HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar. Beat in egg. Add molasses; blend well. Mix and sift dry ingredients; add to creamed mixture. Add boiling water; mix well. Chill thoroughly. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 8 to 10 minutes (press each cookie before baking with bottom of a glass that's covered with a damp cloth).
Mix all the ingredients. Place in casserole dish. Sprinkle top with bread crumbs. Bake at 350° for 30 minutes.
Dissolve jello in boiling water. Mix cream cheese, sugar and vanilla. Whip the can of milk. Line 9 x 13-inch pan with graham cracker crust (mix crumbs with butter, then line pan with mixture). Add cheese to warm jello. Chill until slightly thickened. Fold in milk (that has been whipped). Pour into pan and chill. Top with cherry pie filling if desired.
In large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground turkey. Simmer uncovered for 10 minutes. Place 1/2 the spaghetti in greased 9 x 13-inch baking dish. Top with 1/2 the vegetable mixture. Sprinkle with 1 cup of the Cheddar cheese. Repeat the layers. Mix the soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350° for 30 to 35 minutes or until heated through. Yields 12 servings (low fat).
Preheat oven to 350°. In a small baking dish (about 8 x 8-inch dish), melt butter in oven. Add pie filling to butter.
Mix each ingredient with a wooden spoon as you go. If dough is sticky, add 1/2 cup flour more. Roll on floured board. Dough should be about 1/8-inch thick. Use floured cookie cutters and cut out cookie shapes. Bake at 350° for 8 to 10 minutes. Cookies should not be browned or golden. When cool, frost with frosting glaze.
Combine onion, carrot and broth; bring to a boil. Add tortellini; reduce heat. Simmer 4 minutes. Add spinach; stir and simmer 4 minutes or until carrots are tender.
Crumble crackers in bowl. Pour water over crackers. Set aside for 1/2 hour. Then mix hamburger with onion. Add the crackers and mix together with hands. Pat into 13 x 9 inch pan. Cover and let set until next day. Then cut into squares. Flour them individually and brown in oil in skillet. When brown, remove to a large pan or casserole dish and spoon a can of mushroom soup over all the meat. Bake at 350° for 40 minutes.
Mix broccoli, raisins, bacon and onion together. Make dressing with mayonnaise, sugar and vinegar. Add dressing and toss just before serving.
Blend until smooth cream cheese, Worcestershire sauce, lemon juice, mayonnaise and onion. Spread mixture on pizza pan. Top with chili sauce and shrimp. Serve on crackers.
Drain pineapple very well. Save 1 teaspoon pineapple juice. Stir together salad dressing (or mayonnaise), mustard and pineapple juice. Using small bowl, stir together drained pineapple, tuna and celery and dressing mixture. Arrange toasted English muffins in 8 x 8 x 2-inch baking dish. Top each muffin half with 1/4 of tuna mixture. Top with 1/2 diagonally sliced cheese. Cook in microwave on High 1 to 2 minutes or until cheese is melted. Rotate dish 1/2 turn once while cooking. Serves 4.
Place all ingredients in large baking dish except potatoes. Cover and bake in 300° oven 2 1/4 hours; add potatoes and continue baking for 45 minutes more.
Combine flour, sugar and baking powder. Melt butter in 9 x 11-inch baking dish. Put peaches over batter. Bake 45 minutes at 400° or until light brown.
Put meat strips in skillet with a little cooking oil and stir until almost done. Add pepper, onion and garlic and stir occasionally until pepper and onion is sauteed. Add remaining ingredients and simmer until well seasoned. Serve over rice or alone.
Prepare grill at least 1/2 hour before cooking time. Adjust grid 6 to 8 inches above the coals. Rinse chicken parts; pat dry. In small bowl, blend ingredients to form a paste. Gently lift chicken skin; spread paste as evenly as possible between skin and meat. Place chicken skin-side up on grill. Grill 20 to 30 minutes, until chicken is no longer pink when cut near bone. Turn chicken once, halfway through cooking period. Serves 4.
Mix the green onions and slaw together. Break up the noodles and add to the slaw. Mix the oil, vinegar and sugar together. Add the spices from the noodles. Pour this over the slaw. Add the nuts and seeds just before serving. It works well to make this slaw a day before you are going to serve it.
