HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour and baking soda; set aside. Beat butter, peanut butter, sugars and vanilla in large bowl until creamy. Beat in eggs. Beat in flour. Stir in chocolate chips and oats. Freeze until firm but not hard. Roll into balls and bake on ungreased cookie sheets at 350 degrees for 10 minutes.
Makes 2 layers of potatoes, onions, salt, pepper and butter and sliced. Add soup and pour milk on top. Bake at 400° for 1 hour. Bake in deep casserole dish, covered.
Mix together oil, sugar and eggs. Sift cocoa with flour and salt. Add flour and milk alternately. Add vanilla and food coloring. Mix well. Beat in soda and vinegar last. Pour into greased and floured cake pans (3). Bake at 350° for 20 to 25 minutes or until tests done. Cool and ice with icing.
Dissolve jello in boiling water. Add vinegar and salt. Let cool. Add horseradish and whipped cream. Pour into a decorative mold and chill. An accompaniment for lamb or ham that is fabulous!
Place pepper halves in greased Pyrex dish. Combine meat, onion, cracker crumbs, rice, water, salt and pepper. Stuff peppers with mixture. Pour soup over and around peppers. Add garlic. Cover and bake at 350° for 1 hour and 15 minutes. Remove garlic before serving.
Mix well; drop by teaspoon onto greased pan. Press down with fork. Bake at 350° for 7 to 10 minutes.
Slice apples into a bowl and mix them with 1/2 cup sugar, lemon juice, cinnamon and ground cloves. Transfer the apple mixture to a well-buttered 2 1/2 to 3-quart baking dish.
Combine brown sugar, butter, syrup and salt in a saucepan. Cook on High for 3 to 4 minutes, until boiling. Stir and boil for 2 minutes. Add soda and stir. This is done on stove. Spray a large brown paper bag with Pam. Put corn in bag and pour caramel over corn. Roll top of bag down and shake the bag to mix popcorn and caramel. Microwave on High 90 seconds. Take out and shake. Microwave for another 30 seconds on High.
Combine margarine, oil, garlic and pepper in a shallow heatproof casserole dish. Add shrimp and toss lightly to coat. Spread shrimp in a single layer. Broil shrimp 4 inches from heat 3 to 4 minutes. Turn shrimp and broil an additional 3 to 4 minutes or until lightly browned. Sprinkle with parsley and serve. Serving amount is 2 ounces with 91 calories. Diabetic Exchange: 2 lean meat.
Smash avocados with lemon juice, salt and pepper. Mix together the sour cream, Miracle Whip and taco seasoning. Layer ingredients in order. Serve with tortilla chips.
In a large skillet, combine water, oil and chicken. Cook over medium heat until done. Stir in onion and bell pepper. Stir in mixed vegetables and cooked rice. Stir-fry until all vegetables are tender. Add dash of soy sauce.
Mix and bake cake as directed. Mix together strawberry jello with hot water. Let stand at room temperature. When cake is done, immediately poke it full of holes with fork, the more holes the better. Pour jello mixture over cake. Refrigerate until well chilled. Mix together whipped topping and strawberries. Spread over cake and refrigerate for 2 to 3 hours. Serve.
Place water and apples in electric skillet. Boil until soft and mash. Add brown sugar and cinnamon to taste.
Preheat oven to 400. Combine flour, cornmeal, baking powder and salt in a bowl and set aside.
Brown veal in oil. Add onion and garlic; cook 3 minutes longer, stirring with wooden spoon. Add rosemary, wine, tomato paste and water chestnuts with enough stock to cover. Cover; bake for 2 hours at 350°. Add ripe olives; cook 30 minutes longer. Thicken as desired. Before serving, sprinkle with chopped parsley. Serve over noodles, wild rice or white rice.
Do not drain beans. Fry bacon and then saute onion in bacon fat. Add to beans with brown sugar and vinegar. Bake at 400° until done.
Dissolve water and jello. Cool. Mix cake mix with oil. Add eggs, one at a time. Beat well. Then add cooled jello. Bake in well-greased, floured tube pan for 1 hour at 325°.
