HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat 9 X 13 pan with Pam. Spread nuts and coconut in bottom of pan. Prepare cake mix and pour over nuts and coconut. Melt margarine. Mix cream cheese, sugar and margarine. Spread over cake and bake at 350° for 45 minutes. Cool and cut.
Remove centers of baked potatoes. Brown the skins while mixing remaining ingredients with potato centers. Put mixture into potato skins and bake at 400° for 45 minutes.
Place chicken in shallow pan. Pour margarine over chicken; sprinkle with crumbs. Add salt and pepper. Bake at 350° for 2 hours or until tender and golden brown. Yield: 6 servings.
Cream shortening, brown sugar, egg and vanilla. Add sifted flour, salt and baking soda. Mix well all ingredients. Add chocolate chips and nuts. Bake at 350° for 25 minutes. When cool, cut into bars.
Mix all together and bake in an 8-inch square pan. Cut in squares while still warm. Bake 35 minutes at 350°.
Mix all ingredients together. Shape into small balls and bake 15 minutes in 350° oven.
Brown meat and onion in skillet. Add garlic, tomatoes, salt and taco seasoning. Set aside. Combine egg, cottage cheese and Cheddar cheese.
Pick over and wash berries. Put in shallow baking dish. Sprinkle with lemon juice. Cream together butter, 1/2 cup sugar, egg and vanilla until well blended. Mix flour, baking powder and salt. Stir into mixture. Spread over berries. Mix 1/3 cup sugar, cornstarch, cinnamon and lemon rind. Stir in boiling water. Pour over blueberry mixture. Bake at 375° for 45 minutes or until golden brown and pick inserted near center comes out clean. Serve warm, plain or with cream, if used.
Place lamb in large glass or enamel bowl. In measuring cup, combine remaining ingredients; pour over lamb. Cover and refrigerate several hours or overnight. Drain lamb, reserving marinade. Grill lamb 4 to 6 inches above coals or source of heat for 1 hour and 15 minutes or until meat thermometer inserted in thickest part registers 140° for rare or 150° to 155° for medium. Baste with marinade.
Boil to soften skin. Cover with water; take off skin. Score fat, then add cloves to each score. Add brown sugar to cover ham. Pour juice from pineapple can over ham. Decorate with pineapple. During baking baste often. Towards end pour 1/4 to 1/2 cup of Log Cabin or any maple syrup. Mix cornstarch and water into a paste, then pour into pan drippings. Add Gravy Master or Kitchen Bouquet.
Lightly saute garlic and onions in olive oil. Dust vegetables with flour, except tomatoes. Add vegetables to skillet along with tomatoes, salt, pepper, parsley, oregano and basil. Cook over medium heat for 30 minutes. Stir, turn heat down to low and simmer 1 hour. Serve as a side vegetable or cold as a salad for lunch.
Combine all ingredients, except olive oil; mix well (use hands). Roll into golf ball size balls. Saute in olive oil until lightly browned. Add to sauce.
To lighten recipe, you can substitute Egg Beaters for eggs and 1 cup applesauce for 1 cup oil. It turns out just as good.
Mix together first 3 ingredients. Add vanilla and eggs; mix. Mix together flour, salt, soda and cream of tartar. Mix well together. Roll into balls and roll in sugar, sugar and cinnamon, sugar and cocoa or nuts to make a variety. Put on sheets; flatten with bottom of glass. Bake at 375° for 8 to 12 minutes until lightly browned. I check often after 7 minutes.
Boil chicken or 1 package of chicken breasts. Debone and cut in small pieces and put in casserole. Mix together milk, chicken broth and cream of chicken soup. (Do not dilute chicken soup.) Pour over chicken. Sprinkle corn stuffing on top and pour melted oleo on. Bake at 350° for 40 to 45 minutes.
Beat together vegetable oil, eggs, sugar and vanilla. Add flour, salt, cinnamon and soda. Mix well. Add nuts and raw apples. Bake at 350° in tube pan for 1 hour.
