HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Mix flour, soda and salt. Set aside. In a larger bowl, beat together margarine, sugar, brown sugar and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by tablespoonfuls onto ungreased sheet. Bake 9 to 11 minutes until edges are golden. Yield: 6 dozen.
Scrape and slice carrots crossways. Cover with water and boil until tender. Place chopped onion and pepper in colander. When carrots are tender, pour boiling water and carrots over bell pepper and onion in colander. While carrots, pepper and onion are draining, bring to a boil the oil, vinegar and soup. Stir at low boiling point until oil is well blended into soup. Mix all ingredients in plastic or glass container; cover and store in refrigerator until well chilled.
Boil together sugar, water, shortening, salt, raisins and spices for 5 minutes; cool. When cold, add soda (dissolved in 1 teaspoon hot water) and flour. Stir to mix well. Grease lightly a 9 x 13-inch pan or 2 loaf pans; line with wax paper. Bake at 325° for 45 minutes.
Place first 5 ingredients along with their juices into a large bowl and stir until the mixture gets to be a consistent melody of colors. Strain mixture in a colander for 5-10 minutes. Return mixture to original large bowl and add salt and sugar to taste. Again, stir thoroughly and return mixture to colander to strain for 10 minutes. Last, return mixture to the bowl again and add 2 tablespoons of olive oil. Mix thoroughly and refrigerate until serving. Serve with white corn chips or chips of choice.
Combine first 5 ingredients. Mix bread crumbs and melted butter and place on top. Bake for 30 to 40 minutes at 350°.
Preheat oven to 350°. Add salt to egg whites and beat until soft peaks form. Add sugar and whip until stiff. Fold in chocolate chips gently.
In medium size heavy skillet with tight fitting cover, saute onion in hot bacon fat. Stir in rice, 1 cup green pepper, chili powder, canned tomatoes and salt. Add 2 cups water; bring to boiling, then reduce heat. Simmer, covered, for 20 minutes, or until liquid is absorbed and rice is cooked. Garnish with chopped tomato and green pepper. Makes 6 servings.
Mix 1/4 cup hot vinegar to 2/3 cup diced cucumber, 1 cup diced tomato, 1/2 cup chopped onion and 1/4 cup chopped celery. Add 1/2 teaspoon each of celery seed and mustard seed. Place ingredients in a jar and refrigerate.
Brown sausage and drain. Beat eggs, milk, salt and dry mustard. Add bread cubes, sausage and grated cheese to egg mixture. Pour into a 9 x 13-inch dish. Refrigerate overnight. Bake at 350° for 35 to 40 minutes.
Mix jello and water. Add cranberry sauce. Mash with masher and mix. Add pineapple and remaining ingredients. Chill.
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours. Makes 16 to 20 appetizer servings.
Mix 2 cups boiling water with Jell-O until dissolved. Add pineapple juice and cranberry sauce. Mix well. Put in a mold and refrigerate overnight.
Freeze in Ziploc freezer bags. To serve, thaw to a mush and add ginger ale to taste.
Dissolve jello in hot water well; then add sherbet. Stir until mixed real well. Next add Cool Whip and mix well until it is real smooth. Pour into bowl and chill.
Thoroughly chill milk. Remove from can. Add sugar; whip with electric mixer. Add lemon juice, a small amount at a time, while whipping. Add lemon rind just before mixture will hold shape. Line 2 ice trays (without sections) with waxed paper. Cover each with 1/4 of the crumbs. Pour 1/2 of the mixture into each tray. Cover with remaining crumbs. Freeze until firm. Serves 8.
Saute meat, onion and garlic in oil, adding salt, pepper and hot pepper gradually. Add tomatoes and simmer for at least 10 minutes. Add raisins, olives, hard-boiled eggs (chopped) and peanuts.
Combine Velveeta, milk and picante in saucepan over low heat. Heat, stirring frequently, until sauce is smooth. Serve with chips.
In skillet, melt butter and saute all chopped ingredients for 5 minutes, then add rest and brown 5 minutes. Fill caps and bake at 375° for 10 minutes; broil for 4 minutes. Can do ahead and freeze. Bake first and broil 10 minutes.
