HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, sugar, baking powder and salt together. Cut in Crisco until it resembles crumbs. Make a well in the center of the mixing bowl; add the egg, water and vinegar. Beat with mixer.
Drain green beans and mushrooms. Mix onions and mushroom soup. Put mix in casserole dish. Bake with onion rings on top, uncovered, in 350° oven for 40 minutes.
Mix first 4 ingredients and form into balls. Roll in confectioners sugar. Refrigerate.
Combine sugar and bananas. Beat in egg. Mix flour and soda; add to banana mixture. Melt butter in loaf pan and pour mixture into pan. Add nuts. Bake at 350° for 45 minutes.
Mix mayonnaise, water and undiluted soup together. Stir in chicken, onion, almonds, green pepper and salt. Carefully add sliced eggs. Place in greased casserole dish; top with potato chips and bake at 350° for 30 minutes or until bubbly. Serves 10.
Mix peanut butter, butter, powdered sugar and vanilla. Form into balls. Melt the chocolate chips and paraffin together. Dip each peanut butter ball into the chocolate mixture. Let dry on wax paper. The paraffin adds shine to the chocolate coating.
Combine the first 4 ingredients. Combine the rest except noodles. Pour mayo mix over tuna mix; add noodles.
Mix all ingredients except cheese and pour into a casserole dish. Sprinkle with cheese and paprika. Bake at 350° for 30 minutes.
Preheat oven to 350° (325° for glass dish) in 13 x 9-inch baking pan. Melt margarine in oven. Sprinkle crumbs over margarine. Pour Eagle Brand evenly over crumbs. Sprinkle with chips, then coconut and nuts. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly if desired. Cut into bars. Store loosely covered at room temperature. Chewy chocolatey cookie bars. Hard to believe, they're such a snap to make. That's why we call them magic cookie bars. Makes 24 bars.
Cream butter, oil and sugar. Add eggs, vanilla, milk and lemon juice. Mix together flour, cocoa, baking soda, cinnamon, cloves and baking powder; add to butter mixture. Add zucchini; pour into greased 9 x 13-inch pan. Sprinkle the chips on top. Bake at 350° for 40 to 45 minutes.
Mix all ingredients. Heat oven to 375°. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains, when touched, about 10 minutes. Immediately remove from cookie sheet. Cool. Makes 5 dozen.
Dump all ingredients together; mix well. Pour into two regular sized, 3 medium or 5 small loaf pans. Bake at 350° for 35 to 40 minutes.
Mix all ingredients together in order except cheese. Pour 1/2 batter in greased baking dish. Add 1/2 cheese. Add remaining batter. Cover with rest of cheese. Bake at 350° for 45 minutes.
Position knife blade in food processor bowl. Add green onions and peas; process until well blended. Add sour cream, salsa and oil; process until well blended. Spoon mixture into a bowl; cover and chill. Yields 1 1/2 cups (serving size: 2 tablespoons).
Mix egg yolks and milk before adding to dry ingredients. Stir while cooking on medium-high heat until near boiling, then reduce to medium until thickened. Remove from heat and add butter and flavoring.
Bring butter and cheese to room temperature. Mix well, add rest of the ingredients. Blend and shape into 1 inch rolls. Wrap in wax paper to chill. Heat oven to 375°. Slice 1/4 inch thick. Bake 10 to 12 minutes until lightly brown.
Cream butter and sugar; add beaten eggs. Mix well. Add crushed bananas, chopped nuts and milk, in which soda has been dissolved.	Add flour and mix thoroughly. Fold in vanilla. Bake in angel food pan at 325° about an hour or until done.
Preheat oven to 350°. Mix dry ingredients in a 9 x 9-inch pan. Make 3 holes. Pour oil, vinegar and vanilla in separate holes. Pour water over all. Mix well with fork. Do not beat. Bake for 30 minutes. Leave in pan and frost while still warm.
Combine first 3 ingredients. Beat at medium speed of an electric mixer until smooth. Stir in crabmeat. Serve spread with assorted crackers. Yield: 1 1/2 cups.
