HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, measure all ingredients except sprinkles. Mix at medium speed and beat ingredients until well mixed. Scrape bowl occasionally. Shape dough into a ball; wrap. Refrigerate 2 to 3 hours. Preheat oven to 400°. Lightly grease cookie sheets. Roll 1/2 to 1/3 of dough at a time; keep rest refrigerated. Roll 1/8 to 1/4-inch thick and cut into shapes. Re-roll trimmings and cut. Place cookies 1/2-inch apart; "sprinkle" and cook 8 minutes. Makes 6 dozen.
Mix all ingredients except bread. Remove bread crusts. Spread cheese mixture on bread. Cut sandwiches into desired shapes. (Parsley, basil, watercress, chervil and chives in any combination are good with this.)
Mix soup and gelatin in a pan. Warm. Set aside to cool. Blend cheese and mayonnaise. Mix in shrimp, celery and soup. Pour into mold and chill. Spread on crackers.
Cream butter and sugar. Add eggs, beat in milk, flour and vanilla. Bake in layers in greased and floured pans in 350° oven.
Remove and set aside 1/2 cup corn bread mix. Combine remaining mix with 1/2 cup butter until crumbly. Put into the bottom of a baking dish. Mix together squash, green pepper, onions, sour cream and soup. Pour over corn bread mixture. Top with reserved corn bread mix. Dot with butter. Bake at 350° for 30 minutes.
Cream butter and sugar. Add flour, nuts and vanilla. Make little balls and bake 325° for about 25 minutes. Remove from oven and shake in paper bag with powdered sugar.
Melt chocolate in double boiler over hot water. Remove from heat. Stir in peanuts and noodles. Mix well. Drop by approximately 1 spoonful onto foil lined cookie sheet. Refrigerate until they are hardened.
Saute meat, onion, green pepper and garlic in oil. Stir in tomatoes, corn, salt, chili powder and pepper; cover and simmer 5 minutes. Stir in corn meal, blended with the water; simmer 10 minutes. Add olives and turn into 9 x 13-inch baking dish. Spread Topping over meat. Bake, uncovered, in a 350° to 375° oven for 40 minutes.
Beat eggs; add crushed pineapple; mix in sugar and flour. Blend well. Bake at 350° for 35 to 40 minutes.
In 2-quart pan boil potatoes and onions in water until tender but not mushy. Do not drain. Add other ingredients, except bacon, and simmer for 10 minutes. Brown bacon and add little flour for thickening. Add to soup.
Spread peanut butter between Cheese Nips. Dip in melted chocolate and let cool on wax paper.
Mix flour and soda in a small bowl. Combine margarine, sugars, vanilla and pudding. Mix in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add in flour mixture. Batter will be stiff. Add chips. Bake at 375° for 8 to 10 minutes.
Butter cookie sheet and spread walnuts evenly over pan. Mix other ingredients together in medium saucepan and bring to hard ball stage, stirring constantly. Pour over walnuts when cool. Break into pieces.
Preheat oven to 400°. Crush cornflakes in a plastic bag and dump them in a pie tin. Wash and dry the drumsticks. In a small frying pan, melt butter over medium heat. Roll the drumsticks in butter. Roll the drumsticks in cornflakes. Put the rolled drumsticks in a baking pan. Sprinkle with paprika and seasoned salt. Bake 45 to 55 minutes.
Beat eggs slightly, add milk. Fold in mixed sugar and flour. Add corn. Melt butter in baking dish. Add mixture and stir a little. Bake in oven at 350° until firm in center (about 45 minutes).
Boil noodles as directed on individual label (usually 7 to 8 minutes). Rinse with cold water and drain. Place in the fridge until ready to use.
Boil raisins and water together for 3 minutes. Add milk. Scald, but do not boil. Mix sugar, flour and salt. Add to raisin mixture. Bring to a boil. Add beaten egg yolks mixed with a small amount of milk and 1 teaspoon vanilla. Cook 2 minutes. Pour into baked pie crust.
Cook dates, margarine and sugar over medium heat for 9 to 10 minutes, stirring constantly. Add pecans, Rice Krispies and vanilla. Roll into walnut-size balls. Dip in powdered sugar.
