HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften butter. Add sugar. Mix together. Add flour, vanilla and nuts. Mix together and refrigerate. Preheat oven to 300°. Roll dough by hand into little balls. Place on ungreased cookie sheet. Bake 15 minutes. Roll in powdered sugar.
Cut peppers in half lengthwise; cut out stems, seeds and pulp. Drop into boiling salted water and cook, uncovered, for 4 minutes; remove and turn cut side down to drain.
Grate corn. Add eggs, cracker crumbs and flour, sifted with salt, pepper and baking powder. Drop from a tablespoon into one inch of salad oil (hot enough to brown bread cube), 40 seconds; turn once. Makes 1 1/2 dozen.
Chill shrimp; reserve a few nice shrimp and toss the remainder with celery, eggs, macaroni and pickle. Combine lemon juice, mayonnaise, catsup, Worcestershire sauce, salt and pepper. Toss with shrimp mixture. Serve on lettuce and garnish with reserved shrimp and additional egg (if desired).
Heat oven to 375°. Coat a 13 x 9 x 2-inch glass baking dish with nonstick cooking spray. Cut 1/8 to 1/4-inch thick lengthwise slice from each zucchini. Chop the slices and reserve. Using a melon baller or small spoon and starting from cut side, scoop out most of flesh from each zucchini, leaving a shell. Chop together the flesh and add the reserved chopped slices. Reserve the zucchini "boats."
Brown the ground beef and onion together. Drain and put in crockpot. Add the corn, hominy, pinto beans, red kidney beans, tomatoes and green chili, chopped tomatoes. (DO NOT DRAIN THE VEGETABLES.) Just open and dump in. Add ranch dressing mix (dry), the taco seasoning (dry). Stir together and cook at least 2 hours.
Mix sugar and flour. Drain juice off fruit. Beat eggs and mix all together. Pour in greased baking pan. Bake at 325° for 45 minutes.
Prepare Ginger Dressing. Heat 1-inch oil in Dutch oven to 425°. Fry 1/4 of the noodles at a time, turning once, until puffed, about 5 seconds. Drain.
Mix all ingredients and bake in 425° oven for 25 to 30 minutes.
In a 6-quart Dutch oven or saucepot, heat oil and brown 1/2 of chicken. Remove chicken. Repeat with remaining chicken. Return chicken to Dutch oven. Stir in carrots, celery, onion, potatoes and salt. Mix Lipton soup mix with water and apple juice; pour mixture over chicken and vegetables. Bring to a boil on high heat. Reduce heat to low and simmer, covered, for 25 minutes, until done and vegetables are tender.
Spray skillet with olive oil. Place fish in skillet. Sprinkle seasoning on fish. Saute slowly until tender.
Cream shortening, vanilla and sugars. Add eggs and beat well. Then add dry ingredients that have been sifted together; mix well. Dough will be quite stiff. Roll out on floured area. Cover dough with layer of peanut butter and then roll in pinwheel fashion. Wrap waxed paper and refrigerate at least 2 hours. Slice and bake at 375° for 10 minutes.
Place all ingredients in a large saucepan and cook over medium heat for 20 minutes. Use immediately or cool and refrigerate.
Dissolve gelatin in hot water. Add pineapple, drained, reserving liquid and add water to make the 1 cup pineapple juice. Add pineapple and cottage cheese. Blend sour cream with mayonnaise. Add to mixture. Pour into oiled salad mold. Sets up quickly. Chopped walnuts or maraschino cherries or both may be added.
Beat softened cream cheese, sugar and vanilla until well blended. Fold in Cool Whip. Pour in pie crust and chill 4 hours.
Spread bread stick dough flat on cookie sheet. Bake. Remove from oven and let cool completely. Mix cream cheese, Ranch dressing mix and mayonnaise together and spread over baked bread sticks. Grate raw veggies (of your choice) and spread/sprinkle on cream cheese. Cut in squares.
Lightly brown sausage; drain. Mix all ingredients together and pour in a 2-quart casserole dish. I put in 2 dishes and freeze one. Bake, covered, for 1 hour and 15 minutes at 375°.
Pour garlic, onion powder and black pepper on wax paper and roll washed and clean roast in mixture. Wrap in oil and place on grill for 1 hour.
