HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, baking powder and salt in small bowl; set aside. Beat together margarine, brown sugar and granulated sugar in large bowl until creamy. Add pineapple, eggs and vanilla; beat until blended. Stir in flour mixture, butterscotch and nuts until blended. Pour in 13 x 9-inch baking pan sprayed with vegetable cooking spray. Bake at 350° for 40 to 45 minutes or until toothpick inserted in center comes out clean.
Mix all ingredients well with hands. Roll into balls the size of a walnut. Place on ungreased cookie sheet and press with the tines of a fork in a criss-cross pattern. Bake at 350° for 12 to 15 minutes or until lightly browned. Cool on a cake rack. Serve at room temperature. They freeze very well.
Cook broccoli crisp-tender. Combine eggs, cheeses, onion, Worcestershire sauce, salt and pepper. Arrange broccoli in baking dish; add cheese mixture and sprinkle with bread crumbs. Add margarine. Bake at 350° for 15 to 20 minutes.
Make the tea as instructed on the package. Add ginger slices. Let them remain for a few minutes. Add sugar if needed and serve.
Wipe off bologna and leave skins on. Cut into 4 or 5-inch lengths. Pack in jars lengthwise and add 1/2 cup water to each quart. Cook 1 hour in hot water bath or 30 minutes at 10 pound pressure.
Cream butter, sugars and eggs. Add vanilla, dry ingredients and M&M's. Bake 12 minutes at 350°.
Flour and brown steaks in a pan. Put browned steaks in a casserole dish. Put chopped onions and cut up mushrooms on steak. Mix soups together and pour over tops of steaks. Bake for 2 1/2 hours at 350° in a covered casserole dish.
In small bowl, mix flour, melted butter and 1 cup chopped pecans. Press into a 2-quart dish or 10-inch pie pan and bake at 350° for 20 minutes. Cool. Place 1/2 cup chopped nuts in shallow pan and bake in oven with pastry until slightly browned.
Preheat oven to 350°. Grease 9x13 pan. Bring sugar, butter and water to a boil. (Microwave works well.) Add chocolate and stir until melted. Add eggs, vanilla and mix well. Add dry ingredients. Bake 16-20 minutes or until toothpick inserted in middle comes out sticky.
Dissolve Jell-O and sugar in boiling water. Cool until syrupy and beat in cheese spread and pineapple. Let congeal to syrupy stage and fold in prepared dessert topping mix. Refrigerate until set.
Brown sausage, drain and crumble into a 13 x 9-inch dish. Saute hash browns in oleo, then spread over sausage. Sprinkle cheese over potatoes. Mix eggs, milk and seasonings. Pour over mixture. Bake at 325° for 30 minutes.
Combine bread crumbs, brown sugar, chili powder, garlic powder, dry mustard, celery seed and cayenne. Season chicken with salt and pepper. Brush each chicken piece with butter. Roll in crumb mixture to coat. Arrange chicken, skin side up, so that pieces do not touch, in a shallow baking pan. Sprinkle with remaining crumb mixture. Bake, uncovered, at 375° for 50 minutes or until tender. Do not turn. Makes approximately 6 servings.
Mix and put in greased casserole. Bake 1 hour at 350°.
Mix together. Pour into greased dish and dot with margarine. Bake at 350° for 30 minutes.
Blend broccoli, corn, egg, 1/4 cup crumbs, onion, 2 tablespoons melted butter, salt and pepper. Turn into 1-quart casserole; top with 1/4 cup crumbs mixed with 1 tablespoon melted butter. Bake at 350° for 1 hour and 10 minutes.
In a large bowl, beat eggs; add sour cream. Stir in sugar, 2 tablespoons flour, vanilla and salt; mix well. Stir in apples. Pour into pie shell. Bake at 375° for 15 minutes.
Put can of milk in icebox over night. Add sugar and lemon juice to strawberries. Beat until berries are a fine pulp.
Spread crescent rolls in a 9 x 12-inch baking dish. Spread hash browns on top. Fry sausage and drain. Spread over potatoes. Whip eggs and pour over; top with cheese. Depending on how many you wish to serve, use six to twelve eggs. Use sharp cheese. Bake at 350° for one half hour.