Mix corn, flour, sugar and salt together. Combine eggs, melted oleo and milk and mix with corn mixture. Pour into greased casserole and place in pan of water in 350° oven for 1 1/4 hours. Stir corn mixture twice in the first 30 minutes. It is done when a silver knife inserted in center comes out clean.
In food processor, blend cottage cheese until very smooth. Add pimentos and blend until smooth. Add the sour cream and basil. Blend until just mixed. Chill until needed. Low-fat.
In a 9 x 13-inch pan sprayed with Pam, layer: cooked noodles, pepperoni, olives, sauce and cheese. Bake covered with foil at 350° for 30 minutes. Remove foil for last 10 minutes to melt cheese. Serves 6 to 8. (Freezes well.)
Mix crab, cream cheese, pepper and Worcesterhsire sauce together in bowl. Spoon into wonton wrappers and twist closed at top. Put on ungreased cookie sheet. Cover until ready to fry. Take each crab wonton and deep fry for 1 minute. Serve hot.
Cut butter into flour; add other dry ingredients. Add milk to dry mixture, combining well to form a stiff, sticky dough. Stir in cheese. Fill greased muffin tins 1/2 full or drop onto cookie sheet. Bake in preheated oven at 400° for approximately 15 minutes or until lightly browned. Brush tops with additional melted butter.
Cut chicken into small pieces. Add shredded cheese, pimiento, olives, mayonnaise, almonds, celery, salt and pepper.
Mix all ingredients together; spread on toasted bagel halves, English muffins or other favorite bread or muffins.
Mix ingredients and bake at 350° for 35 to 40 minutes in a rectangular pan. Boil one cup of sugar in a little water until it boils and threads. Beat egg white until stiff and fold into sugar. Beat until stiff. Spread on cake.
Drain juice from pineapple and add enough water to make 3/4 cup liquid. Heat to boiling point. Pour over Jell-O and marshmallows until both melt. Return to stove, if necessary, over low heat until marshmallows are completely dissolved. Fold in pineapple, cheese and walnuts. Add whipped cream last. Refrigerate to chill before serving. Double if serving more than 4.
Place pie filling in 9 x 13-inch pan. Add sugar, flour, salt and soda mixture. Mix eggs, oil and vanilla; pour over mix and stir. Bake at 325° for 45 minutes.
Melt chocolate and butter in a double boiler over hot (not boiling) water. Combine sugar, egg and milk and mix well. Stir in melted chocolate and butter mixture. Add vanilla and nuts.
Rinse and dry lettuce, keeping slightly moist. Set aside. Work garlic into large wooden bowl until it disappears. Puree into bowl the anchovies and juice. Add the next 8 ingredients in order and mix quickly with a fork and spoon after each ingredient is added until mixture thickens. Add lettuce; sprinkle with Parmesan and toss. Sprinkle again and toss until leaves are coated on both sides. Finally, add croutons and toss once more. Serve on chilled salad plates.
Cook onion and garlic in oil over low heat until tender. Stir frequently. Add all other ingredients except hot dogs. Continue heating until flavors blend, about 5 minutes.
Place potatoes, onions, cheese and pepper in a large bowl. Mix together margarine, soup and sour cream and add to potato mixture. Mix together and place in a greased, flat Pyrex pan, 9 x 13-inch. Bake at 350° for 45 to 60 minutes.
Mix and spread 1/4-inch thin. Beat egg white and 1 tablespoon sugar. Spread on dough and sprinkle with finely chopped nuts. Bake at 350° for 30 minutes.
Mix sugar, water and syrup in a large pot. Bring to a boil. Add pears and cook until pears are tender and syrup is thick. Do not cover. Pour into sterilized jars and seal. Make 3 - 3 1/2 pints.
Flatten rolls on cookie sheet. Bake at 375° for 5 minutes or until lightly browned. Cool. Cut into smaller wedges. Mix next 3 ingredients and spread on wedges. Pat fresh vegetables onto cream cheese mixture. Top with shredded cheese.
Spread crescent rolls in a pan sprayed with Pam spray. Bake at 375° for 10 minutes. Mix together the cream cheese, softened, dill weed, garlic powder and sour cream. Spread on rolls when cooled. Shred veggies in food processor and put on top of cheese mixture. Cover with Saran Wrap and refrigerate overnight.
