HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Mix 1/2 cup sugar, brown sugar, peanut butter, oil and egg in bowl with spoon until smooth. Stir in flour, baking powder, baking soda and salt. Divide dough in half. Shape one half into two strips about 15 x 1 1/2-inches and about 3 inches apart on lightly greased cookie sheet. Flatten strip to 3-inches wide with fork dipped in granulated sugar. Bake for 6 to 7 minutes for soft cookies or 8 to 9 minutes for crisp cookies. Cool 2 minutes. Remove from cookie sheet. Repeat with remaining half of dough.
Defrost spinach and squeeze. Mix with the rest of the ingredients and put in hollowed bread center.
If using cake mix, prepare as directed on box. Dice cake in 1/2-inch cubes. Put into a small punch, trifle or just a clear bowl. Layer pineapple over cake. Mix pudding and pour over pineapple before it sets. Layer the pie filling over the pudding and top with the whipped topping. Garnish with cherries and pecans. This is also good with cherry pie filling and chocolate or vanilla pudding. Leave out the pineapple, though.
Combine first 8 ingredients in a mixing bowl. Stir well. Spoon mixture into a lightly greased 8-inch square baking dish. Combine remaining ingredients in a small bowl. Toss gently. Sprinkle over casserole. Bake, uncovered, at 350° for 45 minutes. Yields 6 servings.
Wash and cap strawberries. Place in heavy Dutch oven. Add vinegar; stir. Boil 1 minute covered. Uncover and add sugar; boil 20 minutes or more depending on type of berries. Let set until completely cool or overnight. Put into regular jars and seal. Store in freezer or process in water bath for 5 minutes. They will stay brighter in freezer.
Prepare cake mix according to package directions. Add banana, flour and nuts. Mix together. Pour into 2 loaf pans. Bake at 400° for 50 minutes to 1 hour until done. Yields 12 servings.
Wash and core lettuce and tear into large bowl. Cut up celery, approximately 1 to 2 cups on top of lettuce. Chop green onions on top of celery (approximately 3 bunches). Spread peas on top of green onions. Spread mayonnaise over greens (approximately 1 cup), then cheese. Add Bac*Os last. Refrigerate at least 2 hours.
Lay chitterlings on heavy-duty foil. On top, place onion, pepper and other seasonings. Wrap in foil very tightly, making sure ends are tightly closed. Put 2 inches of water in a roasting pan. Put foil wrapped chitterlings in pan. Cover well; bake in 350° oven for 3 hours. Check water level in pan; if low, add 2 more inches. Bake 2 hours more (total of 5 hours).
Place all ingredients in large pot. Add water to cover ham butt. Bring to boil and simmer for 20 minutes. Let cool in water, then remove, slice and serve. Great hot or cold!
Brown hamburger; drain. Add water, onion, tomatoes, bouillon cubes and spices. Let cook until onions are almost tender. Add cabbage and beans and cook until tender.
Pick chicken from bone and mix with soup and sour cream. Place in a casserole dish. Crush Ritz crackers and put on chicken mixture. Put almonds on top of crackers. Melt margarine and pour over all. Bake at 350° until lightly browned and bubbly, about 20 minutes.
Heat oil in a large skillet; saute onions until golden brown. Sprinkle on sugar and continue to saute until onions are well browned and crisp. Drain on paper towel to remove excess oil; set aside.
Brush chicken with 1/4 cup melted oleo. Place flour and chicken in plastic bag and shake to cover chicken. Arrange in 13 x 9 x 2-inch baking dish. Bake, uncovered at 350° for 30 minutes. Combine remaining oleo, honey, lemon juice and soy sauce in small saucepan. Simmer 5 minutes. Pour over partially cooked chicken. Bake for 30 more minutes. Baste frequently. Serves 6.
Brown hamburger; drain off grease. Add taco seasoning and water. Simmer about 10 to 15 minutes. Put in crock-pot; cut up Velveeta cheese and add to crock-pot. Then stir in Ro-Tel sauce. Heat on low until cheese is all melted. Keep hot in crock-pot and serve with tortilla chips.
Spread cream cheese in bottom of 1 1/2-quart casserole dish. Cover with chili. Top with shredded cheeses to cover chili. Bake at 350° until cheese melts (30 minutes). Stir before serving. Serve with Doritos.
