HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Mix all ingredients together with hands. Shape into balls and roll into sugar. Bake at 375° for 8 minutes, then 2 minutes after placing Hershey's Kisses in center of cookies.
Brown beef, then add next 4 ingredients. Let simmer over low heat; grate cheese. Put a layer of chips in a baking dish. Add casserole mixture, then cheese. Continue this procedure and end with casserole mixture and cheese on top. Bake at 350° until cheese melts.
Melt together first 3 ingredients. Stir in vinegar and cinnamon. Serve on sliced apples.
Brown beef with chopped onion and green pepper, garlic and pepper. Drain grease. Add tomato sauce, paste and Ro-Tel. Add sugar, then spices. Simmer 20 to 30 minutes. In separate bowl, combine Ricotta with eggs and Parmesan. Cook noodles with a little oil.
Shred carrots to make 3 cups. Add salt to taste and cook in smallest amount of water possible for 5 to 7 minutes. While carrots are cooking, melt 2 tablespoons butter; add 2 tablespoons flour, 1 cup milk and 3/4 cup grated cheese. Put carrots in casserole with 1/4 cup green pepper and 1/4 cup chopped onion. Pour sauce over vegetables and top with buttered crumbs. Bake 45 minutes in 350° oven.
Mix all ingredients together, pour into three greased and floured cake pans. Bake at 325° for 25 minutes. (Do not overbake) Frost with following.
Remove husk and silk from corn. Place each ear of corn on a piece of aluminum foil. Add 1 tablespoon butter and 1 ice cube. Wrap securely, twisting ends to make handles for turning. Place corn on grill. Cook for 25 minutes, turning once. Season with salt, pepper and additional butter, if desired.
Mix sausage, beef, bread crumbs, minced onion, egg and milk together. Roll into 1-inch diameter balls. Bake at 350° for 20 minutes. Drain off grease.
Salt and cook enough turnips for 6 cups. Drain and mash. Add softened cream cheese, sugar and margarine; mix well. Pour into casserole and top with bread crumbs. Bake at 350° until bubbly, hot and lightly browned. Makes 8 to 10 servings. Rutabagas or carrots may be used also.
Cream shortening and eggs. Add sugar and mix well. Add remainder of ingredients and beat until well blended. Turn into well-greased loaf pan and bake at 350° to 375° for one hour.
Stir together the first 7 ingredients; then add the next 7 ingredients. Fold in egg whites last. Cook in a tube pan at about 300° until done.
Cube the bread. In a large skillet, place 1 1/2 cups oleo and the onion. Cook over low heat until onion is brown. Add 6 cups bread cubes; toss until oleo soaks into bread. Put rest of cubes in bowl; toss with buttered cubes. Add the celery, salt, pepper and poultry seasoning; toss again. Add hot water to moisten, if desired. Stuff in turkey cavity; bake according to turkey directions, or bake in pan at 450° for about 30 minutes.
Slice cucumbers, onions and bell peppers. Pack in gallon jug starting with layer of cucumbers, then onions and peppers until jug is full. Pack down as it will shrink some.
Mix sugar, syrup and water; stir until dissolved. Cook until it forms a hard-ball in cold water.
Sift together first 8 ingredients. Add nuts, then oil, sugar, eggs and vanilla. Then add pumpkin and pour into 3 well-greased 1 pound coffee cans, filling each one half full. Bake 2 1/2 hours at 250°. Cool 15 minutes in cans, then remove to wire rack. (I use 5 cans about the size of a 10 ounce peanut can.)
Thaw and drain broccoli or asparagus. Arrange crosswise in a buttered or sprayed 11 x 7 x 1 1/2-inch baking pan. Mix Bisquick, milk, egg and soup. Beat with a wire whisk. Pour over broccoli in center of dish. Fry chicken cutlets in peanut oil until brown. Cut into bite size pieces. Add to dish. Mix in. Add pimentos. Sprinkle with cheese. Bake 30 minutes at 350°.
Combine cottage cheese, cinnamon and sweetener; mix well. Add rice and peach. Toss lightly until well mixed, chill. Just before serving, pour skim milk over mixture.
Mix first three ingredients and pour over chicken pieces. Bake about 1 hour at 350°.
