HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together butter and sugar. Add eggs, then all other ingredients. Drop cookies with a tablespoon on a greased cookie sheet. Bake at 350° for 10 minutes. Do not overbake. Great to eat hot from the oven. Store in airtight container.
Combine blueberries, lemon juice and cinnamon. Place into an 8-inch square pan. Cream butter and 3/4 cup sugar; add milk. Combine flour, baking powder and salt. Add to creamed mixture; mix well. Spread batter over blueberries. Mix remaining 1/2 cup sugar and cornstarch. Sprinkle over batter. Pour hot water over top. Bake at 375° for 1 hour.
Slice pork tenderloin and flatten slices to 1/2-inch thick. Place in baking pan; sprinkle with salt and pepper. Place thick slice of onion, thick slice of tomato and two half slices of bacon on each piece of pork tenderloin. Bake for 35 to 40 minutes in 350° oven, uncovered. (If you wish bacon crisp, place pan under broiler for a few minutes.)
Blend almonds with small amount of water first, then add remaining water and ingredients. Whiz until smooth; strain, chill and serve.
In a bowl or food processor, beat butter, milk and half the powdered sugar until smooth. Stir in remaining sugar and the vanilla and beat until creamy (about 3 minutes with a spoon or hand held electric beater or about 30 seconds in food processor). If too stiff, add a few additional drops of milk.
Slice cabbage very thin and toss with onions. Melt butter. Crush Ramen noodles. Add noodles, sesame seed and almonds to melted butter. Brown, then cool. Mix oil, vinegar, sugar, soy sauce, salt and pepper. Toss all ingredients together.
Cook noodles as directed on package; drain. Cook and stir onion and green pepper in margarine in 2-quart saucepan over medium heat until tender. Stir in yogurt, chili sauce and mustard. Heat, stirring constantly, just until hot. Add noodles and toss until coated with yogurt mixture.
Mix all ingredients well (except popcorn and baking soda). Dissolve over low heat. Boil 5 minutes on medium heat. Remove from heat and add baking soda. Pour over popcorn and mix well. Put in oven at 250° for 30 minutes. Stif often. Pour onto cookie sheets and let cool. Store in airtight container.
Mix juice of 1 lemon with enough sugar to make sweet. Mix lemon juice with apple slices. Coat well. Mix brown sugar, both flours, oatmeal and margarine. Use hands to mix ingredients. Grease Pyrex baking dish. Spread apples in dish. Put oatmeal mixture on top. Bake at 350° for 35 to 40 minutes. Top should be browned.
Mix Rice Krispies, coconut and nuts in bowl. Melt butter and brown sugar. Pour over Rice Krispies mixture. Spread 1/2 mixture in cake pan or Tupperware container. Spread softened ice cream over mixture. Cover with remaining 1/2 of mixture. Freeze. Serve with thawed or fresh strawberries or raspberries or just plain.
Steam the beans 5 minutes or less. Strain the juice off. In a different pot, mix the pickling spices into the vinegar and liquid sweetener. Bring to a boil. Strain. Pour over beans and let stand overnight.
Cream together sugar and oil. Combine with dry ingredients. Add eggs, pumpkin and water. Pour in bread pans and bake 1 hour at 350°.
In glass dish, combine all ingredients, except pork chops. Then add pork chops. Cover and marinate 3 to 4 hours in refrigerator. Place chops on grill 5 to 7-inches above coals. Cook at low temperature 20 to 25 minutes or until done, turning chops occasionally and brushing frequently with marinade.
Mix eggs and sugar in bowl. Add sour cream; mix well. Stir in vanilla and almond flavoring. Sift together flour, baking powder, baking soda and salt. Add to egg mixture gradually, mixing well after each addition. Chill, covered, for several hours to overnight. Remove 1/4 of the dough at a time from refrigerator. Shape by teaspoonfuls into 7-inch rope. Shape as for pretzels on ungreased cookie sheet. Bake at 375° for 10 minutes or until light brown. Store between layers of paper towels in airtight container.