Cream the butter and sugar. Add well beaten eggs and part of the flour, then the milk, the rest of the flour and 1/2 cup pecans. Bake in layers.
Brown beef and onion. Drain and stir in salt. Spread in greased 9-inch pie plate and sprinkle with cheese. Stir milk, Bisquick and eggs together with fork until blended. Pour into plate. Bake at 400° for 25 minutes or until knife inserted in center comes out clean. Yield: 8 servings.
Preheat oven to 325°. Sift flour, sugar, baking powder and 1 teaspoon salt into bowl. Make well in center. Add oil, egg yolks, 3/4 cup cold water, vanilla and lemon rind. Beat until smooth. Beat egg whites and cream of tartar until stiff peaks form (do not underbeat). Pour egg yolk mixture gradually over egg whites; fold gently until blended. Do not overmix.
Melt the Hershey in double boiler. Stir in Cool Whip. Put in crust. Refrigerate for several hours or overnight.
Layer half the cake on bottom of a deep bowl. Cover with half the prepared chocolate pudding. Cover with half of chocolate bar, broken into small pieces. Next, cover with one container of Cool Whip. Repeat all layers. Sprinkle chocolate on top with a cherry. Refrigerate.
Mix and soften gelatine in cold coffee. Add hot coffee. Stir until dissolved. Add the tsubushi an and condensed milk. Pour into 9 x 9 pan. Refrigerate until set. Cut into squares.
Cut angel food cake in 3 layers. Mix Cool Whip, condensed milk and lemonade. Let strawberries thaw. Spread 1 layer with 1/4 Cool Whip mixture, then some strawberries. Top with second layer, Cool Whip and strawberries. Top with last layer and spread sides and top with Cool Whip mixture. Save any leftover strawberries and when ready to serve, place on top of cake. For best results, let stand overnight in refrigerator.
Blend sausage and 1/3 of the cream cheese together, add rest of ingredients. Mold into ball on foil-lined bowl, put into icebox overnight. Mix rest of cream cheese and a little sour cream. Use this to frost the ball. Then roll the ball in crushed nuts or parsley. Refrigerate or freeze.
Mix the flour, sugar, butter and chopped pecans for crumbs; set aside 1 1/2 cups. Press remaining crumbs in pan. Spread preserves to within 1 to 1 1/2 inches of pan. Top with reserved crumbs. Bake at 350° for 40 to 50 minutes.
Mix egg whites, sugar, vanilla and salt together. Stir in pecans until pecans are coated. Lay on cookie sheet. Bake for 30 to 40 minutes at 275°.
Mix pudding and Cool Whip together. Stir until well mixed. Add pineapple, juice and all, marshmallows and nuts. At Christmas time, put red and green cherries on top.
Combine biscuit mix, sugar, cinnamon, nutmeg and cloves. Mix egg, milk, oil and pumpkin. Sir into dry ingredients just until well blended. Fill greased muffin cups 2/3 full. Bake in hot oven (400°) about 20 minutes or until done.
In a large heavy skillet, brown bacon. Remove bacon. Add onion to grease in the pan. Saute onion until soft. Add all other ingredients and simmer 10 minutes. Pour into 3-quart casserole dish. Bake at 350° for 2 hours.
Layer as listed first 4 ingredients. Bring the soup and milk to boil. Add eggs, slowly. Pour over layers. Bake at 350° for 45 minutes or until center is firm. Cool for 10 minutes before serving.
Combine and heat until sugar dissolves. Pour over beans and stir gently. Refrigerate overnight, if possible. Good as long as it lasts.
Brown ground beef in skillet. Drain off fat. Cook pasta in large saucepan; drain and return to pan. Add ground beef, spaghetti sauce, and 1/2 parmesan cheese. Mix well and pour into ungreased 13 x 9 inch baking pan. Top with 1/4 cup parmesan cheese and 2 cups mozzarella cheese. Bake at 300° for 15 minutes or until cheese is melted.
Mix ground beef, onion and water in a heavy pan. Mix thoroughly. Boil until mixture is cooked in fine pieces and onions are nearly done. Add pepper, salt, chili powder and red peppers. Let simmer until cooked nearly dry. Add tomato juice and boil until desired thickness.