Mix like pie crust. Put in cake pan. Bake at 300° for 20 minutes.
Combine milk, 2 teaspoons Worcestershire sauce and soup mix. Blend well. Let stand 5 minutes. Add beef and mix well. Mixture will be moist. Shape into balls, using 1 tablespoon for each. Place on a rack. Broil 5 to 6 minutes; do not turn.
Slice pound of bacon in half. Put 5 to 6 green beans on each half slice of bacon and roll up. Place bean bundles on cookie sheet. Cover with dressing and refrigerate for 2 to 3 hours. Bake for 45 minutes at 325° to 350°.
Melt margarine in a 9 x 13-inch pan. Mix sugar, flour and milk into a paste-like mixture. Pour mixture over melted butter. Add the can of peaches. Add water. Bake at 350° for 1 hour.
Mix all ingredients together. Roll in log shape as for refrigerator cookies and chill. Slice as needed and bake at 375° for 12 to 15 minutes.
Preheat oven to 350°. Peel and slice bananas lengthwise and place in shallow baking dish. Sprinkle each with lemon juice. Dot with butter. Sprinkle with sugar and cinnamon. Bake 25 minutes. Garnish with lemon wedges.
Wash and cut broccoli into bite-size pieces. Fry bacon crisp and break up. Cut cheese into cubes (small). Mix sugar, vinegar and mayonnaise well, then add broccoli, bacon and cheese. Chill and serve.
Combine sugar, salt and vinegar in saucepan. Heat over low heat until sugar dissolves.
Cut sausage links diagonally into bite size pieces. Mix peach preserves and mustard in saucepan and cook over low heat for 5 minutes. Add sausage and simmer for 15 minutes longer. Serve hot.
Mix all ingredients together. Spoon onto cookie sheet. Bake at 350° for 10 minutes.
Preheat waffle iron. Put in blender; process on high until mixed. Overbeating will make waffles tough. Pour batter into waffle iron and cook.
Beat peanut butter and applesauce together, then add sugars and beat until light and fluffy. Add eggs, milk and vanilla; beat well. Stir together flour, cinnamon, baking powder and soda. Add to other mixture and mix until just moistened. Stir in oatmeal, applesauce and raisins. Drop by teaspoon onto ungreased pan and bake 12 to 15 minutes in 350° oven.
Cook macaroni in boiling salted water; drain and rinse. Combine the mushroom soup, milk, onions and seasonings. Alternate layers of macaroni, soup and cheese in 1 1/2-quart baking dish. Bake at 350° for 45 minutes or can microwave.
Marinate chicken breasts in beaten eggs, salt and pepper for 1 hour. Bread chicken in crumbs and saute in butter until golden brown. Cover with sauteed mushrooms and cheese. Baste with wine or chicken broth. Bake at 350° for 1/2 hour.
Grease a 13 x 9-inch pan; place peaches in bottom of pan and sprinkle with nutmeg. Sift together flour, sugar, baking powder and salt; set aside.
Cook rice according to package directions. Transfer to large bowl. Cool slightly. Combine dressing, soy sauce and sugar. Stir into warm rice. Cover and chill. Fold in remaining ingredients before serving. Makes 6 to 8 servings.
Combine flour, baking powder and salt in a large mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. (Dough will be sticky). Turn dough out onto a lightly floured surface, and knead 5 to 10 times. Cover and let rise at least 30 minutes.
Brown coconut and pecans in margarine. Set aside to cool. Combine the cream cheese, milk and half of a carton of Cool Whip. Layer cream cheese mixture on bottom, then layer pecan mixture. Next drizzle caramel on top of other layers. Top with remaining Cool Whip. Freeze for 2 to 3 hours before serving.
Rinse linguine noodles in cold water until noodles are cold. Add and mix with noodles the remaining ingredients except for the cucumber and tomato; add these prior to serving. Let stand for 8 hours in refrigerator prior to serving.
