HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop ingredients very fine; salt and pepper to taste. Combine mayonnaise, milk and sugar or Sugar Twin (sweeten to your taste). Add celery seed and vinegar. Beat well and pour over cabbage mixture.
Melt margarine over low heat. Stir in sugar. Cool and add eggs. Stir well and add flour, vanilla and nuts. Pour into well-greased and floured 10 x 15 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Cut in squares while warm. Before cooking, add chocolate chips to top of batter if desired.
Prepare stuffing as directed on package. Cut steak in long pieces, about 1 1/2 x 3-inches. Put about 1 or 2 tablespoons of stuffing in center of meat and roll up and fasten with toothpick. In skillet brown roll-ups in oil. Pour off excess oil. Combine soup and water, add meat roll-ups. Cover and cook over low heat 1 hour or until done. Makes 6 to 8 servings.
Place one can crescent rolls in bottom of 9 x 13-inch pan. Beat cream cheese, egg yolk, sugar and vanilla until creamy. Spoon on top of dough. Place 2nd can of rolls on top of cream cheese mixture. Beat egg white and brush on top. Cover with brown sugar and pecans. Bake at 350° for 30 to 35 minutes.
Season to taste chicken; grill or pan saute until done. Cut into strips. Saute bacon in a separate pot. Add honey Dijon; simmer 5 minutes. Layer lettuce, eggs, chicken and cheese. Cover with honey-bacon-Dijon dressing while warm.
Combine spaghetti sauce, water and oregano in a bowl. In another bowl, mix together 1 cup Mozzarella, Parmesan, cottage cheese and eggs.
Tost bread, a peace of cheese on tost on for sauce. Put tost in microwave. Heat for 24 seconds or until cheese is melted.
Melt peanut butter, chips and butter over low heat. Pour over Chex that have been placed in large bowl or pan with lid. After coating, add powdered sugar. Cover container with lid and shake well.
Combine all ingredients; roll into balls. Freeze. Place on cookie sheet. Bake 10 minutes at 350°.
Combine the sugar, vinegar, onions, spaghetti sauce mix, and honey in blender. Blend well. Slowly add oil and blend well. stir in poppy seed. When refrigerated, this dressing sometimes separates with oil on bottom. Simply shake well and enjoy!
Mix the above ingredients. Add warm water to form a dough. Knead until dough is soft and not sticky. Cover and let stand 1 hour. Shape into balls with hand; pat flat to 1/4-inch thickness. Put 1/2-inch shortening in heavy skillet. Brown on both sides and drain on paper towels.
Combine powdered sugar and cream cheese. Use a little cold milk; pour into crust. Sprinkle with pecans. Pour strawberry mixture over that. Top with whipped cream.
Microwave potatoes until done. Scoop out potato from skin. Combine potato pulp, sour cream and remaining ingredients, except cheese, in small bowl. Beat at medium speed just until potato lumps disappear. Do not overbeat. Stuff shells with potato mixture. Bake at 350° for 15 minutes. Top with cheese and bake an additional 5 minutes.
Drain hot cooked pinto beans and mash with potato masher. Spread beans on tortilla triangles; top with thin slice of cheese and slice of jalapeno pepper. Put under broiler until cheese is melted.
Preheat oven to 325°. Pour milk over bread crumbs; add ground beef, salt, pepper, carrot, onion and eggs. Mix thoroughly. Pack into a 9 x 5-inch loaf pan. Mix ketchup, brown sugar and mustard; spread mixture on meat loaf. Bake for 1 1/2 hours at 325°. Makes eight servings.
In large mixing bowl, mix egg, oil and milk. Add flour and mix well. Flour a large piece of waxed paper. Remove from bowl and knead for about 5 minutes. Sprinkle on flour as needed. If ingredients become too dry, wet hands with oil. Work into a roll and place in an empty bread sack and let set overnight. Heat oil in a large pan or kettle. Cut into pieces. Stretch a little and deep fry until a light brown color.
Mix all ingredients; cover and chill 1 to 2 hours. Strain and serve in juice glasses.