Beat eggs in large bowl; gradually add sugar and continue beating until mixture is thick and light in color (10 to 15 minutes). Add anise flavoring and dry ingredients gradually. When too stiff for mixer, knead by hand using ample flour if sticky. Divide dough in half; roll out and make impressions with springerle rolling pin or board (dough should be about 1/2-inch thick). Cut cookies apart and place on cookie sheets lined with smooth kitchen towels. Let stand overnight to set designs. Bake at 275° for 12 to 15 minutes. Tops should be white, bottom yellowish, but not brown. When cool, store in airtight container. (A slice of apple in container will help keep them soft.)
Form small balls and press flat with fork onto ungreased cookie sheet. Bake for 15 minutes at 350°.
Mix eggs and oranges. Beat 3 minutes. Add dry ingredients. Bake in 9 x 13-inch pan 45 minutes at 350°.
Trim fat off meat. Mix other ingredients in bottom of a large crockpot; add meat. Cook on high for 4 hr., then reduce to low and continue to cook for 4-5 hrs. more. Take meat out and shred. Return meat to crockpot (leave other ingredients in crockpot meat will absorb juices after being shredded) and keep warm until serving time. If there is too much liquid on the meat discard some. May be frozen. May also be made with venison instead of pork.
Mix beef, bread crumbs, egg, onion, soup mix and 1/2 can of tomato sauce. Press into loaf pan. To remaining tomato sauce, add 1/2 can of water and 2 tablespoons of brown sugar. Pour over meat loaf. Bake at 350° for 1 hour.
Mix together vinegar, sugar and cornstarch. Grind zucchini or squash coarse and mix salt in lightly. Let stand in icebox overnight. Add zucchini to mixture and heat until boiling. Stir all the time. Simmer 30 minutes. Seal in hot jars. Good on hot dogs, hamburgers and with beans.
Cream sugar and butter. Add eggs and vanilla; mix well. Add sifted flour and soda. Add peanut butter and mix well. Make into little balls and place on a cookie sheet. Dip fork into sugar and press down "crisscross". Bake at 375° for 10 minutes. Cookies will be soft.
Drain beans and toss together with green pepper and onion. Mix together sugar, oil, vinegar, celery seed, mustard seed and salt. Boil for 5 minutes and pour hot dressing over bean mixture. Mix well. Refrigerate several hours before serving. May reduce sugar if desired. Keeps in refrigerator for several days.
Mix sugar, flour and milk together. Melt one stick of butter in pan. Pour over butter. Pour one can of sliced peaches in middle. Bake at 400° for 45 to 60 minutes.
Season the chicken and place in an ovenproof dish. Dot with 2 ounces of the butter and bake in the center of the oven at 400° for 20 minutes. Make the white sauce.
Brown ground meat. Cook onion and pepper until soft. Add to meat the onion, pepper, taco seasoning, tomato paste and refried beans. Cook 1/2 hour in skillet, stirring often. Place in casserole dish and top with shredded cheese. Bake until melted. Top with layer of sour cream before serving.
Cream crisco, sugar and eggs together for approximately 10 minutes. Add 1 cup flour; beat well. Add flavoring and mix. Add remaining flour and milk. Continue to mix well. Grease and flour 2 round pans. Bake at 350 degrees approximately 20 minutes until done.
Cook the water, sugar and cornstarch together until thick and boils. Then add jello. Mix well and remove from stove. Let set until cool. After mixture is cool, add to sliced strawberries. Pour into 2 baked pie shells and refrigerate.
Cream Crisco, sugar and brown sugar first, then add vanilla eggs and water. Make sure beaten well, then add dry ingredients. Last, add chocolate chips and nuts if you want. Bake at 350°.
Mix all the ingredients and shape into balls. Freeze. Bake 10 minutes at 350° or until brown.
Mix all in a large bowl; add milk if needed to roll in 1-inch balls. Place on ungreased cookie sheet. Bake 15 to 20 minutes at 400°.
Preheat oven to 350°. Cream sugar and margarine together. Beat in egg yolks. Add vanilla and baking soda in water and mix. Next, add cream of tartar. Finally, add flour and mix well. Take 1/2 teaspoon of mixture and roll into size of marble. Bake at 350° for 12 to 14 minutes.
Sift together both types of flour, setting aside 1 cup to roll raisins in.