Beat eggs real well (10 minutes). Add next 4 ingredients. Mix well. Add baking powder and flour; mix well. Flour lightly cookie sheet (one time only). Drop cookies by tablespoon. Bake at 350° for 8 to 10 minutes.
Cream shortening and sugars. Add eggs and peanut butter, mix well. Sift flour, soda and salt. Add to creamed mixture. Stir in oatmeal. Shape dough into 1-inch balls. Press a crisscross on each cookie. Bake on ungreased cookie sheet at 350° for 8 to 10 minutes.
Mix by hand the first 4 ingredients. Fold in the Cool Whip to the mixture.
Mix the first 5 things together. Pour into ungreased 9 x 13 dish. Sprinkle dry cake mix over top. Pour melted margarine over then sprinkle pecans over. Bake at 350° for 1 hour. Serve with Cool Whip, hot or cold.
Soak codfish overnight. Drain water. Replace with fresh water and boil. Boil potatoes and mash. Cook onions, scallions and peppers together in frying pan, then mix codfish, potatoes, onions, scallions, peppers and eggs all together. Once all ingredients are mixed, make small balls and roll in flour. In a frying pan pour oil and heat until hot. Put in six "cake balls" in frying pan with oil until brown all over. Repeat.
Prepare sugar cookie mix according to directions. Press on pizza pan with hands (not too thick). Bake as directed. Let cool. Cream together cream cheese, powdered sugar and vanilla. Spread on cooled crust. Layer fruit over topping in circles.
Rinse and dry corned beef; trim off excess fat. Place in a Dutch oven. Cover with cold water; put on high heat. Add salt pork and peppercorns; cover and bring to a boil. When boiling, lower heat and gently simmer for 2 1/2 hours.
Beat eggs and flour; add fruit cocktail and beat. Pour in buttered oblong baking dish. Sprinkle with brown sugar and cover with melted butter. Bake at 300° for 30 minutes.
Clean and remove green stem of whole head of cauliflower. Put in 8-inch glass pie plate, stem end down. Cover with plastic wrap. Microwave at High 7 to 8 minutes or until tender. Mix mayonnaise, mustard and dry mustard in bowl. Pour mayonnaise mixture over top of cooked cauliflower. Sprinkle with shredded cheese. Microwave at High 1 minute to melt cheese. Yields 4 to 6 servings.
Prepare stuffing mix according to package directions. Combine milk and ground beef; mix well. Divide into 5 patties and place onto sheet of waxed paper. Pat and mold patties into rounds 6-inches diameter. Place 1/4 cup stuffing in center of each patty. Fold/draw meat over stuffing and seal edges. Place into 1 1/2-quart casserole. Combine and mix remaining ingredients and pour over meat bundles. Bake, uncovered, at 350° for 35 to 40 minutes.
Combine the first 7 ingredients in container of an electric blender or food processor. Top with cover; process until smooth. Transfer mixture to a saucepan; bring to a boil. Cover; reduce heat and simmer for 10 minutes, stirring occasionally. Melt margarine in a small heavy saucepan over medium heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook, stirring constantly, until thickened and bubbly. Gradually stir sauce mixture into tomato mixture. Cook over medium heat just until thoroughly heated (do not boil). Ladle soup into individual bowls. Garnish with fresh basil sprigs, if desired. Yields 6 cups.
Grease a small casserole dish or 8-inch cake pan. Layer chicken, Veg-All and soup in casserole dish. Mix margarine, flour and milk. Pour over top and bake at 350° for 45 minutes.
Pour pie filling into large bowl. Mix remaining ingredients, folding in Cool Whip last. Let set 4 hours or overnight in refrigerator.
Mix all ingredients until creamy and well mixed. Pour into 3 (9-inch) cake pans, well-greased and floured. Bake at 350° for 30 minutes.
Combine water and butter. Place over low heat until butter melts. Remove from heat; add salt and peppermint extract. Gradually add sugar and blend until desired consistency. You can use powdered sugar to roll the mints out for cutting or you can use a candy mold.