Steam cabbage until crisp-tender. Melt fat or margarine in large skillet with lid. Add cabbage. Cook until all liquid is gone and cabbage just starts to brown, stirring occasionally.
Thinly slice green onions (including tops). Combine with white rice, finely chopped tomatoes, olive oil and vinegar. Cover and chill.
Mix all together and add last 1/2 cup boiling water. Bake in 11 x 7-inch pan for 35 to 45 minutes at 350°.
Mix well. Pour into deep pie pan. Chill 45 minutes; save 1/2 cup for top of pie.
Put berries in buttered casserole. Pour lemon juice over. Mix oleo, 1/2 cup of sugar, 1/2 teaspoon of salt, milk, flour and baking powder. Pour over berries. Mix and sprinkle over top 3/4 cup sugar, cornstarch and 1/4 teaspoon salt. Pour 1 cup of boiling water over top and bake at 375° for 1 hour.
Mix well and shape into balls. Place in baking dish and pour 2 1/2 cups tomato juice over balls. Bake at 300° for 1 1/2 to 2 hours. Best if simmered awhile.
Add warm water to croutons; mix and press into buttered 10-inch pie plate. Scramble hamburg and onion; drain off fat. Add cheese, eggs, catsup or barbecue sauce and cup of croutons. Press onto crouton crust. Top with sliced tomatoes. Bake at 400° for 25 to 30 minutes. Top with cheese; bake 2 minutes longer.
In a 13 x 9 x 2-inch baking pan, spread about 1 cup sauce. Arrange a layer of uncooked lasagna; top with some sauce, Ricotta, Mozzarella, Parmesan and sauce. Repeat, gently pressing lasagna pieces into cheese mixture. End with a final layer of lasagna. Pour remaining sauce over, making sure all lasagna pieces are covered with sauce. Top with remaining Mozzarella and Parmesan. (Do not be concerned with the empty space at the ends of the pan; during cooking, the lasagna will expand and take up most of the area.) Bake at 350° for 45 to 55 minutes until lightly browned and bubbly. Let stand about 15 minutes before serving. Serves 6 to 8.
Combine all ingredients, except butter in large mixing bowl. Mix well. Put in casserole dish and divide butter into pats to place on top. Bake covered at 375° for 1 hour. Serves 4 to 6.
Prepare stuffing mix per package directions. Combine ground beef, soup mix, ketchup, egg and water in bowl. Mix well. Spread 1/2 of ground beef mixture into casserole dish. Spread stuffing mixture evenly over beef mixture. Top with remaining beef mixture. Bake, covered, at 350° for 1 hour, remove cover and bake for additional 15 minutes until top of loaf is brown.
Combine sugar, flour, cornstarch, vinegar and pineapple in saucepan and bring to a boil. Watch carefully. This will burn quickly. Cool completely! Once cooled, add all remaining ingredients.
Crumble Oreo cookies in food processor or blender. Cream together butter, cream cheese and powdered sugar. Add 2 small packages chocolate instant pudding, milk and Cool Whip.
Melt butter in 3-quart saucepan. Add mushrooms and saute. Add onions and saute 5 minutes. Add soup and gradually stir in sherry and light cream. Add cheese and heat on low, stirring until cheese is melted. Add chicken and shrimp. Heat to serving temperature. Stir in parsley before serving. Serve over rice. Freezes well.
Blend together flour, sugar, baking powder and salt, then add margarine and mix until fine. Beat eggs with water and mix with fork. Put all ingredients together; mix until dough is formed. Press with fingers into cake sheet/cookie sheet. Cut apples into 1/8ths and place into rows on dough. Mix 1/2 cup sugar, cinnamon and a little nutmeg; sprinkle over apples. Dot with butter. Bake at 375° for 45 minutes or until apples are soft. Makes sheet cake (cookie sheet) size (10 x 15-inches) plus a small one.
Put all ingredients in large casserole/pot with lid to fit. Mix well. Cover. Bake at 275° for 5 hours.
Put brown sugar into small skillet and stir in ginger. Add carrots and margarine and bring to a boil. Boil for 2 minutes. Serve while good and hot.
Bake at 425° about 15 minutes. Mix dry ingredients, then add liquids and beat.