Cook angel food cake according to box. Dissolve jello in 3 cups of boiling water. Add strawberries and refrigerate until set, 1 hour. Fold in half the Cool Whip. Shread cake in small pieces. Sprinkle half the cake on bottom. Cover with half the jello; repeat. Put Cool Whip on top.
Saute onions in margarine. Blend in flour and seasonings. Gradually add milk. Cook, stirring constantly, until thick. Add 1 1/2 cups cheese and stir until melted. Toss potatoes in cheese sauce. Pour into 2-quart casserole, reserving 1 cup sliced potatoes. Arrange ham and remaining potatoes on top of casserole. Top with remaining cheese. Bake at 350° for 30 minutes.
Make tea with tea bags and boiling water. While tea is hot, pour over	the sugar. Mix well, then add juices. Mix well. Fill container to the top with water enough to make 1 gallon.
Put 1/2 cup milk in blender; add 1 tablespoon chocolate malt. Blend. Fill blender 3/4 full of ice cream. Cover with milk. Blend until smooth.
Prepare stuffing mix according to package directions. Transfer to a greased 13 x 9 x 2-inch baking dish. In a large skillet, brown chicken in oil. Sprinkle with salt and pepper; place over stuffing. Top with cheese. Drizzle with butter. Combine soup and water; spoon over stuffing. Cover and bake at 350° for 40 minutes. Uncover; bake 10 to 15 minutes longer or until chicken juices run clear. Yield: 8 servings.
Mix together cream cheese, chili sauce, lemon juice and horseradish. Fold in shrimp. Serve with Ritz crackers.
Cut shortening into flour and salt in a large bowl. Put egg in one-cup measuring cup and beat. Add vinegar and finish filling cup with milk. Add to flour; mix. Roll to desired thickness. Yields 2 to 3 pie crusts.
Rinse, dry and count water chestnuts. Mix with brown sugar. Cut bacon into strips (same number as chestnuts). Wrap bacon around each chestnut, fastening with toothpicks. This can be refrigerated for several hours before baking. Bake at 450° for approximately 15 minutes.
Boil macaroni in large pot of salted water until tender, stirring occasionally. Drain. Add margarine and cheese to hot macaroni in the pot, reserving 1 cup cheese for topping. Add milk and cook on low heat until cheese is melted. Stir as needed. Break eggs into a bowl and beat until blended. Add to hot ingredients and stir until well blended. Mixture should be very soft. Add milk, if needed. Add small amount of salt and pepper. Pour into 4-quart Pyrex dish and sprinkle remaining cheese on top. Bake approximately 30 minutes at 350°.
Cut 1 cup flour and 1/2 cup butter together as for pie crust. Stir in 3 tablespoons water with a fork to form a soft dough. Divide dough in half and form into 2 oblongs about 4 inches wide and as long as a cookie sheet. Use fingers to pat dough into shape. Melt 1/2 cup butter in 1 cup boiling water. Remove from heat and immediately add almond flavoring and 1 cup flour all at once. Stir until dough leaves sides of kettle. Put in small mixing bowl and beat in eggs, one at a time. Spread on the 2 oblongs and bake about 50 minutes in a 350° oven. While warm, frost puff with Toasted Coconut Icing.
Grease a large Bundt cake pan with Crisco (not oil). Dissolve the strawberry Jell-O in 1 cup of boiling water and after cooling, place into greased pan. Allow to set before adding next layer of Jell-O. Dissolve orange Jell-O in 3/4 cup boiling water. Add 1/4 cup of juice from fruit cocktail and allow to cool. Add fruit from can and add to strawberry Jell-O in mold after it has set. Add orange Jell-O layer. Dissolve lime Jell-O in 1 cup boiling water and add to orange mixture after it has set.
Mix Bisquick with enough milk to make a thick batter. Add corn and onion flakes. Have one inch of canola cooking oil (Heart Healthy) in deep skillet and drop by rounded teaspoonful in hot oil. Drain and eat with applesauce or syrup. Any fresh vegetables can be used. Asparagus is great!
Combine apples and water and bring to a boil. Reduce heat and cook for 25 minutes or until tender, stirring occasionally. Mash apples and stir in all other ingredients. Bring to a boil and cook for 2 minutes, stirring constantly. Put mixture in pint jars; 1/4 inch from top. Seal and put in boiling bath water for 5 minutes.