Mix liquids and coffee together with pudding mix and beat with hand. Mix in Cool Whip and put in crust. Freeze. Remove and dollop extra Cool Whip on top and sprinkle with toasted almonds. Serve semi-frozen. Take out of freezer 10 minutes before serving.
Place first 3 ingredients in saucepan over medium heat, stirring constantly until mixture forms soft-ball stage; add vanilla, then coat nuts. Turn out onto wax paper. Allow to cool and then separate into pieces. Place in candy dish.
In a large saucepan, melt the margarine and cook the garlic, celery and carrots on medium heat for 4 minutes. Carefully stir in broth, potatoes and dill. Heat to boiling. Reduce heat and simmer, covered, for 20 to 25 minutes or until potatoes are tender. Mash about 1/2 of the potatoes in the broth. Add drained beans to mixture.
Saute onion, turkey and celery in margarine. Add 1 2/3 cups water and seasoning. Mix. Cook 5 minutes. Then add stuffing mix and let set.
Use king, silver or red salmon. Stir all ingredients together. Shape into roll, ball, log, or leave in bowl. Chill for 3 hours. Serve with crackers.
Cream butter, Crisco and sugar. Beat eggs in one at a time. Add flour, sifted together with salt and baking powder. Alternate with Pet milk. Add vanilla and nuts last. Put a thin layer of dough in a greased angel food pan and sprinkle with cinnamon mixture. Alternate the layers of dough and cinnamon mixture until pan is filled. Do not put cinnamon mixture on top. Bake 60 to 70 minutes in a 350° oven or until done.
Bake cake according to box directions. Let cool, then crumble half of cake in a punch bowl. Layer strawberries, pineapple, banana slices and pudding. Repeat layers and top with Cool Whip.
Add egg whites and salt together and beat until stiff. Add sugar and beat. Add chocolate chips and nuts.
Bring water to boil in a large, deep skillet. Stir in 1 envelope golden onion soup mix and skinned chicken thighs. Reduce heat. Cover and simmer 10 minutes. Stir in white converted rice and vegetables. Cover again and cook 20 minutes or until rice is tender, the liquid is absorbed and the chicken is no longer pink near the bone. Serves 4.
Make crust from first 3 ingredients. Mix and put in a 13 x 9-inch pan. Bake for 15 minutes. Cool well. Mix Cool Whip, cream cheese and powdered sugar together. Spread on crust. Mix pudding and milk, cook until thick. Let cool; pour over cream cheese mixture. Toast coconut, sprinkle over top and let chill.
Cream first 4 ingredients. Add eggs. Mix flour, salt and soda; add gradually. Blend well. Stir in 2 cups each chips and pecans. Bake at 375° for 8 to 10 minutes for chewy, 11 to 13 minutes for crisp. Makes 6 dozen (3-inch) cookies.
Brown roast. Put into crock-pot. Add Lipton onion soup mix and mushroom soup with water and pour over roast. Cook overnight on low. Melts in your mouth!
In a glass 9 x 13-inch pan, combine soup mix, dressing and liquid. Mix well. Place chicken pieces in sauce. Turn to coat each piece. Cover. Microwave 9 1/2 minutes per pound at 70% power. Rearrange chicken piece halfway through cooking time. Let stand 3 to 5 minutes, covered. Serve with rice, buttered noodles or stuffing.
Melt butter in deep pan; add farina and cook until golden color, stirring constantly. Stir in chopped nuts. Reduce heat. Meanwhile, bring water and sugar to a slow boil. Cook 3 minutes. Pour syrup slowly over farina, stirring with wooden spoon until halva is slightly thickened. Remove from heat. Cover; let stand 10 minutes. Shape with individual molds or with spoon. Place on large platters and sprinkle with cinnamon.
Pour hot water over Jell-O. When dissolved, add sugar. Cut orange in pieces with peelings and put in blender with cranberries and orange juice. Blend. Combine all ingredients and chill in refrigerator overnight.
