HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first three ingredients with a fork. Divide in half and flatten on cookie sheet into two 12 x 3-inch strips for crusts.
Cook broccoli until almost tender. Drain. Saute onion in butter, stir in flour. Add water and microwave for 30 seconds. Stir after 15 seconds. Add Cheez Whiz and broccoli, then beaten eggs. Place in 2 qt. casserole. Mix 2 tbsp. melted butter and cracker crumbs and sprinkle over top. Microwave at 70% for 15 minutes. Turn twice, 1/2 turn.
Cream sugar, Crisco, egg and vanilla. Sift remaining ingredients. Roll into balls and place on greased cookie sheet. Bake at 300°.
Mix and spread in 9 x 13-inch pan and bake for 5 minutes in 350° oven.
Cook potatoes with skin on; cool, peel and dice. Add celery and onions. Sprinkle warm potatoes with sugar, salt and pepper. While still warm, gently mix dressing and add.
Cream together sugar, cheese and peanut butter. Add milk. Fold in Cool Whip. Put into pie crust. Sprinkle with crushed peanuts (optional). Dribble chocolate syrup on top. Freeze. Serve small portions. It's rich!
Place half of the ham in a 2-quart casserole. Cover with half of the potatoes and half of the onion. Sift half of the flour over the ham, potato and onion mixture. Season with salt and pepper. Repeat layering of ham, potatoes and onion. Season with additional salt and pepper. Sift remaining flour on top. Pour milk over all. Bake, covered, in a 350° oven for 1 to 1 1/4 hours or until the potatoes are tender. Uncover. Combine bread crumbs and melted butter; sprinkle on top the casserole. Bake 15 minutes more. Serves 4 to 6.
In bowl, dissolve jello in boiling water. Add cranberry sauce and mix well. Add pineapple, apple and peanuts. Mix well and refrigerate.
Melt butter and stir in flour. Add milk, bouillon or soup stock and corn. Season with salt and pepper. Boil 5 minutes and serve in bouillon cups with popcorn floating on top. Croutons can be used in place of popcorn. Serves 4.
Unroll crescent dough and pat into 9 x 13-inch pan, stretching to fit. Bake at 375° for about 10 minutes or until golden brown. Mix cream cheese and Ranch mix. Add milk to make a consistency that is spreadable. Spread over cooled crust. Sprinkle with vegetables and pat down lightly onto cream cheese. Cut into 2-inch squares.
Combine cornmeal, flour, sugar, salt and baking powder. Add milk, egg and shortening. Beat until fairly smooth, about 1 minute. Bake in a greased square pan at 425° for 20 to 25 minutes.
Mix all ingredients, except chicken and oil. Bone chicken and cut into bite-size pieces. Dip chicken in batter and fry in hot oil until golden.
Mix and set aside the 1/2 cup sugar, nuts and cinnamon. Cream butter and add remaining sugar and eggs. Add vanilla and lemon juice.
Saute onion and celery in oleo in large saucepan. Stir in next 7 ingredients. Cover and simmer 15 minutes. Add milk and half and half. Cook, stirring constantly, until heated through.
Cover vegetables with water. When all vegetables are tender (not soft; do not drain), add celery soup, evaporated milk, butter and potatoes to thicken. Heat; do not boil. Season to taste. Serves 4.
Mix first 4 ingredients in large bowl. Mix last 3 ingredients together and pour over mixture in bowl. Refrigerate overnight.
Mix all the ingredients, mixing well. Put in airtight container. When serving, use about 2 tablespoons per cup of hot water.
Mix all ingredients together and add 1 quart of ginger ale. Makes 1 gallon.
Cream butter and sugar. Add eggs, one at a time, beating well after each. Alternate adding whipping cream and flour to mixture. Add vanilla and beat well. Flour and grease pan.	Bake 1 hour 15 minutes at 325°.
Slice and peel apples. Melt butter in a saucepan. Add the apple slices. Cook down slowly. Add brown sugar, cinnamon, nutmeg and vanilla.
Cream butter and shortening well, then add sugar and eggs slowly. Add flour and milk and beat well. Add baking powder, vanilla and lemon juice. Mix well and pour into well-greased tube pan and bake at 350° for 1 hour and 15 minutes.