Prepare Jell-O. If you use fruit cocktail juice and add water to make proper amount of liquid, this is much tastier. Pour into an ungreased 9 x 13-inch pan. Mix Dream Whip according to directions. Combine Jell-O and Dream Whip in pan. Thoroughly blend with mixer for 2 to 3 minutes. Over this, pour fruit cocktail. Top with cherries. Chill until set. Cut in squares and serve on lettuce leaf.
Soften cream cheese to room temperature. Combine all ingredients in bowl, mix well. Serve with cut fresh veggies or crackers.
Combine all ingredients, using only a little of the pecans. Chill. Shape into a ball and roll in remaining pecans. Serve with crackers. Makes 2 1/2 cups.
Place chops in 13 x 9 x 2-inch pan in a single layer and salt to taste. Mix ketchup and 1/2 Coke well and pour over chops, then pour remaining Coke over this. Bake at 350° for about 1 hour until liquid is thick.
Cover raisins with water; bring to a boil and simmer 30 minutes. Drain raisins, reserving 1 cup liquid. Cool raisins and liquid thoroughly. Sift together flour, soda, salt and spice. Cream together shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold raisins into batter. Blend in flour mixture alternately with raisin liquid, beating well after each addition. Bake at 350° for 60 to 70 minutes in a 9 x 13-inch pan. Top cake with icing (confectioners sugar, cream cheese and lemon flavoring).
Combine squash, onion and green pepper in a medium saucepan. Add water to cover. Cook over medium heat until tender; drain. Add next 5 ingredients, mixing well. Drop by rounded tablespoonfuls into hot oil. Fry until browned. Yields 10 to 12 patties.
Mix cake mix, margarine and one egg well. Pat with hands into 13 x 9-inch pan that has been greased and floured. Mix together powdered sugar, cream cheese and eggs. Beat 5 minutes and pour over cake mixture. Bake at 350° for 30 to 35 minutes. Dust with reserved sugar while hot.
Cover eggplant with cold water and soak 15 minutes; drain and turn into a buttered 2-quart round casserole (8 x 2-inches). Pour sauce mix (just as it comes from ts envelope) over eggplant; toss lightly. Arrange tomatoes over eggplant. Bake, covered, in a preheated 350° oven for 45 minutes, stirring twice. Uncover, sprinkle with cheese and bake 15 minutes longer.
Preheat oven to 325°. Lightly coat baking sheet with cooking spray. In a small bowl, mix together flour, protein powder, baking powder, salt and chocolate chips. In a large bowl, combine fructose and brown sugar. Beat at medium speed with electric mixer until mixed. Add butter and beat until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla extract. Add dry ingredients to wet ingredients and beat until blended. DO NOT OVERMIX. Drop dough by rounded tablespoonfuls 2-inches apart onto baking sheet. Bake for 15 minutes or until lightly browned. Cool 1 minute before removing from baking sheet. Makes about 2 1/2 dozen.
Combine all ingredients. Do not drain beans. Bake at 350° for 1 hour.
Mix cake mix, sour cream, eggs and oil together. Spread 1/2 of batter in a 13 x 9-inch pan that has been greased and floured. Mix together brown sugar and cinnamon. Sprinkle 1/2 of mixture over cake batter in pan. Pour remaining batter in pan, then sprinkle rest of cinnamon mixture over top. Swirl cinnamon through cake batter with knife blade. Bake at 325° for 40 minutes.
Add jello to hot cranberry juice. Cool, then add lemon juice. Fold in celery, apples and nuts. Pour into ring mold and chill. Unmold on crisp lettuce to serve.
Mix together well beaten eggs, oleo, sugars, vanilla and peanut butter. Then add rest of everything. Mix by hand when everything is together (your hands). Mix well. Be sure to soften peanut butter, if it is refrigerated. Drop by 1/2 teaspoon onto cookie sheet and bake at 350° for 7 minutes. They spread so don't make them very large.
In a large pot, brown the bacon with the onion and celery. Add the garlic and basil and saute until vegetables are tender. Add soups, water and tomatoes. The tomatoes should be cut up a bit, but make sure all the juice goes into the soup. Bring to a boil. Add ditalini, zucchini and cabbage. Cover and reduce heat. Simmer 20 to 25 minutes, stirring occasionally.
Pare, core and cut apples into slices. Arrange in pie shell. Mix 1/2 cup sugar and 3/4 teaspoon cinnamon and sprinkle over apples.
