HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, oleo and pecans. Press into greased oblong baking dish along bottom and up sides. Bake until golden brown at 350 degrees. Set aside to cool. Cream together sugar, cream cheese and cool whip. Spread over cooled crust. Spread blueberry pie filling over cream cheese mixture. Chill until ready to serve.
Melt almond bark in microwave (read package directions). Stir in peanut butter. Pour into aluminum foil lined cookie sheets to 1/4-inch thickness. Melt chocolate chips and drizzle over the semi-cooled almond bark. Cut through with knife to give swirled look. Cut into pieces.
Fry ground beef with onion. Cook macaroni in boiling salted water. Drain and add remaining ingredients. Season to taste and let simmer about 10 minutes.
Heat oven to 350°. Soak raisins in rum. (The raisins can be soaked in apple juice instead of rum.) Beat together the butter and sugars until creamy. Add eggs and vanilla and beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins and mix well (I like to add walnuts or pecans here). Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or longer for more crispy cookies. Cool 1 minute on cookie sheet; remove to wire rack. Yield: about 4 dozen.
Boil pineapple and jello for 3 minutes. Cool; whip the Dream Whip. Mix Dream Whip and cottage cheese into jello. Chill until firm.
Saute onion and fennel in olive oil until soft. Add lentils and broth and bring to boil; lower heat and simmer, covered, for 15 minutes. Add the tomatoes, Italian seasonings, oregano, garlic, bay leaf and salt and pepper to taste. Cover and simmer 15 minutes. Stir in the parsley flakes and couscous (optional); cover and let stand for 5 minutes. Stir and serve.
Combine all ingredients (except pie filling and vanilla wafers). Place vanilla wafer in bottom of cupcake liner. Fill 2/3 with cream cheese mixture. To with pie filling. Bake at 325° for 15 to 20 minutes.
Cook and stir ground beef, onion and garlic in 4-quart Dutch oven until beef is brown; drain. Stir in remaining ingredients, except dumplings. Heat to boiling, stirring frequently. Reduce heat. Cover and simmer, stirring occasionally, for 1 hour.
Preheat oven to 350°. Combine the soups, sour cream, mayo and garlic powder until well blended to make the sauce. In a 13 x 9-inch pan, layer half the noodles, half the chicken, half the sauce and half the cheese. Repeat the layers and bake for 30 minutes.
Mix together the eggs, oil and vanilla until frothy. Stir in the sugar. Sift together and stir in the dry ingredients. Stir in apples. Bake in a 9 x 13-inch pan for 45 to 50 minutes.
Mix all ingredients in amounts needed. Add mayonnaise to taste. Let stand in refrigerator overnight.
Whisk together the first 3 ingredients and cook until thick. Cool. Mix well with remaining ingredients and serve with fresh vegetables. Makes 2 cups. Keeps well in fridge.
Mix well. Pour in lightly greased pan. Bake 30 minutes or until done at 425°.
Soak squash, onions and green peppers in salt water for 1 hour; drain. Mix sugar, vinegar, celery seed, mustard seed and pimento; mix well. Add squash, onions and peppers to sugar mixture. Boil for 15 minutes. Put in hot canning jars; seal while hot. Makes 6 pints.
Scald the milk in a double boiler. Beat the egg yolks slightly. Add sugar and salt. Add the milk, a little at a time, stirring constantly. Return to the double boiler and cook over hot, not boiling water, until mixture coats spoon, stirring constantly. Remove at once. Cool and add vanilla. Serves 6.
Spread crescent rolls on cookie sheet and bake at 350° for 9 minutes. Mix mayonnaise, cottage cheese, cream cheese and dressing mix together. Add a little milk, if too thick. Spread on cooled rolls and top with 2 cups chopped vegetables (your choice). Cauliflower, broccoli, radishes and carrots work well. Add grated cheese on top.
Brown and drain meats. Melt cheeses and mix together. Add remaining ingredients. Spread over mini rye bread. Heat and serve.
