HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the chocolate and peanut butter. Add all ingredients and mix well. Drop by teaspoon on wax paper. Let cool and place in a tin. Keeps well.
Beat the butter, sugar, orange peel, and vanilla until smooth. Beat in the egg. Mix in the flour, baking powder, and salt. Mix until dough comes together. Mix in the cranberries and coconut. Shape into balls and place on a greased baking sheet. Bake at 350 for 10-15 minutes. Let cookies cool... and then enjoy!
Combine ingredients. Cover and refrigerate 6 hours. Serve with assorted fresh vegetables. Yield: 2 1/4 cups.
Combine all ingredients except chicken. Stir well. Pour over chicken. Bake 1 hour at 350°. Good with rice or mashed potatoes. Makes lots of gravy.
Cream butter and sugars. Add egg and blend. Add remaining ingredients; mix well. Drop rounded teaspoonfuls of dough, about 1 inch apart, on cookie sheet. Bake for 8 to 10 minutes, until very light brown, at 350°. Makes 3 dozen.
Crush vanilla wafers in blender, also nuts and coconut. Mix all together, form in balls and roll in powdered sugar.
Cook noodles in salted water. Brown meat and onion in oil. Drain. Add oregano and sauce to meat. Simmer for 15 minutes. Layer noodles, cottage cheese, meat sauce and Mozzarella cheese in pan. Repeat. Bake at 375° for 30 minutes.
Mix vegetables. Combine remaining ingredients and bring to a boil. Simmer until well blended, then cool. Pour over vegetables. It will stay crisp for several days.
Cook macaroni. Drain and cool. Mix all ingredients and chill at least 4 hours. (Can use yellow or red bell peppers. Some of each looks pretty.)
Combine strawberries and sugar in bowl. Stir in white wine. Chill several hours. Spoon sauce and strawberries into four 6 ounce goblets. Pour champagne over each.
Combine all ingredients in order given. Mix thoroughly until moist. Pour into two greased bread pans. Combine 1/2 cup sugar and 1 tablespoon of butter. Mix until crumbly and sprinkle on top. Bake at 350° for about 1 1/2 hours.
Combine fruit. Add marshmallows and mix well. Chill slightly and mix again. Fold in whipped topping and chill overnight.
Melt caramels with water in microwave bowl, stirring occasionally. When ready, spoon over apple slices.
Mix cake mix with 1 egg and butter. Spread into a 9 x 13-inch greased pan. Combine remaining eggs, sugar and cream cheese together, mixing well. Pour over cake mixture. Bake at 350° for 55 minutes. Cool and cut into squares.
Boil chicken until tender. Use water from chicken for soup. Shred the chicken, add other ingredients and enough water to cover everything good. Cook until potatoes are tender.
Blend eggs and milk for 2 minutes. Heat sugar in pan over very low heat until caramelized. Immediately put caramel into large container, add remaining ingredients on top of caramel. Cover container and place into a larger pan filled with water. Heat over medium-low heat until ready.
Soften yeast in the warm water. In a large bowl, combine shortening and hot water. Add the sugar, salt and soup mix and stir well. Add yeast mixture. Gradually add the flour to make a stiff dough. Knead on a floured board until smooth and elastic. Let rise in a warm place until double in bulk. Punch down and let rise again 1/2 hour. Shape in 2 loaves; it makes nice round ones in 8-inch cake pans. Let rise until light and bake 35 to 40 minutes at 375°.
Brown beef and drain. Place in greased 9 x 13-inch dish. In layers on top of hamburger, put cheese, chopped chilies and onion. Pour on cream of mushroom soup and put on Tater Tots in rows. Bake at 350° for 30 minutes.
Mix in baking dish and pour 1 can mushroom soup over top. Bake 35 to 40 minutes.
Dissolve cocoa in 1 cup hot water. Mix well. Bake in greased and floured pan at 350°.
Cook spaghetti according to package directions; drain. Fry hamburger and drain. Mix together hamburger, sauce, chilies, onion, salt and pepper. Simmer 15 minutes. Combine spaghetti and sauce; mix well. Layer two 9 x 13-inch baking dishes with half the spaghetti; top with half of the cheese and cover with remaining spaghetti and cheese. Bake at 350° for 20 to 30 minutes. (Half recipe fills one 9 x 13-inch pan.)
