HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil water, shortening, raisins, dates, nutmeg and cinnamon for 3 minutes. Let cool. Then beat in eggs; dissolve salt, soda and sweetener in the 2 tablespoons of water. Then add egg mixture. Drop by teaspoon on a cookie sheet and bake at 350° for about 12 minutes or until done.
Fry hamburger, peppers and onion until veggies are tender; add tomato, zucchini and the spaghetti into large baking dish. Bake at 350° for 1 hour; add cheese on top.
Grease a 10 x 14-inch casserole dish. Line bottom with 6 tortillas. Brown beef with chopped onion and garlic; season with chili powder, pepper and salt. Mix beans and 1/2 cup water; stir into meat mixture. Pour 1/2 of mixture over tortillas. Cover with grated cheese. Add 6 more tortillas and the rest of the meat. Mix tomatoes and soup with 1/2 can water; spread over casserole. Bake for 1 hour at 300°. Let set 5 to 10 minutes after removing from the oven. Serves 10 to 12 people.
Slice yellow cake up and put in a punch bowl. Pour a can of crushed pineapple over cake. Add pudding. Next, add cherry pie filling. Top with Cool Whip and grated Hershey chocolate bar.
Cook potatoes in boiling water until tender. Add remaining ingredients. Let simmer 20 to 30 minutes.
Melt oleo in 9 x 13-inch pan in oven. Mix flour, milk and eggs; pour over melted butter. Bake 25 minutes at 425°. Serve with syrup or fruit. Can be increased many times. Recipe calls for salt; don't add salt.
Stir together flour, sugar, baking powder and salt. Cut in butter with pastry blender until fine crumbs form. With fork, blend milk, 2 tablespoons honey and egg. Turn all at once into flour. Turn out on floured board and knead a few strokes until dough holds together.
Cream oleo and shortening. Add vanilla and almond extract. Mix in sugar, flour and pecans. Chill mixture for 1 hour. Roll into 1 inch balls and then roll out into crescents. Place on an ungreased cookie sheet. Bake for 8 to 10 minutes at 400°. They should brown only slightly. Remove from cookie sheet after cooling and roll in powdered sugar.
Mix glue and starch well. Let the mixture dry a bit to make it workable. It may be necessary to add a little more glue or starch. This may not work well on a humid day. Store in an airtight container. Avoid contact with good clothing or carpet.
Cook brown sugar, egg, dates or raisins and salt in frying pan for 6 minutes. Keep stirring. When cool, add 2 cups of Rice Krispies. Form into balls; roll in chopped nuts.
Cream butter, sugar and cheese. Add eggs, well beaten. Alternate mixing into mixture the milk and flour. Add vanilla; mix well. Pour into cake baking pan (greased and floured). Bake in 350° oven for 45 minutes.
In a heavy saucepan, combine sugar, syrup and water and bring to boil. Remove from heat and add 2 to 3 teaspoons of cinnamon oil and red food coloring. Pour on aluminum foil-lined cookie sheet and allow to harden. Sprinkle with powdered sugar and break into pieces.
Mix all ingredients together well; place in crock-pot. Place fryer parts in crock-pot and stir into sauce well. Cook on low overnight. Chicken will be tasty and tender.
Rinse mushrooms well in cold water. Drain. Put in tightly covered container. Add the dressing and shake well. Refrigerate overnight. Every once in a while, shake the container to mix. Good and easy.
Brown meat with onions and garlic until vegetables are tender. Stir in next 5 ingredients. Bring to a boil, then simmer 10 minutes. Stir occasionally. In a 2-quart casserole, layer 1/2 meat, 1 cup cheese and 1 cup chips. Top with last 1/2 meat and chips. Bake at 350° for 30 minutes. Top with remaining cheese and bake 5 minutes more. Makes 4 servings. Preparation time: 15 minutes.
Preheat oven to 500°. Dip fillets. Place in single layer, skin side down, on well-greased shallow pan. Combine potato chips and cheese. Sprinkle on fillets. Bake for 10 to 15 minutes. Serves 4.
