HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together the flour, baking powder and salt. In a large bowl, beat butter or margarine until softened. Add sugar; beat until fluffy. Add egg and almond extract; beat well. Add flour mixture; beat until well mixed. Divide dough into fourths. Form each into a 12-inch roll. Place two rolls 4 to 5 inches apart on an ungreased cookie sheet. Flatten until 3 inches wide. Repeat with remaining rolls. Brush flattened rolls with milk; sprinkle with almonds. Bake in a 325° oven for 12 to 14 minutes, or until edges are lightly browned. While cookies are still warm, cut them crosswise at a diagonal into 1-inch strips. Cool. Drizzle with Almond Icing. Makes 48 cookies.
Mix all ingredients together well. A few drops of green food coloring may be added, if desired.	Place in refrigerator until chilled. Serve on lettuce leaf.
Beat together sugar, oil, eggs and vanilla. Add dry ingredients to sugar mixture. Add chopped apples and nuts and bake in greased jelly roll pan or 9 x 13-inch pan at 325° for 1 hour.
Combine chicken, celery, peppers, cucumbers and grapefruit in bowl. Add French dressing. Chill for 1 hour.
In large bowl, sift flour, ginger, soda, cinnamon, cloves and salt. Set aside. Cream butter. Gradually add sugar and cream well. Blend in molasses. Add dry ingredients and mix well. Shape dough into balls. Wrap in wax paper and chill for several hours. When dough is stiff, cut into quarters. Roll out 1 quarter; take cookie cutters (any you have available) and cut out cookies with floured cutters. Place on greased cookie sheets and bake at 350° for 10 to 12 minutes.
Sift together first five ingredients. Cream next three then add alternately flour and coffee. Add vanilla, dates (cut up) and nuts (in small pieces). Pour into 13 x 9-inch cake pan. Bake at 350° until done, like a cake. Cook, then sprinkle powdered sugar on top. Cut in bars and try and eat just one!
Sift first 7 ingredients in a bowl. Add eggs, brown sugar, margarine and 1 cup hot applesauce. Beat until combined on low speed of mixer; then beat 2 minutes on medium speed. Add remaining applesauce, dates and nuts. Pour into greased 9 x 9-inch pan. Bake at 350° for 50 minutes.
Mix all ingredients. Pour into unbaked pie pastry. Cook very slowly, at about 300°, until thick. Use 1 teaspoon flavoring. Test with toothpick. Old, old recipe but very, very good.
Saute onions and green pepper in butter or margarine. Add soups, tomatoes and chicken. Layer bottom of a 9 x 13-inch casserole dish with soup mixture. Add a layer of tortillas and 1/2 of the cheese. Bake at 350° until cheese melts.
Melt margarine and add next four ingredients. In large turkey sized roaster pan, mix together remaining ingredients.
Melt chocolate in microwave for 2 minutes on High. Mix in peanuts and noodles. Drop by spoonfuls onto wax paper.
Slice top off of bread and hollow out, saving bread pieces. Mix rest of ingredients, pour into hollow bread and put top back on. Wrap in foil and bake at 350° for one hour. Use bread pieces, crackers or chips for dipping.
Mix sugar, oil and vinegar; bring to boil, then let cool. Drain the white corn, green beans and peas; put in large bowl. Chop or slice to taste the green pepper, celery and onion (small pieces are better). Mix the sugar mixture and vegies together. Cover; let set overnight, chilled.
Layer first 6 ingredients in a large bowl. Mix brown sugar and Miracle Whip together; spread this on top of layers. Sprinkle cheese on top of Miracle Whip mixture, then top with bacon. Best if made a few hours ahead.
Heat oven to 350°. Grease bottom only of 8-inch square pan. Melt in 2-quart saucepan over low heat, stirring constantly, the butter and chocolate chips. Beat in thoroughly with spoon the flour, sugar, walnuts, banana, vanilla, baking powder, salt and egg. Spread batter evenly in pan. Bake about 30 minutes or until center is set.
Mix all ingredients together. Bake at 300° for 1 hour. Makes one 13 x 9 x 2-inch or 2 loaf pans.