In a large mixing bowl, dissolve yeast and 2 tablespoons sugar in 1/2 cup warm water. In a saucepan, heat the milk, butter and remaining water to 110°-115°. Add to yeast mixture. Add eggs, salt, 5 cups flour and the remaining sugar; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds; roll each portion into a 14 inch roll. Divide each roll into 14 pieces. Roll pieces into 9 inch ropes and tie into knots. place the rolls 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 15 to 20 minutes or until golden brown. Brush with melted butter. Yield: 3 1/2 dozen.
Layer chicken breasts in casserole dish. Mix soup and milk; spoon over chicken. Sprinkle with seasonings. Drizzle margarine over seasoning. Cover with tinfoil. Bake at 350° for 50 minutes.
Press broccoli between paper towels until barely moist. Combine broccoli, Ricotta cheese and next 4 ingredients in a medium bowl. Stir well. Set aside.
Whip butter and sugar until creamy. Stir in eggs, beat one at a time. Add flour and vanilla, mix well. Bake in tube or loaf pan (well greased and floured) at 325 degrees for 1 hour and 15 minutes or until cake leaves sides of pan. Cool 10 minutes before removing from pan.
Take 6 or 8 nice pieces of chicken, like the thighs, legs and split breasts. Rinse well in cold water and dry with paper towel. Take in hand and rub well with salad oil. Lay on a foil lined casserole. Sprinkle generously with lemon juice and coat with cornflake crumbs on both sides. Place in a 350° oven and bake for 45 minutes at least or until slightly browned. Does not need extra, or any, salt. Serve with noodles and small salad.
Cut black olives in quarters. Dip in egg white and place 1/4 of olive for each foot of penguin at bottom end of egg. Place 1/4 of olive upright along either side of upright egg for fins. Dip each section to be affixed to egg in egg white to make it stick. Attach whole black olive at top with a toothpick for head.
Make crust by following directions, adding the 1/4 cup sugar. In a large bowl, put cheese, sugar, eggs, salt and lemon rind. Mix well. Add to crust-lined pie pan. Sprinkle with chips. Lattice-strip top of pie. Bake in 350° oven for one hour.
Mix together until soft dough forms. Drop by spoonfuls into boiling stew. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes.
Combine flour and 1 cup brown sugar. Beat egg whites, cream of tartar and salt until foamy. Gradually add 1 cup brown sugar, beating well until stiff and glossy peaks form. Add vanilla; blend well. Add flour mixture in four parts, folding after each addition. Spoon into ungreased 10 inch tube pan. Bake at 350 degrees for 45 minutes or until done. Invert cake to cool. Dust with confectioners sugar.
Slice both cucumbers and onion thin and mix. Mix all other ingredients together and stir until sugar has dissolved. Pour over cucumbers and onions. Refrigerate for 24 hours or more. Place in airtight containers and place in freezer.
Place bread in bottom of baking dish. Beat eggs and milk in blender; salt and pepper to taste. Pour mixture on bread. Brown sausage and spoon over egg mixture. Top with cheese. Refrigerate overnight. Bake at 350° for 30 minutes or until bread is brown.
Mix together and cook uncovered at 350° until corn pudding is set in the middle (about 25 minutes).
Combine in order. Add from 6 to 8 cups of plain flour until a wooden spoon stands straight in the middle
Spread popcorn in a large container or roasting pan. Keep warm in oven. Combine water, oleo, brown sugar, corn syrup and salt and cook over medium heat until it reaches firm ball stage (about 250°). Remove from heat and stir in baking soda, syrup will foam. Pour over popcorn; mix well. Cook at 250° for 1 hour in oven, stirring every 15 minutes. Remove popcorn from oven and spread on opened brown paper bag. Let it sit separated until cooked and not sticky.
Combine orange, lemon, pineapple and apple juices. Chill for 1 hour. Then add soda. Put ice cubes in 4 tall glasses. Pour mixture over cubes.
