HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients and pour into 3 (9-inch) round cake pans. Bake at 350° for 25 to 30 minutes. Cool.
Boil macaroni and eggs. Mix all ingredients together in a large bowl. Garnish with paprika. Chill and serve.
Heat oven to 375°. Mix sugars and margarine. Stir in milk, orange juice and egg. Stir in remaining ingredients except Browned Butter Glaze. Drop by rounded teaspoonfuls about 2 inches apart onto greased cookie sheet. Bake until light brown, 10 to 15 minutes. Cool; spread with glaze. Makes about 5 1/2 dozen cookies.
Mix ingredients together except marshmallow cream. Spread into greased and floured 9 x 13-inch pan. Bake 30 minutes at 350°. Take from oven and spread immediately with marshmallow cream. Let cool, then ice.
Cream all ingredients well. Form into small balls. Place on wax paper. Press flat with fork or bottom of glass. Let stand until firm.
Mix it all together and bake 1 hour at 325°. Top with a small can of tomato sauce for the last few minutes of cooking, if you like.
Brown onion in 1 teaspoon butter. Add broccoli, soup, milk and cheese. Cook until cheese is melted. Add rice. Bring to boil and then remove from heat. Pour all contents into baking dish. Bake at 350° until brown on top.
In a large saucepan over medium-low heat, cook onion, pepper, carrots and garlic in hot oil until golden brown and tender. Sprinkle with chili powder and ground cumin. Cook, stirring frequently, 7 to 8 minutes until spices are fragrant. Add ground turkey breast and cook, stirring with wooden spoon to break up meat, about 5 minutes or until cooked through and slightly brown. Add beans, broth, salsa and tomato paste. Bring to a simmer. Reduce heat to medium. Cook, stirring occasionally, 45 minutes or until thickened. Makes 8 servings.
In a small bowl, combine all ingredients except vegetables; mix well. Chill 1 hour to blend flavors. Refrigerate. Serve with fresh vegetables.
Cook the first 3 ingredients in saucepan until sugar is melted and mixture is hot. Stir in the confectioners sugar.
Combine sugar, flour, eggs, butter, cocoa and vanilla in large mixing bowl. Beat 2 minutes at medium speed of electric mixer. Stir in nuts. Pour into greased 13 x 9 x 2-inch baking pan. Bake at 325° for 25 to 30 minutes or until center is firm. Cool. Frost. Will yield 48 squares.
Fry chopped bacon until brown. Add sugar and vinegar to bacon and fat. Add beans and sliced onion. Cook 1/2 hour.
Butter a 9 x 9 x 2-inch baking pan. In a large saucepan, melt butter and marshmallows over low heat, stirring constantly. Stir in peanut butter until melted. Stir in dry milk and drink mix. Remove from heat; fold in raisins and Cheerios. Butter hands and pat into pan. Cool and cut into bars. Makes 1 dozen.
Melt shortening and cocoa with sugar and eggs. Beat in flour. Add nuts and vanilla. Bake at 350° for 30 minutes.
Combine ingredients and mix by hand until creamy. Put into a greased and floured 9 x 13-inch pan. Bake in a 350° oven for 35 to 40 minutes.
Mix all ingredients except onion rings and a little cheese saved for the top. Rinse out mushroom can with a little liquid drained from the peas and add to peas. Pour into casserole dish and bake at 350° for 20 minutes. Sprinkle with cheese, then with onion rings. Bake 4 to 5 minutes longer.
Blend together butter, cream cheese and powdered sugar. Set aside. Mix milk and pudding together. Blend both mixes. Add Cool Whip.
Wash and scrub corn to remove silks. Place corn into boiling water. Cook until done, about 20 minutes. Remove corn and place it on clean cloth towels to cool. It looks shriveled when cool. Make sure it is dry and doesn't steam Ziploc bags. Put into Ziploc bags, seal and place in freezer. It is ready to eat by removing and heating in boiling water. Amount frozen is optional. Corn can be kept up to 1 year this way.