Cook cranberries, sugar and water until berries are all open. Add gelatin and marshmallows while hot. Stir in other ingredients when cool. Serve on lettuce leaves.
Mix together first 4 ingredients. Mix together corn flakes, melted butter and brown sugar. Put half of mashed sweet potato in 8-inch square buttered baking dish. Put one banana on top. Put rest of mashed sweet potatoes, then put second banana on top. Top with the corn flakes, brown sugar and butter mixture. Bake for 20 to 25 minutes in 350° oven.
Spread brown sugar in a 2-quart dish. Place 3 to 4 slices of buttered and cubed bread on top of the sugar. Pour egg and milk over all.
In a small bowl, beat together until smooth the cream cheese, 1/3 cup of the sugar and 1 egg. In a medium pan, melt together over low heat, stirring constantly, the cocoa, butter and water. Add the following ingredients in pan: the flour, 2 cups of sugar, 2 eggs, baking soda and salt. When well mixed, stir in the sour cream.
Combine thawed potatoes with melted margarine, onion, sour cream, soup, salt and pepper. Put in 9 x 13-inch baking dish. Bake at 350°, uncovered, for 1 hour.
Mix everything together; bake for 25 to 30 minutes at 350° in a sheet pan.
Whip the cream until it peaks; add the sugar, then the rest and stir. Chill and it's ready to eat.
Cut all of the vegetables in half lengthwise; core the peppers. Combine butter, herbs and garlic salt. Coat vegetables well with this mixture. Place vegetables, cut side down, on grill. Potatoes should be placed near the center. Cook 10 minutes. Turn vegetables over, sprinkle with cheese; cook 10 minutes more or until vegetables are tender. Makes 8 servings.
In skillet or wok, over medium-high heat, stir-fry broccoli, peppers and scallions in hot oil for 8 minutes or until tender-crisp. Stir in water chestnuts, steak sauce, soy sauce and lemon juice. Cook and stir just until heated through.
Combine first 5 ingredients in a medium bowl. Toss gently. Place pita rounds on baking sheets coated with cooking spray. Spread 1/4 cup zucchini mixture on each pita round; sprinkle evenly with Parmesan cheese. Bake at 400° for 10 minutes. Cut each round into 8 wedges. Serve hot. Contains 13 calories per wedge. Makes 64 wedges.
Brown hamburger meat in skillet. Add remaining ingredients. Stir and heat thoroughly. Garnish with avocado or cheese. Serve with tortilla chips.
Preheat oven to 350°. Combine butter, sugar and milk in mixing bowl. Stir in muffin mix until well blended. Drop round teaspoonfuls on greased baking sheet. Bake 10 to 12 minutes until lightly brown. Makes approximately 20 (2 1/2-inch) cookies.
Cream the butter and add sugar gradually. Cream well. Sift together flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk; begin and end with flour. Beat egg whites and fold into batter. Add vanilla. Pour batter into 3 layer cake pans (greased and dusted with a little flour). Bake at 350° for about 25 to 30 minutes.
Place manicotti shells in baking pan and cover with boiling water. Let stand 5 minutes. Rinse in cold water and drain. In a small bowl, combine Ricotta, Mozzarella, Parmesan, parsley, salt, pepper and garlic. Mix well, then stuff in shells. Then combine herb sauce, water, Burgundy and Parmesan in large bowl. Cover shells in baking pan after filled and bake at 375° for 45 minutes.
Rinse and cut tomatoes in bite-size pieces. Add onions and parsley. Set aside.
In mixing bowl, beat eggs; add sugar, margarine, lemon juice and vanilla. Mix well. Stir in coconut and pecans. Pour into pie shell. Bake at 350° for 45 to 50 minutes or until set. Cool completely. Store in refrigerator. (The recipe called for 1 1/2 cups sugar, but I use 3/4 cup of sugar.)
Combine sugar, flour and cocoa. Add milk and cook until thickened, stirring constantly. Pour small amount over egg yolks, stirring vigorously. Return to pan and cook about 5 minutes longer. Remove from heat; add butter and vanilla.
