HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Mix the butter or margarine, sugars and egg. Sift and stir in flour, baking soda and salt making a stiff dough. Stir in nuts and chocolate chips. Drop dough by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown with soft-center.
Mix together first 6 ingredients. Stir soup into mayonnaise; toss with turkey mixture. Turn into 2-quart casserole. Sprinkle with noodles. Bake in 350° oven for 30 minutes or until mixture is bubbling. Serves 6.
Brown beef in a skillet with olive oil and garlic. After browning, add tomato sauce, salt, oregano and pepper. Cover and simmer 20 minutes. Cook noodles according to package in salted water for about 15 minutes. Drain and rinse. Fill a casserole dish with alternate layers of noodles, sauce and cheese, ending with a layer of sauce and topping with Mozzarella cheese and some Parmesan cheese. Bake in oven at 375° for 15 to 20 minutes until bubbly. Serves 4 to 5.
In large pan, bring sugar, margarine and milk to full boil. Boil for 1 minute, stirring constantly. Remove from heat. Add rest of ingredients; mix well. Drop by large teaspoonfuls onto wax paper. Cool and serve.
Cook limas as directed on package. Drain some broth from corn. Mix all together and simmer a short time.
Preheat oven to 325°. Start with well-beaten eggs. Add remaining ingredients in order listed. Pour mixture into an unbaked 9-inch deep-dish pie crust. Bake 45 minutes to an hour, or until pie "sets" and is a light golden brown. Cool before serving.
In a jar with a tight fitting lid, combine garlic, mustard, honey, vinegar, lemon juice and oil. Cover and shake well to combine. If desired, add herbs and mix well. Refrigerate. Wonderful for pasta and vegetables and tossed salads.
Sift together all dry ingredients. Cut in shortening. Combine orange juice, rind and egg in different bowl. Pour liquids in dry ingredients, mixing just enough until moist. Fold in nuts and cranberries. Grease and flour 9 x 5-inch bread pan. Bake at 350° for 1 hour.
Cream butter and sugar after cocoa has been mixed with part of sugar. Add whole egg yolks. Add alternately flour, milk and vanilla. Fold in beaten egg whites. This makes 4 layers. Knock pans of batter on table to jar out bubbles before putting in oven. Bake in 350° oven 20 minutes. This cake better several days after cooking.
Cook squash with onions. Drain. Add remaining ingredients and place in casserole dish. Bake at 350° for 30 to 35 minutes. Zucchini may also be used in place of yellow squash.
Toss together the apples, cinnamon and sugar. Place the apple mixture in the pie crust. Cream together the butter and brown sugar. Use a pastry blender or 2 knives to combine the flour with the creamed mixture until the mixture becomes crumbly. Top the pie with this crumbly mixture. Bake at 375° for 50 to 60 minutes (until bubbly and lightly browned).
Beat together the 1st three ingredients. Fold in grated cheese. Hollow out loaf and cut up into 1 inch cubes of bread. Put in cheese mixture into loaf. Bake 45 minutes at 300° with foil over it on a cookie sheet. Toast 1 inch bread cubes for dipping in the cheese mixture.
Heat soup and gelatin together. Remove from heat and mix other ingredients together with soup mixture. Serve with corn chips.
In large bowl, whisk mayonnaise, lemon juice, salt & pepper. Add chicken, onion, celery, apple or grapes, walnuts and raisins. Toss. Makes 4 servings.
Cream the sugar and shortening together. Add eggs and beat until smooth. Stir in cocoa. Add flour with soda and salt. Alternate with milk. Add vanilla and chopped walnuts. Bake at 350°.
Combine first 8 ingredients; set aside. Cut ribs into serving size pieces; place in a large Dutch oven. Cover ribs with water. Add garlic salt and pepper. Bring water to a boil; cover and reduce heat. Cook over slow coals 45 minutes or to desired doneness, turning frequently. Brush ribs with sauce during last 15 minutes. Heat remaining sauce and serve with ribs. Yield: 6 to 8 servings.
Simmer onion in water and consomme until tender. Add other ingredients. Bring to boil; simmer for 10 to 15 minutes.
Cook and mash pinto beans, then measure. Bake all in tube pan at 350° for 1 hour or until done.