Cream the butter. Gradually add and beat until creamy the sugars. Beat in the egg and vanilla. Stir in the flour, salt, baking soda and cinnamon. Add the chopped nuts and chocolate chips. Drop the batter from a teaspoon, well apart, on cookie sheet. Bake about 10 minutes in a 375° oven.
Brown turkey, onion and pepper until tender. Add rice and stir-fry. Top with scrambled egg. Serves 3.
Boil hen in small amount of salted water. Remove meat from bone and return to stock. Add whole potatoes and when done, remove and mash. Add remaining ingredients, except corn, at the same time as potatoes. Add corn after stew is nearly done. Cooking time is about 5 hours. Can be modified for crock-pot.
Scald milk. Add cooking oil. Add 1 cup cool water. Dissolve yeast in above mixture. Add the sugar and salt. Sift in 6 to 7 cups flour, or enough flour until dough is not sticky. Let raise to double in size. Work down and make into rolls. Let raise again. Bake at 400° for 6 minutes. Makes 24 rolls.
In a 2-quart casserole, place the sauerkraut, rice and beef in order given. Over the top, pour undiluted tomato soup and undiluted chicken noodle soup. DO NOT STIR. Leave in layers. Sprinkle with wheat germ or crushed cornflakes (optional). Bake, uncovered, about 1 hour at 350°. Serves 4 to 6.
Sift flour, baking powder and salt three times; set aside. Blend sugar, margarine and Crisco together. Add eggs individually and beat with each one. Beat until fluffy. Put in flour mixture and milk a little at a time and blend. Add lemon and vanilla. Flour walnuts to keep from sinking. Stir in walnuts with spoon. Pour into greased and floured tube cake pan. Bake at 350° for 1 1/2 hours.
Bake pastry shell according to package directions. Cream butter until soft. Gradually blend in sugar, then add flour.
Cook the sugar, butter, margarine and evaporated milk as fast as it will go stirring all the time (it should cook in five minutes). Use the cup of cold water to drop a bit in it and when it forms as it goes down and the tail gets hard, you are ready to add the last three items. First add the marshmallow cream. (It comes out of the jar easier if you soak the jar in hot water prior to use.) Add the seven squares of chocolate. Once it melts real good, add pecans. Beat until it gets a glossy look. Butter your pan and then pour fudge into pan and let set.
Mix ingredients and mash or whip until fluffy. Add little milk if necessary. Put in containers suitable for self or family. Freeze. When ready to use, drizzle butter over top and sprinkle with paprika. Bake 1 hour to heat through good at 350°.
In the large bowl of the electric mixer, beat together first 5 ingredients until butter is the size of small peas. Beat in the next 4 ingredients until blended. Beat milk and egg, then add to the bowl, stirring until dry ingredients are just moistened. Do not overbeat. Pour into oiled 8 x 4-inch loaf pan and bake in a 350° oven for 45 to 55 minutes or until top is golden brown and a cake tester inserted in center comes out clean. (If top is browning too quickly, then tent loosely with foil.) Cool 10 minutes, then remove from pan and continue cooling on a rack. Yields one loaf.
Place butter, onion and garlic in large glass dish; microwave for 2 minutes. Then add shrimp, parsley, paprika, Tabasco and cayenne pepper. Cook an additional 7 minutes, stirring twice. Add remaining ingredients. Cook another 2 minutes. Serve over cooked egg noodles tossed with butter and Parmesan cheese. Mix well.
Pound steak to 1/2-inch thickness. Cut in 1/2-inch wide strips across grain of meat. Sprinkle with paprika and allow to stand while preparing other ingredients. Using a large skillet, brown meat in margarine. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes more. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring until clear and thickened for about 2 minutes. Add tomatoes and stir gently. Serve over the hot rice. Serves 4 nicely. Good and it's quick!
Fry bacon in frying pan and break into very small pieces. Preheat oven to 350°. Combine cornmeal, flour, sugar, salt and baking powder; mix thoroughly. Add milk, stirring slowly. Add eggs and blend well. Melt butter in the baking pan and pour into cornmeal batter and mix well. Add the bacon pieces and stir very well. Pour the batter mix into the baking pan and cook for 30 minutes or until a toothpick comes out clean.
