HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw sugar cookie dough. Press dough into pizza pan. Cook until golden brown. Cool.	Mix cream cheese, half of sugar, orange peel, milk, and Cool Whip. Spread over crust. Layer with a variety of fruits.
Put vanilla wafers in bottom of liners in muffin pan. Beat ingredients together with mixer until light and fluffy. Pour into liners about 1/2 to 3/4 full. Bake at 375° for 15 to 20 minutes or until well set. Let cool for 15 minutes. Add topping and refrigerate.
Cook chicken breasts covered in water (salt and pepper to taste) for about 30 minutes or until tender. Mix up Stove Top dressing mix as directed on package. Drain chicken breasts and save about 1 cup broth. Cut up or break chicken breasts in small pieces. Put about 1/2 of chicken pieces into 2 to 3-quart baking dish. Put rest of chicken in with Stove Top mix. Stir together and put over chicken pieces. Mix up about 3/4 cup broth with soup and pour over chicken and stuffing mixture. Using a spoon, move dressing around so soup will go down into dressing. Bake at 400° for 30 minutes or until brown on edges.
Roll out bottom crust of pastry; put in 9-inch pie pan. Bake 18 Ritz crackers, coarsely crushed, in pastry lined pan. Combine water, sugar and cream of tartar in saucepan; boil gently for 15 minutes. Add lemon juice and lemon rind; cool. Pour syrup over crackers. Dot generously with butter and sprinkle with cinnamon. Cover with top crust. Trim and flute edges together. Cut slits in top crust to let steam out. Bake in hot oven (425°) for 30 to 35 minutes until crust is crisp. Serve warm. Makes 6 to 8 servings.
Combine ingredients; beat well. Stir in 24 ounces chocolate chips. Add about 6 cups all-purpose flour. Spoon onto an ungreased cookie sheet and bake at 375° for 11 to 12 minutes.
Dissolve yeast in warm water. Combine milk, salt, lard and sugar. Heat in saucepan. Cool. Stir in yeast mixture. Add flour. Mix well. Let rise, covered, 15 minutes (no need to knead). Place 3 balls in muffin pan, cloverleaf style. Cover and let rise 15 minutes. Bake at 450° for 8 minutes.
Cream butter and sugar. In separate bowl, mix soda and sour cream. Add eggs and sour cream mixture to butter/egg mixture. Fold in flour, nuts, orange and vanilla. Fill greased muffin tins 2/3 full. Bake at 350° for 25 minutes or until tops are lightly brown. (This batter may be refrigerated overnight.)
Drain vegetables and put in saucepan with butter, pepper and milk. Bring to a slow simmer for approximately 10 minutes. Mix cornstarch with water and add to vegetables. Simmer slowly until thickened, stirring frequently.
Beat the eggs; add melted butter, sugar and salt. Add soda to buttermilk; add egg mixture and then flour.
Place butter in a 2 cup measuring cup. Microwave on High for 1 minute. Stir in lemon juice, egg yolks, cream, mustard, salt and Tabasco sauce. Microwave on High 1 minute, stirring every 15 seconds. Beat with a wire whisk until smooth. Sauce can be reheated on High for 1 minute. Makes 2/3 cup.
For each cup of cake flour called for, place 2 tablespoons cornstarch in a one-cup measure. Then fill to the top with all-purpose flour.
Mix cream cheese and mayonnaise until smooth. (Can use more cream cheese and less mayonnaise if preferred.)
Heat oven to 350°. Grease a 13 x 9-inch pan. Line bottom of pan with wax paper. Melt butter and chocolate chips; set aside. In a bowl or food processor, pour remaining ingredients. Now, add chocolate mixture. Mix on high until batter is smooth. Pour into prepared pan and bake for 45 minutes or until toothpick comes out clean. Cool until pan can be touched before removing. Frost with Satiny Beige Frosting.
Cook ground beef. Add green pepper and onion. Stir in remaining ingredients except cheese. Spoon 1/2 of meat mixture into 13 x 9-inch pan and top with 1/2 of cheese. Spoon remaining mixture over cheese. Cover with foil. Bake at 350° for 45 minutes. Cut remaining cheese and top casserole.