Cut elephant into bite size pieces. (This will take about 2 months.) Cut vegetables into cubes (another 2 months). Place meat in pan and cover with 1000 gallons of brown gravy. Simmer for 4 weeks. Shovel in salt and pepper to taste. When meat is tender, add vegetables (steam shovel is useful here). Simmer slowly for 4 weeks. If more are expected, add the rabbit. (This isn't recommended, as few people like hare in their stew.)
Brown chops on both sides. Peel potatoes and slice about 1/2-inch slices. Put in bottom of long pan. Slice onions in rings on top of potatoes. Put chops on this. Heat cream of chicken soup until smooth. Pour over chops. Salt and pepper to taste. Cover with foil and bake until chops are done at 350°.
Preheat oven to 300°. Sift flour and salt together. Combine the next 4 ingredients and mix well. Add 1/4 cup of flour mixture. Toss to coat evenly and set aside. Cream butter and sugar gradually, beating until light. Add eggs one at a time, beating well after each. Combine soda and buttermilk. Add alternately with flour mix. Add candy mixture. Beat well. Spoon into a 10-inch tube pan. Bake 1 hour and 45 minutes.
Spray a large frying pan with Pam. Saute onions, pepper, celery and garlic. Add remaining ingredients (except rice). Bring to a boil. Add rice. Reduce heat and simmer for 40 minutes or until rice is tender. Remove bay leaf. Contains 1020 mg. sodium, 230 calories, 16 g. protein, 31 g. carbohydrates, 4 g. fat and 30 mg cholesterol.
Heat butter in skillet, add chicken and saute until chicken is cooked. add mushrooms, onions, and garlic. Saute until soft. Add cream and heat to a low boil. Sauce will thicken in about 5 minutes. Add parmesan cheese, frozen peas and parsley. Heat until peas are just tender. Cook pasta. Drain and rinse pasta well. Put pasta in a large serving bowl. Pour sauce over pasta. Serve with extra parmesan cheese and garlic bread.
Mix well the cake mix, margarine and 1 egg. Put in a 13 x 9-inch pan. Pinch up 1/2-inch ridge around all sides. Mix powdered sugar, cream cheese and 2 eggs. Mix at high speed. Pour over cake mixture. Bake at 350° for 50 minutes.
In a large mixer bowl, combine all the ingredients at once, beating them together on medium speed for 20 minutes. Pour the batter into a well-greased 10-inch tube pan and place in cold oven. Set the oven to 350° and bake for 1 hour. Remove the cake from the oven. Immediately invert onto a wire rack and tip it out. If cake sticks, loosen from sides with a knife and whack on counter to shake it loose. Cool completely before serving. "Enjoy."
Mix pancake mix according to directions. Stir in applesauce until lumps disappear. Cook on skillet. Spread on apple butter. Eat it all up. Yum! Yum!
Cook frozen broccoli as package directs; drain. Mix with mushroom soup, onion and mayonnaise. Place in casserole dish. Top with cheese, then croutons. Dot with margarine. Bake at 350° for 1/2 hour or until brown.
Saute onions and add rice and brown. Brown ground beef. Mix together salt, pepper, water and tomato sauce. Heat to boiling.
Put in double boiler and heat until dissolved. Add 6 almond Hershey bars. Stir until well blended. Cool thoroughly. Whip 1 cup of cream and fold into mixture. Pour into graham cracker shell. Put some crumbs on top.
Mix together and bake in 9 x 12-inch pan at 350° for 30 minutes. Sprinkle top with cheese.
Place boneless meat in bottom of a 9 x 13-inch pan. Add onion and pepper. Salt and pepper to taste. Crumble 1/2 of the bag of Doritos and sprinkle over meat. Mix the soups, broth, Ro-Tel tomatoes and cheese together. Warm over medium heat. Mix well and pour over chicken and Doritos. Add other 1/2 of Doritos and bake at 375° for 30 minutes, uncovered.
Combine drink mixes. Add sugar, lemonade, juice and water. Makes 1 gallon. Freeze 2 cups of extra pineapple juice in plastic containers to use in punch bowl instead of blocked ice.