Mix together and dissolve in hot water the raspberry jello and sugar. Add pineapple juice. Pour into large container and freeze. When ready to serve, cut frozen mixture into pieces and put into punch bowl. Pour chilled Sprite or ginger ale over mixture and serve.
Grease an 8-inch pan with butter. Mix oil with egg and milk. Mix dry ingredients and add to liquid mixture. Pour batter into pan. Stir just barely to smooth out lumps. Sprinkle 4 tablespoons sugar mixed with 1 teaspoon cinnamon on top of batter. Bake 12 to 15 minutes in a 375° oven.
Beat egg whites until stiff; add sugar gradually. Beat until real stiff. Add vanilla. Drop by tablespoons onto cookie sheets covered in brown paper. Bake in preheated oven of 325° for 5 minutes. Then turn oven off. Wait until oven is cool, then remove and enjoy.
Mix the ingredients. Grease muffin pans. Pour into muffin pans. Bake at 425° for 10 to 12 minutes. This recipe makes 6 muffins.
Mix all ingredients together. Pour over 4 boneless chicken breasts and refrigerate for 4 hours or overnight.
In skillet, brown sausage; drain well. Add all ingredients to a crock-pot and stir well. Cover and cook on low setting for 12 hours. Taste for seasoning. Serve sprinkled with Parmesan cheese. Makes 6 servings.
Cream the butter or shortening thoroughly in a deep bowl. (Have it soft before you start.) Add sugar gradually, beating until the mixture is fluffy and light like whipped cream. Add eggs, beaten until light. Sift dry ingredients together and add alternately with liquid, beginning and ending with the dry ingredients. Beat thoroughly and add flavoring. Bake in layers or flat loaf pan in preheated 375° oven for 30 minutes. Makes 2 large squares or 3 layers.
Melt chocolate in double boiler. Add milk and cream. Blend in beaten egg yolk, sugar and flour. Cook until thick, stirring constantly. Add butter and vanilla.
Saute carrots in oleo on medium heat. Heat 4 minutes. Add onions. Cook 1 minute. Add zucchini, salt, pepper and basil. Cover and cook 3 to 4 minutes or until crisp-tender. Serves 6 to 8.
Cream margarine, peanut butter and sugars. Add eggs; mix well. Combine flour, baking powder, soda and salt. Add to creamed mixture.
Heat oven to 300. In a 3 quart casserole or Dutch oven, brown beef cubes in oil. Stir in flour, salt, and pepper. Add remaining ingredients; mix well. Cover and bake at 300 for 2 to 3 hours, stirring every hour. Serve over cooked noodles OR rice.
Mix all ingredients (except pie filling). Pour 2/3 of batter into greased jelly roll pan. Spread on pie filling. Drop rest of batter by spoonfuls on top. Bake at 350° for 45 minutes. Drizzle with powdered sugar frosting.
Combine all ingredients and shape into one or two balls. Sprinkle each ball with paprika. Chill.
Brown the hamburger in the shortening. Add the onion and celery. Season to taste with salt and pepper. Place hamburger in buttered casserole. Top with the tomato soup. Add layers of potatoes and top with the cream of mushroom soup. Bake in a 350° oven for 1 hour.
Combine all ingredients in a large bowl. Stir until sugar dissolves. Pour into a one-gallon freezer and freeze. Let ripen at least one hour.
Heat oven to 350°. With electric mixer, cream together oil and sugar. Beat in molasses and egg. Add remaining ingredients and combine thoroughly. Shape dough into walnut-size balls, roll in sugar and flatten with bottom of glass dipped in sugar on ungreased baking sheets. Bake for 10 to 12 minutes, or until cookies are golden brown and cracked on top. Let cool on wire racks. Store in airtight container. Makes 3 dozen.
Bake cake as directed on package. Cool. Mix together sour cream, 2 packages of coconut and sugar. Frost cake. Add remaining coconut to top of cake. Refrigerate.