Combine oats, sugar, soda, salt and margarine. Reserve 3/4 cup and pat remainder in an ungreased 9 x 9-inch baking pan. Bake 10 minutes at 350°. Sprinkle with chocolate chips and nuts. Combine caramel sauce with 3 tablespoons flour and drizzle over top. Sprinkle with 3/4 cup oat mixture. Bake another 15 to 20 minutes. Cut into squares when cool.
Preheat oven to 350°. With nonstick cooking spray, coat bottom only of a 13 x 9-inch baking pan. Set aside. In large saucepan over low heat, combine oil and chocolate. Heat, stirring frequently about 2 minutes until chocolate is melted. Remove from heat; cool slightly. Add sugar and applesauce to chocolate mixture; mix well. Stir in egg whites and vanilla; blend well. In medium bowl, combine oats, flour, baking powder and salt; add to chocolate mixture, stirring until just combined. Scrape batter into prepared pan. Bake 22 to 25 minutes or until toothpick inserted in center comes out almost clean (do not overbake). Cool completely in pan on wire rack. Remove from pan and cut into bars. Store in tightly covered container for up to 1 week. Sprinkle with confectioners sugar just before serving.
Mix and let stand in refrigerator overnight the first 2 ingredients. Bring to rolling boil for 15 minutes. Add strawberry jello. Cool and serve on toast or as desired.
Mix ingredients together well. May need more flour to stick together. Knead until smooth. Dough should not be sticky. Roll out on well-floured surface. Let set at least 1 hour. Cut in desired width.
Bake pie shell. Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Blend in butter and vanilla. Press plastic wrap onto filling in saucepan and cool to room temperature.
Put shortening, sugar and salt into milk; cool to lukewarm. Soften yeast in lukewarm water. Add sugar; stir into milk mixture when lukewarm. Add eggs, then stir in 4 cups of flour. Beat thoroughly. Add 3 cups of flour and mix dough thoroughly. Cover with cloth and put in a warm place to rise for 45 minutes. Knead and let rise another 25 minutes. Roll out dough on lightly floured board to 1/2-inch thick. Cut with a 3-inch cutter. Make a crease slightly to one side of center of each biscuit, nearly through the dough, using the dull side of a knife. Then brush edge of each biscuit with melted butter and fold wider side over shorter side, pressing edges firmly together. Arrange 2-inches apart on baking sheet; cover with cloth and allow to rise for 1 1/2 hours. Bake in a 400° oven for 15 minutes. Remove from oven and brush with melted butter.
Crumble cookies in food processor; set aside. Combine cream cheese, Cool Whip, confectioners sugar and margarine together. Mix in another bowl the pudding, milk and vanilla, then mix both mixtures together and blend well. Layer Oreo cookie crumbs, pudding filling and cookie crumbs on top. Freeze. Can be served frozen or slightly thawed. Layer in a clean plastic flowerpot. Insert stem flowers for appearance.
Whip milk, softened cream cheese and 4x powdered sugar. Put layer of whipped cream in dish and layer of cake slices; put remainder of whipped cream and spread canned strawberry pie filling over top and chill.
In a bowl, beat cream until soft peaks form. Gradually add sugar, beating until stiff peaks form; set aside. In another bowl, beat cream cheese until fluffy. Add chocolate and beat until fluffy. Add chocolate and beat until smooth. Fold in whipping cream and alternate layers of mousse and berries in parfait glasses, ending in mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours.
Mix cornbread mix as directed in small baking bowl. Mix yellow cake mix as directed in large mixing bowl.
Tear up bread and place in a greased 13 x 9 x 2-inch baking dish. Brown and drain meat. Spoon sausage over bread. Sprinkle with cheese. Beat together eggs, milk, mustard, salt and pepper. Pour over meat mixture. Cover and refrigerate overnight.
Dice onions and brown in oil; add meat and brown. Drain fat. Cook noodles; add to meat mixture. Add soup, corn, olives and cheese. Mix and bake at 325° for 1 hour in a covered pan or casserole dish.
Wash beans; trim ends and remove strings. Cut into 1 1/2-inch pieces. Combine beans and water in a saucepan; bring to a boil. Cover, reduce heat and simmer for about 20 minutes. Drain. Melt butter in a skillet. Stir in sugar, garlic salt, salt, pepper and basil. Add tomatoes; stir gently, cooking just until soft. Pour tomatoes and sauce over beans; toss gently. Transfer vegetable mixture to serving bowl; garnish with fresh basil. Yields 6 servings.
