HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour; measure. Add baking powder and nutmeg. Cream butter and sugar. Add eggs. Add dry ingredients; beat until smooth. Roll thin on floured board; cut with floured cookie cutter, then sprinkle with sugar. Bake in a 350° oven for about 7 to 12 minutes. Makes about 2 1/2 dozen cookies.
Mix sugar and cocoa. Add butter or margarine and milk to dry mixture. Microwave on High for 2 minutes. Remove and stir until creamy. Add nuts. Put in 8 x 8-inch glass dish. Really good and easy.
Combine beans, onion, mustard, molasses, brown sugar and 2 cups sliced wieners. Turn into casserole. Top with remaining wieners. Cover and bake 15 minutes at 375°. Remove cover and bake 30 minutes longer. Makes 8 servings.
Heat oven to 375°. Mix salad dressing, juice, honey and basil. Place chicken in 13 x 9-inch baking dish. Spread with dressing mixture. Bake 45 minutes or until done. Serves 4.
Cook macaroni according to the directions on the box. When tender, drain. Dice pepper, onion, cucumber and tomatoes in small pieces. Add to the macaroni. Add 1/2 cup mayonnaise. Mix well.
Mix ingredients together with spoon. Grease and flour 13 x 9 pan. Pour half of the batter in the pan. Mix 1 cup brown sugar and 1 teaspoon cinnamon. Sprinkle over batter in pan. Pour the rest of the batter on top of sugar and cinnamon. Bake at 350° until golden brown.
Mix all ingredients together. Put in greased 9 x 13 pan, sprinkle with 6 oz. chocolate chips and 3 Tbsp. sugar. Bake at 350° for 35 minutes.
Boil or brown hamburger until done. Add all the rest of the ingredients and cook for 1/2 hour. Serve.
Arrange chicken in a well greased casserole dish. Top with mushrooms and artichokes evenly. Pour artichoke marinade over all ingredients. Bake at 400 degrees for 30 minutes. Serve hot.
Heat milk and thicken with flour. Add corn, vinegar, salt and pepper. Pour in greased baking dish with bread crumbs browned in soft butter on top. Bake at 350° for 25 minutes.
Boil the cut-up carrot, peas, green beans and potatoes. Put the eggs in blender. Add a continuous thread of oil a little at a time. Add garlic, pepper, mustard and salt to taste and finally add lemon juice.
1. Bring the ingredients to and put over alternating cabbage, onion, and 3/4 c. more sugar in layers. 2. Put lid over whole mixture and let chill for 12 hours.
Mix potatoes, onions, eggs, flour, salt and pepper. Heat oil until it sizzles. Drop in heaping tablespoonfuls of batter and flatten each latke a little. Turn and fry both sides until brown. Drain on paper towels. Serve with applesauce or sour cream.
Pierce potatoes; place on a paper towel. Microwave until tender. Let stand 5 minutes. Combine other ingredients and microwave on High until tender (2 to 3 minutes). Split potatoes and fill with vegetable mixture. You may top with cheese or butter. Microwave another 30 seconds to melt the topping.
Spray 2 loaf pans with vegetable oil spray. Sift all dry ingredients together. Add oil, eggs (unbeaten), bananas (mashed) and nuts. Beat well (do not use electric mixer, mix this by hand). Bake at 325° for 1 1/4 hours.
Combine flour, butter and pecans. Form crust in long pan and bake 20 minutes at 350°. Combine rest of ingredients and pour over crust. Spread strawberries over the top. Chill 2 hours and serve.
Cut up chicken; pat dry with paper towels. Mix flour with salt and pepper and dredge each piece of chicken. Pan-fry in peanut oil just until brown, turning once. In the meantime, mix remaining ingredients in a stainless steel saucepan and bring to a boil. Pour this over the chicken and cover. Cook slowly for 35 to 40 minutes or until chicken is very tender.
Make Jell-O with 1 cup of boiling water. Put tomatoes in blender and blend for 1 minute. Mix Jell-O and tomatoes and place in a mold to set.