Cut up bacon in 1/4-1/2 inch pieces with kitchen shears. Brown bacon and ground meat together until cooked through. If using ground chuck, drain off fat. Stir in remaining ingredients. Simmer for at least an hour.
Cook spaghetti as directed and drain. Add eggs, Parmesan and parsley. In a greased 9-inch pie plate, layer half of the spaghetti, then half of the Mozzarella cheese. Repeat layers. Bake at 350° for 12 minutes. Heat sauce; add mushrooms. Cut pie into wedges and serve with sauce over top.
Heat oven to 375°. Combine Crisco, brown sugar, egg, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended and fluffy. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded teaspoonfuls onto baking sheet. Bake at 375° for 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheets. Remove to rack.
Place broccoli in casserole. Mix onion, mayonnaise, cheese, egg, mushroom soup and pimento together and pour over broccoli. Cover with cracker crumbs. Bake at 375° for 40 minutes or until lightly browned and set. Serves 6.
Preheat oven to 350°. Cook broccoli as directed and drain. Mix soup with milk. Bring water to boiling; add dressing mix and cut margarine. Mix. In 1 1/2-quart casserole, layer broccoli, soup mixture and dressing mixture. Repeat. Top with shredded cheese (optional). Bake for 15 to 20 minutes.
Stir all ingredients together. Form quarter size balls and press down on cookie sheet with a water tumbler that has been dampened and then dipped in sugar. Bake at 300° until golden, about 25 minutes.
Cream together until fluffy the first 5 ingredients. Mix together next 5 ingredients and add to above mixture. Add chocolate chips and nuts to batter. Bake on ungreased cookie sheet 6 or 7 minutes at 375°.
Brown meat; drain. Add onion and green pepper. Cook until tender. Stir in remaining ingredients. Simmer 15 minutes. Serve with corn chips.
Cook rigatoni; keep warm. In skillet, brown sausage, breaking up until no pink remains. Drain thoroughly. Reserve meat. In medium size bowl, mix Ricotta cheese, nutmeg, salt, pepper and parsley. Set aside. Generously grease 9 x 13-inch pan. Spoon 1/3 sauce over bottom of pan. On top of sauce, spread even layers of 1/2 cooked rigatoni, then all of cooked sausage, then Ricotta mix, then remaining cooked rigatoni, then remaining tomato sauce and finally Parmesan sprinkled evenly over all. Cover with foil. Preheat oven to 400°; bake, covered, 15 minutes. Remove cover; bake another 5 to 10 minutes or until mixture is browned and bubbling.
In medium bowl place in diced apples. Sprinkle with lemon juice. Add celery, raisins and salt. Blend in mayonnaise and sour cream. Pour over fruit and toss. Sprinkle with nuts.
Brown beef in large skillet; remove and cook macaroni, onions and pepper in meat fat until macaroni is yellow. Return beef to skillet; add tomato sauce, water, salt, pepper and Worcestershire. Cover and simmer 25 minutes or until macaroni is cooked to suit. If it cooks out too dry another can of tomato sauce can be added. Very good either way.
Stir together flour, cornmeal, sugar, baking powder and salt. Add eggs, milk and oil. Beat just until smooth (do not overbeat). Turn into greased 9 x 9 x 2-inch baking pan. Bake in 425° oven for 20 to 25 minutes. Makes 8 or 9 servings.
Preheat oven to 350°. Line muffin cups with paper liners. Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon into medium bowl. Make a well in the center. Put the egg, melted butter and milk in the well. Stir until combined. Quickly stir in strawberries and lemon zest. Fill each cup 3/4 full with batter.
Mix cream cheese until fluffy; add Cool Whip. Mix well. Fold in remaining ingredients. Refrigerate several hours before serving.
Boil chicken breasts and debone; cut into small pieces. Save the broth, then cook noodles in broth the chicken was cooked in. Mix in a large bowl the cream of chicken, corn and sour cream. Stir in egg noodles and chicken. Mix together. Pour into a 13 x 9-inch covered baking dish. Bake at 350° for 25 to 30 minutes.
