HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together first 3 ingredients. Stir in next 2 ingredients. Stir in last 2 ingredients. Roll into balls the size of a small walnut. Place balls, about 3 inches apart, on greased baking sheet. Flatten with a fork, dipped in flour, making a crisscross pattern. Bake 8 to 10 minutes in a moderate oven (350° to 375°), no more. Makes about 50 cookies.
Melt butter and add bread crumbs. Line a shallow dish (approximately 9 x 9-inch) with 2/3 of the bread crumb mixture. Saute onions and bell peppers in a little butter. When onions are clear, add sour cream, soup and squash. Season to taste with salt and pepper. Spread in dish on top of bread crumb mixture. Sprinkle remaining bread crumbs on top of squash. Bake for 25 to 30 minutes at 350°.
First, spray piece of heavy duty foil with Pam. Then arrange individual packages by alternating layers of potatoes, onions, cheese, salt, pepper and dots of butter. Make 2 or 3 layers, according to size portion desired. Wrap and seal tinfoil tightly. Place on grill for approximately 45 minutes to 1 hour, turning approximately every 15 minutes.
Beat sour cream, cottage cheese, Bisquick, margarine and eggs. Spread broccoli in an 8 x 8-inch dish. Pour over broccoli. Arrange tomato on top; sprinkle cheese over top. Bake at 350° for 30 minutes or until brown and knife comes out clean.
Cook mixed vegetables and drain. Combine the remaining ingredients. Pour into casserole dish. Crush crackers and cover top. Bake 30 to 35 minutes at 350°.
Brown ground beef in frying pan. Chop onion and add to hamburger, cook until tender. Add all ingredients to crock-pot. Cook on high for 4 to 6 hours. All ingredients can be altered to personal taste.
Heat oil in a large Dutch oven over high heat until almost smoking. Add flour and stir constantly until it is dark red-brown, about 8 minutes. Immediately add celery, onions and green pepper and cook for 5 minutes, scraping the bottom of the pan often. Mix in salt, oregano, bay leaves and cayenne pepper. Add clam juice and tomatoes; boil for 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes. Add shrimp and cook only until just cooked through. Mound 1/2 cup rice into bowl and ladle gumbo over. Serves 8.
In a large bowl, layer vanilla wafers and sliced strawberries until bowl is full. In a small mixing bowl, mix vanilla pudding according to directions on box. Mix the rest of the ingredients in another bowl until well blended. Add pudding; mix well. Pour over wafers and strawberries. Refrigerate. Best if it sets overnight.
Brown hamburger, green peppers and onions in frypan. Mix in pizza sauce and mushrooms. Set aside.
Wash salt pork and place in a big pot with about 6 to 8 cups of water. Boil gently, covered, for about 1/2 hour. Pick and prepare collards for cooking. Discard tough outer leaves and stems. Tear washed collard leaves and put in pot with pork. Cook collards for about 1 1/2 hours or until tender. Add salt and pepper near end of cooking time. At serving time, drain the greens and chop coarsely. Put the chunks of pork on the platter or in the dish with them. Be sure to serve with pepper sauce. Also serve with cornbread.
Heat over simmering water. Stir until chocolate and marshmallows are melted. Remove double boiler top from heat and blend in 1 tablespoon butter and 1 teaspoon vanilla. Serve hot.
Place meat and rice in pan; brown. Put in casserole. Add remaining ingredients, which have been coarsely chopped, in layers. Do not stir. Salt to taste. Bake at 350° for 1 hour.
When preparing pie crust, it is important that all ingredients are well chilled, otherwise dough will be very sticky. In large bowl, combine flour and sugar (if used). Blend in butter with a knife until mixture resembles coarse crumbs. Add cold water and form into a ball. Wrap in plastic wrap and refrigerate for 1 hour.
Add the following to a greased rectangular pan: the whole can of pineapple (juice, too!) and the whole can of cherries. Sprinkle the dry cake mix over the fruit. Cut the margarine in slices and place on top. Bake at 350° for 48 to 50 minutes.