Cut round steak into thin strips. Cut onions into chunks. Wrap round steak around onion chunk, then wrap with a piece of bacon. Secure with a toothpick. Brown on all sides. Make broth with bouillon cube and simmer for 1 hour. Use tongs to pick up.
In a large bowl, combine all ingredients except tortilla chips; mix well. Cover and refrigerate several hours or overnight to blend flavors. Serve with tortilla chips as an appetizer. May also serve as a side dish. Makes 12 servings.
Combine first 5 ingredients. Cook on Full power for 8 to 10 minutes. Stir mixture a couple of times. Add marshmallow cream and peanut butter. Stir until it thickens or your arms fall off. Pour into buttered pan. Let cool. Enjoy.
Shred beef and mix all ingredients. Make the night before. Cut top out of loaf bread. Dig bread out, leaving a 1-inch rim. Pour mixture in bowl. Cut bread in dip sizes. When all bread cubes are gone, then cut loaf in bite sizes.
Preheat oven to 350°. In 12-inch skillet, over medium heat, fry bacon crisp; drain on paper towels. Crumble and set aside.
Prepare cake mix according to package directions. Add poppy seed and extract. Bake in 2 (9-inch) layer pans according to directions on package. Frost with favorite white fluffy icing.
Combine all ingredients, except candy, in large bowl. Mix until dough forms. Shape dough into balls, using a rounded teaspoonful for each. Roll balls in sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Top each cookie immediately with a candy kiss; press firmly so cookie cracks around edge. Return to oven for 4 to 5 minutes.
Cream sugar and eggs. Add oil and zucchini. Sift and add dry ingredients. Add vanilla. Cook in Bundt pan at 350° for 45 to 50 minutes.
Place carrots in an ungreased 9 inch square baking dish. Add water and dot with butter. Sprinkle with oregano and salt. Cover and bake for 1 hour and 15 minutes at 325 degrees.
Combine pudding, milk and sugar. Beat until thickened. Gently fold in cool whip. Lightly butter bottom and sides of 9 x 13 inch cake pan. Line bottom with whole graham crackers. Pour pudding mixture over crackers. Top with another layer of graham crackers. Spread chocolate frosting over graham crackers. Chill.
Butter bottom of a 9 x 13-inch pan. Line bottom of pan with graham crackers. Prepare pudding with 3 1/2 cups milk and beat until thick. Carefully fold in Cool Whip. Spread 1/2 of pudding mixture over crackers. Cover with another layer of graham crackers. Pour the rest of pudding mixture over crackers. Cover with another layer of graham crackers. Cover pan with plastic wrap or wax paper. Chill 2 hours.
In a large bowl, combine pancake mix, sugar, cinnamon, ginger, cloves, pumpkin, oil, milk and eggs. Beat 3 minutes at medium speed. Stir in walnuts and turn batter into greased 9 x 5-inch loaf pan. Bake at 350° for 45 to 55 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool. Makes 1 loaf.
Melt butter, add flour and blend. Add milk and cook over low heat until thick, stirring constantly. Add cheese and stir over low heat until melted. Add seasonings. Serve over hot toast or crackers. Serves 6.
Combine flour and pepper; dredge pot roast. In a Dutch oven, brown roast in oil. Drain. Add water, tomatoes, caraway seed, onion soup mix and bay leaves. Bring to a boil. Reduce heat; cover tightly and simmer for 2 to 3 hours or until roast is tender. Remove to a warm platter. Discard bay leaves.
Combine potatoes, 1/2 cup margarine, onion, soup, sour cream and cheese; stir well. Spoon into a greased 2 1/2-quart casserole. Crush cereal and stir in remaining butter. Sprinkle over potato mixture. Bake at 350° for 50 minutes.
Cook butter beans until tender. Cook all for about 35 minutes. Cool. Put in containers and freeze.
Wash and clean mushrooms, remove stems and mince. To stems, add garlic, bread crumbs, cheese, onion, salt and pepper, parsley, butter and half of olive oil and mix well. Stuff mushroom caps, use remaining oil to grease baking pan and drizzle over tops of mushrooms. Bake at 400° for 20 minutes.