Blend flour, shortening and salt; add beaten egg mixed with water and vinegar to flour mixture, mixed lightly with fork. Turn out onto floured board or wax paper. Bake slowly in 350° oven. Makes 3 pie crusts or 1 double and 1 single crust.
Beat egg whites with lemon juice until frothy. Gradually add sugar. Beat until stiff and sugar is dissolved. Add vanilla and pour over pie.
In a large bowl, combine sugar and oil; mix well. Add all ingredients remaining. Chill several hours or overnight. Yields 6 or 8 servings.
Disjoint chicken and remove skin; place in a large pan. Add water, salt, celery and onion; simmer 1 to 2 hours or until meat is tender. Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add rolled dumplings. Cover and boil gently 8 to 10 minutes.
Peel and cut potatoes into quarters. Boil in water 3 to 5 minutes; drain. Mix remaining ingredients (not lemon) together. Place with potatoes in a buttered baking dish. Drizzle more olive oil over top.
Shell and devein shrimp. In large saute pan, melt butter and oil. Saute shrimp until done. Add wine and seasoning (oregano, garlic, parsley and basil); simmer a minute. Heat Marinara sauce. Cook linguine al dente.
Combine rice, orange, grapes and celery. Combine mayo, yogurt, curry, lime peel and juice. Stir dressing into salad. Fold in banana just before serving.
Mix till crumbly: flour, sugar, baking powder, salt and butter. Take out 1/2 cup for topping. Add eggs and milk to remaining mixture and beat. Spread in buttered 9 x 13 inch pan. Add filling. To remaining crumbs add brown sugar and cinnamon. Sprinkle on top. Bake at 325° for 45 minutes.
Combine all soups and chicken broth. Cube Velveeta cheese and add to sauce. Stir constantly until cheese is melted. Add shredded chicken to sauce along with broth from cooked chicken. Stir and pour over cooked spaghetti.
Cut meat into 4 serving size pieces. Pound to 1/4-inch thickness. Cook meat, two pieces at a time, in hot oil for 2 minutes. Turn and cook 2 minutes more. Remove to warm platter. Cook onion in margarine until just tender. Add mushrooms, lemon juice, mustard, Worcestershire sauce, 1/2 teaspoon salt and dash of pepper. Heat through. Spoon over parsley, if desired. Serves 4.
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip, blending well. Spoon into crust. Chill until set at least 4 hours. Garnish with desired topping.
Melt butter, peanut butter, chocolate chips. Put cereal in large bowl. Pour mixture over cereal and mix until all cereal is covered. Pour one cup of powdered sugar in a bag and one to 2 cups of cereal mixture and shake. Do this until sugar and cereal mixture is done.
Prepare noodles as label directs; drain and add favorite spaghetti sauce. Heat undiluted broccoli soup and frozen broccoli. Cook carrots and onion. Saute mushrooms; mix together all vegetables. Beat eggs into Mozzarella and cut up white American cheese.
Spread crescent rolls thinly over a cookie sheet. Bake until lightly browned; let cool.
Bring slowly to a boil and stir constantly for 2 minutes or a little longer, if needed. Cool to lukewarm. Add vanilla and beat until the right thickness to spread smoothly. I cook mine until it forms a soft ball when dropped in cold water.
Butter a deep baking pan. Pour onion soup mix (dry) on bottom of pan, then the uncooked rice. Place cut up chicken or 4 chicken breasts around rice and soup. Add the chicken and golden mushroom soups. Add 1 can of water. Cover with foil; bake for 1 1/2 hours at 350°.
Combine meat, peppers, onion, and asparagus and mix well. Sprinkle with cheese. Mix all remaining ingredients and pour over meat mixture. Bake at 350 degrees for 25 to 30 minutes.
Heat oven to 400°. Mix sugar, margarine, egg, chocolate, buttermilk and vanilla. Stir in flour, baking soda and salt. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 8 to 10 minutes. Immediately remove from cookie sheet. Cool; frost with Chocolate Frosting.