Shake ingredients (except pretzels) in a jar. Put pretzels in a large container. Pour mixture over pretzels; stir occasionally for 1 hour only. Then freeze. Put in Ziploc bags, then in freezer.
Cream together the margarine, sugar and egg. Sift together and add the flour, salt, baking soda and baking powder. Add rolled oats and coconut. Drop by teaspoon; press flat. Bake at 350° for 15 to 20 minutes.
Heat oven to 375°. Mix sugars, butter, shortening, eggs and vanilla. Stir in remaining ingredients. Bake until light brown, approximately 8 to 10 minutes. Cool slightly before removing from cookie sheet.
Have all ingredients at room temperature. Cream sugar, butter and shortening. Beat in eggs one at a time. Add flour, salt and baking powder, alternately with milk, lemon extract and vanilla. Beat well. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes. Cool for 15 minutes in pan. Turn out on rack to finish cooling.
Combine 1 package of raspberries with sugar in a 2-cup measure. Microwave on Medium for 4 minutes. Crush berries. Combine remaining ingredients in a large bowl. Add crushed berries. Add ginger ale (before serving) and 1 package uncrushed, thawed raspberries. Serves 6.
Saute celery, green pepper and onion in butter until tender and golden brown; set aside. Heat chicken in broth and add mushroom soup, mushrooms and sauteed mixture. Grease a 9 x 14-inch Pyrex dish. Put half of spaghetti in the bottom of the dish, then half of the chicken mixture. Repeat layers. Top with grated cheese. Bake at 350° for 30 minutes.
Let cream cheese soften at room temperature. Empty entire jar marshmallow cream into a bowl and add strawberry cream cheese. Beat until completely blended.
Combine all ingredients into a dough mixture. Put in freezer before cutting out with round cookie cutter. Flour cookie sheet.
Spray large casserole dish with nonstick spray. Line bottom of dish with broccoli. Place chicken on top of broccoli.
Beat egg whites until they begin to get stiff. Add gelatin gradually blending thoroughly. Add sugar a little at a time, beating until stiff peaks form. Beat in salt and vinegar. Fold in chocolate chips and nuts. Drop by half full teaspoons on foil-lined baking sheets. Bake 20 minutes at 250°; turn off heat and leave in oven 3 hours without opening the door.
Cut steaks into strips; brown in cooking oil. Add onion and pepper, chopped in strips. Cover for 5 minutes. Add tomatoes and soy sauce, cook until thickened. Serve over rice.
Stew and bone fryer. Saute in small amount margarine the onion, green pepper and celery. Cook spaghetti and drain. Mix chicken, vegetables and spaghetti together and add remaining ingredients. Bake at 425° for 25 to 40 minutes in a greased 9 x 13-inch pan. Ingredients may be increased to make this a casserole for a crowd.
Mix together for 2 or 3 minutes. Put into greased casserole pan.
Layer each ingredients, prepared according to directions, in a clear, glass bowl. Pour Ranch dressing over top to drizzle down over vegetables. Pretty to look at and good to eat.
Cream sugar and butter. Add eggs, vanilla and milk. Stir. Add pieces of sandwich bread, enough to absorb the moisture but not enough to make dry. Add raisins and coconut if desired. Bake at 350° until brown.
Pour oil in 3-quart microproof casserole or baking dish. Add beef strips and stir to coat with oil. Add onion, garlic, salt, pepper and tomatoes. Cover and cook on High (maximum power) 4 minutes, stirring once during cooking. Add green peppers and soy sauce, stir. Cook, covered, on High (max power) 4 to 5 minutes or until green pepper is just tender. Serve with hot cooked rice or chow mein noodles. Yields 4 servings. Total cooking time is 8 to 9 minutes.
Blend sugar and eggs. Add flour and nuts. Combine cooled cocoa mixture and add vanilla to batter. Bake at 375° in a greased and floured 9 x 13-inch pan for approximately 25 minutes.
Spoon flour into dry measuring cup, level off. Pour into mixing bowl. Add remaining dry ingredients to flour, stir well. Add shortening, milk and vanilla. Beat 300 strokes by hand or 2 minutes with electric mixer. Bake at 400°.
