash until tender (not overdone). Cut in half lengthwise. Scoop out seeds. Combine remaining ingredients except bread crumbs and butter. Spoon mixture into squash. Top with bread crumbs, which have been slightly browned in butter. Bake at 400° for 20 minutes or until done.
Clean off and slice cabbage. Boil in 1/2 pan of water about 15 minutes until tender; drain. Fry onion in bacon grease until tender. Add drained cabbage. Stir in brown sugar and vinegar on low heat. Add more brown sugar or vinegar according to your taste.
Drain syrup from pineapple and cherries. Add Coca-Cola to fruit juice to measure 2 cups. Bring juice to a boil. Dissolve gelatins in hot juice. Let cool. Blend 2 packages cream cheese into mixture. Add fruit and cola mixture and nuts to congeal.
Combine beef, 1/2 cup cheese and onions; set aside. Combine soups and enchilada sauce. Dip tortillas in hot oil and cook just a second to soften.
Combine all ingredients except cilantro and rice in large soup pot and heat to boiling. Reduce heat to medium high and cook for about 2 hours or until beans are tender (you may have to add additional water if needed). Add rice and cilantro to soup and cook 5 more minutes.
Put rice in bottom of casserole that has been sprayed with Pam. Sprinkle dry soup mix on top of rice. Place the chicken on top. Mix the mushroom soup and water together and pour over chicken. Bake 1 1/2 hours at 350°.
Place all ingredients in a bowl. Mix well. Refrigerate at least 1 hour before using. Serve with crackers or chips.
Combine lemon juice, butter, sugar and egg. Cook until thickened. Mix with fruits and marshmallows and refrigerate. Makes 6 to 8 servings.
Slice carrots and cook in lightly salted water until done. Drain and cool. Combine the remaining ingredients; pour over carrots and marinate 24 hours. Will keep up to 2 weeks in the refrigerator.
In 2-quart bowl measure, combine crumbs, marshmallows, nuts, dates and milk. Microwave on High for 2 to 3 minutes to soften marshmallows. They will partially melt. Stir to combine ingredients.
Heat butter until bubbly. Meanwhile, in blender, place egg yolks, lemon juice, salt and pepper. Turn blender on and off quickly. Next turn blender to high speed and slowly add butter very steadily in a thin stream. Serve immediately. (It's great served over broccoli, grilled tomatoes, asparagus, fish or on Eggs Benedict.)
Preheat oven to 400°. Grease a 2-quart shallow baking dish. Spread chicken and vegetables in prepared dish. Stir soup and chicken broth in a small mixing bowl. Stir until smooth. Add pepper and then pour over chicken. Combine recipe mix, milk and butter. Stir until smooth and pour ingredients in a baking dish. Bake for 45 to 50 minutes or until golden brown. Cool 10 minutes. Serves 4 to 6.
Cook noodles according to package directions. Drain. Grate cheese and mix with mayonnaise. Add cooked noodles. Crush Wheat Thins and sprinkle on top. Bake, uncovered, at 350° for 35 minutes.
Pound chicken with mallet to flatten. Place one slice of cheese and 1 slice of ham on each whole chicken breast. Fold breast in half and secure with toothpick. Coat each chicken bundle with bread crumbs. Melt butter in pan. Place chicken in pan and cook for 1 hour at 350°. Turn once. Baste occasionally.
Remove stems from mushrooms. Dip caps in lemon juice. Chop stems. In a small saucepan, place butter, 1 1/2 tablespoons lemon juice, onion, garlic, oregano, salt and mushroom stems. Cook 2 to 3 minutes. Add shredded Swiss cheese. Fill mushroom caps with mixture. Place in baking dish. Sprinkle with paprika. Bake in preheated 400° oven for 10 to 15 minutes.
Stir all ingredients together until well mixed. Chill in refrigerator until ready to serve.
Mix dry ingredients together. Add water and mix. Cover bowl, when mixed, with plastic wrap and place in warm area. Let rise 1 hour or until double in size. Knead out on floured surface and cut out like biscuits. Place on cookie sheet sprayed with nonstick spray. Bake at 425° for 10 to 12 minutes. Watch bottoms. They brown fast. Use top rack of oven, if possible.