Add all dry ingredients into sifter. Sift right into ungreased 9 x 9-inch pan. Make 2 small "holes" in pan. In one hole, add oil, the second hole, vinegar, then pour cold water over everything. Mix with fork until flour is wet. Bake at 350° for 30 minutes.
Melt fat; add hamburg, onion and pepper. Cook until meat is lightly browned. Add tomato sauce; simmer for 5 minutes. Add kidney beans, chili and salt. Simmer.
Beat egg whites until stiff enough to hold in points. Add 8 tablespoons of sugar gradually and beat until fluffy. Fold in remaining sugar, salt, candy and chocolate bits. Cover cookie sheet with unglazed paper and drop mixture by spoonfuls onto sheet. Bake at 275° for 30 to 35 minutes, until delicately browned, firm and dry. Remove from paper immediatley. Kisses should be used within one week after baking, unless frozen. Makes 2 1/2 dozen.
Mix sugar and cranberries together and let stand overnight or several hours. Add gelatin to boiling water. Stir until dissolved. Add other ingredients and chill. Use the pineapple juice and less water if desired.
Preheat oven to 350°. Mix ground beef, half of the dry bread crumbs, 1/4 cup cream of mushroom soup, egg, thyme leaves, salt and pepper. Press mixture evenly against bottom and sides of an ungreased 9-inch pie pan. Cover meat mixture with the French-style green beans. Spread remaining cream of mushroom soup over the green beans. Bake uncovered for approximately 35 minutes. Serves 6.
Mix flour, baking powder, baking soda, salt and sugar in mixing bowl. Cut in butter or margarine with pastry blender until mixture resemble coarse crumbs. Add buttermilk. Mix quickly to make a soft dough. Turn out onto lightly floured surface. Knead a few times to make a soft dough; don't overknead or the biscuits will turn hard and dry. Roll out to a 6 x 6-inch square. Place on ungreased baking sheet. With knife, cut dough into 12 even portions; do not separate. Bake at 400° about 15 minutes. Dust with flour and melted butter.
Grease a 12-cup fluted tube pan or 10-inch tube pan. In a large bowl, blend 1 1/2 cup flour, sugar, salt, yeast, water, margarine and egg at low speed until moistened. Beat for 3 minutes at medium speed. Stir in remaining flour by hand. Knead dough on floured surface until smooth about 1 minute. Press and roll dough to 15 x 2-inch rectangle. Using sharp knife, cut dough into diamond shaped pieces by cutting into 2-inch strips diagonally across dough. In shallow pan melt the 1/3 cup margarine, dip each piece of dough in melted butter and place in prepared pan, making layers. Sprinkle each with poppy seed. Cover. Let raise in a warm place until light and double in size (45 to 60 minutes). Heat oven at 375°. Bake 20 to 25 minutes, deep brown. Butter top while still warm.
Dissolve gelatin dessert mix in boiling water. Stir in cold water and spices. Chill until very thick. Fold in the remaining ingredients and chill until firm. Good with hard sauce or whipped cream.
Sift about 1/2 box confectioners sugar; measure out 4 tablespoons sugar. Cream butter and sugar; add flour and pecans. Make out in finger size rolls. Cook in slow oven, about 250° or 300°, until brown. Roll on remainder of sugar.
Combine beef and 1/4 of barbecue sauce, eggs and salt. Mix lightly and divide into 16 portions. Gently shape into thin round patties. Place 1 teaspoon each: barbecue sauce, cheese, relish and onions on 8 of the patties. Top them with remaining 8 patties. Press edges together; broil or fry 4 minutes on one side, turn, baste with remaining barbecue sauce and cook 4 minutes longer or until meat is done. Serve on buns. Makes 8 servings.