In a big bowl, add sugar and water. Add 1 teaspoon of almond flavoring. Mix and add 10 ice cubes. Mix and serve. May want to crush ice in blender.
Melt chocolate in boiling water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate; set aside. Mix flour, soda and salt. Beat in flour mixture alternately with buttermilk. Beat egg whites until stiff peaks form. Fold into batter. Pour batter into 3 (9-inch) layer pans, lined on bottoms with waxed paper. Bake at 350° for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes. Remove and cool on rack. Spread frosting between layers and over top of cake.
Cut round steak as desired. Put in pan. Slice layer of potatoes on top of steak, then slice layer of onions on potatoes. Cut peppers and cover onions. Salt and pepper to taste. Pour tomato juice over, enough to cover. Bake in oven at 350° for 2 hours or until tender. Yummy!
Brown hamburger and onion. Add black pepper, chili powder and hot sauce to taste. Add jalapeno peppers, tomatoes and beans. Let everything simmer about 15 minutes, then add cheese. It will take about 15 minutes to melt if its cut into pieces. Serve with hard rolls.
Brown round steak (cut in 1-inch cubes) in 2 tablespoons oil. Add next 9 ingredients. Add 2 cups hot water and simmer for 1 1/2 hours. Add vegetables. Cover and cook 30 to 45 minutes.
Cut skinless and boneless breasts into cubes. Dice onions and saute in 1 stick oleo. Then add paprika to onions and mix until all are an orange color. Add chicken and salt and pepper to taste. Then add enough chicken broth to just cover the chicken. Add 4 bouillon cubes. Let simmer about 30 or 40 minutes. Stir occasionally. When chicken is done, add the sour cream and stir slowly. Let simmer for 5 more minutes. Cook packaged dumplings in salted water. Add to chicken and blend. At this time, also stir in another 1/2 stick oleo.
Dip chicken breasts into a bowl of Ranch dressing; coat generously. Then dip the chicken in bread crumbs. Place on a cookie sheet (or other cooking pan of your choice) and bake for 30 to 40 minutes, depending on breast size. It's quick, it's easy and it tastes great! Serves 4.
Brown meat, onion and pepper together. Add tomato paste and corn. Mix with Kraft dinner. Bake at 350° for 20 to 25 minutes until hot.
Saute onion and garlic lightly in salad oil in a large skillet; push to one side. Brown beef in same skillet. Stir in tomatoes, beans, chili, salt, hot sauce and chili powder; heat to boiling. Line pan with part of the tortillas. Cover with about 1/3 of the sauce. Continue to layer tortillas and sauce until used up. Cover with cheese. Bake in 400° oven for 30 minutes. Serve bubbling hot.
Sift together flour, cinnamon and salt. Add other ingredients with nuts and raisins. Drop by teaspoon on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Preheat the oven to 375°. Peel potatoes and cut lengthwise in small strips. Dry with paper towels and place on cookie sheets that have been sprayed with Pam; do not overlap. Spray tops of potatoes. Bake potato strips for 1 hour, turning at 15 minute intervals. Season with salt and pepper.
Trim the bottoms of the Brussels sprouts and pull off any withered leaves. Cook them in boiling salted water until tender, about 10 minutes; drain. Cut the bacon into 1-inch pieces and fry until crisp. Drain on paper towels. Pour off all but 2 tablespoons of the fat from the pan. Add the vinegar to the pan and cook 1 minute over medium-high heat, scraping up the browned bits in the bottom of the pan. Add the Brussels sprouts and toss until warm. Sprinkle with bacon.
Store all ingredients dry in airtight container. To serve, place 1 1/2 tablespoons mix in cup and add 1 cup boiling water. Stir and enjoy. Makes 50 servings.
Saute sliced mushrooms in butter. Fry bacon until crisp, remove from pan and set aside. In bacon drippings, brown beef cubes well (almost burnt). Blend in flour. Add sugar, salt, thyme, bay leaf, peppercorns, stock, and wine. (If you don't like wine, substitute more stock.) Cook for 1 hour. Add onions. Cook 1 hour more, adding wine or stock as needed and checking salt and pepper.
