HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, milk, margarine and cocoa. Boil 2 minutes only. Remove from heat. Quickly add oats, vanilla and peanut butter. Mix thoroughly. Drop by spoonfuls or pour into greased pan and cut into squares. Cool. Store as any other cookies.
Cream the butter and sugar; add egg and molasses, mixing well. Sift together the dry ingredients and add to first mixture. Add hot water and beat until smooth.
Cook meat, salt, pepper, garlic and onion until very tender. (I use pressure cooker and cook at 5 pounds pressure for 30 minutes.) Ground meat may be used but do not pressure cook; shredded meat is better. Use two forks to pull meat apart until shredded.
Drain and chop artichokes. Mix in all other ingredients. Put in small glass baking dish. Bake at 350° for 20 minutes until bubbling.
Cut biscuits open; lay top aside. Place bottom biscuits in 9 x 13-inch pan. Place ham over bottom of biscuits. Put cheese over the ham. Put top of biscuits over the cheese. In saucepan add remaining ingredients. Simmer until margarine melts. Pour this over biscuits and let set overnight in refrigerator. Bake at 350° until cheese melts.
Place butter in a heavy saucepan and melt. Add zucchini and onion; saute over medium heat until crisp-tender. Add remaining ingredients and place in a 1 1/2-quart casserole. Top with French fried onions. Bake at 350° for 30 minutes. Serves 6.
Cook vegetables as directed on package. Stir-fry onion and olives in 2 tablespoons margarine. Mix in vegetables and stir together. Pour mixture into flat casserole dish. Place sheets of Swiss cheese on top. Microwave until cheese melts.
Prepare macaroni; drain. In a medium saucepan, blend soup, milk and cheese. Cook until hot and cheese melts, stirring often. Combine macaroni, soup mixture, luncheon meat and green pepper. Pour into a greased 2-quart casserole. Bake at 350° for 35 minutes.
Combine flour, butter, milk, egg, baking powder and vanilla pudding. Pour into pan. Place peaches over batter. Combine cream cheese, 1/2 cup sugar and reserved juice. Spoon over batter. Sprinkle 1 tablespoon sugar and cinnamon over cream cheese filling. Bake until brown at 350° about 30 to 35 minutes.
Place oil in frypan; add onions and garlic. Cook slowly until tender, but not brown. Add flour, stirring until brown. Add raw shrimp; saute until they turn pink. Watch closely and stir. Add parsley; cook a few minutes. Add tomatoes, salt and pepper to taste and Tabasco and Worcestershire sauces. Add mushroom soup and cook about 20 minutes, or until shrimp is done. Serve over rice.
Saute green onions, white onion and celery in butter. Add crabmeat, stirring constantly. Add bread crumbs, paprika, salt, pepper and lemon juice. Stir. Add shrimp and beaten egg. The egg holds the mixture together. If too loose, add more bread crumbs. Never cover the mixture. This can be served in individual ramekins garnished with a lemon wedge or as an entree used as stuffing for shrimp or fish. Freeze in patties and thaw as needed.
Squeeze excess moisture from squash. Place on heavy-duty foil. Dot with butter and remaining ingredients. Mix well. Seal foil and grill over medium-hot coals 10 to 15 minutes or until tender. Makes 3 to 4 servings.
Melt butter in milk and water. In large bowl, combine 1 1/2 cups flour and rest of ingredients. Beat 3 minutes at medium speed. By hand, stir remaining flour. Cover. Let rise until light (45 to 60 minutes; dough does not double). Generously grease bottom and sides of 9 x 5-inch loaf pan. Stir down dough. Place in greased pan.
Mix all ingredients together. Pour mixture into a 9 x 13-inch pan. Top with favorite fruits (drained canned mandarin oranges, banana slices dipped in lemon juice and pineapple chunks topped with pecans, if desired). Refrigerate for 30 minutes.
Boil chicken until done, let cool and shred in large skillet. Cook spanish rice and add to skillet along with refried beans, taco seasoning, salsa, and half of one can of enchilada sauce.