Beat eggs. Add sugar, oil, zucchini, vanilla, nuts, pineapple and raisins. In separate bowl, put flour, salt, soda, baking powder and cinnamon; mix and add to wet ingredients a little at a time. Blend well. Spray 2 loaf pans with Pam; put in mix and bake 50 to 60 minutes at 325°. Cool. Serve with cream cheese.
Grease and flour a 15 1/2 x 10 1/2-inch jelly roll pan. Bake the chocolate fudge cake as directed on mix box.
Wash zucchini; cut in half lengthwise. With sharp teaspoon, scoop out pulp, reserving pulp, to form boats with 1/2-inch walls. Cut small slice off bottom so boats stand without rolling.
Mix sugars, oleo and 1 cup milk. Bring to rolling boil and keep it boiling slowly. Add remaining milk. Cook to soft ball (234°). Add vanilla and pecans. Pour into a buttered 9 x 13-inch pan. Refrigerate for several hours. Cut into squares or mash flat. Melt chips and paraffin in double boiler. Dip squares into melted chocolate. Place on wax paper. Toothpicks are excellent for dipping candy.
Boil noodles until tender (10 minutes). Fry ground beef in saucepan; pour 1/2 cup sauce in flat baking dish and layer noodles, ground beef, cottage cheese and Mozzarella cheese. Continue until last layer is topped with noodles and sauce. Bake lasagna for 40 minutes at 325°.
Cream butter, sugar and flour together. Add water and vanilla. Mix well. Add pecans. Cream well. Roll into 3/4-inch balls and place on ungreased cookie sheet. Bake for 20 minutes at 350°. Roll in powdered sugar while warm.
Mix together ingredients and pour equal amounts in both shells. Bake at 350° for 30 minutes or until a toothpick comes out clean.
Mix first 4 ingredients. Add eggs and beat well after each addition. Add the next 5 ingredients. Pour batter into well-greased tube pan. Bake at 350° for 1 hour and 15 minutes.
In heavy skillet cook first 3 ingredients until golden, stirring constantly. Remove from heat and add soda. Stir rapidly and pour immediately onto well-buttered baking sheet and spread into a thin layer. Cool and break into chunks.
Mix Accent, lemon juice, Season-All and Wesson oil. Pour over cooked spaghetti and refrigerate overnight. Add celery, onion, pimento, mayonnaise, bell pepper, olives and water chestnuts. Mix all ingredients well.
Cream together margarine and Crisco. Add sugar and eggs, one at a time. Add flour, salt and baking powder alternately with milk and flavorings. Add pecans last. Beat well. Pour in a 10-inch tube pan which has been greased with Pam spray. Bake at 300° for 1 1/2 to 2 hours.
About 4 hours before serving or day ahead: Preheat oven to 350°. Grease and flour 10-inch Bundt pan.
Mix all ingredients. Bake in oiled loaf pan at 350° for 1 hour or until firm.
Combine pie filling, sugar, salt, water and lemon juice in a saucepan, stirring to form a smooth paste, then stir in the undrained cherries. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Add butter and food coloring. Cool 5 minutes, then pour into pie shell. Let stand until firm, about 4 hours. Garnish with whipped topping if desired.
Combine chicken broth, tiger sauce, cornstarch and fish sauce and set aside. In wok add peanut oil. Sprinkle Schezwan peppercorns in hot oil. Add chicken and sprinkle with tamari sauce, quick-fry. Add liquid and cook 1 minute. Serve over rice.
Bake cornbread according to directions. After done, crumble up. Add celery. Dice tomato; chop onions and bell pepper. Mix all ingredients together and refrigerate 1 hour.
Cook rice according to package directions. Add soup and Cheez Whiz to hot rice. Mix until smooth. Saute onions in butter; set aside. Pour enough boiling water over frozen broccoli to thaw; drain well. Add broccoli, chicken and rice mixture to onion and butter; mix well. Pour into a 2-quart casserole dish. Bake at 325° for 45 minutes. May be served hot or cold.