Preheat oven to 400°. In a large skillet, brown meat. Drain meat and return to skillet. Add onions. Cook until onions are tender. Add garlic powder, tomato sauce and Italian seasoning. Simmer 10 minutes. Pour into pie shell and top with shredded cheese. Bake 15 to 20 minutes until golden brown.
In a 2-quart shallow baking dish, mix soup, water, rice, paprika and pepper. Mix in vegetables. Cut up chicken breast in mix or leave whole on top. Sprinkle with additional paprika and pepper. Cover and bake at 375° for 45 minutes or until chicken and rice are done.
Blend in double boiler until thick. Store in jar in refrigerator. Serve with pretzels.
Press crescent rolls in 9 x 13-inch pan (ungreased) and up the sides; prick the bottom with fork. Mix beaten eggs with soup mix packet, broccoli and cottage cheese. Pour over unbaked crust. Bake at 400° for 35 to 40 minutes or until center is set. Cool 10 minutes before cutting into bite-size pieces.
Combine cream cheese and salad dressing until well blended. Add other ingredients. Mix well. May be formed to different shapes and decorated with pimientos and parsley. Serve with crackers.
Beat eggs. Add sugar and beat well. Sift together flour and baking powder and add gradually. Scald milk and add gradually. Add vanilla. Bake in ungreased tube pan in 350° oven for about 30 minutes or until done. Turn upside down to cool. This cake is good with fresh strawberries or a chocolate glaze.
Cut pieces of meat 3/4-inch square and 1/2-inch thick. Blend shallots, garlic, lemon grass and ginger together. Mix in spices, salt, turmeric and brown sugar. Soak tamarind in 1/4 cup warm water 5 minutes. Squeeze and strain for juice. Add to other ingredients. Mix well; stir in meat. Marinate for at least 6 hours. If possible, use bamboo skewers soaked in cold water 1 hour. Thread 4 to 5 pieces of meat onto each skewer and cook over charcoals or under broiler until golden brown. Baste frequently with oil while cooking. Serve with sauce.
Preheat oven to 400°. In glass pie plate or microwave-safe shallow dish, combine potatoes and water. Cover with wax paper and then microwave on High 10 minutes, stirring once halfway through cooking. Meanwhile, in 8 or 9-inch nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Add garlic and cook 30 seconds. Add onions and peppers; cook, covered, 10 minutes stirring occasionally.
Peel and slice 2 large apples and place in 7-Up to soak (stops the browning). Use 12 or 16 ounce roll of cookie dough and spread on lightly greased pizza pan. Bake. Cool cookie dough and spread mixture of cream cheese, brown sugar, vanilla and milk on top of dough. Drain apples and arrange on top of cream cheese. Drizzle with ice cream topping. Top with peanuts.
Heat 12 inch nonstick skillet. Add oil and heat. Add chicken, garlic and ginger; sprinkle with salt, pepper and paprika and cook, stirring quickly and frequently, until chicken is no longer pink, 1 to 2 minutes. Add vegetables and half the broth and stir to combine. Cover and let cook until vegetables are tender-crisp, 1 to 2 minutes.
Mix juice, ice, liqueur and tequila. Can be frozen. Before serving, if you like, dip the rim of glass in water and then in salt. Makes 2 servings.
In medium saucepan over medium heat, bring juice to a boil; remove from heat. Stir in gelatin until dissolved. Beat cranberry sauce until almost smooth. Mix juice and gelatin together. Put in refrigerator until slightly thickened, then fold in whipped cream. This mixture can be:
Add salt to water and bring to a boil. Remove from heat. Cool to lukewarm.
In large skillet, mix together. Add meatballs. Cook 1 hour (simmer). Drip off excess grease. Can also be frozen.
Mix in each ingredient as you add them. Grease and flour (or use Baker's Joy) a large black cast-iron frying pan. Bake in a 325° oven for 1 hour, or until done.
Preheat oven to 350°. In shallow 1-quart casserole, combine savory herb with garlic soup mix, sour cream, Ricotta cheese, 3/4 cup shredded Mozzarella, mushrooms and pepperoni. Sprinkle with remaining 1/4 cup cheese. Bake 30 minutes or until heated through. Serve with bread.