Melt margarine in a 2-quart saucepan. Remove from heat and stir in brown sugar. Add eggs. Beat well. Add vanilla. Beat well. Stir together flour, baking powder and salt. Add to brown sugar mixture. Add coconut and nuts. Mix well. Spread in greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 350° about 25 minutes. Cut into bars while warm. Remove from pan when cool. Makes about 36 bars.
Brown vermicelli in oil. Add tomatoes and sugar. Cover and cook on low heat until tender, about 15 minutes. Good served with tacos. Top with picante sauce for added flavor.
Drain all but 1 can of beans. Brown hamburger, onion and pepper. Brown bacon. Put all ingredients in crock-pot and cook until hot.
Cook onions in butter until tender-crisp. Add green peppers, celery, rice, broth, salt, curry powder and ham. Stir well, cover, and bake at 350° for 25 minutes or until rice is tender and liquid is gone. Remove from oven. Add pineapple chunks and cheese. Toss lightly.
Prepare yellow cake mix as it is on the box. Grease and flour 13 x 9-inch pan. Put cake mixture in pan but do not bake. Mix sugar, eggs, Ricotta and vanilla. Spread mixture on top of cake mixture. Bake 1 hour in 350° oven.
Flatten steak thin; add flour, salt and pepper. Cook rice according to package directions. Saute onions and parsley in butter; add tomato juice. Add sauce to rice. Spoon rice mixture on meat; roll and tie. Brown roll on top of stove in casserole dish. Bake in 350° oven for 1 hour.
Mix cake mix according to directions on box, substituting juice for water. Fold pineapple into cake batter. Pour batter into microwave-safe baking dish. Cook on High power for 13 minutes. Let stand in dish for 5 minutes more. Then turn out on cake plate.
Prepare rice and broccoli per package directions. Saute onion and celery in small amount of margarine. Combine all ingredients and stir cheese and soup until well blended. Spoon in a greased casserole. Bake at 350° for 30 minutes. Serves 8 to 10. Freezes well.
Brown hamburger and onion until done. Drain off excess grease. Add all tomato products and spices. Cook on medium heat until bubbly. Turn heat down on low and let simmer 2 to 3 hours. Add mushrooms and simmer for at least 1 to 2 more hours. This is an all-day sauce.
Heat oven to 375°. Using electric mixer, cream butter and sugar. Beat in egg, pumpkin and vanilla. Stir together flour, baking powder, salt, cinnamon and allspice. Stir into pumpkin mixture. Stir in chopped walnuts and raisins. Drop by tablespoon onto well-greased cookie sheet. Bake for 12 to 15 minutes until golden on edges. Makes about 5 dozen cookies.
Cook rice. Cook broccoli by package directions. Add melted Cheez Whiz, rice and soup. Mix well and serve.
Fry onions and peppers in oil. Add corn and tomatoes. Stir and heat. Serves 4 to 6.
Sift flour; combine with baking powder, sugar, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once. Stir until mixture clumps together. Knead gently on a floured surface for 10 to 12 strokes. Roll or pat to 1/2-inch thickness. Cut with biscuit cutter. Transfer to ungreased cookie sheet. Brush tops of biscuits with milk. Bake at 425° for 10 to 12 minutes. Makes 10 to 12 biscuits.
In a skillet over low heat, mix coconut, nuts and butter together, stirring well, until coconut is lightly toasted; set aside. Mix Cool Whip, milk and cream cheese in mixer bowl until smooth. Spread a layer of Cool Whip mixture in pie crust. Drizzle with caramel, then spread a layer of coconut mixture. Repeat with a second layer, ending with coconut mixture. Place in a 1-gallon freezer bag and freeze overnight. Remove from freezer 30 minutes before serving.
Heat chili and cheeses. Add chopped tamales. Pour into dish. Add shredded cheese, ripe olives and green onions to top.
Mash avocado; add lemon juice. Stir in almonds and bacon. Add seasonings. Mix to creamy smoothness and spread between slices of tea sandwich bread.
Heat peanut butter, sugar and syrup on stove or in microwave until dissolved. Add cereal. Press into 9 x 9-inch pan. Melt 1 package chocolate chips and spread on top. Cool and cut into squares.