Combine margarine, cake mix and 1 egg. Stir together until dry ingredients are moistened. Pat mixture into bottom of well greased 15 x 10-inch jellyroll pan. Beat remaining 2 eggs lightly, then beat in cream cheese and powdered sugar. Stir in coconut and nuts. Pour over mixture in jellyroll pan. Spread evenly. Bake at 325° for 45 to 50 minutes or until golden brown. Cool pan on wire rack.
For red punch, use cherry Kool-Aid. For green punch, use lime Kool-Aid.
Cut tomatoes into wedges. Place in salad bowl with next 5 ingredients. Season to taste with oregano, salt and pepper. Pour over the dressing and toss.
Melt butter, saute vegetables for about 5 minutes. Blend in flour; add stock. Bring to boil and simmer 25 minutes. Put mixture in food processor and put back in pot. Heat gently adding cream.
Dissolve yeast in warm water; add sugar, salt, shortening and stir until sugar and salt are dissolved. Stir in flour and mix until all is well blended. Turn out on a floured surface and knead well, about 5 minutes. Place in a greased pan, covered with a cloth, for 1 hour over a pan of warm (not hot) water and let rise until double in bulk. Knead down again; place over warm water again for about 30 minutes. Mold into desired shape. Let rise for about 45 minutes. Bake at 350° for about 30 minutes or until done. Yields about 24 large or 36 small rolls or 2 loaves.
Boil chicken until done and tender, about 25 minutes. Remove from pot. Reserve broth. Cook shell and curly pasta in the chicken broth. Drain pasta. Add chicken, cucumbers, pepper and green onions. Season with salt, pepper and Accent. Add mayonnaise and stir well. Tastes best when chilled.
Simmer chicken breasts until tender. Remove and cool enough to handle (or cook the night before). Chop. In 9 x 9 x 2-inch pan, arrange broccoli. Lay chicken over broccoli. Combine soup, milk and mayonnaise and stir until smooth. Add cheese and lemon juice. Pour sauce over chicken and broccoli and cover chicken completely. Cover pan with aluminum foil and bake at 350° for 30 minutes. Sprinkle crumbs on top before serving.
Mix all ingredients and pour in greased casserole. Size depends on how thick you like. Bake at 350° for 15 to 20 minutes or until brown.
Stir together 1/3 cup flour the salt and pepper in shallow dish. Coat pork chop with flour mixture, shaking off excess. Heat oil in 12-inch skillet over medium high heat. Cook pork chops in oil about 10 minutes turning once, until brown. Remove from skillet. Stir onion into dripping in skillet. Cook about 2 minutes stirring frequently, until softened. Stir in 1 tablespoon flour. Cook 2 minutes stirring constantly; stir in half and half and bacon bits. Return pork chops to skillet. Cover and cook over medium low heat about 30 minutes stirring occasionally, until pork is tender and slightly pink.
Parboil onions about 15 minutes and drain. Mix meat, salt, pepper, shortening and catsup. Remove centers of onions and fill with meat mixture. Arrange in baking dish; cover and bake at 350° for 1 hour. Remove cover; sprinkle tops with crumbs. Dot with shortening and bake until brown.
Brown sausage; drain and cool. Beat eggs, salt and dry mustard. Stir in milk. Add bread cubes, cheese and sausage. Refrigerate 12 hours in glass baking dish. Bake at 350° for 45 minutes.
In skillet, cook onion. Add carrots, potatoes and 1 cup broth. Cover, simmer until tender (about 25 minutes), add more broth if needed. Cut chicken in quarters; add 5 minutes before end of cooking time.
Bake turkey at 350° for 4 hours. Remove turkey from broth. Set aside. Crumble biscuits, cornbread and crackers in large bowl. Add sage, celery seed, salt and pepper. Saute onion and celery in butter. Add to bread mixture. Add broth until of desired consistency. Spray bottom of casserole dish with Pam. Bake at 250° for approximately 35 minutes or until brown.
In a large boiler put first 7 ingredients. Cook until vegetables	are tender. Cook spaghetti in chicken broth until tender. Drain. Add to chicken mixture and stir well. Then add cheese and more	broth, if needed. Let simmer 20 to 30 minutes.
Cook eggs, vinegar and sugar in a heavy saucepan until thick. Cool completely. Add Cool Whip. Layer Cool Whip mixture, sliced bananas and peanuts. Chill well before serving.