Prepare crepes. Cook and stir mushrooms and 2 tablespoons onions in margarine until onions are tender. Stir in seafood, half and half and cream cheese. Cook over medium heat, stirring constantly, until cheese is melted. Spoon 1/4 of the filling down center of each crepe; roll up. Place in ungreased rectangular microwavable dish, 12 x 7 1/2 x 2-inches. Sprinkle with Swiss cheese. Microwave uncovered on High (100%) until cheese is melted and crepes are heated through, 4 to 6 minutes; sprinkle with 2 tablespoons onion.
Pick crabmeat. Put aside. Mix remaining ingredients together and pour over crabmeat. Fold together and make cakes. Refrigerate 2 or 3 hours before frying. Fry or broil until brown.
Mix the peanut butter, honey and butter until you have gotten all the lumps out. Once it is nice and creamy, take bread and dip it into the mixture.
Layer ingredients as follows: Crumbled angel food cake, 3 bananas (sliced), 2 boxes strawberries, 1/2 pudding and 1/2 Cool Whip. Repeat layers. Refrigerate.
Melt butter; add flour and mix to a smooth paste. Add milk and corn; cook until thick, stirring occasionally. Remove from heat; add beaten egg yolks, salt, cheese and green pepper. Fold in stiffly beaten egg whites; pour into greased baking dish. Bake at 350° for 30 minutes. Serve hot. Yield: 6 servings.
Heat oil and saute onion until tender. Add garlic, tofu and seasoning. Stir in tomato paste and vinegar. Cook over low heat for a few minutes. Add beans and water. Serve with Parmesan cheese. Vegetables such as peppers, zucchini, corn or cabbage may be added. Serves 4 to 5.
Mix all together except for chips, peanut butter and nuts. Press into buttered pan. Bake at 350° for 12 to 15 minutes. Melt chips and add peanut butter and nuts, if desired. Frost while hot.
With mixer, cream shortening, sugar, egg and vanilla. In bowl, mix dry ingredients. Add dry ingredients and sour mix alternately to creamed shortening mixture. Bake at 375° for about 12 minutes on greased cookie sheet. Cool. Frost 1/2 cookie with vanilla frosting and 1/2 cookie with chocolate frosting.
Combine corn meal sugar and salt. Stir in boiling water. Allow to cool. Stir in milk and Egg Beaters, then blend in baking powder. Pour into ungreased 1-quart casserole.
Make cake as directed on package and put into a 9 x 13-inch pan. Bake for about 20 minutes. Let cool.
Pinch holes in 1 pie crust and bake at 375° until light brown. Cook chopped spinach as directed on box, then drain. Beat 3 eggs and add to spinach. Drain Ricotta, then add 3/4 to spinach. Cut Mozzarella into cubes. Add 3/4 to spinach. Add grated cheese to mixture. Place mixture into baked pie crust. Top with thin layer of Ricotta and Mozzarella. Cover with second pie shell and pinch holes (with fork). Bake at 375° for 45 minutes or until brown.
Preheat oven to 375°. In medium mixing bowl, combine flour, sugar and baking powder. Cut in oleo with pastry blender or 2 knives until mixture resembles coarse meal. Add remaining ingredients and stir just until mixture forms a sticky dough and leaves sides of the bowl (do not overmix). Spray 12 muffin pan cups (2 1/2 inches) with nonstick cooking spray. Spoon an equal amount of pineapple mixture into each cup. Bake until muffins are golden brown, 30 to 35 minutes. Remove muffins to a wire rack and let cool. Serve immediately or wrap individually and freeze until ready to use.
Mix all the ingredients together. Put in greased, floured pan. Bake 1 hour at 350°.
Beat cream cheese and sugar together. Add all other ingredients and mix well. Spoon into pan. Freeze overnight. (Line pan with waxed paper or Saran Wrap if you want to unmold salad on plate.)
Brown hamburger, salt and onion. Add pepperoni, tomato sauce, Ragu spaghetti sauce, dry mix and water. Simmer. Cook pasta, drain and add to sauce. Place in a 9 x 13 greased pan and top with cheese. Bake at 350° for 45 minutes to 1 hour, uncovered. (This tastes like you're eating spaghetti, lasagna and pizza all at the same time!)