Slice okra into 1/4-inch slices. Wash okra in cold water. Mix cornmeal, flour, salt and pepper together. Roll okra in cornmeal mix. Fry in hot skillet for 10 minutes until golden brown. Drain on paper towel. Serves 6.
Beat cream cheese, sugar and egg yolk. Separate dough in 16 triangles. Place on greased baking sheet. Spread 1 tablespoon of cream cheese near edge of the short side of each triangle. Top with 1 tablespoon of pie filling. Fold long section of each triangle over filling and tuck under dough. Lightly beat egg white and brush over rolls. Bake at 350° for 15 to 20 minutes or until golden brown.
Cook noodles as directed; rinse and drain. Brown meat; add salt, pepper and garlic salt, then tomato sauce. Simmer 5 minutes; combine cheese, sour cream, onions and noodles. In a 2-quart casserole, alternate layers of noodle mixture and meat, beginning with noodles and ending with meat. Top with Cheddar cheese. Bake at 350° for 25 minutes.
Bring beet juice, white vinegar and sugar to a boil. Cool before adding beets and eggs. Start eggs with cold water. Bring to a rolling boil. Turn stove off and let eggs set in water for 20 minutes. Run cold water over eggs and peel. Eggs will pickle overnight.
Cut top off one loaf of bread and scoop out soft bread. Mix all remaining ingredients (except the other loaf of bread) and fill scooped out bread shell. Replace top. Wrap in foil and bake at 250° for 3 hours. Cut up second loaf of bread to use for dipping.
In bowl, combine dry ingredients. Stir in eggs and bananas. Add melted shortening and nuts. Pour into greased loaf pan and bake 45 to 60 minutes in 325° oven.
Top with bread crumbs over cheese. Bake at 350° for 40 minutes.
In a small heavy saucepan, melt chocolate with butter or margarine over low heat; cool. Combine next 3 ingredients; set aside. Beat eggs and sugar at medium speed until light. Beat in chocolate mixture and vanilla extract. Stir in flour mixture, cracker crumbs and nuts. Pour into a greased 9 x 9 x 2-inch pan. Bake in a preheated 350° oven 40 to 45 minutes. Glaze while hot. When cold, cut into squares using a sharp knife. Makes 25 brownies.
Cut up carrots and cook until almost done. Melt butter with cheese. Put carrots in baking dish (approximately 8 x 11-inch). Pour melted cheese and butter over carrots. Crush the crackers and sprinkle over carrots. Bake at 350°, approximately 15 to 20 minutes, until cheese bubbles. Serve hot.
Melt butter. Stir in graham cracker crumbs and sugar. Pack in a pie shell and let cool for 10 minutes, then put in freezer for 30 minutes. Now it is ready to fill.
Saute onions in butter until golden and limp. Add rice and saute until golden. Pour in cans of broth and mix well. Bake in a 2-quart casserole at 350° for approximately 40 to 45 minutes or until liquid is absorbed (microwave approximately 15 minutes).
Combine flour, confectioners sugar and margarine. Press into a buttered 9 x 13-inch pan. Bake at 350° for 20 minutes.
Beat pudding mix with juices you drain off fruit. Mix in fruit and Cool Whip. Refrigerate.
Soften yeast in 1 cup warm water. Cream sugar and shortening together. Add boiling water, mixing well, with mixer at medium speed. Beat in eggs, one at a time. Mix salt and flour together and add to the batter alternately with the yeast. Cover and let rise in a warm place 1 hour. Turn out on a floured surface and pat into a large rectangle. Cut into rounds with a biscuit cutter or floured glass; dip both sides in melted butter and place in baking pans. Cover and let rise an additional hour. Preheat oven to 425°. Bake 10 to 15 minutes or until nicely browned. Makes about 48 rolls.
Mix flour, salt and sugar in a large bowl. Add shortening and mix until crumbly. In small bowl, beat together water, vinegar and egg. Combine the 2 mixtures until all ingredients are moistened. Divide dough into 5 portions and shape into flat, round patties ready for rolling. Wrap each patty in plastic wrap and chill at least 1/2 hour. When ready to roll, lightly flour both sides of patty and roll on lightly floured surface. For shells, bake at 450°. Will keep 3 days in refrigerator. Makes 2 double and 1 single crust or 20 tart shells.