Grease a 1 1/2-quart casserole. Put the tuna in the bottom, then add the celery, soup-milk mixture, chives and soy sauce, ending with the nuts and noodles on top. Bake for 30 minutes at 375°.
Drain juice from fruit. Make 2 cups juice plus 2 cups cold water. Heat juice. Add Jell-O and mashed cream cheese. Fold in whipped cream. Pour over fruit; add salt and chill. Cut in squares or put in molds. Place half a cherry on top of each serving.
Dissolve strawberry gelatin in hot water. Add frozen strawberries. Let stand until strawberries soften. Add pineapple (with juice). Add pecans; mix well. Pour half of mixture into Pyrex dish. Chill until firm. Spoon sour cream over firm gelatin; spread evenly. Pour remaining gelatin mixture over sour cream. Chill until firm. Cut into squares before serving.
Dip fish in buttermilk. Coat with flour and salt. Deep fry in hot oil about 400° for 4 minutes or until brown.
Mix all ingredients together and pour in two pie shells. Bake at 375 degrees for 45 minutes.
Mix butter and sugar. Add eggs and vanilla. Mix flour, baking powder and salt. Stir well. Place half the dough in the bottom of a 9 x 12-inch pan and spread as thin as you can. Cover with a layer or two of sliced apples. Sprinkle with cinnamon. Put dots of dough over the apples.
Grease a 13 x 9-inch pan. Combine cheese soup, sour cream, onion, margarine, salt and pepper. Mix well; fold in hash browns and pour into baking dish. Toss cornflakes with margarine and sprinkle over casserole. Bake at 350° for one hour or until golden and potatoes are tender. Makes 8 to 10 servings.
Beat eggs and oil until foamy. Combine flour, salt, soda and cinnamon. Add to egg mixture. Add the remaining ingredients and mix well. Pour into greased 13 x 9 x 2-inch pan. Heat oven to 350°. Cook 35 to 40 minutes.
In a 9 x 13-inch dish, melt butter. Pour frozen hash browns over butter. Cover with mixture of the soup and sour cream. Sprinkle cheese on top. Bake in 350° oven for one hour.
Place chuck roast in big roasting pan with all the ingredients. Place the onion slices on top and around the chuck roast. Cook at 250° overnight (11 P.M. until 6 or 7 A.M.). Cool; take out of pan and pull the beef apart (shred it). When ready to serve place in crock-pot, heat and serve with rolls.
Use a microwave container which holds at least three times the amount of ingredients, or it will boil over. Combine sugar, soda, buttermilk and butter. Cover with plastic wrap; punch holes in wrap to allow steam to escape. Microwave on Roast (70% of power) for 15 minutes. Stir; continue cooking on Roast for 13 to 15 minutes, until soft ball forms in cold water or 236° on candy thermometer. Do not put thermometer in microwave. Add vanilla; beat with electric mixer until soft peaks form. Watch closely! Add nuts and pour into a buttered 8 x 8-inch dish. Cool; cut into pieces.
Wash, quarter and cook potatoes in jacket. Drain, cool and peel. Shred coarsely with grater. In bowl, combine potato shreds with sour cream, onions and 2/3 of Cheddar cheese, salt and pepper. Mix well and transfer to shallow baking dish (9 or 10-inches). Sprinkle remaining cheese over top. Dust with paprika. Bake, uncovered, for 40 minutes in a 350° oven.
Make cream sauce with the butter, flour and milk in the top of a double boiler. Add onion, grated cheese, egg, salt, pepper and crabmeat (broken up). Put in casserole and cover with buttered crumbs. Bake at 350° until sauce bubbles through, about 20 minutes.
Combine the broth, onion and broccoli in a saucepan. Heat to boiling. Reduce the heat; cover and simmer for 5 minutes. Add the potato flakes; blend thoroughly. Stir in the chicken, cheese and milk. Cook over low heat until the mixture is hot and the cheese is melted.
Combine in saucepan 3/4 cup sugar, cornstarch and flour. Gradually stir in milk. Cook on medium heat, stirring constantly until mixture thickens. Add slightly beaten egg yolks and cook 1 minute longer. Remove from heat and add peanuts and vanilla. Pour into pastry shell. Make meringue with egg whites and 6 tablespoons sugar. Bake at 325° for 10 to 15 minutes or until meringue is lightly browned.