Cream together butter and sugar. Add vanilla. Add remaining ingredients and mix well. Roll into small balls (about the size of a walnut). Bake at 325° until light brown. Remove from oven and roll in powdered sugar until coated.
In a large 8-quart pot, boil water with a pinch of salt. In a separate large skillet, mince garlic in food processor. Add to skillet with oil. Dice tomatoes to small chunks. Heat oil and warm garlic. Do not burn garlic. Add tomatoes, basil, salt and pepper. Toss lightly, about 2 minutes. Tomatoes should just be heated through. Set aside. Cook pasta al dente. Drain pasta, leaving about 1 cup of pasta water and add tomato/basil. Sprinkle cheese and enjoy! Serves 4 as an entree. Great as a side dish. Serve hot or cold!
Cook crumbled beef, onions and green pepper in oil until browned, stirring frequently. Add salt, pepper, dry mustard, corn and tomato sauce; simmer about 5 minutes. Add grated cheese; heat until it melts. Put a toasted open bun on each plate. Put a slice of tomato on each half. Serve cheese-burger mixture over each. Makes 6 sandwiches.
Preheat oven at 375°. Grease 13 x 9 pan with vegetable shortening. In a large bowl, cream sugar and oil. Add 4 eggs; beat 1 at a time. Beat well at high speed. Add 8 oz. can pineapple plus juice. Add vanilla. Set aside. In a medium bowl, combine flour, baking soda and cinnamon together with a fork. Add grated carrots. Combine with egg mixture in large bowl. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Do not overbake. Best when moist.
Mix with wooden spoon, not mixer. Bake in 9 x 13 pan for 30 minutes at 350°.
Drain, rinse and chop artichoke hearts. Peel, seed and slice avocado. Chop tomato. Combine everything but avocado and tomato. Chill.
In bowl, combine flour, baking powder and salt. In another bowl, combine 1 cup of sugar and oil; mix well. Beat in eggs and vanilla. Gradually add flour mixture. Stir in chips; drop by tablespoon. Shape into balls. Roll into remaining sugar. Bake 8 to 10 minutes at 325°. Makes 5 1/2 dozen cookies.
In a bowl, combine the baking powder, salt and flour. Mix the milk and Wesson oil. Pour milk and oil mixture over flour mixture. Mix with fork, then shape into ball. Knead until smooth. Roll out on 2 cookie sheets. Put your favorite pizza sauce on top. Add hamburger, cheese or sausage and onions or green peppers. Bake at 400° for 20 to 25 minutes.
Soften gelatin in water. Heat tomato soup in a double boiler. Add gelatin, stirring until it dissolves. Remove from heat. Add cream cheese. Beat with rotary beater until smooth. Cool.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat; add cereal and green food coloring to desired shade. Mix well. Butter your hands while cereal is still warm and shape into Christmas trees (cone shape). You must do this quickly before cereal cools. For decorations, sprinkle powdered sugar or candy on trees.
Soften cream cheese and spread in bottom of baking dish. Spread chili over cream cheese and top with Cheddar cheese. Bake or microwave until cheese melts. Serve with tortilla chips.
First you boil your lasagna noodles for about 2 seconds. Then you cut your sausage halfway down the middle (lengthwise). Add your cheese on top of the sausage. Then roll your sausage in the noodles. Stick the pan in the oven. Leave in for about 10 to 15 minutes.
Pour off juice from pears. Add enough water to make 2 cups of liquid. Heat liquid to boiling; add Jell-O. Cool. Blend pears (in blender or electric mixer) with room temperature cream cheese. Add to Jell-O. Fold in Cool Whip, using a mixer. Pour into Pam sprayed 9 x 11-inch dish or large ring mold.
Mix cornstarch, sugar and egg with a wire whisk. Add evaporated milk and whole milk. Cook until thick. Remove from heat. Add butter and vanilla extract. Pour into baked pie shell. Let cool.
Preheat oven to 350°. In large bowl, combine cheeses with eggs and evaporated milk. Line 9 x 13-inch pan with chilies and cover with cheese mixture. Bake for 40 minutes. Cool slightly and cut into bite size squares. Serves 15 to 20.
