HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir first 4 ingredients; set aside. In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugar until blended, then eggs and vanilla. Add flour mixture; beat until well blended. Chill dough. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten slightly. Bake at 350° for 12 minutes or until lightly browned.
Scald milk and butter. Pour over all other ingredients except eggs. Add eggs to pan with dry and liquid ingredients. Pour into a 1 1/2-quart casserole. Bake at 350° for 40 to 45 minutes, until a knife comes out clean. Serve warm.
Cook peas and carrots; drain. In large saucepan, cook onions and mushrooms in butter until tender. Stir in flour, salt, pepper, sage or thyme. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in drained peas and carrots and chicken. Pour chicken mixture into a 9 x 13 casserole dish. Top mixture with biscuits. Bake at 400° for 12 to 15 minutes or until biscuits are golden brown.
Put rice, sausage and soups in 1 1/2 or 2-quart microwave dish. Cover; cook on High for 25 to 30 minutes. (Pork, chicken or shrimp can be added.)
Cook Rotini pasta in boiling water. Mix contents of the broccoli pouch, ham, and vegetable blend into the pasta. Continue cooking 5 minutes. Drain, DO NOT RINSE. Add cheese sauce and italian seasoning. Cook until heated through, stirring occasionally.
Cook sugar, cocoa, oleo and milk at rolling boil for 3 minutes, then add oatmeal, peanut butter and vanilla. Mix quickly and drop by teaspoon on waxed paper.
Mix water, vinegar and salt well. Put in quart jars dill, cloves, mustard seed and cloves of garlic. Pack pickles loose in jars. Pour cold brine over pickles (lided) and put into boiling water for 3 minutes. Take out and tighten lids down.
Mix flour, garlic salt, paprika, oregano, black pepper and salt. Heat oil in skillet to 365°. Beat egg and milk. Mix flour and seasoning. Dip chicken in milk and egg mixture, then dip into flour mixture. Put into hot skillet and brown on both sides. Cover and simmer for tender chicken.
Mix rice, soup and milk together. Pour in 9 x 13-inch pan. Lay chicken on top. Chop onion and sprinkle over top. Cover with foil and bake for 2 or 2 1/2 hours at 350°.
Mix well; grease and flour Bundt pan. Bake at 325° until done.
Mix dry ingredients. Add other ingredients, stirring to blend well. No need to use mixer. Bake in greased 9 x 13-inch pan at 350° for 30 to 40 minutes.
Cream the butter and sugar. Add eggs and buttermilk with soda and flour. Roll out on floured board 1/8-inch thick. Cut out and put on cookie sheet. Cook 8 to 10 minutes at 350°.
Boil potatoes in jackets, peel and grate. Mix margarine, soup, onion, garlic, sour cream, salt, pepper and cheese with potatoes. Top with cornflakes in melted butter. Let sit overnight in refrigerator. Bake at 350° for 45 minutes.
Wash beans and place in large bowl covered by 2-inches of water. Soak overnight. Simmer in the same water until beans are tender. Add tomatoes and cook 5 minutes more. Saute green peppers 5 minutes in oil. Add onions and cook until tender. In a large skillet, melt butter and saut beef 15 minutes (until done). Add meat to peppers and onions. Stir in chili powder and cook 10 minutes. Add this mixture to the beans. Season with salt, pepper and cumin seed. Simmer 1 hour. Remove cover and cook 30 more minutes.
Thaw spinach; drain. Squeeze out all excess moisture. Blend remaining ingredients. Shape into balls the size of walnuts. Lightly grease baking sheet. Bake 10 to 15 minutes at 350°. Drain on paper towel. Makes about 65.
Sift flour, sugar, salt, cocoa and spices in mixing bowl. Drop in shortening and eggs. Add applesauce and beat. Add dates, raisins and nuts. Mix thoroughly. Bake in greased and floured pan at 350° for 1 hour.
Bring water to boil. Add raisins and return to boil. Cover, reduce heat, simmer 20 minutes and strain. Drain; reserve liquid. Add water to measure 1/2 cup, if necessary. Dissolve soda in liquid. Combine flour, sugar, nutmeg and cinnamon. Stir in raisins. Add to dry ingredients. Stir well. Spoon batter into greased muffin pans. Bake at 350° for 20 to 25 minutes.