Combine lemon juice and sugar in a large pitcher; stir until sugar dissolves. Add water and lemon slices. Stir well and chill. Serve over ice with lemon slices.
Toss first five ingredients to mix thoroughly. Sift flour, baking powder and salt together. Mix in butter and milk. Dump out on floured board. Knead 2 to 3 times. Rol out into 14 x 8-inch rectangle. Spread 2/3 of the fruit mix evenly over dough. Roll the dough up like a jelly roll. Cut into seven even portions. Distribute in 9-inch cake pan lined with parchment. Bake at 350° for 15 to 20 minutes. Place remaining fruit mix in small saucepan. Cook on medium heat until thick.
In a large saucepan, heat soup, vegetables, broth, seasoning and parsley until bubbly. Fold in chicken. Spoon hot mixture into 12 x 8-inch baking dish. Top with roll dough. Bake in 375° oven 9 to 12 minutes until top is lightly brown.
Cook pasta as directed on package. While pasta is cooking, in a large frying pan, warm olive oil (medium heat), toss in bread crumbs; brown (about 3 minutes). Chop Prosciutto. Drain pasta and toss all together. Enjoy.
Peel and slice turnips. Place turnips, sugar and water in saucepan. Cook over medium heat until turnips are tender and begin to turn pink or red.
Mix ingredients well. Cover with catsup. Bake in 350° oven for 1 to 1 1/2 hours.
Heat oven to 350°. Beat egg whites until stiff. Add sugar and salt, slowly beating all the time. Fold in chocolate chips, pecans and vanilla. Drop by heaping teaspoonfuls onto cookie sheets covered with foil. Place cookies in preheated oven. Close door and turn off oven. Leave cookies in oven for 8 hours or overnight. Peel carefully from foil when cookies are done. Store in airtight container. May use food coloring for decorative purposes. Makes about 4 dozen cookies.
Grease 12-cup Bundt pan. Sprinkle pecans on bottom of pan. In a large bowl, mix well the cake and pudding mix. Add eggs, milk, rum and oil. Beat until smooth. Pour over chopped nuts. Bake at 325° for 1 hour, test with a toothpick. Cool 10 minutes, then remove from pan onto serving dish and prick top and sides with a fork.
Cook macaroni as directed on package. Rinse frozen peas under running cold water to separate; drain. Mix macaroni, peas and remaining ingredients except lettuce and bacon. Refrigerate until chilled, at least 4 hours. Just before serving, toss macaroni mixture with lettuce and bacon. Makes 6 servings, 455 calories per serving.
Mix peppers, onion, cream cheese and seasonings with enough mayonnaise to make spreadable. Let mixture set for 30 minutes before making sandwiches.
Heat margarine and oil in oblong 13 1/2 x 9 x 2-inch baking dish in a 400° oven until margarine is melted. Place chicken in dish, turning to coat with margarine mixture. Arrange chicken, sprinkled with garlic salt. Cook, uncovered, 30 minutes. Mix soup, mushrooms (with liquid), water, Worcestershire sauce and thyme. Rinse broccoli under running cold water to separate; drain. Remove chicken from oven; drain fat from dish. Arrange broccoli along sides of chicken; sprinkle with salt. Spoon soup mixture over broccoli. Cook, uncovered, until chicken is done and broccoli is tender, about 30 minutes. Garnish with paprika.
Combine tomatoes and juice in a large saucepan on medium heat. Simmer 30 minutes. Combine tomato and basil mixture in a blender or processor; do in small batches until smooth. Return to saucepan on low heat. Stir in cream and butter. Heat thoroughly. Garnish with Parmesan cheese and basil.
Heat oil, add meat. Saute over medium heat until brown, about 10 minutes. Stir in soups and soup mix; spoon into 13 x 9-inch pan, or casserole dish. Bake at 350° covered until meat is tender, about 1 hour. Add water if needed. Add noodles and sauerkraut, mix all ingredients together. Cover and bake another 30 minutes (about).
Beat eggs in medium bowl until fluffy. Add oil, sugar and strawberries. In large bowl, blend sifted flour, cinnamon, baking soda and salt. Add strawberry mixture and mix until well blended. Stir in nuts. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until done. Cool in pan 10 minutes before removing.
