HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 6 ingredients, then add flour. Shape dough in rounded balls. Place on ungreased cookie sheet. Press cookie dough with fork. Bake at 400° for 10 minutes.
Saute chopped onion and chopped pepper in oleo. Mix in corn, rice, pimento, sugar and egg. Add salt and pepper to taste. Sprinkle grated cheese and paprika on top. Bake at 350° for 30 minutes.
In a 10-inch skillet, brown mushrooms and cook onion in butter until tender. Add soup and Worcestershire sauce. Heat, stirring occasionally, until bubbly. Add sour cream just before serving. Serve over cooked noodles. Serves 4.
Fry and drain sausage and bacon; mix together. Butter long casserole dish and line bottom with half of the bread. Sprinkle with half of the cheese; add all the sausage and bacon. Layer bread and cheese again. Beat eggs; add milk, Worcestershire, pepper, salt and mustard. Pour over meat mixture and cover. Refrigerate overnight. Bake at 325°, uncovered, 45 minutes to 1 hour.
Brown onion in oil, then add tomatoes. Cook for 10 minutes. Add clams, juice, seasonings. Press in garlic. Cook for 15 minutes. Serve over linguine.
Slice sausage. Place vegetable oil in a large skillet and saute the sausage, onion and garlic until onion is wilted but not brown. Add remaining ingredients, cover and cook until vegetables are tender and most of liquid has been absorbed, about 30 minutes. Makes 4 to 6 servings.
Cornbread and gingerbread can be mixed according to directions and cooked in hollowed out orange shells. Gives a wonderful flavor to the bread. Cook in coals for 30 minutes. Can also be baked in a Dutch oven at about 400° with coals on top and bottom.
Cream butter, sugar and Crisco, then add eggs. Combine dry ingredients by sifting together. Then add dry ingredients and milk alternately to creamed ingredients. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Combine 1 cup sugar, vanilla, 1/2 cup butter, chocolate syrup, beaten eggs and flour. Press mixture into 9 x 13-inch baking pan. Bake 30 minutes at 350°.
Cook rice first; set aside. Chop celery and onions fine. Saute both in small frying pan. Heat oven to 350°. In 2-quart casserole dish, combine all ingredients and mix together. Cook with cover on for 30 minutes, stirring once in the middle.
Mix flour, baking powder, salt and sugar. Set aside. In large bowl, mix flakes and milk. Let stand 2 minutes until cereal is soft. Add egg and oil. Beat well. Add flour mix. Stir only until combined. Fill 12 greased muffin pan cups. Bake at 400° for 20 minutes.
Warm 1 cup of butter in microwave until it is melted. In large mixing bowl, add bell pepper, onion, rice and all soups. Stir well. Pour half of butter into large casserole dish then add rice mixture. Place chicken on top of the rice mixture. Add salt and pepper to taste. Pour the rest of the butter on top of the chicken. Place in pre-heated oven at 275 degrees F for 2-1/2 hours.
Cream cheese, add eggs, mandarin peel and extract. Pour into prepared pie crust. Bake in 325° oven for 25 minutes.
Place salad greens in a bowl. Press garlic to taste. Sprinkle salt until you think you have enough and then add more. Pour olive oil in a circle and an X. Add 8 shakes of the vinegar (assumes you have a shakable lid). Mix well and serve immediately.
Melt butter in a saucepan. Add flour and salt. Gradually add milk, stirring until thickened and smooth. Add cheese, stirring until blended. Blend in remaining ingredients, except parsley. Put into a 1 1/2-quart casserole. Bake, covered, at 325° for 15 minutes, or until heated through. Sprinkle with parsley. Serve with Melba toast or toast points. Makes 25 servings.
Sift dry ingredients together; cut in Crisco. Add milk and mix well. Roll dough out to about 1/4-inch thick. Keep in oblong shape. Spread with soft butter, then a generous amount of chopped apples and sugar. Sprinkle with cinnamon and roll tightly. Cut into slices about 2-inch thick and place in a 9 x 13-inch greased pan. Keep slices close together. On top of each roll, place a slice of apple. Bake in a 350° oven for about 30 minutes. Jonathan apples do well!