*For softer cookies, substitute 1/2 of the Crisco with margarine.
Cream together butter and sugar. Beat in eggs. Sift together flour, salt, cinnamon and soda. Add to creamed mixture. Fold in mincemeat or other cooked fruit of your choice. Add nuts. Pour into greased and floured Bundt pan. Bake at 350° for 1 hour.
Cream mayonnaise and sugar. Add sifted flour, salt, soda and cocoa. Stir in vanilla and hot water. Bake for 30 minutes in hot oven (350°).
Melt margarine in pan. Add soups and milk. Heat. Place potatoes in a 3 quart pyrex dish. Sprinkle with salt, black pepper, onion, bell pepper, and ham. Pour heated soup mixture over potatoes and bake covered for 45 minutes at 325 degrees or until fork tender. Uncover, top with cheese and return to oven for 5 to 10 minutes, until melted but not brown.
Thaw green peas. Slice and quarter kielbasa. Cover sausage with water in a saucepan and heat to boiling. Reduce heat and simmer for 5 minutes. Drain and cool slightly. Combine veggies and toss.
Mix first 3 ingredients, let stand 3 hours. Add the next 6 ingredients and bring to a boil. Seal hot.
Put in jar. Shake before using. Must be room temperature to use (refrigerate). Best after few days old.
Grease bottom of cake pan. Fill 3/4 of pan with sliced apples. Sprinkle sugar and cinnamon over apples. Combine melted margarine or butter, brown sugar, oatmeal and flour. Press mixture down over apples, sugar and cinnamon. Bake at 350° for 30 minutes.
Mix soup, lemon juice, mayonnaise, curry, nutmeg and Worcestershire sauce together; add chicken. Cook broccoli and drain. Butter 9 x 13-inch pan or casserole dish. Place broccoli in bottom, the rest of ingredients on top. Serves 12.
Preheat oven to 400°. Beat eggs and add corn syrup, salt, vanilla, brown sugar and butter; mix well. Stir in nuts. Pour into unbaked pie shell. Bake 15 minutes. Reduce oven to 350° and bake for an additional 30 to 35 minutes or until outer edge of filling seems set. Let cool completely. Before serving, put ring of whipped cream around edge of crust.
Brown beef in skillet. Sprinkle half of sauce mix on beef. Spoon on cottage cheese. Cover with uncooked noodles. Sprinkle on last half of sauce mix, basil, parsley and salt. Break up tomatoes and pour over top. Add the water.*
On waxed paper, mix flour, sage and thyme. Coat chicken with mixture. Melt margarine in skillet. Add pieces of chicken and cook slowly until browned on both sides. Add soup and 1/2 cup water, stirring to loosen browned bits. Cover and simmer 5 minutes or until chicken is done. Serve over hot cooked rice.
Mix all ingredients and bake in a bundt pan at 350° until done, about 35 to 45 minutes.
Brown pork chops in bacon fat. Remove pork chops to baking dish, pour can of condensed mushroom soup over them and onion. Bake in 350° oven for 1 1/2 hours.
Blend cottage cheese and pineapple juice to soften. Add Knox unflavored gelatine until smooth. Fold in pineapple, cottage cheese and vanilla. Bake in graham cracker crust at 350° for 3 minutes. Refrigerate.
Pour sauce over layered vegetables in 2-quart glass dish. Cover and refrigerate for up to 2 weeks (overnight before serving).
Melt margarine, pour into dry ingredients. Add beaten eggs, vanilla and stir well. Add pecans and chips; stir. Pour into crust and bake in 325° oven 20 to 45 minutes. Serve warm if desired with whipped cream. Very rich. (Serve in small pieces.)
Heat oven to 350°. Grease cookie sheet. In large bowl, combine mix, flour, water, oil and egg. By hand, stir with spoon until dough is formed. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls, 2 inches apart, onto greased cookie sheets. Bake at 350° for 8 to 12 minutes. Cool 1 minute. Remove from sheets; cool completely. Frost cookies with chocolate frosting. Makes 3 dozen cookies.