Brown ground beef with sausage. Drain. Add to meat mixture the Worcestershire sauce, oregano and garlic powder. Stir in cheese and combine until cheese melts. Spread on bread. Put on cookie sheets and heat in oven for 10 to 15 minutes at 350°.
Drain juice from tomatoes into blender. Add garlic, red pepper, cilantro, cumin and salt. Blend on high until well blended. Add tomatoes and green onions. Blend gently for 1 to 2 seconds or stir with spoon for chunky salsa. Add more or less of any of the spices to fit your taste.
Place all the ingredients in the blender and blend until smooth. Transfer the mixture to an oiled bowl. Chill the pate for 4 hours before serving. Unmold onto a serving plate and decorate with greens and shrimp with shell on.
Mix cake mix, oil, sugar, vanilla, chopped nuts, eggs and sour cream together. Pour 1/2 of batter into greased and floured Bundt pan. Sprinkle on mixture of brown sugar and cinnamon. Pour rest of batter over the cinnamon mix. Bake at 325° until cake is done, about 1 to 1 1/2 hours.
In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with pie filling.
Mix margarine and cheese. Add dry ingredients and mix well. Make into small balls and press with a fork. Bake at 350° for 10 to 15 minutes.
Layer ingredients in order in shallow dish. Bean dip, avacado's, sprinkle with lemon juice and garlic salt. Mix 3 T. sour cream, mayo, and taco seasoning together and layer on mixture. Layer tomatoes, onions, olives and add cheese dip. Serve hot or cold.
Mix together and press into an ungreased 9 x 13-inch pan. Melt chocolate chips and spread on top. Refrigerate for 10 minutes.
Saute onion and celery in butter; add mushroom soup and cheese. Stir until cheese melts. Mix in cooked rice and frozen broccoli. Put in greased casserole dish. Bake, uncovered, for 45 minutes at 350°.
Mix all very well. Put into greased 9 x 13-inch pan (shape as loaf or 2 small loaves). Bake at 350° for 1 hour.
Preheat oven to 450°. Wash and bake potatoes until done. Scald cream by heating almost to a boil. Meanwhile, saute onion in butter until translucent. When potatoes are cooled, cut potatoes in half lengthwise. Scoop out pulp into large bowl. With electric mixer, mash potatoes. Add onions, mushrooms, cheese and half and half or cream. Mix until fluffy. Pile whipped potato mixture back into potato shells. Top with a little cheese and bake 15 to 20 minutes, or until heated and cheese is melted.
Cream butter and sugar. Add egg and vanilla. Stir in dry ingredients and apples and nuts. Turn into greased and floured 9-inch square pan. Bake at 350° for 35 to 40 minutes.
Brown hamburger until red is gone. Drain and set aside. Add a small amount of oil, potatoes and carrots to skillet and cook until lightly brown, but still firm, stirring often. Add onion, browned hamburger, salt and pepper to taste. Cover and saute on low heat until potatoes and carrots are tender and onion is limp. Add corn and beans. Cook over low heat until all is hot and flavors blend, about 5 minutes. Serve with hot bread, rolls or cornbread.
Mix mustard and brown sugar to prepare a thin paste. Rub paste over ham that has been scored. Pour cola over ham. Wrap in heavy foil and bake according to directions on ham package.
Trim crust from bread slices. Reserve crusts. Spread butter over 1 side of each bread slice. Place bread slices, buttered side up, in bottom of lightly greased 13 x 9 x 2 baking dish. Set aside. Brown sausage in large skillet, stirring until it crumbles. Drain. Spoon sausage over bread and sprinkle with cheese. Combine eggs, half an half and salt and pour over cheese. Cover and chill 8 hours or overnight. Remove from refrigerator. Let stand, covered for 15 minutes. Uncover and bake at 350° for 45 minutes or until golden. Yield: 8 servings.
Combine sugar, water and syrup; boil until it spins a thread. Add nuts, stirring constantly. Cook and stir until it turns brownish gold. Remove from heat and add butter, salt and soda. Pour onto buttered board to cool. As candy cools, work up from board with spatula. When cool, break into pieces.
