HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the sugars and shortening until smooth. Add egg. Mix well. Mix soda and 3 tablespoons water. Add to sugar mixture and mix well. Sift flour mixture. Blend well. Add remaining ingredients in order listed, mixing well after each addition. Pour mixture on wax paper. Form into roll. Chill thoroughly. Slice. Place on cookie sheet. Bake at 350° for 8 to 10 minutes. Let stand 5 minutes before removing from cookie sheet. Yields 10 dozen cookies.
Cook and stir hamburger, onion and garlic in 3-quart saucepan until hamburger is brown, then drain. Stir in tomatoes, chili powder, salt, sugar, Worcestershire, beans and red pepper sauce. Heat to boiling. Reduce heat; cover and simmer.
Cream butter and sugar; beat in egg. Mix flour, soda, salt and spices together then add to creamed mixture. Stir in vanilla, apples and nuts. Bake in greased 8 x 8 x 2-inch pan at 350° for 45 minutes. Best when served warm with ice cream. Serves 6 to 8.
Boil chicken and cut into bite size pieces. In a large mixing bowl, combine chicken, soup and chillies. Mix well. Crush tortilla chips in the bottom of 9 x 13 baking dish. Spread chicken mixture over tortilla chips and sprinkle the top with lots of cheese. Bake at 350 degrees until bubbly. Serve with yellow rice.
In a medium bowl sift together flour and baking powder. Stir in the barley. In a small bowl whisk together the milk, banana, egg and syrup. Pour the mixture into flour. Combine quickly (don't overmix). Heat nonstick frypan or well seasoned cast-iron skillet over medium-high heat. Add 1/2 oil. Spoon in 1/4 cup of batter for each pancake. Cook until bubbles form on top of each, then flip. Top with tasty low-fat all fruit, preserves or butter-fruit purees, unsweetened berries or nonfat yogurt.
In soup pot, cook bacon until crisp. Discard half of bacon drippings. Add onion, celery, green pepper and garlic, saute until tender. Blend in chicken broth, refried beans, pepper and chili powder. Bring to boil; remove from heat immediately. Garnish with chips and cheese. Makes 8 cups.
Combine 1 1/2 cups of the flour, the yeast and salt in large mixer bowl. In saucepan, heat milk, sugar and butter until warm (125°). Butter does not need to be completely melted.
Mix the first 3 ingredients together. When well mixed, fold in the Cool Whip; chill.
Mix pudding mix, milk and condensed milk in medium bowl. Fold in Cool Whip. In large bowl, layer pudding mix, wafers and bananas. Continue to layer until pudding mix is used (about 3 to 4 layers of pudding). Top with remaining Cool Whip. Refrigerate 8 to 24 hours for best results.
Cut bacon in strips and cook with the onion in a large kettle. Do not brown bacon until crisp. Should be barely cooked. Add ground beef and brown. Drain fat. Add remaining ingredients and stir gently. Cover kettle and simmer 1 1/2 hours. Stir occasionally to prevent sticking.
Spray medium skillet with cooking spray. Add ham in hot skillet and saute 3 minutes. Combine ham after cooked with flour and next 3 ingredients in a bowl. Add milk, stirring just until moistened. Drop batter by heaping tablespoons onto a baking sheet (spray cookie sheet). Bake at 400° for 22 minutes. Makes 1 dozen.
In a small skillet cook sausage over medium heat until no longer pink. Drain. In bowl combine the egg and milk. Stir in dry ingredients just until moistened. Fold in cheese and add sausage. Fill greased muffin cups 2/3 full. Bake at 375 degrees for 15 to 18 minutes. Cool for 5 minutes before removing from muffin pan. Serve warn. Refrigerate left overs.
Mix all together except chicken and a little cheese. Pour half of mixture over meat and fill 8 flour tortillas. After filling tortillas, lay in glass baking dish and pour remaining soup mixture over top. Sprinkle grated cheese on top. Bake at 350° for 40 minutes. These may be frozen.
Preheat oven to 375°. Grease square pan, 9 x 9 x 2-inch. Sprinkle chilies and cheese in pan. Beat remaining ingredients until smooth, 15 seconds in blender or 1 minute by hand. Pour into pan. Bake about 30 minutes until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting. Cut into 1 1/4-inch squares. Makes 3 dozen.