Put oil in a pot or skillet over medium heat. Add flour; stirring until just brown. Stir in broth. Reduce heat to low and let simmer until thickened. When thickened add the chopped giblets or eggs. Add salt and pepper if needed.
Crumble bacon into small pieces. Reserve 1 teaspoon of bacon and 1 teaspoon of onion slices for topping. Spread bacon and onions evenly in bottom of pie shell. Sprinkle grated	cheese over bacon and onions. In a 2-cup micro-proof measure, heat milk on High setting for 3 minutes. Mix mustard in beaten eggs. Gradually add hot milk as you stir. Pour carefully into pie shell. Sprinkle reserved bacon and onions on top. Cook on 70 (Roast) for 12 to 14 minutes or until center is barely set. Let stand for 20 minutes before serving.
Combine all the ingredients and bake 30 minutes at 350°. Sprinkle with buttered bread crumbs.
Mix together all ingredients; place in a 9 x 13-inch greased baking pan or dish. Bake at 350° for about 30 minutes, then, with a spoon, pull cooked edges from sides of pan and allow uncooked portion to fill in around the edges. Continue to cook for 30 more minutes, or until firm consistency is obtained. Makes 10 to 12 servings.
In 10-inch skillet over medium heat, in butter, cook shrimp until shrimp turn pink. Stir in crumbs, dill and 1/4 teaspoon salt. Spoon shrimp mixture onto center of each fillet; roll up. Secure with toothpicks. In cleaned skillet over high heat, heat to boiling the fillets, wine, water and 1 teaspoon salt. Reduce heat to low. Cover; simmer 12 to 15 minutes. With slotted spoon, remove fillets to warm platter. Remove toothpicks; keep fish warm until needed.
Saute onions in hot butter for 2 minutes. Add all other ingredients except for zita. Cook and cover over low heat for about 20 minutes, stirring frequently. Zucchini slices should be tender but still retain their shape. Serve over cooked zita.
Empty cake mix into 13 x 9 pan. Pour peaches (with juice) over cake mix. Stir lightly. Dot with butter, cinnamon and sugar. Bake at 350° for 30-35 minutes or until golden brown.
Put rice and broccoli in large bowl. Melt Cheez Whiz in microwave and pour over rice and broccoli. Add soup, warm water and mushroom pieces. Saute onions and celery in margarine. Pour over all ingredients. Bake in 9 x 13-inch pan for 45 minutes at 350°.
Sift dry ingredients into medium mixing bowl. Whirl remaining ingredients in blender to form an emulsion. Add to dry ingredients and mix just until dry ingredients are moistened. Spoon into lightly buttered and floured 9-inch square pan and bake in preheated oven (350°) for 35 to 40 minutes. Remove from oven and let stand in pan for 5 minutes. Loosen edges with spatula and turn out onto cookie rack covered with wax paper. Cool to room temperature before cutting.
Place chicken in bottom of greased casserole. Mix all other ingredients and pour over chicken. Bake in 350° oven for 30 to 45 minutes or until chicken is done.
Boil sugar and water 5 minutes, then pour on tea leaves and lemons. Let stand 6 hours or overnight. Strain and put in jar in a cool place. Use 2 tablespoons in a glass of water.
Brown the ground beef and onion; drain off excess fat. Mix with remaining ingredients in kettle or crock-pot. Simmer for about 20 minutes.
Boil and cool 1 cup brown sugar and 1 cup water. Pour into ungreased baking pan. Combine the remaining ingredients. Beat all together. Drop by teaspoons on sugar and water in pan. Sprinkle with chopped nuts. Bake until cake floats away from sides of pan. Cool until lukewarm. Serve with whipped cream. (Nuts and whipped cream may be omitted.) Bake at 350° for approximately 45 minutes.
Mix in double boiler. Dip balls in chocolate mix with toothpick. Cool on waxed paper.
Pour peaches and juice into 9 x 13-inch pan. Sprinkle cake mix evenly over peaches. Sprinkle nuts over cake mix. Cover with slices of margarine. Bake at 350° for 45 minutes. Serve with whipped topping. Delicious served with ice cream!