Cook the bow tie pasta and set aside. Mince the garlic and saute in the olive oil. Cut the chicken breasts into chunks and add to the sauteed garlic. Cook until the chicken is white and push to the side of the pan. Add the broccoli and cook for a couple of minutes. Add the sundried tomatoes, seasonings, wine, chicken broth and butter. Simmer for about five minutes. Mix this with the cooked pasta and toss with some grated cheese to taste. Serve warm.
Cook macaroni according to directions on box. While still hot, drizzle with oil and vinegar. Add onion, salt, pepper and cheese. Toss well. Gently mix in peas, ham, celery and mayonnaise. Chill thoroughly. Serve on salad greens.
Puncture the eyes and drain off liquid. Bake in a 350° oven for about an hour. Hit the coconut with a hammer, and it will split right open.
Peel, devein and wash shrimp. Melt butter in large skillet over medium heat. Add onion and green pepper. Saute until soft; stir in garlic. Remove from heat; blend in flour until smooth. Add tomato sauce and simmer 5 minutes. Gradually add water, stirring to blend. Add shrimp and all remaining ingredients. Cover and simmer about 40 minutes. Serve over hot, cooked rice.
In a medium bowl, mix together apples, celery, nuts and grapes. Coat with mayonnaise. Chill until ready to serve.
Place egg whites in small bowl and beat at speed 2 for two minutes or until moist peak forms. Sift flour, baking powder, salt and sugar into large bowl then add the egg yolks, milk and shortening or veg. oil. Mix at speed 1 for one minute. Add the beaten egg whites and mix at speed 1 for one-half minute. Bake on hot waffle iron until golden brown.
Mix hamburger and sausage together. Mix this mixture with the bread crumbs. Mix eggs, milk, half of the ketchup, pepper, salt, celery seed, garlic salt, bell pepper and onion all together. Mix the 2 mixtures together. Add the milk to the meat mixture; mix well. Cook for 45 minutes at 375°.
Beat eggs until light and foamy. Add oil, sugar, zucchini and pineapple; mix lightly, but well. Add flour, salt and baking powder. Mix until blended. Add nuts and raisins. Pour into greased bread pans. Bake at 350° for 1 hour. Makes 2 loaves.
In serving dish (9 x 13-inch), place tamales (with wax paper wrappers removed), kidney beans, chili and black olives. Bake, uncovered, at 350° for 1 hour. During the last 15 minutes, put Doritos, slightly crushed, and Cheddar cheese on top of casserole.
Grind cranberries and orange. Mix remaining ingredients. Add ground cranberries and orange. Refrigerate.
Mix first 4 ingredients. Pour over chicken. Bake 1 hour at 350°. Cover with foil, then add pineapple rings and green pepper rings and bake 1/2 hour, uncovered.
Make 9-inch pie crust and chill. Mix all ingredients together. Beat on Number 4 speed until well blended, 1 to 1 1/2 minutes. Pour into chilled pie crust. Bake at 450° for 10 to 15 minutes, then reduce to 350° for 45 minutes. Serve with whipped cream.
Peel apples; cut in 1/8-inch slices. Arrange on crust. Mix 1/2 cup sugar and cinnamon. Sprinkle over apples. Sift 1/2 cup sugar with flour; cut butter until crumbly. Sprinkle over apples. Bake at 400° for 40 to 50 minutes.
Grease a 12 inch x 15 inch pan. Mix cheese and spread 1/2 mixture into pan. Spread chopped pepper over first layer of cheese. Spread remaining cheese on top. Mix beaten eggs with milk and pour over second layer of cheese.	Bake at 350° for 35 to 40 minutes. Cut into 1 inch squares.
Brown sausage, onion and peppers; strain grease and add rice. Simmer on low heat.
Preheat oven to 350°. In mixing bowl, cream sugars, shortening, egg and vanilla. In separate bowl, sift together flour, baking powder, salt and baking soda. Add sugar to mixture and blend thoroughly. Stir in optional ingredients. On greased cookie sheet, drop a teaspoon of dough at a time. Bake 10 to 15 minutes or until cookies are set but not hard. Makes 4 to 5 dozen.
