HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni according to package directions. Mix with all other ingredients except cheese crackers. Pour into Pam sprayed Pyrex dish. Crush very fine enough cheese crackers to cover. Bake at 350° for 40 to 60 minutes.
Add sugar to vinegar in bottle and shake until sugar is dissolved. Add other ingredients and store in bottle in refrigerator with lid on. Use on lettuce or other salads.
Beat shortening, sugars and eggs together. Sift dry ingredients together. Add to creamed mixture. Add oats, rice cereal, coconut and pecans. Mix by hand. Roll in small balls. Press with fork on ungreased cookie sheet. Bake 10 to 12 minutes at 350°. Makes 8 to 9 dozen.
Preheat oven to 350°. Coat baking sheet with nonstick cooking spray. In large bowl, combine flour, sugar, cocoa, baking soda, salt and almonds. In small bowl, combine vanilla and almond extract and egg product. Add to flour mixture, stirring until well blended. Dough will be dry.
Mix all ingredients together except for butter. Then take a medium size glass casserole dish and put 1 stick of butter in it and place it in the oven until it melts. After it has melted, mix in the other ingredients and mix together lightly. Bake for approximately 30 minutes.
Mix brown sugar and flour together. Add boiling water and salt. Stir and cook for 6 to 8 minutes. If too thick, add a little more boiling water. Remove from heat and add butter or margarine, cream and vanilla. Blend well and keep warm until served.
Brown rice in 1 tablespoon oil over moderate heat, stirring constantly. Turn rice out; add remaining oil and brown beef, onion, green pepper and garlic. Add tomatoes, 1 teaspoon salt, chili powder and pepper. Simmer 30 minutes, stirring occasionally.
Brown beef and onion. Add soup, water, garlic salt and pepper. Mix well and cook over low heat for 10 minutes. Cook noodles in boiling, salted water until tender; drain, then rinse under cold water. Pour into buttered casserole dish. Add sauce, cheese, mushrooms and juice. Stir well. Sprinkle with grated cheese and bake at 350° for 30 minutes.
Melt margarine in square baking dish. Pour crumbs over melted margarine, but do not stir. Pour chocolate drops over crumbs, then put a layer of coconut, then layer of chopped pecans. Pour sweetened condensed milk over all, but do not stir. Bake at 350° until it bubbles. Yield: 16 bars.
Mix all ingredients. Place mixture in greased and floured 15 X 10 X 1 inch pan. Bake for 15 to 20 minutes at 350 degrees. Cool and cut into bars.
Mix all ingredients well and bake at 325° in a tube pan for 45 to 50 minutes.
Brown meat on all sides in hot shortening. Add remaining ingredients. Season with salt and pepper. Cover skillet or kettle and simmer slowly 2 or 3 hours, until meat is tender. Add more water if necessary. Thicken gravy with flour for serving.
Bring sugar and pineapple to a boil and cool. Mix cake as directed on box and stir in pineapple mixture. Bake as directed on box. Let cake cool completely. Mix pudding as directed on box and pour over cooled cake. Refrigerate for 1 hour. Spread with whipped topping and garnish with coconut, if desired. Enjoy!
Boil water in a 32 ounce Dutch oven. Add seashell macaroni; add elbow macaroni. Cook on medium-high until macaroni is tender. Drain; leave covered. Brown hamburger. Season to taste (chopped onion with hamburger). Drain hamburger; add to drained macaroni. Add tomato juice; simmer until juice thickens.
Grease and dot a 10-inch dish with margarine. Slice zucchini in 1/2-inch slices and cover bottom of dish. Cover with onion rings and pepper rings. Repeat until all of zucchini, pepper and onion has been used. Sprinkle with salt and pepper. Cover with tomato sauce. Bake at 350° for 40 minutes. Add cheese and bread crumbs and bake for 5 minutes more. Serves 5.
Place 8 peach halves on a baking sheet. Mix the brown sugar, butter and the cinnamon together then evenly divide it between the 8 peaches sprinkling in the center of each one. Bake in the oven at 350° for 20 minutes. Before serving, put a scoop of vanilla ice cream in the center of each peach.