Slice cabbage very thin. Toss with chopped onion. Melt butter. Crumble Ramen noodles in package. Brown noodles, almonds and sesame seed. Cool mixture. Mix oil, vinegar, soy sauce, salt and pepper. Toss all ingredients together. Can be made ahead, but store in separate containers until ready to serve.
Combine all ingredients in large cooking kettle. Boil for 1 hour stirring often. One-half cup of NutraSweet can be substituted if you can't have sugar.
Combine the ingredients with a head of shredded cabbage and 1 grated carrot. Chill.
Combine milk, egg and Bisquick. Heat shortening. Dip bread into mixture. Cook until lightly brown. Top with butter and syrup.
Heat oven to 325°. Drain fruit and arrange in 13 x 9-inch oblong pan. Pour mixture of remaining ingredients over fruit. Bake 15 minutes. Baste with juice in pan; bake 15 minutes more.
Combine all ingredients, except catsup. Pat into 9 x 5-inch casserole dish. Spread catsup over top. Roast for 20 to 25 minutes or until well done in center (145°). Pour off liquid and let stand 5 minutes before serving.
Blend cream cheese with milk. Mix cocoa with sugar and add to cheese mixture. Stir in the vanilla and Cool Whip. Pour into crust. Serve topped with Cool Whip. This is ready to eat as soon as you get it made!
Cream shortening and sugar; add egg and vanilla. Mix well. Sift the next 4 ingredients together. Add to first mixture. Form or divide into 2 rolls and refrigerate a few hours. Overnight is better. Slice thin and bake at 375° for 8 to 10 minutes.
Mix and cook Rice-A-Roni as directed, except without butter. Cool. Mix curry, mayo and 1/2 artichoke heart liquid. Mix all together. Refrigerate for 24 hours.
Slice off the top of the bread round and hollow out the inside, saving the bread and the top. Mix together all remaining ingredients and place mixture in the hollowed out bread round. Cover with reserved top. Wrap in heavy foil and place on a baking sheet. Bake at 250° for 3 hours. Before serving, cut up the reserved bread into cubes. Place bread bowl on a serving plate and surround with bread cubes. Serves 12 to 15.
Combine butter, brown sugar and 1 tablespoon boiling water in a 9-inch round cake pan; stir well. Sprinkle pecans evenly over top; set aside. Beat egg yolks until thick and lemon colored; add sugar and vanilla, beating well. Combine flour, baking powder and salt; add to yolk mixture alternately with remaining 3/4 cup boiling water, beginning and ending with flour mixture. Beat well after each addition. Beat egg whites until soft peaks form; gently fold into batter. Pour batter evenly over pecans in pan. Bake at 325° for 35 minutes until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Invert cake onto serving plate.
In a large bowl, dissolve yeast in milk. Add 1/4 cup of butter, 3 tablespoons of sugar and salt. Beat in almost 2 cups of flour gradually, keeping mixture satiny. Add flour as needed. Cover dough; let rise 30 minutes or until doubled.
Dissolve jello in water. Cool until consistency of syrup and fold in drained fruit. Turn into 7 x 11-inch dish. Chill. Top with dressing made by combining sugar and flour. Blend all remaining ingredients. Cook, stirring until thick. Cool and spread over salad. Serves 6.
Mix together margarine, powdered sugar, Eagle Brand milk, coconut and pecans. Roll into small balls and refrigerate. Melt together paraffin wax and chocolate chips. Dip balls in chocolate mixture with toothpicks and drop on wax paper.
Dissolve yeast in warm water. Set aside. Bring milk to boil. Let cool. Beat egg and add to milk. Then add margarine and yeast mixture to milk along with the sugar and salt. Mix in approximately 5 cups flour or until of good dough consistency. Grease hands and knead well. Grease a large bowl and let dough set until double in bulk (about 1 1/2 hours). Punch down. Roll out on floured board and cut out or pinch off rolls. Let rise again. Bake at 375° until lightly browned.