Coat chicken pieces in mixture of flour and paprika. Melt butter in baking pan, add chicken pieces and coat evenly with butter. Arrange in a single layer. Bake uncovered at 375° for 30 minutes. Turn chicken pieces and pour basting sauce over them. Continue baking until chicken is brown and tender, about 30 minutes. Garnish with lemon slices.
Combine and bake in the same pan. Melt butter or margarine in 9 x 13-inch oblong pan. Add cracker crumbs, chocolate chips, coconut and nuts. Pour over entire mixture the milk. Bake in 325° oven for 30 minutes or until slightly browned. Cool 15 minutes. Makes 32 bars.
Slice top off whole package of rolls. Layer ham and sliced cheese. Put top back on rolls. Cut into separate pieces. Stir other ingredients into melted margarine. Pour over rolls and let set for 30 minutes, or overnight in refrigerator. Bake at 350° for 15 to 20 minutes.
Cream the shortening and sugar. Add eggs and bananas, then combine dry ingredients. Fold in nuts. Bake in two small or 1 large loaf pan. The pans should be half full. Bake 40 minutes at 350°.
Put cookies through food chopper. Pack crumbs into 9-inch spring-form pan. Keep some for topping. Soak gelatin in milk for 1 hour. Beat egg yolks, sugar and salt in top of double boiler. Add gelatin and cook until thick (5 to 7 minutes); cool thoroughly. Beat egg whites stiff. Whip cream with vanilla and few drops food coloring. Fold egg yolks mixed with egg whites and whipped cream. Pour into pan; put crumbs on top. Refrigerate overnight.
Add 2 cups boiling water to Jell-O, stir until dissolved. Add Coca-Cola, stir in pineapple, cream cheese (cut up) and nuts. Chill until firm. Serve on lettuce (optional). Makes 8 servings of about 1/2-cup each.
Combine first nine ingredients in a saucepan; cook and stir constantly over medium heat until cheese melts. Stir in crabmeat and remaining ingredients. Transfer to dish and keep warm.
Blend together flour, sugar, oil and eggs. Beat well, then add remaining ingredients. Bake in tube pan for 1 hour at 325°.
Place quartered potatoes in shallow baking dish. Mix remaining ingredients together and pour over potatoes. Bake at 450° for 60 minutes.
Combine chicken, tomatoes, potatoes, onion and okra in 5-quart crock-pot. Set on low and cook 8 hours or until potatoes are tender. Add corn, ketchup and barbecue sauce. Cook 10 more minutes and serve.
Combine pop corn and butter. Sprinkle sauce mix over buttered pop corn. Stir until mix is well distrubuted.
Prepare dinner as directed on package. Brown meat; drain. Add onion and green pepper. Cook until tender. Combine ingredients. Spoon into 1 1/2-quart casserole dish. Bake at 350° for 20 minutes. Makes 6 servings.
In a mixing bowl, beat cream cheese and butter until smooth. Add the parsley, chives, chervil, garlic, tarragon and lemon-pepper; mix well. Transfer to a serving dish. Cover and refrigerate for 4 hours or overnight. Remove from the refrigerator 15 minutes before serving. Serve with crackers. Yield: 1 1/2 cups.
Dissolve jello in boiling water. Add sherbet, a spoonful at a time, stirring until melted. Add undrained pineapple. Chill until partially set. Fold in cottage cheese. Pour into 6 1/2-cup ring mold. Chill until set. Unmold onto serving platter. Center can be filled with fruit or decorated with mint leaves.
Cook squash and mash. Put slices of bread in dish and add warm milk. When bread is soft, add hot squash and the rest of the ingredients except bread crumbs. Mix well and bake at 350° for 45 minutes in a 2-quart casserole. Spread crumbs over top and put back in oven and brown.
Mix all ingredients in mixer. Pour into buttered pie pan. Bake at 350° for 45 min.
Beat cream cheese until smooth. Beat sugar, sour cream and vanilla. Fold in Cool Whip, blending well. Spread thin layer of glaze over bottom of crust. Place strawberry slices on glaze and cover with another thin layer of glaze. Gently spoon mixture over glazed berries in crust. Chill at least 4 hours.