Beat sugar, egg and butter until creamy. Add chocolate and dry ingredients and milk alternately. Chill for a few minutes. Bake at 400° for 10 to 12 minutes.
Chill ingredients. Mix. Add 7-Up last. Add ice, orange and lemon slices. Invite 20 people and Wahoo the night away.
Prepare macaroni/fettucini, following directions except add an extra 1/2 cup water plus the vegetables. When noodles/macaroni are done, remove from heat, drain and add cheese sauce. Mix well and serve with ham.
Cream butter and sugar; mix baking powder, soda and salt in flour, then add to butter and sugar and eggs. Add remaining ingredients; mix well. Bake at 250° for 2 hours. Bake in tube pan.
Preheat oven to 375°. Combine dry ingredients. Add remaining ingredients and mix well. Drop on ungreased cookie sheet. Makes 32 to 34 cookies. Bake 15 to 20 minutes.
In saucepan, scald milk. Stir in sugar, butter, salt and cardamon. Cool to lukewarm. In a large warm bowl, dissolve yeast in warm water. Stir in milk mixture, egg and half the flour; beat to mix well. Stir in candied fruit, raisins and enough remaining flour to make dough stiff enough to knead. Turn out on floured surface, cover dough with bowl and let rest 10 to 15 minutes.
Preheat oven to 350°. In large skillet, brown ground beef; drain. Add tomato sauce, beans, corn and green chilies. Stir in next 5 seasonings. Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes. In 2-quart baking dish coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese. Bake 30 minutes. Serves 8.
Mix 1/4 cup flour and taco seasoning in bag to shake chicken, then dip chicken in 1/2 stick melted butter and roll in crushed chips. Bake at 375° for 50 minutes.
Fry hamburger, along with onions, salt and pepper. Add rest of ingredients, crushing the tomatoes. Let simmer and allow flour to thicken mixture. Place on flour tortilla and roll up with lettuce and tomatoes and cheese.
Mix 2 cups flour and salt in bowl. Cut in shortening until crumbly. Sprinkle 1/4 cup cold water over mixture. Stir with fork until dough clings together. Roll out half the dough on lightly floured surface. Place in pie plate. Combine apples with 2 tablespoons flour, cinnamon and sugar in bowl. Spoon into pastry lined pie plate. Dot with margarine. Roll out remaining dough on lightly floured surface. Place over filling. Seal edge and trim. Cut steam vents in crust. Bake at 375° for 40 to 60 minutes.
Make cake mix and bake according to directions on box. Mix cream cheese, sugar, butter & milk. Make holes in cake with fork. While warm, pour cream cheese mixture over cake. Top with pie filling.
In a large saucepan, brown beef, onion, pepper and garlic. Drain well. Add remaining ingredients and simmer one hour. Stir occasionally.
Soften gelatin in water. Heat soup in double boiler. Add gelatin and stir until dissolved. Remove from heat and add cheese, beating until smooth, with beater. Cool and add Miracle Whip, lemon juice and vegetables. Let set overnight.
Put oleo in large pot over low heat. When melted, put in marshmallows; about half package at a time. Stir unitl all are melted. Keep adding marshmallows and continue stirring until all are melted. Flame must be low!
Cream butter and sugar. Add eggs, mix. Add 1 cup sifted flour, mix. Add sour cream, mix. Add rest of sifted flour and baking soda. Add flavorings and mix. Bake at 350° for 80 minutes or until cake tests done.
Mix everything well, except cheese. Pour 1/2 of mix into pan; cover with cheese. Pour remainder of mix over cheese. Bake at 350° for 45 minutes.
Mix and store for 24 hours, then serve 2 teaspoons per cup of boiling water.
Peel and chop peaches. Stir in lemon juice, Fruit-Fresh and margarine. Place peaches in a large Dutch oven; stir in Sure-Jell and cook over medium heat. Bring mixture to a rolling boil (one that cannot be stirred down). Stir in sugar and continue cooking. Cook to a full, rolling boil again and boil exactly 1 minute, stirring constantly. Remove from heat and skim off foam. Immediately fill scalded jars. Seal with lids completely. Store in dark place. Makes 6 half pint jars.
