HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Sift flour and cinnamon together and add to butter mixture. Add egg yolk. Mix well and spread mixture on a greased cookie sheet, 10 x 15-inch. Brush top with beaten egg white. Sprinkle nuts on top. Bake in 350° oven until slightly brown, approximately 15 minutes. Remove from oven and cut into bars. Makes 4 dozen 1 x 3-inch logs.
In a large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake in a 350° oven for 50 to 55 minutes. Cool. Makes 8 servings.
Mix 1/2 the cheese and all the other ingredients together. Put remaining cheese on top of batter and bake for 1 hour at 350°. You should use an iron skillet for this recipe.
Saute garlic and onion in oil in large kettle until tender. Discard garlic; add tomatoes, tomato paste, parsley, salt, pepper, oregano, basil and bay leaves. Bring to boiling, stirring. Reduce heat and simmer, covered, stirring occasionally for 2 hours. Add mushrooms and wine and cook, uncovered, 30 minutes longer (optional). Cool and freeze. I use Ziploc bags.
Put all ingredients into a pan; let boil hard for 2 minutes by the clock. Add pinch of soda. Remove from fire and beat until cold. Nuts may be added.
Sift flour, sugar, baking soda, baking powder and salt. Cut in soft butter until fine crumbs result. Add seeds and raisins. Mix. Add milk.
*Made by pouring 2 quarts boiling water over 5 tablespoons tea.
Thaw spinach. Squeeze out all excess water. Add to soup mix, sour cream, mayonnaise and onion. Put this mixture in fridge to cool and blend. Cut bread crossways three times. Fill each layer and stack like a cake. Refrigerate.
Brown hamburger. Drain off grease. Then add tomato sauce, taco seasoning, taco sauce, mustard and onion to hamburger and simmer 20 minutes. Crush Doritos in bag. In a casserole dish, layer first meat mixture, then cheese, then Doritos. Do this until you are out of the meat mixture. Top with cheese. Bake long enough to melt cheese thoroughly.
Stir ingredients together. Put in 9 x 13-inch dish. Bake 1 hour at 350°.
Combine all ingredients, except ginger ale. Mix well. Add ginger ale and serve over ice.
Heat pineapple until boiling. Add cornstarch and water, cooking until thickened. Add sugar and gelatin; set aside. Butter a 3-quart baking dish. Line with rhubarb. Pour pineapple sauce over rhubarb. Pour dry cake mix over fruit and pat down. Cut oleo in small pieces. Spread over cake mix. Bake for 55 minutes at 350°. Serves 12.
Chicken should be split, skinned and boneless. Arrange chicken in greased 13 x 9 x 2-inch dish. Top with American cheese. Combine soup and water. Spoon sauce over chicken and cheese. Crush herb seasoning and sprinkle over chicken. Drizzle butter over crumbs. Bake at 350° for 1 hour or until breasts are soft when pierced with fork.
Heat soup (undiluted). Add cream cheese and heat until dissolved. Dissolve gelatin in 1/4 cup water and add to warm mixture. Add remaining ingredients. Pour into a 1 1/2-quart mold. Chill overnight. Unmold and serve with crackers.
In a large bowl, stir all of the ingredients until just moistened. Spray a 9 1/2 x 13-inch glass casserole dish with a nonfat cooking spray. Bake at 350° for 25 to 30 minutes. Let cool about 10 minutes and spread with fudge topping.
Combine tomato sauce, chili powder, vinegar, onions, garlic powder, oil and sugar. Mix well. Roll lemons to soften. Slice lemons and squeeze juice into mixture. Stir well. Add lemon rinds. Stir and simmer (uncovered) for 30 minutes. (One-half teaspoon of ground cayenne pepper may be added for a spicier sauce.)
Cook pasta according to package directions; drain well. Meanwhile, combine whipping cream and remaining 4 ingredients. Pour cream mixture over hot pasta immediately after draining pasta and toss gently. Serve immediately. Serves 6.
Stir Velveeta and chili over low heat until melted. Serve with tortilla chips or cut up vegetables.
Mix together and refrigerate overnight. Serve in round loaf of bread that has been hollowed out to form bowl. Delicious with bread cubes, vegetables, chips, etc.