In 9 x 12-inch pan, melt butter. Stir in macaroni to coat. Cover with grated cheese. Stir. Salt and pepper. Pour milk over all. Do not stir while baking. Cook 1 1/2 hours on 350°.
Mix all ingredients thoroughly. Place on a cookie sheet and bake at 250° for about 1 hour. Stir every 15 minutes.
Mix all ingredients well and pour into graham cracker crusts. Refrigerate several hours (at least 3 hours) and serve. This is a cool and refreshing dessert and very easy to prepare.
Brown all meat. Chop all onion. Combine in large casserole dish. Bake at 350° for 45 minutes.
Mix together all ingredients, except soup. Form into meatballs. Brown in skillet. Pour soup over browned meatballs and simmer. Quick and easy.
In large Dutch oven on medium heat, brown diced bacon. Pour off excess grease. Use rest to saute onion rings until soft. Stir in all remaining ingredients; add bacon. Cook 20 minutes, stirring often. Pour into casserole and bake at 350°, uncovered, one hour.
Mix all ingredients together well. Place in a greased bread pan. Bake at 350° for 1 hour.
Cook pasta (don't overcook). Drain and put in large bowl. Add tomato sauce and Italian dressing. Cut the rest of the ingredients into bite size pieces; add everything together and toss. Chill at least 1 hour; toss again before serving. (The longer it chills, the better!!!)
Mix all dry ingredients together; set aside. With mixer, mix eggs, margarine, milk, vanilla and bananas. Slowly add dry ingredients. Pour into greased and floured loaf pans. Fill pans 1/2 to 3/4 full. Bake at 350° for 45 minutes to 1 hour. Check with toothpick.
Combine all ingredients, except broth, butter and eggs. Toss ingredients well. Add broth, butter and eggs. Mix well. Use to stuff neck and body cavities of turkey or for ease in preparation and serving. Cook separately in a well-greased baking dish or casserole during the last 45 minutes of roasting time.
In a small saucepan, over medium-high heat, melt butter. Blend in flour and salt. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk, all at once. Cook and stir until mixture boils and is smooth and thickened. Stir in cheese until melted. Set aside.
In large skillet, melt 3/4 stick of margarine. Saute onion and green pepper. Add beaten egg and sliced mushrooms. Add soy sauce to taste. Add cooked rice and mix well. Season with salt, pepper, garlic salt and more soy sauce if needed. If rice seems dry, add remaining margarine.
Mix together in large bowl or plastic bag. This is a Welcome School favorite, it's not messy!
Melt shortening; let cool. Dissolve yeast in 1/2 cup of warm water (not hot). Mix all dry ingredients together, then add all the liquids to form dough. Roll out on floured surface; cut with a large biscuit cutter. Let rise 1 hour. Bake at 400° until brown. Can be dotted with butter. Makes about 24 large biscuits.
Pat dry pork tenderloin (usually long tubular in shape and packaged with two together). Rub on Dijon mustard to meat; coat approximately 1/8-inch thick. Sprinkle with tarragon, approximately 1 teaspoon per pound. Wrap tenderloin with bacon. Use toothpicks to secure two pieces together. Bake at 350° for 20 minutes per pound or until cooked to 160°.
Fold in egg and milk mixture into flour, then fold in lard to become firm. Roll out 1/4 of dough for one pie crust. Yields 4 pie crusts.
Saute onion and pepper, in butter until soft. Add potatoes, saute 2 minutes. Add tomatoes. Cook over high heat until slightly thickened. Add spinach, heat through. Sprinkle with Cheese.
Layer bottom of pie crust with sugar and peanut butter mixture. Save a little to decorate top of pie. Use vanilla or peanut butter pudding, using 1/4 cup less milk (cooked, instant or frozen). Spread pudding over crumbs in the pie crust. Cover with Cool Whip, then place crumbled topping to decorate.
Put fresh peaches in boiling water for a few minutes. Remove peel and cut into slices. Put peach slices in a 2-quart baking dish. Peaches should reach only halfway up the sides of the baking dish.
Spray pan. Lay whole chilies in pan. Stuff each chilie with chunk of Jack cheese. Mix eggs, milk, flour and seasonings. Pour over chilies and put cheese on top. Bake at 350° for 45 minutes. Let stand 10 to 15 minutes.
