HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring margarine, cocoa and water to a boil. Then mix eggs, sugar, flour, soda, salt and sour cream. Then add cocoa mixture. Spread onto 11 x 16-inch cookie sheet. Bake at 350° for 25 minutes. Cool. Top with icing.
Spread 9-inch pie plate with mayonnaise. Make sure potato slices are dry; use paper towels if needed. Overlap slices of potatoes until one layer is arranged on top of mayonnaise-brushed pie plate. Spread again lavishly with mayonnaise. Sprinkle top with cheese. Sprinkle with pepper, if desired. Repeat same layering again until all ingredients are used. Bake at 400° for 30 minutes. Cover with foil. Continue baking until potatoes are tender, approximately another 30 minutes. Invert onto plate and serve.
Dissolve yeast and sugar in warm water. Add flour. Mix until well blended. Let set in a warm place overnight. Next morning, add 1/2 cup flour and carefully stir (with 1/2 cup water) to the mixture. Ready to use by evening.
Boil macaroni in salt water. Cook ground meat, onions, salt, garlic and pepper together. Add cream of chicken and mushroom soups, sour cream, pimento and macaroni. Mix well. Bake at 400° for 20 to 30 minutes.
Mix and melt all ingredients except shrimp. Simmer mix for 15 to 20 minutes to get flavors up. Add unpeeled shrimp. Bake 15 to 20 minutes at 400°. Check frequently. Do not overcook. Serve with baked French bread to sop up juice.
Mix shortening, salt and boiling water. Add flour after shortening mixture is whipped. Mix until dough is formed. Refrigerate overnight or at least 2 hours. Great for pies.
Wash mushrooms, lettuce and carrot; set on cotton dish towel to dry. Break garlic and rub on inside of 1-quart resealable container (Mason jar or plastic). Add olive oil, vinegar, oregano, basil, remainder of garlic and mushrooms. Prepare in the morning and leave out during the day, upending periodically to mix.
Drain and rinse beans. Reserve liquid from green beans. Heat bean liquid, cider vinegar, and sugar until dissolved. Mix liquid with beans. Add sliced red onion. Toss to combine. Chill salad.
Mix turkey, grapes and nuts together. Add Kraft salad dressing. Put on lettuce leaf and garnish with tomato and serve. Makes one or two servings.
Brown meat; drain. Stir in salsa; simmer for 2 minutes. Arrange chips on microwavable dinner plate. Top with meat mixture. Sprinkle with cheese. Microwave on High 2 to 3 minutes or until cheese is melted, rotating plate every minute. Top with toppings as desired.
Wash and dry chicken. Make seasoned flour: Add onion flakes, parsley flakes and pepper to flour and mix. Coat chicken with seasoned flour. Get as much flour as you can to stay on chicken.
Combine first 4 ingredients in a shallow bowl; stir. Trim fat from chops. Combine mustard and vinegar; brush mustard mixture over chops. Dredge chops in bread crumb mixture. Coat a large nonstick skillet with spray over medium heat until hot. Add chops, cover and cook 4 minutes on each side. Uncover and cook 5 minutes on each side or until desired degree of doneness. Transfer chops to platter and sprinkle with grapes.
Melt chocolate. Cool to room temperature. Cream butter and sugar. Beat in eggs, one at a time. Mix in vanilla and chocolate.
Combine cabbage, sweet potato, onion and bell pepper in a bowl; toss gently. Combine remaining ingredients; stir well. Add cabbage mix; cover and chill. Yields 6 servings.
Cook macaroni as directed; drain. Rinse with cold water and drain. Stir together macaroni, onions and 2 tablespoons of bacon bits in medium bowl. Mix mayonnaise, lemon juice, cheese, sugar and garlic powder. In a 3 1/2-quart salad bowl, layer salad greens, macaroni mixture, zucchini or cucumber, broccoli and tomatoes. Pour dressing evenly over top. Cover and refrigerate for at least 2 hours. Sprinkle with 2 tablespoons bacon bits just before serving. Makes 8 to 10 servings.