Salt and pepper steak to taste. Brown steak in a small amount of oil. Remove steak from skillet. Add flour; brown flour, then add 2 to 3 cups of water and tomato sauce. Stir until smooth. Put steak back into gravy. Add bell pepper and onion (either sliced in rings or chopped). Works great to simmer in electric skillet about 1 1/2 hours at 250° or 300°, or all day in a crock-pot on low.
Assemble in the order listed the night before in Bundt pan. Cover with cloth; let sit at room temperature all night. Bake at 350° for 30 minutes. Let set for 2 minutes. Come out whole. Serve with 2 forks.
Mix ingredients when softened at room temperature. Refrigerate for 6 hours. Stir. Then mold with wax paper surrounding. Put nuts around while molding in the wax paper. Refrigerate for approximately 1 hour before eating.
Make the pudding as directed; add pecans. Place into baked pie shell and top with a thin layer of Cool Whip.
Peel, slice and separate onions into rings. Combine crumbs and seasonings. Mix well.
Spread bean dip over a large serving platter. Blend avocados, lemon juice and salt. Spread over bean dip. Mix sour cream, mayonnaise and taco seasoning. Spread over avocado layer. Sprinkle on tomatoes, onions, black olives and cheese. Store in fridge no longer than 8 to 10 hours. Serve with nacho chips and enjoy.
Cook onion in melted oleo until tender. Add cabbage, salt, pepper and caraway seed. Cook until tender. Cook noodles as directed; drain and add to cabbage. Mix well.
Mix (Osterize) dressing, soup mix and preserves. Blend for 2 minutes. Pour over chicken in large shallow baking dish. Bake 1 hour at 350°. Baste occasionally with pan drippings. Serve over hot noodles or plain rice.
Put everything except the bread crumbs into saucepan (include juice from clams). Simmer until peppers and onions are soft (about 20 to 25 minutes).
Season squab with salt. Brown squab, skin side down, in butter in skillet. Turn, cover and simmer about 35 minutes or until tender. Remove to warm platter. Combine broth, apricot nectar and cornstarch. Add to pan drippings. Simmer and stir until sauce thickens slightly and bubbles. Pour over birds. Serves 4.
In a large skillet, over medium-high heat, cook and stir carrots, peppers and Italian seasoning in margarine until vegetables are tender-crisp. Add zucchini. Cook and stir until tender, about 1 minute. Carefully cut or pierce tops of potatoes lengthwise and push ends to open. Spoon vegetable mixture equally into each potato. Top with cheese. Bake at 375° for 5 minutes or until cheese melts.
Beat cream cheese until soft. Add flavorings and colorings. Gradually add confectioners sugar, kneading until putty stage. Use rubber molds and pack. If it sticks, dip mold in cake sugar. Can be frozen and used later.
Heat oven to 350°. Beat sugar, butter, vanilla and eggs until light and fluffy. Mix in flour and cornstarch. Let the dough stand 30 minutes in the refrigerator.
Mix in order given in large bowl. Drop by tablespoon and flatten slightly. Do not overbake. Let them sit on cookie sheet for a short time before removing to wax paper. Bake at 350° for 12 minutes.
After rice is cooked, add all ingredients listed. Add enough Miracle Whip or mayonnaise to keep it all together. Chill for 4 hours or more. Take catsup and mix in horseradish until it meets your taste. Chill. I put this in a ring mold before chilling. Then I set the sauce in the center of it after unmolding and garnish with lemon and tomato wedges. Serve with your favorite muffins, etc.
Beat shortening; add sugar, then eggs and vanilla. Mix well. Add baking powder and salt to flour. Stir soda into sour cream. Alternate, adding flour and sour cream mixtures to the shortening mixture. Bake at 350° on greased cookie sheet. Remove when golden brown. I put a muscat raisin in the center of each cookie before baking.
Combine cooked potatoes, cream cheese, sour cream and onion powder. Mash potatoes until fluffy. Add a small amount of milk if necessary. Spread in buttered 9 x 13-inch pan. Refrigerate or freeze until needed. When ready to use, drizzle melted butter over top and sprinkle with paprika. Bake at 350° in oven for 1 hour. Delicious with meat and no gravy is needed.
