HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Combine all ingredients; blend well. Form into 1-inch balls, pressing firmly. Place 2 inches apart on an ungreased cookie sheet. Bake at 350° for 9 to 12 minutes, or until lightly golden brown around the edges. Cool 1 minute; remove from cookie sheet. Makes 3 to 4 dozen cookies.
Heat Velveeta, chocolate and corn syrup in 3-quart saucepan over medium heat, stirring occasionally until mixture is melted. Gradually add sugar to chocolate mixture, beating with electric mixer on medium until smooth. Stir in pecans and vanilla. Pour into greased 13 x 9-inch pan. Smooth surface with spatula. Refrigerate several hours. Cut into squares.
Preheat oven to 350°. Grease a 10-inch Bundt pan. In large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt. In a small bowl, beat pumpkin, oil, juice, eggs and vanilla. Stir pumpkin mixture into flour mixture until well combined. Fold in nuts and raisins. Turn into prepared pan and bake 55 to 60 minutes or until cake tester inserted in center comes out clean. Turn out of pan. Sprinkle with confectioners sugar before serving.
Use electric mixer or whisk. Mix all ingredients well. Must be well blended. Chill. Serve with tortilla chips.
Crack eggs in a small bowl. Mix with a fork. Melt butter in a frying pan over low heat. Pour in eggs. Stir evenly until cooked. Shake a little salt and pepper to taste. Careful, not too much!
Combine all ingredients and let stand for 1 hour before serving. Carrots may be reserved and sprinkled on top to decorate.
Melt butter in sheet cake pan, 9 x 12-inch. Add syrup and brown sugar. Heat until it boils. Then remove from heat. Arrange pineapple slices over syrup. Then fill spaces with walnuts and cherries. Mix cake as directed on box, using reserved juice as part of liquid. Bake at 350° for 35 to 45 minutes or until done.
Marinate for 1/2 hour. Put on cookie sheet. Place in oven for 4 to 6 hours at 140° to 150°. Crack door slightly.
Mix together with zucchini being added last. Bake for 45 to 50 minutes at 350° in greased loaf pans.
Combine peanut butter, butter and sugars; beat until creamy. Gradually beat in eggs and vanilla. Blend in flour, baking powder and salt. Spread into greased 9 x 13 x 2-inch pan. Sprinkle chocolate chips over the top. Put in oven for 3 minutes at 350°. Remove and run knife through to marbleize. Return to oven and bake for 30 minutes. Cool and cut into squares.
Wash plums, cut in half and remove seeds. Using a cutting board and sharp knife, cut each half lengthwise and then 2 times crosswise. (This keeps plums in firm even sized pieces, not possible with chopping.) Bring sugar and water to boiling point. Then stir the gelatin into hot syrup. Add orange juice and peel. Chill. When it begins to thicken, stir in remaining ingredients. Pur into a 1 1/2-quart oiled mold or other dish. Chill until firm. Turn out on a chilled plate and garnish with salad greens. Serve with mayonnaise to which a little orange juice, peel and whipped cream have been added, if desired.
Combine butter, onion, green pepper, celery and garlic in a 2- or 3-quart casserole. Cook, uncovered, on High for 3 minutes. Add tomatoes, tomato sauce, Worcestershire sauce, salt, sugar, chili powder and hot pepper sauce. Cook, uncovered, on High for 7 minutes, stirring once. Combine cornstarch with 2 teaspoons cold water. Stir into casserole. Cook, uncovered, on High for 3 minutes, stirring once. Add shrimp. Cook, uncovered, on High for 2 minutes or until shrimp is piping hot. Serve with wild rice or plain boiled rice.
Melt oleo in boiling water. Add oats and beaten eggs. Mix flour and spices together. Blend with liquid mixture. Add sugar and mix with slotted spoon. Bake at 350°.
Combine ground beef, egg, salt, pepper and 1/2 can tomato sauce. Form into six patties. Press one onion slice in each. Heat Wesson oil in skillet and brown onion side of patties. Pour off excess fat. Turn patties and lemon slices, celery and remaining seasonings. Pour on remaining 1 1/2 cans tomato sauce. Simmer, covered, for 15 minutes or until done. Baste patties occasionally. Serves 6.