Bake cake following directions on box. Cut each layer in half horizontally. Spread each layer with Cool Whip and top with cherries. Spread Cool Whip on top and sides of cake.
Blend together and beat at medium speed 2 minutes. Pour into well greased pan. 2 small loaf pans. Bake at 350 for 40-45 minutes. Cool 10 minutes and remove.
Place roast on heavy duty foil. Smear with the garlic, then sprinkle with remaining seasonings. Seal the roast in the foil, making a tent on top. Place in a pan and bake for 3 hours in a 300° oven.
Brown hamburger and onion in skillet. Add cream of chicken, cream of mushroom, enchilada sauce and water in pan; heat and mix well. Then add hamburger and onion to it. Then you layer Doritos, mixture, then cheese, until you use all; end with cheese on top.
Bake pie shell according to directions on package for 7 minutes. Put corned beef in cooled shell. Grate cheese and add to beef. Combine milk, eggs and flour. Pour over pie mixture. Bake 40 minutes at 350°. Cool and serve.
In a large stew pot or Dutch oven, saute onion in two tablespoons vegetable oil. Add stew beef and brown. Add water to half the volume of pan. Add peeled and sliced potatoes. Cook over medium heat for 30 minutes. Add linguica and Chirico. Add cleaned, trimmed, cut kale. Continue cooking 30 minutes. Add red kidney beans, undrained. Cook until kale is done. Cool; refrigerate. (Soup will taste better with each reheat.)
Combine ingredients and pour into graham cracker crusts. Refrigerate 2 hours or put in freezer.
Mix together and spread in pan the cheese, sour cream and Worcestershire. Sprinkle taco seasoning on mixture. Top with onions, tomatoes, cheese and lettuce. Serve with tortilla chips.
Pour oil into 9 x 13-inch pan. In a bowl, combine cake mix, eggs, water and 1 cup coconut; beat until smooth. Mix in oil from pan, then pour mixture back in pan. Bake at 350° for 30 to 35 minutes. Remove from oven and punch holes all over cake. In a small bowl, beat cream of coconut several minutes, then pour over hot cake. Refrigerate 1 hour. Mix Cool Whip and remaining coconut. Spread on cake. Store in refrigerator overnight.
Mix cracker crumbs and margarine. Press into bottom of oblong dish. Mix milk and instant pudding. Add to softened ice cream. Mix well but not until soupy. Pour over crumb crust. Top with Cool Whip and refrigerate at least 5 hours. Do not freeze.
Filling: Prepare pudding as directed on package, reducing milk to 1 1/2 cups. Add whipped topping and mix well.
Boil the sugar and water together a few minutes, then cool. Blend with next 4 ingredients and freeze. To serve, take out of the freezer ahead of time for thawing. Add pineapple juice to the slush and 7-Up or ginger ale. Serve slightly thick. Serves 35 to 40 people.
Rub seasonings into meat. Brown roast in oil over medium-high heat in a large, heavy Dutch oven. Pour 2 cups of water around meat. Arrange onion wedges on top of meat. Cover tightly. Reduce heat and simmer 1 1/2 to 2 hours or until meat is very tender. Add carrots and potatoes to Dutch oven; cover tightly and simmer 30 minutes or until vegetables are tender.
Grind or chop fine apricots to thick paste. Combine with coconut and condensed milk. Mix ball. Add Grand Marnier (1/4 to 1/2 cup) if desired; gives a fabulous taste. Mix well. Form into balls or log and roll in confectioners sugar. Makes 50 to 60 pieces.
Melt butter; stir in crushed graham crackers. Pat crumb mixture evenly in bottom of an ungreased 13 x 9 x 2-inch baking pan (I use glass). Layer in order the chocolate chips, butterscotch chips, coconut and nuts. Pour sweetened condensed milk evenly over all. Bake in a 350° oven for 30 minutes. (My oven seems to run hot, therefore I worked with a 325° to 335° temperature for 25 minutes. Possibly the glass dish causes the bars to overcook too easily also.) Cool 30 to 45 minutes before you cut into bars. Any longer and you will be using a jackhammer.