Mix graham cracker crumbs and powdered sugar. Add oleo and peanut butter. Mix well. Spread into a 9 x 13-inch pan. Melt chocolate chips. Spread over mixture. Let cool.
Arrange fillets in a shallow baking dish; pour lime juice over fillets and sprinkle with salt. Cover and marinate in refrigerator 2 hours. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion; saute until tender. Add tomato and next 4 ingredients; cover and cook 7 minutes, stirring occasionally.
Boil chicken and reserve broth. Cook spaghetti and onion in broth. Debone chicken. Combine all ingredients in casserole dish. Top with cheese and bake until flavors combine and cheese melts.
Using an 8 x 12-inch pan, lightly oil and place fresh pasta sheet in pan. Spread pesto sauce on each pasta sheet. Layer grilled vegetables and pasta. Repeat this process until the pan is filled. On the final layer, spread pesto sauce. Garnish with fresh grilled tomato slices. Cover with foil and bake for 40 minutes at 350°.
Cream butter and gradually add 1 1/2 cups sugar; mix well. Add eggs one at a time; beat well. Add flavoring and flour; mix well. Spread batter on well greased cookie sheet. Mark off two inch squares. Place one tablespoon of pie filling in each square. Bake at 350° for about 30 minutes. While warm, sprinkle with 10x sugar.
Prepare macaroni and cheese as directed on box. Add vegetables, salad dressing and seasonings. Chop 5 eggs and mix lightly into mixture. Chill. Stir in additional salad dressing before serving. Garnish with the remaining egg, sliced.
Cut pickles into 1-inch chunks. To each jar, add 3 to 4 slices onion, 2 pieces celery and 2 heads of dill. Dissolve sugar and salt in vinegar and water; bring to a boil. Pour over pickles; seal at once. Can use after 30 days. This is enough for 4 quarts.
Cook spaghetti as label directs. Arrange on heated platter; keep hot. Meanwhile, in hot oil and butter in skillet, saute garlic until golden. Add parsley, salt and clam liquid. Simmer, uncovered, 10 minutes. Add snipped clams and simmer 2 minutes. Pour over hot spaghetti.
Mix all dry ingredients and add wet ingredients; beat well. Place in potato ricer and press through into boiling salted water. Cook for about 5 minutes or until they rise to the surface. Drain and drizzle with butter. Saute 1/2 cup bread crumbs in butter until brown and sprinkle over top of warm noodles. Serve with goulash and gravy with chunky applesauce on the side.
In a stock pan, add just enough water to cover broccoli, celery and onion; add bouillon cubes, salt and pepper. Cook until tender. Then add Cheez Whiz and half and half. Simmer for a little while and serve. (You can also add a potato, cut up or thicken with a little cornstarch to make it thicker, if desired.)
Combine the ice cream, topping and sugar. Stir in other ingredients. Pour the mixture into one or more freezer safe pans. Freeze.
Combine broth, potatoes, onion, celery, flour, pepper and salt in slow cooker; mix well. Cook on low for 6 to 7 1/2 hours. Stir in half and half; cover and continue to cook 1 hour. Remove slow cooker lid. Slightly crush potato mixture with potato masher. Continue to cook, uncovered, an additional 30 minutes until slightly thickened. Just before serving, stir in butter. Garnish with celery leaves, if desired.
Drain pineapple, reserving 1/3 cup juice. Set aside. Combine water, rice and raisins in a lightly greased 2 1/2-quart shallow casserole dish. Cover with heavy-duty plastic wrap. Microwave at High for 5 minutes; stir. Arrange pork chops over rice; sprinkle with salt. Cover and microwave at Medium (50% power) for 10 minutes, giving dish a quarter turn after 5 minutes.
In large skillet melt butter and saute onion and celery. Cook until tender. Add bay leaves and black pepper. Stir shrimp and saute until shrimp is tender. In medium-sized pot add stewed tomatoes, crushed finely with blender. Stir in Creole season and mix well. Add entire contents of skillet to tomatoes. Stir well and cover. Cook on low heat for 30 minutes. Remove bay leaves and serve over hot rice.