In large microwave-safe bowl, stir together sugar, cornstarch and cocoa; gradually stir in milk. Microwave at High 2 minutes; stir well. Microwave at High 2 to 5 minutes or until mixture just begins to boil; stir well. Microwave at High 30 seconds to 1 minute until mixture is very hot and thickened. Pour into crust. Place plastic directly onto surface; refrigerate several hours or until firm. Garnish with whipped topping and fresh fruit, if desired.
In saucepan, mix the sugar, syrup, water and salt. Slowly bring to a boil, stirring, until sugar dissolves. Cook to 50 on candy scale (in between soft and hard stage). Beat egg whites until stiff. Gradually pour hot syrup into whites, beating constantly. Beat until candy begins to hold its shape. Beat in vanilla and powdered sugar. (This amount of powdered sugar makes a real improvement in texture.) Drop from teaspoon onto waxed paper, or pour into buttered pan. Let stand several minutes until firm. Store in airtight container. Makes 50 pieces.
Cream together shortening and sugar. Add egg and molasses. Blend. Add flour, soda and salt. Blend in coconut and walnuts. Drop by level teaspoons 2 inches apart on a greased cookie sheet.
In soup pot, put onion and sear it, then add taco seasoning and chilies. Add chicken broth and tomatoes (squish them with fingers). Add corn and cooked meat. Bring to a boil. Add cilantro.
Unroll and spread crescent rolls in pan. Brown sausage and drain. Crumble sausage over rolls. Sprinkle cheese over sausage. Beat eggs (salt and pepper if desired). Pour over other ingredients. Bake at 350° for 20 minutes.
Drain spinach and wrap in paper towels. Let stand while mixing in all other ingredients. Mix well and fold in spinach. Chill at least 2 hours. Cut out top of round French bread. Pull out insides; cut into bite size pieces for dipping. Put dip in hollowed out bread crust. Can be made the day before.
Combine punch, citrus juice and strawberries. Mix well. Stir in soda. Add punch cubes. Garnish with orange slices and serve. Makes 22 four ounce servings.
Boil chicken until tender and remove from bones. Tear into chunks. Layer chicken in a 9 x 13-inch dish. Spread 1 can cream of chicken soup over chicken. Microwave 1 medium onion in 3 or 4 tablespoons margarine for 5 minutes. Mix onion with a small package of Pepperidge Farm bread crumbs. Add this to top of chicken. Pour 3 cups of broth over crumbs. Bake at 350° for 45 minutes.
Boil beets until tender. Blanch with cold water and the skins will slip off. Make syrup by boiling together water, vinegar, sugar and salt. Add a few whole cloves to boiling syrup, but leave them out of the beets as they tend to leave dark spots. Add a pinch of black pepper. Bring syrup to a good boil and add slices or whole beets. Bring to boil again and put into sterilized jars and seal.
In a quart-size glass measuring cup or bowl, place oil, onions and garlic. Cook, uncovered, at Medium power (50%) for 1 minute. Add tomatoes, oregano and basil and cook, uncovered, at High power (100%) for 10 minutes. Stir in Parmesan cheese, cottage cheese, spinach and beans.
Melt oleo; add chocolate chips and stir in peanut butter. Pour over Crispix and blend until coated. Shake in bag (clean plastic) with powdered sugar until coated.
Combine crumbs, sugar and melted butter. Press into 9 x 9-inch pan. Whip powdered sugar and cream cheese. Mix in Cool Whip. Spread over crumb mixture. Top with cherry pie filling.
Preheat oven and prepare cake according to box directions. Bake in a 13 x 9 baking pan. While cake is baking, prepare pudding.
Cream shortening and sugar. Add eggs and mix well. Sift 1 1/2 cups flour, baking powder and salt together. Sprinkle blueberries with remaining flour. Mix lightly and bake at 400° for 25 or 30 minutes.
Simmer hamburg, sausage, green pepper, onion, celery and green olives. Add the mushrooms, soup, sauce and oregano. Add noodles. Bake covered 1/2 hour at 350°. Remove and sprinkle on pizza cheese and bake uncovered 10 minutes.
In a bowl, combine sugar and oil. Mix well. Add remaining ingredients. Refrigerate overnight.
Mix all ingredients together. Pour in greased Pyrex casserole dish. Bake in moderate oven at 350° until firm and lightly browned (45 minutes to 1 hour). Serves 16 to 20.