Add 1 cup flour in enough oil to brown for roux. Brown to a very dark color. Add onions, celery, bell pepper, garlic, tomato paste and season to taste. Add water while cooking (enough to make a gravy, about medium). Simmer for 30 minutes. Add crab bodies and simmer another 30 minutes. Serve over rice.
Combine the margarine, brown sugar, flour and nuts with a pastry blender. Remove one cupful to use for topping. Press remainder into buttered 8 x 8 pan. Bake at 350° for 10 to 15 minutes. To make filling, beat the cream cheese, sugar, egg, milk, lemon juice and vanilla until smooth. Turn onto baked crust. Top with crumb topping. Bake at 350 degrees for 25 minutes. Cool thoroughly.
Preheat oven to 400°. Slice cookie dough about 1/4-inch thick. Place in circles in 10-inch pizza pan. Overlap slices slightly. Press dough together with fingers to form crust. Bake 10 minutes. Remove from oven, but leave oven on.
Mix all ingredients in baking dish. Bake for 1 hour at 350°.
Cook noodles according to directions for 3 minutes. Drain. Meanwhile, in large bowl, combine cheeses, spinach and eggs. Combine cooked noodles with 2 1/2 cups sauce; place half in a 3-quart casserole. Top noodle mixture with cheese mixture, then remaining noodles and sauce. Sprinkle with Parmesan cheese, if desired. Cover and bake at 350° for 30 to 35 minutes or until hot and bubbly. Serves 6.
Mix taco dip and cream cheese with mixer in lg. bowl. Spread into a cake pan. Top with grated lettuce, tomatoes, cheese, and (olives). Serve with Tortilla chips.
Saute onions in olive oil or butter; add spinach that has been cooked until wilted, rice, pepper, salt, dill weed and water. Simmer for 15 to 18 minutes.
Put carrots and onions in bottom of crock-pot. Add whole chicken. Top with salt and pepper and liquid. Cover and cook on low for 8 to 10 hours or on high for 3 1/2 to 4 1/2 hours, using 1 cup of water.
Mix dressing and sugar in large bowl. Add remaining ingredients and mix. Refrigerate. Serves 8.
Brown ground beef and onion. Add enough flour to coat ground beef. You may add small amount of butter, if needed. Mix well. Add peas. Slowly add enough milk to make gravy. I put this on toast.
Combine crumbs, milk and beef. Shape into patties. Brown in fat. Combine rest of ingredients and pour over patties. Cover and simmer about 15 minutes. Garnish with onion rings. Skillet or electric frypan works great!
Combine all ingredients top with cracker crumbs and bake 30 minutes at 350.
Cream potatoes, eggs, sugar and condensed milk together well. Fold in nuts, coconut, raisins and corn flakes. Garnish with coconut; bake at 400° for 40 minutes or according to the thickness of casserole.
Mix up ingredients for dough first, then mix in dates and nuts. Drop dough by rounded teaspoonfuls about 2 inches apart onto baking sheets. Bake 8 to 10 minutes at 350°.
Boil 3 minutes. Stir constantly. Remove from heat and beat until ready to spread. You may add 1 teaspoon of vanilla or butter flavoring.
Combine all ingredients. Shape dough into small mounds. Bake 25 minutes at 300°. Roll in powdered sugar while hot.
Preheat oven to 350°. Grease two 9 x 5-inch loaf pans; set aside. Combine flour and the next 5 ingredients; set aside. In large mixing bowl, beat sugar and oil. Add eggs, water and pumpkin; beat well. Gradually add dry ingredients; stir just until blended. Stir in nuts and raisins (optional). Pour batter into greased loaf pans. Bake for 55 to 60 minutes, until toothpick inserted in center comes out clean. Remove from oven to wire rack. Cool 10 minutes before removing from pans. Let cool completely on wire racks.
Cut each biscuit into 6 pieces. Combine the sugar, cinnamon and pecans or raisins; shake in a bag. Put 1/2 of the biscuits in a Bundt pan; sprinkle with 1/2 of the sugar and cinnamon. Do the same with the rest of the biscuits, using all the sugar and cinnamon. Boil the butter and brown sugar for 1 minute; pour over cake. Bake at 325° for 30 to 45 minutes. Serve hot.
