HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine brown sugar, peanut butter, oleo, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Stir in the chips and nuts. Drop by spoonfuls on ungreased baking sheet. Flatten slightly. Bake in 375° preheated oven for 7 to 8 minutes, or until set and just beginning to brown. Do not overbake. Cool 2 minutes on baking sheet. Remove to rack to cool completely.
Saute onion and green pepper. Add ground beef. Brown well and drain. Stir in remaining ingredients. Pour into greased casserole dish. Bake at 350° for 45 minutes. Uncover and bake 15 minutes more.
Place pineapple and sugar in a saucepan and boil about 5 minutes. Add jello to pineapple; stir until dissolved. Cool lightly. Beat cream cheese and evaporated milk until very foamy, about 5 minutes. Do not underbeat. Add jello and pineapple mixture to milk and cheese; keep folding until color is even and foam disappears. Chill in a large mold or in mixing bowl. Delicious!
In a large saucepot, coat the bottom with olive oil. Brown chopped garlic. Crumble the ground beef into the pot and brown. You may use your own variety of meats (meatballs, Italian hot sausage removed from casing, pork chops, sirloin steak or ground beef). Once the meat is browned, add the tomato paste, the water, the tomatoes, the oregano, the salt and pepper, the mint and the hot sauce. Cook, covered, for 1 hour over medium heat; stir now and again. Cook, uncovered, for 2 hours over medium-low heat, stirring now and again. If heat is too high sauce will stick to bottom of pan.
Mix all ingredients. Beat with mixer 3 to 5 minutes. Will keep in refrigerator for several days. Keep covered when you aren't using.
Put all ingredients into saucepan. Cook very slowly until mixture thickens. Serve over ice cream or desserts.
Cream butter and sugar well. Add egg yolks. Beat well. Sift flour, baking powder and salt together. Add alternately with the milk to the butter mixture. Add vanilla. Beat the egg whites until stiff and fold into the batter. Pour into three 9-inch well-greased and floured cake pans. Bake at 350 degrees for 20 to 25 minutes. Cool well before icing.
Blend together margarine and soup mix. Spread this on trimmed bread. Place on an ungreased baking sheet. Bake at 375° for 10 minutes.
Sift flour with baking powder and salt. Cream shortening and sugar until light. Beat in eggs and vanilla. Work flour into creamed mixture. Wrap dough in foil or plastic wrap and chill until firm. Roll dough on a floured board a bit at a time, about 1/8-inch thick. Cut into desired shapes. Bake in hot oven at 400° for 5 to 8 minutes, or until firm and golden on edges.
Pull broccoli into bite size pieces; peel stem and slice. Combine all ingredients in large bowl, using enough mayonnaise (not salad dressing) to hold mixture together. Cover and refrigerate several hours before serving.
Preheat oven to 325°. Combine all ingredients except chicken in a 13 x 9-inch baking dish. Add chicken and turn each piece several times to coat. Bake turning chicken twice until cooked through, about 45 minutes.
Mix together sugar, oil and eggs. Add dry ingredients. Mix in apples and nuts. Bake in 8-inch square cake pan (greased) in 325° oven for 35 minutes.
Make brownies in large 11 x 14-inch pan (spray with Pam or Mazola); let cool. Soften cream cheese and mix well with sugar.
Combine first 4 ingredients in soup kettle. Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes. Combine ground beef, bread, egg, cheese, parsley, salt and pepper. Shape into 1-inch balls and cook in large nonstick skillet until browned. Add meat balls to broth and vegetables; cook 10 minutes. Add remaining ingredients and cook 20 minutes.
Combine all except cheese, potato chips and almonds. Place in rectangular dish. Top with cheese, potato chips and nuts. Let stand overnight in refrigerator. Bake at 400° for 30 minutes.
Mix first 4 ingredients; spread on buns. Add ham and one slice cheese. Wrap each in foil. Put in a 350° oven for 15 minutes.
Preheat oven to 350°. Grease 9 x 13-inch pan. Mix cake mix with the melted margarine and almost half of the can of milk. Spread half of the batter in greased pan. Bake 15 minutes.