Dissolve jello in water. Add ice cream and stir until melted. Add cherries, pineapple and nuts. Place in 2-quart mold and refrigerate. Serves 8 to 10 people.
Heat raisins and water until boiling. Take off heat and add margarine. Cool until lukewarm. Add all remaining ingredients and mix well. Pour into greased 9 x 13-inch pan. Bake at 375° about 20 minutes or until done.
In a large bowl, sift together flour, cinnamon, salt, baking soda and baking powder. Set aside. In another large bowl, beat eggs until foamy. Gradually add sugar, then oil, mixing well after each addition. Beat in vanilla.
Grate the Cheddar cheese and add the softened cream cheese. Add the other ingredients. Add enough mayonnaise so it will be spreadable. I find that it works better to mix with your hands.
Thoroughly mix shortening, sugar and eggs. Stir in milk and vanilla. Blend well. Sift in flour, soda and salt. Stir in nuts and chips. Chill 1 hour. Drop by rounded spoonful 2-inches apart on greased baking sheet. Bake at 375° for 10 to 12 minutes. Yields 4 dozen.
Cream butter and sugar until light. Add egg and vanilla; mix well. Stir together flour and cornstarch; gradually add to creamed mixture. Wrap dough and chill at least 1 hour.
Preparation Time: 23 minutes. Cooking Time: 1 1/4 hours.
Cook in oil peppers, carrot, half of onions, chili powder, garlic, until tender. Add beans, corn, tomato; heat through. Place 1/3 cup of mixture in tortillas, then 3 teaspoons cheese, and roll. Place seam down in baking dish. Continue with remainder. To enchiladas with onions, salsa and any remaining (or additional) cheese. Bake 20 minutes at 350°. Serve with sour cream, if desired.
Peel eggplant; slice and cook in salted water until tender. Drain, mash and season with salt and pepper to taste. Add remaining ingredients to mixture and place in casserole. Bake for 1 hour in a 350° oven.
Mix all ingredients except chocolate syrup for 2 minutes. Put 2/3 of mixture into greased Bundt pan. Add the chocolate syrup to remaining 1/3 batter and mix. Pour this on top of first mixture. Bake 50 minutes at 350°. Cool 10 minutes. Run knife along inside and outside. Invert onto plate. When cool, drizzle with Chocolate Frosting.
Peel and slice apples. Mix all ingredients together. Bake at 450° for 15 minutes, then at 325° for 35 minutes.
Place rice in a 3-quart greased casserole. Salt and pepper chicken; place on rice. Mix other ingredients and pour over the chicken and raw rice. Cover with foil. Bake at 350° about 1 1/2 hours.
Saute onion and garlic in oil. Add tomatoes, clam juice, wine, parsley, salt, thyme, bay leaf and pepper and bring to a boil. Reduce heat and simmer 15 minutes. Add shrimp, fish, scallops and crab legs. Cook 5 minutes. Add clams and cook for another 10 to 15 minutes. Serve with salad and garlic bread.
Boil potatoes in jackets in water until tender, but not falling apart. When cool enough to handle, peel, slice and layer in a buttered casserole dish with bell pepper and pimento. Salt and pepper each layer. Grate or cube cheese. Melt butter in saucepan.	Add flour and stir. Gradually add milk, stirring constantly. Add cheese and cook until melted. Pour over potatoes and bake at	350° about 45 minutes to 1 hour. (If	you like a lot of cheese, use a whole roll of each cheese.)
First Layer: Mix melted oleo, flour and sugar. Add pecans; mix well. Press into a 9 x 13-inch pan. Bake at 375° for about 15 minutes or until lightly brown and cool.
In a microwave-safe bowl, combine the sugar and corn syrup. Microwave, uncovered, on high for 4 minutes; stir. Heat 3 minutes longer. Stir in cashews and butter. Microwave on high for 30-60 seconds or until mixture turns a light amber (mixture will be very hot). Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto a greased baking sheet and spread with a metal spatula. Chill for 20 minutes or until set; break into small pieces. Store in an airtight container.
Mix all ingredients. Cook until thick. Pour into baked pie crusts. Makes two (2) pies. Top with Cool Whip or your favorite meringue.