Mix first 4 ingredients. Stir in marshmallows. Fold in Cool Whip. Cover and let sit in refrigerator overnight.
Boil sugar and water for 10 minutes. Add instant coffee. Let cool. Cut up vanilla bean and add it to vodka to blend. Put in gallon glass jug. Shake everyday for three weeks. Strain. Makes 1/2 gallon.
Rub salt and pepper in roast and then sauce. Place roast in foil-lined pan. Sprinkle dry onion soup mix over meat. Add mushroom soup and spread over top. Wrap tightly in foil. Bake in 300° oven for 2 1/2 to 3 hours. Yields 6 to 8 servings.
Cream together Crisco and sugar. Add boiling water. Combine yeast and warm water. Add to creamed mixture. Add remaining ingredients. Refrigerate 6 to 8 hours. Roll out and cut as many as desired. Put leftover dough in refrigerator (will keep several weeks). Leave rolls out about an hour. Bake at 400° for 8 to 10 minutes.
Cook first 5 ingredients in double boiler until thickened. Stir constantly until thick. Chill, then add remaining ingredients. Chill salad for at least 24 hours.
To prepare watermelon rind, trim green skin and pink flesh from thick watermelon rind. Cut into 1-inch pieces. Dissolve lime or salt in 2 quarts water and pour over rind. Let stand 2 to 3 hours if lime is used, or 5 to 6 hours if salt is used. Drain, rinse and drain again. Cover with cold water; let stand 30 minutes. Drain. Sprinkle ginger over rind. Cover with water; cook until fork-tender. Drain.
In large punch bowl, combine concentrates and water. Refrigerate. Just	before	serving, add soda and ginger ale. Stir to blend. Garnish with fresh fruit slices.
Preheat oven to 375°. Grease and flour cookie sheet. Mix cake ingredients and spread on cookie sheet. Bake 10-15 minutes. Turn onto linen towel, sprinkled with powdered sugar. Roll with towel like jelly roll. Let cool.
Drain pineapple, reserving 1/4 cup syrup. Line sides of 10 x 6-inch baking dish with pineapple slightly overlapping. Arrange yams in center. Pour pineapple syrup over yams. Combine flour, brown sugar, cinnamon and salt. Cut in margarine until mixture resembles coarse crumbs; stir in nuts. Sprinkle over yams. Bake at 350° for 25 minutes. Top with marshmallows. Broil until lightly browned.
Cook a frash* kilt* plump fat hen in about 2 quarts of water. Add salt and pepper to taste. Cook until tender. Open a jar of sar*kraut and pour it on top of the chicken. Cook about 20 more minutes.
Boil potatoes until just tender; chop. Mix mayonnaise and mustard. Combine with hot potatoes. Chop eggs and pickles; add with remaining ingredients. (I use Miracle Whip salad dressing instead of mayonnaise.)
Drain salmon, reserving the liquid. Flake the fish and combine with all the other ingredients, including liquid from salmon. Shape in a loaf and place in a greased baking pan. Bake at 375° for 40 minutes. Serves 6.
Brown ground beef and rinse in hot water and drain. Add 1 package onion soup mix, 1 package brown gravy mix and 1 1/2 cups water. Cook until gravy has thickened, stirring frequently.
Combine sugar and eggs. Mix well. Add the remaining ingredients. Pour into a 9-inch square baking pan. Bake at 350° for 35 to 45 minutes.
Beat eggs with sugar and oil. Mix dry ingredients together and add to egg mixture with grated zucchini. Mix well. Fold in raisins, nuts, cinnamon, and vanilla. Pour into greased loaf pans and bake at 350° for 55 minutes or until cake tester inserted in middle of loaf comes out clean.
Cut cheese crosswise into 3/4 inch slices. Lay slices flat and cut in half lengthwise. Combine flour and red pepper; stir well. Dip cheese sticks in beaten eggs. Dredge in flour mixture. Dip coated cheese in egg again; dredge in bread crumbs, pressing firmly so that crumbs adhere. Place cheese sticks on a wax paper-lined baking sheet; freeze at least 30 minutes.