Sprinkle pork chops lightly with salt and pepper; dredge in flour. Heat oil in a heavy skillet. Brown pork chops on both sides.
Mix together and pour into greased muffin pans, filling only half full. Bake at 375° until golden brown. Makes about 12 muffins. Baking time is 15 to 20 minutes.
Brown meat. Add onion and peppers; cook until tender. Add remaining ingredients. Simmer 30 minutes. Serve on bun.
Blend flour, peanut butter and salt. Add rest of ingredients and mix together. Drop a rounded teaspoonful of dough onto ungreased cookie sheet and press down with a fork. Bake at 350° for 10 to 12 minutes.
With mixer, blend cheese and butter until soft. Sift flour and pepper; gradually work into cream mixture with spoon. Roll out 1/2 inch thick. Cut into 1 inch rounds. Brush with egg whites. Bake on ungreased baking sheet in hot oven at 425° for 10 to 15 minutes. Makes about 8 dozen.
Mix together all ingredients, then pour over crackers in huge dish. Stir every 5 minutes for 1 hour. Store in Ziploc bag in refrigerator.
Bake potatoes until soft (about 45 minutes at 425°). Cut the top (lengthwise) off of each. Scoop out potatoes and mash with sour cream, oleo, salt, pepper, onion, broccoli and 3/4 cup cheese. Refill potato shells. Top with rest of cheese. Bake at 425° for 20 minutes.
Boil chicken. Debone and cut into bite size pieces. Boil spaghetti in chicken broth. Saute onion and pepper in margarine. Add to spaghetti both soups and cheese cut into bite size pieces. Let cheese melt. Put in a baking dish and bake 30 minutes at 350°.
Mix all ingredients together. Drop by spoon or roll into little balls on oiled cookie sheet. Bake at 325°.
Layer tortillas and chicken alternately in greased casserole dish. Combine 1 cup of cheese with all other ingredients. Pour over chicken and sprinkle with remaining cheese. Bake at 350° for 30 to 45 minutes or until heated through and cheese is melted.
Wash turnip greens several times, changing water each time. Put into a large pot; add about 1/2 pot of water and the salt. May add fatback, if you like. Cook on medium heat until greens have cooked down and are tender.
Mix all ingredients together except soda and water. Soda and water mixture last. Drop by teaspoon on greased cookie sheet. Bake 8 to 10 minutes at 375°.
Salt and flour chicken. Fry in shortening until brown. Add all others. Bring to boiling, reduce to simmer and cook 30 minutes or until	chicken is tender. Serve over rice. Sprinkle almonds on top.
Cream butter, shortening and sugar. Add remainder of ingredients in order given. Beat well. Place in well-greased and floured tube pan. Bake in cold oven at 325°. Cook for 90 minutes and remove from pan when hot.
Cook bacon in a large, heavy saucepan until crisp. Drain and set aside. Leave a small amount of drippings in pan (about 1 tablespoon). Add green pepper, onion, carrot and garlic. Cook 5 minutes. Add tomatoes which have been mashed or cut into small pieces. Stir in navy beans along with salt, pepper and sugar. Simmer 30 minutes to an hour. Add crumbled bacon and parsley flakes. Cook 5 minutes more. This is delicious when made the day before and reheated slowly at serving time.
Saute onions in butter until tender. Blend in flour, salt, pepper and milk, stirring constantly. Add cheese. Remove from heat and stir until cheese is melted. Serve in bowls and add bread croutons.
Heat cider and cinnamon stick in a large pan (a large double boiler works well). Bring to a boil and simmer, covered, for 5 minutes. Add remaining ingredients and simmer, uncovered, 5 minutes longer. Keep hot over low heat or heat in small batches as guests arrive. Makes 20 cups.
Mix strawberry soda pop with Eagle Brand milk. Slice strawberries into quarters and add to mixture. Pour into a 1 gallon freezer and freeze according to freezer directions.
Brown hamburger and onion; drain. Add green pepper, soup, 2 dashes of Worcestershire sauce and a squirt of mustard. Add enough water to the consistency you like and simmer for 5 minutes. Serve on potato buns with green vegetable.