Combine zucchini, egg, carrot, onion, cheese, green pepper, 1/4 cup flour and salt and pepper and mix well. Shape this mixture into patties, whatever size you choose and coat them with a mixture of 1/4 cup flour and 1 1/2 cups cornflake crumbs. Fry patties in a skillet with hot oil until brown.
Brown hamburger; drain. Mix taco seasoning, corn and beans with juice into meat. Crumble chips in bottom of long casserole pan. Pour meat mixture over chips and bake at 325° for 20 minutes. Sprinkle cheese over top and heat until melted. Serves 4 to 6.
Place tomatoes, beans and onions in a large salad bowl. Toss gently. Layer lettuce on top. Can be covered at this step and refrigerated. Just before serving, add cheese, corn chips and dressing. Toss and serve.
Preheat oven to 350°. Mix ingredients well in a medium size mixing bowl. Pour into cake pan. Bake for 45 minutes.
Melt margarine; add flour and nuts. Work together well with fork; spread over the bottom of large baking dish (13 1/2 x 9-inch). Bake at 350° until light brown. Set aside to cool. Cream the cheese, adding sugar; fold in small carton Cool Whip. Spread over cooled first layer. Mix chocolate pudding using 3 1/2 cups milk. Spread over second layer. Spread large carton Cool Whip on top for final layer. Refrigerate for 12 to 24 hours before serving. May sprinkle chopped pecans or chocolate curls on top.
In a huge bowl, stir first 4 ingredients. In another bowl, cream margarine, sugar and eggs. Stir creamed mixture into the flour along with buttermilk. This will be very stiff and heavy. Stir in caraway and raisins. Spoon into buttered heavy casserole dish. Cut an X on top. Bake at 350° for 75 minutes.
Lay open each hot dog bun. Put 1 slice of ham and cheese. Pull bun closed and push shredded lettuce on top. Sprinkle with garlic powder (to taste). Pour a teaspoon of dressing on top. Stick 2 toothpicks in bun to hold together. Wrap in plastic wrap. Microwave just until cheese melts.
Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavor. Makes about 3 cups.
Mix pineapple, oranges and cottage cheese. Sprinkle dry jello over pineapple mixture. Fold in one 8 ounce Cool Whip (easy). Refrigerate in a 9 x 13-inch pan.
Cut cauliflower, pepper and onion into bite size. Mix all ingredients and chill before serving.
Combine powdered sugar and butter in large mixing bowl and beat with electric mixer until smooth. Stir in peanut butter and cereal (mixing with hands if needed). Shape into 1 1/2 x 1/2-inch logs. Chill. Spread tops of cookies with your choice of frosting.
Cream sugar and lard; add egg. Beat well. Add rest of ingredients and stir thoroughly. Bake at 350° for 30 minutes or until done.
In a cake pan empty contents of can of pineapple with juice. Then evenly spread powder cake mix over pineapple. Melt butter in microwave or in a pan over low heat. Pour melted butter over the contents in cake pan. Then bake in oven at 325° until lightly brown.
Combine brown rice and sweet rice in a pot. Rinse the rice a couple of times. Pour in water, add salt and soak for about 1 hour. Cover and cook on medium heat until it boils, then lower heat and cook for about 45 minutes. Turn off the heat and leave the pot on the burner for 20 minutes. Serves 4 to 5.
Mix all together and drop by teaspoonful on cookie sheet. Bake at 350° to 375° for 12 to 15 minutes.
Mix cocoa in hot water. Mix all ingredients together and beat well. Bake in 9 x 13-inch pan at 350°, about 30 minutes.
Mix dry ingredients. Cut in shortening. Add milk. Chill dough for 30 minutes in refrigerator. After dough has been chilled, roll out dough to 1/8-inch thick and cut into strips. Drop into soup.
Heat oil in skillet; saute garlic. Add chicken and cook until no longer pink; remove and keep warm. Combine remaining ingredients, except rice or pasta. Toss to coat vegetables well. Add to skillet and stir-fry about 3 to 5 minutes. Return chicken to skillet and heat thoroughly. Serves 4. Serve over rice or pasta.