Cook macaroni according to package directions and drain. In a large greased casserole, combine all ingredients and stir to mix. Bake at 350° for 1 1/4 hours, covered, and 1/2 hour, uncovered. Serves 4 to 6.
Cream butter and sugar. Add egg yolks beating good. Add pineapple, nuts and marshmallows. Line a baking dish or pan with whole graham crackers and pour the mixture on the crackers, then spread the stiffly beaten egg whites on top of mixture. Place another layer of crackers on top of the egg whites. Pour partially set jello on the egg whites. Put the pan in refrigerator until jello sets. Before serving, add whipped cream on top.
Bring to a boil the pineapple and sugar. Add and mix well the jello and water. Set until quite thick. Fold in the whipped cream, walnuts and cheese. Set until firm.
Cook chicken breasts and cut into bite sized pieces. Mix all ingredients and put in a large casserole or baking dish. Top with buttered bread crumbs and slivered almonds. Bake 1 hour at 350°. Yummy.
Drain mandarin oranges; mix with cottage cheese and Cool Whip. Sprinkle dry jello over mixture; mix well. Refrigerate a while before serving.
Put meat in roaster. Mix onion, sugar, mustard, pepper, vinegar, water, ketchup, Worcestershire sauce and salt. Pour over meat. Cover. Cook in a 325° oven for 5 to 6 hours until meat is very tender (falls off the bone). Let meat and drippings become cold. Remove all fat. Chop meat and reheat in sauce. May be frozen.
Preheat oven to 325°. Grease cookie sheets. Break 5 soda crackers into blender. Cover and run on speed 4 (low) until finely crumbled. Empty into bowl. Repeat process for remaining crackers (1/2 cup crumbs). Put nuts in blender; cover and run on low until chopped. Add to cracker crumbs. Put chocolate chips in blender. Cover and run on low until fine. Add to crumbled mixture. Beat egg whites with an electric mixer until they form soft peaks. Add sugar, 2 tablespoons at a time, continuing to beat until stiff but not dry. Fold into crumb mixture and add vanilla. Drop by teaspoon onto cookie sheets. Bake 12 minutes. Yields 3 dozen cookies.
Blend.	Let stand at least one hour.	Can be prepared the day before. Keeps well. Serve with your favorite vegetables and chips.
In a large bowl, stir together chicken, celery, green pepper, walnuts and onion. In small bowl, stir together mayonnaise, cream and vinegar. Add to chicken and toss well. Chill several hours before serving. Serve on croissants!
In medium bowl, combine ground beef, bread crumbs, thyme, egg and garlic; mix thoroughly. Shape into 20 meat balls. In 10-inch skillet over medium heat, in hot oil, cook meat balls until browned on all sides. Pour off fat. Stir soup and water into skillet; stir in potatoes, carrots and onion. Heat to boiling. Reduce heat to low. Cover and simmer 30 minutes, or until vegetables are tender, adding more water, if needed. Garnish with parsley. Makes 4 servings.
Crumble bacon; add bacon, cheese, onion, pepper and mushrooms in pie shell. Beat eggs, half and half, mushrooms, salt and pepper. Pour into pie shell. Bake at 350° for 45 minutes to 1 hour, until done.
Dissolve gelatin in boiling water. Add cold water and 7-Up. Chill until slightly thick. Add bananas, pineapple and marshmallows. Chill until firm in a large pan.
Mix all together. Grease loaf pan. Bake at 350° for 60 minutes.
Mix all ingredients well. Pour 1/4 cup batter onto hot griddle and swirl to make a thin pancake. Flip and serve hot with your favorite jelly or jam.
Combine both packages of morsels in 8-cup glass dish. Microwave on High for 1 minute. Stir. Repeat in 1 minute cycles until melted (usually 3 minutes). Remove and stir in peanuts. Drop onto wax paper by spoonfuls. Yields 4 dozens.
Cook broccoli according to package directions. Saute onion in margarine; add mushroom soup and cheese and heat slowly. Add drained broccoli and mushrooms. Serve warm with corn chips.
Melt margarine, peanut butter or chocolate chips in microwave oven on High power for 2 minutes. Remove. Add vanilla; stir well. Add powdered sugar, a little at a time, until mixed well. Press mixture into a 9 x 9-inch cake pan. Freeze for 10 minutes. Cut into squares and serve.
Bring to a boil the celery seed, vinegar, salad oil, sugar and salt and pour over the cabbage, onion, pepper and pimiento mixture. Let set in a tightly covered container for 12 hours. Stir well and serve. Good with fish.