In mixing bowl, thoroughly stir together the flour, baking powder, soda, salt and brown sugar. Combine egg, sour cream, milk, melted margarine and coffee granules. Add liquid ingredients all at once to dry ingredients. Fold in chopped dates.
Mix margarine and sugar until fluffy. Add flavorings. Add eggs one at a time. Beat well after each egg, then add flour and baking powder. Beat until smooth. Pour into greased pan. Cover with thick slices of apples. Sprinkle with cinnamon, sugar and lemon juice. Bake at 425° for 35 to 40 minutes.
Combine cream cheese, butter, milk and onion salt in a small saucepan; cook over low heat, stirring often, until cheese melts. Stir in corn; cook, stirring constantly, until thoroughly heated. Yields 8 servings.
Melt butter; add sugar and vinegar. Stir well over medium-high heat. Boil until tests brittle in cool water (spins a long thread from spoon). Butter hands and pour taffy onto buttered plate to cool. Taffy must be pulled by hand and twisted. Pull into size of pencil in long ropes. Taffy will be white.
Cut off crusts from the bread. Butter bread; line a 13 x 9-inch baking dish with bread, buttered side down. Layer with ham, onion and cheese. Mix milk and beaten eggs. Pour over layers. Break bread crusts into squares and layer over egg mixture. Pour butter over bread crumbs; sprinkle with paprika. Cover and refrigerate overnight. Bake at 350° for 1 hour.
Melt butter in skillet; add rice and stir until it is browned evenly. Pour in baking dish and add soup and consomme. Cover and bake at 350° until rice is tender, at least 45 minutes.
Simmer fruit and water for 5 minutes. Mix sugar and cornstarch well. Stir this dry mixture into the simmered fruit. Cook for a few minutes until thickened. Serve over ice cream (shortcake, angel food cake, etc.), warm or chilled.
Add shortening, sugar, molasses and salt. Then yeast that has been dissolved in warm water. Gradually add flour until a soft dough forms - knead on a floured board - let rise one hour. Punch down and shape into loaves. Let rise double in bulk. Bake one hour at 350°.
Repeat layers. Drizzle over top 1/2 cup olive oil. Pour in 2 small cans tomato sauce. Bake covered for 1 to 1 1/2 hours at 325°. Soup with leftover.
Mix whipped cream and mayonnaise. Add 1/3 mixture to salad ingredients. Chill. Serve on lettuce and top with remaining dressing. Serve immediately upon removal from refrigerator.
Melt butter. Add brown sugar; mix well. Add chopped dates and coconut. Cook over medium heat for about 4 minutes, stirring occasionally. Add Rice Krispies; mix well. Let cool. Shape into balls; roll in powdered sugar.
Wash strawberries; drain. I pat them dry with paper towels. Cook water, sugar and cornstarch until thickened. Remove from stove. Add strawberry jello and red cake coloring. Pour over strawberries; mix well. Pour into the baked pie shell. Refrigerate 2 to 3 hours. Before serving, top with Cool Whip.
Preheat oven to 350°. Blend well, sugar, eggs, oil, salt, cinnamon, water and pumpkin. Add remaining ingredients and mix until blended. Put into muffin tins, lightly greased and bake for 15 to 20 minutes. Makes 30 muffins.
Combine margarine, Worcestershire sauce and seasoned salt; mix well. Pour cereals, nuts and pretzels into a large plastic bag. Pour margarine mixture over cereal mixture inside plastic bag. Seal bag securely. Shake well. Pour contents of bag into large microwave-safe bowl. Microwave on High 5 to 6 minutes, stirring thoroughly every 2 minutes. While stirring, make sure to scrape sides and bottom of bowl. Spread on absorbent towel to cool. Store in airtight container.
Preheat oven to 350°. Beat egg with a wire whisk; blend in flour and beat in mayonnaise. Add milk and blend well. Fold in cheese, crab and onion. Fill pie shell and bake for 45 minutes or until toothpick inserted in center comes out clean.
Cream butter and sugars together. Add eggs. Mix flour and oatmeal together, put in blender a little at a time. Add salt, baking powder and baking soda to flour. Mix all together. Add chocolate chips, chocolate bar and nuts. Make golf ball size mounds. Place 1 inch apart on ungreased cookie sheet. Bake at 350° for 6 minutes. Makes 112 cookies.