Preheat the oven to 350°. Prepare muffin tins with liners. Cream the butter and sugar. Beat in eggs one at a time. Add vanilla. Fork-sift dry ingredients together. Add to creamed ingredients a portion at a time. Use milk proportionately until well mixed. Fill liners 2/3 full. Bake for around 20 minutes or until brown on top. Test with toothpick to see if they are done. Cool. Frost with Chocolate Buttercream Frosting. When the frosting is dry, arrange your cupcakes in 3 or 4 tiers. You will build a "cake" out the cupcakes. Begin with 7 cupcakes in a circle for the bottom. Scatter M&M's over this layer. Add a tier of 4, then 3, then 1! Scatter more M&M's plus sprinkles to decorate.
Break the noodles into 1 1/2-inch pieces; cook in the boiling, salted water until tender, about 10 minutes, stirring often. Drain thoroughly. Heat oven to 350°. In saucepan, saute onion and green pepper in butter for about 3 minutes. Stir in the flour and seasonings, then stir in the milk gradually and cook, stirring, until the sauce is smooth and thick. Grease a 2-quart casserole. Turn the sauce into it. Add noodles, cottage cheese and lemon juice; toss until well blended. Sprinkle with paprika. Bake, uncovered, for 40 to 50 minutes. Serves 4 to 6.
Scrub potatoes and boil until just done (don't let them get mushy). Cut into cubes (leave skin on). Place in greased 9 x 13-inch pan. Add salt and pepper. Sprinkle with onion, reserving a few to sprinkle on top. Warm soup and sour cream and pour over potatoes. Mix gently. Sprinkle cheese over top. Bake at 325° until thoroughly heated and cheese has melted. Makes 10 to 12 servings.
Combine all ingredients except marshmallow cream. Pour into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 45 to 50 minutes. While cake is hot spread marshmallow cream on top. Let cool, then add Mississippi Mud Topping. Makes 10 to 12 servings.
Combine the undrained corn, zucchini, mushrooms, pimento and bouillon. Cook (covered) oven medium heat until tender. Blend together the sour cream, flour, dill weed and salt. Stir into hot mixture and cook an additional 15 minutes or until heated through. Stir occasionally.
Place bread cubes in 1-quart casserole coated with Pam. Sprinkle with raisins. Set aside.
Cook potatoes until almost done. Do not drain water. Add remaining ingredients. Cook until cheese is melted. Serve.
Grease 13 x 9-inch pan. Combine first 2 ingredients; set aside. In a large bowl, combine all other ingredients. Mix at low speed until crumbly. Press half of crumb mixture into prepared pan. Spread lemon mixture on. Crumble remaining mixture over all. Bake in 350° oven 25 to 30 minutes until golden brown. Cut into bars. Refrigerate any leftovers.
Mix sugar and nutmeg. Pour this over thinly sliced apples and put in deep dish, unbaked pie crust. Cut butter into brown sugar and flour until crumbly. Pat the crumb mixture over apples and top with milk. Bake in moderate oven at 350° until done, about 35 minutes.
Stir together flour, soda, cinnamon and nutmeg; set aside. In large bowl, beat together margarine, sugar and egg whites. Add flour mixture and beat until combined. Mix in cereal. Drop by level tablespoon onto ungreased baking sheet. Bake at 375° for 9 minutes or until light brown.
Beat eggs until foamy. Stir in the applesauce, sugar, oil and milk. Gradually add the dry ingredients which have been mixed together to the egg mixture. Beat well. Stir in 1 cup finely chopped pecans (optional) and the 1/2 cup mixed fruit (optional). Spread in well-greased loaf pan and bake at 350° for 1 hour.
Puree tomatoes in blender. Pour into a large bowl. Add Ro-Tel tomatoes. Chop onions very fine. Add to tomatoes along with garlic powder and salt. May add more garlic and salt to taste. Serve with corn chips.
Season steaks with salt and pepper and roll in bread crumbs. Melt shortening in skillet and fry steaks until well browned on both sides. Place on a hot platter. Make a gravy with drippings remaining in pan and add 1/4 cup currant jelly. Pour over steaks. Serve with currant jelly or apples cooked in a Port wine. Allow 1/2 to 3/4 pound per person.
