HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Sift flour with baking soda, baking powder and salt. Set aside. In large bowl, with portable electric mixer at medium speed, beat butter with peanut butter. Add the sugars gradually; beat until light and fluffy. Beat in egg. Add flour mixture; beat at low speed until well combined. Refrigerate dough, covered, until chilled, about 1 hour. With teaspoon, shape dough into balls about 3/4-inch in diameter. Place 2 inches apart on ungreased cookie sheet. Flatten with fork, making crisscross pattern. Bake for 6 minutes or until lightly browned. Let stand a few minutes, then remove to wire rack to cool. Makes about 5 dozen.
Put 1 cup sugar and butter or margarine in pot on stove and melt on low while preparing other ingredients. Grease Bundt or angel food cake pan. Use 4 cans of refrigerated rolls (10 in each can). Open 2 cans of rolls. Cut each roll into quarters. Shake in a Tupperware bowl with lid on 2/3 cup sugar and cinnamon. Place balls in Bundt pan and pour 1/2 of solution over balls. Repeat the same with next 2 cans of rolls and add more cinnamon to the Tupperware bowl mixture, if needed, then pour the rest of the solution on top. Bake at 350° for 35 to 40 minutes.
Cream sugar and butter. Add eggs and vanilla. Sift together flour, salt and soda. Add flour mixture alternately with milk. Add nuts and bananas. Bake in a greased and floured tube pan at 350° for 1 hour.
Place ribs in a large pan. Add 1/2 cup vinegar and enough water to cover. Simmer, covered, 1 hour or until meat is tender. Drain. This part may be done the day before or early the same day. Blend cornstarch and water together. Add remaining ingredients and cook, stirring constantly, until thickened, about 3 minutes. Cook ribs on grill, basting and turning frequently until done.
Combine water chestnuts, onion, chicken, celery, lemon juice, mayonnaise and 1/2 c. grated cheese and place in 1 qt. casserole dish.
Cook beef in a heavy 3 qt. saucepan until browned, stirring to crumble; drain off drippings. Stir in remaining ingredients, and bring to a boil. Cover and reduce heat. Simmer 30 minutes, stirring occasionally.
Cook rotini according to directions. Drain; rinse with cold water. In a large bowl, combine salad dressing, onion, sugar, relish and mustard; blend well. Stir in rotini, peas and eggs. Cover; refrigerate at least 2 hours to blend flavors. Makes 6 (1 cup) servings.
Boil rice. Cook broccoli. Saute onion in margarine. Combine rice, broccoli, onion, soup and water. Stir in cheese until melted. Arrange in casserole. Sprinkle top with paprika. Cook in a 350° oven for 20 to 30 minutes.
Cream butter and cream cheese in medium bowl. Beat until fluffy. Add flour. Mix well. Roll dough 1/8-inch thick on lightly floured board. Cut with 2-inch round cutter. Place on greased cookie sheet. Spoon 1/4 teaspoon jam on each cookie. Fold opposite sides together. Press edges with fork tongs. Bake at 375° for 15 minutes. Cool on wire rack. Sprinkle with powdered sugar. Yield: 2 dozen.
Boil chicken; let cool. Cut into small pieces. Saute onions and chilies in oil. Add salt, cumin, diced chicken and broth, then simmer. In separate bowl, combine soup and sour cream. Add 1/2 of this mixture to simmering chicken.
Cream butter. Gradually add sugars, beating well at medium speed. Add eggs; beat well. Add oil and vanilla, mixing well. Combine flour, soda and salt; add to creamed mixture, mixing well. Stir in oats and remaining ingredients. Shape dough into 1-inch balls; place on cookie sheet. Flatten with fork. Bake at 325° for 15 minutes. Cool slightly before removing from cookie sheet.
Spray a 9 x 13 baking dish with Pam; pour evenly in the bottom of the baking dish 1 cup chopped pecans and 1 cup coconut. Set aside. Mix cake mix exactly as directed on cake box. Pour batter evenly over the nuts and coconut in baking dish. Set aside. Combine butter (or oleo) and cream cheese and microwave until butter is melted and cream cheese is nearly all melted. Mix until smooth. Next stir in powdered sugar (a little at a time) until all is mixed well with the cream cheese/butter mixture. Stir until this combination is smooth. Pour this mixture over top of cake mix, pecans and coconut. Bake at 350° until toothpick in cake comes out clean or 40 to 50 minutes.