Place vegetables in bowl. Make dressing by mixing sugar, olive oil, vinegar, water, salt and pepper. Pour over vegetables and refrigerate overnight. The longer it sits, the better it gets.
Cream the cream cheese; add peanut butter and powdered sugar. Cream well and fold in topping. Pile in baked and cooled graham cracker crust. Sprinkle top with peanuts. Refrigerate at least 2 hours before serving.
Defrost potatoes. Combine next 7 ingredients with the potatoes in a 3-quart casserole dish. Saute corn flake crumbs in 1/4 cup melted butter and spread on top of potato mixture. Bake, covered, at 350° for 40 minutes to 1 hour. Casserole should be bubbling on sides.
Mix ingredients. Spread on tortillas and roll up. Chill and cut into 1-inch pieces. Serve with Mexican hot sauce or picante sauce.
Mix all ingredients together except shrimp (this is the marinade). Place 8 to 10 shrimp on each skewer. Marinate skewered shrimp 2 hours or longer. Preheat grill. Baste shrimp with marinade left. Cook until done.
Split cookies and set aside. Drain pineapple. Beat the cream cheese. Add Cool Whip and mix. Add pineapple; mix. Fill bottom of each cookie and cap loosely with top. Refrigerate until needed. They taste better when they have set for several hours.
Sift the flour with the corn meal, baking powder, salt and sugar and set aside. Combine the eggs, milk and oil in a large bowl; beat until smooth. Add the yams; beat until blended. Add flour mixture; stir only until the flour mixture is moist. Spoon into 2 greased 8-inch square pans. Bake at 425° for 35 to 40 minutes.
Mix chicken, soups, onion and Ro-Tel. Layer with tortillas. Grate cheese and put all over top. Pour Ro-Tel over cheese and top with tortillas. Bake at 300° for about 30 minutes.
Spray 2-quart baking dish with Pam. Cook grits according to package directions. Remove from heat and add cheese and butter. Stir until melted. Add eggs; blend well. Pour into dish. Bake 45 minutes at 350°.
Combine broccoli and onion in saucepan; bring to a boil. Drain. In a 2 1/2-quart casserole, mix the rest of the ingredients together. Bake at 300°.
Mix 1 cup sugar with the ground cranberries while making the jello. When the jello begins to set, gently stir in the above ingredients.
Spread crackers and peanuts on cookie sheet. Mix together remaining ingredients. Bring to a boil and cook for 5 minutes. Pour over crackers and stir. Bake in preheated oven at 250° for 1 hour. Stir every 15 minutes.
Mix pretzels, margarine and sugar. Press into 13 x 10-inch pan. Bake at 400° for 8 to 10 minutes. Mix jello, boiling water and strawberries; stir until dissolved. Refrigerate for 30 minutes. Mix cream cheese, sugar and Cool Whip. Spread over pretzel mixture. Pour cooled jello on top and refrigerate. Let set for 4 to 5 hours. Can top with more Cool Whip.
Mix together thoroughly the first 4 ingredients. Sift together and stir in the next 5 ingredients. Stir in remaining ingredients. Drop by spoonfuls on a lightly greased baking sheet. Bake at 400° for 8 to 10 minutes. Makes about 4 dozen cookies.
Cook to a hard ball. Peanuts will begin to pop before done. Add soda. Stir very quickly. Pour onto cookie sheet. Do not disturb until cool.
Step 1: Place frozen beef and tomato sauce in a 2-quart microwave-safe casserole. Cover with casserole lid.
Mix soups, mayonnaise and cream cheese together in saucepan. Stir over low heat until liquified. Add chicken, salt, pepper and green onions. Pour ingredients into casserole dish. Top with cheese. Bake at 350° for 20 to 25 minutes. Serve with Fritos. Enjoy!!!
Cream butter, sugar and brown sugar. Add eggs and vanilla. Mix in flour, oatmeal, salt, baking powder and soda. (Mixes best in food processor or blender.) Add chocolate chips, chocolate bar and nuts.
Brown ground beef; drain. Add taco seasoning. Heat oven according to crescent roll package. On round baking stone (or greased round pan), unroll 8 crescent rolls; divide into triangles. Make circle with short side in center and points sticking out. Make second circle; match short sides to first 8 with these points to the inside. Spoon ground beef mixture where 2 circles meet. Top with cheese; fold points up over meat from center and outside. Bake per roll instructions plus about 3 to 4 minutes, until rolls are brown.