Combine pretzels, cereal and nuts in a large microwave bowl. Stir remaining ingredients together and pour over the cereal mixture. Gently mix to coat the cereal mixture. Microwave on High for 4 minutes, stirring after 2 minutes. Spread on paper towels to cool. Eat or store in an airtight container.
Bake ribs 1 1/4 hours at 350°. Mix all other ingredients and cook together on low heat for about 45 minutes. Pour fat off ribs; pour sauce over ribs. Return to oven and bake for 50 minutes.
Trim excess fat. Wipe steak with damp paper towels. Mix soy sauce and rum in shallow dish big enough to hold steak. Add steak. Refrigerate, turning occasionally, for 24 hours. Remove steak. Brush lightly with oil. Place in broiler pan without rack. Broil 6 inches from heat 1 minute on each side. Turn and broil 5 minutes longer. Turn again; broil 5 minutes more until medium-rare. Slice steak thinly on the diagonal. Arrange slices and pour juices over meat. Garnish with watercress and radishes (or anything else your heart desires).
Mix all ingredients together and bake in 8 x 8-inch pan for 25 to 30 minutes. Remove from pan. Cut in strips and roll in powdered sugar while still warm.
Soak peaches in cold water overnight. Cook in same water for flavor. Cook until	tender. Mash peaches	and sweeten to own taste. Add cinnamon, vanilla and remainder of sugar, if needed. Cut pastry dough in circles about 6-inches in diameter. Place the amount of peaches you want in each pie on the pastry. Fold over	and press edges together with a fork. Fry in shortening until brown on both sides.
Cook first 5 ingredients until thick and clear. Add strawberry Jell-O and red food coloring. Mix until dissolved. Put berries in pie shell. Pour topping over berries. Top with Cool Whip.
Melt butter. In 9 x 13-inch pan, stir into melted butter (do not use mixer): cake mix and egg. Press mixture down evenly on bottom of pan. Mix together in bowl (use mixer): eggs, confectioners sugar, cream cheese and lemon juice.
Mix the Kool-Aid, sugar and water. Just before serving, add the carbonated drink.
Brown hamburger. Drain excess grease. Add with all ingredients. Cook 30 to 40 minutes.
Cream butter and sugar; add eggs. Mix dry ingredients and add alternately with milk. Add flavoring. Bake at 325° for 1 hour.
Cook squash until tender, then drain. Brown onion and green pepper in 2 tablespoons butter. Combine onion, green pepper, squash and corn. Add egg, melted butter, salt and pepper. Pour into buttered baking dish. Sprinkle top with buttered cracker crumbs. Bake at 350° for one hour or until firm.
Mix together thoroughly the butter, confectioners sugar and vanilla. Sift together and stir in flour and salt. Mix in nuts. Chill dough; roll into 1-inch balls. Place 2 1/2 inches apart on ungreased baking sheet. Bake until set, but not brown. While still warm, roll in confectioners sugar. Cool; roll in sugar again. Makes about 4 dozen 1 1/2-inch cookies. Bake at 350° for 10 to 12 minutes.
Make into balls and bake at 350° for 10-15 minutes. Roll in powder sugar.
Put in pan in order given. Do not stir until done. Bake 1 hour at 350°.
Cut chicken in pieces and put into a large pot. Cover well with water and salt to taste. Cook for 2 1/2 hours or until meat is tender enough to fall off of the bones.
Cream everything, except clams. Blend in clams. Spread on crackers (Ritz or your choice). Decorate with olive slices or pimento strips. Can spread on thin buttered pieces of bread (white, rye or pumpernickel). Can cut bread into fancy shapes. Toast under broiler. Watch carefully. Makes about 50.
Bring to boil tomatoes, lemon and vinegar; add sugar and spices. Cook low and just before done, add raisins. Put into jars hot and seal.
In a medium saucepan, heat the sugar and half of the pineapple juice until dissolved very good. Put this into a very large bowl, then pour rest of pineapple juice in. In your blender, blend 3 sliced bananas, 1 1/2 cups water and all of the lemonade. Pour into the large bowl with rest of other mixture.
Mix flour, shortening, sugar and salt. Mix water, egg and vinegar with a fork and add to flour. Chill for 15 minutes. Dough can be stored in refrigerator for 3 days or frozen until ready to use. Makes 2 double crusts for 9-inch shell.