Cook 40 to 45 minutes at 325° (uncovered). Melt 1/2 stick margarine and mix with 3/4 cup herbed Pepperidge Farm stuffing mix. Sprinkle over chicken and return to oven for 10 to 15 minutes.
Cook pasta; drain. Rinse with cold water to cool quickly. Drain well. Mix all ingredients. Chill. Makes 8 servings.
Mix first 6 ingredients. Chill. Shape in 6 to 8 croquettes, shaping around each cube of cheese. Roll in egg and cracker crumbs. Saute in about 1-inch of hot fat until well browned on all sides. Good served on bun with lettuce.
Wash mushrooms, remove stems. Chop stems finely and saute with onions, garlic, margarine until liquid evaporates. In a bowl, combine cooked mixture with bread crumbs, cheese, oil, parsley, and oregano, salt and pepper. Stuff mushrooms with mixture using last tablespoon oil to brush on top of stuffed mushrooms. Bake at 350° for 20 to 25 minutes.
Saute onions, then set aside. Brown ground meat; drain grease. Mix the sauteed onions into the browned ground meat; add mushrooms and 1/2 to 3/4 of the jar of Ragu and place in rectangular baking dish. Spread a layer of sour cream over the ground meat mixture. Sprinkle grated cheese over sour cream layer. Roll out the crescent rolls over the cheese layer. Bake at 350° for 20 to 25 minutes (until rolls brown).
To tuna, add soup, pimiento, green pepper and seasonings. Blend. Spread on bread. Sprinkle with cheese. Place on a baking sheet. Broil 3 inches from heat for 5 minutes until cheese browns. Makes 24 appetizers.
Combine first 5 ingredients; mix well. Add apple, stirring lightly to coat. Combine egg and vanilla, add to apple mixture, stirring until dry ingredients are moist. Spoon mixture into a 9-inch pie plate, coated with cooking spray. Arrange almonds as desired on top. Bake at 350° for 30 minutes or until lightly brown. Makes 6 servings (approximately 172 calories per serving, fat 3.3).
Mix 24 hours ahead of time. Scoop out center of round dark bread; cube scooped out bread for dip. Fill cavity of bread with dip.
Mix the apples, 2 tablespoons sugar and cinnamon and set aside. Beat eggs. Gradually add the 2 cups sugar and oil. Beat well together. Sift baking powder, flour and salt together. Add egg mixture to flour, alternating with orange juice. Add vanilla. Grease and flour a tube pan. Pour half of the batter into pan. Add half of the apples. Add rest of the batter and top with the rest of the apples. Bake at 350° for 1 hour and 15 minutes.
Bring sugar, syrup and	milk to boil and add peanuts. Cook until a medium firm ball will form in cold water. Remove from heat. Add vanilla, butter, powdered sugar and red food coloring. Beat until it thickens. Drop into buttered muffin tins or pour onto buttered	wax paper. If put on the wax paper, it may be cut into circles with a biscuit cutter before it gets completely cold.
Butter a 9 x 13-inch pan. Cook butter, brown sugar and milk over medium fire for 7 minutes. Get your electric beater ready. Add the powdered sugar and vanilla; blend well. Pour into pan and cool for 1/2 hour before cutting.
Cook zucchini until tender. Drain. Set aside. Saute carrots, onions, pepper in butter until done. Mix together with zucchini in greased 9 x 13 dish. In small bowl mix sour cream, soup and cheese, combine with zucchini mixture. Stir in croutons. Bake at 350° for 30 to 35 minutes.
Beat egg whites until fluffy. Add sugar gradually and beat until mixture will hold firm peaks. Fold in vanilla and peanut butter very gently until barely mixed. Drop by teaspoonfuls (be sure to have some meringue and peanut butter in each) on lightly greased cookie sheet. Bake at 325° for 8 to 10 minutes. Cool on baking sheet 1 minute. Remove to rack and cool thoroughly.
Mix and form into small balls. Roll in powdered sugar. Flatten with fork on greased cookie sheet. Bake at 350° for 10 to 15 minutes. Makes about 50 cookies.