Preheat oven to 450°. First you get the rolling pin and the dough, then you flatten the dough. Next you get the cheese; place on the dough. Place the wiener on the cheese. Roll the dough up. Cook the Pigs In The Blankets until golden brown. Remove from oven and butter.
Bring salted water to a boil. Stir in grits. Reduce heat and cook for 4 minutes. Add cheese to grits, stirring until cheese is melted. Combine eggs, milk, thyme and garlic. Add some of the hot grits to egg mixture, stirring to blend. Stir egg mixture into remaining grits. Add cooked sausage. Pour into a buttered 8 x 12-inch dish. Cover and refrigerate overnight. Remove 20 minutes before baking. Bake at 350° for 50 minutes. Serves 8.
Form all ingredients into a ball and roll in chopped pecans. Serve with chips or crackers.
Fry ground beef until browned; drain excess fat. Add chili seasoning and water according to package directions. Saute for approximately 5 minutes. Add tomato sauce and cook until meat looks "saucy". Set aside. Line a plate with chips, layer with meat, onions, green peppers, lettuce, tomatoes and picante sauce. Top with cheese, jalapeno peppers, black olives and sour cream. (Prepare enough chopped vegetables for 6 plates.)
Boil potatoes in enough water to barely cover with bouillon cube. Cook until almost done. Add sour cream, onions, bacon and cheese. Heat until cheese is melted. I prefer to add the onions and bacon after I've put the soup in mugs.
Mix cookies with melted butter and put in a 9 x 13 x 2-inch pan. Mix coffee with boiling water and stir into ice cream. Spread over cookies and refreeze.
Mix together. Try to mix in one direction like folding in. Raise in warm place for half an hour. Pinch off pieces of dough about the size of an egg. Pat and stretch into a circle about 8 inches across. Fry in about an inch of hot shortening in a frypan. Turn and brown the second side. Drain on a paper towel.
Place cooked sweet potato halves into buttered baking dish. Combine brown sugar, cornstarch, cinnamon, salt and orange peel in saucepan. Drain apricot juice into cornstarch mixture. Cook and stir over medium heat until boiling. Boil 2 minutes. Add apricots, butter and pecans; pour over sweet potatoes. Bake at 325° for 25 minutes.
Bake pie shell according to directions on package. Melt chocolate bars and spread into bottom of baked pie crust. Mix cream cheese, white chocolate pudding, and milk together in mixing bowl. Add 1/2 of Cool Whip. Then add mint flavor, and food color until desired color. Pour over chocolate in pie shell. Top with remainder of Cool Whip. Chill for 30 minutes.
Mix well the pretzels, sugar and melted butter. Place in a large Pyrex dish and bake for 6 minutes at 400°. Let cool. Mix cream cheese, Cool Whip and sugar and spread on pretzel mixture. Mix jello with boiling water and let dissolve. Add strawberries. Let set until soft jell, then pour on top of creamed mixture. Refrigerate until ready to use.
Tear lettuce into small bite size pieces. Place in any container. Layer the rest of ingredients.
Mix dry ingredients. Pour into water. Slowly bring to a boil. Pour over apples. Put in jars. Pressure at 5 pounds pressure 3 minutes or according to apple toughness.
Preheat oven to 350°. Line 2 cookie sheets with parchment paper.
Saute onion, celery and carrots in butter. Simmer. Add other ingredients. Cut chicken into approximately 1-inch cubes and brown in butter or peanut oil. After all is cooked, may want to thicken with cornstarch. I use my wok for this dish.
Drain and reserve liquid from oranges and pineapple. Mix all fruits and pecans in a large bowl and toss, in separate bowl combine pudding mix and Tang with reserved fruit juices. Whip to make a thick sauce. Pour over fruit and allow to set overnight. (Whole frozen strawberries can be used but wait until just before serving to add them.)
In bowl, press strawberries through a sieve. Stir lime or lemon juice into pulp. Cover and chill. Place strawberry pulp into a large punch bowl. Carefully pour pop and grape juice over pulp, stirring with an up and down motion. When serving, garnish with lemon or lime slices.