Remove excess fat from chicken. Rub with salt, garlic powder and red pepper. Let stand 30 minutes. Combine onions, bell peppers and celery in a medium bowl; set aside. Combine flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon red pepper in paper or plastic bag. Add chicken pieces and shake until chicken is coated. Reserve 1/2 cup of the flour.
Chop peppers and onions. Pour boiling water over peppers and onions, then drain. Cover with cold water. Bring to boiling point, then drain again. Put vinegar, salt, sugar and mustard seed in another pan and bring to boil. Add to peppers and onions and boil 1 minute. Fill jars and seal.
Peel onions and cucumbers. If cucumbers are large, remove the seeds. Slice tomatoes thin. Chop onions, cucumbers and peppers small. Cut cauliflower into small pieces. Soak vegetables overnight in brine made of 1 cup salt to 1 quart water. Stir and mix well. Next day, drain well.
Trim fat from beef. For sauce, mix together the water, soy sauce, cornstarch, bouillon granules and pepper. Set the mixture aside. Cook fettuccine according to package directions, except omit the cooking oil and salt. Drain well.
Combine 1 1/2 cups water with spaghetti sauce in bowl. Cover bottom of sprayed 13 x 9 x 2-inch baking dish with 1 1/2 cups of sauce.
Preheat oven to 325°. Grease custard cup. Crack egg into cup. Sprinkle with cheese. Place custard cup on tray. Bake 18 to 20 minutes. Yields 1 serving.
Beat chicken breasts (any number desired). Mix butter (start with small amount and melt more as needed) with small amount of oregano; brush breasts.	Put cube of cheese in center; roll up, dip in butter and roll in bread crumbs (mixed with Parmesan cheese, just guess at amount). Place in greased casserole	and refrigerate until	ready to bake. Bake in a preheated 350° oven 45 minutes or until done. This is my favorite company recipe as can be prepared well in advance.
Mix all ingredients together. Pour into a large greased iron skillet or a 11 x 13 inch pan. Bake at 350° for 30 to 35 minutes or until golden brown.
Beat egg. Add 1/2 cup sugar gradually. Stir margarine in lightly. Alternately add pancake mix and milk-vanilla mixture. Pour into greased 8-inch square pan. Sprinkle with mixture of 2 tablespoons sugar and cinnamon and chips. Bake at 400° for 20 minutes.
Place chicken breast in pan, put cheese slices over chicken. Mix soup and water, pour over chicken. Spread bread crumbs on top of chicken. Melt butter and drizzle on top. Bake for 1 hour.
Saute onion and pepper in butter. Broil bacon and crumble. Rinse sauerkraut and place in baking dish. Add the beer, molasses and mustard to onions, peppers and bacon. Cook and stir for 3 minutes. Pour over sauerkraut and bake 30 minutes at 350°.
Heat oil in heavy duty saucepan, add garlic, onion, eggplant, zucchini and green pepper; saute vegetables until they are barely tender. Add seasoning, mixing well. Add tomatoes and simmer until tender, about 20 to 25 minutes.
Combine all ingredients and top with onions. Bake at 350° for 35 to 45 minutes.
Place cooked broccoli in a 9 x 13-inch buttered casserole; cover with chicken. Make a sauce of chicken soup, mayonnaise, evaporated milk, cheese and curry powder. Mix and spread over casserole. Sprinkle with slivered almonds and bread crumbs. Bake at 350° for about 30 minutes. Serves 6 to 8.
In 16 ounce Pyrex dish, boil yellow squash in 1/2 cup water until slightly tender. Drain off water. Mix milk, egg, margarine and cheese in separate bowl. Next, pour over squash; mix lightly. Sprinkle bread crumbs over top. Bake until golden brown. Let stand 15 to 20 minutes. Serve.