Saute onion in oil on medium high in a medium saucepan until soft (about 5 minutes). Add the garlic and saute for a minute more. Transfer the onions and garlic to a medium bowl. Add the ketchup, mustard, honey, Worcestershire sauce, vinegar, molasses, cinnamon, salt and cayenne pepper and mix well. Pour over or brush on meat during last 3 or 4 minutes of barbecuing. The sauce is best for chicken, ribs or pork chops. If you don't like this, you don't like barbecue.
Mix egg yolks	with milk. Mix cornstarch with brown sugar and add egg and	milk mixture gradually. Add salt. Cook, stirring constantly until thickened. Add butter and vanilla. Beat egg whites until they form soft peaks. Add 1/2 cup sugar and beat until stiff peaks. Pour filling in baked pie shell. Top with meringue and bake at 400° until browned on top.	Cool and chill.
Combine all ingredients in a blender. Cover and blend until smooth. Press fruit mixture through a fine mesh strainer over a bowl to extract juices. Discard solids. Pour mixture into 3-ounce paper or plastic drink cups or pop molds. Cover with foil. Cut a slit in the foil and insert wooden sticks. Freeze several hours until pops are firm.
Preheat oven to 400°F. Crush garlic under flat blade of chef's knife; remove and discard peels. Set aside.
Cook the first 3 ingredients until thick. Cool completely. Do not work with it if it is warm. Add oleo and shortening. Beat until creamy and frost.
Mix the first 4 ingredients. Slice each tray of rolls through the middle. Spread sauce on both halves of each tray. Place ham on bottom halves. Top with remaining halves. Cover trays with foil. Bake at 350° to 400° for 10 to 15 minutes. Best served hot.
In a medium bowl, combine flour, white sugar, 2 tablespoons cocoa, baking powder and salt. Stir in the milk, oil and vanilla until smooth. Spread in an ungreased 9 x 9 square baking pan. Combine brown sugar and remaining cocoa. Sprinkle over batter. Pour hot water over all. DO NOT STIR. Bake at 350° for 35 to 40 minutes. Serve warm. Top with whipped cream or ice cream if desired.
Mix all but garnish and then top around edges or center of spread with them. Bake at 350° until bubbly, about 30 minutes, but check off and on. Serve with favorite cracker.
In a small bowl, combine cheeses, deviled ham, scallions and chilies; mix well. Shape mixture into a ball. Roll in chopped nuts. Wrap in plastic wrap; chill. Remove from refrigerator to soften slightly before serving. Serve with your favorite crackers. Makes 1 (2-cup) cheese ball.
Split hot dogs lengthwise. Place in shallow pan. Combine onions and potatoes. Put on top of hot dogs. Sprinkle cheese on top. Bake 20 to 25 minutes at 400°. Serves four.
Cook spaghetti and drain. Mix in 9 x 13-inch greased pan with egg, 1 cup cheese, milk and garlic salt. Pour spaghetti sauce over spaghetti. Add 3 cups cheese and arrange pepperoni on top. Bake in oven at 375° for 30 minutes. Cool 5 minutes before serving.
Combine all ingredients. Stir until mixed well. Pour into a 9 x 13-inch greased pan. Bake 1 hour at 325°.
Combine soup, 1/2 cup cheese, pepper, salt, mushrooms and onion in a bowl. Gradually add milk. Stir in potatoes. Place in a greased shallow 1 1/2-quart baking dish. Top with remaining cheese and butter. Bake at 350° for about 1 hour. Serves 6.
Cream butter in a large mixing bowl. Add sugar, beating until light and fluffy. Add egg yolk, flour and cinnamon; mix until well blended. Press mixture into an ungreased 15 x 10 x 1-inch pan. Pour egg white over surface; drain off excess. Sprinkle chopped pecans over top. Press lightly into dough. Bake at 350° for 25 to 30 minutes. Cut into 3 x 1-inch bars; cool on wire racks. Yield: about 4 dozen.
Heat tomato juice and sugar almost to a boil. Dissolve flour in milk; mix to a thin paste and add to tomato juice. Stir until smooth and thick, cooking thoroughly.
Mix flour and sugar. Add water. Stir until shiny. Add milk. Mix well. Pour in deep pie shell. Dot with butter, cinnamon and nutmeg.
Heat oven to 400°. Grease a 10-inch pie plate and set aside.