Cream butter, sugar, egg and vanilla. Sift flour, baking powder and salt. Add alternately with the cream. Add raisins. Mix by hand thoroughly. Drop by teaspoonful on greased cookie sheet. Beat 1 egg and 1 tablespoon cream together. Brush on cookies. Sprinkle with plain or colored sugar. Bake at 325° for about 8 or 10 minutes.
Mix cornstarch, Jell-O and sugar together real well. Add 1 cup cold water. Bring to boil. Put in pie crust. Put strawberries on top. Top with whipped cream.
Stir flour and salt into a large bowl; cut in butter until mixture is fine crumbs. Then add water, a little at a time, until dough is moist enough to form a soft ball. Chill. Roll out dough; place in a 12-inch quiche pan. Prick with a fork. Line with foil and fill with dry beans to hold dough in place. Bake at 425° for 15 minutes. Reduce heat to 325°. Remove beans and foil. Return crust to oven. Bake until golden brown. Cool.
Cream shortening and add sugar. Cream until fluffy. Add eggs and beat well. Blend in prunes. Sift together flour, soda, spices and salt. Add to creamed mixture in 3 portions, alternately with sour milk in 2 portions. Turn into greased shallow pan about 13 x 9-inch. Bake at 350° for 35 to 40 minutes.
Combine into a pot and bring to a boil. Simmer 5 minutes. Blend melted butter and flour together and add to corn. Mix well and remove from heat. Serves 8.
In crock-pot put the ingredients. Turn on low. Simmer until ready. Longer allowed to sit, spicier it is!
Mix flour with baking powder and salt. Mix all ingredients until smooth. Drop dough into hot shortening and fry quickly until golden on all sides. Drain on towels. Sprinkle with 4x sugar.
Mix brownie mix. Spread in greased 9-inch pie plate. Pour chocolate syrup over top. Sprinkle with nuts. Bake at 350° for 35 minutes. Serve warm with ice cream.
Dissolve lemon jello in the boiling water. Beat eggs, cake mix, oil and jello mixture well. Add 1 1/2 teaspoons lemon juice. Bake in a 9 x 13-inch pan for 35 minutes at 350°. Have ready the powdered sugar and lemon juice, mixed together. Be sure to mix through the lumps. Prick top of hot cake with fork all over and pour lemon-sugar over top. Serve with whipped cream if desired.
Mix cake mix. Mix pudding. Soften cream cheese and pineapple. Spread on cake; top with Cool Whip and coconut.
In saucepan, combine pudding mix (dry) and instant coffee; slowly stir in milk. Cook and stir until mixture boils. Remove from heat. Cool. Beat until smooth. Fold in stiffly beaten egg whites.
Prepare and bake cake mix according to directions on box. Cool; break into	bite size pieces. Prepare vanilla pudding according to directions on box. Break chilled candy bars while still in wrappers. Spread 1/3 of candy pieces on the bottom of a large serving bowl. Follow with 1/3 of cake pieces, pudding and whipped cream.	Continue until all ingredients are used up. Refrigerate for at least 4 hours. Scoop and serve.
Preheat oven to 350°. Grease and flour 2 (9-inch) round cake pans. Combine cake mix, pineapple juice, water and egg whites in a large mixing bowl. Blend with mixer on low speed 30 seconds. Beat at medium speed 2 minutes. Divide batter between pans. Bake 29 to 32 minutes or until pick inserted in center comes out clean. Cool 10 minutes, then remove from pan.
Cook and drain beef. Combine rest of ingredients and microwave until cheese is melted and dip is thoroughly heated through. Stir to blend. Adjust garlic and chili powders to taste. This may be kept warm in a chafing dish. Serve with tortilla chips or dippers of your choice. Enjoy! Ole!
Blend all ingredients together in a large bowl. Place in a Pam-sprayed pan. Bake at 375° for 45 minutes or until firm, topping with catsup of your liking.
Dissolve yeast and sugar in warm water; add 1 cup flour and beat until smooth. Add oil and eggs and remaining flour and salt. Beat until smooth. Place in greased bowl and let rise until double in bulk. Punch down and roll on lightly floured board into approximately a 9 x 18-inch oblong. Spread oleo on the dough sparingly; sprinkle sugar, cinnamon and nuts and raisins, if desired. Roll up and shape into a circle on a greased cookie sheet. Cut at 2-inch intervals almost through dough. Let rise until double. Bake at 350° for 18 to 20 minutes. Cool and spread with icing.