Take a large bowl and put potatoes in. Toss in plenty of mayonnaise or salad dressing, chopped pickles and lemon juice, then add a little catsup, some mustard, onion and a little pickle juice. Mix up the mess and serve. You'll never forget it.
Mix until blended powdered sugar and cocoa. Add butter and condensed milk and microwave on High for 4 minutes. Add vanilla and mix on high speed with hand mixer until gloss fades. Put into 9 x 9-inch buttered pan.
Mix all ingredients; pour into a Pam sprayed casserole dish. Bake for 45 minutes at 350°.
In top of double boiler, melt butterscotch chips. Add peanut butter. Remove from heat and mix in potatoes. Drop by spoonful onto waxed paper.
Line baking pan with foil and rub a little margarine on bottom. Mix flour, cumin powder, pepper and paprika together. Mix egg and milk together. Roll chicken pieces in egg mixture, then roll in flour mixture. Place in baking pan. Dot with margarine. Bake approximately 1 hour at 400° to 450°.
Whisk together eggs, egg whites, milk, basil and pepper. Dip bread slices in egg mixture and arrange, overlapping, in lightly greased 13 x 9 x 2-inch baking dish. Add vegetables to remaining egg mixture with cheese and onion. Mix well; pour over bread. Bake about 40 minutes at 350°. Ten minutes before finished baking, spoon on tomato sauce. Serves 8.
In a skillet, fry bacon until lightly browned. Stir in onion, carrots, celery and potato. Cook until tender, stirring constantly. Add clams, tomatoes, parsley, flavor enhancer, salt and thyme. Simmer 20 minutes. Makes 2 servings.
Spray Bundt pan and layer all ingredients into pan in the order they are listed. Cover with sprayed wax paper and let set on cupboard overnight. Bake 30 minutes at 350°. Take out of oven and turn immediately onto glass plate.
Drain juice off beans, except pork and beans. Mix into baking dish. Bake at 350° for 1 hour.
Mix butter and shortening, add vanilla. Start mixing sugar in, one cup at a time. Mix in milk. If you want chocolate frosting all you have to add is 1/2 c. cocoa. Spread on cake.
Melt unsweetened chocolate and 1/2 cup butter in top of a double boiler over simmering water. Cool. Combine eggs and 1 cup sugar, beating until light and fluffy. Stir in flour, walnuts and cooled chocolate. Spread into a 9-inch square baking pan. Bake at 350° for 25 minutes. Cool in pan on wire rack.
Mix cooking oil and sugar. Add eggs and vanilla. Beat well. Add all sifted dry ingredients. Batter will be very stiff. Add diced apples and chopped nuts. Pour into greased and floured 9 1/2 x 13 x 1 1/2-inch pan. Sprinkle butterscotch on top of batter. Bake at 350° for 45 minutes. May be served with ice cream or whipped cream topping.
In a 10-inch skillet, cook sausage until brown. Drain fat. Separate rolls and press into a 12-inch pizza pan (points to center). Scoop sausage, potatoes and cheese on top. In bowl, blend eggs, milk, salt and pepper. Pour onto crust. Sprinkle Parmesan cheese on top. Bake at 350° to 375° for 25 to 30 minutes. Serves 6.
Combine flour and margarine, mix with pastry blender. Add pecans. Press into 9 x 13-inch pan. Bake 30 minutes at 350°, don't brown. Beat cream cheese, powdered sugar and Cool Whip, reserving some Cool Whip for topping. Spread over cool crust. Combine milk and pudding. Pour over cheese layer. Add thick layer of Cool Whip over top of pudding. Let set.
Brown ground beef and onion, drain. Cook spaghetti and drain. In a 9 x 12-inch pan mix all other ingredients. Add spaghetti and ground beef mixture. Mix well. Bake in 350° oven for 25 to 30 minutes.
In a large bowl, gradually stir whipped topping into marshmallow cream. Stir in mint extract and food coloring; fold in mints. Spoon into crust. Freeze until firm, at least 4 hours or overnight. Frozen mixture will be firm, but not hard. Garnish as desired. Makes 8 servings.
Place coconut and 1 tablespoon Jell-O in jar. Shake until coconut is evenly tinted.