Cream butter well and add sugar. Cream until fluffy. Add eggs, one at a time. Beat well after each. Mix flour, salt and baking powder together. Add to butter and sugar mixture, alternating with milk. Mix well. Add coloring and vanilla. Bake at 300° for 1 1/2 hours in greased and floured Bundt pan.
Cream sugar, margarine and Crisco. Add egg yolks. Add flour, soda, buttermilk and vanilla. Beat egg whites stiff, then fold in coconut. Bake at 350° for 25 minutes.
Baking Temperature: 375°. Baking Time: 16 to 18 minutes.
Heat oven to 375°. Brown ground turkey. Add garlic salt, Prego and water. Bring to boil and remove from heat. In 9 x 13-inch glass dish, layer 1/3 of sauce, 1/2 of uncooked lasagna noodles, 1/2 of Ricotta cheese and 1/2 of Mozzarella. Sprinkle with parsley. Repeat layers, ending with sauce. Cover tightly with foil. Bake 1 hour. Uncover; sprinkle with Parmesan cheese if desired. Let stand 10 minutes before serving.
In a 3-quart casserole dish, stir in ingredients. Cover and cook on High 1 hour. Salt and pepper. Stir occasionally.
In a saucepan, melt morsels, margarine, crumbs and nuts. Press 1/2 mixture firmly into buttered baking pan. In a mixing bowl, beat cream cheese, Eagle Brand milk, egg and vanilla. Pour into pan. Top remaining crumb mixture. Bake 30 minutes at 350°. Chill before cutting bars. Refrigerate leftovers.
Melt butter in saucepan over medium heat. Stir in flour. Add milk, salt and pepper. Cook until boils, stirring occasionally. Add 1-inch of Velveeta cheese. Stir until dissolved. In the meantime, cook the macaroni as directed on package. Combine cooked macaroni and cheese mixture in a casserole dish. Add more sliced Velveeta cheese to your liking. Bake 15 minutes or until brown at 350°.
Cream together shortening and sugar. Stir into this mixture, eggs, nuts and pumpkin. Sift together flour, cinnamon, nutmeg and soda. Add this to the creamed mixture alternately with milk and honey. Stir until smooth. Pour into greased and floured 9-inch pans. Bake in a 350° oven for 25 minutes or until done. Frost or glaze as desired.
Mix altogether and cook until form a very soft ball. Remove from fire. Add heaping tablespoon of oleo or butter and 1 teaspoon vanilla. Beat until stiff enough for spreading. Can also add nuts and pour into dish and cut into squares for chocolate fudge candy.
Cream together shortening and sugar. Add eggs. Sift together flour, cream of tartar, soda and salt. Mix all together. Chill dough. Roll into balls the size of small walnuts. Roll ball in mixture of 2 tablespoons sugar and 2 teaspoon cinnamon. Place about 2-inches apart on ungreased baking sheet. Bake at 400° until light brown, but still soft, about 10 minutes.
Crush cardamom seeds and tie in cheesecloth with cloves and broken cinnamon stick. Combine remaining ingredients. Add spices and bring slowly to boil. Simmer 10 to 15 minutes. Remove spice bag. Makes 2 quarts.
Make Jell-O; pour into 9 x 13-inch pan. Add pineapple, marshmallows, bananas and nuts. Refrigerate until firm. In saucepan, cook sugar, pineapple juice, egg, flour and butter. Add cheese and Dream Whip. Spread on Jell-O. Chill.
Sprinkle one side of meat with half the flour; pound in. Turn meat and pound in remaining flour. Cut meat into 6 to 8 serving pieces.
Add sugar to cooked rice. Add egg yolks to the cooked rice. Form rice (after cooled) into round balls. Place a marshmallow in center of a pineapple ring. Place rice ball on top of the marshmallow. Beat the egg whites until stiff. Add 2 tablespoons sugar and spread over the rice ball. Brown in oven until meringue is brown. Makes 6.
Prepare noodles according to package directions. Set aside. Saute mushrooms in garlic and 1 tablespoon margarine. Add margarine and cream to hot noodles and toss. Add Parmesan cheese, mushrooms and crab. Toss again.