Cut meat into small pieces and brown with chopped onion and mushrooms. Drain. Add remaining ingredients and stir well. Some people add tomato soup or paste. Serve over egg noodles, rice or mashed potatoes.
Peel and wash potatoes. Dice potatoes into pot; add chopped onions, salt and pepper, along with cooking oil and garlic. Stir to mix well and cook on low-medium heat until potatoes are tender. If needed, you can add a little water (maybe 1/2 cup) to finish cooking (like to steam them and make them creamy).
Wash beans and place in a 6-quart kettle with 3 quarts of water and bring to a boil. Cover and simmer for 4 hours until tender.
Slice Twinkies in half. With filling up, place in pan and slice bananas lengthwise over Twinkies. Beat pudding and pour over bananas. Drain pineapple and put over bananas. Top with Cool Whip and refrigerate for 1 hour before serving.
Combine ingredients and press into a 9 x 12-inch pan. Bake at 350° for 16 to 20 minutes; let cool.
Heat oven to 350°. Cut margarine into cake mix until crumbly. Mix in coconut. Pat mixture into ungreased oblong pan, 13 x 9 x 2-inch, building up slight edges. Bake 10 minutes. Arrange apple slices on warm crust. Mix sugar and cinnamon. Sprinkle on apples. Blend sour cream and egg. Then drizzle over apples. (Topping will not completely cover apples.) Bake 25 minutes or until edges are light brown. Serve warm.
Cream eggs, oil and sugar. Add extract and cinnamon. Beat in dry ingredients. Fold in nuts and apples. Bake in 13 x 9-inch greased baking pan for 40 minutes. Sprinkle with powdered sugar before serving.
Sift flour with baking powder. Beat eggs until mixed. Add slowly in order listed. Add hot water slowly. Bake approximately 20 minutes in 9 x 9-inch pan in 350° oven. Serve with crushed sweetened strawberries.
Combine dry ingredients. Add combined oil and 3 eggs, mixing until moistened. Fold in carrots and nuts. Reserve 2 cups of batter. Pour remaining batter into greased and floured 9-inch Bundt pan.
Brush both sides of chicken with sour cream. Coat both sides with stuffing. Roll each one and hold together with toothpicks. Refrigerate for at least 1 hour. Melt butter and drizzle on top of each chicken breast. Bake at 350° for 45 minutes.
Preheat oven to 400°. Scrub potatoes and pierce with a fork several times. Bake for 1 hour or until potatoes give slightly under pressure when squeezed. Slice tops off baked potatoes and scoop out 3/4 of potato and set aside in medium bowl. Sprinkle salt and pepper inside each potato skin and drop 1 raw egg into each skin. Bake potatoes 15 minutes in oven or until egg yolks are set. While eggs are cooking; heat margarine in pan; add onion. Cook for 5 minutes over medium heat. Add cooked onion, milk, salt and pepper to scooped out potato and mash. Remove potato skins from oven and stuff mashed potato mixture back in and reheat.
Mix flour, pecans, sugar, butter and 1/2 cup of the toffee bits in large bowl until well mixed. Press firmly onto bottom of 13x9 inch pan. Bake 10 minutes or until lightly browned. Cool. Pour milk into large bowl. Add pudding mixes and stir with wire whisk for one minute or until well blended. Spread 1 1/2 cups pudding on bottom of crust. Gently stir 1/2 of the whipped topping into remaining pudding. Spread over pudding in pan. Top with the remaining whipped topping. Sprinkle with remaining toffee bits. Refrigerate 3 hours or overnight.
Saute green pepper and onion in margarine. Add to other ingredients and mix well. Top with grated cheese. Bake in covered casserole at 350° for 1/2 hour. Serves 8 to 10.
Cook chicken and cut into small pieces. Cook potatoes with skins on; cool, then peel. Shred eggs, potatoes and pickles. Mix all ingredients together and add a little lemon juice. Put mixture into pita bread halves. Serving Size: 4. Preparation Time: 0:30.
Mix all ingredients together with a spoon. Put in ungreased baking dish or pan (9 x 13-inch) and bake about 45 minutes to 1 hour at 350°. It can be iced with any kind of frosting. Sprinkle top with nuts, if desired.