Place chicken breast halves between 2 sheets of waxed paper. Flatten to 1/4-inch thickness, using a mallet or rolling pin; set aside. Saute pecans and next 3 ingredients in butter until vegetables are tender. Remove from heat; add bread cubes, seasonings, apple and apricots, stirring well. Spoon about 1/3 cup filling onto each chicken breast; fold sides over and secure with wooden picks. Place in a lightly greased 13 x 9 x 2-inch baking dish. Cover and bake at 350° for 30 minutes. Baste with Apricot Glaze. Bake uncovered an additional 15 minutes, basting every 5 minutes. Broil 6 inches from heat for 3 to 5 minutes or until golden. Serve with remaining glaze.
Brown sirloin steak in butter. Add onion. Add flour, salt, paprika and mushrooms. Let simmer 5 minutes. Add cream of mushroom soup and simmer about 10 minutes. (This much may be done ahead and reheated later.) Add sour cream shortly before serving and heat through for 10 to 15 minutes. Makes 4 generous servings. Serve on rice, noodles or Uncle Ben's long grain wild rice.
In a 2-quart casserole dish, beat eggs. Heat milk on High for 2 1/2 to 4 minutes, until steaming. Gradually beat into eggs. Stir in bread and remaining ingredients, reserving 2 tablespoons cheese. With spatula, lightly press bread mixture into egg mixture. Sprinkle with reserved cheese. Let stand 5 minutes. Cook casserole, covered, on 50% power for 14 to 17 minutes, until just set. Tilt casserole dish and, with spatula, gently lift edge of egg mixture twice during cooking to allow the uncooked portion to run toward edge of casserole dish. Let stand, covered, for 5 minutes. Makes 6 servings.
In small bowl, dissolve gelatin in 1 cup boiling water. Stir in 3/4 cup cold water. Chill until thickened. Spoon 1/4 cup gelatin in bottom of 4 cup ring mold. Arrange apple slices and pecans in gelatin. Carefully spoon remaining lemon gelatin over fruit and nuts. In another small bowl, dissolve orange or raspberry gelatin in 1 cup boiling water. Stir in cranberry sauce and lemon juice; chill until thickened, about 3 hours. Unmold onto serving plate.
In a saucepan, melt butter. Add brown sugar and banana liquor. Blend in bananas and cook 2 to 3 minutes. Let stand and cool until warm. Pour over ice cream and serve immediately.
In a medium sized baking dish layer the bottom with vanilla wafers and slice the bananas on top of that. In a pot (I use teflon) mix your sugar, cornstarch, and salt together. Add 1 c. milk and mix well. Add the eggs and the other c. of milk and mix. Put on medium heat and cook until the mixture begans to thicken and bubble. You will need to stir this almost constantly to prevent it from scorching. When it is thick enough pour over wafers and bananas. Beat the egg whites until stiff. Add 1/2 c. sugar, 1/2 tsp cream of tarter and 1 tsp. vanilla. Beat again until all is blended and put on top of pudding. Bake in 400 degree oven until topping is golden brown.
Peel the vegetables. Chop into medium-size pieces. Cook until soft; drain and mash. You can puree them together or mash and mix together. Add butter (melted), heavy cream, dash of nutmeg, salt and pepper to taste. Mix everything together and mound in a casserole. When ready to serve, microwave 3 to 5 minutes until hot.
Soak chicken in milk for 1 hour. Mix all dry ingredients and coat chicken. Spray baking dish with cooking spray. Place chicken in dish. Pour margarine over chicken. Bake at 350° for 45 minutes.
Melt sugar and Karo over medium heat. Add peanut butter and stir well. Add cereal and stir until well coated. Press into buttered cookie sheet. Melt butterscotch chips and pour over top of cereal mixture. Cool; cut and serve.
Cream together butter, sugar, vanilla and eggs. Fold in chips. Add flour. Bake at 350° until lightly brown. After baking, remove quickly to rack.
Blend thoroughly and roll in a ball. Roll in chopped nuts (optional). Place cherry (well drained) on top. Chill.
Prepare a 9 x 13 baking dish by applying a light coating of butter. Set aside.