Pour corn into buttered casserole. Add flour, sugar and salt. Blend with fork. Add eggs and blend. Add milk and blend well. Top with broken pieces of butter. Bake at 350° for 45 to 55 minutes or until lightly browned.
Brown chicken in oil in frying pan. Place chicken in 6-quart covered, stove-top casserole. Saute garlic in frying pan until softened; deglaze with wine and add to casserole. Add bouillon, bacon, tomatoes and marjoram. Bring to a boil. Cover and simmer 40 minutes. Add artichoke hearts and simmer for 10 minutes. Skim off any fat from the surface. Combine flour and butter to form a roux and cook in a small saucepan for 2 minutes, stirring until smooth and blended. Add roux to chicken and heat a few minutes. Add pepper as desired.
Brew tea. While hot, add cinnamon, nutmeg, almond extract and ground cloves. Let stand 30 minutes until spices have dissolved. Add rest of water. Chill. Serve over ice. Makes 2 1/2 gallons.
Melt butter, then add brown sugar and 1 tablespoon water. Cook until mixture makes a thick syrup. Add milk, egg yolks and a mixture of white sugar and flour. Continue cooking, stirring constantly, until thickened. Pour into a baked pie crust. Cool and top with whipped cream.
Combine all but oil; mix thoroughly. Gradually add oil, beating all the time. Bottle and store in refrigerator. Use on cabbage or greens, just before serving.
Preheat oven to 325°. Spray a 13 x 9-inch glass baking dish with Baker's Joy nonstick cooking spray. Mix flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Set aside.
Prepare corn bread according to package directions. Mix the last 3 ingredients. Put 1/2 of the corn bread crumbs in a bowl; add chopped pepper as first layer. Put two of the chopped tomatoes next, then add layer of onions. Spread the other two tomatoes. Add the bacon. Next, put the mayonnaise on top of the bacon. Spread remaining 1/2 of the corn bread crumbs on top and refrigerate. It will keep in refrigerator for 1 week.
Cream margarine and sugar. Add eggs one at a time and beat. Stir in vanilla. Sift dry ingredients. Gradually adding to cream mixture. Chill 3 to 4 hours. Bake at 350 degrees about 6 to 8 minutes.
Layer 1/2 noodles and 1/2 meat. Repeat in 9 x 13-inch Pyrex. Cook at 350° for 35 minutes, covered.
Place chopped cabbage in bottom of 3-quart casserole. Brown meat and onions. Pour off fat. Stir in rice, salt and pepper. Spread meat over cabbage with spoon. Mix tomato soup with water and pour over mixture. Cover and bake at 350° for approximately 1 1/2 hours or until cabbage is soft. Serves 4 to 5.
Place chicken, onions and vegetables in a 2-quart casserole dish. Melt butter in saucepan. Add flour and blend thoroughly. Add chicken stock slowly and salt. Cook until mixture thickens, stirring constantly. Pour over chicken mixture.
Take a package of boneless stew beef that has been cut into chunks. Add cream of mushroom soup, dry onion soup mix and water. Mix all together in baking dish; cover tightly and bake at 300° for 2 hours. Serve over rice or noodles.
Combine potatoes in liquid. Add salt and garlic. Boil for about 5 minutes, then add milk and cheese. Simmer until cheese melts. Sprinkle top with paprika or black pepper.
Brown ground beef with onion; drain. Add remaining ingredients (except rolls); mix well. Simmer 10 minutes. Serve on buns.
Slice pitas into 6-inch rounds; toast under broiler. Place 4 rounds,	toasted side up, on waxed paper. Combine tomato paste, water, oil, honey and spices in a small bowl; spread over top surface of pita rounds, dividing equally among all 8.	Divide salami among the 8, sprinkle with sliced mushrooms; top with cheese. Microwave on High, uncovered, about 4 minutes each batch or until cheese is melted; rotate 1/4 turn every 30 seconds. Makes 8 mini pizzas.
Mix first 3 ingredients. Mix the rest into the first. Grease and flour 2 loaf pans. Bake 1 hour at 350°. Remove immediately from pans.
Cook onion and pepper until golden. Add rest of ingredients. Simmer 30 minutes. I add water as needed.