Boil the milk and water; sprinkle in the washed sago and cook thoroughly. Add the sugar. Allow to cool and beat up with the raspberry jam and the lemon juice. Add a little red colouring matter if liked. Serve alone or with fruit. (WCB)
Slice cube steak in pieces. Cook all ingredients in crock-pot all day. May want to add more cream of mushroom soup.
In large saucepan sprayed with butter flavored cooking spray, saute onion until tender. Add water, ham, cabbage, tomatoes and pepper. Bring to boil; lower heat. Cover and simmer for 15 minutes. Add beans. Continue simmering for 20 minutes.
Mix salt, sugar and vinegar thoroughly. Then add sour cream and stir until smooth. Adjust mixture to taste (not too sweet). Then add chives, dill and celery seed. Next slice cuke very thin, leave peel on. Finally mix thinly sliced cucumber and dressing and chill for at least 4 hours.
Cream brown sugar and margarine together. Add eggs, then add all dry ingredients. Divide dough in half and roll out.
Preheat oven to 350°. Grease 9 x 13-inch pan. In large bowl measure first 9 ingredients. With mixer at low speed, beat until mixed. Increase speed to high and beat 5 minutes, scraping bowl with spatula. Stir in walnuts and raisins. Pour into pan. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack.
Blend butter, sugar, vanilla, salt and juice; beat in eggs one at a time. Dissolve soda in sour cream. Add to egg mixture. Fold in flour, nuts, preserves and food coloring. Pour batter into 2 large greased loaf pans. Bake at 350° for 35 to 40 minutes or until bread pulls away from pan.
Mix dry cake mix, egg and Cool Whip. Roll into balls in powdered sugar and bake at 350° for 10 minutes.
Cook squash; drain and mash. Add onion, 15 crackers, milk, cheese and salt and pepper to taste. Stir and put into casserole dish. Crush remaining crackers; sprinkle on top. Bake at 350° for 45 minutes.
Heat the ham in a skillet with the butter. Mix the remaining ingredients in a bowl. Pour the mixture over the ham and mix. Simmer for 5 minutes. Serve on buns.
Brown bacon and onion until bacon is almost crisp. Add rest of ingredients. Heat and serve.
Mix ginger, garlic, water, lemon juice, seasoned salt, garlic powder and onion powder (amounts may be increased) for marinade.
Mix dry ingredients; add eggs, buttermilk and melted butter. Bake at 375° for 30 to 35 minutes. Yields 2 loaves. Good served with basil butter.
Wash and stem	mushrooms and dice stems. Melt butter over medium heat. Saute onion, pepper and stems until onion is translucent. Add	Worcestershire	sauce,	garlic	salt, oregano and parsley flakes, mixing well. Add diced bread; mix well. Remove from heat. Add cheese; mix until melted. Stuff caps. Brown in 350° oven for 10 to 15 minutes.
Melt butter in baking pan (8 or 9 inch pan) while oven heats at 350 degrees; set butter aside. Combine flour, sugar and half of milk; stir until ingredients are moistened. Add rest of milk; stir until smooth. Pour over melted butter, do not stir. Place fruit over batter; do not stir. Bake 30 - 40 minutes until crust is brown.
Sift together dry ingredients. Combine zucchini and oil. Blend eggs. Blend in dry ingredients. Add vanilla and nuts. Blend well. Spread in greased and floured 9 x 13-inch pan or 11 x 15-inch pan. Bake at 375° for 18 to 20 minutes. Ice after cool.
Combine first five ingredients. Toss gently. In separate bowl, combine remaining ingredients. Mix well and gently toss with apple mixture. Chop ferns from fennel and fold into salad. Cover. Refrigerate at least one hour.
Mix all ingredients, except for Certo. Bring to a boil for 2 minutes; remove from heat. Add Certo and pour into jars.
Combine all ingredients and beat until nice and creamy, adding the sugar a small amount at a time. If too thin, add a little more sugar. Top with walnuts or pecans.