Stir cake mix, egg and Cool Whip together by hand until well mixed. Drop by teaspoonful into powdered sugar. Roll around, form into ball and place on greased cookie sheet. Bake at 350° until light golden (not brown). Immediately use spatula to take up and cool on wire racks.
Cook broccoli as package directs. Arrange chicken in baking dish; top with broccoli and butter. Then combine soup and cheese, heat. Pour soup mixture over chicken and broccoli. Brown lightly under broiler.
Mix eggs, 10x sugar and cream cheese together and spread on top of first mixture. Bake at 350° for 45 minutes.
Sift flour; measure. Add baking powder and salt; sift again. Cream shortening; add sugar gradually. Continue beating until light and fluffy. Add egg and beat well. Stir in crushed pineapple; add flour mixture and stir just enough to moisten the dry ingredients. Do not beat. Fill greased muffin pans 2/3 full and bake at 400° for 20 to 25 minutes. Makes 12 to 15 medium size muffins.
Boil peaches, margarine and vanilla about 1 minute. Pour in 9 x 13 pan. Mix flour, milk and sugar. Pour on top of peaches and bake at 350° until done.
Spray pan with nonstick cooking spray. Scatter meat on bottom of pan. Sprinkle corn over meat, cover with slices of Velveeta. Add chopped onion and cover with crushed Doritos.
Fry hamburger, onions and salts. Add tomato sauce and simmer 5 minutes. Add sour cream, cottage cheese and cooked noodles. Place cheese on top and heat at 350° until melted.
Combine all ingredients, except pecans, to make a soft dough. Form into 2 rolls. Wrap in waxed paper and place in refrigerator or freezer. When ready to bake, remove from freezer; thaw 10 minutes. Cut into thin slices; place on ungreased cookie sheet. Top each with a pecan half. Bake at 375° for 8 to 10 minutes. Remove to rack to cool.
Put the first 6 ingredients in saucepan; cook for 3 minutes. After mixture reaches boiling point, add Crisco when cool. Add soda, dissolved in a little hot water. Add flour and baking powder; stir. Pour into tube pan; bake for 1 hour at 350°.
Brown onions in butter. Add all other ingredients except saffron and hot water. Cook for 25 minutes, or until meat is browned. Add 1 cup hot water. Reduce heat and simmer, covered, for 45 minutes, or until meat is tender. Dissolve saffron in 1 tablespoon hot water and add just before serving. Makes 6 servings.
Preheat oven to 400°. Cut butter into dry ingredients (not very fine). Pour milk in and stir until moistened. Grease 2 cookie sheets. Spoon out 6 scones per cookie sheet. Bake 12 to 15 minutes or until edges are golden brown.
Line bottom of greased baking dish with asparagus. Mix other ingredients and pour over asparagus. Bake at 350° for about 30 minutes or until bubbly.
Mix flour, oats, brown sugar and baking powder. Add butter and blend with pastry blender. Sprinkle 1/2 of crumbs in square pan. Cook apples, sugar and cinnamon together until sugar is dissolved. Spread on crumbs in pan. Sprinkle rest of crumbs on top and bake at 350° for 20 to 25 minutes. Cut into squares and serve.
Place tomato slices on a baking sheet and drizzle with oil. Sprinkle with garlic, oregano, basil and onions. Top with cheese. Sprinkle bacon bits over top and place under broiler for 10 minutes or until bubbly and slightly brown. Serve hot.
Preheat broiler. Combine all ingredients except tomatoes in small bowl and blend well. Gently spread mixture about 1/4-inch thick on tomatoes. Broil 4 inches from heat source 2 to 3 minutes or until lightly browned, watching carefully so that the topping does not burn. Serve immediately.
Spread Pillsbury crescent rolls on cookie sheet and bake according to directions. Let cool. Mix the cream cheese and Hidden Valley Ranch powder. Spread on crescent rolls. Top with chopped vegetables, then	add shredded cheese and bacon bits. Serves 10 to 12 people.