Brown meat and drain. Pour meat into bottom of casserole dish. Alternate layers of mushroom soup and vegetable beef soup. Place Tater Tots on top. Bake at 425° for 30 to 45 minutes or until Tater Tots are brown. Serve with hot buttered rolls.
Mix butter, milk, sugar and cocoa in a saucepan over med. low heat. Let this come to a rolling boil for 2 min. while stirring. Remove from heat. Add peanut butter and stir until melted, add oats and vanilla. Drop by spoonful onto wax paper and let cool.
Heat oven to 425°. In a large skillet, cook beef and onion over medium heat for 6 to 8 minutes or until beef is no longer pink; drain well. Season with salt and pepper; stir in cheese and sauce. On a lightly floured surface, unroll pizza dough. Cut into 6 sections. Divide and spoon filling into center of each section. Bring together 4 corners of each rectangular section, pinching to seal. Loosely close straight edges of dough to form pockets. (It's not necessary to seal edges completely.) Carefully transfer to ungreased baking sheet. Bake 12 to 14 minutes or until golden brown.
Mix together all ingredients, except cheese, and put in 9 x 13-inch baking dish. Bake at 350° for 1 hour. Top with cheese and bake until melted.
In the top of double boiler, melt the butter. Stir in the lemon rind, juice and sugar. Beat the eggs and yolks together until thick. Blend into lemon mixture. Cook, stirring constantly, over hot water until mixture is very thick. Chill before using. For those who dislike lemon pies rigid with cornstarch. Makes enough for 9-inch pan. Can be used as a cake filling or in place of jam.
Put peaches in bowl. Stir in sugar, flour and cinnamon. Pour into pie shell. Dot with butter. Add top crust and seal. Cut vent in top crust. Brush top crust with water. Sprinkle with sugar. Bake at 375° for 1 hour or until crust is done.
Grease a 13 x 9-inch pan. In large bowl, dissolve yeast in water. Stir in egg. Add flour mixture. Press dough into prepared pan. Blend garlic, salt and butter. Dip sharp knife into butter, then cut lengthwise and crosswise at 1-inch intervals. Brush with remaining mixture; let rise. Bake at 400° for 20 to 25 minutes.
In a large pot, heat olive oil over medium-high heat. Add onion and cook until onion begins to soften, 3 to 5 minutes. Add garlic and cook 1 to 2 minutes longer. Do not brown. Add tomatoes, tomatillos and jalapeno. Cook until tomatillos are soft. Add chicken stock, green chilies, cooked chicken, oregano, cumin, cilantro, beans and lime juice. Heat through and season to taste with salt and pepper. Makes 8 to 10 servings.
Mix all the ingredients. Heat pan first, then spray with Pam. Bake at 400° in preheated oven until brown.
Mix all ingredients, except the corn flakes and 1/2 cup butter. Line a 9 x 13-inch buttered pan with potato mixture. Top with 1/2 cup butter and corn flakes. Bake for 1 to 1 1/2 hours at 350°. Serves 6 to 8.
Place crushed pineapple on bottom of a greased 9 x 13-inch pan. Alternate other ingredients except shortening which is added last. Bake at 325° to 350° for 20 to 30 minutes. Can be served with whipped topping, if desired.
Wash and parboil poke salat. After parboiling, drain and put into hot Wesson oil in iron skillet; salt and pepper. After tendering, add beaten eggs and finish cooking.
Grease a 9 x 13-inch pan. Pour in croutons. Spread cheese over croutons. Layer sausage over cheese. Blend in eggs, 2 1/2 cups of milk and mustard. Pour over layers. Let set in refrigerator overnight or at least 2 hours. Blend soup and other 1/2 cup of milk together and spread over rest after it set. Bake, uncovered, for 1 hour at 300°. Yields 8 servings.
Mix all of the above ingredients and pour into a 2-quart casserole dish. Bake at 350° if glass casserole or 375° if metal pan for 1 hour.
Mix milk and pudding. Cook on medium heat, then pour cake mix into the pudding mix; beat until smooth. Pour into a 9 x 13-inch cake pan. Pour the package of butterscotch morsels over the top of the cake. Bake at 300° for about 30 minutes or until done.