In a large salad bowl, combine all of the beans, green pepper and onion. In a small bowl, combine remaining ingredients; stir until the sugar dissolves. Pour over bean mixture. Cover and refrigerate overnight.
Bake the shell until brown. Pour the blueberries in the pie crust. Set in the refrigerator to cool.
Dissolve lime jello in boiling water. Add marshmallows and let melt. Soften cream cheese and beat. Add mayonnaise and beat until fluffy, add to jello with chopped celery, walnuts and pineapple. Add whipped cream. Dissolve cherry jello. Cool and pour over lime jello and cheese mixture.
Combine ingredients in order listed in large mixing bowl. Blend well. Transfer to a deep, buttered dish or casserole. Bake at 300° until firm, about 30 minutes. Serve warm or cold with ice cream or sweetened whipped cream. Makes 6 servings.
Heat oven to 350°. Mix margarine, sugar, vanilla and egg yolk. Stir in flour and salt. Press dough in ungreased rectangular pan, 13 x 9 x 2-inch pan, with floured hands. Beat egg white and water; brush over dough. Sprinkle with cashew nuts; press lightly. Bake until light brown, about 25 minutes. Cool 10 minutes. Cut into 3-inch squares; cut each square diagonally into halves. Immediately remove from pan; cool completely. Drizzle with chocolate. Let stand until chocolate is set, about 2 hours. Makes 24 triangles.
Cover chopped vegetables with boiling water and let stand 5 minutes. Drain fully. Add sugar, vinegar, salt and mustard seed. Stir in well. Slowly bring to boil. Boil rapidly 10 minutes. Put into jars and seal. Makes 7 pints.
Remove skin and bones from salmon, discard. Flake salmon with a fork in a medium size bowl. Add cracker crumbs, onions, egg and evaporated milk. Mix well. Let stand 3 to 4 minutes to allow crumbs to soak up some moisture. Divide into 8 equal potions and roll each portion between palm of hands to form a ball. Melt butter over low heat in a large frypan. Add salmon balls leaving space between to allow balls to flatten into patties on cooking. Cook until golden brown turning once. May serve with cream peas. Makes 4 servings.
Preheat oven to 350°. Shake flour in a Reynolds oven cooking bag. Add picante sauce in bag. Squeeze bag to blend the ingredients. Add chicken to bag; turn bag to coat chicken with sauce. Arrange chicken in an even layer in a 13 x 9 x 2-inch baking dish. Place pepper rings over chicken. Close bag with tie; cut 6 (1/2-inch) slits in top. Bake until chicken is tender, 35 to 40 minutes. To serve, stir sauce; spoon over chicken. Serves 4.
Combine equal amounts of hot cooked corn (from frozen) and hot cooked green lima beans. Season with salt, pepper and paprika to taste.
Beat eggs well; add salt, sugar and vanilla. Stir in flour alternately with milk and melted butter. Let batter rest for 2 hours.
Cook noodles in boiling, salted water following package instructions and drain. Combine oregano, spaghetti sauce and ground beef.
Combine and heat on top of double boiler (hot, not boiling water). Fill molds; chill in refrigerator.
Peel and dice cucumber, place in strainer and let stand 10 minutes to drain excess liquid. Mix cucumber with other ingredients and chill well before serving.
Combine first 3 ingredients in basket of drip coffeemaker or electric percolator. Fill pot with water. Prepare coffee according to manufacturer's instructions. Stir in brown sugar and extract. Yields 6 cups (7 calories per 3/4 cup serving).
Mix and pack together in large cookie sheet: ground chuck, onion, soup, pepper, bread crumbs and egg. Bake at 400° for 10 minutes. Pour off grease. Cut meat into squares (size of buns). Sprinkle top of meat with 2 tablespoons of water. Put meat and buns together and wrap tightly in foil. Place in Pepperidge Farm container and bake at 350° for 7 minutes. These can be frozen. Defrost and heat at 300°.
Combine biscuit mix, cornmeal and water; mix to form a soft dough. Press on the bottom and sides of a greased 9 x 13-inch glass baking dish. Stir together chili, chili peppers, corn, olives, sour cream and onion. Pour over dough and bake at 400° for 20 minutes. Remove from oven and top with grated cheese while hot. Serves 6 to 8.