Chop the cabbage, tomatoes, onions, peppers and salt down overnight. (Cover with water and 1 cup salt.) Drain next morning and pour boiling water over to cover. Drain well. Mix vinegar, brown sugar, mustard, mustard seed, ginger, cinnamon and turmeric. Mix well and add vegetables. Boil until thickened, about 45 to 50 minutes. Seal in jars.
Remove skin and cut chicken into pieces. In deep pot, cover chicken with water. Add remaining ingredients. Cover and bring to boil. Lower heat and simmer for 2 hours. Strain, reserving chicken and vegetables. May be frozen. Serving size 1 cup.
Combine first 10 ingredients in a saucepan. Heat to boiling point and cool. Cut meat into 1 1/2-inch cubes and add to the mixture in a Ziploc bag along with pepper squares, mushrooms and quartered onions. Mix well. Let stand in refrigerator overnight.
Brown ground beef; drain. Mix ground beef, beans, brown sugar and sauce. Pour into a casserole dish. Cut biscuits in half and set cut side down around edge of casserole. Bake at 350° until biscuits are brown.
Arrange boneless chicken in 11 x 7-inch baking dish and place a piece of cheese over each. Stir together soup and wine. Pour over chicken and cheese; sprinkle with stuffing on top and drizzle melted butter over all. Bake, uncovered, at 350° for 40 to 45 minutes until chicken is tender. Serves 4 to 6.
Whip all ingredients in blender. Freeze overnight in ring mold. Unmold on round plate. Garnish with leaves and serve drenched with Chambord (raspberry liqueur), if desired. Serves 6.
Put basil and parsley in blender. Blend with 1/4 cup olive oil at low speed. Add cheese and remaining oil and blend. Add nuts, blending until chopped. Use over spaghetti or in soups or vegetables.
Mix brown sugar, corn syrup, margarine and salt in a 4-quart pan. Bring to a boil; boil 5 minutes and remove from heat. Add vanilla and soda (this will swell). Pour on the popcorn; stir. Place in 225° oven for 1 hour. Stir every 15 minutes. Cool. Store in covered container to keep crisp.
Leave cheese out to soften. Dice chipped beef and mix with parsley flakes, then divide in half. Add rest of ingredients to 1/2 of the beef mixture. Mix well and form into a ball. Refrigerate to make manageable. Then roll ball into other half of beef mixture. Refrigerate. If you want to make a spread, just add all ingredients together.
Mix together pineapple, milk, pecans and lemon juice. Fold in Cool Whip. Divide between two crusts. Refrigerate before serving. Simple and delicious!!!
Mix well. Pour in 9-inch unbaked pie shell. Bake 1 hour at 350°. Let cool 4 hours or more.
Melt margarine in heavy skillet. Add brown sugar and stir until golden brown. Beat together egg yolks and cornstarch; add to milk. Add milk mixture to skillet and stir until thickened. Pour into baked pie shell and top with meringue. Bake in 450° oven until meringue is brown.
Beat flour, sugar, salt, milk and eggs until smooth. Soak bread in batter until saturated. Cook in butter 12 minutes on each side or until golden brown.
Saute onion and pepper in oil. Add chicken, corn, broth and salsa. Bring to a boil. Stir in rice and cover. Remove from heat and let stand 5 minutes. Fluff with a fork. Sprinkle with cheese and let stand for 2 minutes. Put in flat dish to melt cheese in 350° oven.
Peel eggplant and cut into 1 1/2-inch slices. Dip each slice into egg then into crumbs and saute on both sides. Put half the slices into casserole dish. Top with half the cheese. Add remaining eggplant. Mix spaghetti sauce and water. Pour over eggplant. Add remaining slices over top; cover and bake at 350° for 20 minutes.
Brown ground beef, drain and set aside. In the same beef skillet, stir-fry the shredded cabbage over high heat for 2 to 3 minutes. Remove from heat and stir in ground beef. Add green chili peppers, taco sauce, pepper and onion salt. Mix well. Mound into partially baked potato crust and bake for 20 minutes. Top with shredded Cheddar cheese and bake for 2 to 3 minutes more or until cheese is melted. Let stand 10 minutes before serving. Serve with taco sauce.