Press cream cheese into an 8 ounce plastic margarine tub or a small bowl. Loosen edges with a spatula and invert onto the center of a shallow serving dish. Smooth surface with a spatula. In a small bowl, mix preserves, mustard, horseradish and red pepper or hot pepper sauce until well blended. Pour over cheese. Sprinkle with nuts. Serve with crackers.
Tear chicken into bite size pieces and place on bottom of ungreased casserole dish. Rinse and drain the frozen vegetables and pour over chicken. Combine in small bowl 1 cup milk and cream of chicken soup. Combine in small bowl, 1 cup of milk, Bisquick mix and melted margarine. Pour slowly over top of casserole. Bake at 350° for 1 hour.
Combine in a large bowl and blend well all the ingredients. After combined, press into a pizza pan, forming a rim along edge. Bake crust 10 minutes in a 350° oven, then sprinkle with 2 cups miniature marshmallows and 6 ounces chocolate chips. Bake 5 to 8 minutes until marshmallows are puffy and lightly brown. Cool and cut. Store in tightly covered container. (A 15 x 9 pan will also work.)
Boil the water and sugar 5 minutes. Add cloves and tea (tie in bag). Boil 5 minutes more. Simmer 10 minutes. Add orange and lemon juices. Serve hot or cold.
Brown pork chops in a nonstick skillet, no need to add any oil. After chops are brown, baste both sides with prepared mustard. Pour a can of chicken with rice soup, plus 1 soup can of water over the chops. Pour in 3/4 to 1 cup of uncooked rice. Bring to a boil; cover and turn to low. Cook until liquid is absorbed, approximately 20 minutes.
Mix all together. Batter will be thin. Pour into greased 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes.
Combine butter with 3 tablespoons sugar and pretzels. Press onto bottom of 13 x 9-inch pan. Bake at 350° for 10 minutes; let cool. Cream 1 cup sugar with cream cheese; add 1 small container Cool Whip. Spread over cooled pretzel mixture. Dissolve gelatin in boiling water; add frozen strawberries. Pour over cream cheese layer. Chill. Top with dollops of Cool Whip, if desired.
Cream the oleo, sugar, eggs and vanilla. Add dry ingredients and finally chocolate chips. Drop on greased cookie sheet and bake in a 350° oven for 7 to 10 minutes. Nut kernels may be placed on top before baking.
Cook sausage in a skillet until browned; drain and set aside. Combine next 5 ingredients, mixing well. Cut in shortening until it resembles coarse meal. Dissolve yeast in warm water (105° to 115°). Let stand 5 minutes. Add yeast to buttermilk, stirring. Add to dry ingredients, stirring until dry ingredients are moistened. Knead in sausage. Turn dough out onto a floured surface. Knead lightly. Roll out dough and cut into rounds. Bake at 425° for 10 minutes or until golden brown.
Cut steaks into 1 1/2-inch wide strips and dredge in flour. Brown in oil in a large (at last 10-inch) skillet. Lay aside on a plate. Cook and stir onion in oil until tender. Drain.
Combine mustard and vinegar in blender. Add salt, garlic, basil, black pepper, hot sauce and onion; whirl. With machine running, add oil, one tablespoon at a time. Chill. Keeps several weeks. Yields 1 1/4 cups.
Mix spinach, cottage cheese, Parmesan cheese and garlic. Spray cookie sheet and place crescent rolls on cookie sheet. Pinch edges together. Lay filling down in the middle of the dough and put the Provolone cheese over the filling. Fold over the edges of the crescent rolls to cover the filling. Bake at 350 degrees for 15 to 20 minutes. Slice to serve.
The fruit and butter should be at room temperature. Cream butter and sugar until fluffy. Add berries and refrigerate.
Heat salted water to a boil. Add broccoli. Cover and heat to boiling. Cook 10 to 12 minutes until stems are almost tender. Drain. Place broccoli in ungreased 1 1/2-quart casserole. Heat oven to 400°.
Cook broccoli until tender. Arrange in a dish. Combine cheese, eggs, mayonnaise, soup and onion. Spread over broccoli and cover with crumbs. Bake at 350° for 30 minutes. One-half cup sour cream may be substituted for mayonnaise, if desired.