Cut dates and nuts; add butter and pour hot water over the top. Beat egg; add sugar, date and nut mixture and flour.	Pour into prepared loaf pan and bake for about 1 hour in 350° oven. Test with a toothpick.
Combine first 5 ingredients in large bowl. Stir well to mix. Sift dry ingredients and beat. Bake in a 9 x 5 x 3-inch pan at 350° for 55 to 60 minutes. Wrap tightly in foil when cool.
Mix 1 can condensed milk with juice and berries. Let set 10 minutes. Mix with Cool Whip, then pour in crust.
Mix all but last two ingredients in shallow casserole dish. Cover with Ritz cracker crumbs. Pour melted margarine over crumbs and bake at 350° for 30 minutes. Add a little pineapple juice if too dry.
Preheat oven to 350°. Beat egg whites, add sugar until peaks form. Add vanilla, fold in chocolate chips and nuts (optional). Drop by teaspoon on cookie sheet and place in oven. Turn oven off and leave cookies in oven overnight.
Chop ingredients and toss. Mix Hellmann's mayonnaise and lemon juice. Add to the other ingredients. Let stand overnight.
Cook spaghetti and drain. Cook onions and garlic in butter until tender. Don't brown. Mix soup and water. Stir until smooth. Heat until cheese melts. Fold in turkey and drain pimiento. Put 1/2 in large casserole. Put spaghetti on top. Add remaining sauce. Sprinkle with rest of cheese. Make day before. Bake at 325° for 1 hour. Add rest of cheese 15 minutes before done.
In a 2-quart casserole dish, melt butter at full power for 1 minute. Chop onion and add to butter. Cover and cook 1 1/2 to 2 minutes on full power. Combine remaining ingredients except spices. Cover with parchment/wax paper and cook 6 minutes at full power, stirring gently halfway through cooking. Sprinkle top with dill, parsley and paprika. Cook, covered, for an additional 6 to 9 minutes.
Preheat oven to 350°. Combine all ingredients and mix well. Pour into greased 9 x 13-inch pan. Bake for 45 minutes or until top is golden brown and center springs back when touched. Serves 12.
Blend soup and milk until warm; add cream cheese and stir until blended. Spread chicken in a 9 x 13-inch pan. Add all other ingredients to soup mixture and spread over chicken. Lay crescent rolls (unrolled) flat over top and dribble melted butter over all. Bake at 350° for 50 minutes. "Good."
Combine apples and cinnamon. In another bowl, mix remaining ingredients. Add apples. Stir until well mixed and smooth. Bake in well-greased 9 x 12-inch pan for 1 hour at 350°.
For individual salads, place small amount of lettuce on plate. Top with 3 slices tomato. Add chopped onion and basil. Pour 1 teaspoon olive oil on each tomato. Sprinkle with pepper and let stand at least 1/2 hour before serving.
Dissolve jello in 3/4 cup boiling water. Add 1/2 cup cold water. Stir in vinegar, salad dressing and salt and cool until almost firm. Beat. Then add spinach (drained), onion, celery and cottage cheese. Chill until firm. Cut in squares and serve on salad greens.
Cream butter, eggs, brown sugar and vanilla. Sift dry ingredients and mix with creamed mixture. Shape into rolls and chill.
Freezing beef makes it easier to slice thinly. Beef should be sliced thin. Pour the 1/4 cup soy sauce and sugar over meat. Marinate 1/2 hour. Chop tomatoes and green peppers in 1-inch cubes. Heat oil in frying pan; add garlic and ginger. After a minute, remove garlic and add green peppers. Saute 3 minutes, stirring occasionally, during remaining cooking time, so ingredients will cook evenly. Add beef and its liquid; saute 3 minutes. Add tomatoes and blend cornstarch with the 1 teaspoon soy sauce. Gently stir it in entire mixture. Cook, stirring gently for a minute or two. Serve over rice or noodles.
In a bowl, combine dry ingredients. In another bowl, combine the rest of the ingredients. Add to dry mixture. Spoon into muffin cups. Bake at 350° until done.