In saucepan on medium to low heat, melt margarine in oil. Add minced garlic and simmer for 10 minutes. Add canned broth and thawed drained spinach. Simmer. (Cook 1 pound spaghetti.) Add salt and pepper to taste. Pour over pasta. Add grated cheese to your dish and enjoy!
Mix tea, sugar, grape juice and lemon juice together in a 1 gallon jug. Finish filling jug with water. Makes 1 gallon tea.
Mix cake mix as directed. Bake cake in square pan. When cake is done, stick holes in it and pour milk over cake. Pour caramel sauce over cake. Crush one of the Butterfinger candy bars and sprinkle over the cake. Let cake cool. Spread Cool Whip over cake. Sprinkle the other Butterfinger over the Cool Whip. Stripe with caramel sauce.
Reserve 1/4 stick butter or margarine and 1/2 cup cracker crumbs to sprinkle on top. Mix all other ingredients and bake at 375° for 30 minutes.
Gently wash and remove stems from mushrooms. Saute caps in butter. Drain on paper towel. Add finely chopped stems to skillet. Saute with shallots that have been chopped. Squeeze lemon juice on stems and caps. Add crabmeat to skillet along with seasonings. Add crumbs and mix well. Over low heat, add beaten egg while stirring constantly. Stuff mixture into mushroom caps. (If too small, shape into mounds to have more stuffing.) Bake on a cookie sheet for 15 to 20 minutes in a 325° oven. Serves 6 to 8.
Mix well the first 5 ingredients. Add the shortening, butter and bananas; beat for 2 minutes at medium speed. Add the buttermilk and unbeaten eggs. Beat 2 more minutes. Fold in the chopped nuts. Pour into prepared pans (2). Bake at 350° for 30 to 35 minutes.
Cut chicken into small pieces; fry until done. Warm refried beans in microwave for about 2 minutes. Slice onions and olives. Put tortilla chips on cookie sheet. Top with refried beans, olives, onions, salsa and shredded cheese. Bake at 350° until cheese is melted. Garnish with sour cream.
Combine soy sauce, sherry, garlic powder, ginger and honey. Stir together. Put ingredients in a Ziploc bag along with the steak. Marinate 4 hours or overnight. Place steak on broiler or barbecue grill. Baste often with remaining marinade sauce. You can reserve remaining marinade sauce for another meal. Serves 4.
Cook zucchini in boiling salted water about 2 or 3 minutes. Drain. Saute meat, onions, garlic and seasoning until onions are transparent. Stir in rice and tomato sauce. Blend cottage cheese and egg. Arrange half of zucchini slices in a buttered shallow pan (2-quart casserole). Spoon mixture over zucchini, then arrange rest of zucchini on top. Place in 350° oven for 20 to 25 minutes or until bubbly.
In large skillet, cook celery, onion and garlic in hot butter until vegetables are tender, stirring occasionally. Add broth, water, potatoes, carrots and pepper to skillet. Heat to boiling; reduce heat to low. Cover; simmer 15 minutes or until potatoes are tender. Uncover; over medium heat, simmer 5 minutes or until broth is slightly thickened, stirring often. Sprinkle with parsley before serving. Makes about 6 servings.
Blend in blender for 45 seconds the hot water, unflavored gelatin and lemon juice. Add and blend for 10 seconds the egg yolks, cream cheese and sugar. Add and blend for 10 seconds the whipping cream and vanilla, then add one at a time and blend after each 15 to 20 ice cubes. Pour into crust. I like graham cracker crust.
Saute mushrooms in oil for 5 minutes. Remove them from heat and add butter flavoring (you can substitute real butter or margarine, just add about 1/2 tablespoon) and pepper and set aside. Dissolve bouillon cubes in 1 cup hot water in a separate pan. Combine cornstarch and 2 tablespoons cold water. Stir into bouillon and simmer until thickened. Add mushrooms and wine, simmering for 2 to 3 minutes. Makes 1 1/4 cups of gravy.