Mix jello by directions on box. Place in refrigerator and let thicken, but not gel. Mix strawberries, sugar, salt and pecans together by hand. Place in refrigerator and let chill. Tear cake into small pieces. When gelatin is thick, mix in half of the Cool Whip. Add strawberry mixture and mix well. Place a layer of cake in large serving bowl. Spoon a layer of gelatin mixture, alternate, ending with jello on top. Spread the remaining Cool Whip on top and sprinkle with coconut. Refrigerate.
Combine ingredients in large saucepan. Simmer until onions are cooked. Serve with garlic bread, apple slices and cheese cubes on the side. Makes 7 (8 ounce) servings.
Put tomatoes, peppers, onions and garlic in food processor. (Remove skins from tomatoes; also remove seeds from peppers for milder salsa.) Add sugar, salt and vinegar. Bring to a boil and simmer for 10 to 15 minutes. Put in jars. Heat lids before putting on jars.
In small bowl, mix the peanut butter, soy sauce, 1 tablespoon water and honey; blend and set aside. In large skillet or wok, heat oil over medium-high heat. Add carrots and onion; stir until onion is translucent, 2 minutes. Add remaining ingredients, except rice. Cook until vegetables are tender, about 3 minutes. Add peanut butter mixture; cook until boiling, 2 minutes. Stir in rice; cook until heated through. Arrange cashews on top.
Cut washed celery into 3 or 4-inch lengths. Fill ridges with choice of spreads above.
Mix cookie mix according to directions on box. Bake in greased pizza pan at 375° for 8 to 10 minutes. Mix cream cheese, sugar and vanilla and spread over cooled crust. Arrange fruit over that. Mix 2/3 cup sugar, cornstarch, orange juice and salt. Bring to a boil and boil for 1 minute. Reduce heat and continue cooking for 5 minutes and pour over fruit. Refrigerate. You can also use grapes, cut and drained, pineapple or blueberries!
Put all ingredients in saucepan (except chicken) and heat just to boiling. Pour over cut up fryer in flat baking dish. Let stand 1 hour. Bake in a 350° oven for 45 to 60 minutes or until tender.
Pound chicken breast with mallet until 1/8 inch thick. Salt, pepper and parsley to taste. On each breast, place one slice of cheese and one slice of ham (or bacon). Roll up jelly roll fashion and secure with toothpick. Brown chicken roll ups in oil or butter until golden brown. Thin condensed soup with milk and pour over breast. Bring to boil over medium heat, then simmer covered for 25 minutes. Serves 4.
Wash cushaw well; remove seeds; cut into quarters. Put cushaw in a kettle, filling half full with water. Add sugar on top of cushaw. Cook down until it becomes brown on the bottom.
Slice about 2 quarts cucumbers in bowl. Salt very heavily and let stand for 4 hours. Rinse in clear water, then pour boiling water to cover. Let stand until cool enough to stand your hand in water. Drain until dry. Mix equal cups of sugar and vinegar; for instance, 1 cup sugar for 1 cup vinegar. For one quart, use 1 tablespoon pickling spice. For 1 pint, use 1 teaspoon. Soaking cucumbers in a salt brine makes them crisp. Use 1 cup salt to 2 quarts water.
Saute onion in butter. In large heavy pot, add all ingredients, except rice. Bring to boil, stir in rice, reduce heat and simmer, uncovered, 20 to 30 minutes.
Cream the butter and add the sugar gradually. Beat the eggs until thick and add to the butter mixture. Sift all dry ingredients and add alternately with the milk and vanilla. Bake in three 7-inch square layer pans. Moderate oven to 360° about 30 minutes.
Brown sausage slowly in a large skillet, pouring off the grease as it accumulates. Bring 4 1/2 cups water to a boil. Add rice and soup mix. Boil 9 minutes. Remove from heat, but do not drain. Mix browned sausage, rice mixture, green pepper, onion and celery. Put into a large greased casserole and sprinkle paprika, parsley and slivered almonds over the top. Bake for 1 hour at 350°. Serves 12.
In a saucepan, combine milk, margarine and brown sugar. Bring to a rolling boil for 4 minutes. Remove from heat and add peanut butter, vanilla and powdered sugar. Blend well and quickly until smooth with wooden spoon. This will be thick. Pat down smoothly into buttered oblong glass dish. Sets up immediately as it cools. Recipe can be doubled.