Mix together and shape into cocoons. Bake at 350° for 20 to 25 minutes or until they are tan. Roll in powdered sugar.
Place in layers in a 13 x 9-inch pan: pie filling, pineapple, dry cake mix, shredded coconut and chopped walnuts. Melt oleo or butter. Spread across the top. Bake at 350° for 1 hour.
Blend peppers and 1 cup white vinegar until pureed. Pour into a large saucepan and add sugar, 1/2 cup white vinegar and cayenne pepper. Bring to a rolling boil, stirring frequently. Stir in Certo. Boil 1 minute longer, stirring constantly. Remove from heat and skim off foam. Pour into sterilized jars and seal. Yields 6 to 7 half-pint jars.
Drain the cherries and pineapple, reserving juice. Heat the juice; dissolve the gelatin in it. Cut the cream cheese into very small chunks and add to the gelatin mixture. Add the cherries, pineapple, Coca-Cola and pecans. Pour into a mold and chill.
Saute meat, onion, and garlic in large skillet. Stir in next 6 ingredients. Mix cornstarch and water; stir in gradually. Bring to boil. Reduce heat and simmer, covered about 10 minutes. Remove from heat. Prepare pastry.
Place the first 4 ingredients in bottom of the casserole. Melt stick of butter and add other three ingredients. Put on top of casserole and bake 1 hour at 350°.
Preheat oven to 350°. Sift dry ingredients. Pour other ingredients in and mix. Knead lightly. Roll out in circle 1/2-inch thick. Cut with biscuit cutter. Place in greased pan with edge of biscuits touching. Bake 15 minutes.
Beat eggs slightly. Mix flour, meal and sugar and sift together. Add to eggs. Add milk and lemon juice. Pour into unbaked pie shell. Bake at 325° for 1 hour or until firm.
Cook brown and white sugars, butter, milk and salt to soft ball stage. Add marshmallows and peanut butter just before removing from heat. Add vanilla and beat until creamy and thick. Pour into a buttered pan. Cool and cut into squares. Store in a sealed Tupperware container.
Cream sugar with Crisco. Separate eggs. Add the egg yolks to sugar mixture. To this, add vanilla. Sift together the flour, salt and soda. Add dry ingredients to sugar mixture, alternating with buttermilk. Add beaten egg whites. Bake 1 1/2 hours at 350°.
Heat oil in Dutch oven over medium heat. Cook onion, bell peppers and garlic in oil, until onion is tender. Stir in water, diced tomatoes and tomato paste until blended. Stir in remaining ingredients except bread and cheese. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Just before serving, heat oven to 425°. Place bread on ungreased cookie sheet. Toast bread in oven about 6 minutes, turning once, until brown. Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1 slice toast. Sprinkle with cheese. Broil soup with tops 3 to 4 inches from heat for 1 to 2 minutes or until cheese is melted. Makes 6 servings.
Boil white sugar, 2	sticks	butter	and cream for 7 minutes. After it starts to boil, take off and put marshmallow cream and chocolate chips in mixture. Beat until glossy. Put in greased dish.
Mix 1 1/2 cups flour and next four ingredients in a large bowl. Mix water, milk and oil in a pan and heat until very warm. Add wheat germ to dry ingredients and pour heated liquid into it. Beat with mixer at medium speed; add egg and continue beating 2 minutes. Stir in remaining flour, making a stiff dough. Cover until doubled in size, about 1 1/2 hours. Stir batter down before spooning into a greased loaf pan. Preheat oven to 375°. Bake 50 to 55 minutes, until the loaf sounds hollow when tapped. Remove from pan; brush top with butter and wrap in a clean dry towel for a few minutes. Unwrap and continue to cool. Makes 1 loaf.
Beat sugar, oil, eggs and vanilla with a mixer until light and fluffy. Combine flour, soda, cinnamon and salt. Fold into the egg mixture until blended. Add chopped nuts and apples. Bake in greased and floured 9 x 13 pan for 30 to 35 minutes at 350°.