Preheat oven to 350°. Place 3/4 cup of sugar and 1 1/2 teaspoons of cinnamon in plastic bowl with lid. Seal with top and shake to mix. Cut biscuits into quarters and add to sugar mixture. Seal bowl and shake until biscuits are coated. Grease Bundt pan and layer biscuits in pan. Add 1 cup of sugar and 1 1/2 teaspoons of cinnamon to melted butter; heat until boiling. Drizzle over biscuits. Bake about 25 to 30 minutes.
Melt butter in heavy saucepan. Cook about 1 minute. With a whisk, blend in flour, bouillon and pepper. Add milk gradually. Cook over medium heat until slightly thickened. Remove from heat; add 2 cups grated cheese. Stir to melt. This can be made while macaroni is cooking or made before. Cook macaroni according to directions on package. Pour into a colander to drain. Do not rinse. Immediately layer macaroni, cheese and sauce in a large deep casserole or pan that has been sprayed with Pam. End with layer of cheese on top. Bake in moderate oven until bubbly or slightly brown. Remove and sprinkle with paprika. For small size use 1/2 of all ingredients.
Heat oven to 350°. Brown meat; drain and stir in salsa, corn, dressing and chili powder. Layer 1/2 each of meat, chips and cheese in a 2-quart casserole dish. Repeat layers. Bake 20 minutes or until well heated. Top with lettuce, chopped tomatoes and sliced olives.
Dissolve gelatin in boiling water. Stir in remaining ingredients and pour into a 1-quart mold. Chill until firm. Serves 8.
Mix all ingredients in large bowl. Pour in square pan of metal or glass. Cook in 350° to 400° oven until brown.
Cook raisins, prunes and large tapioca until well cooked and in a little more water than you would ordinarily use. Then add any combination of canned fruit and juice you like such as apricots, raspberries, sweet cherries or strawberries (fresh or frozen are good). After bringing to a boil again, add a few thin slices of lemon. Boil for 1 to 2 minutes. May be eaten warm or cold, as a dessert or excellent for persons who are ill and haven't much appetite.
Beat all ingredients together and turn into an unbaked pastry shell. Bake in a hot oven (450°) for 10 minutes, then reduce heat to moderate (350°) and bake 30 minutes longer, or until inserted knife comes out clean. Makes 1 one-crust (9-inch) pie.
Mix together cake mix, Cool Whip and egg. Refrigerate before rolling. Roll in 10x powdered sugar before cooking. Put small balls on a cookie sheet; bake for 8 to 10 minutes at 350°. (They need to look a little undercooked when you take them out.)
Cut dried beef into small bits. Add rest of ingredients and beat well. Roll in chopped pecans. Serve with crackers.
Mix sugar, oil and eggs together. Add pumpkin. Add dry ingredients, then water, stirring just until mixed. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour or until tests done.
Soften cream cheese. Mix in remaining ingredients. Serve warm with dry toast. Salt to taste.
Boil together brown sugar, butter and cream. Then add powdered sugar to consistency to spread. Can add peanut butter if desired.
Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add sifted dry ingredients alternately with the buttermilk. Stir in vanilla. Add chopped walnuts and coconut, blending well. Beat egg whites with cream of tartar until stiff peaks form. Fold egg whites into batter. Pour batter into 3 greased and floured 9-inch round cake pans and bake at 350° for 30 minutes or until done. Cool completely and frost with cream cheese frosting and sprinkle with chopped walnuts.
In a large kettle, cook potatoes and celery in water until tender (about 20 minutes). Drain; reserve liquid and set veggies aside.
Bake cake as directed on package, except bake only 20 minutes in a cookie sheet pan (10 x 15 x 1-inch). Beat pudding as directed. Add cream cheese while beating. Beat until stiff and spread on cooled cake. Spread layers as follows: Coconut, pineapple, nuts and Cool Whip. Refrigerate at least one hour before serving.
Mix well and pour in unbaked pie shell. Bake at 375° for 30 minutes. Top with Cool Whip to serve.
Mix first two ingredients well. Add remaining ingredients. Pour into dish or dishes. Freeze. Set out 1 to 2 hours before serving. Mmm!