Mix all ingredients in large container. When needed, fill cup half full of mix and add hot water.
Preheat oven to 350°. Grease the bottom and sides of an 11 x 7 inch baking dish. Chop the onion. Heat butter in a small non-stick skillet over medium-high heat until melted. Stir in onion. Saute until tender.
Mix all ingredients together except coconut. Cook on medium heat until thick. Remove from heat; add coconut and mix well. Use as filling between layers and on top.
Put navy beans, salt and pepper, onion, celery and ham in slow cooker. Cover with water, just a little above all the ingredients. Can start the night before and let it cook all night on high. In morning, turn cooker to low and add potatoes and until you need or want it for supper, it will be done. (You can double or triple this recipe if you want to make a big pot of soup.) This will have to be made in a large crock-pot. Don't forget to stir occasionally.
Sift dry ingredients together. Combine rest of ingredients and add to dry ingredients, stirring just until flour is moistened. Do not overbeat. Batter will be lumpy even without the nuts. Bake on hot griddle. To keep pancakes warm until all are baked, put them in the oven at the lowest temperature. To serve, arrange on a platter in an overlapping pattern and garnish with twisted orange slices. Makes about sixteen 4-inch pancakes.
Cream butter, Crisco or oleo. Add confectioners sugar. Add vanilla and water. Add flour. Mix well and add chopped pecans.
Combine beans, chilies and milk. Add Velveeta. Stir over low heat until cheese spread melts. Serve hot with tortilla chips.
Wipe mushrooms dry with damp cloth. Remove stems and mince. Saute stems and scallions in butter 2 to 3 minutes, stirring. Add cream, sherry, salt and pepper. Cook until thickens, about 5 to 7 minutes. Fill mushroom caps with mixture. Set aside ready to broil. Place under broiler just enough to slightly brown.
Rub cavities of birds with onion and garlic. Combine butter, paprika, salt and Tabasco sauce; rub into duck skin.
Peel eggplant. Cut in 1-inch pieces. Cook in salt water until tender. Drain and mash. Add egg, flour, onion, salt and pepper. Mix well. Spray skillet well. Cook at medium-high heat, turn once. When browned on both sides, remove from heat.
Rub steak with flour to coat generously. Brown in oil in a large heavy skillet. Remove steak; set aside. Saute onion and celery until tender in same skillet. Stir in remaining ingredients and return steak to skillet and cover. Simmer 2 hours or until meat is tender. Remove meat from gravy. Let gravy stand in pan about a minute or until grease rises to top. Skim off grease. Heat gravy again to boiling. Slice steak. Serve with hot gravy and creamed potatoes.
Cook cornbread according to directions on package. When cool, crumble into small pieces. Chop tomatoes, onion and pepper and mix with cornbread. Sprinkle with Salad Supreme. Add mayonnaise and bacon bits and mix. Chill in refrigerator for several hours or overnight.
Saute onion and celery. Add remaining ingredients. Place in a shallow casserole with fish. Bake at 375° for 20 to 25 minutes.
Mix sugar, vinegar, spices and salt and stir until sugar is dissolved. Put veggies into containers (I use Cool Whip containers) and fill about 3/4 full. Pour liquid over and cover. These may be frozen or refrigerated, depending on how fast you use them.
Break up burger into water. Cook until done (5 to 10 minutes). Add seasonings and soup mix. Cook 15 minutes. Add tomatoes (blended), vegetables and orzo. Simmer for 1/2 hour.
Cook Orzo. Drain and place in large bowl. Cut very fine the celery. Add to bowl. Also cut fine green or red pepper; add. Mince scallions; add. Grate some red onion (to taste). Mix everything together. Add sea legs. Sprinkle lemon juice to taste. Mix in mayonnaise to taste. Chill before serving. Makes enough to serve 4 to 6 people.
Heat oven to 400°. Spread bread with butter, then marmalade. Sprinkle cinnamon generously on marmalade. Place on ungreased baking sheet. Bake about 8 minutes or until hot.