Combine vegetables, soup, 1/2 cup cheese, 1/2 can fried onions, sour cream and pepper. Pour into 1-quart casserole. Bake, covered, at 350° for 30 minutes.
Salt and pepper chicken breasts, then roll in flour. Bake chicken in butter until done, then pour off butter. Boil orange juice, lemon juice, sugar, soy sauce and flour or cornstarch together. Add pineapple chunks. Pour over chicken. Serve over rice.
Cook bacon until crisp and crumble. Set aside. In blender, combine milk, Bisquick, eggs, butter and pepper. Blend for 15 seconds. Pour into 9-inch pie pan. Sprinkle with bacon and cheese, gently press in. Bake at 350° for 30 minutes or until knife inserted halfway between edge and middle comes out clean. Let stand 10 minutes. Serves 4 to 6.
Heat until runny; add coconut. Set in refrigerator for 1 hour or overnight. Roll into balls. Put in freezer. Dip in chocolate, either bittersweet (like chocolate chips) or milk chocolate, whichever you prefer.
Brown minced onion in fat. Brown flour in skillet. Add tomatoes, cut okra, celery, chopped red pepper, chopped green pepper, cooked chicken and broth or water. Salt and pepper to taste. Cook 15 to 20 minutes. Add cooked rice.
In a small bowl, mix flour, cocoa, baking powder and baking soda. In a large bowl, beat 3/4 cup sugar, milk and vanilla until well blended. Stir in flour mixture; beat until evenly moistened. In another large bowl and using clean, dry beaters, whip egg whites on high speed until frothy. Gradually beat in remaining 1/2 cup sugar (1 tablespoon at a time) until stiff, moist peaks form. Immediately add to cocoa mixture, gently folding in with a wire whisk until evenly blended.
Tear lettuce into small pieces and place in 9 x 12-inch glass dish. Layer next 5 ingredients in order given. Add sugar to mayonnaise and spread over top as you would frosting. Top with grated cheese and bacon. Refrigerate 8 to 12 hours.
Fry chicken in oil until browned. Drain. Place chicken in a long pan or baking dish. In saucepan, saute onion in butter until tender. Stir in remaining ingredients. Simmer uncovered for 15 minutes. Pour over chicken and bake at 350° for about 1 hour or until chicken is done, basting occasionally.
Mix thoroughly. Add brown sugar to thicken. Add or reduce ingredient amounts to taste. Bake chicken wings at 450° for 30 minutes. Coat with sauce and cook until done.
Mix pudding, milk and Cool Whip by hand. Cover bottom of 9 x 12-inch baking dish with whole graham crackers. Put 1/2 of pudding mixture over crackers. Top with whole graham crackers, then rest of pudding mixture, then crackers. Top with frosting. Refrigerate overnight before serving.
Cut off tops of peppers and clean out. Precook peppers by boiling in salted water for 5 minutes. Sprinkle the inside with salt. Saute in a skillet the beef and onions. Drain off fat and add other ingredients. Cover and simmer until tender, about 15 minutes. Grate cheese. Add to meat mixture. Stuff peppers and top with catsup. Set upright in oblong Pyrex dish. Bake at 350° for 20 to 25 minutes.
Brown turkey. Add remaining ingredients into large pan; cook on low heat for at least 1 hour.
Pare apples; slice thin. Arrange slices in greased 8-inch round pan. Combine oatmeal, sugar, flour and spices. Cut in butter. Sprinkle mixture over apples. Bake at 350° for 35 to 40 minutes. Serve warm with cheese wedge or whipped cream.
Mix flour, salt and soda and set aside. Mix white sugar and cinnamon and set aside. In a large bowl cream margarine and brown sugar until light and fluffy. Using electric beater at low speed, beat in egg, then dry ingredients, alternating with milk until blended. Stir in rhubarb and vanilla. Turn into 13 x 9 x 2-inch greased and floured pan.* Sprinkle with sugar and cinnamon mixture. Bake at 350° for 45 minutes or until it tests dry when toothpick is inserted.
Cook the eggs, sugar, pineapple juice and salt over low heat, stirring until thick. Cool. May be refrigerated in closed container.