Preheat oven to 375°. In saucepan, bring water to a boil. Stir in soup mix. Simmer, covered, 5 minutes. Stir in flour, blended with cream and Worcestershire sauce. Bring just to a boil and simmer, stirring constantly, until sauce thickens. Stir in cheese until melted.
Mix cake as directed on package. Beat together above ingredients except chocolate chips. Stir in chips. Drop heaping tablespoonful of cake mix into cupcake paper holders, then add 1 teaspoon filling. Top with 1 tablespoon cake mix. Bake at 350° for 15 to 20 minutes.
Heat 1/2 cup red wine vinegar along with 3/4 cup sugar. Bring to a boil. Add 1/2 cup oil, 1 teaspoon salt and 1/2 teaspoon pepper. Pour over well drained vegetables and refrigerate. Keeps for days in the refrigerator.
Thoroughly cream butter and sugar. Beat in egg and extracts. Sift dry ingredients. Add to creamed mixture. Mix thoroughly. Chill one hour.
Combine water, oil and shampoo. Cut one roll of Bounty paper towels in half (with electric knife of very sharp knife). Put cut side down in old baby wipe container. Pull out tube from middle, then start first towel. Pour liquid over evenly and let set 24 hours before using.
Preheat oven to 375°. Cream margarine, sugar and brown Sugar Twin at medium speed until light and fluffy. Add egg whites and vanilla to cream mixture and beat at medium speed for 1 minute. Stir together flour, soda and salt to blend well. Add water to creamed mixture along with flour mixture and mix at medium speed for 1 minute or until smooth. Add chocolate chips to dough and mix lightly. Drop by tablespoonful onto cookie sheet that has been lined with foil or sprayed with no-stick spray. Press down lightly with fingers dipped into cold water to form a circle.
Brown ground beef, onions and green peppers. Add remaining ingredients. Simmer. Serve on hamburger buns. May add more chili powder if you prefer it highly seasoned.
Cook rice according to package directions, but add bay leaf to the cooking water. When done remove the bay leaf. Saute green onion, white	onion, parsley and celery in butter, in a large frying pan;	cook slightly so celery stays crisp. Add cooked rice and blend together. Serves 6.
Preheat oven to 350°. In a mixing bowl, combine the butter and cheese with a fork, then blend in the flour and cayenne pepper. Roll the mixture into 1-inch balls. Place on a buttered baking pan and flatten until about 1/4-inch thick. Bake, uncovered, for 12 to 15 minutes, or until golden brown and crisp. Serve warm or at room temperature. Makes 12 wafers.
Combine crackers and dressing mix; drizzle oil over top and just blend. Stir occasionally until oil is absorbed. You may add tiny pretzels, little fish or Rice Chex to make a party mix.
Pop corn. Melt sugar, margarine, Karo, salt and vanilla together. After all is melted, add baking soda to mixture. Mixture will foam up. Use large enough kettle to prevent foaming over sides. Pour over popcorn in roasting pan. Bake at 250° for 1 hour.
Mix with fork. Put in casserole. Place in a 325° oven for 35 minutes. Serves 6 to 8.
Melt together butterscotch chips and butter; remove from heat and add brown sugar. Cool 5 minutes. Add eggs, vanilla, flour, baking powder and salt. Mix well. Add nuts. Place in buttered 9 x 13 pan. Bake in 350° oven for 25 minutes. Cut while warm.
Cream sugar and shortening. Add eggs and sorghum and beat. Sift together dry ingredients. Add dry ingredients alternately with water to creamed mixture. Beat. Pour into a 9 x 13-inch pan and bake at 350° for 30 to 40 minutes.
Put enough water to cover potatoes and onion. Cook until tender. Add milk and cream of chicken soup; add butter and salt and pepper to taste. Cook until this is hot. Do not let it boil.
Cook and debone chicken. In large bowl, dice chicken and add next 7 ingredients. Mix together and place in one large or 2 medium casserole dishes. Mix together oleo, milk and flour. Pour over chicken mixture and bake at 400° for 30 to 40 minutes or until light brown.
Mix stuffing mix with oleo. Press half of mixture in bottom of casserole. Save other half. Mix together remaining ingredients. After you have mixed, put on top of the stuffing mix in casserole and then top with remaining mix. Bake at 350° for 30 minutes.