Combine sugar, margarine, salt and hot water to melt margarine. Dissolve yeast in lukewarm water. Combine mixtures. Beat eggs and add. Stir in flour. Cover and refrigerate. Will keep for several days. When you want rolls, pinch off walnut-sized portions of dough, working into a ball with floured hands. Place about an inch apart on greased pans. Let rise in a warm, draft-free place, covered with a lightweight dish towel for a couple of hours. Bake at 375° until golden (about 15 to 20 minutes). Makes 3 dozen.
Dissolve Jell-O in 2 cups boiling water. Add pineapple and blueberry pie filling. Set in refrigerator until firm. Cream sour cream, sugar and cream cheese. Spread on top of Jell-O and sprinkle with nuts.
Mix butter and sugar until light and fluffy. Mix in egg, salt and bananas. Stir in remaining ingredients. Grease 13 x 9 x 2-inch baking pan. Bake at 350° for 1 hour. Cut into squares.
Bring to a boil, vinegar, water, salt, sugar, spices and oil. Remove from heat. Add vinegar mixture to the beaten eggs and whipping cream. Cook for another 5 minutes, stirring constantly. Pour over cabbage and pickle mixture and serve.
Brown hamburger and drain. Put in large pot and add other ingredients. Mix well. Simmer for 1 1/2 hours or until seasonings are blended. If too thick, add more tomato juice.
Combine all ingredients and fill greased pudding molds or baking powder cans, leaving room for swelling. Cans are covered, then boiled for 6 hours. Serve with a sauce flavored with brandy or whiskey.
Cook sliced carrots until almost done. Drain. Melt margarine in pan and cook onion until tender. Add remaining ingredients and cook slowly until cheese melts and thickens. Add to carrots. Sprinkle 2 cups buttered bread crumbs on top. Bake at 350° for 35 minutes.
Peel, pit and finely chop peaches; measure 3 1/2 cups into a large bowl. Add lemon peel and ascorbic acid. Combine the 1/4 cup sugar and pectin. Gradually add pectin mixture to the peach mixture, stirring vigorously. Let mixture stand 30 minutes, stirring every 10 minutes. Slowly stir the 3 cups sugar into the peach mixture; stir until sugar dissolves. Ladle jam at once into clean jars or freezer containers, leaving a 1/2-inch head space. Wipe the rims and seal. Let the jam stand at room temperature for 2 hours. Chill and put in freezer. Will keep frozen 3 months. Makes 4 1/2 cups.
Preheat oven to 400°. Using frozen pie crust or your own, mix together all the sliced apples, 3/4 cup sugar, 3/4 cup flour, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg. Fill pie shell.
Slice strawberries; reserve some for the top of the cake. Crush half of the berries and mix with 1/2 cup sugar. Prepare the Dream Whip. Trim crusts from the bread. Butter one side of the bread; sprinkle with sugar. Measure 1/2 cup syrup from the berries and set aside. Line bottom of a 9 x 5-inch loaf pan with bread, buttered side up, trimming slices if necessary to fit pan. Spoon half the strawberries on bread and 1 cup Dream Whip. Repeat until last layer from top. Last layer of bread should be buttered side down. Drizzle with syrup. Cover with plastic wrap and refrigerate 3 hours. Invert onto serving platter. Frost with Dream Whip and garnish with remaining strawberries.
Let dough rise in a warm place until doubled. Punch down. Roll loaves together into one 15 x 12-inch rectangle. Layer ham and pepperoni on half of the dough (lengthwise). Sprinkle with onion and green pepper. Top with 1/4 cup of pizza sauce. Layer Mozzarella, cappicola, salami and Provolone over sauce. Sprinkle with basil, oregano, garlic powder and pepper. Spread another 1/4 cup of pizza sauce on top. Fold plain half of dough over filling and seal edges well. Place on a greased 15 x 10 x 1-inch baking pan. Bake at 375° for 30 to 35 minutes or until golden brown. Brush with melted butter. Heat the remaining pizza sauce and serve with sliced stromboli.
Drain liquid from pineapple and blueberries in medium saucepan. Add enough water to make 2 cups juice. Bring to a boil and pour over gelatin mix. Mix with nuts, pineapple and blueberries. Congeal in a shallow 8 x 10-inch pan.