Wash strawberries; stem them. Pour sugar over berries. Place over low flame until sugar dissolves. Boil for 20 minutes, or use thermometer to temperature of 218°. Pour into glasses and top with melted paraffin wax.
Mix all ingredients, except cheese. Place in a shallow casserole dish and place cheese slices on top. Bake at 300° for 30 minutes.
Mix together all ingredients and roll into balls about the size of a quarter. Place under broiler for 12 to 15 minutes or until brown.
Beat eggs until thick. Add sugar, milk, vanilla, coconut and melted margarine. Pour into three unbaked pie shells. Bake 1 hour at 300°.
Cut hippo into bite size pieces. Add spicy gravy, enough to cover. Cook over open pit fire for 3 weeks. This will serve 2,500 people. If more are expected, a rabbit may be added, but beware, most people do not like hare in their stew!
Cut Swiss or round steak into individually sized pieces. Pound flour into both sides of meat. Brown both sides in hot fat in a large, heavy skillet with cover. Add water, celery, stewed tomatoes, onion, carrot sticks and salt and pepper to taste. Simmer for 1 hour with cover on. When meat and vegetables are tender, remove from pan. Add brown gravy mix to juice in pan. Add more water, if necessary. Serve with mashed potatoes.
Brown beef, onion and garlic. Drain off fat. Stir in the undrained tomatoes, tomato sauce, tomato paste, basil and salt. Cover and simmer for 15 minutes, stirring frequently. Boil water in large pan. Add the lasagne noodles and oil. Cook until tender. Drain and rinse noodles. Beat eggs. Add 1/2 cup Parmesan cheese, Ricotta, parsley and pepper.
Peel and quarter the potatoes and boil until soft. Mash them and add cream cheese, sour cream, onions, salt, pepper and egg whites. Place in a crock pot or a casserole dish. The potatoes can be stored in the refrigerator for up to 7 days at this point.
Prepare angel food cake according to package directions, except add grated square of chocolate to batter before pouring into tube pan. Bake for 30 to 40 minutes. Cool in pan by inverting over bottle. Mix the cream, sugar and cocoa; refrigerate until very cold. Sprinkle gelatin over 2 tablespoons cold water; let stand 5 minutes, then heat, stirring, over hot water until dissolved. Let cool.
Sprinkle chicken with cumin, chili powder and salt. Heat oil in 10-inch skillet over medium heat. Add chicken; cook and stir until no longer pink. Add onion and garlic; cook and stir 2 minutes. Drain tomatoes; set aside. Add water to reserved liquid to make 3/4 cup. Add liquid and picante sauce to skillet. Bring to a boil. Stir in rice; reduce heat. Cover tightly and simmer 5 minutes. Stir in beans and chopped tomatoes. Remove from heat. Let stand covered about 5 minutes until all liquid is absorbed. Sprinkle with cheese and garnish with sliced avocado. Makes 4 servings.
Preheat oven to 350°. Place potatoes in 9 x 13-inch pan. Mix margarine, salt, pepper, soup, milk and sour cream. Pour over potatoes. Scatter half of cheese over top and gently stir into potatoes. Bake for 30 minutes. Top with remaining cheese and then mixture of corn flakes and margarine. Bake an additional 20 minutes.
Melt margarine in a 9 x 13-inch pan. Add graham cracker crumbs. Press down to make crust. Pour in chocolate chips, butterscotch chips, coconut and nuts, each time making a layer. Then pour Eagle Brand milk over entire pan. Bake at 350° for 30 to 45 minutes. Cool, then cut into squares with greased knife.
In 9 x 13-inch casserole pan, put rice on bottom. Lay chicken on top of rice. Pour melted butter over chicken. Mix soup and water together and pour over chicken and rice. Sprinkle envelope of seasoning from box of rice on top. Bake at 350° for 1 hour to 1 hour and 15 minutes. Really delicious and so easy!
Place the pork chops in a baking pan; season with salt and pepper. Mix the ketchup and Coca-Cola; pour over the pork chops. Sprinkle with brown sugar. Bake uncovered in a 350° oven for 1 hour or until pork chops are tender. Serves 8.