Stir together first 4 ingredients. Add melted butter and mix until crumbly. Pat into ungreased 9 x 9 x 2-inch baking pan. Bake at 350° for 12 minutes. Cream together cream cheese and 1/3 cup sugar. Add egg, lemon peel and lemon juice and mix well. Pour over baked layer. Bake at 350° for 20 to 25 minutes. Sprinkle top with the 2 tablespoons of graham cracker crumbs. Cool, cut into bars and store in refrigerator. These bars will freeze well.
Combine cake mix, canned milk and eggs. Beat on low speed for 2 minutes. Stir in 1 cup of pineapple. Spray 13 x 9-inch pan with Pam. Pour batter into pan. Bake in preheated 350° oven for 30 to 35 minutes, until done. Cool for at least 15 minutes. Combine sugar and 2 tablespoons reserved juice in bowl and mix until smooth. Spread over warm cake. Sprinkle with coconut and remaining pineapple.
Spread crescent rolls in 13 x 9 pan. Cover with Eagle Brand milk and coconut pecan frosting mix. Pour butter on top of mixture. Bake 15 minutes at 400°.
Preheat oven to 400°. Grease a 10 x 1 x 1/2-inch pie plate. Sprinkle ham, cheese and onion in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high, or 1 minute with hand beater. Pour into plate over ham and cheese mixture. Bake until golden brown and knife inserted in center comes out clean, 35 to 40 minutes. Cool about 5 minutes. Makes 6 to 8 servings.
Place rice in greased 13 x 9 x 2-inch baking dish. Mix together soups and milk. Pour over rice. Sprinkle onion soup mix over soups. Top with pork chops. Cover tightly with foil. Bake at 350° for 1 1/2 hours. Remove foil the last 15 minutes to brown chops. Yields 6 servings.
Grind in food chopper the cheese, pimiento and boiled eggs. Add other ingredients and mix thoroughly.
Melt one stick of butter in a 9 x 13-inch pan. Crush 3 cups vanilla wafers. Mix with butter and pack well in pan; refrigerate well. Beat at high speed until creamy the powdered sugar and soft butter. Add eggs one at a time. Spread mixture on cracker crust. Slice bananas oblong. (Let them sit in pineapple juice to prevent browning.) Place them on mixture. Drain pineapple and place on bananas. Place cherries on top of pineapple; top with Cool Whip. (Optional: top with 1/4 cup chopped nuts.) Chill overnight or 4 hours.
Put 4 cups of water on stove to boil. Dissolve the Knox gelatine in sauce dish with 1/2 cup cold water. Mix and set aside. Put Kool-Aid and sweetener in large bowl; add the boiling water to Kool-Aid mixture. Add Knox gelatine mixture and stir until dissolved. Add the cold water and refrigerate for 6 to 8 hours.
Combine all ingredients and bring to a boil, stirring constantly. Pour over cabbage mixture. Cool. Cover and refrigerate.
Put fruit in casserole. In boiler, heat remaining ingredients until thick and bubbly. Pour over fruit and let stand in refrigerator overnight. Heat at 350° for 20 minutes.
Heat oven to 425°. Prepare pastry. Mix remaining ingredients, except apples and margarine. Stir in apples. Turn into pastry lined pie plate. Dot with margarine. Place top crust, that has slits cut in it, over the filling, unfold and trim overhanging edge of pastry 1-inch from rim of plate. Fold and roll top edge under lower edge. Cover with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during the last 15 minutes of baking. Bake 40 to 50 minutes, until crust is brown and juice begins to bubble through slits in crust.
Soak dates in 1/2 cup water for 1 hour. Cook 5 minutes on low heat. Stir in milk, egg, nutmeg and pecans. Pour into unbaked pie shell. Bake at 375° for 40 to 50 minutes until knife comes out clean.
Sift and mix flour, cornmeal, baking powder, sugar and salt together. Add egg, milk and shortening. Beat 1 minute with spoon. Avoid overbeating. Bake at 450° for 25 minutes.
On a plate, mix bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip beef into beaten egg, then into bread crumbs.