Drain pineapple and fruit cocktail. Bring juice to boil and add to jello, then beat in cream cheese; cool. Add fruit. Refrigerate. Yields 10 servings.
Chop vegetables and cook down. Add remaining ingredients in saucepan and cook slowly for 1 to 2 hours or until sauce is of desired consistency.
Cream the sugar and Crisco. Add eggs. In separate bowl, mix buttermilk and baking soda. Sift flour and baking powder. Add flour and buttermilk alternately. Add vanilla. Bake at 350° for 10 minutes.
Combine in water the cornstarch and 2 tablespoons sugar. Cook until thick. Beat the egg whites well, then add 5 tablespoons sugar. Add to cooked mixture. Beat good with hand beater. Put on pie and brown.
Gather enough blackberries to overflow a pie pan. After rinsing, pour into pie crust. Sprinkle sugar over blackberries. Cover with second pie shell. Spread margarine over top of pie crust and sprinkle with sugar. Bake in 350° oven until crust browns (about 40 minutes).
Soak Grape-Nuts in buttermilk for 15 minutes. Stir in sugar. Add the rest of the ingredients and mix well. Bake in greased loaf pan for 40 minutes at 375°.
Cream margarine. Gradually add sugar, beating at low speed of an electric mixer until light and fluffy. Stir in eggs and vanilla. Combine flour, cocoa, soda and salt; add to creamed mixture, beating well. Stir in peanuts. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 12 to 14 minutes. Remove to wire racks to cool completely. Yields 5 1/2 dozen.
Set oven to 300°. Use lowest rack. Place garlic in small dish and toss with vegetable oil. Bake until soft, 30 minutes. Transfer to blender and let cool, 30 minutes. Add Worcestershire sauce and mustard to garlic; blend. Scrape into bowl, stir in almonds, sour cream, mayo and herbs. Salt and pepper, if desired. Cover and refrigerate.
In a large mixer bowl, combine 2 cups of the flour and yeast. Add water, cooking oil, sugar and salt to dry mixture. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough.
Blend melted butter, sugar and vanilla; add eggs. Beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture. Blend well. Spread in greased 8-inch square pan. Bake at 350° for 40 to 45 minutes until they begin to pull away from the edges of the pan. Cool and cut into squares. I double to make a 9 x 13-inch pan.
Slice boiled potatoes in bowl. Add onion, cut small. Cut bacon in pan and render until bacon is brown. Remove bacon and put in sliced potatoes. Measure bacon grease. Add flour and stir over heat until it bubbles. Add water and vinegar mixed together. Stir until smooth. Add salt and pepper to taste. Add sugar. Let come to a boil, stirring constantly. Turn off heat. Pour over potatoes.
Mix and cook for 15 minutes; stir occasionally. Put meat mixture in flour tortilla shells. Roll up and place seam down in a 9 x 13-inch pan. Pour sauce over top. Sprinkle with Cheddar cheese and bake at 350° for 15 to 20 minutes.
Peel and slice squash and apples. Layer into a slightly greased baking dish. Sprinkle walnuts over layers. Combine remaining ingredients and pour over top. Cover with foil and bake at 350° for 1 hour and 15 minutes.
Line pan with aluminum foil. Skin chicken. Take chicken and sprinkle with Lawry's. Dip in butter and roll in cornflakes. Place in pan covering with foil. Bake 1 hour at 350°.
Mix well. Pour into hot greased muffin tins. Bake at 400° for 20 to 25 minutes.
Boil sugar, cream of tartar and water for 1 minute. Add Ritz crackers and boil for 2 minutes. Take off stove and add lemon juice. Pour in pie crust; sprinkle with cinnamon and dot with butter. Cover with second crust. Don't perforate or split top crust. Bake in a 400° oven until crust is nicely brown, about 25 minutes. Good warm.
Combine cottage cheese, spinach, 8 ounces Mozzarella cheese in a large bowl. Cook pasta shells until tender. Stuff pasta shells with cottage cheese mixture. Pour 8 ounces of pasta sauce in baking pan. Place stuffed shells in baking pan. Pour remainder of pasta sauce on top of shells. Sprinkle remainder of Mozzarella cheese on top. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Brown onions in butter. Add beans and milk. Bring to the boiling point. Add bread crumbs. Serves 15.