Combine all ingredients, except flour and butter, in a pot; bring to a boil. Simmer 5 minutes. Blend butter with flour; add to corn and mix well. Remove from heat.
Melt chocolate in double boiler. Add 1 1/2 cups milk and bring to boiling point. Combine sugar, salt and cornstarch. Add remaining milk to make a smooth paste. Add paste to milk and cook until thickened. Beat egg yolks. Pour a small amount of hot mixture over yolks before adding them to milk. Cook 2 minutes. Remove from heat and add butter and vanilla. Cook until lukewarm and pour into baked pie shell. Cover with meringue of egg whites, cream of tartar and 1/4 cup sugar. Bake at 350° until meringue is browned.
Pre-heat oven to 375°. Position disc in bowl with slicing side up; slice celery and water chestnuts. When sliced vegetables reach fill level, empty bowl into ungreased, shallow, 1 1/2 qt, casserole dish. Slice remaining vegetables. Add soup to casserole; stir to mix. Sprinkle bread crumbs over celery mixture. Bake for 45 minutes. Makes 6 (1/2 c.) servings.
Whisk together first 5 ingredients. Pour over crackers, stirring to coat. Place on baking sheets and bake at 275° for 15 to 20 minutes. Makes 11 to 12 cups.
Cream margarine and sugar. Add eggs, flour, vanilla and nuts; mix. Use a teaspoon of dough for each cookie. Bake at 375° for 8 minutes.
Fry meat in butter just enough to take the red out. Add onions and cinnamon until onion is limp. Salt and pepper to taste, then add vinegar and mix well. Cook a few minutes longer. Remove from heat.
Mix pretzel, 1/4 cup sugar and butter. Press into a lightly greased 9 x 13-inch dish. Bake 10 minutes at 400°. Cool. Mix cream cheese, 1 cup sugar and Cool Whip. Spread over crust. Dissolve Jell-O in boiling pineapple juice. Add strawberries. Cook until mushy. Chill. Pour over cream cheese. Refrigerate.
Combine graham cracker crumbs, sugar and margarine. Mix well and press into 13 x 9 x 2-inch pan. Set aside.
Flour with frequent portions of recreation and a dash of happy memories. Stir well and remove jealousy, temper and criticism. Sweeten well with generous portions of love. Keep warm with a steady flame of devotion. Never serve with cold shoulder or sharp tongue.
Cook broccoli according to directions on package and drain. Cook 1 cup rice in 3 cups lightly salted water. Combine with broccoli and add 1 pound Velveeta (or 1 jar Cheez Whiz) and cream of mushroom soup. Bake at 350° for 20 to 30 minutes until slightly brown on top.
Peel and chop tomatoes. Place in a large pot. Add all other ingredients. Bring to boil. Cook about 10 minutes or until tomatoes and onions are tender. Stir frequently so mixture does not scorch. Pour into hot sterilized jars and seal. Makes 12 pints.
Combine raisins and water; boil 5 minutes. There should be 1/2 cup liquid left. Cool, then add soda. Blend shortening with salt and spices; gradually add sugar, creaming thoroughly. Add eggs, vanilla and cooled raisin-soda mixture. Add flour sifted with baking powder, mixing well. Stir in nuts. Chill dough until stiff. Drop by rounded teaspoonful on greased cookie sheet and bake at 400° for 10 to 12 minutes. Makes about 6 dozen.
Arrange crackers on ungreased cookie sheet, all going in same direction. Put sugar and butter in saucepan and boil for 2 minutes. Stir in pecans and spread on crackers. Bake at 350° for 10 minutes. Break into strips.
Mix all seasonings together. Dip fish into melted margarine or butter. Coat both sides of fish with seasoning mix. Place on a lightly greased broiler pan. Broil for 4 minutes. Turn and broil an additional 3 minutes.