Mix all ingredients together. Bake at 350° for 12 to 15 minutes.
Mix all ingredients until you can form balls, about the size of a walnut. Place on a greased cookie sheet. Press crisscross with a fork. Bake at 350° for 10 to 12 minutes.
Moisten biscuit pieces in butter, then into sugar and cinnamon mixture. Bake in tube pan for 45 minutes at 375°. Pour excess butter on top.
Mix all ingredients in bowl and put in well greased baking dish. Cover and bake for one hour and fifteen minutes. Remove foil and bake 15 minutes more. Bake at 375°. Serves 10 to 12 people.
Saute onions in butter. Blend in flour. Add broth. Cook and stir until it thickens. Stir in wild rice; blend in half and half and mushrooms and soup (cooked chicken may be added).
Rinse fish and pat dry. Put 2 tablespoons butter into a medium-size dish. Microwave 30 seconds. Stir in onion and garlic. Microwave on High 30 seconds. Add spinach and microwave, covered with wax paper, for 5 minutes or until defrosted. Stir in bread crumbs, tarragon, thyme, salt and pepper. Spread even amounts of mixture on each fillet. Fold the thin half over the spinach. Arrange the fish in greased baking dish. Melt 1 tablespoon butter in microwave and add the wine and lemon juice. Pour on top of fish. Microwave for 10 minutes until fish flakes.
Saute first 3 ingredients. Mix in remaining ingredients. Bake 1/2 hour at 325°.
In 2-quart container, mix Kool-Aid, pineapple juice and sugar. Finish filling the container with water, 7-Up or ginger ale. Stir and serve.
Blend dry ingredients; add eggs and mix well. Set aside. In saucepan melt margarine in milk until hot.	Slowly combine flour mixture with hot milk. Add vanilla; mix well. Bake in tube pan 45 minutes at 350° .
In a saucepan, dip each tortilla in cooking oil. Add some of each remaining ingredient to each flour tortilla. Roll up as a burrito. Heat oil and fry each burrito until flour tortilla is brown on both sides.
Arrange biscuits in ungreased 9 x 13-inch pan. Combine ingredients. Pour over top of biscuits. Bake for 25 to 30 minutes at 400°. Biscuits will come up to top through the tuna mix, browned and puffy.
Mix all ingredients. Pour into a greased baking pan or an iron skillet. Bake in a hot oven at 435° for 30 to 35 minutes or until done. Very good!
Brown beef; add all remaining ingredients, except parsley; bring to a boil. Reduce heat and simmer, covered, for 1 hour. Garnish with parsley. Yields 3 quarts.
Mix brown sugar and corn syrup with melted butter and spread evenly in bottom of ungreased 8 or 9-inch round pan. Sprinkle with chopped nuts. Remove dough from can; do not unroll, separate. In shallow dish, mix sugar and cinnamon. Arrange coils, sugared-side down, over nuts in pan; sprinkle with remaining mix. Bake at 375° for 19 to 24 minutes. Cool and invert. Serve warm.
Cream the eggs; add sugar gradually. Stir into mixture the pumpkin and lemon juice. Stir together flour, soda and spices; fold into pumpkin mixture. Line a 15 x 8-inch jelly roll pan with wax paper. Pour mixture into pan and sprinkle with nuts.
Cook sausage until done, breaking it into small pieces as you cook it. Drain and set aside.
In a medium saucepan of boiling water, cook carrots for 8 to 10 minutes, until just tender; drain. In a large nonstick skillet, melt margarine. Add onion; cook, stirring frequently, for 8 to 10 minutes, until golden. Add carrots, sugar and syrup; stir to coat. Cover and simmer for 5 to 10 minutes, until glazed. Stir apples, cinnamon and nutmeg into skillet. Cover and cook 5 minutes longer, until apples and carrots are tender. Makes 8 servings.
Heat margarine in jelly roll pan. Beat orange juice, honey and eggs until foamy. Dip bread in mixture and place in jelly roll pan. Bake in 450° oven until bottoms of bread are brown, about 10 minutes. Turn and bake on other side for 6 to 8 minutes longer.