Saute onion and celery in 1/3 cup butter until tender; add bread cubes, bouillon, parsley and seasonings; stirring well. Spoon about 1/3 cup stuffing in center of each piece of turkey; roll up lengthwise, tucking edges inside. Secure each roll with a wooden pick. Dredge turkey in flour; dip in 1/4 cup butter. Place in a lightly greased 9-inch square baking dish; sprinkle with paprika. Cover and bake at 325° for 15 minutes. Uncover and bake an additional 20 minutes or until done. Garnish with lemon and lime slices.
Cream Crisco. Gradually add sugar. Cream until light and fluffy. Sift flour with baking powder and salt. Add eggs, one at a time. Mix the two mixtures together. Add milk and flavoring. Blend thoroughly. Mix raisins with 2 tablespoons of flour. Warm raisins and then add to mixture. Add preserves and cherries. Then add nuts. Bake at 225° for 1 hour. Then turn oven to 275° until done.
Put milk, sugar, salt and butter in saucepan and heat until lukewarm. Add yeast, which has been dissolved in water, to mixture in large bowl. Cover and let rise 15 minutes.
Place butter in microsafe bowl, breaking it up into pieces. Microwave at High power for about 45 seconds. Cover with wax paper to prevent spattering. Beat in the sugars, vanilla, peanut butter and eggs. Combine flour, bran, oats and baking soda. Stir into butter mixture. Press out half of dough into an 8 x 8-inch microsafe dish. Shield corners of dish with foil to prevent overcooking. Microwave at High power for 4 to 5 minutes, turning a quarter turn 3 times during baking. Cool before cutting into bars. Repeat with second batch of dough.
Chop the avocado, onion and eggs. Thoroughly mix together with the cheese. Stir in the lemon juice. Use as a dip or side dish.
Mix all ingredients and spread on tortillas. Roll up and chill, then slice. To soften tortillas for easy rolling, microwave for 10 seconds.
Bake potatoes, cut lengthwise and remove contents so as not to break shells. Mash, season with sugar and butter and add chopped nut meats. Refill shells. Cover with finely chopped nuts. Sprinkle lightly with sugar. Reheat in oven for a few minutes.
Drain about 1/2 the liquid off each can of beans. Mix all ingredients. Place in baking or casserole dish. Top with 3 or 4 strips of bacon. Bake at 300° for 2 hours. Serves 8 to 10.
Combine first 5 ingredients. Add to macaroni, peppers, celery and carrots. Toss together until blended. Makes 5 cups.
Bake or boil chicken until tender. When done, dice or tear chicken. Boil potatoes, carrots and celery together until firm, but done, then add cans of vegetables. While cooking vegetables, prepare pie crust. In bowl, mix soup and milk and stir until smooth. Layer in crust: Soup, chicken, vegetables, salt and pepper. Continue to layer until mounded. Cover with crust. Put on cookie sheet. Bake at 425° for 15 minutes, then at 350° until crust is golden brown.
Put all of the ingredients into a bowl. Mix on fast speed for about 10 minutes. Pour into a container and refrigerate.
In a large skillet, stirring frequently, brown sausage with peppers and onion over medium-high heat 6 to 8 minutes. Stir in spaghetti sauce and water. Bring to boil. Reduce heat and simmer 10 minutes. Spread 1 cup of sauce in bottom of a 13 x 9 x 2-inch baking dish. Top with half of the Mostaccioli, 2 cups Mozzarella cheese and the Parmesan cheese. Spread 2 more cups sauce. Layer the remaining Mostaccioli cheese, sauce and Mozzarella cheese. Bake in a 350° oven for 30 minutes or until heated.
Saute onion in 4 tablespoons margarine until soft. Make paste of flour and water. Stir in onion. Cook until thick. Cook and drain broccoli. Combine with mixture 1/2 of crumbs and Cheez Whiz; mix gently with beaten eggs. Turn into greased casserole. Bake at 325° for 20 to 25 minutes. Serves 8 to 10.