Heat oven to 350°. Grease 8-inch square baking pan. In medium bowl, stir butter, sugar and cocoa until blended. Add vanilla and eggs; beat with spoon until blended. Add flour, baking powder and salt. Beat with spoon until well blended. Spread half of batter into prepared pan. Gently spread Rum Nut Swirl over batter. Spoon remaining chocolate batter over top. With spatula or knife, cut through batters to marble. Bake for 25 minutes. Reduce oven temperature to 325°. Continue to bake for 10 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into 20 bars and serve warm.
Combine all ingredients. Form into 1 1/2-inch balls. Bake on cookie sheet at 350° for about 10 to 15 minutes until set. Roll in powdered sugar while still warm.
First Layer: Mix first 3 ingredients and spread in a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes.
Chop onion and garlic. Season (with seasoned salt) and brown hamburger meat with onion and garlic, then drain. Stir soup into hamburger meat. Place in an ungreased ovenproof casserole dish. Put grated cheese on top. Place in oven at 350° and bake, uncovered, for 25 to 30 minutes.
Place lettuce in a 3-quart glass dish. Top lettuce with tomatoes (make layers). Next green pepper, red cabbage, water chestnuts, broccoli, red onion, cauliflower. Just arrange it colorfully. Use your favorite salad dressing. Creamy Italian is great.
Melt cream cheese in double boiler. Add all ingredients except for crab. When smooth, fold in crab. Serve hot (over sterno) with Pepperidge Farm pumpernickel and cheese cracker sticks.
Cream butter and shortening. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Dissolve soda in buttermilk. Combine flour and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in flavorings. Bake in greased and floured 10-inch tube pan. Bake at 350° for 1 hour.
In a 3-quart lidded saucepan, bring 6 cups of water to a boil. Add salt and the wild rice. Cover and simmer on low heat for 30 minutes. Add the converted rice, mushrooms and onion to the pot without stirring. Cover and continue cooking another 5 minutes. Do not remove the lid. Let the rice sit for 5 minutes after finishing the cooking. Yields 6 servings.
In a covered skillet, cook cabbage leaves in boiling water. Drain and set aside. In same skillet, heat margarine over medium heat. Add onion; cook until tender. Add tomato sauce, sugar, 1 teaspoon salt and 1/4 teaspoon pepper; mix well and set aside. In large bowl, combine remaining ingredients; divide into 12 equal portions. Place 1 portion in center of each cabbage leaf. Fold leaf sides toward center, then from one edge roll up leaf. Place in sauce in skillet, seam side down. Cover and simmer over medium heat for 45 minutes.
Cook meat; cool and drain off fat. Combine all other ingredients; add meat back to mixture and simmer for 45 minutes.
Brown ground beef in a saucepan. Combine enchilada sauce and soup and warm. Put a layer of tortilla sauce, meat, onion and cheese. Repeat layers. Bake for 25 minutes at 350°. Serves 4.
In deep fryer or Dutch oven, heat vegetable oil to 350°. Fry potatoes in hot oil until brown, about 10 minutes; drain on paper towels. Cut meat into cubes. In large skillet, heat olive oil; brown meat on all sides. Add remaining ingredients except wine. Heat thoroughly; add wine just before serving. Serve over white or yellow rice.
Sift together flour, sugar and salt. Set aside. Bring to boil the water and margarine. Stir liquid ingredients into flour mixture and add eggs, buttermilk, baking soda and vanilla. Bake at 350° for 20 minutes on cookie sheet.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan.
Heat oven to 350°. In a large bowl, beat butter and sugar until light and fluffy. Add vanilla and egg. Blend well. Lightly spoon flour into measuring cup and level off. Stir in flour and baking powder. Mix well. Divide dough int 4 equal parts. On lightly floured surface, shape each part into 12 x 3/4-inch roll. Place on ungreased cookie sheet. Using handle of wooden spoon or finger, make a depression about 1/2-inch wide and 1/4-inch deep lengthwise down center of each roll. Fill each roll with 2 tablespoons of jelly. Bake for 15 to 20 minutes until golden brown. Cool slightly. Cut diagonally into bars. Makes 4 dozen.