Put fryer pieces into large pan or Dutch oven, pour Coke over the chicken parts and slowly cook for 1 hour. Pour off excess Coke and add barbecue sauce. Simmer about 20 to 30 minutes in sauce. Serve.
Brown turkey and drain. Add water and rest of the ingredients. Bring to boil, then simmer 1 hour or until done.
Heat oven to 350°. Brown and drain meat. Stir in salsa, corn, Miracle Whip and chili powder. Layer in 2-quart casserole. Bake 20 minutes. Top with shredded lettuce and chopped tomatoes, if desired.
In a medium saucepan, heat 1/4 cup oil over medium heat. Add rice; stir to coat. Saute rice until pale golden, about 10 minutes. Spoon off and reserve oil.
Boil raisins in water until soft. Cool. Cream sugar and shortening. Add 7 tablespoons of liquid from raisins and the soda. Beat in eggs. Add cooked, drained raisins. Stir in oatmeal, flour, cinnamon, salt and vanilla. Add nuts last. Drop on greased cookie sheet. Bake at 350° for 15 minutes. Store in tight container.
Mix well and put in a 10 x 10-inch pan or dish. Spread thin layer of salsa over mixture. Top with chopped lettuce, tomatoes, grated Monterey Jack cheese and black olives (optional). Chill for several hours and serve with tortilla chips. Best if eaten the day it is prepared.
Mix jello and cream cheese really well. Add water and pineapple. Chill until beginning to set, then fold in Cool Whip and chill completely.
Chop cabbage, onion and green pepper. On this, put 3/4 cup sugar. In a saucepan, bring to boil the Wesson oil, vinegar, 1 tablespoon sugar, dry mustard, salt and celery seed. Pour hot mixture over cabbage mixture. Cover and keep in refrigerator.
In medium bowl, cream 1 cup butter with cream cheese. Add flour and salt; blend until dough begins to hold together. Gather into bowl, transfer to floured surface and knead until smooth. Divide into 6 parts, wrap each in plastic wrap and chill.
Place cake in a 2 1/2 to 3-quart trifle bowl or other glass bowl. Pour orange juice over; set aside. In blender or food processor, puree 1 pint of the strawberries with 4 tablespoons of the sugar; pour over cake. Slice remaining strawberries; arrange over cake and set aside.
Brown ground beef and put in baking dish. Mix both cans of soup with 1/2 can water; bring to boil and pour over ground beef. Spread cheese over this; layer with potato tots. Bake at 350° about 35 minutes.
Mix all ingredients together and place in casserole dish sprayed with Pam. Sprinkle some paprika on top for color. Bake for 30 minutes at 350°.
In heavy saucepan, heat milk over low until hot but not boiling. Stir in sugar and salt until dissolved. Gradually stir a quarter of the hot mixture into eggs, mixing constantly. Return all to the saucepan, stirring constantly. Continue to cook and stir for 10 to 12 minutes or until mixture coats the back of a metal spoon. Remove from the heat; cool. Chill for at least 2 hours or overnight.
Combine first 4 ingredients; stir well. Let shortening dissolve. Sprinkle yeast in warm water; let stand about 5 to 10 minutes, then add to first mixture. Put well beaten egg into mixture. Add mixture to flour; mix well, etc. Let rise, as desired, and bake at 425° for 12 to 15 minutes or until brown. Makes 2 dozen.
Combine flour, salt, sugar and shortening. Mix until crumbly. Reserve 1/2 cup to sprinkle over batter. To remaining crumbs, add baking powder, soda and spice. Mix. Add milk and eggs. Mix. Pour in pan. Sprinkle with reserved crumbs. Nuts and cinnamon may be sprinkled over crumbs. Bake for 30 minutes at 375°.
In dish, layer potatoes. Layer dressing. Layer potatoes. Layer dressing, ending with dressing. Serve cold.
Cream the sugar and butter together. Add persimmons, buttermilk and eggs. Add dry ingredients. Pour into a 10 x 12-inch baking dish. Bake at 350° for 45 minutes. Cool and add Cream Cheese Icing.
Brown sausage and onion. Put in soup pot. Add hash browns, water and chicken broth. Bring to a boil. Simmer for 3 minutes. Add milk and soups. Makes 11 cups.