In a bowl, combine the salmon (I remove the bones), onion, crackers and egg. Mix to bind well.
Mix all ingredients together, except chili powder. Form into a log and chill until firm. Roll into chili powder to make a light coating. Slice thin and serve on crackers. This can be frozen.
Soften jello in water. Combine other ingredients. Bake in 3 9-inch pans at 350° for 30 minutes.
Dissolve yeast in 2 tablespoons warm water; set aside. Mix dry ingredients; cut in shortening until the consistency of corn meal. Add buttermilk and yeast; mix well. Add little extra flour and knead. Place in tight container and refrigerate. Will	keep for several days.	When ready to use, roll out and cut with biscuit cutter. Let rise in warm place 1 1/2 to 2 hours. Bake at 425° for 12 to 15 minutes.
Over low flame, stir in all ingredients. Pour into greased 9 x 13-inch casserole. Top with wedges of green pepper which have been boiled with 3 garlic cloves and salt for 5 minutes. Sprinkle heavily with grated cheese (Cheddar). Bake at 350° for 45 minutes to 1 hour. Serves 12 +.
Combine dry ingredients in large bowl. Add remaining ingredients (except boiling water); beat at medium speed 2 minutes. Add boiling water. Ingredients of batter will be thin. Pour into greased and floured cake pans. Bake at 350°: two 9-inch pans or 3 (8-inch) pans 30 to 35 minutes, one 13 x 9-inch pan 35 to	40 minutes or until cake tester comes out clean.
Preheat oven to 375°. Brown meat slowly. Drain fat. Add garlic, basil, salt, tomatoes, tomato paste and 1 cup water. Simmer, covered, 15 minutes. Stir often. Cook noodles in boiling, salted water. Drain and rinse. Beat eggs. Add Ricotta, Parmesan, parsley and pepper. Spray 13 x 9 pan with cooking spray. Layer half noodles and spread with half Ricotta mixture. Add half Mozzarella cheese and half meat sauce. Repeat. Bake at 375° for 30 to 35 minutes.	Let stand 10 minutes before serving or assemble early and refrigerate. Bake 50 to 60 minutes and let stand 10 minutes. Serves 8 to 10.
Line cookie sheet with foil. Break crackers apart and place on cookie sheet. In a small saucepan, combine butter and margarine. Melt; add sugar and bring to a boil for 2 minutes. Pour over graham crackers, covering all of crackers. Sprinkle with pecans, chopped fine. Bake 5 to 8 minutes. Watch closely; burns easily.
Drain spinach in a colander and squeeze in a towel or with hands to remove all moisture. In a small pan melt butter, stir in spinach and cook over low heat for 5 minutes. Remove from heat and stir in milk and egg.
Arrange chicken breasts in a 9 x 13-inch baking dish. Pour the soup/wine mixture over the chicken. Sprinkle the grated cheese over all this and cover loosely with foil. Bake 1 1/2 hours in 350° oven.
Spray 9 x 13-inch pan with Pam. On bottom of pan, put layer of rhubarb. Sprinkle on sugar. Add marshmallows; then sprinkle on Jell-O. Top with cake mix that has been made into batter as directed on package. Bake at 350° for about 45 minutes. Serve hot with whipping cream or ice cream.
Empty frozen concentrates, pineapple and cranberry juices and water into a large container. Let stand until frozen juice is thawed; stir well. Pour mixture into punch bowl; add ice cubes. Just before serving, gently pour in ginger ale and club soda. Garnish with Fruit Ice Ring, fruit and mint leaves. Yield: 25 to 30 servings.
In a large skillet, brown the smoked sausage. Drain grease. Add cooked sausage back to skillet. Add remaining ingredients to skillet. Boil then simmer. Serve over cooked rice.
Cream shortening and	sugar;	add eggs and beat well. Add remaining ingredients. Drop from spoon on greased cookie sheets. Bake at 375° for 10 to 12 minutes.
Measure the flour, sugar, baking powder, salt, cinnamon, oil, eggs and vanilla in the order listed in a large mixing bowl. Blend 1 minute on low speed, then 2 minutes on medium speed. Stir in the carrots, nuts and raisins. Pour into an 8 or 9-inch greased bottom only square pan. Bake 40 to 45 minutes at 325°.