Melt butterscotch morsels in a double boiler. Remove from heat. Add peanuts and noodles. Stir until well coated. Drop onto wax paper to harden.
*Would recommend from nil to 1/2 cup sugar. Dates, coconut and Rice Krispies supply sufficient sweetener in my opinion.
Cream shortening and butter. Add sugar and cream until smooth. Add eggs, one at a time, while mixing. Sift baking powder with flour, then add to mixture alternately with milk. Add flavorings and mix. Grease and flour a 10-inch tube pan. Bake at 350° for 1 hour and 20 minutes.
Open beans and season to taste with garlic powder and chili powder or salsa or seasoning. I usually fix this in "X" baking dish. Cover layer of beans with layer of chopped onion. Cover with sour cream dip. Sprinkle cheese, lettuce and fresh tomatoes on top. Serve with corn chips.
Mix all together and pour into two unbaked pie shells. Bake at 350° for 35 to 40 minutes.
Brown meat in butter. Add chopped celery and pepper slices. Fry all until lightly browned. Add onion and water in pan to cover ingredients. Simmer with lid until meat is tender (1/2 hour). Add soy sauce, mushrooms and chopped tomato. Thicken with cornstarch. Serve over rice or noodles.
Mix first 5 ingredients. Add flour, soda, salt, eggs, cinnamon and buttermilk. Bake at 350° until done. Can refrigerate dough up to 3 weeks and make them fresh occasionally.
Wash and pat dry chicken. Place flour, mix and chili powder in paper or plastic bag. Add chicken and shake until coated with flour mixture. Heat oil; brown chicken. Drain tomatoes, reserving juice. Add water to juice to make 2 1/2 cups of liquid. Add tomatoes, liquid, onion, green pepper, rice, salt and pepper to chicken. Stir, making certain rice is covered with liquid. Bring to boil. Reduce heat and cover. Cook over low heat until chicken is tender, about 40 minutes.
Preheat oven to 375°. Simmer the mushrooms and onion in the margarine over low heat, covered, for 10 to 15 minutes. Place in shallow pan. Mix together the sour cream, yogurt, flour, salt and pepper. Pour over mushrooms. Sprinkle with bread crumbs. Bake 10 to 15 minutes. Serves 4.
Cook rice according to package instructions. Microwave rice works great. In large skillet, melt butter. Add celery and onion. Saute lightly, about 10 to 15 minutes. Add cooked rice and Cheez Whiz; mix well. Add undiluted celery soup, broccoli, salt and pepper. Bake in a 1 1/2-quart greased casserole at 350° for 45 minutes.
Mix pudding with milk; let it set up slightly. Fold in Cool Whip. In a 9 x 13-inch pan, place a layer of whole graham crackers. Put a layer of pudding mix over it, then another layer of graham crackers, then the rest of the pudding and, finally, another layer of graham crackers. Melt the jar of hot fudge topping a little; put on top of the graham crackers. Refrigerate.
Put birds in Dutch oven or pressure cooker. Add salt, pepper, onion, celery and water. Simmer 1 1/2 to 2 hours or until tender or pressure cook 20 minutes at 15 pounds. Remove birds from liquid and cool. Break meat into small pieces. Stir into Cream Sauce (following) and heat. Serve at once over toast.
Combine bacon, cream cheese and marmalade. Refrigerate mixture. Allow spread to reach room temperature at serving time. Serve with celery sticks, apple slices (Cortlands keep their color) and crackers. Dress tray with red and green grapes and parsley.
Drain apricots. Place in a large 2-quart casserole, round side up. Cover with brown sugar (6 to 8 tablespoons) and with dots of butter. Add on top crumbled Ritz crumbs. Bake 1 hour at 300°.
Blend together Crisco, sugars, salt and eggs. Add peanut butter. Stir in flour. Form the dough in small balls and place on greased sheet. Flatten with fork, crisscross. Bake at 375° about 10 minutes. Makes about 6 dozen cookies.