Preheat oven to 350°. Cut loin in half. Salt and pepper both pieces of pork. Wrap each in separate piece of foil. Put meat thermometer in each piece, being careful to wrap foil back around the thermometer. Bake until it reads 185° to 190°, well done. Pour liquid off of loins. Open foil and let tops brown about 10 minutes longer.
Mix well with pastry cutter and refrigerate. Dip out by cupful as needed. Add 3 tablespoons ice water to 1 heaping of crust mixture.
Mix together in 1-quart casserole and cover. Bake at 325° for 1 1/2 hours.
Cream butter and sugar; add flour, vanilla, pecans and salt. Mix well. Roll dough into 1-inch balls and place on ungreased cookie sheet. Bake at 325° for 17 to 20 minutes or until lightly browned. You can roll slightly cooled cookies in confectioners sugar or eat plain.
Cook spaghetti very few minutes. Add to all other ingredients and bake slowly (about 300°) approximately 2 hours.
Pour milk in large bowl. Add pie filling. Beat 1 minute or until blended. Let stand until thickened. Stir in whipped topping, pecans, gingersnaps, pumpkin and spice. Spread mixture into crust. Freeze 6 hours or overnight. Remove from freezer. Let stand 20 to 30 minutes to soften. Garnish with dollops of topping and strawberries.
Tear bread into pieces. Saute the onion and celery in oleo. Add together the cream of chicken soup, water, egg and sage. Mix together the bread and sauteed ingredients to the soup mixture. Pour into a greased casserole dish. Bake at 350° for 1 hour.
Preheat oven to 350 degrees. In a medium mixing bowl, combine butter and graham cracker crumbs. Pat mixture into bottom of 9 X 13 baking pan. In a separate bowl, combine condensed milk, sour cream, and lemon juice. Evenly spread the milk and cream cheese mixture over the crust. Gently spoon on apple pie filling. Sprinkle pecans and cinnamon over pie filling. Bake for 30 minutes. Let cool 10 to 15 minutes before serving.
In large bowl, combine first 5 ingredients. Pat mixture on a cookie sheet, refrigerate overnight. Cut into 6 squares, roll each square in flour and brown in large skillet coated with vegetable cooking spray. Place in 9 x 13-inch baking pan. Cover with mushroom soup. Bake 40 to 50 minutes at 350°. Yields 6 servings.
Combine flour, wheat bran, sugar and baking powder and stir to mix well; set aside. Drain peaches (save juice) and puree in blender. Add juice to pureed peaches to make 1 1/2 cups. Add peach puree and egg whites to flour mixture and stir until dry ingredients are moist. Fold in dried peaches or pecans. Coat muffin cups with Pam and fill 3/4 full. Bake at 350° for 15 to 17 minutes. Makes 12 muffins.
Mix all ingredients in a ball; roll out. Cut out with a floured glass. Bake 20 minutes at 350°.
Brown ground beef, onion and bell pepper. Drain. Add sauce. Simmer 10 minutes. Put in dish. Add cheese and be sure you flake biscuits on top. Bake at 350° until biscuits are brown.
Make soup according to the directions on the can. Add remaining ingredients and simmer. The longer you cook, the thicker the soup. Sprinkle with Cheddar cheese when served.
In a mixing bowl, dissolve gelatin in water. Combine pineapple and cherry juices to measure 2 1/2 cups. Add along with lemon juice to gelatin. Divide gelatin in half. Set half of gelatin aside and chill other half until partially set. Fold pineapple into chilled gelatin; pour into a 9 x 13 x 2-inch pan. Chill until almost firm.
Beat egg. In a small mixing bowl, combine the milk, egg, sugar and melted margarine. Add orange juice, rind, chopped apples (skins may be left on) and vanilla. Sift together flour, salt and baking powder. Stir into milk mixture with a spoon until blended. Do not overbeat. Preheat oil in a skillet to 350°. Drop batter by tablespoonfuls into hot oil. Fry until golden brown. Turn so they brown evenly. Allow to cool.