Mix the first four ingredients with one package of the shredded chipped beef. Refrigerate until able to form in a mold. Roll in other package of shredded chipped beef.
Dissolve Jell-O in water and let cool. Whip cream cheese and mayonnaise together. Add all to cooled Jell-O. Makes 6 to 8 individual molds.
Dissolve yeast in water. Cream the shortening, sugar, salt and eggs. Add lukewarm scalded milk and potatoes to yeast. Stir these ingredients together. Add sifted flour to make a stiff dough and knead. Place in a large bowl which has been greased with oil. Turn to grease top also. Let rise to double in bulk in warm place. Knead again slightly. Place in bowl and refrigerate. One hour before baking, make into rolls and let rise. Bake at 400° for 15 to 20 minutes.
Coarsely grind tomatoes, peppers and onion in food processor. Place all ingredients except cumin and oregano in large heavy pot. Simmer uncovered over low heat to desired consistency. Remove from heat and add cumin and oregano. Put in jars and seal. Hot water bath for 3 minutes. Makes 2 1/2 pints.
Peel and slice 4 large tomatoes. Arrange in a shallow dish. Combine salad oil, lemon juice, minced garlic salt and oregano. Pour over tomatoes. Chill covered for 1 hour. Must do ahead of time. Serves 6.
Dissolve gelatin in 4 tablespoons of cold water; add boiling water. Set aside to cool. Combine sugar, pineapple, salt and lemon juice. Add to cooled gelatin mixture. Let partially congeal. Fold in 1 tub Cool Whip.
In a bowl, stir together margarine and soy sauce. Rinse turkey; pat dry. Place turkey on unheated rack of broiler pan. Brush on margarine soy mixture. Broil 4 to 5 inches from heat for 5 minutes. Turn and brush again with soy mixture. Broil for 4 to 6 minutes more, until turkey is tender and no longer pink.
Spread 1 pkg. crescent rolls on the bottom of ungreased 9 x 13 pan. Mix softened cream cheese, egg yolk, sugar and vanilla well. Spread cheese mixture on top and place second pkg. of crescent rolls on top of this. Sprinkle topping on. Bake at 400° for 10 minutes, lower oven to 350° for 20 minutes. Cool and sprinkle with powdered sugar.
Brown ground beef with onion; drain well. Add taco seasoning, water and refried beans. Press crescent rolls into 7 1/2 x 11 3/4-inch greased casserole dish, forming a crust. Layer crushed corn chips over crust. Pour ground beef mixture on top. Cover with grated cheese. Bake at 350° for 25 to 30 minutes. Cut into squares; serve with condiments of your choice on top. Serves 8.
In a blender put peaches with juice. Cube cream cheese. Blend with peaches until smooth. Dissolve peach jello in boiling water. Stir. Add stirred jello to blender with cheese and peaches. Blend until smooth. Pour into favorite dish or mold. Refrigerate.
Combine graham cracker crumbs 1/4 cup sugar and melted margarine. Press firmly into bottom of 13 x 9-inch pan. Chill 15 minutes.
Adjust amounts of macaroni, sauce and cheese to suit any size family. Cook macaroni and drain. In a glass baking dish, layer macaroni, pizza toppings, Pizza Quick sauce and cheese. Continue layers and top with a lot of Mozzarella cheese. Bake at 425° about 15 to 20 minutes to heat through. Serve hot.
Cut beef into small bite size pieces (sprinkle with unseasoned tenderizer or Cavender's Greek seasoning, if you wish). Slowly heat large, heavy skillet.	Melt margarine (3 tablespoons); add beef. Over high heat, sear quickly on all sides. Remove beef as it browns and put aside.
Cook first four ingredients, over medium heat, until thick. Set aside to cool. Mix in oranges and Cool Whip. Refrigerate two hours before serving.
Roll chicken in flour. Brown in small amount of shortening. Drain off excess. Put in baking dish. Pour cream of mushroom soup over chicken. Cover. Bake at 350° for 1 to 1 1/2 hours.
Put in large bowl the cottage cheese and baking soda. Let stand for 1 hour. Then microwave on High 5 minutes. Melt oleo and Velveeta cheese and add to mixture. Mix cornstarch and milk together. Add to other ingredients and microwave on High for 5 minutes. Pour into 1/2-pint jar or small jelly jars.