Cook sugar, milk and butter to soft ball stage (236°), stirring frequently. Remove from heat and add chocolate bits, Marshmallow Creme, vanilla and nut meats. Pour into buttered 9 x 9 x 2-inch pan. Immediately score in squares and top each piece with nut half. Cool and cut in squares. Makes 3 dozen 1 1/2-inch pieces.
Combine vegetables in large bowl and toss lightly. Combine vinegar, sugar and oil in a small saucepan. Bring to a boil. Pour hot marinade over vegetables; stir gently. Cover and chill salad overnight. Serves 12.
Slice tomatoes and arrange on a plate. Peel and slice avocados and arrange on top of tomatoes. Pour Italian dressing (oil and vinegar type) over tomatoes and avocados. Season with pepper and salt. Chill 30 minutes to 1 hour before serving.
Mix cake mix, eggs, margarine and crushed pineapple with juice and juice from the tidbits. Pour batter into 9 x 13-inch greased pan. Sprinkle tidbits on top and bake at 325° for 50 minutes.
Mix the sugar, oil and eggs well. Sift the flour, soda, cinnamon and salt together. Add the apples and pecans. Bake for 1 hour at 350° in an oblong pan.
Arrange chicken over rice. Sprinkle with onion soup mix. Cover tightly with aluminum foil. Bake at 325° for 2 hours or until chicken and rice are tender. Makes 6 servings.
Preheat oven to 375°. Press cookie dough onto cookie sheet and bake 15 to 20 minutes. Cool. Blend flour, cream cheese, brown sugar and vanilla until smooth, spread on cooled cookie dough. Peel, core and slice apples (dipped in lemon juice). Arrange over dough. Sprinkle with cinnamon. Heat caramel and drizzle over apples and sprinkle with chopped nuts.
Preheat oven to 350°. Blend all cake ingredients in large mixer bowl. Beat for 2 minutes at medium speed of mixer. Bake in greased and floured 10-inch Bundt pan for 40 minutes. Cool for 15 minutes. Remove from pan to cool on rack. Split into 3 layers and frost.
In skillet, cook together until beef is done. Hot peppers can be used instead of chili powder for hotter chili.
Crush Oreo cookies. Mix vanilla pudding, milk, cream cheese, butter and powdered sugar. Make alternating layers with the mixture: Oreo cookies, pudding mixture and cream cheese mixture. Top with Cool Whip.
Mix flour, sugar and salt in a large bowl with fork. Add shortening and stir until crumbly. In small bowl, beat water, vinegar and egg. Combine the two mixtures, stirring with fork until all ingredients are moistened. Divide dough in 5 portions and with hands, shape each into flat round patty. Wrap in plastic wrap or waxed paper and chill at least 1/2 hour (or freeze).
Drain pineapple and oranges; cut orange slices in half. Dump all ingredients in large bowl and mix by hand until very well blended.
Bring beef broth to a boil in small saucepan; cook 15 minutes or until reduced to 2 cups. Set aside.
Preheat oven to 400°. In a mixing bowl, combine flour, sugar, baking powder and salt. Make a well in the center. Combine egg, milk and oil; add all at once to flour mixture. Stir until moistened (batter should be lumpy). Lightly grease muffin cups or line with paper bake cups; fill 2/3 full. Bake about 20 minutes or until golden. Remove from pans; serve warm.
Place cherries in an 8 x 8-inch glass baking dish. Mix dry ingredients and add milk. Pour over cherries. Bake at 350° until cake rises to top and is brown.
Cook potatoes with skins on. Boil until tender. Peel and grate. Salt to taste. Cook margarine and cheese together in a large pan until melted. Add sour cream. Stir well. Stir in potatoes until well mixed. Pour into buttered casserole. Dot with butter. Sprinkle with paprika. Bake at 350 for 30 minutes.
For each camper's delight, place half a candy bar and a giant marshmallow on half a graham cracker. Place on paper towel and microwave on High 10 to 15 seconds or until marshmallow is softened. Top with other half of graham cracker. Give a little squeeze and enjoy!
Dissolve jello in 1 cup boiling water. Beat cream cheese until fluffy. Add to jello. Fold in pineapple and 7-up. Put in bowl and chill.