Pour water into pot. Cover with lid. Place pot on stove burner; wait until 3 minutes of your time has been used. If water is not getting hot, check to see if burner is on. Don't watch too closely as a watched pot never boils. When water is ready, use as needed. If your first efforts are unsuccessful, try again.
Saute onion and green pepper in butter. Mix green pepper, onion, soups, tomatoes and chili powder. In bottom of a greased baking pan, put a layer of tortillas, layer of chicken and layer of soup mixture. Repeat layers. Top with cheese. Bake for 1 hour at 350°.
Melt chocolate and butter. Add eggs, sugar, flour, vanilla and nuts. Bake in greased pan at 325° for 30 minutes starting in a cold oven. Delicious served with peppermint ice cream.
Mix sugar, butter, flour, salt, baking powder and milk and pour into a greased pan. Batter will be thick. Mix raspberries, sugar and butter; pour over top of batter. Pour boiling water over top of all. Bake at 375° for 45 minutes.
Soak cucumbers, peppers, cabbage, onions and tomatoes in salt water overnight (1/2 cup salt to 2 quarts water). Drain in the morning. Cook carrots and string beans, which have been cut into 1 inch pieces, in water until tender; drain well. Mix soaked and cooked vegetables with remaining ingredients and boil for 10 minutes. Place in sterilized jars and seal at once. This is very colorful and delicious.
Cook, peel and mash the potatoes. In a saucepan, cook onion in 1/4 cup margarine until tender, but not brown. Stir onion, cottage cheese, parsley and salt into mashed potatoes. Spoon potato mixture into a well-greased 2-quart casserole. Drizzle melted margarine over top, if desired. Bake at 350° until mixture is heated through and browned, about 30 minutes. Garnish the potato casserole with additional snipped parsley, if desired.
Beat egg whites until stiff. Fold in sugar and baking powder. Add broken up crackers (grated fine). Add vanilla and nuts. Bake in 9 inch pie plate that has been greased and floured. Bake 20-25 minutes in 350° oven. Cool. Whip cream until stiff. Add sugar and vanilla. Spread on pie. Sprinkle with coconut. Store in refrigerator 1-2 hours.
In a lightly greased 2-quart baking dish, spread uncooked rice in bottom. In skillet, brown meat and drain. Stir in corn, tomatoes, taco seasoning mix and water. Mix well. Spoon mixture over rice. Cover and bake at 350° for 25 minutes. Top with tortilla chips, then cheese. Bake 5 minutes or until cheese is melted.
Mix all ingredients. Pour into buttered casserole dish. Sprinkle with cinnamon. Bake, uncovered, at 350° for 40 minutes.
In a large pot, heat on high 1 1/2 quarts water. Once boiling, add Ramen noodles; reduce heat to keep water at a slow boil. Add salmon and carrots. Continue to cook for 3 to 5 minutes; if noodles bubble up, either reduce heat or add frozen vegetables. If not, then add frozen vegetables and cook for 3 to 5 minutes. Turn off heat. Add contents of 2 packages of seasonings that accompany the noodles, or less to reduce salt intake.
Line a 9 x 13-inch pan with crackers. Make pudding with milk according to package directions. Fold into Cool Whip.
Cover the bottom of a casserole dish with a thin layer of enchilada sauce, add a layer of flour tortillas so the bottom of the dish is covered but the tortillas are not overlapping (tear them to fit as needed). Cover this with a layer of chicken, onions, olives, and cheese. Place tortillas over this and cover with enchilada sauce. Continue to layer in this manner until all ingredients are used (the exact amount of ingredients can be tailored to suit your preferences). Finish with a layer of tortillas and top with enchilada sauce and sprinkle cheese. Bake in a 350° oven, covered for 1 hour or until hot and bubbly. (For a meat free variation, you can substitute a can of black beans, drained, or a can of refried beans for the chicken.)
Arrange meat and vegetables in large pot in the order listed. (Do not brown stew meat.) Over top, sprinkle sugar, salt, pepper and tapioca. Cover with tomato soup and add 1/4 can of water only and pour over top. Cover and bake at 250° for 5 hours, stirring once or twice while baking.