Cream the cream cheese. Blend in picante sauce. Spread on serving plate. Refrigerate until ready to serve. Top with lettuce, onion, tomatoes and shredded cheese. Serve with chips.
Mix together, but leave lumpy. Put in greased loaf pan. Bake 20 to 25 minutes at 375° until toothpick inserted in center comes out clean. Drizzle butter on top.
Saute margarine, clams (save juice), onion and garlic. Add spices while stirring. When about done, add lemon juice and bread crumbs. Add clam juice. Bake at 350° for 30 minutes. Clam Appetizer is done when golden brown.
Sift together the flour, salt and baking powder; rub in lightly with the fingers the lard. Mix into a firm dough with the ice water and roll out once on a floured board. Handle as little as possible after mixing in ice water.
Place all ingredients in blender. Mix at high speed for about 30 seconds. Makes 1 shake. Serve immediately to avoid separation.
Mix together all ingredients and then press into a 9 x 12 inch baking pan. Bake at 350° or 20 minutes. Do not over bake, should be a light golden brown. Cool.
Cut hot dogs into 4 pieces. Cut bacon in half. Wrap bacon around hot dogs and secure with a toothpick. Put in a baking dish with toothpicks pointing up. Sprinkle with brown sugar. Bake, uncovered, for 1 hour or until bacon is crisp at 350°. Let these cool a few minutes before serving.
Cream until smooth cream cheese, eggs, sugar and vanilla. Put cupcake liners in cupcake tins. Place vanilla wafer in each liner. Fill about 3/4 full of cream cheese filling. Bake at 350° for 20 minutes. Cool. Top with your favorite pie filling: cherry, blueberry, etc.
Prepare grits as directed. To cooked grits, add balance of ingredients and stir. Pour into a 1 1/2 to 2-quart casserole dish. Top with 1/2 cup grated Swiss cheese and 1/2 cup Parmesan cheese. Bake at 350° for 45 to 60 minutes, until browned slightly and set.
Peel and shred potatoes in buttered dish. Grate Cheddar cheese and combine with mustard, coffee cream, salt, milk and nutmeg. Heat. Pour over potatoes and stir lightly; chill overnight. Bake, uncovered at 325° for 1 hour.
Beat eggs. Add sugar, oil and vanilla. Beat until lemon colored. Add remaining dry ingredients until all are mixed well. Stir in zucchini. Bake in oiled and floured bread pans. Bake at 350° for 30 to 40 minutes. Test with toothpicks.
Melt marshmallows in milk in top of a double boiler. Pour hot mixture over lime jello, stirring until dissolved. Stir in cream cheese. When cheese is dissolved, add pineapple. Cool. Blend in Cool Whip, mayonnaise and nuts. Chill until firm.
Combine popcorn, peanuts, brown sugar, Karo syrup and butter. Mix vanilla, soda and vinegar and pour over your popped corn. Spread on cookie sheet and cook 1 hour at 250°. Allow to cool and place in tight jar.
Saute onion, garlic, mushrooms and pepper. Add the beans, tomatoes and spices. Simmer gently for about 30 minutes. Mix Cheddar cheese and yogurt. In a 1 1/2-quart casserole, place a layer of sauce, 1 1/2 tablespoons of grated Mozzarella cheese and 4 tablespoons of cheese-yogurt mixture. Repeat until all ingredients are used, ending with a layer of sauce. Top with cheese-yogurt mixture. Bake at 350° for 15 to 20 minutes.
Combine mayonnaise, flour, eggs and milk. Mix until blended. Add ham, Swiss cheese and chives. Pour into pastry lined 9-inch deep dish pie plate. Bake at 350° for 40 to 45 minutes.
Mix and store in airtight container. Use approximately 2 tablespoons per cup of boiling water.
Chop walnuts into medium-sized pieces. Beat eggs; beat in sugar. Then add oil and vanilla. Combine dry ingredients and add to the first mixture, alternating with zucchini. Stir in raisins and walnuts. Divide mixture into 2 greased and floured 9 x 5 x 2-inch pans. Bake at 350° for about 55 minutes or until done. The loaves freeze well.