Use the basic ingredients plus any or all of the optional ingredients. Blend in a blender or mash well with a fork until smooth. Guacamole can be used as a dip or spread for corn chips, crackers or bread or as a dressing or main ingredient in salad. Makes 2 to 2 1/2 cups.
Mix like pie dough, gradually adding 1/2 cup of milk. Roll and cut into 3-inch squares. Quarter apples. Place brown sugar in center of apples and sprinkle with cinnamon. Make syrup and bring to a boil (1 cup brown sugar, 1 cup water and 2 tablespoons margarine). Pour over dumplings and bake at 375° for 50 minutes.
Beat cream cheese and juice until smooth. Fold in fluff and mix well. This is wonderful with fresh fruit; strawberries, grapes, pineapple, kiwi, bananas, etc.
Preheat oven to 350°. Mix all ingredients together. Will appear crumbly. Compress into small (walnut size) balls. Bake at 350° on ungreased sheets for 15 to 20 minutes or until lightly browned. Roll in powdered sugar immediately!
1. Pour last four ingredients into dry mix and stir all together. DO NOT BEAT ! 2. Bake in a 9x13x2 pan at 375° for 30 minutes.
Drain juice from fruit, bring to boil. Dissolve Jello in juice. Add water to make 2 1/2 cups of liquid. Cool, add fruits & nuts and cokes. Chill.
Blend softened cream cheese, milk and sour cream until smooth. Add green chilies, onion and salt to mixture. Shred the jar of dried beef. Fold dried beef into mixture. Turn mixture into an 8-inch baking dish. In small skillet melt butter and brown pecans. Spread pecans over mixture. Bake for 20 minutes at 350°. Serve with Wheat Thins.
Melt almond bark in low oven (about 225°). Stir in peanuts. Drop by teaspoon on waxed paper. Let set. White almond bark and 3 tablespoons cocoa may be used.
Crush vanilla wafers. Mix together crumbs with nuts, dates, Eagle Brand milk and lemon juice. Mix together very well. Make into the shape of logs. Wrap in wax paper. Makes approximately 3 rolls. Chill in refrigerator. Slice amount needed when ready to serve.
Spread crescent rolls in pie dish to form crust. Brown meat and onion; drain excess fat. Add taco seasoning and water; simmer for 5 minutes. Spread meat mixture over dough; sprinkle shredded cheese on top. Add chips. Serves 6. Cook 20 minutes at 350°.
In glass dish, place wafers on bottom. Then layer with fruit and pudding. Add second layer of wafers and fruit and pudding if desired. Top with prepared whipped topping.
Combine vinegar, soy sauce and ground ginger. Add chicken and marinate for 15 to 30 minutes. In salad bowl combine remaining ingredients. Just before serving, remove chicken from marinade; reserve. Pour marinade into cabbage mixture; toss and top with chicken.
Cook spinach according to package directions omitting salt. Combine sour cream, onion soup and melted butter. Drain spinach well and add to sour cream mixture. Place in 1 1/2-quart buttered casserole dish. Top with cheese and buttered bread crumbs. Bake covered for 30 minutes at 350°.
Melt butter in skillet. Cook onions until clear, remove from heat. Stir in flour, salt, curry powder and pepper. Slowly stir in 1 cup of water in skillet of flour mixture, then add the milk until you make a sauce. Put cut up chicken and broccoli together in casserole dish, then mix the Cheddar cheese and sauce with the broccoli and chicken. Mix well, then top with the Monterey Jack cheese. Bake in the oven for about 20 minutes at 350°.
Reserve 6 strawberries. Slice remaining berries into bowl. Gently stir in 1/4 cup sugar; set aside. Preheat oven to 450°. Grease an 8-inch round cake pan. In a separate bowl, stir together flour, cocoa, 1/2 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In separate bowl, stir together milk and egg. Add all at once to dry ingredients, stirring just until moistened. Spread dough in prepared pan, building up edges slightly. Bake in a 450° oven for 15 to 18 minutes. Cool 10 minutes. Remove from pan. Place on serving plate.
In a small saucepan stir together sugar and cornstarch. Stir in the mandarin peel, lemon juice and water. Cook and stir over medium heat until thickened and bubbly.
Mix all together. Bake in Bundt pan 35 to 45 minutes, cupcakes 25 to 30 minutes. Makes 2 dozen. Bake in 9 x 12-inch sheet cake pan 30 minutes, or half recipe for 8 x 8-inch pan.