In mixing bowl, dissolve yeast and sugar in 1/2 cup water. Scald 1 cup water, milk, sugar and shortening. Mix remaining ingredients and let rise 1 hour or until double in bulk. Punch down and let rise again. Knead each loaf before putting in pans. Let rise 1 hour. Bake at 400° for 15 minutes and reduce oven to 350° and bake additional 45 minutes.
Halve the bell peppers and remove seeds. Dip in boiling water for a minute and keep aside. Boil the potatoes; peel and mash coarsely with a fork. Chop tomatoes and slice the onions.
Preheat oven to 425°. In a large bowl with fork, mix flour, baking powder, salt, sugar and baking soda. With pastry blender or two knives used scissor-fashion, cut in sour cream and shortening until mixture resembles coarse crumbs. With hands, knead dough 6 to 8 strokes to mix thoroughly. If dough is dry, add a little water, a teaspoon at a time, while kneading. On lightly floured surface, with floured rolling pin, roll dough 1/2-inch thick. With floured 2 1/2-inch round cookie cutter, cut biscuits. Place biscuits on ungreased baking sheet, 1 inch apart. Press trimmings together (don't knead); roll and cut as directed until all dough is used. Bake 10 to 15 minutes until golden. Serve warm. Yields 20 biscuits.
Mix cake mix, pudding, oil, eggs, sugar and sour cream. Blend well with spoon. Pour 1/2 batter in 9 x 12-inch pan. Mix brown sugar and cinnamon; sprinkle 1/2 of sugar mixture over batter; swirl with knife. Add remaining batter, then remaining sugar mix and swirl again with knife. Bake at 350° for 40 to 50 minutes. Mix powdered sugar, milk and vanilla. Make holes in hot cake. Pour glaze over hot cake.
Don't forget the soda. Stir. Pour over popped corn gradually and stir and stir. Put in 250° oven for 1 hour. Stir every 15 minutes.
In a large stock pot, saute onion in butter. Add flour; stir until bubbly. Gradually add chicken broth. Cook and stir until thickened, about 5 minutes. Stir in milk, cream, basil, salt, pepper and garlic powder. Add vegetables; cook gently on low heat until heated through. Yields 8 to 10 servings (about 3 quarts).
Brown ground beef and drain off grease. Add all other ingredients. Simmer 15 to 20 minutes.
Place roast on a large sheet of foil. Top with mix and mushroom soup. Fold foil loosely around meat. Place in oven and bake at 350° for 2 hours. Potatoes and carrots may be added during last hour of baking.
In a bowl, mix hamburg, bread crumbs, cheese, eggs, onion and parsley. Form into patties about 2 inches thick and 3 inches in diameter.
Cut apple into eighths. Remove seeds. Place one eighth flat on its side on a plate. This is the bottom "lip." Have your child spread peanut butter on the apple for the tongue. Place 2 or 3 marshmallows on for "teeth." Then place another eighth on top for the top "lip." The red peeling side is the lips.
About 1 hour before serving, in a 2-quart saucepan over medium heat in 1-inch of boiling water, heat potatoes to boiling. Cover and cook 20 minutes or until tender; drain.
Now, this is my very favorite and it can cook slowly while you entertain your company. Great for Sunday night supper served with salad, whole string beans, rolls and butter and spiced peaches. So rich that no starch is needed. Add Irish coffee for dessert and you've got something! Can be made day ahead.
Heat pineapple, dissolve your Jell-O in and mix with pineapple. Let cool. Mix the rest of the ingredients in a bowl.
Stock: Boil fish heads, bones and seasoning in 2 quarts of water; reduce to 1 1/2 quarts.
Heat butter and chocolate until the chocolate is just melted; do not cook too long (double boiler is best). Pour in small bowl; mix well. Add in heavy cream, vanilla and Equal; stir until mixture looks creamy and smooth. Add in coconut, once again; mix well. Place almonds on a plate with space between them. Put a spoonful of the chocolate mixture on top of each almond. Chill until able to pick up with your fingers. Store in the refrigerator.