Preheat oven to 325°. Cream butter or margarine, sugar, and vanilla for 3-4 minutes. Stir in flour and pecans just until blended. Roll into 1 inch balls. Bake on ungreased baking sheet for 20 minutes or until lightly brown around edges. Let cool and sprinkle on powdered sugar.
Place almonds, garlic and ginger root in a blender container. Cover and blend until finely ground. Mix almond mixture, salt, paprika, cumin and pepper. Dip chicken into margarine, then roll in almond mixture. Place chicken, skin side up, in ungreased 13 x 9 x 2-inch oblong pan. Cook, uncovered, in 375° oven until thickest pieces are done, 55 to 60 minutes.
Mix Kool-Aid, water and sugar. Add lemonade, pineapple and strawberries. Mix well. When ready to serve, pour over ice in punch bowl and add ginger ale.
Scald milk; add chocolate until melted. Put in sugar and syrup. Bring to boil. Remove from heat. Add rest of ingredients. Stir. Grease a 9 x 9-inch pan. Cool for 5 to 10 minutes. Stir until dull sheen. Pour in pan.
While cake is still hot, poke holes down in cake with wooden spoon. Drain pineapple and spread on top of cake. Cook pudding; pour over cake. It will be runny. When cake and toppings cool, spread Cool Whip on top.
Brown ground meat and onions. Add mushroom slices, tomato sauce, tomato paste and 1 cup water. Cover and simmer 20 minutes, stirring occasionally to prevent sticking. Serve over cooked spaghetti.
Pour powdered jello over cottage cheese and mix. Drain oranges and pineapple; stir in. Add Cool Whip and stir.
Mix peanuts into melted chocolate chips and drop with a spoon on waxed-lined cookie sheets.
Combine all ingredients (except cheese) and bring to a boil over medium heat. Remove from heat, cover and let stand 10 minutes, tossing with fork 2 to 3 times. Place a layer of cooked mixture in a lightly greased 1 1/2-quart casserole dish. Add a layer of cheese. Repeat layers. Bake at 350° for 10 to 15 minutes or until cheese melts.
Reserve all juice but orange juice and mix it with pudding, then mix with other ingredients and chill.
Boil 2 cups diced zucchini for 5 minutes in salt water, drain well. Add all the above ingredients; mix together in a casserole dish. Mix well. Sprinkle paprika on top. Bake at 350 degrees for 45 minutes.
Beat eggs. Add rest of ingredients and mix well. Pour in greased dish (Corelle, Pyrex). Bake at 350° for 45 minutes or until set.
Mix Jell-O and boiling water and cool. When Jell-O is cool, add fruit and let set up.
Crust: In cereal bowl, use fork to cut butter into crackers. Stir in 2 teaspoons sugar. Transfer mixture to 16 ounce casserole. Press mixture against bottom and 1 1/2-inches up the side to form crust. Bake uncovered at 350° for 5 to 7 minutes.
Preheat oven to 350°. Spray a 9 x 13-inch pan with Pam. Mix Ricotta and cottage cheese with parsley and garlic. Pour 1 cup of sauce into bottom of pan. Arrange 1/3 of noodles in pan, touching, but not overlapping. Spread 1/2 of cheese mixture over noodles; top with 1/2 of Mozzarella. Repeat layers, starting again with sauce. Top final layer should be noodles. Cover with remaining sauce and Parmesan cheese. Cover tightly with foil and bake 1 hour.
Mix all ingredients in a large bowl. Bake in greased tube pan in a 300° oven for 1 hour and 20 minutes. Sprinkle with powdered sugar when cool.
Put sugar and milk in pan. Boil until it forms soft ball in cold water. Remove from fire and when it begins to cool, add salt, vanilla and peanut butter. Beat until it is creamy and pour into greased 9 x 13-inch pan. Cut into squares.
Melt butter or margarine and marshmallows. Mix all other ingredients in a very large bowl. Pour melted mixture over these other ingredients. Mix well; will have to use hands. Divide into 3 portions and shape each portion into a round log. Wrap in waxed paper and store in the refrigerator in Pringle potato chip cans. (You do not need to chop the fruit and nuts because when you slice it, they will be chopped!)