Simmer chicken in water for 20 minutes. Remove and cool. Shred. Saute green onions and garlic in oil slightly. Stir in chicken, tomatoes, broth, flour, cumin, oregano, chili powder and salt. Simmer 3 to 5 minutes.
Note: Use 13 x 8 1/2 x 2-inch baking dish.
In bowl, beat eggs. Add sugar, salt and vanilla gradually. Add whipping cream and milk. Put into ice cream freezer. Crank 20 to 30 minutes. Use salt and ice as needed to freeze.
Combine mayonnaise, flour and seasonings. Gradually add milk; cook over low heat stirring constantly until thickened. Add cheese and wine. Stir until cheese is melted. In large bowl, combine mayonnaise mixture, spaghetti, chicken, broccoli, 3/4 cup nuts, mushrooms and pimento; toss lightly. Pour mixture into 11 x 7 1/2-inch baking dish. Top with remaining nuts. Bake at 350° for 40 to 45 minutes. Serve with grated Parmesan cheese.
Brown sausage. Drain. Drain pineapple juice into 2-quart glass casserole. Stir in cornstarch, brown sugar, vinegar and soy sauce. Cook in microwave oven on High for 4 minutes, or until mixture boils. Stir halfway through cooking time. Stir in green pepper and pineapple. Cook in microwave oven, covered, on High for about 6 minutes. Stir halfway through cooking time. Place sausage in larger dish and pour sauce over it. Sauce may also be used over meatballs, cocktail franks or vegetables.
Brown meat in 1 tablespoon oil. Add onion and saute. Add soy sauce and gravy sauce with water and celery. Stir and simmer until tender. Add drained bean sprouts and cook 5 minutes. Serve over rice or Chinese noodles.
Put a layer of graham crackers in a 1 1/2-quart casserole or baking dish. Slice bananas evenly over graham crackers.
Bring sugar and syrup to a boil. Remove from heat and add peanut butter. Stir and mix well. Add cornflakes. Stir until flakes are well coated. Drop by tsp. onto wax paper. Makes 7 dozen.
Beat eggs without separating. Add milk and other ingredients. Pour in oiled pan. Bake at 325° for 1 hour.
Stir butter in with cooked spaghetti. Add Parmesan cheese and eggs. Form into crust and spread in buttered 10-inch pie plate.
In a 1 1/2-quart saucepan, combine soup and water. Add vegetables and noodles. Over medium heat, heat through, stirring occasionally. Makes about 3 1/2 cups.
Gradually add mostaccioli and 1 tablespoon salt to rapidly boiling water so that water continues to boil. Cook, covered, stirring occasionally, until tender. Drain again.
Grease a 13 x 9 x 2 inch baking dish, well. Combine breadcrumbs, cheese, herbs, and seasonings. Dip catfish in melted margarine and roll in crumb mixture. Arrange fish into a baking dish. Bake in a preheated oven at 375° for 25 minutes or until fish flakes easily. Garnish with lemon wedges.
Mix all ingredients together. Pour into baking dish. Bake in 350° oven for about 30 to 35 minutes. Serves 4 to 6.
Cook and drain lasagna noodles. Split the sausages lengthwise and stuff each with 1/2 slice of Mozzarella cheese. Wrap each sausage with a lasagna cooked noodle. Place in a baking dish and cover with spaghetti sauce. Bake at 350° for 30 minutes. Serves 4 to 6.
Mix sugars, Crisco and butter well. Add eggs and beat well. Add applesauce and sifted dry ingredients. Add nuts, raisins, gumdrops and place in bread tins. Bake 1 hour and 25 minutes at 325°.
Mix sugar, cocoa, raisins, salt and spices in water and cook on top of stove until it boils. Boil for 5 minutes. Cool. Dissolve the baking soda in water and add. Mix in the flour and beat well. Add nuts. Bake in moderate oven for 35 minutes in a square pan. Cover with a simple white frosting or dribble on a glaze. Good plain or served with vanilla ice cream.
Peel, wash and quarter potatoes. Place in pot; cover with water. Pour sauce over and bring to a rolling boil. Cook until done, approximately 45 minutes.