Soak tortillas in milk in a large bowl for 15 minutes. Mix in remaining ingredients, except taco sauce and broth. Shape mixture into 1-inch balls. Heat taco sauce and broth to boiling in a 10-inch skillet. Reduce heat. Add meatballs. Cover and simmer 15 to 20 minutes or until done. Sprinkle with snipped parsley, if desired. Makes about 3 1/2 dozen meatballs.
Mix 1/2 jello with yogurt and cool whip. Pour into crust and sprinkle with remaining jello. Chill.
Boil beef stew meat 3 to 4 hours or until very tender. Add butter while boiling. After meat is tender and falling apart add potatoes, carrots, salt and pepper. Cook until potatoes and carrots are soft. Serve with crackers or bread.
Bring milk, sugar and margarine to boil. Roll each biscuit out flat. Put 1 pat of margarine and 1 teaspoon sugar in center. Pinch together. Pour mixture into 9 x 13-inch pan. Bake until brown at 350° for about 15 to 20 minutes.
Cream sugar and shortening. Add beaten eggs and salt. Add yeast and milk. Blend. Add flour. Knead until smooth. Let rise, covered, in refrigerator overnight. The next day, roll in a circle; spread with butter. Slice into pie wedges. Roll each slice from outer edge toward center. Let rise. Bake at 350°.
In large bowl, cream together shortening and sugar. Add eggs, beating until blended. Combine food coloring and cocoa, forming a paste. Add to sugar mixture, blending well. Blend in vanilla. Sift flour and salt together. Add flour mixture and buttermilk to creamed mixture alternately, beginning and ending with flour. Combine soda and vinegar to make a foamy liquid. Fold liquid carefully into cake batter by hand. Do not use electric mixer. Pour batter into two greased and lightly floured 9-inch cake layer pans or a 10-inch tube pan. Bake in 325° oven for 24 minutes if using two 9-inch cake layer pans or for 65 minutes if using a 10-inch tube pan. Cool completely before icing.
Blend shortening, sugar and eggs. Add vanilla and milk together. Add flour, salt and baking powder. Mix to make soft dough. Chill 2 hours or overnight. Cut out cookie shapes and bake at 425° on greased cookie sheet. Makes approximately 150 cookies.
Beat all ingredients except pecans until fluffy. Chill and shape. Roll in pecans.
Mix first five ingredients and cook over low heat until bubbly. Cool completely, then add flour, sugar, baking soda and vanilla. Grease bottom of 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Cool completely, then add peanut butter and oil. Mix and spread over cake.
Pour boiling water over oatmeal. Cover. Let stand 20 minutes. Beat butter until creamy. Gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oat mixture; mix well. Sift together flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture; mix well. Pour batter into well-greased and floured 9-inch square cake pan. Bake in preheated 350° oven for 50 to 55 minutes. Do not remove cake from pan.
Combine flour, baking powder and salt. Beat egg; add milk. Add to dry ingredients; beat smooth. Dip shrimp singly in batter. Fry in shallow oil heated to 375° for 2 to 3 minutes or until golden brown. Drain on absorbent paper. Serve with sauce.
Sift dry ingredients into mixing bowl. Cut in butter. Add eggs, bananas, oatmeal and chocolate chips. Beat until blended. Drop by spoonfuls onto ungreased cookie sheets. Bake in a 400° oven for 12 minutes. Remove from pan immediately. Dough will be sticky when mixed. The cookies do not run or spread. Makes approximately 4 1/2 dozen.
Mix all ingredients. Drop by small teaspoon and press with bottom of glass dipped in sugar and a little cinnamon. Bake at 375° for 8 to 10 minutes. They will look light when done.
Make instant pudding according to directions, except use 3 cups instead of 4. When thickened, add Cool Whip. Line bottom of a 9 x 13-inch buttered pan with 1 layer of graham crackers. Pour 1/2 of pudding mix over crackers. Pour remaining 1/2 of pudding over second layer of crackers. Cover with third layer of crackers.