Dissolve yeast in warm water in large bowl. Stir in sugar, salt and oil. Add 2 cups flour and beat until smooth. Stir in enough remaining flour to make dough easy to handle. Knead 5 minutes. Place in lightly greased bowl and turn greased side up. Cover and let rise until double. Dough is ready when indentations remain when touched. No oil or cornmeal needed to spread this dough. Bake at 400° for 20 minutes. Enjoy!
Mix all ingredients. Bake in loaf pan or dish at 300° for 1 hour.
Bring pineapple (including juice) to boil. Add Jell-O and mix thoroughly. Remove from heat. Stir in buttermilk. Cool in refrigerator for 1 1/2 hours or until thick. Blend in Cool Whip and extras, if added. Pour into 9 x 13-inch pan and refrigerate until firm.
Cook the sugar and butter in heavy boiler on medium heat. Will get foamy. Stir constantly until golden and to a hard crack stage. Pour over chopped pecans. Lay 2 to 3 Hershey bars on top. After they melt (look dull), spread over top. Let cool; break into pieces.
Stir together mustard and honey. Dip chicken pieces in mustard mixture, then roll in crumbs. Arrange on greased baking sheet. Bake 45 to 50 minutes at 375°. Serves 4 to 5.
Cream together butter, shortening and sugar, then add eggs, milk and vanilla. Shortening will float on top when mixer is stopped. Add dry ingredients by hand. Bake at 350° for 8 to 10 minutes until center springs back. Rises like a cake. Ice when cooled if you wish. You may also add nuts.
Finely chop artichokes. Add in the rest of the ingredients. Mix and bake for 20 minutes at 325°.
In large bowl, combine flour, 1/4 cup sugar, baking powder and salt. Using pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs. Stir in chocolate morsels. Add milk. Stir until dough holds a shape. On floured board, knead dough lightly. Roll dough into 16 balls. Preheat oven to 375°. In small saucepan, melt remaining 1/3 cup butter. Pour 1/2 of melted butter in an 8-inch square baking pan. In cup, combine remaining 1/2 cup sugar and cinnamon.
Mix onions, taters and cheese. Mix soup and sour cream. Combine both mixtures. Put corn flakes on top. Put butter on top of corn flakes. Cook at 350° for 45 minutes to 1 hour (when starts to brown).
Bring to boil and add 8 ounces medium noodles, uncooked. Put in casserole dish and bake 20 minutes at 350°, then cover with cheese and bake 10 to 15 minutes longer, until cheese melts.
Marinate fish for 30 minutes in mixed ingredients. Cook on grill about 8 minutes on each side or until fish flakes easily with fork. Baste fish while grilling and sprinkle with paprika. Baste shrimp or scallops only, don't marinate.
Bake pie crust at 400° for 3 minutes. Remove and prick gently several times. Bake an additional 5 minutes.
Dip zucchini in egg, milk and flour. Fry until brown. Make layers of zucchini, onion, tomatoes and cheese in casserole dish. End with cheese. Cover and bake at 350° for 1 hour. Uncover and bake 30 more minutes.
Set oven at 375°. Heat milk to scalding; add butter and salt. Slowly stir in cornmeal. Cook one minute, stirring constantly (use eggbeater). Remove from heat and cool a few minutes, then stir in well beaten egg yolks. Fold in stiffly beaten egg whites.
In a skillet cook beef, onion, and garlic until meat is browned and onion is tender; drain. Add soup, corn, and chilies; mix well. In an ungreased shallow 3 qt. baking dish, layer meat mixture, corn chips, and enchilada sauce; top with cheese. Bake uncovered at 350° for 8-10 minutes, or until heated through. Yield 6 servings.
Mix vanilla and cream cheese icing. Add enough powdered sugar to make "dough". Roll out flat. Spread on peanut butter. Roll up and chill. Slice.
Soak codfish in water to cover for 4 hours. Drain well and boil rapidly in 2 quarts (8 cups) water for 15 minutes. Drain, discard skin and bones and shred flesh. Mix tomato sauce, water, olive oil, pimientos, olives, bay leaf, capers, raisins and garlic. In a large frying pan, arrange alternate layers of codfish, sliced potatoes, sliced onions and mixture. Bring to a boil. Cook over low heat covered for 30 minutes or until potatoes are fork-tender. Serves 4 to 6.