In a large pitcher, mix together one 24 ounce can unsweetened frozen apple juice concentrate, 2 (24 ounce) cans cold water and one (32 ounce) bottle club soda. Stir well and pour into plastic glasses. Makes 17 small servings.
Beat eggs and add flour and sugars. Stir together, then add water and butter. Blend well. Add milk and cook until thick. Add vanilla. Stir and cool. Add sliced bananas and top with chopped salted nuts before serving. (Warming the milk before adding cuts down on cooking time; this also works well to cook in the microwave.)
Beat egg and combine all ingredients. Bake 1/2 hour at 350°. Serves 4 to 6.
Combine sugar, oil, vinegar and salt. Heat to dissolve sugar. Stir in all beans, onion and pepper. Marinate in refrigerator overnight.
In a large bowl, add flour, baking powder, salt and sugar. Blend in shortening with knife or dough wire blender. Mix egg and milk. Add slowly to dry mixture by placing egg and milk mixture at the edge of bowl, mixing together a little at a time. Knead lightly. Roll out on floured board or counter to desired thickness and cut with floured cutter. Bake in hot 450° oven about 15 minutes.
Sort and wash peas. Place in large Dutch oven. Cover with water 2 inches above peas. Let soak for 8 hours; drain. Add 6 cups water and remaining ingredients. Bring to boil, reduce heat and simmer for 1 1/2 hours. Yields 6 cups.
Melt oleo. Add all other ingredients; mix well. Pour into a greased baking dish. Bake at 350° for 1 hour. Cover for first half of baking time. After taking out of oven, you can add more grated cheese and sprinkle with paprika.
Pour contents of sardine can into medium bowl. Using fork, mash sardines. Add remaining ingredients and mix well. Drop 1/4 teaspoonful of mixture at a time on greased cookie sheet. Bake at 325° for 7 minutes. Cool and store in airtight container in refrigerator.
Combine butter, 1 egg and cake mix in bowl. Mix well. Press over bottom of greased 9 x 13-inch pan. Mix 3 eggs, confectioners sugar and cream cheese in bowl. Pour over cake mix layer. Bake at 350° for 45 minutes. Cool on wire rack. Cut into bars.
Mix together in any amount desired and store in a large airtight container. This goes fast with kids and adults!
Wrap potatoes, topped with seasonings, in tinfoil. Cook on grill until tender (about 1 hour). Open foil; top potatoes with cheese slices. Cover back up and cook until cheese melts (about 15 to 20 minutes). This can also be cooked in the oven at 350° using same procedure.
Cream shortening and sugar; add eggs and mix in all ingredients. Pour into greased loaf pans. Bake very slow. Keep pan of water below cake while baking.
Soak chicken in soy sauce and Worcestershire sauce mixture, about 15 minutes. Roll chicken around cheese slice. Wrap 1/2 bacon slice around chicken. Poke toothpicks through to hold together and bake, broil or best to grill.
Cook vegetables until tender. Drain off juice. Mix with dressing and let stand for 1 hour until ready to eat.
Combine pudding and milk, mix until thickened. Mix in Cool Whip. In a 9 X 13 pan, layer crackers and mixture beginning with crackers and ending with crackers.
In saucepan, heat olive oil and lightly brown onion and garlic. Stir in tomato sauce, tomato paste, black pepper and salt. Simmer gently about 10 minutes. Stir well until tomato paste is dissolved.
Preheat oven to 350°. In a large pan, heat the oil; add the bacon and saute until golden brown. Remove from pan and set aside. Season the 3 pounds of beef with 1 tablespoon salt and 1/4 teaspoon pepper. Saute the beef, onions and carrots until golden brown. Drain off the fat and add the shallots, garlic and the flour. Mix well and allow to stand in the oven for a few minutes until the flour becomes golden brown. Remove pan from oven and add the burgundy and the beef stock. Be sure that the meat is covered by the liquid. Add the parsley, celery pieces, the bay leaf and the thyme to the pot; bring to a boil and then cook over low heat for 2 hours or until meat is well done. If the sauce is too thick, you may add a little stock to thin it out. While all this is going on, saute the mushrooms in the butter on high heat for 3 minutes, then add lemon juice, salt and pepper. Cook for 2 more minutes and add to beef. When the beef is ready, remove the bay leaf and the 4 pieces of celery before serving. Serve with boiled potatoes or noodles.