Combine sugar, flour and salt. Add sugar mixture to blackberries; toss to coat fruit. Fill a pastry-lined 9-inch pie plate with berry mixture. Adjust top crust. Seal and flute edge.
Mix eggs, sugar and margarine. Add combined cinnamon, salt, soda and flour. Stir in fruits and nuts. Drop on ungreased cookie sheet. Bake in 350° oven for 15 minutes.
Stir pudding and pineapple, then add Cool Whip. Do not beat; just stir together. Let stand 5 minutes.
Break spaghetti in half. Cook and drain. While still warm, combine spaghetti with eggs and Parmesan cheese. Pour into well-greased deep dish pie pan. Spoon sour cream over spaghetti. Cook ground beef; drain. Add tomato paste, salt and water; simmer 10 minutes. Spoon ground beef on top of sour cream. Bake at 350° for 25 minutes. Add Mozzarella cheese, then return to oven until cheese melts.
Mix jello, pudding and boiling water. Let cool. Add whipped Dream Whip. After mixture has cooled, add frozen strawberries and bananas.
*Substitution: Can use package of imitation crab or can of tuna instead of crabmeat.
Cook noodles in boiling water until tender. Prepare sauce with the sauce and hamburger. In a sprayed 9 x 13-inch pan, layer sauce, noodles, Swiss and Mozzarella cheese slices and cottage or Ricotta cheese until pan is full. Put in oven at 350° until bubbly, about 45 minutes to 1 hour.
Cream butter and shortening together; add sugar and beat well. Add eggs beating after each one. Sift flour with baking powder and salt. Add flour mixture alternately with milk to creamed mixture; mix well. Add coconut flavoring; beat well. Bake in greased and floured tube pan at 350° for 1 1/2 hours. After cake cools, remove from pan; mix 1/2 glass of milk with 1 tablespoon sugar. Mix well and pour over cake (pierce holes in cake so milk mixture can soak into cake).
Mix real well the sugar, chocolate and flour together in a pan. Add milk slowly. Cook on medium heat. When thickening starts, add butter and stir. Cook until desired thickness. Serve over hot biscuits.
In 10-inch skillet, brown chicken on all sides in hot oil, about 15 minutes. Remove chicken pieces. Drain all but 2 tablespoons fat. Add rice, onion, salt and poultry seasoning. Cook and stir until rice is lightly browned. Add mushrooms, carrots and water. Place chicken on top of rice mixture. Season chicken with additional salt and pepper. Sprinkle with paprika, cover and simmer 45 minutes or until chicken and rice are tender. Serves 4 to 6.
Preheat broiler. Place salmon fillets on rack in broiling pan. In cup mix teriyaki sauce, ginger root and sesame oil. Brush mixture over salmon fillets. Broil salmon 3 to 5 inches from source of heat, without turning until fish flakes easily when tested with a fork, about 10 minutes. Garnish with parsley sprigs. Makes 4 main dish servings.
Saute together ground beef, chopped onion and bell pepper. Add tomatoes, red beans and seasonings. Simmer about 1 hour and serve over rice.
Melt butter and cocoa in double boiler until smooth. Combine dry ingredients and stir in eggs. Add to butter and cocoa. Preheat oven to 350° and cook for 30 to 35 minutes. Don't overbake.
Heat oven to 375°. Place sliced apples in greased oblong pan (9 x 13-inch). Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake 30 to 35 minutes, or until apples are tender and topping is golden brown. Serve warm with Cool Whip, milk or ice cream.
Mix all ingredients using half of the cheese in the batter. Pour into a large, greased skillet. Sprinkle with other half of cheese. Bake at 375° until golden brown.
Light grill and allow coals to get white hot. Lightly spray ribs with olive oil spray on both sides. Season ribs on both sides with salt, pepper, garlic and onion. Grill ribs on both sides until evenly brown, placing cover on grill after each turning to add smoked flavor to the ribs. Place browned ribs in a roasting pan lined with foil. You may also use a disposable foil pan. Add about 1 1/2 cups of water to ribs and lightly pour or brush on your favorite barbecue sauce over ribs. Cover ribs with foil and place in a 325° oven for 1 to 1/2 hours.