Sift all dry ingredients together. Add remaining ingredients except chocolate chips. Mix batter until smooth, if batter is too thick add more milk. Grease skillet, preheat until water dances on skillet. Pour batter onto skillet. Drop approximately 6 chocolate chips into each pancake. Turn pancake over when bubbles form.
Saute sausage until brown. Mix crab meat with sausage. De-seed peppers and stuff sausage. Bake at 350° for 1 hour.
Cut and cook potatoes. Drain. Saute finely diced onion. (Or you can use onion powder). In large pan, put potatoes, onion, 1 can cream-style corn and roast beef. Add 1 stick of butter, 1 1/2 cans of milk, water, salt and pepper to taste. Do not let boil, but simmer for about 15 minutes. Stir from bottom often. Good with salad, pickles and crackers.
Mix all ingredients and simmer 30 to 40 minutes. While sauce is cooking, prepare lasagne noodles. Use enough for one 13 x 9-inch pan, plus 2-quart casserole (about 10 to 12 noodles).
Mix pastry; roll thin and spread. Roll like a jellyroll. Refrigerate. Slice thin (about 1/4-inch) and bake in 350° oven until brown. Serve hot. If the roll is about 1-inch around, these are good served as a party food.
Beat egg in a medium bowl. Stir in all remaining ingredients in order until almost smooth. Heat a lightly greased skillet or griddle, using 1/4 cup batter for each pancake. Fry until golden brown, about 4 minutes on each side. Serve hot with applesauce or sausages.
Combine ground meat, eggs, milk and cracker crumbs. Mix well. Shape into balls (large walnut size). Place in pan. In bowl combine remaining ingredients. Blend well and pour over balls. Bake at 350° for 1 hour or until done.
Cook celery in small amount of boiling water about 5 minutes. Drain. Combine celery, water chestnuts and mushrooms. Mix well and pour into greased 13 x 9-inch casserole. Melt butter. Add flour and cook 1 minute. Add chicken stock and half and half. Cook over medium heat, stirring constantly, until thick. Pour over celery mixture. Mix Parmesan cheese and bread crumbs and sprinkle over top. Bake at 350° for 25 minutes.
Combine all ingredients and mix well by hand or electric blender. Store in refrigerator until ready to use. Makes about 1 3/4 cup which is equivalent to 1 can of condensed milk.
Prepare pie crust, adding the nutmeg to the dry ingredients. Cook the rice in broth until liquid is absorbed. Saute onion to translucent (in olive oil). Mix rice, onion (scrape oil out of pan with rubber spatula) and cheese until well blended. Add your salt and pepper. Mix a little more and place mixture in bottom pie shell. Cover with other half of shell and bake 1 hour at 350°. Crust will be golden brown. This can be served warm or cold.
Mash bananas and mix with lemon juice. Add sugar, cook over medium heat, stirring constantly until mixture is slightly thickened and glossy. Spread on cake layers while still warm.
Wash and peel potatoes and then cut into small cubes. Heat 2 cups oil in a frying pan and add potatoes. Fry until brown and relatively soft, stirring every once in a while. Once fried, place potatoes in a separate bowl. In another bowl, beat eggs forcefully with a fork. Add the salt and stir until mixed. Add the potatoes to the eggs. In a large frying pan, add three tablespoons of oil to cover bottom of pan and heat. When heated, add the egg and potato mixture. Move the frying pan in a small circular motion so the omelet does not stick to the pan. When the omelet comes away from the bottom of the pan, slide the omelet onto a plate (as to make flipping the eggs easier); turn the omelet over and cook the other side. Use a spatula to lift the sides of the eggs so they do not stick to the pan. When the eggs come off the pan, flip once more and heat for a minute. Serves four to six people.
Mix sugar and eggs. Add oil. Add dry ingredients alternately with milk. Add coffee. Pour into cake batter slowly. Add 1 teaspoon vanilla. Pour into 9-inch pan. Bake at 350° for 40 minutes.