Combine sugars, flour and oatmeal in bowl. Cut in peanut butter. Add egg, vanilla and butter. Mix well. Press into a well-greased 9 x 11-inch pan. Bake at 350° for 15 to 20 minutes. Top with your favorite chocolate icing. Makes about 20.
Mix first 3 ingredients well. Put in pie pan. Top with lettuce, tomato and cheese. Serve with taco chips.
Butter bottom of 9 x 13-inch pan. Line with whole graham crackers. Mix pudding and milk; beat 2 minutes. Fold in Cool Whip. Spoon 1/2 of mixture over crackers. Layer graham crackers. Spoon remaining mix over crackers. Layer graham crackers again. Refrigerate for 2 hours. Beat chocolate with syrup, vanilla, margarine, 3 tablespoons milk and confectioners sugar. When smooth, ice the graham crackers and refrigerate for 24 hours.
Mix dry ingredients well. Add liquids which have been stirred together and stir until dry ingredients are well coated. Bake in a 300° oven, turning over in pan every 15 minutes. Granola will be a golden color when done. Stir once in pan when cooling. Store in tightly covered containers.
Melt margarine and mix with crushed vanilla wafers; add sugar (reserving 1/2 cup), then frozen orange juice. Mix until blended and add finely chopped nuts. Continue mixing until all ingredients are evenly distributed. Form into 1 1/2-inch balls and roll in remaining confectioners sugar. Store in cool place in airtight container.
Cut each bagel into 6 thin slices about 1/4-inch thick. Preheat oven to 225°. Cover cookie sheet with aluminum foil. Bake about 1 hour or until crisp. Cool and store in an airtight container. Serve with Chunky Cheese Dip.
Cook noodles and mix all ingredients together. Melt 1/4 pound margarine in pan. Roll about 15 cinnamon graham crackers to crumbs and mix margarine into it. Spread on top of noodles.
Cook macaroni as directed. Rinse in cold water and drain. Combine carrots, relish, salt and pepper with mayonnaise. Pour over cooked macaroni and toss until well blended. Chill before serving.
Beat the above ingredients for 2 minutes. Place in a 9 by 13-inch pan. Bake 350 degrees until a toothpick inserted in the center comes out clean, about one half hour.
Cream shortening. Add strawberries, thawed and thoroughly mashed. Add sifted dry ingredients. Beat two minutes with electric mixer. Stiffly beat egg whites. Gradually add 1/2 cup sugar. Add to strawberry mixture. Beat 1 minute at medium speed. Bake in two 9-inch pans at 350° for 30 minutes.
Cream butter. Add sugar slowly, beating constantly to cream well. Add eggs, one at a time, beating well after each addition. Add flour mixture, 1/2 cup at a time, beating well and constantly. Stir in almond extract. Turn batter into well-greased and floured 10-inch tube pan. Bake at 325° for an hour and a half, or until cake is done. Cool and serve.
Combine oatmeal, peanut butter, vanilla and pecans; set aside. Combine remaining ingredients in medium saucepan. Let come to a rolling boil for 1 minute. Pour over oatmeal mixture; mix well. Drop by teaspoonfuls onto waxed paper. Cool. Yield: 2 dozen.
Arrange cabbage evenly on individual salad plates; place orange sections in center. Sprinkle with pecans and green onions. Serve with dressing. Yield: 4 to 6 servings.
Preheat oven to 400°. Butter a deep pie dish. Pour all ingredients into blender. Blend until well mixed. Pour into buttered pie dish. Bake for 30 minutes. Serve cold.
Combine wine and soda or carbonated beverage. Serve over ice. Makes 1 (about 8 ounce) serving.
Add chopped onion to ground chuck and brown in skillet. Drain off grease. Add cream of chicken soup and diced cheese. Simmer on low heat 10 to 15 minutes. Serve on hamburger buns.
Combine all ingredients and chill. Can add chopped nuts. Serve on a lettuce leaf.
Cover soup bones with water; heat to boiling and then simmer 3 hours. Add remaining ingredients and cook 1 hour longer or until vegetables are tender. Remove bones and cut any meat from them and add to soup.