Cream the sugar, butter and milk. Sift flour, salt, baking powder and cocoa. Add to creamed mixture. Place cake mixture in buttered and floured 9 x 9-inch pan. Sprinkle with walnuts.
Combine first 4 ingredients in large bowl; beat at low speed of an electric mixer 2 minutes or until thickened. Spoon one-third of pudding into a 3-quart trifle bowl. Cut coconut cake in half lengthwise. Cut cake halves crosswise into 1/2-inch slices. Arrange one-third of cake slices in a single layer over pudding. Arrange one-third of Mandarin orange segments over cake. Arrange half of remaining cake slices over orange segments. Cover cake with half of remaining pudding; top with remaining cake slices and half of remaining orange segments. Top with remaining pudding and orange segments. Mound whipped topping over trifle. Garnish with shredded coconut and stemmed maraschino cherries. Cover and chill several hours.
Cook rice as you normally would. Heat oil and scramble eggs over low heat. While eggs are cooking, cut them into small pieces. Add shrimp; stir. Add salt, pepper and rice. Stir. Cook over low heat. Mix in soy sauce and stir very well. Then mix in onions. Be sure to add ingredients in this order. Cook until warm. Serves 4.
Cut tomatoes and peppers into bite sized pieces. Thinly slice red onion. Add Good Seasons dressing (tastes best when using Jersey tomatoes from your own garden!).
Bring the first 4 ingredients to a boil and cook 5 minutes. Mix together the eggs and crackers. Mix liquids with eggs and cracker crumbs. Mix into squash. Bake at 350° for 30 minutes. Season to taste.
In a 2-quart saucepan, combine sugar, corn syrup, 1/4 teaspoon and 1/2 cup water. Cook to hard ball stage (260° on candy thermometer), stirring only until sugar dissolves. Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat until candy holds its shape, 4 to 5 minutes. Quickly drop from teaspoon onto waxed paper. Makes about 40 pieces.
Cook and cool macaroni. Drain juice from both cans of fruit. Add to the juice: sugar, eggs and flour. Cook until thickened. Let cool.	Mix macaroni, fruit and sauce together. Let set overnight.	Stir in Cool Whip.
Scald milk and cream and cool. Dissolve yeast in lukewarm water. Mix all ingredients, add flour to make a soft dough. Knead. Form into a ball and place into a greased bowl. Let rise until light, about 1 hour. Punch down and let rest 5 minutes. Form into buns the size for a hamburger. Place on a greased cookie sheet. Let rise until light. Bake in a 425° oven, 8 to 10 minutes.
Boil beans 15 minutes. Blend in olive oil, garlic, tomato paste, salt, basil and oregano. Continue boiling until beans are tender, about 1 1/4 hours. Add more water as needed. Stir in cooked macaroni. Add Parmesan cheese and pepper. Serve hot.
Brown beef, garlic and Parmesan cheese. Add tomato sauce, seasonings and onion. Cover and simmer 20 minutes. Cook noodles. In a large casserole, alternate layers of meat sauce, noodles, cheese and cottage cheese. Bake at 350° for 25 minutes. Serves 6.
Cream butter and sugar. Mix all ingredients and bake for 1 hour at 350°.
Sprinkle marshmallows and nuts in a greased 13 x 9-inch pan; set aside. In a small saucepan, melt chips and peanut butter over low heat, stirring constantly until smooth. Pour over marshmallows and nuts. Let stand 8 to 10 minutes. Gently stir to coat marshmallows. Refrigerate until set. Cut into bars.
Dissolve 1 package of Jell-O with 3/4 cup water. Add half the pineapple, half the bananas and half the berries. Pour into a 9 x 12-inch pan. Chill until thickened. Spread sour cream over this. Mix remaining ingredients as previously stated and pour over top. Let set.
Melt chocolate. Add condensed milk; cook until thick. Add nuts (walnuts or pecans) and vanilla. Let cool. Drop by spoonful onto baking sheet. Bake at 350° for 8 to 10 minutes.