Preheat oven to 425°. Cut the broccoli into florets. Place them in a saucepan with 2 cups of water. Cover and bring to a boil. Remove from heat and drain immediately. Place broccoli in a buttered ovenproof dish.
Brown 2 pie crust shells. In first browned crust, add 1 pint of berries, 3 tablespoons of butter, 1/2 cup sugar and 1/2 teaspoon vanilla. Cut second browned crust and arrange over first layer. Add remaining ingredients. Cover with uncooked pie crust. Bake at 400° for 40 to 50 minutes.
Melt butter and chocolate. Add buttermilk and bring to rapid boil. Remove from heat and add sugar and flavoring.
Cream margarine, peanut butter, rind and vanilla together. Add egg and blend well. Sift dry ingredients and add alternately with orange juice. Blend well. Add raisins. Roll into balls, place 2 inches apart on ungreased cookie sheet, flatten with fork. Bake at 400° for 15 minutes. Store in airtight container. Taste better 24 hours after baking.
Separate each biscuit into three parts and stretch them into "Spooky" ghost shapes. Paint each with melted butter and sprinkle with cinnamon sugar. Bake	about 5 minutes or until brown at 375°.
Preheat oven to 375°. Blend sugar into egg whites until fluffy. Melt butter and set aside to cool. Add flour, salt, vanilla, water and butter to the sugar mixture. Beat until smooth. On well-greased cookie sheet, pour batter into 3-inch circles. Bake for 8 to 10 minutes, until golden brown. Lay the fortune paper into the center of cookie. Fold cookie into thirds and bend the center gently. If cookie gets hard to bend, reheat in oven for a minute. Yields 30 Fortune Cookies.
Preheat oven to 375°. Melt oleo, butter and sugar in saucepan. Bring to a rolling boil for 2 minutes. Add cup of pecans to mixture. Place graham crackers on cookie sheet; pour mixture over crackers. Cook at 375° for 8 to 9 minutes. Put on wax paper to cool.
In medium bowl combine flour, baking powder, baking soda, salt and oats. In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add flour mixture; by hand, mix until well combined. Shape into 2-inch balls. Place 6 balls on ungreased cookie sheet; flatten each to 3-inch diameter. Bake in 350° oven 15 to 17 minutes or until golden. Remove from cookie sheet, cool on wire rack. Store in tightly covered container. Makes about 24 cookies.
Melt butterscotch chips, chocolate chips, butter and peanut butter together in a double boiler. Pour 1/3 of the mixture into a 9 x 13-inch greased pan. Add a layer of miniature marshmallows. Sprinkle 6 ounces of peanuts on top. Pour remaining chocolate mixture over the top. Cool in refrigerator. Cut in squares. Makes 24 to 30 bars. Store in refrigerator.
Mix together and spread in bottom of 9 x 13-inch pan. Bake 8 to 10 minutes at 350°. Cool.
Boil water; stir in jello and yogurt. Add raspberries. Chill until set. Good and low fat!!
Preheat oven to 400°. Season the lamb with salt and pepper. Heat a large ovenproof frying pan and add the oil. Brown the chops quickly over medium-high heat. Place the whole pan with the lamb in the oven. Roast the lamb chops 2 minutes per side for medium rare. After 4 minutes in the oven, remove the pan and set the frying pan in a warm place and allow the meat to rest in the pan another 2 minutes. This will relax the meat and finish the cooking. Serve with onions sauteed with yogurt and sesame oil. Makes 4 servings.
Mix together and chill. For a lighter version, omit marshmallows and substitute "lite" Cool Whip or yogurt. Use sugar-free pudding mix and pineapple in its own juice. Mix the same.
Preheat oven to 450°. Coat fillets with mayonnaise. Dredge in breadcrumbs. Arrange fillets on baking sheet coated with cooking spray. Bake 12 minutes or until fillets flake easily with fork. Serves 4.
Boil garlic in water for 5 minutes. Remove garlic and crush in a wooden bowl. Add Dijon mustard to make a paste. Add vinegar and oil to taste and Parmesan cheese. Pour over romaine lettuce, toss and add pine nuts.