Heat oven to 350°. Cook and drain broccoli. In a large mixing bowl, combine parsley, onion, mustard, margarine and lemon juice; blend well. Add cheese, broccoli and ham; mix lightly. Set aside. Separate crescent dough into 8 triangles. On greased cookie sheet, arrange triangles with points toward the outside in a circle with bases overlapping. The center opening should be about 3 inches in diameter. Spoon ham filling in a ring evenly over bases of triangles. (Some filling may fall onto cookie sheet.) Fold points of triangles over filling and tuck under bases of triangles at center of circle. Sprinkle with Parmesan cheese. Bake at 350° for 25 to 30 minutes or until golden brown. Serve hot. Makes 6 servings.
Mix cereal, sugar, flour, baking soda and salt in large bowl. Add beaten eggs, shortening and milk to flour mixture. Mix well. Put into muffin tins. Bake at 400° for 15 minutes. Mix will hold for 6 weeks if covered and kept in refrigerator.
In bowl, blend eggs and sugar. Add Crisco oil and vanilla. Blend well. Add baking soda, salt, baking powder and cinnamon. Mix well. Add flour alternately with zucchini and blend. Then add pineapple, currants and nuts. Blend well. Pour batter in two greased and floured 9 x 5-inch pans. Bake at 350° for 1 hour. Let cool 10 minutes and turn out on cooling racks.
Mix sugar, oil, coffee, eggs and applesauce. Add dry ingredients and mix all together. Stir in diced apples. Pour onto cookie sheet (type used in Food Services). Bake at 350° for 40 minutes. Frost when cool.
Melt butter in 9 x 13-inch pan. Sprinkle in graham cracker crumbs. Sprinkle in chocolate chips. Sprinkle in coconut. Sprinkle in chopped pecans. Pour sweetened condensed milk over all. Bake at 350° for 25 to 30 minutes. Cool; cut into bars.
Cream sugar with shortening. Add beaten eggs. Dissolve soda in buttermilk. Sift dry ingredients. Add alternately with buttermilk to sugar mixture. Drop by teaspoon on greased cookie sheet. Bake at 350°; watch closely. Yields 6 to 7 dozen.
Peel, slice and boil potatoes in clear water until done. Drain well. Put in mixing bowl and combine with all other ingredients. Beat well. Pour into two 9-inch unbaked pie shells. Bake for 1 hour at 350°.
Beat first 2 ingredients, then add remaining ingredients. Bake in greased bread pans at 350°.
Mix all ingredients well and pour into an unbaked pie shell. Bake at 325° for 1 hour.
Pour chilled juice and ginger ale into punch bowl and mix. Top with scoops of sherbet. Makes 25 servings.
Combine sugar and cornstarch; mix well. Slowly add milk and cream to make a smooth mixture. Cook until bubbly and thickened (I put in microwave 6 to 7 minutes, stirring occasionally). Remove from heat. Add vanilla and margarine. Pour into baked pie shell. Sprinkle top with cinnamon and nutmeg. Bake at 375° for 15 minutes.
Mix well. Stir and bring to a boil until like syrup. Pour over ham last 15 minutes of baking.
Brown chicken in oil. Remove from pan. Saute onion and peppers until tender-crisp. Drain peach liquid into skillet with vegetables. Add vinegar, sugar and soy sauce. Return chicken to skillet. Simmer 1 hour. Mix cornstarch with water. Add to chicken and vegetables. Cook until thickened. Add peach halves. Heat through.
Drain pineapple chunks. Put the pineapple juice in a saucepan with sugar, cornstarch, orange juice and lemon juice. Cook until thickened. Set aside to cool.
Brown pork chops in small amount of oil. Lift out and pour off grease. Spread rice over bottom of skillet. Add water; sprinkle with 1 teaspoon of salt. Put pork chops back in skillet on the rice and sprinkle with remaining teaspoon of salt. Add onions, chopped tomatoes with juice and drained corn. Sprinkle with pepper. Bring to boil. Turn down low. Cover and simmer 25 to 35 minutes. Watch and add more water should it cook dry or if rice should not be tender.
Preheat oven to 350 degrees. Combine butter and cream cheese and beat until creamy. Add cake mix and eggs. Beat until smooth. Stir in white chocolate chips and pecans. Drop from spoon onto ungreased baking sheet, spacing cookies about 2 inches apart. Bake for 10 to 12 minutes or until lightly browned. Remove from cookie sheet and place on rack to cool. Makes about 3 1/2 to 4 dozen cookies.