Cook chicken; let cool and pull apart. In pan, melt butter. Add broth and milk. Slowly add flour; cook until thickens. Add chicken, onions, peas and carrots. Cook until boils. Pour in 9 x 13-inch pan. Stretch biscuits and put over mixture. Put in oven for 20 or 25 minutes, or until golden brown at 350°.
Beat butter and sugar together until creamy. Beat in vanilla and egg. Combine the flour and baking soda; beat into butter mixture. Stir in the coconut and white chocolate. Form a dough. Drop by teaspoons onto a buttered cookie sheet. Bake at 350° for 15 minutes. Sift powdered sugar over cookies once cooled to look like a "blizzard of snow."
In deep mixing bowl, place all ingredients. Beat at medium speed until completely mixed. Place mixture in a medium sized pan, then put this pan into a large sized pan. Add hot water to bottom pan only and bake at 350° for 45 minutes.
Saute 1 pound mushrooms, sliced and 1 large onion (chopped) in butter with juice of 1 lemon. Saute 1 large head of cauliflower in flower pieces with 3 cloves crushed garlic, basil, salt and pepper. Combine 3 cups cooked brown rice, salted and buttered, and 2 1/2 cups grated cheese with the rest of the ingredients. Bake covered 1/2 hour at 350°.
In frying pan, saute onion, green pepper and chili powder in oil until tender. Add beef and cook until brown, stirring. Add soup, water, salt and pepper. Simmer 10 minutes, stirring often. Serve on toasted, warm buns. Serves 6.
Mix all ingredients in a 9 x 13-inch baking dish. Bake at 350° for 45 minutes or until it sets and is browned. Serves 8 to 10.
Cut steak into strips and brown in oil. Add onions and saute. Add other ingredients except rice. Simmer 1 hour. Serve over rice. Serves 4 to 6.
Steam breasts (do not overcook). Let cool. Cut chicken in bite-sized pieces. Cook broccoli until barely tender.
Preheat oven to 400°. In a large mixing bowl, combine biscuit mix, brown sugar, nutmeg and cinnamon. Using an electric mixer on low, mix in softened margarine until mixture is crumbly. Add milk and blend thoroughly. Spread batter evenly on bottom of an 8-inch square pan coated with cooking spray. Place peach slices on top of batter. Pour reserved juice evenly over peaches. Bake for 30 minutes. Slice into 9 equal squares. Refrigerate leftovers, then reheat before serving. Makes 9 servings.
Cook spinach and drain well. Mix with chopped artichoke hearts and rest of ingredients. Put in casserole dish and bake at 350° for 15 minutes. Serve with chips.
Don't use mixer. Mix all ingredients. Bake in unbaked pie shell at 350° until firm in the middle.
Wilt cabbage in boiling water to which juice of 1 lemon has been added. Drain cabbage leaves; cut heavy rib out. Combine meat, onion, rice and seasoning. Spread leaf with 2 tablespoons of mixture. Fold opposite and roll. Place in pan. Add 1 cup hot water and 1/2 cup tomato juice. Cover; simmer in oven at 325° for 2 hours. Serve with boiled potatoes and string beans. Delicious!
Make simple corn bread batter. Drain can of pink salmon. Fork the salmon until torn apart. Add to corn bread batter and add egg. Salt and pepper to taste and add chopped onion, if you like. Drop by double tablespoons into hot oil in cast-iron skillet. Turn when brown.
Dissolve jello in hot water;	chill until partially set. Combine fruits and marshmallows.	When jello is half set, fold in fruit mixture. Whip cream; add to jello mixture. Pour into a baked crust; chill until firm.
Brown chuck; top with Spanish rice, Mexican beans and top with cheese. Bake at 350° until cheese is melted in 9 x 13-inch pan.
Mash potatoes and add Crisco and salt while hot. Cool before adding 1 cup flour. Use the remaining 1/2 cup flour for pastry board to keep from sticking as you roll fist size balls into thin pancake shape. Bake on top of stove or ungreased griddle on medium heat, turning when brown. Store in cloth to prevent drying. Excellent served hot, buttered, sprinkled with cinnamon sugar and rolled up tortilla style.