Put onion, celery, green peppers, garlic and butter in pan. Cook until onions are transparent. Add remaining ingredients and cook. Serve over rice.
Brown ground beef; drain. Chop cabbage. Steam or put in soup raw as you like. Combine all other ingredients and bring to a boil. Reduce flame and simmer.
Crush strawberries. Add a couple drops of red food coloring, if desired. Beat in pudding and mix until smooth. Fold in Cool Whip. Pour into crust; sprinkle with coconut. Chill.
Melt margarine and brown sugar in a saucepan over low heat. Remove from stove and add eggs, one at a time. Add remaining ingredients and spread in a greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Sprinkle confectioners sugar on top. Best if baked the day you serve them.
Have children flatten biscuits. Then have them place meat and cheese on each biscuit and wrap biscuit around the meat and cheese, sealing all edges. Place on greased cookie sheet and brush each dipper with melted butter or margarine. Bake at 400° for 10 to 12 minutes or until nicely browned. Serve with a dipping sauce of your choice. Serves 4.
Beat eggs until for my. Add sugar, beat until thick. Add 6 cups milk and salt. Mix well. Pour egg mixture in large sauce pan and place over low heat. Stir constantly until well heated. Do Not Boil. Remove from heat and add half and half and eagle brand milk and vanilla. Mix well. Add fruit and freeze in ice cream freezer.
Heat oven to 350°. Line bottom of 11 1/2 x 7 1/2 x 1 1/2-inch baking dish with layer of frozen Potato Puffs or hash brown potatoes. Drain green beans and place on top of Potato Puffs. Top green beans with ham. End with another layer of Potato Puffs.
In a bowl, mix peanuts and noodles. Melt morsels over hot water (not boiling). Pour over peanut noodles mixture and drop by teaspoons on wax paper. Let haystacks harden or "set up."
Preheat oven to 350°. In large bowl combine all crust ingredients. With pastry blender or mixer at low speed, blend until crumbly. Reserve 2 cups for topping. Pat remainder in ungreased 13 x 9-inch pan.
Mix brown sugar, flour, shortening and salt. Knead as a pie crust. Save 1/2 cup crumbs for top of cake. Add sour milk, soda, egg and vanilla. Blend well. Bake in an 8 x 8 x 2-inch pan at 350° for 45 minutes.
In crock or stone jar or porcelain container, combine cucumbers and lime. Cover with cold water and let stand 24 hours, stirring lime from bottom 4 or 5 times. Wash 5 times in cold water. The last time, let spigot run and hold pickles in hands to be sure all lime is removed. Let stand in lots of water for 20 minutes; drain.
Mix butter and sugar, then add peanut butter. When well creamed, add 1 cup Rice Krispies at a time and mix well. Form into small balls.
Combine the first 5 ingredients in a small bowl; set aside. Wash potatoes; pat dry. Cut each potato crosswise into 1/4-inch thick slices, cutting to, but not through, bottom of potato. Allow potatoes to stand in ice water for 10 minutes.
Pour boiling water over oats; let stand for 20 minutes. Cream together brown sugar, white sugar, shortening and eggs. Add cream mixture to dry ingredients; cinnamon, soda, salt and flour. Add oats. Bake at 350° until done and toothpick comes out clean. Frost with favorite icing.
Use 9 x 13 x 2-inch glass baking dish. Add in this order: Fritos, onion, green chilies and cheese. Mix soup with 1/2 can of water and add to evaporated milk. Pour over top of other ingredients. Sprinkle chili powder over top and bake in oven at 350° for 45 minutes.
Combine ingredients in large Ziploc bag and put in refrigerator overnight. Take out of bag and broil contents of bag together until tender.
Prepare stuffing mix using package directions. Combine next 3 ingredients in saucepan. Cook until cheese is melted, stirring constantly. Layer chicken, cheese mixture and stuffing in 9 x 11-inch casserole. Bake at 350° for 1/2 hour. Makes 6 servings.
Cook and stir garlic, pepper, mushrooms and onion in oil (about 5 minutes). Add tomatoes, tomato sauce, chili powder and cumin. Heat to a boil. Reduce heat to low; add beans, zucchini and corn. Simmer 15 minutes or until vegetables are tender. If desired, add 1 cup cheese. Stir until melted. Top with remaining cheese upon serving.