Grease 9 x 13 pan. Place coconut and pecans on bottom. Make cake mix according to directions. Pour over ingredients.
Roll to 1/4-inch thickness. Cut in 3-inch squares. Put dab of jam in center, less than 1 teaspoon. Fold corners into center.
Melt butter in 9 x 13-inch pan. Set aside. Mix all remaining ingredients in a bowl. Pour over butter. Bake for 35 minutes at 350°. Let cool before cutting.
Cut bacon and brown with beef and onion. Add remaining ingredients. (Drain half of liquid from lima beans.) Bake at 350° for 45 minutes to 1 hour, covered, or crock-pot on high for 3 hours.
Combine in a large bowl, eggs, sugar and oil. Mix well. Add salt and vanilla. Add flour slowly and mix well. Add chocolate chips. Grease hands. Place on a cookie sheet in 4 equal loaves. Bake 20 minutes at 350°. Slice and sprinkle with cinnamon and sugar. Bake 10 minutes.
Mix all but the margarine, evaporated milk and brown sugar, together in a big bowl and stir to combine. Pour into a well-greased and floured 12 cup tube or Bundt pan.	Bake 90 minutes in a preheated 325° oven.
Cream sugar and shortening. Add eggs one at a time, beating after each. Add flour alternately with milk. Add flavoring and mix well. Pour into a greased and floured tube cake pan. Bake at 300° for 1 1/2 hours.
Prepare Jell-O as directed on box. Mix in the cottage cheese, Cool Whip and strawberries. Place in refrigerator and allow to congeal.
Mix pumpkin, condensed milk, egg, cinnamon and 1/2 teaspoonful each of ginger, nutmeg and salt. Pour into crust. Bake 15 minutes at 425°.
Cut all vegetables into bite-size pieces. Break up Feta cheese and add to vegetables. Add seasonings and olive oil. Toss well. Makes eight good-size servings.
Cream margarine and sugar. Add eggs and bananas, then dry ingredients. Blend well. Add nuts. Pour into greased loaf pan. Bake at 350° for 45 minutes.
Combine all ingredients. Pour into greased 9 x 13-inch pan. Bake at 350° about 25 minutes or until golden brown on top.
Heat oven to 350°. Salt and pepper pork chops. In a skillet over medium heat, melt butter. Add chops; cook 3 to 5 minutes on each side or until brown. Combine rice mix and boiling water. Pour rice mixture into a shallow 1 1/2-quart baking dish. Place chops on top of rice. Cover; bake about 40 minutes. Serves 2.
Thaw fish if frozen. Spray a 12 x 7 1/2 x 2-inch glass baking dish with a nonfat cooking spray. Combine all the ingredients together in a glass dish except fish, shrimp, and wine. Microwave on High, covered with wax paper, all the ingredients until vegetables are tender (about 5 to 7 minutes). Stir in shrimp and wine. Place fish fillets on top of the mixture; spoon some of the mixture over fish. Cook, covered, on High for 5 to 7 minutes or until fish flakes easily with a fork. Serves 6.
For 10 x 4 1/2-inch bowl. Cook potatoes, then chunk. Mix sugar, mustard and salad dressing thoroughly. Add diced potatoes, eggs (chopped), and onions. Layer in bowl. Stir to mix together. Save 15 slices of eggs for top. Sprinkle with paprika.
Dissolve raspberry jello in 1 cup boiling water. Add cranberry juice cocktail and chill until thickened. Fold in apple, celery and nuts. Spoon into a 5 cup mold and chill until set.
Combine all ingredients and mix well. Pour into casserole dish and top with remaining crackers. Bake at 350° for 1 hour.
Combine chili and beans. Saute onions and add to chili and beans. Cook hominy down in oil. Add to other mixture. Cook until bubbling at 350°.
Chop onion and green pepper. In large pot, brown hamburger with onion and green pepper, stirring continuously to break up hamburger into small pieces. Add vegetable soup and can of water. Heat to boiling. Remove from heat and serve.