Melt butter. In separate pan, mix sugar, flour and cocoa. Pour into butter. Stir well. Add eggs one at a time. Stir well after each one. Add milk and vanilla. Pour into deep-dish unbaked pie crust. Bake at 350° for 40 minutes.
Combine rhubarb, water and sugar in a saucepan. Cook until tender. Pour this over gelatin. Stir until dissolved. Add orange juice and rind. Chill until syrupy. Add strawberries. Pour into an oiled container (6-cup mold). Chill until set. Makes 8 servings.
Make rice as directed on package. Mix all ingredients and fry in large frying pan. Serve plain or smothered in favorite sauce.
Dissolve jello in boiling water. Add sour cream and cranberry sauce. Blend well. Pour in mold.
Mix 1 cup Coca-Cola, margarine, cocoa and salad oil in saucepan; bring to a boil. Reserve remaining Coca-Cola for icing. Add marshmallows. Stir until melted. Sift flour and sugar together. Pour cocoa mixture over flour mixture. Blend in buttermilk, eggs and vanilla well. Do not use a mixer. Pour into a 12 x 8-inch pan. Bake in a 350° oven for 45 minutes. Yield: 24 servings.
Place all ingredients in crock-pot and cook on low for 12 hours, or on high for 5 to 6 hours.
Brown meat and onion. Add salt and pepper. Cook noodles, drain. Add tomato soup, ground beef and noodles together in a casserole dish. Top with cheese. Bake at 350° until cheese melts. Serve with salad and garlic bread.
Mix peanut butter, butter and vanilla. Stir in powdered sugar, cocoa and salt. Add milk, stirring until you reach desired spreading consistency. Use on favorite cake.
Cook and debone chicken. Cook Ro-Tel and cream of mushroom soup together. Layer bottom of casserole dish with Doritos. Pour chicken, Ro-Tel and soup in dish. Top with cheese. Bake at 350° for 15 to 20 minutes or until cheese has melted.
In medium bowl, combine butter, flour and pecans; mix well. Put in a 13 x 9-inch pan. Bake for 20 minutes at 350°; cool. In medium bowl, mix cream cheese and sugar until fluffy, then fold in 1 cup whipped cream. spread over baked crust.
Brown hamburger meat and drain. Add taco seasoning and stir well. Layer 1/2 of the chips in a 9 x 13-inch pan. Then layer next ingredients in order: hamburger meat, beans, soup, tomatoes, chips and cheese. Bake for 20 minutes in 400° oven.
Marinate chicken in teriyaki sauce 30 minutes at room temperature. In wok, combine sherry, vinegar, 1 tablespoon oil and ginger root. Add cabbage and bring to boiling. Reduce heat. Cook, covered, for 4 minutes. Add broccoli and apples. Cook, covered, 3 minutes more. Remove cabbage. Discard liquid in wok. Drain chicken. Heat remaining oil and stir-fry chicken 3 to 4 minutes. Serves 2.
Mix the last 9 ingredients together; stir until there are no lumps in the batter. Put thawed wings in batter and marinate overnight. Stir several times. Before deep frying, stir again, then fry until golden brown. Serve hot or cold. Serves 15 to 20 people.
Cut onions in half and cut into thin slices. Brown in Dutch oven with olive oil. Fill pot with onions and water. Simmer for 3 hours. Salt and pepper to taste. Add bouillon cubes, if desired.
Line a large cookie sheet with graham crackers. In a saucepan, put sugar and butter or margarine. Bring to a boil and boil only 2 minutes. Add nuts. Pour over crackers and spread evenly. Bake at 350° for 10 minutes. Cool 15 minutes. Makes 12.
Combine butter, sugar and peanut butter and roll into balls. Dip in melted chocolate. Place on wax paper.
Mix together meat, soup, milk, chopped onion and cheese. Layer in casserole with cooked macaroni. Top with buttered crumbs. Bake at 375° for 30 to 45 minutes.