Melt butter and saute onion. Add tomato sauce, chili powder, sugar, Worcestershire, Tabasco and garlic powder. Let come to boil. Pour over crackers and corn bread crumbs; toss lightly. Add crabmeat and put into crab shells or bake as a casserole in 9 x 13 dish. Bake at 350° for 45 minutes.
Beat butter, sugars, vanilla, water and eggs until fluffy. Mix flour with soda and salt. Blend into butter mixture. Stir in nuts and chips. Drop 2-inches apart from teaspoon onto greased baking sheets. Bake at 375° for 8 to 10 minutes or until golden brown. Makes about 8 dozen.
In big bowl, combine macaroni, carrots and peas, pickle relish, onions, pepper, pickles and hot dogs.
Cook squash, covered, in a small amount of boiling, salted water, 10 to 15 minutes or until tender. Drain well and mash. Combine squash and next 4 ingredients; mix well. Shape mixture into 12 croquettes. Roll in cracker crumbs. Fry in deep hot oil (375°) for 3 to 5 minutes or until golden brown. Drain on paper towels. Yield: 12 servings.
Mix together graham cracker crumbs, butter and sugar. Pat into the bottom of a 9 x 13 pan. Save 1/2 cup for the topping.
Wash, trim and coarsely chop zucchini. Heat oil in wok. Add onion and zucchini. Stir-fry about 1 minute. Add tomatoes, Italian herbs, salt and pepper. Bring to a boil. Cover and steam 4 to 5 minutes or until zucchini is still slightly crisp. Stir in cheese and stir-fry about 30 seconds. Makes 4 to 6 servings.
Brown hamburg and onion; drain. Mix with other ingredients and simmer 2 to 4 hours.
Combine chocolate crumbs and butter. Firmly press into 9-inch deep dish pie plate. Freeze 15 minutes.
Cook macaroni as directed on package; drain. Rinse with cold water; drain. Mix macaroni and remaining ingredients. Serve on salad greens if desired. Makes about 4 servings. Can be made without the meat. It's a great salad.
Grease a 9 x 13-inch pan. Spread coconut and nuts in bottom of pan. Mix cake as directed on box. Pour over coconut and nuts. Mix remaining ingredients well and pour over batter. Bake at 350° for 45 to 55 minutes or until cake tests done.
Microwave all except popcorn for 2 minutes. Remove and add 1/2 teaspoon baking soda; stir. Put popcorn in brown paper bag sprayed with Pam. Pour syrup mixture over popcorn. Fold bag loosely and microwave 4 minutes stopping every minute to shake bag. Tear open bag and cool.
Boil 2 cups of water. Add to Jell-O and dissolve. Mix all together the Jell-O mixture and all fruit juices.
Mix together ingredients. Then whisk in 3/4 cup plain nonfat yogurt.
Mix first 9 ingredients together; set aside. Mix remaining ingredients together. Add to dry mixture. Bake in greased bread pan at 350° for 50 to 55 minutes. Makes one large loaf or two medium loaves.
Place fish steaks on squares of heavy foil. Sprinkle with seasonings and lemon or lime juice. Put several slices of potatoes and onions over fish. Add more salt and pepper, if desired. Top with a pat of butter. Seal the pockets with a double fold of foil and grill over charcoal for about 20 minutes or bake in oven at 400° for 20 minutes.
Grease bottoms of three 13 x 9 x 2-inch baking pans. Line pans with waxed paper; grease paper.
Preheat oven to 350°. In large shallow baking pan, bake eggplant for 60 minutes or until tender. Cool slightly and peel. In blender or food processor, puree eggplant. Stir in remaining ingredients. Served chilled or at room temperature with crackers. Makes 2 cups of "caviar".
Bake potatoes. Cook sweet pepper and onion in hot margarine over medium heat until tender. Add taco seasoning mix. Cook and stir for 1 minute. Remove from heat. Stir in chicken, cheeses, olives and chili peppers. Cut a lengthwise slit in the top of each potato. Press open. Divide chicken mixture among potatoes. Spoon salsa over each. Cover; cook on High (microwave) until heated through. Serve with sour cream, guacamole and salsa.