Mix first 5 ingredients together. Set aside. Mix Junket tablets and water until tablets dissolve. Add mixtures together. Pour into ice cream maker and add milk. Use crushed ice and rock salt to harden.
Mix first 4 ingredients; cook until thick. Have gelatin ready, dissolved in cup of cold water. Add to hot mixture. When cool, add vanilla, lemon extract and cream that has been whipped. Cut angel food cake in half and put mixture between halves and over all of cake as if to ice. Serve plain or sprinkle with coconut. Make and refrigerate the day before serving. Serves 16 to 18.
Mix, melt and slow cook the first 3 ingredients. Mix remaining ingredients together in large bowl. Pour first mixture over second and put in a large brown paper bag. Pour in 1 box xxxx sugar and shake until coated.
Mix all ingredients together, then make patties 4 x 1/2-inch. Brown in Teflon frypan. Serve with cocktail sauce. Easiest to handle on piece of wax paper. Can freeze on a cookie sheet and store in large Tupperware container. Makes 4 servings.
Combine flour and shortening. Mix well until resembles coarse meal. Add milk. Stir until well blended. Turn out on lightly floured surface. Knead 3 to 4 times. Roll into an 18 x 12-inch rectangle. Spread sausage (at room temperature) over dough, leaving a 1/2-inch margin on all sides. Carefully roll dough lengthwise, jellyroll fashion. Pinch ends to seal. Refrigerate 1 hour. Slice dough into 1/4-inch slices. Place 1-inch apart on baking sheets. Bake at 350° for 20 minutes.
Mix 1 small raspberry Jell-O with 1 cup boiling water. When Jell-O is dissolved add 1 small can crushed pineapple, 1 carton raspberries with juice and 2 cups crushed pecans. Pour into flat baking dish. When mixture is firm, spread sour cream (a thick layer) over top, then repeat first Jell-O layer on top of sour cream.
Preheat oven to 350°. Measure all ingredients into large bowl. Beat at low speed until moistened, then at medium for 2 minutes. Pour into greased 10 x 15-inch jelly roll pan. Bake 25 to 30 minutes until toothpick inserted into center comes out clean. Cool completely. Spread with Lemon Cheese Frosting.
Place berries in shell. Combine 1 cup sugar, 1/3 cup flour and salt. Add eggs and sour cream, stirring well. Spoon over berries. Combine 1/2 cup sugar and 1/2 cup flour and cut in butter until mixture is coarse like meal. Sprinkle evenly over sour cream mixture. Bake at 350° for 50 to 55 minutes. Garnish with blackberries and mint leaves (optional).
Cut package of cookie dough in half after unwrapping. Cut each half into 5 slices and cut each slice into 4 pieces. Drop each piece into greased mini muffin cup. Bake according to package directions or until golden brown. Remove from oven and immediately press peanut butter cup into each cookie. When chocolate starts to melt slightly, sprinkle with chopped pecans. When completely cooled, remove from pans.
Cook the macaroni according to directions. Drain and rinse in cold water 3 times. Keep covered with cold water until ready to use. Melt butter or margarine. Stir in flour until smooth. Gradually add milk, stirring until smooth. Bring to a boil, stirring constantly. Watch carefully so it won't scorch. Turn heat to low and add the Velveeta cheese. Cut cheese into small cubes before adding. Stir until cheese melts. Add minced onion and salt to taste. Add the cooked macaroni. Pour into 2 large casserole dishes. Cover with buttered bread crumbs and bake at 350° for 30 minutes.
Cook macaroni in about 2 cups of water until tender. Add salt. Add milk and cheese, a little at a time, then add sour cream and mix together. Put in pan and bake for 30 to 45 minutes at 350°.
Pat the cutlets dry. Mix the Parmesan and bread crumbs. Press the mixture into both sides of cutlets. Heat 2 tablespoons of butter in skillet. Add the breast, brown on both sides. Cook about 5 minutes on each side. Transfer to a warm platter. Add lemon juice to pan, scrape the browned bits into sauce. Add the remaining spoon of butter. Pour over cutlets, serve immediately.
Cook until thick; spread on Ritz crackers. Bake 6 minutes at 350°.