Cut butter and cream cheese into confectioners sugar. Add vanilla and salt. Knead, adding milk a tablespoon at a time, until dough is smooth and of a consistency where it can be rolled. Roll dough out flat; spread on peanut butter. Roll like a jelly roll. Cut into slices. Store on wax paper layers.
Beat eggs; add oil and sugar. Mix dry ingredients and add to liquids; mix well. Grease and flour pans. Bake in 350° oven for 15 to 20 minutes or until done.
Boil potatoes in skins (must still be firm). Cool and grate. Place 1/2 in greased 9 x 13-inch pan with salt, pepper, onion and green pepper. Repeat. Add margarine and top with cream and cheese. Bake, uncovered, 25 to 30 minutes at 350°. Serves 10 to 12.
Mix together. Store in covered jar or plastic bag in dry place. Add 2 to 3 tablespoons to water when cooking 1 cup rice.
Mix together first 3 ingredients and press into 9 x 9-inch pan. Bake at 350° for 1/2 hour until browned. Mix next three ingredients and spread on cooled crust. Mix next two ingredients together. Do not follow directions on pudding box. Spread on crust on top of cream cheese mixture. Top chocolate mixture with Cool Whip. Top with chopped nuts. Keep refrigerated.
Whip yolks until thick, adding sugar and rusk. Stir in fluffy beaten egg whites. Grease pan, add mixture and bake for 25 to 30 minutes. Melt the Milk Duds and 1/4 cup margarine until smooth. Add 1/2 cup powdered sugar and pour over baked cake. Cool and serve with whipped cream or Cool Whip.
Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Place each flavor in 8-inch square pan and chill until firm.
Cook first 3 ingredients until tender with a little bit of water; don't brown. Set aside. Mix together remaining ingredients. Add celery, onion and butter mixture. Stir well. Bake in 350° oven for 30 minutes.
Empty 1 can pork and beans into bottom of greased casserole. Combine sugar and mustard; sprinkle half of mixture over beans. Sprinkle rest of sugar/mustard mixture, chopped bacon and catsup over beans. Bake, uncovered, at 325° for 2 1/2 hours.
Mix butter and crumbs; press into large cake pan. Cream sugar and cream cheese until smooth. Spread over crumb crust. Layer in order: bananas, pineapple, Cool Whip, pecans and cherries. Drizzle syrup over the top. Freeze 2 hours. Serve.
Combine eggs, sugar and oil in a bowl; mix well. Stir in zucchini, cinnamon, baking powder, flour, salt, baking soda, vanilla and nuts. Spoon batter into 2 greased loaf pans (5 x 9-inch) or 1 (5 x 9-inch) and 3 mini loaf pans. Bake at 350° for 1 hour.
Mix flour with dates and nuts; add sugar. Melt butter and pour over mixture. Add well beaten egg yolks and vanilla. Fold in well beaten egg whites. Bake slowly in tube pan at 300° to 320° for 1 hour.
Shred cheese and Spam in bowl. Add onion to taste. Mix in enough Miracle Whip to form a thick but spreadable consistency spread. Spread on bun halves and broil until edges just begin to burn and top is bubbly.
Set one cup of cake mix aside and put remainder into large mixing bowl with	melted margarine and one beaten egg. Stir until consistency of cookie dough.	Spread into bottom of 11 x 13-inch cake pan and bake in 350° oven for approximately 15 minutes. Take the one cup of remaining cake mix and add 3 beaten eggs and remaining ingredients. Pour over crust like cake and bake for about 25 minutes.
Combine all ingredients and mix well. Pour into tube pan or bundt pan. Bake at 350° for 45 minutes. Glaze with 1 cup confectioners sugar with either 2 tbsp milk or 2 tbsp lemon juice.
Remove leaves and roots. Wash well and cook in boiling water seasoned with bacon fat, salt, sugar and pepper. Cook until tender.
Mix first 5 ingredients well. Make into balls. Cover with tomato soup mixed with water. Bake at 350° until done.
Mix thoroughly 1/4 cup soup, beef, breadcrumbs, egg, onion, salt, 1/8 teaspoon pepper and 1/8 teaspoon thyme. Shape firmly into mini meat loaves. Brown in skillet; pour off fat. Stir in remaining soup, pepper, thyme and water. Cover and cook over low heat 20 to 30 minutes. Stir and baste occasionally. I serve this with mashed potatoes, steamed broccoli and either canned peaches or pears for dessert. Serves 4 to 6, depending on size of meat loaves.