Mix all ingredients except crab meat with mixer, then add crab meat and mix with a spoon. Bake at 325° for 30 minutes in Pam sprayed pan. Sprinkle extra cheese on top and return to oven to melt.
Prepare pudding mix according to package directions. Mix with Cool Whip and nuts. You can use a serving dish or individual dishes. Place angel food cake on the bottom of dish. Put pudding mixture on top of cake. Pour cherry pie filling over this and refrigerate.
Bake at 375° for 40 to 50 minutes or until golden brown. Use 8 x 8-inch greased pan.
Slice rhubarb into 1-inch lengths. Arrange in a greased 8-inch square pan. Cream the shortening and 3/4 cup of sugar. Blend in bran flakes. Sift flour with baking powder and salt; add alternately with milk to shortening and sugar mixture. Spread batter over rhubarb.
Mix to a stiff smooth dough. Drop by 1/2 teaspoon into boiling water, dipping the spoon into water between each dumpling to keep dough from sticking. Boil about 5 minutes; drain. Serve with goulash and stew.
Drain salmon; reserve 2 tablespoons salmon liquid. Flake salmon and set aside. Combine and blend cream cheese, salmon liquid, lemon juice, horseradish and liquid smoke. Fold in salmon and green onions. Refrigerate until chilled to allow flavors to meld. Makes about 3 cups.
In saucepan, combine pie filling, water and lemon juice. Heat to boiling. Pour into a round cake dish. Top hot cherries with rolls, cut side up. Bake at 400° for 15 to 20 minutes or until rolls are done. Spread tops with the icing that comes in the orange roll package. Serve warm. (Also try peach filling.)
Cook macaroni as directed, drain and rinse with cold water. Combine macaroni and other ingredients. Mix salad dressing and pour over salad.
Beat eggs. Add brown sugar and Bisquick mix; mix well. Add vanilla, nuts and coconut; mix well. Pour into a greased and floured 9 x 13-inch loaf pan. Bake at 350° for about 30 minutes. Cake is real chewy.
Saute onion and pepper in the oleo. In a separate bowl, mix the eggs and corn. Mix the sauteed onion and pepper with sour cream and corn bread mix. Add eggs and corn to the mixture and spread in a greased 7 x 12 inch baking dish. Cover mixture with shredded cheese and bake at 350 degrees for 40 minutes.
Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Grease 9 x 13-inch glass baking dish. Spread half the bread cubes evenly in dish. Add the ham and both cheeses, then cover with remaining bread cubes. Mix eggs, milk, onion, salt and mustard. Pour evenly over bread cubes and refrigerate overnight. Combine corn flakes and butter for a topping. Bake at 375° for 40 minutes. Serves 10.
Combine last 4 ingredients. Unroll each crescent roll. Place triangles of dough on greased cookie sheet with large ends of each triangle in the middle, overlapping slightly, with small ends pointing outward to edges of cookie sheet. Effect will be of a large sunburst with open circle in center. Place hash mixture in ring over base of triangles. Fold points over filling and tuck under the base of the center with filling showing between slits of the ring. Bake at 350° for 25 to 30 minutes. Can be served with scrambled eggs, stewed tomatoes or celery soup if desired.
Preheat oven to 400°. In a 9 inch pie plate, mix chicken, vegetables and soup. Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden.
Melt butter and allow to cool. Follow package directions to activate yeast. Sift flour, sugar and salt. Combine with egg. Add butter and milk. Add yeast last. Beat well. Return to bowl and let rise covered for one hour or until doubled. Shape into two loaves and let rise in pans. Brush with melted butter. Bake at 350° until golden brown, approximately 30 minutes.
Combine all ingredients and mix lightly. Press into an 8 x 4-inch loaf pan. Bake at 350° for 1 hour to 1 hour and 15 minutes. Drain. Let set for 5 minutes before serving.
Dissolve Jell-O in 1 cup boiling water. Add cold water. Let set until partially thickened. Add remaining ingredients. Refrigerate until firm. Serves 4.