Bring to a boil the first 5 ingredients and boil for 5 minutes. Thicken with cornstarch and water. Mix the oats, flour, sugar, butter, soda and salt. Add 1/2 cup of hot water and mix well. Split dough in half. Roll half out onto cookie sheet. Add raisin mixture on top. Roll out remaining crust and put on top of raisin mixture. Bake at 375° for about 20 minutes.
Dissolve yeast in warm water. In a bowl, cream shortening, sugar and eggs. Add yeast mixture. Mix in flour until easy to handle. Place dough in greased bowl. Let rise 1 1/2 to 2 hours. Punch down with greased hand. Pinch off small pieces and roll into balls. Place on greased pan to rise 2 hours. Heat oven to 400°. Bake for 12 to 15 minutes. Makes 4 dozen medium size rolls.
Preheat oven to 350°. Mix pudding mix and baking mix together. Add oil and egg. Form mixture into 1/2-inch balls. Place balls on ungreased cookie sheet 2 inches apart. Press thumb into middle of each ball to make a thumbprint. Place chips or other candies in thumbprint. Bake at 350° for 5 to 8 minutes or until lightly browned. Remove from cookie sheet. Cool on wire racks. Makes 36 cookies.
Preheat oven to 350°. Line cookie sheet with foil. Separate crackers and place on foil (tight fit). Boil margarine, butter, sugar and vanilla together on low heat until bubbly. Slowly pour boiled mixture over crackers. Top with chopped nuts. Bake at 350° for 8 minutes.
Combine cream cheese, sugar, juice, vanilla and salt, mixing until well blended. Add eggs, one at a time. Beat well after each addition. Place crust on baking sheet. Pour in the filling. Bake at 325° for 25 to 30 minutes until knife inserted in center comes out clean.
Mix ingredients together. Add 2 eggs, one at a time; mix well. Add pumpkin. Mix with other ingredients. Add canned milk and mix. Bake at 375° for 45 minutes.
Preheat oven to 375°. Combine beef, bread, eggs, onion, salt and oregano. Stir in 3/4 cup tomato sauce. Press meat on wax paper. Sprinkle with cheese and top with mushrooms. Roll and place in pan with seam down. Bake for 30 minutes; drain drippings. Pour remaining sauce over meat loaf. Bake 30 more minutes.
Dry hot dog; heat oil. Mix flour and corn meal. Cut in shortening. Add milk and egg. Stir to mix. Dip hot dogs in batter; let excess batter drip off. Fry in hot oil, turning, until all sides are browned. Drain on paper towels. Place wooden skewers in end of each.
Put sugar and Crisco in a bowl and blend. In a large bowl, combine flour, salt, baking powder, cinnamon, nutmeg and cloves. Set aside. Combine tomato soup, water and baking soda. Add to Crisco mixture alternately with flour mixture. Stir in raisins and nuts. Pour in greased tube pan and bake at 350° for 1 hour.
Combine first 2 ingredients in a Dutch oven or large saucepan. Brown meat; drain off fat. Add next 12 ingredients; stir to blend. Cover and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf. Makes 6 (about 1 1/3 cups) servings.
Mix all ingredients together. Pour into 2 unbaked pie shells. Bake at 350° for 30 to 40 minutes until light golden brown. Makes 2 pies.
Melt butter in large skillet. Saute onion in butter until tender. Add Velveeta and soup. Cook over medium heat until cheese is completely melted. Cook broccoli according to package directions and drain well.
Mix together all ingredients and put in pie shells. Bake approximately 45 minutes to 1 hour, until filling is golden brown and firm.
Crush crackers and put half into bottom of large casserole dish. Add half of melted oleo. Add chicken and chestnuts. Mix soups, sour cream and water together and pour over chicken mixture. Add other half of crackers and oleo on top. Bake in 400° oven about 40 minutes. Makes large dish (3-quart). Very tasty.