Beat eggs, add rest of ingredients, except cinnamon. Stir. Pour into 8-inch pie tin. Sprinkle with cinnamon. Bake at 350° for approximately 30 minutes.
Crush 1/2 of the strawberries and place in saucepan. Add sugar, lemon juice and cornstarch. Cook on medium heat until thick. Add rest of strawberries, either whole or cut up. Cool and pour into pie shell. Serve plain or with whipped cream.
Mix liquids. Add soda to activate, then spices, then dry ingredients. Mix in flour and raisins last. Drop on greased cookie sheet and flatten a little before putting in oven. Bake at 350° 8 to 10 minutes.
Mix first 5 ingredients together. Add flour and soda. Mix and add the semi-sweet chocolate chips. Bake for 8 to 10 minutes at 325°.
Bake cake according to package directions in a 9 x 13-inch pan. In a saucepan over medium heat, combine pineapple with juice, sugar, pudding and coconut. Simmer 5 minutes. Using a wooden spoon handle, poke holes in warm cake. Slowly pour pineapple mixture over cake and spread evenly. Cool. Spread whipped topping evenly over cake and sprinkle with pecans. Chill at least 2 hours before serving.
Prepare pudding using half and half instead of package directions. Let stand 5 minutes. Fold in Cool Whip. Cut into pieces and add the peanut butter cups. Pour into pie crust and freeze. Remove from freezer 10 minutes before serving.
Combine all ingredients and mix thoroughly. Shape into small balls the size of walnuts. Roll in confectioners sugar. Store in tight container. Makes 4 dozen.
Mix margarine, flour and chopped nuts together and press into 13 x 9-inch pan for the crust. Bake at 350° for 15 minutes, then let it cool.
Beat egg well. Add sugar and beat until light and creamy. Sift flour, baking powder and salt. Add to the egg and sugar. Beat well and add the apples, raisins, nuts and vanilla. Pour into a well buttered baking dish. Bake 30 minutes in a slow oven at 350°. Serve with whipped cream.
Peel and chop carrots and onion. Melt butter in saucepan. Add carrots and onion. Cover; steam and stir for 20 minutes, then add the broth and boil for 45 minutes. When tender, blend in mixer along with liquid puree. Heat to boiling, then serve. Freezes well. Makes 4 bowls.
Sift together dry ingredients. Add raisins, nuts, melted butter, applesauce and cherries. Beat until well blended. Grease tube pan and put wax paper on the bottom of the pan. Pour batter into pan. Bake at 325 degrees for 45 minutes or until done.
Saute onions and celery in butter. Add flour, stirring until well blended. Slowly add 2 cups of broth, cooking until thickened and smooth. Season with salt and pepper, then set aside.
Peel yams and grate medium fine; there should be 4 cups slightly packed down.
Mix sugar and cocoa; put with margarine and milk in boiler; let come to a boil and boil for 2 minutes. Add oats and simmer for 3 minutes. Remove from heat; add peanut butter. Drop on wax paper and let cool.
Bake in greased 13 x 9-inch pan at 350° for 40 to 45 minutes.
Saute onions and pepper in melted butter. Add clams with liquid and spices. Add 1/2 cup bread crumbs (or more) until mixture is of spreading consistency. Spread in a 9-inch pie plate or quiche pan. Sprinkle with Parmesan and paprika.
Combine all ingredients and bake at 350° for 30 to 35 minutes.
Brown meat. Add seasonings and cabbage. Cook about 15 minutes. Place in casserole dish. Top with bread crumbs. Bake at 350° for 30 minutes. Serves 4 to 5 people.
Combine in bowl. Press thin on 9-inch pie plate. Bake at 375° for 10 minutes.
Cut ends from mushroom stems. Remove stems from mushrooms; chop stems finely. Cook and stir mushroom stems, green onions and garlic in margarine until tender, about 5 minutes. Remove from heat; stir in remaining ingredients. Fill mushroom caps with stuffing mixture. Place mushrooms filled side up in greased baking dish. Cook at 350° for 15 minutes. Serve hot.
Boil water, oleo and salt. Stir in flour and eggs until smooth. Put in a 9 x 13-inch greased pan. Bake at 450° for 15 minutes, then at 325° for 25 minutes. Cream together the cream cheese, pudding and the milk. Pour on crust. Top with Cool Whip. Drizzle with chocolate syrup.