Brown tenderloin tips. Brown flour in butter or margarine. Add wine and vinegar to meat juices from browning meat. Make a brown sauce using browned flour. Put the tips in the sauce; add seasonings and mushrooms. Remove from heat and add sour cream. Serve on noodles or toast points.
Brown ground beef and onion; drain. Add Ro-Tel, beans and soups. Stir and cook until well heated. Line an 8 1/2 x 12-inch pan or baking dish with Fritos. Pour mixture on top of Fritos. Cover with cheese. Bake in 400° oven until cheese is melted.
In a small bowl, combine Cheddar cheese, cream cheese, deviled ham, scallions and chilies. Mix well. Shape mixture into a ball. Roll in chopped nuts. Wrap in plastic wrap; chill. Remove from refrigerator to soften slightly before serving. Serve with crackers. Makes one 2 cup cheese ball.
Sift flour, cocoa, salt, baking powder and baking soda together. In large bowl mix sugar, eggs, oil and vanilla. Add milk to dry ingredients. Mix 2 minutes. Add coffee. Batter will be thin. Bake at 350° for 35 to 40 minutes.
Brown ground beef and onion together; drain. Return to skillet. Add salt, pepper, garlic, seasoned salt, Worcestershire sauce, tomato sauce, cooked rice and brown sugar. Simmer 1 minute. Pour ingredients into a 13 x 9-inch baking pan. Top with slices of Velveeta cheese. Pour prepared cornbread mixture on top of cheese. Bake as directed per cornbread directions. Serve with salad.
Cut Seablend up. Stir in other ingredients (except almonds) until creamy. Top with almonds. Bake at 375° for 20 minutes.
Heat chicken broth in a pot. Cut lemon grass into 1-inch lengths. Add lime leaves, lemon grass, galangal and chicken to the broth. Heat until chicken is cooked through, then add lime juice, fish sauce, chilies and mushrooms. Simmer for 5 minutes. Garnish with cilantro and serve.
In heavy saucepan, slowly melt all chips; add peanut butter and stir until smooth. Add noodles; stir well. Cool slightly. Drop by spoonfuls onto waxed paper to harden. They may be put in refrigerator overnight.
Cube and boil zucchini 6 minutes and drain. Mix sour cream, soup and onion. Pour over squash and mix together. Melt oleo and add to Pepperidge Farm dressing. Put half of dressing in baking dish. Add zucchini, then put the rest of the dressing on top. Bake 20 minutes at 350°.
Stir dry orange jello into cottage cheese; mix well. Blend in Cool Whip and then add mandarin oranges. If desired, you may use eight of the orange slices to decorate the top of the salad.
Scald milk. Add sugar, Crisco, salt and butter. Set aside to cool. After cool, dissolve yeast in warm water with 1 tablespoon sugar. Combine milk mixture and yeast mixture. Add eggs; stir in flour. Dough will be soft and slightly sticky. Knead dough on floured surface for 10 minutes. Let rise until double. Punch down; let rise to double again. Divide into 4 pieces. Roll into jelly roll; spread melted butter on dough. Sprinkle with cinnamon sugar. Roll into jelly roll; slice. Let rise and bake at 350°.
Drain green beans and stir in cream of mushroom soup until completely mixed. Stir in 3/4 can of fried onion rings and pour remaining on top of mixture. Bake in a covered dish at 350° for 30 minutes.
On a well greased 15-inch pizza pan, press out cookie dough into a 14-inch circle. Bake at 350 degrees for 15 minutes. Combine cream cheese, peanut butter, and sugar. Spread this mixture evenly over cooled cookie. Arrange apple slices over this mixture. Uniformly sprinkle on chopped peanuts and drizzle with caramel topping. Slice and serve with vanilla ice cream or cool whip.
Preheat oven to 350°. Melt 1 stick butter in square baking pan. Pour batter over butter. Pour fruit on top of batter. Bake at 350° for 45 to 50 minutes.