Drain black beans. Pour into 9 x 12-inch pan. Chop onion finely with stems and mix into black beans. Spread sour cream over top of bean mixture; you may use as much or as little sour cream as you like. Bake at 350° for 30 to 40 minutes. Cover with shredded cheese and heat until melted. Serve hot with tortilla chips.
Scrape top 3/4 of the corn kernels off cob into a bowl. Spread them out onto a piece of cheesecloth that has been stretched over a frame. Place in the sun to dry. Turn four times a day until all moisture has been evaporated and the kernels are very hard. Store in a bag or in a covered ceramic jar in a dry place.
Mix cauliflower, broccoli, carrots and onions in a large bowl. In another container mix sour cream, Miracle Whip, garlic salt and seasoning salts together. Mix well and add to vegetables. Mix well and chill.
Prepare brownie mix as directed on package. Pour into greased 13 x 9-inch baking pan. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until blended. Add egg and vanilla; mix until blended. Pour cream cheese mixture over brownie mixture. Cut through batter with knife several times for marbled effect. Bake at 350° for 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool. Cut into squares (about 24 squares). Prep time: 20 minutes. Baking time: 40 minutes.
Beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix lightly, but well. Add remaining ingredients. Mix until blended. Divide batter into two well-greased 9 x 5 x 2-inch loaf pans. Bake at 325° for 1 hour or until bread tests done. Remove from pans. This freezes well.
Place 3 slices buttered bread in a greased casserole. Cover with 1 cup cheese. Add remaining bread and top with cheese. Mix eggs, milk and seasonings. (Beat enough to make fluffy.) Pour over bread and cheese. Let stand 1 hour or more (overnight is better). Bake at 325° for 30 to 40 minutes. Makes 4 to 6 servings.
Combine all ingredients in a blender; blend until smooth (about 30 seconds). Makes approximately 6 cups.
Brown sausage and drain well. Add spaghetti sauce and water. Blend well. Simmer 5 minutes.
Layer lettuce, onion, broccoli, cauliflower, bacon and cheese on top in large bowl. Spread mixture of Miracle Whip and sugar over top, sealing to edge. Chill, tightly covered, for 6 hours to overnight. Yield: 15 servings.
Sift together flour, baking powder, sugar and salt. Combine egg, milk and oil. Add the moist mixture to the dry ingredients all at once. Stir quickly until just mixed. Gently fold blueberries into batter. Generously grease a muffin pan and fill each cup 2/3 full. Bake at 425° for 20 minutes.
Brown meat and drain. Add onion; brown with meat about 1 minute. Add soups, sauces and chilies. Layer in an ungreased casserole dish 1/2 package Doritos. Pour 1/2 meat sauce over Doritos. Sprinkle 1/2 of cheese over sauce. Add another layer of Doritos, then sauce, then cheese. Bake, uncovered, for 25 minutes at 350°. Serves 10.
Preheat oven to 350°. Place prepared chicken in bottom of rectangular baking dish. Mix together the sour cream, soup, celery and onion; spoon over chicken. Carefully spread until even. Prepare box of stuffing as directed on box, adding 1/4 cup water and omitting butter. Let stuffing stand 2 to 3 minutes, then spoon over sour cream mixture, spreading evenly. Bake for 1 hour. Yields 6 servings.
Cream shortening; add sugar gradually, beating well at medium speed with electric mixer. Add eggs one at a time, beating after each one. Combine flour, baking powder, soda and salt. Add to cream mixture with buttermilk. Mix well. Stir in extract; cover and chill 1 hour. Roll dough on a floured surface. Cut with a 2 1/2-inch cookie cutter. Place on greased cookie sheet. Bake at 350° for 15 minutes or until edges turn brown. Yields 4 dozen.
Combine all ingredients; shape dough into balls and roll in sugar (optional). DO NOT FLATTEN COOKIES. Bake at 375° for 7 to 9 minutes.
Combine all ingredients except vegetables and mix well. Add to vegetables. Refrigerate. Will keep well for 2 weeks or more.
Cook meat, onion, and pepper until lightly browned. Stir in tomato sauce, sugar, salt, and garlic salt. Remove from heat. Cook noodles, drain.