Cook chicken until tender and chop or shred. Saute onion in a small amount of oil. Cook until clear. Add the cream of chicken soup, the Ro-Tel or picante salsa and the cumin. Simmer 20 minutes. Remove from heat and add 1/2 cup sour cream. Fry tortillas only until soft (2 to 3 seconds on each side). Drain on paper towels.
Cook chicken. Debone and cut into small pieces. Set aside. Cook broccoli. Mix together mayonnaise, broth and soups. Mix in chicken and broccoli. Put in casserole dish. On top, add cheese and crumble Ritz crackers. Bake at 350° until brown for about 30 minutes.
Preheat oven to 350°; grease 2 loaf pans. Combine sugar, pumpkin and eggs in a large bowl. Beat until blended. Add oil and beat. Blend in flour, baking soda, cinnamon and salt. Stir in raisins. Fill pans 3/4 full. Bake about 1 hour or until toothpick inserted comes out clean. Cool. Enjoy. Can be frozen. Makes two 1 pound loaves.
Bring water to a boil. Add meal while boiling. Mix well. Then add salt. Cook until thick. Mix 1 cup mush with small bowl of milk and serve.
In mixing bowl, combine tuna, mayo, onion and celery; mix well. Top 4 of the bread slices with 1 cheese slice. Spread tuna mixture over cheese slices and top with remaining bread slices. Spread each sandwich with additional mayo. Place in skillet. Cook on medium heat until lightly browned on both sides. Makes 4 servings.
Combine cream cheese, celery, mayonnaise and nuts. Let stand at room temperature. Dissolve gelatin in hot water. Add applesauce and cinnamon. Pour half of mixture in pan and let congeal. Spread a layer of creamed mixture over congealed layer. Top with remaining gelatin mixture. Let congeal. Cut into squares. Serve on lettuce leaves. Serves 8.
Clean and cut up chicken. Place chicken in baking dish (skin side up). Place onions and potatoes around chicken. Dot with butter and pour olive oil over chicken and potatoes. Sprinkle with salt and pepper. Bake at 375° for 1 to 1 1/2 hours, turning once. Makes 4 servings.
Separate rolls. Combine chopped meat and cheese. Reserve about half the mixture for use in the sauce. Place about 3 tablespoons remaining meat/cheese mixture on each roll, then roll up. Place roll seam side down in a slightly greased 7 1/2 x 11 3/4-inch baking dish. Mix soup and milk together. Add reserved meat and cheese mixture and pimento. Pour over roll-ups. Bake at 350° for 30 minutes or until bubbly.
In a 1 1/2 to 2-quart baking dish, layer pats of butter, apples, yams, brown sugar, cinnamon and nuts. Alternate until all ingredients are used. Cover and bake 35 to 40 minutes or until apples are tender at 350°. Sprinkle with marshmallows and brown.
Cook sliced onions in broth 20 minutes. Add potatoes and cook 15 minutes longer. Puree in blender or use potato masher. Melt butter in another pan. Saute chopped onions until golden. Blend in flour. Add cream and milk. Cook until thick. Add to puree mixture. Bring to boil and season.
Put all ingredients in a large casserole dish. Make sure chicken is coated well. Bake at 350° until chicken is done, about 1 hour.
Make a paste of chili powder and a little cold water; add to salted boiling water with the fat; stir to blend, then simmer to the consistency of tomato sauce for 15 to 20 minutes. Add garlic. For thicker sauce, add more chili powder. Makes about 3 cups.
Cook carrots until crisp. Mix and pour all other ingredients over hot carrots. Refrigerate for 8 hours to marinate.
Brown the hamburger and onion. Drain off grease. Add bacon, catsup, salt, brown sugar, vinegar and dried mustard. Add, in order, the pork and beans, kidney beans and lima beans. Mix well and bake 40 minutes at 350°.
Combine first 4 ingredients in saucepan. Cook on medium heat about 10 minutes until slightly softened. Add all other ingredients except cheese. Cover and cook 35 minutes. Top with cheese and serve with Italian bread.