Cook beef and drain. Peel eggplants and cut into 1/2-inch slices. Dip in egg and dredge in meal. Place in a single layer on lightly greased baking sheets. Bake at 400° for 20 minutes. Turn eggplant slices and bake additional 15 minutes.
Sprinkle chicken with salt, pepper and paprika; brown in butter. Put chicken in casserole dish. Add 1 teaspoon butter to drippings in pan and saute mushrooms. Sprinkle flour on mushrooms. Stir in broth, rosemary and sherry. Cook for a few minutes. Arrange drained artichokes between chicken. Pour mushroom mixture over all. Cover and bake at 350° for 40 minutes. Serves 6 to 8 with rice.
Peel carrots and cut into 2 to 3-inch lengths. Put in covered saucepan. Add water to cover carrots. Add sugar and margarine. Cook on medium heat until tender, about 30 minutes.
Combine sugar and oil; beat in egg and molasses. Add remaining ingredients. Drop by teaspoons into shallow dish of sugar. Place on baking sheet about 3 inches apart. Bake at 350° for 15 minutes. Makes 5 dozen.
Beat egg yellows; add lemon juice and beat well. Add sweetened condensed milk and beat. Let mixture sit while you beat egg whites stiff. Gradually add the sugar and beat. Pour mixture into graham cracker crust and top with egg whites. Bake at 400° for 6 minutes. Let sit out for 10 minutes and then refrigerate.
Mix all ingredients. Put into buttered glass baking dish. Bake at 325° for 25 to 30 minutes. Sprinkle with paprika.
Cream peanut butter, margarine and sugar. Beat in eggs. Combine flour, baking powder and cinnamon. Add gradually until well blended. Chill dough at least 30 minutes for easier handling. Wrap about 1 level teaspoonful of dough around each chocolate piece. Place on ungreased cookie sheet and bake in 350° oven for 10 to 12 minutes. Remove and cool slightly. Roll in powdered sugar and let cool. Makes about 5 to 6 dozen.
Saute meat and vegetables until browned and tender. Add cumin, chili powder and tomatoes. Mix well. Stir in rice. Add enough water to the reserved tomato water to equal a total of 2 cups water. Add to meat and rice mixture and heat until bubbling. Stir once more. Lower heat to a simmer. Cover and let cook 20 minutes until all moisture absorbed by rice. Depending upon the consistency of rice desired, more or less water may be added.
Cook spinach according to package directions; drain thoroughly. Blend with remaining ingredients and turn into a lightly greased 10 x 6 x 1/2-inch baking dish. Bake at 350° for 20 to 25 minutes or until knife inserted near center comes out clean. Cut into squares to serve. Serves 6.
Combine ingredients and lightly toss. Add a dash of salt and pepper. Sprinkle paprika for color.
On a round pizza pan, spread in order given. Mix sour cream, taco seasoning and picante sauce. Spread over the avocados. Chop green onions and tomatoes for the fourth layer. Spread sliced olives on top and sprinkle with Cheddar cheese. Use any chips. Serves about 20.
To prepare dough, mix together the flour, salt and sugar. Place on a flat surface and form a hole in the center. Mix the yeast and warm water and let stand for 10 minutes. Add to the flour mixture and mix until you have a mound. Make a depression in the mound and add 3/4 c. cool water and the olive oil. Mix and knead to form a dough that is elastic and smooth. If you don't achieve "elastic and smooth," use the dough anyway! Put the dough into a greased, floured bowl and let it rest and raise for 30 minutes to an hour. Whether it raised or not, proceed as follows: Cut the dough into 4 pieces and flatten into a circle. Put the pieces into pizza pie tins or separately on a large pizza pan. If using tins, stretch the dough to the edge. If using a large pizza pan, stretch the dough to individual serving size. Spread each circle with tomato sauce. Sprinkle liberally with cheese of your choice. Doctor up your little pizza with whatever you want, be creative! Topping choices include pepperoni, salami, olives, cooked onions, cooked sausage, cooked ham strips, mushrooms, or arugula, the choices are endless. Bake in a 400° oven for 12-15 minutes, until cheese is melted and your toppings are hot; start checking at 10 minutes.