Sift together flour, baking powder, soda and salt. Blend butter and sugar; add eggs one at a time, beating well after each addition. Stir in cherries; add sifted ingredients, nut meats, dates and chopped cherries. Mix well. Crush flakes slightly. Roll teaspoon of dough in crumbs, place on greased cookie sheet. Press 1/4 cherry into each cookie. Bake at 375° for 15 minutes.
Brown ground beef; add vegetables, setting aside enclosed topping packet. Combine 1/4 cup water, bouillon cube, Worcestershire sauce and cornstarch; add to skillet containing ground beef and vegetables. Reduce heat; cover and simmer 5 minutes, stirring occasionally. sprinkle with topping. Makes 2 to 3 main dish servings.
Mix ingredients and bake in casserole dish at 350° for 20 to 30 minutes. Cut into squares.
Beat eggs until light. Add sugar, milk, melted butter and flour sifted with baking powder and salt. Continue beating until very light. Fold in coconut. Pour into 2 greased and floured 9-inch pie plates. Bake at 350° for 25 to 35 minutes.
Combine yeast and flour; add to milk. Let rise until light. Add remaining ingredients. Knead. Let rise until very light.
Prepare the jello according to directions (assorted colors and flavors). Pour into 3 shallow pans and keep in refrigerator overnight. Mix 1 3/4 cups crumbs with 1/2 cup sugar and melted margarine. Use to line bottom and sides of a 13 x 9-inch pan. Dissolve Knox gelatine in cold water. Let stand 5 minutes. Add hot juice and heat until gelatine is dissolved. Cool. Whip packaged topping with vanilla, 1/4 cup sugar and 1 cup milk. Fold unflavored gelatin into this mixture. Cut fruit jello into small cubes and fold into topping mixture.
Mix cream cheese, margarine and Italian mix together. Roll into ball. Roll ball in ground nuts. To make a dip instead of a ball, add enough milk to the cheese, margarine and Italian mix to dipping consistency and omit nuts.
Preheat oven to 325°. Cut each strip of bacon into thirds. Wrap 6 to 8 beans with bacon. Secure with a toothpick. Sprinkle with garlic salt. In a small pan, melt margarine. Add brown sugar. Cook 1 minute or until sugar melts. Pour over beans. Bake, uncovered, 30 to 40 minutes or until bacon is brown.
Combine flour, salt and pepper and place in a plastic bag. Shake chicken a few pieces at a time in flour mixture. Melt 1 tablespoon butter in large skillet. Saute onion until tender. Remove from pan and set aside. In same skillet, melt remaining butter and brown chicken on all sides. Combine tomato juice, paprika, sugar and salt. Pour over chicken. Add bay leaf, broth and reserved onion. Cover and simmer 45 to 60 minutes or until chicken is tender. Remove chicken to a platter; keep warm. Reduce heat to low. Remove bay leaf and stir in sour cream. Heat through 2 to 3 minutes. Pour sauce over chicken and noodles. Serves 6.
Mix sauce, seasoning and pepper, dash of hot sauce, thyme and oil in a bowl until well blended. Add shrimp, turning to coat with marinade. Cover and refrigerate for at least 4 hours. Lift shrimp from marinade and place on skewers. Place on greased grill 6-inches above solid bed of low glowing coals or place on a rimmed baking sheet and broil 6-inches from heat. Cook, basting frequently and turn once, until shrimp turns pink, approximately 4 minutes per side. Makes 5 dozen.
Sift flour, soda, salt and spices. Cream butter and sugar thoroughly. Add eggs and beat until light. Alternately add flour mixture and sour cream, beating until blended. Add fruit, nuts and raisins. Drop by teaspoon 2 inches apart on greased baking sheet. Bake at 400° up to 10 minutes. Frost tops while hot with glaze. Makes 7 to 8 dozen cookies.
Combine morsels and sweetened condensed milk in large microwave-safe bowl. Microwave on High (100%) power for 1 minute. Stir until smooth. If necessary, microwave for 20 to 30 seconds longer to complete melting. Stir in marshmallows, nuts and vanilla. Drop by heaping tablespoon into mounds on wax paper. Chill until firm.