Mix all ingredients except nuts and coconut in saucepan and cook 12 minutes; stirring constantly. Add nuts and coconut and beat until mixture is of spreading consistency. Yield: Enough icing for a 2-layer cake.
Put everything in a pan and bring to a boil. Dump into a baking dish and bake for 45 minutes at 325°. If too dry, add a bit of water.
Combine all ingredients in a blender. Cover and blend 20 to 30 seconds. Makes about 3 cups.
Mix all ingredients. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 minutes. You can half this recipe.
Melt in double boiler pan the margarine, canned milk and caramels; stir until well blended. Mix in the Rice Krispies and walnuts. Drop mixture by teaspoon on waxed paper and let cool.
Combine peanut butter, margarine and powdered sugar. Blend well. Pat firmly into 13 x 9-inch pan. Melt wax and chocolate chips in pan over low heat. Pour over mixture. Let set; cut into squares.
Prepare macaroni according to package directions. Drain. Combine all ingredients; mix well. Pour into a 2-quart baking dish. Cover and bake for 35 to 40 minutes at 350°. Serves six.
Beat egg whites stiff; put aside. Cream margarine and sugar. Add egg yolks and grated carrots; blend well. Add dry ingredients, water and lemon juice. Fold in egg whites. Place in oven at 350° for 45 minutes.
Melt butter in 9 x 9-inch pan. Beat eggs and then beat in remaining ingredients. Bake until set at 350° for 35 to 40 minutes.
Combine first 3 ingredients; press evenly into bottom of 9-inch spring-form pan. Combine next 9 ingredients in container of electric blender; process 1 minute or until smooth. Pour into crust. Bake at 300° for 1 hour. Turn off heat and leave in oven 1 hour. Set aside to cool. Arrange strawberries on top of pie. Combine cornstarch and orange juice in saucepan, stirring well. Cook over low heat 1 minute or until thickened and clear, stirring constantly. Cool. Pour glaze over strawberries; chill. Makes about 12 servings.
Cook shell macaroni according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, toss cooled shell macaroni with oil. Add broccoli, carrot and onion; mix well. Cover and chill, stirring occasionally. Serve salad on lettuce; spoon dressing over top. Makes 6 to 8 servings.
Combine above into mixing bowl. Beat at medium speed 2 minutes. Bake at 350° for 25 to 30 minutes.
Soften cream cheese and mix in remaining ingredients. Place a vanilla wafer in the small size muffin tins lined with small baking paper cuts. Fill close to top of papers with cream cheese mixture. Bake at 350° for 15 minutes. Cool. These will sink as they cool. Top each with a spoon full of cherry pie filling. Refrigerate. Makes 3 dozen. (Can be topped with other flavor filling.)
Brown chops in large skillet. Remove from pan. Stir rice, water and 1 cup of sauce in skillet. Add chops. Simmer 15 to 20 minutes, covered. Top with Mozzarella cheese and remaining sauce. Sprinkle Parmesan cheese on top. Cover and simmer until cheese is melted.
Line a 9 x 13-inch pan with whole graham crackers, bottom and sides.	Mix vanilla pudding and 3 cups of milk. Blend in Cool Whip.	Spread this over graham crackers and top with another layer of graham crackers.
Preheat oven to 350°. In a 2-quart casserole, toss potatoes in oil to coat each piece. Add remaining ingredients, except parsley, for garnish. Toss to coat evenly. Bake 30 to 40 minutes or until lightly browned. Garnish with parsley.
Preheat oven to 350°. Combine the oat bran, baking powder, baking soda and cinnamon in a large bowl. Stir to mix well. Add the brown sugar and stir to mix well. Use the back of a wooden spoon to press out any lumps in the brown sugar. Put the yogurt, apple juice, egg and oil in a small bowl and stir to mix well. Add the yogurt mixture to the oat-bran mixture and stir to mix well. Fold in the apple and if desired, the nut or dried fruit. Coat the bottoms only of muffin cups with nonstick cooking spray and fill 3/4 full with batter. Bake for about 16 minutes or just until a wooden toothpick inserted into the center of the muffin comes out clean. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Refrigerate or freeze any leftovers not eaten within 24 hours.