Melt butter and chocolate in a double boiler. Add sugar and boiling water. Allow to boil 5 minutes or so.
Melt margarine in saucepan over medium heat. Stir in cornstarch, salt and pepper until smooth. Remove from heat and gradually stir in milk. Cook over medium heat, stirring constantly until mixture comes to a boil. Stir in onion. Place remaining ingredients in a greased 2-quart casserole. Stir in cornstarch mixture. Sprinkle cheese on top. Bake at 350° for 20 to 25 minutes.
Saute onions and garlic in oil. Add remaining ingredients, cover with water and simmer 1 hour. Makes 8 servings. Contains per serving: 61 mg. calcium and 161 calories.
Stir together coffee granules and water. Cool. Cut the cake into 14 slices. Cut each slice diagonally. Place triangles up the side and on the bottom of a 9-inch deep dish pie pan. Drizzle coffee mix over cake slices. Beat cheese, sugar and chocolate syrup together until smooth. Add 2 1/2 cups whipped topping and beat until smooth. Spread cheese mixture over cake. Dollop remaining whipped topping around the edge. Sprinkle with candy crumbs. Refrigerate 8 hours.
Cut shortening into first 3 ingredients, set aside. Mix last 2 ingredients well and add to flour mixture. If this seems too wet to work with, refrigerate until stiff. Makes 3 small or 2 large shells.
Pound flour into both sides of steak. Preheat electric skillet to 360°. Add 2 tablespoons shortening. Add onions and saute until golden brown. Remove from skillet and set aside.
Mix together flour, sugar, salt and baking powder. Add milk and vanilla. Stir only enough to mix. Pour into greased 8-inch pan. Combine maple syrup, water and butter. Heat just to melt butter. Pour over cake batter. Do not stir. Bake at 350° for 45 minutes until golden brown. Serve warm with ice cream or whipped cream. Delicious.
Beat together oil, sugar and vanilla. Sift together flour, soda, cinnamon and salt. Add this to the first mixture. Add apples and nuts. Bake in tube pan for 1 1/2 hours at 325°. Cool pan before turning cake out.
Cook mushrooms for 3 minutes in heated olive oil, stirring constantly over medium heat. Mix in cloves of garlic, salt, white pepper, thyme, tarragon vinegar, lemon rind, lemon juice and bay leaf. Put in glass bowl. Cool. Serve at room temperature. Yield: 4 to 6 servings.
Mix together all ingredients. Cover and cook 10 hours on low; 5 hours on high.
Fry sausage; drain. In large bowl beat eggs slightly and add milk, salt, dry mustard, cheese and sausage. Add bread last. Pour into greased 9 x 12-inch pan. Bake at 350° for 30 to 35 minutes. Let sit for a few minutes. Serve and enjoy. Best when served with hot caramel rolls.
Mix all ingredients in large bowl until well blended. Pour into 9 x 13-inch pan. Bake at 325° for 45 minutes.
Combine all ingredients, except marshmallows. Bake in pan with greased bottom only at 350° for 28 minutes. Top with miniature marshmallows. Return oven to "off" while preparing icing.
Melt margarine in a skillet. Add flour and stir over medium heat for 1 minute. Do not brown. Add chicken stock and milk. Using a wire whisk, stir mixture over medium heat until it boils. Add salt, garlic powder and pepper; cook 1 minute more. Combine the soup mixture with chicken, mayonnaise, onion, celery, egg whites, lemon juice, pimento and water chestnuts. Place in a shallow 9 x 13-inch baking dish sprayed with nonstick vegetable spray. Sprinkle with cheese and nuts. Bake at 325° for 1 hour. It is not necessary to refrigerate overnight. Serves 8.
Heat oven to 375°. Butter glass 8 x 8 x 2-inch dish. Add apple slices. Mix remaining ingredients (will be mealy) and crumble over apples. Bake 30 minutes or until apples are tender.
Mix all ingredients and pour into buttered baking dish. Bake at 350° until hash browns have browned and are tender.
Mix first 6 ingredients, then crackers crushed on top and melted margarine. Bake 45 minutes at 350°.