Sprinkle chicken with black pepper and garlic salt, place in dish and marinade in lemon juice and rosemary. Marinade for 1-2 hours. Remove chicken from juice and sprinkle with parmesan cheese, grill until done. You may spray chicken with olive oil to keep from drying out while grilling.
Soften cream cheese. Beat until fluffy. Gradually add powdered sugar and beat. Spread on carrot cake.
Mix together peach brandy, champagne and add club soda; add ice ring and serve.
Work in 1/3 cup margarine. Press over sliced apples. Bake at 350° until apples are done and topping is golden brown.
Mix all ingredients, except pecans. Roll into a ball and refrigerate for 24 hours. Shape into a ball or into individual logs. Sprinkle pecans onto the ball. Serve with crackers.
Mix mayonnaise, cheese, onions and garlic; spread on bread halves. If desired, spread with parsley. Wrap each half in foil. Refrigerate 1 to 2 hours or freeze. Unwrap and place on baking sheet. Bake at 400° for 8 to 10 minutes (20 to 25 minutes if frozen) or until puffed but not brown. Cut into slices. Serves 12 to 15.
Cut cream cheese to line serving dish, suggest a 9 x 9-inch size. Cover with Hormel chili sauce. Garnish with Mozzarella cheese and microwave until cheese is melted. Great with Ritz crackers.
Preheat oven to 375°. In a 10-inch skillet, combine oil and chili powder. Cook 1 minute over medium heat. Increase heat to medium-high. Add half of the chicken pieces and 1/4 teaspoon salt. Cook 4 minutes, stirring frequently. With slotted spoon, remove chicken to a large bowl. Repeat with remaining chicken and 1/4 teaspoon of salt.
Mix together and place in greased pan. Bake at 350° for 35 minutes.
Brown beef and garlic in small amount of fat. Drain. Add tomato paste and sauce, salt, pepper and oregano. Cover and simmer 20 minutes. Cook noodles as directed.
Preheat oven to 325°. Dredge chicken in flour. In a large skillet, heat butter and brown chicken. Transfer to a casserole. Add mushrooms and sour cream diluted with water. Sprinkle with thyme and cover tightly. Bake until chicken is tender, about 1 hour. Serve with fluffy rice.
Dip cutlets in egg, then crumbs and fry in oil. Pour oil off and place cutlets back in layers. Pour over tomato sauce and 1/2 can of water. Cover between layers. Salt to taste and sprinkle with oregano, garlic salt and cheese. Add mushrooms, if desired. Simmer for 20 minutes.
In 1 1/2-quart saucepan, combine soup and salsa. Over low heat, heat through, stirring often. Serve over tortilla chips. Top with tomato, green onions, olives and peppers.
Mix pineapple juice, lemonade, orange juice and sugar ahead of time and chill. Right before serving, add chilled ginger ale.
Sift together flour and salt. Cut in shortening. Beat egg slightly. Add water and vinegar. Add gradually to dry ingredients, just enough to hold dough together. Makes 3 to 4 pie crusts or a big pot of dumplings. Good in freezer or can freeze and have ready to cook.
Brown meat; add other ingredients and simmer 1 1/2 hours. Cook lasagna noodles as directed on package.
For each can of beans, add 2 Tbsp. mustard, 2 Tbsp. vinegar, 3/4 c. brown sugar.
Saute first six ingredients in olive oil. Add tomato sauce, brown sugar, miso and mushrooms. Simmer for 1 to 2 hours.
Hard-boil eggs. Halve the eggs and mash the egg yolks with enough mayonnaise to make a smooth paste. Add salt to taste, then the chopped jalapenos. Stuff the egg whites and sprinkle top with chopped parsley.
Mix margarine and sugar together. Let cool completely! Add eggs, flour, pecans and vanilla. Bake at 350° for 30 minutes in 9 x 13 pan. Cool in pan for 30 minutes before cutting into small squares. If you melt your margarine in baking pan, you don't have to grease it.
Combine confectioners sugar and cocoa. Cream butter with 1/2 cup cocoa mixture in small bowl. Combine instant coffee and hot water until dissolved. Add remaining cocoa mixture alternately with coffee and milk; beat until spreading consistency. Blend in vanilla. Makes about 2 1/4 cups frosting.