Put layers of potatoes and onion in greased baking dish. Mix remaining ingredients and pour over potatoes. Cover and bake for 1 1/2 hours at 350°.
Peel eggplant; cut up in cubes and place in saucepan with water. Cook until soft; drain and mash with fork. Set aside.
Mix together all ingredients until smooth. Pour into a 9-inch cake pan. Bake at 350° for 25 to 30 minutes.
Beat with rotary beater until well blended. Pour into 9-inch pastry lined pie pan; bake 50 to 55 minutes at 375°.
Press raw meat on the bottom of an 8 x 11 inch casserole dish. Spread soup, cheese and onions on top (onions last). Put the tater tots on top of that and bake at 350° for 30 minutes or until the meat is done. Serve in squares.
Combine all ingredients (except pecans). Mix well and shape into a ball. Roll in chopped pecans. Roll ball into Handi-Wrap and place in fridge. Yields 1 (4-inch) cheese ball.
Prepare first 4 ingredients. Combine. Blend dressing ingredients in a small bowl and pour over all. Toss and serve.
Mix salt, sugar, milk and margarine on stove. Heat until it comes to a boil. Take off stove and add cocoa, vanilla, coconut and oatmeal. Mix well. Set by spoonful on wax paper or foil until set.
Mix well. Pour 1/2 the mixture in mold and let set in refrigerator. Spread large carton sour cream on set jello mixture. Pour on rest of jello mixture and keep in refrigerator until ready to eat.
Preheat oven to 350°. Spray 13 x 9-inch pan with Pam. Mix 1st eleven ingredients together in large bowl. Pour in baking pan. Press chicken into mixture. Sprinkle top with paprika. Cover tightly with aluminum foil and bake for 2 1/2 hours. Do not open cover (not even to peek) during baking.
Preheat oven to 350°. In a heavy medium saucepan, heat half the chocolate pieces, the unsweetened chocolate and margarine or butter until melted, stirring occasionally. Add eggs, sugar, flour, vanilla and baking powder. Beat until thoroughly combined. Stir in the remaining chocolate pieces and nuts. Drop by rounded teaspoonfuls 2 inches apart onto a greased cookie sheet. Bake for 8 to 10 minutes or until edges are firm and surfaces are dull and cracked. Cool cookies on a wire rack. Makes 36 pieces.
In 4 1/2-quart Dutch oven, brown pork cubes in hot cooking oil. Drain off excess fat. Stir in rest of ingredients except sour cream. Bring mixture to boiling. Reduce heat; cover and simmer 40 minutes or until meat is tender. Remove bay leaf. Season to taste with additional salt and pepper. Top each serving with a dollop of sour cream. Makes 5 to 6 servings.
Butter a 9 x 13-inch pan. Layer bread, meat and onion; top with eggs and milk. Grate cheese on top. Make the night before and refrigerate. Bake at 350° for 45 minutes. Insert a knife to check for doneness.
Trim and discard fat from meat. Cut into 4 to 6 serving size pieces. Combine flour, salt and pepper. With a mallet, pound seasoned flour into meat. Heat oil in a wide frying pan over medium-high heat. Add meat; brown well on both sides.
In mixing bowl, combine sugar, butter and egg. Blend well. Stir in flour, cocoa, salt and baking powder. Chill dough (at least 1 hour). Divide dough into 4 equal parts. Shape each into roll 3/4-inches in diameter. Place each roll 4-inches apart on ungreased cookie sheet. (Use 2 cookie sheets.) With fork dipped in flour, flatten each roll to 1/4-inch thickness.
Boil cauliflower in the water until soft. Allow to cool slightly. Put cauliflower and 1 cup of the water in blender; blend until smooth. Return blended mixture to pan with remaining water. Add everything but cheese; boil, then add cheese. Cook until melted. Serve.
Cook string beans; reserve bean water and set aside. Brown onion and bacon together. Add approximately 2 tablespoons of Wondra flour to bacon and onion mixture. Add some reserved string bean water until mixture is a smooth consistency. Add 1/4 cup apple cider vinegar. Stir in fresh ground pepper to taste. Add string beans. Let simmer 15 minutes. Stir occasionally. Will become thick. Add a little water if too thick. Cooking time: 1/2 hour.