Mix sugar, salt and cornstarch in pan. Stir in hot water gradually. Cook over direct heat, stirring constantly, until thickened and clear, 8 to 10 minutes. Remove from heat and stir 1/2 cup of hot mixture gradually into beaten egg yolks. Stir back into hot mixture. Cook 4 to 5 minutes, stirring constantly. Remove from heat. Add lemon juice and butter.
Heat oil in large skillet on medium-high heat. Add shrimp, onion, pepper and celery; cook and stir until shrimp are pink. Add tomatoes, tomato sauce, hot pepper sauce, thyme and garlic powder; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with parsley. Makes 4 servings.
In saucepan, combine sugar, raisins, water, shortening, salt and spices. Bring to a boil. Boil for 5 minutes. Let cool completely. Add baking powder, then flour. Mix well. Bake in a 325° oven in a heavy baking dish or iron skillet (greased and floured) for 45 to 60 minutes. Will be heavy textured like fruitcake. Keeps well in cool place.
Prepare green beans according to cooking instruction, drain. Saute onion and parsley in margarine. Stir in sour cream. Pour mixture over green beans and sprinkle with bread crumbs. Bake at 350° for 20 minutes or until bubbly.
Toss all ingredients together. Top with a little Parmesan cheese, if you want and serve cold with nice crusty Italian bread or hot breadsticks. Great for a hot summer evening!
Combine chicken, sour cream, chilies, onion, salt and cheese. Dip tortillas into enchilada sauce. In ungreased 9 x 13-inch pan, overlap 2 tortillas to fit width of pan. Spread about 2/3 cup of chicken mixture down middle of each tortilla. Fold and turn seam side down. Repeat with remaining cheese. Bake, uncovered, 20 minutes or until cheese melts and enchiladas are heated through.
Place chicken in a large pot and cover with water. Cook until chicken is tender or until fork can be inserted with ease, about 1 1/2 to 2 hours. Remove chicken from broth. When cool enough to handle, cut into pieces of desired size or leave whole. Cut tortillas into squares. Drop one at a time into boiling broth seasoned to taste with salt and pepper. As tortillas go under the broth, add more until all are in pot. Simmer 5 minutes. Do not stir. TASTY AND EASY!!!!!
Cut butter into flour, mixed with salt and cayenne pepper. Sprinkle ice water over dough and toss with a fork until dough will hold together as for pastry. Roll dough out on a floured board to 1/8-inch thickness and cut into 1 x 3-inch strips. Place on cookie sheet. Sprinkle with sesame seed and bake at 325° for about 15 minutes. Before removing from pan and while still hot, sprinkle with salt. May be frozen. Yields about 6 dozen.
Mix all ingredients together and cover with buttered breadcrumbs. Put in greased 9 x 13-inch pan. Bake at 350° for 45 minutes. Makes 10 to 12 servings.
In a medium saucepan, combine the stock or broth, tortellini, peas, tomatoes, basil and oregano. Cover and boil, then reduce heat. Simmer 5 to 6 minutes or until tortellini are tender. Has 107 calories.
Start with a large pot (at least 3-quart). Bring water in pot to a boil. To it, add cheese tortellini and cook per instructions on bag.
Saute onion in butter until limp. Stir in flour until smooth; add bouillon. Cook until bubbly. Season with salt, pepper and mustard. Slice potatoes in baking dish; pour mixture over potatoes. Sprinkle with bread crumbs and bake at 375° until crumbs are browned. Sauce may be made ahead and heated when needed.
Mix together and press in a cookie sheet. Bake at 350° for 12 minutes. Melt 1 large bag milk chocolate chips and spread on top of cake mixture while still warm. You can also add 1 tablespoon peanut butter.
Fry bacon in saucepan until crisp. Add onion and celery; cook until onion is lightly browned. Add bay leaf and peas with liquid; cover and simmer 5 minutes. Stir in water and rice; bring to a boil, cover and simmer 5 minutes longer. Remove bay leaf before serving. Makes 4 servings.
Combine broth, lime juice, chili sauce and Worcestershire and mustard. Add chicken and onion, turning to coat with liquid. Drain chicken and onion well.