Blend baking mix, salt, pepper and paprika. Coat meat pieces. (Reserve remaining seasoned mixture.) Cook meat in hot shortening until brown. Add 1/4 cup of the water. Cover and cook over low heat about 2 hours or until meat is tender. Remove meat to platter. Add 1 cup of water to drippings in skillet. Stir together 2 tablespoons of the reserved seasoned mixture and remaining 1/4 cup of water. Gradually stir into drippings. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour over meat. Makes 4 servings.
Stirring occasionally, cook slowly for 1 hour. Brown 2 pounds of chuck (ground) or deer (ground) meat. Add to mixture. Then add:
Cut beef steak into strips. Combine soy sauce, 2 teaspoons oil, sugar and cornstarch and stir into strips. Heat remaining oil in large skillet, add garlic, ginger and pepper pods. Cook 30 minutes. Add red bell pepper and corn, stir-fry 1 1/2 minutes. Add pea pods, stir-fry 30 seconds. Remove vegetables; reserve. Stir-fry beef strips (1/2 at a time) 2 to 3 minutes. Return vegetables and beef to skillet and heat. Serves 4. Good served with rice.
Cook oats at Medium-high for 2 to 3 minutes. Stir often. Melt together butter, honey, vanilla and cinnamon. Add nuts, seed, sugar, wheat germ and coconut. Mix all ingredients. Cook 6 minutes on Medium-high. Add 1/3 cup raisins. Cook 2 minutes. Stir often. Cool on cookie sheet. Store in glass jars.
Blend butter, sugar, salt and vanilla. Beat in the egg. Stir in flour mixture, nuts and chocolate chips. Shape into 1-inch balls and place on an ungreased cookie sheet.
In large bowl, pour Minute rice, margarine and chicken broth. Stir well to melt margarine. Add remaining ingredients. Mix together and pour into baking dish. Top with grated cheese and Parmesan cheese. Bake at 350° for 30 minutes.
Melt butter in a 12 x 8 x 2-inch baking dish. Set aside. Combine flour and sugar; add milk and almond extract. Stir until blended. Spoon batter over butter; do not stir. Spoon cherries over batter; do not stir. Bake at 375° for 35 minutes or until golden brown. Yield about 8 servings.
Combine in large bowl the margarine, salt, pepper, onions, soup, sour cream and cheese. Pour over potatoes in greased bowl. Cover with cornflakes and margarine. Bake at 300° for 45 minutes.
Beat Dream Whip as directed on package. In another bowl, beat cream cheese. Add this to Dream Whip plus powdered sugar and beat until fluffy. Spread over graham cracker crust and top with favorite fruit pie filling. Chill overnight. Delicious.
Boil flour and milk until thick. Cover with wax paper and cool. Beat oleo or Crisco and sugar until whipped fluffy. Add vanilla. Mix flour mixture into this. Beat until smooth.
Saut onion; add broth and remaining ingredients. Bring to a boil. Cover. Reduce heat. Simmer 20 minutes.
Mix together oil, dill weed, lemon pepper, garlic powder and dressing. Pour over crackers. Place on cookie sheet or deep pan and place in 200° oven for 20 minutes; mix intermittently. These are much better if let sit in Tupperware with lid 2 or 3 days.
Combine salt, oil and spices, etc.; let sit for 30 minutes. Rub entire inside and outside of chicken with oil mixture. Place in a heavy brown bag and fold bag closed. Bake in a roasting pan for 2 1/2 to 3 hours at 325° or until done. Open bag last 1/2 hour to let brown.
Bring all ingredients, except pineapple, to a boil. Then add pineapple.
In a chilled glass, combine two scoops of ice cream and enough grape Nehi to flavor. Blend until creamy, if desired.
Preheat oven to 375°. Cook onion in margarine until tender. Mix all ingredients. Bake for 1 hour.
Heat 3 cups of milk in saucepan. In a double boiler, combine cornmeal, salt, ginger, cinnamon and remaining milk. Pour in heated milk, stirring to combine. Cook, stirring constantly, until smooth. Reduce heat to simmer water. Cook 25 minutes, stirring frequently. Grease a deep 1-quart dish. Remove bowl from heat; stir in butter and molasses until mixture is smooth. Stir in eggs. Pour batter into baking dish. Bake at 350° for 1 hour. Serve warm.