Add all but rice, mix well. Add Rice Krispies and roll into balls. Flatten slightly, place on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Combine ingredients. Pour half of mixture over chicken pieces. Bake 1 hour (or a little more) at 350°. After first half hour, baste with remaining sauce. The last 5 minutes, top with small can of pineapple chunks, small can of mandarin oranges and a dozen cherries. Sufficient for 2 chickens.
Add water to tone down the vinegar. Cook about 30 minutes. Can be sealed in jars.
Combine first 3 ingredients; stir until dissolved. Add remaining ingredients, except ginger ale. Freeze in container. This will become flaky. I use a fork to flake off in punch bowl. This amount calls for 3 quarts of ginger ale. You may use orange, grapefruit or combinations of juices for the amounts called for.
Mix all ingredients and put in slow cooker. Cook 6 hours on low heat. Serves 8 to 10.
Cut cake into small squares. Layer with all the ingredients except Cool Whip. Top with Cool Whip and nuts. You can also use bananas.
Pop popcorn and place in brown grocery bag. Mix together in a 4-cup measuring cup and cook on High in microwave for 3 minutes the next 3 ingredients. Remove from oven and add the remaining ingredients. Mix well. Pour liquid mixture over popped corn in bag and shake or stir with long-handled wooden spoon. Microwave 1 1/2 minutes on High. Open bag, shake and close bag. Microwave again 1 1/2 minutes on High. Open bag, shake and close bag. Microwave 30 seconds on High. Pour corn onto waxed paper-covered cookie sheet(s) to cool. When cool, break apart and store in plastic bag or eat it!
Mix crabmeat, cream cheese, salt and garlic powder. Brush wonton skins with egg. Put teaspoonful crabmeat mixture in center of wonton skin. To close, bring one corner to the center, two sides to the center and bring the other end up to the center. Seal with a touch of egg. Deep fry until brown. Drain.
Mix all ingredients in a covered baking dish and bake in a 350° oven for 1 hour and 15 minutes.
Microwave cheese, soup and butter just to melt. Stir in potatoes. You can bake with chops, chicken or hot dogs on top. Takes about 1 hour at 450° or use crock-pot and cook slow all day.
In a small saucepan, stir gelatine into 1/2 cup pineapple juice; stir over low heat until gelatine is dissolved. Pour into large bowl; stir in remaining juice. Chill until syrupy. Stir in marshmallows, sweetened condensed milk, pineapple, celery and shredded carrots. Pour into 2-quart mold. Chill until firm.
Brown beef lightly in butter. Add hot water and cook 1 hour. Add potatoes, carrots, salt and pepper. Stir in flour. Add water to cover as needed. Cook about 20 minutes. Use large electric frypan or large frypan. After 20 minutes, add dumplings.
Drain kraut; mix all ingredients and allow to set overnight. May store refrigerated indefinitely.
Melt butter in a 3-quart saucepan over moderate heat. Add the onion and leek and saute, stirring often, until soft, about 8 minutes. Stir in the pumpkin, chicken broth and spices. Bring to a boil, stirring. Reduce heat and simmer, uncovered, 15 minutes. Remove bay leaf. Puree mixture in a processor. Can be refrigerated for 2 days or frozen. Return puree to saucepan; add the half and half and stir over moderate heat until heated through. Adjust seasoning as desired. Garnish with chives.
Beat egg well; add sugar, flour, baking powder and salt to egg mixture. Blend well; add apple, nuts and vanilla.
Mix yellow cake mix, 1 egg and butter. Mix until it looks like dough. In another bowl, mix cream cheese, 2 eggs and box of sugar except 1/4 cup of sugar. In a 13 x 9-inch rectangle pan, press dough in bottom, making the sides higher. Pour 2nd mixture in the center. Bake at 375° for 55 to 60 minutes. Sprinkle 1/4 cup of sugar after baking.
Cream butter and brown sugar together. Add eggs, one at a time; fold in flour. Add vanilla and nuts last. Bake in greased baking pan at 350° until done.
Mix well and divide in half. Makes 2 rolls. Wrap in foil and refrigerate 24 hours. Remove from foil and bake at 325° for 1 1/2 hours. Do not bake any longer than time specified.