Stew broccoli 4 minutes and drain. Put in casserole dish; add cheese and chestnuts. Combine soup, milk and mushrooms and pour over broccoli. Bake for 25 minutes. Top with onion rings and bake 3 minutes longer.
Boil until hard ball in cold water. Pour onto buttered plate until cool enough to pull.
Make a custard of egg yolks, 3/4 cup sugar, lemon juice and rind. Cook over hot, not boiling water, until mixture coats the spoon. Remove from heat. Add gelatin softened in cold water. Fold in egg whites, beaten with 3/4 cup sugar.
Add chopped dates to hot water and cook until soft. Let cool and add soda. Stir.
Dilute lemonade as directed on package. Add thawed strawberries, ginger ale and ice cubes. Makes 1 gallon.
Brown sausage. Drain most of the drippings. Saute onion and celery in drippings. Add water chestnuts, soup, rice and 1 cup of water. Season. Add mushroom pieces and sausage. Mix well. Add 1 cup boiling water. Grease a casserole. Bake in 350° oven for 1 hour.
Brown meat with onions and bell pepper. Add garlic, chili powder, salt and pepper. Put 1/2 cooked noodles in large casserole dish. Spread meat, corn and cheese over noodles. Pour soup, 1/2 can water and tomatoes over noodles. Bake 1 to 1 1/2 hours at 300°. Just before you remove from oven, sprinkle with cheese. Serves 8 to 10.
Mix in order given. Roll out and cut. Additional flour may be added, if needed. Bake at 350° for 10 to 12 minutes or until slightly brown. Frost with powdered sugar frosting. Yields 4 dozen.
Trim excess fat from steak. Cut into serving size pieces. Combine flour, mustard, salt and pepper; pound steak. In a skillet, brown steak half at a time in oil. Place meat in a large baking dish; top with onion. Combine tomatoes, carrots, brown sugar and Worcestershire sauce; pour over meat. Cover and bake at 325° for 1 1/2 to 2 hours or until meat is tender. Remove meat to a serving platter. If desired, simmer tomato-onion mixture until it is reduced to a thick gravy.
Combine all ingredients in a large bowl. Stir just enough to moisten. Pour batter into a greased loaf pan. Bake in a preheated 300° oven 1 hour or until done.
In a mixing bowl, beat cream cheese and sugar until smooth. Add whipped topping and mix well. Spread into crust. In another bowl, beat milk and pudding mixes on low speed until combined; beat on high for 2 minutes. Let stand for 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Chill. Garnish with nuts and/or whipped topping if desired. Yields 6 to 8 servings.
Combine peanut butter and corn syrup in large bowl; mix until smooth. Mix confectioners sugar and dry milk in small bowl. Add confectioners sugar mixture to peanut butter mixture, mix well. May add enough additional confectioners sugar to make of consistency of play dough. Let kids create dummy sculptures and then gobble them up. Yields 2 1/2 to 3 cups.
Beat milk, salt, sugar and nutmeg into eggs. Add coconut. Pour into chilled pastry-lined pie pan. Bake for 15 minutes at 450°. Reduce heat to 350° and bake for 30 minutes or until knife inserted comes out clean.
Sift flour, sugar and salt into mixing bowl. Put oleo, oil, water and cocoa in saucepan. Bring to rapid boil.	Pour over flour mixture. Beat well. Add rest of ingredients. Beat well. Pour into greased 11 x 16 x 2-inch pan. Bake at 400° for 25 minutes. Ice when cool.
Heat oven to 325°. Slowly blend coffee and cocoa; let cool. Sift sugar, flour, salt and soda. Place in a large bowl. Make a well in center; add oil, egg yolks, vanilla and coffee mixture. Beat until smooth.
Dissolve yeast in two cups warm water. Melt butter and sugar together. Add beaten egg. Pour this mixture into water and yeast. Mix in flour. Drop by spoon into greased muffin tins. Bake 20 minutes at 400°. These rolls do not have to rise because the key is the self-rising flour.