Mix cabbage, Ramen noodles and sunflower kernels in bowl. In a small bowl, add together sugar, rice vinegar, oil and seasoning packet from Ramen noodles. Mix very well and add to slaw mixture. Best the first day. Pretty good the second day. Getting old the third day.
Mix and put in 9 x 11-inch pan. Sprinkle over pumpkin mix, 1 yellow cake mix, 1 cup chopped nuts and 1 stick margarine (melted and drizzled over the top). Bake at 350° for 50 to 60 minutes.
Cube a loaf of French bread. Set aside. Melt butter and cheese in a pan on low heat or in a fondue pot. Add crab and garlic powder. Dip bread in fondue.
Mix all ingredients together and pour into a greased and floured 9 x 13 x 2-inch cake pan. Bake at 350° for 30 to 40 minutes. Spread icing on warm cake.
Brown beef and onion. Add all other ingredients except cheeses and noodles. Simmer for 1 1/2 to 2 hours. Alternate layers in two 9 x 14-inch dishes: noodles (bottom), Jack cheese, cottage cheese and meat mixture. Repeat process. Sprinkle lots of Parmesan cheese on top. Makes two 9 x 14-inch casseroles.
In blender, puree pork and beans and cottage cheese until smooth. Add remaining ingredients. Cook, stirring over low heat, until cheese is melted. Pour into chafing dish. Serve with tortilla chips.
Mix all dry ingredients. Add liquids; cook over medium heat, stirring until thickened. Pour into baked pie shell. Beat egg whites until stiff. Add 1/3 cup sugar; beat until creamy. Pour on top of pie and place in a 350° oven until brown.
In mixing bowl with electric mixer, combine ingredients and mix well. Spread mixture on top of cake mixture in pan. Bake at 350° for 40 to 45 minutes. Place on rack to cool. Cut cake in small squares and serve from pan. Cake is very rich.
Bake brownie mix according to package directions. While baking, mix together chocolate syrup and the kahlua. Pour about half of this mixture into trifle or serving dish. When the brownie is done and cooled, break up and put into the dish on top of the syrup mixture. Mashing it is okay. Break up Heath or Skor bars and sprinkle some between layers. Pour half of remaining syrup mixture on top of brownie mixture and refrigerate. Make mousse according to package directions. Spread mousse on top of cake. Sprinkle with broken Heath or Skor bars. Spread whipped topping on top. When serving, serve with whipped topping and drizzle with chocolate syrup.
Beat together the shortening, sugar and vanilla at high speed until mixture resembles ice cream. Thoroughly beat in the eggs one at a time. In a pint measuring cup mix buttermilk and soda. By hand stir the	flour into the creamed mixture alternately with buttermilk mixture, only until smooth. Turn into 10-inch tube pan. Bake in preheated oven at 325° for 1 hour and 20 minutes or until tester comes out clean. Do not oven oven door.
Preheat oven to 350°. Spray Bundt or tube pan with Pam. Combine white sugar with cinnamon in a bowl with a lid. Melt butter in a small saucepan. Add light brown sugar. Stir until dissolved (should have a syrup-like appearance). Add nuts. Keep mixture warm, but do not boil it away. While butter is melting, cut biscuits in quarters (this works better if you put cans in freezer 10 to 15 minutes before cutting). Put them in the bowl of white sugar and cinnamon. Put lid on and shake. Layer biscuit quarters and then a layer of the brown sugar and butter mixture. Continue to layer both. (Important: Last layer must be butter with mixture.) Cook no more than 30 minutes.
Remove bones from chicken and set aside. Mix soups, Ro-Tel, pepper and onion. Break tortillas in bite-size pieces. In the bottom of an oblong, greased pan, put a layer of tortillas, then a layer of chicken, then a layer of mixture. Continue the layers until all are used. Cover with cheese and bake 45 minutes at 350°.
Pop corn and place in paper bag. In large microwave-proof mixing bowl, melt oleo. Add brown sugar, Karo and salt. Cook on High until starts to boil; stir occasionally. Boil for an additional 2 minutes on High (do not stir during these 2 minutes). Remove bowl and add soda and vanilla. Stir until evenly mixed and foamy.