Remove fat from meat and brown. Cut steak into bite-size pieces. Add mushrooms and gravy. Cook noodles and drain. Serve steak and gravy over noodles. Excellent with rolls and tossed salad.
Cream together margarine, sugar and Pet milk. Cook on medium heat for 3 minutes. Add marshmallows and stir until melted. Remove from heat and add crumbs, coconut and nuts. Drop on waxed paper.
Mix all of the ingredients and let stand for bread crumbs to absorb liquid. Mixture should be moist. Fill the half clam shells. Sprinkle each with bread crumbs and dot with butter. Bake at 350° for 20 minutes.
Cut rhubarb into 1-inch pieces and put into saucepan with sugar and 1/4 cup water. Cover and cook about 15 minutes.
Make cake as directed on box. Bake in a 9 x 13-inch pan. Remove from pan; let completely cool. Slice cake into 4 pieces. Slice ice cream lengthwise, about the thickness of the cake layers. On one layer, place ice cream. Place another layer of cake on top. This will make two cakes. Wrap one; freeze it for use later. Beat egg whites until very stiff. Add sugar and flavoring. Spread on one cake. Bake for 3 minutes, or until brown. Have oven preheated to 500°.
Blend cheeses with 2 tablespoons maple syrup. Shape into a ball. Brush on the remaining syrup and coat with pecans. Serve with assorted crackers.
Season chicken with garlic salt and paprika and broil. Stir 1/2 bouillon into cooked rice and place in casserole. Place chicken on top of rice and pour remaining bouillon over all. Bake for 1/2 hour in a 325° oven.
Dissolve yeast in water. Sift dry ingredients together. Cut in shortening until well mixed. Add buttermilk and yeast. Work into flour with large spoon. Grease a large bowl. Put in dough. Cover and refrigerate until ready to use. Roll about 1/2-inch thick on a floured surface. Let rise about 1 1/2 hours. Brush with butter. Bake at 400° for 10 to 15 minutes.
Combine all ingredients; stir well. Drop dough by rounded teaspoonfuls 2-inches apart onto lightly greased baking sheet. Bake at 350° for 8 to 10 minutes. Yield: 6 dozen.
Put all ingredients in blender and blend 4 to 5 minutes. You could add raisins or nuts or coconut if you like. Pour into a greased pie plate and bake for 45 minutes or until knife comes out clean. Sprinkle nutmeg on top of pie. Enjoy!
Soften yeast in water; mix all ingredients well. Add 2 1/2 to 3 cups flour. Mix into a soft dough. Let rise until doubled in bulk. Work one half at a time. Roll out on a floured surface. Sprinkle with a mixture of the cinnamon and sugar. Roll up from the small end. Cut into half-inch pieces and put into a greased pan. Let rise until doubled in bulk. Bake at 350° for 25 to 30 minutes or until lightly browned. May be frosted with a drizzle of powdered sugar and milk.
Combine all ingredients and bring to boil. Add meat and simmer about 45 minutes.
Bake at 350° for 50 to 60 minutes in greased loaf pan.
In a 9 x 13-inch pan, layer the lettuce, celery, peppers, eggs, onion and peas.
Wash octopus in salted water, pounding against sink to remove any sand that may be in suction cups on tentacles. Rinse and wash again. Remove head and discard, using only the tentacles. Rinse again and drain. In medium saucepan, saute onion in oil until tender but not brown. Add octopus and saute until octopus curls and turns pinkish-red. To octopus add the rest of the ingredients. Cook on medium-low heat for 1 hour, stirring occasionally. Serve with spaghetti or metazanne, cooked according to package directions. Makes 4 to 6 servings.
Boil meat at 550° for 13 minutes per side; cool. Cut into 3/8-inch strips. Arrange in baking dish (13 1/2 x 9 x 2-inch). Place mushrooms on meat. Top with pepper rings.
In a small mixer bowl, cream the butter. Add cocoa and sugar alternately with milk. Beat to spreading consistency (additional milk may be needed). Blend in vanilla. Makes about 2 cups of frosting.