Stir together dry ingredients. Carefully combine egg and beer. Slowly stir into dry ingredients. Dip pieces of meat or onion rings into batter and fry in deep shortening.
In large bowl, mix cottage cheese, Mozzarella cheese, eggs, parsley, onion powder, basil leaves and pepper until well blended. Set aside. In medium bowl, mix together spaghetti sauce and cooled ground beef. In 12 x 8 x 2-inch baking dish, spread 3/4 cup meat sauce; layer 3 noodles on top of sauce. Spread with cottage cheese mixture and about 1 1/2 meat sauce. Layer 4 more noodles on top of meat sauce. Spread with cottage cheese mixture and meat sauce. Repeat one more time, ending with meat sauce. Top with Parmesan cheese. Pour water around edges of casserole; cover tightly with foil. Bake at 375° for 45 minutes. Uncover and bake 15 more minutes or until noodles are tender. Let stand for 10 minutes.
Fix Rice-A-Roni as directed on box. Add remaining ingredients and pour into casserole dish. Bake at 350° for 20 to 30 minutes.
Cook linguine in unsalted water with a little oil added. Rinse, drain and cool. Add remaining ingredients to noodles in bowl. Toss well and chill. Toss again before serving.
Blend orange juice, 1/2 cup of sugar, egg yolks and pie filling together and cook slowly until thick. Let stand 10 minutes. Pour into baked pie crust. Beat egg whites until stiff, adding 2 tablespoons of sugar gradually. Spread meringue over pie. Bake in 400° oven until golden brown.
Wash and cut into bite size pieces. Put in large sealed bowl. Add dressing and let set overnight in refrigerator. Keep shaking bowl and serve.
Bake 45 minutes at 350°. Can be topped with crushed cornflakes.
Saute onions in margarine a few minutes. Cook spinach and chop. Prepare rice according to package directions. Mix all ingredients in casserole	and bake at 350° for 30 to 40 minutes. Serves 6 to 8.
In roaster pan, bake breast 15 minutes. Cover chicken with thyme, rosemary, garlic, salt and pepper. Add potatoes, carrots and onions. Cover with water. Bake at 350° until vegetables are cooked.
Preheat oven at 350°. Cut precooked potatoes in 1/4-inch slices. Arrange half of the potatoes in a greased shallow 2-quart baking dish. Sprinkle lightly with salt and pepper. Cover with tuna, then with remaining potato slices. Beat eggs, milk and cheese together, then pour over potatoes, sprinkle with bread crumbs. Bake for 45 minutes or until custard is set and potatoes are golden brown. Makes 6 servings.
Heat oven to 375°. Cream butter flavor Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture gradually. Stir in chocolate chips and nuts. Drop rounded measuring tablespoonfuls of dough 3-inches apart on ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies (will appear light and moist; DO NOT OVERBAKE) or 11 to 13 minutes for crisp cookies. Cool on baking sheet for 2 minutes. Remove to cooling rack. Makes 3 dozen.
In a large pot, saute meat, onions, bell peppers and garlic until meat browns. Drain. Add remaining ingredients and bring to a boil. Turn to low and simmer uncovered for 3 hours. Serve over spaghetti. Add freshly grated Parmesan cheese.
Make a standard pancake batter or use a pancake mix. For each serving, make a 9 to 10-inch pancake. After turning over, sprinkle the pancake with lemon or lime juice (lime preferably, in my opinion) and roughly 2 tablespoons sugar (white or brown; like brown better). Roll up and serve with a tart syrup (dark Karo, sorghum, 1/2 and 1/2 molasses and maple or corn syrup).
Mix ingredients until a soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Brush hot biscuits with mixture of 3 tablespoons butter, melted, with 1/4 teaspoon garlic powder. Serve warm. Makes 10 to 12 biscuits.
Cook spaghetti according to package directions. Cool. Add all ingredients. Mix and refrigerate.
Mix the sugar, lemon juice, water and cornstarch together, then cook over medium heat until thick. Add pinch of salt and 2 tablespoons butter; cool. Slice 4 medium peaches and arrange in baked pie shell. Add filling; top with whipped cream.