Mix together and pour into pie shells. Bake at 350° for 45 minutes.
Mix together and bake for 30 minutes in preheated oven. Great with summer drinks.
Beat eggs, sugar, vanilla and oil together until fluffy. Add shredded zucchini. Sift dry ingredients together, add to egg mixture. Stir in crushed pineapple. Add coconut and nuts. Pour into 9 x 13 x 2-inch greased and floured pan. Bake at 350° for 1 hour.
Bring large pot of water to boil. Add 1/2 teaspoon salt. Add tortellini and cook until al dente. Do not overcook. Drain and rinse under cold water. Meanwhile, cook the vegetables according to package directions in boiling water or microwave. When done, rinse under cold water and drain well. In large serving bowl, stir together the olive oil, garlic salt and oregano. Add cooked tortellini and vegetables. Stir gently to coat with dressing. If salad seems dry, add a little more olive oil. Chill at least 1 hour. Makes 4 to 6 servings.
Mix all ingredients together. Spread in an 8-inch square pan. Top with your choice of 1/2 cup of nuts and/or 1/2 cup chocolate chips. Bake at 325° for 25 to 30 minutes. This recipe can easily be doubled.
Sift together the flour, sugar and salt in pie plate. Mix together a little the milk and oil. Add (pour) on flour mix in pie plate. Mix with a fork and press into shape around pie plate. Bake 15 minutes at 375°.
Heat oven to 375°. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg at low speed until stiff dough forms. Shape into 1-inch balls. Roll in sugar. Place 2-inches apart on ungreased cookie sheets. Bake at 375° for 10 to 12 minutes or until golden brown. Immediately top each cookie with a candy kiss, pressing down firmly so cookie cracks around edge; remove from cookie sheets. Yields 4 dozen cookies.
Mix together oatmeal, flour, brown sugar and soda. Cut in butter. Put 2/3 (about 4 2/3 cups) of crumb mixture into a greased 12 x 8 x 2 inch pan. Press down firmly. Spread with filling. Sprinkle with rest of crumb mixture. Bake at 350° for 30 - 35 minutes.
Slice bread lengthwise. Mix together margarine and onions. Spread on each 1/2 of bread. Place on ungreased cookie sheet, spread side up. Bake at 400° for 10 to 12 minutes until lightly browned. Slice into serving size pieces.
Cook noodles as label directs. Mix tuna, soup, milk, pepper and noodles. Pour into buttered baking dish. Top with potato chips. Bake at 375° for 25 to 30 minutes.
Mix water, tomato paste, and sauce. Put in a crock pot. Add all seasonings, onion, and garlic. Add 1/4 c. red wine and 1/4 c. romano cheese. Turn crock pot on high and start cooking. Fry hamburger and sausage till brown, drain. Add to sauce. Cook on high for 4 hours. Let cool. Take out inside part of crock pot and refrigerate over night. Put back in crock pot next day and heat to serving temperature.
Cook spaghetti using package directions. Drain. Place spaghetti in large bowl. Add onion, tomato, cucumbers, green pepper and Salad Supreme seasoning. Mix well. Add desired amount of salad dressing.
Cream butter, cream cheese and powdered sugar in a large bowl and set aside. In a separate bowl, mix milk, pudding and Cool Whip and add mixture to the cream cheese mixture. Crush Oreo cookies in food processor until fine.
Mix ingredients except for bread and butter. Melt butter and crumble bread in the melted butter and pat this mixture on top of the mixture. Bake at 350° for 30 to 35 minutes.
Combine dry ingredients in a medium bowl; add milk mixture and oil. Stir until moistened. Add a little more flour and turn dough over in bowl. Pour some oil in an 8-inch round baking pan. Oil hands and spoon a large amount of dough in hands and form a ball. Place in pan and pat with oiled hands. Make 5 biscuits. Place in preheated 375° oven for 20 minutes.
Make cake as directed on box. Make vanilla pudding using skim milk. Make Jell-O using 1/2 the water needed (don't chill). Once cake cools, poke holes using a fork. Pour the Jell-O into the holes. Spread with vanilla pudding and then Cool Whip. Chill and serve. Makes 12 servings.