Place roast in deep roasting pan. Cut up onions, potatoes and carrots. Place around roast. Pour soup and water over roast. Cover. Bake at 350° for 5 to 6 hours or until tender. Soup makes a great gravy.
Mix softened cream cheese, pineapple (including juice), sugar and Miracle Whip together with mixer until desired consistency is reached.
Coat chops with flour and salt and brown in oil, about 5 minutes on each side. Combine brown sugar, ginger, orange peel and juice and pour over chops. Simmer 45 to 50 minutes or until meat is tender. Add orange slices and heat until orange sections are just warm. Serve with Orange Rice.
Defrost 2 loaves of bread dough. Grease pan. Pinch dough into small pieces. Put in bottom of pan 1 loaf. Mix milk, oleo, sugar, pudding and cinnamon over low heat until dissolved. Pour over dough (first layer). Save some mixture. Pinch second loaf and place on top of first loaf. Pour rest of mixture over second layer of dough. Let rise 2 1/2 hours. Bake at 350° for 25 minutes (on lower shelf).
Combine all ingredients. Bake in greased cake pan for 30 minutes at 350°. Cool. Sprinkle with powdered sugar.
Preheat oven to 350°. This recipe makes 2 (9-inch) deep dish pies. Mix all ingredients except pecans well. Fold in pecans. Pour into unbaked pie shell and bake until set, approximately 45 minutes to an hour. Center of pie will be slightly runny, but done when knife inserted comes out with grainy consistency.
Mix dry ingredients together and add buttermilk until you have the consistency of pancake batter. Add bacon drippings and 1 egg. Mix together and pour into a hot skillet with enough oil to barely cover bottom of skillet. Bake at 425° for 20 to 25 minutes, until cornbread is lightly browned and firm. Makes enough dressing for 4 people.
Melt butter. Add flour; boil and stir 1 minute. Add all other ingredients and heat until cheese is melted.
Mix Jell-O and boiling water; add V-8 juice. Refrigerate until this stars to set. Add all ingredients and pour into mold. Refrigerate. Unmold and serve on a bed of lettuce.
Place beans in baking dish. Mix together sauce for beans in skillet and heat well, then pour over beans and mix. Bake 1 hour at 350°.
Cook and cube boneless chicken into small 1/2 to 1/4-inch cubes. Set aside. In a large skillet, melt butter; add onions and saute until tender. Add flour and curry powder, stirring constantly. Gradually add chicken broth and milk. Cook over medium heat until thick and bubbly. Stir in rest of ingredients; cook until thoroughly heated. Serve over rice.
Mix all ingredients together and spread on tortilla shells. Roll up and place on a plate. After all are done, refrigerate for a couple of hours. Then just slice each one and serve with picante sauce for dipping.
Boil slowly a little over 1 hour. When still juicy, but will sit up, quit cooking. Pour into individual dishes or large bowl. Sprinkle with cinnamon and serve when cold.
Barely cook potatoes with skin on. Cook onions and celery with butter and a little oil under tender. Remove tough clams from minced mixture. Combine in large pan: clam chowder; pour light cream into empty can and fill to top with milk. Fill second can to top with milk as well. Combine milk, cream, Snow's, celery, dill and potatoes. Cook for 30 plus minutes on low. Do not boil. When heated thoroughly add clams (washed and drained) and cook for 5 minutes.
Cook linguine according to package directions until al dente; rinse in cold water and drain well. In food processor or blender, combine garlic, ginger, soy sauce, peanut butter, vinegar, honey, sesame oil and hot pepper sauce; process until blended. Add water to reach desired consistency (1/2 to 3/4 cup), processing until smooth. To serve, toss cooked linguine with vegetables and sauce. Yield: 6 servings.
Combine cottage cheese, sour cream, onion and parsley. Stir in potatoes. Pour into a 1 1/2-quart casserole and bake at 350° for 25 minutes. Sprinkle with Cheddar cheese and paprika. Bake 5 more minutes.