Toss all cereals and pretzels together in large roasting pan. Melt butter and stir in seasoned salt and Worcestershire. Add to cereal and mix until coated. Bake at 300° for 1 hour, stirring every 15 minutes. Cool and store in airtight container.
Preheat oven to 350°. Grease and flour 10-inch Bundt pan or tube pan. Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350° for 50 to 60 minutes. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
Drain the pineapple, reserving 3 tablespoons juice. In a small bowl, combine pineapple, cream cheese, water chestnuts, chives, salt, pepper and pecans. Stir in juice and mix well. Chill for 2 hours. Garnish with parsley and serve with assorted crackers.
Mix pistachio pudding mix together with milk; cream margarine and shortening together with powdered sugar. Add creamed mixture to pudding mix, blending well.
Mix biscuit mix according to package directions. Roll on floured surface into rectangle. Crumble uncooked sausage to cover rectangle. Roll up jelly roll style. Wrap in wax paper and refrigerate overnight. Cut in 1/4-inch wheels (or less). Bake on cookie sheet with sides to prevent grease from dripping. Bake at 350° until done.
Combine ingredients until crumb mixture forms. Press in bottom of ungreased 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes until light golden brown. Sprinkle 3 cups miniature marshmallows on top and return to oven for 1 to 2 minutes until marshmallows just begin to puff. Cool.
Cook sausage until done. Crumble, then drain. Mix cheese and sausage and put in pie shell. Lightly beat eggs in a bowl. Combine remaining ingredients and add to egg mixture. Pour in the shell and bake at 375° for 40 to 45 minutes. Cool 10 minutes before cutting.
Beat eggs, vanilla and oil together. Add zucchini. Sift dry ingredients and add. Add fruit and nuts. Bake in a greased and floured angel food pan, Bundt pan or loaf pan. Bake at 350° for 1 1/2 hours.
Boil potatoes until done through (about 40 to 45 minutes). Peel skin off potatoes. Dice potatoes. Add sour cream, diced onions and cream of potato soup. Mix well. Melt butter. Add crushed Ritz crackers. Cover cracker mixture on top of casserole. Bake at 375° for 35 minutes.
Combine all ingredients except radish; beat at medium speed until smooth. Chill 1 hour; beat until fluffy. Garnish with radish slices. Serve with fresh vegetables.
Mix first six ingredients together. Next brown beef. Add beans to meat and simmer for 10 minutes. Add to salad mixture. Garnish with tomatoes, avocado and Doritos around edge of bowl. Serve pronto.
Toss all ingredients with the mayonnaise. Add croutons before serving. This is delicious served with ham!
Grind corn and salt. Beat eggs lightly. Add flour and milk. Add corn and mix well. Fry in hot oil by dropping into skillet by spoon.
Use heavy glass tumbler. Fill half full with Jack Daniels whiskey. Add sugar. Squeeze lemon and drop into glass. Stir until sugar dissolves. Fill glass with boiling water.
In a shallow, 1 1/2-quart baking dish, combine potatoes, oil and black pepper. Firmly press mixture across bottom and up sides of dish to form a shell. Bake, uncovered, at 400° for 15 minutes.
Bring corn syrup and sugar to boil. Add peanut butter and Special K. Spread into a 9 x 13-inch dish. Place Hershey bars on top. When melted, spread. Cut while warm.
Combine flour, cornmeal, salt, pepper and cayenne in shallow dish. Dip chicken first into buttermilk, then into flour mix to coat completely.
Heat oil in skillet; add onion and green pepper. Cook until wilted. Add meat and, using edge of a heavy kitchen spoon, stir and chop meat to break up any lumps. Sprinkle meat with garlic, chili powder, cumin and oregano. Stir to blend. Add bay leaf, pepper, tomatoes, vinegar and crushed hot pepper. Bring to boil and cook for 1 hour, stirring occasionally.
Saute zucchini and onion in oleo for 10 minutes. Add parsley, salt, pepper, garlic powder, basil and oregano. Combine eggs and Mozzarella cheese. Stir into first mixture.