Mix flour, salt, baking soda and baking powder and set aside. Cream butter and peanut butter together in food processor. Add white and brown sugar and process until smooth. Add egg and vanilla and process until well blended. Add flour mixture and blend until the mixture forms a ball. Break off 50 to 60 pieces and form balls. Place on cookie sheets and crisscross with a fork. Bake at 350° for 12 to 15 minutes.
Preheat oven to 350°. Soften margarine and cream with sugar until light and fluffy. Add eggs, one at a time; beat well after each addition. Add 1 cup flour and baking powder; mix well. Add milk. Add rest of flour; mix well. Add vanilla. Beat on medium for 2 more minutes. Pour into 2 greased and floured (I use Baker's Joy) 8-inch round pans or a 9 x 13-inch pan. Bake for 35 to 40 minutes, until toothpick comes out clean. Good by itself, with fruit topping or your favorite icing. Serves 12.
Mix together ingredients and spread over 10 slices of sandwich bread, crusts removed and cut in thirds. (Party rye or pumpernickel can also be used.) Bake "fingers" on lightly greased baking sheets at 325° for 10 minutes or until lightly browned.
Cut shortening into flour until coarse like crumbs. Add milk; work dough quickly. Turn onto lightly floured surface. Roll or pat dough to desired thickness. Cut and bake in hot 450° oven for 12 to 15 minutes.
The day before, in a large bowl, with mixer at medium speed, beat the eggs until light. Gradually add the sugar, while beating. Beat 10 minutes. Sift the flour with the baking powder. Add to egg mixture with the vanilla extract, while beating at low speed until well blended. Stir in the anise seed. At once, drop by heaping teaspoonful on greased cookie sheets. Let stand out overnight, uncovered.
Preheat oven to 375°. Wash tomatoes. Cut out stem ends, then halve crosswise. Arrange, with cut sides up, in baking pan. Spread with prepared mustard. Top with minced onion and Worcestershire sauce. Then add crumbs.
Preheat oven to 325°. In a food processor, grind cookies into fine crumbs. Add butter and process until well blended. Press into bottom and about 1-inch up sides of 9 1/2 x 1-inch spring-form pan.
Chop pepper and onion. In medium saucepan, fry pepper and onion 10 minutes. Add tomato sauce. Cover and cook on low for 1 hour. Serve over cooked macaroni.
Meanwhile, place the rice and water in a Dutch oven or soup pot; bring to a boil. Reduce heat, cover and simmer until rice is tender, 13 to 14 minutes. Add meatballs to rice and water. Also stir in the sugar, cider vinegar, peppers and pineapple juice. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. In a small bowl, combine the cornstarch and soy sauce; mix well. Stir into meatball mixture. Cook over medium heat until mixture thickens and boils.
Cool jello until just ready to set, then mix in the rest of ingredients. Set in a 9 x 13-inch pan. Put in the refrigerator to set. Looks nice served on a lettuce leaf.
Cream shortening and sugar; add sifted flour, soda and cinnamon along with milk and vanilla. Add raisins and oats. Drop by teaspoon on greased cookie sheet. Bake 10 minutes in 375° oven. Can flatten with a floured glass.
Combine oil, rice, onion, pepper and beef in skillet. Add remaining ingredients; mix well. Bring to a boil. Cover and simmer 25 minutes.
Dump pickles in drainer; rinse and drain. Slice half of the pickles into 1/2-inch slices. Put back in jar. Add 1 cup sugar. Slice remaining pickles into 1/2-inch pieces and add remaining 1 cup sugar, mustard seed, celery seed and vinegar. Screw lid on tightly; set aside for 1/2 hour. Turn jar upside-down 4 to 5 times or enough to more thoroughly dissolve sugar. Put in refrigerator. Wait 3 days before eating. They're even better after a couple weeks. Juice leftover after pickles are eaten is good as a salad dressing.
In skillet, cook 1 tablespoon oil and half the chicken until browned. Remove. Repeat with remaining chicken. In remaining 1 tablespoon of oil, stir-fry vegetables with ginger and garlic powder until tender-crisp. Add soup, soy sauce and vinegar. Heat to a boil; return chicken to skillet. Heat through, stirring occasionally. Serve over rice.