Slice bananas in bottom of 10 x 7 x 2-inch glass dish. Mix lemon juice and vanilla with pie filling. Pour over bananas. Microcook on High 6 minutes. Sprinkle nuts and cookie crumbs over top. Microcook 1 1/2 minutes on High. Serve with ice cream or whipped cream. Yields 12 servings.
Bring to boil all the ingredients and pour over veggies. Refrigerate until chilled.
Drain grease from meat and onions. Put in casserole and add soup and grated Velveeta cheese. Mix together and put Tater Tots all over the top. Bake 30 minutes in 350° oven.
Mix ingredients together as you would be pumpkin pie. Beat egg whites stiff and put in last. Add a pinch of salt. This makes 1 pie.
Melt butter and mix with sugar. Add well beaten eggs. Sift together cocoa and flour. Mix well. Add vanilla and nuts. Cook at 300° for 45 minutes. Do not overcook.
Jell Jell-Os. Add cream cheese. Whip before adding fruit and pecans.
Mix in Ziploc bag flour, Parmesan cheese, pepper and salt. Melt margarine in a casserole dish. Place potatoes in flour mixture. Shake until coated. Place potatoes in single layer in casserole dish. Bake at 350° for 30 minutes. Turn over and finish baking until fork-tender.
Saute beef, garlic, onions and lemon. Add tomatoes and cook for 15 minutes. Add beans and cook for 10 minutes. Add chili powder, salt and pepper and simmer for 15 to 20 minutes. Serve with chopped onions and grated Cheddar cheese.
Mix soups and rice and set aside. Grease casserole dish. Place chicken in dish and pour over top the soup and rice mixture. Cover tightly with foil. Bake at 325° for 2 hours. Do not peek! Serves 4 to 5.
Beat together sugar, eggs, oil and carrots. Add in the flour, soda, salt and cinnamon, then pour into a 9 x 13-inch plus an 8 x 8-inch pan or 15 1/2 x 11-inch pan and bake at 350° for 25 to 30 minutes.
Boil or bake fish; remove all bones, then mash. Beat egg whites until stiff; set aside. Beat egg yolks until creamy; add flour, salt, pepper, a little garlic and onion salt and parsley. Mix together, then add fish and mix well. Add egg whites; fold in. Drop into hot grease until golden brown.
Drain pineapple, reserving 3 tablespoons syrup. Combine pineapple, chicken, onion, parsley, curry, lemon juice, salt and pepper. Combine yogurt with pineapple syrup. Mix 1/3 cup yogurt mixture into chicken mixture. Toss lightly. Cut avocados into halves and remove seed. (They may be peeled or not, as desired.) Spoon chicken into avocado halves.
Put first 4 ingredients in a pan with lid. Simmer until tender and steamed but not brown. Add stock, cream and seasonings. Pour into food processor and blend for approximately 30 seconds. Return to soup pot and heat thoroughly. This soup can be made the day before. Also you can substitute the following for the zucchini: Asparagus, broccoli, spinach or carrots.
Brown chops; place half of potatoes and onion in greased 9 x 12-inch cake pan. Heat soup and milk to make sauce; pour about half over potatoes and onion; place remaining potatoes and onion in dish. Place pork chops on top; pour remaining sauce over chops. Cover and bake at 350° for 1 hour. Remove cover and bake 30 more minutes.
Brown hamburger, onions and garlic, drain. Add tomato sauce and paste. Add 2 cans water with tomato paste can. Add Italian seasonings and salt and pepper to taste. Add mushrooms and cheese. Simmer for 2 to 3 hours. Stir often. Serve over spaghetti.
Beat eggs. Add zucchini, oil and sugar. Add dry ingredients. Add vanilla. Bake in greased loaf pans at 350° for 1 hour. Makes 3 small loaves.
Gently melt chocolate chips. Stir in sour cream until fully blended. Spread mixture over tortillas in layers. Chill. (Once it has set up, I prefer to serve it at room temperature, but refrigerate any leftover.)
In a large skillet, over medium heat, cook broccoli, zucchini, pepper, onion and basil in butter until tender. Toss vegetables with noodles and serve with cheese.