Mix all ingredients and roll into tiny balls and bake at 250° for 1 hour. Cool slightly and roll in powdered sugar. Roll in sugar again about 1/2 hour later.
Place cooled, cooked macaroni, cucumber slices and tomato cubes in large bowl. Add Italian dressing and toss until well coated. Can serve chilled or room temperature. Other vegetables such as peppers or carrots can be added.
In a Dutch oven, brown roast on all sides in 1 tablespoon of oil.
Grease 13 x 9-inch pan. Combine chocolate chips and Crisco in a large bowl. Microwave on High for 1 minute. Stir vigorously. Make sure all chips are melted. Pour cereal into melted chip mixture. Stir until thoroughly coated.
Cream shortening and butter; gradually add powdered sugar, creaming well. Add egg and flavorings; beat until fluffy. Stir in pecans; drop small spoonfuls (or shape into small balls or crescents) on ungreased baking sheets. Bake at 400° for 8 to 10 minutes or until creamy tan color. While hot, roll in powdered sugar. Makes 6 1/2 to 7 dozen.
Heat oil in a 5 to 6 quart pan over medium heat. Add yellow onion, celery, bell pepper, and garlic. Cook, stirring occasionally, until vegetables are soft but not browned (about 7 minutes). Meanwhile, cut unpeeled potatoes into one inch chunks. To pan, add potatoes, bouillon cubes, water, garbanzos, tomato paste, curry powder, and red pepper; mix well. Bring to a boil over high heat, then reduce heat to medium; cover and cook until potatoes are tender when pierced (30 to 40 minutes). Spoon rice in a ring on a warm rimmed platter; mound garbanzo mixture in center. Sprinkle with green onions.
Boil hot dogs for 2 minutes on top of stove. Place hot dogs on buns. Top with favorite toppings.
Preheat oven to 350°. Brown ground beef, drain. In a casserole dish, mix ground beef, cream of chicken soup and onion, spread across the entire bottom of dish and pack flat. Layer cheese over meat mixture, then tater tots.	Bake until the tater tots are golden brown and cheese is visibly melted, approximately 30 to 40 minutes.
Cream shortening with sugar; add eggs, beating well. Stir in bananas, buttermilk and vanilla. Sift in all dry ingredients. Stir to mix. Pour into a greased and floured loaf pan. Bake in a preheated 325° oven for 50 to 60 minutes.
Cook chicken breasts and cut into cubes. Cook rice in chicken broth. Line bottom of casserole dish with cooked rice. Place chicken over rice. Sprinkle with chopped onion.
Brown sausage; drain. Add sauce, noodles and Parmesan cheese. Mix well. Microwave on High 7 to 8 minutes or until thoroughly heated, stirring after 4 minutes. Top with Mozzarella. Microwave 2 minutes or until cheese is melted.
Boil red dry chiles for 2 minutes. In blender combine your chiles, salt and garlic with 1 1/2 cups water. Blend for 5 minutes. Deep fry tortillas in oil. Dip into red chile sauce.
Grease and flour 13 x 9-inch pan; set aside 1 cup cake mix. In small bowl, lightly beat 1 egg. In large bowl, stir together remaining cake mix, melted butter and beaten egg. Press into prepared pan. In large mixing bowl, lightly beat remaining 3 eggs; stir in pumpkin, 1/2 cup sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture in pan. To the reserved cake mix, add the remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly. Sprinkle over pumpkin mix. Bake 50 to 60 minutes at 350°. Serve warm or cold.
Brown hamburger meat and saute chopped onion. Drain excess grease. Mix in taco seasoning. Add canned vegetables and simmer 45 minutes.
Drain salmon. Remove bones and skin. Combine salmon, peas and macaroni. Chill. Season to taste, add salad dressing. Toss slightly. Serve on lettuce and garnish with slices of hard-boiled egg.
Cook squash and onion until tender. Drain. Mash squash. Add soup, sour cream, carrot, salt and pepper.