Cream shortening, sugar, eggs and molasses. Add dry ingredients and raisins. Form 1-inch diameter rolls. Flatten to 1/4-inch. Bake at 350° for 12 minutes on ungreased sheet. Slice into bars while still warm.
Prepare and cook fresh spinach or Swiss chard as directed; chop and drain thoroughly. Stir together spinach, mushrooms and seasonings in saucepan. Blend sour cream and light cream; pour over spinach mixture. Heat just to boiling. Makes 4 servings.
Add all except celery and salsa. Cook 30 minutes. Add celery and cook extra 30 minutes. Add cheese on top as garnish and chips (optional).
Beat eggs, then add vanilla, lemon and sugar; beat together real well. Add milk and pour mix in crust. Bake at about 300° until done. Serve with ice cream on top of pie.
Heat oven to 350°. Combine all ingredients in bowl. Mix well. Place mixture into an 8 x 4-inch loaf pan. Bake 1 hour. Let stand 5 minutes before serving. Yield: 8 servings.
Combine strawberries and mayonnaise, then fold in yogurt. Cover and chill for 1 hour. Serve over fresh fruit. Makes 3 cups.
In a 2-quart casserole, combine the pork and beans, kidney beans, garbanzo beans and lima beans. Mix well. Stir in the onion, molasses, catsup, Worcestershire sauce, prepared mustard and 1/4 teaspoon pepper. Bake, covered, in a 375° oven for 45 minutes or until onion is tender. Garnish with onion rings and celery leaves, if desired. Makes 10 servings.
Into large mixing bowl, pour beer, let "fizz." Stir in the sugar, add self-rising flour and blend. Mixed dough will be lumpy. Do not mix until smooth. Spoon into 1 large (9 x 5 x 3-inch) or 2 small greased bread pans. Pour the melted margarine over the dough. Bake at 350° for 40 to 50 minutes. Remove from oven. Cool on rack. This is just like the "Beer Bread" you can buy in stores.
Boil potatoes in jackets until done; let cool. Peel and slice. Place in baking dish; sprinkle with salt and pepper and add chopped bell pepper. In double boiler, melt cheese, butter, milk and flour over medium heat, stirring until cheese has melted. Pour cheese mixture over sliced potatoes making sure to cover all potatoes. Bake combined mixture in preheated oven at 350° until cheese mixture bubbles.
Mix cream cheese softened sugar, vanilla, and lemon juice. Mix with electric mixer on medium speed until well blended. Add eggs, mix until blended. Pour into ready to use crust. Bake at 350° for 40 minutes or until center is almost set. (To check if the cake is ready, stick a fork in it. If the fork comes out dry, its ready.)
Layer ingredients in a 9 x 13 x 2-inch pan. Layer cherry pie filling, then crushed pineapple (with juice). Sprinkle yellow cake mix on top. Add melted butter. Add coconut and pecans. Bake at 375° for 45 minutes or until a golden color.
Arrange chicken in baking dish with meatiest portions toward outside of dish. Pour barbecue sauce over chicken. Cover with aluminum foil. Bake at 350° for 1 hour.
Thaw slightly 1 loaf of bread; break into small pieces. Place in one layer in greased pan, 9 x 13-inches. Melt margarine; add dry pudding mix, brown sugar, cinnamon, milk and nuts. Bring to a boil, stirring constantly. Cool slightly and pour mixture evenly over rolls. Break other loaf of bread into small pieces and place on top of first layer. Let rise to top of pan. Bake at 350° for 30 minutes. Flip out of pan immediately.
Melt 2 tablespoons butter (margarine) in large, heavy pot over medium heat. Add celery and carrots. Saute for 10 minutes, stirring occasionally. Add mushrooms; saute for 5 minutes, stirring occasionally. Remove vegetables to a large bowl. Set aside.
Bring margarine, cocoa and water to a boil (can be done in microwave). Add sugar, flour, soda, salt and cinnamon. Mix well by hand. Add eggs and sour cream or buttermilk. Very lightly greased a 10 x 15-inch pan. Pour in mixture and bake at 350° for 20 to 25 minutes. Careful not to overbake.
Combine shortening and scalded milk. Combine eggs, sugar and salt; beat in cold water. Soften yeast in lukewarm water. Mix all together and add flour. Mix well and cover; leave in refrigerator until needed. When ready to use, roll out dough and cut into rolls. Let rise at least one hour. Bake at 425°.