Cream the sugar, oleo and eggs. Add the soda to the sour milk and then add to the first mixture. Add dry ingredients. Pour into a greased 9 x 13-inch pan. Bake at 400° until brown and the edges are pulled away from the pan (about 30 to 40 minutes).
Combine scalded milk, shortening and sugar; cool to lukewarm. Add yeast, orange juice and peel. Add flour and mix to soft dough. Cover and let stand 10 minutes.
After sorting and washing beans, put them on in cold water and cook for a long period of time until beans are tender (possible 3 to 4 hours). After beans are tender, add remaining ingredients.
Cook onion in oil until clear and soft; add flour. Mix well. Add tomato sauce, barbecue sauce and water. Simmer 1/2 hour. Chop hot dogs up 1/4 to 1/8-inch. Add to mixture and cook another 5 to 10 minutes. Serve over cooked spaghetti.
Combine eggs and almond paste in a large bowl. Beat until blended. Add brown sugar, 3/4 c. corn syrup, and melted butter, whisking until blended. Stir in 1-1/2 c. chopped pecans. Pour into pie crust and place on a baking sheet. Bake at 350 for 45 minutes.
Put cream cheese in a bowl. Cut chipped beef in small pieces. Add to cream cheese. Add chopped green onion, Worcestershire sauce and milk. Mix all together very well. Shape into a ball.
Cook noodles and arrange 4 to 5 on bottom of a greased 13 x 9-inch pan.
Cook spinach as directed; drain and squeeze excess water out. Squeeze water out of artichokes. Saute onion in butter until onion is clear. Add sour cream. Spread bottom of casserole with half of spinach-artichoke mixture. Spread half of sour cream and onion mixture on top, then spread 1/2 cup of cheese. Repeat same for second layer. Bake at 350° for 30 minutes.
Simmer giblets, neck, 1 medium onion, celery, salt and pepper in 1 quart water until tender. Saute celery, 1 onion, mushrooms and parsley in butter.	Combine bread	crumbs, cornbread, chopped giblets, sauteed	vegetables, sage, salt, pepper and broth from giblets in a large	bowl. Place in casserole; bake for 30 minutes at 350°. May use rest of broth for gravy.
Preheat oven to 425°. Place chicken breasts into baking dish. Bake for 15 to 20 minutes. In a saucepan, combine the tomatoes, cornstarch and oregano; cook on a medium heat, stirring constantly until sauce thickens. Pour heated sauce over chicken. Sprinkle with Parmesan cheese. Bake for 5 minutes more. Yield: 4 servings.
Chop onions and chilies, mince garlic. Melt butter in a saucepan over medium heat, add onions and saute until soft. Stir in flour, chicken broth, chilies, garlic and salt to taste and cumin and simmer 15 minutes. Heat oven to 350°. Grease a rectangular baking dish. Grate cheese, slice green onions. Put some chicken in each tortilla along with some onion mixture and 3 tablespoons of grated cheese. Roll up tortillas and put in baking dish seam side down. Pour the remaining sauce over them and then the cream. Sprinkle with remaining cheese and green onions. Bake 20 minutes and garnish with tomatoes.
In large saucepan, combine sugar and water. Bring to a boil; boil 5 minutes. Cool.
Combine flour, cornmeal and cheese in medium bowl, then stir in oil until mixture is crumbly. Stir in water until well mixed. On floured surface use your hands, form with your hands and then use cookie cutter, transfer to ungreased baking sheet. Bake at 300° for 40 minutes.
Combine soup, onion, chilies and sour cream. Spread some in casserole pan. Layer tortilla strips, soup mixture, cheese and chicken. Bake at 375° for 30 minutes. If you prefer it even spicier, you can add picante sauce when serving.
Cream together butter and sugar. Add eggs, one at a time, beating well after each. Add extracts, then add flour and mix well.
Beat egg; stir in remaining ingredients, mixing just to moisten. Pour into 12 greased muffin tins. Bake at 400° for 15 to 20 minutes.
Cream cheese must be very soft. Drain water from can of artichoke hearts. Cut up hearts and add cream cheese. Mix well. Add rest of ingredients. Mix until well blended. Pour into 9 or 10-inch glass pie plate. Bake at 400° for 15 minutes. Serve while warm with celery, carrots or crackers.