Blend soup, milk, dash of pepper. In a buttered 1 1/2 quart covered casserole dish, arrange alternate layers of potatoes, onions, soup mixture and cheese. Dot top with butter and sprinkle with paprika. Cover and bake at 375° for 1 hour. Uncover and bake 15 minutes longer.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can Durkee French fried onions. Pour into 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, for an additional 5 minutes.
Make cream sauce of melted butter, a little flour, milk, salt and butter. Let stand in icebox overnight. Add 1/2 pint of whipped cream next day. Add horseradish and Worcestershire sauce to taste. Before serving, add 1 cup broiled mushrooms.
Combine first seven ingredients in bowl. Combine remaining ingredients to make dressing. Pour dressing over vegetables. Refrigerate 24 hours. Drain before serving.
Combine ground beef, onions and water in a saucepan. Simmer until beef turns brown. Add tomatoes with liquid, vinegar, Worcestershire sauce, chili powder, cumin, allspice, salt, cayenne, cinnamon, garlic powder and bay leaves. Cover; simmer 3 hours. Fat will float. If time, chill the chili and lift off fat layer or spoon off fat.
Dissolve Jell-O in 2 cups boiling Coke. Then add other 2 cups of room temperature Coke. Chill long enough to thicken. Add chopped cherries, pecans and Cool Whip. Put back into fridge to jell.
Dice cooked chicken (don't cut pieces too small). Combine all ingredients and serve on shredded lettuce.
Add sugar to the eggs; mix well. Sift dry ingredients and add to sugar and eggs. Also add balance of ingredients except the nuts. Mix just enough to blend thoroughly. Add the nuts. Bake for 20 minutes at 350° (325° for glass pan) in greased pan. Cut when slightly cool.
Dissolve brown sugar in 1/4 cup water and cook over moderate heat until the sugar browns. Line a suitable mold with the mixture evenly and set aside. Scald milk in double boiler for 15 minutes. Blend the egg yolks with the sugar, milk and flavoring. Pour into the mold lined with caramelized sugar. Place this in a bigger pan half filled with water and bake until mixture becomes firm. Cool before removing from mold.
Mix dry ingredients and cut in shortening. Add milk. Mix. Roll out dough and cut out biscuits. Place on baking sheet for 30 minutes to freeze. When frozen, put in a freezer bag. When ready to bake, place on baking sheet and bake for 10 minutes at 450°. Yields 2 dozen biscuits.
Put all ingredients in soup pot and fill with water. Cook 3 to 4 hours if 3 quarts water used. Cool. Pick out bone and grizzle. Reheat with a few fat hot dogs sliced in, if desired. Serve with French bread. This is the only way I could persuade my family to eat ham - promise this soup!
Arrange marshmallows on cookie sheet. Freeze 15 minutes. Microwave chocolate chips on High for 2 1/2 minutes or until smooth, stirring every minute. Dip each frozen marshmallow into melted chocolate until covered, roll in coconut and place on waxed paper-lined cookie sheet. Chill 40 minutes.
Mix together all ingredients. Drop by teaspoon onto greased cookie sheet. Bake in 350 oven for 10 to 12 minutes. The flavor of cookies can be changed by using a different cake mix.
Remove the seeds from the apples, oranges and lemon but do not peel. Combine fruit. Put through coarse blade of food chopper. Stir in 2 1/2 cups sugar. Toss and chill. Let set 24 hours before serving.
Melt butter; add sugar and beaten eggs. Heat these and add dates. Cook over low heat for 10 minutes, stirring constantly. Take off heat and add vanilla, Rice Krispies and chopped nuts. Shape into balls and roll in coconut.
Mix ingredients and pour into uncooked pie shell. Decorate top with half pieces of pecans. Cook at 300° for 1 hour.
In advance cook potatoes in water with 3/4 teaspoon salt. Drain; cool 10 minutes. Peel potatoes and slice. Pour Italian dressing over potatoes and refrigerate for at least 2 hours. Remove egg yolks from egg and set aside. Chop whites. Mix egg whites, celery and 1 cup green onions with potatoes and set aside. Press egg yolks through sieve reserving 3 tablespoons for garnish. Combine remaining egg yolk, mayo, sour cream, mustard, salt, horseradish, celery seed and pepper in bowl. Mix with potatoes. Cover and refrigerate 2 hours before serving.