Cook 1 pound curly macaroni. Add to mixture of ingredients. Let stand overnight. Add 1 sliced onion and 2 sliced cucumbers to garnish, then enjoy!
Place chicken in lightly greased 9 x 13-inch baking dish. Top each piece with a slice of cheese. Lay mushrooms over cheese. Mix can of soup with wine and pour over chicken. Spread stuffing over top and drizzle with melted butter. Bake 45 to 50 minutes at 350°.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Defrost hash browns. In a large bowl mix onion, sour cream, margarine, soup and cheese. Mix well. Stir in potatoes, chives and parsley. Spread in prepared pan. Top with cornflake crumbs. Bake 45 to 50 minutes.
Wrap each chicken breast with bacon slice and secure with toothpick. Grease baking dish and cover bottom with dried beef. Arrange bacon wrapped breasts on beef; combine soup and sour cream and pour over breasts. Bake at 275° for 3 hours.
Blend all ingredients, except water. Add water and beat for 7 minutes. Refrigerate.
Brown all the meat in the pot. Drain partially. Add onions, peppers, parsley, garlic and chili mix (per the instructions) and cook until the onions are clear. Add tomatoes, sauce, cinnamon, brown sugar and the rest of the chili mix. Cook, covered, on medium-low heat for 2 to 3 hours. Serve with shredded Cheddar cheese sprinkled on top.
Mix butter, peanut butter, graham crackers and powdered sugar. Press into 9 x 13-inch pan. Melt chocolate chips and spread on top. Cut into squares after cooled completely.
Place chicken and Veg-All in casserole. Mix broth and soup together. Pour on top of chicken and Veg-All. Slice butter on top of this.
Mix shortening, cocoa, eggs, sugar and flour. Spread in a 13 x 9 x 2-inch baking pan. Bake at 350° for 20 minutes. Stir together sweetened condensed milk, coconut and almonds. Spread over partially baked hot crust. Return to oven for 15 minutes more. Let cool. Combine chocolate, confectioners sugar, cream, butter, salt and vanilla. Beat until smooth. Spread over cooled bars.
Melt margarine in a saucepan over low heat. Blend in brown sugar. Add eggs, one at a time, beating well. Stir in vanilla and flour. Mix thoroughly; stir in nuts. Pour into a greased and floured 10 x 13-inch pan. Bake in a preheated 375° oven for 18 to 20 minutes.
Bring to boil tomato sauce, water, lemon juice, grated onion, Worcestershire sauce and salt. Add jello and stir to dissolve. When firm, add celery, onions, and shrimp. Set unitl firm in 8 in. square pan or 1 qt. container.
Place the water in a large saucepan and bring to a boil. Add the onion, garlic, bouillon cubes and celery. Cook for 5 minutes. Add the tomato sauce, chopped tomatoes, okra, greens and corn. Cover and cook for 20 minutes. Add salt and pepper to taste.
Break spaghetti in pieces before cooking, in about thirds. Mix all ingredients together in a bowl. Toss with salad dressing.
Combine orange juice, brown sugar, butter and orange peel in large skillet. Heat until butter is melted. Add bananas; heat thoroughly. Sprinkle with pecans. Serve over ice cream. Makes 4 servings.
In Dutch oven or stockpot, melt margarine. Add onion and saute until transparent. Add water and bouillon cubes; bring to a boil. Break Top Ramen into pieces. Add with seasoning to boiling water. Return to boil and cook 3 minutes. Add broccoli; return to boil. Cook 5 minutes. Turn heat to low. Add milk and Velveeta, cut in chunks. Stir occasionally. Ready to eat when cheese is melted.
Take approximately 1/2 loaf of white bread and break into pieces. Take 3/4 of the package of sausage and tear into small pieces. Take the eggs, crack and put in mixing bowl. Add the bread and hunks of sausage and mix. Add some milk every so often. Form into 4 to 5 cakes (looks like large hamburgers) and fry in large skillet with butter until golden brown. Serve with fresh applesauce and cinnamon rolls.