Mix the ingredients; spoon onto cookie sheet. Bake at 450° for 8 to 10 minutes. After done, brush warm biscuits with:
Mix all ingredients. Cook slow on low, stirring often. Add ingredients to taste. Serve on toothpicks.
Preheat oven to 375°. Mix all ingredients together; shape into 1-inch balls. Bake in a shallow, greased pan for 20 to 25 minutes. Serve as appetizers.
Cover beans by 1 inch and soak. Drain beans, recover with water, add meat bones and cook until tender.* Fry bacon and onion in olive oil, add to beans. Thinly slice chorizo, add to beans. Add diced potatoes, ham, salt and saffron. Cook to desired consistency.
Cook the spinach following directions on the package. Drain it. Let it cool slightly. Squeeze it as dry as possible and chop it finely. Put flour and salt in mixing bowl. Make a well in the center and in it put the eggs, salt and spinach. Mix together with your fingers and knead until smooth, adding more flour or a few drops of water as necessary.
Mix corn meal, eggs, milk, soda, salt, corn, and oil; set aside. Brown ground meat; drain and set aside. Grease a skillet for baking; sprinkle a thin layer of corn meal and let brown. Pour 1/2 corn meal mixture into skillet; sprinkle in meat, cheese, onions, and jalapeno peppers. Add remaining corn meal mixture over filling. Bake at 350° until done.
Cook macaroni; drain and rinse. While the preceding cooks, brown ground beef, onion, salt and pepper. When done, mix macaroni and beef mixture together. Add together the pizza sauce, tomato paste, tomato sauce and 1/2 tablespoon sugar. Mix all together. Add several dashes of garlic salt, onion salt and oregano. Place 1/2 mixture in a 13 x 9 x 2-inch pan. Top with 1/2 of Mozzarella cheese and pepperoni. Add remainder of mixture; top with rest of Mozzarella cheese and pepperoni. Bake at 350° for 45 minutes.
Saute onion and green pepper in the oil until soft. Add ground meat and saute until it loses its color. Stir in remainder of ingredients. Save cheese and heat to a boil. Turn down and simmer, covered, for 20 to 25 minutes. Sprinkle Parmesan cheese over top when ready to serve.
Take slice of ham. Spread on cream cheese. Slice pickles lengthwise. Put enough pickle on end of slice of ham. Roll up and cut into small pieces. Insert toothpick for easy handling.
Peel cucumbers. Cut into rings. Remove seeds. Soak 24 hours in 2 cups pickling lime and 8 1/2 quarts water. Drain cucumber rings and wash off lime water. Pour cold water over them and let stand 3 hours. Drain. Simmer 2 hours in 1 cup of vinegar, food coloring and alum, with enough water to cover them. Drain.
Heat oven to 350°. Melt butter in a 17 x 11 x 2 1/2-inch baking pan. In a saucepan, heat sugar and water until sugar melts. Cut shortening into flour until it resembles coarse meal. Add milk and stir with fork until dough leaves side of bowl. Turn on floured board. Knead until smooth. Roll out dough in large rectangle (1/4-inch thick). Sprinkle apples and cinnamon over dough evenly. Roll up like jelly roll. Dampen edges with water to seal. Slice dough about 1/2-inch thick. Place in pan of melted butter. Pour sugar syrup carefully around rolls. This looks like too much liquid, but crust will absorb it. Bake approximately 1 1/2 hours or until golden brown. You may dot some butter and sprinkle some sugar on top after it bakes awhile.
Mix flour and all dry ingredients together. Mix in shortening and then buttermilk and make stiff dough. Roll thin and cut into strips. Drop in boiling broth. Cook until done.
Remove tops and seeds from peppers. In a large kettle, bring water to a boil. Cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions. In a skillet brown beef and onion. Drain. Add tomato sauce, herbs, salt and pepper. Cook 5 minutes. Stir in rice. Stuff peppers with rice mixture. Place upright in shallow pan (baking dish). Bake at 375° for 15 or 20 minutes. Yields 5 to 6 servings. Leftover peppers will freeze well.