Mix ingredients (except chocolate) and refrigerate. Roll in small balls and dip in melted chocolate. Place on wax paper or cookie sheet until dry. Store in refrigerator. These are great for Christmas holidays. Makes 5 dozen.
Dissolve 1 package gelatin with 1 cup boiling water. Add defrosted strawberries. Let cool. Whip topping, following directions on box and fold into strawberry mixture. Cut up cake into small squares. Lightly oil a 9 x 13-inch pan and pour 1/4 of whipped mixture into pan. Place pieces of cake on top, then cover with remainder of whipped mixture. Refrigerate. Dissolve other package of gelatin according to package directions. Let cool until it is syrupy. Pour over cake. Refrigerate. Cut into squares.
Drain pineapple juice in a saucepan.	Mix in jello. Put in marshmallows and cook over low heat, stirring constantly until marshmallows melt.	Remove	from heat and cool, then add nuts, pineapple, Cool Whip and	cottage cheese. Pour in mold and let jell.
Heat oven to 350°. Beat butter, granulated sugar, brown sugar and vanilla. Add eggs; beat well. Stir together flour and baking soda. Blend in sugar mixture. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes or until lightly browned. Cool slightly. Makes about 5 dozen cookies.
Melt butter in pan. Add sugar and milk. Boil for 2 minutes; take off stove. Add oats, cocoa and vanilla. Drop onto wax paper with spoon. Let set up.
Brown pork chops with onions, add seasoning and water. Add potatoes and carrots (thin sliced) and celery (thick). Simmer until done.
Combine the first 5 ingredients in a heavy saucepan; mix well. Bring to a boil; boil 1 minute, stirring occasionally. Remove from heat; stir in peanut butter. Add oats; mix well. Quickly drop by heaping teaspoonfuls onto waxed paper. Cool. Makes about 5 1/2 dozen.
Mix ingredients gently in bucket. Let settle for 3 to 4 hours. Makes super big bubbles.
In a 9 x 13-inch pan layer the 6 ingredients in the order given above. Bake 20 minutes in a 350° oven. Serve with tortilla chips.
In large bowl, mix 1 1/2 cups flour, yeast, sugar and salt. Heat water, milk and margarine to about 130°. Stir in yeast mixture, egg and enough remaining dough to make flour easy to handle. Sprinkle flour on wax paper and knead dough until elastic and smooth. Cover for 10 minutes.
Heat oven to 425 degrees. Let crust soften to room temperature. Sprinkle a little flour on kitchen counter and place crust on top. Using whatever cookie cutters you like, cut out as many shapes as you can. You will need a rolling pin to re-roll extra pastry. Sprinkle with cinnamon & sugar. Place on cookie sheet. Bake 10-12 minutes & cool on paper towels.
Put oil into a heavy skillet over medium heat; dump vegetables in. Stir; cover tightly and simmer until tender. Take lid off and evaporate liquid. Cook and toss until bottom is lightly browned and crusty.
Cook beef and onion in 10-inch pan. Drain beef. Stir in remaining ingredients. Cover and cook over low heat 10 to 15 minutes.
Combine corn syrup, sugar, salt and water, mixing well. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until mixture reaches firm ball stage (248° on candy thermometer). Slowly pour half of sugar mixture over beaten egg whites, beating constantly with electric mixer. Cook remaining half of sugar mixture over medium heat to hard ball stage (260° on candy thermometer). Pour mixture slowly over egg white mixture; beat until mixture holds its shape and mixer cannot beat any more. Beat with wooden spoon until mixture is no longer glossy. Stir in pecans and cherries. Shape mixture into 2-inch eggs or 2 large eggs. Melt chocolate morsels and paraffin in a saucepan over very low heat, stirring constantly. Dip each egg into chocolate; cool on waxed paper. Reheat chocolate if it thickens. Decorate as desired with decorator icing. Yield: About 30 (2-inch) eggs or 2 (1 1/4 to 1 1/2 pound) eggs.
Mix first three ingredients in a bowl. Mix 1/2 cup water and Borax in a styrofoam cup. Stir mixtures together. (Fast - hands on.)