Blend oleo, sugar, egg, yeast and salt. Add water and flour. Knead. Let rise 1 hour. Make into rolls and let rise. Bake at 350° for 15 to 20 minutes.
Cream Crisco, sugar and salt. Add eggs. Beat until fluffy. Sift flour, baking powder and baking soda together and alternate with buttermilk into creamed mixture. Add vanilla, mixing well. Bake at 375° for 8 to 10 minutes.
Cream butter and sugar together, add cocoa, coffee, flavoring and rolled oats. Chill until cold, then roll in small balls in palms of hands, pressing firmly. These are not baked. Yields about 36.
Put bread cubes in 1 1/2-quart casserole. Melt butter and pour over bread cubes; toss lightly. Heat tomato puree with water and brown sugar. Simmer 5 minutes. Pour over bread and toss.
Mix and shape into balls. Drop into hot tomato sauce and cook about 2 hours. Makes 10 to 12.
Butter 8 x 10-inch baking dish. Mix all together and pour in dish. Bake at 350° for 45 minutes.
Mix flour, pudding, egg, milk and butter until doughy. Put in pie pan. Drain peaches and place on dough. Mix cream cheese, sugar and 3 tablespoons of peach juice and put on top of peaches. Sprinkle with cinnamon. Bake at 350° for 35 to 40 minutes.
Mix ingredients together. Cook on top of stove until thickens. Put in crust; cover with meringue. Bake at 350° until lightly browned.
Thaw and drain broccoli. Mix together first 6 ingredients. Add muffin mix (always use Jiffy). Pour into well-greased pan or baking dish. Bake at 400° for 15 to 25 minutes. Serves 8 to 10.
Cream shortening and sugar; add eggs one at a time and mix until smooth. Sift flour with soda, salt and nutmeg, then gradually add to creamed mixture. If batter is too thick, add some of the pineapple juice. Add pineapple before using up all of the flour; this will keep the batter from becoming too thin. Bake 8 to 12 minutes at 350° to 375° or until lightly browned. Frost with a glaze when cooled and sprinkle with chopped nuts.
Rub margarine stick on a 9 x 13-inch pan. Place margarine in a large bowl. Microwave on High for 45 seconds. Add marshmallows. Stir. Microwave 1 minute. Stir. Microwave 45 seconds. Add cereal. Stir. Pat into pan. Let cool.
Cream butter and sugar. Blend in flour, one cup at a time. Add vanilla and pecans. Bake in 400° oven for 10 minutes. Roll in powdered sugar while hot.
Place the fruit and sugar in a mixing bowl and soak overnight in the strained tea. Sieve the flour and mixed spice and warm the marmalade. Add the flour, warm marmalade and beaten egg to the soaked fruit. Mix well; pour the mixture into a greased loaf tin. Bake for 1 1/2 hours in 350° oven. Cool on a wire rack. Serve sliced and buttered.
Food process hearts, well mashed. Add other ingredients and mix well. Spread into 1-quart baking dish (lightly greased or sprayed). Bake for 1/2 hour at 400° until top is lightly brown. Cut bread into individual bite sized pieces to spread dip onto. Spread dip onto bread with knife and enjoy.
Brown beef cubes in margarine. Add other ingredients. Simmer 15 minutes. Season with salt and pepper. Serve over rice.
In a skillet, brown hamburger. Fix spaghetti as directed. Over medium heat, place carrots, cabbage and onion. Blend in hamburger and spaghetti. Season with soy sauce.
Cook in double boiler the 3/4 cup of sugar, flour, egg yolks and milk. Caramelize 1 cup of sugar until rich brown. Add butter or oleo. Pour into other mixture. Add vanilla. Pour into baked pie shell and cover with meringue made from egg whites. Use 1 tablespoon of sugar to each egg white.
Mix all ingredients well. Make meatballs. Fry or bake the meatballs. Add them to sauce.
Preheat oven to 350°. Combine the first 6 ingredients with 1/4 c. of the tomato juice. Shape into 18 balls. Arrange in a 1 1/2 qt. casserole dish and pour over the remaining 3/4 c. of tomato juice. Cover and bake 1 hour, adding more juice if necessary.