Cook potatoes in boiling water until tender. Drain, peel and slice into a large bowl. Cook bacon until crisp. Drain on paper towel. Saute onion and celery until soft. Stir in flour, sugar, salt, pepper, vinegar and water. Cook. Stir constantly until mixture is thick. Pour over potatoes and toss. Crumble bacon and sprinkle over top. Serve warm or cold.
Mix together in container. Place absorbent material (sponge or blotter) in container. Watch it grow.
Pound steak with meat mallot and cut in serving size pieces. Roll in flour. Brown meat in skillet and place in ovenproof casserole dish. Combine the remaining ingredients and pour over steak. Put cover on dish and bake at 350° for 1 hour and lower heat to 250° and bake for another hour.
Grease casserole lightly. Cube bread. Beat eggs; gradually add sugar, flour, salt and crushed pineapple, juice and all. Mix all together and put into casserole, then put bread cubes on top. Then slice 1 stick of butter over all. Bake approximately 45 minutes at 400° uncovered. Serves 6 to 8 (in an 8 x 8-inch pan). Excellent with ham or as a side dish.
Mix all ingredients except cheese. Pour into a lightly greased casserole or pan. Bake at 325° to 350° for 40 minutes. Remove. Put grated cheese on top, then cook an additional 10 or 15 minutes until cheese melts and is bubbly hot.
Add syrup to sugar. Bring to a boil. Take off burner and mix in peanut butter, Spanish peanuts and Special K cereal. Press into buttered 9 x 13-inch pan.
In a large mixing bowl, dissolve jello in boiling water. Add ice cubes until most of the ice is dissolved. Remove excess pieces of ice. Add Cool Whip and blend with mixer. Pour over graham cracker crust and refrigerate at least 2 hours.
Chop onion and green pepper; fry with hamburger. Add tomato paste. Spread thawed dough in a cookie sheet. Spread mixture on dough and top with cheese. Roll up jelly roll fashion. Brush with egg yolk. Bake at 350° until golden, 15 to 20 minutes.
Beat egg well; add crumbled yeast, sugar and salt. Add Crisco. Then add flour and milk gradually. Knead lightly. Let rise, then knead down and make rolls. Let rise and bake in hot oven. Leftover dough may be put in bowl, covered and refrigerated until the next day.
Cook carrots and cool. Mix sugar, oil and vinegar and bring to boil. Cool completely. Pour over carrots, onion and pepper. Chill well before serving.
Cut baked potatoes in half lengthwise. Scoop out the insides, leaving a thin layer of potato in skin. Cut shells in half again lengthwise. Brush with butter and seasonings. Add toppings if desired and broil until brown, about 5 minutes. Makes 16 potato skins.
Soften cream cheese; gradually stir in 1 cup pecans, pepper, pineapple, seasoning salt and onion. Chill. Form into a ball and roll in pecans. (For fancy affairs, garnish with cherries, sliced pineapple and parsley.)
Mix milk and egg yolks together. Add butter and vanilla. Add creamed mixture to dry ingredients. Cook in double boiler until thick and smooth. Pour into baked pie shell and top with meringue.
Drain peaches. Add remaining ingredients to juice and boil 5 minutes. Add peaches and simmer 5 minutes.
Heat oven to 425°. Grease and flour a square 8 x 8 x 2-inch or a 9 x 9 x 2-inch (double recipe 9 x 13-inch) pan. Measure all ingredients about 20 seconds.
Mix ingredients with hands until all mixed together. Let stand a few minutes. Pinch off to make cookies. Place in greased cookie sheets and put into preheated oven at 400°. Bake for 10 to 12 minutes or until golden brown.
Cream together sugar and oleo, then add eggs. Beat until creamy. Dissolve soda in warm water. Add to cream mixture, then add vanilla, salt and baking powder. Add cream and flour alternately. Drop by teaspoon on greased cookie sheet. Bake at 400° for 8 minutes or until brown. Good with icing.
Mix everything except walnuts and parsley. Roll into balls. In small bowl, mix walnuts and parsley. Roll balls into walnut mixture. Bake at 350° until golden brown.