In a saucepan, combine the sugar, flour and salt. Drain juice from oranges and pineapple into a 1-cup measuring cup; cover and refrigerate fruit. Add enough water to the juice, if needed, to measure 1 cup; stir into the sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 1 minute longer. Remove from heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. In a bowl, combine the macaroni and cooked dressing. Cover and refrigerate for 8 hours or overnight.
Thinly slice pork into bite-size strips; set aside. Preheat wok or large skillet to high heat. Make sauce in a bowl by stirring together teriyaki sauce, cornstarch and seasoning package from frozen vegetables. Set aside sauce. Add oil to skillet. Stir-fry pork over heat for about 3 minutes or until it is no longer pink, then remove from skillet. Add frozen vegetables, undrained pineapple and water to skillet. Add sauce. Cook and stir over medium-high heat until thick and bubbly. Cook 2 minutes; stir in meat and cook 30 seconds. Serve over chow mein noodles.
In a blender or food processor, combine basil, oil, Parmesan cheese, capers, vinegar, mustard and garlic. Cover; blend until nearly smooth. Set aside. Cut bread in half lengthwise. Hollow out each half, leaving a 1-inch shell. Spread basil mixture over each half of bread. On bottom half, layer artichoke hearts, Provolone cheese, tomato and spinach. Cover with top bread. Cut sandwich crosswise into 6 to 8 pieces.
Cook broccoli and onion until tender. Put in the bottom of a 1 1/2-quart casserole dish. In saucepan, melt half of the butter. Blend in flour, salt and a dash of pepper. Add milk. Cook, stirring constantly, until thickened and bubbly. Reduce heat; blend in cream cheese until smooth. Pour over broccoli and onion. Place cheese on top and then use other half of butter; melt and toss bread crumbs in and put on top. Bake at 350° for 40 to 45 minutes.
In a small mixing bowl beat the cream cheese and sugar until fluffy. Add peanut butter and beat well. Gradually beat in milk. Fold in the cool whip. Pour into pie shell. Sprinkle with peanuts. Freeze until firm. Wrap in moisture proof wrap.
Melt butter in frying pan; add clams, crabmeat and bread crumbs. Refrigerate mix, then prepare in shells (real or aluminum) and bake at 350° until lightly brown. Add bacon if desired.
In a small mixing bowl, combine crumbs, sugar and butter. Mix together well and press mixture evenly in the bottom of a 9-inch pan. Bake for 10 minutes at 350°. Cool. Add filling.
Make in rolls or pat down in ice cube trays, lined with waxed paper. Keep in refrigerator overnight. Slice thin and bake at 400° for 10 minutes.
Melt cocoa in water and bring to a boil. Pour over dry ingredients. Beat eggs, add buttermilk and vanilla. Add to mixture and beat. Pour on large cookie sheet. Bake at 350° for 15 to 20 minutes.
In large, glass casserole (cake pan is too big), melt margarine. Add celery and onion. Saute on low heat for 5 minutes. Remove from heat and add rice. Stir well. Add bag of vegetables and mix together.
Cut margarine into flour. Add buttermilk. Grease pan. Pour in batter. Butter tops of biscuits. Bake at 450° for 10 minutes.
Place cod in pan and pour enough water and chicken broth to cover. Remove fish and bring liquid to boil. Add cod; reduce heat to low and simmer about 5 minutes or until cod is opaque and separates easily into large flakes. Remove fish from liquid and cool. Flake fish, removing skin and bones.
Cut crusts on bread. Put light coat of butter on outside. Combine softened cream cheese, sugar and softened stick of butter. Spread this mixture on each sliced, then roll up. Make a mixture of sugar and cinnamon. Sprinkle this on outside; freeze. Bake at 375° for approximately 7 minutes.
Simmer together tomatoes, mushroom soup, onion soup and water. Put rice in baking dish. Set chops on top of rice. Pour mixture over rice and chops. Cover and bake at 350° for 45 minutes and then uncover and bake for additional 15 minutes.
Preheat oven to 350°. Mix oats, water and butter. Let stand for 10 minutes. Mix sugars, eggs, salt, soda, cinnamon and vanilla. Add to oats mixture. Add flour and mix well. Pour into greased and floured 13 x 9-inch pan. Bake for 45 minutes.