In a 3 quart microproof casserole, combine onion, green pepper and butter. Cover with casserole lid and cook on HI for 4-5 minutes, or until onion is transparent. Add tomotoes, wine and flour; stir until smooth. Stir in remaining ingredients except chicken. Cover and cook on HI for 7 minutes. Add chicken pieces, immersing in sauce. Cover and cook on HI for 20-25 minutes, or until chicken is tender. Stir once during cooking. Let stand 5 minutes. Remove bay leaf before serving. Serves 4-6. Total cooking time: 31-37 minutes.
Combine first 5 ingredients. Place in an 8 x 8-inch square baking dish or pan. Toss bits of bread in melted butter and cover top of casserole with this mixture. Bake at 350° for 35 to 45 minutes. To make a 9 x 13-inch pan size casserole, double this recipe.
Preheat oven to 350°. Combine rolled oats, flour, sugar, salt and cinnamon. Add melted butter to oatmeal mixture and mix with fork or pastry blender until well blended. Arrange fruit in buttered 8 x 8 x 2-inch pan or 2-quart baking dish. Spread oatmeal mixture on top of fruit. Bake 30 minutes or until tender and crust is brown. Serve warm or cold with milk, cream, whipped cream or ice cream.
Foil line an 8-inch round pan; spoon in ice cream. Freeze firm. Combine biscuit mix and 3 tablespoons sugar. Beat together milk, yolk and butter; add to dry ingredients. Stir until smooth. Spread in greased 9-inch round pan. Bake at 450° for 12 to 15 minutes. Remove from pan. Cool. Place ice cream on shortcake; top with fruit. Place on board.
Combine mayonnaise, lemon juice and curry powder, mixing well. Combine shrimp, celery, onion and rice. Stir in mayonnaise mixture; toss lightly. Garnish with tomato wedges. Serves 4 to 6.
Mix all ingredients together. Bake in a tube pan at 350° for 1 hour.
Combine cream cheese and onion. Add sauerkraut, sausage, 1/4 cup bread crumbs and mix well. Shape in 1/2 to 1-inch balls. Roll in flour and dip in milk, then in bread crumbs. Fry in hot oil for 1-2 minutes. Drain on paper towel. Can be frozen.
Brown steak in a little oil. Add celery, onion and garlic to meat; simmer on low heat. Then add chop suey vegetables and bean sprouts (do not drain). Then add soy sauce and bouillon cubes. Simmer until meat is tender. Serve over rice and chop suey noodles.
Cook chicken; debone it. Cook rice in chicken broth. Saute onion and bell pepper in butter. In a large casserole dish, put rice, chicken, onion, bell pepper, broccoli, Cheez Whiz and soup. Mix well and season with salt and pepper. Place in a 350° oven for 20 minutes. Can be frozen.
Mix the vanilla pudding. Cover the bottom of bowl with Nilla wafers and sliced bananas. Pour in pudding mix. Repeat until ingredients are gone. (Layer it.)
In a crock-pot, melt Velveeta cheese. When melted, add browned beef and jalapeno sauce. Serve as a dip with nacho chips. Add a little milk to thin it if it is too thick.
Mix and cook until thick, stirring constantly. Add 1 teaspoon vanilla and 2 tablespoons oleo.
Melt jello and sugar in water. Add frozen strawberries and mix well. If strawberries are large, slit them.
Combine cornflakes, mustard, pepper, paprika and garlic powder. In a shallow bowl, combine egg white and lemon juice; beat slightly. Dip chicken in egg mixture; coat with crumb mixture. Place in ungreased baking pan. Bake, uncovered, at 350° for 1 to 1 1/4 hours, until done. Do not turn during baking.
In a bowl, mix cream cheese, sour cream and onions; set aside. Brown the meat in butter; add tomato sauce, sugar, salt, pepper and Worcestershire. Cook noodles according to package directions.
In medium bowl, place beans, mushrooms and onion. In small bowl, stir together the remaining ingredients. Pour over vegetables and toss. Cover and chill until serving time.
Beat cream cheese until smooth; gradually add sugar. Beat until smooth. Add vanilla and sour cream; mix well. Fold in Cool Whip until well mixed. Pour into pie crust. Chill several hours before serving.