Beat egg whites until foamy; beat in sugar a little at a time to make meringue like. Beat in vanilla and cream of tartar. Fold in the 3 cups crushed saltine crackers. Lightly grease a 13 x 9 x 2-inch pan and spread in meringue/cracker mixture. Bake in a preheated 350° oven for 30 to 35 minutes. After cake is cooled, top with Cool Whip and cover that with the cherry pie filling. Refrigerate.
Combine all ingredients in a small saucepan; mix well. Cook on low heat for 30 minutes, stirring occasionally. Remove and discard star anise. Set aside to cool. Pour cooled sauce into a sterilized jar with a tight fitting lid. It's good for about 6 months if put in refrigerator. Makes about 1 cup.
Peel and core apples; cut into 1/4-inch thick slices. Arrange on microwave roasting rack. Microwave 18 to 22 minutes or until limp and slightly moist. Place apples slices on wire rack and let stand overnight. One medium apple yields approximately 1/2 cup dried apples.
Melt butter in frying pan. Add milk with flour beaten in. Pour in green beans, salt and pepper. Toss and shake over a hot fire for five minutes. Serve hot.
Cream egg, butter, sugar and vanilla; add soda and flour. Stir in nuts. Divide dough into 4 sections and form loaf. Let set in refrigerator overnight. Then slice thin and bake at 350° for 10 to 12 minutes or until golden brown.
Combine 1/2 cup of cheese and 1/2 can of onion rings with the rest of the ingredients. Pour into 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions; bake uncovered 5 minutes longer.
Melt oleo in pan. Pour batter in. Bake at 400° until puffy and brown.
Place ham in bottom of pie shell; top with shredded Cheddar cheese. Mix eggs, milk, garlic powder, lemon juice, chopped chives, onion, salt and pepper together until well blended. Pour into shell over ham and cheese. Bake in a 350° oven for 40 minutes. Makes 6 servings.
Place chicken in baking dish. Mix soup and broth. Pour over chicken. Add salt and pepper. Then add vegetables. Mix butter, flour and milk. Pour over top. Bake at 350° for 40 minutes or until crust browns.
Put ground beef in skillet and brown. Let simmer until done. Add chopped onion and salt. Add chili to tomato soup. Let simmer while stirring. Mixture should be consistency of gravy. If dry, add small amount of water. Line large casserole with 1/2 of Fritos, then rest of Fritos on top. Sprinkle cheese and catsup on top. Bake in 400° oven until cheese is melted. Serve hot.
Bring Karo, margarine, sugar and salt to a boil and boil for 4 1/2 minutes. Remove and add soda and 1 teaspoon of margarine. Pour syrup over popped corn and nuts and mix well. Bake at 225° for 1 hour; stir every 15 minutes.
Preheat oven to 400°. Beat together sour cream, sugar, 2 tablespoons flour, salt, vanilla and eggs. Add apples. Pour into pie shell. Bake for 25 minutes. Combine, brown sugar, 1/3 cup flour and butter until crumbly. Sprinkle on top of pie filling. Bake for 25 minutes more. Serve hot or cold.
Boil veal in water for 5 minutes. Drain. Brown veal lightly in a frying pan, then add all other ingredients. Simmer slowly until peppers are tender and meat is done to your satisfaction.
Cook meat and drain off fat. Mix meat, soup, sauerkraut and garlic powder. Heat and simmer.
Begin cooking vegetables according to package directions. Add meat and other ingredients immediately. Cook until potatoes are done and onion tender. Add salt and pepper to taste. Add water to desired thickness.
Melt butter in large heavy saucepan over medium-high heat. Add onion, bell pepper, garlic and sausage. Cook 5 minutes or until vegetables are tender, stirring often. Stir in rice, chicken broth, Tabasco sauce, tomatoes and seasoning. Mix well and bring to a boil. Reduce heat, cover and simmer 25 minutes or until rice is tender. Remove from heat and let sit 5 minutes longer before fluffing with a fork. Serves 6.
Rub the steaks with salt, pepper and a little mustard. Preheat broiler and place steaks about 5-inches below the heat on a well-greased grill. About 7 to 10 minutes on each side should be sufficient for rare, 15 minutes for medium and 20 minutes for well-done.