Mix sour cream with Jell-O. Add Cool Whip and blend. Add well drained fruit and marshmallow. Stir to mix. Add chopped nuts on top. Refrigerate until ready to serve.
Mix salt, cocoa and sugar. Add milk and butter; bring to boil. Continue boiling until it reaches soft ball stage. Remove from heat. Add vanilla when just warm. Beat until creamy.
Trim fat from steak; cut steak diagonally across grain into thin slices. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak and onions; stir-fry 1 minute. Remove steak mixture from skillet; keep warm. Heat remaining 1/2 teaspoon oil in skillet over medium-high heat. Add slaw; stir-fry 30 seconds. Remove slaw from skillet; keep warm. Remove noodles from package; reserve 1 season packet for another use. Add water and remaining seasoning packet to skillet; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of the liquid is absorbed, stirring frequently. Stir in steak mixture, slaw and soy sauce; cook until thoroughly heated. Makes 2 servings (2 cup size). Points: 10.
Blend cheese and butter. Add flour and cayenne and mix well. Add egg, olives and water chestnuts. Drop by teaspoonful onto ungreased cookie sheet. Bake at 400° for 15 to 18 minutes.
Add raisins, mincemeat, nuts, sugar, butter, vanilla and egg yolks in bowl. Beat thoroughly. Sift flour, baking powder and salt together. Sift again and fold into mincemeat mixture. Pour into a well-greased tube pan. Bake in a 325° oven for 1 1/2 hours. Can be eaten the same day. It can also be baked and frozen until Christmastime.
Combine vinegar and 1 cup berries in medium saucepan. Bring to a boil, lower heat and simmer, uncovered, for 2 minutes. Stir in honey and remove from heat. Pour berry mixture through a fine mesh strainer into a large measuring cup. Don't press down on berries. Discard the berries.
Mix dry ingredients well. Add milk, oil and eggs. Stir gently. Pour into hot, greased skillet and bake at 425° until done.
Combine dry ingredients in a large bowl; make a well in center of mixture. Add eggs, buttermilk and shortening; stir just enough to moisten dry ingredients. Cover and store in refrigerator until ready to bake. Will keep as long as 5 to 6 weeks. When ready to bake, spoon batter into greased muffin tins, filling 2/3 full. Bake at 375° for 25 minutes. Yield: about 5 1/2 dozen.
Put cranberries, water and salt on stove. When it starts to boil, put in soda and cook for 10 minutes. Add sugar and jello; stir until dissolved. Add marshmallows while hot. Cool; add apples, celery and nuts. Refrigerate.
Mash figs thoroughly. Mix jello, sugar and figs. Stir until the sugar dissolves. Heat. Boil for 3 minutes, stirring constantly. Place in hot sterilized jars and seal.
Clean mushrooms and remove stems. Chop pepper, onion and stems finely. Saute in butter until tender. Fill mushroom caps, then sprinkle with cheese. Place on cookie sheet. Bake at 350° for 20 to 25 minutes.
Fry and drain the hamburger, onions and chilies. Add soup, sour cream and mix well. Layer Dorito chips, meat mixture and shredded cheese. Cover. Bake at 350° for 30 minutes.
Mix all ingredients and press in ring mold to shape. Bake on a pie plate or in pan for 1 hour at 350°. Serve on platter with broiled peaches around mold and scrambled eggs in the center of the ring.
In large skillet saute the onions and garlic in oil until tender, 2 to 3 minutes, stirring frequently. Add the carrots and cook for 2 minutes. Stir in the beans, tomatoes, tomato sauce, chilies and chili powder. Bring to a boil. Reduce heat and simmer until the mixture thickens slightly, about 5 minutes. Coat an 8-inch casserole with nonstick spray. Place one tortilla on the bottom of the casserole. Top with a third of the vegetable mixture and cheese. Repeat layering twice more and end with the cheese. Bake at 400° until hot and the cheese melts, 15 to 20 minutes. Let stand for 5 minutes before cutting. Serves 4: 302 calories and 8.2 g fat per serving.
Sift together in mixing bowl flour, baking powder, sugar and salt. Stir in nuts and raisins. Combine eggs and milk; add to dry ingredients until moistened.