Microwave veggies according to package directions. Drain well when cooked. In a medium saucepan, melt cheese and milk until completely melted. Pour over veggies; mix well. In a skillet melt butter and brown crushed crackers. Top veggies with crackers. Bake at 350° for 45 minutes or until top is browned and bubbly.
Combine all ingredients except small mixture of sugar and cinnamon. Roll dough mixture in little balls, then roll balls in the sugar and cinnamon mixture. Place on greased cookie sheet and bake at 375° for about 20 minutes. (The balls should be the size of small meatballs.)
Heat over medium heat, margarine, dates and brown sugar until dates have melted. Combine in pecans, coconut, vanilla and Rice Krispies. Shape into small balls and roll in coconut and place on wax paper.
Makes 5 1/2 quarts or 40 (4 ounce) servings. Ice ring or floating sherbet is nice on top.
Combine ingredients. Cut in 1 1/2 cups shortening or butter until crumbly. Pat 2/3 of the crumbly mixture on the bottom of a 13 x 9 x 2-inch or 15 x 10 x 1-inch ungreased baking pan. Spread with 2 cups of any kind of jam. The jam will spread easier if you beat it with a fork before spreading.
Combine all ingredients together. Pour into unbaked pie shells. Bake at 325° until brown and firm. Makes 2 pies.
Cook carrots slightly, allowing to boil 3 to 5 minutes. Drain at once. Place cooked carrots, raw onions and peppers in layers. Cover with marinade. Prepare at least 12 hours in advance. Will keep in covered container in refrigerator for 2 weeks.
In a mixing bowl combine ingredients in the order they are listed. Turn into greased 9 x 5-inch loaf pan. Bake at 325° for 1 hour. Test with toothpick for doneness. Makes 2 (9 x 5-inch) loaves.
Preheat oven to 375°. Sift together flour, baking soda, salt, cinnamon and nutmeg. In a large bowl cream together butter or margarine and sugar until fluffy. Add vanilla and sweet potatoes. Mix well. Gradually stir in sifted ingredients. Fold in nuts. Drop batter by teaspoonfuls 2 inches apart on greased cookie sheets. Bake 15 minutes or until lightly browned.
Blend all ingredients in blender for 1 minute. Pour into lightly oiled 10-inch pie pan. Spread top with cinnamon and nutmeg. Bake at 350° for 40 to 45 minutes.
Use 6-quart kettle. Cook hamburger, garlic, onion and celery in oil. Stir in tomato paste and next seven ingredients. Bring to a boil, cover and simmer slowly one hour. Add remaining ingredients and cook 15 minutes longer. Garnish with Parmesan cheese. Tastes better the longer it cooks.
Cream margarine, sugars and oil. Add 2 well-beaten eggs and vanilla. Add cream of tartar, flour, soda and salt. Then add Rice Krispies, oat flakes and coconut. Drop by spoonfuls on a cookie sheet and flatten slightly. Bake at 350° for 20 minutes. Makes 7 dozen.
Get a large platter. Arrange the first 7 ingredients one on top of each other on platter. Start with jalapeno bean dip and end with shredded cheese. Serve with plain tortilla chips.
Blend broth, soy sauce and cornstarch; set aside. Heat oil in wok. Stir-fry meat, ginger root and garlic, until mostly cooked. Add vegies and stir-fry for 3 to 5 minutes. Add nuts; stir 1 to 2 minutes. Add soup mixture. Cook until bubbly. Cover and cook 1 to 2 minutes. Serve on rice or Chinese noodles. Serves 4 to 6.
Chill ingredients. Add 2 quarts 7-Up and 1 small jar maraschino cherries.
Brown ground beef and onion in skillet; drain. Pour ground beef into casserole dish. Cover with soup. Spread corn over the soup and sprinkle with cheese. Top with mashed potatoes. Bake in 350° oven for 15 minutes. Brown potatoes on broil if desired.
Brown meat and drain. Line casserole dish with beef. Place sliced potatoes on top of beef. Pour cream of chicken soup (undiluted) on top of potatoes. Put pats of margarine on top. Bake at 350° for 45 minutes or until potatoes are done.