Heat oven to 325°. Lightly grease cookie sheet. Beat egg whites in a large bowl until foamy. Gradually beat in sugar and continue beating until very stiff and glossy.	Fold in cereal and chocolate chips. Drop mixture by teaspoon 2 inches apart on	cookie sheet. Bake 14 to 16 minutes or until light golden brown. Makes about 4 dozen.
In a large bowl, mix together cooled potatoes, cream and butter. Mix well. Add salt and flour (just enough to make dough easy to handle). Roll out thin on floured board. Bake on a 500° lefse griddle. Turn and bake on the other side. Makes 30 lefse.
When pig feet become cold, split and fry in hot butter or dip in batter and fry in hot fat for 15 minutes.
Mix all together; put in Pam sprayed 9 x 13-inch pan. Bake at 350° for 45 minutes. Cut in small squares. Can be reheated.
In a large bowl, combine crumbs, sugar and melted butter. Press into the bottom of a 10-inch spring-form pan. Bake crust in 350° oven for 10 minutes; let cool in pan.
Brown hamburger; mix in sauce and mushrooms. Put 1/2 in a 2-quart dish. Spread cheese; add remaining hamburger mix. Add cheese on top. Pour 2/3 cup milk on top of cheese. Bake at 350° for 1/2 hour.
Heat cream cheese, beef, olives and peppers in microwave until soft. Mix well. Spread cream cheese on tortilla shell and roll. Cut into pieces and chill.
Place all ingredients in a sauce pan. Place pan over low heat and stir until butter is blended with condiments. Be careful not to let it curdle. Pour over steak before serving.
Cream shortening and sugar. Add eggs; beat well. Add bananas; blend. Add dry ingredients. Mix only until blended. Do not overmix. Pour into greased tube pan. Bake at 350° until done.
Cream butter; add other ingredients and mix. Form in shape of crescent. Place on cookie sheet and bake in moderate oven until slightly brown. Remove from oven and roll in powdered sugar.
Pour dressing over warm potatoes. Chill 2 hours. Add all other ingredients and chill for 4 hours. Serves 8.
Mix together soup, water, flour until smooth, combine with remaining ingredients in roasting pan. Cover and bake at 275 for 4 to 5 hours. (I added another cup water late in baking.)
Roll dough to oblong shape. Spread a thin layer of mustard and spices. Place on pepperoni, sausage and veggies, if desired. Roll up and pinch ends. Bake at 350° for 25 to 30 minutes.
Combine shredded cabbage, carrot and chopped onion. Pour sugar over these. Bring to a boil the vinegar, salt, mustard and celery seed. Add oil and bring to a boil again. Pour hot vinegar and oil mixture over the slaw mixture. Cover tightly and chill. Don't stir until you are ready to serve the slaw. Keeps well for up to 1 week!
Brown ground beef in bacon grease or oil in an iron skillet or large frying pan; drain. Season with salt and brown sauce or barbecue sauce. To this, add onion, green pepper, tomatoes, rice, celery, mushrooms, salt and pepper. Leave these ingredients spread over meat in layers as they are. Cover and cook very slowly on low heat for 1 hour. Serve with a large spoon without stirring. Makes a wonderful meal served with salad and rolls.
Blanch the broccoli and cauliflower in boiling water. Rinse in cold water to stop cooking process; drain and set aside. Heat the butter in a saucepan; saute the onion, carrot and mushrooms until tender. Add the flour and stir. Cook for 2 minutes. Add the cream, broccoli and cauliflower. Reduce to simmer for 15 minutes. Add the pimento, Parmesan cheese and pepper. Cook noodles al dente in boiling, salted water. Drain. Place noodles in a large serving bowl. Pour sauce over and serve. Garnish with black olives. Serves 8.
Using an 11 x 7-inch pan, mix the first 5 ingredients and put into the greased pan. Top with bacon and olives and bake at 350° for 1 hour. This recipe may be made ahead of time and cooked when ready to use.
Add milk, a little at a time, to flour. Mix to a batter with a tablespoon. When thick, spoon in pan. Use your finger to put in pan. Will make 6 or 8 biscuits.