Mix butter and eggs together. Add sugar, vanilla, salt and baking powder. Blend. Add the milk and flour alternately. Pour into 9 x 13-inch pan. Bake at 375° for 30 minutes.
Brown ground beef and sausage. Drain grease. Mix meats and all ingredients together. Simmer on low heat for 1 to 2 hours. May freeze leftovers or works well with lasagne.
Put pastry shell in glass pie plate. Place butter in medium glass mixing bowl. Microwave on Roast for 1 to 1 1/2 minutes or until melted. Stir in remaining ingredients, except baked pastry shell. Mix well. Pour filling in shell.
Brown onion and meat in skillet. Mix rice, juice, salt and pepper; sugar to taste. Bake 1 hour at 350°.
Partially boil chicken breasts for 1/2 hour. When cool remove skin and bones. Cook broccoli until almost done, about 5 minutes. Do not overcook. Heat soup, mayonnaise and lemon juice over medium heat. In a long baking dish or pan, cover bottom with cooked broccoli in a single layer. Arrange chicken breasts in a single layer over broccoli. Pour sauce mixture over top. Sprinkle with grated cheese over the entire top. Use a generous amount for a bubbly, cheesy taste. Sprinkle with paprika. Bake at 350° for 30 minutes until hot and bubbly. Do not cover. Can be prepared the day before. Cover and refrigerate. Uncover before baking.
Combine sugar and water in a 1 1/2-quart microwave-safe dish. Add cranberries. Cover with plastic and vent one side. After 4 minutes, until they are soft and have started to pop open, 8 to 10 minutes, remove the plastic wrap and continue cooking on High, stirring after 5 minutes, until mixture has thickened, about 10 minutes. Let sauce stand until it has cooled to room temperature. Add grated orange, lemon or chopped nutmeats if desired.
Cook onion and pepper until transparent in the oil. Add meat and cook until it is browned. Add tomatoes and seasonings and let simmer 1 to 2 hours. Cook macaroni and drain. Add to meat mixture. Stir in soup and pour in casserole. Top with cheese. Bake at 350° for about 30 minutes.
Drain and chill fruit. Dissolve Jell-O in water. Add 1 cup fruit juice. Stir in apricots and pineapple. Add marshmallows. Chill until firm. Spread with topping.
Mix cream cheese and sugar together. Mix lime jello, boiling water and lemon juice together; add to cheese mixture. Chill and when starts to set, beat mixture and add vanilla and Dream Whip. Can be frozen.
Mix all ingredients together in order that they are listed. Bake in a 325° oven for 10 to 12 minutes.
Blend butter and sugar. Add chocolate. Alternately add flour, salt and soda with buttermilk and vanilla. Blend and scrape bowl. Slowly pour water over batter and blend again. Pour into 9 x 13-inch pan. Bake 40 or so minutes at 350°.
Mix ingredients together. Sprinkle with broken pecans (if desired). Bake at 350° for 40 to 45 minutes.
Slice pickles into circles. Blend with other ingredients; return to jar. Let stand 24 hours in refrigerator. Will keep indefinitely in refrigerator.
In a large, heavy pot, over medium heat, melt butter. Add the onions and cook over high heat for 15 minutes, stirring occasionally. Then reduce heat to medium. Add the sugar and cook until onions are golden brown, about 40 minutes.
In a heavy 10-inch skillet, arrange bacon slices. Cook until bacon is crisp. Remove and crumble bacon. Pour off all but 2 tablespoons fat. Add potatoes to skillet. Sprinkle with a dash of salt and pepper. Return to stove and stir-fry until potatoes are light brown. Beat eggs, milk, 1/4 teaspoon salt and dash of pepper. Pour over potatoes. Cook without stirring until mixture begins to settle on bottom and around edges; stir. Cook about 4 minutes. Arrange crumbled bacon on top. Sprinkle with cheese. Makes 4 servings.