Drain peaches; cut in thirds. Add strawberries and pineapple with juice. Slice bananas and add to fruit. Sprinkle Tang and pudding over fruit. Mix and chill.
Heat beans. Drain. Add remaining ingredients. Toss lightly over medium heat until beans are coated. Serves 4 to 6.
Sift together flour, baking powder and salt into mixing bowl. Cut shortening until mixture resembles coarse meal or crumbs. Add milk and stir with fork to moisten all ingredients. Turn onto lightly floured surface; knead gently 20 times. Roll dough out and cut with cutter. Place on greased pan. Bake at 425° until browned, about 15 minutes.
Bake chocolate cake of your choice. While warm, poke holes into cake, pour Kahlua over cake. Let cool, cut into 1-inch squares. Make pudding and whip cream.
Sift flour and 3/4 cup sugar three times. Reserve. Beat egg whites, cream of tartar and salt in large bowl until soft peaks form, 2 minutes. Gradually beat in 1 cup sugar to form stiff peaks, 3 to 4 minutes. Gently fold 1/2 cup flour mixture into whites. Repeat with remaining flour mixture, 1/2 cup at a time. Add vanilla. Remove 1/3 batter to medium-size bowl. Beat yolks, 2 tablespoons flour and 2 tablespoons sugar in bowl until pale yellow and ribbony, for about 2 to 3 minutes. Stir in peel. Fold yolk mixture into reserved egg white batter mixture.
Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in Cool Whip. Spread on crust.
Heat oven to 400°. Grease 13 x 9 x 2 baking dish. Heat 1-inch salted water to boiling. Add broccoli. Cover and cook until almost tender, about 5 minutes. Drain thoroughly. Cook and stir beef until brown. Drain. Stir in mushrooms, 1 1/2 cups Cheddar cheese and onion. Mix Bisquick, water and remaining cheese until soft dough forms. Beat 20 strokes. Pat dough in dish with floured hands, pressing 1/2-inch up sides. Spread beef mix over dough. Sprinkle with broccoli. Mix remaining ingredients. Pour over broccoli. Bake until knife comes out clean, 25 to 30 minutes.
Cream margarine and cream cheese. Add salt and flour. Chill dough. Pinch off ball and roll out on powdered sugar. Cut out into pie shape slices.
Preheat oven to 350°. Combine sugar, flour, baking powder, pumpkin pie spice and salt in large bowl; set aside. Combine eggs, oil and baby food in a separate bowl. Stir liquid mixture into dry ingredients; mix just until moistened. Fold in pecans. Divide batter evenly between ungreased aluminum loaf pans. Bake for 45 to 55 minutes. Cool in pan.
Mix all ingredients except 1/2 cup cheese and potato chips, then sprinkle with cheese and chips. Bake at 400° for 25 minutes.
In a Dutch oven brown bacon or sausage until it is almost done, add onions, green peppers and garlic salt. When the onions and peppers are done add beans. Add some honey and dried chili peppers to taste. Simmer stirring frequently.
Remove skin from chicken. Boil in water until done. Cool. Tear into bite size pieces. Prepare chicken gravy with reserved broth. Place chicken pieces in gravy. Prepare rice as per directions. Heat vegetables. Place rice on large serving plate. Top with vegetables and chicken gravy.
Cook spaghetti noodles and drain but don't rinse. In a bowl, mix Parmesan cheese, eggs and butter and stir in noodles to coat. Pour into a 9 x 13-inch pan. Spread cottage cheese on top. Cook ground beef, green pepper and onions, then add sauce. Spread this on top of cottage cheese. Top with Mozzarella cheese. Cover and bake at 350° for 45 minutes. Cut in squares to serve.
Place onions, and tomatoes in bottom of pie shell. Add spices, to taste. Mix cheese and mayonnaise. Spread on top of tomatoes. Sprinkle bacon bits on top. Bake at 350° for 35 to 40 minutes.
Dissolve gelatin in water. Add mushroom soup. Add cream cheese. Add to the ingredients the onion, celery, mayonnaise and salmon. Put in mold and refrigerate.
Drain beans; put in a baking dish. Add pineapple and brown sugar. Bake on low oven for about 4 hours. Add chopped ham or crisp bacon.