Set aside 1/4 cup coconut. Mix the remaining ingredients except for fruit. Place in a serving dish and sprinkle with remaining 1/4 cup coconut. Arrange fruit on skewers and serve with dip.
Mix altogether. Bake at 350° for 1 hour. Sprinkle Chinese noodles on top; bake 10 more minutes.
Combine strawberries and softened margarine in an electric blender or a mixer until smooth and creamy. Make sure both ingredients are at room temperature.
Preheat oven to 350°. Grease a loaf pan. Heat to boiling the first 3 ingredients. After cheese melts, mix in next 5 ingredients. Fold in eggs and the cooked macaroni. Put in greased pan and bake until firm, about 1 1/4 hours. Slice to serve.
For each egg white use 1 heaping tablespoonful marshmallow cream. Beat egg whites until almost stiff and add marshmallow cream. Beat until mixture stands in peaks. Pile on pie and bake until light brown. Produces super meringue that will not weep or fall.
Mix all ingredients well. Press into a very well buttered 9 x 9-inch square pan. Bake at 350° for 30 to 35 minutes. Cool 45 minutes and cut into squares.
Combine all ingredients together. Mix well. Pour in prepared 8-inch pan. Bake in a 350° oven.
Wrap 1/2 slice bacon around Waverly crackers. Put on cookie sheet. Bake at 350° for 15 minutes.
Beat eggs until light. Add sugar gradually, beating until fluffy. Add molasses and buttermilk; mix well. Sift together flour, salt, baking powder and baking soda. Add to egg mixture and mix well. Add oatmeal, nuts and raisins. Stir only until blended. Bake at 350° for 1 hour. Store 1 day before slicing.
Stir over heat until sugar is dissolved and butter is melted. Increase heat to medium and bring mixture to boiling, stirring occasionally. Boil 5 minutes without stirring. Remove from heat and beat sauce 1 minute. Serve warm. Makes 1 1/4 cups sauce. Use heavy saucepan.
Mix all ingredients well. Pour into Bundt pan and bake approximately 1 hour at 350°.
Fry ground beef and onions until light brown. Cook noodles; drain. Spoon into shallow dish. Spread cottage cheese over noodles. Add beef. Place half each of the cheese strips and Ragu on top; repeat with remaining strips and sauce. Sprinkle with Parmesan cheese. Bake at 375° for 45 minutes or until top is brown.
Melt 1/2 stick butter in pan; put in sugar. Add peanut butter a little at a time. Pour in milk. Keep stirring so it doesn't burn; turn down heat. Cook about 20 minutes. To test if it's done, put water in cup and put a little drop of candy in cup of water. When it forms a little ball, it's done. Then add rest of butter and vanilla. Grease plates with butter to pour candy out on.
Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of 13 x 9-inch pan. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half the whipped topping. Spread over crust. Prepare pudding as directed, using 3 1/2 cups milk. Pour over cream cheese layer. Chill for several hours or overnight. Spread remaining whipped topping over pudding. Makes 15 servings.
Sift together	dry ingredients. Blend milk and egg. Add to flour mixture and beat until smooth. Dip bread slices into batter, turning to coat slices evenly. Fry in greased skillet until golden brown on both sides.
Cut squash lengthwise, about 1/8-inch thick. Place squash in low Corning dish, alternating squash, slivered butter, grated Italian cheese, salt and pepper. Cover and bake at 375° for 15 minutes. Remove from oven; remove lid. Cover the top of mixture completely with sliced Velveeta cheese. Return to oven; bake until tender and cheese is melted.
Fry bacon until crisp, drain and set aside. Cook ground beef, onion, and celery until meat is brown and onions are tender; drain off fat. Dissolve bouillon cubes in boiling water. Mix all ingredients in large Dutch oven or crock pot. Crumble bacon over beans.
Melt margarine in a 13 x 9 x 2-inch pan in oven at 250°. Stir in garlic salt, onion salt, lemon juice and Worcestershire sauce. Add Crispix cereal, nuts and pretzels. Mix until well coated. Bake in oven at 250° for 45 minutes, stirring every 15 minutes. Spread on absorbent paper to cool. Yields 8 cups.