In 9 x 13-inch glass, combine margarine and onion. Cook on High for 4 minutes. Add chicken and cook 8 to 10 minutes or until meat is no longer pink.
Refrigerate can of milk overnight, it must be very cold. Dissolve jello, sugar and lemon juice in boiling water. Let stand until it begins to set. Whip milk with mixer. Fold jello mixture into whipped milk. Cover bottom of cake pan with cracker crumbs. Pour filling over crumbs. Top with graham cracker crumbs. Chill.
Combine first 8 ingredients. Cut buns in half. Spread bun halves with hamburger mixture. Place on broiler rack. Brush with melted butter. Broil 5 to 7 inches from flame for 10 minutes.
Melt butter; add vegetable pack of stuffing mix and stuffing. Set aside. Combine soup and sour cream; add carrots, zucchini and onion. Mix in soup; add to dressing. Bake in a 9 x 13-inch pan at 350° for 30 minutes.
Brown ground beef. Boil macaroni noodles. Add macaroni, tomatoes, cheese sauce mix, chili seasoning and beans to cooked meat. Simmer for 5 minutes. Serve with green beans and garlic bread.
To standard muffin mix, add apple pie filling (chop up the apple slices, but use all of the can contents, including the thickening, which makes the muffins moist), cinnamon and pecans. Mix with enough water to make a soft dough. Divide into muffin tins. Will make 12 extra-large muffins or 24 medium. Bake at 375° until done.
Put tomatoes, onions and peppers in a pan. Pour salt over them and let set overnight. Next day put in hot sterilized jars. Mix sugar, vinegar, mustard seed and red pepper. Bring to a boil and simmer for 30 minutes to an hour until it thickens. Pour over vegetables in jars and seal with lids. Makes 6 pints.
Crumble and cook sausage with onions until sausage is done. Drain well and put in half cooked pie shell. Combine eggs (beaten well) with whipping cream and pour over sausage mixture. Top with cheese and bake in a 350° oven for 25 or 30 minutes or until set.	Cool slightly before cutting.
Put in a pan and pour butter over top. Bake at 350° for 30 to 40 minutes. Stir after 15 minutes.
Cook sliced squash and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in drained squash and onion. Combine stuffing mix and oleo. Spread half of stuffing mix in bottom of 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350° for 25 to 30 minutes or until heated through.
Heat oven to 350°. Grease a 9 x 13-inch baking dish and layer each ingredient in order given, mixing salad dressing and mayonnaise together before spreading over sauerkraut. Cover with foil. Bake 30 minutes. Remove foil and bake 15 minutes until cheese is melted and bread is toasty.
Preheat oven to 375°. Grease 9 x 13 pan. Spoon filling into pan. Set aside. Crumble cookie dough into med bowl. Add oats, mix well. Sprinkle over filling. Bake 24 - 28 minutes or until top is golden brown. Serve warm or at room temperature.
Combine all ingredients, except cracker crumbs; mix gently. Spoon into a 2-quart casserole; top with cracker crumbs. Bake at 350° for 45 minutes. Serves 8.
Cream the butter and sugar. Add molasses and eggs. Dissolve soda in water and add to mixture. Add spices and the flour. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 6 to 12 minutes; for large cookies, 12 to 15 minutes. Cool on towel or foil. Will be like cake. Do not overbake!
Mix dry ingredients thoroughly; then add the water. Cook to soft ball stage. Remove from heat. Stir in vanilla and nuts until mixture is coated. Add sugar; pour on wax paper. Then separate the nuts.
Cream sugar and butter. Add eggs, one at a time. Add jam. Sift together flour, spices and soda. Add with buttermilk to mix. Bake at 350° in layer pans until done when tested. Ice as desired.
Fry potatoes (that have been salted and peppered) until cooked down. Add onions and garlic. Add corned beef; stir together. Add 1 quart of water and simmer 1/2 hour or until potatoes are cooked. Add water, as needed. Good with cornbread.
Whip egg whites to soft peaks. Add sugar, one tablespoon at a time, whipping 5 to 10 minutes until firm peaks form. Lower speed and fold in vinegar and cornstarch for 1 minute. Grease pizza pan. Cut brown paper to fit and grease that, also. Mound and round edges with spatula, not coming near the edges.