Brown pork chops. Add peas, saving liquid and adding also, to tomato soup in separate bowl. Add to this mixture the chopped onion and salt and pepper to taste. Add to pork chops.
In large bowl, combine milk, water and pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl. Top with 1/3 each of the wafers, bananas and pudding. Let chill.
Sift flour, cinnamon and salt together. Cream the butter and sugar together well. Blend in the unbeaten egg and almond extract. Beat well. Stir in dry ingredients. Mix thoroughly. Roll out half of the dough on greased 10 x 8-inch baking sheet. Spread with 1 1/2 cups prepared mincemeat. Roll out remaining dough to 10 x 8-inches. Invert dough over mincemeat. Brush with reserved egg white, slightly beaten. Sprinkle with 1/2 cup nuts. Bake at 350° for 25 to 35 minutes.
Dredge chicken in flour and seasoned salt. Cook in small amount of oil. Steam broccoli. Cook spaghetti and drain. Toss with 1/4 cup of Butter Buds and juice of 1 lemon. Put on platter. Add broccoli. Lay chicken on top and arrange lemon slices around chicken. Sprinkle it all with lemon pepper and parsley.
Cook potatoes in a large saucepan in enough salt water to cover. Cook about 15 minutes or until tender. Drain and set aside. Spread pie filling in an 8	x 8 x 2-inch baking dish. Arrange cooked potatoes on top. In a small mixing bowl stir together cranberry sauce, apricot preserves and orange marmalade.	Spoon over sweet potatoes. Bake uncovered at 350° for 20 to 25 minutes.
Mix all ingredients well until sugar is mixed well. Pour into unbaked pie crust. Bake 45 minutes at 350°.
Mix all ingredients and cook until thick. Cook in open pot. Put in jars and seal. Makes about 7 pints.
Cut vegetables into large, chunky pieces (more than a bite) and place in baking dish. Pour salad dressing over vegetables and mix well. Salt and pepper to taste. Bake in preheated oven at 425° for 20 minutes or until desired texture. Stir occasionally while cooking.
Chop tomato and slice onions. Mince garlic and pepper. Halve and peel avocados and cut into cubes. Squeeze 1 teaspoon lime juice over avocados and toss. Add other ingredients, serve chilled.
Preheat oven to 375°. Empty soup into a 1-quart casserole dish and add milk; mix thoroughly. Stir in chicken (or tuna) and 1 cup of potato chips and peas. Sprinkle top with the remaining 1/4 cup of chips. Bake at 375° for 25 minutes. Very good served over rice.
Brown the chicken breasts in 2 tablespoons oil in heavy skillet. Partially cook asparagus. Layer in a greased 11 x 7 x 2-inch baking dish. Put chicken breasts on top of asparagus. Mix soup, mayonnaise, onions, lemon juice and curry powder. Spread on top of chicken pieces. Cover with foil and bake at 375° for 40 minutes. Remove from oven and sprinkle with cheese. Let stand for 5 minutes, until cheese melts, before serving.
Mix ingredients and fill peppers. Stand in baking dish in which a small amount of water has been added. Cover dish and bake at 375° for 1 hour.
To prepare crust, mix flour, chopped nuts and butter. Press in a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Mix Jell-O and boiling water until dissolved. Add juice and stir. Put in the refrigerator until set. Mix with spoon until in small chunks and add softened Cool Whip.
Puree spinach in blender. Put bouillon cubes and cream in saucepan and scald, stirring until cubes are dissolved. Remove from heat. Stir in remaining ingredients. Chill. May be served topped with chopped hard-cooked eggs.
Beat eggs, oil, vanilla and sugars until fluffy. Add spices. Add flour a little at a time; add nuts and zucchini. Bake in 2 loaf pans 1 hour at 350°.
Cream shortening and butter at medium speed of mixer until light and fluffy. Add 1 cup powdered sugar and salt. Mix well. Stir in flour. Add water, vanilla and nuts, stirring well.
Beat together softened cream cheese and 1/2 cup sugar. Blend in Cool Whip. Pour into 9-inch graham cracker crust. Top with canned cherry pie filling. Chill 3 hours before serving.