Mix all ingredients and simmer in pot on stove or put in electric pot. May add water as needed. May be stored in refrigerator.
In skillet over medium heat in hot margarine, cook chicken for 10 minutes or until browned on both sides. Spoon off fat. Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Cover and simmer 10 minutes or until chicken is fork-tender and broccoli is done, stirring occasionally. Makes 4 servings. Prep time: 5 minutes. Cook time: 25 minutes.
Mix sugar, salt and egg. Blend in syrup. Add shortening, vanilla, lemon juice and lemon peel. Mix until smooth and creamy.
Fry bacon and remove from frying pan. Lightly flour beef and brown in bacon grease. In a stockpot, combine bacon (crumbled), beef, onion, garlic, tomato sauce, wine, broth, bay leaves, thyme and basil. Cover and simmer for 1 1/2 hours. Add vegetables (chopped into 1-inch pieces) and boil until tender. Thicken with 2 to 4 teaspoons flour with 1/2 c. water if desired. Serve with French bread.
Mix boiling water, sugar and coffee. Let cool. Add brandy and vanilla. Use 1/2 gallon dark bottle to store. Better if aged up to six weeks, especially if you use a vanilla bean.
Cook broccoli and drain. Mix lightly all ingredients. Put in buttered casserole. Bake for 40 minutes at 350°.
Cut cucumbers into spears. Place them in a quart jar. Add mustard and celery seeds and onion. Bring water to a boil in a small pan. Add sugar and vinegar and pour into the jar. Let stand 4 to 6 hours before refrigerating. Cover. Serve cold.
Cream butter, cocoa, corn syrup and vanilla in mixing bowl. Add powdered sugar and milk. Beat until even consistency. Makes approximately 1 cup frosting.
Put milk, chocolate, marshmallows and salt in a 1-quart saucepan. Stir over medium heat until chocolate and marshmallows melt completely and mixture thickens. Cool to room temperature. Line bottoms and sides of two 9-inch pie pans with vanilla wafers. Spoon vanilla ice cream over vanilla wafers. Cover with chocolate sauce and sprinkle with nuts. Freeze until ready to serve.
Preheat oven to 450°. Grease skillet or pan. Place in oven to heat. Beat egg in mixing bowl. Add remaining ingredients. Blend well. Pour batter into prepared pan and bake 20 to 25 minutes. Makes 1 (9-inch) skillet or 9-inch square pan. Batter should be creamy and pourable.
Pierce skin of squash several times. Put on microwave tray, cook on High 4 to 5 minutes. Turn over after 2 minutes. Let stand 3 minutes, then cut in half. Scoop out seeds. Arrange in dish with cut side up. Top with honey, butter and lemon; cover with plastic wrap. Cook 4 to 5 minutes or until squash is tender. Let stand, covered, 2 minutes before serving.
Cut chicken wings at joint. Mix ingredients in shallow baking dish; add chicken and marinate for 1 hour. Remove chicken from marinade and bake in 375° oven for 30 minutes. Turn chicken; coat on other side and cook for additional 30 minutes.
Drain everything well. Add everything together except oil, water and eggroll skins. Add a large spoonful of mixture to skin and roll (rolling directions on package). Adding a touch of water will make eggroll skin stay closed. To fry (and boil) spread 2 tablespoons oil in a 10-inch nonstick frypan. Arrange enough dumplings to cover the bottom without overlapping. Add 2/3 cup cold water; cover pan, bringing it to a boil. Turn to medium heat until water has evaporated. Add 1 tablespoon oil if needed. Fry until both sides are brown.
Add 1/2 of all ingredients listed in order given, then add other 1/2 except Sweet 'N Low. Use Sweet 'N Low over top of last layer. Let set at least 2 hours.
Bake your cupcakes. Cool. Frost with white or chocolate frosting- really any kind of colored frosting looks great (lemon, pastel). Decorate with coconut around outside circle of cupcake. You can cook the coconut or add food coloring to make pretty. Place jelly beans in center. Eat, Eat.
Mix all ingredients thoroughly. Pour into shallow pan. Bake 25 to 30 minutes at 350°.