Mix ingredients. Fill 8 hamburger bun halves (a little of the bread in the center of the bun may be removed). Place in deep pan; cover with foil. Heat at 250° for 30 minutes. Great for teenagers or all tuna lovers.
Combine margarine, oats and water. Cover, let set for 20 minutes. Add remaining ingredients and beat until smooth. Bake in ungreased 9 x 13-inch pan at 350° for 35 minutes. Cover with any broiler type icing.
Parboil eggplants about 15 minutes or until almost tender. Cut lengthwise in 3 wedges. Remove pulp and chop. Place shells on greased sheet. Pour water over bread and squeeze out. Saute onion in oil until soft. Add garlic and celery and cook 2 minutes. Add chopped eggplant, bread, butter and seasoning. Cook until bread is blended. Remove from heat and gradually stir in eggs. Blend well. Add shrimp, parsley and rice. Pile in shells. Sprinkle with cheese. Bake at 400° for 20 minutes.
Combine all ingredients, except cheese. Make sure sides and bottom of iron skillet are well-oiled. Pour 1/2 mixture in hot skillet. Add shredded cheese. Pour other 1/2 on top of cheese. Bake at 350° for 45 minutes.
Beat eggs first until fluffy. Add oil, sugar and vanilla. Put in after cinnamon, baking powder, salt, zucchini, nuts and raisins; mix well. Then add your flour gradually. Put into 2 greased loaf pans. Bake at 325° for 60 to 70 minutes. Try to get small zucchini if you can. Remove seeds from zucchini.
Mix the pumpkin, eggs, cinnamon, nutmeg and vanilla with mixer. Add the milk, flour, soda and Sweet 'N Low. Add raisins, apple and carrots. Spray pan with Pam; do not use paper cups. Bake at 350° for 25 minutes.
Cut ham into squares. Cut carotes in stripes. Place with brokley on collieflower on micwave dish. Shred cheese over ham and vegys. Heat until cheese melts.
Cook and drain broccoli well. Add remaining ingredients with cornbread mix added last. Pour into a 9 x 13-inch greased baking dish. Bake at 350° for 20 to 30 minutes.
Cook potatoes in plain water until done. Drain and cool. In the same pot, add onion, using a wooden spoon to stir. Add bread, cheese, salt, pepper and parsley flakes. Place in a greased casserole dish. Combine melted butter and milk. Pour over casserole. Top with crushed corn flakes. Best if refrigerated overnight, or make up early in the morning and bake later in the day. Bake at 350 degrees for 45 minutes.
Brown ground beef and drain. Add green chilies, beans, tomato sauce and water. Simmer 30 to 40 minutes. Line bowl with tostados. Add half of meat mixture, then layer of cheese, more meat and another layer of cheese. Top with tostados. Bake 30 to 35 minutes at 350°.
Slice potatoes in 1/2-inch rounds. Cook in a small amount of water until almost tender. Preheat oven to 350°. Butter a shallow baking dish and make alternate layers of sweet potatoes and apple slices. Sprinkle apple layers with lemon juice, sugar and cinnamon. Dot with butter and pour water over all. Bake 1 hour, or until potatoes are very tender. Serves 8 to 10.
Mix cake mix according to package directions. Pour half of mix into 9 x 13-inch pan and bake 15 minutes. While cake is baking, in saucepan on low heat, melt caramels, butter and milk together. Pour this mixture over cooked cake. Sprinkle with chocolate chips and nuts. Pour remaining cake mix over top and bake for 20 minutes. All baking is done at 350°.
Heat oven to 350°. Mix all ingredients. Spoon into 9-inch pie plate or shallow ovenproof dish. Bake 20 to 25 minutes or until lightly browned. Serve with tortilla chips, crackers or assorted cocktail bread slices. Makes 2 cups.
Combine tomatoes, cheese, basil, garlic, olive oil, 1/2 teaspoon salt and pepper in a large serving bowl. Cover and let stand at room temperature for at least 2 hours.