Cook ground beef, onion and garlic in 3-quart saucepan, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except beans. Break up tomatoes. Heat to boiling, reduce heat, cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling. Reduce heat and simmer, uncovered, about 20 minutes. Makes 4 servings. Contains 415 calories per serving.
Put sugar and cornstarch mixture in jello. Cook until thick. Let cool. Add 1 cup strawberries. Put into graham cracker crust. Let chill. Then put Cool Whip and 1 cup strawberries on top.
Cook broccoli as directed on box, omitting seasoning. Drain. Add 1 stick margarine and cut up cheese. Stir and pour in casserole dish. Crush crackers. Add softened margarine and put on top. Bake at 350° until bubbly.
Beat egg whites until stiff; add 1/2 cup sugar gradually while continuing to beat. Roll or blend crackers to very fine crumbs and mix in along with 1/2 cup sugar and fold in nuts. Fold this into egg mixture and add vanilla. Pour into well-greased pie plate (9-inch) and bake 30 minutes in 325° oven. When done, set for 4 hours, then top with whipped cream with pineapple mixed in. Refrigerate overnight.
Place 1 cup of spaghetti sauce in bottom of a 9 x 13-inch pan. Layer noodles, ground beef, cottage cheese, Mozzarella cheese and remaining spaghetti sauce (ending with spaghetti sauce). Top with Parmesan cheese. Pour water around edges. Cover with foil. Bake at 350° for 1 hour, covered. Remove foil and bake 15 more minutes, uncovered. Let stand 10 minutes before serving. May be made ahead and refrigerated overnight before baking.
Preheat oven to 400°. Lightly grease baking sheets. Combine all ingredients in a large bowl, mixing well. Shape into small balls and place on baking sheets. Bake 12 to 15 minutes or until lightly browned. Serve while hot. Refrigerate leftovers. Makes approximately 3 dozen.
Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs and mix well. Add carrots, drained pineapple, coconut and nuts.
Mix and put into boiler. Stir while cooking on low heat. Flavor with lemon rind and juice or lemon flavoring. Bring to a boil on low heat. Serve warm on plain vanilla or lemon cake.
Boil shells and let cool. Cook hamburger and onion over low heat until meat is brown. Drain. Pour sauce over mixture and simmer for 10 minutes. Grate cheeses. Preheat oven to 350°. In a 9 x 13 x 2-inch pan, spread 1 cup of sauce. Stuff shells with the cheeses. Arrange in single layer in pan. Spoon remaining sauce over shells. Sprinkle Parmesan cheese over top. Bake with foil covering for 15 minutes. Let stand 5 minutes before serving. Serves 6 people.
Preheat oven to 375°. Place the benne (sesame) seeds on an ungreased baking sheet and toast for 10 to 12 minutes, until light brown. Watch close so that they don't burn. In a large bowl mix the brown sugar, melted butter or margarine, egg, vanilla extract, flour, salt, baking powder and toasted sesame seeds together until combined. Drop dough by 1/2 teaspoonfuls 1 1/2 inches apart onto a lightly greased baking sheet. Bake at 375° for 4 to 6 minutes, until light brown. Let cookies cool for about 2 minutes before removing from baking sheets to a wire rack to cool completely. Store cooled cookies in an airtight container.
Cook noodles as box directions suggest. Brown hamburger and onion; drain grease. Mix all remaining ingredients and place in large baking dish. Cook for 20 minutes at 375°. Add cheese and melt.
Heat allspice in water. Strain. Squeeze lemons and add with spices to tea. Strain and strain again for clearness. Serve hot.
Combine sugar, milk, butter, salt and grated chocolate. Cover until boiling point is reached. Boil to a soft ball stage. Add flavoring and cool. Beat until mixture is creamy thick. Pour into well buttered pan and cut in squares.
Melt Eagle Brand milk and oleo in double boiler. Pour over next mixture of powdered sugar, coconut and nuts. Put in greased pan and leave in refrigerator overnight. Take out and cut into small pieces; dip in next mixture of chocolate chips and paraffin and put on wax paper. Makes about 70 pieces.
In a large bowl, stir eggs, syrup, sugar, oleo and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake in a 350° oven for 50 to 55 minutes. Cool on wire rack.