Sift flour, soda and salt. Set aside. Measure margarine and sugar into a large bowl. Beat until well blended and smooth. Add egg and vanilla; beat well. Add sifted dry ingredients and mix until combined. Stir in Rice Krispies, chocolate morsels and raisins. Drop by tablespoonful onto lightly greased baking sheets. Bake in 350° oven for about 12 minutes or until lightly browned. Remove immediately from baking sheet to cool. Makes 3 1/2 dozen cookies.
Combine ground round, Grape-Nuts, water and egg. Add minced onion and Worcestershire sauce and press into an 8-inch round baking dish. Bake at 350° for 35 minutes. Mix ketchup and dry mustard together and spread over top of meat loaf. Return to oven for 10 minutes. Serve by cutting into wedges.
In large bowl, toss beans, onion and green pepper. Combine rest of the ingredients; pour over beans. Refrigerate 3 hours.
Melt butter in large, heavy skillet. Stir in sugar, dates and instant coffee. Remove from heat; blend in egg. Cook and stir over medium heat until mixture comes to a full boil. Boil for 1 minute, stirring constantly. Remove from heat; stir in cereal, 1 1/3 cups of the coconut and the nuts. Let stand 10 minutes. Shape into 1-inch balls. Roll in remaining coconut. Makes 5 dozen.
Beat pineapple, eggs, sugar and flour with a fork. Pour into greased casserole dish. Cut bread into cubes and brown in butter. Place cubes on top of pineapple mixture. Bake at 350° for 45 minutes. Cool for 15 minutes before serving. Serve with main course in place of potatoes. Serves 6.
Prepare pasta according to package directions. Add vegetables. Prepare Italian dressing according to package directions. Mix dressing with garlic salt, then pour over salad, mixing together well. Refrigerate 2 hours before serving.
Bake at 350°. Top with banana slices, tart cherries (8-ounce can) and whipped cream.
Sift 2 cups flour with salt and cut in shortening as for pie crust. Mix egg yolks, lemon juice and water. Sprinkle over flour mixture. Blend lightly. Divide dough in half. Roll first piece to fit bottom and sides of a 9 x 13-inch baking pan. Arrange sliced apples in crust lined pan. Combine sugar, 2 tablespoons flour and cinnamon. Sprinkle over apples. Roll remaining dough to fit top and arrange over filling. Seal edges. Cut slits for steam to escape. Bake 40 minutes in a 400° oven. Frost with mixture of sugar, butter, vanilla and milk.
In a skillet, cook beef until no longer pink, drain. Stir in soup and set aside. Prepare stuffing mix according to package directions, spoon half into a greased 2 quart baking dish. Top with beef mixture, cheese and remaining stuffing. Bake uncovered at 350 degrees for 30 to 35 minutes or until heated through. Yield: 4 servings.
Peel and cut onions in half. Place in a greased baking dish. Combine other ingredients and pour over onions. Bake at 350° for about an hour or until onions are soft. Serves 16.
Microwave: Combine honey, butter, salt and orange peel in 2 cup glass measure. Cover tightly with Saran Wrap, turning back edge to vent. Microcook at 100% power for 4 to 5 minutes or until butter melts. Set aside.
Grind all vegetables and drain well. Add remaining ingredients and place in jars; refrigerate. This recipe can be cut.
Sift flour, sugar, soda, salt, nutmeg and cinnamon into bowl. Cut in margarine; add eggs, bananas, oats and raisins and mix until blended. Drop by teaspoon on ungreased cookie sheet. Bake at 400° for 12 minutes.
Combine ham, onion and rice. Pack lightly in a baking dish. Add milk to beaten eggs. Stir in green pepper and cheese. Pour over ham mixture. Sprinkle with crumbs (made by crushing crackers and softened butter together. Bake for 45 minutes at 350°. Serves about 12.