Mix all but chips and refrigerate several hours. Toss with chips or serve chips alongside as a dip too. Serves several.
Cream sugar with butter. Add eggs, one at a time, beating well after each addition. Stir in bananas and lemon juice. Add flour, baking powder, salt and cinnamon. Stir in anything optional. Bake in greased 9 x 5 x 3-inch loaf pan at 350° for about 1 hour or until done when tested.
Brown meat and onion together. Drain fat of meat, then add all of ingredients together in a 9 x 13-inch pan; bake for 1 hour at 350°.
Mix meat loaf mix with bread crumbs, salt, pepper, basil, parsley, cheese and water. Blend well. Spread this mix on wax paper (rectangle). Spread mashed potatoes on top of meat mix. Then spread spinach on top of potatoes. Roll up like a jelly roll, removing wax paper. Bake in an oblong pan at 350° for about 1 1/2 hours until done.
Mix all ingredients.	Roll into balls and press down with fork. Bake at 375° for 12 minutes.
Soften cream cheese and beat with milk until creamy enough to spread over bread. Take 4 x 4 slices of bread and spread each with cheese, chicken and ham, 4 times each. Stack each one. Make 4 stacks. Spread cream cheese over all of the stacks. Ice this like a cake.
Stir together the ingredients and pour into unbaked pie shell. Bake in a 350° oven until brown and firm, about 45 minutes.
Heat oven to 425°. Heat butter in rectangular 13 x 9 x 2-inch pan in oven until melted. Mix flour, paprika, salt and pepper in a plastic bag. Coat chicken; put skin side down in pan. Bake, uncovered, 30 minutes. Turn chicken over and bake 30 minutes longer or until juices run clear. Makes 6 servings.
Boil noodles as directed. Brown ground meat and sausage, crumbled. Remove with slotted spoon. Saute onion, bell pepper and garlic. Drain well. Place cooked noodles in large baking pan. Spread cottage cheese over noodles. Spread meat and sauteed seasonings over cottage cheese. Pour Ragu and sprinkle with Mozzarella. Bake at 300° until hot and bubbly.
Mix hash browns, chopped onion, soup and 1 cup cheese together. Pour into a greased casserole dish. Top with remaining cheese and crackers. Bake at 350° for about 35 minutes.
Mix sugar, corn syrup, milk and peanuts in a 250° electric skillet. Cook to soft ball stage (240°). Remove (turn off) from heat. Add vanilla, butter and food coloring. Stir until mixture begins to thicken (this process can take approximately 20 to 30 minutes). Drop by teaspoonfuls onto waxed paper or foil. Let stand until firm.
Combine 1 cup sugar, water and cornstarch in saucepan. Cook over medium heat until thickened, stirring constantly. Stir in gelatin until dissolved. Mix cream cheese and remaining 1/2 cup sugar in bowl. Spread cream cheese mixture in bottom of pie shells. Arrange peach slices over top. Spoon gelatin mixture over peaches. Chill for several hours. May be prepared, using graham cracker pie shells. Yield: 16 servings.
Cook the first 5 ingredients in double boiler until thick. Remove from heat and cool. Whip until creamy; add cream cheese and beat again until creamy. Add the rest of the ingredients. Salt to taste and whip again. Serve with chips and vegetables.
Blend softened cream cheese and 1/2 cup of the milk. Add remaining milk and pudding mix. Beat slowly, just until well mixed, about 1 minute. Do not overbeat! Pour at once into graham cracker crust. Chill 1 hour.
Mix all ingredients together and pour into 9 x 13-inch casserole dish. Top with Ritz cracker crumbs and bake at 350° for 20 to 30 minutes.
Melt chocolate chips and condensed milk over low heat, stirring continually. Remove from heat. Add vanilla and cracker crumbs; cool. Drop 1 teaspoon per cookie on greased cookie sheet. Bake at 350° for 10 minutes, no longer. Remove instantly. Makes 3 dozen.
Mix the ingredients and press into the bottom of a 9 x 13-inch Pyrex baking dish. Bake at 350° until lightly brown. Let cool.
Mix all ingredients except noodles and sour cream. Put in crock-pot. Cook on low 6 to 8 hours or high 4 to 6 hours. Stir in sour cream. Serve over noodles.