Beat eggs. Add milk. Sift together flour, salt and sugar. Mix together. Melt butter in a 9 x 13-inch Pyrex dish. Pour mixture into pan. Bake at 425° for 25 to 30 minutes. Sprinkle with powdered sugar. Good plain or with your favorite syrup.
Spread refried beans on a 10-inch serving platter. Spread sour cream on top of refried beans. Arrange lettuce on sour cream. Spread salsa over lettuce. Arrange Cheddar cheese over salsa. Sprinkle black olives over Cheddar cheese. Chill and serve.
Saute beef and sausage separately. Drain. Mix all ingredients together. Put a tablespoon of mixture on each slice of party rye. Bake at 400° for 10 minutes until bubbles or browns. Top with Mozzarella cheese. Makes 24 mini pizzas.
Alternate potatoes and broccoli around edge of 9-inch plate; sprinkle with water. Cover with vented plastic wrap and microwave on High (100%) until hot, 2 to 2 1/2 minutes. `Place fish fillet in center of plate. Cover with vented plastic wrap and microwave until fish flakes easily with fork, 2 1/2 to 3 minutes; drain. Place margarine, lemon juice and tarragon in small dish. Microwave uncovered on High (100%) until margarine is melted, 30 to 40 seconds; spoon over fish and vegetables. Makes 1 serving meal.
Mix all ingredients together. Put into rectangle. Fold to center. Bake at 350° for 20 minutes.
Preheat oven to 350°. Combine figs and water in a blender or food processor. Puree. Set aside.
Preheat oven to 475°. Mix together all of the ingredients. Stir with a fork until thoroughly mixed. Do not overwork the dough. Shape this mixture into a ball and place it between two pieces of wax paper that has been dusted with flour. Roll the pastry into a circle large enough to fit in a 9-inch pie pan. Spray pan with a nonfat cooking spray.
After turkey has been carved, put bones in plenty of water. Simmer 1 1/2 to 2 hours until meat falls off bones. Make a roux of bacon drippings and flour. Add onions, garlic, bell pepper and celery. Cook until wilted.
Pour juice in a measuring cup and set aside. Break egg in salmon. Separate salmon with a fork; add flour. Use 1/4 cup salmon juice and add baking powder and stir. Let foam; add to mixture and drop by spoon into hot oil and fry until golden brown. Serves 4 to 5.
Slice carrots 1/4-inch thick and cook in enough water to cover. Cook until done but do not overcook. Drain and cool. Heat remaining ingredients, stirring, until sugar is dissolved. Cool completely. Add carrots, mix well and refrigerate at least 24 hours. This will keep a long time in refrigerator.
Heat oven to 350°. Cook beans as directed on package; drain. In medium saucepan, melt 1/4 cup margarine. Saute onion in margarine until crisp-tender. Blend in flour, salt, pepper and mustard. Cook until thickened, stirring constantly. Remove from heat and stir in sour cream, cheese and beans. Mix well; pour in 1 1/2-quart casserole. In small bowl, combine bread crumbs and melted oleo. Sprinkle over beans. Bake for 20 to 25 minutes until golden brown. Serves 6.
Cream butter with egg yolks and 1/2 cup sugar. Add flour and knead with fingers. Pat out on greased cookie sheet 3/8 inch thick. Bake at 350° for 15 to 20 minutes until lightly browned. Remove from oven and spread with jelly and top with chocolate chips. Beat egg whites with salt until stiff. Fold in remaining cup of sugar and nuts. Gently spread on top of jelly and chocolate. Bake for about 25 minutes at 350°.
Mix all ingredients together, pour into ice cream freezer container and fill with whole milk to full mark. Follow ice cream freezer instructions.
Mix first 5 items well; add flour, then Rice Krispies. Spoon out in teaspoon on cookie sheet. Flatten with fork. Bake at 350° until golden brown.
Wash mushrooms and remove stems. Dip caps in melted butter and place upside down in a shallow baking pan. Finely chop 1/4 cup of the mushroom stems and saute well with green onion in remaining butter, adding more butter if necessary. Add water. Lightly stir in stuffing. Spoon mixture into mushrooms caps. Bake at 350° until hot, about 10 minutes.