Combine all these ingredients, except the bacon. Chill. Cook bacon until crisp and crumble over top of salad before serving.
Combine jam, sugar and water in a chafing dish, simmer 5 minutes until like syrup.
Heat liquid; dissolve gelatin and allow to thicken. Mix pineapple, cheese and Cool Whip. Add to thickened gelatin.
Place chicken breast half on a micro-safe plate; cover with plastic wrap and micro-cook on High power 3 minutes. Let stand covered while toasting the nuts and making the sauce.
Let cheese and sausage set at room temperature until soft enough to mix well. In large bowl, mix all 3 ingredients with hand as dough will be stiff. Chill slightly, then pinch off desired amount to make into ball (a little larger than marbles). Bake at 450° until brown. This mixture can be frozen.
Layer bottom of pan with slices of angel food cake. Cream Philadelphia cream cheese, then add Cool Whip, almond extract and powdered sugar. Spread mixture over cake slices. Cover with blueberries and chill several hours before serving.
Dice celery and onions. Mix all ingredients except eggs and macaroni in a large mixing bowl. Cut up eggs and put into bowl; add macaroni. Mix lightly. Chill before serving.
Mince one chile and heat in oil in pan, add next 4 ingredients and saute 4 minutes. Stir in rest of ingredients. Bring to boil and then simmer 3 minutes. Serve with crushed corn chips or shredded monterey jack cheese on top.
Put applesauce in a mixing bowl. Add dry Jell-O; stir until well mixed. Add a small amount of Cool Whip, about 3 tablespoons. Stir until Cool Whip is mixed and apples are a pretty rose pink (not red).
Peel and slice Vidalias into thin rings. Saute in margarine until tender. Place 1/2 of Vidalias into 1 1/2-quart baking dish. Sprinkle with Parmesan cheese and crushed crackers. Repeat layers, ending with crumbs. Bake uncovered at 350° for approximately 30 minutes. Makes 6 to 8 servings.
Cook and drain hamburger. Add taco seasoning and 1 1/2 cans tomato sauce to meat. Add beans over meat and the other 1/2 can tomato sauce. Bake at 350° for 30 minutes. Remove from oven and add cheese and add chips. Return to oven for 10 minutes.
Cool until thick and clear; pour over apples. Put in jars; seal and process 10 minutes at 10 pounds pressure. This mixture may also be frozen instead of canned, if you prefer.
Preheat oven to 350°. In a mixing bowl, beat together eggs, sugar, oil and pumpkin until fluffy. Stir together flour, soda, baking powder, cinnamon, salt, ginger, cloves and nutmeg. Add to pumpkin mixture and mix well. Pour into an ungreased 15 x 10 x 1-inch pan. Bake 25 to 30 minutes. Cake tester is clean. Cool and frost.
Mix potatoes, pepper, onions, pimento and cheese and put in casserole dish sprayed with Pam. Pour melted butter over all and top with bread crumbs. Bake at 350° for 1/2 to 3/4 hour, until all cheese is melted and good and hot. Serves 4 or 5.
Cut beef into strips 2 inches wide; dredge in 3 tablespoons of the flour and brown in hot oil. Push beef to one side of skillet. Add onions; cook until soft. Add mushrooms, 1/2 cup consomme or beef bouillon, lemon juice, salt, pepper and mustard. Cover skillet; cook over low heat for 1 1/2 hours, or until beef is tender. Blend remaining flour with consomme or beef bouillon. Add to hot mixture; cook over low heat until sauce is smooth and thickened. Fold in sour cream; heat through. Do not boil. Makes 6 servings.
Grate both cheeses. Set aside a little for sprinkling on top. Chop the onions, green onions, tomatoes and olives; set aside.
Combine ingredients, mix well. Put into bottom of 9 or 10-inch pie pan and set aside.
Combine cornstarch, jello and sugar. Stir in boiling water; place over medium heat and cook until mixture thickens and boils. Wash and hull strawberries and place in baked pie shell. Pour jello glaze over berries and refrigerate 4 hours.
Mix dry ingredients together. Add eggs, oil, nuts and cherry filling. Stir together by hand. Bake for 1 hour at 350°.