Combine dry, minced onion and hot water in a cup and let stand about 10 minutes to soften. In a medium mixing bowl combine the ground round with the strained beef and add clear beef broth. Shape the beef mixture into patties using 1/4 cup of meat mixture for each one. Cut each hot dog bun into 2 equal pieces and cut off rounded ends. On a lightly oiled griddle or electric skillet, fry patties over medium to high heat. Make 3 or 4 holes in each patty with the spatula handle. Place 1 tablespoon of onion next to the patty, then when you turn the patty, put it down on the onion. Press firmly with the spatula to flatten and fry until well done. Put the patty onto a bun half and serve with pickle chips, mustard and ketchup. Serve promptly.
Combine flour and baking powder. Cream butter and add honey gradually. Add egg and vanilla and beat well. Stir in bran and add dry ingredients. Add seeds. Drop onto ungreased cookie sheet and bake at 350° for 12 minutes. Makes 3 dozen.
Brown sausage in oven at 350° until fat drains off (about 10 minutes on each side). In frying pan, put oil, peppers and onion and fry until soft. Drain off oil. In 2 or 3-quart saucepan, add all ingredients. Simmer until done, about 3 to 4 hours.
Combine pineapple, lemon juice and sugar. Heat until sugar is dissolved. Mix gelatine in 1 1/2 cups cold water, let stand 10 minutes. Add to pineapple mixture and let jell in refrigerator until thick. Add cheese, pimento and Dream Whip and mix well. Let jell completely or overnight.
Sift together flour, baking powder and salt. Mix corn and egg. Add to dry ingredients, stirring lightly. Heat corn oil in a large skillet over medium heat. Drop batter by tablespoons into hot corn oil, one layer at a time. Fry about 2 minutes on each side or until golden brown. Drain on absorbent paper. Makes 16 fritters.
In a 10 x 13 x 2-inch microwave-safe dish, begin layering with sauce in bottom of pan. Next, layer uncooked noodles, then spinach, then cheese(s), then noodles, sauce, spinach and so on. Try for 4 layers noodles minimum, ending with sauce on top of the last noodle layer. Cover with heavy plastic wrap/wax paper and vent 1 corner. Cook in microwave on High for 17 minutes. Let stand 2 minutes. Rotate 1/2 turn; cook at Medium for another 17 minutes. Remove; let stand 5 to 10 minutes. Can sprinkle shredded Mozzarella or Parmesan on top before serving. Serves 6 to 8.
Melt butter and brush biscuits. Bake at 350 degrees until golden brown.
Soften cream cheese with beater. Add other ingredients. Let set in refrigerator for 1 hour.
Mix all ingredients. Pour batter into buttered loaf pan. Bake at 350° for 50 minutes. Brush top with melted butter, if desired.
Mix together. Put in 9 x 12-inch pan. Bake at 400° for 8 minutes. Cool slightly.
Combine dressing ingredients and mix well. Pour over sliced tomatoes and allow to marinate at least 2 hours at room temperature. Delicious!
Heat the oil in pan. Season meat; add meat to pan. Add 1/2 cup of water; let boil for about 1 hour. When water is low, turn burner down to medium heat. Let meat fry slowly, turning as needed. When meat is tender, add onion. Let cook for 10 minutes, then mix flour and water, stirring well. Add to pot, then add potatoes. Let cook until potatoes are done.
Heat oil in heavy skillet; saute onions until they begin to color. Add peppers; saute a few more minutes. Add zucchini and eggplant (adding a little more oil if necessary). Cook about 5 minutes. Turn vegetables into large casserole. Add tomatoes; cover. Cook in preheated 250° oven for 1 1/4 hours. Add parsley, garlic and seasoning; cook 20 minutes. Sprinkle generously with cheese before serving. Yield: 4 servings.
Remove seeds from peppers. Parboil 5 minutes; drain. Saute onion and garlic in margarine; stir in tomato sauce, rice, 1 cup cheese and oregano. Spoon into peppers; place in 12 x 8-inch baking dish. Bake at 350° for 20 minutes. Top with remaining cheese; continue baking until cheese is melted. Makes 6 servings.